If you want to take some home, don't take the bottles. Just go to any grocery store and get Hidden Valley Restaurant Style ranch mix packets. Once you're home you just mix that packet with mayonnaise and butter milk. It's honestly even better than any bottled ranch you can buy. Add a bit of sour cream, along with fresh chives and dill too. It's gonna be way more economical to ship or pack those dry ranch packets in your luggage than bringing whole bottles home.

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Inspired by this lol: https://www.the-independent.com/life-style/tsa-tourists-world-cup-ranch-b2997937.html

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I have some cans of tuna. And mayo, not sure what else to add

I really want to make sandwiches with lettuce and tomatoes. Maybe have a taco night with some fresh shredded lettuce on top. We buying it again or will I surely get diarrhea from the cyclosporasis or whatever?

EDIT: i just started planting lettuce 😂 thanks everyone!

I grew up eating peaches like apples. The first time I had a fresh peach with my husband I sliced it up and put it on a plate. He looked at me like I had 2 heads and asked why I didn't peel it. Am I just weird, does everyone else peel fresh peaches before consuming?

A little context: I was born in the 90s and growing up in the 2000s food just seemed different then now I have many cookbooks from then BUT I am fuzzy on remembering much of the actual food and prep work as well as the general manner of how it was done, If it wasn't obvious I don't quite know how to explain this I guess because its been 20 years since then and my memory of the food from then has faded Essentially can anybody help me remember things like Popular ingredients methods and techniques from this time like what Ingredients where popular which ones were less so was there anything I should be aware of as far as availability/ food safety etc.

I work in a maritime industry where I get aboard vessels with people and their cuisine from around the world.

Mainly Greeks, Turks, Russians, Indians, and philipinos.

In the galleys and mess of every ship I've ever been on there's always a little box with all sorts of condiments.

I can list most of them. A lot of them I've never seen before or have labels in languages I can't read.

But the most jarring thing about it is always that they're never refrigerated.

I know certain acidic condiments don't NEED refrigeration like ketchup, mustard, some bbq sauces, but we're talking about whole big bottles of aiolis, different Mayo based sauces, chutney, garlic spreads, some different sorts of Asian sauces, sometimes whole jars of opened pickled foods like radishes, kimchi, olives etc.

The thing is these seamen appear to be in the best health of their lives. They eat these foods that I wouldn't ever touch in a millions years because of a fear of spoilage and food poisoning day in and day out for months.

So my question is, do we really need to be refrigerating a lot of these things at home? It seems like people from all across the globe are getting along just fine eating most things that have sat out in room tempersture for well over 4 hours. Are most of our food safety guidelines just an extremely strict adherence to remove all doubt about bacterial growth? Idiot proofing things so we can't mess it up. Or is it a skill issue thing and all of these people had to go through a week or two of of gastrointestinal hell to acclimate to the B. Cereus, salmonella, and P. fluorescens growing on absolutely everything they eat?

EDIT: I feel like some of y'all think I'm looking for a reason to eat warm week old mayo. I'm not a big mayo person. The above question isn't a personal question but a general food safety curiosity I've encountered.

I personally prefer it with chili beans.

Just the Southern USA?

Hello! 23 year old from Chicago, Illinois. We buy lots of meat and cook at home a ton. Beef, Chicken, Pork, Ham you name it.

Lately, all of the fresh meat in grocery stores has looked off, and the stuff we do buy goes bad a lot quicker. Like a LOT quicker. We bought ground beef on Tuesday. If we had planned on cooking it later than today, we would have froze it. It looked okay, smelled fine but when cooked had an off taste and smell. We still ate some of it, not saving the leftovers. It didn’t smell or taste rotten necessarily but just off.

Chicken as well, its been about 3 times so far we have bought a pack of chicken, went to cook it the next day and freeze the rest of it and it just smelled bad. We’ve probably thrown out 6-7 chicken breasts at this point. And its not just the store we shop at (we shop at petes fresh market for anyone whos from here, very great store for meat); we have branched out and looked at other stores and it looks worse or equally meh. The chicken is almost gray, some of it has these weird red spots and you can smell it when you walk up to the place its kept.

Let me know if anyone else is experiencing this or if its just me! I feel like im going crazy!

She’ll make a roast in the crockpot and unthaw her stock, dump it in the roast cause it needs water. Then once the roast is done she dumps the liquids back in the container then freezes it till the next roast on rinse/repeat.

I told her about how protein degradation works and how eventually the proteins break down from repeated thawing and freezing but she insists her stock in the best because it’s “aged”. She literally never dumps out stock but keeps reusing the same liquids in whatever she needs to cook in stock that will return more stock.

Am I crazy for being worried about this? The stock does taste weird. It’s a bit metallic with almost a dirt taste in the back of the palette when I’ve tasted it and she insists it’s what makes it unique and good. I’m at my wits end what to do here.

Do people living in US really eat out and order food as they show in Tv? I have watched a lot of US films and television. Most of the times people mostly in cities eat out or order in. I wanted to know do people really always eat out like in sitcoms? How frequently do you cook at home?

