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 starch

I 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 oil

I 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!

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.

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?

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!

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.

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.

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.

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. 😅

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?

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!

So usually every couple weeks I make a pot roast on the weekend, however my crock pot broke I discovered, just prior to making it. My girlfriend and I need to eat it prior to leaving town this Thursday after work. As I have work all week, I don't have time to make an 8 hour pot roast, so I need an idea of what I can do with this thing.

Hi everyone! I'm looking for a nice chef knife (or small set of cooking knives) for Christmas.

I'm looking around medium end so I'm wanting to spend 100-200 bucks, I'd prefer a small set of 2-4 knives, no large 12-16 sets as I don't believe those are good value.

I've heard good things about Wusthof and Henckels from my friends but I wanted to get a wider net of recommendations just in case before I made a decision

My husband and I will be alone this Thanksgiving, so we decided to cook a smaller bird than a turkey, specifically a duck. I like duck and frequently order it at restaurants where available, but don't have much experience. I found a low slow roasting recipe that looks promising. I'm already familiar with soup making.

What advice do you have re sauces and meals using leftovers?

I've been really bad at coming up with things to cook lately, resulting in me eating the same unhealthy food all the time. I'd like to change this and to get familiar with new recipes, so I was wondering if the users of Tildes have any good recipes to share. Vegetarian and vegan are preferred, but non-vegetarian recipes are also very welcome!

What are your go-to cheap, easy and healthy recipes?

Edit: I'm too overwhelmed by all your comments to respond to everybody individually, but I thank you all for the great suggestions, these are of great help!

Hello!

As I've been diagnosed with IBS, I've been looking at ways to reduce my symptoms and one of the options I've been told about is a low FODMAP diet.

I am still looking into this, and so far I've only read a bunch of confusing or incomplete/surface level information.

This made me curious about the experience that other people have had any recommendations or stories someone might have.

Also if you know of any good apps for tracking what you ate and how you've felt throughout the day, please let me know.

Thanks!

I'm constantly using the Better Than Bouillon vegetable base when I need vegetable broth, because it's so convenient, space efficient, and it keeps longer than those cartons of vegetable broth.

But, I recently looked at the ingredients and was a bit put off, as I've been trying to eat healthier (less salt, sugar, and processed ingredients.)

Does anyone have any recommendations for something with a similar level of convenience and shelf life?

I'm trying to compile a good list of foods that would travel well. I'm trying to avoid anything heavily processed with commercial preservatives (no Goldfish or fruit snacks, etc.)

These foods should keep for at least a day in standard outdoor temperatures. Also, they should not get physically fucked up by being in a backpack all day.

So far, I've got these:
Rucksack Sandwich (Baguette, salami, butter, pickles)
Scones
Granola (inline with avoiding preservatives, this can be easily made at home)
GORP mix

P.S.
Shoutout to Squeeze in Marfa, TX for the rucksack sandwiches.

I really like pickled jalapenos, but my go to recipes are nachos and jalapeno poppers wrapped in bacon. I'm trying to eat healthier, but I seem to be lacking some good recipes or ideas. I found a potato salad recipe which sounds really tasty, but still not terribly healthy.

Hello! I live in an area where a great part of socializing is done by going to bars and having a drink (or several). I don't drink alcohol, and always get weird stares after the third Nestea/Aquarius, plus I get bored from drinking the same thing over and over again. Sometimes the places we go to have the option of alcohol-free cocktails, but it's not the usual thing.

So, what are you suggestions of other drinks I could order, that do not contain alcohol? Things that I could drink in hot weather, day or night? I'm open to all sorts of flavours.

The ones I have listed:

• Coke
• Tea
• Coffee
• Aquarius
• Nestea

Thank you all for your help in advance!

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.

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.

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?

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!

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.

I'm going to a supper club this Saturday and the theme is pie. Now, I love making me some pie (and subsequently eating it), but I'd like to do something a little different from my normal pie.

What is your favorite (ideally esoteric) pie recipe? I'm making one sweet, one savory. Gimme your best shot!

As mentioned before my partner is a new paraplegic. He was a chef before becoming disabled a decade ago and the primary cook at home until the more recent injury. He's struggling to make sure he eats in part because making a baloney sandwich is currently an ordeal. We expect that to get easier as he gets OT and more used to being in a chair, but I'm wanting to start with prepared meals and work up to easy meal kits that help him get back into cooking. Difficulty level is things that taste good and have a variety of foods, as well as, for the future, kits that require less manual dexterity.
Recipes also welcome as well as any must have kitchen items. We have an air fryer, microwave, electric kettle and toaster he can use easily. Oven and stove that are a bit more tricky right now.

ETA: in the United States and with a large variety of grocery stores around me.

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!

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?

I have a Baratza Encore (or whatever the entry level model is called) and it could use some tlc. There are a bunch of bean parts accumulating under the hopper and grounds are getting stuck in places. I can disassemble to get the big stuff, but that's not enough. I'm wary of just splashing water or using a damp rag to wipe parts down. The oily residue needs some sort of detergent but I don't want to ruin anything or end up having my coffee tasting like soap or something.

