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It's no secret that every person has their own skeletons in the closet, gloomy or not, secrets that are better not known to others. Sometimes these are just some small facts that, according to people, can cast a shadow on them in the eyes of others.

On the other hand, we are all human and we all make mistakes. And just like that, we want to look better than we are. Especially in such an important and responsible business as cooking. Who among us hasn't done little dirty tricks in the kitchen while no one is watching? Who hasn't passed off store-bought sauces as an old family recipe?

Some time ago, the AskReddit community faced one simple question: "What's your dirty kitchen secret?" The Original Poster herself was the first to admit - once she dumped out a whole bottle of her husband's nice balsamic vinegar, deciding that it was old clutter, and then "honestly" joined her husband in looking for it all over the kitchen. The thread became very popular, with about 5.4K upvotes and nearly 2.7K comments.

Bored Panda collected for you a selection of the most original kitchen confessions from various people. Some of them are real masterpieces, and some can turn into very useful advice for any home cook. By the way, if you need any culinary ideas - here's another one of our posts about "secret" ingredients when cooking, but for now, feel free to write your comments and maybe show something dark that is hiding in the back corner of your soul... and your kitchen as well.

#1

35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret When I cook for other people, I’ll sterilize everything and buy most ingredients day of. When I cook for myself, I’ll pick things up off of the floor and use any ingredient that passes the smell test.

TheMeanGirl , Rene Schwietzke Follow Report

Kusotare
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

When I cook from myself, I frequently eat from the pot, over the kitchen sink.

DennyS (denzoren)
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Fair enough, less dishes. I've made stuff in frying pans and just ate directly from it, less to wash up. Lol

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TeenieMeanie
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Same. Friends dropping in last minute? Let me fix you a six course menu. Me on my own? Shoot, I have to add water to eat these instant noodles?

Alana Voeks
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

I don't sterilize anything that's going in the pot. If it's hot enough to cook meat, it's hot enough to kill germs (typically). If you live in such places where even heat isn't killing the germs, the germs ain't the issue.

Remi (He/Him)
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

I will use products that pass the smell test even if the use by date is off by a couple of days and I have used better preserved goods even after six months has gone from the best by date. My spices are over a year beyond the best by date on occasion. Smell taste and then decide. Best by is really just an "at least good till"

Trillian
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

I have never sterilized anything in my kitchen? Stuff gets washed with dish soap or a ride in the dishwasher.

Pizzagirl 91
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

I've only ever sterilised baby bottles and stuff like that, if germs will survive the 65°C dishwasher setting, I'm dying anyway...

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A.
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Cooking for myself, pot goes right in the fridge. Cooking for others, leftovers go in Tupperware, dishes get done immediately.

Glitterati
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

When I have to cook for myself…I don’t. Hello delicious cheese sandwich.

Janet Graham
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Maybe as a 20-something. If I did that now it would kill me.

Robert Trebor
Community Member
3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

I stopped being so casual. I don't have room for a dining room table in my small house (not, I say, not, I say again, a tiny house, but a small house, so 576 sq. ft. (175 sq. meters), so I use a lapboard, but I use a plate, a real glass, etc. Some level of class. AND, to avoid another problem, I wash up right after, as leaving dishes in a sink is deadly. They invite others down off the shelves and have a party.

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RELATED:
    #2

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret As my family grows up and their various tastes/trends change I find it virtually impossible to please everyone or really anyone so I've basically lost my entire passion for cooking which used to be huge and now it's a freaking chore and they've choked one of my remaining pleasures right out of my life. I resent every bite that I cook. I've lost my mojo

    sal139 , Scott Feldstein Report

    Crazy Dog Lady
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I feel this deep. Sick of family members roll their eyes or say "I'm not going to like that". Maybe cook yourself?

    Ozacoter
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Right? I love cooking and having variety but my partner is reallt picky and unpredictable with what he will like. It really hurts when you out effort and they dont like it

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    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My husband gets annoyed I don't cook more for my kids. They are still really young but they don't eat it! He will have some, says it's good, they won't eat dinner. But if I grab some frozen fried rice and nuke it, best food in the world. I'm looking forward to the day I can tell them to cook dinner themselves

    DDmaybeandor
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make mine eat a vegetable and then let him fix his own entree or side if he has tried what we’re eating and doesn’t want it. He’s been “cooking” for himself periodically since he was 7, maybe a bit younger. “Cooking” consists of sandwiches and microwaveables, but I choose what we buy so it all works out ok. He can make a pot pie or a corn dog for instance, but he will be eating his green beans first. That’s our compromise. If he will not eat a vegetable, he can try again at the next meal and see if he’s hungrier then. If the next meal is breakfast, so be it.

