Whole 30 Recipes

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I am not quite a newbie to cooking, but I’m by no means an expert. Ever since becoming a stay at home mom I have now solely taken over the cooking dinner duty and I have gravitated towards recipes that advertise how quick and painless they are. But one thing consistently happening is that I never even come close to completing the dish in the allotted timeframe! Not even just 10 minutes off, I can easily turn a 30 minute meal into an hour. Even as I’m following instructions the recipe will say “till browned (about 3 minutes), ok, so I clock the time on the stove and carry on for 3 minutes. Food isn’t color recipe needs, so I keep going and suddenly the expected 3 minutes becomes 6-8. Be honest, is it something I’m doing wrong or does this happen to a lot of people if they’re not treating dinner time like it’s Chopped and rushing through the whole thing? submitted by /u/That-Material-8508 to r/cookingforbeginners [link] [comments]

Hello, everyone. I want to be cooking more, eating healthier, whole foods, but usually time is a huge constraint (especially around lunch time). What’s your favorite meals/recipes to cook in under 30 minutes, including preparation work? submitted by /u/violetfew to r/CasualConversation [link] [comments]

Zero seed oils (except for a BIT of sesame oil). Masamun curry, two varieties of stuffed potatoes (one chk-bacon ranch/one chili-cheese), shrimp fried rice, chk egg roll in a bowl, pork stir fry, steak teriyaki, honey-garlic chicken, Korean beef. I'm plum wore out. By request, my (very simple) curry recipe and I'll make it enough for two: You need these things specifically: Maesri masaman paste Aroy-D coconut milk (link to German-branded as it's cheaper somehow) Kaffir Lime Kaffir Lime Sriracha Chicken Thigh or Breast Carrot Fresh green beans Corn starch (important) Crushed peanuts Limes (for garnish and to squeeze into curry) Optional secret weaponry: Mushroom Soy PB powder Before you begin, get your jasmine rice working. Then you: Prep: -Cut your chicken into relatively thin strips. -Cut off the parts of the green bean you don't want to eat, then halve them. -Peel/cut your carrots on the bias. (None of these things will be cooking long in the curry mixture, so you need them pretty small for a quick, safe cook.) -Cut one lime in half down the middle (for juicing into the curry), cut the other lime into wedges (to squeeze onto your plate later). Ready? DO NOT SHAKE the two cans of coconut milk (or one carton) you'll be using. Inside is a separation of coconut cream at the tippy-top ... and coconut milk beneath it. Don't shake because step one involves opening the container gently and spooning out the cream into a pan that's heated on medium-high (it'll go TSSS!) and then ... spooning some curry paste into the cream. How much? Start with a fat teaspoon full. (You can always add more if it's too weak.) Work it gently around and around, mixing. You are blooming your curry. What you're looking for is for the fat of the coconut cream to "pull apart" the components of that curry paste so that its oil separates from the more solid parts of the paste. It's going to smell HEAVENLY in your kitchen. Once it's thickened into something close to a loose peanut butter, you can slowly work in the rest of the cans/single carton of coconut milk. It will be a nice, gentle orange color. If it's too pale, taste your stirring tool and see if it's got enough punch. If not, keep adding curry until it slaps. Totally your call on how strong it is. 3b. If you've got mushroom sauce and the PB powder, add now but be SUPER-conservative with the mushroom soy. Four or five dashes tops. The PB powder, about a teaspoon's worth. (Why not peanut butter? Because the gloop is tough to incorporate and I don't like all the seed oil, sugar, and "etc" they add. Go straight to the essence and get the powder. Took me years to figure out.) 4) Pop in a single lime leaf, then squeeze a whole lime for its juice. 5) Squeeze in a bit of sriracha to start. Spice travels fast in curry. Be moderate, then add if it's not hot enough. 6) Put it on medium, cover, wait for it to boil. 7) Throw in the green beans and carrots, cover, let boil for 10 minutes. 8) Throw in chicken, cover for 10 minutes. (Should still be on medium) If you didn't manage to cut the chicken thin, let's go ahead and get that heat up to medium-high. 9) While that's cooking, go ahead and make a corn starch slurry. You're gonna get a small cup of cold water (tap is fine), then put a teaspoon of corn starch in it. I like to stir it with a fork. Whatever it takes, just make sure it's cloudy and there are no lumps. 10) Chicken should almost be near the end of the 10 min cooktime. Take the lid off, slowwwwwly pour in half the cornstarch, stir to incorporate. You'll notice within 30 seconds that the curry is thickening. Just like spice, this is to your taste. If the thickness is good for your style, cover and let it finish. If you want that THICC (like what I got up there, which is good for meal prep re-heats), give it the business and pour the rest of that slurry in. 11) Turn off the heat, but let it sit with the lid on for a bit. Let the ingredients settle in like a nice cuddle after some intense incorporating ... and you give them some space while you make a nice plate of rice. (I like plates because the rice doesn't get as soggy. You can spread it out and when you put the curry on, it stays firmer longer.) 12) Squeeze a lime wedge onto the rice ... top the rice with some curry ... sprinkle crushed peanuts on top of the whole thing. Enjoy the magic, babies. (ﾉ◕ヮ◕)ﾉ*:・ﾟ✧ PS: Don't eat the lime leaf, lol. My mom used to tell guests that it was good luck to get it and if you present it, you'll get a free Thai tea. (That was really just her way of saying, "I forgot to take that out. Don't be mad. Have a sweet treat and walk tall, you lime-leaf winner, you.") PPS: Some folks like potatoes in their masamun and that's word. Since I have so much rice, I went for a lower carb option. If you want taters, baby, cut em pretty small, then let them cook for 10 mins alone with the curry ... THEN add your carrots/beans for another then ... then the chicken for another 10. (I simply gave the recipe for the one pictured.) submitted by /u/Exciting_Figure_8060 to r/mealprep [link] [comments]

Airfried Whole Chicken Recipe 🔥 Ingredients For chicken marination 1 whole chicken (~1.2 kg) 4–5 tbsp curd/yogurt 1 full ₹5 peri peri masala packet 1 tbsp ginger garlic paste 1 tsp chilli powder ½ tsp turmeric 1 tsp garam masala Salt (adjust carefully because peri peri already has salt) Juice of 1 lemon 1–2 tbsp oil Optional Rice flour/cornflour for extra crispiness --- Method Prep chicken Clean and pat dry Make deep cuts on breast and thigh areas Marinate Mix all ingredients and coat chicken well, including inside cuts. Rest for: minimum 30 mins longer if possible for better flavor --- Steam Steam on medium heat for 12–15 mins Do not oversteam This helps the chicken cook evenly and stay juicy inside. --- Air fry First round Preheat air fryer at 180°C Brush little oil Air fry at 180°C for 14–15 mins Second round Flip chicken Brush little oil if needed Air fry at 190°C for 10–12 mins Optional final crisp 200°C for 2–3 mins Rest chicken 5 mins before cutting. --- Mint Chutney 🌿 Ingredients Mint leaves (pudina) 2–3 green chillies 3–4 tbsp curd 2 garlic cloves Small ginger piece Salt Lemon juice Method Blend everything until smooth. Tips Add little water only if needed More curd = creamier and less bitter Chill for 10 mins before serving --- Serving Serve with: onion rings lemon wedges mint chutney Perfect smoky-spicy grilled chicken combo 🤌 submitted by /u/GuaranteeLiving9115 to r/MaaOoriVanta [link] [comments]

Ribs, couscous, and sautéd green beans. Dm me if you want the rib recipe they fell off the BONE. He made me cum 10 times. I have quite literally never felt this good in my life. I’m in my Life of a Showgirl era right now. My whole body is vibrating. My limbs feel like lead. I cried because I’ve never ever ever had someone touch me with such care and such love and desire to make me feel good. Im love drunk. Wishing this for y’all. Edit bc TWENTY FIVE people messaged me for the recipe. Here it is. I got the ribs from Aldi. Tools: -cutting board -tin foil -sauce brush or spatula to smear the bbq sauce -big pan -bbq saaaauuuuccceeeee (i used sweet baby rays original) Dry rub -1/2 cup brown sugar The rest of tue ingredients I measured with my heart bc my momma taught me to. Really just taste the rub as you go!!! -onion powder -garlic powder -salt -pepper -cayenne pepper -paprika -dry red pepper flakes -dill (I was DILL H E A V Y ok. LOTS of dill) -basil -oregano -thyme -some other pepper powder I had lying around -sazon complete seasoning thing idk it smells good I let my grandma guide me on that. It worked out. Take your ribs out of the fridge, lay on a cutting board, and remove the membrane. Theres vids on youtube on how to do it. Then, cut the ribs in half and rub on the dry rub EVERYWHERE. I like mine thick. Dont skimp on the seasoning! Wrap in tinfoil and rest in fridge for 45 minutes to an hour. Do veggie/side prep during this time if its time intensive. I prepped my green beans. Preheat your oven to 250. LAYER tinfoil on your pan so you don’t fuck it up (i fucked mine up) Put the in ribs covered for 2.5 hours. *before baking and between each baking step you could brush on an apple cider. I didn’t have any on hand at that time. But dont wasb off ur seasoning.* Then, raise the heat to 350 for another 30 mins and bake uncovered. *optional, pat the pan dry with paper towels first. I didn’t do that bc I forgot. Probably why my pan needed a spa day* Start your sides at the 15-20 minute mark so the timing comes out right. Then, slather her in your sauce on top. Broil for 3 mins at 375. You could do 5, I did 3. Slather her in sauce, slice her up, suck the bones clean. submitted by /u/your-professor to r/GirlDinnerDiaries [link] [comments]

I’ve been trying to find a way to indulge in protein bars regularly without burning a hole in my wallet, most of them are either unsustainable on a budget or are filled with sweeteners, preservatives, etc. That’s what led me down this rabbit hole. I tried some recipes and was able to crack a few, to suit my taste and macros. Then, recently I picked up a few Whole Truth bars because I like their taste, and that's when I noticed something interesting, they list the exact percentages for every ingredient. So I decided to reverse engineer them. Converted the percentages into grams for a 67g bar (20g protein), tested a few batches at home, tweaked the texture and it worked. The formula is surprisingly simple and clean (Shoutout to The Whole Truth and sorry for using your recipe). After a few iterations, I was able to recreate all 4 flavours pretty closely same texture, similar taste, ~20g protein, but at a fraction of the cost. Tip: At times binding might be an issue, I personally add a few more dates and peanut butter to tackle this, but alternatively you can skip molding them into bars and either consume them directly or make laddoos (balls). Here's the ingredient breakdown: 🍫 Double Cocoa: Cashews: 22.8 g Dates: 17.4 g Whey protein blend: 12.7 g Almonds: 6.7 g Cocoa powder: 4.0 g Cocoa butter: 3.35 g (regular butter works just fine) 🥜 Peanut Cocoa: Peanuts: 30.8 g (~31 g) Dates: 18.8 g (~19 g) Whey protein blend: 11.4 g Cocoa powder: 2.7 g Cocoa butter: 3.35 g (regular butter works just fine) 🫘 Coffee Cocoa: Cashews: 23.5 g Dates: 16.8 g Whey protein blend: 12.7 g Almonds: 6.7 g Cocoa powder: 2.0 g Coffee: 2.0 g (chicory or no chicory) Cocoa butter: 3.35 g (regular butter works just fine) 🌰 Hazelnut Cocoa: Hazelnuts: 26.5 g Dates: 16.5 g Whey protein blend: 15.0 g Cashews: 3.0 g Cocoa butter: 3.0 g (regular butter works just fine) Cocoa powder: 3.0 g submitted by /u/sticky_water to r/Fitness_India [link] [comments]

