I have 2 pizza doughs, tomato sauce and fior di latte.

Give me those pizza recipes

It's a big pasta pot, I'm doing 2lbs (0.9 kilogram) of dry pinto beans, filling water to around the handle rivets (almost 2x past the 4 liter line but not quite), and I'm wondering since time isn't really a factor, would it be better to just start them on simmering temp and go from there?

Normally since they're dry they take me around 2-3 hours to get soft, (first hour bringing up to heat on a higher flame then lowered). But I'm wondering if I just do it low the whole way (albeit at a longer duration), will it use less or more energy to cook?

I bought them quite a while ago but I don’t smell anything bad and they look fine except for this white fuzz on some of them. Is this ok?

I’m sure everyone makes it different and I don’t expect it to be the exact same but does anyone know of a good recipe I can try to make it here at home?

A question for American cooks specifically: I was grown before I ever saw stuffing/dressing baked in a pan because my mother and my paternal grandmother always made it into large balls, at least 2.5" to 3". Some were put inside the turkey and the rest placed in the roasting pan outside it, and were basted with broth or butter just like the turkey was basted.

I've googled and found lots of recipes for dressing balls, tho they appear to be mostly appetizers. But I never saw anyone else making Thanksgiving dressing that way, and I'm wondering if it was just my family? Or perhaps it's regional? My family were Southern all the way back to the 1860s and probably a good while before that, and I myself was raised in the deep South in the mid-20th century .

I've just never seen anyone else in real life make Thanksgiving dressing that way.

ETA: Thx for all the responses. I can only guess my grandmother came up with that? But I'm still surprised at all the google results for dressing/stuffing balls. Weird.

my parents would occasionally go out to eat as a special treat when I was a kid. my favorite was waffle house. apparently I bugged them for waffle house constantly..🙈

Around a year ago or two is when my family first bought chicken from this place during icy weather and unable to go to work. It’s a small chicken restaurant that’s been in the corner of the neighborhood since I can remember. We never went though until the year or two ago.

When we came home and the box was opened, I was hit with a smell I hadn’t smelt in a couple years. Not really a pleasant one, formaldehyde. I immediately remembered when we had to cut piglets in science/biology class, and I especially remember that weird gross smell of whatever liquid the pigs were in (which I assume is most likely formaldehyde to preserve them).

I grabbed a piece or two (probably a thigh and a breast or whatever) and I don’t know if it’s because the chicken smells like or it also actually has that flavor but it smelled and tasted like it. Very noticeable imo. Anytime they bring it, I always notice the smell. The other places we have gotten fried chicken from didn’t have that smell or taste from what I remember.

I'm writing a story set in 1996 in the US in which the characters need a lot of shelf-stable food (think a couple months' worth, at least), and thankfully I don't really need a ton of detail there, but I'd like to mention a couple of canned meals somewhere in passing. The only problem: while I was nominally an adult in the late 1990s, I was an adult in Europe. Thanks to American media I know that Chef Boyardee and Campbell's were/are big brands for canned stuff, but what would be specific canned meals that adults might resort to, if that was the only thing they'd have access to for a while? The least heinous options that you can think of? Thanks in advance!

ETA: Wow, that's a lot of replies. Thank you!!

When i make lasagna at home I like to let it rest before serving it so it can "set up". Just seems to hold together better. I reheat individual plated portions several at a time in a large microwave just before serving. It's still fairly warm when i do this since I've only let it rest for about an hour. I'm curious how they handle reheating lasagna in restaurants since it has to be made ahead and probably often stored overnight in the fridge. Do they simply microwave it?

So my husband and roommate went grocery shopping for me when I was feeling sick. One of the recipes I gave them to shop for called for 1oz of sliced almonds. They came back with a THREE POUND BAG of whole roasted almonds. It's funny but also what do I even do with this?? They're unsalted so I can't see myself just snacking on them, and even if I were going to 3lbs is still a lot to get through.

Please help! I'm open to any and all suggestions :)

I think those packaged chicken biscuit sandwiches, tastes like cardboard

talking specifically boiled eggs here. I love a jammy/runny yolk but getting it on you when it unexpectedly squirts out at you is a little upsetting.

what's your preference and why?

I'm in an Italian restaurant. Soup or salad came with the entrée and I couldn't say no to French Onion.

What's the standards I should expect?

Thickness- its thin like water. No body or cling to the spoon. That's not how I make it but maybe I'm not doing it right?

Oniony - mine is thick with onions, theirs has almost none.

The flavor of beef broth and onion is great, but it's oily on top and too salty. The cheese is melted on the bottom of the bowl.

Am I being too picky?

I have seen a couple recipes and didn't see anything that blew me away. I'm just looking for a recipe that includes carrots and peas in it.

