I know this might blow your mind and it did mine as well. But they actually make meat choppers. It’s a wild time to be alive.
https://www.amazon.com/Good-Cook-25739-Hamburger-Chopper/dp/B00TTZGVSC
Edit: Spelling
This is the concept behind the popular Norweigan Cheese Knife: https://www.amazon.com/Cheese-Slicer-Slices-Bjorklund-Stainless/dp/B002U6ZD7W/ref=pd_lpo_vtph_bs_t_1?_encoding=UTF8&psc=1&refRID=S63NMMTNV3BM79MVNBCF
It is very convenient to use teapots with candles for tea drinking. One candle burns for approximately 4 hours and the tea remains hot throughout the entire time. I have already collected a collection of items for pleasant tea drinking. All glass items are perfectly combined, although they were bought in different places. Wrote a small review of all my collected tea items. I hope this will be useful to someone.
It's crazy how long I have had lettuce stay fresh in these. Been using them for years.
If you make these a lot I recommend one of these. Breakfast Sandwich Maker
There are also fun/easy tests you can take to determine if you are one of those to be considered a 'Supertaster'.
Test: https://www.amazon.com/dp/B00BEZ5KJQ/ref=cm_sw_r_cp_apa_i_Itn9AbRRVD5F9
Definition: https://en.m.wikipedia.org/wiki/Supertaster?wprov=sfla1
If you are really lazy enough to not cut mushrooms (but waste time on cleaning up the slicer later), at least get one that is made for the job. These have proper blades and not some thin wire:
https://www.amazon.com/FAVIA-Strawberry-Stainless-Multipurpose-Dishwasher/dp/B07S22NN8C/
I microwave the noodles/water for 2 min, then crack a raw egg in and microwave for another minute. Remove from microwave, stir in season packet and a teaspoon of Baron West Indian Hot Sauce (super fucking hot).
If you want someone else to prepare it:
Fish is one of those foods that is amazing when done well and fresh, and gets really bad really fast as quality declines. My advice is to go to a fancy restaurant or somewhere that moves a lot of seafood. Like a fish grill. Don't order it at a steak joint or a place that has one seafood option. I love salmon, trout, & prawn. Maybe try some fish tacos, some bagels with lox, or some clam chowder. If there's some dish you already like, see if there's a seafood substitution option. If you like that, there's more exotic seafood that's yummy, like sushi!
If you want to prepare it yourself, this is my fav:
Get a salmon filet, defrost it. Cover it with this magic spice mix, broil it on the top rack skin side up until the skin is crispy and just barely blackened. Really easy, really healthy, really tasty.
You mean like these?
If so...yes. You can.
Take a look at this: https://lifehacker.com/5968985/keeping-small-knives-sharp-and-why-dull-knives-are-more-dangerous-in-the-kitchen
Regardless of the horizontal cuts, you really should make sure your knives are sharp enough, especially if you end up almost cutting yourself each time.
My grandma used a soft-bristle nylon brush like this to clean the silk off corn before she cooked it by gently brushing it. The silk comes right out. Your grocery store might have a corn brush, if not then Bed Bath and Beyond or a similar store with kitchen gadgets probably has something like that.
I was given this one year for Christmas.
I didn't try a lot of the recipes, but steak and mozzarella sticks turned out pretty good.
These things are super easy to repair - Pop the top cover off and see which gear you stripped. Clean all the grease out, replace the gear, regrease and put it back into service! I’ve killed mine twice making brioche...
This is the gear that likely failed.
https://www.amazon.com/dp/B00JQFE7LI/ref=cm_sw_em_r_mt_dp_BrpZFbPJ0AT88?_encoding=UTF8&psc=1
Go buy this book from Amazon. It is AMAZING if you are looking for food pairings that scientifically taste great.
Disclaimer: I have no association or affiliation with the author other than buying his book. I learned about it from Kenji @seriouseats.
Wow! Congrats to her. She sounds amazing . Yes I heard from the list a lot of fatty foods, cholesterol and refined sugar foods Being created. Perhaps this Naan bread pizza special I tricked out from a cross between Whole Foods frozen , and regular recipe With raw pizza dough.
