Sounds dumb but even after I explained it to my partner she understood. I'm left handed and hold the wok handle in my right hand and whatever utensil in my left so whenever I pour things out of said wok I turn it so the left side lowers. Because of the universal law of lefty loosey righty tighty that means the wok handle tends to untighten whenever I turn the wok

just a silly thought I had and I doubt there is a ned flanders style store catering to me in my area though haha.

I was preparing a dinner of Annie's Shells & White Cheddar, and when I opened the box, I discovered not one, but two packets of powder for the cheese sauce mix.

Obviously I could just cook some regular boxed pasta, mix up the extra packet of powder, and add it to that, but it feels like I should do something more interesting/unconventional with this unexpected surprise. Any suggestions?

(Keep in mind that I'm the kind of person who prepares and consumes an unadorned pot of Annie's Shells & White Cheddar for dinner, so my culinary tastes are not particularly refined. There's a high possibility I'll have to purchase any necessary extra ingredients specifically for this, so I don't want to go too crazy.)

Just as the title says; looking for the best desserts you've had for fall to give myself some more inspiration to make something.

Teller a friend, asking for a friends.

I personally crave soup SO badly whenever I’m sick, specifically a really brothy soup. I’d love to hear what you love to eat for dinner when you don’t feel well, and maybe even hear some different soup ideas / recipes.

I typically make chicken noodle, but last time I switched it up and made a minestrone soup instead and it was amazing. I’m feeling under the weather again today 🤒 and would love something good and healing for tonight.

Thanks!

I’m currently in a country where I don’t speak the native language, I was in a rush at the store and bought what I thought was normal milk but turned out to actually be buttermilk. Now I have a whole liter of buttermilk that I have no idea what to do with, and I live in student housing so I’m a bit limited in what I can make: I’d rather not do any heavy duty frying (so no buttermilk fried chicken), and the only baking dish adjacent thing I have is a very small Bundt pan. Otherwise I’ve got sheet pans and typical pots and pans

Any ideas? I also am only cooking for myself, so like I could make buttermilk ranch but that would be way too much ranch for me lol

I am throwing a birthday party for a 31 year old kid who likes dinosaurs lol (its me)

looking for some ideas for food, snacks and drinks.

Cooking skills I would consider upper intermediate and willing to take on a challenge

main criteria is since I will be partying as well as hosting it should not require complicated serving or hands on time needed in the final stage and ideally can be prepped 80-90% of the way before start.

about 35 people to feed with snacks that go well with drinks and a main self serve dinner.

So far I have "Dino" Ribs (pork and beef back), Devilled "Dino" Eggs

I have never made a chicken pot pie before, but I am being asked to do so this week for a birthday celebration in my family as I am the best chef and happy to do so. I understand the basic concepts. You got your sautéed veg, your aromatics, your shredded chicken, your flour and dairy thickening mixture, etc.

But this sub taught me lots of things, like the importance of chocolate and dried peppers in chili, things I had no idea about despite making it for years, so I figure there must some secret wisdom out there about this dish too.

we buy this hamburger meat EVERY WEEK and just recently i’ve noticed it smells like vinegar or like pickled beats or pickles in general etc etc. my boyfriend smells it too and we threw away a few packs in a row but after the third pack that smelled the same, we cooked and ate it and we’re perfectly fine. it still freaks me out as i have ground beef in the fridge thawing for a few days and im genuinely trying to smell test to see if it’s gone bad or not but all i smell is the sharp smell of vinegar or pickled vegetables or something. again we have eaten the meat when it’s smelled like that and it was fine but i cant ever decipher if my meat has gone bad because of this reason. I asked my mom and she said that is not normal and that it’s probably bad but once I explained that we have eaten it after we threw multiple packs away and it tasted fine and didn’t make us sick, She said maybe we were something called super smellers?? any input y’all?? sorry if this is wonky at all, I’m using Siri to type while I’m over the pan cooking my beef LOL

EDIT: since it won’t let me add a photo, here’s the link to the meet. It is from Walmart and it is extra lean 96%. https://www.walmart.com/ip/18889363492?sid=160541BF-00A2-4550-8F17-83ABA37653CC

I'm looking to make my family Christmas dinner for the first time (I know it's not even Halloween yet I just like to plan ahead for all holidays year round) and I'm super excited!

The thing is all of the holiday side dishes & appetizers that I see online all seem super dense & heavy, which I'm sure tastes great but I'm worried if all of my dishes are like that everyone will feel way too full to eat very much or have an upset stomach 😅

What holiday side dishes or appetizers would you recommend that are light & easy on the stomach between the heavier dishes & main course?

