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

From 3.5 billion Reddit comments

Recipe: 3 oz egg whites

6 oz sugar

Blueberry flavoring from this set

Coloring

Its a basic Swiss meringue.

whisked whites and sugar over a double boiler until the sugar dissolved and the mixture hit 165

Threw it on the mixer and added the flavor and let it whip til stiff peaks

I used a chopstick to stripe the bag with blue and purple

Piped on silicone mats (I like the amazon basics ones) and left in a 200 F oven overnight to dry.

This was in the most recent issue of Consumer Reports magazine. Their samples are taken randomly from their readership. So this is essentially a survey of Consumer Reports subscribers opinions of what fast food tastes best. You can read a little bit about their survey methodology here.

It's possible that you could be concerned about selection bias because they only sample their own readers. If their readers do not reflect the attributes of the general population, then neither will their results. I don't have any data, but I suspect that Consumer Reports subscribers are more white, more wealthy, and more value-conscious than the general population.

Edit: Here is another link where you can read the following:

> We asked subscribers this direct question: On a scale of  1 to 10, from least delicious to most delicious you’ve ever eaten, how would you rate the taste? We heard about 53,745 burger chains’ burgers, chicken chains’ fried or roasted chicken, Mexican chains’ burritos, and sandwich chains’ sub—or heroes, hoagies, grinders, or wedges, depending on where you call home.

Sous vide cooked meats are deceptive. First of all, cooked to the same temperature they will tend to look redder that meat cooked with a more traditional method.

Second, pathogen destruction begins at 130°F, which would be just on the upper end of rare for beef. A piece of meat held at 130°F for a little under two hours is considered pasteurized by the FDA and (IIRC) safe for consumption by individuals with compromised immune systems. At 135°F the required time drops to 36 minutes.

That piece of meat, cooked sous vide, would look as red or redder than the burger the OP posted. I've cooked beef and lamb at 135°F that looked uncooked on the inside, but had great texture and taste.

It's pretty cool stuff.

Cake: http://www.missmake.com/2011/08/blue-moon-cupcakes.html

Frosting: http://allrecipes.com/recipe/orange-cream-cheese-frosting/ (leave out the walnuts, and juice the whole orange for more flavor)

I didn't use the beer frosting from the recipe since I had to travel with them and the egg whites wouldn't stand up to the trip, but I have no doubts that it would be delicious! That said, the orange cream cheese buttercream is VERY tasty. :) Happy baking!

Costco sells Wagyu meat ... Order online and it ships from Japan. $1500 for 11lbs or ribeye...

You can buy American Wagyu for considerably less but probably not as good. I've never stepped past Prime and I don't want to until I'm a millionaire.

I"m not sure who's trolling - you or the wierd Canadian lady you got the recipe from. You actually cooked this shit?

here is the proper recipe. Now go back and do it again and stop fucking up our cuisine.

make sure you go here:

They speak a bit of English, and man, it's an experience! I love this place.

http://www.tripadvisor.com/Restaurant_Review-g1066456-d1546951-Reviews-Teppen_Shibuya_Onnadojo-Shibuya_Tokyo_Tokyo_Prefecture_Kanto.html

True "izakaya" experience. The energy of the staff is astounding and unforgettable. I went there a few times a year.

Also, in Shinsen (near Shibuya) there is an amazing place called Kaikaya

http://www.bento.com/rev/0211.html

They've got an English menu and the food is amazing.

I lived in Tokyo for 6 years up until 3 months ago and eating is my hobby. Feel free to message me for any other advice!

If interested in tasty, nutritious, inexpensive food, learn about Dal.

All it takes is one cookbook and a trip to an Indian grocery store 2-3 times per year (virtually all of the ingredients you won't find in a regular American grocery store are dry and shelf stable for a very long time.)

Here are two random books I found on Amazon. There are many others:

https://www.amazon.com/Dals-Tarla-Dalal/dp/8186469923/ref=pd_sim_14_2?ie=UTF8&psc=1&refRID=RB5MFPMNYTKYZ5PZ7KSJ

https://www.amazon.com/Dal-Cookbook-Krishna-Dutta/dp/1909166057/ref=sr_1_1?ie=UTF8&qid=1471839610&sr=8-1&keywords=dal+cookbook

My husband requested cookie dough for his birthday dessert. I wanted to present him with something more festive than a mixing bowl and spoon, so I came up with this: a mound of solid cookie dough, disguised as a traditional birthday cake. It was a hit! Thank goodness, because now we've got months worth of cookie dough in our freezer to work through.

I used Joy the Baker's recipe for cookie dough and used non-fat Greek yogurt as the egg substitute. I quadrupled her recipe, making it in two batches. I ended up adding extra flour to both batches to make it firm enough to keep its shape. For one batch I used a bag of chocolate chips, and for the other I chopped up a dozen or so Reese's cups. I used this recipe for the frosting. I lined a 9 1/2 inch springform pan with plastic wrap and pressed in one batch of dough, then a thin layer of frosting, then I carefully pressed in the second batch. Stuck it in the refrigerator for an hour or so, then frosted it.

Check out the rest of her work, I particularly like the Homer Simpson one..... https://www.facebook.com/media/albums/?id=118939294850203

Edit: she's giving the posted cookie away to a redditor http://www.reddit.com/r/food/comments/jfx0g/im_the_redditor_behind_the_lichtensteininspired/

Pardon, but what the hell do you think you are doing here? The very point of a Currywurst is that it's cheap and quick and you buy it from a street vendor. It's manna from heaven when it comes with a beer and good company. It derives its name from the copious amounts of curry powder added to a ketchup/brown gravy mix. That's the only connection to Indian cuisine there ever was. And German brats are NOT "at best a good hot dog"? They are worlds apart. Next time you are there, go explore a little.