1) pkg of 2 or more Naan bread some say brush with olive oil, but I don’t go that far 2) fresh marinara (look for no or low added salt and sugar) 3) chunked goat or feta cheese 4) fresh chopped basil (you might want to handle the knife part??) 5) red & yellow bell peppers (organic no pesticides) 6) fresh mushrooms sliced 7) I never add meat, but if she must have, reduced fat pepperoni or sausage please refer to the daily nutritional guidelines put out by the Mayo Clinic for further information https://www.mayoclinic.org/healthy-lifestyle/childrens-health/in-depth/nutrition-for-kids/art-20049335
Place on non-stick baking sheet. Bake at 375. I do between 16-20. You may go longer for crispy crust. Remove and slide on cutting board. Settle 2-5 minutes (hot hot). Slice up and serve. Freezes (w/o the mushrooms) well. Serves cold really well.
Dessert - try a creamy soy or almond milk frozen dessert with berries or a tart.
Next stop, the chef’s Kitchen show!
Frank's also makes a powdered seasoning that is 0 cal/.25 tsp, and That would sprinkle nicely on popcorn. Shake it on
I don’t really have anything for drying. You could run it for a few seconds to get water off the blade and just dry the housing.
Personally because I mainly wash using the soapy water inside the unit the blade is mostly clean so I just finish it, shake it to get excess water off, and throw it on the base while the bowl sits in the sink to get washed after I’m done.
A dish rack is a good investment though. If you’re limited on counter space like I am they do make an over sink version that works great. Something like this There are some others that sit on the sink like this.
Keep in mind food processors lack gaskets. With blenders this cleaning technique isn’t an issue but with a food processor you need to keep some pressure on the lid to help what will want to shoot out.
This is how I get my processors and blenders mostly clean but the processors do like to fling a lot of water everywhere if you don’t minimize gaps.
If you’ve got a reversible cutting blade like this also keep in mind you still need to remove the blade to get between the two parts.
I do something similar with Buldak (Korean fire noodles) fried egg with runny yolk, dried shallots, bit of cracked pepper. Sometimes I may add some bacon or some grilled chicken breast depending on how im feeling at the time.
A guy who used to line cook at an iHop posted about this about a year ago. I'm usually a "learn to do it from scratch" guy, but to be honest the crispy, greasy stuff you can get in places like iHop can be one of those "by any means necessary" things where I'll do it the way they get it done without pretending to do it like a classically trained chef. He advised the use of dehydrated potato shreds which I have since found to be an easy and cheap route to crispy has browns you can smother and cover at home. Bonus that they're shelf stable as hell.
Well, there's always amazon: Pao de quiejo
Easy.
Get yourself a set of graduating biscuit / cookie cutters such as this: Amazon Biscuit Cutters.
Buy a box of your favorite cake mix. Make it to the directions on the box in a regular recommended cake pan like you normally would.
Once cool, use the biscuit cutters to cut out circles for the perfect mini cake.
Ice with your favorite icing. An off-set spatula would be lovely here.
Build upwards and layer how you see fit. Be creative! :)
Crisper pans are the best! It actually works surprisingly well for just being a pan with holes 😂. Here’s one at Amazon that’s similar to what I have - Miles Kimball Oven Crisper Pan https://www.amazon.com/dp/B008E07JLQ/ref=cm_sw_r_cp_api_i_M2mSDbNC2DP0A
Edit: Lawry’s seasoned salt is great on anything but especially fries/potatoes
This is probably a good thing and now I’m trying to figure out what versions you’d have if the spice I recommended. I found it on Amazon!!!
One of the most famous and delicious Chinese black vinegars is chinkiang vinegar. I searched on amazon for it and included a link
https://www.amazon.com/Gold-Plum-Chinkiang-Vinegar-18-6/dp/B00BUIKGU0
Magnet spinner ; with all built into the cup, or a magnet pill in the cup and then a magnetic field generator under the cup. ( use the 2nd one most)
Found it on amazon uk, it's weird. I've never seen a red label or a clear bottle on lea perrins, always dark and wrapped in paper. The same as it's been since I was a kid in the 80s.
https://www.amazon.co.uk/Lea-Perrins-Worcestershire-Sauce-150ml/dp/B015O5BUJ0
Sodium citrate (example), milk and any cheese you want.
