Here is the step-by-step process for making this salmon bowl: Prepare the rice: Rinse the jasmine rice 2–3 times until the water runs clear to remove excess starch Cook the rice: Cover the rice with water, add a pinch of salt if desired, and cook on medium heat until all water is absorbed Sear the salmon: Heat a stainless steel pan with olive oil, add the cubed salmon, and cook for 3–4 minutes without stirring to develop a golden crust Flip the salmon: Using a sharp-edged spatula, flip the salmon pieces to ensure an even cook on both sides Remove the salmon: Once cooked, take the salmon out of the pan and let it rest Sauté the garlic: In the same pan with leftover oil, lightly sauté the minced garlic Make the glaze: Add soy sauce, a splash of water, black pepper, salt, paprika, and maple syrup to the pan to create the sauce Glaze the salmon: Add the salmon back into the pan and simmer until every piece is evenly coated in the glaze Assemble the bowl: Start with a base of jasmine rice, then add the glazed salmon on top Add fresh toppings: Finish the bowl with sliced cucumber, mango cubes, avocado, a drizzle of spicy sauce, and a sprinkle of sesame seeds if you're more comfortable with watching to understand more: https://youtu.be/od3uyEthwUQ?si=pUpJdmT9a3b5DYjD submitted by /u/ILOVEEEFOODD [link] [comments]

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I'm so tired of paying ridiculous prices for fast food. A simple chicken quesadilla at Taco Bell costs like $6 or $7 now, and half the time it barely has any filling. I finally decided to take matters into my own hands. I figured out I can make these at home for maybe $1.50 to $2.00 a pop. I just use some flour tortillas, leftover shredded chicken, cheddar, and Monterey Jack cheese, plus a few spices I already had in the pantry. It only takes 15 minutes from start to finish, and the tortilla gets perfectly golden and crispy. It feels so good to stop wasting money on something so cheap and easy to make! Anyone else have a fast-food staple they finally learned to make at home to save cash? submitted by /u/Odd_Ebb_1030 [link] [comments]

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If I make a batch of ketchup, can I freeze some of it without it changing too much? submitted by /u/Existing_Many9133 [link] [comments]

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Rate this from 1 to 10. 👇 Drop your thoughts sa comments! submitted by /u/Cultural-Ball4700 [link] [comments]

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📍 Daejeon, South Korea submitted by /u/whitezantedeschia [link] [comments]

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I know, It s different, but it was really interesting and I did love the taste, its not at all what you would expect. I m in my last year to become a chef so you go towards new kind of flavours and foods... but of course. For some this wouldnt work. Just so you know it was really sweet en soft. But stingy and crunchy at the same time. submitted by /u/OddDuck89 [link] [comments]

I used to be a frozen garlic bread person and I am not ashamed to admit it. Texas toast from the freezer section was my go to for years. But then one day I had leftover french bread and some garlic cloves and I figured why not just make it myself. I will never go back. Heres what changed everything for me. Instead of just mixing raw garlic into butter I started slow roasting whole garlic cloves in the oven first until they get all soft and basically turn into paste. Mix that into softened butter with some parsley and whatever herbs you have lying around, spread it thick on good bread, pile on mozzarella and parmesan, and throw it under the broiler until its bubbly and the edges are getting crispy. The difference is insane. The frozen stuff tastes like cardboard compared to this. And it genuinely takes maybe 10 minutes of active work if you dont count the garlic roasting time. Only downside is the garlic breath situation is pretty aggressive. My roommate asked if I was trying to ward off vampires last time I made it. Also I started dipping mine in vodka sauce instead of marinara and that might be the real game changer here. Highly recommend if you havent tried it. What do you guys dip your garlic bread in? Im curious if theres something better Im missing. submitted by /u/Icy_Grass9159 [link] [comments]

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I was too hungry so couldn’t decorate much but it was good. Especially the potato salad (mixed with cucumber, carrots, onions and corns) was pretty yummy than I thought Teriyaki sauce: soy sauce, oyster sauce, mayo, garlic, ginger, splenda, and honey. Then I boiled shortly with Korean green onions for little more flavorful submitted by /u/VictoryBackground562 [link] [comments]

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what childhood snacks do you miss submitted by /u/Shelley_112 [link] [comments]

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This is from the game Fortnite. I made this for my son, he enjoys the game and this skin. Just wanted to do something fun for him. I focused on matching the Fortnite look, not making a burger how we eat it. Mozzarella balls with cut black olive centers for the eyes, a lightly seared slice of spam with black pepper for the tongue, and a thick-cut tomato to match the character. After the fun reaction and pictures we disassembled it to make it how he likes. submitted by /u/TwistedVisionaryXXX [link] [comments]

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OMG it was so good. My daughter sent me a recipe a few days ago, I tweaked it to add/omit a few ingredients and make it my own, this was the result. We didn't want to stop eating, but we got so full 😩 I rarely follow recipes because when I have in the past, they don't work that well so I cook by sight and taste and what feels right. submitted by /u/Unlucky-Gazelle-9238 [link] [comments]

