In an effort to reduce my waste and expenses (as well as get some control over my diet...), I've been looking at weekly food planning and trying to budget for stuff...

I'm lost. My typical shopping is either getting an idea for something to cook then buying the stuff, or getting the ideas while shopping for other things. This has often resulted in having to throw stuff out because it doesn't actually get used.

I'm hoping to hear from people that are successful with actually sticking to a weekly plan and budget... How do you do it?

According to this scientific diagram, soup is the most neutral of ideas. If you tell someone you're having soup for dinner, they'll ask what you're eating with it, as if soup were not a meal in itself. That's a tragedy. Soup is right up with bread as a symbol of nourishment. It makes your veggies tasty, and it something you don't even need teeth to enjoy - a treat for either extreme of the age spectrum!

What is it that you think that soup needs to be exciting again? Is it just a special flavor or specific texture? Or do you need gimmicks like tortilla strips or bread bowls? Do you need exotic ingredients?

I am not at home and presently I don't have any airtight container. Most of the suggestion online are about using a airtight container.

Can't I use a bowl and cover it with plastic wrapper and then put it in refrigerator?

I am looking for ideas or recipes to make with chicken thighs. I bought some for a barbecue chicken recipe that I really liked, but no one else in my family enjoyed. It seemed to be the different texture of the dark meat. Now I have several pounds in the freezer I eventually need to use for something.

I have been looking online, and most chicken thigh recipes are some variation of cooked chicken thighs whole, baked or fried, with some kind of sauce on them.

I am wondering if anyone has recipes that use them in a way that the texture of the meat is less obvious or maybe ways of preparing them that would make them less chewy. I love the richness of them, and they are cheap, so I hope I can find ways to keep making them.

There are many tips or techniques that are strongly recommended for cooking, but it's hard to know which are evidence based and which are just passed along because that's what people always do.

Which are the tips that need more evidence?

Here are two that I struggle with, about stainless steel pans:

1. Water drop test / leidenfrost

People say that if you get your pan hot enough to get the leidenfrost effect and then add the oil you'll have less problems with sticking. My problem with this is that it means the pan gets very very hot - much hotter than it needs to be for most uses. My other problem is they all say "Look, I'll cook eggs and they won't stick" and those videos either have a ton of cuts, or the eggs stick and you can see the person pushing with a spatula to get rid of the stick, or their "scrambled eggs" is really a chopped omelette.

2. Heat the pan before adding oil. I don't understand this. Again, people say it helps prevent sticking, but they use some argument about "pores" which just feels hokey. I add cold oil to a cold pan and bring it up to temperature before adding food so the pan and oil are both at the right temperature, and food sticks and then releases, because that's how stainless pans work.

I'm aware I could be completely wrong here and that there may be a good evidence base for these, but they don't seem to work based on how I cook.

I was inspired by another post to think about this question. I am far from the only person who values good tasting good quality meals but is also pressed for time. What do you do? What do you make? How do you prep?

Thanks for any insight.

A few questions for those who have tried homebrewing (and general thread on homebrewing in general)

• Have you ever tried homebrewing?
• What were lessons learned?
• Did you regret the up-front investment?
• Do you bottle or keg?
• What are your favorite recipes?
• What is your setup like?

Feel free to answer only one question, all of them, or none of them and share an anecdote!

TL;DR - I'm trying to find a way to purchase Chilean Cerveza Cristal in the US for a joke that is very important to a friend of mine.

So, some of you may be aware of the current memes surrounding a series of advertisements from a Chilean beer company that interrupted airings of the Star Wars films in an... unconventional way.

Well, my friend is both a huge beer aficionado and a huge Star Wars fan, and he occasionally works with the Star Wars folks at conventions. He's planning some interesting stuff for an upcoming event but can't for the life of him find the stuff here in the US. I haven't been able to turn up a retailer for it either. Does anybody know of a good way to get foreign beer into the US?

When I first joined Tildes I posted about weird food combos, with mine being a cheese and tuna omelette (try it! It's protein rich and it works!). Lately I've really been getting into tinned salmon so I thought I'd throw some of that into an omelette along with some chives, wilted spinach and a bit of soft cheese. I figured it'd have an eggs royale vibe to it.

It was... fine? I guess? Not inedible, but not great. Normally I love the soft, chalky bones in tinned salmon because I'm a horrid little goblin but here they were just an unpleasant distraction. 4/10, won't try again. Whether it's something pretty tame and low stakes like mine or a total, unsalvageable disaster, I'd love to hear what didn't work out for you!

I bought a bag of shishito peppers to replicate a blistered appetizer from a restaurant. Do they also work well in curries, stews, stir frys or chilis? Every recipe online I've found (minus a shrimp sinigang) is pretty much the same cooking method, just different seasoning. 😅

I was watching this video. The auto-translated subtitles are not great, but I followed along a bit.

We tried 15 types of Biryani

It made me realise that in the UK I have access to a very limited selection of biryani. From a supermarket it will look like this: https://www.iceland.co.uk/p/iceland-chicken-biryani-375g/87458.html. I'm missing so much knowledge about an enormous region that covers over a billion people.

I'd be really interested to hear about biryani, especially regional variations with different ingredients. What things are essential and often missed? What makes a biryani great?

I'd also love to hear more about delivery - those "handi" ceramic dum cooked to order pots look amazing. There's another video here of an "unboxing" - https://www.youtube.com/shorts/Q5OA4XiGl34 , and the makers have a video here too: https://www.youtube.com/watch?v=H6nE1Nla3u0

My theme for 2024 is to work on creative avenues, one of which is cooking. I want to expand my recipe book to include more show-off-y meals from a variety of regions. Are there any recommendations for recipes to try out?