WHAT IS THE SECRET?!?! why do restaurant brussels taste so good and my at home ones taste like dirt?? I follow copy cat recipes for restaurant brussels i’ve had before but they always taste like dirt. what is the secret?!?!?!?! ETA: the secret was I didn’t know brussels needed prepping. ty to everyone who shared the whole cleaning and prepping stage of cooking brussels. I will be trying this in 30 min! submitted by /u/kn0ck_0ut to r/Cooking [link] [comments]

So I decided to finally start cooking at home instead of living off takeout. Downloaded some recipes, made a grocery list, felt very adult about the whole thing. First recipe calls for cumin, paprika, oregano, and chili powder. Ok cool. Second recipe needs turmeric, coriander, and garam masala. Third one wants thyme, rosemary, and bay leaves. By the time I finished my list I needed like 15 different spices. Went to the grocery store and bought one of those spice rack sets because it seemed more economical than buying them individually. $80. Then I needed a decent pan because my one pan from college has the nonstick coating peeling off. $40. Needed a real knife because apparently the dull one I've been using for 6 years is "dangerous." $30. Cutting board, spatula, some measuring cups because I've been eyeballing everything like a lunatic. Another $50. I spent $200 before I even bought the actual food. Made the recipe. It was fine. Used maybe 1/4 teaspoon of the cumin. Now I have an entire jar of cumin that will sit in my cabinet until I die. Every recipe uses like one spice one time and then never again. I have a jar of cardamom I bought for ONE dish. I don't even know what cardamom tastes like because the recipe used so little of it. But there it sits. Waiting. Judging me. Is this normal?? Does everyone just have a graveyard of spices they used once? Do the spices ever actually get used up or do they just live in your cabinet forever as a monument to that one time you tried to make tikka masala? How do you even start cooking affordably when the barrier to entry is so high? Feel like every recipe assumes you already have a fully stocked kitchen and I'm over here googling "can I substitute cumin with literally anything else I own" Gave up and ordered pizza that night. Sat there eating it while playing grizzly's quest while doing the math on how many pizzas I could've bought with the $200 I just dropped on cooking equipment I used once. submitted by /u/Limp_Height_4439 to r/cookingforbeginners [link] [comments]

I am NOT the Original Poster. That is nnnyeahheygorgeous. They posted in r/Baking. Thanks to u/AgonyInTheIrony and u/Single-Flamingo-33 for recommending this post! Do NOT comment on Original Posts. Latest update is 7 days old. Mood Spoiler: very light and fun Original Post: December 29, 2025 Title: Tight-lipped neighbour won't share holiday recipe with me KEEP YOUR SECRETS THEN, KATH, but if anyone else has feedback, I would really appreciate it! This was my favourite from a box of holiday baked goods, but I'm not even sure what to call it. My best guess is that it's some kind of date bar cut into bite-sized pieces and coated in icing sugar. Was about 1 in / 2.5 cm in height. The bit pictured is a corner piece. The rest she gave me looked to be center pieces (which I ate before thinking to photograph 🫠🙃) that were entirely the texture as the bottom half in the photo. Had a consistency and flavour similar to sticky date pudding. Nearly raw, in a good way. When I search for "date slice" and "date bar", nothing looks quite right. I think it may have been a slightly underbaked cookie bar and the texture just a happy accident but no real clue!!! Recipes, ideas, ingredient IDs, and consolations all welcome. Image 1: The dessert's inside Image 2: The desert coated in sugar Image 3: Another piece Some of OOP's Comments: eatpraymunt: Maybe I've watched too much Veronica Mars, but I vote break into her house and rifle through her kitchen drawers for her recipe cards. Failing that, teddybear cam in the ceiling light. We're coming for that recipe Katherine OOP: Hahhaaaaahha you're mad, and I love ya NoodleTheDoodz19: This kind of reminds me of a stollen cake. OOP: I'm nearly sure it's not yeasted, but actually yes, the texture seemed almost like the marzipan strip in stollen sconeMountain: (Top Comment) Is Kath Southern? I found this recipe for "Chinese chews" that looks promising! https://www.lanascooking.com/chinese-chews/ OOP: Oh my days bless you, I think this might be it!!! I have to double check with her, but I believe she's originally from Florida! I would never have guessed "Chinese Chews" in a million years. Thank you! SOLVED! (Do we do that in this sub?) That being said, I hope everyone keeps the ideas flowing, we are doing EXCELLENT work in this comment section. Well done, team 🥰❤️ SpamLandy: Normally I think keeping recipes can be petty but not even telling you what it IS is so hardline that it’s kind of hilarious. Classic Kath, that. OOP: I'm sat here laughing about it! 😂 I reckon she didn't even want me Googling it. Her iron will is not to be challenged. innawasadiver: Hope this is ok to ask but what ethnicity is she? Maybe that can help us try to figure out what she made. I tend to make my culture’s food for the holidays to share my people’s food heheh I’m Filipino and seconding that your description reminds me of Food for the Gods, but customized version where she dusts it in powdered sugar OOP: No, I think it's helpful to know someone's background! I've never heard of Food for the Gods, but I've just fallen down a rabbit hole searching for recipes, and if not for the sugar coating, this nearly looks identical. Also, as an aside, I genuinely appreciate everyone sharing their unique cultural cuisines here. It's one way for me to travel the world. 🥹 I've heard of lackerli for first time from this comment section, too. I'm excited to try out all these new recipes. And to answer your question, she is not Filipino. She's white (I'm not sure what her specific background is), but she's originally from Florida, and it sounds like there's a regional influence to her bakes. shrederofthered: Gatekeeping recipes is ridiculous. It's like that's what makes someone feel wanted and important. OOP: You're on to something with the need to feel wanted and important. She's an older lady and is isolated a lot of the time. I do think it's a (misguided) effort to keep people coming back for more visits, more companionship. The thing is I will keep visiting regardless of whether she feeds me or not. The other thing is the Internet exists, and we're all sleuths here, so best of luck keeping your secret recipes secret, mate. If she does it again, I'm taking it straight to Reddit again. It's called subterfuge, Kath, deal with it fumbs: I have no idea on the recipe but my targeted ad declared the answer is always Mac and cheese lol. I think I must disagree. OOP: Hahhahahahahh this comment section is the gift that keeps on giving. Mac and cheese. Can you imagine Side Post from u/microbeman: December 30, 2025 (Next Day) Title: How many of us made these today? Image: A bunch of what looks like those same bars microbeman: Take that Kath. OOP: I feel vindicated. Tallyrandsbreakfast: This poor woman delivers cookies, doesn’t want to give away a recipe and is now a baking villain sensation! OOP: I kinda hope Kath posts tomorrow like "I gave my weird neighbour some lovely biscuits. She had a breakdown. Went bloody, ruddy mental. Wet herself and ran off shouting 'It's illegal to do this to me!' Anyway here's my special recipe that'll drive you mad. Happy holidays all! 🥰" Cheeky Kath deserves the last laugh Side Post 2 from u/Healthy-Parfait-5577: December 30, 2025 (Same day as either side post) Title: Hello tight-lipped neighbour! thanks to that neighbour, all the world is baking these little chews😂 I used this recipe after a little search: https://theunlikelybaker.com/food-for-the-gods/ I recommend adding orange zest and cinnamon. I didn’t do it to stick to the original recipe but I feel like it is gonna be amazing that way. I also replaced half of the maple syrup with white sugar. I baked it first at 210C for 10 mins then another 15 mins at 180C. Image: more tries at the dessert! OOP replies: You did it, ya legend!!! These look perfect! Side Post 3 from u/charliebearbearbear: December 31, 2025 (Next Day, 2 days after OOP's post) Title: Look at me Kath! Reduced the sugar by half, added a touch of maple syrup. Added orange zest and cinnamon as suggested by previous poster. Maybe cooked a little too long. But Kath would be jealous. Image: Another attempt- these don't have as much sugar but still look yummy OOP replies: You're all funny, and I love ya 😂 Update Post: January 4, 2026 (6 days from OG post) Title: KATH UPDATE: We did it, gang! Date chews! This is the follow up to my original post about my neighbour and her mystery treats! I love that this doughballed (just a bit of baking wordplay for you all) into something so funny, sweet, and big as it has. I did not expect this to blow up at all. I've seen hundreds of posts at this point with your beautiful Kath creations.... frankly it's surreal. I've been reading every DM and as many comments as possible and spent the last few days scouring the recipes you've linked from all over the world. The recipe I've come up with is not a dead ringer for Kath's original just yet, but it's pretty close! So anyway! I read the recipes. I flopped to the supermarket. I bought the dates. Now let's party Gather your ingredients (see photos) Using kitchen scissors, snip dates into small pieces. Pull out your 1930s nut meat chopper that's been passed through your family for four generations. Manually grind your nut meat. If you don't have an authentic vintage nut meat chopper or any other weird family heirlooms, you can chop the nuts by hand or use a food processor, I guess. I wouldn't know. Combine ingredients (see photos) Slip slop slap the batter into 20×20 cm / 8×8 in parchment-lined pan Bake 30-40 minutes at 180°C / 350°F Remove from oven. Cool on wire rack for 10 minutes. Cut into squares (small, large, whatever you like. It's your life, babyyy) Transfer date bars from pan to clean work surface. Sprinkle with powdered sugar. Store in an airtight container. Tips: Don't worry if your sister is being a big baby about the 1930s nut meat chopper. It's your chopper now, she only wants it because you have it, and she doesn't bake anyway. You can use aluminum foil instead of parchment paper to line your pan, but you will need to grease it. You can easily veganize this recipe with flax eggs and plant-based butter. I used Violife vegan butter here, and it worked just fine. I ended up dredging my date chews in a bowl of powdered sugar cos sifting through a mesh strainer was not giving me the sugar coverage I require. You may want to do the same. Invest in a kitchen scale. Use the scale. Weigh your ingredients like you're Griselda Blanco. Regarding the CONFRONTATION that a lot of you have been asking about: entirely anticlimactic. I think the majority of this sub understands my original post was lighthearted. Like, we're having fun here. We're having a laugh. I still would like to assure everyone that the initial interaction was more like "Hey, Kath, what is this?" And her going, "It's a secret!" but like "Tee hee hee! Wouldn't you like to know?" cheeky trickster that she is versus "NO CHEW FOR YOU." Just to clarify! But I mean, I can make the subsequent CONFRONTATION more dramatic if you'd like! In fact I would love that. Choose your own adventure: I approached Kath, said, "When you don't give me the recipes, that's upsetting, and I want you to do the work to be less upsetting." She said, "I hear you, I see you", and then she did the worm. I showed her your posts, she called me a nefarious snake woman, shouted "You've made a fool of me, and I will never bake for you, your family, or your dog ever again!" I said, "I'm sorry! How can I make it up to you?" And she said, "Grovel, maggot", so then I did the worm. [RECOMMENDED] (Actual, boring thing that happens when you bump into your neighbor while one of you is jogging and the other is getting their mail) I said, "I showed my friends [that's you, Reader, and my other one million friends from r/Baking] your date things. Everyone thinks they look great!" She said, "I'm glad you enjoyed them!" And then we both did the worm. (Obviously, I'm kidding! I don't jog.) Annnnddd uuummmm what else while I have your attention if I even still do, if I ever did in the first place? I know this is Reddit and not Sentimentalidet (that worked, don't come at me), but I've been brought to tears (in a good way!) multiple times over the past several days by all the feedback I've received. I really, REALLY did not expect all the scans and photos of your nanas' handwritten recipes, the updates about how much fun you had baking these Kath creations with your children, the heartfelt stories about your friends & family and how you share food as a love language... It's mind-boggling to see that people are posting from so many different countries and continents. The recipe I've adapted is a mash-up of SO MANY that were shared over the last several days: Filipino Food for the Gods, Canadian/Scottish matrimonial cake, Chinese date walnut candy, Italian panforte, Ashkenazi charoset, Sri Lankan date bars, German stollen, Amish man bars, Moroccan Jewish haroset balls, English sugared date squares, Alaskan logs, American chewy hermit bars, date and nut bars, and "Chinese Chews" (That's not even all of them!!! I've got so many at this point that it's hard to keep track!!!!! I haven't even mentioned the vegan/kosher/GF/nut-free versions I've seen...!). So, like, I'm sorry for slamming ya with my woo woo nonsense, but it feels to me almost like there's some kind of playful, mystical force at work.... like, some fairy (Kath!?) went and said, "You know wot? I'll conceal that one recipe, and then this one dingus will try to suss it out, and then a million more dinguses will work together in pursuit of honesty, community, syncretism, and sweetness. And they'll think it was about dessert the whole time." So basically, yeah, what I'm saying is a fae creature maybe tricked us into prioritizing mutual aid in 2026. But I put things in my mouth without knowing what they are first, so who cares what I think? Happy New Year, bakers! tl;dr They're date chews. Editor's note: OOP included a lot of pictures that were step by step instructions. You can click on the original post link to see them here! Some of OOP's Comments: 8mon: (top comment) and now we all do the worm together OOP: ❤️🥰💘💖😘 YES 😍‼️❣️💝✨️ (edit: It took everything in me not to refer to you all as "Kathstronauts" within the body of this post. I hope you can appreciate my restraint.) Jend90210: You are hilarious! But I must know, did they taste like Kath’s?! I just baked the Food for the gods version and they are cooling now. Can’t wait to try them! OOP: Thank you, you're too kind! 🥲 And yes, they did take like the original! Kath's were more ooey-gooey, and I question whether she used nuts at all. The walnuts need a finer chop, which could defo be achieved with modern technology! I think a good alternative would be a 1:1 sub for the walnuts with either almond meal or plain flour. NoMaximum8510: Best Reddit post ever, ending with the hilarious observation, “But I put things in my mouth without knowing what they are first, so who cares what I think?” Thank you for this joy-inducing post and for bringing us all together! OOP: Well thanks so much, now I'm crying again (I love youse guise 🥹❤️) submitted by /u/LucyAriaRose to r/BestofRedditorUpdates [link] [comments]

