Basically what the title is asking, I've been craving the taste of onions for a while, I have some in the fridge but I don't just want pure onions, I want something that I could make quick and then throw on some chopped onions or something, mainly because there are times I'll buy green onions and have no ideas what to make with them. So again overall, are there any quick and easy meals that I can make using onions and anything else I might find in my fridge?

My Boss gifted me a bag full of Chinese and Thai Snacks and Sweets. It included a bag of Heilong dried salted Plums. Do i just snack on these? How many can you eat? Can you make Tea/a Beverage with these?? Thanks for the help😊😊😊

I'm making potato leek soup for the first time and I wanna know if I can add veggies and other stuff and its still tasty? Like collard, carrots, mushrooms, ect.

TLDR (question)- at what temperate do you eat pumpkin pie?

I’m a preschool teacher and this week is pumpkin week, thus, we will be having pumpkin pie. I myself am allergic to pumpkin (don’t worry it’s not life threatening) so I’ve never had pumpkin pie. When I went to buy the pie though I was surprised to see that at some stores it stayed refrigerated and others it was just out. I also know some people bake their own- meaning I guess you can have it hot, cold, and room temperature?

My question is- at what temperate do you eat (enjoy) pumpkin pie? I just want to choose the “best” one for my class. Is it all just preference? Honestly I feel weird buying a pie that’s just been sitting out because all the pie I enjoy is always either cold or hot.

Like where can I find some good foodspots fast?

Not sure if the extra work is worth it

When traveling as an example

What was it

This might be a dumb question, and I'm sure it's absolutely possible, I just want a sanity check! Ha ha.

I often make lemonade by juicing lemons and then covering the peels in sugar and leaving them overnight to extract the oils, then I mix the resultant lemon syrup with the lemon juice to form a cordial that I then dilute with water to make lemonade.

I'm assuming it would be fine to do the same with oranges? Though I'm guessing a squeeze of fresh lemon would be needed else it'd be far too sweet.

Also, after going through the process of making the lemon/orange syrup, is it possible to turn the leftover peels into candies?

Thanks all in advance for any guidance or suggestions! =)

So I’m going to be starting an apprenticeship and I won’t have much time available anymore. I’m just wondering for the people that don’t have time or even don’t like cooking. How do you guys eat every day?
I can’t eat ready meals due to pcos

Edit: answered, thank you, I will toss it

I hear brown rice spoils faster. It smells 100% good, it’s been refrigerated for 6 days counting today. I know people say there’s bacteria that can make you incredibly sick that survives the reheating process even if the rice smells looks and tastes fine. So I’m unsure if I should bother. It’s all I have to eat at work, and seems perfectly fine but is it truly that big of a risk? I was going to reheat on stove top, cook long with some butter.

What are prepared foods that look like things found in nature such as buckeyes (the nut OR the peanut butter chocolate balls that look like buckeyes) or truffles (the fungus OR the chocolate balls that look like truffles)? I would love examples/recipes other than sweets, too. I don't really mean broccoli = trees or pretzels = twigs, I'm hoping for things that are a little more involved, but I don't know where that line is drawn so feel free to share anything.

I just ate a quarter pounder burger from McDonald’s and i noticed it was pink in the middle. Not a whole lot but certain parts were definitely pink(I took it out) but ate other parts that were slightly pink. I didn’t think too much until I realized that’s probably not good. Am I gunna get food poisoning from this 🥲

For all the home cooks out there, what do you do when you have limited freezer storage but you're trying to buy in bulk to save money?

I recently got a Costco card to buy in bulk to reduce costs overall, but I can't ever seem to get through fresh ingredients like cheese quick enough and I have to freeze a lot of what I buy whcih affects the texture. As for meat items which I'd probably put in the freezer as soon as I can after buying, I never seem to have enough space to keep everything.

I try my best to keep food waste to a minimum so I'll process as much as I can, but my freezer is medium size and limits what I can actually store. I would buy a chest freezer but I live in a small apartment and I do not currently have the space for one.

