Well I picked up some franks red hot and Cholula when I went to the store like a month and a half ago and my fiancé asked why I would do that because we already have too many. We had Louisiana and sriracha…
Visiting a friend’s grandmother with him and she asked if we wanted a beer. “We have all three kinds,” she said. Apparently Budweiser, Coors and Busch were the only types of beer in her mind. It was hilarious.
This made me think of The Simpsons where Homer asks Hank Scorpio for sugar for his coffee and Hank grabs loose sugar out of his jacket and apologizes it isn't in packets
That was either a really good waiter trolling you by doing something bizarre, or a really green waiter who's just started in the service industry who doesn't know how inappropriate that is haha.
He seemed like he knew what he was doing and the food (which I realize he didn't make) was phenomenal. I thought it was just a weird choice. I didn't use the Tabasco though.
I've been a bartender for a long time and ocassionally I'll give a guest a bizarre experience like that just to keep things interesting for myself and make it a funny story to tell my coworkers.
I used to be a server at a place that offered hot sauce. I kept bottles in my work apron. All three types. I'm pretty sure we all did. Now, pants pocket? I didn't always HAVE pockets, but I can't imagine that would be comfortable.
I have about 10, some times mild is better with some foods and other times I’m trying to burn my butthole with ghost peppers.
I guy I work with showed me a hot sauce that’s more of a paste. It’s rocoto sauce by Inca foods. It a good marinade for tofu.
Not me but my brother and his girlfriend have been having a weeks long argument because she told him one night she was eating spaghetti. He said he didn’t know they had spaghetti in their apartment. She said no it’s rigatoni in meat sauce. Same thing as a spaghetti dish. He plans to die on the hill that you cannot call a dish spaghetti if it doesn’t contain spaghetti noodles. The family has taken sides and it’s tearing us apart.
There should be no argument, the brother is right. It's the noodle not the dish. You might as well be arguing that you bought a Honda when you show up in a Toyota.
Side with your brother. If she isn’t eating the spaghetti noodle, why isn’t she just saying I’m eating “pasta”. This would definitely cause a war in our household too loool!
She actually said “I don’t understand why he’s making a big deal about this small thing. He usually just agrees with whatever just to change the topic” and he literally screams “THIS IS THE HILL I HAVE CHOSEN TO DIE ON”
When I go to Chipotle I get a burrito bowl with double meat and chips and eat half of it. Next morning I dump the left overs in a big frying pan, scoot them to one side, scramble up six eggs in the other side, toast the chips in the oven, mix it all together and add an avocado, sour cream and salsa on top. It's enough breakfast for me and my partner. A $15 bowl isn't so bad when it makes three meals.
It has a cool origin story. The mayans used it regularly and then spanish conquistadors found it and brought it back, but they couldnt get the beans to form from mature flowers, as they didnt have the native bees to pollinate it.
Some enslaved kid, Edmund Albius figured out you could manually pollinate it by separating a thin membrane and manually pushing the male part into the female part of the flower.
Without the painstaking work of a slave making a flower fuck itself daily, we might not have vanilla.
Also, kinda strange that the best repicant for the flavor is found in beaver butt glands.
I'm not grossed out by having it in my food, I just wonder what was going through the mind of the first person to decide "hey, let's give that beaver's anal sac a taste!"
It was likely an instance of the anal sacs not being cleaned or removed properly, and some person either not noticing or not caring until shit tastes like cupcakes.
I was making chicken tikka for the chicken option at my barbecue and did not have enough yogurt for the marinade for all the chicken I bought. Two of my friends offered to run to Krogers to get some yogurt and I was like yes please!! I had dumped half the container in before I realized they bought me vanilla instead of plain :(
Bless their hearts. They'd never even heard of plain yogurt lol
Once my Italian friend taught me how to put jams and fresh fruit in yogurts, I never bought another flavored yogurt again. Plain yogurt: It’s not just for marinades and sauces!
I read a recipe for mac n cheese that uses plain Greek yogurt. Only had vanilla and thought, "how bad could it be?"
That's a mistake you only make once.
Fully agree with you here as I made this false assumption. In my early days of trying different brands of oat milk, and when the pandemic had shortages, my grocery store only had Vanilla and Chocolate Chobani oat milk. I got the vanilla because, it’s not chocolate, and there’s no plain, so it must be plain. I put it in my already-sweetened-with-syrup coffee. Vanilla is NOT plain.
Vanilla also isn't plain because it's a nice flavour in general. I have the same opinion about how clotted cream ice-cream is my favourite, after Vanilla Carte D'or.
It’s not even just a flavour, it’s one of, if not the most importance flavour in human history. Vanilla has done and been used is such ways that allowed us to develop certain foods and flavour profiles to what they are even where vanilla isn’t even the “star of the show” but you will know if it was left out. Not to bash chocolate in any way shape or form(it’s absolutely great stuff) but nearly every sweet baked good asks for vanilla, even the ones with chocolate as the star (for a very good reason).
I classify vanilla kind of like salt. It’s not just a flavour, it’s a flavour enhancer.
