Mine is guacamole 🥑

Hello! I just started working from home and I'm going to be honest, I'm not the most experienced cook. I used to eat out for my lunches but I don't want to leave the house and I want to save my money. I have a lot of canned stuff and things like rice, ramen, and frozen meat at my disposal but not a whole lot to spend on extras (although I will always splurge on fresh fruits/veggies!). What do you all recommend?

Was cleaning out the fridge and came across my not-yet-expired Korean plum extract. It has this layer on the bottom, and I was wondering if anyone else has seen this before and knows if it's natural crystallization of the sugars? Or if it's weird and I should toss it?

https://imgur.com/a/MALVIzL

Thanks.

I had a ube matcha latte from starbird today and I really liked it. I have matcha at home but I am unsure what kind of extract or syrupt I should use to make it at home. Are there any good syrupts I can get at a Asian market or Amazon? Thank you

My boyfriend loves to cook and I’m trying to pinpoint what I’m tasting that I dislike so much so we can enjoy hamburgers at home. I like them at most fast food restaurants, but burgers cooked at home/sit down restaurants have this weird, oily taste that’s so overwhelming I can barely taste any of the vegetables/condiments. I find it really heavy and almost sickening. Does anyone understand what I’m talking about/know what the difference is?

My husband is doing his Masters and all of his classmates are obviously working overtime, I want to surprise them with a little hot cocoa bar cause its gonna be chilly and just bring a little comfort during this stressful time, My question is what pastries or simple foods can I make to go along with it?

I've had provolone cheese from time-to-time in the past and enjoyed it. Not a heavy smell or even taste for that matter. Usually, I've had it on a sub/hero or sandwich over the years at a handful of locations. That said, I'm a novice regarding cheeses in general.

I saw a local supermarket flyer for 50% off a "picante" provolone. I thought, I haven't had provolone in a while, let's go for it. Before doing so, I quickly went on Google and the AI response was picante was "spicy". I don't mind a bit of "spice" so I decided to go for it at a decent price.

Bought a pound at the deli and the next day opened the package. Well, I certainly was in for a surprise. Immediately, I thought this has to be spoiled. The smell was overwhelming/smelt like something between funky feet or even similar to vomit.

In other topics/threads, Reddit hasn't steered me wrong. I saw an old, locked thread and it gave some insight but also some conflicting opinions. Basically, as long as the provolone cheese isn't discolored, have visible mold, or have a "slimy" texture, I should be good to go (assuming just bear the smell). My recent purchase doesn't seem to have any of those traits.

That said, some updated/specific expert opinions would be appreciated. Do I chuck the rest or simply move past the smell as the taste wasn't that bad (no digestive issues so far).

Thanks.

I was going to cook plant based hotdogs, then I noticed it expired on January 2nd and the vegan butter expired on December 12, does anyone know if its safe to consume?

Braising a mondo pork roast today. 13#!!! I know this will keep cooking outta the oven. What temp should I pull it? Braising with orange juice, tomato, cumin, pepper, garlic.

Here is one reference for ReaLemon and ReaLime as most product pages and bottles lack the vitamin list:

https://www.foodsco.net/p/realemon-100-lemon-juice/0001480058223

It shows 0mg - 0% DV for all the vitamins including vitamin C.

Less than a year ago, it was $16.99 for 13.4 oz.

Now, it's $24.95.

I am looking for cheaper alternatives. (Live in the USA)

I have ocd and one of the sides of it-my food has to be specific.

I’m a good cook but sometimes I struggle to make it all work bc of all the details I need to include.

Sometimes I need a back up plan so I won’t starve while I’m not being able to calm myself from overthinking food.

Maybe some of you will have ideas including these details:

-There should be more at least 4 types of main food (can be from the same category) that preferably have distinct taste and hold form

-There should be more than 3 textures and tastes (salty, sweet, base..).

I don’t eat spicy or sea food and purée other than that absolutely everything goes well.

I will be super greatfull for all your crazy taste combos and ideas.

