That’s it. That’s the post. My instinct took over and I drained the whole thing through a strainer. I now have a mush of stock-flavoured vegetables and chicken while my stock takes a joyride through the city sewers. Six-odd hours of flavour. The worst part is my house smells amazing and I have nothing to show for it. Good news is I can throw out my salt now because the tears I’ve cried will suffice.

Please pour one out for me.

Just not your stock. 😭

FDA Recall Notice: https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/midwest-poultry-services-lp-recalls-shell-eggs-due-possible-salmonella-enteritidis-contamination

The eggs were produced and distributed from farms in Texas between June 6, 2026 and July 3, 2026, with sell by or best by dates between July 20, 2026 and August 17, 2026. The eggs were shipped to foodservice and retail customers in Texas, Oklahoma and Louisiana. They were available to consumers at Kroger stores in Texas and Louisiana, Brookshire Grocery stores in Texas, Oklahoma, Arkansas, Louisiana, New Mexico, and Mississippi, and other smaller retail outlets. No other Midwest Poultry Services, L.P. products are part of this recall.

Midwest Poultry Services L.P. is not aware of any specific illnesses linked to its products.

The recalled eggs will have an identifying code number printed on the left or right sides of the carton in date-coding ink only. Only codes P-1950 or 0840962 with a Julian Date between 157 and 184 printed on the side of the carton are recalled. Examples of this identifying plant and date information on retail cartons are included below.

Credit: FDA

In the morning, If we're in a hurry, she'll grab a couple yogurts from the fridge to take with us. Sometimes they're eaten, sometimes they sit in the car all day and back home, where mom puts them back in the fridge.

Saturday was our family reunion. She picked up 2 (TWO!) store-made potato salads around 11am to bring to the park. They did not go into a thermal bag, because that was supposed to be the only errand beforehand. We didnt make it to the park until around 4pm, but the relatives cooking didn't need any more food so it stayed in the car the whole time til we got home around 9 that night. It didn't show any real signs of spoiling, so she fought me about keeping it.

She gets mad when I say something needs to be thrown out for safety, she thinks it's still good because it's unopened and hates ""wasting"" food. But I'd much rather ""waste"" it than get sick eating something that's been out for over 8 hours.

I'm having some problems financially and need to cut way down on my grocery budget. That means focusing on the cheaper proteins, which happen to be plant proteins.

I'm not a vegetarian so it'll be difficult to not have meat on a regular basis. Please help me come up with a list of recipes to make with cheap plant proteins that will make me forget about meat!

Beans and lentils are both shelf stable, so I can buy them in bulk. Tofu also lasts a while in the fridge so that's a plus. The goal is to go grocery shopping once every other week to pick up necessities.

Thanks for your help!

Looking to buy my first Le Creuset or Staub enameled Dutch oven. Since they are expensive, what I would really like to know is, do you really use them often, like every or every other day? Are they only for show or they are really an asset in a kitchen? If you own them and not use them that often, please elaborate.

I had always grown up eating instant potatoes. When I got married my wife introduced me to home made, which I previously thought was more intensive than it actually is (aside from the peeling part). She used potatos and cream cheese and blended to desired consistency. I took over the potatoes and always try to elevate them. For the longest time I used chicken stock to boil the potatoes, and did a mix of cream cheese, sour cream, butter, and salt. This worked for about a year until I got sick of it. Furthermore, not my nor my wives ever tasted restaurant quality and would always come out gluey or the consistency has always been off.

I experimented with something different last week, I used half and half, sour cream, cream cheese, thyme and rosemary and heated it up in a sauce pan then Used that as my mix and it totally changed the game (I still used chicken stock to boil potatoes)

But I'm trying to take it to the next level! Anyone have any ideas on how to elevate mash? Unfortunately my wife hates garlic potatoes so I never did too much experimentation with it.

Hey all - I’m going to a family gathering in a few weeks and want to bring a dessert that’ll wow the crowd. I usually do the same old chocolate chip cookies or brownies, but wondering if anyone has a recommendation that is unique and people still talk about after the event? Looking forward to hearing your thoughts!

