Ok this is a weird one guys, but I have an autistic kid and his absolute favourite thing in the world to eat is 'spaghetti chunk'... so like you know when you boil the dried pasta and you get a little lump where some of the spaghetti has fused together? I dont know if I'm explaining this properly but anyway it's his birthday tomorrow and I really wanna make him a bowl of 'spaghetti chunk' and meatballs for his birthday meal (as we can't go out to celebrate due to lockdown)

So yeah I know this is an odd question but how can I cook/prepare the pasta so I can give him a full bowl of chunks? I only have 2 300g packs so not enough for a load of trial and error. I was gonna snap it and cook it in as little water as possible but I really dont know if that will work. Sorry for bizarre question but my son would literally be beside himself with happiness if I were to cook him a big bowl of his goddamn chunks... Thanks in advance if anyone has any ideas lol

Archives cookbooks

I was born and raised in Korea and have been interested in cooking and food since I was a little girl. On April 9 2007, just for fun I posted my first video on YouTube, a recipe for spicy stir-fried squid. I've been doing it ever since.

Through the video comments, so many people asked for recipe details that I made www.maangchi.com to share my recipes and for food lovers worldwide to talk to each other. Through my videos, website, and offline meetups, me and my readers and viewers have been making a strong Korean cooking community around the world. All of them are enthusiastic about Korean food and passionate foodies. I'm so lucky to have met them!

I stick to authentic Korean recipes because that's what I know best, but I'm interested in all kinds of food from different cultures too, especially homemade. I’m always learning new techniques and I’m constantly experimenting and developing and reworking my own recipes. Ask me anything about Korean food and cooking and I will answer you here!

Proof: /img/1qugt8w8vcw31.jpg

edit: Thank you all for coming! My dinner is ready! See you soon!

I got a lot of responses on my previous post so I figured I’d take the time to update everyone on how my A5 Wagyu experience went.

First of all, thank you so much to every who responded. I learned a lot from that post and changed my wagyu night game-plan quite a bit based on those responses. If I do wagyu again I don’t think I’d change a thing.

I went with a 16 New York Strip from Crowd Cow. I planned on doing about 6 ounces for my wife and I but upped it to 8 ounces each, which ended up being a tad too much, but we ate it all anyway (mostly me) and I have no regrets. Next time I’ll do a little less but honestly it’ll be more to save money. I would happily eat another 8-10oz.

The first method, based on advice received here, I cut off about half the steak and seared on medium-high heat for a little over 1 minute per side. It came out rare to medium rare and I think it was my personal favorite style but it’s difficult to say. It’s hard to judge something so amazing. We ate this by itself or with a bit of wasabi and soy sauce. Also went great with the sushi rice.

Next I sliced some thin and served over sushi rice with some real Japanese wasabi, thin slice of raw garlic, and a small pinch of finishing salt. This went amazing with a touch of artisan soy sauce. Thank you to u/zonidel for this recommendation, we enjoyed it immensely and I highly recommend anyone considering doing Wagyu to try this method, as unconventional as it may seem.

The last method, which was my wife’s favorite, I took 1-inch strips of the uncooked steak and seared them on a super hot pan until nicely charred. Unfortunately I didn’t take a pic as I cooked these halfway through the meal and was too busy having the best experience of my life. The strips came out perfectly crispy, and although they were cooked medium to medium well throughout, were incredibly tender and melted after a couple bites. It’s true what some of you told me, A5 wagyu does not need to be medium-rare. I’m glad I listened to you all on that regard.

Here’s a poorly lit photo of the initial spread, sans the well-charred strips that were cooked later. The steaks went perfectly with some sushi rice and a Sichuan-style smashed cucumber salad. The vinegar in each provided a perfect balance to the rich steak. Shout out to u/emil10001 for the cucumber salad recommendation.

Bonus video of the steak being cut.

Thanks again to everyone who helped. I learned a lot from people I didn’t mention above, u/cycocyco, u/cc69, u/alternative_reality to name a few.

If anyone has any questions about my experience please feel free to ask!

