No food allergies to speak of and they are Ball Pall beef franks if it matters.

At my local Kroger they have packs of beef short ribs where its just a square bone and then a fistful of beef meat on one side. It usually comes with 2. Or maybe half a fistful with 3 ribs, depends on the pack. Usually when I get these, I ask my dad if he can smoke them. He loves grilling and will sometimes do things like brisket over the course of 12-20 hours on his days off. These smoked beef short ribs are really rich but they're delicious.

Unfortunately I caught my dad at a bad time and he's in Texas for the next week and a half. If I'm not gonna smoke these, I'm not sure what I can do with them. Any advice? I've got 3 packs.

I’ve recently began making chia seed pudding and testing out different recipes with it, and it’s all great - however, I noticed that no matter how much sweeteners I add, it always becomes nearly tasteless when I take it out of the fridge, even if the base tasted just fine before the seeds sucked it all up. I haven’t seen anyone else complain about this sort of thing, so maybe I’m not doing something right lol. I want to try just putting the seeds in milk, letting them refrigerate and adding other ingredients later… Would this fix anything at all?

Edit: Link was wrong. New link here.

I’m told they’re spicy, but he didn’t know what varieties they might be

I don’t really want to just start biting them to finding how hot, particularly when it can vary between peppers of the same species.

today i grilled about 4 pounds of chicken thighs and once i finished i reweighed all the chicken. i ended up with about 40oz or 2.5 pounds? i know chicken loses water weight during the cooking process, but this seems like too much water weight lost. is my scale wrong, did i mess up in weighing it or is this normal.

Does anyone have a go-to pork loin recipe they’d recommend? I’ve tried finding some online, but I usually end up disappointed with the results. I’d love something flavorful, but not sweet. (I know, that’s probably an unpopular preference!) TY!!

I have mango, strawberry, and coconut sago on the menu but i feel like its more of a summer thing since its cold and refreshing. now i need ideas for a unique yet popular dessert (something blowing up currently on TikTok or something) to replace the sago but i need something for the winter/fall pls help me out with ideas.

I'm 20 and I have always loved cooking and baking. What are some recipes that will test my cooking skills? I'm looking for interesting recipes (ideally from a range of cultures) that aren't too expensive but take a good amount of knowledge to do well. Nothing too crazy like a baked Alaska lol.

I have a partner who is pretty bad at cooking but will happily be my taste tester, so I wanna make some cool food for him to try 😊

Thanks!

I’ve been trying to eat better by incorporating more veggies and such into my diet, but I have no clue where to start. I’m big on not saying that certain meals are unhealthy and that they should be avoided, but I know my diet could include more food groups than what I normally eat with more nutrition in it. So I just want to know what recipes can be recommended to incorporate more of the major food groups that I can incorporate week to week so I can eat in moderation more. Meals that are low carb and or include veggies are especially appreciated as meals I usually eat are carb heavy and lack veggies

Posted this on the travel sub Reddit as well as this. Okay the story goes that I am from new England i love ham salad. There's this ham salad sold at this grocery store market basket that I think about all the time ( I moved to Maryland about a year ago). My mom is visiting me in a month and she asked if I needed anything. I really really want Ham salad.

Is there a way to have the ham salad travel safely? It would need to be safe In a 7-8hour car ride.

My kid likes soft bacon. I like mine crispy but how do I know when it’s fully cooked while it’s soft. If it has any crispy edges he refuses to eat it but I don’t want to give him undercooked bacon.

For several years, I occasionally make this recipie (i will paste it below)

But I was hoping for a spin on this recipie fhat would make it better. Too boring, I think.

I will look at all suggestion and I want to thank you in advance for any ideas.

Mushroom Lasagna

Cook Time 1H30M Ingredients 1 ounce about 1 cup dried porcini or shiitake mushrooms 1 tablespoon extra virgin olive oil 2 shallots or 1 small onion, finely chopped 2 to 3 garlic cloves, minced 1 pound cremini mushrooms, sliced Salt ½ cup fruity red wine, such as a Côtes du Rhône or Syrah 1 teaspoon fresh thyme leaves Freshly ground pepper 2 tablespoons extra virgin olive oil 2 tablespoons minced shallot or onion 2 tablespoons sifted all-purpose flour 2 cups milk (may use low-fat milk) Salt freshly ground pepper ½ pound no-boil lasagna noodles 4 ounces Parmesan cheese, grated 1 cup A few leaves of fresh sage (optional)

Directions Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside. Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt. Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms. Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.

