What are /r/GifRecipes' favorite Products & Services?

From 3.5 billion Reddit comments

Greetings, Former Professional Pizza maker here. From Gourmet Italian Restaurant (Pizza served on Silver platters), to The 3 major national chains.

You are correct, the Oil/Lard fries the crust in a pan Pizza to give that amazing texture and flavor that we love so much.

In order for your Toppings not to SLIDE OFF! don't Oil the damn topside of the crust!

Typically i fry my Bacon in the pan first, get rid of EXCESS Lard, but still leave plenty in the pan to spread the Dough and give it that ever so delicious Crust.

My Usual toppings are: Pepperoni, Bacon, Thin sliced red Onions, and Crisp Mild Jalapenos/Pepperoncinis... Cheese of course, but do i really need to mention that? or mention a Good Marinara that isn't super watery? (Tip, don't over do the Marinara, it will make your pizza soggy and toppings slide off)

A More widely available Cheese that i strongly recommend is this one

Also get a stick/log of Pepperoni, and slice it yourself, it's far better, though be warned it has more Kick.

And for a Bonus extra special topping i recommend This

Then i put at-least half a stick of butter, Garlic salt, onion powder, And a bit of Parsley into a Pyrex Cup, Place it near my oven Exhaust to let it slowly and gently melt without separating the Butter. Very Liberally brush that mixture onto the outer edges/topside of the crust, the part that DOESN'T! get toppings.

Topping order from bottom up is: Marinara, Cheese, Meats then Veggies, You want your toppings to brown good to get the maillard reaction and to keep them from getting soggy....Don't cover them in cheese.

This also lets the oils from the pepperoni soak down into the cheese but not into the crust which would create a layer that makes everything slide off the slice.

I just use this curry roux and it's freakin delicious. There are other brands too. And if you're gonna make it from scratch, S&B curry powder is what you want for Japanese curry.

You should check out the documentary "The Search For General Tso's Chicken" its on Netflix. It's a pretty good documentary on Chinese restaurants in America and this recipe. https://www.netflix.com/watch/80011853?trackId=13752289&tctx=0%2C0%2C96e3e8afc3d4f0bdf3f56c9a7aa29d987e8c9302%3A054edcecb4c778f8b732622f91756f0528c2fd70

Yep

The best way I have found is ALWAYS use an image sequence in as high quality as you can find (~2mb is the general size per frame). Then upload everything to http://gifmaker.me/ , https://ezgif.com/optimize for compression

I have no idea what black magic this sites algorithm is, but its 100x better than anything else I have found. The first site stitches together the images, the other site compress's it to an extremely small size lossless. You can compress on the first but if you are using any transparency the second site is magic with no artifacts

If you're into sous vide, the chimneys are an AMAZING tool for searing. I light a full chimney of charcoal and let it turn white hot. Instead of spreading it out in a grill, I keep it in the chimney. On top is a very small grill grate that is slightly larger than the diameter of the chimney. I sear my steaks directly over what is essentially a fighter jet's after burner. I do about 8 seconds, turn 30 degrees (for the perfect diamond grill marks), and do another 8 seconds. Flip and do the same thing. You can knock out about a dozen steaks in less than 5 minutes. The crust is so perfectly crisp and dry, and since you only did about 15 seconds per side, there is ZERO overcooking.

$12 cheaper on Amazon

https://www.amazon.com/Nordic-Ware-Haunted-Skull-Cakelet/dp/B00Y6PRETK/ref=sr_1_2?crid=3VGD6MNLD9RES&keywords=skull+cooking+pan&qid=1555516712&s=gateway&sprefix=Skull+cooking+%2Caps%2C162&sr=8-2

Hi everyone,

Not that you asked for this, but I wanted to make your lives tad bit easier by building this app. LINK right here I can build on top of it, so let me know if you want to see any features/capabilities added, encounter any bugs(i went over this a lot so shouldn't be many if any), or want to collaborate with me to expand to iOS(sorry Apple users, only Android for now)

I'll upload 15 - 25 videos everyday, will mix it up from different publishers. Cheers!

[EDIT] Wow, this blew up overnight. I'll respond to your replies & start working on the app. New recipes will be uploaded this morning! And every morning following :)

It keeps the crust from bubbling up during baking. You can use a variety of weights (they even make specific pie weights) to achieve this.

