u/burnt-----toast

I tried a kichdi recipe a few years ago. I had never eaten it before, so I had no basis for comparison. It was a one pot recipe, and the result turned out ok? It was very porridge-y. I didn't dislike it, but I also didn't love it.

So this past weekend, I ate out at an all you can eat thali restaurant, and one of the dishes they brought out was kichdi. At first, it tasted kind of bland, but it was really light and fluffy in texture. All that really grew on me, and I found it to be super moreish. I asked how they made it and achieved that texture, and they said that they half cook the rice and lentils separately and then combine them to finish cooking. Does anyone have any other tips on how to make this type of kichdi or any recipes with specific steps?

I've never rushed at the Lucille Lortel before. I know it's their final weekend, but also that their sales haven't been the best towards the mid to end of their run, so just trying to figure out what to expect/ballpark of how early to get there on a one-show day.

I've been trying out different recipes since last year, but this is a small issue that hasn't improved with repeated practice.

I mix my dry ingredients. I incorporate the butter. Great. And then when it comes time to add in the liquid, I find that it doesn't mix in uniformly with all the drys, so I will inevitably end up with a dough ball and a remaining amount of flour.

So far, it has always turned out fine in the end product, but I do feel like there is room for improvement in my technique. I saw someone mention that they will add a little more liquid until all the drys are absorbed, but mine are coming out perfectly moist, and I worry that adding more liquid will make them too moist and gummy. On the other hand, I worry about overmixing. Any tips?

There was a stall at a food market that I wanted to try last year that made roomali rolls. I never got a chance, and it looks like the business no longer exists. Can anyone help me try to make something similar at home?

1. I don't have easy access to roomali. Which bread would be the next best substitute?
2. Suggestions for a tikka recipe? When I googled mushroom tikka, the top results that came up looked like weird Westernized skewers.
3. It looks like the roomali rolls were topped with some type of pickled onion. I can't have onion. Are there any other common fillings/toppings?

I hope that I don't get too much hate for saying this, but I cannot stand the taste of parsley. I don't know if this might be a genetic taste buds thing, but the fervor with which people speak about cilantro is the way that I feel about parsley. Its flavor is just SO strong-tasting to me, and I do not like it.

I know that in some recipes, the parsley flavor gets masked by the other ingredients, but the second part of this problem is that grocery stores near me sell parsley in such large bunches, that needing a small amount for just one recipe, for me, isn't enough justification to buy an entire bunch. Are there any alternatives?

I was trying to think of new and fun cooking challenges for myself to do and was wondering what the planning process looks like for different people.

This is both my first time buying or even eating green garlic. I used one stalk to make a compound butter recipe. It was a fairly large stalk, so I have about a cup of it.

What I do not like:
- I love the aroma of garlic, but whew, somehow this is so much more pungent? It is cloying.
- I cannot stand scallions, and even though the green garlic was cooked for a little while, the texture reminds me exactly of scallions. It's unbearable to me.

The smell I think I can deal with, but what are some ways that I can cook with this to minimize that texture?

I clicked play on the wrong episode, and I even made it to the end of the episode before I realized. My dumb ass was like, "It's weird that they skipped over the Jamestown invasion, but I guess it's not that different from other time jumps they've done????" 😭

After all the Oedipal themes this season, I was like good lord please not Ed and Kelly, too.. I wasn't sure if they were pulling a Woody Allen, especially after he called the baby Ed Jr. Breathed the hugest sign of relief when she put on Alexei's spacesuit.

I did just buy some cheese cloth. Would it be viable to make like a cheese cloth hammock draped from the lid??

I tried asking this in the coffee subreddit but was told something like basic questions like this are not allowed, so I'm asking here. I hope this is allowed.

There's a coffee shop local to me that has this honey butter latte on the menu. The first time I had it, iced, it tasted like the nectar of the gods. Not super sweet, a richer taste, and a slightly more viscous mouthfeel. The second time I got it, the butter definitely solidified out of the coffee. I tried it hot once, and the flavors just felt more muted in comparison to when it was iced.

What would be the best way to try to recreate this at home? Is there any way of making it where the butter is emulsified into the coffee/milk, where it doesn't just float on top or won't form solid globules when chilled?

Brands off the top of my head that I have tried are:

- Ji Pyeong - I love love love this one. Tried both plain and the chestnut flavor. My favorite by far.
- Kooksoondang - Pretty good. I tried the chestnut flavor, and I have a bottle of strawberry that I haven't opened yet. Solid but not especially note-worthy?
- Makku - I really disliked this. Something about it tasted really artificial to me.

What are some others available in the US that I should look out for?

I've been trying and comparing different miso soup recipes recently, all that used either aka miso, brown rice miso, or hatcho miso, but last night I tried one that used a mix of aka and shiro. The recipe was just kombu dashi, sake, tofu, and miso. To my surprise, there was a slightly tart flavor.

Since I don't normally use shiro miso in miso soup, I'm wondering if that's just what shiro miso is like in soup form or if it might be a peculiarity of the brand that I have. I really enjoy this miso for other uses like sauces and marinades. It doesn't taste tart in those uses, but it's the only ingredient I think that acidity might be coming from.

I've seen them sometimes used in Japanese cooking for charcoal grilling, but I recently saw a video where someone had one that they used over the range on a gas stove for grilling eggplants for baba ghanoush. Does anyone know what they're called or have a recommendation on where to look out for one?

ETA: The thing that I saw looked like a wire cooling rack, except that it was a small square that fit over one burner.

I realize this is a basic question. I just wasn't sure if the egg was to make the sugar and herbs stick better or how much it might change the texture, like when you egg wash a pie crust or something. Just wanted to double check before assuming.

There's a mushroom stand at the Union Square farmer's market, and they have fresh nameko mushrooms! I just happened to be walking by today. He said that he's not sure how much longer they'll have them since they like the cold. This is the last guaranteed weekend, but "maybe for a couple more weeks". The stand is there on Fridays, Saturdays, and Mondays(??). A little pricey at $24/lb, with a slight discount if you pay cash.

1. I ordered the dough from one of my favorite local pizza places, and I live in a pretty pizza oriented locale, so it's good dough.

2. There's been minimal handling on my part. I used kitchen scissors to divide the dough into smaller portions, and stuck them in the freezer.

3. Even after thawing a portion and dumping it straight onto a floured work surface, it shrinks when I try to roll it out, or use the knuckle method like I've seen people do in pizzerias.

I feel like in videos, people always make it look so easy, and their dough stretches like a dream. What am I doing wrong?

I've only ever done this for 20-30minutes before making dinner, but I have 1 huge eggplant that I want to use for 3 different dishes. I think realistically, not all 3 of them are going to get made today. Can I pre-cut the eggplant and store what I don't use in a bowl of water for tomorrow?

I feel like certain vegetables are a pain to break down. They make me really understand why certain cultures use a machete for cooking.

First off, I have good knives, so I'm working with decent tools. Secondly, I feel like it's a pain, even after I get them professionally sharpened by a really reputable sharpener.

For the squashes, sometimes I'll par steam them first, but I'm not sure if this is applicable for all recipes. I don't have a microwave, so I can't go for that method. Any other tips?