My brother dislikes beans, seafood and handheld foods. He loves spice. He's okay with rice, so-so on tortillas.
What should he order at a typical TexMex restaurant?
I salt my steak and put it in the fridge on a grate for 12 hours. After I take it out of the fridge do I remove all the salt on the steak, or do I cook it with the salt on the steak, this is my first time trying this.
Thanks for any advice
Ken
I’m thinking of chocolate and cheese in particular. There are others as well, though. My theory is that in melted form, the already delicious components, fat and sugar activate the taste buds more quickly and easily than if you were to eat them in solid form and have to wait a bit longer for chewing and saliva to dissolve them so you can taste them. I’m far from certain about that, though. Any other thoughts?
Including every type of cuisine or dish. My money is on the onion.
I wanna be able to eat chicken beef and fruit again and snacks that taste good and for my family to be able to enjoy it without fear or lab grown meat or transfats and soybean oil or wax coatings because my family eat healthy most of the time and rarely eats out we been eating ground turkey and rice dishes with broccoli and occasional pineapples for two years I'm just tired
Even the olive 🫒 emoji has a pimento…why did this never become a standard for any varieties of black or any other olive? (I don’t mean the other randomly stuffed olives with garlic or bleu cheese or what have you, just why did pimentos get added to green olives alone?) I know that you can get green olives without the pimentos, but it’s much more common to see them with pimentos. How did a piece of roasted red pepper become the gold standard?
I got a pack of the Tyson panko chicken tenders from Costco. Thought they were fully cooked like the rest of Tyson tenders in other supermarkets.
Did my thing, microwaved for 2 minutes and just started eating a tender. Noticed halfway through one tender that the center is still raw.
I have bad OCD and don’t know what to do now. WHAT DO I DO?
I have been slow cooking chicken quarters for about 10 hours on low in my crockpot over the last week. They turn out great, and the meat literally falls off the bone when you pick up a piece. I've been saving the bones so I could oven roast them and make a stock. It occurred to me the last time I did this to save the broth to use when simmering the bones to get even more flavor in my stock. I finally checked the cooled broth, it's basically jelly. I accidentally created chicken stock. My question, are the bones still potentially usable in a roasted chicken stock? Or have I been wasting my time hoarding these bones?
Its a homemade blackberry jam thats 4:3 blackberry to sugar
If i don’t do the canning process and leave the jam refrigerated, only taking it out when using it, around how long should it last?
If I do the canning process, does opening the lid to the jar make it lose all of the added life (couldn’t think of a word to use)?
Hypothetically, if I gave a jar of jam to a friend that didn’t go through the canning process, how long would it last if they did or didn’t refrigerate it after a few hours?
Thanks!
So my family went to fresh pick strawberries at a farm and since we had more strawberries than we could finish before they went bad, we froze some. They were washed and frozen like the day we picked them, so it's not a case of them going bad. They had no freezer burn either and the ones I ate had been in the freezer only a couple of days.
Not every strawberry tastes weird, I'd say it's about half of them though that have a pencillin like taste. The fresh strawberries tasted fine! I don't understand what makes these taste so awful. I hate thinking I somehow ruined all that work we did! If anyone knows why this happens or how to prevent it, I'd love to know.
Not sure how to word this, but basically one day every dish I tried with chicken or eggs in it just started to have this repulsive note of what i can only describe as what the odor of raw chicken and eggs would taste like. It's seriously a big mood killer because I'll be excited to have some fried chicken or something and I take a bite only to feel like im about to throw up, choking down some chicken fresh out of the package. I noticed it mainly with home cooked meals (which, my teenage self really has no room to go up and complain about), but there'll be times i'll eat out and experience the same thing; honestly, I'm just trying to see if anyone else could relate because telling the people close to me has made me feel like I'm losing my mind. What worries me is that even with dishes like huevos con chorizo, I still get that overpowering "raw egg" taste even when the chorizo is working in overtime, so I have doubts about it being a preparation mistake... But yeah, am I crazy? Is there something else to it? Any words are appreciated because I'm really dumbfounded
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There is some concern about Cyclospora heading into the weekend and I am curious about blanching as a means to potentially remove the threat of foodborne illness? If I blanche cabbage, is it going to completely ruin the coleslaw? Normally what I do is chop the cabbage up and salt it to get the cabbage to sweat, kind of like the first steps of a lactoferment for sauerkraut. After 15 to 20 minutes, I separate the excess water, rinse the cabbage, and then continue with adding my acid, fat, and seasoning. It usually comes out pretty good but I'm wondering if adding blanching as a first step before I salt it would be effective in destroying cyclospora. Is it going to have to be cooked for way longer than 30 seconds to safely handle? Is this going to ruin the texture?
