Author: BRAdmin

I’m getting a bit bored with hot sauce on my eggs. Can anyone recommend some other bottled condiments I can try, aside from ketchup?

What are your go-to recipes for crumbled tofu? I recently tried a method where you take a block of extra firm tofu, crumble it into 1/4-1/2 inch pieces by hand, then toss it with pesto and seasonings before baking it until it turns into crispy, delicious bites. These crunchy tofu pieces make a fantastic topping…

Is it possible to mince my own garlic and keep it in a jar in the fridge? Should I add any liquid for storage? How long can it stay fresh?

I’m allergic to chicken and eggs, and I’m looking for some quick meal ideas I can prepare for myself. Although my allergies aren’t life-threatening, they do cause me to break out in rashes, and I often need to rely on medication, which leaves me feeling exhausted and itchy. Because of this, I’ve been resorting to…

I’m a bit puzzled about the difference between broth and stock. I understand the technical distinctions, but when I checked the labels of some store-bought varieties, it seemed inconsistent. One stock I looked at was labeled “beef” and included a few other ingredients, but didn’t mention any bones. Meanwhile, a broth I examined contained both…

Is it really an issue if you use too much water when boiling potatoes or pasta? Personally, I believe you can use any amount of water, as long as there’s enough to fully submerge the ingredients and you adjust the salt accordingly. However, my partner insists that when boiling potatoes, you should only add water…

Did I leave my beef and mushroom stir-fry out? Hi everyone! I’m a beginner in the kitchen and made a delicious stir-fry last night. Unfortunately, I left it out on the counter while I took a three-hour nap. Is it still safe to eat?

Share your favorite chicken wing sauce that isn’t hot sauce! Even mild options like Frank’s Buffalo sauce can upset my stomach, so I’m looking for alternatives. Thanks!

What’s the best mirin to use? I’m planning to make Galbi—thanks!

Liver with spice? Is there any way to make liver taste completely different? I’m not a fan of it at all. No matter how much I soak it in buttermilk or try to cook it properly, it still tastes like liver to me. However, I can usually enjoy certain meats that are marinated or spiced,…