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

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

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 😆

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’ve tried so hard to love quinoa and I just do not like the taste or texture. However, I’m trying to cook healthy grains for my whole family and I’ve love to hear your favorites that are not very similar to quinoa. Thank you!

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.

My husband got 10 bags of 6 oz thick shredded sharp cheddar (Tillamook brand) for free. I'll def make some homemade mac and cheese and quesadillas. Anyone have any good ideas or recipes to share? Thank you so much!

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!

It will be my older sister’s birthday soon and I wanted to cook some dishes for her. She is a huge fan of mushrooms but I have limited knowledge of recipes that are mushroom focused. She was a fan of this Mushroom Stuffed recipe last time she tried it.Any suggestions are welcomed

[Edit: thanks everyone for all the advice. I tried the saute and then add a goodish amount of liquid up front method. Not only worked well, it worked quickly. Only took about half an hour.]

I want to get them to deep brown and can never get past yellow, even with long times and low temperatures. I have a gas stove, cast iron skillet and dutch oven, plenty of other stovewear (both non-stick and stainless) a toaster oven, an instant pot, a Ninja 3-in-1 crockpot, a more traditional crockpot, and all the time in the world.

Thank you in advance.

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

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 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.

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

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

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?

I’ve been making pizza at home on weekends and my current oven struggles to get the crust the way I want. I usually make a simple dough, let it rise for a few hours, then bake it with tomato sauce, mozzarella and whatever toppings I have around.

I’m looking for an oven that would work better for homemade pizza. What temperature and oven features should I be paying attention to? Thanks for the help.

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.

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 really like the frozen shrimp dumplings from Costco and I’m looking for ideas for sauces I can make or use for them. So far I’ve only been mixing siracha with soy sauce and dipping them in that. Any other ideas? I think a spicy sauce or a sweet and spicy sauce might be nice

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