I would appreciate any help that I can get to find a great recipe.

Thanks!

Do raw dried beans go bad? (Stored beans in bags.)

These are not cooked in cans, they are raw in sealed plastic bags.

I have all sorts of beans, several years old, all stored in original grocery store / manufacturer plastic bags. Originally stored indoors in normal temperatures.

I will have to store them for several more years, also indoors, but in higher temperatures (non air-conditioned attic).

1. Are they still good?
2. Will they remain good stored in higher temperatures (non air-conditioned attic)?
3. Should I just throw them away?

Idk if this will get taken down by mods because I am new to this subreddit and have read the rules but wasn’t too sure if this was limited to this. But I was wanting to make a similar pizza to the 7-eleven ultimate pepperoni pizza from scratch. As a kid I ate 7-eleven pizza a lot and it was definitely my favorite, last year I got a car and was able to drive to my closest 7-eleven where I could get one but now my cars broken down and can’t go to get one 😔 I was wanting to know if anyone here had any recommendations of the best crust, sauce, pepperoni, and cheese brands they recommend, I am able to get foodlion/walmart items but more tied to foodlion specifically. I just want to have that good old taste of it again, maybe with a little enhancement depending on if I like it or not👀 I’m more recently getting into baking and cooking so i definitely want to try new things and this would just bring me home. I’m not trying to steal their pizza in any way just trying to make one similar for the taste. I just can’t get one as my closest one is a 45 min drive from me and it would be easier to do it at home

Ciao, volevo chiedere a qualcun che ha esperienze lavorative in supermercati. Come vengono gestiti gli sprechi a fine serata? Viene applicato lo sconto “happy hour”a tutti i prodotti deperibili rimanenti oppure vengono gettati via?

I had my Wedding on Saturday and got catering from an Italian bakery. It was buffet style so the food was in metal trays with tin foil lids. Here is a timeline for how long it stayed out:

5pm: food was delivered and then opened.
6pm: lids were loosely placed back on all of the trays
12am: Extra food was placed in freezer

The food is Roasted Chicken, Roast Beef paninis, Mac n Cheese, and Roast potatoes. Is this food fine to eat still?

I have leftover takeout white rice that's been in the fridge for more than 24 hours. Can I take it on a day-trip for a snack without keeping it refrigerated?

Such a weird addiction to have i have no idea where it started from ,nor doest it affect me much but I still can't stop eating itt .my mom and sis gets really mad at me and they hide the jar or jeera so that i dont eat it

Hiya! My family ordered a one off "OddBox" online and found that we had ideas for everything but a red cabbage!!

I looked online and only saw that it was used in slaws, soups, pasta sauces and pickles!

Me and my mum are the main eaters of vegetables and we eat almost everything!! So if you have any recommendations of what to with it fire away!! It could be as a side dish, main dish, or even if you're hiding it in baking!!!

No allergies and we do eat meat! so any ingredients would help!!

I have a week to use it it's a medium sized cabbage and is still quite firm!!

I’ve been googling this for the past 20 minutes, some sources say no, some sources say yes 😵‍💫😵‍💫 I ordered a kebab last night, but it took so long to arrive that by the time it arrived I was already asleep, my stupid half awake half asleep ass decided to leave it on the shelf last night at around 11 pm. its 8 am , can i eat it or should i throw it out ?

I’ve been wanting to eat more legumes for a little while now, both because they’re affordable and because of their health benefits. But I have no clue where to start, and I find it quite daunting to cook a dish where I intentionally add legumes. So, how do y’all enjoy your legumes?

For me, it’s raw tomatoes or cooked mushrooms taste is fine, but the bite just throws me off. Which food is ruined for you purely because of texture?

As the title states, I’m looking at diets and meals similar to the guidelines of the Mediterranean diet. My doctor recommended me to go on the Mediterranean diet recently and now I’m looking for ways to get started into that as well as diets or meals that might be similar. It seems like there may be Scandinavian and Japanese dishes that would also follow/have similar benefits to that of the Mediterranean but I’m having harder time finding resources for things like that. If you know of good resources, books, recipes, or simply the search terminology to point me in the right direction I’d appreciate the input.

I could also use a bit of guidance on the best way to approach starting making food like this. I don’t do a lot of cooking that isn’t just heating up stuff in the microwave so trying to figure out both reliable sources for diet information and doing more meal planning is a bit daunting. For those that might criticize my reliance on the microwave, during the week I eat 2 of my 3 meals at work since that’s where I’m at for 10 hours or more a day. I get home from work after the rest of my household is asleep so cooking dinner at home isn’t an option without waking up everyone in the house, so if I wish to eat dinner I have to do it at work before I head home. I know weekend meal prep will help with that problem but is there specific things that make one recipe more suitable for that task than others? Thanks for any assistance possible.