It's been a normal way of eating eggs in Britain for centuries but almost unheard in the U.S. There's even these things called egg cups used just to hold a soft boiled egg upright for eating this way. They come in an enormous number of styles and are commonplace in Britain but almost no one in the U.S. has. In "Gulliver's Travels", Jonathan Swift satirized the fundamental absurdity of politics and religion by having the Kingdom of Lilliput split into two rival factions based on whether soft boiled eggs should be cracked open on the "big-end" or the "little-end".

That kind of washer is probably about $120-180 on Amazon. I spent a lot of time considering buying one for my apartment when I got sick of using the shared laundry facilities.

https://www.amazon.com/dp/B00RG0W988/ref=cm_sw_r_cp_api_qGJVAbXSEHZS0

Seconding the Lodge rec, had a 6qt for nine years (ty Amazon for the purchase date when I looked it up lol) and it still performs well even as the enamel has chipped/worn a bit.

https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08

They make smaller ones which might be easier to use for cooking for one, but the ones in stock appear to be more expensive. Anyway, I've lost track of how many batches of Homesick Texan carnitas... and yogurt and soups and pounds of veggies have been cooked in this thing. Dutch ovens are quite versatile.

Just buy a bag of green cardamom pods. They're cheap and will last you a long time.

If you actually grind out the seeds to powder like what OP showed, don't use nearly that much. Most recipes that use cardamom will crush the pods and put like 3-6 in the pot to be stewed. The seeds are really potent and you probably only want to grind 1 - 2 pods worth of seeds, if that.

The problem I've had with this method is getting the amount of water correct. If there's too little then it boils off before the pasta is done, too much and you have to overcook the pasta. I feel like I'm doing something wrong, because I've never seen this mentioned. Anyone have tips?

Also this recipe is kinda annoying since you have to keep evaporated milk on hand. My lazy mac and cheese of choice is to buy dehydrated cheddar powder and just make it like the kraft stuff.

Tangentially related: The Search For General Tso is a great doc on Netflix about the origin of this and many other "Americanized" Chinese dishes, explaining the history of how Chinese immigrants were largely forced into restaurant jobs and combined their own style of cooking with things Americans liked, like in this case, fried chicken.

Early in the doc they even bring some General Tso to China and everyone looks at them as if they're crazy. It's pretty good.

You can use Japanese pre-made fish stock like this:

https://www.amazon.com/Ajinomoto-Modest-salt-HONDASHI-100gx30/dp/B00BBVWMAS/ref=sr_1_10?keywords=japanese+dashi&qid=1563443676&s=gateway&sr=8-10

​

You can find it MUCH cheaper than that if you have an asian market nearby, or even picking it up from an online asian grocer. Dunno why the price is so high. Korean markets have a variation on the same powdered soup stock, but I'm not sure what they look like, as I always use the Japanese one.

You're also not supposed to use tomato sauce/products in cast iron skillets.

Edit: apparently this old wives tale is overblown - a well seasoned pan can accept tomato causes/acidic foods fine, so long as they don't stay in the pan for too long:

https://lifehacker.com/its-okay-to-cook-acidic-dishes-in-cast-iron-and-other-1772555109

http://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831

Find yourself a tofu press, or wrap it in a clean dishcloth and stack something heavy on it. Freezing it also changes the texture substantially and makes it much, much better for frying. You just have to remember to thaw it out before frying.

If you live in a big city, this can be bought for less than a dollar. https://www.amazon.com/Maesri-Thai-Panang-Curry-Paste/dp/B005NEXK6Y?th=1 (for example, in Los Angeles). It's far easier to use this than to make it from scratch because you need a little bit of this and a little bit of that but you will have too much left over stuff. (In Thai, we'd call it, "Elephant Job", which basically means it's easier to open this can and cook with it than spend half a day to create it.)

The white stuff on top (photo on the can) is coconut milk. And yes, Wutstr, the Kaffir leaf is a must, but you could get away with not having it because they are not easy to find in most places.

Put a few layers of spinach on a plate and scoop it on top (the finished Pa Nang, that is, not the paste from the can), and top it with some coconut milk & Kaffir leaf (sliced very thinly, like strips) on top to make it look pretty.

Pa Nang is supposed to be spicy.

​

I've never made it without black vinegar, but I can't imagine it working out with any of those substitutes. You can just use Amazon though. Same for the dark soy sauce.

Honestly it's probably not worth it to make without those, I imagine it would be pretty disappointing. My mom always did that when I was a kid. "This recipe just isn't very good, I don't get it." but also "Well I didn't have x,y, or z, so I just substituted the closest thing I had."

