Hi!

My four year old has severe ARFID and we struggle to get him to eat 90% of the time.

My FIL stayed in a cheap hotel with his brother for a few days and came home today with a shit ton of the breakfast food smuggled out. He always offers everything he eats to my kids first to try and goad them into eating.

To the surprise of us all my four year old took a big handful of the scrambled eggs. He proceeded to eat the entire container (1L size) and then ask for more.

We tried to make him eggs but none of them were right. I tried with milk & butter, one of each, neither. He was not interested. No seasonings as the eggs were bland as fuck. My FIL said they were kind of rubbery.

We called the hotel who gave us the name of their wholesaler, but the eggs only come in portions of 100. Before we drop money on that and also a new freezer to store them in, does anyone have any idea how they're made?

Please and thank you!

Mine: I couldn't cook chicken breast. Every time I made it, it would come out dry, tough, or both. I was using a thermometer, would pull it off at the exact temperature I wanted, let it rest and carry over the rest of the way, and it still sucked.

Went entirely too long before I realized I was just cooking it too hot/fast. Drastically improved the first time I tried cooking it slower and longer.

We’re having a soup cook off at work and the winner gets one day of PTO…. This is a big win. Tell me what your favorite soup is! I figured if my soup is most popular, I will likely get more people testing my soup and therefore hopefully voting for it 😂

I love cooking and I enjoy chopping vegetables, but onions are a real struggle for me.

As soon as I start peeling them, my eyes begin to burn and water. Also my eyes turn red and I get a headache.

How do you all manage it? Are there any tricks or ideas that actually work to avoid the tears?

I’d really appreciate any tips. Thanks in advance!

Dumb question, but has anyone had luck with making either of these with ground pork instead?

mostly because ground beef in my area is $7+ per pound and pork is still like $3.50 a lb.

I'm not talkin about ground sausage since I'm never fond of the mix mixes my grocery stores use.

I have some severe stomach conditions that have severely limited me from eating for majority of my life. after 10+ surgeries this year I’ve started to tolerate solid food but I’m going to be so real, I’m lost as hell. there’s to many options and I don’t know where to start or what is even good

So far the only things I’ve had are chocolate (very big fan), mashed potatoes(i like them when they’re salty and buttery), chicken soup (decent), rice (super good especially with butter). if yall could recommend easy meals for ppl just learning to cook or even just say what your fav food is that’d be helpful. there’s to many options idk how yall choose multiple meals a day lol. as much as I hate my feeding tube at least it’s easier in this regard lol.

Family member of mine went to Europe and brought home some “real” saffron as a gift to me since he knows I love to cook. I definitely want to cook something special for him as a thank you. Paella and risotto are kinda “gimmes” and I will definitely make paella, but that still leaves a lot of saffron.

Looking for something besides different versions of “flavorful fat rice”

Also, I don’t know what “real” means but it seems very special to him so I want to honor that. I’m assuming he spent a pretty penny on it.

Thank you!

I grew up with milanesas, basically "wafer thin" steak cutlets. A basic recipe when I was a kid is just salting the cutlet and pan-fry. I have tried to recreate it but end up with a leather tough steak. All the juice escapes from the steak and if I get any Maillard reaction that means I over cooked it.

Any tips?

I am a member of a group that will be serving Christmas Eve dinner at a local homeless shelter to about 80 clients. I'm looking for recommendations for vegetarian mains or side dishes that would be easily prepared by volunteers in bulk and would be nice given the holiday. We already have desserts covered - those are baked by volunteers. What do you think?

We've done this multiple times before but we're always in our own kitchen where we can cook a meat meal. This year we are only able to cook vegetarian because we are sharing space with another organization. Last year we served pasta and salad on Christmas Day, I'd like to avoid that this year!

Excuse the dramatic effect good people but omg why does my salmon skin keep sticking to the pan?!

Every... single... video I watch says to first cook skin side down and flip it later. That does not work! No matter the pan! Does it work for you guys or is this some internet lie? I'm using oil and low to medium heat.

So I am allergic to nuts and have been my whole life. And as a result have never been able to have pesto sauce, since it has pine nuts. But I have always heard how fire it was and was kinda sad I could never try it. However I was at an Italian restaurant that had no pine nuts in their pesto and so I tried it. And ngl I thought it was super mid. So I was wondering is pesto actually mid or do the pine nuts add so much flavor to the point people go omg it’s so fire.

Anyone here loves to cook and could cook for someone even if they woke you up in the middle of the night. But won't or can't cook for themselves or is it just me?

