I’m looking to make some cheap steak and eggs for a high protein low carb breakfast. What is a good and cheap steak I can get?

I’m asking because my wife is asking me to get new ginger, but only because she wants something juicier. Our organic ginger has no mold, is still moist in the middle, and tastes delicious in everything we cook it with. Even raw, it’s delicious and smells wonderful. But I checked google and apparently I’ve been storing it wrong for years. But I’ve never gotten sick because of it. Can I get a fact check on this?

I purchased octopus (frozen) about 2 weeks ago, its been in the freezer since then. Do you normally boil the octopus then oven bake it, or can you go straight to oven? what are the benefits of doing one over the other?

Thank You

What are some of your best tips for organizing pantry goods? I mean spatially and categorically - for example: do you do rice with the pasta because "carbs" or rice based products like wraps - or do you have them in an Asian section? Are your oils near the stove?

And do you put all jars and cans of tomatoes (fire roasted, tomato paste etc) together? but then does jarred pasta sauce go there too? There is so much overlap in cooking (I used canned tomatoes for Indian curry, for example) that I am reluctant to do an "Italian" or "Asian" section. But then I end up with very specific Asian items that have nowhere to live but with each other...

I would to being order to my kitchen and would love to hear how you manage and systematize your ingredients.

Thank you!

Edit: spelling/typo

I've read that in order to make a crunchy non-watery slaw you need to remove water from the veggies. Serious Eats purges the cabbage mix with a sugar/salt mixture for five minutes then rinses thoroughly. It’s necessary to dry the cabbage; they suggest using a salad spinner or towels.

So what about those coleslaw bags they sell next to bagged salads? Have they been purged or prepared in some other manner so you don’t end up with a watery coleslaw?

I have a gas stove, however, if I put the wings in a pan, the sauce is going to stick to the pan and burn.

Be specific with the region where possible, as every country has regions where food is more or less spicy. Personally I would say Southern Thai cuisine. Kaeng Tai Pla and Kaeng Som from Nakhon si Thammarat are scorching, and not tempered by the use of coconut.

I have about 7 lobster tails. Is it possible to make a flavorful stock with the tails and some store bought seafood stock?

i was craving kimchi and wanted to make kimchi jigae but all asian markets are so far from me and i had to settle for store bought kimchi. like with most mass produced things to me likely due to preservatives it tastes off / doesn’t hit like restaurant/home made.

i’m just wondering what, if anything, i can do to doctor it up? i just opened up a jar of nasoya. i have things like fish sauce, msg, garlic, gochugaru, gochujang, etc etc. i want it to be not just sour which this brand is but richer in the other flavors. can just throw in fresh garlic and each of those ingredients to my liking and let it settle for a few days?

So I'm looking for recipes that have a bread-like base with a meat/sauce rolled like cinnamon rolls then baked and topped with a mashed potatoe like topping... I thought I had this as a child but cannot remember it.

I bought a roast today and the expiry date is December 6th. I’m cooking it tomorrow either way, but this seems like a long time for any meat. Is this common or possibly a labeling error?

This might bring on the standard "you're ruining it" reaction but it is what it is.

I have only ever used a gas grill to cook steak, but I no longer have one. I have a cast iron skillet and oven, but I don't want to drown the meat in butter like most recipes call for (a bit is ok)

The other variable is that the kids don't like it on the rarer side, but it doesn't need to be well done either. Any tips or recommendations on how to cook these while trying to find the sweet spot of flavor and juicyness with those preferences?

I'm broke and can't really afford much. I'm looking for recipes that I can eat while trying to find a job. I hate beans, and don't like eggs(but I can eat them).

Any advice?

Like, you try making a dish you’ve never actually had before, so you don’t really know what it’s supposed to taste like. It turns out great, but since you’re both the cook and the judge, how do you know if it’s actually the dish you were trying to make?

Or maybe you’ve had the dish before, then you try to make it, and it ends up tasting nice but something more in your comfort zone. At that point, is it still that dish?

Especially if you’re not a follow-the-recipe to the word type of person, where do you draw the line?

Basically title.

I'm trying to make overnight oats. I added 1 cup milk, 1 cup oats, 1/4th cup plain yogurt to a mason jar and let it sit overnight. What came out was a gross flavorless sludge, and I don't know how to remedy.

What should I add? I was planning to eat this pretty often, so I'm sad it's gross. Maybe I add stevia?

Does anyone know how companies get their pre-popped seasoned popcorn to have the seasoning spread out so evenly so every piece has some on it?

When I make popcorn, even if I use butter to get the seasoning to stick, it is by far not evenly coated on every piece.

