As a regular baker with whole grain wheat, I'm consistantly disappointed by the quality of flour I am buying, so I have finally got to the point where I have placed an order for some from an online source - in this case, Azure Standard. They make a big deal about their process, using a unifine mill - apparently something they had a hand in reviving when it had commercially failed. In trying to figure out why this was such a big deal I went into a bit of a black hole looking into wheat milling.

Part of that was learning about home mills. It seems almost insane to me, but people buy some very expensive mills in order to make the best quality breads. You can even buy impact mills, the same general concept that makes Azure's unifine mill such an attractive proposition, and it looks like a popular manufacturer in that niche has just introduced one that's less than $200, which I think makes it pretty attractive for less, uh, intense bakers.

I've been seeing a lot of weird kitchen appliances in recent years. Thermomix cookers have been a big thing for a few years. "Smart" or "AI" Ovens have been in the news a lot more recently, and it wasn't too long ago that sous vide specific cookers and electric pressure cookers were unusual. An odd one that I'm particularly interested in is a soymilk maker, which will grind, filter, and cook them.

Do you own a weird kitchen appliance? What do you think of them? Is it something you think other home cooks would like to have?

I'm in need of inspiration for tasty and fun food combinations to make myself eat more natural yogurts instead of the preflavoured ones (which I found out are definitely not as healthy!). What are your preferences and recommendations, oh fellow yogurt eaters? Which natural yogurt is superior for such a snack? What do you mix with it and how much? I must know!

I’m looking to explore a bit so i’d love to hear your thoughts. These are the items that make my kitchen special. I mainly cook Asian style food (Chinese, Japanese), so my ingredients trend in that direction. This is a combination of ingredients, condiments, and even snacks that bring joy to me.

If there’s a particular special brand that you think is extra special, i’d love to hear it too!

• Mirin (in Toronto there is a small store that makes homemade mirin)
• Yuzu ponzu sauce (same supplier)
• Furikake / shichimi
• Korean seasoned salt
• Perilla Oil (an amazing nuttier substitute to sesame oil) - great on subtle dishes like zaru soba
• Szechuan peppercorns - amazing to put into the mortar with other aromatics
• Chinese cured pork belly - wow how immensely flavorful - I like the five spice one. Small cubes makes fried rice sing
• Oyster sauce (two ladies LKK not panda LKK)
• Nem Chua
• Good butter (Kerrygold or St Brigid)
• Sambal Oelek
• Pandan leaves and frozen chopped lemongrass
• Maldon salt
• Frozen cheap chocolate squares (Swiss Delice)
• Lao Gan Ma black bean chili crisp
• Salted yolk potato chips, Honey Butter chips
• Korean seaweed sheets for stock along with the little anchovies
• Frozen unshelled clam meat - just throw a handful into anything like pasta or stir fries. So cheap and so good!
• Chinese cooking wine
• Perilla leaves (gganib)
• when I can find them, Alphonso, Kesar, or Colombian Sugar Mangos
• Concord or Muscat grapes
• fatty Biltong (Florence meats is best)
• wavy soba (for some reason I like the mouth feel)
• frozen special handmade ramen
• Calabrian peppers
• Peperoncinos (I like the ones from Terroni)
• Peruvian sweety drop peppers
• Thai kefir leaves (frozen)
• Thai birdseye peppers
• Vietnamese veggies (rau ram) and Thai basil mmm
• fermented tofu bricks - kinda smelly but adds a slickness and sourness when stir frying Chinese veggies
• Korean coque d’asses (Japanese ones are a bit dry for me). Great frozen as well.
• mango gummy candy from cocoa land lot 100
• Chinese snow pear
• kewpie mayo (creepy baby)
• kozlik triple crunch mustard
• Vietnamese fried onions (need to figure out what brand is best)
• affordable soy sauce (made in Japan ones - yamasa or kikkoman)
• fermented black pepper (I like the Trader Joe’s ones - I put it into ramen broth)
• kecap manis (abc brand) for making Indonesian stuff
• Hungarian Hunters sausages - great snacks that last

I started eating spicy food (mainly the 2x spicy chicken flavored instant noodles) and very spicy pho ever week.

this all culminated in me having done the hot ones like 3-4 times now and it's been fun. More or less, I can take the heat and its becoming enjoyable.

