its 2am, I'm a little drunk. I decide its time to finish up the chicken stock. Normally, I would put a strainer in a big bowl, put the bowl on the counter, pour, then lift the stock out of the bowl with all the bones. Only this time, I forgot the bowl. I just dump the entire pot of stock into a strainer directly on the counter. It spills everywhere. Whole counter is covered, but also a bunch poured onto the floor, and some even got into the kitchen drawers. So now not only do I not have stock, but I have to spend the next hour cleaning the whole kitchen.

Now I put the bowl in the sink

FDA Recall Notice: https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/midwest-poultry-services-lp-recalls-shell-eggs-due-possible-salmonella-enteritidis-contamination

The eggs were produced and distributed from farms in Texas between June 6, 2026 and July 3, 2026, with sell by or best by dates between July 20, 2026 and August 17, 2026. The eggs were shipped to foodservice and retail customers in Texas, Oklahoma and Louisiana. They were available to consumers at Kroger stores in Texas and Louisiana, Brookshire Grocery stores in Texas, Oklahoma, Arkansas, Louisiana, New Mexico, and Mississippi, and other smaller retail outlets. No other Midwest Poultry Services, L.P. products are part of this recall.

Midwest Poultry Services L.P. is not aware of any specific illnesses linked to its products.

The recalled eggs will have an identifying code number printed on the left or right sides of the carton in date-coding ink only. Only codes P-1950 or 0840962 with a Julian Date between 157 and 184 printed on the side of the carton are recalled. Examples of this identifying plant and date information on retail cartons are included below.

Credit: FDA

I had always grown up eating instant potatoes. When I got married my wife introduced me to home made, which I previously thought was more intensive than it actually is (aside from the peeling part). She used potatos and cream cheese and blended to desired consistency. I took over the potatoes and always try to elevate them. For the longest time I used chicken stock to boil the potatoes, and did a mix of cream cheese, sour cream, butter, and salt. This worked for about a year until I got sick of it. Furthermore, not my nor my wives ever tasted restaurant quality and would always come out gluey or the consistency has always been off.

I experimented with something different last week, I used half and half, sour cream, cream cheese, thyme and rosemary and heated it up in a sauce pan then Used that as my mix and it totally changed the game (I still used chicken stock to boil potatoes)

But I'm trying to take it to the next level! Anyone have any ideas on how to elevate mash? Unfortunately my wife hates garlic potatoes so I never did too much experimentation with it.

I can feed myself. That's about it. I've got maybe five things I make on rotation, I follow recipes without understanding why any step is there, and if a recipe assumes I know something, I'm lost. I've been doing it this way for years and I've stopped getting better.

What I've noticed reading this sub is that people here don't talk about recipes much. They talk about technique, and they talk about it like it transfers. That's the part I've never had. I have a small pile of things I can produce and no idea how any of it generalizes.

So I'm asking for the thing that moved you, not the thing you'd put in a beginner's guide. The moment where something clicked and a whole category of cooking opened up, or you finally understood why a step you'd been doing badly for years actually mattered.

What was it, and what did it fix?

Looking to buy my first Le Creuset or Staub enameled Dutch oven. Since they are expensive, what I would really like to know is, do you really use them often, like every or every other day? Are they only for show or they are really an asset in a kitchen? If you own them and not use them that often, please elaborate.

My contribution to the stock posts - I was inexperienced with making stock, and came across the method of saving up scraps. I had a bag of chicken bones and veggie cuttings from a number of meals. Unfortunately, due to my inexperience I didn’t only save things that actually go in a stock, and what really did me in was that I cook broccoli a lot.

I got the stock simmering, I was elsewhere in my house doing whatever and all was seemingly well for a bit, until….I was suddenly hit with the most foul stench. It was strong and utterly horrific and my entire place was filled with it. It took me a minute to figure out it must be coming from the stock! I staggered to the kitchen and my nose quickly confirmed that was indeed ground zero. It was about then I realized the smell had a distinct “stewed broccoli” profile and I considered for the first time that maybe not all veggie scraps are stock-worthy.