Call your concoction whatever you want, but it's most certainly not a real Currywurst. And don't even get me started on the rice. What are you going to add next? Mango chutney?

This is how it's supposed to look like. Note: Pommes Frites/French Fries, not rice, for the love of all that's holy.

Edit: I didn't mean to sound this snarky. Must be the withdrawal...I have been craving Currywurst and won't make it back to D for a while. :D

Further Reading for the interested:

http://techcrunch.com/2012/09/02/berkeley-study-half-star-change-in-yelp-rating-can-make-or-break-a-restaurant/

http://losangeles.craigslist.org/lac/wet/3250410703.html

Chicken recipe: http://allrecipes.com/recipe/chicken-tikka-masala/ Naan: http://allrecipes.com/recipe/naan/

I cut down a bit on the spices in the tikka and it came out perfectly for my taste. I also used maybe half the salt called for and it was plenty salty. Next time I think I'll use a bit more tomato sauce and less cream, it was a little too creamy this time. Also the naan had sugar in the dough which made it taste like doughnuts sometimes. Next time, less sugar.

Recipe:

http://allrecipes.com/Recipe/buttery-soft-pretzels/detail.aspx

My amendments (I know, I know. I sound like one of the comments on allrecipes): Instead of just soaking them in warm water with baking soda, let the water come to a soft boil in a deep pan. Boil each pretzel for 30 seconds. After removing all of the pretzels from their baking soda bath, brush with egg wash (one egg yolk mixed with a couple tablespoons of water) then salt.

Downvoting, because there has been too much of this recently. From the sidebar: "If you're posting a picture of something you've made, please be kind and give us a recipe so that we might recreate it!"

This belongs in /r/foodporn/ if your not going to tell us how you made it.

Edit: I removed my down vote. OP has posted their recipe. http://allrecipes.com/Recipe/swedish-meatballs/detail.aspx

I boil peeled potatoes in water until they are done and I heat 50/50 mixture of heavy cream and milk.

I use a tool like this: https://www.amazon.se/Navaris-matkvarn-siktsgaller-slipskivor-gr%C3%B6nsakssils%C3%A5s/dp/B07TWHTMH9/ref=asc_df_B07TWHTMH9/?tag=shpngadsglesm-21&linkCode=df0&hvadid=495119518066&hvpos=&hvnetw=g&hvrand=10492224671600767870&h...

to puree the potatoes and I add butter at this point as well. I add about 20 percent of butter, so for 1 kg of potatoes I add 200 grams of butter.

After the potatoes are pureed I add a bit of the cream and milk mixture while whisking with a large metal whisk. The goal is to get much air into the puree without turning it to glue.

I stuck w/ the recipe as written: "Pour the Yorkshire pudding batter evenly over the top of the chicken, allowing the excess to run into oil at the bottom of the pan."

http://allrecipes.com/recipe/roaster-yorkshire-chicken/detail.aspx

Holy shit dude.

It's a Reddit app for Android devices, considered by many to be the most aesthetically developed and feature-complete.

Here it is on the Play Store.

Not anymore, the USDA announced they had eliminated the parasites in the US pork stock a few years ago and lowered their recommended cooking temperature. You can have rare pork now, if you want.

https://www.webmd.com/food-recipes/news/20110525/cooking-temperatures-for-pork

Don't get me wrong, ''L'Avenue'' is pretty decent place to have brunch or breakfast, but I think it became a victim of it's own popularity. The food isn't as good as it used to be a few years ago. I'd still go but wouldn't wait in line.
I'd recommend ''Pistou'' and ''La petite marche'' if you go in the week-end (anything in the brunch menu is awesome)

Recipe can be found here.

I did not use lemon pepper, onion powder, or garlic powder to season my steak. Never have, never will. Just sea salt and freshly ground Tellicherry peppercorns.

The onion powder and garlic powder did go in the sauce though, which I'll use tonight for pizza.

Steak was cooked at 125F in a water oven for 1 hour while I prepped the sauce (took an hour to reduce the heavy cream in half). Then seared on a cast iron griddle for 60 seconds on each side (with a quarter turn at 30 seconds).

The bacon is thick-cut applewood smoked bacon.

Asparagus was tossed with extra virgin olive oil, sea salt, and freshly ground Tellicherry peppercorns. Cooked in the oven at 400F for 12 minutes.

Garnished with some green onions. Whole meal took about 1 hour and 30 minutes.

One more pick to see the sear marks:

http://i.imgur.com/zYRXm.jpg

Cheesy broccoli:

Start with a basic béchamel sauce. Add a teaspoon or so of your mustard of choice, then add a heapload of grated cheddar cheese.

In an oven proof dish: Pour this cheese sauce over broccoli that has been cooked (boiled or steamed) for a bit less than you normally would. Sprinkle some more cheese on top and put in oven for about 15-20 minutes.

Served here with Hasselback potato and top loin steak.

Tip: It's possible to make this a vegetarian dish by skipping the steak ;)

This stuff. I did some snooping around last time this popped up on reddit, this brand is what Kenji said he uses, and you can find it in almost any grocery store in the soup aisle.

Lo Mein

Orange Chicken Make sure to read the reviews, they always have some good tips on preparation.

Honestly, never wash your cast iron with soap, a seasoned pan is much better for cooking with.

Normally we just scrub with a brush and hot water, but occasionally we'll put the pan on high heat, in some coarse salt in and grind out the crud.

