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you know those tiny oregano and chilli flakes packets that come with domino’s? everyone collects them. nobody throws them but the moment you open one… half of it falls on the pizza box or the table. so my friends (and me) at college used the campus 3D printers and built a mini dispenser for all the leftover domino’s oregano + chilli flakes packets. idea is simple: tear the packets once → dump everything inside → twist to sprinkle whenever you want. no more packet explosions or losing 20 oregano packets in a drawer. thoughts on this, ik we are exploiting college resources but why we paid the fees then hehehe. how many unopened domino’s oregano packets are sitting somewhere in your house right now? submitted by /u/YogurtIll4336 [link] [comments]

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Yoga pays close attention to food because your body is built from what you eat. The kind of food you eat should depend on what you are preparing your body for. • Are you preparing to run like a cheetah? 🐆 • Carry heavy loads? 🏋️‍♂️ • Build endurance? 🏃 • Or make the body conducive for higher possibilities? ✨ Different intentions require different food choices. 👉 Ask your body what it likes. Try different foods and observe how you feel. If after eating you feel: ✅ Energetic ✅ Agile ✅ Pleasant Your body is happy. If you feel: ❌ Lethargic ❌ Heavy ❌ Dependent on caffeine or nicotine to stay awake Your body is not happy. 🥬 Include uncooked vegetarian food in your diet. Suggested approach: • Start with 25% natural food • Gradually increase to 100% in 4–5 days • Stay there for a day or two • Reduce to 50% raw + 50% cooked food ⚡ This combination works well for people who want to stay active 16–18 hours a day. ⏳ Space Between Meals In yoga, the ideal gap between meals is 8 hours. At least 5 hours is necessary because the excretory system works properly only when the stomach is empty. 🚫 A common mistake today is eating too often. Many suggest eating every two hours, but when the stomach is always full: • Cellular purification cannot happen • Impurities remain longer in the body • Digestion consumes most energy 🧪 Try an experiment: Eat the same total food quantity in: • 2 meals in one day • 10 small meals the next day You may notice more weight gain with frequent eating because the excretory system becomes inefficient. Cleansing happens best when the stomach is completely empty. 🙏 Eating with Gratitude When you are hungry and food is in front of you, the body just wants to eat immediately. But if you pause for a moment and offer gratitude: 🙏 Gratitude for the food 🙏 For the people who made it possible 🙏 For those who do not have food 🙏 For the elements that will become your body This simple act can transform how the food behaves within you. All life forms give up their life to sustain ours. If we eat with deep gratitude, the food responds differently. This small pause also creates awareness: You realize you are not just the body. Hunger is there. You are there. And it is okay. 🌿 Neem & Turmeric Neem is one of the most chemically complex leaves on the planet. Benefits include: ✔ Reduces mucus in the body ✔ Destroys harmful intestinal bacteria ✔ Keeps the colon clean ✔ Helps maintain balance in cancerous cells ⚠️ This is not a treatment for disease, but it can act as a preventive measure. Traditionally: • Neem + Turmeric paste is rolled into small marble-sized balls • Consumed daily This may help keep cancerous cells from accumulating. 🍯 Neem and turmeric with mild honey water act as a powerful cleanser. They help: • Dilate cellular structures • Improve energy absorption • Support internal cleansing 🌟 Turmeric also works on both: • The physical body • The energy system It supports purification of: • Blood • Body • Energies You can even use turmeric externally: Add a pinch of turmeric to a bucket of water and bathe with it. ✨ It can make the body feel vibrant and energized. 🙏 Let food be a conscious act, not just a habit. Your body is the foundation for higher possibilities. submitted by /u/Alternative_Rub_928 [link] [comments]

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I made dinner Rice pilaf cooked in chicken broth with 3 day marinated chicken and stir fried vegetables submitted by /u/Additional_Cat9963 [link] [comments]

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Made yesterday and enjoyed today. Pardon the thyme sprig that looks like a hair. Reducing the sauce before putting it on the plate is an absolute must. submitted by /u/no_cigar_tx [link] [comments]

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I LOVE French onion dip. Like genuinely. Would marry it if I could. I’m looking for other ways to use it besides a dip! Would it be a good spread on a sandwich? What does it go well with? submitted by /u/Echidna_Intelligent [link] [comments]

I won best overall out of 9 entries! Souperstar 2026! Changes I made for the stew version: - cooked in slow cooker for 5 hours on hi - only used 4 cups of liquid in the blend phase and did not need it for the cooking phase - ladle off the oil and then chop up the meat before putting back in the stew - serve w onion, cilantro, lime, and aged cheese submitted by /u/thats4thebirds [link] [comments]

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When life gives you lemon... I wanted to try making lemon pie for a while, and since I had way too many of those in stock, the opportunity was perfect 😄! I had a lot of fun! submitted by /u/Caillou_mutifonction [link] [comments]