This is the follow up to my original post about my neighbour and her mystery treats! I love that this doughballed (just a bit of baking wordplay for you all) into something so funny, sweet, and big as it has. I did not expect this to blow up at all. I've seen hundreds of posts at this point with your beautiful Kath creations.... frankly it's surreal. I've been reading every DM and as many comments as possible and spent the last few days scouring the recipes you've linked from all over the world. The recipe I've come up with is not a dead ringer for Kath's original just yet, but it's pretty close! So anyway! I read the recipes. I flopped to the supermarket. I bought the dates. Now let's party Gather your ingredients (see photos) Using kitchen scissors, snip dates into small pieces. Pull out your 1930s nut meat chopper that's been passed through your family for four generations. Manually grind your nut meat. If you don't have an authentic vintage nut meat chopper or any other weird family heirlooms, you can chop the nuts by hand or use a food processor, I guess. I wouldn't know. Combine ingredients (see photos) Slip slop slap the batter into 20×20 cm / 8×8 in parchment-lined pan Bake 30-40 minutes at 180°C / 350°F Remove from oven. Cool on wire rack for 10 minutes. Cut into squares (small, large, whatever you like. It's your life, babyyy) Transfer date bars from pan to clean work surface. Sprinkle with powdered sugar. Store in an airtight container. Tips: Don't worry if your sister is being a big baby about the 1930s nut meat chopper. It's your chopper now, she only wants it because you have it, and she doesn't bake anyway. You can use aluminum foil instead of parchment paper to line your pan, but you will need to grease it. You can easily veganize this recipe with flax eggs and plant-based butter. I used Violife vegan butter here, and it worked just fine. I ended up dredging my date chews in a bowl of powdered sugar cos sifting through a mesh strainer was not giving me the sugar coverage I require. You may want to do the same. Invest in a kitchen scale. Use the scale. Weigh your ingredients like you're Griselda Blanco. Regarding the CONFRONTATION that a lot of you have been asking about: entirely anticlimactic. I think the majority of this sub understands my original post was lighthearted. Like, we're having fun here. We're having a laugh. I still would like to assure everyone that the initial interaction was more like "Hey, Kath, what is this?" And her going, "It's a secret!" but like "Tee hee hee! Wouldn't you like to know?" cheeky trickster that she is versus "NO CHEW FOR YOU." Just to clarify! But I mean, I can make the subsequent CONFRONTATION more dramatic if you'd like! In fact I would love that. Choose your own adventure: I approached Kath, said, "When you don't give me the recipes, that's upsetting, and I want you to do the work to be less upsetting." She said, "I hear you, I see you", and then she did the worm. I showed her your posts, she called me a nefarious snake woman, shouted "You've made a fool of me, and I will never bake for you, your family, or your dog ever again!" I said, "I'm sorry! How can I make it up to you?" And she said, "Grovel, maggot", so then I did the worm. [RECOMMENDED] (Actual, boring thing that happens when you bump into your neighbor while one of you is jogging and the other is getting their mail) I said, "I showed my friends [that's you, Reader, and my other one million friends from r/Baking] your date things. Everyone thinks they look great!" She said, "I'm glad you enjoyed them!" And then we both did the worm. (Obviously, I'm kidding! I don't jog.) Annnnddd uuummmm what else while I have your attention if I even still do, if I ever did in the first place? I know this is Reddit and not Sentimentalidet (that worked, don't come at me), but I've been brought to tears (in a good way!) multiple times over the past several days by all the feedback I've received. I really, REALLY did not expect all the scans and photos of your nanas' handwritten recipes, the updates about how much fun you had baking these Kath creations with your children, the heartfelt stories about your friends & family and how you share food as a love language... It's mind-boggling to see that people are posting from so many different countries and continents. The recipe I've adapted is a mash-up of SO MANY that were shared over the last several days: Filipino Food for the Gods, Canadian/Scottish matrimonial cake, Chinese date walnut candy, Italian panforte, Ashkenazi charoset, Sri Lankan date bars, German stollen, Amish man bars, Moroccan Jewish haroset balls, English sugared date squares, Alaskan logs, American chewy hermit bars, date and nut bars, and "Chinese Chews" (That's not even all of them!!! I've got so many at this point that it's hard to keep track!!!!! I haven't even mentioned the vegan/kosher/GF/nut-free versions I've seen...!). So, like, I'm sorry for slamming ya with my woo woo nonsense, but it feels to me almost like there's some kind of playful, mystical force at work.... like, some fairy (Kath!?) went and said, "You know wot? I'll conceal that one recipe, and then this one dingus will try to suss it out, and then a million more dinguses will work together in pursuit of honesty, community, syncretism, and sweetness. And they'll think it was about dessert the whole time." So basically, yeah, what I'm saying is a fae creature maybe tricked us into prioritizing mutual aid in 2026. But I put things in my mouth without knowing what they are first, so who cares what I think? Happy New Year, bakers! tl;dr They're date chews. submitted by /u/nnnyeahheygorgeous to r/Baking [link] [comments]

Made a Chicago dog inspired loaf for a friend. Added hotdogs, pickle juice, tomatoes, mustard, o chopped onions. Wish I could have packed in even more and added pickles and pickled peppers but the dough was already becoming so hard to work with. I'm no expert at inclusions but it turned out way better than expected 😂 Recipe: 120g starter 500g flour 370grams water (actually I did like 200 water and then 100g pickle juice and 70g yellow mustard) 2 chopped hotdogs, 1 whole hotdog lol 1/2 c chopped white onions 1tbsp diced tomatoes (needed way more) (Mix, 2 hours of stretch n folds every 30, 6 hrs bulk ferment, shape, 2 hours in the fridge and then baked) submitted by /u/crappleberrypunch to r/Sourdough [link] [comments]

