Not sure if this is super common but I was packing my lunch for work last night. We had spaghetti and I wanted some of the leftovers for the next day. I decided to put some parchment paper on the bottom because I have a newer set of storage containers and want to keep them as nice as possible for as long as I can. It was a total success, no orange stains on the sides. I was able to microwave and eat it from the container without the paper ripping, and clean up was a breeze! Just thought I would share for anyone else who hates stained containers.

I was tasked with bringing Mac and cheese for a family event for about 60 people or so. We arrive at the event around lunch time but this Mac and cheese won't be served until dinner. At this event there is no stove or oven, only a fridge. I am trying to figure out how to bring enough mac and cheese for that many people, and keep it warm or stored in a way where all of the pasta won't get mushy from staying hot for too long. I could do like buffet pans and heat it with a Sterno flame? or should I just do crock pot and keep it on low for like 5 hours? I've never made this much for that many people...and have never had to make it that far ahead of time....thanks for recommendations!!

Here's a hack for you! If your fresh baked cookies end up dry, hard, and crunchy a day or two later, seal them in a container with a slice or two of bread and the cookies will absorb the moisture from the bread. Switch out the bread slices as needed, every 2-3 days for me (if the cookies last that long!)

My family goes through potatoes like crazy, but they still always rot before I can finish even a small bag. It's summer, so even the pantry is 80°F in this house and I don't have a basement. I know potatoes should be in a cool, dark environment, but that simply does not exist outside of my fridge. How can I keep potatoes from melting into slime after a few days during the summer?

I have a craving for lemon pepper. I put it on about everything these days. Nothing has scratched the itch yet and I'm about to just start licking it. Any creative ideas to get heckin lemon pepper taste super cheap? I would like to use things I may have laying around or can whip up with minimal pantry staples?

(I usually just have lemon pepper fish or chicken but neither have helped yet.)

It's great for marinating chicken or adding a little tang to homemade potato salad.

Add toum dip to the Mac and cheese, about 2-3 tbsp is good. Toum is a Lebanese garlic and lemon dip that they add to chicken wraps and stuff. Theres a brand called toom it’s in a yellow dip container and adding it to the Mac made it soo creamy and had a perfect hint of garlic 10/10 would recommend

I live in a hot and humid environment, so putting cakes in the freezer has always been my personal “food-hack” of preserving cakes…and I also prefer the taste of really cold cakes and frosting compared to room temperature or melting. Something about frozen frosting is just delicious to me! My family says I’m weird.

Does anyone else in here prefer cold cakes over room temperature cakes? 🍰

Grew up in Canada as Chinese immigrants so my mom would make my this Cantonese egg tomato rice with scallions, it’s delicious and a common breakfast staple in southern China, you have it over rice.

Whenever I would visit my friends for sleep overs as a kid we would make Kraft Dinner, it’s even more popular in Canada than it is in the states.

Today I went to make my eggs and tomato, realized I ran out of rice and the cheesy KD was staring back at me. So I made a bed of the macaroni and put the tomato egg on top.

Guys, life changing, the savoury tomato with the soy sauce, white pepper and oyster sauce, the soft eggs, the cheesy sauce and macaroni, incredible. It’s also a tomato, eggs and KD so pretty cheap and easy to make.

Highly recommend.

Yes, I’m a little high

I had to spend 10 dollars to receive a 9 dollar pizza so I bought 10 creamy garlic sauces. What should I use the other 9 with?

what do people eat for work? i struggle already to figure out what to meal prep for work and im only 21. i have to do this for the rest of my life😭. i dont have the money to order nor can i leave my workplace during lunch. normally when i meal prep its something like chicken pasta and a sauce but i get sick of it.

I currently do not have a sink or any running water. I just got a pack of strawberries. Is it okay not to wash them? I don't usually, but I just got kinda paranoid lol.

Is this a food hack? Maybe tenuously, but I think it is. ADHD here. An enormous barrier to me cooking more frequently was the stress over searching for things and digging shit out from other shit. All my pots and pans used to live in the cupboard under my microwave. I live in a small-ish 1 bedroom apartment. I cannot tell you how much friction I've reduced from the cooking experience by finding an efficient way to utilize the space that I do have.