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Wild ramp risotto made with freshly foraged ramps and garlic from the garden. Fish and vegetables seared in deer tallow with fresh picked chives. submitted by /u/roguewhatrueating [link] [comments]

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First attempt at deep frying! submitted by /u/Cherrycokes [link] [comments]

Menu at the end. 100% Biga Dough, 64% hydration submitted by /u/secondbestidea [link] [comments]

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I went to Old Town Philadelphia and had a loaded cheese steak made of rib eye. submitted by /u/Funny-Dare-3823 [link] [comments]

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Because I live in college dorms, I need to cook a bit for myself, so this is what I made today. Tasted pretty good. Just chicken breasts, frozen broccoli, oil and a pre-made seasoning submitted by /u/KNECHTIK2006 [link] [comments]

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Pizza night! This week’s pizza had my regular three cheese mix (mozzarella, provolone, and smoked Scamorza) plus Colby Jack, béchamel sauce, grated Cotija, and baby potatoes. Bacon crumbles were added for the last couple of minutes in the oven. Then finished with homemade cilantro ranch, dried herbs, more Cotija, fresh chives, and crispy shallots. submitted by /u/No_Pattern3088 [link] [comments]

I tried this last sunday. Before putting the potatoes in the oven, boil them for 10 minutes in water with half a teaspoon of baking soda. It breaks down the outside of the potato into this starchy "mush" that, once roasted with oil, turns into the thickest, crunchiest crust I’ve ever seen. I’m never roasting them the old way again. submitted by /u/_QueenCurvy [link] [comments]

When it’s too hot to even think about turning on the oven, this no bake strawberry cream pie is exactly…

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I keep seeing people on social media meal prepping scrambled eggs for the entire week and I need to say something. Scrambled eggs go rubbery and weird after like a day in the fridge. They get that sulfur smell. The texture changes completely. They are genuinely one of the worst things you can meal prep. If you want eggs for the week, hard boil them. Or prep everything else and just scramble them fresh in the morning, it takes 3 minutes. What other foods do people meal prep that they really shouldn't be? submitted by /u/Icy_Grass9159 [link] [comments]

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I usually airfry fries at 380-385 for 18 minutes and mix around at the halfway mark but they end up brown or dark colored but not burnt, how can i fix that? submitted by /u/lazyahboy14 [link] [comments]

I was wondering is there a way to take the breadding of a mozzarella stick and make little chips outta it like breadding chips. Don’t get me wrong I love a good crunchy mozzerlla stick but sometimes I just want the breading and not the cheese to like dip into ranch or marinara. Hopefully someone has a way to make this work and hopefully its not that weird of a request. submitted by /u/Kind-Meal360 [link] [comments]

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I tried this by accident and didn’t expect anything. But it adds this subtle depth that makes the sauce taste richer. Not sweet just more complex. Now I always add a little submitted by /u/elgrandetotto10 [link] [comments]

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My wife made this beautiful fruit planter for my birthday party. submitted by /u/mkred1110 [link] [comments]

This Mexican macaroni salad is a fun twist on a classic! It’s creamy, tangy, and full of flavor with crisp…

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This coffee creamer is almond cherry macaron flavored, which, in theory, sounds fun. But it was a miss for me and I didn't want to throw the rest away after using so little. I was making waffles this morning and inspiration struck. What if I replace the milk/butter/sugar for this particular creamer that is basically flavored palm oil and sugar? (Let's be real, that's what major food manufacturers mostly do nowadays anyways). To my surprise, it worked! Won't be doing it again anytime soon, but recommend it in a pinch. Plus, it was fun just to experiment. submitted by /u/TruckinApe [link] [comments]

Long-time lurker here. I'm a developer from Chile and over the past year I've been building a tool for food trucks and small food businesses in my country, and I'd really appreciate some honest feedback from actual operators before I push it further. The problem I kept hearing from food truck owners here: - Delivery apps (Uber Eats, PedidosYa, Rappi) take 20–30% per order - Orders come in as messy WhatsApp texts: "1 burger no onion, 2 cokes, how much?" → you reply → they change their mind → chaos - Most owners don't want to build a whole website or download another app So I built GoCartaYa (gocartaya.cl). In short: - You build a digital menu from your phone in ~5 minutes - Customer scans a QR or opens a link, picks what they want - The order arrives in YOUR WhatsApp already formatted with items + total - Zero commission per order. Free tier covers up to 10 products. It's in Spanish and built for the Chilean market (prices in CLP, MercadoPago integration coming), but the core idea — QR menu → WhatsApp order, no middleman — could apply anywhere food trucks rely on WhatsApp or SMS for orders. What I'd love to know from you: 1. Do you actually take orders through WhatsApp / text / DMs? Or is it mostly walk-up and delivery apps? 2. If you do, what's the most annoying part of that flow? 3. Would a "QR on the truck → order lands in my phone" setup be useful, or is it a solution looking for a problem in your market? 4. Anything obvious I'm missing that food truck operators actually need? Not trying to sell anything — free tier is genuinely free and I'm not running ads on this post. Just want to know if the problem I'm solving in Chile resonates with operators elsewhere, or if food truck culture in the US/UK/etc. works completely differently. Happy to answer anything about the build, the stack, or how it's going with our first users. Thanks 🙏 submitted by /u/Objective-Piccolo-88 [link] [comments]