(Photos are items I made while prep cooking for the upcoming week.) We are a family of 5 (2 adults & 3 teen kids) living in a large urban area in the Midwest. Our grocery budget is $500 a month, which breaks down to about $125 per week. We have no major food allergies and aren’t following any special diets. Our goal is to provide filling, reasonably healthy meals without breaking the bank. By shopping sales and stocking our pantry, I can keep our weekly grocery costs around $125. Even if you were to input all the ingredients needed for this week’s meals into the Walmart app (a store accessible to most in the US), it would only cost about $180 if you had absolutely **nothing** in your kitchen except salt and pepper. Keep in mind that many of the items from the $180 list can be used in future meals as well (e.g., cinnamon, ginger, soy sauce, flour, sugar, oil, etc.). Some strategies I use to keep our grocery bill reasonable: - **Know Price Points:** We track the prices of our most commonly used items and try to only buy when they are at or below that price. The lower the price, the more we stock up. - **Look for Clearance:** I keep an eye out for clearance meat, produce, and bakery items while shopping. - **Price Compare:** I shop between multiple stores to find the best deals. - **Stick to a List:** I shop with a plan in mind and stick to my list! - **Cook from Scratch:** We lean towards being an “ingredient household” and cook a lot from scratch. **This Week’s Menu:** **Breakfast Options:** - Egg & Cheese Cups - To Die For Blueberry Muffins - Egg & Cheese Breakfast Wraps - Oatmeal (brown sugar, apple & cinnamon) **Lunch Options:** - Leftovers - Egg Salad Sandwich - Eggs (any style) & Toast - Omelet - Tomato Sandwich - Chicken Salad Sandwich - PB&J or PB & Banana **Suppers:** - Sun: Korean Beef - Mon: Chicken Alfredo Broccoli Pasta - Tues: Breakfast Dinner - Wed: Veggie Fried Rice - Thurs: Tacos - Fri: Take & Bake Pizza x 2 - Sat: Chicken Vegetable Rice Soup **Available with Any Meal:** - Salad - Veggie Sticks - Bread & Butter - Cottage Cheese **Snacks:** - Apples (whole or sliced with PB or cinnamon sugar) - Bananas - Carrot Sticks w/ PB or Ranch - Celery Sticks w/ PB or Ranch - Popcorn (salty or kettle) - Toast w/ Butter, Peanut Butter, Jam, or Cinnamon Sugar - Strawberry Greek Yogurt - Cottage Cheese - Hard boiled egg **Drinks:** - Milk - Coffee w/ Cream & Sugar - Water --- **Shopping List:** (All prices are from Walmart & Great Value brand unless indicated.) **Bread:** - 10 pk Medium Flour Tortillas - $1.98 - 3 Loaves Sandwich Bread - $4.26 **Produce:** - 10 Bananas - $2.24 - 3 lb Gala Apples - $3.72 - 3 pk Romaine - $3.42 - 6 Roma Tomatoes - $1.50 - 3 pk Fresh Garlic - $1.68 - 1 Bunch Scallions - $0.96 - 3 lb Onions - $2.57 - 2 Celery - $3.76 - 5 lb Whole Carrots - $5.76 **Grains:** - 2 lb Rice - $1.77 - 2 lb Popcorn Kernels - $2.38 - 42 oz Old Fashioned Oats - $4.12 **Meat:** - 2.25 lb 80/20 Ground Beef - $12.96 - 12 oz Sausage Links - $2.94 - 2 Rotisserie Chickens - $11.94 **Dairy:** - 1 gal Whole Milk - $2.54 - 24 oz Cottage Cheese - $2.94 - 32 oz Strawberry Greek Yogurt - $3.54 - 8 oz Shredded Fiesta Blend Cheese - $1.97 - 16 oz Sour Cream - $1.97 - 2 lbs Butter - $7.64 - Case 60 ct Large Eggs - $14.36 - 16 oz Half & Half - $1.78 **Baking:** - 5 lb flour - $2.38 - 4 lb white sugar - $3.46 - 32 oz light brown sugar - $2.22 - 8.1 oz baking powder - $1.98 - 1.5 oz ground ginger - $2.24 - 2.5 oz cinnamon - $1.24 **Freezer:** - 16 oz blueberries - $2.86 - 12 oz broccoli florets - $1.16 - 12 oz peas - $0.98 **Condiments:** - 16 oz peanut butter - $1.94 - 30 oz mayo - $3.38 - 5 oz sesame oil - $3.22 - 15 oz reduced sodium soy sauce - $1.58 - 18 oz strawberry preserves - $2.48 - 16 oz ranch dressing - $1.97 - 16 oz mild taco sauce - $1.97 - Taco seasoning mix - $0.47 - 16 oz alfredo pasta sauce - $1.82 - 9.2 oz Heinz oyster sauce - $1.98 **Dry Goods:** - 22.6 oz French Dark roast coffee - $8.88 - 12 ct taco shells - $1.54 - 48 oz vegetable oil - $3.57 - 1 lb penne pasta - $0.98 **Deli:** - 46 oz take & bake pepperoni pizza - $9.98 - 48 oz take & bake supreme pizza - $10.97 --- **Recipes:** **Chicken Broccoli Alfredo** - Cook a pound of pasta al dente. - Steam your broccoli in the microwave. - In a large skillet, combine cooked pasta, steamed broccoli, a portion of rotisserie chicken, jar of alfredo, salt, and pepper. Stir well and heat through. **Korean Beef** - [Korean Ground Beef Rice Bowls](https://therecipecritic.com/korean-ground-beef-rice-bowls/) - Make a LARGE batch of plain rice to accompany this. The leftovers will be used in two other meals this week for quick meal prep. **Fried Rice** - [5-Minute Easy Fried Rice](https://aaronandclaire.com/5-minute-easy-fried-rice/) - Follow the recipe for Egg Fried Rice, but when the rice is about halfway cooked, add in 1 shredded carrot and ½ cup of frozen green peas. **Chicken Vegetable Rice Soup** - Dice 2 carrots, 2 stalks celery, 1 medium onion, and 3 cloves of garlic. - In a skillet, heat 1 tbsp oil or butter. Add diced carrots and celery. - When they are about ¾ cooked, add onion and garlic. - Once all vegetables are tender, scrape into a large pot. - Add about 1 cup of rotisserie chicken meat and 1 cup of cooked rice from earlier in the week. **Tacos** - 1 lb cooked ground beef - Packet taco seasoning - Chopped tomatoes - Chopped lettuce - Shredded cheese - Sour cream - Taco sauce - Taco shells - Prepare cooked ground beef with taco seasoning according to the package. While the meat cooks, chop tomatoes and lettuce. Heat taco shells in the oven. Set out taco bar ingredients and let everyone make their own plate. **Breakfast Dinner** - Eggs (any style), sausage links, toast. **Egg & Cheese Cups** - 1 dozen eggs - ½ cup milk - ½ cup shredded cheese - Salt & pepper - Spray a muffin tin with nonstick spray. Crack eggs into a bowl, add milk, salt, and pepper, and whisk. Divide evenly between muffin tins, sprinkle with cheese, and bake at 350°F for about 30 minutes, or until tops are browned. Store in a container and reheat in the microwave. **Egg & Cheese Wraps** - 1 dozen eggs - ¼ cup butter - 1 ¼ cups milk - 1 tsp salt - ½ cup shredded cheese - Tortillas - Preheat oven to 350°F. Melt butter in a baking dish placed in the oven as it preheats. Whisk eggs, milk, and salt together. Pour egg mixture into the melted butter and bake for 15 minutes. Stir with a fork to scramble, and repeat cooking & stirring until eggs are your desired consistency. Divide scrambled eggs into tortillas, sprinkle with cheese, and wrap into burritos. Freeze individually wrapped in paper towels. **9. To Die For Blueberry Muffins** - [To Die For Blueberry Muffins](https://www.allrecipes.com/recipe/6865/to-die-for submitted by /u/Travel_Junkie5791 to r/Frugal [link] [comments]

Whole green cabbages have been a lifesaver (or at least health saver) and budget saver for me this year, and I feel the need to sing their praises - some on this forum may appreciate this under-appreciated vegetable! Where I live, you can get cabbages in the fall from market gardeners for a dollar or two each, or in 20lb bags for 10$ (commercial food suppliers often have similar deals on bulk boxes) - and 20 lb of cabbage is a lot of cabbage! If you can keep them cool and dry and store them so they're not touching each other, the darn things last more than half the year (you have to trim the outer leaves as the get older but the inside stays good) - I just trimmed up a cabbage I bought in September for a dollar, and the core after discard still weighed 1200g and will be my salad base for the week They do take a bit of prep to make them "easy to use" throughout the week. I trim and discard a whole cabbage, then slice and blanch half of it at a time (I soak in just boiled water for 5 minutes then spin in a salad spinner) - soaking takes away the compound that makes cabbage get bitter after it's cut, so it stays tasty and fairly sweet in the fridge for 5-7 days. The big "bucket of cabbage" (2l container) that lives in my fridge makes stir-frys or cabbage salads or even all of the viral deli container salads so easy to make after work, costs about 30-50 cents/2l, and is super versatile for all sorts of international and comfort foods Anyone have a great cabbage recipe they want to share? submitted by /u/AllAboutAtomz to r/EatCheapAndHealthy [link] [comments]

Edited to add... I remember now that Melissa did go to the bathroom I think twice during the meal. I'm wondering if she purged in those trips. That would make it easier to consume that much food. I'm sorry I forgot to mention that earlier. Lasagna Recipe: https://www.reddit.com/r/Cooking/comments/1ixpvma/14layer_i_must_be_crazy_lasagna_recipe_as/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button First Update: https://www.reddit.com/r/AITAH/comments/1isvrg3/update_1_aitah_for_not_serving_as_much_food_as_i/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button Final Update except for lasagna recipe: https://www.reddit.com/r/AITAH/comments/1ixi4ix/hopefully_final_update_on_am_i_the_asshole_if_i/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button First, I want to be clear that I do not believe in body-shaming or food policing. Having lost 100 lbs myself and working on another 50,, I have no place to judge anyone for what they eat. I pride myself on being a generous host who makes my guests comfortable and feeds them well. Nobody leaves my house hungry has always been my rule. The problem: I have a friend group who meets monthly at either my or "Joan's" home for dinner (nobody else has enough space to host). Recently, "Polly" announced she had a girlfriend, which made us all happy. Polly has been lonely for a long time. I was the first to host "Melissa." Melissa is 500-600 lbs. I've never met anyone that big, but I hid my surprise and was warm and welcoming. No problem; I have sturdy furniture. For dinner, I served bowls of salad, then soup. Melissa insisted on keeping her empty bowls at the table. I didn't think much of it; I'm not Emily Post. Then I brought out the main course, two 9X13 pans of 14-layer lasagna, cut into 8 pieces each. There were 10 of us altogether. I told people to dig in as I got the bread out of the oven. When I got back to the dining room, everyone looked so shocked I thought my cat had farted (his mouse farts could suffocate an elephant). Then I saw that Melissa had four pieces of lasagna heaped on her plate, two in her salad bowl, and two in her soup bowl. Polly was glaring like "don't you dare say a word." Melissa seemed utterly oblivious. I didn't know what to do. I just sat down. Joan and I shared one piece of lasagna, and everyone else got a full piece. I cut the cake into equal portions for dessert, but I had to make an extra batch of sauce and get an extra tub of ice cream out. Melissa ate at least a litre. The next month, on Joan's turn, she served every course pre-plated, and when Melissa asked for extra, Joan apologized and said there was none (truth; Joan is very organized and precise). Melissa and Polly left right after dinner, and Polly texted Joan, berating her for "controlling" Melissa's eating. Polly also texted me saying she trusted I'd be sensitive to Melissa's needs on my next turn. That turn is almost here. My plan was roast dinner (pork and beef). I can easily make lots of cheap veg and dessert, but meat is pricey right now, and I'd have to serve twice the norm to satisfy Melissa. I know I cannot just trust she'll take a tenth of what's there, considering she grabbed a whole lasagna last time.. So do I suck it up and just buy much larger roasts? Do I make a few big batches of cheap soup and biscuits and serve that rather than strain my budget? I don't want to upset Melissa or be a stingy host, but I have never dealt with someone like this before. I was obese, but I would have eaten maybe 2 pieces of lasagna. Not 8. Do I just serve a reasonable-sized meal and tell Polly and Melissa "sorry, that's all I have"? AITAH if I serve less food than I know my guests will want? Edited to add... everyone in the group who doesn't cook (so 7 people before Melissa joined) chips in $25 per meal to whoever hosts. That, until inflation got so bad, covered enough of the food cost to make it feasible. Joan and I have both been simplifying our menus a bit to deal with rising costs, but the idea is to give ourselves and our friends a night off from the humdrum world and pretend we live glamorous, elegant lives. We use fine china and dress nicely and play classical music. Right before Melissa, I was going to ask if we could increase the chip-in to $30 a plate. I have the most resources out of anyone in the group, and I can afford to go out-of-pocket a bit more than Joan. None of the rest have the money, space, or culinary skills to put this together. Joan and I can cook like Julia Child. We are a ragtag lot with a variety of neurodivergences and mental health issues. These meals give us something special to look forward to. submitted by /u/Aromatic-Ice-968 to r/AITAH [link] [comments]

