Mashed potato hash 1 cup mashed potatoes 1 cup ground meat (it doesn't matter what kind) 2-3 slices cheese (it doesn't matter what ki
I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure ho
When it comes to basic tastes (saltiness, sweetness, bitterness, sourness, and umami), I can easily think of very basic ingredients that could be considered the
The whole carob pod, the pulp and the seeds are all edible, but which parts are used for the different core products? Does carob powder contain the entire pod,
The collard greens that I have received are red. Is this normal/healthy? Image attached. Google searching this gives me zero results that are anywhere near r
I once heard that one type of canned tuna is prone to have less mercury (poison) based upon the size it is at harvest or the location where it is commonly found
While reading the Wikipedia article on rice pudding, my curiosity has gotten the better of me. Clearly, any flavourings, spices, toppings or sweeteners will be
Having seen an episode of The Great British Bake Off, I decided to bite off more than I could chew and made a yuzu cheesecake. As yuzu was described, on the pro
Here’s the recipe for coffee syrup Ingredients for 1 cup of coffee syrup 2 cups sugar 1 cup strong coffee Directions Mix sugar with the coffee Boil mixtu
What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now.
Does Disney’s dole whip come in flavors besides pineapple? Disney must have had some ideas along those lines.
Tempered chocolate, thickened caramel, even ice can all be used to produce a container (aka cup, mug, glass) for a liquid which, after drinking, can then also b
I love the flavor of sharp cheese (especially cheddar) and was wondering what exactly it is that makes aged cheese taste sharper. I was also wondering if there
Split pits in stone fruit can be a real problem for farmers, because fruit that are seriously affected can’t be sold. However, if the damage isn’t o
Eggs are commonly used as a binder in meatballs and other foods. If separated, is one part of the egg a stronger binder: Is the white a stronger binder than
I would like to know how something will taste, before cooking and trying it. Is it possible? Sometimes ingredients are too expensive for experimenting.
I am going to be following this recipe to make my pizza dough https://tasty.co/recipe/2-ingredient-dough-pizza However, I have just realised we ran out of chee
I was planning in making plantain empanadas but the plantains were not really ready and after boiling them for a long time and trying to puree them they ended u
Which one is better in samosa dough, ghee or oil? some people use ghee in dough of samosa and some people use oil.Is there any difference in taste and texture o
In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textur