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    Petra Moon
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    When my kids were small we were poor. I cooked a meal (nothing weird. Just, bangers and mash or chicken and chips etc). And if they didn’t eat it they had to go hungry because there was nowt else. I made sure I didn’t cook anything they genuinely didn’t like (one of them gagged on pork once so I didn’t cook it again) They are not fussy eaters now in adulthood.

    James G. Currie
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    TEACH THEM TO COOK! Let the spouse and kids know that *primary* cooking is now their responsibility. You will gladly help for "special" meals, and for extra special ones, you'll be happy to do it yourself, but day to day cooking (and wash-up) is now theirs. -- Alternatively, tell 'em, eat what is put in front of you with no complaints, or no more cooking.

    Stoopham McFernybabes
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And now we don’t eat til 9.30, the kitchen is a bomb site and the 3yo’s got bandaids all over her hand from an incident with the grater. Why do people say this as though it such an easy thing to do?

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    Artemis302
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This happened to me, too! If I spent 2-3 hours creating an old favorite or dragged some old leftovers from the back of the fridge and nuked it for 2 minutes, I got the same level of appreciation: none. When my kids hit high school I quit cooking. Am pleased to say that in their mid 20's they both still enjoy cooking and baking and eat homemade, balanced meals.

    B.Nelson
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Cook for you and try something new. That's how to get the mojo back. People may not like it, but ask yourself if u like it. If you do, tell them to deal with it.

    Joi Cain
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This feels illegal. I have a 15 year old that sucks because of this very reason.

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    Lisa H
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yep. Just on Sunday, I cooked breakfast for 6 of us and it cuts deep when one of your own parents doesn't seem appreciative, even though they never lift a finger around the house. I see cooking for people as an expression of love and when someone important to you doesn't seem to care, it can be very disheartening.

    Munnin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother is not a great cook, overcooked (food safety?) and under-seasoned (dead taste buds?). My mother won't eat things we make unless they are exactly like hers (her Mac n cheese: mushy macaroni tossed with some shredded cheddar with a bit of milk poured in just before it goes into the oven. If you make one with a cheese sauce and add anything other than cheddar, she won't touch it). I just learned to ignore it, my dad was always happy to have me cook. It's definitely disheartening, but cook for those who love it and ignore the ones that don't.

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    Redpen88
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah... after working in food service for many years, I've lost he passion for cooking, period.

    Sara
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just wait until they’re grow and moved out. Then every time they visit, they can’t get enough of your cooking!

    Locked In The Cellar
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Unfortunately the days of kids moving out when they're 18 are in the past. Having 2 young adults in the house that rather order McDonalds instead of home cooked delicious healthy meals is very disheartening.

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    #3

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I ordered 250$ worth of Belgium chocolate online and after it arrived, I hid the box from my kids.

    bad_russian_girl , terrykimura Report

    Zophra
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Common scenario in our house. But then I forget what unique place I hide it. Sometimes, the kids are nice enough to remind me - which means my clandestine acts are useless.

    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    But you have nice kids and emphatic kids at least, so look on the bright side

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    Spittnimage
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    250 bucks? I'd hide it too. They wouldn't be able to appreciate fine chocolate anyway.

    Kusotare
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've said this before in other threads, but I hide chocolate all over the place from Mrs. Kusotare. She has no impulse control and will burn through it as if her life depended on it. At least this way, she gets it in a more controlled rate, I get some of it, and she doesn't feel like c**p after going on a chocolate binge. The trouble is that I forget some of the hiding places. Some of them I can't use for a while because she's found them, and some of them I suddenly remember, like when I found some chocolate chips in my pressure canner.

    Glitterati
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ha! My husband does this at my request as I cannot stop at one or two. I usually ask him “are you holding?” like it’s a drug deal, and he’ll bust out a packet of biscuits from god knows where.

