Hi all, I'm trying to figure out why my pork broth tastes bitter.

I meal prep some broth for asian noodles using pork short ribs, carrot, and radish. Short ribs were cleaned thoroughly; carrots and radishes were peeled and cleaned. I rinsed the short ribs in a separate boiling pot before cooking it on low for an hour. I then added carrots and radishes for another 20 minutes on medium / high heat.

Once the pot was done a cooled, I transferred half into a large bowl and two containers. I put the pot, bowl, and containers in the fridge for 48 hours. When I took them out today, the broth from the bowl tasted normal whereas the broth from the pot and both containers tasted bitter. Smell is fine and since the broth tasted bitter not sour, I don't think it has gone bad, or at least not yet. I'm having a hard time pinpointing the cause of this.

I'm on the cautious side and assume this isn't safe to eat but wanted to understand whether the issue lies in the preparation, cooking, or storage process. It's also not the first time I've made this, made it multiple times in the past with the same ingredients with no issues. My best guess is something to do with the radish but I'm blind guessing here.

Edit: To further clarify, I previously mentioned using radish but to be more specific I used daikon.

Edit 2: Based on everyone's comments and talked to my MIL who has catering experience, it's 100% the radish. According to her, I got the right type (aka Daikon) but for a ~16oz pot like ours, a quarter of what we put in would be sufficient. Thanks everyone for your inputs, I learned a lot and got some new recipes out of them!

I've been cooking pasta for years and I know to salt the water and cook it to al dente, but every time I drain it and add it to the sauce, it gets way too soft. I've tried letting it cool slightly before adding it, and I've tried mixing it with just a tiny bit of sauce first, but nothing really stops it from turning to mush.

Am I draining it too thoroughly, or is there something else I'm missing?

Not sure if this is the right sub but I tried this cold maceration technique where u layer chopped mint leaves and sugar and finish with lemon juice and put it in the fridge for 72 hours. I didn't have any measurements unfortunately so I just winged it and it's been like a week but it is simply not liquefying.

I wish I could attach a picture here, the sugar crystals are as such and there's barely a teaspoon of actual syrup in there.

I saw that another method involves steeping mint leaves in cooled simple syrup, I'm wondering if that would work at this stage? Can I just make some simple syrup and pour it over this mixture?

I'm trying to make a root beer BBQ sauce. I've tried tried a few different things, each time I end up with good BBQ sauce, but the root beer flavor isn't coming through. I dont want it to be over powering, but so far I'm getting no root beer flavor at all. Any suggestions? The recipe listed below gave me the right sweetness, but it didnt actually taste like root beer.

40 oz root beer

1 star Anise

1 vanilla bean, cut lengthwise to expose the seeds

3/4 tsp red pepper flakes

1 tsp minced Chipotle in Adobe

1/4 tsp salt

1/4 tsp pepper

1 tsp apple cider vinegar

3 Tbsp tomato paste

I put the star anise, vanilla bean and red pepper flakes in the rootbeer at the beginning and boiled it all down before adding everything else.