What are /r/WhatShouldICook's favorite Products & Services?

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Stainless Steel Knife Set with Block - 13 Kitchen Knives Set Chef Knife Set with Knife Sharpener, 6 Steak Knives, Bonus Peeler Scissors Cheese Pizza Knife and Acrylic Stand by Home Hero https://www.amazon.com/dp/B075MD55N1/ref=cm_sw_r_cp_api_i_l7v2DbYTXN6JD

There’s a great cookbook that your local library may have called Simple the easiest cook book in the world. Each recipe has six (6) ingredients or less and four (4) steps to prepare it or less.

Simple: The Easiest Cookbook in the World https://www.amazon.com/dp/0316317721/ref=cm_sw_r_cp_api_i_KS4ABQF994G82SQYQZWA?_encoding=UTF8&psc=1

First one came from our local Asian market, then we got an almost-but-not-quite duplicate from Amazon, I think it was THIS ONE.

You might like a cookbook that has a clear structure for planning. I've heard very good things about Dinner: The Playbook (as in, bought it for a friend who likes it a lot) and Now and Again.

I don't have an app, but I'm a fan of this particular notebook: https://www.amazon.com/BookFactory-Planner-Journal-Planning-Logbook/dp/B08BCTC163/ref=sr_1_53?crid=307YENMZ9FUL3&keywords=meal+planner+notebook&qid=1643137888&sprefix=meal+planner%2Caps%2C65&sr=8-53

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I like the "prep" and "use up" blocks. Helps remind me when I need to thaw the chicken.

Just the very basic one, I’ve been fairly impressed so far! So nice to have fresh herbs in the winter without shelling out $2 for a package past it’s prime in the grocery store: AeroGarden White Harvest Indoor Hydroponic Garden https://www.amazon.com/dp/B07CKNWHPQ/ref=cm_sw_r_cp_api_glt_fabc_W531XPN9P627QH2EACFJ?psc=1

In addition to what people have already suggested, a good Mexican cookbook should have plenty of recipes that call for these chiles specifically. I have Diana Kennedy's The Essential Cuisines of Mexico and there are tons of different dishes that call for the chiles you've named in a variety of different contexts (stews/soups, egg dishes, vegetable preparations, you name it). If you prefer to look for a book from a Mexican author, I suspect that the same will be true. (I will note that, to Kennedy's credit, she generally cites her sources - she gives the impression of being a person who collected recipes rather than an expert or inventor, at least in this book.)

I took pictures. Let me know if the link works

recipe here Access Code:0667 Link expires on: 2021-01-02

I've had great success by draining extra firm tofu, then pressing it for an hour or so (just wrap it in several paper towels, put it on a plate, then stack a a cast iron pan on top. this squeezes out excess moisture). After that I take about half a pack of La Panzanella Rosemary Croccantini, crush them up really fine (use a food processor if you can), and use it as a breading. Cut the drained, pressed tofu into squares by slicing the block in half on all three axes, dipping them in a flour and corn starch mixture, dipping in some beaten egg, then dredging in the cracker crumbs. Pan fry until golden brown, season with some salt, serve on a bed of fried rice. Lovely stuff.

I got by bharat/baharat from a North African market in town, I guess it’s the Tunisian version. Took a while on line to find one w rose.

Mine is similar to this one but no cumin or ginger and it has black and red pepper instead, but it’s the closest I could find.

Eezo's Lebanese 8 Spice Baharat with Allspice, Cloves, Cumin, Cinnamon, Nutmeg, Ginger, Rose Bud, Cardamom For Improving flavor of Meat, Chicken, Steak or Lamb https://www.amazon.com/dp/B07R6JTXZW/ref=cm_sw_r_cp_api_i_zefuFb5ZASDPH