My power went out right as I got home with groceries (power was out yesterday too so I had to replenish). We’re having a winter storm. Is it best to keep eggs, meat, vegetables on my patio? Outside temp is 32 degrees F

Local grocery store had Eli's cheesecakes on clearance for $5. Still frozen. PIcked up a couple and put in my freezer. Would like to bring one to Thanksgiving. I'm the dessert bringer in my family and showing up with a store bought cheesecake would be so out of character for me and frankly disappointing to my family. I'll make something else too but what can I do with one of these to make it Thanksgiving worthy? Kind of thinking something not even resembling cheesecake, maybe mixing the filling to make cheesecake balls and dipping in chocolate? Any other ideas?

Just tried the KFC hack and was amazed! 10/10 will try again.

How can I improve boxed lemon cake?!?!?

Hello everyone. I'm in a bit of a conundrum here and could really use your wisdom. Recently, I've been on a quest to find the very best sandwich maker for my kitchen. I'm not just talking about any old sandwich maker, but one that can truly take my sandwich game to the next level.

I'm really into experimenting with different types of bread (from rye to sourdough to ciabatta) and diverse fillings (from classic ham and cheese to gourmet combinations like brie and fig). Therefore, I'm looking for a sandwich maker that can accommodate a variety of bread sizes and thicknesses, and ensure even grilling and heating for a perfect crunch and melt every time.

Moreover, I'm a stickler for easy clean-up, so a non-stick surface and removable plates would be an absolute godsend. I'm also interested in any sandwich makers that come with extra features, like a timer or adjustable temperature control.

I value quality and durability, so I don't mind investing in a pricier model if it's really worth it. However, with the overwhelming number of options out there, I'm finding it tough to narrow down my choices.

I'd really appreciate any advice or recommendations. Thank you.

Hey there, I've recently taken a big interest in making my own soda at home, and I'm looking to invest in a top-notch Soda Maker. I'm a newbie to this world, so I'm hoping to get some guidance from those with a little more fizz-making experience.

I've got a few must-haves in mind: it should be easy to use (I'm a beginner, after all), efficient, and preferably compact (I don't have much counter space to spare). I've also been contemplating whether I should go for a Soda Maker that uses a CO2 cartridge or one with a refillable tank. What are the pros and cons of both? And let's not forget about the taste – I want to make sure my homemade soda tastes as good, if not better, than the store-bought ones!

So, if you've been using a Soda Maker any tips or tricks?

I love cream cheese on bread. However, it's not exactly the most healthy food as it has little fiber. In your opinion, what sort of vegtables work best with that? I want to add some fiber and potentially other nutrients into the meal, to make it into a quick and easy breakfast/lunch option.

I have pretty severe depression and sometimes I either have to order food or starve, if I have absolutely no energy to cook.

I am a vegetarian and I also have an air fryer, if that is relevant.

I'd love some extremely low effort recipes I could make when I feel really low, so I won't die of hunger ha.

Thank you ♡

Edit: thank you for all the food hacks, these are all amazing!

There are lots of recipes on the internet for home made microwave popcorn. I tried it and thought it was great. Until the last 3 times when they all led to the paper bag catching on fire.

The recipie boils down to: a little oil coating a 1/4 C of popcorn kernels in a brown paper bag. The end of the bag is folded over several times to keep the kernels from flying out. 2 minutes on high. That's it.

Why did it work the first few times and lead to actual fire the last 3 times? Any ideas?

Thanks!

Gravy mix can go directly on potatoes. Yes, I'm single.

Hey I’ve recently been trying to inquire about creating a gummy candy that is higher in calories but still somewhat healthy and uses vegan ingredients such as aga aga and monk fruit instead of gelatin or corn syrup. For reference I’ve seen thc gummy worms that are decent sized but are 90 calories each (edipure) I’m basically trying to create a high calorie gummy worm with like 2-3 grams of protein. If any food scientist can help chime in on how to do this at home since all factories I’ve reached out too are flimsy and don’t get back to me properly.

I dont know if this is common knowledge or not but Ill post about it anyway— As a passenger, the boys and I were pulling up to Sonic while I was enjoying a Baja Blast. After we parked, a sudden realization set in. Baja Blast tastes almost exactly like Sprite w/ Blue Raspberry flavoring. I know this because its my favorite drink to get at Sonic and the taste was spot on. Thank you for listening to my TED talk

Weird headline, I know. Up until this past May, I had been working from home for several years, even before the pandemic. As such, I could do a lot of meal prep in the middle of the day if work was slow. And one thing that I did fairly regularly was brining thick-cut pork chops that I would cut from a whole loin.

But now, I'm working in an office for 8 hours and that seems entirely too long to brine pork and not have it end up super salty. Would reducing the salt content still result in juicer pork for grilling? Or is what I am wanting to do only feasible on the weekends now?

They drew faces on little potatoes and gave them out after running out of candy, so cute! 😆

I have a box of smoke Gouda Mac and cheese, rotisserie seasoned chicken that I shredded, and a can of Rotel. Would it be to much to add it all or should I leave out the Rotel? What’s some other Mac and cheese ideas with adding meat? I’m really into just creating meals lately and all ideas are appreciated! I’m not picky lol.

I’m looking for super simple that don’t take much time or effort but always wow people. is avocado toast with a few fun toppings. I just toast some good bread, mash up a ripe avocado with a pinch of salt, and add toppings like cherry tomatoes, chili flakes, and sometimes a fried egg. It looks fancy, but it’s so easy to make!

What’s your favorite quick, impressive? Looking for new ideas to try

I’ve never known about the stale stage 😬 makes sense though 🫠

Hey everyone, I'm trying to make breaded pork, and while the meat cooks perfectly, I often find the breadcrumbs get burnt. Does anyone have tips on how to keep the breadcrumbs from burning while still getting that nice crispy texture? Thanks!

So, we really love barries (blueberries, rasberry, blackberry, strawberry) in the family. But sometimes they spoil so fast, often from that white fuzzy spore you see on fruits.

Normally we wash, dry, and put them in the fridge. But for the past few months I've been trying out a trick my mom mentioned where we don't wash them right away. Instead we take out however much we're gonna eat and wash it then. And put the rest back in the fridge.

It seems to help a lot, so I'm guessing part of the issue is we weren't drying them enough. But I'm wondering if anyone else has a few tips they can share?

Like, I've heard various tips like putting the fruit in Tupperware, or washing them with baking soda, or putting it in a drawer compartment in the fridge (we don't usually do that simply bc it's usually always full of veggies. Like literally stuffed). But idk how accurate any of these tips are. Baking soda is the most wild one, but I can kinda see it helping by killing off the spores? Idk.

Cut seed oils out of our diets looking for some premade seasonings that don’t use oil in them.

Turns out most have oil as an anti caking agent or some other chemical to replace it.

Anyone have some good picks for seasonings without the additive stuff?

Thanks!

I have spilled vegetable oil on bed and now it won't go, can anyone help me

My dear reddit foodies, for a while now I've been having a craving for nostalgia school foods I ate in past.. does any one know what brand of egg rolls the schools served back in the day?

Bought what I thought were quality Sistema containers ...

Used as per instructions and left with stained and damaged plastic on both bowl and lid ...

Any personal recommendations of containers that are fit for purpose please.

I'm a broke college student and most of my diet is pasta. It's very affordable and it's one of my favorite foods anyway so I haven't had any issues with it other than the fact that I can't really have leftovers. I try to put some water into it before heating it back up or putting a cup with water in it in the microwave when I warm it up but it never tastes the same. Is there a way to bring it back to its former glory or is pasta just kinda not very leftover-able?