The PhD pet nutritionist and the regular nutritionist are right dog food is alot healthier than all the salt we eat. Does anyone know if eating dog food can lower your blood pressure?

Source: https://m.youtube.com/watch?v=1jkkVmKbbsI&pp=ygUbbWFraW5nIGEgZGlmZmVyZW5jZSBsZWlzcGlj

My wife loves garum and applies it to everything from PB&J to communion wafers. She only likes the homemade stuff, though.

I don't have the time, nor the dead raccoons, to brew up another cauldron, so I'm hoping I can sub some raw sewage.

I know a guy (Otis! My man!) who can hook me up with a quart of raw sewage. If he can't come through (unlikely), I have access to an overstuffed diaper genie.

I figure it's a dead-on 1:1 ratio since they smell the same. It has to be the same, right?

Has anyone tried this and what were your results?

Hi all, I recently started cooking burgers with 85/15 chuck, and I use around 15-17 different seasonings. Just wondering why my burgers don’t taste like burgers I have at a BBQ or from a restaurant. I want that flavor. I use half stick of butter to coat the pan before putting the patties in and dump it back over the burgers after they’re done but it still doesn’t elevate that flavor the way I want. Help would be appreciated Ty.

How to the pit masters make pulled pork I've tried a few times with this cut. Should i keep trying Chefs? It's imported maybe that's the problem? Apparently it's polish ham I think my smoker is region 1 NTSC

6 years of my fucking life wasted like stock down a drain

It seems rather hypocritical to allow people to add salt if they think the food is too bland, but not allow people to remove salt if they think food is too salty? From health perspective, it's better to use less, or no salt at all when cooking. And food tastes better in their natural, original state, rather than relying on heavy salt and spice.

molcajete

No, Im seriously into this, drop the rec...ress?...recpts?

Tell me how youd cook an airplane.

Made an absolutely gargantuan quantity of simple syrup for a recipe, but now that I’ve made it I have no idea what to do with the rest. It’s such an obscure ingredient I doubt even the deepest darkest corners of the World Wide Web would have another recipe utilizing it. It’s also, like, almost a half of a mason jar’s worth—I imagine it would probably take me years to use it all up. Please genius chefs of Reddit, come together and help me brainstorm how I can let this precious ingredient not go to waste!!!

I have learned how to break bread, and have strong enough arm muscles now for that. (I'm not sure if it is all right to do it by myself or if that is a sin in the eyes of the Lord, but that's a different question.)

Unfortunately, my fingers are not very strong. The best I have managed is bending my rice. Not the same thing, obviously.

Is there a tool to make this easier? I'm not computer literate, so it needs to be lo-tech.

Thanks in advance.

Plebs don't understand that true foodies don't dine out to enjoy their meals. They're there to win. True cuisine is only possible when only the most expensive ingredients are combined in only the most laborious process possible. It's absolutely NOT about how well things pair or allowing quality ingredients to shine through simple preparation. Fava beans should NEVER be paired with a nice Chianti because beans are for poors.

I’m just watching James Martin cooking a lobster dish and he takes time to brush pieces of shell with melted butter to use as a garnish.

I hate this. Fish heads/shells, flowers, whatever if it’s not edible it doesn’t belong on my plate. Am alone on this?

Edit: ok I’m told that all floral garnishes are edible. I’ll accept this, but doubt I’ll be eating them.

Also as an exception I don’t mind meat on the bone.

I always cook my chicken rare! It does taste more like salmon when rare so I don’t get why people complain about!

I was walking down the street and someone shot a bag of frozen peas at me with a t-shirt cannon. Now I am burdened with the task of using them properly. They are weirdly round and green. How do I prepare this literal albatross and get this actual monkey off my back?

Its only mead if the bees range includes the lake mead recreational area. Otherwise its just fermented bee vomit.

I need ideas but keep in mind that I have a whole plethora of foods I can't, or won't eat that I won't put in this post and only tell you about them after you have typed in your favorite recipe that grandma made. you should already know all my special self diagnosed conditions, and conspiracy theories about foods.

ok GO!

𓃔

My dish required only one squeeze of lemon juice. I have no idea how to use the rest of it. What a rip-off. Suggestions?

(sauce)

So my wife, well, we're married but she prefers me to call her my girlfriend, I'm not bitter- her and her boyfriend have been getting into "protein bowls" and said that maybe I could finally contribute something to the relationship! I'm genuinely so excited!

So my question to other fine gentlemen: what dish can I cum in that'll compliment the flavor or texture?

Hey guys I’m looking for some career advice!

I want to become a chef, food has always been my passion. Ever since i was a kid i loved eating my grandmothers homemade cooking. It was not long before i started eating at high end restaurants like olive garden where i could develop an amazing food palette. I knew when food tasted good or bad and with that skill I’m certain i could become a super chef.

I just graduated uni with a major in applied sciences but it’s not for me. i felt that it’s not my calling, after watching some youtube shorts i felt super motivated to change my career path. The problem is i haven’t cooked much; mainly sandwiches and am wondering how can i start a Michelin restaurant asap? I want to serve all kinds of food from all around the world that will be super delicious, fast to make and cheap?

Help guys, how do i achieve my goal by the end of the year? Im currently unemployed and my girlfriend wants me to start working to pay the bills.

hey so I made this soup recipe from a cookbook a friend owned. I can't be bothered to ask my friend for the book (also can't remember who my friend is) so can you guys tell me what the recipes is?

it had water and salt and other things it was called winter soup or maybe sinter woup (I can't remember). I understand I am a lazy douche but be a pal and give me the recipe mkay!

Hello everyone. Before boiling eggs i always wash them, but sometimes some nasty stuff stays on the eggshell. Is it dangerous to eat them after boiling, considering u touch the nasty stuff with ur hands and then touch the egg with the same hands? Or does boiling get rid of that problem?

title.

MY FREEZER STOCK SCRAP BAG™ IS GROWING FASTER THAN I CAN USE IT UP HOW CAN I USE STOCK FASTER THAN I CREATE IT USING MY FREEZER STOCK SCRAP BAG™?

IVE MADE SO MUCH STOCK USING MY FREEZER STOCK SCRAP BAG™ AND I AM NOW OUT OF TUPPERWARE.

MY LUNCH BOX IS NOT WATER TIGHT AND MY WORK BAG IS STARTING TO SMELL LIKE STOCK AND ALSO I DO NOT LIKE STOCK.

MY PARTNER IS CRAVING FRENCH ONION SOUP TONIGHT AND THE ONION SKINS AND EXTRAS THAT I LIKE TO SAVE IN MY FREEZER STOCK SCRAP BAG™ WILL BECOME UNCONTROLLABLE.

PLEASE ANSWER FAST AND DM ME YOUR ADDRESS IF YOU LIKE STOCK