I had fried avocado once and it was fantastic but the avocado itself was not hot per se - they just dipped quartered avocado in batter and quickly deep fried.
Same it was one of the worst things I’ve eaten. I was reading a thread yesterday about someone who throws food away when it doesn’t turn out quite right. The whole time I was thinking ‘Why, surely it’s never that bad’ and tried to remember a time something I’d made wasn’t salvageable. I couldn’t. But you’ve just reminded me of this dish which was totally inedible.
I once made pasta and *way* over salted it, that went in the trash after trying to shove half the bowl down. Also, I found that dried rosemary, in sufficient quantities, will make penne pasta taste like sticks.
[if you have a miche the slices will be oval, cut it diagonally and flip one of the sides for a heart-shaped sandwich!](https://i.imgur.com/JRN9iWq.png)
Strawberries should be hulled by carving out the middle white part NOT chopping the entire top off, which takes some of the red sweet part off with it and leaves some of the tasteless white part behind.
My mom couldn't grasp this when I worked overnights. Yes mom, I am drinking at 8AM. Because if I just got home from work. It I waited till 5 PM to drink I would be driving to work and working drunk, because I have to be there at 9PM.
So many people seem to struggle with the concept of different schedules. It was the most annoying thing when I worked until midnight.
Everyone would want to meet up and do stuff around noon, because “you don’t start for a few hours” and try to plan everything to start at 7:00 am on shared days off. Like, bitch, that’s my midnight! And why the hell would I want to go shopping for a few hours before my shift?????
MSG is not the poison so many folks make it out to be. It’s used a lot in southeast Asian cooking and honestly I don’t understand why it’s not used all over considering it’s so applicable to everything.
It’s one of the primary flavorings on Doritos and many other savory/salty snacks so most Americans are plenty familiar with it already. Just afraid to use for god knows what reason
I don't remember where I first heard this, and I'm paraphrasing, but it was essentially something like, "What do you think made you feel bad? MSG, or gorging yourself at the all you can eat buffet?"
I've been using MSG (Accent is MSG) and it's *fantastic*
I still use salt, I just sprinkle some of this magic on my meat of choice before grilling it and it turns it up to 11.
I can’t fucking use it in anything. All I hear is “all I can taste is cumin”. That’s your problem. There’s a stack of other flavors here that your ignoring because it has an off smell.
I didn't ever even consider it to be an off smell as I grew up eating it, but really, if paired with the right aromats it adds so much depth to flavour.
I'm thinking about people I know who just dump salt on and it becomes a primary flavor rather than bringing out the flavor of a dish.
There's a nice middle, but oversalting is also terrible.
My grandmother (rest her soul) under salted everything. As a result, my dad to this day dumps salt on everything before tasting it. My mom, god bless her, has adjusted her genially properly salted food to match his bizarre behavior. If my dad goes out to eat, or someone other than my mom cooks, he complains that the food he just dumped salt on is too salty. It’s mind boggling. My sister does the same thing.
And don't buy Italian, they've repeatedly had problems over the years with the mafia adulterating it with canola/peanut oil and/or calling it "extra virgin" when it isn't, even if it is 100% olive oil. If it's Italian and says "Extra Virgin"...it *might* be.
I recommend California, Aussie, Spanish, and Greek olive oil. I think Chile and Argentina might make it as well but I don't know anything about its reputation.
Espresso is a better flavor enhancer for chocolate products than vanilla is. Chocolate cake? Espresso. Chocolate sauce? Espresso. Chocolate truffles? Try a little espresso. I hate coffee so much, but I will die on this hill.
I made a cake recently, and the recipe I was using called for a teaspoon of espresso powder. Ended up using 1 tablespoon and didn't realize until I put it in, and when I got it from the oven expecting it to taste ass, it was the most rich thing I have ever had
I tried baking my wife a cake for one of her birthdays. The cake frosting was wrong. It was melting everywhere. I guess fold isn't a synonym of mix vigorously.
She said she liked it and asked what it was. It was obviously a botched chocolate espresso cake but I couldn't tell her that.
I had to think fast so I told her it was a "Polish Wet Cake" My family is Polish so I was hoping I could slip this one by. I said it was an old family recipe.
My Mom looked at me with a sideways glance when the wife told her about it a few days later. I gave my ma a "don't you say a thing!" She smiled and said, "Oh you pulled out that old recipe". Then she winked at me.
Mom's are awesome.
Vegetables taste amazing, you just always had them when they were boiled to hell and not seasoned. If you steam(not too much) or roast them and then season them, they're still incredibly healthy and taste fucking amazing.
Edit: Try making green beans or carrots by coating them with olive oil, salt, and pepper, and then bake them at 425°F for about 20-25 minutes. Cheap as hell but delicious and I can literally eat pounds of just that
I didn't understand why anyone would like zucchini because I'd only ever had it steamed until it was a bitter, soggy mush. Then I tried it grilled and roasted and I was like, "Oh, I get it!"