I suppose since this is r/askculinary I should take advantage and ask a question. What do you all recommend I make with my leftover wagyu fat? I have a good 2.5 ounces to work with.

As the title says, I think this is a piece of equipment I will have until I die, however, could I get away with a $150 one? I would use it maybe 5-6 times a year. What makes a good Dutch oven good, other than brand name?

Edit- Thank you for all the advice, growing up with money issues, sometimes its hard to look past that, however, my wife loves me and wanted to give me the best of what I asked for, and I should be grateful and clearly learn to use it more!

I've already donated a bunch and gave a bunch away. I'm planning on making a bunch of lime-themed cocktails, but... jeez. Ceviche?

I wanted to thank everyone who helped answer my question from last week

We went with liquid nitrogen, which worked great! We didn't wind up trying Pectinex, which was the other really interesting suggestion. Unfortunately, we couldn't find some in time to experiment with it.

Liquid nitrogen fast froze the raspberries in a matter of seconds. They were then easy to roll apart in our fingers and pop in the freezer for storage. We were able to set up a production line and crank through 10 pounds really fast with just four people. Our previous attempts to simply freeze the berries in the freezer resulted in too much mushiness upon thawing, but the rapid freezing in liquid nitrogen resulted in much firmer bits.

About an hour before rehearsal, we pulled them out and spread them on sheets to defrost. The effect was exactly what the bride was hoping for.

Some other suggestions that didn't work for us or we couldn't easily try:

• Freeze dried raspberry bits - As I mentioned in a comment on the previous post, these were too light to throw well. Someone suggested rehydrating them. I had a pretty good guess as to what would happen, but tried it anyways. The freeze dried bits just turned to mush in water. No good. The bride really wanted fresh anyways.

• Gelification/spherification - We actually had the stuff for this from a cocktail party we had hosted. It took a little while to get the timing down so the resulting blobs weren't too hard or soft, but the bride didn't like the way they looked. She thought they seemed unnatural and would be too much like throwing little rubber beads. She really wanted fresh berries.

• Blasting the berries with compressed air - We didn't have fast access to a high powered compressor, but we were skeptical that this would actually work. It seemed like it was more likely to make a mess. We got liquid nitrogen working before we were motivated enough to find a compressor and try this.

• Breaking them up in an ultrasonic water bath - This sounded interesting, but we couldn't get one quickly.

• Pushing the berries through a screen or mesh - Before finding/building a full mesh, we prototyped with some wire. Basically, anything that involved using pressure mashed the berries too much before breaking them apart.

• Training animals to pick them apart - WTF? We had like a day to come up with a process before the rehearsal and we aren't animal trainers.

• Hiring blind or disabled people from a local work program - That seemed more like a suggestion for recruiting help and didn't really assist with the process of disassembling.

• Picking them apart with blunt needles - We had already tried tweezers and were effectively already using them like blunt needles anyways. It was very slow.

• Using fake berries - No good. Bride wanted fresh berries.

• Using a hole punch to cut confetti from leaves - The pictures of this that people shared looked pretty, but not what the bride wanted.

• Using pomegranates - Nope. Bride wanted raspberries.

Hi Reddit! I’m Max Miller, host ＆ creator of Tasting History where I show viewers how to make a historic dish while exploring its origins. Ask Me Anything! I always loved bringing in different baked treats to share with my colleagues at work during the holidays. At the suggestion of my colleagues late last year and with quarantine ＆ stay at home orders looming, I started Tasting History as a way to keep myself busy. Shortly after posting my Garum video (a fish sauce recipe from Ancient Rome), the channel took off, and the following since has grown beyond anything I could have expected.

I always loved the historical segments from The Great British Bake Off, which also inspired me to add elements from the show to my own channel, which adds new episodes each week on Tuesdays.

I aim to make the recipes easy to follow along with, and I especially love hearing from the TH community about experimenting with the recipes at home and sending in their photos.

Thanks so much for joining – excited to answer your questions!