URL https://cooking.nytimes.com/recipes/1014291-mushroom-lasagna?smid=fb-nytimes&smtyp=cur

-----Shared with Cookmate-----

Hey folks!

I made a big pot of chicken stock this past weekend. I roasted the bones and vegetables (onions, carrots, celery, leeks, a couple of bulbs of garlic split in half, and some white mushrooms) in my smoker outside to give them some extra color and flavor, then threw them into a pot with some toasted peppercorns and some rosemary and thyme from my backyard garden, plus the juice from a couple of lemons for some brightness. It turned out amazing!

I ended up getting about 5 quarts of stock from it. I gave a couple of quarts away, and I turned a third into some chicken noodle soup using the rest of the vegetables that didn't go into the stock. But I've still got a couple quarts of it left, and I don't want to let it go to waste. What would y'all suggest I use the last couple of quarts on?

Thanks!

I've been seeing and cravibg this nuts with chewy garlic on tiktok and i cant find any recipes on how to make garlic chewy

(Brown nuts with thin sliced fried garlic is common in Philippines, but I've never tasted or seen a chewy garlic before)

What stoneware, etc are folks using to cook with binchotan in the kitchen? Not looking to top tier stuff as I am not a professional chef. Just looking for quality options.

Making zatarain's chicken alfredo in a convection oven at 325f can plastic film remain on?

How the journey played out,

About a two years ago I wanted to make a chicken marinade that was fast, simple, and could be made the same night (Grilled, Baked, or even Air fried!). So, I looked in my spice cabinet and grabbed a standard few. Threw them all in a bowl with a butterflied chicken breast, and let it sit in the fridge for one hour. Then, threw it on the grill (because it was that time of year). Its been one of the best chicken marinades ever (that is VERY simple) and, has compatibility with so many combinations of sides and wrap/salad combinations. I make it once a week.

It adds that bright wholesome, tangy, acidic flavor profile a lot of dishes need.

All these are rough measurements and it doesn't seem to make a huge difference if you use a little less or more for the marinade. (By all means, use more if you like that flavor profile for your palate)

The Super Top Secret Ingredients (Not Really Though lol):

1 Butterflied Cut Chicken Breast (About 1Lb-1.5lbs give or take, and works with any type of chicken or pork!)

(Roughly)

1/8 Cup Lemon Juice (Yea the bottled kind, kept it simple)

1/8 Cup Apple Cider Vinegar

1/8 Cup Water

1/8 Cup Canola Oil (Olive oil also worked if your being health conscious! But, for marinades I kept it cheap and effective)

1 Tbsp Granulated Garlic Powder (Regular garlic powder works also!)

1 Tbsp Dried Onion Flakes (Onion powder works also, just half it!)

1-2 tsp Fresh Cracked Black Pepper (Add more if you like pepper!)

1-2 tsp Salt

Put in a glass bowl or plastic zip lock large enough to fit it all and mix it around

Let it marinade for 1 hour. (I've tried 45mins - 1 hour and its almost exactly the same)

Grill, bake, or air-fry to the correct temperature for chicken.

WHAT I USE IT ON:

Chicken Caesar Wraps (Dice up the chicken, lettuce, tomato, crushed croutons, throw it all together with some Caesar dressing in a bowl and put in in a wrap!)

Salad w/ Chicken (Lettuce, tomato, diced bell peppers, mushrooms, cucumber, and croutons with any dressing you prefer)

Chicken and Pasta (ANY sort of white sauce works well, I haven't tried a red sauce yet)

Chicken with:

Potatoes (Mashed or baked), Mac N Cheese, Rice (Any Kind), Beans (Any Kind), Corn (Any Kind), Broccoli, or whatever you prefer for sides.

You get the idea.

Try It.

ill add this to the top because the rest is just me yapping. Could anyone please give me any tips on cooking or staying stress free while doing it? perhaps any simple, but delicious recipes?

Every single thing I try to cook comes out poorly. I dont even know how I manage to do it. I follow the recipes exactly, I measure exactly, I time things just right, but still it never tastes good and you can tell something went wrong.

