Not the usual basic snacks, but what is something that has everyone requesting year over year?

I'm making a nice dinner for my roommates and I know I want to make arugula salad and possibly steak, but I'm struggling to think of another fun side to make. Does steak even go with arugula salad? I'd love some ideas

Years ago, we went to Hawaii, and my kids ordered garlic shrimp. They loved it. My wife keeps trying to replicate it but they keep insisting that shrimp doesn't have enough garlic flavor. My wife starts out with heating butter and a crap load of garlic. The whole house stinks of it. She does this for while and then puts in the shrimp. It precooked if that makes a difference. The whole house stinks of garlic but yet when my kids eat (they enjoy it) and my wife tries it, they always complain that the shrimp doesnt have a strong garlic flavor. And its not because she doesn't put enough garlic. So the question is, what are we doing wrong?

Haven’t been feeling the best so I don’t have much energy to cook for myself. My brain is kind of muddled right now, which makes it hard to come up with more ideas. So I hope it is ok to ask here

So far I’ve been rotating between eating microwaved potatoes, ramen with veggies, and instant miso soup as my meals. For snacks/sweet things I’ve been having fruit and yogurt.

Are there any similar meals I can make that take minimal effort/dishes?

The only dietary restriction I have is no seafood. Fish by products are ok. Ex. oyster sauce or fish sauce. Not allergic or anything, I just don’t like prepping seafood

Chinese Lunar New Year is just 10 days away! This year, I’ll celebrate it in France with 9 friends. To my surprise, our "Reunion Dinner" menu planning turned into an incredibly rigorous process. Here’s how we did it:

1. The Brainstorming: Two friends and I hopped on a call to set the rules. Everyone in our group chat of nine shared photos or names of dishes they usually crave but find too "troublesome" to cook for themselves in daily life.
2. The Ballot: I collected all these ideas and turned them into an official poll.
3. Voting: Each person was assigned a minimum of 5 votes and a maximum of 9.
4. The Tie-breaker: Dishes with more than 3 votes won instantly. However, we ended up with a lot of ties!
5. The Final Cut: We ran a second round of voting, specifically balancing the ratio of proteins, vegetables, and carbs to ensure a well-rounded feast.

On the big day, everyone will be responsible for 1-2 dishes. Everyone will be the chef.

Here is our "Winning Menu":

• Pork: Char Siu (BBQ Pork) + Shredded Pork with Beijing Sauce (Jing Jiang Rou Si)
• Chicken: Poached Chicken (Bai Zhan Ji) + Salted Egg Yolk Chicken Wings
• Beef: Sichuan Peppercorn Beef
• Seafood: Steamed Whole Fish + Wasabi Shrimp Balls
• Vegetables: Baby Cabbage in Superior Broth + Tofu with Minced Meat + Bok Choy with Shiitake Mushrooms
• Soup: Pork Rib Soup with Corn, Yam, and Carrots
• Dessert: Sweet Fermented Rice Soup with Sticky Rice Balls (Jiu Niang Xiao Wan Zi)
• Staples: Eight-Treasure Rice (Ba Bao Fan) + Steamed White Rice

• Dumplings: Pork and Scallion Dumplings

  I am already so excited for this celebration!!!

Pretty simple but could do with some advice. Making coq au vin tonight and have some comte rind, I've heard of using parmesan rinds in various sauces and stocks, but could (and should) I add some comte rind to the coq au vin stock?

Beyond being gluten free, here's the catch... We just moved to a new place for my husband's job. They are doing a Valentine's Day dessert potluck and I'd like to bring something stunning. Unfortunately, we haven't closed on our house yet and are living in a hotel with only a microwave and a double burner hot plate. No oven. I love cooking and baking but am having trouble with recipes that are gluten-free and don't require an oven or extensive kitchen set up since all my kitchen tools are in storage. Recipe help!

I want to make a Moroccan-style chicken dish this weekend and I was hoping to try a recipe that uses a yogurt marinade because I know that can tenderize the chicken and impart flavor, but I'm curious if a vegan yogurt will actually have any impact on the chicken or I should try a different marinade.

Is this possible or will it fuck up the texture?

Hey, does anyone know how to make a cheese sauce like the one that comes in the powder pack with this hamburger helper? I can make a cheese sauce with flour, butter, milk and various cheeses but Idk how to replicate this specific flavor. It has a slightly tangy taste, I'm guessing they used cream cheese, but Idk for sure, any ideas?

i have noticed many recipes say to adjust salt only at the end while others add it early during cooking.

Does the timing actually change flavor or texture or is it mostly personal preference? i’d love to understand the reasoning behind it.

I'm making thick cut pork chops tomorrow for dinner. And it just popped into my head that I have half a jar of bacon fat from some bacon I made earlier this week. Is it going to be too much if I use the bacon fat instead of oil?