I love peanut butter but I need to be careful about my triglyceride levels and don’t want to overdo it. What are easy, protein-rich, lower fat alternatives I could use? submitted by /u/mg2649 [link] [comments]

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Me: Sushi and All Portuguese food submitted by /u/AdventurousFox1356 [link] [comments]

Pfefferpotthast... sort of. There are a lot of recipes for Pfefferpotthast so I just blurred my eyes and put this together with simple ingredients. Recipe in the comments. Hope you like it. submitted by /u/aminorman [link] [comments]

This Skirt Steak Marinade is the kind of marinade that makes you feel like you know what you’re doing with…

I spend most of my money on my board and gear so I usually buy the cheapest bulk coffee I can find but it always tastes so bitter and burnt. my neighbor who is a total foodie told me to add a tiny pinch of salt to the grounds before I brew it and I honestly didn't believe her until I tried it this morning. The salt completely neutralizes the bitterness and makes the whole cup taste way smoother and more expensive. it’s such a small thing but it’s a total game changer for my early morning pre-surf caffeine fix. Has anyone else tried this or do you have other hacks to make "budget" food taste way higher quality? submitted by /u/xLittleVelvet [link] [comments]

You know that moment when 5 pm hits and everyone’s suddenly starving, and you have no plan? Yeah… not this…

I bought 2 coconuts and made butter, milk, and shreds from them. I like this process at home. The butter adds flavour to rice or other pan meals. The milk goes into my coffee. submitted by /u/fortusxx [link] [comments]

Sino dito sanay ding kumain directly sa food tray para iwas ligpitin? Iwas pa kalat mismo sa table kasi kapag may natatapong pagkain nasasalo din agad sa food tray. Ako lang ba to o kayo din? #NoOffTopic submitted by /u/PinkSummer95 [link] [comments]

There are days that I don't feel like cooking and but I want homemade foods. What hacks saves you on such days? submitted by /u/Historical_Trust_217 [link] [comments]

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If you’re anything like me, you LOVE shrimp ceviche! My version has avocado and is fresh, bright, and has the…

I’m Alice, a London-based recipe writer, food editor and baking specialist in the Good Food Test Kitchen – the team behind the UK’s biggest food media brand and its go-to British recipes. I’ll be on r/food from 16:00–17:00 BST, Wednesday 22 April for an AMA. Bring me your questions on British baking and cooking – from proper scones, Victoria sponge and sticky toffee pudding to roast dinners, traybakes and next-level weeknight meals. If you’ve ever wanted the inside scoop on how a British test kitchen develops foolproof recipes, help fixing a recipe that won’t behave or want to know anything about food trends, techniques or ingredients, this is your chance to ask anything. https://preview.redd.it/aqwmf8sxrivg1.jpg?width=3934&format=pjpg&auto=webp&s=8b18541119990555ee177d63819b719a81de7249 submitted by /u/GoodFood [link] [comments]

Today I accidentally found out that eating “Toast and Peanut butter sandwich crackers” with watermelon is soooo goood omg submitted by /u/wtfbruhhuh [link] [comments]

what do you think? submitted by /u/dwineedsomegossip [link] [comments]

I tried for YEARS to make smoothies taste good, but I just could not do it until I started doing this. It's a cup of frozen fruit, a cup of water, and a drink packet for 16 oz of water, all blended until smooth. As an extremely picky eater, this has finally allowed me to get some fruit into my diet without sending a fortune to buy smoothies submitted by /u/roses-and-sadness [link] [comments]

So I want to be eating better, I am trying to lose some weight and be a little healthier. But the problem is that I keep snacking on nuts, which doesn't help my calorie count. I would ideally like to snack on berries etc but the problem is that I absolutely hate the "fruity" smell, particularly bananas and apples. I generally dislike raw foods but I don't find veggies this repulsive. I also eat enough cooked veggies on a daily basis. How do I get around this? I want to find some sort of snacking option that's high volume and low calorie but as someone who is obsessed with savoury foods and hates fruits, I am finding it hard. Any suggestions would be very welcome <3 submitted by /u/m-cm-xcvii [link] [comments]

This one shifted my thinking a bit cuz most of the food waste conversation focuses on the back end, using up what's already in the fridge before it goes bad and that's competly valid. However, the front end is actually where a lot of waste gets decided. When you buy groceries with a long shelf life you implicitly give yourself permission to use them “eventually” and eventually becomes never but if you buy something that needs to be used in the next 2-3 days you just use it. The short window creates real urgency in a way that planning and willpower don't always manage to. I've started applying this deliberately with buying near-expiry produce and proteins when I know I'm cooking that week, and saving longer shelf-life items for backup staples. Stores discount these anyway because they need to move them, so you also pay less. It's a mindset shift but it's made a noticeable difference in how much actually gets used vs thrown out. Anyone else approach it this way? submitted by /u/loginpass [link] [comments]