I’m going purely on YouTube vids for the technique. They all seem to agree to soak in water and then cook the rice cakes in stock, then add gochujang, gochugaru, soy sauce, sugar, cook until thick, top with spring onion and optionally add cheese. (I’m skipping the fish cakes).

Some recipes start by frying some garlic, some fry off the gochugaru etc for a minute, some add the white part of the spring onion much earlier… I’m not sure whether any of these steps are necessary/make a big difference.

Anyone who is familiar with the dish - is there anything extra you do to elevate this dish? Anything I should know about the cooking process?

After trusting my nana to pass on the details in anticipation of a small family gathering, this has turned into something else! I'm currently smoking a bunch of chicken drumsticks over maple wood chips but some of my lower effort choices going into battle today are:

Chocolate sorbet. I love this one because it's stupidly easy to make, can be made way in advance and is a naturally vegan/ dairy free option. Blending the mixture at the end is an essential, unskippable step. I used 80% cocoa solids and this time I've replaced the Grand Marnier with some 42% chocolate rum.

Ready made dolmedes from a tin. Another easy vegan/ veggie option, assuming you just get the ones stuffed with rice and herbs.

Caprese skewers. Easy veggie canapé with only some assembly required! Baby plum tomato, fresh basil leaf and mini mozzarella pearl on a skewer. Maybe drizzle over some pesto. Looks fancy arranged on a slate serving tray.

Boiled potatoes with really, really good butter. Cultured, unpasteurised stuff. It helps that these are potatoes from my garden too, instantly made fancier with the addition of fresh herbs.

For cooking I mean like making it largely from scratch. Eating out (or dining in) is hopefully self-explanatory. By premade meals I mean like ramen bowls, cans of soup, Stoufers or Banquet meals, frozen pizzas, etc. Throwing something together is like a sandwich, cereal, a box of Mac and cheese/ hamburger helper or a ramen packet where you add a boiled egg, leftover pork and some chives, etc-- stuff where it's mostly finished food that just requires a little bit of work.

I had triple jaw surgery 6 months ago, but things went wrong around a wisdom tooth and one of the implants, so I had a revision last month. As a consequence of that, I have not been allowed to chew since my jawbone needed peace and quiet to grow back together.

The suffering is soon over, though. On August 17 I can eat normally again! I have had multiple dreams of eating and chewing things normally, and I have even had unquiet dreams/nightmares of eating but then remembering that I'm not allowed to eat.

For reference, I have eaten nothing but mashed potatoes, soups, overcooked pasta, yoghurts... for the past month. Last time around, my first solid meal was a cheeseburger from McDonald's but that was definitely not very satisfying. So please help! What should my first real meal in a month be!?

PS: my frustration is expertly expressed in this moment in this video. I WANNA CHEW!

In addition to other uses of the ghee I personally really like that it is a good, mostly neutral base to add basically any flavoring desired and make homemade spread.

Some flavors that I so far tried are:

• Chili - excellent and easy to control how spicy the result is
• Garlic - both fresh, dried and a salty garlic paste. A kind poster has pointed out that it needs to be acidified or consumed in only a few short days or there is risk of developing botulism toxins - https://news.okstate.edu/articles/agriculture/2020/gedon_home-infused-oils.html
• Soy sauce - specifically shiitake mushrooms one
• Carob - not bad but the flavor is not really distinctive even if I add relatively lot of it. Perhaps I should tinker with it more
• Ajvar(tomato, eggplant, pepper mix)
• Horseradish
• Chill and bitter chocolate - did not turn out all that well but I will still try again to see if I can make a better result
• Ginger - dried

I probably should start keeping track of how much of something I add exactly but so far I do it just by guess. Usually something like one to three tablespoons for 150g of ghee or so.

Usually I simply add the warm ghee and the flavoring in the glass jar. I can not really use a mixer since I do small batches and do not want to have to clean it up afterwards. What I arrived at is to simply give the jar a good shake about every half an hour for a few hours. It is probably not the best solution but good enough.

It completely kills the longevity of the ghee. Especially the ingredients that are not dried but I do not really care since it is gone in a week anyway.

So far I only made ghee from store bought white butter so I am not sure how much difference it would make to make it directly from milk or from less processed butter.

Is there someone here who tried something similar? If so what flavors have you tried or recommend?

Edit: edited the problematic garlic entry.

Greetings ~food! Not too long ago, I posted a topic asking for cookbook recommendations and received a flood of amazing recommendations. Thank you all for sharing your favorites; I have expanded my collection thanks to that thread! One that has become a quick favorite of mine is Pasta Grannies, although I accidentally grabbed Book 2 and I'm still needing to grab Book 1.

