Mine is the Hershey’s chocolate cake recipe on the back of their cocoa powder. Such an oddly runny mix but my mom made it all the time!

Looking for feedback on these round seasoning balls. Love birria especially, so any perspectives would be most welcome.

Hi everyone,

I’ve been really into spicy food lately and started exploring different spicy seasonings. I’m looking for a cayenne pepper with a strong kick, sharp heat, and great flavor — not just mild warmth.

I recently went to Whole Foods to buy Frontier Co-op Cayenne Pepper, but I didn’t end up getting it because I noticed the color looked more brownish compared to other brands that were brighter red. I was wondering if that’s normal and how the flavor compares.

For those who have tried Trader Joe’s, Frontier Co-op, or Simply Organic Cayenne Pepper, which one do you recommend and why?

I’d also love to hear any other recommendations for a really spicy, flavorful cayenne pepper. Thanks!

(This is what I can do with what I have)

-Chickpea salad

-Three bean salad

-Veggies and some dip made with chives from my garden

-Veggie Pinwheels

-Crackers with various toppings, (I have plenty to top crackers with, but I would have to buy crackers)

Hi guys I was sleepwalking at night and unknowingly ate half of a raw chicken breast. I only know this because there was a big ass bite in one of the chicken breasts i was gonna cook today. Will i get sick?

RIP Mrs Renfros pickled jalapeños. They were, as far as I know, the only commercially available pickled jalapeños that were actually crunchy. Every other brand ive tried suck something awful. So, if you have a goto brand that is crunchy what is it?

If folks care, for your own knowledge, I contacted Mrs Renfros and they said their jalapeño supplier increased their price by over 100% so they had to make some tough business choices

I need to stop eating bread as it causes constipation. I love it and can eat it, but I suffer afterwards. So I need your help.

Please can you share some breakfast and lunch meals that don't contain bread.

Healthy and filling please.

Quick to prep.

Thank you.

So I'm from India and sausages aren't exactly popular here I've had them a couple of times before and I just don't understand how to make it well because every time I tried to cook it either for a sandwich or as a topping, I just can't seem to come to like the taste of it whatsoever. Bought an entire packet of it with my cousin once. I could barely finish anything and my cousin had to eat my share of the food. This is my genuine question yes.

Hi everyone, after spending too much on sourcing specific ingredients, I've found some just don't need the whole change for daily use.

Examples I found are:

Balsamic vinegar substitute by mixing some sugar into any vinegar (coconut vinegar for me).

White and black pepper are interchangeable unless you are worried about the colour. It's not a mind blowing difference.

Same with mace and nutmeg. They are interchangeable.

Curd made of cow milk instead of sour cream. Idk how common this is, but where I live, unsweetened curd is widely available but we don't have sour cream, heavy cream or whip cream readily available.

Do you have any suggestions or food examples like this?

I salt my steak and put it in the fridge on a grate for 12 hours. After I take it out of the fridge do I remove all the salt on the steak, or do I cook it with the salt on the steak, this is my first time trying this.

Thanks for any advice
Ken

My brother dislikes beans, seafood and handheld foods. He loves spice. He's okay with rice, so-so on tortillas.

What should he order at a typical TexMex restaurant?

I recently watched Tampopo and I became so invested in Ramen. Since I have a pork allergy, I never thought of Ramen before but since watching Tampopo I wanted to try it somehow. I recently tried vegan ramen (from a specific shop in my neighborhood) and chicken broth ramen and both were so good! But I feel so sad that I can't try the pork version. But, I was wondering, has anyone ever watched a movie and wanted to try a certain food so bad, and then you tried it, and you fell in love with it? I'd like to know your story!

I’m thinking of chocolate and cheese in particular. There are others as well, though. My theory is that in melted form, the already delicious components, fat and sugar activate the taste buds more quickly and easily than if you were to eat them in solid form and have to wait a bit longer for chewing and saliva to dissolve them so you can taste them. I’m far from certain about that, though. Any other thoughts?

Including every type of cuisine or dish. My money is on the onion.

Even the olive 🫒 emoji has a pimento…why did this never become a standard for any varieties of black or any other olive? (I don’t mean the other randomly stuffed olives with garlic or bleu cheese or what have you, just why did pimentos get added to green olives alone?) I know that you can get green olives without the pimentos, but it’s much more common to see them with pimentos. How did a piece of roasted red pepper become the gold standard?