Am Thai. While this recipe will do for most people, garlic should be cooked first. A lot of it. I also cook onion, too. Then add the meat, and make sure it's cooked. The green beans in this video would be overcooked by the time the chicken is cooked through.

Instead of hoisin sauce, use this instead Kwong Hung Seng * BLACK * soy sauce (It's $2 dollar at your local Asian store). There are more than one version-another is "sweet", this one is not. It's basically thickened soy sauce. It's almost as thick as honey.

I like fresh mushroom, too. Canned mushroom works fine though.

No disrespect intended to Morgan. Your recipe actually works fine for most people, and I have to admit that it may be difficult to get the right sauce (the one I quoted about is $25 from Amazon!) The only thing I'd switch around is the green beans which should be added later. (In restaurant, they'd boil it a little so it's half-way cooked before it's added to the pan.)

​

Caramelized Banana Peanut Butter Cheesecake

Servings: 8

INGREDIENTS 6 tablespoons butter, melted 10 graham crackers 24 ounces cream cheese, softened 1 cup powdered sugar 1 cup creamy peanut butter, softened 1 tsp vanilla 1-2 bananas, sliced thin

Caramel sauce ¾ cup brown sugar 2 tablespoons butter ½ cup half and half 1 teaspoon cinnamon

PREPARATION

1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.

2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.

3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.

4. In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.

5. Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.

6. In a saucepan on medium-high heat, combine brown sugar, butter, half & half, and cinnamon, and stir until mixture darkens and sugar dissolves into mixture.

7. Lower the heat to medium-low and add the bananas to the saucepan and sauté in sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.

8. Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.

9. Garnish with chocolate or caramel syrup.

10. Enjoy!

Gifrecipes based shopping list app

The creator's site has a list of kitchen tools, and this is the skillet he lists but it doesn't look exactly like the one here. It certainly is very similar, though, so that would be my guess!

Those cookies look great! I’ll give them a try.

Also I know this is off topic but you should give this a try. This paddle is a life changer for cookies

This is fantastic but a different potion of healing cocktail was posted a couple of weeks ago. Different recipe, but served in the same bottle with that pearl powder stuff. It occurs to me that one could take any cocktail recipe, add powder, serve in that unique bottle, and call it a potion. I'm not knocking the recipes, because I haven't tried either, and they might be awesome, but I feel like the real point is the gimmicks. And I'm not trying to call you out, because I think this is a great idea. I want to try, but I'm put off by the specialty ingredients and barware. It would be more helpful if there were links where to buy the bottles and the pearl powder, because those seem to be the main point. (The rounder bottle just looks like an Orangina bottle, so I guess we could just use one of those.)

If you're going to keep using the same bottle, instead of posting multiple versions of Potions of Healing, I'd rather see different Minecraft potions, like Slow Falling, Turtle Master II, Night Vision +. . . . Anyway, great idea and great job!

Edit: Edible Pearl luster dust is $8 on Amazon

Not to sound insensitive, but she must have been enormous. Plus, that was probably pricy as heck to make for the store.

From FatSecret, 1c of cream (Large might actually be more than this) is 821 Calories. For a drink. I mean, I eat meals with less calories than this.

https://www.fatsecret.com/calories-nutrition/generic/cream-heavy-fluid?portionid=606

Hot water and soap is fine (and don't ever put wood cutting boards in the dishwasher). You really don't need separate cutting boards unless you frequently cut raw meat and then want to be able to cut raw veggies to be eaten raw without washing. https://lifehacker.com/5847591/10-stubborn-food-myths-that-just-wont-die

I have The Aviary coffee table book and this might be one of it's more simple recipes. One of the chapters calls for a Rotary Evaporator Vacuum Decompression Extraction Distiller, I'm sure you can imagine my surprise. Still a nice coffee table book.

If you're in NYC stop in for a $38 cocktail.

I used to do that, but it became a pain in the ass because you have to have the skewers perfectly parallel when skewering or it became difficult, especially through harder vegetables like zucchini.

Later I bought these flat skewers and it made things a lot easier.

I like these adjustable measuring cups for peanut butter, honey, molasses, sour cream, etc.

Asian markets might have it fresh in the produce section (cut into halves or quarters, because they are huge), but it's a lot easer to go to the canned fruits and vegetable section and get a can or two. If you're not familiar with it it's a lot easier than wrestling with the fresh one.

For this type of recipe (using it as a protein substitute) look for jackfuit in brine, not syrup.

I posted the link so you see what you're looking for, but don't order it from Amazon. It should be about a third of that price in a store.

