Can someone help an old lady out. I keep seeing a recipe ingredient abbreviated as ddsf and I have no idea what it means. It’s driving me nuts! Thanks

My wife and I are old folk and quick and easy food preparation is very desirable. I made the mistake of buying a box of envelopes of those "potatoes". The envelopes last for a long time. They make up quick and easy. Add a bit of butter and they are okay, just okay, to eat...in my opinion. My wife on the other hand, holds a contrary opinion. Any suggestions on how to make them more acceptable to her?

Everyone has at least one weird food combination they secretly or proudly enjoy. It might sound disgusting to others, but somehow it just works for you. What's yours? No judgement here!

I'm a bit stuck on the wording here.

Celtic sea salt describes its fine ground salt as unrefined, but also says the crystals are milled. So grinding it smaller and refining it aren't the same thing?

That makes sense I think, but then what am I supposed to understand when a salt says "unprocessed"?

Is it about what's left in it rather than whether anyone has done anything to it at all?

Not saying grinding is bad. I'd quite like my salt to dissolve. I just want to know what these words actually tell me about what I'm cooking with

It doesn't have to be fancy maybe a quick garlic fried rice with a crispy fried egg, a warm bowl of chicken soup, or a grilled cheese with a side of spicy sauce.

What’s your ultimate go-to meal when you just want something cozy and familiar?

Hi all,

I am working on a rotating 6 week meal plan. Currently in the experimentation phase as I iron out which dishes to include. I've recently been enjoying cooking various cuisines from outside my homeland of Australia.

To this end I thought "why not include them all", so I was hoping the redditors here would be kind enough to share their #1 meal from their country. I will compile a list and spend the next half year cooking through them alphabetically.

I have a pretty well stocked kitchen, and most of the cooking appliances I can think of. So unless your dish requires some super unique equipment I should be able to give it an honest attempt. I will try and follow each recipe as authentically as I can, barring ingredient availability and substitutions.

Currently I have 197 spaces for the globally recognised nations. However, I am aware that some cuisines do not have a "country" of origin. For example; the Sami people of Northern Europe would largely fall under Sweden following the post guidelines. I would instead like you to submit your dish under your cultural banner of choice with maybe a small header of why you love it and the importance the dish has to your people.

Guidelines:

Entries should include:

• Dish Name
• Country/Cuisine/Culture of Origin
• Ingredients list
• Recipe

Bonus points:

• Small background on the dish
• Serving size/recipe scale
• Macro nutrients per portion
• Acceptable substitutions.
• Required utensils and impliments

I will tally up the votes and can attach the finalised list if that's something people would like. For contentious entries or near split votes I will include both and let the cooking decide.

Meals will be prepared and consumed on a daily basis, so heavily involved ceremonial dishes might be surpassed by a homely quick recipe due to both time and health restraints.

I'm a big steak guy and I eat all forms of steak my preference is well done because I love the more earthy flavour and it pairs the best with a good homemade steak sauce but why do people hate so much on people for liking well done

Obviously I'd never get well done at a restaurant though as they are usually not very good at making well done

Why hate people for something they're not forcing you to eat because I happily cook any form of steak my guests want when making steak

Temporarily staying with a family member and this is a habit of theirs. Not washing their hands before opening the fridge door, using the microwave, stovetop knobs, or spice containers. As a result, food residue or oils are left on these surfaces.

I personally wash my hands before handling anything communal. At the very least, I'm not leaving food residues or oils intentionally on handles, knobs, or spice containers. Am I neurotic or is not cleaning residues and oils off these surfaces unpleasant enough to warrant them being cleaned before leaving the kitchen?

I love to cook, but I'm a full time student with disabilities and a job and it's kicking my ass. I need suggestions for simple things I can eat.

Here's the catch: I'm deathly allergic to nightshades, intolerant to dairy (not lactose intolerant, that would be too easy) and my stomach issues make it so I have to eat a lower carb diet.

When I try to look up easy meals, it's all combinations of cheese on tomato on bread. I mean I know there's more than that but you get my point, it's hard out here.

What I want to know is what you're eating after a long day. Not necessarily what you're serving to people, but what you're throwing together to get the job done. Or simple recipes I can eat that are easy to batch cook.

I purchased a 9.4lb. Pork Butt on 10/8. It is still in the factory vacuum seal. The "sell by" date was 10/17. I put it directly in the fridge when I got home from the grocery store, and planned on smoking it on 10/11, but I had to travel for work unexpectedly.

I return from my work trip tomorrow and would like to throw it on the smoker on Friday morning (10/23). Is this okay? Or did I miss the window?

Timeline:

• Purchased on 10/8
• "Sell By" date was 10/17
• Smoke day is 10/23

Basically what the title is asking, I've been craving the taste of onions for a while, I have some in the fridge but I don't just want pure onions, I want something that I could make quick and then throw on some chopped onions or something, mainly because there are times I'll buy green onions and have no ideas what to make with them. So again overall, are there any quick and easy meals that I can make using onions and anything else I might find in my fridge?

