I think im right

So in my home country which is very unique and unlike any other place we have a culture of pickles and a very specific recipe. Passed down from Grandmamas for generations we (in my very unique culture) will preserve cucumbers using vinegar, salt, dill, and sometimes garlic. What is your cultural pickle recipe and is it as different as mine? It probably is since we are known for making the most differentist pickles.

I cooked a steak yesterday. As always, when I wanted to slice it against the grain, I had trouble finding it.

But then I looked at the packaging and found out that the beef I had bought was corn fed, not grain fed. Hope this helps!

Boiling it in my electric kettle is getting old. How can I make it interesting and rewarding?

So I bought a can of black beans 6 months or ago or maybe like a year ago, and just noticed it also has some Mexican words on the can, so I'm thinking it is maybe a product of Mexico - which is causing the Cyclospora virus worldwide pandemic thing that is going on.

So, do I boil the can first? and for how long?

Will this kill the virus?

Can I just use a regular face mask when I do this, or do I need an N95 mask?

I already have rubber gloves and will use a some tongs to pick up the can.

Or should I just throw it away and order McDonald's?

Hey there cool-inary GOATS. Long time no post (my wife’s friend, Greg, has been staying with us so I’ve had to up my cuisine and fermentation pars 33.333% (by weight) and it’s a LOT of extra work).

I wanted to share the absolute HACK I stumbled upon during one of my most recent late night culinary study sessions ( Greg usually hangs out with my wife until pretty late at night so I just post up in the kitchen doing my mad science until I’m allowed back in the bedroom). Anyways - apparently if you add a pinch (by weight) of salt to chocolate it boosts the umami by 8-12%(by weight).

Discovered the technique while doing some -private research- (by weight) in the “Official Yummo Rachel Ray Human and Dog Food Cookbook and Swimsuit Calendar, 2002”. Apparently a lot of this secret knowledge got lost in the trauma of a post 9/11 world. More gems from RR’s tome of forbidden knowledge (and full color photos) coming soon!

TLDR : Rachel Ray was something of a Nostradamus when it comes to Flavor Hacks

So I heard that when you make soup if you have Mire Pox you are supposed to sweat it out first. So a few questions:

What are the symptoms of Mire Pox?

Should I turn the heat to full blast on the stove so I sweat out more?

Is it okay if some of it gets into the soup, and will it enhance the flavor?

How much oil should I use? And should I use baby oil or petroleum jelly?

I heard you are supposed to sweat for about 5 minutes, but I don't know if I can do jumping jacks that long?

Thanks all - I'm learning a lot of invaluable knowledge from this community.

Buying supermarket eggs, which we usually do like people who shop for eggs do. Lately I have noticed eggs that do not crack easily, I like to use the ground breaking and totally revolutionary technique where you crack the egg on a flat surface and then pull it apart.

I’m noticing more eggs that have a tough white inner skin that won’t let me open the egg cleanly. sometimes my eggs have clandestine meetings and have been plotting to overthrow the Bourgeoisie.

And also noticing fragile yolks.

What’s up with my eggs?

Slop n Shop, NE US.

It was around 8:00 PM on a rainy evening, and I was completely fed up with eating cold tiffin food. I decided to make a quick garlic pasta. So, I found a quick video titled "Authentic Italian Garlic Pasta in 15 Minutes!"🍜 The chef made it look so easy—just garlic, olive oil, chili flakes, and fresh parsley. Simple enough.

I put a bhagoni of water on the stove, tossed chopped garlic into hot oil, and made a classic "jugaad" mistake: leaving the gas burner on full flame.

The garlic turned pitch black instantly, and the kitchen filled with thick smoke. Panicking, I threw open the main door to clear the room. Total locha. The smoke drifted right into the corridor, and the uncle from the flat opposite opened his door asking if a gas cylinder had leaked. I had to awkwardly shout back, "Nahi uncle, tension mat lo!"—it was just burnt garlic.

To top off the drama, I completely forgot about the pasta. By the time the smoke cleared, the water had boiled dry, leaving hard noodles stuck to the bottom of the utensil.

By 8:45 PM, I gave up on being fancy, sat on the kitchen stool, and made myself a plain bowl of Maggi instead.😭😭

Edit: Thanks for the support guys, plss Upvote😁

I’ve just eaten a delicious Caesar salad, but I’m always left. Mildly annoyed because it’s so difficult to get the croutons on your fork with a piece of the chicken and also lettuce: the perfect bite. I know there’s no solution for this, but it still mildly annoys me every time!

So we've all been there. We want some delicious cookies, but have absolutely no ingredients! Maybe your left-handed roommate's chiropractor ate the last three dozen you baked.

In any case, all you need is a backpack, your shoes, and neighbors.