Something that has dawned on me with that cookbook is the desire to make all the recipes similar to how Ash Ketchum wanted to catch all the Pokémon! The first recipe I made was Rina's Capriccio and oh lordy did it blow my mind how good it was and that I made it! My only complaint was the struggle to just pick one recipe to try and I'm aspiring to make a pasta dish every Sunday now.

Since there are several recipes from Pasta Grannies between the two books and their Youtube channel, I'm indecisive on what to do next. To all who have dived into their recipes, what are your favorites that are absolute must tries? What are some that might not be worth the effort? I'd love to hear everyone's experience with pasta making regardless if it's a Pasta Grannies recipe!

I'm trying to put together a small amount of kitchen equipment that I can take with me when we travel. And I'm looking for suggestions. I've been stung by holiday let kitchens before missing seemingly small but essential items.

So far I've got:

• Digital scales
• Good sized chopping board
• Sharp knife + sharpening stone
• Peeler
• Tongs
• Measuring spoons
• Small jars of salt, sugar, and oil
• Coffee grinder (yes it is essential)

Edit (community suggestions)

• Swiss army knife
• Probe thermometer

Any recommendations on other things you've missed in holiday houses before?

We have a multi-cooker (Ninja Foodie Max) which gets most of its usage as an air frier or pressure cooker.

We want to start meal prepping as with two kids time in the kitchen is getting increasingly difficult. Our go to big reusable meals are Bolognese or curries which we are getting a bit bored of, so what's your go to meal prep recipes?

I'm not sure exactly what you'd call it, I always think of it as just "chow" but it's a large portion of what I eat. Basically anything that is-- few ingredients, one pot or pan, everything cooked together and thrown in at the same time, cheap, easy, relatively quick, but hearty and filling.

So like my go to is a one potato, half an onion, cabbage, and one de-cased spicy sausage. Plus seasonings, depending on how I'm feeling either Indian (those premixed spice packets) or asian (ginger and garlic powder, mushroom soy sauce and chilli oil) . The prep work is maybe 2-3 minutes then 15ish cooking. I view it as "I want a cooked meal, but I don't want to spend any time on it."

Now that the summer bounty at the farmer's market is in full swing, I'd love to hear about your recipes that showcase the fresh fruits and vegetables you get from the farmer's market, or the garden if you grow your own. I'm thinking of the recipes that really let the flavors of the produce shine.

Two of my favorite farmer's market items are sweet corn and tomatoes, and I've come to realize the corn and tomatoes you can buy at the grocery store are just sad imitations of the real thing. My favorite recipe right now is a simple sweet corn and cherry tomato salad, with a little basil, flaky salt, lime juice, and good olive oil. I'll add mozarella or feta and pepitas sometimes for a little extra oomph, but the simplicity and flavors are heavenly. What are your favorites?

This spring my wife and I started growing some herbs in containers on our (quite large) balcony. I got some nice big pots bc I know a lot of these like some space, and I planted a bunch of staples. On a whim, I planted some spearmint bc I figured it would be nice to have some fresh mint on hand for cocktails.

I knew mint was hardy and tends to grow out of control, but I didn't think much about it since it's in its own large standalone pot, away from my other plants. But Y'ALL. My other plants are dong okay but there is SO MUCH MINT. I'm barely doing anything and it's THRIVING. I don't even drink that many cocktails.

Other than cocktails and mint tea, I have no idea what to with the sheer quantity of mint I have. Even just ocassionally pruning the bits that stick out or have flower buds results in massive handfuls of mint that I don't have any idea how to use up.

Please give me advice on how to use up my mint!

One of my favourites is inspired by Thai green curry and includes:

• Coconut Milk
• Homemade Vegetable Broth (as needed)
• Homemade Green Curry Paste
• Shallots, Garlic, & Ginger
• Kaffir Lime Leaves
• Green Lentils
• Freshly Squeezed Lime Juice & Zest
• Lemongrass Stalks
• Green Bell Peppers
• Solano Peppers
• Bamboo Shoots
• Snow Peas
• Zucchini
• Spinach
• Coconut Sugar
• Soy Sauce
• Salt
• Spices: Cumin, Chilli Powder, Red Pepper Flakes, Black Garlic, Turmeric, Coriander, and Pepper (as needed)

Served with crispy tofu, coconut rice, Thai basil, and homemade “roti” (using sweetened condensed coconut milk and avocado oil).

—

I think we’ve had some variation of this recipe every week for the last two years. It’s not too hard for me to make after work, makes great leftovers, freezes well, and seems to be well liked.

I do try to make as many things from “scratch” as I can, since I find growing the vegetables and herbs, as well as making my own milks, dough, and tofu, really elevate the whole thing. Though ingredients that are store bought or from farmers markets work just as well.

I really like the "Broccoli in Garlic Sauce" dish offered in Chinese takeout restaurants.

I have a few big Asian food markets near me.