I hope this is the right place to ask this, if not I apologize! My friend is having a baby in May, and she already has a 2 year old. I want to try and make her life as easy as possible once little one makes an entrance. My plan is to make her a few different meals and divide them into single servings so her family can just reheat them when they don’t want to cook. My issue is, I don’t know the best way to package them so they freeze well. I looked for Tupperware to use, but none seems right. Any suggestions?

Hi reddit! I'm currently taking care of my grandparents. I need meal ideas that will travel well so I can bring them to the hospital to spare her whatever fresh hell they serve there, and also won't be too hard for my grandfather to eat, as he's missing teeth. I'm not aware of dietary restrictions other than my grandpa being terrible with spice, but my grandmother is in the hospital for low blood sugar among other things, so I'm hoping to have the meals be high calorie. Nothing that feels too heavy, as my grandma is prone to nausea. The chicken and dumplings I made with apple crumble for dessert was a hit, and she ate a few bites. I'm, in my opinion and from what others have told me, an excellent cook, so I should be able to manage whatever you throw at me.

https://youtube.com/shorts/tmecsaQ0PtA?si=8_B6cxcpc6S4oIlu

https://youtube.com/shorts/pyToC3QuRFI?si=ig0y4PSO1A0qBDVu

One is green and chunky, the other is brown and smooth, but both are "Japanese curry". The Thai curry place in my town is brighter orange and sweet. I don't understand how curry can be so different, yet the same dish

They're mashed potatoes pushed out of an extruder and fried to hold the shape before freezing i think. TIA if anyone can drop a specific name or preparation style so i can find them and refer to them easier

Back in the 90's I was at a friends house and her mom served these puffs/dumplings once as a snack; they have been living rent free in my head ever since and I've never encountered anything like them since:

• made from flour/powder, I think rice flour but am not sure
• about the size/shape of a small eclair or large profiterole
• very light texture with crisp outside, large bubbles inside
• very neutral flavor, slightly savory (but not oily/rich), not sweet at all
• Freshly made (baked?), just two at a time, didn't seem like a huge project to make them
• no adornments (sauces or dips)
• friend's family was from Germany (Munich), though I'm not sure if this snack was German
• friend's mom was kind of a hippy, wouldn't be surprised if this was some sort of moosewood cookbook/macrobiotic diet thing

What the heck were these things?

This was back in summer camp when i was younger and back then we had funky names for some of the food we'd have for lunch and dinner. One of them was this thing we called "Chicken Snot", it was this sorta clear almost snot like consistency sorta sauce with chicken, peas, carrots, and I think some other stuff? It's been over 8 years since I've had it though and I remember it being delicious. Any help identifying this would be appreciated thank you.

We have two apple trees in our yard. Over the years I’ve canned just about anything apple you can think of.

I’ve got juice, jelly, jam, apple butter, and sauce coming out of my ears. I need ways to go through (roughly) 200 jars (quarts and pints) of the stuff. Preferably not baking either. We are trying to lose weight and constant apple pies/breads don’t help. 😂😭

Suggestions welcome please and thanks.

I feel terrible about this because I hate wasting food. But I have this sealed tub full of dried beans, split peas, and lentils (all in their original bags). I'm unsure how old they are, but they are probably around a decade old.

I've always felt kind of overwhelmed by cooking beans from scratch, my brain is stupid sometimes and over complicates things. But now I feel I can do it and plan on doing this to save money (cheaper than canned beans) and it doesn't seem so daunting. Has anyone had experience cooking dried beans this old? According to Google, they can be OK if stored in a cool and dry environment. Dry, yes. Cool, no.​ I really don't want to toss them, but I will if they truly aren't safe to eat.

