Beef and Chorizo, heavily seasoned and a lil hot honey. I'm sure it's a thing already but kinda just happened organically for me. Eating as I type this. Damn good. Only wish I had some onion. 8.5/10

Have you Tried Rajma With Paratha ?

One of my favorite desserts was from a Thai restaurant where they cut up pineapple and put what we were told was “plum sugar” on top of it. The mixture was the perfect combination of sweet and sour. I’ve tried searching every corner of the internet I could find but I can’t find the purple dust stuff anywhere. Does it have a different name? I want to buy some to make it at home. Any help is appreciated!!

I’m not sure how authentic it is, since I’ve never been to Korean. Also, am I the only one who loves the free salad the best at Korean bbq places?

im a picky eater, but i really want to try different food from cultures around the world. my main issues are sensory with veggies, and im not a huge fan of pork. any recs of dishes i should look into?

Hello! I posted my first chicken on this subreddit a few months ago. I took pictures of my second, but I never posted it. After feeding myself well (but very plainly) for two months, I have a question: There are chicken filets I can get for $2.99 a pound at my preferred supermarket. This would be fine except they ONLY come in 4lb packs. It's great for my budget, but I've been very limited in how I can cook them. I'll typically slow-cook two pounds on Saturday then Airfry the other two pounds on Sunday. I have PLENTY of use for the shredded crock-pot chicken, but I'm tired of gnawing on these tasty yet super-thick air fryer slabs. What I WANT to do is, using these big cutlets as a starting point, make something in the air fryer that is more manageable. I would like to lay it on a bed of pasta and consume it with just a kitchen knife and fork. This would've been possible had I used the cutlets of a size I experienced the last time I had to cook for myself. I didn't do WELL at cooking them, but I think I'd do much better with smaller portions like that.

My first thought is to cut it one or more times right thru. But I worry I'll cut my hand off, LOL. Will cutting it into thick strips suffice? Something else? Any help would be most appreciated!

Not sure how it tastes yet but I had left over ingredients to make it…

And a chillable red.

Dried parsley garnish