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?

The non-stick pans I bought last year are chipping already, so it's time for some new ones. I don't mind Teflon pans, but I hate having to buy them every year. I also dislike they they are aluminum cores - that does weird things in the dish-washing machine. If you have some non-stick pans that you have been using for more than one year, please share!

Hello!

I was just wondering if anyone has any tried and true vegetarian/vegan cabbage recipes? I got a local farmer's produce box and have been receiving a whole head of cabbage each time. I'm running out of ideas on what to make. So far I have made:

• Korean Vegetable Pan Cakes
• Veggie Stir Fry
• Ginger Cabbage Gyoza
• Cabbage Stew
• Sour Kraut
• Veggie Lasagna
• Atkilt

It's to the point where I'm tossing cabbage into whatever (shredded cabbage ontop of tacos or on
veggie burgers, mixing it into spaghetti sauce, etc.). So any recommendations on additional things that can be made with cabbage would be most appreciated!

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!

I'm looking for the simplest possible marinade recipe. Something with very few ingredients that will work on any cut of meat.

My plan is to use that as a base and learn to modify it based on the meat, dish, and flavor profile I'm going for.

Was looking for the best club house sandwich in Vancouver, BC. Found “Green’s and Beans Deli” across from Royal Colombian Hospital in New West.

Not only were their sandwiches priced as if it was still 20 years ago, but the owner new everyone’s preferences and their urgency to go back to work (“Sorry, let me take her order first - she’s only got 15 minutes.”). When it came time to pay (credit card tap), there was NOT TIP SCREEN. If you’re from the area you’ll know what I mean and probably fall out of your chair.

Oh, and the sandwiches were obviously amazing. Highly recommend.

Any places you recently found worth raving about?

By now we all know that ultraprocessed foods are really, really bad for you, and that should rule out the majority of snack foods you find on the shelf at the grocery store. We've never been big consumers of ultraprocessed snack foods in my house, but we do like to snack. And we really need to diversify beyond popcorn for our snacking purposes. Fruits and nuts are of course an obvious option. What other cheap, easy to prepare, and not-too-unhealthy snack foods do you like to make?

Hello everyone,

I'll be moving to a new apartment where the kitchen does not have any kitchen appliances. From my searches on /r/BuyItForLife, it seems everyone usually recommends Bosch and Miele appliances, but they are usually a bit on the expensive side. I'm not sure about buying for life at this stage in my life because I think this is not my final home, and I think in the future I won't be bothered to take everything with me. Also, it will be always be easier to sell the apartment in the future with the equipped kitchen.

It seems Panasonic and Mitsubishi appliances are actually quite good and cheaper than Bosch and Miele, but unfortunately, these brands are basically non-existent here in Europe (regarding kitchen appliances, I mean).

So, basically, is there still any brand left that might be as good as Bosch and Miele but slightly cheaper? Maybe Whirlpool or Electrolux brands?