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5 votes
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What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
6 votes -
Why these giant oak barrels are the key to making some of the world's most expensive wine
10 votes -
Raw milk easy to obtain despite bird flu warning, US FDA interstate ban
19 votes -
The world's first regenerative organic certified vineyard | Local Legends
2 votes -
Indiana judge rules tacos, burritos are sandwiches
32 votes -
The Slow Larry
5 votes -
India's butter chicken battle heats up with new court evidence
11 votes -
Recipes for chicken thighs
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...
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.
18 votes -
Michelin-starred chef Rasmus Munk has teamed up with Florida-based startup Space Perspective to launch six diners at a time up to the outer atmospheric layer
7 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
4 votes -
The hidden, magnificent history of chop suey
9 votes -
Looking for recipes or advice for making a Spanish omelette/Spanish tortilla
I've tried before and it didn't come out the way I wanted it to. I ate one that was amazing and I would like to up my game. Please share if you make these.
6 votes -
Fast-growing asparagus once flourished on California farms. Why is it disappearing?
15 votes -
The land that doesn’t need Ozempic
40 votes -
Behold, the $400 red pineapple
20 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
10 votes -
Cold brew coffee in three minutes using acoustic cavitation
20 votes -
California junk fee ban could upend restaurant industry
39 votes -
Meet the bug you didn't know you were eating; Cochineal
7 votes -
Florida is the first state to ban lab grown meat - Ron DeSantis
37 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
5 votes -
A Reddit-led boycott of Loblaws, one of Canadas largest grocers, begins today
46 votes -
Cassava: The perilous past and promising future of a toxic but nourishing crop
6 votes -
What's the deal with the popcorn button?
61 votes -
On-demand nutrient production system for long-duration space missions
12 votes -
Keith eats everything at a Michelin dim sum restaurant
12 votes -
Hawai'ian scientist quests to find and save the state's native sugarcanes
9 votes -
What the first astronauts (and cosmonauts) ate - Food in space
3 votes -
Angry farmers in a once-lush Mexican state target avocado orchards that suck up too much water
17 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
4 votes -
Artisan roastery based in the Finnish capital has introduced a coffee blend that has been developed by artificial intelligence
5 votes -
Oysters: The luxury delicacy that was once a fast-food fad
14 votes -
Finnish startup hopes solein, protein grown with CO2 and electricity, will cut environmental impact of farming
10 votes -
The dairy industry really, really doesn’t want you to say “bird flu in cows”
21 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
6 votes -
How to make kanelbullar / Swedish cinnamon buns
6 votes -
We made and distilled the 1886 Pemberton Coca Cola recipe from 'Glen And Friends' then taste tested the results with Glen
7 votes -
New Brexit checks will cause food shortages in UK, importers warn
25 votes -
What cooking techniques need more evidence?
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....
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:
- 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.
- 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.
37 votes -
Consumer reports on high levels of sodium and heavy metals in Lunchables
26 votes -
The Yorkshire Pudding recipe battle royale
I don't think this one is uniquely British, but Yorkshire Puddings are one of my favourite Sunday Roast parts. There are probably 200 different ways to make them. I thought it would be a fun...
I don't think this one is uniquely British, but Yorkshire Puddings are one of my favourite Sunday Roast parts. There are probably 200 different ways to make them. I thought it would be a fun thread to post for the best recipes, if you're so inclined.
If you've never cooked or eaten one, do so, you're in for a treat. They go perfectly with veg and gravy.
My very basic recipe:
*200g plain flour
*3 eggs
*300ml whole milkPlace all in a mixer, whisk it for a solid 3 minutes. Chuck it in the fridge for 15 minutes in an easy pour jug.
Fire up the oven to 200C. Grab a 12 space muffin tin. I know, crazy me, eh!? A muffin tin for Yorkshire's!
Put 1/2 of a tea spoon of vegetable oil into each muffin section (spot the non-chef, not sure what they're called). Put it in the oven to get hot.
Once the oven is at temperature and the oil is bubbling, take out the muffin tin and put the mixture evenly into each section. Put it straight back into the oven and do NOT open the door again for 25 mins. At that point, they will be done. If you do open the door, they will fall flat.
That's it, perfect basic Yorkshires. Put them on your roast dinner and fill it with gravy.
Over to you good folk!
14 votes -
Front-of-package protein labels on cereal create health halos
7 votes -
Applejuicification: why the fruit is found in so many mixed juices
31 votes -
Elephant Apple - Elephants love this fruit and I do too
6 votes -
What are your go to fast but tasty meals? Is there prep you do on weekends to make meals faster?
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...
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.
37 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
3 votes -
Airline food during the golden age of air travel
13 votes -
Hard cider - making old orchards new again
15 votes -
We need to talk about Trader Joe's
33 votes