Hey all! I’m looking for options to bring to work for my team of eight, one of which is diabetic and has to really monitor what he eats. I’d like something that would be for everyone, not just a special meal for him. I’m also looking for easy and low prep. Ideas?

Hey thank you everyone for your advice. The Hot Pot was a hit with the family. I have one adventurous eater, one that is just hungry, and one super picky eater, husband is rather picky too (very much a meat and potatoe type).

So I made the meal work for us. My recipe said I could add potatoes, so i did. I also added those store bought wonton soup noodles because picky eater would eat those. Adventurous eater was all in, she sat there cooking her meat and veggies and noodles, I had fun with her. Hungry kid just ate, but that's OK. Husband was happy for something hot, he was iffy about the meat cooking that fast, but he did his thing and was satisfied.

This will definitely get on the meal rotation. We will probably try the Lancashire Hot Pot too, sounds like something husband would like.

Thanks!

A guy from my work a few years introduced me to one of best chicken dishes I ever had. Chicken adobo. It was a nice, tender, favorable chicken leg in an amazing sauce.

Unfortunately we don’t work together anymore, and I really want to try to make something similar.

Him being Filipino, I know it was a very authentic recipe, and that’s what I’m aiming for.

Thank you

I also don’t mind other authentic recipes !

I can't seem to find much that compares these two probably because the 6qt 3-in-1 is an older model now. We have had that one for a number of years now and use it almost exclusively as a crockpot and occasionally after browning meat or veggies in it first. We love it for this as it's saved us from having to get a pan out to brown a roast first which was the previous process.

I have an opportunity to buy the new(er) Foodie PossibleCooker Pro from Costco at a really good price. It's larger and seems to have more wiz-bang features but I'm not sure how much more functionality it actually brings to the table. Especially for our needs. But, the additional capacity would be nice so long as it's not a step back in any of the key areas we use this device for.

I'm having a difficult time finding reviews comparing the two products. This seems odd because typically when a new version of a product comes out there tends to be lots of direct comparison videos. I'm not seeing anything that fits this specifically.

Does anyone have any input on these two devices by chance? Prefer first-hand info for those that have it. Thanks!

Help!!! Neighbors gave us a bunch of their Hachiya persimmons (the ones that are like pudding) Anyway I processed them and got the persimmon pulp into a nice purée and now I have now idea what to do with 4 cups of persimmon purée. Help.

I’ve had it with the inconsistency of my electric stovetop. If you were in my shoes, would you do standalone gas or induction? I have to be honest, induction seems way easier but I love the idea of roasting peppers over a flame.

Alright my fellow stove lovers, ive been really trying to cook more and figured I'd cook myself a steak this week. However, ive never really cooked a meal like this and im wondering if anyone could share their favourite recipes so Tonight's meal can be a blessing to my gut. I mean the baked potato is self explaintory but if anyone has unique topping ideas or even something interesting to make of it, please share!

I had some left over Ramen broth and ran out of noodles, then i thought of reducing it and tossing some linguine in it. Turned out pretty good, a very savoury pasta sauce, mixed in some chili oil for a kick. Unfortunately no pics but just wondering if anyone else has tried this.

Looking for a meat ball recipe like a restaurant where the meatballs are very creamy and succulent. I feel like when I make Ground beef meatballs 80/20 they turn out stringy and I want them to be more smooth. I add 1 cup bread crumbs, 1/2 cup whole milk and they just never turn out as good as I want them to be.

I just bought it on a whim from an Asian market. I've Cooked with Hokkien noodles before but not this.

Pho? Green curry? Soy-gochugaru stir fry? Tell me what you would do to this nood!

Due to a good deal of (perfectly valid) estrangement and a lack of interest in cooking within my family, I have exactly three “family” recipes I can turn to when I feel nostalgic, and one of them is a very niche Christmas Jello salad recipe. I feel like there’s a hole there and I’d like to fill it with good food and fond memories around human connection.

Please share with me a recipe that has sentimental value to you, and if you’re comfortable sharing, I’d love to hear why!

I love cooking and have pretty solid skills. If your recipe is long and tedious, beautiful. If it’s a few cheap ingredients slapped together in a novel way, magnificent. I think all foods have a time and place to shine.

Help me feel more connected to food? Thanks so much!