Its vanilla bean paste.

Yes. You should also use a specific cutting board for what you’re cutting, for example:

• Red cutting board = Meats
• Yellow = poultry
• Blue = Seafood
• Green = Fruits & Veggies

You can find cutting “sheets” for cheap on Amazon. They come in packs of 4, and I actually like them better than cutting boards. They’re easier to store and you can bend them if you need to funnel food into a small opening.

It isn't that weird. The ranch powder packets you can buy from the store have you use mayo as the base plus some (butter)milk. It's just making the ranch a bit thicker in this case.

Red Boat is quite pungent, but is great quality, but also quite costly. Here is a less pungent fish sauce a lot of Vietnamese use when cooking at home. And it's a lot cheaper in an Oriental market than on Amazon.

Hope you like it.Here is the Link

There are 200 videos right now, will be auto uploading daily from Youtube, about 20 per day from different publishers :)

Users can search, sort by price, share and save videos, and comment.

Also there is another great app posted here about 2 months ago. I liked it, wanted to add to it's functionality but if you want bulk content, check it out also.

[Edit] Bugs should be fixed. let me know if you see others,thx

Not sure if you are serious or not.. It can be found in most supermarkets in the baking section, or you could try organic foods stores. Amazon holds the stuff as well: https://www.amazon.com/Coconut-Powder-Unsweetened-Desiccated-pound-bag/dp/B013VMJSMY/

Via Amazon? I used this one. But silver would also be pretty slick I reckon.

You can buy a Dumpling Press the’re 6 bucks here, but you can get them at the dollar store, or at Ali express for like 40cents. Quicker than meatballs!!

Just cheap-o caramel candy (example). I shape the caramels into disks so the final product has a better cookie shape (and I keep the caramel at room temp the entire time). Also, instead of rolling the stuffed cookies in sugar, I roll them in cocoa powder (for both types of cookies). I have omitted the cocoa powder/sugar rolling stage at the end, but the final product bakes strangely.

Either cookie is a huge hit with coworkers or at parties. People always request that I make either the caramel or peanut butter stuffed chocolate cookies or chocolate chip oatmeal cookies by KAF. I promise I don't work for KAF, in fact, I usually make this recipe change: store brand flour instead of KAF haha

Happy baking!

My Grandmother taught us to make lefse and it's something that we all get together and make around Christmas time. We have a special griddle and turning stick that we use. Its a fun family activity around the holidays.

https://www.amazon.com/Tate-Lyles-SPOMHNK1710-Golden-Syrup/dp/B0001590BY

It's amazing. It tastes a little bit caramel-ly. Great on crepes with fruit, if you're in the states a lot of Fish and Chips or otherwise British places sell it and I've seen it at some Whole Foods.

I had the same problem and I'm also to impatient to let them rest so bought a cast iron tortilla press. That way I can squish it out flat while cooking it.

https://www.amazon.com/dp/B00HWEIKZO/ref=cm_sw_r_cp_apa_fabt1_IuASFb0EQG787

Don't make this recipe then. It's trash. Order or go buy some spicy curry blocks from amazon (my personal favorite) or your local Japanese grocer. Ten times better.

Potatoes, carrots, onions, and these curry blocks are the best. Sub the chicken for pork katsu and you're right back in Japan. Or, if you're feeling something else, buy some beef stew meat, brown it, and add it to the curry sauce when it's thick and delicious. Kicks the shit out of CoCo Ichibanya any day of the week, and best of all--you made it.

It’s the flashes of medium transparency white overlay on the full screen that you have come up when describing the process rather than the ingredients that makes it seem to change lighting so much. If all of your text was added with the same settings (and no full-screen overlay) it wouldn’t have been so “blinky” looking. If you do want to up your lighting game and no longer have to rely on the sun, $100 can get you a decent pair of LED fill lights to totally change your lighting situation — maybe try this kit: https://www.amazon.com/dp/B01N7KF5K9/ Also, the tacos look delicious! Well done.

Oh sorry, I just picked the first link I found, I wasn't trying to push that particular method of procurement--Amazon has them along with lots of other sites, I'm sure.

Gifrecipes app: link

Here is what you'll need!

