I've been craving a lot of popcorn recently after discovering hulless varieties that don't get super stuck in your teeth. Historically, my preferred method was the microwave because of simplicity, but our current microwave simply fails to pop popcorn. I've switched to stove-top with a standard pot and a lid wrapped in a dishcloth to limit moisture. Combined with butter-flavored coconut oil and Gold Medal Flavacol, I've been making some excellent popcorn.

Come to today, I've ordered an air popper (Presto PopLite) because I want the quickest and easiest method with the least clean-up, but I'm not sure how to evenly distribute liquid toppings nor how to make kettlecorn with popped popcorn. I'd be interested in a whirlypop if they were dishwasher safe. Tramontina's new Gold Pop looks reasonable, but I couldn't find any thorough reviews since it's fairly new.

Anyhow, what's your history with popcorn? How do you make it? What toppings do you like?

Good or bad, I'm interested

I got into fasting back in like 2019 maybe a bit earlier I forget, I was watching some some crazy dumb shit like snake diet, but it seemed to work for weight loss, but I never changed my eating so when I stopped fasting I gained all the weight back, in 2020 or 2021 I tried carnivore diet, but I went into psychosis (I have mental health issues) and I thought god wanted me to eat with my family so I started eating what they eat (which is mostly SAD junk) and I gained all my weight back

In maybe 2024 or 2025 I forget, I started watching a bunch of self help stuff, and one of the creators I watched on YouTube was Dr k (healthygamerGG) and with that I started meditating and trying to prioritize "sativik" foods, so for breakfast I would eat something like oatmeal with turmeric and cumin and vegetables, and I lost some weight on that diet, but I fell out of that routine and returned to SAD junk and gained all the weight back and then some

Last April I hit 300 pounds, the most I ever weighed, and it was a wakeup call, what really told me it was a problem might seem silly but its because my bicycle has a 300 pound weight limit lol

I decided to try carnivore again, but this time I slowly transitioned into it, because in 2021 when I tried it, I went from SAD one day to Carnivore the next and god dman I had diarrhea for 30 days lol, so this time I simply started by buying 2 cases of sardines and adding in a can every day at lunch, slowly removing other foods and adding in meat and eggs, I was probably fully carnivore by may 1st

For the first 30 days, probably all of may, I ate eggs in the morning, can fish at lunch and a pound of meat at dinner, until I got a KetoMojo (glucometer) around the 30 day mark, I was expecting super low glucose and super high ketones since I was eating carnivore for 30 days at this point, but its not what I seen, my fasting glucose was (ever so slightly) high and my ketones were constantly between 0.8 and 0.9 (at least they were rock steady I guess)

But as I was seeing these measurements for a few days I had also stumbled upon the medibolic mind YouTube channel and people using ketogenic diets for mental health issues, so I figured let's try a medical keto diet

medical keto diets are actually kinda hard to find any info on, but as far as I can tell they seem to be really simple, you can boil them down to a ratio, like 2:1 or 3:1, so I chose 2:1, so for every 1 part protein + carb I eat, I would eat 2 parts fat

So for example if I ate 70g protein and 15g carbs, i would need to eat 170g fat, which is kinda harder then it sounds, I feel sorry for epileptics who need to eat 3:1 or 4:1 every single day and never fucking up to control seizures, you basically need to chug 35% cream to hit those numbers

So added in fat bombs I'd make with nut butter and tallow to increase my fatI play around with what I add but I may do something like melt tallow in a pot, whisk in some stevia and and cacao to taste (basically a chocolate bar but tallow In stead of cacao butter) pour into a foil lined dish, drop in a few whole nuts for crunch and sprinkle some salt, and then freeze, eat straight from the freezer and top with some but butter

I also lowered my protein, I would try to aim for between 70 and 80 grams a day, and I loosened up and ate some vegetables, technically fruit, stuff like tomato and cucumber and olives and peppers, (I love a horiatiki)