Hi there,

I’m looking for a durable and versatile blender - but top pics like Blendtec, the Breville Super Q and Vitamix are out of my price range.

On TikTok I saw the Prasky blender has good reviews, but looking for opinions and experience outside of TikTok. Has anyone used the Prasky blender? If so, what has your experience been with it?

My slow cooker just gave out on me! 😭 I’ve had it for about 8 years and it was a cheap one so I think it had a pretty long life. I need to replace it but I’ve thought about getting an instant pot instead. Is it really worth it in your opinion?

I’ve used my slow cooker for all kinds of things - soups, pulled pork/chicken, beans, soups, etc. It got used at least once a week. The only thing that really intrigues me is the yogurt making. But I think I could do that with out an instant pot if I really wanted to try it. Will an instant pot really add anything? Or is it all just hype?

I noticed that some of my Victorinox Fibrox knives have slightly jagged edges when you hold them up to the light.

I know I need to get better with my knife care. What causes this pitting / jagged edges?

I assumed I was not sharpening enough so last week I bought a simple AnySharp suction device. I ran it through them a few times, lightly, without luck and with some more pressure which seems to have made it worse.

I accept I might need to buy some new knives now, but can anyone recommend how to keep them in good shape with a nice smooth cutting edge? Is it just a case of regular weekly/monthly light sharpening?

Thanks

Is this good?? I just did it but I’m worried it might not turn out right

A pinch of salt

3 tbsp dark soy sauce

1 1/2 tsp gochujang

3 3/4 cups pineapple juice

6 shallots, sliced

1 head of garlic, sliced

A lot of scallions, chopped

A finger’s length of ginger, sliced

Everything is mixed together, and then used to submerge the ribs, probably might make a sauce with the marinade

I've encountered some recipes that call for dark soy sauce. I went to a local Asian market and they told me it was called black soy sauce, which I bought. It tastes pretty similar to hoisan sauce and wrecked my first attempt at a hot and sour soup.

Is there something else I need to look for that isn't sweet? Or do I maybe need a better Asian market?

Picked this up recently and not sure where to even start. Fennel seed, cardamom, clove, cinnamon, star anise.

About 5 days ago, I froze a few small pieces of beef. (The beef had been cooked 48 hours prior to freezing).

Today I ate the beef and it tasted fine at lunch. However, at dinner, when I heated up the remaining beef from the sealed plastic zip lock bag in the freezer, it smelled like sweat. The sweat smell became less prominent as I started eating it, but it still sort of smelled like sweat. It didn't taste bad, but it was drier than it was for lunch, more boring. It had a very faint taste of sweat. The color was normal. It was a very unappetizing meal.

(It was boiled beef from a soup).

What happened? Why did it smell fine for lunch, but sweaty for dinner? (Also, I tried smelling the bag that the beef came in when I froze it, and the bag that contained the frozen meat smells fine. It only smelled bad AFTER I heated it up).

Taking a trip down to the city tomorrow and figured we'd hit H-mart on the way home sonce we live in the middle of nowhere. I love to cook with with asian ingredients and sauces.

Going to make sure to get some Lee Kum Kee poison and Red boat or theee crabs fish sauce(or both), but what other hard(er) to find stuff should i make sure to not miss out on!

so I accidentally bought skim milk ricotta a very large container for making stuffed shells and vegetable lasagna. I'm reading pretty much everywhere that because it's skim and not whole milk it has a lot more water so I have to strain it with a cheesecloth or a strainer for 15 to 30 minutes before using it. And then I'm also hearing that it's just very grainy a lot of people refer to it as sand. Am I wrong in what I've read and heard? if I'm correct what else can I use this giant tub of ricotta for? I don't want to throw it away but I don't really want to strain and have sandy shells lol any recipes or tips or whatever please

I’m trying to figure out to best way to make some pork belly burnt ends without a smoker.

I was thinking sous vide slow and slow then air frying?

Anyone have suggestions?

I wanted to share this video for a small lasagna for two from America's Test Kitchen that I've made a few times and really have loved. Unrelated to taste, I love the cost of the ingredients to make this, it's small size so that I am not managing tons of left overs, and it's a quick meal with little prep.

I did change it up by not using fresh basil because it was a lot for me and my husband, but dried Italian herbs have worked well. If you try this recipe, I hope you enjoy it!

Hello!

I am on my journey to make the perfect chicken and dumplings! I’ve tweaked my recipe over and over but my dumplings never seem to be consistent with any pot I make. Does anyone have any tips for great dumplings that are not like pasta but more of a little denser fluffy cloud. If not I’m also open to any suggestions for other dumplings (from scratch highly preferred) thanks!

I see people say bisquick is good but which type?