The one issue that still remains though is when the spicy food hits my digestive tract. sometimes it doesn't bother me at all, but more commonly it can cause serious discomfort and pain for about half an hour before I can finally hit the bathroom. The only thing I have found that remedies it is drinking vegan milk as it passes my digestive tract.

problem is I don't know what to do about it. apparently my stomach is more sensitive then my mouth to spicy food but I don't really know how to make my stomach less sensitive. I'd have though after a year it would get used to spicy and it's doing better than at the beginning I guess but still not without occasional pains.

Have a friend who has raved about using these for cooking meet during the work day and pan searing it for a quick easy and delicious meal. Plan on doing that with steaks/chicken, but wanted to see if anyone else on Tildes owns one and has any tips or favorite use cases to share.

I am in the process of starting up my own food blog. I have no hopes or aspirations of being huge or making money, it will solely be a labor of love and an outlet for my love of food to share with the world.

Unfortunately, I don’t have a specific niche that will be targeting and was looking to crowd source opinions on what people would feel they would like in a food blog. I’m hoping to avoid suggestions like “less convoluted stories about your grandmothers tablecloth for 3 pages before the recipe” since I think we can all agree on that front.

Some of you may be thinking the world needs another blog like you need another asshole, and that may be true. However, part of my impetus was that many of the recipe blogs I find online have the same generic 30-40 recipes with minimal variation. Others of higher quality are moving behind paywalls. My goal is to try to include slightly more obscure recipes from all over the world, tried/tested/optimized for simplicity in cooking and flavor, or more unique variations on more common recipes. I also aspire to do some articles a bit more experimental / scientific in nature in the vein of some of J Kenji Lopez Alts articles a la serious eats but that is a larger aspiration for down the road.

I welcome any suggestions or sharing of your current favorite food blogs. I know the current social media trend is YouTube, TikTok, and the like. However as I find myself here with you all, you may understand my preference for sticking with the written word (and occasional photos). Cheers!

so this might be a weird question but -- occasionally, particularly in the evenings, I get a strong craving for parmesan cheese. I live in Germany, so I don't mean the green tube kind either. I'll just take little slices off a wedge of real-ass parmesan that we bought to shred over pasta and such.

Thing is, parmigiano reggiano is pretty expensive, and the similar replacement cheeses like pecorino aren't that much cheaper. But I don't know of any other snack that can deliver the combo of saltiness and umami like just munching on slices of italian hard cheese.

So, does anybody else on Tildes understand this? Or have any recommendations for other foods to scratch this itch? Keeping in mind I'm in Germany, so I'm limited to stuff I can buy here.

My mother and her husband's hobby is trawling Facebook marketplace for things they never realized they wanted (and often repairing them) and they managed to obtain a Harvest Right Freeze Dryer at a laughably low price. They've had some fun with it, and I'll be over soon and am considering giving it a try.

We're getting into winter, so my first thought was to freeze dry some toppings to pour into my ramen as needed -- I often add whatever is in my fridge, but it would be nice to have something mindless to throw in. Once you're running the dryer, it makes sense to fill it completely for efficiency's sake, so I'd be making a good quantity. There are 5 trays, so it would make sense to do 5 different mixes, though I could do more than that by making a tray separator with foil.

A little bit on freeze drying: To do it efficiently, you pre-freeze whatever you want to dry. Small or thin pieces are best, because they will sublimate out moisture faster, meaning the cycle completes faster. That's important, because the whole assembly uses a ton of electricity. Things that are very fatty or oily (ie, bacon or peanut butter) will not freeze dry well, and then will not be shelf stable after drying either. The other benefit of small pieces is that they rehydrate faster in liquid.