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Best ive Had so far,From Loncheria Conchita Cdmx submitted by /u/Awkward-Tea9810 [link] [comments]

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These goddamn cookies are misleading. It shows a white cream looking ribbon around the cookies, but they are just sweet crackers. I want to make a cake or something better than dry ass biscuits with these bitches. These days, I don't want to let these go to waste since no one likes these in ye olde casa. Any suggestions would be greatly appreciated. submitted by /u/very_sad_dad_666 [link] [comments]

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Made from scratch chocolate cake with black cocoa powder (honestly so much better than regular cocoa powder if you like Oreos flavor). Filling is just fresh whip with homemade caramel drizzled in until incorporated. submitted by /u/Top-Broccoli-6957 [link] [comments]

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Perilla and red wine jus, chauve oil! submitted by /u/DCK1267 [link] [comments]

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So I was making my own cream cheese, and I decided to use the leftover whey in the cheesecake by reducing it down, then adding in cream and caramelizing it, turning it into a Norwegian cheese called Brunost. It resulted in a Basque cheesecake with a toasted, brown butter and malted milk flavour with an acidic edge, which complimented the burnt sugar flavour profile of the caramelized crust perfectly. submitted by /u/watashiwakaizoku [link] [comments]

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If you reheat pizza in a pan, add a tiny splash of water to the empty side of the pan and cover it with a lid. The bottom crisps up again while the steam melts the cheese so it doesn’t dry out like it does in the microwave. I tried it after ruining too many slices and it actually works way better than I expected. submitted by /u/Maleficent-Bed7010 [link] [comments]

Mine is using kitchen scissors instead of a knife for way too many things. Cutting pizza, herbs, tortillas, even chicken sometimes. It’s faster and somehow feels like less cleanup. I know it’s a little chaotic but it works. Curious what other “lazy hacks” people rely on in the kitchen. submitted by /u/Maleficent-Bed7010 [link] [comments]

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This is a modified version of a "Marry Me Shrimp" recipe I found online. Prep: saute the cherry tomatoes and season with the sea salt until they almost tastes like sun-dried tomatoes. Following the recipe I coated the shrimp with little olive oil and then seasoned with Italian seasoning blend and some sea salt. In hindsight I wouldn't use Italian seasoning again. It tasted good but we can do better. Next time I will coat the shrimp with olive oil and season with garlic and sea salt and lemon zest. I sauteed the shrimp over medium high heat for 2 and 1/2 minutes each side and remove them from the pan when they were just cooked knowing they would get a more heat when I drop them in the sauce later. Learning as I'm going, The trick to getting a good sear on the shrimp without overcooking them is to make sure that the pan is just Hot enough to begin frying immediately as you drop the shrimp. If the pan is still warming up, you lose valuable time to low heat cooking. This is at least what this experience taught me. With the cooked shrimp removed from the pan to a bowl, we're making a pan sauce. Add a tablespoon or three of butter to the pan with a little olive oil added over medium high heat. Add chopped onion and saute for a minute or two before or adding plenty of chopped garlic. The recipe called for five cloves. Saute for another minute or two but make sure not to burn the garlic. Deglaze with 3/4 cup of white wine and add the tomatoes. The recipe calls for a heavy white wine sauce, but I cut it in half opting for chicken broth. I was worried that the white wine/ parmesan cheese would be a little overpowering. So I added maybe 3/4 of a cup or more of chicken broth to the white wine garlic onion tomato sauce that was simmering. Next I added a splash of half and half which really acted only to bring out the color of the sauce. I then added the spinach and a few sprinklings of Parmesan cheese to the sauce before adding the shrimp back in to heat for a little bit. I tasted the sauce while I was making it and adjusted it with sea salt and quality granulated garlic. Notes for my next attempt at this dish. Well, it's really basically a shrimp scampi with a lot of sauce so you can add spinach and vegetables into it which is kind of a good idea. So the marinade of the Italian seasoning is something I'm dropping. It didn't seem to fit very well. I think the original recipe is much more of a creamy wine based Parmesan sauce. Served over rice this variation was fantastic. I'd like to see what the original recipes creamy wine based Parmesan sauce tastes like under shrimp scampi saute. submitted by /u/LoveIsTheAnswer- [link] [comments]

Peas, soybeans, and morels, tossed with evoo, preserved lemon paste, mint, and chives, topped with burrata submitted by /u/LooseAlbatross [link] [comments]

Favorite of my kid submitted by /u/Familiar-Historian21 [link] [comments]

Any easy favourite summer food hacks ? Favourite meals ? submitted by /u/Live_Werewolf_7568 [link] [comments]