Actually it looks like this method pops up as the first result when searching for how to clean a cast iron pan.

Taleb cites and defends the discredited (and borderline fraudulent) Seralini paper. He's got serious blinders to the real science behind GMOs.

Growing up, I thought everyone knew what Irish Potatoes were. But lately it seems that anyone I talk to who isn't from Philly has never heard of them.

Here's the recipe I used.

Simple is best:

• Grass-fed rib eye, rubbed with salt & pepper, pan seared to rare/medium rare - 3-4 minutes on a side, a quick touch-up around the edges, then rest for 5-8 minutes.

• Steamed asparagus with hollandaise. I use the blender method, and there are a lot of recipes out there. All are good.

• Oven roasted potatoes (400 degree oven for 45 min or until done). I use a mix of fingerling and new potatoes, rolled in a little truffle oil, then sprinkled with salt & pepper.

• A little insalata caprese for colour.

And a little wine of course. Pick something that'll stand up to the rich flavours - a zin, côtes du rhône, bordeaux, malbec, etc.

I must make this <em>immediately.</em>

I ordered this in Poland once. The pricing in the restaurant was by the 100/g. I ordered 500/g, which in my mind was a pretty healthy portion. The waitress sort of huffed at me, and said "Sir, the minimum order is 1 kilogram".

Oh my god it was awesome. Podwale in Warsaw for the curious.

Recipe:

• 1 onion
• 3 cloves garlic
• 1 16oz can of spinach
• 1 16oz can of tiny whole potatoes (or you can use fresh! I was in a hurry. A curry hurry?)
• 1 lemon
• 1 green or red chile (or a few dashes of hot sauce)
• 1 tbsp garam masala
• 1 tblsp coriander
• 1 tblsp cumin
• 1 cup basmati rice
• salt

Rice: You know what to do.

Curry: Empty spinach into a bowl (do not drain) and add chopped chiles, salt and the juice of one lemon. Set aside. Finely chop onion and garlic and sautee in vegetable oil (medium-high) until translucent. Add all spices and cooked potatoes to the onions and cook for about 5 minutes. Add spinach mixture to the pot. Let simmer for as long as you like. I usually let it go for about 25 minutes so some of the water evaporates. If you like extra thick curry, mix a little bit of flour with some milk and add to the pot. It will slowly thicken.

For the Naan: I didn't have plain yogurt so tried to find a recipe that omitted it. Here's the recipe on allrecipes.com

http://allrecipes.com/Recipe/naan/detail.aspx

I know this recipe isn't super traditional but it was really delicious and fast! Enjoy!

"Pizza" in Italian is hypothesized to have originally meant something like "pie" or perhaps just &quot;piece of bread&quot; (possibly related to "pita" in Greek). Therefore the strong association of the usage "pie" for "pizza" in the New England area (where Italian was very prevalent) would be understandable, as the Italians would have just been using a literal translation when attempting to speak English.

My webcam doesn't do them justice, but here's the recipe. I rolled them in sugar before flattening instead of using sugar on a glass.

Everyone should own a cast iron skillet.

They are like $15 on Amazon

The Mae Ploy should be easily sourced at any asian grocery. I have (had) some in my stock for a long time now. I will make use of this recipe for sure. Thanks for sharing! https://www.walmart.com/ip/11045990?wmlspartner=wlpa&amp;adid=22222222227032506208&amp;wl0=&amp;wl1=g&amp;wl2=c&amp;wl3=63410757272&amp;wl4=pla-104377355107&amp;wl5=9024175&amp;wl6=&amp;wl7=&amp;wl8=&amp;wl9=pla&amp;wl10=8175035&amp;wl11=online&am...

I'm awful when it comes to keeping recipes while baking. I like to experiment way too much, which makes me the worst type of baker.

• For the cupcake, I pretty much just followed a standard recipe for baking vanilla cupcakes
• The pumpkin pie filling is made with 1 can pumpkin, 1/2 stick butter, 1/2 cup cream, 1 tbsp cinnamon, 2 tbsp sugar, 1 tbsp nutmeg, and 1 tsp of cumin. Place the filling in a plastic bag with a cake decorating tip and allow it to chill in the fridge.
• Frosting was made with 1 stick cream cheese, 1/2 stick butter, 1 cup sugar, 2 tbsp cinnamon, 1 tbsp nutmeg, and 1 tsp chili powder (for a little kick). Same deal as the pumpkin filling, place in plastic bag with decorating tip, and chill.
• The caramel was the only thing I did not make, I ended up store buying that.
• Once cupcakes have cooled, inject pie filling from the bottom of the cupcake, being very careful not to overfill. Moistness of the cake is incredibly important because this is essentially the space that the pie filling is going to go into.
• Frost cupcakes with the cream cheese frosting, sprinkle a little more cinnamon on top if you want for affect, and drizzle with the caramel.

If I were to do this again (which I shall), I would probably use a syringe or turkey baster to inject the pumpkin filling. I probably will try to do my own caramel next time as well.

You can get a decent manual pasta roller for around 50$ or you can do it by hand! The hardest part is getting it thin enough and that's where the fancy equipment comes in handy. You need to be able to get it thin enough to "read" through the pasta dough.

The dough is super easy and we use this recipe as a guideline, and adjust it to get the dough to the right consistency.

Fresh pasta is amazing, and you should totally give it a try!

Have you ever heard of Voodoo Donuts?