Consistency will depend mostly on your milk/cheese ratio and you can season it any way you want. You can also just use that combination with any noodles once you're done with the Kraft ones and it'll be 100x better.
I tried one of those breakfast sandwich machines (https://www.amazon.com/Hamilton-Beach-25475A-Breakfast-Sandwich/dp/B00EI7DPOO) and I was shocked to find that it actually works. I longer pre-make and freeze breakfast sandwiches, but instead, their constituent parts. Canned biscuits and English muffins both freeze very well.
Costco has large packs of English muffins on offer. They also have Canadian bacon. I gallon bag and freeze the muffins. I lay the bacon out on a cookie sheet (layers seperated by silpats) and freeze. Once frozen, put the Canadian bacon back together in a gallon bag for storage. Costco also sells frozen sausage patties.
Defrost any of these for 45 seconds in the microwave (30 seconds for the bacon). Assemble on pre-heated sandwich maker. (English muffin or biscuit bottom, cheese on top, with edges folded in. Meat on this. Egg goes on egg plate, and then top with muffin or biscuit top. 4-5 minutes in the machine. Perfect Egg McMuffin, Sausage McMuffin,Sausage McMuffin with egg, or sausage biscuit.
And for a bonus - kaiser rolls if you want to be a purist (but English muffins work too) + costco sausage + SBR BBQ + pickles + onion slivers == at home McRib.
All the unhealthy MCDs eats without the cost or commute...
I hate to advertise for both companies, but online you can find it here: https://www.amazon.com/Maggi-Seasoning/dp/B002UR987M/ref=mp_s_a_1_3?crid=2ZLM2S11S1GOL&keywords=maggi&qid=1667144473&qu=eyJxc2MiOiI1LjE0IiwicXNhIjoiNS44NCIsInFzcCI6IjUuNzQifQ%3D%3D&sprefix=maggi%2Caps%2C150&sr=8-3
$10 isn't bad for the US.
Make your own paneer cheap unless you can get it very regularly locally. Cheap.
Purchase this - https://www.amazon.com/YARKOR-Press-Easily-Remove-Delicious/dp/B07XLBQRDL/ref=mp_s_a_1_7_sspa?crid=1PR163TRHJLH6&keywords=tofu+press&qid=1666745161&qu=eyJxc2MiOiI0LjIwIiwicXNhIjoiMy45MSIsInFzcCI6IjMuNzYifQ%3D%3D&sprefix=tofu+pr%2Ca.... Cheap tofu press.
Purchase cheese cloth.
Boil a gallon of milk over 5/10 medium heat until 188 F. Try to keep between 180-195 F for a few minutes. Add 5tbsp white vinegar. Stir gently scraping sides. After about 5 minutes strain through cheesecloth and pack into that press. Pack it, smash it in, get the top of that press to click in and clean up. Put a can that fits on top of the press on top and put in refrigerator for an hour.
Carefully pop it out of the press and slice gently into decent bite size cubes. You should get about 16-20. Place them in a bowl with about a cup and a half of vegetable oil (or higher than that smoke point rated) along with some salt, cumin and smoked paprika - if you find garam masala absolutely add it, but using common spices.
After 30 minutes, place paneer directly from marinade into room temp pan. Turn pan on 6ish/10 medium heat. When they start sizzling, turn them over carefully - about 5 minutes. Once browned on both sizes - browned not burnt, they will stick if cooked too long - remove and set aside.
Make the saag with whatever recipe looks good for canned spinach.
Mix in the paneer for the last couple minutes.
🔥
It's a two-man job, but if you get an air cannon you can absolutely assume the position, fart, and have the "gunner" shoot the fart to the other side of the room
Oh, I love your idea of green onions and siriacha! Thanks for the idea! I bet it would give it s bit of a creamy kimchi gochang flavour! Yum!
