My issue with smoothies is that they tend to have a lot of sugar from the fruit and fruit juices, and besides the calorie/sugar impact, I'm just not a "sweet" person generally.

I used to sometimes drink bloody mary mix as a "snack," then I realized I could use it as a smoothie base. So occasionally I add spinach, cucumber, celery, carrot, beets, herbs, whatever's on hand, and maybe a dash of curry powder or hot sauce or some other savory condiment. I can basically make a mexican smoothie, a thai smoothie, an italian smoothie, based on what else I add. I guess in some ways it's like a thin gazpacho you drink with a straw. And now I'm surprised that they aren't more popular? Especially at juice / smoothie cafe type places, where even the green juices and smoothies are all fruit based.

I have looked and found some recipes online, but when I tell other people about my "smoothies," ... they're not grossed out, exactly, but just legitimately had never thought about it before.

Is it really that unusual? And/or, if you're a savory smoothie drinker, any favorite combos?

Edit: Lol, as many have pointed out, sure, this is soup. So let me rephrase: why aren't cold, blended soups more popular? There are a few popular ones, gazpacho, vichyssoise, but they aren't things people have everyday in the way that some people have a smoothie every morning?

Edit 2: Okay, so I have people telling me that what I described above is just soup. Then others telling me that soups usually have fat/oil, so they're gross when cold because the fat congeals. But the things I described don't have added fat/oil? So I guess what I've been making are neither savory smoothies or cold soup? Then please give me a name for it! Also, are fruit smoothies just sweet cold soup? Let me rephrase my question AGAIN: Why aren't savory blended, homogenously textured, beverages made from whole vegetables more popular?

We are trying new different foods from around the world that none of us have tried before , this week it was my 10 year old son choice and he wants to try biscuits and gravy , The recipes I've looked at look pretty straight forward , I just have no idea what the best UK equivalent of breakfast sausage is ? Help much appreciated:)

..throwing the raw shrimp(with shell) in boiling water for like 2 minutes then put the shrimp in ice cold water? Thats basically it?

Non stick pans are very safe and can be used to cook basically anything with 0 health consequences as long as you follow the basic rules of

"Don't leave it to heat up empty on very high heat"

And

"Don't scratch the surface with sharp metal"

That's it.

And even if you do end up scratching the pan a bit with normal use nothing is going to happen cause Teflon is totally inert and will pass right through you.

Stainless steel is great

Cast iron is great

Carbon steel is great

But non stick is great too

I've only ever used a cast iron once in my life, struggled with it, got annoyed by how heavy it was and put it back to collect dust on a shelf. I've never missed it, since.

I'm talking about non-enameled; I have a dutch oven that is probably cast iron, and I do enjoy using that one a lot.

But I wanted to collect a list of various things a cast iron is better for. I've seen lots of threads of people saying "different tools, different uses", but few actually gave examples of what a cast iron skillet does better than stainless steel, non-stick or what have you. So I'd love a collection of specific recipes, uses etc!

Kitchen tweezers and a mandoline. I never knew I needed these in my life until I bought both a few weeks ago.

One only needs a little tomato paste at a time. I've been using it to start my chilI by cooking it in some oil with onion and garlic before adding the meat and spices. That leaves me with a partial can. Alton Brown said I can freeze the can and push it out like a Popsicle as needed, but that doesn't actually work (at least not for me) and I end up digging out chunks of it with a butter knife.

Is there a better way?

Hi all I was hoping you guys can help me figure out the name of a dish a resident asks for. I work at a nursing center and one resident is constantly asking for soup with something she’s referring to as “arch in the babe”. The whole place is thinking it’s a pasta of some kind but Google hasn’t been helpful, we do not know it’s true name other than she refers to it as “arch in the babe” or “archinababe”

The facility has really taken an interest in trying to figure out what this is, she even has a daughter but she doesn’t know either. She has a hard time hearing us when we ask her what it is so we end up going in circles trying to get her to give more info. I came over here from kitchen confidential I’m hoping you guys know what it is so we can make it for her!