I am not The OOP, OOP is u/ThrowRATERTY AITA For refusing to cook for my girlfriend Originally posted to r/AmItheAsshole TRIGGER WARNING: entitlement Original Post Nov 4, 2019 So this has nothing to do with my relationship in general as it is great but about eating habits. So I am more or less a hobby cook and I am originally from Europe, as a result I cook a lot of food from my home countries(Mom is Greek, Dad is Austrian) and I try new stuff quite often, as an example I worked at a Korean restaurant in the past and the owner taught me recipes and I frequent cooking sites and own a crapton of cookbooks etc. As a result I like to try a lot of different foods and try a lot of different tastes, spicy, sweet, sour etc. My girlfriend on the other hand only really eats local food or fast food which is fine by me, the issue is she wants/likes me to cook her food, which I did for a good while but she basically likes nothing and tries nothing new which results in me having to cook bland stuff and trying nothing new unless I cook myself different food on top of cooking her food which is not an option because I work full time. Now I also got a bunch of new friends and I have taken up inviting them over to cook for them twice a month or so, so I can try my hand at new stuff and having them enjoy my cooking makes me happy. Well of course my girlfriend is generally there too and where everyone likes it most of the time, she pretty much takes half a bite and orders take out later in the evening. So I stopped cooking for her and now just make my own food and let her make whatever she wants, which is pissing her off as she cant cook so complains about having to get take out or getting tired of just eating mac&cheese and such where as previously I would cook full meals for the both of us. Now I tried to meet her in the middle and make extra of what I am having but she rarely eats it unless it is something like a Burger, I made a spicy Stir fry yesterday and she would not even try it, leaving me with a heap of leftovers luckily my neighbor likes my cooking! Thing is I am done meeting in the middle and I dont get why she is mad about it anyways since she wont eat what I cook anyways unless it is tailored to her tastes. But she is adamant about being angry as she says I should make stuff we both enjoy, now I would be fine with that, if it was not for the fact she is the pickiest eater ever. So am I just being a douche here? VERDICT: NOT THE ASSHOLE RELEVANT COMMENTS EnterTheBugBear NTA. I don't want to be the "red flaG!!" guy, but food - and your relationship to it - is a relatively important part of a relationship. It seems like you have fundamentally different attitudes as to your diets; that's fine in and of itself, but her entitlement is super crappy. You've tried to compromise, and she hasn't. She can eat what you make, make something herself, buy food for herself, etc...but chaining you to a world of chicken nuggets and plain hamburgers is not a reasonable option (fellow foodie here). OOP That's what I am saying, I am not the type to complain about eating take out every so often or making fried chicken, Burgers etc or something of the like hell I enjoy it sometimes, but she has such a specific bracket of stuff she likes that it is impossible for me to make anything if I take her tastes in to account. Like I made her a Burger with blue cheese in the meat once, she thought it was disgusting, so I can't even experiment with the stuff she does like. EnterTheBugBear Dear god, run screaming. /s Seriously though - I'm a bit of a hobby cook myself, and that level of restriction would drive me up a wall. I rarely make the same "meal" twice, because I love to experiment with the ingredients. To have her completely turn up her nose at something as moderate (and delicious) as a blue cheese burger would drive me nuts. That's definitely not to say that I am opposed to more mundane-but-still-delicious, meals. I like burgers, mac n' cheese, and chicken nuggets a LOT, but they are for sure "convenience foods." Based on my own experience, I wonder if your GF understands that cooking is a hobby as well as a means of sustenance for you? OOP That is exactly the issue for me, I can't do with the restrictions, like even if I were to again meet in the middle and agree to alternate days where I cook for her tastes and the next day cook for me, I would still end up eating within the same bracket of shite 15 out of 30 days and if I could do small add ons at the very least to have a little bit of experimentation it would be one thing, but even that is rarely within the realm of possibilities. Yeah, I am not opposed to the whole fast food stuff either, but it seems like something you eat a few times a year not something you eat at the very least once a week, I mean back in Europe I would eat fast food perhaps once a year. She does understand, I mean I am pretty clear about enjoying cooking and I am pretty clear about it being a hobby. ~ egghead1995 NTA what are you supposed to do only eat food you don’t like? If she wants home cooked meals and doesn’t like what you want to make she needs to cook for herself. Maybe every once in awhile cook something you both enjoy but it shouldn’t be every night! OOP Well it is not even that I dislike a Burger and such, because I don't there is plenty of interesting stuff you can do with a Burger. The issue is, is that there is one rigid way she likes a Burger and once I experiment she makes weird faces and dislikes it, where as I try new stuff a lot and I dislike eating the same stuff twice in a week more or less. [deleted] This is incredibly rude on top of her being ridiculously picky. If someone makes you a meal, the least you can do is be gracious about it. If you genuinely don't like it you don't have to eat it, but making faces? How disrespectful and childish. Was she spoiled by her parents? I kind of doubt she is literally incapable of enjoying anything but the most basic kids' menu food; I dated a super picky eater and he was that way because his mom pandered to his pickiness his whole life to the point he wouldn't even try anything new. OOP Yeah, that probably was a part of why this all sort of rubs me the wrong way, I mean it is one thing to dislike what I make, it is another to act childish and rude about it. She wasn't spoiled but she did grow up basically eating fast food and the basic mashed potatoes, canned veggie and meat type diet, which is weird considering her mom is Latin American. Update Dec 10, 2019 (1 month later) So, it has been roughly 1 month and a week or two since I made this post and I was apparently asked for updates multiple times even rather recently despite the post being old. Unfortunately I sort of lost my account since I got a new phone and completely forgot about logging in to reddit, so I ended up looking at my old phone and saw a few more replies and that brought me back to this post. Previous post: https://www.reddit.com/r/AmItheAsshole/comments/drmpk9/aita_for_refusing_to_cook_for_my_girlfriend/ So, quite a bit has happened in the meantime so let's just jump right in to it(I am sorry I watched Philip DeFranco earlier.) So roughly a week after the post me and my girlfriend had a rather large argument mostly due to how she was behaving towards me, which as some pointed out was rather disrespectful. The argument was triggered after one of my dinner parties where she behaved in the way I described where she tasted like one element of the dish, put it away and did not eat any more. Now as you may imagine I was feeling embarrassed in front of my friends but this time Cleo(The wife of a friend I usually invite) Spoke up and told her she was acting extremely rude which then resulted in some of my other friends saying the same and well the party was ruined, my girlfriend got mad and in the late evening this argument happened. I was pretty nasty to her, she was pretty nasty to me and we barely spoke for 3 days. But after she spoke to her mom(Who agreed that she was behaving badly.) She decided to apologize and we made some deals concerning cooking. 1: She would start cooking with me. 2: She would try new things. 3 She would no longer act rudely and if she did not want something she would not join a dinner party instead of acting snobbishly and not eating anyways. 4: She would eat healthier since I also told her, her diet was gonna kill her at some point. In the last 5 or so weeks there have been large changes, she has opened up to eating a lot more stuff slowly but steadily, she has realized there is a lot more that is nice to eat beyond bland stuff and cooking together has been fun.(She is really, really horrible at cooking but we'll get there!) So hopefully sooner or later this problem will go away! Anyways thanks for the judgement and advice everyone, also exchanging recipes was rather fun the Corn recipe someone sent me was especially nice! Edit: Also since someone asked about a previous recipe(This is a comment from my other post where I explained it.) Well, I am not sure what you are looking for in terms of recipes, but I can toss you a simple one which I really like. Grilled Feta, my mom used to make it when I was young and it is really easy to make, basically you buy Feta(Note feta, not white cheese as they often try to fool you in to thinking that garbage is feta), some eggs, a proper baguette, Breading, Rocket(The Salad stuff), A Lemon, basil, Cherry tomatoes and well some dried herb mix. You just split the yokes from the egg whites, whisk the jokes, cut up the Feta in lines(You don't have to as Feta is brittle), Dunk the feta in the egg yokes, then dunk it in the breading and make sure it is fully covered, then you just put a whole bunch of olive oil in a pan and put the feta in, make sure there is a lot of oil in it, makes it easier to grill the sides properly. You then just slice up your baguette , put some olive oil and herb mix on it on the sides and slightly toast it, then you just smear the feta on the baguette add some tomatoes, basil and rocket, squeeze a bit of lemon juice on it and bam you got a tasty ass starter that barely takes any time and only an idiot would dislike. You can pretty much do the same with Halloumi but you don't have to bread it. THIS IS A REPOST SUB - I AM NOT THE OOP DO NOT CONTACT THE OOP's OR COMMENT ON LINKED POSTS, REMEMBER - RULE 7 submitted by /u/Direct-Caterpillar77 to r/BestofRedditorUpdates [link] [comments]

200 g bread flour 58 g whole wheat flour 87 g starter 6 g salt 210 g water I started by making a smooth dough with flour and water then I let it rest for an hour. Afterwards I incorporated the starter into the dough, then I did the same with the salt. I did 4 sets of stretches and folds over the 3-4 hours. Then I shaped the dough and put it in the fridge for about 18 hours before baking. I only started making sourdough a few weeks ago so maybe it's obvious to everyone else, but keeping the dough in a warm place (about 25C°) in between each step made a huge difference for me. I also knead the dough a lot, until it's smooth and starts to pull away from my fingers, I haven't seen this mentioned in a lot of recipes. submitted by /u/l0l4sca to r/Sourdough [link] [comments]