Chocolate-Dipped Cannoli Cupcakes Servings: 12

INGREDIENTS

Cupcakes 1 box of cake mix, prepared

Cannoli Cream 15 ounces ricotta 8 ounces mascarpone, room temperature 1 cup powdered sugar 1 teaspoon vanilla 1 cup mini chocolate chips

Chocolate Coating 2 cups dark chocolate 3 tablespoons coconut oil

PREPARATION Preheat the oven to 350°F/180°C. Line a muffin tin with liners and cooking spray. Prepare cake mix according to its directions. Fill liners about ¾ of the way up with the cupcake batter. Bake for about 20-25 minutes. A toothpick should come out dry when inserted. Allow the cupcakes to cool completely. In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined. Fold in the mini chocolate chips. Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole. Cut a ½ inch hole on the tip of a pastry or zip top bag and fill with the cannoli cream. Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake. Put the cupcakes in the freezer for about 1 hour or until firm. Melt the dark chocolate and coconut oil together. Carefully, dip the tops of the cupcakes into the melted chocolate. Place in the refrigerator to firm up if need be. Enjoy!

Credit: Tasty

they're*

also: https://search.yahoo.com/search;_ylc=X3oDMTFiN25laTRvBF9TAzIwMjM1MzgwNzUEaXRjAzEEc2VjA3NyY2hfcWEEc2xrA3NyY2h3ZWI-?p=pancake+mix&fr=yfp-t&fp=1&toggle=1&cop=mss&ei=UTF-8

rabble rabble.

16 ounces of cream cheese is 1,500 calories and 100 g fat. 2 cups of heavy cream is 1,600 calories and 109 grams of fat.

The amount of penne pasta used makes me think this is 2 servings. That is NOT healthy. I am all for heavy cream and cream cheese but the amount used is not needed.

Except he's right. This literally isn't stew.

>A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy

Note that the meat isn't being served in gravy, a very watery "sauce" is being poured over largely dry meat.

Here is an image search for stew. Notice how they all look like thick soups

I'm sure this is a tasty dinner, but it's not stew.

Boondi is made by fried chickpea flour. Here is the Amazon link

New Yorker here. I've never had a digestive biscuit, but from the looks of them and my assumption of how they taste I'd call them a cookie. 'Cookies' run the spectrum from 'not very sweet' to 'very sweet' depending on the recipe.

How do you make the distinction between calling something a cookie or a biscuit? Is it the sweetness or the type of mix-ins or just kind of ingrained understanding per item?

Edit: A quick google. McVitie's Digestive Biscuits on Amazon are listed in the description as a 'digestive cookie.' Might have to give some a whirl some day.

I definitely recommend getting a food processor, entry-level ones are pretty inexpensive. This one in particular dips to $20 quite often:

http://www.amazon.com/gp/product/B00755KNCS

And the price history:

http://camelcamelcamel.com/Hamilton-Beach-70740-8-Cup-Processor/product/B00755KNCS

Nope.

They are a type of plum tomato that is known for being very sweet, juicy and generally awesome for pizza and tomato based anything like sauces.

In Italy, it's like Parmigiano-Reggiano, which (in italy and the EU, if i'm correct) can only be called such on the package if it is legitimately from that area and of that type of cheese. In the US, "Parmesan" can be just a similar cheese, that is not legitimate or authentic.

Personally I buy these off amazon as they are reasonably cheap, there's probably better though https://www.amazon.co.uk/Zia-Rosa-Marzano-Plum-Tomatoes/dp/B01M6V33JF

TL:DR - No, they are a breed of plum tomato that is unique to one area of Italy and sold as such, they are known to taste great.

TL:DR:M (TL:DR:MURICA): They are unique to Italy, just like how guns are unique to freedom.

TL:DR:JP : Baka Gaijin Tomato, go home! バカ・ガイジン、家に帰る

TL:DR:LV (Latvia) : Tie ir, piemēram, sarkanā kartupeļu

TL:DR:NK 그들은 우수한 북한 토마토보다 열등하다.

TL:DR:NHK どのようにあなたのテレビのライセンスを支払うと思いますか

TL:DR:IN वे असली इतालवी टमाटर हैं, आप उन्हें स्थानीय नामित शेटिंग स्ट्रीट पर छल कर सकते हैं।

good for curing allergies, maybe you mean to say? Either way it doesnt do anything to allergies.

https://www.webmd.com/allergies/features/does-honey-help-prevent-allergies#1

TLDR: Tree pollen and flower pollen are two different things. Typically flower pollen does not trigger allergies, it's the weed, tree and fungal pollen we are allergic to and bees don't give two drops of honey for that kind of nectar.