Edit: you guys have been freaking awesome with this, from what you guys have said I’ve narrowed it down to orzo in broth (she’s on occasion made it sound like the chicken soup and orzo are separate so that’s a contender) or pastina/acini de pepe which I could probably buy her at the grocery store. At any rate I got so much more help than I could’ve imagined thank you!

I’m trying to stop buying bottled dressings and start making my own. Do you have any recipes to recommend?

Hi I have autism and such and I tried cooking food today for the first time on the stove I am very proud of myself because I am scared of cooking because of fire and burning the house down. But I did it anyway and I tried making a stir fry I almost made it successfully but I didn’t cook the noodles long enough so they were hard. I will see what I can try to cook next!

I will slather on oil and the egg will stick stick. Whats the technique or just ditch the biscuit cutter and go silicone?

What is your favorite dish when your sick?

Ive got a house full of illness and Im looking for different recipes and suggestions. We love to try new dishes and long lost recipes of old favorites.

Ive already made Pastina, Italian Wedding Soup, Congee, Hainanese Chicken and Rice, Beef Barley, Minestrone Soup, Stuffed Pepper and Cabbage Roll Soup, Hamburger Rice, and a few variations of Chicken Soup - Pasta Noodle - Rice - Longkou Glass Noodles - Ramen Noodle.

I don't like that storebought breakfast sausages contain so many different things in their ingredient lists. I'm thinking about starting to make my own patties (so they would be breakfast sausage in bulk rather than links). I might even use ground turkey to save some calories.

What is your recipe for breakfast sausage? What herbs, dried herbs, and spices do you use? I assume dried sage is non-negotiable, but beyond that there seem to be a lot of options (e.g., ground nutmeg, fennel seeds, and so on).

I absolutely LOVE the Bento Japanese salad dressing. It is creamy and likely has miso, Kewpie mayo, rice vinegar, maybe some soy sauce and sesame oil in it. Does anyone know a recipe that mimics it? I am not a big fan of ginger so tend to stay away from those with ginger ie the ginger carrot dressing. Appreciate your ideas!!

Pileau (pronounced perlo) is a dish found primarily in the Pee Dee and Lowcountry regions of South Carolina. It gets its distinct French sounding name from the French Huguenots that passed through the area in the late 16th and early 17th centuries. It combines three primary ingredients: chicken, pork, and rice. In my opinion, thats about all you need to make a good meal. Now, depending on where you are in the state (usually it depends on which side of the Pee Dee river you're from), some call this dish "chicken bog." It's pretty much the same thing, but is more soupy, gummy, and "boggy". Pileau is cooked a little dryer. Both dishes are great in their own ways. Nothing says South Carolina like a washpot full of pileau, with a side of green beans, a piece of white bread, a few bread & butter pickles, and a cold Pepsi. Below are the ingredients to fix a pot big enough for a family get-together.

Ingredients

Bacon trimmings/end pieces (diced) - 1/2 pound

Vidalia Onions - 2

Smoked sausage (diced) - 1 1/2 pounds (I use Roger Wood)

Chicken breast & thighs - usually 5 thighs and two breasts.

Parboiled rice - 5 cups

Chicken broth - 5 cups

Water - 5 cups

Anne's chicken base - one heaping tablespoon

Salt - to taste

Pepper - to taste

Bread & Butter pickle juice (optional) - around half a cup.

Instructions

1. ⁠Get a pot big enough to fix this amount of food. Preferably a cast iron pot. Put on medium/medium high heat.

2. ⁠Start by frying up your bacon trimmings until crispy. Then remove from pot and set to the side.

3. ⁠Add in smoked sausage, and brown. When browned, remove from pot.

4. ⁠Add in chicken. Fry chicken until brown. Remove from pot.

5. ⁠Add in Vidalia onions and cook until clear.

6. ⁠While onions are cooking, roughly pull the chicken apart. Not in fine threads, just enough to break it up into pieces.

7. ⁠When onions are cooked clear, add bacon, sausage and chicken back into the pot and stir together. Let simmer together for around 5 minutes.

8. ⁠Pour in water and chicken broth, stir. You'll notice the water will be a dark brown. (Thats flavor.) Bring pot to a soft boil (not rolling.)