Ranking System This ranking is for making life easier, optimizing for time/effort. The alternates are ranked into the following tiers and scored based on the weights and outputs provided next. S Tier (Most Recommended) A Tier (Very Highly Recommended) B Tier (Highly Recommended) C Tier (Sometimes Recommended) D Tier (Rarely Recommended) F Tier (Not Recommended) I have two different rankings. If you don't like to touch real grass and want to prioritize using resources efficiently, regardless of how much extra time/effort a recipe adds, use this ranking instead. I highly recommend it if you would rather use the pure recipes with water over other options. See this post for power generation rankings. Tool Used (New) I wrote a linear optimization model in preparation for 1.0 using the Pyomo Python library and the open-source 'glpk' solver. What this does is find the optimal solution to producing anything, given specific weighting parameters. The source of the data comes directly from the game files. Linear model recipe options Previously, recipes were ranked by changing one recipe and scoring the results keeping all other recipes the same. This tool adjusts every other recipe to the 'optimal' solution (according to the parameters) before scoring the change, a method you haven't seen yet. For this ranking process, I look at every item you can produce one at a time and force a single recipe for that item (keeping all other item recipes available) before running the solver. The scores are the comparisons to forcing the standard recipe. If there isn't a standard recipe, I compare it to the average of the other recipes that produce the item. Weighting LP Objective Parameters Unlike other tools, this one allows me to minimize a number of different things in the optimization model. The score is based on how each recipe changes these parameters across the entire production chain. Power Use: From all buildings or ore extraction Item Use: Items moving around the map Building Use: The number of machines needed in the whole production chain Resource Use: Raw resources needed, broken down by each type in the attached sheet Not all buildings and resources are equal, so I created weights for each that can be used as an alternative to straight-up counts: Buildings* (Scaled) Scales the buildings by the sum of the number of items going in and out for a given recipe. This is based on the recipe, not the building type. (Factored to be 1 full Manufacturer = 3 Assemblers = 9 Constructors) Resources* (Scaled) Scales the resources by the inverse of the quantity available on the map. (For this post, I set water with a global availability of 100k, making it the most common but not completely insignificant.) https://preview.redd.it/oq8vvlm1alod1.png?width=634&format=png&auto=webp&s=b19be6d378da593b4f07328a2ae1fee8a6583433 Weights For This Ranking (Time/Effort Minimization): Power Use: 0.0 Zero, because it already considers power by forcing the output to create what is needed for each solution. The other parameters are impacted by how I implemented the output. Item Use: 0.4 I'm attempting to scale this to have an equal percentage impact as Resources*. You'll see on the sheet that Resource* totals are very close to 0.4 Items totals. Buildings* (Scaled): 30 I'm attempting to scale this to have an equal percentage impact as Resources*. You'll see on the sheet that Resource* totals are very close to 30x Buildings* totals. Resources* (Scaled): 1.0 Resources are directly weighted by the normalized inverse of global availability. Outputs Outputs For This Ranking (Time/Effort Minimization): Final Project Assembly parts (In the ratios needed, see below) Some Power Shards (5)/Packaged Ionized Fuel (100)/Hazmat Filters (2)/Nuke Nobelisks (2) (To ensure all alternates get scores) Some Screws (2000)/Cable (200)/Iron Rods (600)/Canisters (100) because the output using this strategy often cuts them, leaving them with neutral scores. 'Some' is subjective, sorry. Power output to produce given the outputs and recipes in each solution (If I choose a recipe with worse power efficiency, I need more power, thus the resources to do so will get accounted for) Half of the power output must come from fuel generators. Half of the power output must come from nuclear generators. Example output requirements Do Alternate Recipes Make a Difference? Original Recipes: If you were to run these requirements with original recipes (except Compacted Coal) and no optimization, you would: Need 85,907 MW power Move 131,675 items around per min Build 2,783 buildings Mine 56,286 raw resources Using Alternate Recipes: If you were to do the same using the alternates guided by this ranking, you would: Need 70,908 MW power (-17.5%) Move 82,383 items around per min (-37.4%) Build 1,020 buildings (-63.3%) Mine 32,458 raw resources (-42.3%) The Recipe Ranking: Once again, this is the ranking for making life easier, optimizing for time/effort: The goal is to make the Final Project Assembly parts (in the ratios needed). A few extra items are thrown as listed above to get numbers for all alternates. Enough power from fuel and nuclear sources (half each) to make those parts. This score is based on the sum of Items, Buildings*, and Resources* as detailed above. Each recipe is compared using the optimal combination of all other recipes each time one changes according to the objectives as detailed above. The items, buildings, and resource scores are impacted by the need to power the recipe's power consumption as well as all of the other alternates used in the process. This can make some results seem unintuitive. Negative is good, and positive percent is bad. The percentage is the change over the whole production (-50% Power means the recipe will drop all power consumption in half for the same production, +50% means it will go from 100% to 150%). S Tier (Most Recommended) (Score) Power Items Buildings Resources Buildings* Resources* (97.7) Heavy Encased Frame* -1.83% -6.53% -7.65% -2.77% -6.02% -2.51% (92.3) Copper Alloy Ingot* 0.55% 0.07% -23.37% 0.10% -1.24% -8.11% (92) Pure Aluminum Ingot -0.66% -1.67% -2.16% -2.16% -2.70% -5.28% (87.6) Oil-Based Diamonds -2.54% -4.89% -0.82% -10.88% -0.81% -2.05% (87.3) Dark Matter Trap -0.52% -1.53% 0.05% -2.26% -0.27% -5.58% (86.7) Heavy Flexible Frame -1.02% -3.62% -3.84% -2.19% -3.12% -0.80% (86.1) Sloppy Alumina -0.90% -2.46% 1.20% -4.81% -3.05% -0.65% (83) Insulated Crystal Oscillator -1.34% -1.62% -3.05% -1.38% -3.71% -1.06% (80.4) Silicon Circuit Board -1.92% -0.71% -3.19% -0.66% -4.09% -0.88% (79.1) Crystal Computer -1.23% -2.01% -2.15% -1.42% -2.41% -0.96% (78.8) Heat-Fused Frame -0.35% -2.77% -2.57% -1.00% -0.85% -1.62% (78.3) Uranium Fuel Unit -1.64% -1.63% -1.55% -1.94% -0.81% -2.65% (77.2) Caterium Circuit Board -1.96% -0.69% -2.72% -1.78% -3.80% -0.43% A Tier (Very Highly Recommended) (Score) Power Items Buildings Resources Buildings* Resources* (73.3) Super-State Computer -0.83% -0.97% -2.77% -0.40% -2.18% -0.93% (72) Turbo Diamonds -3.09% -1.73% 0.71% -6.00% 1.19% -3.10% (71.3) Caterium Computer -1.01% -1.16% -1.25% -0.85% -1.93% -0.60% (71) Electrode Aluminum Scrap 0.23% -1.27% 1.23% -5.41% 1.17% -3.27% (69.6) Diluted Fuel -0.96% 0.17% -1.67% 1.32% -2.63% -0.57% (67.9) Turbo Pressure Motor -0.58% -0.74% -0.94% -0.61% -1.23% -1.05% (67.4) Rubber Concrete -0.27% -1.56% -3.80% -4.03% -0.52% -0.84% (66.7) Plastic AI Limiter -0.42% -1.02% -1.57% -1.20% -1.31% -0.48% (65.5) Steel Screw -0.42% -0.51% -5.15% -0.14% -2.07% -0.02% (64.4) Rigor Motor -0.02% -1.17% -1.12% -0.68% -0.50% -0.71% (64.2) Steel Rod -0.30% -0.71% -3.05% -0.83% -1.41% -0.25% (63.5) Fine Concrete -0.25% -1.32% -2.92% -3.79% -0.04% -0.84% (63.1) Steeled Frame* -0.42% -0.02% -1.85% 0.17% -2.04% -0.10% (62.6) Aluminum Beam -0.64% -1.11% -2.30% -0.66% -1.64% 0.64% (61) Aluminum Rod -0.33% -0.54% -3.06% -0.71% -1.44% 0.16% (60.8) Turbo Electric Motor -0.33% -0.19% -0.32% -0.39% -0.59% -0.96% (60) Electric Motor -0.07% -0.68% -0.50% -0.53% -0.34% -0.60% (59.2) Wet Concrete 0.08% -0.23% -4.00% -0.56% -0.71% -0.56% (59.2) Automated Speed Wiring -0.06% -0.57% -1.01% -0.06% -0.70% -0.24% (59) Coke Steel Ingot -0.08% -0.07% -0.15% -2.94% -0.47% -0.89% (58.9) Infused Uranium Cell -0.03% 0.51% 1.31% -0.25% 0.79% -2.56% B Tier (Highly Recommended) (Score) Power Items Buildings Resources Buildings* Resources* (57.1) Silicon High-Speed Connector -0.06% -0.59% -0.71% -0.15% -0.41% -0.16% (57.1) Radio Control System -0.95% 0.75% -1.22% 0.33% -1.99% 0.10% (56.4) Solid Steel Ingot -0.14% -0.27% 0.27% -2.46% 0.25% -0.96% (56.1) Heat Exchanger -0.19% -0.41% -0.57% -0.40% -0.60% 0.01% (56) Recycled Plastic* 0.11% 0.42% 0.10% -0.03% 0.10% -0.77% (55.8) Coated Iron Plate -0.07% -0.48% -1.26% -0.49% -0.35% -0.11% (55.7) Adhered Iron Plate -0.01% -0.94% -0.20% -0.13% -0.04% 0.04% (53.7) Stitched Iron Plate* -0.03% -0.51% -0.24% -0.04% -0.08% -0.01% (53.7) Insulated Cable -0.04% -0.43% -0.74% -0.06% -0.31% 0.13% (53.3) Coated Cable 0.04% -0.38% -0.62% -0.07% -0.19% 0.02% (53.2) Fused Wire* -0.03% -0.34% -1.07% -0.42% -0.09% -0.09% (53.2) Plastic Smart Plating 0.00% -0.17% -0.54% -0.05% -0.33% -0.01% (53.2) Copper Rotor -0.01% -0.27% -0.51% 0.17% -0.28% 0.03% (53.1) Steel Cast Plate 0.00% -0.33% -0.97% -0.40% -0.09% -0.09% (53) Nitro Rocket Fuel -1.39% 0.03% -2.35% 2.23% -3.13% 2.56% (52.9) Steamed Copper Sheet 0.47% -0.43% -2.36% 0.08% 0.18% -0.20% (52.8) OC Supercomputer -0.73% 0.95% -1.76% 0.64% -2.19% 0.75% (52.5) Steel Rotor* 0.04% -0.51% -0.14% 0.13% 0.03% 0.07% (52.2) Tempered Caterium Ingot -0.04% -0.87% 1.39% -1.48% -0.19% 0.67% (51.9) Cooling Device 0.08% 0.01% 0.24% -0.23% 0.17% -0.46% (51.9) Pure Quartz Crystal 0.36% 0.27% -1.21% 0.61% 0.32% -0.84% (51.8) Electromagnetic Connection Rod 0.01% -0.21% -0.36% -0.01% -0.15% 0.07% (51.7) Quickwire Cable 0.04% -0.50% -0.25% -0.08% 0.12% 0.09% (51.7) Caterium Wire -0.06% -0.28% -1.03% -0.33% -0.32% 0.31% (51.6) Quickwire Stator -0.14% -0.21% -0.34% 0.01% -0.57% 0.49% (51.5) Bolted Frame -0.39% 1.39% -1.60% -0.12% -1.63% 0.01% (51.4) Bolted Iron Plate -0.11% 0.25% -0.44% 0.00% -0.50% 0.01% (51.1) Fine Black Powder -0.04% -0.03% -0.12% -0.03% -0.10% -0.05% (51) Heavy Oil Residue* 0.05% 0.08% -0.08% -0.14% -0.19% 0.00% (50.8) Flexible Framework 0.04% -0.14% -0.15% -0.06% 0.01% -0.01% (50.7) Turbo Heavy Fuel -0.31% -0.20% -0.44% -0.21% -0.40% 0.46% (50.7) Cast Screw -0.01% -0.05% -1.51% 0.65% -0.23% 0.16% (50.3) Iron Alloy Ingot* 0.01% -0.06% -0.28% -0.14% 0.03% -0.02% (50.1) Polymer Resin 0.00% -0.01% -0.01% 0.01% -0.01% 0.01% C Tier (Sometimes Recommended) (Score) Power Items Buildings Resources Buildings* Resources* (50) Automated Miner (Use for depot) N/A N/A N/A N/A N/A N/A (49.7) Pure Iron Ingot 0.06% -0.02% -0.23% -0.05% 0.07% -0.01% (49.7) Leached Iron ingot 0.04% -0.03% -0.29% -0.12% 0.02% 0.06% (49.5) Iron Wire* 0.04% -0.04% 0.61% -0.17% 0.28% -0.15% (49.4) Coated Iron Canister 0.01% 0.06% 0.06% 0.06% 0.16% -0.11% (49.3) Classic Battery 0.03% 0.19% 0.54% -0.45% 0.39% -0.44% (49.1) Steel Canister -0.01% 0.17% 0.11% 0.12% 0.01% -0.04% (49) Fused Quickwire* 0.22% 0.93% -1.53% 1.07% 0.77% -1.47% (49) Cheap Silica 0.30% 0.53% -0.47% 1.25% 0.78% -0.09% (48.5) Molded Beam 0.02% 0.03% -0.34% 0.24% 0.04% 0.17% (48.5) Alclad Casing 0.10% 0.15% -0.53% 0.58% 0.27% -0.16% (48.3) Basic Iron Ingot 0.05% 0.06% -0.17% 0.14% 0.13% 0.08% (48.2) Distilled Silica 0.24% 0.72% -0.85% 0.25% 0.81% -0.18% (48.1) Fused Quartz Crystal 0.15% 0.28% -1.29% 0.66% 0.23% -0.18% (46.5) Molded Steel Pipe 0.10% 0.00% -1.55% 0.49% 0.24% 0.31% (46.4) Leached Caterium Ingot 0.31% 0.27% -0.34% 0.15% 0.48% -0.16% (46.1) Turbo Blend Fuel -0.53% -0.02% -1.13% 0.60% -0.88% 1.46% (45.3) Electrode Circuit Board -0.20% -0.24% 0.23% -1.05% -0.20% 1.15% (44.1) Pure Caterium Ingot 0.68% 0.32% 0.47% 0.68% 1.28% -0.59% (42.6) Encased Industrial Pipe* 0.43% 0.60% 1.83% 0.24% 1.25% -0.60% (42.1) Recycled Rubber* 0.96% 2.06% 2.81% 1.41% 2.23% 0.20% D Tier (Rarely Recommended) (Score) Power Items Buildings Resources Buildings* Resources* (38) Compacted Steel Ingot 0.15% 1.58% 0.48% -0.85% 0.75% -0.31% (37.2) Quartz Purification 0.73% 1.13% -2.74% 1.04% 1.38% -0.33% (36.4) Plutonium Fuel Unit 0.19% 0.95% 0.74% 0.91% 0.33% 0.96% (35.8) Pink Diamonds 0.27% -0.88% 2.31% -4.14% 2.80% 0.53% (34.9) Instant Plutonium Cell 1.04% 0.62% 0.53% 0.56% 0.82% 1.06% (33) Iron Pipe* 0.24% 1.46% 0.60% 2.02% 1.23% 0.18% F Tier (Not Recommended) (Score) Power Items Buildings Resources Buildings* Resources* (23.1) Instant Scrap 1.48% -2.71% 1.04% -0.73% 5.16% 2.45% (19.5) Pure Copper Ingot 12.56% -4.06% -4.44% -11.41% 23.19% -11.53% (13) Fertile Uranium 2.76% 2.25% 2.19% 2.45% 2.13% 3.23% (9.1) Radio Connection Unit 0.62% 2.71% 3.92% 2.19% 1.98% 4.49% (5.2) Cloudy Diamonds 4.19% 5.40% 1.43% 11.85% 2.18% 3.98% (4.2) Dark-Ion Fuel -0.23% 4.33% 2.59% 3.75% 0.87% 7.14% (3.2) Dark Matter Crystallization 4.62% 3.00% 3.19% 3.38% 1.66% 8.54% (2.9) Petroleum Diamonds 3.73% 6.85% 11.75% -9.73% 8.28% -0.72% (2) Leached Copper Ingot 5.20% 2.18% -18.87% -4.65% 4.66% 8.30% (0.2) Tempered Copper Ingot 7.99% 9.95% -3.63% -16.70% 19.14% -2.63% (0) Biocoal N/A N/A N/A N/A N/A N/A (0) Charcoal N/A N/A N/A N/A N/A N/A Common Pairings (Marked with *) Steel Rotor + Standard Stator + Standard Motor: Same ingredients, simple setup. Stitched Iron Plate + Steel Rotor + Steeled Frame + Heavy Encased Frame: Remove the need for screws early on and improve everything in the process. Be sure to use one of the Computer alternates too. Fused Quickwire + Fused Wire: Same ingredients, simple setup, saves a ton of resources. Copper Alloy Ingot + Iron Alloy Ingot: Same ingredients, simple setup, saves on every metric. I often use this combo to save having to source another iron node if I have a little copper to spare. Iron Pipe + Iron Wire + Steeled Frame + Stitched Iron Plate: Make stuff out of Iron! It's not efficient, but it works. Encased Industrial Pipe + Heavy Encased Frame + Iron Pipe + Iron Wire + Steeled Frame + Stitched Iron Plate: Make stuff out of Iron and Concrete! It's not efficient, but it works. Heavy Oil Residue + Recycled/Residual Plastic/Rubber: Here is my 1:3 oil-to-product Rubber diagram and Plastic diagram. This isn't an easy setup, but it saves a lot of oil if that's a priority. FAQ The items, buildings, and resource scores are impacted by the need to power the recipe's power consumption as well as all of the other alternates used in the process. If more power is needed, more power is produced in the model. More power means more resources used. This can make some results seem unintuitive. If something else looks off, please reach out to me and I'll look into it. Some of the common questions are: A recipe is missing? It may not have been used in the production for the outputs I started with. It may also have no other recipe to compare to (Automated Miner, for example). Why is Cast Screw so low? It is compared to the standard recipe for Screws while allowing Steel Rods and Coke Steel or Solid Steel recipes. The improvement over that setup isn't as dramatic as you would expect. I could have requested more Screws in the output. That would exaggerate the results, but the model's settings made Screws unlikely to be used in the production chain for a reason. Why is Iron Alloy Ingot so high? They changed the recipe, and it isn't completely awful anymore. What about combining Recycled Rubber/Plastic and Heavy Oil Residue? How does that score? The scores for each are using the 3:1 method. I checked, and the model likes to use it. The score for the combo would be the same as whichever is highest: (56) Recycled Plastic**. Why are Plutonium alternates ranked low? Consider power created by all sources. Each type of rod creates power. Maximizing for any single fuel rod would be a logical mistake. This model looks at the power created across the whole production chain, doesn't allow waste, and weighs the resources it takes to do it (SAM). See this post for power generation rankings. Why is Turbo Heavy Fuel ranked higher than Turbo Blend Fuel? Clever use of byproducts... Consider how the ingredients can be sourced. Turbo Heavy Fuel can take advantage of common byproducts from other great alternative recipes. Considering all other alternative recipes and other products, Turbo Heavy Fuel is better by the metrics in this post after looking at all production. Turbo Blend Fuel is better as a stand-alone power production factory, and it higher on the resource rankings linked at the top of this post. Sources Link to the results on Google Sheets: https://docs.google.com/spreadsheets/d/1LYMKGNI9NU7NUg8KJMuMGvx4MCRxKmJo8cUB_NVMvQw/edit?usp=sharing Link to the linear model project on github: https://github.com/Scott1903/satisfactory_planner/tree/main Community Rankings There is this awesome community ranking out there that has to be included as a reference as well. Pre 1.0, it was a collaborative effort between tools created by u/Sl3dge78 and u/kpwn243 that scored them based on the community's favorites. u/TheHornyRhino created a version for 1.0. You can also contribute to the results by picking between alternate recipes similar to how you would in the MAM. Check it out here: https://satisfactory-ranker-91f08c6418db.herokuapp.com/ submitted by /u/wrigh516 to r/SatisfactoryGame [link] [comments]

