I don’t have any trouble making scrambled eggs that come out perfect and my kids love them, but I crave the buttery taste of restaurant eggs. Mine just don’t taste that way, even if I use butter to cook them. What am I missing??

Edited to add: I don’t care if it’s not healthy. I do not eat eggs often so this is not the thing that’s gonna kill me

We’re on a tight budget (eg no eating out) but won tickets to an event at a stadium! We can bring in food but needs to be contained/wrapped in clear plastic.

This place has good and tempting food for sale (pizza, dumplings, etc). If I bring my typical food for outings like this (sandwiches, granola bars, meat/cheese sticks, fruits, etc), I will have major FOMO.

Is there anything unique and tasty you make to bring for situations like this instead?

I want ideas that aren’t lasagna in form. I’ve made a regular lasagna and a pesto lasagna and I’m all lasagna’ed out. Ideally not even lasagna in function- I already made lasagna soup. The more surprising the better. Thank you!

It’s interesting how beans were actually a key ingredient in Texas chili until just after WWII. Beans were commonly used in chili by most Texans, but the beef industry covertly campaigned to Texans, promoting the idea that chili made with only beef and no fillers was a sign of prosperity after the war, in order to sell more beef.

Recently, I was reading up on the origins of carbonara. According to the lore, an Italian chef at the end of WWII cooked for American soldiers to celebrate the end of the war, using American ingredients. This is believed to be the origin of carbonara. Even though Italians today scoff at Americans using bacon to make carbonara and claim that real carbonara doesn't have bacon, the original carbonara is said to have used U.S. military-rationed bacon.

During the 1980s and 90s in Italy, there was a wave of pride for Italian-made products, which made it taboo to include ingredients like American-style pork belly bacon in dishes like carbonara, regardless of the supposed lore about its origin. Both chili and carbonara have conflicting origins compared to what is considered the traditional recipe today.

Are there any other dishes eaten in the U.S. that have a taboo ingredient that locals refuse to allow, but which was actually part of their birth?

i love the taste of these fruits but the acidity and tingly icky feeling is quite off putting, especially because i have sensitive gums and acid reflux issues. is there any way to remove or atleast reduce this? any hack or trick to 'neutralise' it?

My universal dipping sauce for a lot of my foods is: Dijon mustard, kewpie mayo, and olive oil.

Want to hear other delicious pairings!

I have a two month old opened bottle of Pinot Noir in the refrigerator. There's about 10 ounces of wine left in the bottle. Is it still OK to use in a spaghetti sauce? Thank you.

I don't have a canner. Can I jar pasta sauce I made that has Parmesan cheese in it without canned?

Hi all. Making some meatloaf. Wasn't worried about the loaf pan because I've done meatloaf without one. But I got to this part of the recipe:

"Place loaf pan in high sided baking dish. Fill with enough water to rise halfway up sides of pan. Transfer to oven to bake for 1 hour and 10 minutes, until golden brown."

I was just going to form the meatloaf into a loaf and toss in the oven on a baking sheet. Will this mess anything up do you think?

For context, I'm using lamb.

I have been using ground himalayan sea salt, ground black pepper, garlic powder, smoked paprika, cayenne pepper, granulated (white) sugar, and a dash of olive oil. It's quite excellent. But I don't have an exact science to it, I don't measure anything so I have over seasoned it a few times (the worst is if it's too much salt or cayenne pepper which will overpower everything) So I have just been a lot more careful when adding these ingredients. All that said, I feel it's missing something, and I don't know what it is. I can't afford expensive ingredients, nor do I feel they are necessary when I am just cooking for myself 99% of the time

I bought a giant can of Roland anchovies on a whim. I thought they might be the larger less saltier kind, but it reads : serving size 6, number of servings 34

What would you do with that? Favorite anchovies recipes? Or can I open and store for a bit in some form?

What are you planning on making for Easter? Love to hear what people do around the globe. Please try to be specific.