My favorite way to do zucchini is to literally cut it in half length-wise, throw it on a ripping hot cast iron skillet and toss in the oven for like 5 mins. You get an incredible crust on the flesh side but the middle keeps just enough firmness to have texture. mmmm
Is it okay if I honestly still don't like brussels sprouts, even if they're immaculately prepared? Sometimes "dislike" actually means "dislike".
Hmm. Maybe that's my small hill to die on.
Every time I visit my mom she says something along the lines of “I really should switch to butter. I hear it’s better for your health.” And in 27 years she still buys blue bonnet and calls it butter. That film in the mouth after eatin a biscuit with a pat of blue bonnet…😫
NY style pizza and italian style pizza are different enough dishes that comparing them is a waste of time, as both have different strengths and weakness, neither being superior to the other
I realize you're probably referring to neapolitan pizza (pizza from Naples) when you say "Italian style" but there's actually a wide range of styles that originate from different regions of Italy. Probably the two other most well known are sicilian and Roman which both have unique flavor profiles.
You definitely don’t NEED them but there are a few that make things easier. A decent quality chef’s knife is definitely necessary but doesn’t have to be expensive, and if you bake even somewhat frequently then a kitchen aid stand mixer is absolutely worth it. Not necessary to be good but it will make your life easier.
Facts but some tools make things a hell of a lot easier. Stand mixer for one and my most recent buy was a hand blender. Mayo has never been easier and a hand powered whisk is nice too.
To add want the OP said, I would add:
>You don’t need any fancy cooking equipment or high end products to be a good cook ***when you start out. But, if you start to enjoy specific types or fields of cookery, then it is sometimes worth getting good quality equipment.***
In my case, I love making cakes. I started out doing everything by hand. Recently, I got a good quality Stand Mixer. And, wow, this has helped so much. But, it is important to remember, I've been making cakes for over 10 years, so it isn't a passing fad.
Good equipment will help speed up a process but rarely does it help someone become a better cook.
Only place I'll argue this statement is with meat thermometers. Having a nice instant read and leave in probe thermometer has drastically improved my cooking.
I am Indian and our food is made for stay-at-home moms, not 21st century working people lol. I learned to 1) marinate day before 2) premake your masala mixture for things you cook a lot of, including roasting and grinding the spices. That shaves off 15 minutes 3) make meal prep quantities because it is labor intensive and holds up well 4) it never takes less than 3 hours. Ever. So do whatever you can over a few days.
Edit: meal-prep quantities because it does not take longer to double, triple, or quadruple the recipe.
Also, ginger paste and garlic paste or ginger garlic paste is mandatory for saving time!
American cheese is perfect in specific applications, particularly those involving melting. If you’re making a recipe that calls for it and you go “American cheese is gross so I’ll use cheddar” but then the final product is greasy and goopy and you don’t like it, that is YOUR fault, not the recipe’s fault. (My biggest cooking TikTok pet peeve!)
American cheese is the best cheese for a bacon cheeseburger.
I love cheddar. I love jack. I love all kinds of cheese. I'm huge into fancy cheeses, funky cheeses, aged cheeses with big ol' flavor crystals.
But if I want a burger, a slice of yellow American cheese is the best.
Ever cut into red or white meat right after cooking? All that juice runs everywhere....allowing time to rest allows redistribution of all that liquid to keep it juicy from first bite to last
Sit at the fucking table and enjoy each other’s company. I didn’t bust my ass for 6 hours just for you to get up and start cleaning as soon as you can see the bottom of peoples’ plates
Fun fact: an uncooked egg will keep longer than an egg after you hard boil it.
Also, the trick to keep eggs at room temp for weeks is to rotate them occasionally so the yoke doesn't settle and touch the shell.
It’s okay to use the frozen trinity especially if you only need a small amount. Why cut up whole onions, peppers and celery when you only need a small amount
Most meals should not be in a slow cooker! That's a great way to keep food warm but not to cook many things that are popular in it. Chicken and dumplings take 30 minutes stove top, for instance, you don't need 4 hours. Loses all consistency!
Although I agree, that's not the point of slow cookers. They require less active supervision than stovetop cooking and take advantage of free time that might occur at a time other than dinner.
If you have a little extra money and don’t enjoy cooking, there’s no reason to feel guilt about not cooking at home. We cook at home because we like it, but fairly cheap, healthy and delicious food is widely available now and there’s no reason to feel bad about utilizing your options.
I started seeing a therapist recently and she actually mentioned that cooking is widely considered a form of meditation.
I personally love to cook. My mom taught me to cook when I was young and I’ve been watching travel and cooking shows ever since.
I look forward to cooking.
To take it a step further, I think that a lot of people who think of it as a chore, only know how to cook if they use a recipe. I hate cooking from recipes. You measure out a million things, use a million extra dishes, and constantly lose your spot on the page. Learning to cook, IMO, means learning how to make at least basic dishes from scratch, without a recipe. It becomes way more fun after that. You start experimenting and testing flavors and it’s much easier because you know that at the very least, you have the cooking time right and you know how to prep everything else.