I made the invitation and menu through canva and had it printed in cardstock at office Depot. This was my first time ever making iced lemon loaf cake. I didnt use box mix. This was also the first time I ever used fresh pasta and a real block of Parmesan reggiano to make fettuccine Alfredo. Before this, if usually just use bottles sauce. The recipe I used also had fresh grated nutmeg as an ingredient which added a really nice nutty flavor. I took the whole day off work without telling my wife and made a schedule for the day so I could surprise her with this after she came home from work. It took a lot of effort but was so worth it. She was so surprised. I let her see the decorations when she got home (table wasn't set up yet) and when she went to go take a shower, I put 24 balloons on the bed and placed her invitation there as well for when she came out. Here was my schedule for the day 10:00 - get remaining ingredients 11:30 - season steaks 12:00 - make lemon loaf and mango mousse 01:30 - prep potato wedges and all produce 02:30. Decorate walls and dining room 06:00 - make fettuccine and steaks 06:30 - throw in wings, potato wedges, baguette 07:00 - dinner time submitted by /u/gameboy29 to r/MadeMeSmile [link] [comments]

I am NOT the Original Poster. That is u/garlic_throwra. She posted in r/AmItheAsshole Mood Spoiler: I can't stress enough how batshit weird this is Original Post: February 20, 2024 Throwaway because I don’t want him to find this, but I’m honestly at my wit’s end here. I (23f) have been dating my boyfriend “Jake” (24m) for four years. I’d say we’re a happy couple overall, but lately this argument has come up that’s divided us. He’s always had….unique….tastes. Cereal with orange juice instead of milk, mayo and butter sandwiches, and raw onions have been the worst culprits. I’ve put up with these. We all have our quirks, right? Well two weeks ago he started eating garlic as his midnight snack. Raw. Cloves. Of. Garlic. I can’t share a drink with him without it reeking of garlic somehow. And kissing him? It’s like shoving a clove straight in your mouth. He swears he’s only eating them “because he didn’t want them to go to waste” and that he would stop once he finished the head of garlic, but just when I finally thought it was over I caught him sneaking a second one into the kitchen last night when he thought I was asleep. I confronted him about his secret grocery trip this morning and he got really defensive and denied it. I’m trying not to be a nag here, but it’s really wearing on me. The garlicky aura surrounding him makes me want to avoid him at all costs. But like, I don’t want to do that because he’s my boyfriend. AITA for giving him an ultimatum of no more eating garlic? EDIT FOR CONTEXT: His diet seems healthy overall and he goes to the gym a lot. He had a dr’s appointment not long ago and I don’t think anything came up? But I can ask him to go again. Sorry if the title is confusing, I just feel bad because I did give him an ultimatum this morning which I know isn’t good. I really love him and don’t want to break up but I just don’t know what to do. He hasn’t come back since this morning. Relevant Comments: If you really can't stand it, convey that: I tried to explain when I talked to him this morning. I told him that the other weird food combos don’t really bother me but the particular smell of this is too much. He said that I just need more time to get used to it, but it’s been nearly 2 weeks already :( Maybe if you eat more you'll get used to it? And maybe he's suffering from a vitamin deficiency and should go to a doctor. I tried that too 😭 When he first started I ate a bite just to see if it was actually good. But I just can’t bring myself to eat any more. He’s not talking to me since this morning, but I’ll try texting him tmrw about a doctors appointment. His usual diet: Besides the occasional “unique” food choice I think his diet’s pretty healthy. He eats his vegetables and gets protein and all that, and he goes to the gym. Is there anything else weird going on? We haven’t been going on our usual dates for the past two-ish months and he’s had to leave to take calls a bit, but that’s just because he’s been swamped at work. Nothing weird. His busy season is almost over though which is good! OOP is voted NTA Update (Same Post): February 21, 2024 (Next Day) Editor's note: I moved the TLDR to the bottom Thank you all for your advice yesterday. It gave me a lot to think about. As it turns out, some of your comments ended up being spot on. Yesterday evening, I tried texting him about seeing a doctor like you guys suggested. He never replied. I guess he still has me muted. I spent the night tossing and turning. I kept going over what I was going to say to him when he got home. Not that it mattered, because he didn’t come back last night. That worried me, so this morning I checked his location. He stopped sharing it with me through his phone, but I guess he forgot I can still see it on snapchat. It showed him about 30 minutes away at some house off a random backroad. I was pretty confused and honestly panicked - all his friends that I know of live in the city. I tried to call him again and was sent to voicemail, so I drove over there to see what was up. When I got to the house, I noticed a woman about my age gardening in the frontyard. I was pretty upset already, so I flat out asked her if she had seen my partner. She seemed surprised and asked if I meant Jake. She invited me inside and there he was. Apparently, she’s into gardening and they met at her stand last fall when he went to stock up on onions at our local farmers market. They hit it off and have been seeing each other for the past 6 months, and made it official back when his “busy season” started. She said lately she’s been giving Jake the garlic she grew last summer since it’s going to go bad soon. That’s why he was so insistent on eating it by himself instead of cooking it into a shared dish like normal, and why he’s been eating onions like an apple instead of letting me use them on my sandwiches. He didn’t want to give me her presents because, in his own words, “she grew it with love for me” and “if you ate them you would have known.” (???) At that point I saw red so I just left. Since then Jake’s been blowing up my phone about how we can fix this and that he won’t do it again but I’m so over it at this point. Just when I thought my life couldn’t get any worse, while I was moving his stuff to the curb I found his stash of garlic. Shoved in the back of his closet was 1 POUND of garlic in a home depot bucket along with letters she had written him. I’m keeping the garlic. l don’t think we can ever come back from his cheating, but I’m going to at least get some good meals out of this terrible situation. Please send me your favorite recipes to use the garlic in. I need a distraction to keep my mind off of everything. TL;DR He’s been cheating on me with a garlic farmer for the past 6 months. I wish I was joking. Editor's note: OOP has posted in r/garlic and r/cooking asking for recipes here and here. (There's also a great comment exchange here) Editor's note 2: OOP commented on this post! Woah, hey reddit! Thank you all for the advice and great recipes, and thanks u/LucyAriaRose for helping to share my story. All these comments made me think about how this must have been for “the farmer”, so much so that I reached out to her today. (I mightttt have drunkenly found her on insta the night Jake dumped me. Not my proudest moment.) I can see what he saw in her. She’s sweet as can be and was apparently just as blindsided by his cheating as I was. We got to talking, and she even offered to help with my “goodbye garlic” dinner that I’ve been planning for this weekend using some of the recipes I’ve seen. I’m honestly a bit nervous to be face-to-face with her just because of how much this whole thing has hurt me, but I might take her up on it? submitted by /u/LucyAriaRose to r/BestofRedditorUpdates [link] [comments]

submitted by /u/gameonlockking to r/EatCheapAndHealthy [link] [comments]

