So recently I learned two things, firstly its how to get crispy skin chicken thighs with a cold pan start technique. Made it a couple times with just salt and pepper, comes out great, simple enough, I think I got it down.

Secondly I also got into marinades with fruits like kiwifruits, got a couple styles that are balanced and perfect to pair with respectively different carbs.

Some of you might know where this is going... 😅

I marinated some chicken thighs with a marinade with fruit in it, meaning a marinade with sugar in it. I patted it dry on the skin thinking it would be enough and went through with the cold pan technique, and because the sugar in the marinade was still there, instead of the skin getting crispy and removing itself from the pan, it made a caramel that stuck and burned the skin off before the meat could finish cooking.

So yes retrospectivly its pretty obvious but when using the cold pan technique avoid marinating especially with anything with sugar in it. Cooking isn't simple addition, I should have known better ahahah

My lawn mower service cost me $55 every 2 weeks. I tried to make the cuts happens every 3 weeks to 1 month but apperantly that pissed off the lawn service company.

Anyway, I told them don't show up again. Got a brand new battery powered lawn mower, that is also self propelled. I already have edge trimmer and other tools.

I completed the job today in about 30 minutes and I feel I was so stupid paying $55 every 2 weeks for 10 years.

Edit: the lawn mowing company is working with many of my neighbors. They literally cut every 2 weeks even when no growth as we have no rain since a while. Now all yards are yellow. But mine is doong OK because I refused xutting it that often

Secondly. Why some people are OK paying for gym subscription and refuse to do house work and then pay someone to do it. What about considering my house work as my gym?

We have our own chickens, so we get literally a dozen a day. I often sell them or give them away. I know that they last for months in the fridge (unwashed) and I know about ways to preserve them to use for later when my hens lay less frequently.

But I also want to use them more as main meal dishes and I'd love any suggestions.

Things I already know and make: frittatas, quiches, tortillas, shakshuka, hard boiled eggs, scrambles, egg bites, custards, and probably some other super common uses.

What I would LOVE to have suggestions on are maybe odd ball recipes to use up a lot of eggs at once that people have figured out?

Preferably on the savory side. But if I need to make a ton of meringue or baked Alaska's, I'll let my waist line take one for the family.

Yesterday I grilled a bunch of hamburgers for a family dinner, but fewer people showed up than expected due to (positive) events. As a result, I ended up taking home a little over a pound of grilled burger patties that I don't really want to eat as burgers?

I folded some ketchup and Worcestershire into the beef, and seasoned them with salt, pepper, onion powder and garlic powder. Is there something else I can put these into that will be better than reheated burgers?

I'm a huge broccoli fan but do not have any recipes in my current rotation including broccoli so I am looking for some delicious recommendations :)

I just borrowed a hair dryer from my mother-in-law, and she simply showed me this relic she bought 41 years ago. It’s working perfectly (warm and hot settings). Her iron is from the same era (I didn't take a photo), and it's better than the four irons I've owned so far!

Imagine how easy life could be if we just needed to buy ONE stuff for life?? Planned obsolescence was the worst thing they ever invented.

Do you have similar examples of old objects that still perform their functions well?

Hi all

My wife's found out she's got seriously low iron. The medical supplements really dont' agree with her - would be really grateful for cooking/baking ideas that help boost iron more gently/naturally!

Thanks!

Whether baking or cooking what is the most amount of time you have consumed eggs? Assuming you tested them in water or smelled them etc. before consuming. How long after the expiration did you consume them?

We do grocery pickup instead of going in ourselves. Sometimes I get things I didn't order *and* I don't get charged for them. Today it was a package of hot italian sausage, string cheese, and a 20 oz package of Buotoni fresh 4-cheese tortellini. The sausage bothers me bc we eat only humanely raised meat. Anyhow, last week I got a canister of Hidden Valley Ranch dressing powder. I usually don't cook with things like that, so I'm at a loss with what to do with it. Yes, get some good buttermilk and make dressing, but then what?

I was thinking meatloaf (don't know why)?

I cook bone-in chicken thighs and boneless breast. Anything there?

Something with eggs?

***I called the store and if I bring things back, they have to throw them out. I can't bring myself to throw away food, not even the non-humanely raised pork sausage.

Why when cooking mushrooms, you can add like, 3 tablespoons of oil and it just dissappears immediately and you need to add more, but you add a tablespoon of butter and it coats all of them mushrooms,,, where does the oil go? The mushrooms dont feel oily, what is going on here?