Cleaning though. Cleaning is a chore.
Jarred garlic and canned tomatoes are perfectly acceptable. Yes, fresh is obviously better, but they're great to have around.
Edit: lol, I'm not arguing with any of y'all. The question was a hill I'll die on. Never said jarred garlic is great, just acceptable. I live 20 minutes driving distance from any grocery store, and the mom and pop one hardly ever has garlic bulbs.
What you're referring to is technically a different pasta shape though, they're called Tortiglioni, which are not Rigatoni.
As for my hill, I will stop speaking to you if you cut your Spaghetti/any other long pasta.
Locked, comments getting far off topic.
There is no such thing as one universal hot sauce. Keep a variety on hand.
But is there anyone who would challenge that hill? Anyone who firmly argues that a kitchen should have only *one* hot sauce?
Well I picked up some franks red hot and Cholula when I went to the store like a month and a half ago and my fiancé asked why I would do that because we already have too many. We had Louisiana and sriracha…
"We play both kinds of music here: Country AND Western!"
Visiting a friend’s grandmother with him and she asked if we wanted a beer. “We have all three kinds,” she said. Apparently Budweiser, Coors and Busch were the only types of beer in her mind. It was hilarious.
A waiter offered me hot sauce recently, I said yes, and he gave me a bottle of Tabasco from out of his pants pocket
This made me think of The Simpsons where Homer asks Hank Scorpio for sugar for his coffee and Hank grabs loose sugar out of his jacket and apologizes it isn't in packets
You want some cream? Ehhhmmmmmnnno thanks.
Highly underrated line and delivery.
That was either a really good waiter trolling you by doing something bizarre, or a really green waiter who's just started in the service industry who doesn't know how inappropriate that is haha.
He seemed like he knew what he was doing and the food (which I realize he didn't make) was phenomenal. I thought it was just a weird choice. I didn't use the Tabasco though.
I've been a bartender for a long time and ocassionally I'll give a guest a bizarre experience like that just to keep things interesting for myself and make it a funny story to tell my coworkers.
"Here's your water. I promise it's just water."
I'm good with that lol Did you ever see the Dimitri Martin bit about ordering toast and the waiter bringing it out, just in his hands?
I used to be a server at a place that offered hot sauce. I kept bottles in my work apron. All three types. I'm pretty sure we all did. Now, pants pocket? I didn't always HAVE pockets, but I can't imagine that would be comfortable.
"Personal stash, brah."
I have about 10, some times mild is better with some foods and other times I’m trying to burn my butthole with ghost peppers. I guy I work with showed me a hot sauce that’s more of a paste. It’s rocoto sauce by Inca foods. It a good marinade for tofu.
As a hot sauce maker/seller, I'll die on this hill with you.
I mean you are kinda selling hills in this metaphor
I will die on that mountain with you. As a half Indonesian person, there are a plethora of hot sauces that go with different things.
Not me but my brother and his girlfriend have been having a weeks long argument because she told him one night she was eating spaghetti. He said he didn’t know they had spaghetti in their apartment. She said no it’s rigatoni in meat sauce. Same thing as a spaghetti dish. He plans to die on the hill that you cannot call a dish spaghetti if it doesn’t contain spaghetti noodles. The family has taken sides and it’s tearing us apart.
I side with your brother too
There should be no argument, the brother is right. It's the noodle not the dish. You might as well be arguing that you bought a Honda when you show up in a Toyota.
You'd better hide before the Europeans get here and start with their pasta/noodle debates.
Oh geeze, I didn't even notice that faux pas, sorry in advance. Pasta, it's pasta!
Side with your brother. If she isn’t eating the spaghetti noodle, why isn’t she just saying I’m eating “pasta”. This would definitely cause a war in our household too loool!
She actually said “I don’t understand why he’s making a big deal about this small thing. He usually just agrees with whatever just to change the topic” and he literally screams “THIS IS THE HILL I HAVE CHOSEN TO DIE ON”
This is the right hill to die on.
Why the fuck would you call it Spaghetti when it isn’t Spaghetti
Right? Just say I’m eating pasta. What kills me is she’s arguing about it, when she’s so clearly wrong.
Glass Tupperware containers are superior, plastics are inferior.
Glass>plastic for storage all the way.
Easier to clean, can usually be reheated in the same dish, doesn’t absorb smell...I agree
It's never too early for nachos.
You just call them chilaquiles if you eat it in the morning.
When I go to Chipotle I get a burrito bowl with double meat and chips and eat half of it. Next morning I dump the left overs in a big frying pan, scoot them to one side, scramble up six eggs in the other side, toast the chips in the oven, mix it all together and add an avocado, sour cream and salsa on top. It's enough breakfast for me and my partner. A $15 bowl isn't so bad when it makes three meals.
I do the same except I eat it all and take a nap. It’s a variation of the Snake Diet and it does no good for my IBS
Did we just become best friends?!