Is it possible to buy the garlic sauce the takeout places use in a jar? If so, what would it be called? I imagine there is more than one type of jarred sauce called "garlic sauce" in the world.

Has anyone been experimenting with that? I recently found some fairly easy tutorials on tiktok. I always thought you need like special coagulates to make tofu, but apparently with many beans you can just boil them or add some acid to make them firm. And yeah, you can make tofu from essentially any beans, peas or lentils.

I tried making some green peas tofu, and so far i'm not too happy with the taste. It has a wierd, a bit caustic, aftertaste. I'm not sure if it's the green pea or my recipe...
I will definitely be trying lentils next!

For example, if I want to add ground flax to a brownie mix or oats to muffins? What if I want to add some extra dried blueberries to boxed blueberry muffin mix? The box instructions usually say 1/4 cup of oil and 1 egg, and I'm wondering if I need to double both or either if I want to add some more dry ingredients. Or is there maybe a max level at which I don't need to add extra oil/eggs, like a quarter cup at most of oats?

I know baking is a science and ratios are important, but still it'd be nice to have a way to make storebought convenience mixes a wee bit more filling or healthier. I'm used to substituting applesauce for oil in brownies, but I'm curious what else I could do with a storebought mix.

Here's a list of cookery books that are frequently recommended in various forums when people ask for good cookery books.

These are not in any kind of order. Please add any books that I've missed! I'm sure there are lots of great books that I haven't heard of. I wanted to link to a bookshop, but I got stuck with that so I used Wordery, unless they didn't have it in which case I link to Amazon. Some of these books have hardback and soft-cover versions, or newer editions, so go careful with the links because I just link to any version of the book. I have done no research at all into the authors or illustrators here, so if I've included people who are toxic arseholes please do let me know and I'll fix it. (This post is episode 2 of "DanBC goes down a rabbit hole and dumps the results onto Tildes").

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Samin Nosrat and Wendy MacNaughton.

A review from Kitchn: 8 cooks on why "Salt, Fat, Acid, Heat" is such a special, unlikely, hit

A lot of people love this book. Beginners say it gave them a bit more confidence, and good home cooks say it helped elevate their cooking by giving them usable information.

How to Cook Everything - Mark Bittman.

A review from Kitchn

How to Cook Everything - the basics - Mark Bittman. A review from ShelfAwareness.

A lot of people don't know how to cook, and have never cooked anything. Mark Bittman's books are often recommended to this group of people. And the books are excellent sources of information, and so they're useful to lots of people. They're very clear and easy to use.

Essentials of Classic Italian Cooking - Marcella Hazan.

A VERY SHORT, almost bullet point, review from FiveBooks And a longer review from LitHub

She wrote two books in the 1970s, and these were combined and updated in the 1990s for this book. These books are widely credited as introducing people outside Italy to "authentic" Italian cooking. LitHub review has already said everything that I'd want to say about this, but better than I could.

On Food and Cooking: The science and lore of the kitchen - Harold McGee.

A Kitchn review

This is a heavy duty book about the science of food. It's often described as the best single reference book for the science of food and cooking.

Food Lab: Better home cooking through science - J. Kenji López-Alt.

A review from Chemistry World

Surely everyone knows J. Kenji. He's really approachable. He give you science, but it's actionable and achievable.

In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean - Hawa Hassan, Julia Turshen.

A mini-review from Kitchn. So, I'm cheating here because I haven't seen this recommended by anyone but I wanted more books that are not Euro-US focussed. This book focuses on food from Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, Madagascar, and Comoros

Each chapter starts with a short geo-political intro. You'll be familiar if you've ever read the CIA World Factbook. It then has a short interview with a grandmother, and then it gives some recipes.

Sauces: Classical and Contemporary Sauce Making - Wordery link - James Peterson.

A review from MostlyFood

"Don’t be put off by the size of this book. It’s true that it’s as big as a small piece of furniture but it’s as big as that for a good reason. There isn’t any padding in Sauces. It’s cover-to-cover solid information that will be welcomed by anyone wanting to perfect sauce-making. Nothing seems to be omitted or overlooked. Every imaginable sauce is described, including Asian Sauces which have been added since the publication of the first edition."

Lots of people like that "no padding" feature.

How to Eat: The pleasures and principles of good food - Nigella Lawson.

A review by Food 52

"Thinking back on the lifespan of this formative book, I can’t help but feel that it’s to the recipes in it, and of course to Lawson herself, that I owe much of my confidence in the kitchen today."

Lots of people just want to cook tasty food and they're not bothered by The Science. Lawson's books are excellent if you want great home cooking.

The Professional Chef - The Culinary Institute of America

There are lots of versions of this book. The current version will be expensive. The older version are usually very similar and will be much cheaper.

Home cooks often get into weird habits and that's fine - it's your kitchen, do what works for you. But if you want to get better in the kitchen by improving your techniques and skills this is the book for you.