I'm a fan of jerky or snack sticks
Been obsessed with this turkey pepperoni one:
https://www.amazon.com/Vermont-Smoke-Cure-Jerky-Sticks/dp/B00WMF3P4O/ref=sr_1_6?crid=WUXNM1FTYR59&keywords=turkey+pepperoni+snack+stick&qid=1664986913&qu=eyJxc2MiOiIyLjIwIiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&sprefix=turkey+pepperoni+snack+stick%2Caps%2C175&sr=8-6
whisps or moon cheese cheese snacks are also a good candidate
and there's several good brands,
Whisps is one popular brand, found in a lot of grocery stores. But there's also Moon Cheese as well as store brands. Target and Trader Joes both have their own store brand versions
Honestly, the best way is with a thermometer. I resisted the expense until 2 years ago but now I use that thing for all my cooking and food I spent good money on doesn’t get over or undercooked. My ThermoPro has a timer and can go in the oven. Great purchase, and when this one dies, I will get a higher end fancier one. They save you money.
https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
From there, its all about how you like it. Set your temp to 5° less then you like your steak as it cooks while it’s resting. I love a steak with loads of salt and garlic powder and a little seasoned butter at the end. Or using Montreal Steak Seasoning. I love it with mashed or baked potato. Skirt steak is really good with avocado. But I used to have just a bog steak by itself. I year greens are good for helping digest, but I never do that.
You need to let it rest, never skip this. I have cooked them under the broiler or on my stove top and found: skirt steak is better broiled and all others better pan seared (uggg, makes a mess tho). This is only my preference though. The great thing about home cooking is you can have i your way. And if there’s a bone, you can pick that up and gnaw off the good stuff. Yum!
Something like this maybe. I don't know if i've chopped 50lb of potatoes with it total yet but it definitely cuts down on time taken.
I have no idea, to be honest. Maybe there’s a recipe out there, but considering my lack of skills, knowledge, and access to ingredients, I buy an oven ready mix from Amazon UK.
Yoki Cheese Bread Mix - Pão de... https://www.amazon.co.uk/dp/B00563VAD2?ref=ppx_pop_mob_ap_share
You'll need to experiment to see what you like.
Cold brew-- 1 part coffee grinds, 4 parts water. I use dark roast, usually Yuban, but whatever (Folgers or Kirkland ground beans in the can work fine too). Cold brew can even make stale coffee taste good, so I stock up when on sale. Brew 12-24 hours, filter grinds, you're good to go. I make it often enough that I finally bought a dedicated filter instead of pouring through a series of them. I use a cone and paper filter for the last cup otherwise it's muddy, since some solids will always get through. I can make a half gallon at a time with this ( https://www.amazon.com/gp/product/B0721RVRYN/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 )
If I don't have any cold brew made up, I'll make espresso shots and pour them over ice.
I'm sure you could also start with really strong brewed coffee, I just don't do it that way myself.
You may find your coffee too strong and can easily dilute with water (you can "fix" coffee that is too strong, but there is no fixing weak coffee). Add milk, cream, creamer as desired. If you don't want to give it a little time for sugar to dissolve, you can make up a simple syrup beforehand to keep in the fridge. If you make ice cubes with coffee instead of water, the ice won't dilute the drink as it melts.
I'm not sure you were looking buy another product to solve this issue, but I have this coldbrew maker and swear by it: https://www.amazon.com/Airtight-Coffee-Maker-Infuser-Spout/dp/B01CTIYU60?ref_=ast_sto_dp
I get two Yeti's worth at a time with my pitcher, though I do have the smaller one. It's definitely a money-saver, and it makes fantastic coffee. Couldn't recommend it enough.
My brother in law is in a similar boat to you and my sister found some really great recipes in this book below
If you like Uncrustable sandwiches, I bought these molds:
I do regular PB&J, plus stuff like ham & cheese, tuna salad, egg salad, etc. You can optionally freeze these & then thaw or else eat chilled (semi-frozen PB&J's are really good!). These are really handy to eat while driving too!
A no-name Amazon special, but it had all the features I wanted. I've been drinking tea a lot more lately but I'll probably use it to preheat my Moka pot too.
Get yourself one of these and fill to the 8 teaspoon mark.