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    Sarah Bell
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Also I love the bitter dark chocolate when it's something I actually want. Not something to stiff my face with so I don't die lol they asked for a nite once and spit it out . So o buy the dark and unsweetened and they don't ask for me to share lol. Also I can't figure out how to edit a comment

    Pizzagirl 91
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah, I thought it would work that way with my 18-months-old twins: gave them a piece of of my 75% cocoa bitter dark chocolate, thought they'd spit it out and I could enjoy it in peace... They loved it. I had to share every bite I took, and now I have to hide it and eat it in secret like a squirrel that's found its winter stash...

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    Penny Hernandez
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I told my kids I bought myself Pepperidge Farm cookies with my allowance and if they wanted some, they could use their own allowances to buy them.

    Sarah Bell
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm a type one diabetic so my candy stash is sacred and needed if I drop to low . My kids usually will only asks once and I van tell them no , its for my blood sugar . I can show share if I have extras but even my 5 year old won't raid my stash and WI ask for something else in place of my good stuff.

    Gabriel Vonadler
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    After this post =they will find it now 😂

    Sue Denham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Fair call. (Tip: the two best places for hiding chocolate are in the vegetable bin of the fridge or in the laundry. You're welcome.)

    Barong
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Treat yourself! I feel you. I ordered som La Maison Du Chocolat for myself and did the same. Kids don’t appreciate it like my wife and I do.

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    #4

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret My popular spinach dip recipe is just a specific store-brand deli item that I add things to (like sour cream, seasoning, etc). Why don't I make it myself? No idea, this just seems easier. Why don't I tell anyone? The pleasure of knowing I'm full of lies.

    Jemma6 Report

    Sa Ruuu
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Same, everyone praises my mom's spinach dip recipe but it's just the recipe on the back of the seasoning packet

    Jiminy
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    True cooking skill is finding a good recipe and sticking to it ;)

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    Ines Olabarria-Smith
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I’d say it’s still your recipe. You add things that make it different.

    Trophy Husband
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My grandmother was an excellent cook, and she had many original recipes to her credit. But not every recipe was original. I remembered her blueberry muffins that she would make regularly, and one day after she had passed I asked my mom for the recipe. My mom said to get something to write with and then said "Dunkin ...... Heinz." Though I really can't be sure if that was true or not. I also had an aunt that made her own recipes and eat famous for her cakes. She never wanted anyone else to know the recipes, so she never cooked with anyone but her daughter. She did write her recipes down, but she always wrote one ingredient wrong and memorized it in case someone stole her recipes cards! I have a few of her recipes because her daughter wrote them down from memory later on.

    Cheese man Steve
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Had a friend who always bragged about his BBQ sauce. Came to his house early one day and saw him make it. It was sweet baby Ray's with added ketchup and a little bit of other spices. " This is the best base for when you make BBQ sauce" is what he said. In my head I was thinking yea, because it's BBQ sauce.

    Jenn C
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Buddy the Elf: You sit on a throne of Lies!

    Alana Voeks
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Everyone loves my baked goods, but most of it is from boxes. Making cake products or brownies? Replace the oil with mayo (not dressing for the love of all that is holy), and replace the water with milk (if you can do a bit fattier milk by adding in heavy cream, it tends to taste better). It lasts a good while without frosting and without being covered. Like...days, not hours.

    Justme
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My stepdaughter laughed so hard when I shared my secret meat glaze recipe - the secret is, it’s just ketchup and sugar.

    jenjie.newt
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Secret ingredient to guacamole: guacamole mix

    mongo
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This all the way. And secret for meatballs: meatball seasonimg mix.

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    Steve Ramaekers
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Reminds me of the Friends episode with grandmas cookie recipe - nestle tollhouse

    Ozymandias73
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    LOL I remember the sheer shock my cousin got when we were younger and saw my mother making her "famous" pink lemonade. She uses/used pink lemonade frozen concentrate, adds some Canada Dry ginger ale and bingo...refreshing and delicious lemonade. This fool (and I say that with nothing but love for him) thought she used ...PINK LEMONS!!! LOL

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    #5

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret On grilled cheese sandwich night: Wife's grandma: Make the tomato soup with water, not milk! Me: *Makes it with milk* Wife's Grandma: This is how I like it. I hate it with milk.

