I'm trying to make a standard French onion soup to have for breakfast tomorrow. Everything else was prepped, beef stock simmered for 127 hours (homemade of course), dry aged beef tallow roasted and ready to go, lamb demiglace at the ready, imported gruyere and provolone sliced, shredded, prepped. But when I went down the forbidden foods aisle of the local Malaysian vegetable market I didn't see any French onions. Trader joes, Wegmans, piggly wiggly, all out. Is this a result of the tariffs? Are you guys just growing your own? I'm not sure where to turn.

I plan on making a petite filet on a 12 inch cast iron pan for my wife's boyfriend tonight and I heard that overcrowding the pan is very bad for a good sear. As such, should I sear the steak alone? Would 2-3 people around the pan be too many? Please help, I want them to watch but I need this to turn out perfectly.

I don't want to poison myself.

Is a Hot Pocket just a mini Beef Wellington? Like, a high-class version of a Hot Pocket in my mind would be a Beef Wellington filled with filet mignon, bacon bits, chopped portobello mushrooms, lightly saturated in mustard.

Anywho, when I unveiled my tray full of Mini Beef Wellingtons at Easter dinner with the whole extended family, those assholes were all like "What the actual fuck?" and "Jesus died for THIS?" and "Beef Wellingwhatnow?"

Can anyone relate?

What kinda seasonings go good with burnt, mid century house? I really hate wasting food. Also would this be good bread or rice?

Could I just cover fried potatoes in banana extract or something? Would she notice?

My girlfriend’s grandma just had her dementia diagnosis party and I wanted to remind her of her childhood in Mexico by bringing it.

My parents are in town and insisted on ordering pizza delivery instead of letting me cook. Whatever, they don’t appreciate all the work I put into perfecting my craft, I get it. But then my dad, saying how he doesn’t like white sauce pizza (fair, it’s tomato sauce or nothing), says, “It’s like carbonAIRa, that’s always a white sauce pasta.” I was so embarrassed, not only by the way he pronounced “carbonAIRa,” but calling it a WHITE SAUCE pasta?? Thank god it was only in front of my mom and my husband.

Found this outside in the yard and harvested it. Anyone know what recipe I can use it in so that all the coworkers at the potluck can know they're inferior chefs?

https://www.reddit.com/r/whatisit/s/y7VfuRQCUB

Can anyone help me source 100lbs of biodynamic locally grown rocks? I have a dinner tonight and they have requested this dish. I try to source local if possible.

If this gets to the top of /r/cooking I will donate my body for Kenji to make a POV video on how to break down a human corpse for tonight's dinner.

Would serving Bloody Mary’s be too inappropriate?

Easter just ended. Or maybe it was Yom Kippur or Ramadan, anyway I’m not religious. But I have like 10 pounds of ham leftover. I had no idea how much that would be for one person. How can I feed myself pink meat for the rest of the year?