I recently saw a link to this article called "34 Insanely Simple Two-Ingredient Recipes" and absolutely had to try the pizza dough recipe. Here's how I do it (slightly different from the one in the article):

• 9 ounces (by weight) each of Greek yogurt and self-rising flour. If you don't want to buy self-rising flour, make your own with 9 ounces of AP flour + 3tsp baking powder + 1tsp salt. If you don't want to measure by weight, this is about a cup of yogurt and two cups of flour.
• Knead together for at least five minutes. Note: this dough is EXTREMELY sticky; you'll probably think you need to add a lot more flour, but you don't need to.
• Roll that sucker out into a pizza shape. I used a well-floured rolling pin and cutting board, but you can do it however you want. Just try to get it as thin as possible.
• Cover with your favorite toppings. When trying new recipes, I try to keep things as simple as possible so I can be as critical of the results as possible, hence nothing more than tomato sauce, mozzarella, pepperoni, and some dried herbs.
• Bake at 350 for 20-25 minutes. I realize this does not follow the typical pizza method of super-hot and super-fast, but this dough just plain takes longer to cook than a more "normal" recipe.
• Broil a few minutes to make things nice and bubbly.

The result is a really awesome, tender-yet-still-chewy crust with a slight tang. I doubt I'll ever make pizza dough any other way.

EDIT: Formatting.

I believe I started with this recipe (It can also be found on the back of nestle chocolate chip bags) I added a bit more flour to reduce oozing. (StickySnacks replied to another post here to set the dough in the fridge overnight as another way to solve this problem, though I haven't tried that)

Coating the oreo with the dough takes some work, and you have to be careful not to break the oreo in the process. I recommend first taking a small amount of dough and laying it in the seem between the two cookies of the oreo (the less air you have between oreo and chocolate chip cookie, the better; aesthetically anyway) Then take two more lumps of dough, and smooth them out on the top and bottom of the oreo. Roll around in your hands to press out any air pockets and bake until golden (or less if you like gooey cookies). You might want to make a couple test cookies before you bake them all to see how they turn out.

i've tried mangosteen when i was in thailand and still think about how amazing it was, sad that it's impossible to grow here in the states.

also, longan is a better alternative than rambutan IMO

Honestly, I would just say look up a recipe for pecan pie and try to make it.

But if you want to learn to bake all types of things, I recommend starting by buying a bag of Tollhouse chocolate chips and following their recipe for cookies on the back. The trick with cookies, IMHO, is to take them out of the oven before you think they are ready. This way, when they cool, they will still be soft.

Once you have that down, think of something you want to make and look up a recipe. Quick breads (like pumpkin or banana bread) are easy.

If you want to work up to a pecan pie, maybe start first by making a simple pumpkin pie with a store bought crust, then try making another one (or pecan) with a homemade crust.

If you don't have one, you will need a hand mixer in many baking recipes.

Make some southern sausage gravy. Pour over fluffy buttermilk biscuits. Die happy.

My SO's birthday was on Saturday so I decided to try my hand at cheesecake, something I've never made before and it's his favorite. I mostly followed this recipe: http://allrecipes.com/recipe/chantals-new-york-cheesecake/detail.aspx

I'm so happy it came out with no cracks and tastes delicious too! I'm actually not a big cheesecake fan myself but I thought it tasted quite good. I'm proud. :D

Sorry, I'm not the one who made them. This is the source ...if you can get any kind of info out of it. I just thought they were really cool! =)

I live in Woodstock and, as others have said, couldn't find it. Even dropped a couple messages to friends in Marietta/Smyrna that know the Asian food scene in the area and they'd never heard of it.

The only thing I know of that's even close in name and style is Ru San's at Windy Hill/Cobb Pky.

EDIT: Thanks to CommieBobDole for hunting down that this is from Thaicoon in Marietta. Pic of the dish on TripAdvisor matches up.

Due to popular demand here is where I got the recipe: http://allrecipes.com/recipe/the-perfect-chocolate-chip-cookie/

> > >Ingredients
> >
>2 1/2 cups all-purpose flour > >1 teaspoon baking soda > >1/2 teaspoon salt > >1 cup vegetable oil > >1 cup packed brown sugar > >1/2 cup white sugar > >2 eggs > >1 teaspoon vanilla extract > >1 teaspoon almond extract > >1 cup semisweet chocolate chips
> > > >Directions
>
>
>Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside. In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. >

I baked them at 325 instead of 350, which made the bake time about 13 to 15 minutes. That was with dough balls that were about 50-60 grams each. I flattened the dough balls a bit then sprinkled some extra chocolate chips on top. I also cooked them on a cookie sheet covered in tin foil so the bottom didn't get too over cooked.

The Naan is just any old recipe off the internet. I loosely followed this one http://allrecipes.com//Recipe/naan/Detail.aspx

The chicken: Make a Tandoori Masala from the following: 1 tsp Garlic Powder 1 tsp ground Ginger 1 tsp Cloves 1 tsp Mace Powder 11/2 tblsp Cumin 2 tblsp ground Corriander 1 tsp Fenugreek Powder 1 tsp ground Cinnamon 1 tsp fresh ground Black Pepper 1 tsp ground brown Cardamom Seeds 2 tsp Paprika for coloring 1 Tsp Red pepper

Mix 4 tablespoons of that with yogurt, make deep slits in the chicken and let marinade overnight. Grill the chicken, basting it in Butter and a little bit of the Tandoori Masala

I used this as a recipe

Then when it says to flatten it out after it has rose for the first time I rolled the dough into a rectangle and covered the whole thing in shredded cheddar cheese. I used about 750g of cheese. I then rolled up the dough and cheese like you would while making cinnamon rolls. I then cut them in pucks about 3/4 inch in size and placed them on a baking sheet and let them rise for another 40 minutes like the recipe called for. I then baked them at 400F for about 20 minutes. You can also sprinkle any leftover or more cheese on top lol.

