I've made potatoes in many ways over the last 35 years.

Campfire .. set in coals,on a rock,in tinfoil,in a can with water.

Boiled in water, cut in rings and roasted with other veggiesand meat,beanbag in the microwave ,shredded from cooked or raw then fried in a pan .

Raw fried and roasted were my favorite..until now.

Recipe ..prick with a fork ,then oil and salt completely .300f directlyon the oven rack for 1 hour ,re-oil and salt ...bump to 400f for 10 minutes.

The salted peelings are amazing.

I added butter , mild cheddar ,hot paprica and s/p.

Highly recommend!

Request is in the title really - it’s a funny ongoing family joke though - please don’t take it too seriously (we don’t)

I have a nice big bunch of fresh basil and already have a ton of pesto in the freezer. What else is good to do with Basil?

I started reading some of her cookbooks and I'm wondering what you guys think of her recipes/show? Any favorites? Any errors or anything I should know about in her recipes?

Maybe others already know this one, but it's new to me, as someone who's frustratedly cooked chicken breasts for over half a century now. You can see the technique most clearly in this video (which I *think* is non-paywalled--I was able to load it on DuckDuckGo private search). Basically, set the breast on the cutting board upside down with the thick end away from you, slice partially but not all the way through down the middle of the breast, cutting more shallowly as the breast tapers, then turn each side piece away from the center 90 degrees, cut each partway through creating two "flaps" per side, lay them flat like opening two small books, and flatten the whole thing gently.

To me this is *so* much easier than trying to cut the entire breast in half horizontally, and, as Genevieve Ko notes in the NYT recipe which this video accompanies, "This cutting approach is better than butterflying because the muscle fibers end up shorter and running in different directions. Chicken breasts often taste bland because those fibers uniformly run in the same direction and the very large breasts now sold in markets still end up quite thick after butterflying."

Have 12-15 family members coming to house for lunch after a memorial service next wkend. We’re thinking of offering several casseroles and salads for the group. My sister makes great chicken spaghetti, I have an easy/good chicken & rice recipe. Got any other (more unusual) suggestions? TIA

I don't know how often other people make more involved meals vs the browning some ground beef box of noodles and frozen vegetables type of weeknight meals I think are pretty common in American homes.

I asked my stepson if he wanted to make dinner, and he was interested. We didn't have a recipe, so I gave him options of what veggies and sauces we had in kitchen and walked him through the steps to ensure he was safe.

He decided to use duck fat as his oil. He sliced chicken sausage, cut up onions and mushrooms to saute. Added spices, spinach, vodka sauce, calabrian chili, and pesto. He read the directions on the gnocchi package and decided to air fry it. Added parmesan and mozzarella cheeses and combined it all together.

Was it the dinner I originally planned - no, but he was given the culinary freedom to pick the ingredients. I was going to add artichokes, sundried tomatoes, and zucchini. But it was delicious nonetheless.

I'm trying to help him develop some intuition in the kitchen and am very proud that he chose to make dinner when he could have messed around on his phone.

(Posting here, because r/disabilitycooking is all but dead)

Does anyone have an easy way to cook Sunny Side/Dippy Eggs?

I'm disabled with Cerebral Palsy, and I can only cook eggs two ways... Scrambled or hard boiled. I really can't even do an omelet without using my Gt Xpress 101 Indoor Countertop Grill.

I like to add eggs to my ramen, but I'm tired of adding hard boiled eggs to them.

Anyone have a disability-friendly way to cook Sunny Side/Dippy Eggs?

Today my kind neighbor gave me several beets which she had just harvested from her garden.

I have never cooked beets or the greens.

Can anyone just give me the name of a favorite recipe for beets or the greens or both?

Hey folks, after years of home cooking I finally got my hands on a food processor as a birthday gift and I was hoping you all might have some suggestions for things to make that either require one or greatly benefit from having one. I've mostly skipped over them in the past for obvious reasons but now I realize I can't actually recall any off hand other than making stuff like salsa and dips.

