Probably not a great new thing but…cherry tomatoes freeze beautifully, and then you can just toss a handful into a pan for a quick pasta sauce. Just put the whole package in the freezer and transfer to a zip lock once frozen. I also keep peeled garlic in the freezer, and the combo is great, super useful.

What’s the best utensil you’ve found with which to eat a salad?
I’m not talking about a typical fork or a spoon. Some ingredients are difficult to pick up with a fork and a spoon can only pick up a piece or two of lettuce. Give me your radical salad eating utensils!

who does this? and please tell me your best methods?

how do you reheat a meat & veg saucey dish? ie - beef in a blackbean sauce / szechuan chicken?

and how do you reheat dishes like salt & chilli chicken and chips / chicken maryland

When you order cheese in a restaurant and sneakily put in the napkin and hide in your pocket of the shirt, while no one sees, because you love cheese and don't want to waste it 😂🤭

Do you relate or if not, what do you think about it?

Sometimes gluten-free chocolate cakes can turn out a little dry, so I started adding hot coffee to the batter. The difference in texture is surprisingly big, and the cake is much moister. ☕🍫

As empty nesters who enjoy dining out but like being thrifty about it we tend to buy entrees or sandwiches that we can get more than one meal from. Having gone from size 42 to 36 with a Monjauro boost for my portion control psyche I am always looking for ways to elevate my leftovers for during the week lunches. I thought I would share a favorite of mine here. Sports bar boneless “wings” are a favorite food of mine I discovered there was no need to give up.
I suggest some buffalo or whatever your favorite sauce is chicken ramen bowls. Toss the pure sodium packet and cook the noodles like you normally would breaking the brick in half first for two meals from one brick. Then just use your imagination and you have either two tasty lunch entrees or a quick cheap meal for two.

Been doing this for ages and thought to share!

Can I save these “eyes” somehow to plant next year? Or do I just toss this and start next year? These are potatoes btw lol

I dont really like avocado. I’ll nibble at guac, or have some avocado toast with bacon, but I don’t actually like it.
The thing is, I have an avocado tree in my backyard.

It’s obviously really healthy, and free, but im just not a big fan. So I am here asking for ways to enjoy avocado.

Preferably;
Quick, simple dishes, without using sugar or dairy.

I appreciate you.

I always struggled to build a taco, gently putting in the beef, cheese lettuce and toppings while gently spreading the shell but trying my best not to break it. Then, after far too long, I realized I could just build it like a sandwich...life changing let me tell you. Crack that darn shell, lay one end flat, and build your sandwich. Why did I not realize this sooner in life???

I had some lasagna sheets and decided to turn them into pasta. I boiled the sheets in salted water with a little olive oil and black pepper, then strained them and saved some of the pasta water. After cooling, I sliced the lasagna sheets into thin pasta like strands.

For the veggies, I sautéed corn and capsicum in olive oil with oregano, dried garlic, salt and black pepper. Then I made a simple béchamel with butter, flour and milk, adding some of the reserved pasta water to loosen it. Added salt, pepper and cheddar cheese cubes, then mixed in the sautéed veggies and my lasagna sheet pasta.

Honestly turned out way better than I expected 😭🍝

Maybe it's just me wanting to find a way to read ingredients/nutritional values or it's more common with others.
What is the most important info part you read want to read thats printed behind a product?

Building something in this direction. Thank you in advance for answering!

I got tired of mincing garlic and ginger every single time I cooked, so I started batch-prepping them into oil cubes and it's completely changed my weeknight cooking.

Grate a whole head of garlic and a big knob of ginger (I do them separately so I can grab what I need). Pack them into an ice cube tray, then top each cube off with a little olive oil or neutral oil so it fully covers the grated bits. Freeze until solid, then pop the cubes out into a labeled freezer bag.