I roll my wife lettuce wraps every now and then because she’s trying to eat healthy and I’m wondering if there’s a technique to it not breaking or falling apart. Normally it’s not an issue but if the leaf is a little too rigid it just snaps down the side or the middle. Is there a specific type of lettuce I should use, or would doing something like steaming the lettuce leaf make it softer and less prone to breaking?

I have zero experience in this, I've only seen a bunch of recipes. In this thread from r/cooking people say to just buy store bought cider and work from there

In the recipes most call for throwing apples in a pot along with sugar, cinnamon and cloves.

However past that. some add quartered oranges, serious eats wanted corriander seeds for citrus , allrecipes wanted all spice, and then there's others that want fresh ginger, and nutmeg.

With so much variation in the spices/ingredients, I really have zero clue what I want. I have zero clue what I should be adding besides the basic 4 ingredients, let alone if I should be adding apples at all or just buy cider instead?

For a recipe that seems so easy to make, I'm really confused, unsure of what to do and am struggling lol

Just got a Dutch oven and have been making a bunch of low and slow meals recently. I made chili for the first time and it was really good but I felt it was a little too sweet up front and didn’t really taste balanced. What’s a good ingredient to add to it to balance these flavors out? I was thinking maybe lemon juice or white vinegar but I don’t know how those hold up under long cook times. Any other suggestions appreciated!

I'm trying to boil small potatoes for the first time. I'm sorting through them and all of them have the smallest ever buds sprouting from them.

Should I cut them out or is it okay for me to just put the whole potato in?

Wish I can post a picture to show what I mean :/

I feel like this exists, but ChatGPT tells me otherwise. Just trying to shake things up.

I have acquired a few loaves of bread from a closing restaurant and can't quite tell which they are and then started wondering how much of a difference there really is. These loaves are about 1.5-2" thick, rectangular, 1/4 sheet pan sized, and have indents and a few bubbles on the top similar to what you see in focaccia, but aren't really browned and aren't crusty. What are we thinking they are?

Cooking a birthday dinner for my father in law tonight to include shrimp scampi, linguine, and cold water lobster tail. I have previously only consumed or prepared lobster tail via poaching in butter, but am strongly considering going the broiling route because from the recipes I've seen, its easier to add seasoning that more fully permeates the meat.

So fellow culinary enthusiasts, what's your take? Do you prefer butter poached or broiled, and what qualities do you prefer when prepared by that method?

I usually cook a bunch of party type hors d’oeuvres for my husband and I for the Super Bowl (wings, homemade pigs in a blankets, Hawaiian roll sliders, stuff like that). This year my husband invited some people over and they’re vegetarian. I’m trying to look up “vegetarian party food” and all I’m getting is dip after dip after dip. I usually make jalapeño popper dip and I can omit the bacon to make it vegetarian but I can’t just make a bunch of dips for them, I need something more substantial. Got any vegetarian Super Bowl party recipes?

What're some simple, easy things you can cook in a coffee pot? Yes, a coffee pot, I need some redneck/ broke college kids recipes that can be accomplished with a coffee pot. Sounds insane lol, but I'm in the navy and right now all we can have in my barracks is a coffee pot and a microwave. Any help is appreciated, thank you!

In charge of bringing soup to work which does NOT have a kitchen. The soup I bring is usually made in a Dutch oven on the stove.

Can I just cook it the night before and put it in a crock pot on low or high the next morning at work until lunch time? Get up really early and cook it before and bring it in a warmed crock pot??

-this is a vegetarian soup, and while it does have tortellini, I can add that at work a few minutes before serving

Hello, so i recently moved out and bought a portable induction stove along with a brand new pan. It said it was non stick, however I used it to scramble some eggs and like half of the egg got stuck to it and got burnt. I wasnt using high heat, i added some oil first...everything i used to do at home with my moms pans and never had an issue. Also this wasnt exactly a cheap pan (or at least not for me) it was 25€ (discounted from 35ish) It says its made of aluminum and it has antiadherent ceramic coating, its from the brand BRA which seems to have okay reviews on google.

I cleaned it really thoroughly and managed to get all of the stuck egg without using anything that would scratch the surface however now the pan seems to have black spots on certain areas where the egg got stuck that won't come off, im guessing it got burned? Idk this is my first ever pan I buy and the first time this has ever happened to me.