I hope that's enough explanation.

It actually was a 'what can I make without going to the store' dinner. I found a simple yeast-free crust recipe online, which unfortunately was not awesome and tasted a little funky in my opinion, but the toppings were so good it didn't matter. On top of it there is leftover pan-fried chicken from a couple days before, onions, spinach, different bell peppers, tomato, garlic salt, basil, and oregano. Oh and sauce. From a jar. So much sauce.

It's super easy. First, fry a pound of breakfast sausage (the ground kind, not links or patties) and when that's done sprinkle 1/4 Cup of all purpose flour over the sausage - mix it in and let the flour and sausage cook a minute or two. Lastly, slowly pour about two cups of milk into the skillet and stir to incorporate and it will thicken into gravy. Salt and pepper as desired and scoop over biscuits.

Edit: to add a formal, easy to follow recipe http://allrecipes.com/recipe/super-sausage-gravy/

The high temperature eye round roast. I made this over the weekend, came out perfect.

Here's how easy it is, buy an eye round roast. Rub salt, pepper and garlic on it or whatever else you feel like. Place it in a pan.

Preheat the over to 500 degrees, once preheated place the roast in the oven. Turn it down to 475 and cook for 7 minutes per pound. Once the time is up turn off the oven and let it sit for 2hrs - 2:30. Let sit for 20 mins and voila, perfectly cooked super yummy roast.

Effort- place meat on pan/ toss spices on it/ place in oven and wait.

Here's the end result.

Edit- I'll have to admit, I did not wait 20 minutes. Was too hungry to wait.

This recipe looks good and possibly similar

As for the skins, just pop them in the oven if you chose not to bake the potatoes before adding them to the soup.

Well I was going to ask if anybody else is a big fan of the f word (the show this is from), but judging from the comments I wont get to many upvotes for this...

well if you've seen this series or the boiling point docu's, hes actually a pretty funny/nice guy when hes not in the kitchen trying to make a living, he's a bit of a bully but he turns out some amazing food...I personally think the dude is cool...

Black bean burgers:

1 (16 ounce) can black beans, drained and rinsed

1/2 green bell pepper, cut into 2 inch pieces

1/2 onion, cut into wedges

3 cloves garlic, peeled

1/2 cup cilantro

1 egg

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon Thai chili sauce or hot sauce

1/2 cup panko bread crumbs

1. Mash black beans with a fork until they become a paste.

2. Combine bell pepper, garlic, onion, and cilantro in a food processor until smooth. Add to beans.

3. Mix eggs and spices together - mix in with bean mixture.

4. Add breadcrumbs to bean mixture, shape into 4 patties, and grill on medium-high for 8 minutes a side.

Got the hamburger bun recipe here.

EDIT: spelling

I make my own Reeses-esque candy called Buck Eyes. Those could very easily replace the peanut butter mixture with cookie dough. You wouldn't get the shape, but it would be essentially the same content as what you propose.

Yes, you're absolutely right. The FDA guidelines are actually in pasteurization tables, and it correlates a temperature with a time. If I remember correctly it's at 158°F that it takes less than 1 second to statistically destroy the entire pathogen population in a piece of meat.

But if you look up the tables like you say, you can see the measured amount of time it takes to achieve the same result at lower temperatures, with less damage done to the meat.

I've had breasts at 135 before, and they take a little bit to get used to because there is a little bit of pinkness left in the meat, and years of eating well-done poultry will leave you a bit squeamish at the natural texture. On the other hand, 140 is perfect!

I am aware of that tool, but at the time I was using the online pixlr edition which does not have it. Don't have the real Photo Shop installed on this PC at the moment.

Here's a link to an on-line article by Consumer Reports about breakage when using supposedly oven-safe glass in an oven.

Summary: Pyrex and Anchor Hocking glass bakeware are more likely to break these days as they are no longer made with the more expensive borosilicate glass, but rather the less expensive soda-lime glass. There are a number of things you can do to reduce the likelihood of breakage. You can also try to obtain European bakeware which is more likely made with borosilicate glass.

You'll need to click on the links in the column on the left labeled "In This Report" to see all of the pages.

>who eat like cats

Maybe she translated 猫舌 a little too literally? I think she means that her husband and kids don't like to eat hot things, or that they're picky in general.

Edit: Guys, why are you downvoting /u/I_ate_a_pony ? They didn't say anything rude, they were just confused.

I have 3 words for you: library, library, library.

Go to worldcat.org and it will tell you which nearby libraries carry the book. Here, I've already done it for you for this book: http://www.worldcat.org/title/modernist-cuisine-the-art-and-science-of-cooking/oclc/711381030

Every time I make a pot of soup! I'm never patient enough to let it cool before tasting/eating.

Albondigas this time, super easy to make, delicious. Added an egg to the meatballs to help it stick, and I didn't have beef bouillon so I just threw stuff in the stock until it tasted right. Next time I'll boil some beef bones...

I found the recipe by typing mocha cake in google haha! But here is the link for the lazies: mocha cake recipe

I changed up the portions a little bit since my family can't take that much sugary goodness.

so modified: 2 cups all-purpose flour 1 1/2 cups white sugar 2/3 cup unsweetened cocoa powder 1/2 cup vegetable oil 2 eggs 1 cup buttermilk 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon baking powder 1 tablespoon instant coffee powder 1 cup hot water

and for the whipped cream, it was really simple to make - just add around 2 tablespoons of instant coffee powder (i used nestle's hazelnut instant coffee), about 1 tablespoon of sugar to your whipped cream and mix it up and you'll get that "frosting" around it.

very delicious, and super easy to bake!