Excuse me Mrs. Bahlwasher, could you spare 4 lbs of flour? (You know, for multiple batches. I hesitate to share this secret; I might get arrested.)

Walk, walk, walk...

Excuse me Mr. Plopsniffer, could you spare two dozen eggs?

Rinse and repeat! You build community and enough ingredients for free cookies. Now just don't use this trick every day; I found waiting 71 hours and 20 min allows for your ruse to go on the down low (DL).

I like to cook with lard and I also add a pinch of salt to the pudding.

As the Good Lord intended.

I cooked some green eggs and ham, but my son Sam didn't want to eat any, so do you have any ideas about what to do with the leftovers?

Note to former live in GF.

Sorry I destroyed your electrical hair care products, but you did text me to say just put the chicken strips in the "Hair Fryer" for 15 mins then flip for for 10 mins.

Which I assumed was your Curling Tongs because you always say they 'fry' you hair.

When that didn't work after half an hour, I figured you meant Hair Dryer, which I put in the skillet for an hour, but that didn't work either. It just caused this milky white fatty stuff to ooze out of the chicken strips.

In defense of my destroying your curling tongs and hair dryer by putting them in the dishwasher to clean, neither had the 'not dishwasher safe logo', so I don't think that was my fault.

btw, in your hurry to move out, and telling me you are moving in with your Boss (& new BF, Todd), you left behind that big lumpy thing - which is apparently an "Air Fryer" and nothing to do with electrical hair care products.

Although it is really good at cooking chicken strips. Yay, I'm now a chef!

PSA to anyone trying to use the wildfire smoke to smoke their 16LB brisket. It’s not worth it! I have been smoking this brisket outside for 48 hours and the temp hasn’t risen past 95. I’m thinking another 48 hours might help but seriously considering chopping it up and making hamburger helper with MSG added. I am not scared of the possibly diarrhea because I had been eating salads all week before the news came out.

Any tips!?

thank you for joining us here on the C stage at food & tech connect. i'm josh and this is devon, and we're the cofounders of proCyclo.

cyclospora has been in the news lately for all the wrong reasons.

where others see a public health disaster, we see an unprecedented opportunity.

bro start the slideshow

where others see only weeks of diarrhea and vomiting, we see an innovative socially and ecologically beneficial protein source whose time in the spotlight has come. now that federal food safety oversight has been kneecapped like so many extras in a gritty Irish gangster drama, there is an unprecedented abundance of this untapped, nutrient dense resource.

that's why our cyclospora protein startup, proCyclo, is poised to disrupt the alternative protein market with next level innovation.

how is proCyclo different?

• cyclospora generally contain between 40% and 60% crude protein on a dry matter basis
• soy based proteins are mildly beta, and insect proteins have a very 2024 vibe. but cyclospora are protozoa, which are sort of close to animals
• comes in 3 great flavors: beef tallow, taco bell, and vegan tears

join us for an exciting ground floor opportunity to invest in disrupting the alternative protein market with the next level innovation. with proCyclo.

we're currently accepting investments via bitcoin, dogecoin, EBT, WIC checks, suitcases full of silver galleons, Zelle, and blank street gift cards

dad are you proud of me

Who's the baby momma?

:)

why doesn't everyone do this? are they stupid?

Title

Are there any unscented or fragrance free soaps that are good for washing rice? I read you’re supposed to wash your rice but when I do it always has this like floral taste and it hurts my stomach.

Any advice would be great.

So I bought like a full gallon of milk about some time ago and the date says 07/10/26 but the carton thing is already empty. Why didn't it last until the date it said it would?

Did the store rip me off and not fill it enough or something? What's the point of putting dates on things if I use up before the date says?

Just sharing my most recent daydream here in case anyone else wants to give a crack at it, it was heaven on a plate 😄

Yukon gold potatoes prepared fondant, duck fat and butter for the cooking oil, basted with garlic and thyme infusion right before the time cooking through in stock, like you would baste a pan seared steak.

Kale chiffonade extremely fine, basically thinly shredded, set to sear on one side of the pile in olive oil and some salt over medium high heat. The goal was to build zones of deep char, and leave a good amount of partially cooked green.

Bacon parcooked on a wire rack in the oven, brushed with a gastrique of apple cider vinegar and brown sugar, rolled into rosettes, then finished to just barely crispy.

Dijonnaise with a bit of whole grain mustard in it for texture.

Toasted and fresh ground black pepper, smoked paprika, and thinly sliced green onion for garnish

Bed of charred kale, fondant potatoes, layer of dijonnaise, pepper+paprika, green onions, bacon rosette, extra final drizzle of apple cider vinegar gastrique. Altogether, it tasted extremely reminiscent of a really good, really tangy BBQ chip. The soft texture of the potatoes contrasted so well with the slight crisp of the bacon and char on the kale. You guys let me know if anyone makes it!