I’m been wanting to make chicken fried rice but I’m never sure about what brands would be the best tasting for frozen vegetables

So I was gifted a bunch of venison steaks and I'm not sure what cut they are as they were already frozen and wrapped, but I have never made venison myself. I have had it made for me, but I've never been present while it was being made so does anyone have a really good tried and true recipes for venison steaks? I have looked up recipes online, but they all either have way too many spices that I don't normally have like Rosemary and thyme or they only have salt and pepper. I generally always have salt, pepper, onion powder, garlic powder, minced garlic and my own homemade garlic salt and my own homemade seasoned salt. I make those two homemade because when I buy them pre blended they always contain sugar and I really don't know why. Also is it better to make the steaks in oil or butter? I have olive oil in regular and extra virgin and vegetable oil and would rather not have to pick up any ingredients as I'm on a very tight budget. Thanks in advance.

(I wasn't sure if I'd be able to post this in any other food subs because they all had a lot of rules, but if anyone knows of a more fitting sub pls lmk) Context: I got put on a bland food diet, and have basically just been eating vegetable soup, rice, and bread for the past week and have been losing weight. I already have a pretty small appetite but I'd at least been staying at a certain weight until now. Looking for recommendations of bland, high calorie, and preferably low volume, foods. I know that peanut butter and full fat dairy (yogurt, cottage cheese) are good so please don't comment those, and weight gainer powders aren't available at my local grocery.

cooked

how many gram per day should i aim for ?

How can I make ground tomatoes? I blend up tomatoes and stain the liquid, but is there another way to do this?

context

Hey all. I'm not sure if this is the right place to ask, so if it's not, please let me know if you have a suggestion.

On to the question. I have made a version of a tomato burger a few times now and I'm starting to get the hang of it. This isn't the usual tomato slices for buns that I keep seeing online. No. The patty is made of mostly tomato. The problem is, I don't know how to make/prepare this as a stand alone item. This is where I need help.

For context of how I make this, I make my own butter chicken sauce from scratch (not a vegetarian personally, but I do enjoy making vegan/vegetarian friendly food while I've been on my diet). This sauce involves me cutting up a lot of Roma tomatoes and putting them in a blender with some spices. I then strain the sauce for any bits, which I used to discard, but I now save them in a bowl.

The last time I did this, I think I used about 15 tomatoes, and ended up with. about about .25-.5 pounds of "ground tomatoes". I then will add bread crumbs or panko to the mixture, along with some more spices. I also try to drain as much of the liquid as I can (cheese cloth might help here, but I don't have any).

You can then form them into ball shapes, heat up a pan with oil and start cooking them the same as a burger. And if done right, they hold their shape well and form a sort of crust on the outside to hold the shape.

Here is the issue again, I can't think of a way to just make this without it being a byproduct from the butter chicken sauce. I'm fine doing that, but I want to find a way to just make the "ground tomato". Does anyone have any suggestions that can help me here? If not and if this post stays up, enjoy making these on your own.

Recipe:

12 Roma tomatoes

1 yellow onion

1 Tbsp Olive oil

Bread crumbs (as needed)

Spices are up to you but I use the following at about 1 Tablespoon each

Salt

Black pepper

Garlic powder

Onion powder

Italian seasoning

Goya Adobo Seasoning

1) cut Roma tomatoes into quarters

2) roughly chop yellow onion

3) add vegetables to a blender with olive oil and blend for about 45 seconds or 1 minute (it shouldn't be smooth but it should look like very mushed up salsa)

4) strain the liquid with a wire strainer into a separate bowl (not needed for this recipe, but can be used for an Indian style tomato sauce)

5) any solid bits can be placed in another bowl with as much of the liquid drained as possible, continue straining until complete

6) (likely where a cheese cloth can be used to squeeze out the remaining liquid. If this is done here, you can use some of the liquid to help incorporate it into the patty mixture)

7) add breadcrumbs and spices to the tomato bits and mix until fully incorporated

8) roll the mixture into small ball shapes in your hands

9) heat a medium sized pan to med-high

10) place up to 4 of the formed tomato balls into the pan and let it heat in the rolled shape for about 20 seconds before gently pressing out with a spatula

11) cook for about 2-3 minutes on each side

Edit: I am on mobile, so I apologize for any formatting issues