From the beginning of April till about the end of august I dropped from 300 pounds to 255, this probably wasn't diet all alone, because I went from completely sedentary, I would almost never leave my room, to walking the dog for hours a day, and lifting weight once or twice a week, being in heavy ketosis just increased my NEAT (non exercise activity) like I would find myself just jumping up from.the couch for no reason, and I started to roll with it and do stuff

In September I started eating the wild fruit that grew around town, crab apples, wild sour grapes, chokecherries, hawthorn fruit, nanyberries I basically take a picture of every plant I find and my phone tells me what it is (plant.net) and then I google uses for the plant, I also tried many teas, mint, lemon balm, wild bergmot, catnip (all those are mint family), goldenrod, rosehips

But since I started eating the stuff I find on the ground my weight stalled, I went from 255 in august to 257 as of right now, I also had some other effect, my scalp got itchy again, my armpits got more smelly, more aches and pains I notice, I feel more exhausted from my walks, some of this like the scalp and smell may be candida or something idk, others might be inflammation or negative effects from constantly switching between normal metabolism and ketosis

Oh and the heart burn, before I started (pre-april) I had VERY BAD heartburn, like it would keep me up in the night, I would.sleep with a bottle of water/baking soda solution beside my bed so when the heartburn woke me up I could drink it, this was going on for like a year maybe, the main driver was sugar, when I ate a sweet it would.act up, but I couldn't stop eating sweets, but when I started carnivore it got dramatically better fast, fat would still trigger it a bit, but sugar was like a 8/10 pain and fat was 2/10 pain, but after some time the fat even stopped hurting, and now I never have heart burn anymore, even if I eat the fruit like I have been, which would have preciously been horrible pain

Oh and some other things, i try not to drink coffee often, I have gone months without coffee at all, but the last 3 weeks I have had some more then I'd like, I need to start tapering it again, and ditto for tea, even when I had no coffee at all I'd have tea once or twice a week so I wasnt completely no caffeine

If you like rap music check out Inpatients album Asylum, its Ren and Chris Webby, Ren is one of my favourites, Chris Webby has made some controversial statements but as a Millennial that grew up in the before times I'm not about canceling people

What's your keto story?

I've only had one cavity in my life and that molar was removed today. I've got about 2-3 weeks of a super soft / liquid diet ahead of me, but I'm running low on ideas.

Tuesday was day one and I had:

Breakfast:

• yogurt + honey
• a protein shake

Dinner:

• more goddamn yogurt
• pho broth
• another protein shake
• bowl of ice cream (very rare)

Breakfasts will stay the same, but I will be adding in slamming a raw egg like tough guys did in the 80s.

Today (Wednesday) is likely to be a cooled butternut squash soup and whatever else I can think of.

Anybody go through this and have any good suggestions? I'm a good cook and I can buy anything else and I'm not in any pain, so nothing is off the table so long as it fits the soft/liquid format.

I'm not strictly talking about adherent vegan or vegetarian lifestyles, though those certainly do count towards this discussion.

I feel like there's an absolute plethora of good, different reasons to reduce animal based proteins. The big one for most people right now is obviously cost. Simple meals like meatloaf or stroganoff simply aren't worth it (to me) to make with beef when beef is $8/lb for 70/30. But lots of other reasons like the environment, animal welfare, and health consciousness exist.

As far as a lifestyle goes, it definitely feels like the winds have shifted considerably. While IRL here in the southeastern US you do still have those "I'll eat 1 steak for every vegan who cries about it" types, online, that type of talk is extremely cringe in most contexts and circles. Now I just feel like when people say they are vegan, there isn't an instant visceral reaction from everyone like there used to be. I recall not too long ago, everyone's favorite joke was "how do you know someone is vegan? Because they'll tell you!" when all that person did was decline a burger. In fact, quite the opposite seems to happen today. There's a lot of "good for you/I wish I could do that" type comments. Just seems like things are shifting culturally.

