I have tons of family recipes I can share with you, but you first gonna have to listen to my lifelong story.
I have tons of family recipes I can share with you, but you first gonna have to listen to my lifelong story.
I know your pain, I do the same.
I have come to seek out the "skip to recipe" link wherever it may lie and if not, might even just skip it entirely.
I know your pain, I do the same.
I have come to seek out the "skip to recipe" link wherever it may lie and if not, might even just skip it entirely.
I have a huge Better Homes from the 80's and a Cordon Bleu plus a bunch of smaller specfic ones, the 2 big ones are the best. Check used book stores and various thrift shops. A 70's-90's BH and Garden or Betty Crocker will cover pretty much all normal US stuff.
I have a huge Better Homes from the 80's and a Cordon Bleu plus a bunch of smaller specfic ones, the 2 big ones are the best. Check used book stores and various thrift shops. A 70's-90's BH and Garden or Betty Crocker will cover pretty much all normal US stuff.
What are you looking to cook? Maybe it's something that I or someone else here can share a recipe for?
What are you looking to cook? Maybe it's something that I or someone else here can share a recipe for?
Lots of websites you can plug the recipe url into and it’ll spit out a clean, printable recipe.
Lots of websites you can plug the recipe url into and it’ll spit out a clean, printable recipe.
s/recipes
It's slow and hasn't had a legit post in a year, though.
s/recipes
It's slow and hasn't had a legit post in a year, though.
The only site I will abide it with is Serious Eats, because Kenji put them on the right track, and they do actual experiments, with controls and documentation. I appreciate the specifics of what different temps do to chicken in sous vide. Otherwise, yeah, give me the fucking recipe. (And SE has an anchor link to the recipe at the top of the article.)
The only site I will abide it with is Serious Eats, because Kenji put them on the right track, and they do actual experiments, with controls and documentation. I appreciate the specifics of what different temps do to chicken in sous vide. Otherwise, yeah, give me the fucking recipe. (And SE has an anchor link to the recipe at the top of the article.)
You sound like someone that needs some instapot in her life.
You sound like someone that needs some instapot in her life.
I have a crock pot, but I no longer have a pressure cooker and alot of other shit I needed for the kitchen from the eviction.
I have a crock pot, but I no longer have a pressure cooker and alot of other shit I needed for the kitchen from the eviction.
instapot is love, instapot is life
instapot is love, instapot is life
oh yeah, pretty sure I had an instapot pressure cooker and lost it in the god damn eviction. I'm just a basic pleb crawling upon the earth like a fucking moron in a mudhut. Thought I would get a career and buy everything I needed to live above average. Lost most of it during the eviction and now I have to start all over and scrounge around like a poor little bitch
oh yeah, pretty sure I had an instapot pressure cooker and lost it in the god damn eviction. I'm just a basic pleb crawling upon the earth like a fucking moron in a mudhut. Thought I would get a career and buy everything I needed to live above average. Lost most of it during the eviction and now I have to start all over and scrounge around like a poor little bitch
Sounds like people are just using recipes as clickbait for their blogposts. My advice is just wing it. All you need for a good meal is some meat and one thing that isn't meat. Second part is optional.
Sounds like people are just using recipes as clickbait for their blogposts. My advice is just wing it. All you need for a good meal is some meat and one thing that isn't meat. Second part is optional.
I do a lot of winging it. Often a recipe isn't quite what I have in the house but I like certain aspects of the recipe I use. Sometimes it's just a matter of knowing how long to cook how many pounds of meat and I use a different recipe for flavor. I've gotten good enough at cooking now a lot of stuff is eyeballed, but I'm not Gramma level yet so I sometimes burn or over season stuff.
My winging it is much better now than it used to be
I do a lot of winging it. Often a recipe isn't quite what I have in the house but I like certain aspects of the recipe I use. Sometimes it's just a matter of knowing how long to cook how many pounds of meat and I use a different recipe for flavor. I've gotten good enough at cooking now a lot of stuff is eyeballed, but I'm not Gramma level yet so I sometimes burn or over season stuff.
My winging it is much better now than it used to be
I too hate scrolling for 18 pages before getting to the actual recipe. Especially cocktails
I too hate scrolling for 18 pages before getting to the actual recipe. Especially cocktails
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