Hi, going to be doing an open-fire roast of a suckling pig this weekend, wondering if the roasted parts that may be left over may still be good to braise down and make a terrine or headcheese? Has anyone done this before? The recipes and methods I've found generally use fresh pork; we intended to roast the suckling pig whole but of course do not want to let any leftover scraps go to waste. submitted by /u/Mr_Saturn_ [visit reddit] [comments ..read more

I’m thinking, fill a container with water and brining elements, add individually frozen chicken breast slices (thin sliced breasts from Costco), put a tight seal on the container, and keep it in the fridge for a day. Is there a reason doing so wouldn’t be safe, healthy, or appetizing? The goal I have in mind is juicy stove seared chicken portions to top salads that’s convenient for someone living with a small kitchen and not a lot of free time to prep. submitted by /u/Dan__Quixote [visit reddit] [comments ..read more

Been putting my dried bulgur into jars following a moth infestation. I noticed they really smell!! But I’ve never smelt them before to know the normal smell. My mum tells me they’ve gone bad and I should chuck them. But honestly they’re not that old. What does dried bulgur smell of, and what will happen to me if I use them even though dried they have quite a bad smell? submitted by /u/perpetualpopcorn [visit reddit] [comments ..read more

Hi, having a birthday party this weekend and it looks like 17mph winds with upto 30mph gusts… am i delusional to think chafers and sternos will not blow away and or even be effective? I’ve got some wind guards to place over them but it’s at a park with a park shelter so pretty pretty open air. I have zero experience. Considering trying to find an indoor space to do this now… maybe a pizza joint Thanks for any insight submitted by /u/Ltroastabotch1 [visit reddit] [comments ..read more

Since November, I’ve been trying to make a homemade pasta sauce that fits my preference. There’s a couple jarred ones I like, but they’re usually too watery or, lately, too chunky and don’t really have much “sauce” to them. Around here, a lot of Italian restaurants have this real thick sauce, almost like apple sauce, that sits atop whatever dish you get like spaghetti or chicken parmigiana. I love that! You can literally eat it with your fork if you want without it dripping off like a jarred sauce, or scoop up the remainders with your bread without it being all watery. I’ve followed a few rec ..read more

Edit: i noticed i got a downvote but no critisism sharing a reason. Please share your opinion or reasoning if you downvote. I only concerned for my health. Please be considerate. Also worth noting; I am talking about pure buckwheat noodles (no wheat flour inside). There is still a starch of sorts but it's slightly different. I can't seem to find a straight answer. But basically, I am perfectly fine eating hot soba without rinsing out the starch from the soup (taste wise). My question is, if there are any actual health reasons you should rinse the soba before eating? I usually eat hot soba (in ..read more

I’ve heard that white fish that don’t break apart are good for curries. Haddock, cod and mackerel and basa are some I’m currently aware of. Does anyone know which of these is the best, most firm white fish to use? Or have any recommendations? I’m trying to work out what fish I should use. I’m trying to narrow it down to one fish so I know what to buy also. submitted by /u/Dense-Understanding7 [visit reddit] [comments ..read more

It’s a single pound. I know 80% is more ideal for burgers but the 90% was actually less in price and I already have some brioche buns that need to be used up. I also got bacon on sale a week or so ago for $2 a lb. So I was thinking shredding a few slices of bacon I already have and cooking it half way in a cast iron skillet. Then straining it briefly to room temperature a mixing the semi-cooked bacon, fat, and beef together into 3 balls of meat. Then heating an outdoor griddle to medium high lightly greased and tossing them on and seasoning them lightly with Worcestershire sauce and salt and ..read more

I’d love to make a bee sting cake. I just learned about it from a German cookbook. However I need to use a gluten free flour. I read one recipe that said it was gluten free - but it called for spelt flour which after some looking up - I found it has gluten. Is there a gluten free flour option the can give me the appropriate texture, density of a bee sting cake? submitted by /u/Abusty-Ballerina- [visit reddit] [comments ..read more

Last time I made a peanut curry I used store brand peanut butter and the oil separated from it and I had to do a lot of skimming, and a brand I tried called Tex has kind of gritty texture when dissolved in liquid. I wanna try Jif, but we never seem to have it on hand. What brands of peanut butter are your go-to for these kind of applications? I'm looking for something that doesn't separate when simmered and maintains a smooth, creamy texture. submitted by /u/HeavyMetalLoser [visit reddit] [comments ..read more