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.