    Tralan , stu_spivack Report

    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's all fun and games until Grandma gets the walkin' toots from the milk

    Tina B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's grilled cheese night. Hello?

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    James G. Currie
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If Nana-in-Law is lactose intolerant, this could be a costly error. On the other hand, if she is not, and "doesn't like it with milk"... No harm. But find out beforehand.

    Tina B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It seems like literally no one read "It's grilled cheese night".

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    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If she's just picky - good for you. If she's gonna spend the next night playing porcelain tuba, then you should go there and smell the damage. Btw from the non milk milks I'd say almond milk is the best... or maybe soy milk. Almond is better with sweet foods and drinks soy with everything else

    BadCat
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Pecan milk is nice and coconut milk can be.

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    Jo Johannsen
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Tomato soup made with milk is the only way to go.

    AnnaPanda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No way, my family can't tolerate milk. I use chicken boulion or stock

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    Trophy Husband
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My eldest sister always hated mushrooms. My mom used to make her cream of surprise soup and it was her favorite soup for years until she found the Campbell's can in the trash one day.

    Whitefox
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think this speaks to a generational thing... Using water in condensed soups was more budget friendly than using expensive milk back during the depression. Now, if she's Lactose intolerant or has a legit reason, for not using milk that's different.

    AnnaPanda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    How about using boulion cubes or chicken stock instead?

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    BadCat
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've been liking it with sweetened vanilla almond beverage in place of milk. I can't drink milk. My stomach will feel like it's going to explode if I do. I hate it when people mess with other people's health like that.

    Sylvia Schmitz
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Im a bit mystified here as I've never heard of tomato soup made with milk. I make mine usually with sauteed onions and tomatoes, lots of pureed tomatoes and a dash of cream. Where does the milk, or water for that matter, come in?

    pink_panda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    When you make tomato soup from a can, it's usually concentrated and needs another can of liquid dumped in. Yours sounds delightful!

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    Jason Marin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    When my mom used to make tomato soup, she would use a small bit of butter.

    Carlotta Müller
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You can't make the tomato soup with water! It must be made with milk! :-)

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    #6

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I was inspired by Caramel week on the Great British Bake Off and made a batch of caramel sauce. It was so good I did shots with it until I drank half the batch.

    MinervaZee , Amy Stephenson Report

    AllZall
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm guilty in similar occasion. Had chocolate sauce as topping for ice cream. Took a sip every once in a while. Shame on me

    Monday
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There is no shame in consuming liquid happiness.

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    LeeAnne B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think this is a great idea. At least you got some before unleashing the hyenas. I do this when I make jelly. Just slug it down warm.

    Redpen88
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just add brandy and we're in business!

    Pan.D.Mona
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The one who never did something similiar throws the first Stone lol

    Auntriarch
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Tru dat! Also I like your name, can't help thinking that your mother must be Pan.D.Mona.Mum.....

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    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've only managed to make x-mas cookies twice. I've tried four times, but I ate the dough

    Serena Brixey Bussell
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Keep the chocolate, give me the homemade caramel sauce.

    Michelle Carlson
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I do the same thing when I make a custard-based ice cream. MY GOD IT"S SO GOOD!!! *slurps down spoonfuls of the liquid before freezing*

    Moya Satterwhite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It’s a genuine reward for your hard work.

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    #7

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret Had a friend ask me to bring deviled eggs to a party but use non-fat yogurt instead of mayo because they hate mayo. I used mayo and didn't tell them. They loved the deviled eggs.

    girardinl , Alabama Extension Report

    NsG
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Were it not for the fact that they were devilled *eggs* I'd boo this because of the dangers of swapping mayo for yoghurt for someone with egg allergies (says "hate" means "dare not eat". But this was just a fussy eater, so I don't care as much.

    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If someone uses the words "I hate***", I don't expect them to be allergic. Also they might have been trying to be complimentary when they said they loved them, not factual

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    Danielle Ocasio Fast
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And this is why I don't like to eat other people's cooking.

    Garrett Lamb
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If a friend asks me to make something a certain way, especially if it's just substituting one ingredient fór another, I'll do it, because I respect my friends.