Or, you know, just use teaspoons. How accurate do you think is actually going to matter? And if it does, why aren't you using grams instead of measuring by volume?
If you're willing to invest $35 and you have a crock pot with a dial, you could get an inkbird to regulate the temperature for you.
Or, just buy flat, metal, skewers.
MASTER COOK Skewers 12" Flat Kabob Stainless Steel BBQ Set, Reusable Sticks, Sliver, Skewers For Grilling https://www.amazon.com/dp/B01EJ00SG2/ref=cm_sw_r_cp_api_i_SGA1PNQNQ3DB6A9ABZS7
I use the recipe from Wicked Good Barbecue and my guests have gone nuts over it for ten years now. This sauce is THE BOMB.
Ingredients (amounts redacted to respect copyright:)
• packed brown sugar
• cider vinegar
• Worcestershire sauce
• dried thyme
• ground mustard
• garlic powder
• ground cumin
• Szechuan peppercorns,* freshly ground
• long peppercorns,* freshly ground
• chipotle powder or cayenne pepper
• tomato powder,** optional
• hickory powder,** optional
• ketchup
• light corn syrup
• IQUE Dry Rub (the rib rub from another of their recipes)
Not from work, I think we were just using Seto Fumi furikake, but I found the variety pack on amazon.
https://imgur.com/gallery/BuF31 explains it pretty well
"Combine amonia and bleach then blow through a straw to form crystals! The harder and faster you blow, the bigger your crystals, so breathe deep!"
I have only one way to solve this problem but it works. I shake all the popcorn in a large sealed can, like the kind you sometimes find for potato chips or holiday candy. I always have one of these cans in the house just for mixing popcorn.
I shake the butter into the popcorn using the can, really a combination of shaking the rotating the. Shaking again. THEN add the dry spices in, a little at a time, shaking/rotating the sealed can between additions. Shake right-side-up and upside down, and the rotating is important.
Think of the butter’s primary role as a binding agent, with flavoring being secondary. You want the quantity of butter just right to stick the spices to the kernels, and you want the butter evenly distributed throughout the popcorn.
If you use salted butter you probably shouldn’t use pre-salted popcorn, and if the popcorn is pre-salted then use unsalted butter, but the important thing is to have the butter thoroughly mixed in before you add the spices. Use about half a stick. If neither the popcorn nor the butter are pre-salted then just add you own, to taste of course.
By the way here’s a good combination of spices to try: garlic powder and a pinch of chili powder.
I bought these but they only fit mason jars. I got sick of the rusting on the lids.
There has been a lot of studies around covid nose and it might not be permanent even if it's been long term. The therapies being developed for covid nose are also being used for those born nose blind or having other sniffer damage with noticeable success.
I picked up this kit and was impressed at what you get. It's a bit pricey but the glass jars are hefty and comfortably sized to hold. Even when the original essential oils run out, I can buy more from anywhere and continue to use the kit. The jars are small, tidy, and quite portable if traveling. The jars can be pre-scented and packed as is without fear of breakage. They also double as self defense if hucked at someone at velocity.
This is delicious! Hot, soothing, sweet and tangy. Add a bit of sugar-free caramel syrup is you like. Link below is only for reference.
And if you don’t have one for the task already, here’s the best $9 that you’ll spend on a stocking stuffer for yourself: ☺️
OXO Good Grips Jar Spatula https://www.amazon.com/dp/B00ESCL0KA/ref=cm_sw_r_cp_api_glt_fabc_SPM09HBWBC0CY186TYXY
I use an adjustable measuring cup for viscous liquids. It has a plunger to push out every bit.
Here's the one I use.
I prefer my mini plunger cup. It's accurate, it works for non-flour related measurements, I don't need warm honey. I also have 1-cup and 2-cup versions. I highly recommend them for anything thick and/or sticky.
I made "atomic buffalo turds" also this past weekend, but mine were different. I followed this recipe from bbqaddicts.com (they're revamping the site.)
Get an espresso machine with a steaming wand. This one is just $112 with the coupon - you will recoup that very quickly if you enjoy Starbucks with any degree of frequency.