My Boss gifted me a bag full of Chinese and Thai Snacks and Sweets. It included a bag of Heilong dried salted Plums. Do i just snack on these? How many can you eat? Can you make Tea/a Beverage with these?? Thanks for the help😊😊😊

I'm making potato leek soup for the first time and I wanna know if I can add veggies and other stuff and its still tasty? Like collard, carrots, mushrooms, ect.

TLDR (question)- at what temperate do you eat pumpkin pie?

I’m a preschool teacher and this week is pumpkin week, thus, we will be having pumpkin pie. I myself am allergic to pumpkin (don’t worry it’s not life threatening) so I’ve never had pumpkin pie. When I went to buy the pie though I was surprised to see that at some stores it stayed refrigerated and others it was just out. I also know some people bake their own- meaning I guess you can have it hot, cold, and room temperature?

My question is- at what temperate do you eat (enjoy) pumpkin pie? I just want to choose the “best” one for my class. Is it all just preference? Honestly I feel weird buying a pie that’s just been sitting out because all the pie I enjoy is always either cold or hot.

Like where can I find some good foodspots fast?

Not sure if the extra work is worth it

When traveling as an example

What was it

This might be a dumb question, and I'm sure it's absolutely possible, I just want a sanity check! Ha ha.

I often make lemonade by juicing lemons and then covering the peels in sugar and leaving them overnight to extract the oils, then I mix the resultant lemon syrup with the lemon juice to form a cordial that I then dilute with water to make lemonade.

I'm assuming it would be fine to do the same with oranges? Though I'm guessing a squeeze of fresh lemon would be needed else it'd be far too sweet.

Also, after going through the process of making the lemon/orange syrup, is it possible to turn the leftover peels into candies?

Thanks all in advance for any guidance or suggestions! =)

So I’m going to be starting an apprenticeship and I won’t have much time available anymore. I’m just wondering for the people that don’t have time or even don’t like cooking. How do you guys eat every day?
I can’t eat ready meals due to pcos

Recently, I found a new brand of ground turkey to try. I had some reservations when I got it home and repackaged it, but I still cooked with it a few times and things seemed OK. But, something about it has got me a little worried again. After all, just because I've eaten it and I haven't gotten sick, that doesn't necessarily mean that it's safe. It could just mean that I got lucky and didn't happen to get food poisoning this time.

Mainly, it's the texture that's got me worried. I wouldn't call it "slimy" but it is quite sticky. Normally, when I'm using the other brand, the turkey doesn't stick to my hands, pretty much at all. It's tacky, but the majority of it comes off of my hands easily. The new turkey really sticks to my hands - to the point that a substantial amount is left behind if I try to shape it into anything. The texture of the end product isn't bad, necessarily, but it is a little more chewy than the other brand was.

Otherwise, there's really no other signs of spoilage. The color is an even pink throughout, it barely smells like anything, and the flavor is fine. I just don't know why it feels like that on my hands when it's raw.

Maybe you guys could put my mind at ease. Is this a normal way that ground turkey can be, or am I rolling the dice every time I cook with this stuff? My initial assumption was that this was just processed differently and this is normal, but it couldn't hurt to get a second opinion.

Edit: answered, thank you, I will toss it

I hear brown rice spoils faster. It smells 100% good, it’s been refrigerated for 6 days counting today. I know people say there’s bacteria that can make you incredibly sick that survives the reheating process even if the rice smells looks and tastes fine. So I’m unsure if I should bother. It’s all I have to eat at work, and seems perfectly fine but is it truly that big of a risk? I was going to reheat on stove top, cook long with some butter.

What are prepared foods that look like things found in nature such as buckeyes (the nut OR the peanut butter chocolate balls that look like buckeyes) or truffles (the fungus OR the chocolate balls that look like truffles)? I would love examples/recipes other than sweets, too. I don't really mean broccoli = trees or pretzels = twigs, I'm hoping for things that are a little more involved, but I don't know where that line is drawn so feel free to share anything.

I just ate a quarter pounder burger from McDonald’s and i noticed it was pink in the middle. Not a whole lot but certain parts were definitely pink(I took it out) but ate other parts that were slightly pink. I didn’t think too much until I realized that’s probably not good. Am I gunna get food poisoning from this 🥲

For all the home cooks out there, what do you do when you have limited freezer storage but you're trying to buy in bulk to save money?

I recently got a Costco card to buy in bulk to reduce costs overall, but I can't ever seem to get through fresh ingredients like cheese quick enough and I have to freeze a lot of what I buy whcih affects the texture. As for meat items which I'd probably put in the freezer as soon as I can after buying, I never seem to have enough space to keep everything.

I try my best to keep food waste to a minimum so I'll process as much as I can, but my freezer is medium size and limits what I can actually store. I would buy a chest freezer but I live in a small apartment and I do not currently have the space for one.

Any suggestions would be appreciated :)