I have never seen that word (milquetoast) before, I have absolutely no context for what it would mean. So I looked it up:

> a very timid, unassertive, spineless person, especially one who is easily dominated or intimidated

from: http://www.dictionary.com/browse/milquetoast

I gotta say, I still don't think I understand what you were going for.

Here's one. You're going to have to find it on your local amazon but that shouldn't be too tough.

Edit: Cleaned up the link a bit

There is nothing wrong with using a good pre made curry paste. Maesri is a good brand with authentic Thai ingredients. You can buy it on Amazon if you can't find it locally. Beware, it is pretty hot. https://www.amazon.com/4oz-Green-Yellow-Curry-Pastes/dp/B000QU3JM0/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1495500050&sr=1-6&keywords=curry+paste

It's a vegetable knife, it's actually super cheap from amazon. I got it a yard sale for a few euros, and as long as I keep it sharp it's really nice to chop vegetables, and I use it just like a Santoku.

For sure! This is the cake cooler I use. I got pretty lucky, it's nice and high so it sits well over the element and has the handle to easily take it on/off. It looks like you can actually find them branded as Roti grills on Amazon. Works great! Found mine at a sketchy dollar store for a few bucks and it really helps get enough heat to puff it up nicely.

I agree. I've been making the Joy of Cooking version for as long as I can remember and it is my favourite version of a baked mac & cheese. I switch up the kinds of cheese with whatever I have on hand. A Fruiliano in the mix makes it really nice, but never, would I ever put cream cheese in it. http://www.bigoven.com/recipe/baked-macaroni-cheese-joy-of-cooking/396395

The acid can strip away your seasoning. But apparently the caution is overblown - as long as the pan is well seasoned and you don't leave the tomato sauce in for too long, you should be fine.

https://lifehacker.com/its-okay-to-cook-acidic-dishes-in-cast-iron-and-other-1772555109

http://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831

Olive oil is totally fine to sear steaks with, as long as it's not extra virgin. It's not all that far off from refined avocado oil.

There are knife sharpeners that have a wedge that you just drag your knife through. No skill needed, will get your knife nice and sharp. Something like this https://www.amazon.com/Kitchen-Knife-Sharpener-Sharpening-Restaurantware/dp/B07GWMNVJ5

On mobile some apps have inbuilt features like that. That way they don't show up on your feeds (r/all, r/popular) and such. If you are on android, then:

Play store link : Relay for reddit
Promo Video : Relay

I decided a few weeks ago to break down and actually get a yolk separator. Looked on Amazon, and realized that one of the little dohickeys that came with this (which I've had for years) was indeed a separator. <facepalm>

You want Chaokoh coconut milk, IMO it’s the most thick, flavorful, luxurious. Don’t boil it too quickly or too much because the texture can get a little funky.

Step up your game.

There is a serious ingredient lacking from this technique: the smokiness of a camp fire.

When I do this, I like to make my own marshmallow frosting. There are a few different ways to do this, with or without actual marshmallows. My favorite is just this method from Martha Stewart. One additional ingredient is needed though -- a dash of Liquid Smoke.

I promise that if you make your own marshmallow, smoke it up, then torch your cupcakes after you've frosted them, you'll actually feel like you're eating a s'mores.

A little bit, but it's not going to be uniform and salt is more than just seasoning. https://lifehacker.com/salt-scrambled-eggs-15-minutes-before-cooking-for-the-p-1737044156/amp

Ironically this is the same reason you don't mix salt into ground meats.

om·e·let ˈäm(ə)lət/ noun noun: omelette

a dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over.

source: http://www.dictionary.com/browse/omelette

Found it online

I honestly can't think of a proper substitute that will provide a similar umami, seafoody flavour profile, sorry. You can try with other types of stock powder, like chicken or beef. I think it'll still be delicious, but a different dish.

You can buy dashi powder online too: https://www.amazon.ca/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B0002YB40O

Stealing pets may not be their norm, but illegal euthanasia trucks are. They address legally required to wait either 48 or 72 hours before euthanizing, but they don't give a shit and do it soon after picking up the animals.

Source: https://www.huffpost.com/entry/peta-kills-puppies-kittens_b_2979220

Well if you want to be pedantic, the verb to eat can also refer to corrosion as in "the pineapple proteases ate a hole into my tongue and now its bleeding." And because the English language has homonyms, I get to make stupid puns.

Yeah, might have gotten the extra hot variety like this

https://www.amazon.com/Chung-Jung-One-Sunchang-Extreme/dp/B01A2LHAYU

Most though aren’t so spicy. Fire chicken specifically is made extra hot and more of the exception than the norm.