Thank goodness for Google! You're right, they're technically different, although the terms are often used interchangeably. https://www.masterclass.com/articles/ghee-vs-clarified-butter-similarities-and-differences-between-ghee-and-butter
Sharp white cheddar instead of velveeta! It’s still super creamy, but you can get a lot of flavor per ounce. With homemade I think the rue takes away some of the pure cheesyness of the box kind, so you have to pack in more flavor. Also, highly highly recommend a few shakes of a truffle condiment, amazing!
Sabatino Tartufi Truffle Zest Seasoning, The Original All Purpose Gourmet Truffle Powder, Plant Based, Vegan and Vegetarian Friendly, Low Carb, 1.76 oz … https://smile.amazon.com/dp/B01FDFL2RQ/ref=cm_sw_r_cp_api_glt_fabc_8VVPGWF9R67GDGRKXQ4K?_encoding=UTF8&psc=1
Well googling it myself it seems that there were originally 3 "grand cuisines" (chinese, french, turkish) and now everyone seems to have a different number with different nationalities featured. Id do more but if this is a research project for a paper, I'd feel bad doing the research for you.
Heres some starting points https://www.amazon.com/Three-World-Cuisines-Littlefield-Gastronomy/dp/0759121265
Pride of Szeged Sweet Paprika Powder, Hungarian Style Seasoning Spice, Deep Red, 4 oz. Tin, 1-Count https://www.amazon.com/dp/B00WU1OCWO/ref=cm_sw_r_apan_glt_fabc_P66XXG1X7Z42EGCQEPQC
Or I found this after a simple Google search.
Frontier Co-op Soup Vegetables, Deluxe, Kosher, Non-irradiated | 1 Pound Bulk Bag | Sustainably Grown https://www.amazon.com/dp/B001VNKZQY/ref=cm_sw_r_cp_api_glt_fabc_FYVKFKQ8K069SHBRW51N?_encoding=UTF8&psc=1
So did I! 👍
Perfectware - PW-4oz Flavacol-3ct 4oz Pouches of Flavacol Popcorn Season Salt - Package of 3 Pouches https://www.amazon.com/dp/B08HR8V46F/ref=cm_sw_r_cp_api_glt_fabc_H7733R937FB6XGX0JCJR?_encoding=UTF8&psc=1
All you need is something like this. Copper Crisper Oven Air Fryer – Non Stick Crisper Tray Copper Basket Air Fryer https://smile.amazon.com/dp/B0771QDBY5/ref=cm_sw_r_cp_api_glt_fabc_A50XBN9S24CC3TD88XBR
Foods with a lot of surface area cook well. The mesh basket allows hot air to circulate and cook all around the food. Try it out!
I second smoothies! I put banana, spinach, oranges, whatever berries I have, and some green superfood powder
Avocado toast, a sandwich, veggie egg scramble, or hummus wrap are also good ways to start the day!
They’re on Amazon! $13 for 10 tablets, it’s pretty cheap fun
If you do get one, I’d suggest this one Ninja SP101 Foodi 8-in-1 Digital Air Fry, Large Toaster Oven, Flip-Away for Storage, Dehydrate, Keep Warm, 1800 Watts, XL Capacity, Stainless Steel https://www.amazon.com/dp/B07SCGY2H6/ref=cm_sw_r_cp_api_glt_fabc_E39V0X1DSQA3BC5KTZZW
I like how it flips up to save counter space, can fit a whole pizza, and does more than air fry so it’s a multi purpose kitchen appliance. I have this one and love it.
When I started noticing stomachaches after coffee, I switched to this brand. I did a lot of research to find which coffees had less acidity, which is often the cause of stomach problems related to coffee consumption and these beans fit most, if not all, the criteria I found (this was years ago, so I don’t remember it all now). Maybe this’ll help!