Thank you so much!!

When I got my own place, I over-indulged. I bought a shitload of 250/500/750ml spice jars and stocked them to the top with powdered and whole spices of every kind. The cupboards above my counter are like a medieval bazaar, with spices from every corner of the planet. I cook a variety of cuisines so they all have their uses.

One thing I didn't account for is that you don't use a whole lot of spice cooking only for yourself. My spices are slowly going down, but some of the bigger jars could take years before they are used up.

Will my spices become completely useless after sitting in a jar for 1-2 years, or will they always have some flavour and be useable? I'm willing to accept a loss of flavour as long as they don't become some near-inert powder.

Any advice from more experienced cooks in appreciated.

I’ve been on a search for the perfect dip recipe (for chips, pretzels, bread, pizza crusts) and I really want to know your suggestions. I love cheese and pickles but don’t be afraid to go beyond that. I need dip, it needs me.

I have lots of herbs like mint, curly parsley, and coriander that’s going kinda sad in my fridge and don’t know what to do with it 😭 any ideas? maybe something I can put into the freezer?

Seems like most people are bringing cookies. For a school club Halloween gathering.

More details: inside, walking distance, college aged, generally very good cook/baker

I am visually impaired and no longer drive, so I have been having my groceries delivered. It is wonderful to have this option. However, I have noticed that it is not unusual that if I have canned food, at least one of the cans is dented when it gets to me. My mom always acted like a dented can was dangerous to eat from so I never know what to do. It’s very likely that the person doing the delivery was just not careful and knocked it against something else and dented it themselves. Is there something I should be worried about?

Hey so I made some pickles two weeks ago (cucumber & carrot) by putting them in a water-vinegar-sugar-salt mix (found the recipe online)

And I stored it in the fridge after a day bc i was worried it would go bad.

I tried using it for the first time last night but when i opened the jar the liquid was sizzling and it didn't smell like pickles just wet bad vegetables.

Is that the pickles going back or just a step in the fermentation?

Hi all! So I am 29 weeks pregnant and had such severe acid reflux today that I had to go to the ER. Consequently, I'm looking at altering my diet for the last few months of my pregnancy to hopefully avoid similar incidents in the future. But so many of the fun things (fat, salty food, fried things, tomato based sauces, cheese, spicy food, garlic, citrus, coffee, tea, CHOCOLATE, carbonated beverages) are on the no-no list. I still want to be able to enjoy my meals while taking care of myself. What are your favorite GERD-friendly recipes and snacks?

Thank you in advance!

what for you is an underrated or less popular semi-hard, or hard cheese that deserves more love? ive recently been using honey goatmilk cheese for pastas and salads and have only gotten good reviews from my picky-eater husband.

what’s yours?

Hi friends. I love to prep a bunch of things on Sunday for the week that are easy to grab and eat, but I find I’m falling into a pattern. I tend to do a baked good (cookies or a quick bread), a quiche, a soup, and either a pasta salad or a dense bean salad. I’m bored of this pattern. Anything else that holds up well in the fridge and is easy to reheat or eat as is? I feel like I’m missing some obvious things. Mostly looking for breakfast, lunch, and snacks, as cooking dinner is a pleasure of mine.

Can anyone advise if slowly pot roasting and then colouring on hob works - trying to get a cheapish meat and make it really juicy.

I have a thermometer - cooking Sunday lunch for a chef this week.

Some recipes colour before roasting

I want to buy the lady of the house a present and she has mentioned food processors/mixers a few times.

I have been looking at options and don’t know what to get - budget is around £500-ish but can spend more if needed. I want to ideally buy something that is versatile and allows her to do her cooking/baking etc. Although she doesn’t do much baking!

So far i am torn between a Kitchen Aid mixer and buying a food processor attachment with it or buying the top Ninja processor. Ninja seems more high-tech but I think KicthenAid is a bigger brand-name and more aesthetic.

Please help a brother out!

I pretty much exclusively use chicken thighs or full chickens these days because I’ve had too many bad experiences with that unfortunate chicken breast texture. Usually they’re done chopped in sauces but sometimes just seasoned and baked/ air fryer baked.

I use bone in no skin, boneless with skin and boneless no skin depending on the day.

The thing is I like them quite well done. I’m not sure if this is blasphemy or normal enough but I don’t really like the gelatinous texture of just cooked chicken thighs and they’re great for staying flavourful even when well cooked.

Are chicken thighs usually treated like other cuts of meat or chicken breast and you’re supposed to just get them to temp or are there others who like them as I do?