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8 votes
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Testing starch slurries in eggs, to enable cooking omelettes all the way through while still keeping them moist
14 votes -
Are there any good mushroom (or veg) alternatives to cured meats?
Hello, I am looking for mushroom or veg alternatives to cured meats, e.g., Capicola, Prosciutto, Salami, Pancetta, etc.). I have tried one (not sure of source or brand), but it was not...
Hello,
I am looking for mushroom or veg alternatives to cured meats, e.g., Capicola, Prosciutto, Salami, Pancetta, etc.). I have tried one (not sure of source or brand), but it was not particularly good.Wondered if someone here knew of any that are worth trying. Alternatively, recipes to make one's own.
Thanks!15 votes -
What’s the one item you make for get togethers that everyone loves that is secretly super easy to prepare?
What’s that one recipe you make that is in reality super easy to prepare, but perhaps seems complex, and is always empty at the end of every party?
52 votes -
Anyone have a competition-winning cookie recipe?
I need a really good recipe to win a baking competition this upcoming week. It doesn't matter if its hard to make or the ingredients are a little more expensive than usual. Anyone have a top-tier...
I need a really good recipe to win a baking competition this upcoming week. It doesn't matter if its hard to make or the ingredients are a little more expensive than usual. Anyone have a top-tier cookie recipe they'd be willing to share?
14 votes -
The original fettuccine alfredo with no cream
29 votes -
Weeknight meal recommendations
My wife just went back to work and as the one who works from home, that means I'll be cooking a lot more. I'm not bad in the kitchen, but I'm not good at just making something up without a recipe...
My wife just went back to work and as the one who works from home, that means I'll be cooking a lot more. I'm not bad in the kitchen, but I'm not good at just making something up without a recipe -- I can alter and combine existing recipes once I'm used to them, but I need that starting point.
My wife and I are also both neurodivergent so it's very easy for us to get overwhelmed and not have the executive function for cooking -- which is why we eat way too much takeout currently. So I'm looking particularly for recipes that are easy and tasty. Ideally they should be reasonably healthy as well, but "healthier than takeout" isn't a high bar.
We live in Germany, so please keep that in mind if you want to recommend a specific brand of premade stuff. That said, I don't turn up my nose at premade things if they're tasty and worth it.
We do have a wok, the staple sauces for Chinese cooking , and access to okay Asian supermarkets. As an example, our current staple weeknight meal is "chop up some broccoli and stir-fry it in light soy sauce and black vinegar w/ aromatics and sichuan doubanjiang." I'm willing to go out and buy sauces and seasonings for specific cuisines if I can find them and they're useful enough, but for perishables like veggies and meats I'd prefer to stick to what's easy to find at a German grocery store, since those are in walking distance. But anyway just don't assume we only want European-style food.
Stuff that feels appropriate for summer is also a huge plus! I know a few great stew and risotto recipes but I can't bring myself to make something so heavy in this hot weather.
47 votes -
What do you like to cook when you go camping?
I'm going camping for the first time with just my partner (as opposed to a bigger group) and it's been a while since I've camped in general so I'm looking for some food ideas! Do you have any go...
I'm going camping for the first time with just my partner (as opposed to a bigger group) and it's been a while since I've camped in general so I'm looking for some food ideas! Do you have any go to things you always make? Any special meals that are best enjoyed outdoors? Or simply dishes that are convenient and tasty for camping? I'll be car camping with a stove and cooler, but all suggestions are welcome!
41 votes -
Courgette/zucchini recipes
For anyone that grows their own veg it's coming up to the zucchini/courgette glut season. To prepare can you give your best recipes? Anything will do salads, baking, frying, pickling... I'm...
For anyone that grows their own veg it's coming up to the zucchini/courgette glut season. To prepare can you give your best recipes? Anything will do salads, baking, frying, pickling... I'm willing to give anything a try so they don't go to waste.
20 votes -
The world’s smelliest fruit? Sohla and Ham try cooking with durian | Mystery Menu
17 votes -
Cooklang - Recipe markup language
34 votes -
Unique cocktail ingredient workshop thread
An offshoot of /r/cocktails recently had a weekly challenge of making cocktails with specified ingredients. In lieu of that, I thought it might be neat if you had an ingredient (spirit, liqueur,...
An offshoot of /r/cocktails recently had a weekly challenge of making cocktails with specified ingredients. In lieu of that, I thought it might be neat if you had an ingredient (spirit, liqueur, fruit, etc.) that you've wanted to use in a cocktail, we could workshop potential uses. Alternatively, if you've found something that works (maybe unexpectedly), you can share it here.
