Hello all! Yes, we all have our go-to dishes that are delicious and everyone enjoys, and I am no exception. But I want to open this thread to the things you are wanting to try to make next, that you haven’t made before? Perhaps you have seen a recipe that takes your interest or, like me, you are curious about whether your homemade version might be as good if not better than the store bought? My next attempt will be rice noodles, I will let you know how I go ..read more

Are there any dessert pretzel recipes like maybe Auntie Annes might do? I am looking to incorporate almond extract and maybe icing into something that isn't simply a cinnamon roll. Lol ..read more

Do they make artificial maple syrups from a lab that contain chemically the same as natural maple syrup without tapping trees? Natural maple syrup is very expensive. And many fake maple syrups contain no actual maple. Just something that might taste similar. Have they made "real" artificial maple syrup like they've made artificial diamonds that can't be told from mines ones ..read more

Hello. Normally my periods are pretty regular, they range between 27 to 30 days. A few days ago, it was the time again, I got some spotting, so I put on a pad. However it's been 2 days now, and there is no period. I don't know whether I should be alarmed and call my doctor, or if this is normal, as I am approaching perimenopause (I am turning 44 in 2 months). Please advise, thanks ..read more

Hi, I am Henk from The Netherlands. 69 years. A long history on international traincatering ( Bar+restaurant ). My food-habits changed a lot , "thanks Kdrama " from 2009. Due to irregular workrythm for a long time, I was 116 kilos still in 2013. Back to normal rythm, and implementing good Asian basics in our daily food brought me back to 86 kilos soon. I cheat sometimes, but still "How would Dae Jang Geum ract on that ..read more

Hello there! I am new to this community, hope someone will be able to help me. Located in Europe, and started high-pressure canning. The goal is to prepare sugar-free syrups based on fruits, blossoms etc. Since there is no sugar, normal canning is not sufficient, hence high-pressure canning. I did this at 115˚C (239˚F) for 30 minutes and the result was bad. The smell and taste were a little like burnt. Does anyone have experience with this ..read more

Starting a general thread of all of the foods I am baking/cooking/etc. If anyone likes any of them and wants the recipe just reply and I will post it. My 1st post will be today's dinner: Rosemary/Thyme chicken breast w/bacon and sharp cheddar cheese. Baked Idaho potato with bacon juice rub crust, sour cream, green onions, bacon, and melted butter ..read more

I still have one week to go for the black garlic to be ready. I put garlic bulbs in canning jars in a dehydrator However, they are NOT turning much darker. I wonder if I did it right or not. Maybe in a week or so, they will magically turn all dark brown ..read more

Cheesy Ham & Potato Casserole, from Sally's Baking Addiction. Mentioned by Andy a bit ago. Thank You Andy - I made the full version for the family tonight and everyone had seconds ..read more

Back to the Indian Food store for this item. One bar was 1.29 Milk Chocolate, Caramel, soft chocolate center, and some crunchy crispies This was some really good chocolate here. Every single main ingredient here worked perfectly here. A really good soft bite. A 5 star worthy bar for sure. A big thumbs up from me and if you can find a bar pick one up ..read more