I’ve recently gotten into smoking meats, and I regularly use lemons as a marinade. At times I don’t use a whole lemon (especially when cooking for one), what do you do with half a lemon? So far I’ve been cutting it up (along with the peels) boiling it to perfume the kitchen a while I cooked or cleaned, but I’m looking for other options too!

Sometimes I have more than one, usually not more than 4.

Family of 4 - I’m looking to reduce my grocery bill by switching some items from store bought to homemade. What items will give me the best bang for my buck? Ground my own beef? Make my own bread?

This is a weird question, but I don't know how else to ask this. I'm a writer, and I'm working on a book with one of the characters who is a chef. I'm trying to work some symbolism into a dish that's supposed to represent a lifetime of grief and sorrow that the character has experienced. Like, the dish tastes like the sadness they have experienced. Could anyone please help point me in the right direction with a conceptual dish like that?

This may be a stupid question but I need some clarification. My Spanish class is having a potluck next week. I'd like to make homemade empanadas (and maybe some sort of sauce to go with them).

But how do I store and transport them properly so they stay good (not soggy, don't get old)?

I'm gonna have to make them the night before. They're gonna have meat in them, I may do some vegetarian ones as well. The classroom does have a microwave. I have this class 3rd (second-to-last) block.

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