    Emma
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Get it? DEVILLED eggs????

    Tina B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Devilled means mustard (or sometimes other spicy condiments) are used.

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    athornedrose
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    people have other issues that aren't allergies that they don't like to discuss. cholesterol, blood sugar, all kinds of health info that isn't your business. just tell them now if you're not going to make it how it's been asked. hiding ingredients is just disrespectful.

    Pamela Tapia
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Friend made another friend cake, was asked to substitute eggs for something else, as the other friend has an allergic reaction (anaphylaxis, and I've had it, too, so understand!) No substitute was done. Anaphylaxis caused the cake friend to go to the hospital. Why? "I thought it was all in her head!" No! It's real!

    Rowan/Vin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Mayo is made with eggs. Anyone with egg allergies shouldn't be eating devilled eggs

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    Linda Lee
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Deviled eggs: Mayo, salt, pepper, Worcester and a few drops of Tabasco. Tastes like... meat bites. Much better than the usual way.

    Heidi
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Mayo is literally the emulsification of oil, egg, and an acid like lemon or vinegar. Unless you are allergic to these other ingredients, it shouldn't be an issue.

    Auntriarch
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Strained Greek yogurt works, but it's still better half and half with mayo

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    Nikole
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I don't like mayo either, but deviled eggs need some of it.

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    #8

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I took up sourdough baking and serious home chef cooking prior the pandemic. I was home during throat cancer treatment (I'm fine now!) so I had time on my hands and my sleep schedule was wonky and I found that there was always something on Food Network to watch. But the radiation killed my taste buds and I can't swallow food. I've baked hundreds of sourdough loaves, countless baked goods, hundreds of meals from simple to complex. Haven't. tasted. a. single. bite. People rave over my new found skills. Lol.

    Displaced_in_Space , Andy / Andrew Fogg Report

    Artemis302
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Happy you're fine now, but so sad that you can't taste! 😢

    Lady Goldberry
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They might get it back. My partner has all his taste back from when he first had cancer 5 years ago. Radiotherapy did the same to him.

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    Keisha
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I never taste my own food.My kids do it and they are always spot on.I have horrible sinuses and most of the time my taste is just off.

    Sophie
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I am a pretty good cook, but I hate tasting food. It's just not as exciting to eat if it's not that true first bite? Idk. Just don't ever want to try it during.

    Dylan Armstrong
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Very happy you are still with us! And it's awesome that you used your time to develop new skills/get into a new hobby. That's a difficult and special thing to do (especially with a wonky sleep schedule.) Cheers.

    Kusotare
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I am so sorry. Like Mozart after he went completely deaf.

    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So sorry you still can't taste food.

    Lululoohoo
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Congratulations on the successful cancer treatment! and YAY FOR MORE BREAD!!

    fred blogs
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    can't taste and can't swallow? That's a very generous definition of 'fine'

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Everyone needs a hobby and your family and friends are gonna gain some weight over yours!

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    #9

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I use jarred tomato sauce. Ain't nobody got time to f**k with a bunch of tomatoes.

    anon , Martin Cathrae Report

    William Tinsley
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Homemade marinara/pomodoro isn't difficult but it's definitely time consuming and honestly you can take the ragu garlic or garden vegetable and jazz it up with fresh garlic onions peppers and mushrooms and make it amazing. Also if you want a bolognese take a hot and a sweet Italian sausage and like half a pound of 80/20 ground beef (the lean stuff isn't greasy enough) and mix it with the aforementioned concoction and it's phenominal

    Shoshana Sherrington
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes, I use canned crushed tomatoes and add in the herbs and spices and aromatics myself. Unless you love from scratch cooking this is the way to go

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    Alana Voeks
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just use canned tomato sauce and a few cans of diced tomatoes, nobody will know. Add a sprinkle of sugar to cut out that acidity, your favorite spices and veggies to go in, and viola, you're good to go

    Nikki Sevven
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you f**k with a bunch of tomatoes once a year, you'll have sauce for the entire year.

    AnnaPanda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yea, but you will need to spend lots of time and money then..

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    Bunzilla
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You can always do what we do; make up one big batch, then freeze the rest of it and take it out as needed. We use those giant cans of crushed tomatoes and add a bunch of chopped up things to the pot, like onions, garlic, herbs, etc.