Manual Noodle Pasta Maker Spaghetti Kitchen Tool Stainless Steel Press Machine https://www.amazon.com/dp/B08BFCN2ZY/ref=cm_sw_r_cp_api_glc_fabc_tSr6FbS05MQQG?_encoding=UTF8&psc=1
Or
Priority Chef Potato Ricer and Masher, Makes Light and Fluffy Mashed Potato Perfection, 100% Stainless Steel https://www.amazon.com/dp/B00MUEHPGQ/ref=cm_sw_r_cp_api_glc_fabc_6Tr6Fb7CH2NPE?_encoding=UTF8&psc=1
I'm terrible and don't measure my ingredients anymore! But, if I had to guesstimate...
1/2 cup Basil Leaves (or whatever my basil plants feel like producing lol)
1/3 cup Olive Oil
~4 cloves of garlic (I like to roast mine in the olive oil for that toasty flavor)
1-2 tbsp White Miso Paste (I like this brand)
1/4 cup Walnuts (Pinenuts are too expensive ): )
Blend! Then, I shove as much spinach as my heart desires and blend again. I find that the pesto has a strong flavor and spinach helps double the recipe, add more green color, and balance the flavor.
​
Edit: forgot to include garlic!
Well, since you asked so politely... it’s the cream cheese in the foil wrapping with the cardboard box, shaped like a brick. Not the “spreadable” cream cheese in the plastic container with a lid.
https://www.amazon.com/dp/B00CBVAHOA/ref=cm_sw_r_cp_api_glc_fabc_4i40Fb48E6VD4
They make tools to shred chicken.
And it makes you look like The Shredder. like this
Try cooking your brown rice in something like this Cuckoo
Game changer, no other way to enjoy brown rice.
It definitely smokes up the house. I usually just open all the doors and windows, which has been comical on cold years, but it's only for 30 minutes. I've done it in tiny apartments without setting off the smoke alarm. As for the gravy, can't say I've ever had that problem. Might want to get yourself an oven thermometer, because ALL ovens lie. The one I use has both ambient air and contact probes, so I closely monitor the actual oven temp when I do it. Also, make sure you have a good roasting pan that's made of stainless steel, not aluminum. Aluminum has a far greater thermal conductivity (over 200 W/m K vs ~15 W/m K) than stainless steel and will burn the drippings much easier.
I use this roasting pan and always get fantastic results with it.
stainless steel gets rid of garlic smell. on amazon you can get a chainmail scrubber that is fucking awesome for scrubbing stuff. it would get rid of the smell.
in general though, fuck any kind of brillo, or any other scrubber at the grocery store. this thing is superior. and it doesnt seem to damage anything when you use it. get one.
I'm just a lazy cook by nature. I love cooking, but I don't enjoy keeping watch on it while it cooks.
I'm sure you can absolutely poach it without vinegar & whatever, but that demands too much attention.
Heck, I just wanted to get these https://www.amazon.com/Silicone-Egg-Poaching-Cups-Perfection/dp/B01C36THSE -- and make it a million times easier/faster.
Iit looks a bit like one of these https://www.amazon.com/Hulless-Stainless-Slicing-Vegetable-eliminator/dp/B0749JNXTC I sadly don't know the actual name of the thing but I always called them union slice guides
Don’t know about a hack, I liked the idea of wax or a coating... but I think something like these might work as a replacement silicone lids
From what I’ve read, the sulfur molecules from the garlic bind with, and thus are transferred to, the steel.
Also, you can just rub your hands on a stainless steel sink, faucet, or tool. I have a stainless steel garlic rocker that serves the purpose of mincing the garlic and taking the smell off my hands.
Many different option available on Amazon here in the US. Here’s just one. I prefer this over balsamic, but as you say, if you are using what you have, and you have balsamic, it’ll do!
Amazon sell them 4 bags for 6$ link here Unless you like the smell of burning, These are so worth it!!! They keep your toaster from burning little bits of whatever you put in there!
Here’s one on amazon!
Presto 03430 Pizzazz Plus Rotating Oven https://www.amazon.com/dp/B00005IBXJ/ref=cm_sw_r_cp_api_i_DGA9Db29RD32M
The first one my husband got for his dorm room while in college and the second one we got (finally his broke after 10+ years of regular use) we found almost brand new at a garage sale for $5!
these are a thing too - sporting goods stores have 'em for battering fish.
https://www.amazon.com/Cooks-Choice-Original-Breader-Breading/dp/B000IN0KUO
Making pelmeni is super easy and an excellent way to spend an evening drinking with friends.
