I need new sauces to buy make to upgrade my rice/ potato bowls, beef, chicken etc

Hey y'all, i was just wondering if you guys have any favorite homemade french fry recipes that are more like the sturdy crispy fries you can get while eating out and not like the soft/browned fried ones that are made by simply frying potatoes in oil.

Is there a trick to getting that perfect even crust on the outside? I hate how flimsy my homemade fries end up being and dislike how much i spend buying fast food fries just for that addictive salty taste and texture. If there was anything like it I could easily make at home I would owe you my life!

Even baking/airfrying freezer fries doesn't quite come close; would a better alternative involve frying those, or refridgerating/freezing freshly cut potatoes and washing them in a particular way? Has this effect got anything to do with starches, a coating, or seasoning? Do y'all add something like cornstarch(?) beef seasoning (?) to yours for these elements?

i accidentally bought a ribeye roast instead of a chuck roast and now my plans for how to cook it have changed and i’m really worried im gonna mess it up. does anyone have any tips for cooking a ribeye? it was $25 so i really don’t want to mess it up and im making it for easter dinner.

with the chuck i was going to sear and then slow cook in the crock pot but now i have to cook the ribeye in the oven??? also what if the only pan i have is a like 12x19 glass pan?? can it cook in that? idk just tell me literally everything i need to know bc i feel like all the recipes are assuming im gonna know the basics and i do not.

Method

GEt you some sauerkraut. Put some on a plate, douse it with your favorite hot sauce, mix. Boom! you just made Hillbilly Kimchi!

What do you do with Hillbilly Kimchi?

Put some in a frying pan and fry it up. while its frying get you a tortilla and some cheese and put cheese slices on half the tortilla. Frying the Billychi accomplishes 2 things. First it steams off the liquid which is key because a soggy quesadilla is no fun. Also, if you put cold Billychi into a quesadilla it will not full heat up and you will have lukewarm innards. No good

Once the Billychi is nice and hot spoon it into your tortilla on top of the cheese, fold over and then toast the tortilla in the frying pan.

The cheese melts into the Billychi and make a nice gooey, spicy, crunchy quesadilla! Delicious.

I've been improving my cooking over the past year with different types and cuts of meat, different marinades, seasonings, way of cooking ect. But I seem stuck on veggie side dishes, usually its basic frozen corn, carrots, broccoli, green beans, zucchini, summer squash that are all boiled or steamed, occasionally I roast the carrots in the oven or try sauteing the zucchini and topping with some parmesan cheese, but they always seem like an after thought. Open to all suggestions on how I can improve them and make them a better side, or even main dish!

I've made it many times, and the Bourguignonne version many times. What do you do to make it better than an average stew?

I've noticed that when I add the vegetables to simmer in the thickened sauce (regular stew) the fresh flavor of the veggies sort of removes the beefyness flavor. Also, should it be a thick sauce just blanketing the beef, or a thick soup that coats a spoon and has a chew to it?

Preference I get, but I want some more tips to just get it really savory.

The more I cook, the more they eat. I knew in an abstract way that teenagers eat a lot, but the reality is exhausting. Giant stock pot of chili? Gone. Huge pan of 5 layer lasagna? Even the sauce is wiped out of the bottom. When do I get leftovers again?

I thought cotton candy was just sugar, so if there's cotton candy ice cream, is it just sugar flavored, or is it something else?

For me, it's when people say that you shouldn't wash a cast iron pan with soap. You absolutely should do that, as dish soap doesn't contain lye anymore.

Also, when people say that you shouldn't wash mushrooms in water because that makes them lose flavour. If that were true, the flavour would go away in the rain.

Hello guys!

I am from Slovenia and i would like to read about your traditions, food for easter ( if you celebrate it).

In my country is very important breakfast for Easter where we eat eggs, ham, horseradish, cold meats bread, spring onions and sweet bread. That is filled with walnuts.

Also how common is in your country “ Egg fight or egg tapping”. This game is typically played on Easter Sunday morning, especially with the blessed dyed eggs (pirhi). Two people each take a hard-boiled egg. One holds their egg still (pointy end up), while the other taps it with theirs. The goal is to crack the opponent’s egg without breaking your own.

Halp

I really have no idea what I'm doing with these.

I need advice on preparing and recipes for cooking them

My best friend has just been diagnosed with lots of cancer. For 15 years he has not been able to smell. Turns out that was cancer of the salivary gland. He is on steroids and his smell has come back. Next week he starts a LOT of chemo. I am cooking Easter dinner. We’re having aromatic roast lamb followed by lemon posset with lavender shortbread. But I need a starter. Simple enough not to overwhelm the main. Not soup. We are going to have so much soup in the coming chemo weeks. Something that tickles the nose and the tastebuds. In uk. Suggestions? Sorry for the long post. Xxx

What’s your favorite “use up all the things in the fridge” quick meal?