I'm not personally vegan or vegetarian, but I have drastically reduced my animal products. I make black bean burgers instead of regular burgers. I make my fried rice without any meat. I make a lot of curry that just happens to be vegan. I just bought groceries for the next 2 weeks and the total amount of animal products is 1 pound of ground pork, 1 pound of scallops, and 8oz of mozzarella cheese. That's it. Years ago I would eat animal products pretty much for every meal.

Is it just me? Or have most people reduced their consumption too? It's hard to tell because everything at the grocery store is "protein protein protein" and there's a lot of social media content of body builders eating a dozen eggs and 3 rotisserie chickens for dinner and that type of content, but I'm not sure how much of that actually exists in real life. Seems too expensive for the average person.

Hi all. I'm interested on hearing about recipes you've come up with yourself, whether completely from scratch or variation on an existing one. Maybe you were lacking an ingredient one day, and subbed one that changed the recipe in a good way. Maybe you tried a dish at a restaurant that you love and attempted to recreate it at home. Maybe you had a bunch of leftover ingredients you didn't know what to do with, so decided to throw them all together and pray for the best. Or maybe inspiration struck suddenly one day for a perfect dish, and you gave it a shot. Would love to hear the backstory of the recipe if you have it. I'll start.

Cincinnati style daal. The family chili recipe growing up was cincinatti/skyline style chili. I've thus always preferred my chili without beans, and I love the depth of flavor cincinnati style chili has. My family even likes to use ground turkey meat because we think it absorbs the flavors of the spices better than beef does. When I moved to the UK, I suddenly had access to excellent Indian food, daals now being one of my favorites. One thing that immediately struck me about daals was the depth of flavor in them. The lentils serve to add texture and some creaminess, but the spices in it are the highlight of the dish. In fact, this kinda reminded me of my family chili. I began wondering, could I make a daal but with the spices from my family chili? This would be pretty nice, as turkey is kinda hard to find outside of christmas time here and lentils are a good low-cost protein. Well, it turns out the cooking process for daal and my family's chili are pretty similar, so I took a black daal recipe from dishoom and tried subbing the cincinatti chili spices for the spices in the daal. Many of the other ingredients between the two recipes are similar. And it's come out pretty good! I'm still refining it, it lacks some umami without the meat, but I think the next batch will be great. Serving it with naan and cilantro, instead of spaghetti. Always with shredded cheese and chopped onions of course.

Filipino Dip. One of my favorite recipes to make is chicken adobo, so easy to make and it's delicious. I usually have some chicken and sauce left after making a batch, and one day it occurred to me that there was enough sauce left I could dip a sandwich in it. Huh, that's kinda similar to a french dip. So I shredded up the remaining chicken, toasted a baguette, and sauteed a bunch of onions to add to the sandwich. It was absolutely delicious, and what I will be doing with my leftover chicken adobo from now on.

St Patrick's Day Ramen. So, this year I decided to make my family's St Patrick's Day meal. Kinda hard to do in the UK, as corned beef is really not a big thing. (Yes, I know they have the tinned version, no, it's nothing like the real deal). But I corned my own beef, and then braised it in red wine, and invited friends over to share. Afterwards, with all the corned beef gone, a friend and I were looking at the braising liquid. There was a ton of it left, and it tasted frankly delicious. My friend pointed out that it reminded him of a ramen broth, and so an idea was born. I bought some thinly sliced beef from the local asian grocery store, and assembled the ramen with it, the noodles, cabbage, thinly sliced green apples (I know it seems weird, but it's used in the family cabbage recipe), and pickled garlic/cucumbers made from the leftover corned beef brine. It came out delicious, and will definitely be doing it next year.

Oven roasted brussel sprouts and carrots. This came from a restaurant near me that unfortunately closed. They would make the most amazing, crispy, roast brussel sprouts and carrots served with a tangy, smokey dressing. After it closed, I would dream of these brussel sprouts, and I tried googling recipes to find something similar with no luck. I knew only a couple of things: that the head chef was Peruvian and said on the menu it had inspired this dish; there was mezcal in the dressing, likely providing the smokey component. So after researching Peruvian recipes, I've come up with a vinaigrette that's as close as I can remember: bragg's cider vinegar, juice from one lime, olive oil, salt and black pepper, and a splash of mezcal. If available, add a touch of aji amarillo paste. May need to add a little sugar for a hint of sweetness. It took some time to figure out a crispy brussel sprout too, as home ovens can't get as hot as a commercial kitchen, but also finally found an oven roasting recipe I was happy with.

