I have seen videos of people promoting sardines on crackers. I just bought 2 tins of sardines so I can try it. Do you mix the sardines with chopped onions? maybe other spices? then place on crackers? or do you just put the sardines directly from the tin to the cracker, without any addins?

Edit: would this be considered a snack? or part of a meal, like appetizer?

So I’m aiming to eat more seafood in general for health reasons, yea, Ik crustaceans aren’t the healthiest food, but I thought those would be for cheat days, and I don’t always wanna go to a restaurant for something I can learn how to cook at home.

Anyways, I’m on my way home from the grocery store now, not the one driving obv. Bought some salmon and octopus tentacles to try for the first time. I LOVE salmon, I’ve never had octopus before, and I was talking to my dad about how I want to learn how to cook crab legs, crawfish, and lobster just to make conversation. Thought I’d ask on here.

Pretty self explanatory. I love beef tongue but so many dishes and recipes I see are based around tacos. Which I absolutely love! But I want to do something different. Still would prefer it nice and chips and everything but open to many ideas.

İ am learning to Cook for 2 weeks and i am enjoying it very much .

İ wanna pay some good money to a fairly long lasting ,expensive indregident for saving from cooking at home

İ only have an airfryer and i mostly Cook chicken and sometimes meat,i still have some olive oil.What would you recommend?

I’m doing a roast chicken dinner for family, but we have family members with salt tolerance issues, so I plan to dry brine one bird overnight in the fridge. I’m not sure what to do with the second, smaller chicken to try and bring out the moisture though. I see that sugar is an alternative, but I’m not sure using sugar like I would salt is going to taste very good. Any suggestions or methods? Thanks!

So the restaurant that I tend to go too more often than I should has a bad habit of never sending me home with enough salsa to finish the bag of chips that come with the to go order. I want to make a stab at trying to make some of it myself at home so that I can finish my chips.

To be clear, this is the kinda place where you get the loud sizzling fajitas, punch bowl sized margaritas, smothered ground beef burrito, ect ect.

I can tell it's some sort of canned tomatoes, with a few fresh ingredients. Cilantro, white onion, green onion, jalapeno. Definitely garlic smelling, but it almost smells like cheap spaghetti sauce. It almost smells like dried Italian seasoning but that wouldn't be right I wouldn't think???

Tips, tricks, suggestions, industry secrets? All would be welcome.

Thank you for your time.

any tips? i’ve been simmering my chili on the stove for at least an hour, and i added my dried (soaked 24+h) kidney beans with the liquid like i normally would with canned beans. figured that they would cook while the chili simmers instead of getting soggy like canned beans. now, i’m not opposed to letting chili simmer for hours. but i’m getting worried because whenever i check on them, it just seems like nothing has changed. internet says beans cook in like 120 min! am i doing smthn wrong? do i need to turn the heat up? i brought everything to a boil and it’s just been simmering… i want to eat my damn chili. help

I have the recipe. I am actually going to pick up the necessary ingredients a little later today from the store. I have never really tried using measuring tools before so I will also be practicing with those. I have really sincerely never cooked before and am nervous about it. I have always been afraid to burn myself but will have to suck it up.

I’m practicing with friends tomorrow but am also hoping to practice again on either Sunday or Monday evening at my parents’ place. I’m planning on picking up extra ingredients so I can get that practice in.

I was given a few bars of 70% Lindt chocolate. Not something I would normally buy, particularly this brand, but I feel like I have to use it now. I tried a piece and the bitterness didn't bother me, in fact at first it was quite nice, but it developed into a fruity flavor that I found quite unpleasant, particularly as it blended with the bitterness.

I'm not trying to make it less bitter per se, it's just this particular flavor I dislike. What's best for this, sugar, salt, dairy? I was going to chop it up and add it to my baking, but I don't want to waste perfectly good cookie dough if the fruit taste is going to linger.