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Not sure why I didn’t discover this until my 30s, but I’ve found using broth (chicken is my preference, any should work) when boiling rice, noodles, potatoes, etc. truly takes the dish to another level! I’ve also been using bouillon packets to season food! I’m sure these hacks are well-known, but I thought I’d share it in case it helps. I’ve been receiving more complements than ever on my spaghetti, mac n cheese, and mashed potatoes! Edit: I also use a little broth to flavor my dough for savory dishes like dumplings and pot pies. submitted by /u/LiLyShoEgAze [link] [comments]

With Bok Choy microgreens, cottage cheese, black pepper, and Pig & Tiger chili crisp from Crispy Club submitted by /u/crispy_club [link] [comments]

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If you love PF Chang’s honey chicken, you’re going to love this! I figured out how to make it at…

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Unfortunately, this sub won’t let me post a video for demonstration but it’s literally so easy. All you have to do is bend it to break it and it will naturally break where you’re supposed to only leaving you with what’s edible and discarding the hard bits. Just bend it with your hands and you’ll get a perfect snap every time! No more knifes needed! (B & B = Bend and Break) submitted by /u/eternalapostle [link] [comments]

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Genuinely the best meal I've ever had. submitted by /u/Usual_Caregiver_7026 [link] [comments]

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I can’t force myself to eat anything that has a strong or particular taste and I can’t seem to even eat the foods i liked before, i just starve myself most of the time but my mom is worried about me, what should i do? Update: Many of you asked me to go get checked out by a professional and the thing is, i did not a while ago, i got diagnosed with severe depression and that explains my loss of appetite and the eating disorder, but i still need to eat something, so i figured that plain foods with no taste would work. I experience mild revulsion when even thinking about food, i will look for a dietitian but i still need to survive off something. submitted by /u/Mik22J7 [link] [comments]

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I've found Tuna has been a great way for me to save some money. I have a few ways i flavor it up, I'm looking for more, inexpensive ideas! As of now: I like to mix in garlic and onion powder, mix in honey mustard and top with relish, and i also enjoy it with pickles and black olives; but i don't want to be spending that much money on things if i can avoid it. I don't like horseradish, otherwise I'd like to think that'd be a great topping too. How do you eat your tuna? submitted by /u/Turbulent-Papaya-910 [link] [comments]

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Don’t throw away what you won’t end up using. Pickle it submitted by /u/Walaina [link] [comments]

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Turned leftover idlis into this crispy fried version with garlic, chili flakes and a bit of seasoning. Zero waste and tastes amazing. submitted by /u/Ok_Struggle_6710 [link] [comments]

Or just for roasted seed blended butters in general I just want to eat my homemade oat bars but dont wanna feel so heavy or be unhealthy after submitted by /u/ivegotbann3d [link] [comments]

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I had the best idea: make all your Copycat Olive Garden Menu favorites at home for a fun “night out”…

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long story short my partner boiled the last 3 eggs..We have hardly anything to eat rn and hard boiled is probably the only form of egg that reallllllllllyyyyy doesn't do it for me. Ive sucked it up and ate boiled eggs for dietary purposes plenty of times before. But rn ive been having such a sensitive stomach and am so uncharacteristically picky, does anyone have any recommendations for something to do with them that might be a common household ingredient? or just any more exciting ways to doctor them up than the typical salt and pepper id opt for when eating one? submitted by /u/Salt_Statement_7151 [link] [comments]

ugh. I eat too many potato chips and salty snacks in general. I generally eat quite well but the munchies get the best of me every night and I'm not even a stoner. just love late night snacks. Here's the problem and why I need advice. Groceries and cost of living is really high in my area, so I can't be buying really expensive snacks. And also, if I buy stuff that perishes quickly I end up wasting it. I really need some ideas for quick, easy, crunchy, SATISFYING snacks that won't break the bank or expire in a few days. I've tried replacing chips with nuts or light popcorn or crackers or pretzels. just never satisfies the itch quite the same and then after a week I go back to chips. Edit: updating my post cause there must be 50 comments mentioning popcorn, at least. I love popcorn, I pop my own, but I hate it plain. And if I'm adding oil or butter and salt, then it's hardly a healthier option. I have read some really good suggestions! Thanks everyone Also edit: I'm getting a ton of pickle comments too. I love pickles but they have way more salt than potato chips. I wouldn't say they are healthier. They're also not filling so they just make me hungry and snack more... submitted by /u/vivaciousvic [link] [comments]

Hey, I used to cry like a baby every time I chopped onions. like, full on streaming tears, wiping my face with my shirt, the whole thing. Then someone told me to just throw the onion in the fridge for like 10 minutes before cutting it. sounds too simple to work, right? I tried it anyway. I don't know the science, I just know I chopped a whole yellow onion tonight and didn't tear up once. Yeah, it actually works. something about the cold slows down the stuff that makes your eyes burn. submitted by /u/mariyagel [link] [comments]

