How the heck did this get 1,200 comments? 😆 Y’all feel STRONGLY about your BLTs.

Hello! I am looking for ideas for soup-themed sandwiches- think french onion sliders based off of the flavors and ingredients in french onion soup. So far, this is all I have ever come up with.

I usually attend and annual potluck that is soup themed, but I like bringing something on-theme that offers a little more substance/bite. I suppose I could open this up to more than sandwiches as well, as long as it is still potluck friendly.

For years, the second the meat came out of the pan, i'd dump everything into the sink and scrub off all the dark stuck-on stuff because i thought it was just burnt crap. I always wondered why sauces at restaurants tasted so much better than mine too.

My mother-in-law caught me doing it once and was basically horrified. She explained that it's called fond and that you're supposed to pour in a little wine or stock and scrape all that stuff up.

First time I actually tried it and i couldn't believe i'd been scrubbing that much flavor down the drain all those years. Even just deglazing the pan made a better sauce than a lot of bottled stuff i've bought 😆

It never works for me, there's never enough far rendering out, water just sprays everywhere and makes a mess, I hate it

I have a few strainers but none of them are thin enough for small straining. Like I made a berry syrup by mixing frozen berries, sugar and water and even with my strainer alot of lil seeds and stuff still got through

Ik theres coffee paper strainers but for some stuff like this syrup it doesn't work because the syrup is too thick. What then?

https://imgur.com/a/dDnVlHg

I want to preface this by saying that I don't know a ton about food storage/science. But can someone explain why people are strongly against potatoes going in the fridge? For some context, I recently got some lovely potatoes from the farmers market, rinsed them off, and fell asleep before putting them away. The next day I noticed my mom had put them in the fridge, so I just left them, and have been eating them whenever I'm in the mood. They've been in there about a month, and are still tasing amazing. But when I checked online about how long they will keep under refrigeration, there were a ton of comments like "ABSOLUTELY DO NOT KEEP POTATOES IN THE FRIDE" lol.

I understand the starches will turn into sugar, the texture may change, but is there something else I'm missing about fridge storage for these guys? I also want to say that I bought a bag of sweet potatoes maybe two weeks ago, and just had to throw out the last 4 because they went bad. My fridge potatoes, however, seem like they will last an eternity in their current condition... (not really lol but surely, they would keep in the fridge for roughly the same amount of time as they would in a cool, dark, dry place?) Someone just tell me if they're gonna poison me in the coming weeks lmfao

My mom made roasted eggplants and they've been in the fridge for a couple days, and I wanna use them to make something that looks a little fancy for dinner. I basically wanna impress my family (at least a little bit lol).
I've tried making a dip similar to Baba ghanoush before, but this time I wanna make something different, preferably without a food processor because I don't feel like washing it.

Love to hear your suggestions!

I make it a personal goal to bring a home-cooked snack to each game, and I always try to make something different. I have several (bendable) rules for my snacks:

1. Should be hand-held portions, generally not requiring silverware. Muffin tin recipes tend to be the perfect size
2. Shouldn't be super messy, as there's a lot of stuff on the table.
3. Should generally be portable, because I have to take the snack to the host's house.
4. Shouldn't be too labor intensive or difficult, because I have to make it during my work day.
5. Ideally dairy free, because 2 members of the group are lactose intolerant. But this one I don't always follow.

Here are snacks that I have made that were previously successfully:

1. Dips, such as spinach and artichoke dip, guac, salsa, whipped feta, etc.
2. Donuts
3. Cinnamon rolls
4. Muffin tin mini quiches
5. Deviled eggs
6. Crab cakes
7. Egg rolls
8. Empanadas
9. Muffins
10. Chex Mix

I'd love to hear ideas or recipes in the similar vein that generally follow these rules or would otherwise be good for sharing with a D&D party around a crowded table.

I love this dish. Cooking with raisins is banned in my house since an incident with my dog (he's fine :)) Also needs to be easily obtainable from big canadian grocery stores. Thanks!

My husband misses steak, but he can't eat it anymore. (Teeth issues) So I'm thinking of doing cowboy butter steak pieces, except a thin slice and stir fry it.

... So.... Baking soda, corn starch, and some water for 30 and then stir fry and add the compound butter half way through?

TYIA

https://imgur.com/QRafzy2

Here is the recipe:

8 cups watermelon

1 or 2 limes juiced

1 to 2 tbsp honey

1 tbsp sugar to taste

tiny pinch of salt

1 cup water depending how concentrated you want it

2-4 raspberries (adds some tart)

Add mint and raspberries to top. I used a beast blender to blend it all. If you try it, let me know what you think

Always, and second one is as perfect as the last.

