The yogurt beats the mango heat & mango adds the sweetness
+ 8grams of protein
Here me out!!
Ik you guys already do it
Its awesome
I froze some mangoes over night & took them to work next day
The texture was semi frozen perfect popsicle types
Add you greek yogurt and voila✨✨
Hey all,
So, lately i have been trying to eat more seafood, and Wild Ahi Yellowfin Tuna keeps coming up everywhere. I had it seared recently and honestly didn’t expect it to be that good. It was super clean flavor, meaty texture, and way less “fishy” than I thought it would taste.
Now I’m looking for good options to buy for home cooking. Mainly want something that’s:
For people who buy ahi tuna regularly:
Do you usually go for frozen-at-sea or fresh? And is there actually a noticeable difference in taste/texture between cheaper and premium options?
Would love some recommendations because I’m definitely trying to get into it more
Last weekend I bought a smart air fryer for the first time, and it left me with more questions than I expected.
A friend of mine just got one and insisted I buy one, I’ve only ever used the regular kind, the kind you just set the temperature, wait, done. But this one had presets, app controls, notifications and I t almost felt like I needed to learn it before I could cook with it.
I tried making something simple, just fries. It worked, but I noticed the timing and crispiness weren’t as consistent as I thought they’d be. One batch came out great, the next felt slightly underdone even though I used the same settings and that’s what confused me.
I started wondering if I just didn’t understand how these smart air fryers are supposed to be used, or if there’s more variation between them than it seems. While looking into it later, I searched online and came across posts of people discussing differences in build and performance, and in a few scrolls in apps like Amazon and Alibaba, it came up when people talked about sourcing and how similar-looking models can behave differently depending on how they’re made.
That part made me pause, Because from the outside, they all look advanced and smart, but I’m not sure what actually makes one reliable over time.
So I wanted to ask, what should someone new focus on when using or choosing a smart air fryer?
Is it mostly about learning the settings properly, or are there underlying differences that affect how consistent the results are?
I’m still figuring it out, so I’d really appreciate any helpful tips.
A few years ago I had a Caesar salad at a restaurant that had very thin square slices of chicken in it, as shown in the picture. The texture didn’t feel like normal sliced chicken breast with visible muscle grains. It was smoother and more uniform, almost like the chicken was ground/reformed first and then sliced.
It reminded me slightly of deli chicken or turkey slices, but it tasted much better and more flavorful. The slices were thin, soft, and evenly shaped.
Does anyone know what this type of chicken usually is? And if its some sort of processed/deli meat what should I look for at the grocery store?
Hi. Food hacks, please. I struggle preparing meals, as well as financially, so I have only been getting 500-700 calories a day. I put my age, height and weight in, and my minimum calorie intake has to be 1600. What is the easiest way to get in my minimum of 1600 in the cheapest, easiest way? Apparently 6 cups of cooked rice, 2tbs cooking oil and one egg will do it. Is there an easier way (like a different substitute than rice) that means I don't have to eat so much and do so much prep? Food tasting nice would be a bonus. Very low budget.
Put the chicken breast in the fridge last night. It’s been about 20 hours and it’s still frozen solid. It’s a big piece, as big as my hand. I’ve taken it out of the fridge and placed it on the side. It was covered in ice crystals so I took them off. Now it’s just sat out. I have to make food in 2 hours. Will it defrost in time or do I need to do something? Last time I put it in a bag and defrosted it under water. But I don’t have any bags left.
I posted here a while back asking for grocery hacks before moving out and someone mentioned checking smaller ethnic grocery stores instead of defaulting to the big chains.
I finally went to the one down the block and yeah, they were 100% right. Cheaper produce, way better spice options, and they have the good rice!! Not to mention, the shopkeeper lady was kind enough to point me to the right direction when I seem lost haha!
Solo living hasn't been a smooth ride so far, but at least when it comes to cooking I feel like I got a cheat code 😄
On a prep shift a few years ago, a really thoughtful colleague gave me a demo of a rather elegant solution to filling up our sauce bottles!
It gets extra points for being satisfying, and completely transforming a job that can be pretty overstimulating sometimes.
Happy Saucin'!
I planned on making a quick, easy fried rice with some leftover steak and some bean sprouts that were about to go bad.
I cut up some fresh ginger and carrots and put them in the pan with butter. Had an ADHD moment and forget about them. When I came back they were kinda charred but I decided to use them anyway. Deglazed the pan with a little splash of rice vinegar. Threw in the mushrooms, sesame oil, scrambled some eggs in, added the bean sprouts, some garlic and white pepper, then mixed in the meat, rice, and soy sauce. Finished with a bit of tamarind paste and lime juice.
It was the closest thing I've had to Detroit style fried rice since I left Detroit. So nostalgic and flavorful! Posting mostly so I can remember how to make it. I think that little bit of char on the carrots and ginger and finishing with tamarind and lime juice gave it some real depth of flavor.
Got some gluten-free spaghetti for my youngest since she's allergic to wheat. We've tried other gluten-free noodles but this was the first time with spaghetti. I made it the same way as I would with wheat noodles: boiled in lightly oiled water until soft, drain. But draining was hard because they became this sticky/creamy texture. Any hacks on how to avoid this? I never go through this with regular wheat spaghetti.
Tried cooking something simple and completely messed it up. Made me realise some “easy” things aren’t actually easy. What’s something you underestimated?
Get a can of condensed cheese soup (I use Campbell's) and just use half the recommended amount of milk. I've started making this to dip fries and soft pretzels in and it's so good and so much easier than making a sauce from scratch.
Chuck roast carne asada hack. Believe it or not, most of your taco trucks use chuck roast due to the amount of meat it provides, and prices for skirt steak is ridiculous. If done right, you can’t tell the difference.
I'll cut to the chase. Im 4 months postpartum, about to return to 3 days/week as a lab medical assistant while bf works FT, and we just had a surprise baby in our mid 20s living in an apartment with scant storage space (and an even scanter kitchen) so we are frazzled and broke to say the very least.
My problem: I just cannot do hot drip coffee, point blank. Tummy issues, long story. I also don't have the money to keep buying bottled cold brew/energy drinks or buy a fancy cold brew or espresso set up right now.
So, I am looking for a way to pre-make coffee for at least 3-4 days at a time. I can deal with sour or not perfectly flavorful; I can add milk/cream/syrup. My only two stipulations:
1)caffeine content is preserved as much as possible
So, any suggestions? Should I just hot brew some coffee and refrigerate it black? Should I French press it? Get one of those moka pot things? Is there some super simple way to make cold brew that doesn't require one of those behemoth containers I remember making it with when I worked at Starbucks a few years ago? I do own a coffee grinder (no settings you just press and grind as long as you want). Any suggestions for specific kinds of coffee beans or grounds to look for?
Thanks y'all!
Got some gluten-free spaghetti for my youngest since she's allergic to wheat. We've tried other gluten-free noodles but this was the first time with spaghetti. I made it the same way as I would with wheat noodles: boiled in lightly oiled water until soft, drain. But draining was hard because they became this sticky/creamy texture. Any hacks on how to avoid this? I never go through this with regular wheat spaghetti.
Salut tout le monde 👋
J’ai récupéré un gros pot de sauce pizza Mutti… sauf que j’en ai BEAUCOUP trop 😭
Du coup je cherche des idées recettes pour l’utiliser autrement que juste sur des pizzas ! Je prends tout : plats rapides, recettes réconfortantes, trucs originaux, apéro, etc.
I accidentally dipped fries into a milkshake once because everyone jokes about it and now I actually get the appeal 😅
Curious what combinations sounded cursed at first but ended up becoming part of your regular rotation.