Looking forward to hearing everyone elses recipes!

Me and my friends are going to eat at an Indian restaurant, not our first time, but I seem to be the only one who outright hates onions, others either like it or find it ok, while I'm firmly in the "Only correct amount of onion in food is no onion".

I know some Indian dishes like Curry or Masala have onion in them, but they are well masked, so I can't detect them.

In salads, even small amounts is bad, If I eat one and don't notice it with my eyes, the first reaction often is feeling the "smell" or odor spread through every pore in my mouth, quickly rising to my "bad" eye, making it tear or feel weird, then I start to smell it and taste it. So raw onions are a no go.

Caramelized onions are not much better, their slimy texture is gross and the taste masks everything and taste/odor sticks to the mouth.

But when is finely diced and thoroughly cooked like on some dishes that uses them in mined meat or chicken, can work, but it can be detected if they are large enough. But at that point why have it?

Onion rings are also inedible.

It feels tempting at times to just say I'm allergic, but I have never done that.

It's not an allium thing , I like garlic.

Chives/Leeks/Green Onions/Scallions taste distinctly of onion, but they aren't as foul. But using them in excess makes them closer to normal onions. But I like them when used in cheesy fries with other toppings as well.

I'm curious, do other people who strongly hate onions and may or may not have been on r/onionhate before, have that threshold where it is OK? Or is it full dislike?

I've been thinking about getting into cast iron cooking. I need a new skillet, and I've seen recommendations for cast iron, but some things seem daunting:

• Seasoning. How bad is it really? Did you purchase a pre-seasoned pan and just cook with it? Do you re-season occasionally? How often? What oil do you use? What is your process?
• Cleaning. How do you clean your skillet? Soap and water? How do you know when you are done cleaning? What materials do you use?
• Unknowns. What did you not know until you started cooking with cast iron? Any surprise benefits/costs?

Have any of you used cast iron, then returned to Teflon or stainless steel after being disappointed in the experience? What are the biggest differences between cooking with cast iron and other materials?

Considering that non-stick manufacturing poses environmental risks, and iron may provide a net positive effect for folks needing more iron in their diet, it seems like this is a natural way to go.

I have a work trip to Chicago coming up soon and I was hoping any locals or people who have visited Chicago could suggest some food places I should be checking out.

I'll be staying at a hotel near the Woodfield mall, so ideally places closer to the mall would be best, which I know is not close to downtown Chicago. I'll be primarily working, so I won't have a ton of time to wander around or check out the city.

I will literally try anything so just looking for good or interesting food.

I’ve been exploring coffee and came across this interesting news about “co-fermented coffee”

https://www.home-barista.com/knockbox/discussion-undocumented-infusion-in-green-roasted-coffee-t102005-230.html#p1079794

So in a nutshell, the claim is that you can take green coffee beans and ferment them with some other food item such as spices or fruit, and this process will in turn affect the flavour of the coffee after you roast it and brew it.

Full disclosure, I’ve never heard of co-fermented coffee before. To the best of my knowledge I have never had it before.

The controversy appears to be that perhaps on some or even all cases, the co-fermentation is being augmented or even faked by the addition of glycol and artificial flavours. The suspicion is that typical flavours that are being claimed shouldn’t be stable at the temperatures used in roasting coffee. They also shouldn’t be identifiably the same flavours as the fruit that go in, yet you have lychee co-ferments that apparently taste like lychee, mango co-ferments that taste like mango, and so on.