Awesome! Start off by getting a sushi-rolling mat, some sushi rice, Nori, rice vinegar (to add to the rice), veggies (cucumber, green onion, carrot are all good) and Sashimi-grade fish. In most asian grocery stores, there will be a separate cooler for fish labeled as "sashimi-grade"; if there isn't one, ask the fish department for fish that will work with sushi.

Here's a good recipe for sushi rice. Once the rice is cooked and cooled to room temperature, spread it on the nori, add fillings, and roll (Here's a good instruction).

Good luck!

you should try making a peanut butter pie, you'll probably love it. no baking required, though you do have to make it in advance enough for it to set a little.

It would appear that this is very real.

More

Recipe isn't mine, it's not like I'm skilled enough to be creating these things from scratch, although I am getting better.

As always with allrecipes.com, don't cook this before reading the top comments. Kinda like Reddit, the truth is always in the comments. I used powdered garlic and ginger instead of freshly minced (since I had both on hand already), although next time I think I'd use fresh ginger paste instead. I also added about a teaspoon of red pepper flakes and found that they REALLY made the entire dish... but then again, I like spicy stuff. I definitely cut way back on the sugar... the initial recipe calls for two tablespoons of white, but I ended up using 1/2 tablespoon of brown sugar and it was definitely sweet enough for me.

I steamed my broccoli beforehand (4-5 minutes), but I guess that's a personal preference. My beef turned out slightly overcooked because I had used too much beef stock, and I had to wait an extra 2-3 minutes for the mixture to reduce in the wok before it was saucy. I added toasted sesame seeds on top, because why wouldn't you? It was served over a bed of white calrose rice drizzled with soy sauce mixed with a tiny bit of teriyaki marinade.

Also just a general wok-cooking tip: when they say HIGH heat, they aren't kidding. This dish helped me learn that on my electric range, 5-7 heat is not gonna cut it, you need a full 10. Wok dishes really aren't meant to be prepared gently and slowly, you really need to rape them with heat.

First time showing my cooking to anybody, so be gentle :)

I saw this and had to have the pan. Just beautiful.

Here's the amazon link if anyone's interested.

No worries! If you are using a PC, try installing Reddit Enhancement Suite (RES). One of the features is a live preview of how your post/comment will look, which is great for writing larger posts that require formatting :)

I just got the recipe from online. It's called "Dinah's Stuffed Mushrooms".

Ingredients

• 20 fresh mushrooms, stems removed
• 2 (6.5 ounce) cans minced clams, drained
• 2 cloves garlic, peeled and minced
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 3/4 cup dry bread crumbs
• 1/2 cup chopped green bell pepper
• 2 tablespoons dried parsley
• 2 tablespoons Italian-style seasoning
• ground black pepper to taste
• 1 1/2 cups butter, melted
• 1/2 cup shredded mozzarella cheese

Directions

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange mushroom caps hollow side up in the baking dish.
• In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
• Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
• Bake in the preheated oven 30 minutes, or until lightly browned.

EDIT: Damn it. Ignore that second "from" in the title.

Those don't look like acorns, they look more like Corn Nuts

So here is the link for the riveside cafe that had the amazing french toast. http://www.tripadvisor.com/Restaurant_Review-g298564-d5461107-Reviews-OHARA_RIVERSIDE_CAFE_KIRIN-Kyoto_Kyoto_Prefecture_Kinki.html

On the dish, it honestly just tasted really bad. I don't want to gross anyone out but it tasted and smelled like vomit. It was just pork spaghetti. nothing crazy. but the manager spent over 15 mins with us trying to figure out what was wrong and how he could fix it. i didnt realize he would take it so hard but he seemed to really take it to heart. I kept trying to pay for the dish but he wouldn't let me. In the end all I could do was shake his hand and leave a positive review online for his troubles.

The owl cafe is here. http://www.tofugu.com/travel/owl-cafe-fukuro-no-mise/

We payes about 2000Yen ($16USD) for each person for an hour long personal hang out with about 20 owls. we got to take pictures, hold and pet them. I have plenty more photos if you are interested. Lots of different types, sizes, and personalities. it was great!

Mr. Hankey?!?!?

Used this recipe for the pork and this recipe for the empanada dough. Used Marion Cunningham's recipe from the Fanny Farmer Cookbook for the bbq sauce. The whole thing took some time but was surprisingly easy to put together. I added some slices of cheddar to the empanada filling, which got all melty in the oven, for extra deliciousness. This is why I like cooking. I can make exaactly what I want.

Thank you! I'd be happy to provide the recipe,

This is fresh skin on duck breast. It's Magret duck breast which is about twice as large as a normal duck breast, but any fresh duck breast will work. If you want, Costco sells this cut online from a quality supplier. Costco Duck Breast

I take a very sharp knife and carefully cut the fat in a cross hatch pattern being sure not to cut all the way through into the breast meat.

I use a generous amount of Kosher salt and salt both sides of the duck breast. I let it rest for 15 minutes, then blot it dry with paper towels. The salt helps to extract moisture from the fat so it can render better and get crispier. Once it's blotted dry I'll re-salt again with salt and pepper. It's important to season duck well, especially this cut as it's thick.