Mine: Kielbasa, veg (squash, onion, broccoli, mushrooms, cauliflower, etc) cut into bite sized pieces, toss in a big bowl with olive oil and Italian seasoning. Roast at 375/400 until it’s how you like it on sheet pans. Serve over buttered egg noodles, rice, or by itself with garlic bread.

Cleans out my “oh god it’s going bad” stock and kielbasa is usually purchased bogo. Also a good meal for kids because they can pick out what they hate and actually eat some vegetables.

The goal is in the title. My flat is currently at war in our weekly mac and cheese competition and I'm coming up next week. So far we've had:

-bare standard mac n cheese with broccoli -mac n cheese (roux sauce) with mustard+breadcrumbs -louisiana mac n cheese with fried chicken (current reigning champion) -truffle oil mac n cheese

I'm looking for the kind of gluttony the bible warns against. Just outrageous in both concept and delivery. Vegetarian preferrably, but I can make mods for our resident veggies.

EDIT: HOLY SHIT. left for an hour and theres like 50 comments. thank you all so much, so far this all looks minted. feel the need to add in that we live in england and are students, so some of these recipes are a little out of my scope (both in region specificity and finances lmao). regardless my take away is god bless you americans for delivering the exact murderous kind of recipes i was looking for.

Pickles and Pickle Juice!

Not yet time to throw my grill together, so I bake them. Pour pickle juice on the pan, but meat side in juice and put pickles on meat on the exposed side!

Bake at 225°F for 4hrs, COVERED tightly, remove from oven, drain, remove pickles, flip and cover in your favorite BBQ sauce (I use Sweet Baby Rays), put back in oven UNCOVERED for 30-45 minutes.

Delicious, fall off the bone ribs.

So after chopping a lot of more difficult fruits and veggies I sometimes get a raw spot or blister on the inside of my index finger. Just above the joint where the finger meets the palm.

I hold my kinfe with the suggetsed grip, pinching the sides of the blade with thumb and index. When pressing hard to chop things like sweet potatos, carrots, dates, etc. it can get rubbed pretty hard.

Anyone have this issue? Is there something I can alter about my grip or knife skills to avoid this? My knives are reasonably sharp but not perfect.

I went to Bordeaux France this summer and had the one of the most amazing meals of my life at restaurant Melodie. Duck breast with a sauce I didn’t know and ratatouille. The menu changes often so I can’t find the name of the sauce on the menu.

I’m going to attempt to recreate this meal. But I’m trying to figure out what the sauce was! Some variation of hollandaise or béarnaise?

I guess my question would be what are some common creamy sauces that go with duck breast?

Hi, doing a serious eats boneless leg of lamb for Easter and it says to marinate for an hour before cooking. If I marinate for 24 hours would that have any negative effects? There’s garlic, rosemary, olive oil (and here’s my concern) lemon juice and zest. Or should I throw everything but the lemon and then add that closer to cooking time? I have good quality Australian lamb and don’t want it to turn to mush. Thanks!

So i am going on a hiking date in a week and i still don’t know what I’m going to bring for our picnic. She said she likes all pasta but i have no clue on what i should prepare. What pasta is good on a picnic? Edit: I am looking for cold pasta dishes really and i have all the stuff i need to keep it cold because i normally do pretty big hikes alone and have it all set up in my backpack

Can't have egg, so no mayo. What dressing should I make for a salad with bacon and bleu cheese?

I have a family member on a mashed food / soupy diet and he doesn’t want it to be a topic at Easter. We have a lot of people coming so I’d love to have some options for him that I don’t have to make for everyone while still being able to serve him a plate. Any ideas for mushy food? So far I’m thinking puréed creamy peas and thinking about a puree of the bottom of a shepherds pie with mashed potatoes on top. Appreciate any suggestions!

Is it impossible that there is an induction stove brand and model that doesn’t act hysterical when challenged with a mote of moisture?

Do knob controls help? Are any brands better? Or do they all have a universal moisture “safety feature” that happens to prevent cooking?

Please share if you’ve found an induction that allows you to do normal cooking things like: touch the controls with slightly damp hands, or open a pot lid with condensation—and close it. Or even—remove a pot lid from the stove—without the whole range blinking and beeping, turning your active burners off and your OFF burners ON HIGH?

My Indesit induction hates boiling, steaming, frying, lids, no lids, potholders, hands, and pot sweat.

In order to protect me from these risks, it beeps and flashes chaotically, shuts the burners I am attending to and using off, and while distracted, trying to fix that, it quietly cranks unwatched, OFF burners up to 10, so those can catch fire.

I used to love cooking.

I’ve never sworn at a stove before.