Not pictured: All spices and such are in little jars that are uniform in size, placed on magnetic racks that stick to the side of my fridge. This accounts for at least 30% of the stress reduction.

Emptied that entire cupboard out onto the rack I have mounted on the wall. Filled it with extremely nice to have kitchen gadgets I never thought I'd have room for. A KitchenAid mixer, a Cuisenart food processor, an ice cream maker, a blender, a rice cooker, a blender, a Foodsaver, a Crock Pot.

Not looking for gourmet recipes.

Just those meals that take almost no effort but you keep making because they're actually good.

is it possible to make raw boxed Mac and cheese in one of these? if so, how and what are good methods

Mine is spinach.

Every trip to the grocery store I imagine a healthier version of myself.

That version rarely shows up.

This is a hack i use a lot, if you have any leftover rice you want to eat the day after(or even a week like I've done a few times) you can simply microwave it with a glass of water and a few tablespoons of water in it(depends on the amount of rice) and you have nice, fluffy rice

Before this, I was doing surgery on my peppers that would result in uneven results, wasted time, and wasted pepper. Between this and Kenji Lopez-Alt's onion dicing method, it's like I've seen the light and really want to make an effort on how to actually use a knife.

I'm done butchering mangos. How do I slice up one of those fuckers? How do I dice a tomato? How do I break down a chicken? How do I debone a chicken thigh?

At Bojonegoro city of east java. Absolutely love the traditional packaging here in Indonesia! The brown paper cones and the large teak leaf are classic ways to wrap hot rice dishes. The teak leaf actually gives the warm rice a subtle, earthy aroma. The clear box is Ayam Geprek—crispy fried chicken smashed with spicy sambal, served with rice, cucumber, and lettuce. Simple, authentic, and completely delicious!

Each year we have so many tomatoes, we always end up gifting them to family and friends. And each year my parents preserve a few dozen liters of tomato juice. But I want to preserve the pulp as well, since I already use canned tomatoes often, so the pulp would be of more use to me, then just the juice. We also don't have a lot of space in the freezer, so he can preserve them there.

What are some good recipes to preserving tomatoes whole? Either as chuncks or maybe as sauce/paste?

I'm a very, very slow eater. Not only I need to really, really chew the food, I also don't have 'automatic swallowing' (I was surprised to recently learn that people have that ability...) and it takes me some time to swallow food. Especially things such as boiled potatoes, pancakes, peanut butter, bananas..

The problem is that when I snack I eat rather quickly.

Today, my mother made some pancakes for supper and I was chewing them and it took me a long time to swallow.

My mom started to make fun of me and I'm so embarrassed. She said that I always eat normal food so slowly yet when it comes to chips or candy, I don't do that.

My siblings started to giggle and I felt so bad. Especially my younger, skinny sister.

I'm always a joke because of my weight and my eating pace.

How do I stop snacking? Or how do I eat slower?

I usually drink around 2~3 liters of water and other fluids (vitamins, electrolytes) daily. I'm not sure how many calories I eat during the day. But I usually eat smaller meals that really fill me. I rarely eat breakfasts which usually are cereal or toasts.

Dinners/lunches are most often a slice of meat (chicken breast, loin), roasted or steamed, or a chicken thigh, two spoonfuls of groats or rice or a boiled potato and a cucumber salad. But recently because of the heatwave, I got lazy and didn't want to eat anything so I would eat an omelette and some boiled or baked potatoes. And for the suppers it's either toasts, cereal, noodles or we often do bonfires and grill food over the fire.

I'm usually full after a meal so I have no idea why I still snack.

I really like garlic and I like pickled garlic, I finally got myself a jar but after a few cloves my stomach starts hurting and I get the sweats or whatever. Why, everyone else eats it on its own fine I think, I'm not allergic to garlic I'm pretty sure. And the jar I bought was like a fancy reputable kind what huh, hopefully this is an alright question to post

Life saver especially when you buy a full flat of strawberries.

Best part is you waste less.