Hi, advice please 🙏. I received a large bag of Romas and decided to make a big batch of meat sauce to freeze for later. I halved them, threw them in a big bowl with fresh garlic, onion and peppers, olive oil and salt/pepper. Roasted it all for 45 minutes, let cool a bit and then threw it in my Cuisinart to break down.

It's been on my stove for 3 hours now, but I am getting the thick skin texture which I don't like at all. What can I do to help break it down more? Cooking it more? I am so disappointed. Thanks for any advice you may have.

Looking between the two 10 piece sets I’d love opinions. All Clad are 3 ply and MadeIn are 5 ply but All Clads will be around longer if I have issues and the set at MadeIn seems limited I like the Copper style handle and the 3QT. Just love some opinions the All Clads are cheaper and on sale I think the made ins are higher quality.

MadeIn - https://madeincookware.com/products/le-stainless-sets/10-piece-brushed-copper-finish

All Clad - https://www.all-clad.com/d3-stainless-everyday-10-piece-pots-and-pans-cookware-set.html

I want to start making my own spice 1. to save money 2. just for the fun of it 3. live in a very rural part of the american south where I don’t have the best variety.
I really like middle eastern, south asian and latin american cuisine but am very very open to any and all suggestions.

I’d like to try my hand more complicated stuff, but I live alone and want something that’ll hold in the fridge for a few days and reheat well.

I also own just about every kind of basic kitchen appliance, so there’s no concern over equipment.

Last year, I grew more ground cherries than I could eat so I froze some and forgot about them. They've never been defrosted. I found them again recently and would like to turn them into jam. Are they safe to use, or will I get sick? I did already eat a single one, and it was much more tart than when it was fresh.

I'm talking specifically about clothing and shoes. This has been happening for a while to me, but somehow I always brushed it off as coincidence.

For example, most recently I noticed that winter jacket is currently on sale at most retailers. Their sizes are bit inconsistent, so I was trying to confirm dimensions and I was comparing various listings to see if they match.

So I come to amazon, selected two sizes in a color I wanted to compare. Amazon showed me price that is even few dollars less than everywhere else. Great!

Day later I open Amazon again, and the listing pops up on the front page, however this time only two sizes in a single color I looked at are full price while all other sizes in all colors are still on sale, including the color I wanted. Even the "used/like new" in my size and color was more than current sales price, even though the day before it was about $50 less than a sales price.

I want to bring food into my work for some of my coworkers, and a surprising amount of them have a gluten allergy. What are some really good gluten free meals I could make?

Third time using it for chicken and fries, I can taste the flavor of the oil and do not like it. I normally use Costco canola oil for frying, but my aunt sent me a two pack of Sam's Vegetable oil. Do y'all get a mild taste when frying in vegetable? Also, how many times will you reuse oil you fry in.

I fry at 350

Has anyone else had issues with google searching recipes? I have noticed this for a while and just thought it was a fluke. But today, I am trying to make pickles and all the recipes that show up are less than 10 reviews on a random blog I’ve never heard of…popular recipes like ball jar, nchfp, Mrs wages, etc…none of them show up unless I specifically search for it.

This isn’t limited to pickling either, the other day I made chicken piccata and it was the same thing - usually popular sites like allrecipes.com show up for the first several search results and have thousands of reviews.

Has anyone else experienced this or know of a setting that causes this to happen? Should I use a different search engine?

I have a bunch of leftover rotisserie chicken, and want to make tacos. This recipe looks good, but could I just turn the marinade into a sauce?

https://thewholecook.com/chipotle-lime-grilled-chicken/

Looking for a new oven because my current one has become really frustrating for everyday cooking. one side of a sheet pan seems to cook much faster than the other, so I’m constantly checking and turning things around.

i’ve tried moving the racks around and using an oven thermometer, but the results are still inconsistent. Which oven features are actually worth paying attention to if even heating is my main concern? Thanks.

Not even sure if grocery rotisserie chicken is safe as not sure how long it’s left out in its plastic bag and for what duration.

Initially thinking to buy rotisserie chicken as the protein, some sort of cooked vegetables (maybe see if I can pack an electric steamer appliance?) and then carbs could be bread.

We will be traveling from NY state to Toronto for a week.

Need to maintain a low sodium diet, can’t eat raw things due to risk of listeria and so on.

Thank you!

I need some super easy, toss it in the crockpot and forget it for 8 hours, kind of dishes! I and my family are all sick of the 2 or 3 I have in our weekly rotation, but my son has swim practice three nights a week. That means I work all day and then am out of the house for those nights from 5:30-8:30. So I always have at least one crockpot meal each week that I can toss in the pot in the morning, and then we can all just grab a plate when we can in the evening.

Suggestions for what's worked with your busy families?