From chicken noodle soup to congee, no matter what cuisine or culture, what do you eat when you're sick? Since everyone around me is getting ill, I'm looking to expand my "sick food" recipes for drop off. Bonus points if it's easy on digestion and will keep in the fridge/freezer for awhile.

Chicken congee is my go to because it's simple and can easily be dressed up or down.

Thanks for all the replies! I love learning about different food (and beverages) so I hope you find something new to try yourselves.

I'm trying to make my own truffle chips for the wife after having it at a nice bar together. Any suggestions as to the types of chips or truffle seasoning? I'm going to try to buy a bag of regular chips, put it into a bowl, and just shake with some truffle salt and truffle oil (real kind not synthetic flavor).

Any suggestions would be greatly appreciated!

*Thanks everyone! Looks like it's time to do it properly instead of the lazy way...

I live in what is basically a studio apartment in someone's basement with a little cobbled-together kitchen in a small room attached to my bed/sitting area. My cooking is done in a largish Cosori convection toaster oven (mine) with a double-hob induction hotplate (kindly provided by landlord) sat on top. The hotplate is from Nutrisystem (not sure of model exactly) and it's definitely a step up from the electric one I brought from my old place (My kitchen was the laundry room there!), but over the last few years there's been a few things about it I don't like so I'm considering buying a new one.

The main problem I have with it is the lack of specificity in the temperature settings: it goes 140°, 210°, 260°, 300°, 350°, 400°, and above that I never really use, but I often have trouble with something cooking too fast at, say, 300° but too slow at 260°. I'd like a device that lets me make smaller, (like maybe 5-10 degree) adjustments at the very least. Also there is the issue that if you go above a certain temp on one hob, it will dial down the other automatically to keep from going over max watts, but it also means I can't boil water on one while searing a steak on the other. Not sure if there's a way around that what with the limitations of current portable cooktop technology and American house wiring codes. As you may have gathered from my living arrangements, I need to keep the cost down to a reasonable <$300, preferably <$200.

Because it needs to sit on top of my toaster oven, I need a side-by-side arrangement. I was gifted Amazon cards for Xmas so I'm hoping to find something on there to defray the cost, but if anyone can point me to the perfect solution somewhere else, I'm interested. Everything I've looked at there so far has preset temp settings and I can't tell if they are fine enough to be any improvement.

Bonus points if anyone knows of an induction-compatible stovetop griddle that heats evenly and isn't heavy-ass cast iron.

Thanks in advance for any advice!

Hey everyone, I've recently made a large batch (90ish) of cookies trying to repurpose brownie mix. It's the Ghirardelli kind if you've seen it before.

On the plus side, the texture's great, it looks like a cookie, and it's chewy like the edge pieces of a brownie. It's very chcolatey, and you can see obvious chunks of chocolate. On the minus side, it's extremely sweet.

Does anyone have ideas on how to use this somewhere else less sweet?

Some ideas I've had so far include crushing the cookies into chunks, and using those chunks to make more cookies (all the ingredients except sugar), like how one would reuse old asphalt do when repaving a road. Another idea is making a cake with these scattered throughout, or using it as a cheesecake crust.

I am interested in the amount of variety there is in Christmas dinners. In the UK it tends to be roast meat (and turkey is popular) and a lot of roast veg. The table ends up being quite complicated because Aunt Mabel really wants cauliflower cheese and Cousin Bert needs that braised red cabbage and etc so you end up with a lot of stuff set out.

And that's just the UK - I'd be really interested to know about what people eat in other places.

For me it's going to be simple and quiet this year. Chemotherapy and immunotherapy mean my immune system is struggling and I feel very gently nauseous. I am going to have roast chicken, glazed roast parsnips, carrots (not sure whether mashed, or roasted, or gently steamed), roast potatoes, and roast sprouts. And then my sister made me a Christmas pudding so I'll have that for after.

Here's a description of and recipe for Christmas Pudding: https://www.nigella.com/recipes/ultimate-christmas-pudding

I just bought a Ninja nutribullet-equivalent blender and will be on a smoothie kick for quite awhile. I bought it because I really need to incorporate more fruits and vegetables in my diet and think it will be a good way to replace breakfast and sometimes dessert.

So far, I have bought two huge bags of frozen fruit, one with strawberries, mango, pineapple, and peaches, and the other is a mixed berry with blueberries, blackberries, raspberries. I also got a bag of frozen kale and frozen spinach. I know there are many, many sites out there filled with smoothie recipes but was curious on your favorite go-to recipe.

I'm open minded so share even your weird ones if you got them!

I've offered to cook Christmas Dinner for my husband's side of the family, but have one problem. While my husband and I aren't the biggest beef eaters nor big fans of steak, my in-laws are. I don't mind cooking for their requests and find it a fun challenge to cook a different type of meat, but here's the concern: due to not regularly cooking it, I'm not as well versed in the methods or approaches.

They would prefer either a prime rib roast or beef tenderloin; both cuts I have never worked with. While there are a number of recipes out there, I would like see if anyone on Tildes has a recommendation on how to cook either cut or another of similar quality. My mother-in-law does not like a lot of pink appearing in her steaks as well, so I'm having to consider how to handle that while also not over cooking the meat. I was already considering dry brining it overnight, but after that I'm unsure what direction i would go.

Any tips and advice would be greatly appreciated!