I’m curious how this all came about. I assume initially co-fermentation was a purely natural process. It sounds like a super obvious thing to attempt. Now we apparently see widespread evidence of chemical additives. Maybe it is in response to instability of the process? Did it ever work as claimed, and did these tests possibly only target the most egregious flavour profiles which therefore found the artificial flavours while not testing the milder and natural variants? I’m sure there are many questions since this seems like an early stage of examination.

So my question is, tilderinos, what’s your take? Is this just gatekeeping, is this fraud on the consumer, do we need certification ala sparkling wine vs champagne for processes, is this possibly just a good and useful evolution of coffee processing?

By sandwich, I am excluding "the Shaggy", where you just pile every good thing you can think of on.

I mean what is your favorite traditional sandwich, such that you could say the name to a stranger and have a reasonable chance of them knowing what fillings you are thinking of.

You may include candidates which are not not universally be considered a sandwich, such as hot dogs, quesadillas, burgers, etc. So long as you genuinely beleive it to be superior to all other sandwich forms.

My current shortlist of candidates, as examples:

1. Grilled Cheese - Simple, easy, accessible to the masses

2. Bahn Mi - A Vietnamese sandwich of a split baguette with kewpie mayo spread, stuffed with marinated grilled pork, cucumber, carrot, and sliced green pepper.

3. Italian Combo - An informal sub combination typically consisting of salami, capicolla, and some form of cheese, mozzarella being used as a default .

You can choose your own metric for what makes for a superior sandwich and may consider any standard toppings for the sandwich like mustard/mayo to be included.

A little less than a year ago, I asked for your recommendations on bread maker tips, tricks, and recipes, and thought I’d give a small update.

The bread maker I bought is functionally the Breville Custom Loaf, rebranded for the local market (“Tramontina by Breville”). I paid R$3069 for it. It was on sale: the same machine now sells for anywhere between R$2991 to R$3690. (These equate to about 565USD then and 594USD to 732USD now, considering contemporaneous exchange rates.)

My +/- weekly recipe eventually settled upon via much trial and many errors comes from an amalgamation of various sources, by now mostly lost. In the summer, I have to halve the recipe and make bread twice as often, or the maresia / damp sea air makes it mould before we can eat the whole thing!

I have also not tried to make anything but this exact bread since I started. My dreams of raisin buns are as of yet unrealised. Next year for the end of the year, I plan to make panettone in it, as we don’t plan to travel.

My unhalved recipe is:

• 450ml water (filtered, cool)
• 1 tbsp olive oil
• 4 cups 100% whole wheat / integral flour
• >1 tsp demerara sugar
• <1 tsp salt
• 1 tsp (freezer stored, instant dry) yeast
• ~3/4 cup walnuts, in pieces, raw, unsalted, to fill the “automatic” dispenser on the machine (sometimes the bulk goods shop by me is out of nuts. the bread is better with nuts, but fine without.)

Cost wise, this breaks down to:

• 500mL olive oil : R$25 (0,75/loaf)
• 1kg flour : R$7 (3,17/loaf)
• 1kg sugar : R$10 (0,05/loaf)
• 1kg salt : R$4 (0,02/loaf)
• 100g walnuts : R$10 (12,50/loaf)

I didn’t include the yeast in the breakdown because I have yet to buy any. The 1kg package of yeast I purchased four years ago to make pizza and kept in the freezer since is still going strong. At present, a kilo of yeast costs ~R$23.

Without nuts, my cost per loaf is R$3,99, while with nuts, it’s R$16,49. My local supermarket sells a (frankly inferior) and much smaller (350g) “100% whole wheat” loaf for R$25.

Having kept incomplete records, I believe for most of the year we have made a loaf about every five days: let’s pretend means over the past year, I’ve made 70 loaves at about a 50/50 split of nuts or no-nuts, so let’s put my total cost of making bread as R$716,80. If we buy bread, it’s an every-other-day occurance, so R$4562,50 spent on bread in a year. Adding the cost of the bread maker to the mix, if these were real figures, we would have saved R$776,70 so far, just in this year alone.

And it has served us well, with some slight oddities!