And now after cooking with it again today im having the same issue, food is getting stuck and burned in the exact same area as last time. Its only sticking to that particular are and it is circle shaped so... Am i doing something wrong? Is there anything i can do to make it actually non-stick? Or could it maybe be a problem with the stove?

I want to dive a bit deeper and learn more about different ingredients and their cooking uses, like categorization and variety of vegetables, cuts of meats etc. Any good encyclopedia-type references for cooking specifically like this?

Thought this post would be helpful for anyone wondering if beef eye of round can be used for asian stir fry, the answer is YES.

Most videos/food blogs I’ve seen always call for some sort of expensive steak cut or flank steak which is near impossible for me to find where I live. But my grocery store near me sells beef eye of round in bulk, so I experimented with it and it worked!

All you need to do is slice it thinly against the grain when it is still slightly frozen. This method also speeds up the thawing process. Then marinate it using soy sauce, corn starch, and baking soda which are a must. I don’t add any cooking wine because I don’t consume alcohol. I ended up marinating it for a whole day and whole night in the fridge because I was too tired to cook lol. Fried it in a bit of oil and it was soo soft and juicy like the restaurants!

I heard that beef eye of round is notorious for being tough because it is lean but this method worked super well and the beef cooks really fast too. The beef will also work well for philly cheesesteak sandwiches because the texture is very similar. Here’s the beef velveting recipe I used for anyone who is wondering:

• 1 lb beef eye of round or flank steak
• 1/2 tsp baking soda, no need to wash out
• 2 tsp corn starch
• 1 tsp black pepper
• 4 tsp soy sauce
• 2-3 tbsp water
• 2 tsp neutral oil

My gf loves canned mushrooms. I do not.bThere is a mushroom farm a 10min drive from my house, they sell button and cremini shrooms at a much better price than canned ones.
How can I save a few bucks by turning the fresh ones into something that's similar in texture to canned without canning? Is there a way?
Thanks for your tips & suggestions!

I thought I was ordering four normal sized cans of clams but instead got two crazy 3lb sized cans of clams.

Oh, there's only two of us.

Any suggestions would be to welcome.

Hey all !

Just need some help determining what’s the best bread to dip mussel sauce in, and also how to prepare it. I want it to taste just like Italian restaurants!

I’ve made the mussels many times but used boring frozen garlic bread. Time to step it up. Can’t wait to hear suggestions!

I've been wanting to make monster monch for myself, but can't find any recipes on it. I'm guessing it is some kind of dough that they punch our and fry?

https://lorenz-snacks.de/monster-munch

Making schmaltz, always get a good result. But the gribenes -- the rendered bits of skin and flesh left over -- they're always rubbery and dull. All the instructions I've read say they're crispy and delicious -- they're cracklings! -- but medium heat burns or darkens the schmaltz if it goes on too long, and low heat makes fantastic schmaltz, but the bits stay rubbery.

What's the trick?

I'm using multiple references (many online references to M. Ruhlman), and a dead-tree cookbook ('Passover in the Poconos,' 1951 New York)

I followed a new recipe in the slow cooker. It’s supposed to be creamy but it’s watery. Any ideas to thicken it?

Creamy Potato & Hamburger Soup Recipe

Preparation Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Serves: 6

Ingredients: 1 pound ground beef 1 onion, chopped 3 cloves garlic, minced 4 cups diced potatoes 4 cups beef broth 2 cups milk 1 cup shredded cheddar cheese 1/2 cup frozen corn kernels 1/2 cup frozen peas 1/2 cup diced carrots 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and black pepper to taste

Chopped fresh parsley for garnish (optional)

Directions:

In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Drain any excess fat.

Add the chopped onion and minced garlic to the pot with the cooked beef. Cook for about 2-3 minutes until the onions become translucent.

Stir in the diced potatoes, beef broth, dried thyme, dried rosemary, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are tender.

Once the potatoes are tender, add the frozen corn, frozen peas, and diced carrots to the pot.

Continue to simmer for an additional 5-7 minutes or until the vegetables are heated through and tender.

Pour in the milk and shredded cheddar cheese, stirring until the cheese is fully melted and the soup becomes creamy. You can add more milk if you desire a thinner consistency.

Taste the soup and adjust the seasonings with salt and pepper as needed.

Serve hot, garnished with chopped fresh parsley if desired.