Having said that, my Korean friends tend to be the most capable of taking hot wing challenges, men and women.

Any of these sauces on Google images will work as they are made specifically for yakisoba (焼そば).

Amazon also sells Otafuku brand yakisoba sauce for $9. It's pretty pricey considering these 500ml bottles go for $4 in Japan, but like anything that is actually Japanese on Amazon (not the stuff that is claimed to be Japanese but is actually Chinese) you're paying a premium because of import. Everything tends to cost double its value and yakisoba sauce is no different. Also, if the seller is located in Japan, expect it to be delivered in 3-4 weeks.

Edit: fixed link

Somewhat related, I just watched Alton Brown's Cutthroat Kitchen last night which challenged the chefs to make chocolate mousse in the dessert round. It was actually one of the better episodes I've seen (: Season 3, Ep 4 on Netflix, &quot;Two Chefs in a Pod&quot;

You aren't kidding. And the whole milk, parmesan, and bacon? Whew.

Would eat and then sleep for the rest of my Saturday.

Oh man ... this is the best food processor I've ever had. It's light and easy to move in and out of storage, and they've engineered the bowl so the center isn't an open tube that the food/liquid spills through. So you can take the cutting blade out and not worry about anything leaking. 100% recommend it.

Trust me, you'll buy a pasta machine after the first time doing it by hand. You definitely can roll it out by hand with a rolling pin, that's how people have made pasta for centuries. But it's also the hardest part of the process. The little machine makes it so much faster and easier. Pasta is actually kind of hard to roll out, it's not like a soft cookie dough. It's very tough and dense. Rolling it out is kind of labor intensive and its difficult to get a uniform thickness at first (practice makes perfect). A pasta machine is only like $30, so if you're making fresh pasta with any regularity, it becomes well worth the cost.

If you do want to roll out your pasta by hand, I'd recommend a dowel-style rolling pin like this one. It's easier to apply downward force than one with handles. As an added bonus, they're perfect for chasing children out of your kitchen.

There are many kinds of Hand-pulled noodles. Any noodles made by hand-pulled is hand pulled noodles. in these recipes, you can use any kinds. My English is not that good. I only know dark soy sauce. I think this is the name in English. maybe it will label as "laochou". try to look for it in an Asian market or amazon (Lee-Kum-Kee is a good brand).

https://www.amazon.com/Lee-Kum-Kee-16-9-Ounce-Frustration/dp/B01BPHCRKM/ref=sr_1_3_a_it?ie=UTF8&amp;qid=1491881993&amp;sr=8-3&amp;keywords=dark+soy+sauce

Perhaps s/he was referring to broth-infused version of miso, which is a great way to start Japanese cooking for beginners, or easy-peasy warm-it-up-and-drink type of the thing. These are more readily available for areas where not much foreign products come in.

For example in Amazon, this one has fish components in it. Also all instant miso soup packs always have either just the fish or fish and kelp.

They make an egg timer you put in the pot with the eggs, visually shows you how cooked the egg is. It's $7 on amazon and make boiling eggs a no brainer.

I apologise, I should have done that in the first place... I just asked my family if they knew what the brand was, and I learned that we had actually returned it several years ago to Bed Bath & Beyond. The reason being that we didn't use it much, and it may have been hard to clean.

However, I found this on Amazon which I believe is at least similar to the mat we used to have. Sorry for being so unhelpful. 🙁

Amazon: Gotchu fam

Article: http://www.news.com.au/lifestyle/food/eat/the-australian-ingredient-that-americans-are-loving/news-story/0bef1f9657fa56ae5170ce9e083c3721

Most Walmarts' carry the Old El Paso tortillas that are Chipotle sized, usually located next to the taco shells or near the salsa bottles.

Edit: Amazon or Walmart

I find Nishiki rice (https://www.amazon.com/Nishiki-Premium-Sushi-Rice-LB/dp/B0001DMT1E) to be really good for a variety of uses. It's super starchy, so you have to wash it a bunch for the water to run clear, but if you want starchy rice, it's excellent.

