Category: Cooking

Happy Fat Tuesday! Time for some delicious Cajun cooking! While I’m not observing Lent (I’m not even Catholic), I can’t resist an excuse to whip up a tasty dish. Here’s what I’m making: – Zatarain’s Red Beans and Rice (1 box) – Andouille sausage (13.5 oz) – The Holy Trinity: 2 bell peppers (one red,…

What can I prepare with black-eyed peas? I bought some on a whim and am now uncertain about how to cook them. (Rest assured, no artists will be harmed in the making!)

Strange Stripe on Salmon Hello, everyone! I purchased frozen salmon for the first time yesterday and let it defrost in the fridge overnight. When I checked it this morning, I noticed some unusual brownish areas in the middle, which I’ve never encountered in fresh fillets before. Is it safe to eat? I’m not sure how…

I’ve been experiencing some burning in my shoulder due to poor ergonomics. For taller cooks out there, how do you adjust your countertops to suit your height? Mine are about 3-4 inches lower than my hips, and I’ve managed until now, but recently I’ve noticed discomfort in my shoulder after prepping ingredients. I’ve been using…

What’s going on here? It seems like potatoes are molding within a week, while loaves of bread last for months without any sign of spoilage. Is anyone else noticing this trend? I remember when a bag of potatoes could sit in my cupboard for ages, while a loaf of Mrs. Baird’s white bread would start…

Question about KOENIC Induction Cooking Plate Hi everyone, I need some help with my KOENIC stove. Whenever I lift the pan off, it starts beeping incessantly. Is there a way to completely mute the sound? I couldn’t find any information in the manual I found online. Thanks!

What are your favorite savory salads that don’t use mayo or mayo substitutes? I’m not talking about recipes that typically include mayo but swap it out for something like aioli—although that does sound delicious now that I consider it!

White Onions Reign Supreme: Convince Me Otherwise! In my opinion, white onions are the ultimate choice for most cooking applications, while red and yellow onions have very specific, limited uses (excluding shallots and green onions). I’m open to changing my perspective because I’m passionate about cooking and eager to explore new flavors. I get that…

Why don’t ovens come with rotating turntables like microwaves? Say goodbye to cold spots! Is there really no heat-resistant method to make this work mechanically?

Has anyone here tried making homemade potato chips? I’ve been experimenting with it and recently attempted baking my own chips, but it didn’t turn out as expected. Is baking the best method, or is there a better technique? I’d appreciate any tips from those who have experience with this!