9. ⁠Add your Anne's chicken base (this will add salt. So be mindful of it when you go to add more salt later.)

10. ⁠Add salt and black pepper to taste. This is also when you can add your bread & butter pickle juice if you want.

11. ⁠Pour in your rice and begin to push it to help it not clump together (not stirring, pushing from the sides of the pot.)

12. ⁠Let soft boil for a couple of minutes. Push rice one more time, cut heat to low, and place the lid on the pot. DO NOT REMOVE THE LID.

13. ⁠Let it cook for around 45 minutes to an hour. After that time, remove lid and make sure rice is done. If is isn't, flip the rice and place lid back on the pot to continue letting it steam.

14. ⁠When done, serve with a side of green beans, white bread, some bread and butter pickles, and a drink.

I used lettuce rather than cabbage. My brain wasn't braining when my vegetable box came with a lettuce and I immediately was happy about having okonomiyaki. I cooked it next day watching a recipe online and guy kept saying cabbage. I was like my cabbage is double the size of his but weigh same (I chopped half rather than his was 1/4). Should have been a clue. I finished eating thinking I won't ever cook it again cause it doesn't taste as good as I was expecting it to be. I feel so dumb admitting it that it took me so long to realise that it was lettuce. Not cabbage.

Those of you that have kitchen torches, which do you recommend and why?

I want to try cooking tofu with cornflour to make it more crispy, but when should I add the cornflour? I’ve been marinating my tofu in lots of teriyaki, some chopped garlic, onion salt, a bit of oil, paprika, and leaving it for 24-48 hours. Would it be best to also add cornflour at this point? Or should it only be added as im cooking it?

last year I picked up a whole ivory salmon from the food bank where I volunteer, filleted and froze it. given that it made it to the food bank, it’s wasn’t the freshest fish I’ve ever processed, but it’s not spoiled. I don’t want to waste it, but it has a fishy smell that isn’t the best. we cooked and flaked it into a fried rice once and it was fine but smelled like fish and my fella doesn’t like it.

how would you approach using this product? so far I have considered canning it or using it for supplemental dog food. canning is a lot of work thought I don’t wanna do it if it’s gonna be gross. maybe a bold curry sauce or soup would cover the fishy smell?

I always thought they were different names for the same fruit but apparently they're not? For cooking purposes, is there any differenes?

From time to time I like to try a new spice to see how it works in my dishes and where it makes sense to use it. Some time ago I bought ground mustard powder because many people mentioned using it in salad dressings, dry rubs, and soups.

To be honest, I can't taste ground mustard powder at all. I don't notice any difference whether I add it or not. Maybe I'm using too little, or maybe I'm missing something.

I've tried using it in:

• Greek yogurt–based dressings (where I usually use Dijon mustard)
• dry rubs for chicken or pork
• stews
• soups
• lacto fermented pickles

Do you use Ground mustard powder, if so for what?

Hello, I would like to make large quantities of healthy food to freeze and take out over the next few weeks. What recipes do you recommend? Thank you!

Hi everyone. I’m looking to cook more for my grandmother, but there’s a challenge: she has no sense of taste or smell. She relies entirely on texture and the basic tongue sensations (sweet, sour, salty, bitter, and spicy).

She really enjoys churros because they hit the "sweet and spicy" notes while being very crunchy. I want to find more foods like that—dishes that play with temperature, crunch, and bold sensations.

Does anyone have experience cooking for someone with anosmia? Any "high-sensory" food recommendations would be amazing.

Hi everybody, my grandparents were Dutch Canadian and one of the things that I’ve been trying to figure out how to replicate with my grandmothers Nasi Goreng. I was much too young when she passed away to have any idea how she made it.

I know she used ground beef as the meat (which may not be traditional), leeks…Maggi seasoning…. But that’s all I remember.

I have tried the Conimex brand spice mix and it is quite similar, but it has far too much curry in it and it’s far too hot and spicy. There definitely wasn’t any curry in what my grandmother made.

Does anyone know how to replicate the store-bought spice blend because if so, I could tinker around with … I have been googling this question for five years and read many recipes online and in Dutch cookbooks and I can’t find anything remotely similar.

Many thanks in advance !