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Presumably either a terrible idea or already a thing, not sure which.

I'm thinking crispy-fried-aromatics-in-oil, Mediterranean edition. Garlic, eschalots (aka scallions), thyme/rosemary/etc, vast quantity of parsley, peppercorns, lemon zest, fine-diced rye sourdough.

Jar of that in the fridge, use it like chilli crisp but for white-people food.

Is this a thing? Should it be a thing?

So I have never had this dish! Most dishes I cook I have tasted a variant of it so I know how it should taste when I make it, but Cajun/Creole/Louisiana food in general is something I’ve never had the pleasure of trying first hand but the spices always look really tasty. Does anyone have a good recipe to share with me, with maybe some notes about how it should taste? I usually don’t cook with meat at home, so meat substitutes would be useful, but I still use chicken stock and enjoy cooking with sausages like andouille and kielbasas. I think my kitchen is pretty well stocked other than the meat bit! I do lack an instant pot, but I’ve got a Dutch oven and a slow cooker and a rice cooker, etc.

I recently got my hands on a very old but still totally serviceable full-sized deli slicer, and my local restaurant depot is very liberal about handing out day passes to anyone who walks in and asks for one, and the savings buying a whole log of meat and slicing it yourself are pretty bonkers, totally worth the pain in the ass that is breaking it down to clean when I'm done.

Of course it's just the wife and I, and 6lbs of Pastrami is a lot for us to go through before it goes bad. So far I've mostly been getting a few friends to chip in and divying up stuff between us or doing a little bartering and trading lunch meat for homemade bread and such, but I'd like to start freezing some to have on-hand.

Anyone have any experience with this to share? I have a vacuum sealer and a deep freezer to work with.

Which meats freeze well, which don't? Is it worth trying to slice it then package and freeze it in smaller portions, or should I freezer larger chunks of meat then thaw and slice it as-needed? Should I just abandon the idea of freezing and stick with the little ad hoc food co-op thing I have going?

Of particular interest to me is homemade roast beef and turkey, I'm never going back to the deli counter for those after I've been making my own (those boneless turkey roasts are amazing for this purpose, even if I'm sure there's a little meat glue involved in them)

Also cheese, I've never really contemplated freezing cheese until I found myself with a 9lb block of Swiss in my fridge. My gut says cheese doesn't do well in the freezer, but my gut has been wrong before.

I also kind of like the idea of having pretty much a lifetime supply of prosciutto in my freezer, although a quick Google search seems to tell me that prosciutto does not freeze well at all, which seems odd to me, since it's pretty low-moisture I would have thought it would freeze spectacularly well.

Besides that, anyone have any other cool ideas about what I can do with a slicer? I've already sliced down some beef to make cheesesteaks, and when I get my smoker up and running when the weather gets nicer I'm going to have a go at making my own bacon, and will probably use it to slice down beef for jerky as well.

I find most foods are best as soon as they are made, but some things seem to get better when the flavors have more time to meld. The only two I can think of right now are chili and hummus. What other dishes am I forgetting, or haven't tried that you think get better with a little time?

I use extra virgin olive oil for some cooking - where taste matters, but never knew what to look for.

Several years back, we did a taste test of brands and styles found in my grocery, and settled on one that was good, but they no longer stock it. Now I need to look for a new one but still have no idea what to look for, so what do you look for?

I used “Philipo Berio” brand robusto. I don’t know if that’s considered good but it tastes good to me and has a reasonable price. My grocery still carries the brand but not robusto and the other styles don’t have as much flavor.

Apparently robusto is not a thing, since no other brand uses that nomenclature, so what can I look for to find one with a strong flavor? How can I find a “good” brand without spending a lot? Is there a price sweet spot, like with wine?

The parameters of the challenge are:

Must use an instant pot.

Must feed 4.

Must be vegetarian.

Servings can be no more than 650kcal each. (Max total 2600kcal)

Must be storable/freezable.

The challenge is for a meal planning/food prep group so I'm using frozen or canned ingredients.

Here is the recipe I have right now:

1 box chickpea rotini (900kcal)

1 bag frozen chopped onions (120kcal)

1 bag frozen sweet corn (360kcal)

1 bag frozen peas (240kcal)

1 can sliced Spanish olives (175kcal)

1 can mushroom stems and pieces (60kcal)

1 can diced tomatoes with jalapenos (75kcal)

1 can condensed cream of mushroom soup (140kcal)

1 carton vegetable broth (20kcal)

Half teaspoon salt

2 teaspoons black pepper

It's a total of 2090kcal right now which is 523kcal per serving.