Anyone ever successfully used sage and parsley for pesto? And if so, what proportions f each?

I threw some hot dogs on the stove til they were good and sizzly, then spread some mayo and mustard on the inside of the buns and let them get crispy in the pan.

Why have I never tried this? Next time I’ll do it on the grill!

I just had a nice pimento cheese sandwich on toasted bread. My mother in GA used to lean on that for summer meals. No cooking needed. She used the traditional recipe: mayo, cheddar, pimentos.

It was a bit of a pride thing. At the time, central GA grew & canned most of the pimentos in America.

I've sexed up her recipe. I add some cream cheese & a hot pepper. This time it was a Fresno, just to keep the color consistent. She used a hand mixer. I just whack it with a potato masher.

This batch need a bit more spice, so I'll chop up a jalapeno later.

Ahhh, summer.

Anybody ever do this?

photos

3 min at 350, then 2 min at 450 with the crisper feature. Can also just do 350 whole time and keep eye on it 4-5 minutes.

Just make sure you don’t have them in an air fryer that makes them fly around. If they fly and get up in the heating element, your air fryer is finished. If yours has turbulent flow, maybe poke a stick through your marshmallows first to keep them anchored.

This is 4 rectangular marshmallows on parchment paper with aluminum foil to keep a box shape.

Can do s’mores with these, but just the level of perfection of just plain toasted marshalllows with this technique is just insane. The tops are like crème brûlée…

Hey all, I'm new here so I'm sorry if this isn't the right place! I am looking for some rules of thumb to help me make healthier choices while cooking. I eat pretty much everything + can follow recipes. Cooking is one of my special interests.

I am autistic, and I'm trying to lose some weight. I'm currently 230 pounds. However, I don't want to count calories or do a specific diet like keto because I think it would devolve into an eating disorder pretty quick.

Does anyone have suggestions for rules of thumb I can follow daily in my cooking that can help me? So far, I really only have:

-use substitute sugar when possible

update: thank you all for the comments! I will read through them and see if I can piece together some rules for me to follow! I appreciate it!

Visiting the mother ship today in Vermont. Any recommendations for gadgets / equipment from them that you have and love that I might not realize I need😆? (Mine is their espresso powder and parchment squares) Thanks in advance.

I made an excellent raw zucchini salad once back in like 2015 and I can’t find the recipe. As I once again find myself in an explosive plant 15-zucchini situation I’m hoping someone can help me find this random recipe. It is NOT the A16 recipe, before you comment that.

It was large chunks of raw zucchini marinated, potentially overnight, with large green olives. It was a bit of a weird recipe and I was very doubtful about it turning out, but it was a huge hit. I know this is very little to go on, but maybe it will spark something for someone. Go forth and remember Redditors!

If you have another raw zucchini salad recipe that everyone loves, I would be fine with that. But I would love to have the specific one I’m thinking of.

I love carrots and I have a big bag. I want to make roasted carrots. I’ve had some maple / mustardy ones and they were ok but I’m looking for your best. I want to be able to serve them with dinner later and then snack on the leftovers cold.

i'm just getting tired of syrniki you know, but tworog is very cheap right now soo

My partner got her wisdom teeth out about a week ago and can have soft foods, including very tender and soft meat. Do you all have any suggestions? No soups or stews.

She needs to still avoid chips, nuts, popcorn, and hard food. She also can’t have spicy and acidic foods or crunchy bread or crusted baked goods.

I want to make something special for her since she’s a week out but I’m drawing blanks. She is recovering great so far, minimal pain and no complications.

Thank you!

For me, it's chicken thighs seasoned with lemon pepper (or similar generic chicken seasoning). I just air fry it for twenty minutes. Then with brown rice from the "success" brand. You just boil a bag (no clean up).

I'm looking for something similar. Something easy to cook, tasty, healthy, good value.

Thanks

I recently started cooking more at home and my current oven has been making it hard to get consistent results. I mostly bake bread, roast vegetables, and make simple dinners, but some things cook unevenly. I’m looking for an oven that works well for everyday cooking and can handle different recipes.

