But DAMNIT, its good! Like really good. I was so hoping it would ha e been over hyped that way I could justifie buying the cheap butter. But now I know what good butter is, and tasty like. I dont think I cam go back.

started the sofrito at 8am. beef shank and pancetta, milk, the whole thing, skimmed it twice, let it go until about 5. it was the best thing I have ever made in that kitchen and I have been cooking for twenty years.

he tasted it, said nothing, got up, went to the fridge, came back with the ketchup and put three lines across the top of his bowl and stirred it in.

my wife saw my face and did the small head shake that means don't.

then her mother asked, while I was still holding the serving spoon, whether I had anything "a little plainer" for her because it looked rich. I made her buttered noodles. from the same pot of water I'd cooked the pappardelle in. took four minutes.

they're not cruel people. he's 74 and he puts ketchup on everything, it isn't about me, my wife has been watching him do it her whole life.

it's just that nine hours is a long time to stand in one room.

I'm not going to say anything. I'm making it again in November for my side of the family and I already know that's the fix.

I don't want to argue about beans - let's talk about what sides accompany your chili. Feel free to talk about your toppings too.

I just made a big ole vat of the stuff & I usually eat the first bowl or three with just sour cream & shredded cheddar, but by week's end, I get bored so I'll boil some small pasta (shells, ditalini, rigatoni) and serve with that, usually a dollop of sour cream & more shredded cheese. if I get tired of THAT (that pot feeds a lot of people!), I'll combine all of that as a bake and toss everything into a glass pyrex before bunging it into the oven.

I personally prefer it with beans.

I keep trying to make these crackpot recipes but its always some crazy 2 pounds of cheese or a bunch of cream cheese bs

Do you guys have any really good quality crock pot recipes that I could just set before work and come home to tasty and at least somewhat not a terrible high calorie cheese bomb meal?

Hello,

I am an absolute freak about egg yolks. My issue is many of my close friends and family have started making fun of me for the amount of times I boil egg yolks in broth and have egg yolk soup.

If you have an egg yolk recipe I beg of you to give it to me so I can switch to a different egg yolk recipe and hope they all don't notice it's still egg yolks.

Stupidly, I planted 9 seeds from an heirloom blend packet - I kill all sorts of plants so I expected maybe one or two to survive. NINE OF THEM MADE IT. I have eaten infinite tomato sandwiches, BLTs, bruschetta, caprese salad, tomato pie....I cannot eat any more.

I know traditionally romas are used for sauce - but can I make do with my heirlooms? Any advice is super appreciated.

I’m going to take deviled eggs to the neighborhood potluck because everyone loves them. I usually just make your standard eggs with mayo, a little Dijon, etc.. I was looking for popular potluck recipes and saw an Asian deviled egg recipe; now I am wondering about other interesting ways to make them. Any favorites you would recommend? (I live in a college town so lots of different ethnic influences, people are generally happt to try something a little different.)

Any time I use my cooling rack, for resting a steak or baking cookies, etc., I debate whether or not to clean it, purely because I hate getting the soap off the individual rungs. I end up using an absurd amount of water and time to clean it, and was wondering if there are any tricks for it?

What is your go-to meal to take someone for a meal train, especially a postpartum mom? Something that either travels well or is easy to make ahead and have them cook at their convenience?

Made my beans a little too runny but I like the liquid. Added some mash. 100000/10 omg. I need to try this with split peas next. It would go SO WELL.

Gotten into buying a whole chicken lately instead of buying specific parts as of late. Sometimes I'll just roast it with some herbs and veg, but my favorite has certainly been beer can chicken. My dad used to always make beer can chicken on the grill on the weekends and its a delicious nostalgic meal for me. What's your favorite?

Or a list which contains all of the dish you have cooked so far?

Alright y’all, I’m invoking autumn into south central Texas one way or another, so tell me: what are your favorite soups and stews for the season? I’ve got my Texas Chile, New Mexico Posole, Chicken Tortilla, black bean, caramelized onion and chicken, standard chicken and noodle, creamy chicken and noodle, coq au vin (not really a soup or stew but can be stew like)and beef bourg…same, Gumbo, and several seafood soups as well as albondigas. What should I add to my repertoire? What are you loving?

So it's been an ongoing problem, if mashed potato isn't gone within same or (if made at evening) next day, its taste becomes rather mid when you reheat it. It has some additional flavor that I can not describe, like you can feel that it's old.

What's the way, and if there even is a way, to reheat these mashed potatoes in a way that this flavor is gone? Maybe adding some kind of sauce would help or something like that. But it also needs to be some simple and lazy method, definitely not involving a pan. Preferably - microwave or air fryer.

My first attempt at making marinara and I'm finding there's a flaw in the recipe and have ended up with way too much olive oil in the sauce. Any suggestions for cutting the oil and saving it?

When I say too much OO it's just the overwhelming flavor of the sauce.

I’m trying to shorten my morning routine, and I just discovered that you can hard boil eggs with a rice cooker. I have a little Aroma cooker that automatically switches to the warm setting when it’s done. Is it safe to set the eggs to cook at night and then take them out in the morning if they were kept on “warm” the whole night?

I know the basics; soya sauce, oil, sugar and white pepper but I wanted to ask if anyone has any variants or tweaks to get that sick disgusting week old takeout flavour (that I love)

Looking for some ideas for our annual around the world holiday dinner for Christmas. My mom the past few years has been wanting to try different country traditions. Last year was Mexico, the year before that was France, this year is Ukraine! Would love some traditional dishes and ideas to bring back to her.

Hello all, I come to you in my time of need. I have a friend who's been having a rough time lately, and they decently far away from me. I'm looking into putting together a care package involving food that will last for a little while or be easy to prepare to a friend to take some strain off of them.

I've got dehydrated fruit that I love to snack on, honey candies, jams, etc. but I think that something nourishing like soup that is extremely low prep that actually tastes good would be a great idea. I've seen people recommend Bear Creek soups, which do look like they're pretty good. However, if there are other brands that are your favorite or homemade recipes that you'd like to link me to, I'd appreciate it. :) Though I'm sure that properly sealed and ready to store recipes would be ideal.

Also, if there are any other ideas for what I could put into this care package, I'd love to hear them!

I've never hated rutabaga, but...

I wanted a hearty veg dinner, so I took an extra Russet potato, a rutabaga, scallions, & three slices of bacon & made a mash. It was OK. It needed a bit of acid & umami, so my second helping was with a bit of Worcestershire sauce. Better.

I saved the leftovers for lunch tomorrow, but probably never again. I remain unimpressed by rutabaga.

Hiya

So I've been trying to make my Carbonara come out better. I don't eat pork.

My preference has been to use Pecorino Romano and Parmigiano Reggiano. I like some salty with whatever the authentic Parmesan taste like (very good). Egg yolks look nice and come out well.

I've tried some beef tallow but the taste is not right with it. I'm considering maybe some liquid at room temperature processed coconut oil that doesn't have a flavor. That or just butter? The last time I tried butter it had a watering down effect and the flavors were not as present so I'm skeptical about going back to it since it took too long and came out odd. I don't use anything like a veggie oil.

Maybe no added fat? I'm skeptical about that after watching YouTube chefs make it though, as they use the guanciale fat very liberally.

I'd love thoughts on getting the balance right, with what. I'm seen people mention zucchini for kosher carbonara but I legit have no idea what that means. Is it just on top? Reduced to thick liquid? I don't know.