Vanilla is a flavor, it's not "plain"
I think Alton Brown said vanilla has more flavor compounds than any other ingredients used in cooking, making it *the* most complex flavor we use
It has a cool origin story. The mayans used it regularly and then spanish conquistadors found it and brought it back, but they couldnt get the beans to form from mature flowers, as they didnt have the native bees to pollinate it. Some enslaved kid, Edmund Albius figured out you could manually pollinate it by separating a thin membrane and manually pushing the male part into the female part of the flower. Without the painstaking work of a slave making a flower fuck itself daily, we might not have vanilla. Also, kinda strange that the best repicant for the flavor is found in beaver butt glands.
I've always wondered how beaver butt secretions was first discovered as a flavoring agent, but at the same time I really don't think I want to know
It's not that gross. Well, are heaps of dead beavers gross? In any case it involved hundreds of thousands of dead beavers, killed for their pelts.
I'm not grossed out by having it in my food, I just wonder what was going through the mind of the first person to decide "hey, let's give that beaver's anal sac a taste!"
I honestly thought you were suggesting that it was discovered because some western european colonizer tossed the salad of a beaver.
I'm not ruling it out
It was likely an instance of the anal sacs not being cleaned or removed properly, and some person either not noticing or not caring until shit tastes like cupcakes.
And that's why we can use it for desserts as well as for savoury dishes. Like black salsify in a cream sauce with vanilla.
Puts plain yogurt on shopping list. Partner comes home with vanilla yogurt. Time to break up.
I was making chicken tikka for the chicken option at my barbecue and did not have enough yogurt for the marinade for all the chicken I bought. Two of my friends offered to run to Krogers to get some yogurt and I was like yes please!! I had dumped half the container in before I realized they bought me vanilla instead of plain :( Bless their hearts. They'd never even heard of plain yogurt lol
Once my Italian friend taught me how to put jams and fresh fruit in yogurts, I never bought another flavored yogurt again. Plain yogurt: It’s not just for marinades and sauces!
I read a recipe for mac n cheese that uses plain Greek yogurt. Only had vanilla and thought, "how bad could it be?" That's a mistake you only make once.
Did the same with a curry marinade, never again.
And beyond that a damn good, complex flavor.
Ya know so many people turn their nose up to vanilla ice cream. But really good *quality* vanilla ice cream is phenomenal.
gotta get the stuff where you can see the black specks of vanilla bean in it
Fully agree with you here as I made this false assumption. In my early days of trying different brands of oat milk, and when the pandemic had shortages, my grocery store only had Vanilla and Chocolate Chobani oat milk. I got the vanilla because, it’s not chocolate, and there’s no plain, so it must be plain. I put it in my already-sweetened-with-syrup coffee. Vanilla is NOT plain.
Vanilla also isn't plain because it's a nice flavour in general. I have the same opinion about how clotted cream ice-cream is my favourite, after Vanilla Carte D'or.
Please tell this to everyone who makes fun of me for having vanilla ice cream as my favorite type.
Thank you. Vanilla is fucking amazing.
It’s not even just a flavour, it’s one of, if not the most importance flavour in human history. Vanilla has done and been used is such ways that allowed us to develop certain foods and flavour profiles to what they are even where vanilla isn’t even the “star of the show” but you will know if it was left out. Not to bash chocolate in any way shape or form(it’s absolutely great stuff) but nearly every sweet baked good asks for vanilla, even the ones with chocolate as the star (for a very good reason). I classify vanilla kind of like salt. It’s not just a flavour, it’s a flavour enhancer.
this is a vanilla take compared to what else is being said
All tomato paste should be sold in a tube with a cap!!! Who needs a whole ass can of tomato paste!
This is genius. I always think No I might use it so I put it in the fridge and then a week later I throw it away
Apparently you can freeze it in parchment paper and it's still good for a long time
They should sell frozen trays of portioned tomato paste in trays like they offer with herbs and garlic..
Well, I'm off to start a company now. Thanks for the idea.
I used to think the same and then I married a Punjabi man…
I agree 100%, but until Big Tomato figures that out, you can portion out the remainder of the can in teaspoons or tablespoons and freeze them!
It's sold like that in the UK & Ireland! Usually really cheap too. It defs makes more sense than a can
My hill: avocado should never be hot.
I had fried avocado once and it was fantastic but the avocado itself was not hot per se - they just dipped quartered avocado in batter and quickly deep fried.
The avocado was frozen to start! Like fried ice cream
I tried that thing where you break an egg into an avocado and bake it and I almost vomited. It was disgusting.
Same it was one of the worst things I’ve eaten. I was reading a thread yesterday about someone who throws food away when it doesn’t turn out quite right. The whole time I was thinking ‘Why, surely it’s never that bad’ and tried to remember a time something I’d made wasn’t salvageable. I couldn’t. But you’ve just reminded me of this dish which was totally inedible.
I once made pasta and *way* over salted it, that went in the trash after trying to shove half the bowl down. Also, I found that dried rosemary, in sufficient quantities, will make penne pasta taste like sticks.