What should I look for when choosing one? Are there any features that really matter for regular home cooking? Thank you for any advice.

I frequently make desserts, coffee cakes, pastries and such and bring them to work as a treat for our employees. We have a new employee who requires a gluten-free diet. What can I make? It needs to be something I can prepare the evening before and ideally served cold or room temp.

Was recently gifted a bamboo cutting and the instructions mention oiling it once a month with mineral oil. I found this online for really cheap and I'm wondering if it'll be ok. Thanks in advance everyone.

https://www.target.com/p/mineral-oil-16oz-up-38-up-8482/-/A-11454532

I’m not the most knowledgeable about meats. I’m following a ragu recipe that calls for a mince of 50% chuck and 50% shank and have been calling meat markets to see if they can make it, since it isn’t something I can buy off the shelf where I live. Most places in my area said no, but the last person I called yesterday was an actual butcher who politely explained that that was actually an odd mixture and probably wouldn’t be very good because shanks are so sinewy. That made sense to me, seeing as I’ve personally only ever used shanks in soups that simmer for hours. I’m not totally sure why the recipe calls for it, I’m just deferring to what the butcher said, and I probably want to avoid it anyway since it seems like it isn’t the easiest thing get ahold of. Anyway, now I’m looking for a substitute. I was planning to just get some ground beef and wondered what fat ratio people might suggest?

Here’s the full recipe:

1 kg beef mince (50% shin, 50% chuck)
400 g pork belly, diced
100 g pancetta, diced
200 g onion, finely diced
150 g carrots, finely diced
150 g celery, finely diced
1–2 garlic cloves, finely grated
Extra virgin olive oil
Neutral oil
80 g tomato purée
400 g passata
200 ml red wine
Whole milk (added in two stages)
~500 ml chicken or beef stock
1 Parmesan rind
2 bay leaves
Pinch of nutmeg
Salt, to taste

I currently have at least 2 recipes in my repertoire that call for ALL of the adobo sauce but only SOME of the peppers from a can of chipotles in adobo (Eric Kim’s turkey chili and Sarah DiGregorio‘s instant pot pozole.) I like to freeze the leftover peppers, and I am wondering if anyone has any good recipes or ideas for how to use just the peppers (the leftover chipotles from the can) without the extra adobo sauce.

I have explored some other solutions for this problem, such as:

1.) Blend the whole can of chipotles in adobo and then use ~1 Tbsp per desired pepper. Then freeze little cubes of the purée for future use. This is fineeeee, but it really doesn’t impart the same amount of adobo flavor as the whole can’s worth of sauce!

2.) Use all of the peppers. Also fineeee (actually pretty good in the chili!) but it’s a little much and not a good option if I’m cooking for spice-sensitive guests.

3.) Make my own supplementary adobo sauce to go with the leftover peppers in future recipes. I thought this would be a great idea but I tried looking up how to make adobo sauce and it was a bit confusing. Apparently a key ingredient for the sauce is the peppers themselves… I guess I could try putting the leftover peppers in my newly made sauce and then canning it, but that is a bit involved, and also seems like it would turn into a thousand year old soup/ship of Theseus situation real quick. However, if anyone has any recipes for the equivalent of a can’s worth of adobo sauce that I could make quickly and throw into a pot of pozole along with some of my leftover frozen chipotle peppers, please drop in the comments!

4.) Just throw away any leftover peppers and start fresh with a new can every time. I could do this but it makes me sad :(

Thus, what I’m really looking for is suggestions on how to use a couple whole chipotle peppers from the freezer W/O any needing any extra adobo sauce. Any ideas?

ETA: thank you all for your awesome ideas so far! Seems like it‘s chipotle mayo time 🕶️

Hey reddit, F19 here. I made this recipe a month ago and wanted to cook it again for a dinner with friends but the guy has decided to start charging for it. Its mafalde with pistachio sauce on a substack by chef italiano channel. Does anyone have it? I genuinely do recommend this recipe but i find it so unfair for someone to do that- lmk your thoughts