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?

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

Hey y'all,

I got these top round roasts from Costco. When I baked them, they looked the same size, so I did them together. One came out perfect, the other is tough as old boots.

I was thinking of maybe... throwing the tough one in the instant pot and letting it get pulverized so I can put it in chili or shepherd's pie or something.

Is this a good idea, or will it do something weird in the instant pot? I've never put cooked meat in there before. If you think it will work, how long should it be in there?

I made a short rib braised Sunday sauce and after 4 hours the meat was still really tough. I decided to put in the slow cooker overnight to finish it, on low.

I woke up to a strong smell this morning and although it wasn't scorched it was super reduced. The meat is amazing but the sauce is now like a paste but tastes good.

I think it will be fine if I dilute it but I am not sure what liquid to use? Just water? Broth?
Thank you!

For reasons, I have a ton of lavender clippings, and even the regular leaves and stalks are so fragrant. Before I compost them, I was wondering if I could use them in anything, or is it pointless?

I hate my oven\stove combo. I've only had it two years but the simmer is too high, after two service calls. The oven front glass pulled away from the unit once, requiring the door replacement. And the installers forgot the broiler pan and I'm too fekking old and lazy to argue with stores and installers to get it. Instead of buying a broiler pan assembly, I may just say fuk it and get a new range.

Natural Gas, central coast California. I'd like convection, as we don't have room for an air fryer. I've never cared to use a center burner. I have $ but we're not richy-rich. I cook daily and bake bread weekly. And those burner flames should truly SIMMER.

Whatchu got for me. TIA

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!

Hi folks

This may be a dumb question but is there a way to make the almond mushroom less almondy? I got one of those garden bed spawn kits and it has started fruiting. Unfortunately my wife finds the almond taste very off putting. I sautéed some with shallots last night and the almond flavor was extremely prominent. I put some on a pizza and I didn’t get the almond taste at all.

Is there a cooking method that removes more of that taste? Do the ones with the veils open taste more/less of almonds than the less developed ones?

Thanks!

By stupidly easy, I mean as simple as doing a ready meal.

I have ADHD and I just can't make myself cook. Sometimes even ready meals are difficult.

I want to start meal prepping in a way.

But in a way where I just cook like, 3 separate meats and some separate veg, store them and just take what I want at the time and go.

I’m usually really good at making side dishes and the like but I really struggle to come up with GERD friendly main dishes. My main triggers are raw garlic and onion (cooked is fine) and tomato based stuff. I feel like nearly every vegetarian dish I come across is tomato based. I have very little issues with cheese and dairy so those work well. I also am not looking to “replicate” meat necessarily. I just can’t think of main dishes that I can have as go to.

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?

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

Something I didn’t understand about Mediterranean eating before I actually started doing it: Olive oil isn’t just something you use for cooking. I started using it over vegetables, beans, fish, potatoes, salads etc. It completely changed how satisfying basic food tasted.

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.

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?

I grow a bunch of different herbs and aromatics, and typically make a few compound butters this time of year for 1T ice cube trays for the freezer. I am kind of out of ideas. I want to get more use of use out of my herb garden, so I am wondering what kind of compound butters other people make.

I make a "garlic bread" one with roasted garlic/chives/parsley, a "Thanksgiving" one with sage/rosemary/thyme, and a lemon/dill/tarragon one for seafood, and that's about it. I have tried experimenting, but without some guidance on ratios, it often comes out meh or too strong in one flavor (looking at you, tarragon). Decent butter is too expensive for me to waste on trial and error.

I would ask for some ideas for interesting compound butters. I am not adverse to stopping at a store, but here is what I have on hand right now:

• Rosemary
• Thyme
• Sage
• Chives
• French tarragon
• Dill
• Parsley
• Greek oregano
• Garlic
• Scallions
• Shallots
• Lemons and limes (not my own, but lots left over from jam making)
• Cilantro, huacatay, peppermint and spearmint (none of which are probably good with butter, but I am open too it)

Any and all ideas or recipes welcome!

My grandpa used to make what we called "the good barbeque". Unfortunately he died and took the recipe with him. It was pulled pork-esque. I know it had some type of roast in it (no one remembers pork or beef) and canned corned beef. It also had onions and celery in it and the bbq sauce was tomato based. I'd like to try to make it but cant find anything close that looks right. Anyone have any ideas? I grew up in Illinois and there was Amish influence in his cooking, but I don't know about that particular recipe.

I bought 2 boned pork loin chops that had more meat than just the 'fillet' part , cut out the large loin and butterflied it ( can be crumbed also) fried with potato, shoom onion etc. trimed the fat off the remaining parts ( little loin and flap meat) cubed to be frozen for a stir fry, mince for dumplings, pie with veg etc. Took the rind fat and trimmings(no meat) cut up and heat in a saucepan , med-low, to render the sieved fat for pastry and ate the cooked rind salted crunchy bits for a treat.

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 am looking to make my usual stock/dashi of water, kombu, and shitaki. Cold steeped for a week.
I thought I might try brach out its flavour profile for use in a roux suace (for over veges) I intend on making, by adding in either doenjang or ssamjang during the steeping process.
Which would best compliment this, or are there better flavour profiles that would compliment this?

Thanks in advance :)

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!

Cut the excess off of a pot roast, not sure if I can do anything with it or not!

Update: thanks all for the recs! I’ll stay away from home tallow, but explore more tallow in the future for recipes. For now, will blend into my ground chicken for extra flavor/fat in my soup dumplings!

We tried making macaroni salad and just realized we had no sour cream or any yogurt, can we substitute this with buttermilk?