My Balsamic Vinegar developed a nice Mother, I’d like to keep it going but the bottle is almost empty. What red wine can I add that has both fruity and spicy flavors? I don’t drink wine so I need advice. submitted by /u/ATXT3ch [link] [comments]

If you love a creamy pasta with big flavor, this creamy sausage spaghetti needs to be on your menu. Smoked…

A neighbour who works as a cleaner at a Lebanese restaurant gifted me this enormous mutton steak. We don't know what this dish is called but I was told it was rice rolls in cabbage. I had some for dinner last night and even shared some with my housemates. Turns out the rice rolls were only half of this baking sheet, and the other half is steak! I just found out tonight as I was packing lunch for work tomorrow. My housemates don't want more of this, so it is up to me to finish this. I'd love some ideas on the different ways I could serve this steak. This looks like 5 servings to me. Not sure weight-wise, but volume-wise, I included a picture of a 1-litre bottle of olive oil for comparison. Normally that's an easy week's meal, but I'm not the most familiar with Arabic cuisine. Mutton is also a meat I rarely cook. This dish tastes tangy. I can't identify the spices properly but am sure I taste lemon and zataar among others. If someone could name me this dish for me, I could perhaps google what might be in it! There's also a significant bone section that I'm thinking of saving for soup, but I'm kind of clueless on what to make. In my culture mutton soup tends to be creamy rather than tangy, flavoured with ginger, coriander seeds, white pepper, cinnamon, cloves and coconut milk. I'm not sure tangy Lebanese mutton would make a good base for creamy Indonesian mutton soup. I'm an Indonesian in Australia. I have an open-minded palate, but my cooking culture tends to be overwhelmingly Chinese-Indonesian. I can cook a bit of Western food but "with an accent," so my food tends to taste bolder. Staple spices in my kitchen include garlic, shallots, onions, cumin, coriander, cloves, nutmeg, star anise, cinnamon, turmeric, ginger and chillies. I also have cilantro, rosemary and parsley for herbs, and have easy access to other fresh or dried herbs. For oils I have plain vegetable oil, olive oil and aromatic sesame oil. This week I have red capsicum/bell peppers and zucchini, butternut squash and celery on hand. I also have a bit of plain Greek yogurt, a lot of lemon, and some cilantro/pistachio pesto without cheese. I have Thai jasmine white rice, Hokkien noodles, and egg spaghetti in the pantry. I don't eat much bread, but wouldn't mind getting a couple pitas or flatbread. Still, I'd much prefer a rice based meal. I'd be grateful for ideas on the different ways I might serve this steak and switch it up! And how I could repurpose the bone into a soup that works. submitted by /u/celestialsexgoddess [link] [comments]

***Apologies in advance if this has already come up but I couldn’t find anything similar in this sub.*** For the last 15 years or so, I’ve been throwing in a bag of baby spinach or wild rocket when I’m cooking dinner. This could be a pasta dish or a curry or a stew. The baby spinach or rocket cooks down to nothing so it’s not an obnoxious addition which takes away from the meal but at the same time you’re getting so many vital nutrients which could be missing from your diet. That’s how my kids learnt to appreciate it from when they were toddlers. submitted by /u/gplus3 [link] [comments]

How to do it: Mix: 1/2 cup lemon juice + 2 tbsp chia seeds + chopped fresh mint + sweetener of choice. Wait: Let it sit for 15 mins so the chia "blooms" into a gel. Freeze: Pour into an ice tray. Serve: Drop 2 cubes into cold or sparkling water. It’s basically a "DIY Vitamin Water" but actually healthy and saves a ton of money compared to store-bought energy drinks. Perfect for when the global heat starts peaking and you need to stay sharp without 5 cups of coffee. Has anyone else tried freezing their "superfood" ingredients to save time? What else should I try adding to the mix? submitted by /u/Responsible-Fudge983 [link] [comments]

A restaurant in my town serves these breaded and fried pepper jack cheese cubes a they are DELICIOUS, but I’d rather make them at home than spend $7.50 for a small takeout box of them. Problem is- im not so good at breading and frying cheese the way I wish I could. I feel like I can never get the breading to actually stay on when frying, and it doesn’t taste as good. Any tips or tricks on how to fry these cheese balls ?? submitted by /u/choexoo [link] [comments]

They all look actually pretty good, but don't know the expiration dates. They could be from 6 months ago, or as long as 10+ years, who knows. What would you do? submitted by /u/ThirdOne38 [link] [comments]

Mine is salting food earlier than I used to. I used to only salt at the end. Now I salt in layers while cooking and it weirdly makes everything taste more “finished” without adding more salt overall. Not groundbreaking, but it made my food taste way less flat. Curious what small tweak made a noticeable difference for you? submitted by /u/Maleficent-Bed7010 [link] [comments]

Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky…