-
8 votes
-
The plastic chemicals hiding in your food. Test results for bisphenols/phthalates.
14 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 -
United State barbecue, mapsplained
15 votes -
What are your cooking experiments that haven't turned out well?
When I first joined Tildes I posted about weird food combos, with mine being a cheese and tuna omelette (try it! It's protein rich and it works!). Lately I've really been getting into tinned...
When I first joined Tildes I posted about weird food combos, with mine being a cheese and tuna omelette (try it! It's protein rich and it works!). Lately I've really been getting into tinned salmon so I thought I'd throw some of that into an omelette along with some chives, wilted spinach and a bit of soft cheese. I figured it'd have an eggs royale vibe to it.
It was... fine? I guess? Not inedible, but not great. Normally I love the soft, chalky bones in tinned salmon because I'm a horrid little goblin but here they were just an unpleasant distraction. 4/10, won't try again. Whether it's something pretty tame and low stakes like mine or a total, unsalvageable disaster, I'd love to hear what didn't work out for you!
32 votes -
Why a tire company gives out food’s most famous award
15 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 -
The US pepper that was nearly lost
24 votes -
Kenji's Vietnamese garlic noodles... with twenty cloves of garlic
41 votes -
The Roman Colosseum: What it was like to attend the games
12 votes -
Joe Biden criticises US snack makers for ‘shrinkflation rip-off’
32 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!
2 votes -
Served: Opening a restaurant inside a prison
5 votes -
In the Mexican city that once perfumed the world, a push to revive vanilla
11 votes -
What to do with shishito peppers besides blistering or charring?
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...
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. 😅
16 votes -
Analysis of a common preservative used to kill pathogens in food shows that it also affects beneficial bacteria
19 votes -
Former White House chef hosts themed dinners featuring food believed to be at risk from climate change
12 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 -
Why do recipe writers lie about how long it takes to caramelize onions?
65 votes -
Table manners in the Ottoman Empire - Acem pilav
16 votes -
Why it's called gluten, glutamate, gelatin, gelato, etc
8 votes -
Teach me about biryani
I was watching this video. The auto-translated subtitles are not great, but I followed along a bit. We tried 15 types of Biryani It made me realise that in the UK I have access to a very limited...
I was watching this video. The auto-translated subtitles are not great, but I followed along a bit.
It made me realise that in the UK I have access to a very limited selection of biryani. From a supermarket it will look like this: https://www.iceland.co.uk/p/iceland-chicken-biryani-375g/87458.html. I'm missing so much knowledge about an enormous region that covers over a billion people.
I'd be really interested to hear about biryani, especially regional variations with different ingredients. What things are essential and often missed? What makes a biryani great?
I'd also love to hear more about delivery - those "handi" ceramic dum cooked to order pots look amazing. There's another video here of an "unboxing" - https://www.youtube.com/shorts/Q5OA4XiGl34 , and the makers have a video here too: https://www.youtube.com/watch?v=H6nE1Nla3u0
20 votes -
Can a chef turn KFC into a completely different dish?
16 votes -
Prisoners in the US are part of a hidden workforce linked to hundreds of popular food brands
65 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!
8 votes -
South Korea warns against social media trend of eating fried toothpicks
20 votes -
In-N-Out to close first location in its 75-year history due to a wave of car break-ins and robberies
29 votes -
Three recipes that will have you bringing back the casserole
12 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 -
The Sad Bastard Cookbook - No longer available on Amazon
16 votes -
Sundays are for Bolognese
6 votes -
Walkers’ Sensations Poppadoms vs HMRC: Crunch time
23 votes -
The Mayor of Bologna is unequivocal: Spaghetti Bolognese doesn't exist. The real recipe from Bologna, Italy, is called Ragù.
16 votes -
Grace Young and her ever-growing wok collection
12 votes -
As Denmark celebrates the crowning of Frederik X, one legendary patisserie, Conditori La Glace, has prepared a decadent chocolate cake
4 votes -
Tallow to margarine
11 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!