    Gregory Mead
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Certain things just aren't worth making from scratch. I made homemade pumpkin pie filling. FAR too much work. I buy the canned stuff and it's fine.

    Ian Milne
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    But store bought is full of sugar and other additives. You can batch cook this and keep it in the freezer in no time at all

    Giovanna
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Only in the USA. In Italy store bough tomato sauce is made of: tomatoes.

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    A.
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Unless it's a special occasion, short cut cooking is my go-to.

    Mosheh Wolf
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I can make amazing homemade tomato sauce in less than 30 minutes, and keep it. The cost is 1/10 of store bought, and the taste is 10X of store bought. The tricks are A. used canned tomatoes (like everybody else who know how to make tomato sauce), B, if using diced tomatoes, never use canned tomatoes with calcium chloride added, since this is added to keep them from breaking down, meaning that the sauce will never reach the right consistency, C, fresh parsley, and D, do not skimp on garlic.

    Deborah Cohn
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I spend 6+ hours making Marcella Hagan's bolognese because I love to cook it, but if I'm just serving weekday pasta, Rao's bottled marinara is 10X better than any other sauce (and only 2X the price LOL)

    Leesa DeAndrea
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I use store bought pasta sauce. It's just faster & easier and no one around here can tell the difference nor would they care.

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    #10

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I throw away my bones and used store bought broth or Better than Bouillon.

    Blarfendoofer , Better Than Bouillon Report

    Gabby Ghoul
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I use this, too--convenient and tasty!

    Kusotare
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I do this and am not ashamed to admit it. BTB is a godsend. And so much better than a freezer full of bones.

    AnnaPanda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not better for you and not healthier sadly..

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    Weed in the Garden
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes! My secret ingredient. It IS better than bouillion.

    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Don't know the brand, but I'm using a lot of instant broths too. Why would I cook a stock for hours from materials that are hard to come by just to give some potatoes some extra oomph? Nah. Gonna use instant and mess with it

    Nikki Sevven
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Homemade stock is 1,459,235 times better and wicked easy to make: throw stuff in a huge pot and let it simmer.

    Auntriarch
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And boil it down to jelly put in ice cubes tray. But the bought stuff is useful to have as a fallback

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    A.
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I need the freezer space that bones & veg scraps take up for my Haagen-Dazs stash.

    Kaos
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I thought it said tablespoons, but it was teaspoons and my lentil stew was extremely salty! Had to start wearing my reading glasses...

    Rachel Smith
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just freeze the bones until you have enough to make a big batch. Then freeze the stock. If you want it more like bouillon add spice and boil the water off

    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have these. Worth it! Less salty than the cubes

    *insertaestheticusername*
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    i add it to instant ramen instead of the flavour packet because the packet has so much sodium

    AnnaPanda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The packets are amazing, kids love the chicken flavor so much, they will eat even plain rice with them in it

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    #11

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret The snickerdoodle cookies that everyone loves and asks for every Christmas are just Pillsbury slice and bake sugar cookies. I roll em in a ball, coat them in cinnamon and sugar and call it a day.

    Unchanging_window , star athena Report

    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make these from scratch, I'd do Pillsbury if I could too. Side note: those cookies need less butter and more baking soda/powder. And less time in the oven

    E B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not necessarily, cookie tastes vary, I like my cookies less fluffy, the ones in the pic look spot on!

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    Alana Voeks
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make my mini chess tarts, sugar cookies, and gingerbread cookies from scratch. I also cook them until they're just done. None of this "cook until brown," hard-as-wood c**p. I like my cookies soft! And nobody has complained! The lady at the AutoZone we give them to always nearly fights anyone to tries to take one lol lady won't rush for nothin but I watched her book it across the store to steal the cookies from everyone else!

    Pink Dahlia
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hey, that's still homemade as far as I'm concerned.

    clbruss
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ok, I bake my cookies from scratch and my favorite cookie that I make is "browned butter, brown sugar snickerdoodles." OMG. Better than traditional snicker doodles IMO

    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Thanks for the recipe !!

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I will need to try them sometime. I use my mom's scratch recipe and it is the best! But, I'll try the easy ones and see.

