cooking

The parameters of the challenge are:...

I followed this recipe and scaled it to 500g of flour (I made 15 tortillas)....

I went to the lady I buy vegetables from and asked for some mild, flavorful chilies. Cutting the first one I could tell they were not mild. When life gives you 500 grams of the wrong chilies, you make hot sauce. The flavor is great, but wrong for the dish I was making....

I enjoy making noodles but I often have trouble developing the gluten. Anyone have thoughts on how to do this without spending an hour working/resting the dough?

I just got this using chatgpt:...

Goes well with meats, veggies, tofu, rice, noodles (like he said)! I love this the way I love a good salsa and chimichurri – this stuff is like crack.

Ask Lemmy had a question on “How do you eat mustard?” and one of the responses was about Dutch Mustard Soup… which sounded intriguing....

Basically I bought a large thing of grapes when we already had grapes. We’re eating them pretty much every day, but I’m worried that they’re going to go bad before we finish them. Any suggestions on what we can do with them?

I love making salad dressings from scratch, and also love eating hummus but I make very small amounts of these things. I also plan to move soon and will be donating most of my kitchen stuff when I do, so I’d like something that could be well loved by a new owner. Is there anything out there that fits the bill? Or even better...

I picked up a Too Good To Go yesterday and it had six pomegranates among many other fruits and veggies (all for 4 euros). Most of the stuff I have a plan for but really not sure what do with with all the pomegranates. Most recipes seem to be using them more as a topping and I’ll never use them all that way....

I’ll read how a cooking oil will become rancid, or the oil in nuts, or the oil in whole-wheat flour. But I never notice. I never find that something has now become disgusting in that way....

my mom used to make this a ton growing up but i was rarely in the mood for it

Salmon was vacuum sealed a couple months ago but smelled a little burnt and a small amount (1/8" deep x 2" long by 1/4" wide) discolored. I generously cut off the discolored bit but wondering if the rest will taste bad....

So I have been trying to make my own tortillas. I’ll found a recipe online that was flour, water, oil, and salt that seemed decent but wasn’t very good. I essentially made tortilla shaped crackers. I’m high altitude, but with nothing rising I’m not sure that matters? Anyone have a good recipe they can share? I’m kinda...

Thanks for the suggestions for the tuna recipes! I just wanted to share that I made some of them and will be making more next week. So far I’ve made a few different adjustments to my onigiri, adding gochujang, kimchi or both. I also had a rice bowl topped with tuna and pickled ginger, and made my very first tuna melt with...

Alternatively, what’s your meal prep breakfast for the week?

Decided to smoke a goose for Christmas. It was a big hit. We also got about 4 cups of smoked goose fat out of it....

For no particular reason except it popped into my head, a sorta pizza hut pizza for Christmas dinner....

Gotta ask, what kinda candy was she making? Soft crack. Hard crack. Pot…....

The past few weeks maybe even over a month, I’ve had no luck getting a box of Morton’s kosher salt. Anyone else having problems getting it? In the southeast us if that matters.

Okay, so I was making chicken soup from stock I had made using a (lightly,) browned carcus and neck. just before dumping the the dumplings into it, the stock’s color was a nice light brown. I added about 1/4 cup of lemon juice, turned my back for 30 seconds after a stir and it turned it an almost milky-off white. Eventually it...

I think everyone is picky about certain things but what is the pickiest you’ve seen someone be?

For years I was in a bi-monthly cooking group. We usually met at a friends house and would make dinner there. One night all those terrible things your mom and your aunt Sally forced on you came up....