While I have become a pretty avid cook, I also find this subreddit to be calming at the end of the day. Yes, I (58F) follow the news and have some excitement in life but often I turn to read this subreddit to learn about what other cooks are interested in and I find it just calming... I also read many, many interesting ideas/facts/recipes. Thank you to everyone.

is it safe to eat rice with an egg cracked over it immediately after the rice is done cooking in a rice cooker? like I put some rice in a bowl, crack an egg over it, and then it cooks the egg enough or something.

We were recently shocked to see that the yoghurt we typically buy at the store went from 3.29$ to 5.49$ almost a 70% increase. We decided to make it our own and it’s such an easy process and such a good end product that is reasonably cheaper than store bought that I wished we did this earlier. I was curious. What other foods do you think are cheaper to make at home instead of buying at the grocery store?

Hi, I've been tasked with bringing fruit salad to my family's thanksgiving get-together. Do you guys have any recipe suggestions? Any type of fruit salad is fine as I've never made one before

To be clear I'm not just trying to find recipes for takeaway foods, I'm trying to find the ones closest to what my local takeaway would use, in terms of being cheap to make in larger quantities and batch cooked.

An example would be a kebab shop I once went to where the lehmacan I had was ladled onto a flatbread and fried rather than the recipes I keep finding using the oven.

If anyone could point me in the right direction or has any tips on how to adapt a recipe to grilling or frying rather than using an oven that would also be really helpful

Not an experienced turkey roaster, but cook a lot of chicken, especially South Asian chicken. We do a lot of yogurt-based marinades for juicy, tender meat. I haven't seen any yogurt-based marinades for turkey, just orange juice or oil. Has anyone tried a marinated whole roast turkey? What kind? How did you like it?

For context, we're doing a small friendsgiving of 4 people and I have a 6lb turkey. None of us really love a traditional turkey, so we thought we'd go experimental. Current plan is a spatchcocked 24hr dry brine. If anyone has advice for cooking a small bird that would also be much appreciated!

EDIT- thinking of using this NYT south-asian inspired recipe for the seasoning/brine, but still doing research as to how to actually do the roast since his turkey will be nearly double the size of ours

I have a gas stove which randomly stopped working I went to inspect the propane tank.

I have no experience with this, but I moved the wire coming out of the house, to find that it was not attached to the tank in any way? What does this mean? How was my stove working all these years?

https://ibb.co/M7nVH29 https://ibb.co/RNF5C8f

I'm just trying to help her do some research, I'm looking for as close to "buy it for life" territory as is able. Please let me know what you use at home!

We've got English & German ancestors who are all gone now - it's just me and my siblings left.
We'd like to recreate some of their holiday menus to honor their memories this year.
I'm the only one who loved the mincemeat pie...they served it warm - a la mode.

I'm looking around online for recipes - our folks didn't leave any recipes behind....I recall it was perhaps molasses? raises? dried citron? definitely no meat.

Any favorite mincemeat people here? your tips or recipes?

We are avid mushroom hunters. We have 15 lbs of porcini mushrooms fresh. I would like to make cream if mushroom with some of it for thanksgiving. The recipes I am finding require dried mushrooms. Should I dry them before I make it? Anyone have good recipes?

What type of foil do you use? I've been using 750 square feet of heavy duty foil from Costco. Whenever I go to somebody else's house they always have a 12" roll of foil that is paper thin that tears apart. Like foil for ants.

I got a Pork Shoulder Boneless Boston Butt Roast to make kalua pork. (I miss you hawaii!). Liberally salted with red salt, liquid smoke, msg and wrapped in banana leaves. I see some recipes need an inch of water, some don't. Will it make a difference?

So awhile back I tried to make salsa verde and it ended up being way too salty, so I figured I'd just freeze the salsa into chunks and then remake the recipe sometime later, throwing the chunks when it came time to blend and just not add certain spices/adjust the amount to account for the chunks having it. Problem is, the tomatillos I got molded over before I had the chance to make the salsa. Now, I COULD just buy some more but I also have a few cans of tomato sauce and tomato paste, so I'm wondering if there was some kind of recipe using those two (either/or/both) that could benefit from having the same stuff that was in the salsa verde.

For reference, the salsa verde used the following: 8 tomatillos 2 Jalapeños 2 cloves Garlic 1/4tsp pepper 1 packet chicken bouillon a bunch of cilantro

My specific changes were regarding the bouillon, I did not realize that a single cube counted as a packet so I ended up using 4. I could still try just getting the tomatillos and making it like that sans the bouillon and use the frozen chunks but I want to use up those cans first. Not sure if there's a recipe that uses a lot of the same base ingredients that I could try mixing into the sauce/paste though.