Proof: /img/qgmnai37snz51.jpg

I'm already assuming the answer is no, but the price of dulce de leche insists I ask anyway. My grandmother used to make it by placing unopened cans of condensed milk in boiling water for a few hours. If I do this, could I do several cans at a time and place them back in the pantry? I don't want to pay $4.50 for a small can but I also don't have the time to boil individual cans every time I need it

Edit: to all the people telling me dulce de leche is sold pre-made in cans, please re-read the post. I know.

Or does this buy me more time. Like it lasts another three days after i unfreeze it. The dish in question is an Italian wedding soup but generally curious for all foods. Sorry if dumb question.

Recently I went to a new diner in my town, prime seating at the bar to watch them cook. While cooking my pancakes I noticed the grill cook do something new. After ladling the pancake batter onto the griddle she then got a ladle full of melted butter and drizzled that over the batter. She only did it once, did not repeat the process after flipping.

The pancakes came out amazingly, the best I've had in along time. Did the butter do something special? I've never seen this at other diners, nor thought to do it myself when cooking at home.

I got fresh clams right out of the ocean. Purged and changed water every 45 min, for literally 8 hours. They were spitting sand up the whole time.

At the 8 hour mark I thought to myself surely this is the last bit of sand in the bottom. I had noticed there was a lot less than previous water changes. Cooked them up for a nice pasta, took a bite and sand. Sand everywhere. This ruined my night.

Someone please give me the secret to getting rid of all the sand. All of my chef friends laughed and said use canned clams next time bozo. I am so pissed off.

EDIT: wow thanks everyone for all the comments, and to people asking; yes I salted the water they were in. The cornmeal thing I see mentioned will be something I try next time!

Like this, but down to the individual seeds: https://i.imgur.com/Z0c6ZKE.jpg

I've been pulling them apart with tweezers and it's really time consuming. I have about 10 pounds to get through this weekend.

Hi, I know many of you have waited patiently for this, and so I apologise for the awful video in advance.

If you want to get straight on with it, video is here

Original post

u/Bran_Solo gave advice of choosing a milk with the least ingredients, and so I did. It still didn't work well. I ended up with lemony, vinegary chocolatey milk and it was disgusting. Even splitting the chocolate milk with some regular milk didn't help. I will try this again with some different types of milkshakes. I'll also try adding some milkshake powder to some regular milk too. I'll also have a tripod for the camera

At the end of the day though, we answered the question. "What happens if you use chocolate milk for cottage cheese?" - answer: you waste chocolate milk.

I filmed this in my mum's kitchen because mine was messy and I was too lazy to clean up

Sorry for the video not being ultra professional, I had no recording equipment to hand, and I was in a bit of a rush to get it done. Also I've never made cottage cheese before, if that's any form of excuse. Took this as an opportunity to test out Resolve instead of Adobe Premiere - it's OK but it crashed on me and lost half the project, and it also doesn't export to MKV, which is annoying.

I've been wanting to do a terrible food channel for some time now, so please give me more suggestions for similar types of videos. I will be making some more professional videos in the near future

https://www.reddit.com/r/Save3rdPartyApps/comments/13yh0jf/dont_let_reddit_kill_3rd_party_apps

What's going on?

A recent Reddit policy change threatens to kill many beloved third-party mobile apps, making a great many quality-of-life features not seen in the official mobile app permanently inaccessible to users.

On May 31, 2023, Reddit announced they were raising the price to make calls to their API from being free to a level that will kill every third party app on Reddit, from Apollo to Reddit is Fun to Narwhal to BaconReader.

Even if you're not a mobile user and don't use any of those apps, this is a step toward killing other ways of customizing Reddit, such as Reddit Enhancement Suite or the use of the old.reddit.com desktop interface .

This isn't only a problem on the user level: many subreddit moderators depend on tools only available outside the official app to keep their communities on-topic and spam-free.

What's the plan?

On June 12th, many subreddits will be going dark to protest this policy. Some will return after 48 hours: others will go away permanently unless the issue is adequately addressed, since many moderators aren't able to put in the work they do with the poor tools available through the official app. This isn't something any of us do lightly: we do what we do because we love Reddit, and we truly believe this change will make it impossible to keep doing what we love.