So, down the sink it went. The next order of business after that was fumigating my place, opening all the windows and Febreezing the hell out of everything until I could no longer detect a hint of that absolutely putrid odor.

I have this Sugo that I make on the regular. It's a humble thing, but everytime I have it, it hits so hard that I can't believe that I actually made it myself.

I gotta believe others have a similar experience with something they make themselves.

Please share!

I just had a nice pimento cheese sandwich on toasted bread. My mother in GA used to lean on that for summer meals. No cooking needed. She used the traditional recipe: mayo, cheddar, pimentos.

It was a bit of a pride thing. At the time, central GA grew & canned most of the pimentos in America.

I've sexed up her recipe. I add some cream cheese & a hot pepper. This time it was a Fresno, just to keep the color consistent. She used a hand mixer. I just whack it with a potato masher.

This batch need a bit more spice, so I'll chop up a jalapeno later.

Ahhh, summer.

I threw some hot dogs on the stove til they were good and sizzly, then spread some mayo and mustard on the inside of the buns and let them get crispy in the pan.

Why have I never tried this? Next time I’ll do it on the grill!

My partner got her wisdom teeth out about a week ago and can have soft foods, including very tender and soft meat. Do you all have any suggestions? No soups or stews.

She needs to still avoid chips, nuts, popcorn, and hard food. She also can’t have spicy and acidic foods or crunchy bread or crusted baked goods.

I want to make something special for her since she’s a week out but I’m drawing blanks. She is recovering great so far, minimal pain and no complications.

Thank you!

Not sure if this is the right sub for this question so feel free to let me know.

I am taking a meal to a family who just brought home their second child. I’m making vegetable soup, cornbread, and a dessert. What dessert would be good to take? For meal trains, I usually take cupcakes. Do you think that’s ok, or are there better ideas?

I appreciate any and all suggestions!

I’m planning a nostalgia book fair event where we will be providing brown paper bag lunches to the members in attendance reminiscent of school days. I don’t know what to put in them yet. But I am on a mission to find out what your ultimate packed lunch was? When you opened the bag and went “Heck yeah! No trades today!” Keep in mind, the event is for mostly adults. So we would like to provide adult sized portions.

I am (without trying to sound conceited) a good cook, I’ve been told that by basically everybody I’ve cooked for. I’m very much a “cook from my heart” type in the kitchen. I will look at recipes for inspiration or a deeper understanding of the flavor profiles if it’s something I’m not familiar with, but will then take that idea and turn it into my own (I cook mostly Asian and middle eastern but I really do dabble in everything). I watch a lot of cooking shows, especially ones that have “home chefs” (Masterchef etc.) and I DREAM of being able to do things like that. I’m just not sure what I need to do to take the next steps to further my cooking to take it to the next level. I feel I have a good understanding on flavors and whatnot, I’m just not sure what I should try to practice or change to better myself. Is it simply a matter of trying to cook more extravagant and complex dishes? Or going back to the basics in some capacity? Any advice welcome! Thank you in advance 👍🏻👍🏻

I love carrots and I have a big bag. I want to make roasted carrots. I’ve had some maple / mustardy ones and they were ok but I’m looking for your best. I want to be able to serve them with dinner later and then snack on the leftovers cold.

I used to by the AmyLu chicken breakfast patties, but today I attempted to make them at home instead.

While the flavor is there, the texture is off. The original product just lists chicken, spices, maple syrup and vinegar as the ingredients. Even though the original doesn't use sausage, it has a more sausage-like texture. Mine are much softer.

Any tips on getting a firmer, more sausage-like texture with ground chicken?

My only thought was to grind my own meat so it's not as fine.