Any suggestions would be appreciated :)

I have 2 pizza doughs, tomato sauce and fior di latte.

Give me those pizza recipes

It's a big pasta pot, I'm doing 2lbs (0.9 kilogram) of dry pinto beans, filling water to around the handle rivets (almost 2x past the 4 liter line but not quite), and I'm wondering since time isn't really a factor, would it be better to just start them on simmering temp and go from there?

Normally since they're dry they take me around 2-3 hours to get soft, (first hour bringing up to heat on a higher flame then lowered). But I'm wondering if I just do it low the whole way (albeit at a longer duration), will it use less or more energy to cook?

I bought them quite a while ago but I don’t smell anything bad and they look fine except for this white fuzz on some of them. Is this ok?

A question for American cooks specifically: I was grown before I ever saw stuffing/dressing baked in a pan because my mother and my paternal grandmother always made it into large balls, at least 2.5" to 3". Some were put inside the turkey and the rest placed in the roasting pan outside it, and were basted with broth or butter just like the turkey was basted.

I've googled and found lots of recipes for dressing balls, tho they appear to be mostly appetizers. But I never saw anyone else making Thanksgiving dressing that way, and I'm wondering if it was just my family? Or perhaps it's regional? My family were Southern all the way back to the 1860s and probably a good while before that, and I myself was raised in the deep South in the mid-20th century .

I've just never seen anyone else in real life make Thanksgiving dressing that way.

ETA: Thx for all the responses. I can only guess my grandmother came up with that? But I'm still surprised at all the google results for dressing/stuffing balls. Weird.

I’m sure everyone makes it different and I don’t expect it to be the exact same but does anyone know of a good recipe I can try to make it here at home?

my parents would occasionally go out to eat as a special treat when I was a kid. my favorite was waffle house. apparently I bugged them for waffle house constantly..🙈

Around a year ago or two is when my family first bought chicken from this place during icy weather and unable to go to work. It’s a small chicken restaurant that’s been in the corner of the neighborhood since I can remember. We never went though until the year or two ago.

When we came home and the box was opened, I was hit with a smell I hadn’t smelt in a couple years. Not really a pleasant one, formaldehyde. I immediately remembered when we had to cut piglets in science/biology class, and I especially remember that weird gross smell of whatever liquid the pigs were in (which I assume is most likely formaldehyde to preserve them).

I grabbed a piece or two (probably a thigh and a breast or whatever) and I don’t know if it’s because the chicken smells like or it also actually has that flavor but it smelled and tasted like it. Very noticeable imo. Anytime they bring it, I always notice the smell. The other places we have gotten fried chicken from didn’t have that smell or taste from what I remember.

I'm writing a story set in 1996 in the US in which the characters need a lot of shelf-stable food (think a couple months' worth, at least), and thankfully I don't really need a ton of detail there, but I'd like to mention a couple of canned meals somewhere in passing. The only problem: while I was nominally an adult in the late 1990s, I was an adult in Europe. Thanks to American media I know that Chef Boyardee and Campbell's were/are big brands for canned stuff, but what would be specific canned meals that adults might resort to, if that was the only thing they'd have access to for a while? The least heinous options that you can think of? Thanks in advance!

ETA: Wow, that's a lot of replies. Thank you!!

When i make lasagna at home I like to let it rest before serving it so it can "set up". Just seems to hold together better. I reheat individual plated portions several at a time in a large microwave just before serving. It's still fairly warm when i do this since I've only let it rest for about an hour. I'm curious how they handle reheating lasagna in restaurants since it has to be made ahead and probably often stored overnight in the fridge. Do they simply microwave it?

So my husband and roommate went grocery shopping for me when I was feeling sick. One of the recipes I gave them to shop for called for 1oz of sliced almonds. They came back with a THREE POUND BAG of whole roasted almonds. It's funny but also what do I even do with this?? They're unsalted so I can't see myself just snacking on them, and even if I were going to 3lbs is still a lot to get through.

Please help! I'm open to any and all suggestions :)

I think those packaged chicken biscuit sandwiches, tastes like cardboard