Author: BRAdmin

Cafeteria Memories Does anyone happen to have the cafeteria recipes from public schools in the early 2000s? I recently watched Tasting History’s video on cafeteria pizza, and it made me nostalgic for the unique taste and texture of the teriyaki chicken we used to have. I’ve attempted to recreate it at home, but my sauce…

Tortellini can be a bit expensive compared to other types of pasta. Are there any alternative pasta options that would work well in soup? (No ravioli, please—it’s just as costly! 😀) I think my question is pretty much summed up in the title!😁

Could an air fryer be the answer to my cooking struggles? I’ve tried all sorts of seasonings, but my food still ends up bland and dry. Despite experimenting with different techniques, I just don’t seem to have a knack for it. Air fryers seem to make cooking easier. Should I invest in one to achieve…

Getting Creative with Za’atar Last year, my brother gave me a huge bag of Za’atar—almost a kilogram! I’ve been trying to use it up, but it seems like I barely made a dent. I sprinkle it on a lot of dishes, but that hasn’t been enough. I’ve made manakeesh once, and I’d like to try…

Is there truly no machine that can cut julienne carrots? I’ve been on the hunt for a way to slice carrots into julienne strips in bulk. My grandma has an amazing recipe for “Korean carrot salad,” and I can devour it by the kilo! However, it’s tough watching my elderly grandparents struggle with that dangerous…

Mixing Cooked Meat? I just had all four of my wisdom teeth removed and have been sticking to a pate-like liquid diet. At a birthday party tonight, my family received some leftover meat. While I couldn’t eat any, the aroma was irresistible, and I could tell it was really juicy. I’m not picky about the…

After dealing with a stomach bug, I’m on the lookout for a straightforward chicken and rice recipe that’s easy on my stomach. I don’t have much else to say—I’m trying to avoid dairy for now (though I do have some vegan “butter” available) and gradually reintroducing fiber. Honestly, something a bit bland sounds appealing right…

What’s your go-to method for storing cream cheese? I always find that when I reach for it, it’s usually left a bit messy in the package. Are there any tidier alternatives out there?

I just tried this incredible recipe and I’m eager to discover more like it! Here’s the link: https://www.hungrypaprikas.com/chuck-roast/ I’m new to experimenting with spices like cinnamon and cloves, and I was blown away by the flavors in this dish. Do you have any other recommendations or suggestions for recipes that use these spices? I’d love…

Considering a Cooking Subscription Service I’m contemplating a subscription to a cooking service, and I’ve heard great things about Chef’s Steps and America’s Test Kitchen. Has anyone tried either of these? Which one would you recommend? Also, are there any other subscription services you’d suggest? Thanks in advance!