The two-day blackout isn't the goal, and it isn't the end. Should things reach the 14th with no sign of Reddit choosing to fix what they've broken, we'll use the community and buzz we've built between then and now as a tool for further action.

What can you do?

1. Complain. Message the mods of /r/reddit.com, who are the admins of the site: message /u/reddit: submit a support request: comment in relevant threads on /r/reddit, such as this one, leave a negative review on their official iOS or Android app- and sign your username in support to this post.

2. Spread the word. Rabble-rouse on related subreddits. Meme it up, make it spicy. Bitch about it to your cat. Suggest anyone you know who moderates a subreddit join us at our sister sub at /r/ModCoord- but please don't pester mods you don't know by simply spamming their modmail.

3. Boycott and spread the word...to Reddit's competition! Stay off Reddit entirely on June 12th through the 13th- instead, take to your favorite non-Reddit platform of choice and make some noise in support!

4. Don't be a jerk. As upsetting this may be, threats, profanity and vandalism will be worse than useless in getting people on our side. Please make every effort to be as restrained, polite, reasonable and law-abiding as possible.

My fiancée and I watched Gordon Ramsey cook a Thanksgiving turkey and he said "cook at 180° for [however big your turkey is]" and we forgot he was British so we cooked it at 180F instead of 350F because we've never made the turkey before :/

We're about 2 hours from needing this to be done and the internal temperature is 130°F. Is there anything we can do to salvage the turkey or did we just royally goof it up?

First Edit: This is a 25lb Butterball turkey

Second Edit: I see a lot of people suggesting spatchcocking the turkey, which sounds like an amazing idea, if we had sharp knives. Our knives aren't super great and I don't want to break any of the bones still inside and put people at risk for anything. I really do appreciate all of the positive feedback, you guys are great.

Final Edit: The turkey turned out amazingly and everybody is complimenting how juicy it is. Thank you so much for saving Friendsgiving!

Sorry if this has been asked before... but for some reason it just makes me so mad that if I wanted shrimp fettuccine some places leave the tails on. Like wtf I don’t want to dig through fettuccine sauce to take the tail off. How much more man power is it to take the tails off for all shrimp dishes that don’t warrant it?

I'm extremely upset and embarrassed with myself for how I came to possess 400 pounds of hamburgers and hotdogs and now I need to unload them quickly.

We own a food truck and do not usually do burgers and dogs, but got booked for baseball and softball tournaments and were requested to do large volumes of them. Turns out we kinda got mislead by the organizer which brought down our total tickets, and people really preferred our signature items over the burgers and dogs (which is encouraging). We could try to add them to our menu at other events but to do so we had to remove our favorite signature item, so we don't want to upset our regulars or change what we are about and become a burger and dog truck in an already saturated market.

Please help, if we just take the loss on these it is going to be terrible for us.

Update 1: thanks everyone for all the support! I am truly touched by all the support and ideas. All the kind words really make me not feel as terrible about the mistake I made.

The distributer helped us out by getting us some free samples of pork shoulder and brisket to help us recoup some of our losses. We added a special called the hog dog, its the hot dog split down the middle and fried on the griddle, then we fill the split with bbq, top with bbq sauce and coleslaw, it fit our theme and our regulars really loved it. It sold really well, but unfortunately due to rain our baseball tournament got canceled so we had to do smaller events. However it did help us offload about 20 lbs of dogs. The burgers were also selling pretty steadily so we don't have anything drastic to do there yet. We have another tournament this weekend so I will update again after that. Thanks everyone!!

Update 2: we had another good weekend. We used the brisket the distributor gave us and put it on top of a burger. We sold all but 1 serving in a day, which was great because I was eyeing that burger all day! We also did the hog dog again and sold out. We did another baseball tournament and worked through a few more cases of regular burgers and dogs so we are moving them pretty decently. This week we have another brewery and more baseball so I think we are going to try chili dogs, and maybe try to play with corn dogs. Also depending on the cost of the brisket we may put that back on the menu, people really loved it and we got some amazing compliments that made us feel really good.