Does the pan need to adjust itself?

I'm always using just a normal stainless steel one

Hello! I’m a food science student, and I have a project this semester in my cultural foods class. I chose Switzerland for my project, and we will receive extra credit for actually bringing food from our chosen country.

Any suggestions on what dishes I should make that could accurately represent Swiss cuisine? I was a professional baker for years and cook regularly, so I’m up for a challenge! Can be any kind of food, like pastries, snacks, or full on entrees

My hubby loves when I cook appetizers/food for NFL Sundays. We are both avid fans of the Packers and Steelers. I have made wings, potato skins, chili, etc but I need suggestions on what to make at home. TIA

I have 2kg of this "cheese".

Ingredients: water, palm oil, modified milk Ingredients, modified corn starch and or potato starch, salt, sodium phosphate, citric acid, sodium citrate, natural flavour, potassium sorbate, lactic acid, annatto, beta-carotene, anti-caking blend

Now I know to check the ingredients if I ever buy shredded cheese again...

Any tips how to use this are much appreciated! Thank you 😊

It‘s not a typo—culantro is a much more powerful version of cilantro.

So I just bought Trader Joe's miso stock and far too much heavy whipping cream to make Marry Me Salmon. I have an inkling to make pasta tonight, but I do wonder how I should combine these two to make a sauce for a pasta, as well as what other ingredients to add. This'd be a dinner for two, by the way!

I’m dating someone who loves spicy food and I do not. I have the spice tolerance of a toddler. Is there a dish I can cook for dinner that I can really amp up the spice level for him but keep tame for myself? Any cuisine is fine! No real dietary restrictions except for my jalapeño allergy.

So I’ve been given some home grown chilli’s. And they’re wayyy spicier than I’m used to (like I reckon putting 1 of them in a curry for 4 people would be plenty of heat).

I’ve probably got like a dozen or 20 chillies and feel a bit wasteful just throwing them out. And using in big sauces/curries would probs only get through 1 every week or 2.

My first thought is to turn into some type of condiment- chilli oil, chilli jam etc. where it’s either intended to be used sparingly so the spice isn’t an issue, or in something where I can mellow the heat with other ingredients.

Any ideas?

Now that it’s September (I know its still hot out lol) but give me all your favorite soup and stew recipes!! If they freeze well too thats a bonus, I like to prep my freezer up for winter:)
Edit: I added my favorite soup recipe from last season in the comments

I used to think putting bread in the fridge was a culinary sin because of staling, but I read about the scale of global bread waste the other day and decided to try it. With a tight bag clip to prevent dry-out, the fridge completely stops mold. When you want a slice, a couple of minutes in the toaster completely reverses the starch retrogradation and makes it taste fresh out of the oven.

I was making my favorite black caviar lentil sausage soup recipe today and when I opened the Cento San Marzano tomatoes and tasted them, they were really sour. They looked fine, but did not have a good taste. I’ve noticed this the past couple of times I’ve used them and found this on a different thread. Have other people noticed this?

https://www.reddit.com/r/Costco/s/VtBTUm8Oh2

I got a cheap bottle of salsa dip sauce from the supermarket and because am trying to save on grocery money I figured I could use it as an alternative to cooking than tomato puree with shakshokas or pasta, what do you think?

Today I spent hours cutting up vegetables for our new favorite dish, roasted mixed vegetables. I tried this once before with enthusiastic response from my husband, and he’s been looking forward to the repeat.

I cut up zucchini, yellow squash, and eggplant, salted them down and let them sweat while I went on to cut up peppers, cauliflower, red onion, Brussels sprouts, and mushrooms. I spread the second mixture on a sheet pan and tipped the zucchini, squash, and eggplant in another. Everything was drizzled with olive oil and lemon juice and dotted with parsley and chopped garlic. Dressed them both with salt and pepper and slid them into a 425 degree oven to roast for almost an hour since the pans were a bit crowded. I like to make a lot so we have leftovers. Added some chicken thighs to roast along side.

It all smelled amazing as it cooked. It looked beautiful when it came out. It tasted marvelous too. The Brussels sprouts were a little sweet and the cauliflower…so good. It was all amazing. Even the eggplant which I’ve never been too fond of before. I’m a convert.

So I call my husband out to eat. He grabs a bowl and fills it up with veggies. Then he reaches in the refrigerator for a bottle of Thousand Island dressing and proceeds to douse those beautifully caramelized morsels of vegetable goodness with it.

Sigh. He used to put ketchup on so many things and I thought those days were over. Apparently not.