I cook skin side down in a tablespoon of vegetable oil for about 6 minutes, then flip and baste with all the rendered duck fat and vegtable oil until it reaches 130 degrees fahrenheit internally. It's simply seared in the pan, nothing too special, just maintain good control of your heat so it's getting crispy golden brown without burning. Error on the side of starting it in a too cold pan rather than a too hot pan. It'll sear just fine.

Once it hits 130 degrees let it rest and then slice diagonally. This would go nicely with a number of sauces. I made a simple pan sauce using white wine and the fond from the bottom of the skillet (not shown in the photo).

Good luck! If you want a good recipe with some of the techniques I've mentioned check out this video on YouTube

Translated from Finnish to English &mdash; supported language list.

SHROVE BUN SATAN! THE SQUARE IS FOUND IN

^(Programmed by /u/nephelokokkygia. Powered by )^(Microsoft Translator)^.

I grew up on the Chesapeake Bay and this, minus the beer, is how I learned how to steam blue crabs. Once they’re steamed you can pile them on old newspapers to collect the mess and have a feast. The Old Bay doesn’t really penetrate the shells. Most of the seasoning you get comes off of what sticks to your fingers while you’re cleaning the crab.

Cooked crabs keep well in the fridge for 2 or 3 days, and you can use the meat for any recipe you like.

Edit: here’s the Cajun way of doing it

I’ve never tried this recipe, and likely never will, but I was curious about the technique. Best of all, there is a nice little video on how to efficiently get the meat out of the shell. The only thing it doesn’t delve into is the claws. To get in there you need a small mallet, pliers or a nut cracker. Don’t crush the shells. Just crack them enough to pull them apart.

Holy shitballs, I just casually posted this pic and forgot about it. Apologies to everybody, I will get you a recipe by the end of the day. Now that I think about it, you've all been remarkably patient considering the presence of bacon.

EDIT: Couldn't find the exact recipe, but the find by craaackle looks very familiar, found on allrecipes.com.

My changes (from what I can remember)

• no sour cream
• didn't use hot pepper sauce, but I would imagine it's pretty delicious
• DON'T peel and cube the taters. Cut em in half, fork out the actual tater and leave the skins for garnishing. I threw them in the oven for a bit with a small sliver of butter on them and some paprika.

If I find the exact recipe, I'll be sure to post it. Sorry about the lack of foodit etiquette!

EDIT 2: formatting

As a broke college student I am pretty proud of these.

Recipe:

2 teaspoons active dry yeast

1/2 cup warm milk

1 tablespoon butter, softened

1 egg

4 teaspoons sugar

1/4 teaspoon salt

1 1/2 cups all-purpose flour

2 tablespoons raisins

1/4 teaspoon ground cinnamon

1 dash ground allspice

In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.

Punch dough down; shape into six 2-in. balls. Place 2 in. apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.

Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13-15 minutes or until golden brown. Cool on wire racks.

Recipe based on AllRecipes but I added a honey and cinnamon glaze instead of the icing.

Crust

Filling

I figured you can't go wrong with two Grandma recipes.

My dad and my sister have birthdays 3 days apart and they were both going to be coming to visit on the same night (one lives 3 hrs away, the other lives 14 hrs away). One likes ice cream, the other likes cake (and I like fruit pie)...so I thought I'd try something that'd please both of them (and me). Here's the full album.

The cake is just standard yellow cake mix made in 2 round pans and I then cut the top off of one and made it the bottom part.

I placed it into a cheesecake pan that was lined with waxed paper and I defrosted some strawberry ice cream (45 mins in the fridge) and topped the cake with it. You'll need waxed paper around the outside edge of the cake too or everything will ooze out...I secured it with just regular scotch tape.

While the ice cream was defrosting I made this strawberry cake filling and chilled it for 30 mins in the fridge.

Then I made some fresh whipped cream (little sugar and vanilla to taste). I put half of this on top of the ice cream and put the extra into the fridge.

I put the strawberry topping on top of the whipped cream and then put the top half of the cake on. I put the entire thing into the freezer. I did it over night, but I think 2-3 hours should be plenty.

The next afternoon (company was arriving later that night) I put the rest of the whipped cream on and garnished with fresh berries and put it back into the freezer. I let it sit out for 15 mins before serving...another 15 minutes would have been better as you can see from the frosty berries. It was delicious though and I'll be experimenting with more ice cream cakes.

In the United States we eat Mexican Food to celebrate Cinco de Mayo in Mexico, but no one really celebrates it in Mexico.

Here

Hi! Sorry about that! Here is the recipe I used!

Also, I used This recipe's glaze, instead of the one from Wiki, since I believe it tastes better.

http://en.wikipedia.org/wiki/P%C3%A2t%C3%A9

In VN they spread pork pate' on the bread - then add the goodies, then the sauces (usually two different kinds)...and heat the bun. Often times, as in Hoi An, the pate' is home made and very fresh, but it sits out in the open in a heaping pile, and not always the sanitariest of conditions, but damn tasty!

I ate several when there, hers were generally the best...also note, this pate' is more of a diced liver concoction and not a puree' type and if you scroll on her pictures you will see generous application. Soooo yummy.

http://www.tripadvisor.com/Restaurant_Review-g298082-d4308916-Reviews-Madam_Khanh_The_Banh_Mi_Queen-Hoi_An_Quang_Nam_Province.html

Sorry, Here's the dough recipe I forgot to put it up before going to bed! I cooked the crust before constructing my pizza on a super hot stone to get the nice crunch.

Pita Bread recipe here

Tabbouleh recipe here - although I omitted the cucumber and added cumin.

