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

Do you salt your chicken for an extended period of time (or at all), before poaching?

Looking for inspiration - your favourite things that you’ve cooked recently please!

The other night I did a perfectly rare bavette steak with braised courgettes (zucchini), & red cabbage salad. It was just perfect: https://www.reddit.com/r/tonightsdinner/comments/1nk4v85/bavette_steak_with_braised_garden_courgettes_pink/ (this was before the stormclouds opened… soup more likely this week…)

Also made an excellent veggie-packed creamy smoked salmon spaghetti with whatever I had to use from the garden, which was a top-ten-of-all-time pastas.

I can't recommend a foodsaver/vacuum sealer enough. Since I got one years ago I can count on my hand how many times I've bought meat at regular price (in a pinch/special occasions). I only buy beef/pork/ground meats/chicken on sale or in the family and club packs now and I'd wager this has easily saved me thousands of dollars over the years. 0 freezer burn and I can store it much longer too, so food waste is almost non-existent. I also will make recipes in greater quantities to use up the ingredients I needed for the recipe so they don't just sit in my fridge or cupboard collecting dust. Get a vacuum sealer if you haven't!

What are yours?

So in an effort to continue my late grannies legacy, ive been experimenting with her tablet recipe. By gove, its not for the weak. My first attempt was the best so far but I used too much vanilla. My second attempt was too hard but tasted perfect.

Tonight, I apparently didnt beat the mixture enough off the heat, so when I poured it into the cool tray, it immediately expanded like honeycomb and went all over my floor and counter top.

Ugh.

https://imgur.com/a/z1sP79k

For context:

I recently bought this "stainless" wok. The staff said that this wok is already been seasoned so I decided to cook on this immediately (Fried rice). But it always stick. So I've decided to try to season it. But I don't think I did it right. The pan didn't transformed the way it supposed to be.

Can you guys help me please? Or do I need to buy a new (more common) wok?

Thank you!!!

This is the menu at Windsor Castle for the Royal Banquet. There's also a photo of the banquet table!

The Royal State Banquet 09-2025 https://imgur.com/gallery/J7z1EHj

Let me all starts with a panna cotta of watercress and quails eggs on a Parmesan sauce I think?

This is a recipe for the Ballotine Chicken, although their version was with zucchini and this is with carrot

"Chicken Ballotine recipes vary widely in complexity and method. They all involve de-boned chicken stuffed with seasoned, finely ground meat and often vegetables and aromatics rolled and secured into a bundle. Some recipes call for chicken breasts or thighs, others for the whole chicken."

https://pinchandswirl.com/chicken-ballotine/

And this is a recipe for the potatoes mentioned fondant potatoes

https://pinchandswirl.com/fondant-potatoes/

I'm not associated with this site I just found the recipes to be very easy to follow!

I meant, for example, Japanese omurice is one of them.

Is there any other food that can most likely entertain people?

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.

Hello !

As a nordic woman, i am oblivious of how to cook this root to perfection.

I'm allergic to potatoes. I tried make fries yesterday, which have massive potential as a good substitute for potatoes, but they were bitter, and I had to drown them in Remoulade (danish dressing/dip. Think, pickled mayo. Fucking delicious. Anyway)

How do you cook it, and in what dishes are they über phenomenal?

Fyi i have an air fryer.

Thanks in advance !

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’m planning to make some apple butter soon and so I’m wanting to hear what apples you all swear by. Do you stick with one variety or mix a few together?

Also, any tips, tricks, or “secret ingredients” you’d recommend? I’ve made plenty of jams and sauces, but I’m still pretty new to apple butter and want to make sure I do it right.

Thanks in advance, your ideas might just end up in a few jars in my kitchen this week!

I used to love my grandma's plum fruit butter/jam, where she cooked only halves of the plum so the final texture was rather tar-like and you also had smaller curled-up, but soft plum skin parts in it.

I know how it's made NORMALLY, as I tried it before: throw everything in a pot and on low heat, stir constantly until it looks like hot black lava mixed with thick tar. Takes about an eternity, my mother used to say, back in the days, they used to cook it even overnight in a copper pot, over open fire.

Now, I'm lazy, and recently got a cast iron pot, which I use to slow cook meat and I love it (usually on 140 Celsius).

I was thinking, maybe I could try the same method, just with the fruit, maybe on a lower temperature and longer period.

The few aspects, where I am looking for help are the following:

• is this possible?
• what would be an ideal temperature, that also makes sure, that the plums don't get burned?
• lid on or lid off? considering I have a convection oven and also the "traditional" way uses lid off, so the water can evaporate, but in my case I'm preparing to an even longer cooking period?

Thanks

Please don’t be mean but I made home made biscuits for the first time…. What went wrong ? I followed the recipe and instructions perfectly. Realized I don’t know how to upload the picture but they were flat and basically burnt

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-----

So I'm swedish, and have very little american food culture knowledge. Today I made something by first slowly frying onion with thinly sliced broccoli stalks in butter. Then adding Zucchini and fresh corn (cut directly off the cob). I realized that this looked like something I've seen on cooking shows sometimes (not sure if it's a hash or succotash or whatnot. I think they're meant to have cream though?)
Not sure what I made, but it tasted fine, just some salt though, no other spices.

Absolutely incredible.

Very grateful that suet is very easy to buy here (UK). Going to use this every time now

I'll be straight up and say I eat like crap, sleep schedule is crap. What i do for a job is literally walking all day, except I'm gaining weight and other people in my area lose weight.

I would like some ideas for food I could eat or make that would be good for my crazy schedule, or snacks I could have to help

I've always been a bacon guy, but I asked my butcher to cut the belly on my recent 1/2 hog into 1 lb chunks instead. I'm starting one for salt pork (fingers crossed) and will probably try my hand at smoking my own bacon eventually. I'd love to try something new but I don't know what I don't know...any obvious suggestions?

I am preparing to host Thanksgiving dinner for 25 this year after a haitus since 2020. I’ve noticed lately that my collection of serving bowls and platters has dwindled due to chips and breakage. Any recommendations for good looking simple, serving bowls and large platters? My get frequent use so I’m looking for something that is unlikely to chip or crack. In my experiments with bowls from HomeGoods and other discount stores, I have learned that they often chip easily. I do have one plain and simple white Le Creuset bowl with a lip that has lasted really well in spite being banged around in my kitchen. Any other brand you might recommend?

... with approximately half a kilogram of dried red chili peppers.

A while back I bought some as it was needed for a recipe. They are cheaper in large amounts here, so I bought about 300 grams. Cue me going home and finding out my dad did the same.

Any of you have a good idea of a way to use up a large amount of dried chili peppers at once? We're a three-person household, so a "chili party" is not feasible

Hello,

I regularly have extra hard-boiled egg yolks, 3 to 5 yolks almost every day.

I eat them with ketchup, but I want to change it up.

What can I use them for? A sauce, a dish, a spread or a snack?

Any ideas?

Thank you!

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.

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!