A bit of a background, I have a Red Seal, worked in the industry, work in tech now and that's when I realized this. I often host friends and family. Everyone loves whatever I make, usually my own recipes and ask for leftovers. But I just can't cook such dishes for myself or put in any sort of effort into making them just for me. I have forced myself to do this a couple of times, but I just don't feel like eating it, often I just wrap it up, put it in the fridge and make myself some instant noodles or something.

Anyone else here like this with a similar kinda experience?

A lot of my dinners are some variation of rice/pasta, chicken/salmon, and a veggie on the side. It’s always seasoned well and tastes great, but I feel like it would be better with a sauce so it doesn’t feel as dry (protein is cooked well, just the plate together feels like it’s missing something).

Any recommendations? Thanks!

This is a rewrite of a post I did last year. The original recipe is something my beautiful youngest son experienced with just the two of us when he was young. I can never get over the loss of his passing away last year. Strangely it makes me smile to remember him this way. If you make this recipe people will feel the love and the season.

This is Pumpkin Ravioli with Apple Cider Cream Sauce.

Pumpkin Ravioli with Apple Cider Cream Sauce

My son passed away recently. Part of his childhood was in the kitchen creating food with me. This was one we thought up together. This hurts to tell, but there is a little joy sharing it.Make your own pasta. If you can't make it from scratch learn to, it is worth it, but add pureed fresh pumpkin insides in making your fresh pasta. Make the ravioli filling from ricotta cheese and some of the processed pumpkin. Two parts cheese to pumpkin. Make your neat ravioli packets. Reduce apple cider, depending on the cider you may need a little sugar or sweetener. Add heavy cream til thick. Reduce further then after you take it from the flame add a little butter. Time it so the ravioli are just boiled then strained. Whip the apple cider cream sauce with the butter. Then pour a tease taste over the ravioli and leave the rest in a gravy boat on the table for individual taste. My son loved the last of the sauce.

So I bought this rolling knife sharpener. I can use a steel, I have a Wüsthof pull-through, but this sounded effective. And, in theory, it is.

BUT: How do I know if my knives have 15° or 20° edges? Those are the two choices. Or just pick one and stick with it & it'll make a new edge? I have Henckels Four-Star (8" chef's, 8" santoku, 6" santoku, 3" paring)

(the sharpener is Pure Cut Rolling Sharpener...shame I can't show a pic of it....)

Here is my mother's chex mix recipe revised. As kids we called it GOOP

GOOP

Ingredients

• 1 Box Corn Chex
• 1 Box Wheat Chex
• 1 Box Rice Chex
• 1 Box Pretzel Sticks
• 1 Box Kix
• 1 Box Cheerios
• 1 Box Golden grahams
• 1 Box Crispix
• 3 sticks Butter or margarine
• 2 Tbs Bacon grease Optional
• 1.5 Cup Worcestershire Sauce
• 2 Tbsp Tabasco Sauce
• 3 cloves (to 5) Mashed Garlic, or 3 Tsb Jarred garlic
• 1 Tbs  Seasoned Salt
• 1 Tbs Onion Powder

Instructions

Empty cereal into a 33 Quart canner or roaster like Nesco . Add enough to fill what ever you are roasting in. Preheat Oven to 250 F Bake 2 to 3 hrs and let stand to cool.

Grab a handful every forty minutes. Eat. Spoil your appetite.

So a couple friends have asked me to join them in setting up a bar, serve yourself, be creative night for a group. They're preparing two types of broth, ramen noodles and basic condiments.

We'll add the usual on the bar: jammy eggs sliced in half, chopped scallions, furikake, spinach leaves....

Any other suggestions for a wide range of flavors and textures - eg. meats, veggies, condiments, seafood, other less popular offerings to make it interesting? Thanks

On cooking shows the chef puts the fat end of his chefs knife on the garlic clove and gives it a gentle rap. Squashed garlic appears which he then minces effortlessly. I can’t do it. I have resorted to using a wooden mallet, but the garlic clove remains stubbornly intact. Am I doing something wrong.

I'm working out a menu of four different filled/rolled crepes for a client of mine who's having a breakfast with his golf club next Thursday. I intend to present four different options (he'll pick two) to go with mini cinnamon rolls and coffee on Monday. Its a meant to be a light, casual, yet semi classy breakfast.

I will be testing these recipes this week and weekend on my family, but I was also hoping to get some criticism before I hit the kitchen.

We also live in a rather small, rural town. We have a Walmart and a marginally better grocery, no Whole Foods or really fancy places, so I can't just pop out for the Madgascar vanilla or something like that. I was also just asked about this on Monday. rip to me I'm doing my best :')

Recipes are liquor free for a broad accomodation. Chocolate free because the husband doesn't do chocolate for ??reason??. I think he may just hate the taste.