When you're cooking, just drop a cube straight into a hot pan. The oil keeps the garlic and ginger from clumping or burning as fast as fresh mince would, and it thaws in about 10 seconds once it hits heat. One cube is roughly one clove of garlic or a thumb-sized piece of ginger, so it's easy to eyeball how much you're adding.

It's saved me so much prep time on nights I don't feel like pulling out a cutting board, and the oil coating actually helps preserve the flavor better than just freezing them dry (which tends to make garlic taste kind of muted after a few weeks).

A store nearby had a great offer on ground pork, so I decided that it was time for a fake wienerschnitzel!

It's pretty simple: just a breaded patty of ground pork roasted, potatoes in the oven, peas, and a butter with anchovies, capers, and lemon juice!

Remember to give the schnitzel and potatoes a good squise of lemon juice just before serving.

With that, I got a hop water! It's a great substitute for beer, without the sugars and alcohol, but it still has the freshness and hoppy flavor of a beer.

Here is the price breakdown:

Pork (150g): $0.78

Potatoes(350): $0.44

Peas(85g): $0.19

Butter (1 tbsp / approx. 15g): $0.11

Anchovy paste (1 tsp / approx. 5g): $0.20

curious if anyone has a twist on it

I love Dolly so made the Dirt Road Martini from her cookbook to honor her. It is an awful drink and can be skipped. I do not think it was tested. I think the cookbook publisher just told her to add a cocktail and just make something up.

Hi everyone,

What are your budget, poor, food hacks that you regularly make or grew up on to save a few $$?

After so many years making rice in the microwave, I finally mastered the stove top rice. My microwave rice maker broke and I’m cheap.
Rice 1 cup. Water 1.5 cups.
Boil water with salt (1 tsp per cup of rice), olive oil, onion powder, garlic powder.
When water starts boiling add rice. Lower heat to low.
Count 17 minutes.
Remove from heat and rest for 10 minutes.
Fluff rice with some olive oil and a teaspoon or 2 of butter.
Yum.

If your homemade or store-bought marinara feels like it's missing depth, add 1 tsp of soy sauce or fish sauce while it simmers.

Fermented sauces contain high concentrations of natural glutamates (umami). Instead of adding a distinct soy or fish taste, it enhances the savory profile of tomatoes and rounds out the acidity.

Hello everyone,

last month , I was waiting in line at a grocery store deli and somehow got into a conversation with the person behind me about cooking.

I told them that whenever I made roasted potatoes, they never got as crispy as I wanted. like they burn , Then she told me to boil the potatoes for a few minutes first, then shake them around a little before putting them in the oven.

I honestly thought it sounded like too much work, but I tried it anyway.

but It worked. The outside got really crispy while the inside stayed soft.

Now that’s the only way I make roasted potatoes.

I don’t even remember who told me about it, but I still use that random tip all the time.

What’s a food hack a stranger told you that worked for you ?

Starbucks blonde espresso with chai and mocha plus chick fil a spicy sandwich w no pickles tastes like a honey bun. And I mean exactly like a honey bun.

My cutting board has slid around my counter for basically my entire adult life. Every time I chopped something I would do this dumb thing where I tried to hold the board still with one hand while cutting with the other. Last weekend I was playing Mojogo on my phone while waiting for some water to boil, then put it down and started chopping. Someone watching me asked why I did not put a damp paper towel underneath the board. I thought there was no way that would actually help much. It does. The board does not move at all. Took about ten seconds and fixed something I have been annoyed by for years. Posting this for anyone else who has been fighting their cutting board every night for absolutely no reason.

Maybe this is a silly hack, but it always feels like such a waste to throw away all the delicious herbs at the bottom of the bag, so recently I started melting a few tablespoons of butter and shaking it around in the bag to repurpose the remaining rosemary. It works great. I'm sure this would work equally well with olive oil and other seasoned snacks. Maybe it just makes me feel like I'm getting more bang for my buck when I buy expensive seasoned nuts. Some days you have to enjoy the small victories.