cooking

JAS_OH1 , SandwichShortOfAPicnic and Barriehie suggested to maybe organise a meeting some day for those in the boards that are interested in it. We can decide on dates and details through the subsequent polls, this is just to see if there's interest and to see where such a meeting should be...

We regularly have friends over for dinner. I cook usually 3 courses and then.we play cards. Always a good night. This Saturday we are having 4 close friends over a d I offered wayne the choice of 3 meals. Fish fillet mignon steak or curry night. Wayne txt me this morning . Curry night it is...

A thread for all those foodie things that you have been told by friends, relatives and general instructions from your food ministry that you’ve always believed or done. Especially the ‘received wisdom’ that you believed to be true and then at some point you realise it wasn’t the best advice!

Mod.edit: posts moved to create new thread (MG). When I went to my favorite pizzeria the other day, I tried to look at everything I could to get some ideas and noticed that their o⁶vens are set to 480, that seems low to me, but they make the best pizza I've ever had, so I decided to see of...

Have ordered this joint but have never cooked a rib in “french trimmed” joint before. Anyone have any experience or tips? As I’ve mentioned in another thread I’m clueless! Makes me feel a bit Fred Flintstone 😂

If I'm boiling something like lentils or quinoa or porridge, does it make a difference to the flavour when I add the sugar. I usually add it at the end. Are there any recipes that add sugar at the beginning. On the one hand, I'm not sure if the water will dissipate the flavour of the sugar. On...

Cooking tonight, I did my usual of tying my just-long-enough-for-a-man-bun hair back, just to lessen the chance of a stray string to make it into the food. I happened to use a very autumnal pale orange scrunchie. :laugh: For those of you with hair long enough to worry about, what do you do...

I made spicy prawn spaghetti using supermarket bought EVOO. It was very tasty. I kept the gas flame very low while cooking. I read you're not meant to cook with EVOO, so should I be using normal olive oil for that dish?

Hello chefs, My name is Almir, Im 47 years old and Im cooking addict. Im sorry that I give myself permission and freedom to introduce as addict but i am. Also, cooking is home sanctuary and escape into the world of tastes and smells as an energy shield from harsh reality. Im father of two...

Dave Myers: The Hairy Bikers star, who had cancer, dies at 66 He will be missed! 😪He was one of my cooking icons ❤️ I will be forever grateful that he tried one of my recipes before he left this world, and added it to the Everyday Winners cookbook the made! My name is in that book. Loved...

A recent post has stuck with me and has me wondering…how many members here batch cook, maybe for the week ahead, or just to stock the freezer for the long term? I rarely, and would go as far as to say never do I batch cook. I don’t know if it could cook a weeks worth of food at once. I need...

Friends, I started a cooking website, and I'm just starting out, and I can't spend much. How can I get your help to increase traffic and improve the site?

Hi I have some yummy haggis which I want to slice and cook for breakfast, but experience shows when I slice it then try frying it, it crumbles up. Anyone with some tips please? Thanks Richard

I am mainly on this forum because I have a step daughter who is going into culinary arts and I would like to set her up with good experience. My Step daughter expereince is she is known as the cupcake queen(making cupcakes of differente recipes) since she was 10. My experience with cooking...

Occasionally, I make Kara'age Chicken in my little deep fryer. I allow the oil and cooker to cool, but I don't always get to it straight away to strain the oil and put it in the `fridge. Sometimes, it may take me a day or two to get it squared away. Is this oil still good/safe to reuse?

My little supermarket often has good deals on either frozen calamari rings or small squids For some reason, I’ve never really been able to crack cooking them ! Example, I recently returned from a holiday and I had a small squid as a starter and it was so soft to cut through, but when I try to...

Lidia Bastianich is known (in part) for cooking while wearing several big, jangly gold bracelets. If you watch her videos, you’ll see the bracelets get into the dough a little, or drag across a tomato-soaked cutting board. She frequently gets questions/comments about it (and not positive...

I’m terrible at coherently presenting a new topic (which is why I don’t start many!), but the last few weeks, I’ve been thinking about the so-called “comfort zone.” When I was a kid, my music instructor would design exercises for me that went in unfamiliar and unexpected directions: “You hang...

So I decided to make a thread about Dutch food, because internationally there are so many misconceptions about it. Supposedly our food is bland, repetitive and uninteresting. Talking about Dutch food usually conjures up images of cheese, potatoes, sad vegetables and mashed potatoes. Maybe if...

In this world of modern conveniences, such as appliances, gadgets, & other things, who still likes & does old-fashioned cooking? The pic below shows old gadgets that probably came out long before the world of modern conveniences, such as the mixer, food processor, air fryer & others. Do any of...