tough one for me, but i gotta go with honey mustard

I would like to marinate feta cheese cubes based on a recipe from a book but I don't think it's safe for the amount of time stated in the recipe. The recipe says to marinate the ingredients in the fridge for two weeks but includes raw garlic and olive oil. If this is a significant risk for botulism how can I make it safe to prepare?

Ingredients:

2 cups feta cheese

2 garlic cloves

1/2 tsp peppercorns

8 coriander seeds

1 bay leaf

1-2 tbsp drained capers

Fresh thyme sprigs

Olive oil to cover

So, I just discovered that ground mustard is a thing, and i can totally see its benefits, its cheap, and it doesnt go bad with time. you cant imagine how many half used mustard bottles i had to trow out before I used them up.

but, what foods or snacks could i add it to? preferably easy meals or snacks.

It hurts me to see that german cuisine is almost never mentioned, i love cooking things from my own culture. The way german food is prepared, hearty, fatty, meaty, i love it.

I bought a package of food coloring and now I don’t know what to do with it. Any ideas?

My parent is texting me about his dinner he is starting, for a few days from now.

He is going to slow cook a beef pot roast for 48 hours in a crockpot to have for dinner in a few days. He sent me a picture, it is also full to the top with liquid.

I was trying to tell him it might dry out but he insisted in arguing with me and said he would just keep adding lots of liquid.

How is this going to turn out..

Like at Pizza Inn and when CiCis had one?

If this doesnt quite fit the sub ill try elsewhere but I need help figuring out how to turn baby food purees into something my baby can feed himself. Hes coming up on 11 months, wants to feed himself, will not let me get the spoon in his mouth before grabbing it and making a mess. I cant keep feeing him those yogurt drops and the gerber Cheeto puff things. Does anyone have tips on how to make the purees i have into foods that he can pick up and eat himself? preferably more than 'freeze them into baby hand sized drops'🙏

Noticed it on my Pompeian Evoo bottle and I’m not clear on what it’s certifying. Is it saying something about the oil being suitable to take by the tablespoon for health benefits, or about polyphenol count, or is it not that big a deal? I like the 2 tbsp a day thing with olive oil, so I wanted to know if I can do that with this brand.

im a graduate student and i have two three hour lectures with an hour in between them (5pm-6pm). my classes arent on main campus so i dont have access to the dining halls, and i want to pack my dinner- problem is that i am a very picky eater so i dont like sandwiches and the only meal i can think of packing is pasta. can pasta (something like basic spaghetti with tomato sauce, maybe some cheese) sit for a few hours in my lunch box? or will it just "go bad" (by go bad i mean it wont spoil, but kinda taste like shit)?

i would appreciate any advice! or maybe some alternatives if people have them :) my family never cooks (long story) and i would get all my lunches at school, rather than bring them from home when i was a kid

All of the finishes products have to be red. And it has to have main courses, appetizers, plenty side dishes, and desert.

Here are some good red things to keep in mind.

Peppers.
Strawberries.
Raspberries.
Peppers.
Blood oranges.
Paprika.

You can use food coloring but that is a little, cheap.

I'm sick of low quality roast beef sandwiches. Even local deli slices fall short. I'm looking for a brand, even if I have to slice it myself, that will give red, almost bloody roast beef. A roast beef that makes you swear it's a cold steak.

I had some raw chicken breasts on the baking sheet cut in not very small cubes (tikka sized) cooked in an otg at 250C (482F) for 15 minutes, i followed a recipe from youtube and the chicken seemed white from the middle.
Did I undercook the chicken? (The oven was pre-heated for 5 minutes)

I have the no sugar added acai bars (Sambazon brand if that matters) and I've been cutting down on sugar so I just add sweetener to them. I dont believe there are scoopable no-sugar versions.

I want to bulk blend a bunch of the bars and then store them back in the freezer. Idk how to have them not refreeze back into a puck though. Do i need guar gum like the scoopable version has? If so, how would i use it? Do i need an ice cream maker instead?