My first thoughts were a mix with frozen peas, carrots, broccoli and edamame (maybe chicken? But that's more work because it would need to be cooked first). Perhaps another with chopped napa cabbage, grated ginger and garlic...? I considered just doing individual ingredients, but I think it would just be easier for me to have a premade packet I can open and go. I typically buy chicken ramen, but I'll occasionally get something different.

There aren't any big Asian grocers anywhere near where the freeze dryer is, so any obscure ingredients I would want to dry, I would have to bring with me.

Let me know your ideas!

After several bad experiences lately, I am interested in grinding meat at home. Does anyone have experience in this practice? I have a KitchenAid stand mixer and after some research, I am interested in buying the meat grinder attachment. However, there are literally dozens of weird Chinese brands on Amazon purporting to sell an identical set for much less. AliExpress is even cheaper.

Has anyone bought and used the KitchenAid version? Has anyone tried a cheaper version?

Thank you for your advice.

Thank you to everybody who commented; I'm going to look for the official KitchenAid attachment at a good price.

A few years ago, I got my hands on a bottle of St. Elmo Cocktail Sauce. When I tried it for the first time, it had so much horseradish that for a moment, I thought I was going to die.

Fast-forward three seconds later, and I was eagerly repeating the experience over and over and over again. I could not get enough of it. It was like it was kicking my sinuses in the testicles and slapping my tastebuds in the face. I became addicted.

It changed my life.

The problem with cocktail sauce though, is there's only a few occasions you can reliably snack on it. I want something I can take with me on the go. I want a snack that grabs me by the shoulders and says "WAKE THE FUCK UP, YOU HAVE A LIFE TO LIVE."

I've tried various wasabi peas and smoked wasabi almonds. Horseradish potato chips (or crisps, if you'd rather) and pretzels. Nothing, and I mean NOTHING, provides the puckered face, lose-your-balance experience I'm looking for. The only way I've gotten close is by putting handfuls of dried wasabi peas in my mouth at a time, and that folks, is just not sustainable.

And so, I come to you with my plea: I want pure, concentrated doses of horseradish/wasabi on some sort of crunchy, long-lasting snack vehicle. Yes, I have a problem, and yes I want you to enable me.

Any recommendations?

Spouse fell in love with Rancho Gordo's premium dry beans, and got a subscription.

We're now swimming in beans, but I'm not a bean lover - they usually taste bitter to me unless huge amounts of spice and vegetables are added. I prefer Asian cuisine flavor profiles, and dry beans don't seem to figure in much Chinese, Thai, or Vietnamese cookery.

But I'm game to try anything - please hit me with your favorite bean recipes. Vegetarian or vegan for preference, but I'll look at recipes that include animal products for flavoring and come up with my own alternatives.

Hello, Tildes food community! My husband and I are avid travelers, and particularly enjoy trying new and delicious foods in the places we visit - everything from local street food and mom'n'pop restaurants to high-end Michelin starred cuisine. It can be hard to narrow down the "best of" in a region, and thus-far have had some amazing meals, and some misses, while doing our own research. I'm hoping for recommendations of food travel vlogs of folks who are: not annoying, know good food and have reliable palates, and are willing to give honest feedback about the best places to eat. Any help and suggestions are much appreciated!

This is a question I've been wondering about for a while as a home baker and amateur food scientist. Why do recipes for whipped, fluffy desert components like whipped cream or buttercream icing always seem to call for powdered sugar? If I want to add sugar to a something, why would I also want to add the anti-caking agent (usually starch I think) for powdered sugar as well? Is that starch actually something beneficial for a whipped desert? Because as far as I can tell, the only time powdered sugar makes sense is when it's dusted on top of something or incorporated into a desert that is being mixed by hand and doesn't have the shear of a mixer to dissolve or emulsify the granulated sugar. And I've never had any issues just using regular granulated sugar and honestly prefer it to powdered sugar for icings, whipped cream and the like. If a recipe calls for powdered sugar, but it's being combined with a mixer or beaters I just use regular sugar and the results are great.