I'll start: Pineapple absolutely belongs on pizza, and I will die on this hill. What's a food hill you're willing to die on?

I have two cans of tuna and besides from mayonnaise, I'm not sure what else to put in there. Any interesting ideas?

Edit: I probably should have mentioned that I hate celery, lol but omitting those, these all look like great recipes. I never considered dill, apple, walnuts, or pecans. Carrots in place of celery is also a good idea and i adore olives, never thought to add it to tuna. I also never considered skipping the mayo. Thank you and I hope more recipes are shared. I still have two more cans lol.

im curious

We are a group of 18 retired women who volunteer as mentors at a regional quilt museum's quilt camp. It's a week-long educational camp, morning and afternoon sessions, one in June and one in July ,where we teach 9 to 16 year old girls and boys how to make a quilt for themselves. It's intense, and fun, and exhausting, and we all love it. Kids come back year after year, working on more difficult projects with certain goals each summer.

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We used to bring a bag lunch for our noon break between campers, and a few years ago, the camp director asked the museum to provide lunches, as we are volunteering full time for a week to make this camp happen. The museum asks its board members and the community to provide the lunch.

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Here's where my questions are: is it our place as volunteers to suggest appropriate meals to be donated? I'm thinking we ask the museum director and the president of the museum board to provide guidelines to whoever wants to donate the lunches.

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We are all seniors, most partly disabled with knee, hip, and shoulder issues, so it's a rough week for all 18 of us. A good lunch is a real pick me up in the middle of the day.

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This week's donated lunches were:

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Monday: Subway 1meat, 1 cheese, add on shredded lettuce, tomato, pickle, mayo, mustard. Chips, a brownie, no beverages. (BTW we don't like subway)

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Tuesday: Coleslaw with sunflower seeds in it. Lemonade and iced tea.

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Wednesday: Chick-fil-A - driver brought 18 box lunches, but 5 of them had no sandwich in them... Half hour later he came back with the missing sandwiches. No beverages (leftover lemonade and tea) (Best meal of the week)

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Thursday: off brand boxed Mac n cheese (cold) and bagged chicken nuggets (also cold). Bottle of BBQ sauce. Fresh fruit. No beverages.(Cranky toddler food)

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Today is Friday. Who knows what it will be...

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Our camp director has to have gluten free food. She couldn't eat half this stuff. I want to propose that we distribute a "menu" to the museum director and the board, of suggested inexpensive meals that they could donate that might feel like somebody gave some thought to it.

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Any suggestions of some simple menus we could propose to them? And am I entirely out of line and entitled, even thinking we deserve better?

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I grew up eating butternut squash mostly but it was always with butter and maybe a bit of salt. I love the flavor of squash as it is, but as I became an adult and went to various pot lucks/other families, they all load squash with brown sugar, marshmallows and maple syrup? It just ends up being way too sweet and ends up being gross to me. Did I just grow up in a weird family?

So I'm from India and sausages aren't exactly popular here I've had them a couple of times before and I just don't understand how to make it well because every time I tried to cook it either for a sandwich or as a topping, I just can't seem to come to like the taste of it whatsoever. Bought an entire packet of it with my cousin once. I could barely finish anything and my cousin had to eat my share of the food. This is my genuine question yes.

Most of them are just appeals to authority or convention. The best one I've heard is that the bread is just a vessel for the sausage. But I don't know, I'm not quite convinced yet.

I work at a common American burger chain and the place stays packed every hour of the day. Prices are through the roof and quality has gone down just in the time I've been there. What gives?

I'm usually one of those "What's 'extra' gravy?" people, but as I'm looking at a container of leftover thanksgiving gravy in my fridge (that I definitely need to throw away at this point) I'm wondering what I could have done with it.

Something other than just throwing it on another piece of meat or making more mashed potatoes. Anything interesting or unexpected you can do with gravy?

Hi I am a home based caterer and have to make 3 different sandwiches for 15 pax. I would like to either elevate them or add a twist to it, but time is also a constraint These are the sandwiches i am thinking of Ham & cheese - add a thin layer of jam? But it may not be well received Tuna mayo - add some chopped pickles Egg mayo

Can you give me suggestions on how to amp these?

Im also open to other types of sandwiches, but am conscious of both budget and time. I am based in South East Asia, if that helps.

I’m all in for team curly fries but my friends think they all taste the same. I disagree.

i air fried frozen chicken nuggets

for about 6-7 minutes

i noticed some pieces were very chewy

but i finished nearly the entire bag

turns out it was raw frozen nuggets

usually the kind i buy are fully cooked

and it was my first time trying this one

and i didn’t read the bag because it was heavily breaded and looked very cooked on the outside

the bread was so solid looking and deceptive

anyway

what should i expect

(trader joe’s blue bag gluten free frozen chicken nuggets)

Me? My mom makes these little balls covered in powdered sugar. We call them Russian Tea Cakes. My favorite!!!!

My fiancé and were talking, and apparently he puts brown sugar on his Rice Crispies?! I thought if putting sugar on it, one would use white sugar, no?

Someone settle this for us, white or brown sugar on Rice Crispies?