12 votes -
Bartending made easy: Mix up a Pump-tini!
2 votes -
The idea of seasonal eating reaches its apotheosis in Sweden on Midsummer Eve, a magical day of feasting where a cake layered with strawberries and cream is the crowning glory
13 votes -
What are your easiest vegan meals?
I specifically say "easiest" not "best", because sometimes we're tired after work and just want a five/ten minute thing. I'm currently eating a bowl of my easiest salad, consisting of: Ingredients...
I specifically say "easiest" not "best", because sometimes we're tired after work and just want a five/ten minute thing.
I'm currently eating a bowl of my easiest salad, consisting of:
Ingredients
Can of chickpeas
Bunch of roquette (aragula for the Americans here)
Couple of handfuls of green beans
Couple of tomatoes
Alfalfa if you have itDressing
2 tablespoons Dijon mustard
Olive oil
Swish of red wine vinegar (white wine vinegar would work as well, as would balsamic probably)
Salt/pepper
Lemon juice
Dried dill (optional)Looks like a lot, but if you have the ingredients it's super easy.
- Drain the chickpeas, put in a bowl, add all the dressing stuff.
- Stir, and also maybe mash some of the chickpeas for texture (I just use a fork and do both at the same time)
- Roughly chop up the tomatoes and green beans, add them and the roquette/alfalfa to the chickpeas, then eat.
Takes like five minutes.
What are yours? I am so so often lazy and hungry. I need easy recipes.
45 votes -
A pizza recipe that's never failed me
44 votes -
My own dry rub for meats
Sweet Smokey Rub Ingredients 1 Cup Brown Sugar 1 Package Onion Soup Mix 1/3 Cup Smoked Paprika Method Place in the blender and blend on high until all of the onion bits are fully powderized. Using...
Sweet Smokey Rub
Ingredients
- 1 Cup Brown Sugar
- 1 Package Onion Soup Mix
- 1/3 Cup Smoked Paprika
Method
Place in the blender and blend on high until all of the onion bits are fully powderized.
Using
Dip your meat in oil then in the dry rub.
As it cooks the sugar melts and creates a nice crispy coating.18 votes -
By studying dig sites, sagas and ancient cookbooks, a culinary archaeologist is recreating dishes the Vikings ate – and rewriting the popular view of these people in the process
15 votes -
What are some of your favorite cookbooks that you find yourself returning to time and time again?
Hey ~food! I'm relatively new here, but I would love to share my love of cookbooks with you all and discover some new ones to add to my collection. While Salt, Fat, Acid, Heat and The Food Lab are...
Hey ~food! I'm relatively new here, but I would love to share my love of cookbooks with you all and discover some new ones to add to my collection.
While Salt, Fat, Acid, Heat and The Food Lab are certainly some of my favorites. I have discovered others that I have repeatedly gone back to that aren't as decorated with rewards.
One of my favorite authors as of late, Olia Hercules, has a couple of cookbooks that I absolutely adore! She specializes in Ukrainian dishes and her recipes have helped dispel the myth of potatoes and cabbage being the only slavic ingredients. Mamushka is her first cook book with several great recipes, including a chicken marinade that is impossible for me to get away from. Summer Kitchens is another lovely cook book by her that reads like a love letter for documenting Ukrainian cuisine and has so many great vegetable recipes.
I'm curious to hear about other people's recommendations! Please give me a another reason for needing a devoted bookshelf for my collection.
48 votes -
Came up with some cocktails to represent my D&D party :)
Was a fun little project. I worked on the drinks myself first, then gave them to my roommate for a blind taste test, and asked her to describe the kind of character she thought the drink was...
Was a fun little project. I worked on the drinks myself first, then gave them to my roommate for a blind taste test, and asked her to describe the kind of character she thought the drink was about. If she wasn't at least mostly right, then I'd have to try again - but they somehow ended up a lot more accurate than I expected to be, despite the fact that she knows nothing about this D&D game, haha. I guess we're just really on the same wavelength?
Anyway, without further ado, here are the recipes! If there are any other mixologists on here, I'd love to hear what you think - and you want to try (something like) any of these drinks but are missing an ingredient or two, let me know and I'm happy to try to suggest a few possible substitutions.
