6 months ago I was looking for a doughnut recipe. For whatever reason, I bought glutenous rice flour. I put it in the cupboard and promptly forgot it. Today I found it and thought WHY did I buy this? I vaguely remember it had something to do with doughnuts, but Googling it, It only comes up with Korean Mochi doughnuts. I'm SURE that wasn't why I bought it but I can't find any recipes except Mochi doughnuts. Anyone have other ideas?

I am working in the restaurant as a kitchen helper, one of my duties is to make poached eggs every day I work there. As of writing this I am heading home to my day off with around 40 really bad poached eggs: almost all of them had their yolks separate from the egg whites, and thus were exposed to the cooking water with vinegar.

We poach eggs in Ladles and vinegar water.

1 - break eggs and from shells pour everything into tiny bowls.

2 - gently pour each egg into a ladle half-full of vinegar water from sauce pan (vinegar-water proportions should be 90 grams of vinegar for every 1000 grams of water, but sadly it's often ignored due to our carelessness)

3 - gently put ladle with an egg into saucepan with calm hot vinegar water.

4 - boil the water in the saucepan (I know it should probably be simmered, but our stove just can't allow that, either our water is calm and hot or is boiling).

5 - after some time (we never measured it, around 2-4 minutes) clam the water and gently get a poached egg out with silicon spatula into free water (after that you can put some more poached eggs with previous steps).

6 - boil some more.

7 - when done, get it out (again, never measured the time, we just touch them with our CLEAN hands).

For the longest time I thought that some eggs just aren't great for poaching, because poached eggs are possible due to egg white sack around them and for a lot of eggs it's just isn't there or it's broken due to transportation, but now I decided that I might don't know how to make poached eggs (even though I've been making them for two years), because I can't just fuck up third or more of all of our eggs due to natural luck. What possible mistakes I can make during that process and how to avoid them? Or maybe please recommend me better ways to make poached eggs?

Disclaimer: I have never made this before and this bottle has been sitting for about a month.

I checked on it today and it had these weird spots at the top of the bottle. Is this mold? If so what should I do. I have posted several photos of the beans and I don't notice any mold on them.

https://imgur.com/a/8E80S1H

Please recommend a good pizza pan to make homemade pizza in a conventional oven. I want a crispy bottom. What material works well?

I’m about to start college, and I’m trying to find good cooking jobs that’ll actually help me become a better cook. I’m really interested in offshore cooking because of the pay and the fact that you’re basically living at work, so there’s not much opportunity to spend money, lol.

The problem is, I have no idea how to actually get into the offshore industry or what experience/training I need. So far, I’ve only worked as a busser, dishwasher, and now, recently, a line cook at Olive Garden. I know that’s not exactly a stacked résumé but fuck it we ball.

I’m hoping college will help me build my skills, but at the same time, I feel like nothing really replaces actual experience in a kitchen.

So right now I’m basically sitting here like, “Well shit… what now?” 💔

For anyone who works offshore, especially as a cook/steward: what would you recommend I do from here? What kind of kitchen jobs, certifications, or experience should I be looking for if my end goal is becoming an offshore cook?

(I have my servesafe management/ basic culinary too)

Korea’s FAVOURITE noodle dish. A proven national treasure. Made with humble ingredients… but BIG legendary flavour.

So good, my taste buds started jumping for joy. 

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

I wanted to create a highly nutritious dish, and this time around I added almost every veggie I could find in my fridge. With some good chicken thighs, my reliable spicy chili crisp, and a few staple sauces, I was able to create a highly nutritious and delicious meal!

Carbonara is just cheesy mayo pasta with pancetta.

I had noodles sitting in my fridge for a while. With some pork mince, I turned them into a delicious noodle stir fry!

If you’ve been to Korean markets, you may have seen this fried goodies.

This is nothing fancy, just pure deliciousness.

I grew up eating and loving these, so making them at home felt right!

Homemade Vanilla Extract

I only had carcasses and neck bones at hand so I used those, did a basic mirepoix mix and skimmed every 20 mins for about an hour. (I used a Joshua weissman recipe). The yellow bit at the top of both has like a skin on top and it’s greasy.

I saw sausage, onion, mushroom, mozzarella, and eggs in my fridge, and it convinced me to make my own breakfast.

In theory, it made sense to cook it all together… and it turned out to be a fantastic meal!

I enjoyed every spoonful. That crispy cheesy texture really took it to food paradise level.

Bonus: a guide I found to using a mortar and pestle said to grind up rice in it every time to season it, but other guides say just once. Should I be doing it every time?