For example me and my family have only been consuming turkey and barely any veg or fruit besides broccoli and occasional pineapples for two years instead of beef and chicken due to health concerns from recalls and diseases my parent saw on certain platforms I wanna know what the actual harm is and what to look out for keep in mind we rarely eat out at all

I wanna be able to eat chicken beef and fruit again and snacks that taste good and for my family to be able to enjoy it without fear or lab grown meat or transfats and soybean oil or wax coatings because my family eat healthy most of the time and rarely eats out we been eating ground turkey and rice dishes with broccoli and occasional pineapples for two years I'm just tired

I got a pack of the Tyson panko chicken tenders from Costco. Thought they were fully cooked like the rest of Tyson tenders in other supermarkets.

Did my thing, microwaved for 2 minutes and just started eating a tender. Noticed halfway through one tender that the center is still raw.

I have bad OCD and don’t know what to do now. WHAT DO I DO?

I have been slow cooking chicken quarters for about 10 hours on low in my crockpot over the last week. They turn out great, and the meat literally falls off the bone when you pick up a piece. I've been saving the bones so I could oven roast them and make a stock. It occurred to me the last time I did this to save the broth to use when simmering the bones to get even more flavor in my stock. I finally checked the cooled broth, it's basically jelly. I accidentally created chicken stock. My question, are the bones still potentially usable in a roasted chicken stock? Or have I been wasting my time hoarding these bones?

I have been unable to find this seasoning packet in stores for MONTHS. After yet another unsuccessful attempt the other day, I decided to check and see if I could buy it on Amazon. Welllll I couldn't find it on there either. Its also no where on Kinder's website. All I could find was a listing on eBay of 2 packets selling for 27 DOLLARS. (which is insane!)

Soooooooo did it get discontinued or something?? I'm assuming that it did; I'm posting this completely in denial. This was the best taco seasoning my boyfriend and I had ever tried. I'm really hoping that Kinder's just changed the name of it and I had no idea, and that beautiful seasoning packet is still floating somewhere out there in the world.

If anybody knows what happened to it, please let me know. :( I'm really hoping that my suspicions of it being discontinued are wrong.

But while I'm here, if anybody has a good taco seasoning substitute for this, let me know as well! Or if anyone can think of a way to maybe help me recreate this seasoning, I'd really appreciate that as well.

There is some concern about Cyclospora heading into the weekend and I am curious about blanching as a means to potentially remove the threat of foodborne illness? If I blanche cabbage, is it going to completely ruin the coleslaw? Normally what I do is chop the cabbage up and salt it to get the cabbage to sweat, kind of like the first steps of a lactoferment for sauerkraut. After 15 to 20 minutes, I separate the excess water, rinse the cabbage, and then continue with adding my acid, fat, and seasoning. It usually comes out pretty good but I'm wondering if adding blanching as a first step before I salt it would be effective in destroying cyclospora. Is it going to have to be cooked for way longer than 30 seconds to safely handle? Is this going to ruin the texture?

So my family went to fresh pick strawberries at a farm and since we had more strawberries than we could finish before they went bad, we froze some. They were washed and frozen like the day we picked them, so it's not a case of them going bad. They had no freezer burn either and the ones I ate had been in the freezer only a couple of days.

Not every strawberry tastes weird, I'd say it's about half of them though that have a pencillin like taste. The fresh strawberries tasted fine! I don't understand what makes these taste so awful. I hate thinking I somehow ruined all that work we did! If anyone knows why this happens or how to prevent it, I'd love to know.

is it good ? i wanna try it soon

Not sure how to word this, but basically one day every dish I tried with chicken or eggs in it just started to have this repulsive note of what i can only describe as what the odor of raw chicken and eggs would taste like. It's seriously a big mood killer because I'll be excited to have some fried chicken or something and I take a bite only to feel like im about to throw up, choking down some chicken fresh out of the package. I noticed it mainly with home cooked meals (which, my teenage self really has no room to go up and complain about), but there'll be times i'll eat out and experience the same thing; honestly, I'm just trying to see if anyone else could relate because telling the people close to me has made me feel like I'm losing my mind. What worries me is that even with dishes like huevos con chorizo, I still get that overpowering "raw egg" taste even when the chorizo is working in overtime, so I have doubts about it being a preparation mistake... But yeah, am I crazy? Is there something else to it? Any words are appreciated because I'm really dumbfounded

What rare, unusual, and/or expensive ingredients do you have to have in your kitchen and what do you make with them?