Avery
- 0.75 oz chartreuse
- 0.5 oz montenegro
- 0.5 oz black walnut liqueur
- 0.5 oz distilled water
Liz
- 0.75 oz peated gin
- 0.75 oz crème de violette
- 10 drops lemon juice
- yuzu bitters
Matoya
- 1 oz mezcal
- 1.5 oz lemon tonic
- cardamom bitters
Morgana
- 1 oz plum gin
- 1 oz white rye
- 1 oz distilled water
- lavender lemon bitters
Sylvaire
- 0.75 oz cognac
- 0.25 oz pomegranate liqueur
- 0.25 oz grand marnier
- 0.75 oz peach juice
- peychaud’s bitters
V
- 0.75 oz peated gin
- 0.25 oz galliano vanilla
- 0.25 oz absinthe
- 1 oz peach juice
- hibiscus rosehip bitters
- cucumber twist (i.e. take a thin lengthwise slice of a baby cucumber and curl around the inside of the glass)
10 votes -
Put alcohol in your cereal
4 votes -
Shepherd's Pie recipes over time
At the moment some people will say that Shepherd's Pie and Cottage Pie are the same thing (mince meat, sometimes vegetables, covered with potato mash and oven baked), and other people will say...
At the moment some people will say that Shepherd's Pie and Cottage Pie are the same thing (mince meat, sometimes vegetables, covered with potato mash and oven baked), and other people will say that Shepherd's Pie must be minced lamb or minced mutton and Cottage Pie must be minced beef. I don't care, call it what you want. But I was interested about what people said in the past, so here are some old recipes I found in the Internet Archive.
One of the problems I'm having is that some books use "shepherd's pie" and some use "shepherd pie" and the OCR of older books is not great so searching for the correct terms doesn't always return the books, because the OCR is saying something like "Shepherd He" instead. I'll be poking around a it more on Sunday and adding a bit more as I find them.
Lots of these recipes are submitted to news papers and magazines by readers.
1850 - 1899
Rural New Yorker
1850Edit: sorry, it's 1916https://archive.org/details/ruralnewyorker75/page/986/mode/2up?q=%22shepherd+pie%22
"Shepherd Pie. — The left-over meat should be sliced instead of chopped for this recipe. Butter a baking dish and cover the bottom with hot mashed potatoes. Pour on the gravy and sliced meat, cover with more mashed potatoes. Pile the potatoes on lightly and leave the top uneven. Dot with butter and place in hot oven for 10 minutes."
Nor'west Farmer
1882EDIT, sorry, this is 1915 (I was looking at the IA date, not the date printed on the page)https://archive.org/details/norwestfarmer3419unse/page/28/mode/2up?q=shepherd+pie
mentions that scraps of left over meat can be made into shepherd pie
La cuisine anglaise et la pâtisserie : traité de l'alimentation en Angleterre au point de vue pratique, théorique, anecdotique et descriptif 1894
https://archive.org/details/lacuisineanglai00suzagoog/page/n108/mode/2up?q=shepherd+pie
I don't speak French but I'm pretty sure they're asking for beef cuts here.
Cookery by Amy G Richards. 1895
https://archive.org/details/cihm_12438/page/n127/mode/2up?q=shepherd+pie
The recipe says "1 lb cold meat - 1/2 gill gravy - 6 large potatoes boiled and mashed - pepper and salt - 1 tablespoon milk - 1 oz butter. Cut the meat into small pieces, sprinkle it with pepper and salt, put it into a pudding dish, pour the gravy over. Add milk, butter, pepper and salt to potatoes, cover the meat with them, smooth with a knife and mark over with a fork, or the potatoes may be put through a forcing tube. Bake three quarters of an hour. Serve hot."
1900 - 1920
The complete Indian housekeeper & cook : giving the duties of mistress and servants, the general management of the house, and practical recipes for cooking in all its branches (Caution, lots of colonialism) 1909
https://archive.org/details/b21528640/page/278/mode/2up?q=shepherd+pie
The book mentions Shepherd's Pie: "This is a form of potato pie made with mince, or it may be made with raw collops, or raw meat minced fine and seasoned with pepper and salt." (A collop is a slice of meat.)
The recipe for potato pie appears a page or so earlier: The recipe says "Potato Pie is seldom seen in India. Mash a sufficiency of potatoes thoroughly with milk, pepper, and salt. Make a good thin gravy, and use this to cover thin slices of mutton sufficient to half fill a pie-dish. Pile your mashed potatoes over, trim neatly, and score with a fork. Push into the oven, and serve very hot." (interesting to me that the scoring the potato with a fork appears so early)
Magnet cream separator cook book 1910
https://archive.org/details/cihm_78529/page/n17/mode/2up?q=shepherd+pie
The recipe says "Shepherd Pie - put cooked meat through chopper, season with salt, pepper, and onion juice, moisten with gravy, mash potatoes, add a beaten egg, melted butter (size of an egg), place this on meat, dot with pieces of butter and bake until thoroughly hot and nicely brown on top. A good dish for leftovers".