Also using a mechanical tenderizer (slicing across the grain when using) will also do wonders for a flank steak

Salt and pepper is fine, but if you can find this: https://www.amazon.com/Don-Sazon-Carne-Asada-seasning/dp/B075VYH4GS , you're business. I just linked this to show you what it looks like if you can find it in your local mexican market, do NOT pay 15 dollars for it lol you should be able to get it for about 5.

use mini-prep bowls or ramekins. theyre good for dipping sauces/dressings too. quite convenient for cooking

I have one of these but mine is a 90s model. I inherited it from my mother when I moved out (she upgraded to a newer model and this one still works so it's still seeing use to this day). It gets me soft or stiff peaks when beating egg whites - something I do for waffles :D

Maybe I could go ahead and make a full recipe because, just by myself, I can go through a pint or a quart pretty quickly! I guess I was thinking of all the other times I make things for myself that I don't finish in time. Eggnog seems to be the exception here!

I love gif Recipes but don't have much time to go shopping & cook. So this is a dual function app that work as a recipe finder and/or restaurant finder

here is the link to the app - Android version

Currently has around 150 recipe videos from different publishers. Will have daily content updates.

Built very similar to YouTube - you can subscribe to different publishers, add recipe ingredients to shopping list, comment, search by ingredient, publishers, food type and sort by price estimate.

This can allow for publishers to earn money for their creations, based on takeout or delivery orders.

Sorry about your diagnosis, but remember there are diabetic options for buying chocolate. I wouldn't normally link to Web MD but it seemed like a good basic summary.

We love this dip at my house and make it along with a hummus pretty frequently.

I highly recommend tracking down pomegranate molasses, it took us a while to find, but is really flavorful. We get this stuff online, (or, if you have a Whole Foods in your area) but any brand would probably do and you could probably find something like it in store at a Cost Plus World Market, premium grocery store, or Mediterranean market.

It adds a unique flavor that you're gonna want here.

Also:

• Recommend buying and using Aleppo peppers where it calls for chili flakes

• Toast the walnuts before adding

Edit: Am idiot, gif literally toasts the walnuts - still - highly recommend Aleppo peppers and the Pomegranate syrup.

You can buy bottled key lime juice.

It’s not as good as fresh, but I’ve used it many times and it’s very tasty.

https://www.amazon.com/Sichuan-Pixian-Boad-Paste-Chili/dp/B01M31VHNZ/ref=sr_1_1?dchild=1&amp;keywords=dou+ban+jiang&amp;qid=1625686623&amp;sr=8-1

https://www.amazon.com/Spicy-Chili-Crisp-Family-Restaurant/dp/B06XYTSGDP/ref=sr_1_2?dchild=1&amp;keywords=lao+gan+ma&amp;qid=1625686642&amp;sr=8-2

doubanjiang keeps a long time, being fermented and all. and lao gan ma can be slapped on anything...

Have you ever tried Not Chick'n Bouillon Cubes?

https://www.amazon.com/Edward-Sons-Chickn-Bouillon-Cubes/dp/B00113ZTVK

I've started substituting this whenever I want to make something that requires a broth, and I find it adds a lot of flavor. Give it a shot, if you can find it!

I'm using the "beef" version of those cubes in an instant pot to make my own seitan over the weekend. I'm excited to try it out!

Another alternative that works nicely is shelf liner.

I love this cute little frother I have had it for around 5 years now and it still works great I would highly recommend :)

Hey everyone, this is my video part 1 to making biscuits and gravy- Making the biscuits. Now look, I'm going to take a second to say that these may not be as good as your insert significant other title's biscuits... But remember, these are a vehicle for gravy and in my opinion perfect for the task. Different biscuit types are good for different things. This is a recipe straight out of Kenji Lopez-Alt's book, The Food Lab, which I would highly highly recommend for beginner home cooks.

A couple notes about the recipe:

1. If you want to give these biscuits a fresh kick put some chives or green onion greens into them before you start folding. Unfortunately, I didn't have any or I would have done this. (You can also add cheddar cheese... But do you really need that much richness to cover these in gravy?)
2. If you want to make buttermilk biscuits there are plenty of recipes online but Serious Eats/Kenji's recipes are great so here you go. Maybe you have leftover buttermilk from following my butter recipe a week or two ago?
3. These biscuits would also be good for other uses, but I specifically made them pretty giant because I wanted one to be a meal for the gravy. Take the pepper out and they'd be delicious with butter and jam.

Let me know if you have any questions! I'd love to see your family members secret recipe if you think they're delicious.

So here's my actual wok, I'm not sure how into cooking you are, but woks are like cast irons and have to be taken care of and you have to season it yourself. It's a great product though.

https://www.amazon.com/dp/B0001VQIP4?ref=ppx_pop_mob_ap_share

Other than that I'd recommend watching Kenji's video on a wok burner. This is just a crappy one from a market.