The first is based on the machine: never once in the usage of the machine has the “automatic” dispenser of nuts automatically added the nuts at the proper stage. I have read the documentation, and I can find no explanation. At present, if I want nuts added, I have to remain at home when the maker is going, as it screams something awful (buzzer) when it’s “going to” add the nuts, and then I run along and poke open the dispenser door with my finger until the latch opens and the nuts dispense into the awaiting dough. If I know I won’t be home, I don’t add nuts, because otherwise, I will come home to a nice loaf of bread and a small dispenser of lightly warmed nuts. (Heh.)

The second is that my recipe is not as good when I have to halve it! In the damp season, I had to throw away a few half-loaves, as mold loves my poor little bread, and the bread does not survive well in the fridge. But splitting the recipe (and altering the settings on the bread maker to reflect, which is itself an imprecise science) has yet to lead to a smaller version of my usual recipe: what comes out is a biscotti-shaped, flat, dense, but still edible loaf. I’m still figuring it out!

All in all, thanks to everyone who encouraged me in the previous thread, and let this be encouragement to anyone else on the fence to try out a breadmaker!

Hello,

I'm into self-hosting and when my daughter (elementary school) started writing her own recipe book, I kinda went "She is young, she shouldn't be doing this in paper form" and I started looking around for a solution for kinda non-existing problem.

I stumbled upon Mealie, which is server that can be used in docker and is self-hosted recipe book/website. It seems like you can come in and say like "I have these ingrediants, what can I do?", it also seems to be able to generate shopping lists based on your selected recipe, you can use checkboxes when bringing all the ingredients on the kitchen board/table/top (non-English native speaker here) and so on.

It seems like the right software for me, but before I delve into it, I wanted to ask if someone else possibly runs such service for themselves at their home. Is there somebody who is using something like this? It doesn't have to be Mealie, specifically. But it should be server-side service, not some smartphone app. I know there are other such services, which are also open-source, but I forgot the names, sorry.

Thanks for any relevant answers!

I've always made rice in a pot on the stove and that's served me very well but I also like to steam vegetables, dumplings (usually from frozen), and eat oats for breakfast. After a bit of research, I've determined that I'm in the market for a rice cooker, an appliance I have never owned and have 0 experience with. Like most kitchen gadgets, I find that the market is oversaturated with options and my attempts at research have led me to some wildly different conclusions. Do I stick with brands I know like Cuisinart or KitchenAid? Do I spring for the fancy Japanese brands? Or do I cheap out and then upgrade when the device burns out? How large of a volume do I need? Are the fancy steamer inserts worth it? What if I want to steam rice and veges in one go? And so on

For my personal use case, I make rice 3-4 times per week easily. I need to be able to make enough rice for 4-6 adults max in one sitting. I would like to make a decent amount of dumplings in one go, say enough to get 4-6 adults started while I steam a second round. I want to be capable of steaming veggies and making oats. I want it to have a removable insert for cleaning. I'd like it to be fairly easy to use. Are these common wishlist items for a rice cooker? I am really not sure

Beyond my use case, I'm interested in what people own and use. Do you use it often? Any regrets? What other foods can I make with this gadget?

Edit: I appreciate everyone who has weighed in so far. I did want to add that I prefer not to add an instant pot. Not to discount anyone's experience but I have had bad luck with them (I've had a pair that burned out in the warranty period, one on its first use) and already have a slow cooker and pressure cooker cooker I am very happy with. I know they're amazing and do all kinds of different things but I'm interested primarily in a rice cooker that can handle a few extra tasks

For context, I live in the tropics and get a lot of sunlight for most of the year outside of monsoon season.

I was recently chatting with some coworkers and one of the mentioned baking cookies on their dashboard during the summer, and I remember my brother mentioning doing that when he lived in Arizona. That is something I could probably do here, but we always keep a sunshade up in our car so it isn't incredibly hot when we get inside.

This got me thinking about solar ovens since I remember seeing a video of someone using one to cook online awhile ago, and I was curious if anyone here has one or has any experience using one and if it was worth it or if they would have any recommendations.