Onion juice, or thinly sliced onion, become more common in the early 2th century.
The Cook County cook book 1912
https://archive.org/details/cookcountycookbo00asso/page/372/mode/2up?q=shepherd+pie
"SHEPHERD PIE.— Spread over a small platter, thoroughly buttered, warm mashed potatoes, mixed with enough milk to make it a little soft, and set in the oven to brown. When stiffened enough, and as brown as pie crust, pour over it minced cold mutton, warmed in a little thickened gravy. Is a nice breakfast dish. —-Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111."
I find it interesting that people's names and addresses are published. This recipe specifies mutton (probably cold leftover mutton). I find it interesting that she suggests it's a nice breakfast dish, and deconstructs the formula by putting the browned mash under the meat.
And here's a picture of South Dearborn Street in 1905. https://www.bridgemanimages.com/en/barnes-crosby-fl-1900/south-dearborn-street-chicago-illinois-usa-c-1905-b-w-photo/black-and-white-photograph/asset/6354687
The same book has a recipe for Cottage Pie on the same page. Here's a cut 'n' paste. "COTTAGE PIE. — Chop cold roast 'beef or veal fine. To each 2 cups of meat add 1 teaspoon onion juice, 1 teaspoon fine-cut parsley or 1 tablespoon chopped celery, 1 tablespoon chopped green peppers, if liked, 1 teaspoon salt, and 1/2 cup gravy stock or boiling water. Mix all together, pack in a buttered dish, cover with a layer of hot, very soft mashed potatoes, about 1 inch thick. Brush the top with milk or wthite of t^^. Bake in a hot oven until the potato is well browned. — Mrs. M. Evans, 2019 S. Clark St., Chicago, 111."
To me this reinforces the point that shepherd's pie and cottage pie were both ways to use up meat leftovers, and while some people were making a distinction between lamb and other meats lots of people weren't.
Recipes: Proved and Approved 1913
https://archive.org/details/recipesprovedapp00unse/page/30/mode/2up?q=shepherd+pie
"Mince fine, cold meat of any kind and two small onions, season with pepper and salt. Place in an ordinary pudding dish, pour over all some gravy. Boil six large potatoes, mash, and add one beaten egg, a little salt and a tablespoon of butter, beat well, then spread over top of meat and place in hot oven to brown."
This adds an egg to the mash, and uses more onion than we've seen so far.
Low cost recipes by Harbison, Edith Gwendolyn, comp 1914
https://archive.org/details/cu31924003573932/page/n49/mode/2up?q=shep
"Chop some cold cooked mutton quite fine. Measure and for each pint add salt and pepper to taste, 1/2 teaspoonful of onion juice, a dash of curry powder and 1/2 pint of brown sauce. Mix and spread in a greased dish. Cover with a thick layer of hot mashed potato, dabbling the top with a little beaten egg yolk. Brown in a quick oven."
The meat is quite specific: cold, cooked, mutton. I'm not quite sure what 1/2 teaspoon of onion juice is going to achieve here, it doesn't sound like enough to do anything.
* Cook book 365, no. 2* by Pechin, Mary Shelley 1915
https://archive.org/details/cookbook365no200pech/page/62/mode/2up?q=shepherd+pie
"Cover the bottom of a well greased baking dish, with mashed potatoes, if the potatoes seem too stiff, add a little milk, then fill in the dish with beef cut into small pieces, add a little onion juice and the gravy left from roast, or some hot water seasoned with salt and pepper, and a little melted butter, cover the dish with a layer of mashed potato sprinkled over with bits of butter, place in hot oven and just reheat the meat and potatoes. Serve hot with some pickles."
More onion juice, and also this covers the bottom and top of the dish with mash.