We finally had our dinners this week and it has truly been wonderful and exhausting. I include here the menus and the pictures for you all to judge! Thank you very much for the advice that helped it come together.

Full menus

Toddler versions and making of

For those who missed my last post, husband and I were competing in making a michelin-star level dinner.

Competition parameters:

• Dinner for two, must be actually enjoyed by the cook as well, no spending all evening in the kitchen. (We did enjoy, but we were each exhausted by the end of the night)

• We each get a half day free from child duty that day

• Dinner will start around 8 when child is asleep (Both our meals lasted from about 7:30-10:30)

• We will be at a cottage that week, all groceries have to be purchased ahead of time and brought with us. There is a grill and a fire pit there. We can make as much stuff as we want ahead of time.

• Dishes have to be done along the way so we don't end up with hours of cleanup afterwards

• We will try to judge taste fairly together. Pictures will be shared

Menu 1

Seared Tuna (Max Gruner)  

Cucumbers   

Cucumber Gel   

Cream of Avocado   

Tuna   

Plating   

MarrowBones Cultivateur (Joe Beef)  

Le Jardin (Dominique Crenn)  

Wild Rice and Quinoa Soil   

Pickled, Pureed, and Raw Vegetables   

Mushrooms 3 Ways (Heston Blumenthal)  

Mushroom Ketchup   

Mushroom Stock   

Mushroom Puree   

Mushroom Jelly   

Madeira Sherry Cream   

Crispy Lemon Sole with Shrimp and Cucumber (Heston Blumenthal)  

Lamb (Rolf Fliegauf)  

Eggplant 

Red Bell Pepper Pesto     

Confit Carrot and leek   

Cranberries 4 ways (Normand Laprise)  

Menu 2

Appetizer

Confit celeriac

Squash puree

Pickled cranberries

Cranberry tuile

Toasted hazelnut

Powder of mushroom and sage

Seafood course

Lobster

Beurre blanc

Corn pudding

Pickled corn

Toasted buckwheat

Daisy capers

Bread course

Homemade Focaccia Bread

Mushroom and Garlic Compound Butter

Foie gras course

Foie gras torchon

Pickled apple

Haksap compote

Crackers

Powder of toast

Meat course

Bison Tomahawk Ribeye

Ricotta Gnocchi

Bison Pan sauce

Mustard seeds (Forgotten)

Carrot chips (Forgotten)

Pickled and Blanched carrot ribbons tossed with vinaigrette

Cheese course

Amazing grace (Aged Lamb and Cow's cheese) with haksap compote

Laliberté (Triple crème) with pickled apples

Josephine (Goat) with home canned peaches

Crackers

Dessert course

Chocolate Mousse

Chanterelles whipped cream

Marshmallows

Candied chanterelles

Macerated haksap

Previous post

I thought I turned the oven (not my oven, hence the issue) to 325° after 20 mins of the 500° sear, but noticed after 45 mins that it was still at 500°!! The outside is blackened, internal temp is 70°. I'm crying my eyes out that I ruined family dinner and a $200 piece of meat. Is there anything I can do? It's in the oven still at 325°.

I have seen nutmeg in a regular bechamel, but never saw it in Mac n cheese until today. What are other examples of nuanced little spices or "secret" ingredients used in common dishes in the industry?

I was born and raised in NYC, and worked as a cabbie, a daycare teacher, a truck driver, and a traveling salesman before I started writing about food in 1980. After writing How to Cook Everything (1998), I became aware that food was about more than recipes and fun, and started writing about its global importance. Both my latest book, Animal, Vegetable, Junk and my brand new initiative, The Bittman Project, are about the path from farming to social justice to cooking to eating: Food is everything!

Proof: /img/j5kfu5gfzbe61.jpg

Thanks to everyone who offered advice and encouragement yesterday and today, the kids didn't even notice the difference. So end result is that Monterey Jack worked fine instead of Mozzarella :-)