I have several plantains that have started to grow mold after being stored in a plastic bag (the thin kind from the produce section) for a few days. They are very ripe but still a normal level of very ripe like how I normally make them, sometimes they’re even more ripe than this (though that is generally not my preference as they become too soft then) but they never get moldy at this point yet other than maybe the tiniest specks of white on the stem. I also normally do not store them in a bag. So I’m thinking the mold is from moisture from them being in the bag and not from rotting? However idk if this impacts their safety/quality to eat? They are soft but not TOO soft and they’re not splitting or showing any other visible signs of decomposition. I haven’t peeled them or cut them open yet though. I really don’t want to waste 5 nice plantains but I also don’t want to waste my time making them if they’re not going to be up to par, and I definitely don’t want to get sick. Here’s a picture: https://imgur.com/a/RvaGotH

I'm feeling like I want to make something very low effort tonight but I'm also sad and need the dopamine of something extremely tasty.

What are your go to meals that have a great ratio of effort to result?

Every week we eat a mix of jalapeño turkey sausage, diced butternut squash, and brussel sprouts roasted in an oven 2-3 times a week. It's delicious, filling, and healthy. However, I really want to spice it up! Most of the time we just put Tony's or some seasoning on it, but that's a lot of sodium and I'm afraid that would be too much. I tried curry paste, and couldn't taste it at all! I've done chimichurri before but again, that's a lot of sodium. I know this may be a dumb question or impossible but does anyone know how I can spice it up (and actually taste the it) that isn't as high sodium? If it is I'd still love to hear some suggestions! Thank you

In my opinion, Yukon golds are the perfect potato for cooking with. They are in between starchy and waxy potatoes, so are good for nearly any potato dish, are delicious and have thin skins that practically melt when cooked. It may be because I am Canadian, and therefore have easy access to Yukon golds for affordable prices, but I will always reach for them over a russet potato, which imo, don't have much in the way of flavour, more a vehicle for other flavours. Whether I'm roasting, mashing, or using them in more involved dishes, Yukon golds remain the forerunner potatoes in my mind.

I never know how to prepare cauliflower and when I do.. it always sucks lol.

Still I can’t resist buying it everytime its on sale 🤣

So please can someone hit me with a simple tasty recipe

Thank you

So I went to Costco on Monday (3/31) and got a package of salmon fish fillet and put it in the fridge. It’s now (4/5) and I had forgotten it was in there so I decided to freeze it today.

I will note that it did smell fishy, more than usual, and the color of the salmon looked perfectly fine. It also said freeze by (4/4).

Just worried I wasted food and feel shitty about it. Anytime I looked it up it just said 2 days max in the fridge, so I guess my question is, am I fucked ?

Long story short I made a simple gochujang stir fry using 1 lb ground chicken, 1 cup edamame 1 cup chick peas and then 2 green bell peppers. It was good and made 5 low calorie meals

However the volume was a bit lower than I would have liked. A friend of mine has been suggesting I use kidney beans instead of chick peas but idk if that flavor would be good with the gochujang sauce. The beans are slightly lower in calories per cup and I could maybe do a cup and a half but idk how well it would mix with the gochujang sauce.

Suggestions?

I've seen On Food And Cooking and The Food Lab recommended a lot. Which one would you prefer if you could only have one. When would one be better than the other? Other recommendations are certainly welcome!

thanks in advance to all the chefs out there! i forgot all the recipes we did.

pork ribs: i forgot are we supposed to slow cook at low temp in oven with tin foil first, and then remove tin foil. or other way around. no tin foil at first. and then finish in tin foil.

rack of lamb: after searing in pan, and slathering on dijon, and spice coatings. did we cook them with tin foil in the oven? or is the tin foil only when it is resting after cooking?

the lamb should be pretty rare, so i forgot the oven temperature (how high), and for how long. i just have a single note in my workbook that internal temperature should be 51 celsius.

(the prof is no longer setting the oven temp for us for exams. we have to set the ovens. and we have different ovens set a different temps now. but we have to do it)

EDIT: was i supposed to score the lamb skin? i have forgotten everything.

thanks in advance!

I’m making lasagne today and I haven’t done it for a while.

I’m using beef and veal in the sauce along with tomatoes, carrots, celery, onions etc. I saw an Italian guy using bechamel in every layer, not just on top so I’m trying that for the first time.

Years ago, I had a recipe that had three different fillings.. one meat sauce, one spinach ricotta and another mashed butternut pumpkin. Then bechamel and cheese on top. I don’t think my kids would enjoy this veggie forward take unfortunately.