The Kitchen Encyclopaedia 1916
https://archive.org/details/in.ernet.dli.2015.148252/page/n345/mode/2up?q=shepherd
"This is made in the same way as Mutton and Potato Pie (p. 333), but with less onions — about 1 tablespoon chopped onion. The surface is either roughened with a fork or smoothed down with the blade of a knife, brushed over with yolk of egg and the whole baked in a moderate oven till browned"
Here's the recipe for Mutton and Potato Pie
"Line a pie-dish with alternate layers of sliced parboiled potatoes, sliced blanched onions, and small thin slices of cooked mutton. Season with salt and pepper, moisten with stock, cover with a greased paper and bake for 1 hour in a moderate oven. Remove the paper 15 minutes before serving, to brown the potatoes."
Make a little meat, go a long way: Use savoury stews and meat pies (with Italian translation (US Department of Agriculture) 1917
https://archive.org/details/CAT31328029005/page/n3/mode/2up?q=shepherd+pie
"This is the name of a meat pie with a mashed potato crust browned in the oven".
Here's the recipe for Meat Pie.
"MEAT PIES Another good way to use a little meat. Have you ever used rice, cornmeal mush, or hominy for a crust? This is less work than a pastry crust and saves wheat.
4 cups cooked corn meal, rice or hominy
1/8 teaspoon pepper
1 onion
1 teaspoon of fat
2 cups tomato
1 pound raw meat or left-over meat cut up small
1/2 teaspoon of saltMelt the fat, add the sliced onion, and, if raw meat is used, add it and stir until the red color disappears. Add the tomato and seasoning. If cooked meat is used, add it with the tomato and seasoning, after the onion is browned, and heat through. Grease a baking dish, put in a layer of cereal, add the meat and gravy, and cover with the cereal dotted with fat. Bake half an hour."
And then just because, here's a recipe that I'm not going to comment on just to show how far some recipes deviate from the lamb / mutton mince plus mash formula:
Northfield Press 1930
Mackeral Shepherd Pie
https://archive.org/details/1930-05-30_Northfield-Press/page/n5/mode/2up?q=shepherd+pie
"Shepherd Pie with its fluffy topping of mashed potatoes is well-known everywhere, and when fish takes the place of meat in the pie its popularity grows apace. To make Mackerel Shepherd Pie drain an 8 ounce can of diced carrots and add to half a cup of canned peas. Stir gently into two cups of thick white sauce. Flake the fish from a one-pound can of mackerel and fork very carefully into the sauce so that it remains in fairly large pieces. Pour into a buttered baking dish and pile fluffy, well-seasoned mashed potatoes on top. Brush with melted butter and bake in moderate oven until very hot and the potatoes are a golden brown."
37 votes -
Vegetarian cabbage recipes?
Hello! I was just wondering if anyone has any tried and true vegetarian/vegan cabbage recipes? I got a local farmer's produce box and have been receiving a whole head of cabbage each time. I'm...
Hello!
I was just wondering if anyone has any tried and true vegetarian/vegan cabbage recipes? I got a local farmer's produce box and have been receiving a whole head of cabbage each time. I'm running out of ideas on what to make. So far I have made:
- Korean Vegetable Pan Cakes
- Veggie Stir Fry
- Ginger Cabbage Gyoza
- Cabbage Stew
- Sour Kraut
- Veggie Lasagna
- Atkilt
It's to the point where I'm tossing cabbage into whatever (shredded cabbage ontop of tacos or on
veggie burgers, mixing it into spaghetti sauce, etc.). So any recommendations on additional things that can be made with cabbage would be most appreciated!23 votes -
Vegan recipe log
Hi all. I cook as often as I can and thought it might be fun to chat about any recipes you’ve tried or would like to try! I’m vegan so anything I post in this thread will be too. Maybe even share...
Hi all. I cook as often as I can and thought it might be fun to chat about any recipes you’ve tried or would like to try! I’m vegan so anything I post in this thread will be too. Maybe even share snacks or restaurants that are you’ve tried that you’ve liked!
To start is a simple sauce/stir fry recipe I make when I’m pretty tired after a long day:
Spicy salty sweet sauce:
1-2 tbsp gochugaru
1 tbsp white or black rice vinegar
1 tbsp mirin
1 tbsp soy sauce
1 tbsp agave or maple syrup
1 tsp corn starchI usually put all of the ingredients together except for the corn starch and then set aside as I do the rest of the prep.
The rest of the recipe is a bit more variable as I have certain ingredients but looks like this:
1 cup cooked white rice OR hand pulled noodles
Noodle recipe:
250g all purpose flour
125 ml water
1/4-1/2 tsp salt
Canola oilI add the flour, water, and salt to a bowl, mixing with my fingers. It starts to form pretty quickly into a mass. I knead the mass of dough into a ball until uniform. With the large, smooth dough ball I cut it into 8 pieces with a knife, roll them into a sort of prolate spheroid shape, and coat with canola oil. Put the oiled dough shapes into a bowl and cover with a damp towel. Let them rest for about an hour or so.