And here's my man's hummus recipe, after many many modifications:

Ingredients

1 C dried chickpeas (the smallest you can find)

1 tbsp. + ¼ tsp. baking soda

½ C tahini

juice of 1 lemon

¼ C (cooking) water

¼ C olive oil

1-2 garlic cloves (or more)

½ tsp. cumin

hot pepper (if desired)

salt

pepper (if desired)

parsley

paprika

Directions

1. Pour the chickpeas out onto a plate and go over them, looking for bad beans, small stones, or anything else undesirable.

2. Wash the chickpeas several times until the water runs clear. Soak them in clean water overnight with 1 tbsp. of baking soda. Afterwards, wash them again and soak them for a few more hours. The beans should absorb most of the water and almost double in size.

3. Wash the chickpeas again and put them in a large pot. Cover with water, add the rest of the baking soda and no salt, and cook until the beans are soft and easily smashed. It should take around 1 hour, during which time it is advised to switch the water once more, and remove the peels and foam which rise to the surface. When finished, sieve the grains and keep the cooking water. Try to remove the peels as best you can (soaking the chickpeas in cold water and skimming off the skins works well).

4. Put tahini, water, and lemon juice into food processor and blend until the mixture becomes thick and creamy.

5. Add salt, spices, garlic, and olive oil, and blend well.

6. Add the chickpeas a handful at a time and blend until smooth.

7. Serve drizzled with olive oil, chopped parsley, and paprika.

You need to be very careful when using a stove-top sous vide technique. At lower temperatures, the necessary time to achieve 10^-7 reduction in bacteria increases exponentially with decreases in temperature. For instance, with a 5% fat piece of pork, it takes 29 minutes to achieve this reduction at 140 F, but 68 minutes to achieve that reduction at 136 F. These are not total cooking times, but times once that temp is reached. On the stovetop, temperature control is not as tight as with dedicated equipment, and you should err on the side of caution (ie. longer cooking times).

Here's one at Costco. http://www.costco.com/Pit-Boss-24-in.-Kamado-Grill.product.100221163.html

Same size as the $1200 BGE, plus it has shelves already (which I think is around a $200 addition to a BGE). I don't own one, so I can't comment on quality. I've seen them in the store and they look nice though.

How long do you have before her surgery? If there's time, your best bet is probably to have your mom help you cook dinner every night until she goes in for surgery to teach you as much as she can until then. If there's no time, there are plenty of easy, tasty dishes I'm sure you could manage without too many advanced skills.

Chicken and 40 Cloves is really good and simple. The recipe wants you to break down a whole chicken, but you don't have to. Just use thighs, drumsticks, whatever parts of the chicken you want to use. I always serve it with a vegetable side and some crusty bread to spread the garlic on.

Allrecipes has a whole section just for quick and easy recipes. It's full of simple one-skillet meals and casseroles.

These pictures are from Shanghai. You can access this street from the 9. Love the poor descriptions in the pictures.

http://www.tripadvisor.com/Attraction_Review-g308272-d1626811-Reviews-Qibao_Old_Street-Shanghai.html

It seems to stick just fine and we roll it straight on the mat (no saran wrap like I've heard of others using). My rice always comes out very sticky using the proportions from this recipe. I used pre-seasoned vinegar for the first time last night, and was very happy with the results. But if you bought plain vinegar and added salt/sugar to it yourself using the above recipe, it should come out nice and sticky.

Sorry - Here it is! and here are my notes about suggestions while making it.

Generally speaking, the less processed a food is, the more fiber it will have. Apples and whole-grain bread have more fiber than apple juice and white bread. It's easy to turn recipes into higher fiber recipes by substituting in less processed ingredients, and maybe adding a handful of fruits or veggies here and there. Allrecipes has a section on high-fiber main dishes.

There being New York.

So anyways, I used this wonderful recipe for the cheesecake. I did add some vanilla to it though.

The Sauce is a home made raspberry, cinnamon and chili syrup.

All you do is boil about

• 350g worth of fresh raspberries
• 2 sticks of cinnamon
• About a tablespoon of dried chili flakes
• In about 750ml of water

Let it simmer for about 10 minutes, find a larger pot (the more surface area, the faster you evaporate the water). Use a cloth or fine mesh strainer to get just the juices into this new pot, add the cinnamon sticks back in after cleaning them of any berry residue. Now it's time for

• Sugar

Add until the balance betweeen the tartness and the sweetness is right. Let this mix reduce at a boil and keep stirring constantly, keep a spoon nearby and keep testing the syrup by blowing on it to see it's cooled consistency.

Put the finished syrup in a jar WITH the cinnamon sticks, let this rest in your fridge until the next day, then remove the sticks.

You should try a Cincinnati chili recipe since that wouldn't have any beans in it. There are a ton of different ones online, but here's a decent one:

http://allrecipes.com/Recipe/cincinnati-chili-i/detail.aspx

Crawfish étouffée is how Steaks frequently get topped here (S.W. La.) but that is a good looking steak. Personally, I dread the end of crawfish season every year.

I've made black bean enchiladas many times and they always come out great. This recipe is a pretty good approximation of what I make although I always add a generous amount of cumin as honestly they're pretty bland without. For the last step I'll make 4 or 5 wraps, put them in a casserole dish, add enchilada sauce and grate a fair amount of cheddar over the top, then bake until they look nice and toasty.

I don't know if that will get you through 5 pounds of beans, but it's somewhere to start.

We found the AllRecipes 'Taco Seasoning' recipe to be just like the stuff you buy in packages at the store: 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper Mix all together, store in an airtight container.

http://allrecipes.com//Recipe/taco-seasoning-i/Detail.aspx