Anyone have any thoughts or experience as to what I'm overlooking? Or is it just a hold over from a time when electric mixers weren't common and you needed a finer sugar to incorporate the sugar by hand?

Tilderinos! I've been using a carbon steel wok for about two years. Whenever I have any recipe that involves throwing a sauce in - which is pretty much every stir fry I use it for - I suddenly have an awful time of trying to clean it afterwards. Last night after doing this it was still pretty crusty, and I'm still getting crud off as I wipe it.

If you're not supposed to use soap to prevent ruining the patina, how do you clean it properly? I see all sorts of advice ranging from water to not using water...

I was wondering what people use for finding recipes and meal planning when they have less "standard" dietary restrictions. I find that a lot of these tools have options for vegetarians, vegans, paleo diet, keto diet, low carb; or for common allergens like peanuts and soy. But I haven't found a way to limit more specific things (especially things, like fiber, that are generally regarded as beneficial, or things, like fructose, that are everywhere). I suppose just manually searching for and then looking through a bunch of recipes is an option, but that can also be challenging given that nutritional information on recipes isn't always complete. I would appreciate any ideas or suggestions that people have for this sort of thing because I like to eat but right now food is making me very sad.

(also sorry if ~health was a better place to put this, I wasn't sure exactly where it should go)

I have a Weber Summit S-670 grill that has a built-in smoker box and burner, and despite having this grill for a couple of years I have never before used that accessory. With the traditional grilling weekend coming up I figure I should give it a shot but I have no idea on what to make. What kind of easy or idiot-proof recipes would you recommend?

Feel free to define lesser known how you like. Here's my list. Most of these have fewer than 100,000 subscribers. Some of them have fewer than 10,000 subs.

Al Brady (32k subs)

Has a nice mix of sweet and savoury food. Has a lot of videos below ten minutes - there's a rapid pacing here that avoids the problems of TikTok / YT Shorts cooking. Enough time to explain what he's doing, no useless padding.

Baking on a Budget (40k subs)

A reasonably new channel (only 33 videos as I post this). He has a method for pricing the recipes, and we can always argue about whether that makes sense or not, but at least it's consistent across his videos so viewers get an idea of relative costs. The recipes are simple. They're aimed at providing tasty filling food for cheap. The production values are low - no fancy lighting, no fancy camera, the kitchen table looks a bit rickety.

BoSFinesse (6k subs)

He's from Bristol (South West UK) and has the regional accent to prove it. He visits and reviews street food and cafés. I love videos like this - show-casing normal eateries. It's rough and ready - he sometimes includes swearing. And he's usually positive, or occasionally very mildly not positive. But I like that. He does a mix of shorts and long form - the long form does tend to be a bit calmer and explanatory.

Bread and Food (400 subs)

Features food, mostly street food or bread, from Iran. I like the "show don't tell" aspect of these videos. There are loads of street food videos and I watch quite a few. Lots of videos are presented by people that I don't enjoy watching.

YumTopia (5.5k subs)

Another street food channel, again from Iran. This is the video that I really like - street food often looks like it has been rapidly cooked, but there are examples of slow cooked food. https://www.youtube.com/watch?v=HDJowrQQisg

The Staff Canteen (152k)

At over 100k subs this probably doesn't belong here, but I think this fits here because many of their videos get fewer than 1000 views. Views are picking up recently. It's a great channel if you're interested in fine dining in the UK. There are a huge number of interviews with some very very good chefs here, and often they demonstrate one of their dishes.

Pete's Pans (9.5k subs)

He researches regional dishes from France, Spain, and Portugal and he claims to present traditional "authentic" versions of various dishes. I've only just started watching, and I'm not sure if I'll end up finding that he's not for me.