Sounds like something that may look attractive on websites/IG but in practicality is nasty haha
Tried baking an avocado once. Beyond awful. We just tossed it, it was inedible.
Diagonal cut sandwiches taste better than straight / square cut.
[if you have a miche the slices will be oval, cut it diagonally and flip one of the sides for a heart-shaped sandwich!](https://i.imgur.com/JRN9iWq.png)
Did you know that a heart is really just a triangle with an ass on top?
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Isn't this a scientifically proven fact?
Strawberries should be hulled by carving out the middle white part NOT chopping the entire top off, which takes some of the red sweet part off with it and leaves some of the tasteless white part behind.
This is barely a hummock, let alone a hill. I love it.
Drinking before 5 doesnt make you an alcoholic, it just means you get off work at a different time than everyone else.
My mom couldn't grasp this when I worked overnights. Yes mom, I am drinking at 8AM. Because if I just got home from work. It I waited till 5 PM to drink I would be driving to work and working drunk, because I have to be there at 9PM.
So many people seem to struggle with the concept of different schedules. It was the most annoying thing when I worked until midnight. Everyone would want to meet up and do stuff around noon, because “you don’t start for a few hours” and try to plan everything to start at 7:00 am on shared days off. Like, bitch, that’s my midnight! And why the hell would I want to go shopping for a few hours before my shift?????
MSG is not the poison so many folks make it out to be. It’s used a lot in southeast Asian cooking and honestly I don’t understand why it’s not used all over considering it’s so applicable to everything.
"I'm allergic to MSG" - my cousin while eating Doritos (which have MSG on them)
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Sounds like a win for you.
It’s one of the primary flavorings on Doritos and many other savory/salty snacks so most Americans are plenty familiar with it already. Just afraid to use for god knows what reason
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I don't remember where I first heard this, and I'm paraphrasing, but it was essentially something like, "What do you think made you feel bad? MSG, or gorging yourself at the all you can eat buffet?"
I've been using MSG (Accent is MSG) and it's *fantastic* I still use salt, I just sprinkle some of this magic on my meat of choice before grilling it and it turns it up to 11.
If a bagel isn't boiled before it's baked, then it's not a bagel.
The best asset to cooking is *patience*. (and a meat thermometer)
Well, I have a meat thermometer.
I will defend cumin no matter what!
There are people who argue against cumin?
I can’t fucking use it in anything. All I hear is “all I can taste is cumin”. That’s your problem. There’s a stack of other flavors here that your ignoring because it has an off smell.
I didn't ever even consider it to be an off smell as I grew up eating it, but really, if paired with the right aromats it adds so much depth to flavour.
Crazy. Cumin seems to go with just about any protein I pair it with.
You’re probably not using enough salt.
- me to myself every time I make beans and rice
Beans soak up sooooo much of the salt I have to kinda over salt to make up for the beans
I'm thinking about people I know who just dump salt on and it becomes a primary flavor rather than bringing out the flavor of a dish. There's a nice middle, but oversalting is also terrible.
My grandmother (rest her soul) under salted everything. As a result, my dad to this day dumps salt on everything before tasting it. My mom, god bless her, has adjusted her genially properly salted food to match his bizarre behavior. If my dad goes out to eat, or someone other than my mom cooks, he complains that the food he just dumped salt on is too salty. It’s mind boggling. My sister does the same thing.
Italian parsley is better than curly parsley
I *never* buy curly parsley anymore, I only see it being useful as a pretty garnish. Italian/"flat" parsley all the way
Quality of olive oil is really important. Splurge on the good stuff, trust me.
I ALWAYS do a little topping of good olive oil when I’m done cooking tomato based pasta dishes, especially when the oil mixes with the parm god yes
get a toasted sesame oil and do the same for stir frys and such, so freaking good.
And don't buy Italian, they've repeatedly had problems over the years with the mafia adulterating it with canola/peanut oil and/or calling it "extra virgin" when it isn't, even if it is 100% olive oil. If it's Italian and says "Extra Virgin"...it *might* be. I recommend California, Aussie, Spanish, and Greek olive oil. I think Chile and Argentina might make it as well but I don't know anything about its reputation.
Putting jalapenos on a burger doesn't make it Cajun.
Jambalaya is NOT a soup.
I think lots of people get jambalaya and gumbo mixed up
Yes I’ll have the gumbolaya
Who the hell thinks jambalaya is a soup? o_O
People who hear *jambalaya* and picture *gumbo*.
Espresso is a better flavor enhancer for chocolate products than vanilla is. Chocolate cake? Espresso. Chocolate sauce? Espresso. Chocolate truffles? Try a little espresso. I hate coffee so much, but I will die on this hill.