Heat a pot of water. Flatten the dough pieces into rectangles with a rolling pin. Use the rolling pin (if it’s a thin one, otherwise I use large chopsticks), to press the dough lengthways to create a sort of seam. Hold each end of the dough and slowly pull to stretch. Slap on counter as you pull a few times. Stretch it as long or short as you’d like. On the seam you made with the rolling pin, split the noodle apart so that the noodle is now a large loop. Put into the boiling water and wait roughly a minute /or until it’s floating. Can cook a few noodles at a time, though I usually do one or two and roll/pull while they boil.
With the noodles or rice done or going and the sauce almost ready, start to chop vegetables, maybe a cup or so of 2-3 types. I like Napa cabbage, squash, green onions, bell pepper, and carrots but really get whatever you’d like or have on hand at the time. Sauté the vegetables in a tbsp or so of oil (I use canola or olive), starting with onions/garlic and then adding others as you see fit. Once the vegetables are done to your liking, add the noodles or rice, then the sauce (adding in the corn starch to the sauce at this point) and stir.
Often I’ll actually fry a half block or block of tofu I’ve cubed before adding vegetables into the oil. I usually do this as the noodles (or if I’m doing a pot of rice, as it begins to cook) are about done resting, maybe with 15-20 mins to go, since frying tofu can take awhile.
I like to serve in bowls, topping with a dash of sesame oil, black sesame seeds, and fresh green onion.
I’ll post more recipes in the thread as I make them but this is probably the most frequent thing I make in a given week. Feel free to share your own!
28 votes -
I got to meet culinary legend and personal inspiration Jacques Pépin
14 votes -
What is the simplest possible marinade recipe?
I'm looking for the simplest possible marinade recipe. Something with very few ingredients that will work on any cut of meat. My plan is to use that as a base and learn to modify it based on the...
I'm looking for the simplest possible marinade recipe. Something with very few ingredients that will work on any cut of meat.
My plan is to use that as a base and learn to modify it based on the meat, dish, and flavor profile I'm going for.
15 votes -
For backpackers and campers, here's a delicious lightweight dehydrated lentil curry recipe
4 votes -
Feeding a Greek Hoplite - Ancient rations
21 votes -
What was it like celebrating a birthday in the middle ages?
6 votes -
Jeff Varasano's famous New York pizza recipe
4 votes -
Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?
12 votes -
The history of the Hawaiian Luau
6 votes -
Japanese Jidori chicken is perhaps the world's best, but how good is it? We'll visit a Jidori "free range" chicken farm and then visit my favorite restaurant in Miyazaki
4 votes -
Easiest dal recipe for the lazy cook
6 votes -
Stink beans - All about this smelly fruit (raw, cooked & fermented petai) | Weird Fruit Explorer
1 vote -
Tiramisu is the best way to eat your coffee! To start our Classics of Coffee series on it, we wanted to uncover more about its origins, where it came from, and how it became so popular worldwide.
4 votes -
ChatGPT and MidJourney made these drinks. Does the world even need me?
6 votes -
The murky, salty mystery of Worcestershire sauce - The peppery sauce may be wildly popular, but its ingredient list and origin story are shrouded in secrecy
7 votes -
Can you actually survive on D&D 5e rations and foraging for three days? Let's find out
3 votes -
Chinese takeout Lo Mein secrets revealed
4 votes -
Brewing Mesopotamian beer - 4,000 years old
3 votes -
The best Lao Gan Ma that you (probably) can't buy is a beef and douchi Lao Gan Ma. Here's how to make it at home.
7 votes -
Can someone help me decipher my moms handwriting for a Black Bean Soup recipe?
10 votes -
Chinese takeout fried rice secrets revealed
9 votes -
The vegan holiday feast even meat eaters will love
6 votes -
Let's unpack some of America's most popular myths while I make early American cocktails. Our founding fathers sure knew how to have a good time.
2 votes -
Pan pizza in one hour (no mixer)
3 votes -
It took me thirty-six hours to create this "instant" beef bourguignon
6 votes -
A recipe for fully dehydrated Chicken Red Curry to bring camping
4 votes -
What's a great recipe with sardines?
I've got a great fresh gutted sardines connection. Got a bunch of sardines in my freezer right now. What can I do with it?
10 votes