Do any of you sometimes get a metallic taste in your mouth the morning after eating chicken for dinner the previous night?

I want to eat one of these everyday, 2x a day (lunch and breakfast). I only use a little bit of noodles and whatever I have handy. I’d like ideas to make the “water” taste well too… for this one I used some leftover shawarma meat, some veg and dropped an egg… Any ideas?

Hi all, this is a bit of a silly question.... I bought tahini in a large bottle (see pic), I let it settle deliberately so I can remove the access oil on top. Now I have this large bottle with a narrow opening and not sure how to get the tahini out - it normally sticks to the sides - does anyone here know of any magic tricks to get it out or is cutting the bottle the only way (as it can get very messy...) ?

https://preview.redd.it/41xmnghm77uc1.jpg?width=625&format=pjpg&auto=webp&s=b235a2c9545ea9225d0dbf975ec52a2888f13920

I boil the noodles by itself then turn off the heat and add the egg whites and whisk. I also added a soft boiled egg and green onions. I add the seasonings in a different bowl and add low fat kewpie mayo.

Never spending $20 at a sit in ramen anymore.

Hot as in spicy, i'm good with. but i really struggle with temperature. Anything above lukewarm feels like it's burning my mouth, i literally need to let all my dishes cool down for at least 5-10 minutes before i can even attempt to eat them. It's anoying, especially since many people i know say that certain dishes only really hit good when steaming hot(for example chicken noodle soup when sick, but also drinks like tea or hot cocoa are a big struggle for me..). Another issue is that certain foods like pork or beef steaks just taste so off while cold and i'd like to see if i like the taste is better while it's hot. I'm overall very sensitive to hot temperatures, but i really want to try to eat dishes as they are instead of sitting at a family gathering with everyone eating while i can't start yet.. Any tips on how to overcome this issue? Should i try to slowly up the temperature and just force myself through it? Is it even possible to get used to?

I'm doing meal prepping for weight loss and want to eat chicken and rice 4 days a week. But every time I microwave my meal I brought with me to work the rice is hard and starchy. Makes the meal very unappealing. But with fresh rice it's heavenly.

Do y'all have any advice on how to better reheat the rice with a microwave at a workplace?

Thank you

When you’re eating poor to save every penny you’ve got for big expenses coming up, you get creative with grill cheese sandwiches- I always forget how much I love a good tomato and cheese sandwich. I’d add ham if I had it.

What else would you put on yours? Needing ideas. I have a loaf of bread, some cheese and not a whole lot of anything else right now except beans and rice and instant potatoes in my pantry.

Not looking for anything else or comments on anything except extremely cheap food ideas.

I have a few boxed cake mixes that I want to make. However, I’m really short on cash and eggs aren’t in the budget. Can you recommend a replacement?? They are the Betty Crocker cake mixes if that helps

TIA

So I have loads of instant amenities in my cupboard, but the seasoning packs are lackluster and horrid. What good sauces etc can I add to the broth?

I can’t keep my butter out because it goes off too quickly, I really love a good grilled cheese, especially as a quick fix when working from home. Biggest frustration is having to spread hard butter, so I’ve learnt the best way is to put a tsp of butter on the frying pan before toasting then when ready to flip add another tsp of butter. Can’t believe it took me so long to realise. It does the exact same thing as spreading butter does.

Anyone else roast your garlic then freeze it? Then you thaw in micro for 20 sec, squeeze what you need.

I have a problem with storing food that I need help with.

So it's happened multiple times now for like 2 years. Maybe before then I didn't notice idk. Whenever I store food, I put them inside plastic boxes reusable ones and then inside the fridge (sometimes not). And sometimes when I take them out to eat again, they somehow taste different from before I store them. I can't exactly describe it, they taste the same but different. They taste somewhat like what mothballs smells like. The food I've noticed happened to are only:

• seaweed salad (like in sushi restaurants)
• chinese sausage
• dried fish

Is it the plastic? Or like cos the fridge electricity keeps turning on/off? How do I prevent this? Pls help

My friend told me about this app called “yuka” that allows you to scan the barcode of a container or box of food which then appears a rating on the app of how healthy or unhealthy the item is, was wondering if anyone else uses this and if its pretty accurate and is this the best app out there for something like this or is there something else better to use? Thanks :)

Hi, had some left over rotisserie chicken and rice. What can i add to make it better? Would it be gross to put like a thin layer of mayo on top and broil it first and minute? any other ideas? thanks guys :)

ok has anyone ever put cream cheese on a taco before, or am i living under a rock? i had no sour cream left but i had chive philadelphia and it was amazing !

Cereal and milk this or milk and cereal that, But have you ever tried cereal on a hot milk? Or is it just me?

Calling all crunchy cooks or anyone who has any know how. I make a batch of bone broth every 2 weeks, either beef marrow bones or a whole chicken carcass. The thing is- it never gels! It's always super yummy, with a "crust" of fat but never gels... any advice?

My process is usually:

• roast bones with sliver of olive oil
• cover bones with water and bring to boil, then cook over 24-48hrs on a low heat,
• sometimes I add apple cider vinegar, but I stopped, thinking that was what was making it not gel...

Any ideas???

So I was making orange juice at home for the first time, and I thought I was supposed to keep the peel on (definitely will not do that again), as the juice turned out extremely bitter and I don’t like it. Sadly I made a lot and I don’t want to waste it.

So if anyone have ideas as to what I can do with the juice it would be greatly appreciated!

The eclipse is going right over my parents’ house so we’re having family in. Mom bought 8lbs of pulled pork from a guy she’s bought from before. For the first time ever, he dumped fuckin barbecue sauce all over it. Tastes like half tomato and half sugar, ugh. We are resolved to serving it but figured I’d reach out here first and see if y’all have any ideas. Thanks in advance.

I got drunk and ordered kebab pizza at 3am and shucked the leftovers in the fridge. It has lettuce and garlic sauce on top and I'm worried it will be gross when reheated, what to do?

(I will be referring to what Americans call cookies as biscuits (e.g. bourbons, ginger snaps, digestives) since I am British and that's what I call them.)

I really like stale biscuits. You know how they get all soft and squidgy? I want that. But I don't want to have to wait a week with them on the counter tempting me. I want them now.

How do I get stale biscuits on demand? I want a quick (~10 mins) way of making all the biscuits in the packet stale. HELP

I want to buy a Jug of 3 liters of pure Ginger Juice 99% ginger 1% lemon. But once opened it has to be consumed within 30 days. Anyone know how I can store to keep longer ? I have small glass bottles of needed.

This new addition is a welcome one but I had to hack it. I went to Papa Murphy's not for a pizza, but to purchase some cream cheese frosting for a dollar. A couple of them. I could care less what the cashier thinks.

Anyways, you microwave that bun for like 30 seconds and then dip that warm, bad boy in the cream cheese frosting... tremendous.

I made the filling with chopped onions, garlic and carrots, ground beef, peas. I added a packet of onion soup mix, plus beef stock and flour, and of course salt and pepper. The potatoes were boiled then whipped with butter, milk, sharp cheddar and seasoned to taste. The flavor is spot on but I feel the presentation is lacking.

Any tips on keeping the potatoes from separating from the edge of the pan?

So I’m sure it’s been posted many times before. But I went my first 38 years not knowing it. It makes sense when I think about the ingredients of mayonnaise but it never dawned on me until I ran out of butter and gave it a google. Never got this uniform of a sear with butter. Has me wondering for other recipes.