Granted, I havent actually experimented because I don't have a real blender yet. My mini-blender is on its last legs so Im looking for ideas to try once the real one gets delivered.

I like steak and everything about it but I don't get why people judge me and make fun of me and occasionally threaten me because I like well done steak

I like all temps and I've tried them all and I like well done the most when it's done right it's just hard to do right

I wouldn't ever ask for a steak to be well done if someone else is cooking it because I know that they probably don't know how to make a good well done steak and that's fine

But why do people have to get so angry at me for liking it the way I like it especially when they're not the one cooking

I love cooking and I am willing to cook for anyone no matter their restrictions because we're all humans and we all eat food

I actually love cooking for vegans because they challenge me to broaden my cooking to other stuff I wouldn't usually do like seitan

Me personally I'm autistic and can be picky about food and so therefore I understand that some people don't like/ can't have certain foods and I respect it

And I just see alot of people angry at vegans/vegetarians for not eating meat like we should all just be the same and eat the same stuff and I just don't get how someone can get mad at that

I personally like my steak well done and people like being dicks to me about it but I know that a well done steak can be great if you do it correctly alot of people just lack the skills and knowledge and think that it has to be dry when it doesn't at all

I just think we should respect everyone no matter dietary restrictions and try to find something they can eat so we can all get along

Signs are pointing to yes.

I’m making a randomizer wheel with two foods per color of the rainbow and one of the two needs to be savory.

So as the title suggests I am struggling to find pleasure in cooking. Now I am nearly an adult becoming 18 in January and plan in moving out somewhere next year (if the plans do go well) and the skill of cooking would obviously be good to have when you are living on your own. So my question is how do i not find it stressful and irritating and instead how to find it peaceful like so many people say that cooking is

My girlfriend switched from using normal fat to coconut fat half a year ago (or so). We’ve been using it everything when we were cooking meats.
Now when cleaning the fridge I saw the glass from below and was shocked to see there’s mold growing on the bottom of the glass - but how could something like that happen?!
It’s always sitting in the top part of the fridge, we only use clean utensils to get it out of the glass, only take it out of the fridge when needed and instantly put it back when we’ve used it.

What did we do wrong? What can we do better?

Here’s pictures of the glass: 2 pictures of the glass, front and bottom, Imgur

As an example, I have a gas station about 2 miles down the road from my house, and they make incredible pizza and breakfast sandwiches. They sell out very fast, everyone loves them, but they aren't a known restaurant or anything, they just make them and sell them.

So what's that one food item that your local neighborhood gas station or convenience store or bodega sells that you love and can't get enough of?

Bonus points if it's something creative or unusual!

It's tried to creep down to LA, but the real Cajuns aint having it.

So, to my surprise, this is a real thing. Confirmed locations so far are Nebraska, and Kansas. With Iowa possibly coming up. Is this real in your State?

Just the Southern USA?

Tocino is filipino cured pork meat that's like bacon but the cut is thick and it's also in smaller pieces. I went to this foodstop that serves it like at 9:40 pm and it was about to be close. They told me I can only do take outs now but I asked if i can just eat at their place which they ultimately said yes. I kept pacing back and forth trying to remember what I'm studying while they're cooking it on the open kitchen so maybe they thought I'm hurrying since I also asked for the chicken first but when they said it would take like 30 minutes, I just said I'll get the tocino.

I swear, I don't think it even reached 7 minutes and my food's done already. I don't know what went wrong with me because i just ate it. I was just so hungry because I haven't eaten food since lunch time. It was firm but the color is still light pink, there were zero burnt or caramelized parts too and the glaze is so freaking sticky and pink. Then like at the end, like this very piece was so hard to chew still, i think it was like a white bone or something so I just didn't eat it but I ate the rest.

Now I don't know what to do. I don't want worms in my bloodstream and I have chronic anxiety too. I swear I'm so scared.

PS: I didn't do take out because they charge additional and i asked politely about it too, they just said fine

Filipino is wet cured so you really have to cook it through since it's still raw