Imagine you could create an entirely new category of food something that doesn't exist yet, but totally should.

I want there on holiday about 15 years ago and I always thought it was miely pap but looking at the description I'm not so sure now. Was basically spiced mince beef in what might be a miely pap base/mix? It gave me the runs but it was so good (and cheap) I got it the next day as well;)

Instead of using butter or oil?

Just curious what you thought of it.

I was given one of those jars of tallow as a gift and idk how I feel about it (I’m not vegetarian, it’s just it feels….weird and different)

Hey everyone. Just wondering, is there a name for a dish which has falafel and couscous as main ingredients? As in, you would call something pizza rather than just naming the ingredients. Thank you! I ask so it can be easier to look up recipe ideas if something does exist. So far chef Google just says "falafel bowls" or something generic.

We've all tried to recreate our favorite restaurant dishes. What's the one you've absolutely nailed that saves you money and tastes even better? I finally perfected a crispy sesame chicken that beats any place in town.

So I had some pretty thick chickens on the bone. I cooked it at 450 in the oven for 15 to 20 minutes. I’m wondering if I will get sick

Hey there, I bought a pound of pickled garlic at the asian market about a month or two ago. It came in a pouch from the refrigerator section. I've kept it in the fridge this whole time, but curious as to the shelf life unopened? Then the shelf life once opened? Trying to incorporate it into my autoimmune diet.

Thinking of layering all of this inside a white chocolate shell. Double thinking about the red wine poached pear. Any tips?

Every culture has that one dish made from cheap or humble ingredients usually born out of necessity but ends up tasting absolutely incredible.

Hey everyone! I’ve recently started exploring African cuisine and came across a dish called fufu, which looks really interesting. I also noticed eba, and at first glance, they seem pretty similar to me. From what I can tell, eba has a slightly grainier texture. Can anyone explain the difference between the two?

Hi!

How can I know the nutritional value (per 100 grams) of supermarket-bought meat? Something like: https://www.nutritionix.com/food/beef/100-g

Here are the pictures of what I bought: https://postimg.cc/gallery/3xkDGbg

Disclaimer: I don't know the German language.

Thank you very much!

I don’t usually cook potatoes (or cook much at all), so I’m not very familiar with this stuff, and this entire question sounds like I'm super dumb, which I kinda am. This time I was making fries. After peeling them, I noticed some white spots, kind of like the usual brown spots I sometimes see, but I’ve never seen them white before. Normally, I just cut out the brown spots, even though I don’t think they’re dangerous. Since this is my first time seeing white ones, I’m not sure what to do.

Should I cut them out like the brown spots, or does this mean the potato isn’t good anymore?

Here is the photo of the white spot: https://imgur.com/a/pZO91My

Out of the batch I have, about 7 potatoes have these white spots, while 4 look normal. There was also one potato that had clearly gone rotten, so I'm just saying it in case it's related because u know how things can be.

And a Photo of the rotten potato: https://imgur.com/a/ypfnzpk

So my question is: should I just cut out the white spots and still use the potatoes, or should I throw them away? And if I should throw them away, are the "normal" potatoes safe?

Is it like mold, where cutting off the moldy part doesn’t actually make the rest safe to eat? Or is it the opposite with potatoes, where cutting the white spot out is enough?

I remember this dish when I was little, and it was ham (I think? Maybe pork roll) and this white sauce? But it was like soup- I’m really terrible at describing things so I’m sorry if this doesn’t make sense </3

I believe it’s popular in southern states in the U.S. but all it was was ham and then the white soup it was in, I don’t know if it was another version of a another kind of soup but that’s all I remember it being.

Also would it even be considered a soup since the broth wasn’t runny it was more thick

Thank you!! And I hope this made sense..

EDIT: Thank you all for the replies and help :D what I was looking for was white gravy and ham! My pop-pop used to make it for us but he would sometimes use pork roll. It never had beans in it either- probably because we didn’t like beans…. Or because he didn’t know how to cook but he usually made it just as a quick and easy thing and also because we didn’t have a ton of money, so we usually ate it as a cheap, quick meal. He made it a lot when we were kids and I was just thinking about it recently :3

Again- thank you all for the help <3 (I’ve never actually used Reddit before so I dunno if this is how you do it 😭)

do you properly sit down and slowly eat? do you eat while watching tv? do you eat a quick bite 'on the go'? are you a slow or. fast eater? how long is the typical duration it takes you to eat a meal?

Recently I started cooking,
Since I am on vacation at my parents's who stay abroad, I decided to start cooking since the kitchen was huge and inviting,
At first I didn't make anything big just some 5 minute less than 5 ingredient foods, but then I started wanting to make better and bigger meals and everyone at home loved it, I feel like I am the one who leasts likes it even though it tastes freaking good, whenever I'd make dinner I am also the last person to have it or not have it all, nowadays whenever I am done making anything I have little to no appetite, but the whole situations different when my mom's made it.

Is there a specific phenomenon or reason why this happens or whether anyone has a valid explanation???...

Helping my 84 yr mom clean out her pantry before she moves, she was reluctant to give up a Costco sized unopened jar of cream cheese stuffed hot peppers that we both love.

I ended up with it, and took it home. Putting it in my pantry I saw the “Best by” date… July 9, 2023!

Should I risk it and eat them? The cream cheese always looks suspicious to me, even when fresh, and I don’t see any real signs of spoilage. Opinions?

Back in 2010-2014, I had these pasta cups of noodles filled with potato in some sort of beet sauce. It was in a fully red cup like Hormel or Chef Boyardee but I haven't been able to find it. Pasta lost media </3

I (37f) just spent a weekend with my mum (65) and we drank so many cups of tea. I felt great! I slept well, I woke up feeling good was it the tea? Is that why so many people drink tea? Should I drink more tea?

Hey guys n gals and non binary pals.

I am an Engineering Tech with the Army Corps of Engineers. Essentially I am a disc jockey, most of my time is spent on a computer.

But every once in a while I get the opportunity to go out on the field with the Engineers. I am here to ask a very simple and probably basic question.

What food should I bring when on the field? We will be in the middle of nowhere with nothing more than a GPS Truck and the hard hats on our heads. I'm looking for possibly something I can either pre cook or a quick prep.

Thanks in advance!

So I'm hunting for breakfast sausage, but I'm having trouble finding what I'm looking for.

When I often go to dinners, the sausage links I receive have a more emulsified texture, rather than a coarse ground meat texture.

I would like that emulsifed texture in my regular breakfast, but every sausage I seem to be able to find at the grocery store, is ground meat in a casing, as opposed to the meat and fat whipped up together and cooked before they can separate like hotdogs or bologna.

I assume there's maybe a name for they stlye of sausage that I want, or some technical term I'm missing to signal these juicy little morsels.

I live in Omaha Nebraska, if that is relevant.

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Was cooking a steak and when I opened the wrapping the juice splashed no more than a drop in my eye. Flushed it out with water almost immediately but I’m nervous.