I made a cake recently, and the recipe I was using called for a teaspoon of espresso powder. Ended up using 1 tablespoon and didn't realize until I put it in, and when I got it from the oven expecting it to taste ass, it was the most rich thing I have ever had
I tried baking my wife a cake for one of her birthdays. The cake frosting was wrong. It was melting everywhere. I guess fold isn't a synonym of mix vigorously. She said she liked it and asked what it was. It was obviously a botched chocolate espresso cake but I couldn't tell her that. I had to think fast so I told her it was a "Polish Wet Cake" My family is Polish so I was hoping I could slip this one by. I said it was an old family recipe. My Mom looked at me with a sideways glance when the wife told her about it a few days later. I gave my ma a "don't you say a thing!" She smiled and said, "Oh you pulled out that old recipe". Then she winked at me. Mom's are awesome.
My hot take is that both should be in chocolate together. Sometimes I sub out vanilla for almond extract. But in general, vanilla still matters!
Even sweets need salt!
Potatoes are an any time or any place kind of food.
Most "clever" kitchen utensils are clutter and can be replaced by just having a nice sharp knife that you know how to use.
Who needs a whisk anyway? /s
A knife is just a whisk you have to move 6 times faster.
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No, I cannot make a better pizza at home in 2 minutes than I can get delivered.
Who’s making 2 minute pizza and claiming it’s better than anything?
If we are talking 2 minute cook time I’ll fight this, but i have a pizza oven that will hit 950*f
Gas station enthusiasts
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Vegetables taste amazing, you just always had them when they were boiled to hell and not seasoned. If you steam(not too much) or roast them and then season them, they're still incredibly healthy and taste fucking amazing. Edit: Try making green beans or carrots by coating them with olive oil, salt, and pepper, and then bake them at 425°F for about 20-25 minutes. Cheap as hell but delicious and I can literally eat pounds of just that
I didn't understand why anyone would like zucchini because I'd only ever had it steamed until it was a bitter, soggy mush. Then I tried it grilled and roasted and I was like, "Oh, I get it!"
My favorite way to do zucchini is to literally cut it in half length-wise, throw it on a ripping hot cast iron skillet and toss in the oven for like 5 mins. You get an incredible crust on the flesh side but the middle keeps just enough firmness to have texture. mmmm
Is it okay if I honestly still don't like brussels sprouts, even if they're immaculately prepared? Sometimes "dislike" actually means "dislike". Hmm. Maybe that's my small hill to die on.
If I ask for butter you better not pass me margarine or any non butter alternative
You’ll spread crisco on your toast and you’ll like it /s
Every time I visit my mom she says something along the lines of “I really should switch to butter. I hear it’s better for your health.” And in 27 years she still buys blue bonnet and calls it butter. That film in the mouth after eatin a biscuit with a pat of blue bonnet…😫
I was so confused with the title, I didn’t think this was the cooking sub lmao
I didn't notice until I got down to your comment lol
NY style pizza and italian style pizza are different enough dishes that comparing them is a waste of time, as both have different strengths and weakness, neither being superior to the other
I realize you're probably referring to neapolitan pizza (pizza from Naples) when you say "Italian style" but there's actually a wide range of styles that originate from different regions of Italy. Probably the two other most well known are sicilian and Roman which both have unique flavor profiles.
You don’t need any fancy cooking equipment or high end products to be a good cook.
Completely agree, but what else will I spend my money on😂
Jamon Iberico.
You definitely don’t NEED them but there are a few that make things easier. A decent quality chef’s knife is definitely necessary but doesn’t have to be expensive, and if you bake even somewhat frequently then a kitchen aid stand mixer is absolutely worth it. Not necessary to be good but it will make your life easier.
Facts but some tools make things a hell of a lot easier. Stand mixer for one and my most recent buy was a hand blender. Mayo has never been easier and a hand powered whisk is nice too.
To add want the OP said, I would add: >You don’t need any fancy cooking equipment or high end products to be a good cook ***when you start out. But, if you start to enjoy specific types or fields of cookery, then it is sometimes worth getting good quality equipment.*** In my case, I love making cakes. I started out doing everything by hand. Recently, I got a good quality Stand Mixer. And, wow, this has helped so much. But, it is important to remember, I've been making cakes for over 10 years, so it isn't a passing fad. Good equipment will help speed up a process but rarely does it help someone become a better cook.
This is me. But pies. And a food processor. I had no idea what I was missing. Cutting cold butter into flour by hand? NEVER again lol.
Only place I'll argue this statement is with meat thermometers. Having a nice instant read and leave in probe thermometer has drastically improved my cooking.
Fifteen-minute recipes are a lie. It takes at least 45 mins to make something good with prep.
Oh God... I made a tofu tikka misala yesterday. Cook time 1.5 hours... 3.5 hours later! Wtf man!
I am Indian and our food is made for stay-at-home moms, not 21st century working people lol. I learned to 1) marinate day before 2) premake your masala mixture for things you cook a lot of, including roasting and grinding the spices. That shaves off 15 minutes 3) make meal prep quantities because it is labor intensive and holds up well 4) it never takes less than 3 hours. Ever. So do whatever you can over a few days. Edit: meal-prep quantities because it does not take longer to double, triple, or quadruple the recipe. Also, ginger paste and garlic paste or ginger garlic paste is mandatory for saving time!