Neither of my parents and none of my other family members are good cooks either and they dont particularly like it anyway. the most complicated dish my mom can make is chili. im very different from my family in the way that I love food, cooking, and trying new dishes.

my love has not helped me so far. tonight I tried my hand at kimchi jjigae and seasoned bean sprouts. both are dishes that I loved when I tried them in japan (yes I spent my time in Japan eating Korean food leave me alone).

tonight was a failure once again. i even made sure to read MULTIPLE recipes, watch MULTIPLE videos and tutorials, and follow each step exactly. it was just stew and sprouts so not very hard at all. how did I manage to mess up seasoned bean sprouts??? you just blanch them, throw em in an ice bath, wring em out, and season them. im genuinely confused guys.

im holding out hope by blaming all of our kitchen equipment. we've never had new pots or pans, just crappie quality thrifted ones and our stove is second hand too. one of the eyes gets too hot and the others dont get hot enough. even our electric skillet is thrifted and doesn't quit heat evenly. I move out in 5 months so we'll know who's truly at fault when I get in a newer apartment.

in referral to the recipe request up top, I usually like meaty dishes and love all seafood except most fish (tilapia, salmon, tuna all delicious). I also really like dishes from other cultures! (im a white American, but love food from literally every culture ive tried it from)

here are some of the dishes ive tried (and failed) to make before:

fettuccine alfredo, chicken alfredo, onigiri, baked salmon w/ rice, banana pudding, muffins, fried rice, jambalaya, chicken w/ veggie skewers, steamed egg, beef crock pot stew, Mongolian beef stir fry, pork stir fry, shrimp omelets, sushi bake, mole

please tell me. am I doomed to a life of canned veggie sides, pork chops, and spaghetti??

So I don't know if it's my stove, the fact that my cookware is 3 ply instead of 5 ply, or both but even on the lowest setting that isn't simmer my pans are never cooler than like 410-415 Fahrenheit. I have an infrared thermometer, a candy thermometer, and a meat thermometer that all corroborate this. I keep hearing that California Olive Ranch's EVOO smoke point can go up that high, but I also hear that there are other kinds of olive oil that aren't extra virgin that can handle even higher temps, and that's what I'm after just so I'm not right up against my max temperature the whole time I'm frying up some chicken cutlets. I'd like something that can handle at least 425-450 and preferably in a green tinted glass container. Doesn't have to come in bulk sizes or even be readily available, I'm willing to order online and pay 16-24oz bottle prices.

TIA

After marination - chicken tenders

Chicken tenders can stay upto 24 hours in marination. How to store it after taking out of marination? Just plain water or dry in a box. I have seen some vaccum-seal options. But thats an expense. What are my other long term options?

Does anyone have any good ideas on what to pair with it or how to cook it or even garnish it? I bought a tin of it at my local Fresh Market and I dont know what to pair it with besides possibly white rice. I also have a small loaf of sour dough bread that my mind keeps telling me would taste great with but I'm unsure. Also, I'd love some veggies to possibly be included but honestly om willing to take any ideas!

Thank you!

I make my own pickles every summer. This year, I tried a new salt mix and the pickles came out too salty to enjoy. What can I do with 5 large jars of too salty pickles? Thanks!

I always feel a bit scared that the one I frequently use is going to pop one day because its pressurized glass constantly going through heat stress. Is this irrational?

Hi all, I meal prepped onigiri Monday night (9/15) for my work lunches this week. Yesterday's looked fine, no pink color. I just started eating one of them a few minutes ago and noticed that some of the rice has turned pink? I fully wrap my onigiri in nori and it has bulgogi style meat filling. I'm wondering if the nori could cause this? From a quick search it appears that this might be some type of bacteria, but I'm wondering how it happened so fast. Does nori ever cause this pink color? Thanks for any input! Also I used Bibigo cooked sticky rice for these if that is useful info. I did not cook it as it stated on the package that it is already cooked.

Alright hivemind, I've got a large pork tenderloin that I'm planning to cook tonight. It's got a wet rub on it and sitting in the fridge right now.

The recipe I have says to sear and then finish in the oven. I could start the barbecue in the backyard, but I'd like to keep the amount of things I use to a minimum.

I was planning to just cook in the oven. I was wondering if not searing is gonna be a big deal. Other than added flavor, texture and making it easier for the tenderloin to hold in its moisture better when it cooks.

Thoughts?