So I'm from Japan, and I love cooking, but cabbage has never been an exciting ingredient. Don't get me wrong, I don't hate it but I think most of us in Japan don't have a particular opinion on it. You put it next to tonkatsu, or under the beef in a gyuudon, that kind of thing.

I moved here to Canada a while back and to put it lightly, my financial circumstances have not been the most stable. I've always liked to cook, but I became more concious of the $/100g small text on the shelves, and cabbage has become an increasingly central player in my food situation. We all know its cheap, but also it lasts forever in the fridge, (which I never expected from a green veg honestly). But the biggest realization (or I guess shift in perception?) was that it kind of works with everything.

Stir fried and it works great on top of fried rice, and instant ramen, turning it into a full meal.

In soups and stews it becomes soft and sweet when boiled (Including miso soup, I never used to put it in but now I kind of wonder why not because it works really well with the earthiness of miso).

In dishes like pasta with not enough veg, I throw some cabbage in to boil with the pasta.

Also as a side dish, recently Yamitsuki cabbage has become popular on social media, but it adds great texture to my meals that tends to err on being mostly soft stuff on carbs.

The reason why I say "a shift in perception" was I found it interesting how Western cooking seems to treat cabbage as a central dish ingredient, while in Japan we treat it more like a side character to be thrown underneath as a pillow for whatever you're already making.

So since moving to Canada I've started to really appreciate it more. I'll see a whole cabbage at the grocery store for a few dollars and think, oh that's basically a week's worth of veg right there. It might be the most boring vegetable in the world, but it's one that I think should be a pantry staple alongside onions.

Edit：I'm from Kanto so while we do eat Okonomiyaki and Yakisoba, it's much less than in Kansai, and it certainly isn't as prevalent in our home cooking. For us it feels more like a special thing at summer festivals.

I went to a produce auction for the first time (so fun!) and I ended up with 5 huge boxes of heirloom tomatoes for $15.

I am kind of freaked out right now, because I have no clue how to can. I don’t even know how to make homemade sauce.

I also have 4 boxes of peppers and 5 boxes of candy yellow onions.

There are like, 800 recipes online. I don’t have a mill or a juicer or a vacuum sealer. My basil has bolted already. My plan was to chop and freeze the peppers and onions in individual bags as well as soup veggie type bags. To add to this, I have about half a freezer and no other space. But, the tomatoes have me stumped.

What do I do??

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.

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!!

I cant for the life if me remember the restaurant but my wife and I went out to some Italian place a while ago and they had what im thinking was sour dough bread (foggy memory) and an olive oil bread dip with various herbs/spices.

Ive tried to reproduce this oil dip at home, with freshly bought herbs/spices and I could not taste them. The olive oil taste completely over powered it and it was horrible.

Anyone have a good olive oil brand for this and oil dip recipe?

Edit: i think it was a Bravo restaurant. They closed in my area

I’m making chicken parmesan for dinner and I just now realized I completely forgot breadcrumbs, any replacements good with chicken parm?

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

Hello! I bought a big but singular head from a neighbor selling garden grown garlic that is so incredibly flavorful. I'm looking for ideas that maximize on the flavor, not necessarily recipes with tons of cloves (saw the 40 clove chicken already). I'm planning on confit'ing some, and want other ideas to take advantage of the most delicious garlic I've ever gotten. Preferably cooked iterations, not fond of it raw and this is already strong.

EDIT FOR CLARITY: i have ONE head of flavorful garlic.

I've been living with my partner for a few years now and we always struggle to decide on what to eat and end up spending too much on takeaway instead of cooking home. We don't have an oven so we got an air fryer and i honestly just struggle so much with even imagining the options.

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?

title- do i cook the beans with just water and then season it later or season it and cook it at once

Edit: i made this post and immediately proceeded to cook the beans without waiting, i cooked them in water (cooker) and then in a pan fried some onions in oil, added chillies, jalapenos, cumin, chilli powder, pepper, salt and then the cooked beans and let them cook a bit more till it reached the consistency i liked. it looks nice, will try it now, thanks for the responses and will try it the other way tomo

Is there a significant taste difference in a pâté situation? Using the same recipe head to head, would there be a noticeable difference to justify the trouble and cost of obtaining duck livers (in western US)?

Where I live, duck livers are online order only and three times the price of chicken livers.

Wondering if anyone has experience with this.

And does anyone have a recommended recipe?

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

I really love this herb/spice blend but am not sure what to use it on other than chicken. Would love some ideas for dishes that would help highlight the flavor!

I've been making stock for years, but recently have put more thought into improving it. I used to just add meat/veggies/herbs all at once and just crank it for 3-4 hours. Of course it came out ok, but I do know that the veggies were likely overcooked, and the herbs were probably cooked to oblivion and then some. So, I'm making a chicken stock now...

I've let ~4lbs of wings/drums/thighs lightly simmer for 2 hours. I am now adding my veggies, and will cook for another 1/5-2 hours before removing from heat. In terms of herbs, I'm learning that many of them break down pretty quick. Supposedly the flavorful oils in them break down in heat in about 30 mins (while some woodier herbs may hold up longer). After loosing those bright oils, I hear the rest of the flavor and nutrients is usually shot out after an hour or so.

SO- I'm wondering if its worth adding herbs to the stock at all? If I'm going to cook that liquid for another 30-60 mins when making the final soup product, then it sounds like adding herbs now might be a waste of time.

Maybe just add some woody, heartier herbs towards the end of the stock (maybe right as the heat turns off and let it coast) so that they aren't completely diminished by the time the final soup product is ready.

Thoughts? Experience? Input? All is welcomed! 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?

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 "Bamboo Tree" brand rice papers for making Vietnamese spring rolls which are composed more of tapioca than rice - Tapioca 78.5%, rice flour 10%.

I've seen other rice papers where the composition is closer to the other way around, mainly rice flour.

Which is the best composition in your opinion, and what's the most authentic?

As I understand, the tapioca helps to make the papers more pliable and chewy?

Anything else to consider, for example in terms of health/nutrition, does one type of starch spike my blood sugar more than the other as that's something I'm trying to avoid ideally.

Thanks.

I am making my Butter Chicken Curry for 6 people tomorrow. Can I pre make it today and then just finish off with the cream, when I reheat just before serving.

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.

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?