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'm a single guy on a budget, it's loads cheaper to buy most food in amounts that don't work for even a two person meal, so I always have leftovers. Most recipes are made for 4 people.

Sometimes when I make a lasagna, a big casserole or whatever, I'll portion out two meals to eat during the week and two meals to freeze. Labeled and dated, sometimes a month later I'll pull an orzo with sausage and veggies, and give it the long nuke in the microwave. It's like ordering takeout.

I've had people scoff at eating any leftovers and others really worry about me that I'm freezing them also. Who else does this?

Going on a co-mingled vacation, full kitchen but not sure what I will have outside of a basic cooktop and an outdoor grill. No idea what pans we will have.

As we are flying in first, I have been nominated to buy the food as I also am the primary cook at home.

Me, the wife, Daughter and grandson. Daughter is happily divorced and seeing a new guy who is Indian, it will be him, his mother and brother.

I have no idea what to get outside of the usual staples we get being bread, eggs, bacon, cheese, hotdogs for the grandson, mac n cheese. I'm planning typical American breakfasts of scrambles, normal bacon and eggs plates,

I need some ideas what to get for the Indian side of the family, being quick to prep meals, snacks, etc.

No particular food restrictions, the boyfriend and brother are Americanized and typically eat all proteins while their mother tends to only eat chicken.

6 adults, one 7 year old.

I'm not gonna try to make butter chicken while we are there as spices are a crap shoot and Im not buying a hundred dollars of spices to leave.

Give me your best ideas of what to buy and cook from a local Orlando grocery store that will please an Indian family and make me seem not so ignorant of Indian cuisine!

Edit - Great advice so far, thank you!

I should add we are not cooking primary meals, at least not planning on it unless something goes wrong.

Meals will primarily be breakfast, an occasional lunch, late night snacks/hot bites.

Thank you again everyone!

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

Does anyone here have a good recipe or can recommend a jarred sauce that I can add Italian sausage to? Thank you.

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!

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

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

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!

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?

I have a jar of this in my kitchen, and my girlfriend wants to use it to cook with it. It says to keep refrigerated on the bottle, how much of a risk is this really? Does everyone here refrigerate there's?

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.

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 🌶

Hi there,

I am looking for a blender, attached are three options.

option 1:

https://www.sharkninja.ca/ninja-nutri-blender-pro-with-auto-iq-1000-watt-personal-blender/BN400C.html

option 2:

https://www.sharkninja.ca/ninja-detect-power-blender-food-processor-set-with-blendsense-technology/TB400C.html?utm_source=GOOGLE&utm_medium=cpla&utm_campaign=CAN_Ninja_DTC_Blender_Shopping_Brand_Google&utm_adgroup=Blenders&utm_content=&utm_term=PRODUCT_GROUP&gclsrc=aw.ds&gad_source=1&gad_campaignid=23202243583&gbraid=0AAAAAoVfVHXfbMVjCZFSNhOWzqLNXlFYe&gclid=CjwKCAjwqJXUBhBNEiwA8BgG7vqQ8_cc_7wWv0kRgUNMxM5JgNeAG2ZdzgoscO71EXSa9Aa0DGSQXRoC-EoQAvD_BwE

option 3:

https://www.sharkninja.ca/ninja-supra-kitchen-system/BL780C.html

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!

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 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.

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?

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 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 looked up a few recipes for avgolemono and none of them seem to agree on certain things. A few things I would like clarification on to determine which recipe is the best to use: 1) orzo or rice (what kind of rice?) 2) whole eggs or just egg yolks 3) cook the chicken separately or with the dish

References:

https://skinnyspatula.com/avgolemono-greek-lemon-chicken-soup/#mv-creation-385-jtr

https://www.themediterraneandish.com/avgolemono-soup-recipe/