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Based on a just watched “Cook’s Country” S14 E7, anyone here make these? I love Sloppy Joes, and have experimented many times with the sauce, only to come back several times to a doctored Manwich sauce. The sandwich in this episode seems to be the ultimate sloppy joe. Thoughts? If any of you...

Any of you made this before? I recently watched an episode of “Pati’s Mexican Table” where she made this and it looked AMAZING! For those that have made it, is the lamb really necessary or can I just use all pork?

Everything I have seen online says fresh chili that has been frozen will last 4 to 6 months. Pretty sure the pints I have in the freezer are older than that. How can I determine if it is still safe to eat?

One of my fav dishes is Chinese Chicken Salad, but it calls for (importantly) preserved red ginger, which is hard to find in some places, and a pain to make. So over the last few months I have been looking for a shortcut, and if you don’t care about the red color, the following provides...

Our local Safeway has a bakery that does both French and sourdough loaves and baguettes. When fresh (aka the day purchased) they are quite good, with a light crust and airy soft inside. But after a couple/few days they are hard as a rock. They come in paper bags… so how should I be storing...

While I love good Carnitas, I refuse to make them at home due to the large amount of fat I would have to acquire and then dispose of. So are there any alternative methods that turn out well? BTW… there is a spot not too far down the hill from me that will prepare a pound of some of the best...

I obtained this recipe from one of my favorite girlfriends decades ago, who was an accomplished baker. And while it sounds odd, I guarantee you it is delicious. Take a half cup mayo, and add 3 to 5 cloves of minced garlic (depending on size and your love of garlic), and mix it up with enough...

For years I have only bought Haagen-Dazs vanilla ice cream as I love the taste and mouth-feel. But considering how much it costs, and how much is needed for a malt, and the fact that I am mixing it with milk and flavoring with vanilla and malt powder, I am looking for a cheaper alternative. I...

TL;DR What are your favorite ice cube trays? Ok, I admit this one is a bit off the wall. The trays I have now are of the dollar store variety. They work great… except when I freeze something like citrus juice (which I do a lot). Then, not only is it a pain to get the frozen juice out of them...

TL;DR… Looking for your best Salsa Verde methods. I love salsa… on chips, tortillas, tacos, tostadas as a braise for various proteins, and more. I will include my go to method below as a reference to what I find ideal in a tomato salsa. But I have never made Salsa Verde. I used to have a...

I have a variety of mixing bowls (both glass and SS), some have wide rims, others are thin, with a range in size from 4 or 5 inches to 12 inches (no two are the same size). When I throw together batters, salsa, guac, tuna salad, etc., I'll cover them with plastic wrap and then refrigerate. This...

Thinking about making mushroom ravioli tomorrow, and while I usually have shallots and ricotta on hand, not this time. What I have is: Fresh - shrooms, parm reg, onion, garlic, cilantro, jalapeno, citrus, monterrey jack, eggs, milk, bacon, pastrami. Frozen - peas, broccoli, spinach. Pantry...

I knew it used to be a thing that dented cans should probably be tossed, but with the coatings in current day cans of canned goods is this still a thing? A Google search still brings up the possibility of health risks from badly dented cans that have been on the shelf. But what about if it just...

So my grocery delivery today (yes the local Safeway now does pickup and delivery in our small town) substituted my 2% milk with lactose free 2% milk. Question is: is there something I should be aware of using this for sauces (bechamel, etc.) and/or baking as opposed to regular 2% milk? TIA, -SiP

I am a big fan of chicken thighs for Mexican food fillings. While I usually trim the fat and poach/braise these in a salsa-like concoction, last night I left the fat on and made a dry rub, seared them in hot cast iron and finished in a 350°F oven. I got a very nice char on all sides, and my...

I made some honey butter yesterday (unsalted butter, honey, vanilla extract, kosher salt). Can I assume this will store in the fridge for the same period as butter, or are there other considerations I should be aware of?

While I love to cook, there are some instant supermarket creations I confess I am rather fond of. Of course there are no freeze dried shortcuts for some things (like falafel for instance), there are some offerings including various Stovetop Stuffing variants, Betty Crocker scalloped and au...

Ok… I have tried this twice now with old frozen steak/regular fries and they have turned out great. Take these old pups and put in a sieve and rinse under hot running water. Drain well, sandwiching between some towels (cloth or paper). Put them in a food processor and pulse a few times until...

One of my favs is being told to start with onions before browning ground meat for chilis, meat sauces, and the like. If you truly want to brown ground meat, why in the heck would you start with ingredients that release water (you wind up with grey, not browned meat). So I am dying to hear what...

I have tried a number of things to keep this from drying out, including keeping in a ziploc bag, as well as a vacuum sealed container, all with little success. I remember a post from chef John (of FoodWishes.com) where he doesn't even mess with it anymore, preferring to add molasses to white...

Never made these in years, and looking for a great recipe. I prefer larger cookies (about 3 tablespoons) so they are crispy on the edges and almost gooey in the center. Any and all recommendations appreciated.

Every once in a while you run into a product you've never heard of that turned out to be delicious. I love B&B pickles… used to make my own, but in recent times no longer have the patience or gear to do that anymore. Picked up a jar of these on a whim and was amazed. Went through the entire...

I often use a jarred salsa as a base for fresh salsa. Casera was my go to brand, but recently saw a ATK taste test that recommended "Chi Chi's", so I ordered a jar online. What I received was a 48oz tub of it, which I will never use before it goes south. Any thoughts about dividing the lion...

Up until now, my bread making skills have been limited to flatbreads, pizza, muffins, and cornbreads. But the other day I said to myself… "what the heck, make everything that you eat". So I ordered some loaf pans and some additional flours and will start making sandwich bread and rolls (and...

I just wanted to turn you all on to her as I just discovered this woman while doing some research on vodka pastry. She seems the real deal (as opposed to so many YouTubers), being a pro pastry chef working at Marc Forgione in NYC. I spent an hour or two viewing some of her vids this morning and...