Recipe #1 - Reimagined Crepe Suzette (served cold)

Filling:

Orange curd

Vanilla pastry cream

Topping:

Light caramel sauce

Garnish: Candied orange peel, powdered sugar

Idea behind this: Balance the intensity of citrus with the soft creaminess of a vanilla pastry cream. Add a touch of sweetness with the light caramel sauce. OG Suzette has no vanilla cream involved so I may nix this when I do my test runs if the orange curd isn't too bold. Caramel sauce is a nod to how a real Crepe Suztia flambeed.

Recipe #2 - Crepe Tiramisu (still working, served cold)

Filling:

Tiramisu custard (sabayon, stiff peaked whipped cream, marscapone)

-may infuse some of the custard with espresso and pipe in 50/50 for the rolled crepe

-OR only the custard with an espresso fused topping?

Topping (heavily undecided):

Dulce de Leche (maybe)

Espresso infused Dulce de Leche (maybe)

Well crushed/powdered Biscoff dusting

Idea behind this: My actual Tiramisu slaps and I feel like the custard filling that goes in it would be cool used in other ways. I'm trying to keep the flavors and subtle richness of it but as a crepe. I am still mulling over how to get the espresso flavor in it and low-key mourning the fact I can't dust with Giradeli cocoa for the presentation.

Recipe #3 - Crepe Americano (served hot)

Filling:

Fluffy scrambled egg

Crispy bacon OR breakfast sausage

Topping:

Crispy hashbrowns, I'd like to try cooking the hashbrown into the crepe because I'm insane.

Idea: A very classic American breakfast (eggs, sausage/bacon, hashbrown) but now it's a crepe. I needed two savory options that wasn't a dinner type dish.

Recipe #4 - Crepe Omelette (served hot)

Filling:

Fluffy scrambled eggs

Cheese (not American, maybe a grated cheddar, or provolone?)

Ham

Tomato

Garnish:

Probably more grated cheese honestly.

I really appreciate any honest criticism. I'm not a professional chef, but I have made all the individual components listed numerous times with success (crepes, omelettes, Tiramisu, Suzette, hash browns). I do cook a lot for my job.

I'll be cooking and dropping these off, not making them fresh for the breakfast (which for Crepe Omelette would be ideal but it's fiiinnnne). Cold would be done the night before so they set properly, I need the custards and curds to be thick enough to pipe and they'd probably melt on hot crepe. Its late for me and I'm tired and not explaining things well.

TL;DR: do these recipe concepts seem edible, I have Above Beginner Experience and ambitions, I won't be offended if you call me stupid, thank you

I added about 3tbs of milk in my japanese chicken curry. Had a big plate, tasted absolutely perfect. After the meal I had another cup of the same milk and realized it’s gone sour. No funky smell or weird texture tho. I cooked quite a lot to meal prep for the rest of the week (pot’s gonna be stored in fridge), can I still eat them or should I throw them away ?

Can yalls share with me some of your recipes for making collard greens?

I cannot find my great grandmother's recipe for her famous Fresh Collard Greens with Black Eyed Peas or with 10 bean soup. Preferably I want it without any peas/beans but it doesn't matter. I haven't made it in many years but I've been craving it here recently. I've looked up a few recipes but none even sound remotely close to what her recipe was or I'm just not remembering correctly. I do know that sometimes she'd use 2-3 smoked turkey legs & other times she'd use 3-4 smoked ham hocks.(I like both meats so IDC which one) But she made big batches. I don't need a big batch. (Yes, I do know how to clean/rinse/destem/roll/chop/soak/repeat etc CG to get out the grittiness) FYI I do not like mine spicy!!

I hope seeing other's recipes will help jolt my memory or maybe I'll find a new recipe from 1 of y'all's to try. TIA

I'm curious if anyone else makes their own spice blends by the pound for the large shaker bottles? I'm hooked on

creole seasoning

seasoned salt

taco seasoning

a sausage blend that I use on beef.

Rani Tandoori seaoning (premade but I can't top that).

I'm finding I reach for these shakers every week for meal prep and when I do, I don't really need anything else. What kind of spice blends do you have for on the ready and burn through at an alarming rate?

First I want to thank those who offered up suggestions for additions to ramen. For protein, I can stir in eggs or throw in some shrimp....I don't generally have any sliced meats in the home. (I cook for one and live alone, so mostly just out of the habit I guess)

I do enjoy white meat chicken - not a fan when it's precooked and added chunked to soups. I prefer soups that have those soft shreds of chicken.

If I cooked some bone in breasts in the pressure cooker, could I achieve that texture? then I could add them to the ramen soup later.

Or maybe poached chicken lends that texture? Please forgive my lack of cooking knowledge.

Thank you.