I can still add about 500kcal and I'm thinking about adding some vegetarian cheese because I'm concerned it won't be creamy enough. I put the tomatoes and olives in because everything had a a similar flavor and I thought adding some contrasting acidity would keep it from being bland.

I enjoy making noodles but I often have trouble developing the gluten. Anyone have thoughts on how to do this without spending an hour working/resting the dough?

i followed the hand blender part of this(https://youtu.be/ZyOXoafZYT0) recipe. this only difference is i chopped my garlic a lot finer, i used 50/50 olive and vegetable oil and blended it longer.

i slowly blended it to make sure i wasnt adding too much oil but maybe i overblended?

ive tried his fix(adding aquafaba) but it didn't work, ive tried ice cubes and eggs but it doesnt work.

ive tried making a smaller batch with mortar and pestle and but it seems its just the fibers thickening it not an emulsification.

tl;dr: ive tried everything i can find but my toum doesnt thicken what do i do?

Basically I bought a large thing of grapes when we already had grapes. We're eating them pretty much every day, but I'm worried that they're going to go bad before we finish them. Any suggestions on what we can do with them?

I love making salad dressings from scratch, and also love eating hummus but I make very small amounts of these things. I also plan to move soon and will be donating most of my kitchen stuff when I do, so I’d like something that could be well loved by a new owner. Is there anything out there that fits the bill? Or even better something I might already have that fits the bill? I don’t have a blender, either. Already donated that one.

I picked up a Too Good To Go yesterday and it had six pomegranates among many other fruits and veggies (all for 4 euros). Most of the stuff I have a plan for but really not sure what do with with all the pomegranates. Most recipes seem to be using them more as a topping and I'll never use them all that way.

Any tips appreciated :)

!

I made a syrup from ground black walnut and sunflower seeds, but boy is it overly sweet. I do know I could use some form of flour (qinoa, amaranth, millet, all purpose, corn meal, corn starch, etc), but I'm curious if anyone might know of something I haven't thought of yet.

(Sorry in advance for the lack of proper tags, I’m not sure how to add them on mobile)

So I tend to eat a can of tuna once or twice a week, usually with just a little salt, pepper and a dab of kewpie mayo and stuffed into onigiri. Are there any spices or sauces I can add to make it more interesting? Or any other easy tuna recipes I can make for one, preferably with rice? I really enjoy spicy foods and fermented/pickled things, but I’m not sure the best ways to combine that with something like tuna.

I have a half Christmas ham and I'm not sure if I'm supposed to glaze only the top(fat) or if I'm supposed to cover the sides as well.

I have a 2 cup pyrex but the spout on it is absolutely terrible. I've also heard modern pyrex kind of sucks anyway, so I'm looking for recommended brands to replace it with. Any suggestions?

Alternatively, what's your meal prep breakfast for the week?

I'm looking for a sandwich bread recipe with ingredients measured by weight. I have bread flour and whole wheat flour and both pizza and regular Fleischmann's yeast on hand, but no AP flour until I go shopping at the end of the week. If you have a good recipe, I'd really appreciate y'all sharing.

I picked up a bunch of unflavored instant ramen packets with the intention of making my own. I'm a big fan of Korean Ramyun packs and make them often, but they are getting pricy nowadays. Does anyone else in c/cooking do this as well? What are your favorite quick broth recipes?

Hey good cooks, I am looking to purchase a good balkan cook book as a christmas present for my sister as she is really into food and has lived and travlled across most of the balkan countries.

Anyone have any suggestions?

Hi, i'm looking for a cheesemaking expertise

I started making fresh cheese not a long ago, and all of them turned good

But lately I'm trying to beat the Cheddar, and it's not really working

I failed my first try because of not enough weight + not small enough curd cubes + high humidity during drying (at the end the cheese got mold all over and inside without drying)

My second try went better, although the curd was a bit spongy and hard to press

(15cm cheese) I did 8kg 12h, 18kg 24h, and around 100kg for 12h more

During this time I noticed that the cheese cloth started smelling weird, like alcohol/yeast, kinda buttery and woody

Now I'm done drying, and i'm tasting the cheese, and it's really not pleasant to eat, it's bitter and sourl, tastes just like spoiled milk

Should I continue and age it, or discard, or something?

Thank you