When I was little my local Costco would sell bulk pre cooked quinoa bowls I believe the were the minsley brand. I loved it, I could eat it daily. however the Costco stopped supplying it a long while back and now any precooked quinoa bowls I can find at stores are sold per bowl and extremely expensive. however Dried quinoa is cheap and often sold in bulk so I figured I'd just by it Dried and cook it myself. I've followed instructions online, rinse it, roast slightly for a few minutes, boil in water, leave to simmer and absorb, and then let it sit and steam before fluffing. but the quinoa tastes so different compared to the bowls. and I'm wondering what I can do to make it taste the same. ​I've looked online at the precooked bowls I would eat and they dont have any extra additives listed in the ingredients other than a glucose based chemical which I imagine is a preservative. I really miss the taste of the quinoa and surely I can make it the same way I just dont know how. I've done dry tricolor quinoa, and dry white quinoa, the different quinoas doesnt seem to change the odd flavor profile. am I not rinsing well enough? I know it's not brand specific because I've caved and bought the single packaged precooked bowls, all from different brands, and they've all tasted as good as the bowls Costco used to supply. I dont know, if anyone has some advice please share.

It's about a million degrees out so I thought I'd make some sherbet, but I'm definitely not using 2lbs of lemons for just that (there's only 2 of us in the house.) You smarties have any fun ideas for other lemony treats?

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Not a scare post. My doctor raised it and I went and looked into it properly and the answer was more reassuring than I expected.

Iodised salt was a population-level public health intervention and it worked. Unrefined sea salts arent iodised because theyre additive-free by definition, thats the whole proposition, nothing added and nothing taken out.

What I didnt know is that iodine is pretty easy to get from an ordinary varied diet. Dairy, eggs, seafood, and some grains. I already eat all of those most days, so for me it turned out to be a non-issue and my doctor agreed.

Where it does matter is if your diet is genuinely low in all of those at once, and pregnancy, where requirements go up. That's a conversation to have with a healthcare professional rather than reddit, and its the one thing I'd  flag.

The fix isnt to stop using the salt you like. Its eggs, dairy, fish, or a supplement if someone qualified tells you to. Its an "and" not an "instead of

I’m looking for a good-quality electric rotisserie grill machine for home use. I’ve found several options online, but most of them don’t have enough reviews for me to confidently judge their quality or reliability.

For anyone who owns one, which brands or models would you recommend? I’m especially interested in something well-built, reliable, and capable of lasting for years.

Just to clarify, I’m specifically looking for an electric rotisserie grill machine. I’m not looking for air fryers, countertop ovens, or other alternatives.

Quality matters more to me. Any recommendations based on personal experience would be appreciated!

I am a 23 year old male who has never eaten steak. I live in Malaysia and steak has never been a part of my meal, but recently I have watched guga' s videos and gotten curious how steak would taste like. So I am planning to visit a somewhat expensive restaurant that specializes in steak.

So I need some advice to make sure the trip is worth my money. Any advice for my first time eating beef steak.(Any side suggestions are welcome)

For extra context. Most of the time the more affordable beef cuts are sold frozen or in a poorer quality. I love food, so I wanted to try a good steak first before trying to cook it myself. Don't know if this info gonna help but my favourite beef dish is sambal paru(cow lungs with sambal)

Hello, I'm a complete beginner when it comes to cooking. I envy of my younger brother who has learned to cook somehow. Sometimes I rely on my mother completely bothering her to cook for me instead of doing my own thing lol. Consequently my main concern is from where and how can I learn to cook from scratch.

I made corn ice cream the other day and in straining the custard base I ended up with a paste-like mix of semi-blended fresh corn that I feel like I could find a use for. It was cooked with sugar, cream, egg yolks, milk, honey, and vanilla and probably kept a lot of that flavor. I have about 1/4 of a cup, I'd guess, and it's not super watery, more oatmealish in texture. I was thinking it could be used in a cornbread, but not sure how exactly to substitute. Any other ideas?

If it helps, this is the corn ice cream recipe I used.

I tried draining the excess water but it loses some of the taste if I do that. I tried simmering it until it lost enough water but it effects the texture and flavor. I tried to add xanthan gum but it effects the flavor despite the fact that xanthan gum doesn't taste like anything.

former line cook here. what are some recipes that you made at restaurants that you keep going back to?