13 votes -
My 2024 theme - Expanding recipe repertoire
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...
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?
25 votes -
Cooking from clay tablets: Babylonian lamb stew
16 votes -
Food scientists at Finnish startup SuperGround have found a way to make chicken nuggets and fish cakes out of otherwise discarded bones and hard tissues
28 votes -
Make perfect eggs every time with Sohla | Cooking 101
8 votes -
What do you eat when you're sick?
From chicken noodle soup to congee, no matter what cuisine or culture, what do you eat when you're sick? Since everyone around me is getting ill, I'm looking to expand my "sick food" recipes for...
From chicken noodle soup to congee, no matter what cuisine or culture, what do you eat when you're sick? Since everyone around me is getting ill, I'm looking to expand my "sick food" recipes for drop off. Bonus points if it's easy on digestion and will keep in the fridge/freezer for awhile.
Chicken congee is my go to because it's simple and can easily be dressed up or down.
Thanks for all the replies! I love learning about different food (and beverages) so I hope you find something new to try yourselves.
26 votes -
Gordon Ramsay | Last Meals
10 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!
9 votes -
1917 US Reserve Ration preserved hard bread cooking review 24 Hour MRE taste test
12 votes -
Truffle chips suggestions?
I'm trying to make my own truffle chips for the wife after having it at a nice bar together. Any suggestions as to the types of chips or truffle seasoning? I'm going to try to buy a bag of regular...
I'm trying to make my own truffle chips for the wife after having it at a nice bar together. Any suggestions as to the types of chips or truffle seasoning? I'm going to try to buy a bag of regular chips, put it into a bowl, and just shake with some truffle salt and truffle oil (real kind not synthetic flavor).
Any suggestions would be greatly appreciated!
*Thanks everyone! Looks like it's time to do it properly instead of the lazy way...
12 votes -
I do not like this timeline, now I cannot even indulge in Smuckers blueberry syrup anymore!
27 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!
8 votes -
Does anyone here have experience/opinions on induction hotplates?
I live in what is basically a studio apartment in someone's basement with a little cobbled-together kitchen in a small room attached to my bed/sitting area. My cooking is done in a largish Cosori...
I live in what is basically a studio apartment in someone's basement with a little cobbled-together kitchen in a small room attached to my bed/sitting area. My cooking is done in a largish Cosori convection toaster oven (mine) with a double-hob induction hotplate (kindly provided by landlord) sat on top. The hotplate is from Nutrisystem (not sure of model exactly) and it's definitely a step up from the electric one I brought from my old place (My kitchen was the laundry room there!), but over the last few years there's been a few things about it I don't like so I'm considering buying a new one.
The main problem I have with it is the lack of specificity in the temperature settings: it goes 140°, 210°, 260°, 300°, 350°, 400°, and above that I never really use, but I often have trouble with something cooking too fast at, say, 300° but too slow at 260°. I'd like a device that lets me make smaller, (like maybe 5-10 degree) adjustments at the very least. Also there is the issue that if you go above a certain temp on one hob, it will dial down the other automatically to keep from going over max watts, but it also means I can't boil water on one while searing a steak on the other. Not sure if there's a way around that what with the limitations of current portable cooktop technology and American house wiring codes. As you may have gathered from my living arrangements, I need to keep the cost down to a reasonable <$300, preferably <$200.
Because it needs to sit on top of my toaster oven, I need a side-by-side arrangement. I was gifted Amazon cards for Xmas so I'm hoping to find something on there to defray the cost, but if anyone can point me to the perfect solution somewhere else, I'm interested. Everything I've looked at there so far has preset temp settings and I can't tell if they are fine enough to be any improvement.
Bonus points if anyone knows of an induction-compatible stovetop griddle that heats evenly and isn't heavy-ass cast iron.
Thanks in advance for any advice!
24 votes -
Consider the lobster
32 votes