I got a box from a meal kit delivery for the first time because I’m a terrible cook and need some serious help. One of the recipes gave a bunch of carrots which I usually don’t love, and the recipe said to peel, chop, and throw on some oil, salt and pepper and then pop into the oven. “blech” was running through my head the whole 5 seconds it took to put this together. But! What came out was MAGICAL. Crispy, almost sweet in a way. I immediately wanted more, which is the first time in the history of my life where I was like “give me more vegetables”. The epiphany is almost worth the ridiculous amount of money I spent on this box of food. Now I want to roast every vegetable I buy. Suggestions welcome :) Edit: I am so excited to see how passionate people are for roasted vegetables! I’ve been reading the comments all day and I can’t wait to try some of your suggestions :) Also I removed the name of the meal kit delivery place because apparently people think I’m advertising and I’m definitely not. I just put that info there so you all know how I made this discovery! The rest of the meals I got were nothing to write home about lol. submitted by /u/NightReader5 to r/Cooking [link] [comments]

Recently, I took it upon myself to document my dad's recipes gleaned over his incredible 50 years as a Chinese chef. Steamed Fish was at the top of the list of his recipes I wanted to preserve. This dish is steeped in tradition and good luck, and I'm extremely grateful to get to document how my dad does it and to share it with our community :) This post will cover: How to select, clean, & prepare a fish for steaming My dad's secret sauce (and background on some key ingredients) All about timing and signs of undercooking / overcooking Here are a few pictures of what the recipes look like if you want a visual :) Why is Whole Steamed Fish so important for Chinese holidays? In Chinese tradition, fish is intertwined with many sayings and superstitions of good fortune and abundance. Even though my parents didn't have much meat growing up, this is one of the dishes my parents always ate on Lunar New Year's eve and other festivities. Especially with auspicious foods, Chinese superstition involves a lot of creative word-play. The word for "fish", yùh 鱼 in Cantonese, sounds like the word for "surplus", yùh 余. Just to name a few phrases that my parents shared with us: nìhn nìhn yáuh yùh 年年有余 - A phrase that means that there will be a surplus every year, an abundance of wealth, food, and etc. mòuh yùh bāt sìhng yin 无鱼不成宴 - A phrase that roughly means, "no fish, no feast" Whole Fish vs Fish Fillets This same exact recipe and technique works with fish fillets (subtract 2-4 minutes in the steamer, depending on the cut and the type of fish). However, if you're making this in line with a traditional Chinese celebration, make sure you get a whole fish. Especially for Lunar New Year, it's important that the fish is not missing anything. Having a complete fish on the dinner / prayer table is considered "yùhn méih 完美", which means perfect, consummate. My parents will also pan fry a whole fish and place it on the table where we bai sun (pray). They talk about it more in the video, but it's also important that this fish has scales. This fish is traditionally prepared on Lunar New Year's eve, and meant to be eaten after the New Year. On Buying Fish This recipe works with lots of different types of fish, and my parents elaborate on their favorites during our sit-down meal in our video. In general, you should try to buy fish that’s in season, since it will generally be fresher and cheaper. It’s also important to at least be aware of how we can support sustainable methods and sources of fish. While it might not always be feasible to shop in this way, as consumers, an easy way to do our part is by making sure we vote with our wallets. Monterey Bay Aquarium in California runs a free website called “Seafood Watch” which has a ton of recommendations on how to choose and purchase seafood in ways that have the least environmental impact. On Dried Mandarin Orange Peels This is one of the ingredients my dad always uses for fish to help combat some of the sometimes off-putting "fishy" taste. Also known as "chenpi", this is a fragrant ingredient in Chinese cooking and medicine, believed to regulate our chi. My dad uses these for a lot of dishes outside of steamed spare ribs - soups, steamed fish, medicines, and etc. He has a huge stockpile that he's been building for over 15 years. According to my dad, the district of Xinhui in China makes the best damn peels the world has ever seen. This is their biggest export and a large economic driver for the famous district. If you like eating mandarin oranges, you can just save the peels and leave them outside to dry in the sun for 2-3 days. They should snap in half pretty easily when dry. Store them in a bag in cool, dry place. On Ground Bean Sauce For ground bean sauce, it might get confusing since there are a few different types of Asian bean sauces out there. In Cantonese, we call it “mihn sih jeung 面豉酱” or "mòh yùhn sih 磨原豉", but most brands call it “Ground Bean Sauce” in English. This sauce is made with ground up fermented yellow soybeans, and is packed with umami flavors. The Recipe Prep Time: 15 min Total Time: 30 min Yield: 4 servings Main Ingredients 1 lb tilapia (more on this later - recipe works with most fish.) 0.50 oz ginger 3 pieces green onion dried mandarin orange peel (to taste. optional but recommended. rehydrate in water for 5 minutes before cutting.) dried chili pepper (optional, minced, to taste) 3 pieces cilantro (for garnish) 2 tbsp corn oil Additional Flavor 1 tbsp ground bean sauce 0.50 tbsp light soy sauce white pepper (just a dash of pepper) 0.50 tsp salt chicken bouillon (optional) 0.50 tsp cornstarch 0.50 tbsp olive oil sesame oil (added at the end, to taste) Step 1 - Clean fish & prepare other ingredients While we mainly focused on fish preparation in our video, it goes without saying that you should wash your green onions, cilantro before using them. Aside from fish prep, here's what you will likely need to do: Peel ginger Wash cilantro, green onion Rehydrate orange peel in warm water for 5 minutes Generally speaking, when you buy fish from the market, most of the gutting and de-scaling has already been done for you (or someone can do it for you before you check out.) My dad still prefers to do some additional prep work: Cut away the belly fat - this helps reduce the fishy taste Scrape away the dried blood from the bones - if you're in the US, your fish has most likely already been frozen when you buy it. This leads to some blood drying in the fish cavity, which my dad and most restaurants like to scrape off so that the fish is less "fishy" and more white when it's done cooking Cut into the back - this helps the fish cook more evenly by increasing the surface area that the steam can reach, especially if it's a thick piece of fish. If you do need to remove the fish scales on your own, my dad showed us 3 methods: Using a fish scale remover tool​ Scraping it with a chef knife (my dad's preferred method) Placing the fish in a plastic bag, and scraping it with your fingernails (the least messy method) Step 2 - Cut and mince ingredients Traditionally, aside from the fish, the core ingredients are ginger (0.50 oz) and green onion (3 pieces). For the ginger, we'll be cutting them into slices, strips, and then mincing them into small bits. For the green onions, we'll be cutting the shoots into little circles (for the sauce), and we'll be cutting the stems into little strips (see video) for the garnish. We'll also be mincing small amounts of our rehydrated mandarin orange peel and dried chili pepper (). We'll be using cilantro but we don't need to do anything to it. Step 3 - Prepare sauce To a bowl, we'll add our minced ginger and chopped green onion shoots (not the stems), and: ground bean sauce (1 tbsp)​ light soy sauce (0.50 tbsp)​ a dash of white pepper salt (0.50 tsp)​ chicken bouillon (to taste, optional) sugar​ cornstarch (0.50 tsp)​ olive oil (0.50 tbsp)​ We'll mix it for 20-30 seconds. Step 4 - Prepare fish & wok for steaming We'll need a few items to steam: A wok or something to steam in A plate that fits the fish we're making (usually my dad and most Chinese restaurants use large elliptical plates) A steamer rack to elevate the plate. You can also cut part of a can so it becomes a ring, or roll up several sheets of aluminum foil into a thick ring. Before we start steaming, we'll need to: Take a spoon and lather half of the sauce inside the fish cavity, and the rest of it on top of the fish. Bring enough water to a boil in the wok so that the water will just barely touch the bottom of the plate when it rests on top of the steamer rack. The water needs to be boiling before we start steaming. Note: Many other recipes involve sticking ginger and other things in the fish cavity before steaming. This is effectively the same thing but with more flavor. Step 5 - Steam fish Once the water is boiling, carefully transfer the plate of fish on top of the steamer rack, and cover the wok. You may need to do some trial and error, but on my dad's setup at home, he's steaming this tilapia (1 lb) for ​about 12 minutes + 1 minute for extra sanitation. Some notes on timing and cues: You'll know when it's done when the eyes turn white (they're black at first) You can stick a chopstick into the thickest part of fish to know if it's done. It should be fairly tender as you poke through. The meat should separate easily from the bones. My dad said there's no magic formula for timing based on weight (watch the video - he laughed at me when I asked lol), but 12 minutes is a good starting point. You can adjust up and down by 60 seconds depending on the size and type of fish. If it's overcooked, the meat will be too tough. The skin may also break. If it's undercooked, then there will be blood / red juices in the meat (which my dad said some people prefer, actually.) In this case, you can still steam it again for another 1-3 minutes, or cover it and zap it in the microwave. For heat transfer, the main variable is how much water you're steaming with and how big your steaming vessel is. Usually, at a typical boiling point, water doesn't heat past 100 C / 212 F, regardless of how intense your stove is. This is one of the differences of steaming at a restaurant vs at home - the more water and bigger the vessel, the better. Step 6 - Heat oil, add garnish We'll start heating corn oil (2 tbsp) in a pan until it's shimmering (ripples should start forming across the surface). Carefully remove the plate from the wok, and add the green onion strips along the top of the fish. Once the oil is hot enough, pour it onto the fish. You should hear a nice sizzle. Then add the cilantro (3 pieces), and some sesame oil to taste. Step 7 - Remove bones & serve Removing the bones from a fish is one of my dad's skills that I've always wanted to document. He always does it so gracefully, and especially for big feasts, you can always make out a subtle, proud grin on his face as he removes the bones and serves his guests. This is more clear and narrated in the video, and it varies slightly from fish to fish. But in essence, you'll: Cut along the middle of the fish to expose the spine Break the spine away from the head and tail, and set it aside. (Chinese OGs like my dad usually eat the meat off of the spine.) Remove bones along the sides of the fish. If you're following tradition, leave the head and tail on the plate. If you have squeamish guests, you can cover the head with garnish. There will still be some stray bones, so just remind yourself and your guests to eat carefully. (My mom accidentally swallowed a fish bone as a kid, and had to slowly drink vinegar for hours to dissolve it.) ----- Our why I've always wanted to honor my parents and capture the hundreds of recipes that my dad's perfected over 50 years as a Chinese chef. I want to celebrate their legacy and epic journey of making something of themselves here in America, and pass it down to our kids. Thanks for reading! Hope you all love the recipes :) submitted by /u/madewithlau to r/Cooking [link] [comments]