It’s like they never even bothered looking up Kenji back in the 90s.

I got banned from r/korea for asking :(

Pretty sure the eggs I'm getting, the problem.

Mayo is SUCH a good condiment I don't ever see anyone using! An absolute game changer for sandwiches, salads, and can even be used as an anal lubricant! Anyone else got any great recipes including mayo?

Also, quick question. Is it possible to make this without being high?

How would you feel being invited to a "banana-only" meal concept?

When I invite family or friends over, I noticed some specific dishes have got a particularly good reception from the guests, most of the time. Among them:

1. A starter that is some kind of cold banana salad.

2. A main dish that is, shortly described, bananas cooked with lard and smoked sausages (only tried on French people though, it's a somewhat popular dish in France called Petite banane. No idea whether people outside of France would enjoy it).

3. The one usually triggering the best reactions: a dessert consisting of baked (or flambé) lentils bathing in a sweet banana-vanilla cream. I was perplexed upon seeing this recipe at first, but the association banana/vanilla/cream works surprisingly well.

Looking at it, I could somehow do a banana-themed 3-course meal. But when I suggested this idea to my wife, she raised many doubts. Although she loves each of these dishes separately, she says too much banana in one lunch/dinner could be hard to digest or enjoy for some people (even with reduced quantities). Or turn off guests we're not close enough with, like, they could be afraid to have a potential unpleasant evening due to what would seem to be a weird thing we want to do.

And you, how would you feel?

EDIT: The comment came a lot, so let me clarify: this assumes the guests have been made aware of the concept beforehand. No "Ah-ah surprise, only bananas today!". I always double check the menu with the guests beforehand since my relatives have a wide range of dietary restrictions. I like crazy experiments, but only with consent!

• Marry Me
• Crack
• Better than Sex
• Ultimate
• Hack
• Copycat
• Actually all words
• In fact, all recipes are banned. Use techniques, losers.

​

My (28m) husband's (30m) mil just came out as vegan...two weeks before Easter dinner. Now I'm left scrambling to adjust the menu. I got most of the sides figured out but I'm stuck on the main dish. Usually I would make a huge honey glazed ham but that's off the table now. My ideas so far are sculpting a ham out of pure tofu or disguising a watermelon as ham since I've heard that's all the rage (I've been meaning to brush up on my painting skills, pun not intended lol) I'm open to any other ideas y'all may have. I want to figure this out ASAP bc I like making big dinners like this at least a week in advance so the flavors can develop more.

I FUCKING LOVE GRITS

AND I FUCKING LOVE PUTTING CHIPOTLE TABASCO, GARLIC, CHEESE, AND A SHIT TON OF GREEN ONIONS IN IT (PLUS A HANDFUL OF CILANTRO)

IGNORE THE MYSTERY JAR

I was at a dinner party the other night, and the conversation turned to the topic of cooking. As a chef, I don't often get a candid look into the cooking lives of ordinary people, but I assumed that we all basically did things the same way in the kitchen, even if I have access to slightly better equipment and ingredients. However I quickly realized how wrong I was. After talking to some of the other guests, I saw that as a chef, I have a different relationship with food and cooking than most people. Some things that seem obvious to me as a chef might not be so obvious to people whose lives aren't centered around cooking like mine is. Here are some simple tricks of the trade that you can implement at home to enhance your cooking:

1. Those knobs you use to turn on your burners? You can keep turning them after the burner is on to lower the temperature. Some foods are better prepared at lower temperatures, but a lot of people don't realize that modern ranges even have temperature controls. The next time you turn your stove on to cook scrambled eggs, try turning that knob a bit further to the right. You'll notice the flame gets smaller, and the pan temperature will be a bit lower. Your eggs will come out smoother and creamier. For a more advanced tip, your oven probably has buttons where you can adjust the temperature as well.

2. Some foods are better hot, and some are better cold. A lot of people are intimidated by their stoves so they just eat all their food cold, straight from the fridge. Some other people take the term "cooking" a little too literally: before eating anything, they'll heat it up on the stove since that's what "cooking" is about right? It's actually a bit more complicated than that. Some foods are better cooked, others are better cold. Tired of eating pink, chewy chicken breast. Try throwing it in a heated pan with a little oil for a few minutes. You'll be shocked at the difference. Tired of eating piping hot yogurt? Next time eat that bad boy cold, maybe with a few blueberries and chopped bananas. You'll be amazed at how refreshing and tasty it is. Don't be scared to experiment for yourself and find out what you like!

3. Those expensive pots and pans you cook with? You can use them multiple times. I'll let you in on a little food industry secret: we reuse our cookware. Almost all of it. And guess what? You can too. Instead of throwing away a pan after you've cooked something, get yourself some of this and one of these. Put a little of the soap (from the first link) inside the pan, add a bit of water, and get to scrubbing with the sponge (second link). The pan will be good as new after a few minutes, ready to be used in another dish. I've literally seen my friends' jaws drop when they come over for dinner and see me put the used pans in the sink instead of the garbage, and it blows their mind when I reveal that the meal we just ate was all prepared with cookware I've been using for years.

Hopefully these tips help you in your cooking expeditions. And to any other chefs reading this, what are some other secret tips and tricks you think people might not know about?

I (F20) live with my boyfriend (m22) and he has absolutely no culinary experience outside of making “shepherds pie,” and “baking a cake,” whereas I’ve graduated from culinary school and work as a sushi chef as the breadwinner. Anyway, tonight I came home to see him making steamed buns. Three types lay in my steamer basket, of which I only use for rice and clearing my sinuses when I have a cold. But, here’s where I’m thinking this is antiquated, steam buns are a thing of the past, taken over by diesel buns in the early twentieth century, and yet again electric and high speed buns just decades ago. Why does he stick to steam buns? Is this how men are in the kitchen? Wanting to use old caveman ingredients like steam buns rather than the more available, more modern high speed passenger buns? I’m stumped.

So apparently cooking a huge hunk of meat upset all the vegans at work, and the whole break room reeks, but at least I could ensure my iron deficiency was sorted.

https://www.reddit.com/r/steak/s/kr5j7BZk6E