Anyone have any experience or suggestions?

Edit: thanks to everyone for the tips! I've bought some grindz and I already popped the hopper off and gave the grinder a good brushing. There was a lot of buildup and the first grind afterward felt like it sounded quieter and I could swear the grounds were more consistent, but those are both probably illusions. Haven't made enough cups to taste a difference yet but I'll definitely be adding a regular cleaning to my routine.

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.

I am moving apartments soon and will likely not have as much space in my kitchen. Specifically, I am most concerned about an oven, as I doubt I'll be able to get a full sized one.

Has anyone solved this issue? Know of any good, reliable brands (ideally with global shipping)? The last janky toaster oven I ordered from Amazon could barely get a good brownie out, so I hope to make a more solid investment this time that can actually bake things, if it even exists. That said, any compact, high-quality appliance is appreciated.

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!

(I'm not looking for simple lists of YouTube channels that you like.) _{even though I'm about to dump a list of channels that I like}

There's a lot of YouTube cooking content. I was wondering what you look for in that content, and what you want to avoid?

I don't have a particularly coherent answer - I like a mix of content.

I do like plain and simple information, or informative content that gives details about technique or science or why a thing is done the way it is. Examples of this would be America's Test Kitchen, or J. Kenji López-Alt or Helen Rennie, or French Cooking Academy.

I also like recipes that I can actually make. I prefer recipes that don't have a massive array of ingredients that I don't have. Examples are Brian Lagerstrom (I like the way he tends to use a limited amount of equipment and he gives alternatives for ingredients if he thinks some thing is going to be hard to get) Not another cooking show has some nice recipes (his grilled cheese and tomato soup is fantastic).

Some channels I watch have Michelin Starred chefs discussing a recipe. I like watching this because I can't replicate most of it, but I can get ideas for improving taste or texture. Italia Squisita has a lot of content, and some of their videos are comparing a traditional Italian recipe (and these are excellent) with an elevated restaurant version. The staff canteen is a bit frustrating - it's almost exactly what I want, but it ends up missing the mark a bit. But they talk to chefs, mostly in the UK, about being a chef or about a dish. La pâte de Dom is self-taught, but they have a high level of skill in pastry.

And here's a list of videos that I can't categorise, and why I like them.

The Biryani Expert (sadly, channel appears not to be making content any more) taught me that biryani covers a quite wide range of different dishes.

Sheldo's Kitchen He seems like a nice bloke, and his food looks really nice and achievable to make. Again, sadly, he doesn't seem to have made any videos for a while, and he was saying that he has a lot on. But he has a calm style and I liked his content.

Cool Daddy, YummyBoy and Street Foods TV expose me to a lot of food that I'm not used to. I can't recreate a lot of it (I don't have a camel I can cut up and cook but it gives me ideas for new ways to combine ingredients or new flavour profiles to try.

So, what do you look for in content?

(In this thread I avoided dunking on creators, because there's a few that I really don't enjoy but I don't think me yelling about them is good discussion. _{But I'd totally join in if someone created another thread}.

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.

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.

With all that's been coming out in recent years about the negative health impacts of burning gas indoors even with good ventilation, I've been looking into replacing the cheap gas range that came with my house which had been less than amazing to use anyway with a nice induction range.

I have no experience with induction ranges however and have no idea what idea what to look for. I grew up with traditional coiled-eye electric ranges where even "bad" models are still functional, but slow to heat up.

What models have those here had good experiences with, and what are the gotchas? I've done some looking around already and it seems like it's not as simple for going for a high-end option… even top of the line Bosch units seem to have a surprising number of "it ate my dog and insulted my grandmother" types of 1-star negative reviews, and it's hard to tell if that's just noise or something that should be paid attention to.

EDIT: Specifically, I'm looking for standard 30" oven combo slide-in unit. Storage drawer is preferred over second oven.

Thanks!

I've really enjoyed Kenji's channel as I find it informative and not oversensationalised like the vast majority of food YouTube channels.

Are there any others that have got that magic mix of giving the food science and practicality, while avoiding the clickbait and sensationalism stereotype?

Very basic question, what are the herbs/spices/seasonings that are the staples of your cooking?

Are there any that you use that are under-the-radar that you recommend?

I ask because I have gotten into cooking a lot more in the last six months or so and am looking to restock a spice rack I have had for years with things I will use. So nothing is too simple (salt/pepper) I'm just looking for ideas and looking to see what flavors the rest of Tildes enjoys!

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 it

Dressing
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.

1. Drain the chickpeas, put in a bowl, add all the dressing stuff.
2. Stir, and also maybe mash some of the chickpeas for texture (I just use a fork and do both at the same time)
3. 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.

So I'm a new grill owner (gas) and don't yet have an actual brush to clean the grates off between use. So far I've just been scraping them clean with whatever I have nearby (foil has worked well enough) but I want to buy an actual brush.

Thing is, I keep hearing all this horror talk about wire brushes getting lodged in your gut due to them shedding. Any recommendations for a good brush? Either a wire one that is known to be high quality, or a nylon one that is built well? Any other tools you use often on your grill that I should invest in?