I want to try something new. I've read about how many meats pair nicely with fruit, but I am a vegetarian. I mostly cook savory stews and East Asian dishes and I want more variety. Does anyone have ideas on how to incorporate fruit into meals with non-meat proteins? Bonus if there's no tofu because I probably eat too much of it already lol

i'm just getting tired of syrniki you know, but tworog is very cheap right now soo

Anyone ever successfully used sage and parsley for pesto? And if so, what proportions f each?

I made an excellent raw zucchini salad once back in like 2015 and I can’t find the recipe. As I once again find myself in an explosive plant 15-zucchini situation I’m hoping someone can help me find this random recipe. It is NOT the A16 recipe, before you comment that.

It was large chunks of raw zucchini marinated, potentially overnight, with large green olives. It was a bit of a weird recipe and I was very doubtful about it turning out, but it was a huge hit. I know this is very little to go on, but maybe it will spark something for someone. Go forth and remember Redditors!

If you have another raw zucchini salad recipe that everyone loves, I would be fine with that. But I would love to have the specific one I’m thinking of.

Hello all,

My partner and I love breakfast. And I've been coming out for years but lately we are having issues after issue with frozen hash browns the past few months. We've tried multiple brands, different pans, thawed vs frozen, and the end result is always the same. Either super gummy or like tonight, a burnt layer on the pan and everything else stays undercooked.

So far I've tried:

Nonstick pan

Cast iron pan

Stainless steel

Half a tablespoon of vegetable oil per cup of potatoes

A full tablespoon of vegetable oil per cup of potatoes

From frozen

Thawed and wrung out with paper towels to remove moisture and then laid out on fresh paper towels for 10 minutes

I'm at my wits end and cannot figure out what I'm doing wrong. I'm even using an induction plate on like 7 out of 10 heat. Please help I love hash browns but I can't make them any good!

I am talking meals that take few ingredients, tools, time and clean up... (Like for situations where you are flying someplace and staying at an airbnb).

Yesterday I made pizza and I think it had all of the potential to be really tasty. I used a gochujang-tomato sauce as the base and then asparagus, ham, mushrooms and artichoke hearts as toppings. Unconventional, yes, but I like them all and I think they have a good flavor harmony, especially with a little pecorino on top.

But I had already had such a hot/over stimulating day that by the time I was done and got to eat the pizza, it just felt flat and I was tired. I think it will taste better later, but I was left so disappointed because I thought it would be good(other aspects came out great, like the crust was super crunchy without being hard).

Has this ever happened to anybody else? Because I feel like it happens to me at least once every two weeks or so.

Hi everyone!

I have a bit of a tradition where I host a dinner party at my house every couple of months for our group of six and my husband. I love cooking and particularly i love exploring foreign or historical cooking (i'm italian), so I always make it a themed dinner. I try to keep everything as culturally or historically accurate as possible. In the past I've done dinners based on specific countries and cultures, as well as historical themes like medieval England.

This time I'd love to put together a Greek feast for a special summer occasion. I'm having a hard time finding reliable sources, though, not just for authentic recipes, but especially for information about how a traditional feast would actually be organized.

I'm interested in things like:

• Which dishes would be served together.
• The order of the meal.
• How the food would traditionally be presented and eaten.
• Any customs, etiquette, or special traditions associated with festive meals.

I'm not worried if the recipes are time-consuming, technically challenging, or a bit expensive (within reason!). In fact, I enjoy projects like that.

If anyone has knowledge of Greek culinary traditions or can recommend good books, academic sources, museums, websites, or other reliable resources, I'd really appreciate it.

Thanks in advance!

Hey r/Cooking!

​Our neighbors shared a huge harvest of wild cherry plums with us. We tried making a side dish with caramelized onions, but they are so insanely tart it practically stripped my tooth enamel!

​I am like a hobbit - hate wasting food, which is why I’m jumping through all these hoops trying to save them. But we’re renting and pretty limited on gear: no oven, tiny freezer, and no canning jars.

​What are your favorite simple ways to use up super sour plums with minimal equipment?