That’s a nice one. I’m loving all the pics from u/Turtleramem and Pamn, but in case anyone didn’t know already, there are loads of waffle cookbooks out there too. This was a fun one:
https://www.amazon.com/Will-Waffle-Irresistible-Unexpected-Recipes/dp/0761176462/ref=nodl_
Alright, for those who wanna know how to make homemade angry lady sauce, I make it with only 5 ingredients. Penut oil, shallot, garlic, sichaun chili powder, and salt.
This is the type of chili I used.
Now, before you go haranguing me, I am a white professional cook. I say I am white, because this isn't necessarily traditional, and I say I'm a cook because I go off of my senses over following recipies. I dont really measure things out.
Anyways, penut oil is where you get a lot of flavor. If you can use penut oil, do it. Otherwise a neutral oil like canola or grapeseed will work.
Peel and slice your shallots and garlic super thinly. I do 1 shallot and 1 head of garlic for a small batch. Use a mandolin if you can, but if you dont slice em thin enough, just mince the f outta it.
Heat up 1/2 c of your oil on medium heat. Once it gets hot, add your garlic and shallots. DONT JUST THROW THEM IN, S+G HAS MOISTURE, AND USE A BIGGER POT THAN YOU THINK IS NECCESSARY OTHERWISE YOU CAN MAKE A GREASE FIRE AND BURN YOURSELF. Nicely add in your s+g, and them deep fry until all the moisture is released. That means until it stops bubbling and they are nice and golden brown. Meanwhile, grab a bowl, preferbaly metal, that will not break if you pour hot oil in it. Add about 1 cup of the chili powder and a nice ol pinch of salt. Once your garlics and shallots of stopped releasing moisture, pour the hot oil, s+g over your flakes. Stir with a wooden spoon. If there is a layer of oil on top, add more chili. You want the oil to coat all of the powder. Stir, and let cool.
This is shelf stable since essentially, you dehydrated your shallots and garlic. I put this stuff on every thing, eggs, pasta, in frittatas, in sauces, in quesadillas, as gifts, in everything. Good luck!
I used to do this or freeze in containers but found it didn’t work for me. My fiancé designed the freezing tray we use at home (Souper Cubes. Each cube is 1cup and 8 fit in a single gallon-side bag. Great for portion control
My mom bought me some of these and stuck them in my Christmas stocking. She told me they'd change my life. Sure, mom.
Now I have two sets. I'm considering buying a third.
I'll just leave this here for you.
Kitchen Gizmo Snap 'N Strain Strainer, Clip On Silicone Colander, Fits all Pots and Bowls - Lime Green https://www.amazon.com/dp/B018W9JII0/ref=cm_sw_r_cp_apa_0-PVAbBME7EN3
Much easier.
I've had no problems since I started to do the same thing, directly from the cold fridge (I don't let it sit out for more than a minute) into boiling water. I lower them into the water with a spider. When the eggs are cooked, I use the spider to pull out the eggs and place in a bowl filled to the brim with ice, which I then cover with water after putting all the eggs in. I then stir the ice bath around and let it sitfor 15 minutes.
Are you opposed to plastic? We have something like this https://www.amazon.com/Good-Cook-Microwavable-Omelet-Maker/dp/B00OAO1MHW/ref=sr_1_5?ie=UTF8&qid=1495324347&sr=8-5&keywords=microwave+omelet+maker
My husband doesnt like microwaved eggs so I never use it, but its non stick without oil
That's fair. For the record I'm just suggesting that the calories aren't a lot but if it's important to you then by all means avoid it.
The term "natural" doesn't really mean anything, basically everything is "natural," if you're looking for organic you could try something like this organic vanilla extract, I don't have experience with this brand though.
Good luck!
Here is a small crockpot for 9 dollars. Lets be reasonable.
Raw Meal protein shakes are not sweet and are super nutritionally dense.
The book "How to Cook Everything" was my gateway drug. It will give you the no frills technique to do almost anything. I learned the basics and now can apply those techniques to bigger and more complex projects.