Wanted: cookbooks for single, busy person (incl amazon list)

Wanted: cookbooks for single, busy person (incl amazon list) Hello, probably a question for European members mostly. with the recent reddit giftexchanged I've received my first ever cookbooks, and I'm interested in getting more. I'm a very international foody and cook a lot of asian, arab and fusion food, next to pasta and other things….

Which Swiss cheese for cubanos from Chef?

Which Swiss cheese for cubanos from Chef? TL;DR: What Swiss cheese that I can find in the Netherlands (maybe europe) should I use for making cubanos sandwiches. So I've wanted to give making these a try for a while now and I'm a big fan of following recipes as closely as possible but I live…

What are your favorite Dan Dan Noodle recipes?

What are your favorite Dan Dan Noodle recipes? I first got into this dish when I first went to Pei Wei almost ten years ago. I know their version is a bastardized western abomination and all that, but I became hooked and had a mild crisis when they (temporarily) removed it from the menu. Since…

How early can I season a lamb roast?

How early can I season a lamb roast? I have a half leg of lamb to roast tomorrow. I'm going to season with rosemary, garlic, pepper and anchovies. It's for dinner tomorrow night – is it too early to season tonight? In particular I'm cautious of the salt in the anchovies Thanks team! Submitted September…

Tofu Expiration

Tofu Expiration Have some tofu that expired 6 months ago. Obviously it wouldn't normally be advised to eat said tofu, but nothing seems to be "off" about it… it smells fine and tastes fine. The only altered aspect seems that it's lost some of its firmness. Think it's okay to eat? I have a 12…

Ham bone!?

Ham bone!? I bought a cured ham to use for lunch meat. Good choice, cost a quarter as much as the pre-sliced stuff. But coming to the end of the ham, I hit this big bone complex. I had a huuuge chunk of ham left, but every where I cut I'd run into that weird…

Making beef stock. HELP

Making beef stock. HELP Going to be making beef stock for the first time this week. Due to time constraints, I'm thinking of roasting the bones and veggies one evening, then popping them in the fridge and adding them to water the next evening to actually make the stock. I don't have a slow cooker…

Vent: house guest abused my favorite knife

Vent: house guest abused my favorite knife So, just need to get something off my chest. I splurged on a big girls knife a few months ago-a shun chef knife with the pretty steel blade. Well, my parents came to visit and after they left I found my knife thrown in the sink with a…

Oven baked bbq chicken?

Oven baked bbq chicken? I got a smallish broiler chicken I want to make in the oven (~2.75LB). My plan is to apply a dry rub then bake until the breast is up to 155F ish (probe), then take it out and brush on some bbq sauce and finish it in the oven. Am I…

How should I cook these pork steaks?

How should I cook these pork steaks? I have 1.86 pounds of pork shoulder steak that I already rubbed with salt, brown sugar, garlic powder, and paprika. It's in the fridge hanging out until I figure out the best way to prepare it. I do this with my pork shoulder roasts, so I thought it…

Squash becomes dried out when cooking

Squash becomes dried out when cooking Last night I took a buttercup squash, cut it in half, scooped out the seeds, and stuffed each half with diced granny smith apples and peanut butter. Then I added some water to each half, and cooked them at 375 for 40 minutes. I noticed that within the first…

Need some advice for roasting Goat

Need some advice for roasting Goat I was recently gifted 2 pounds of some great looking goat from my neighbor, the butcher (not William Poole). Only problem is that it's one big chunk of meat and I don't have the tools to cut it up and make curry goat or stew it, unfortunately. I don't…

What’s your “blasphemous” cooking opinion?

What’s your “blasphemous” cooking opinion? I see one of these threads every once in a while, so let's do it again! I think that store-bought, frozen, shoestring fries are by far superior to anything made fresh. I've watched multiple recipes with methods ranging from sous vide with a potato starch solution, classic cut and soak,…