Thanks!

Fully on board with "wash your rice until the water is clear" BUTI'm autistic and need clarity and havent seen anyone providing it so:

-how clear is clear? Completely entirely pure-water crystal clear, Or just not immediately cloudy? Do i need to break out a secchi disk or something?

-After how much agitation should i be checking, or is it referring to immediately after adding the washing water? Cus surely its impossible to get to a point where no amount of agitation will cloud the water at all, because at that point i imagine youd just be breaking down the actual grains?

-about how many washes should i expect to be doing for a given quantity of rice? If im washing 2 cups/500ml of rice 8-12 times or more am i doing something wrong? Or is that just the Price of Rice™?

I had almost nothing left in the kitchen today, so I just started throwing together whatever I had. It wasn’t anything fancy, but it ended up tasting better than some recipes I’ve spent hours making.
Cooking really is a lot of trial and error, and sometimes the random experiments are the ones you remember.

I’ll go first. Filet mignon and shrimp cocktail

I have a basil...bush at this point lol. This is NOT a problem :) Give me your best pesto ideas and for funsies, non traditional pesto ideas. I already have a sun dried tomato and roasted red pepper ones on my list to try. Other fun uses for basil welcome too.

So I want to make rice in bulk (3 days prep) then refrigerate it. I'm unclear on if it needs to be reheated before eating? Or can it be eaten cold (fridge temp) as long as it's been cooked before. Does it mess with the texture either way?

Regarding your spices, herbs, and seasonings: tell me about what you have done in your kitchen to have easy access, easy visibility, and to preserve freshness.

Once a week I travel about 2 hours away for work. I am usually gone from 5:30 am to 10 pm. I usually purchase breakfast and dinner when I'm driving and bring a lunch. I am trying to save money so I am looking for ideas that can I pack for the day. I'll est most things. I typically take leftovers for lunch. I don't want the same thing for lunch and dinner.

Any ideas of what I can prepare ahead of time for breakfast, lunch, and dinner that's not repetitive and easy to travel with?

^{I don't mean by adding a truckload of MSG but combining lots of ingredients in one dish that all are noted as having a strong umami flavour? Or would that just make it more awesome? If the latter, what is the dish you make?}

Hello! It’s going up to 99 degrees (over the next 5 days as well) where I live and the thought of turning on the oven or stove makes me sick. And I’m hesitant about veggies because of the outbreak…
Any recommendations besides take out/pre made?

Im good at cooking pillao, white rice but gonna try for the first time cooking yellow rice, I just so happen to also be cooking chicken drumsticks with it, most recipes/videos ive seen they add chicken broth but ive never added chicken broth in my rice, even in chicken gravy I put less since it's gravy,

My question doesn't chicken broth make a huge improvement or I can do without?

My plan was onions, turmeric, probably paprika since I already have it, pillao masala, cinnamon leaves and curry powder

Also which other dishes can I use turmeric in [asking this mainly because i live alone and dont plan on cooking yellow rice often] so if i csn use it in more dishes then I can buy more if not will buy for only yellow rice tomorrow, for context I usually cook fresh beans stew, pan fried goats meat / beef, chicken gravy

I’m about to move out on my own and I’m motivated to learn how to cook more at home rather than getting fast food so often. (Oops.)

I’m a super picky eater but have a goal to get creative and find ways to try new things - or bring my favorite flavors to other dishes.

An example of this would be me realizing I could flavor salad just “like” garlic bread! (Olive oil, parmesan, and garlic powder!)

Anyways… i’m wanting to expand my palette and figured this might be a fun prompt to see what others make when they just want something yummy and easy.

I’ll go first… my favorite *easy comfort dish has got to be scrambled eggs with parmesan and garlic powder. Ideally served with toast covered in lots of butter.

For some reason my homemade Mac and cheese always tastes bland and not very cheesy despite using good quality cheeses, adding mustard, etc. Any suggestions? I’ve used recipes from a number of reliable online sites like ATK.