Last week, I went to the market for my weekly restock of the house, but I couldn't find my Tyson Any'Tizers Crispy Boneless Chicken Bites, and I was disappointed. I thought at the time they were out of stock, and it was no big deal. The next day, I had learned that the market chain had discontinued the selling of Tyson Products at their store due to price increase. This was surprising to me, but it isn't like this store was a big-name like Target or Walmart - it was a regional-chain that could only be found in a select few states and they preferred to "keep their prices lower". Respectful, but unfortunate.
I go to Target because I figure they'd still have it there, and they do. However, the packaging looked different. Normally there's a darker-blue stripe over the food name but this one had a lighter blue. It read exactly the same as the boldened title from the first paragraph, so I figured it was no big deal. However, when I got home, it tasted different.
I can hear you now, reader. "Just suck it up, this happens all the time!" The thing is, I have a sensitive stomach. I don't usually jump between brands otherwise I find myself getting nauseous. This is even a problem when I go to new restaurants (and I hate it!).
So I decided to do a little fact checking. I managed to find a out-of-stock Tyson Chicken listing on Amazon so I could grab the nutritional facts and I went to the Tyson website to figure out the new nutritional information. A part of me hoped I was just crazy and it'd be the exact same, but it wasn't!
| Original Nutritional Value | New Nutritional Value | Difference |
|---|---|---|
| Calories 170 | Calories 180 | 10 more Calories |
| Total Fat 7g 11% | Total Fat 8g 10% | 1g more Total Fat |
| Saturated Fat 1g 5% | Saturated Fat 2g 8% | 1g more Saturated Fat |
| Trans Fat 0g | Trans Fat 0g | (No Change) |
| Polyunsaturated Fat 3g Monounsaturated Fat 3g | (Added ingredient) | |
| Sodium 600mg | Sodium 510mg 22% | 90mg less Sodium |
| Total Carbohydrate 14g 5% | Total Carbohydrate 12g 4% | 2g less Total Carbohydrates |
| Dietary Fiber 2g 8% | Dietary Fiber 0g | 2g less Dietary Fiber |
| Sugars 0g | Sugars 0g (No added sugars!) | (No Change) |
| Protein 14g 28% | Protein 15g 30% | 1g more Protein |
I understand that some of these changes can be seen as good, such as less sodium, more protein, and less carbohydrates. But I don't eat this brand because I want to be healthy, I eat this brand because it tastes good.
So, Reddit, I come to you. Is there an alternative brand? I've been experimenting with a brand called Perdue but it upsets my stomach. Am I screwed?
Title. Sick of eggs, toast and cereal. Would be open to any cultures!
I used to cut cabbage into pieces, wash it, let it kinda dry overnight and put it in the plastic bag and take as much as I need. I didn't even store it in fridge because of lack of space. Now lately my cabbage starts to spoil much more faster, the borders of each piece get brown/grey and it's pretty annoying. Is it because of the humidity and hot weather? How can I store cabbage so that it can stay fresh for longer? Should I skip the washing part and only wash when I want to eat it?
Sushi for me
I just made some banana bread but I wanna see if I can do something more with it. are there any unique spreads people use with it?đź‘€ im thinking maybe avocado but im not sure if it'll turn out good so im looking for other suggestions.
“Italian sweet sauce” now my question is this:how would you fine people make it diabetic friendly?
In my family it was eating mashed potatoes with baby dill pickles. They have to be creamy, extra buttery potatoes then you scoop up a heaping scoop with the pickle. Absolutely delicious. My wifes families odd one is dipping pizza in applesauce. Absolute abomination imo.