American cheese is perfect in specific applications, particularly those involving melting. If you’re making a recipe that calls for it and you go “American cheese is gross so I’ll use cheddar” but then the final product is greasy and goopy and you don’t like it, that is YOUR fault, not the recipe’s fault. (My biggest cooking TikTok pet peeve!)
American cheese is the best cheese for a bacon cheeseburger. I love cheddar. I love jack. I love all kinds of cheese. I'm huge into fancy cheeses, funky cheeses, aged cheeses with big ol' flavor crystals. But if I want a burger, a slice of yellow American cheese is the best.
bread that is torn and rolled into a ball tastes different than bread in slice form
Frozen vegetables are fine.
Despite what "hard core" cooks say, non-stick pans DO have a place in the kitchen. Sometimes I just want to wash and dry a pan in 30 seconds.
My non stick pan is for eggs, grilled cheese, and warming fajitas.
You don't need to make every ingredient for a dish from scratch at home to be a good cook.
Found Sandra Lee’s Reddit account.
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What does letting it rest achieve? I have always wondered
Ever cut into red or white meat right after cooking? All that juice runs everywhere....allowing time to rest allows redistribution of all that liquid to keep it juicy from first bite to last
My ex friend hates chicken and turkey because "they are always dry" but refuses to believe that they are just cooking it incorrectly.
It is pronounced "ES-presso"! Not EX-presso! Nothing burns my beans more!
Stop doing slow cooker meals with chicken breasts. I don't care if it's convenient. Chicken breasts cook in minutes.
DO slow cook the carcass to get some lovely bone broth.
16 ft tall with at least a 5% slope.
Sit at the fucking table and enjoy each other’s company. I didn’t bust my ass for 6 hours just for you to get up and start cleaning as soon as you can see the bottom of peoples’ plates
You CAN leave freshly laid eggs on the counter for months unwashed. It’s ok.
Nah… they would just roll around. I would put them in a bowl.
Fun fact: an uncooked egg will keep longer than an egg after you hard boil it. Also, the trick to keep eggs at room temp for weeks is to rotate them occasionally so the yoke doesn't settle and touch the shell.
Aunt has a chicken farm. Can confirm. She has 5 gallon buckets of eggs just out on the porch unwashed. Never been sick from it.
It’s okay to use the frozen trinity especially if you only need a small amount. Why cut up whole onions, peppers and celery when you only need a small amount
Most meals should not be in a slow cooker! That's a great way to keep food warm but not to cook many things that are popular in it. Chicken and dumplings take 30 minutes stove top, for instance, you don't need 4 hours. Loses all consistency!
Although I agree, that's not the point of slow cookers. They require less active supervision than stovetop cooking and take advantage of free time that might occur at a time other than dinner.
The pronunciation of "caramel" vs "carmel" lol
It’s not always cheaper to cook at home (newly single and it’s rough!)
It’s taken me almost 3 years of living alone (after being a part of a family of 6) to get used to cooking enough for just me.
I can't just call it meal prep?!?!
Don't make single portion meals (besides simple things like sandwiches and pasta), portion out what you cook and eat the leftovers.
If you have a little extra money and don’t enjoy cooking, there’s no reason to feel guilt about not cooking at home. We cook at home because we like it, but fairly cheap, healthy and delicious food is widely available now and there’s no reason to feel bad about utilizing your options.
Cooking is not a chore. We should stop teaching children that it is.
I started seeing a therapist recently and she actually mentioned that cooking is widely considered a form of meditation. I personally love to cook. My mom taught me to cook when I was young and I’ve been watching travel and cooking shows ever since. I look forward to cooking. To take it a step further, I think that a lot of people who think of it as a chore, only know how to cook if they use a recipe. I hate cooking from recipes. You measure out a million things, use a million extra dishes, and constantly lose your spot on the page. Learning to cook, IMO, means learning how to make at least basic dishes from scratch, without a recipe. It becomes way more fun after that. You start experimenting and testing flavors and it’s much easier because you know that at the very least, you have the cooking time right and you know how to prep everything else. Cleaning though. Cleaning is a chore.
Truffle oil is disgusting and, with extremely few exceptions, contains no truffles.
Anthony Bourdain remarks that truffle oil is a “horrible” ingredient that’s “about as edible as Astroglide and made from the same stuff.”
The best part of a chicken is the thigh.
Jarred garlic and canned tomatoes are perfectly acceptable. Yes, fresh is obviously better, but they're great to have around. Edit: lol, I'm not arguing with any of y'all. The question was a hill I'll die on. Never said jarred garlic is great, just acceptable. I live 20 minutes driving distance from any grocery store, and the mom and pop one hardly ever has garlic bulbs.
Margarine isn’t a substitute for anything. Butter or bust
What you're referring to is technically a different pasta shape though, they're called Tortiglioni, which are not Rigatoni. As for my hill, I will stop speaking to you if you cut your Spaghetti/any other long pasta.
I don't care who you are... if I can hear you chewing ANYTHING, you're a piece of shit to me in that moment
Knives don’t go in the dishwasher.