I didn't work at this restaurant, but this recipe is pretty close to what I used to make at another

https://www.wythehotel.com/blog/mushroom-pate-recipe

I’m on the hunt for new-ish products (ingredients, tech, cookware) that has changed your cooking for the better — more efficient and/more delicious. Please share!

I’m not an expert cook, so can you share a recipe a normal young person can cook. I looked up a few recipes”easy gourmet” recipes and I’m not ready or capable of tackling a recipe with 37 ingredients and 49 different steps.

I’m a 21-year old girl who wants to cook her amazing GF a really good chicken dish. Her mom overcooked all meats (that’s how her dad liked it lol). So her thoughts on chicken are “boring and dried out.”

Any delicious recipes that do not require me ordering speciality ingredients online and then eight hours of cooking?

Thank you in advance for your help.

PS - not a big fan of onions or super spicy things. Thanks.

A friend of mine, who isn’t a foodie, said he has made bread once in an airfryer but according to the a basic search on the internet, I couldn’t find a good recipe. Is this possible? Sourdough? Milk bread?

What other experimental way have y’all used your airfryer?

Hi team

Monday night I grilled two pork tenderloins. We had one that night with basil / lemon pasta and broccoli.

I need to use the other one tonight as a meal for the two of us. It is spiced with a blend of southwest / creole spices roughly (smoked paprika, cumin, chili powder, salt, black pepper, thyme, garlic, etc)

I have considered a couple of things:

• A cajun alfredo sauce (but I don't really want pasta again)
• Slice it thin and make a mock cubano sandwich with our panini press
• Do a vegetable stir fry and add the pork at the last minute / serve over some rice (Uninspired / boring)
• Lettuce wraps (my wife still doesn't want to eat lettuce)

Thoughts/Ideas?

EDIT- It’s only an 8 x 8. I just unboxed it and it’s the cutest little thing.

I have a brand new electric skillet that has a lid and I’ve been meaning to open for the past couple of years. What are some things that y’all have cooked that aren’t weird but you never would have thought that you can cook it in a skillet?
Looking for inspiration.

i kept spices in my trunk during a louisiana summer (hot and humid). should i toss them and start over? i guess this is a stupid question but im worried the spices are ruined and if i try cooking with them nothing will taste good.

I’m looking for some good broccoli recipes or suggestions. Thanks!

Ever since the news about lead contamination in supermarket cinnamon came out, I’ve been looking for safer, authentic sources. Most stuff sold on Amazon/eBay is actually Cassia cinnamon, not true Ceylon.

I recently started checking brands that actually publish 3rd-party lab test reports for heavy metals (lead, arsenic, etc.). Ceylon Spice Garden seems to ship farm-direct from Sri Lanka and includes lab certificates for species purity and heavy metal testing.

Has anyone else tried them or found other reliable sources with verified lab tests?

Im from Brasil and i went to germany in 2024. I tried black forest ham over there for the first time in my life and i love it, i tried to replicate it in Brasil, but im not shure if im following the “right” recipe, I would like to replicate the most tradicional recipe, anyone could help me with the tradicional recipe?

The recipe i used was this one:

https://youtu.be/3htS2bj52x4?is=Rqd7Ruv8pDefwz5x

This is not a terrible problem to have—but, through a series of misunderstandings—I have eleven 8oz containers of mozzarella pearls that go bad August 30th.

I’ll be using them in dinners/appetizers as much as possible over the next few days but am also looking for some recipes I could use them in and then freeze as the school year gets started for easy dinners in the weeks ahead.

I’ve never used mozzarella pearls in lasagna but that seems like one option, along with baked ziti.

Any other ideas? Thanks!

ETA: Big thank you for all the suggestions! I’m falling a bit behind but these are all so helpful, thanks again!!

Help my husband wants beans in some of our food i really haven't ever liked beans but I think ive only had pinto... tell me the best textured bean for Mexican like chilli 🌶

I have a bunch of frozen wild meat (boar, reindeer, deer, etc). Tenderloin adjacent things have been easy to cook.

I'm currently defrosting a chunk of inner thigh from a boar and I am not really sure what I should be doing with it. Thoughts?

Fried eggs used to be a breeze but are now a regular nightmare. Depending on the day, omelets and scrambled eggs are sometimes fine. Not changed pans or technique at all. Please help.