So im currently homeless, and want to cook healthier. We have been eating out because my Mother in law wont let me inside the house to cook. Is there any meals I can make without a kitchen?

We are buying pork belly to use the fat for ground elk, so we will have a few Costco-sized pork bellies that have the fat trimmed. I am looking for suggestions on how to use the trimmed pork belly, as in it won’t have much fat on it. Most things that I see online are about how to use the pork fat or how to use an entire pork belly, but I am looking for advice on trimmed pork belly. Thanks!!

Hi everyone,

I just graduated college and moved into my own place a couple of weeks ago! I am living in nyc and my kitchen is not enormous, but it’s not super tiny either. I have a small old stove/oven, and I really wondering, what is the least amount of cookware that I really need?

I feel like I’m not a huge cook, but if I had the right tools I could get more into it. Also, my girlfriend is moving in with me in a few months and she likes to cook, so I’d like to get some things that I can build on with more cookware in the future, rather than replace.

Long story short, what are the essential pots and pans and stuff that I need to get to cover all my bases? Also other tools and things like spatulas. Sorry for my lack of specificity, I really don’t know what I’m doing yet but I am excited to learn more!

Thank you!

I've been cooking many countries famous dishes for the last year and a half, and I am so interested in new flavor combos that make me think "wow, I've never experience this before" (as someone in the USA)

Some dishes that have moved me are:

• Dora Wat (spicy ginger+berbere mixed with the fermented flatbread)
• Aji de Gallina (mango-ish aji amarillo pepper mixed with strong garlic and onion)
• Bobotie (curry spicy mix with jams on ground beef)
• Coq au Vin (introduced me to bordelaise sauce, which I am in love with

I'm trying to really stretch my palette to appreciate everything food has to offer. I want dishes that are mildly-to-very adventurous. Something that is outside the American palette. it does not have to be a famous dish

EDIT: I'm making a list of all of these, and I'll make almost all of them throughout the next couple months

But it’s a good source of protein so I’m trying to find a recipe please help

I’ve got family in town this weekend and I need to feed around 6-8 people. We’ve got one egg allergy and a picky kiddo (might just get him something else). What are your favorite recipes to feed a lot of folks? Thanks in advance!

My partner is coming off a restrictive diet, and they're going to have bread for the first time in almost two months so I want to make a special sandwich.

The markets near me have Jamon, and I've always wanted to get that for them, but as I understand it, it's better as a charcuterie meat than on a sandwich? And if a sandwich, plain with a bit of olive oil?

Is there anything you'd add/accompaniments that work?

I'm considering using water and some baking soda, or just a little bit of dish soap, and then letting it dry fully before assembling it (maybe leave it out in the sun for a little while).

Does this seem reasonable?

Due to an interesting turn of events my husband came home with a 20lb bag of onions. We plan on propagating some of them and planting them but we need some recipes! What are your favorite onion heavy dishes?

I made a big batch for homemade gyros, and have a ton leftover. Im drawing a blank for what else to use it with.

so I'm simmering about a gallon of cider in a crockpot and I got a little heavy handed with the spices. I just dumped some nutmeg in there without thinking about it and had anxiety after the fact about how much I put in. if I had to guess with my eyeballs it may have been 2 tbsp. should I scrap the cider altogether?

update: I'm alive. it kind of all congregated on the top so I skimmed a lot off and we limited ourselves to 1 cup at a time. and I've learned my lesson for the future. when they say a "pinch" of nutmeg, they mean a pinch 😳

I wanna ask experts here why some chicken stock recipes fry the chicken first before simmering in a pot with water.

What happens if I boil raw meat directly? How will it affect the stock

Recently got a bunch of fresh eggs from a friend’s chickens. Ideas for egg-forward recipes to let them shine?

Already planning on carbonara and maybe an egg custard dessert.

I’m on my last thing of the Tastefully Simple Flavors of India seasoning salt mix. Anyone have any recipes for a copycat recipe? Don’t judge that they stopped making this quite a while back and I’m still using it! 😂