    Synsepalum
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The butter and sugar in those cookies are over-creamed

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    #12

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret Sometimes I just wipe out my non-stick pan with paper towel and put it back in the cupboard rather than washing it.

    beanofreen , Alpha Report

    Deborah Harris
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is how woks are cleaned too

    Rachel Smith
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Non-sticks are not woks. You don't use soap on woks because it rusts easily and you are supposed to sanitize it with oil and high heat, not just wipe it down with paper towel

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    Camilore
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No harm in this, it’s even recommended with cast-iron pan

    I'mNotARoboat
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Unless I cook scrambled eggs or my "stir-fry" (something messy) in my cast iron, I only wipe it with paper towel. Grilled cheese is so easy.

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    Lady of the Mountains
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you're bringing it up to temp each time, and wiping out all the remaining food, it really is fine. What more would a dishwasher do?

    Jessica N
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Washing them kills the finish faster, the pan i use for eggs has only been wiped out with paper towels. I hide it from the S.O. so he cant flip things with a fork then insist the fork never touched the pan

    Gareth Baus
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It gets hot enough to kill just about any pathogen, so if your pan is visually clean it is generally safe.

    AllZall
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If I'd wash our expensive pan, my husband would kill me! Did it once and he was furious for loosing "the patina" :D

    Kallen Kneeland
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If it's good enough for cast iron, why not for teflon (or whatever the current variation is)?

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    #13

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret Nutmeg. My wife thinks she hates it. I put it in certain recipes to send them over the edge. She likes to cook, too, and hasn't been able to replicate those particular recipes, which she loves . It doesn't take much to enhance the nuttiness, or compliment the sweetness, or add a layer to the spiciness of certain dishes. For starters, try it in your quiche - nutmeg plays so well with gruyere and Swiss cheese!

    bshef , Quinn Dombrowski Report

    Jo Johannsen
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Also creamed spinach, creamed onions

    Alana Voeks
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A dash of nutmeg when cooking spinach helps get rid of that bitter flavor.

    Elsker
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I loooooove nutmeg with various cheeses, most green veggies, and potatoes... ever since we have a vegetable garden, i go through a lot of the stuff:))

    Fish Fingers
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Why are you forcing your wife to eat something she has asked you not to use? I f*****g hate dumb people trying to slip me food that they already know I don't want to eat. Do you just not like your wife? I mean, why else would you do that to someone?

    Kathy Kunze
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I add nutmeg to my Mashed Potatoes and my Creamed Spinach

    iBlank
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I put a blend of nutmeg, cinnamon and cayenne in my pancake mix

    MilaFi
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I get a migraine from nutmeg. Don't lie about ingredients when you are asked ffs!

    hhh cubed
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I mix a pinch of nutmeg into my ground coffee before brewing.

    Needmorecowbell
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If it’s a creamy dish I always add nutmeg! Even to southern chicken and dumplings.

    Melissa Leyva
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I can instantly tell if there's nutmeg. 1. I have areally good palette and 2. I have digestive problem with it - makes me acidic. Nutmeg flavored reflux for hours seriously sucks!

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    #14

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret My Asian wing sauce is equal parts sambal Olek and honey. Cut it with soy sauce. I told everyone that it’s “a process” It’s literally the easiest thing I make.

    usernamesarehard1979 , Daniel Hanson Report

    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My wing sauce is: ketchup, sugar & honey, vinegar, hot sauce, pineapple juice, garlic, ginger, smoked pepper and a mix of flour and water for thickening. But I don't like wings so it's my everything chicken sauce (The recipe is from Washington DC)

    Bahrain Rico
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That sounds fab, can’t wait to give it a try!

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    Needmorecowbell
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My secret wing sauce is Frank’s and butter. So easy and I like them old school.

    clbruss
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Will definitely try that. I love Sambal Olek.

    Alana Voeks
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    The orange chicken you can get in a box from Costco? Put some garlic and shallots in oil to roast in the pot for a moment (until aromatic), then put the sauce in. In the sauce, add some finely diced candied ginger, a small pinch of red pepper flake, however much chili garlic paste you'd like, some msg, and a bit of orange marmalade if you want a tougher orange flavor to punch through everything.

    LittleWombat
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Thank you, this is helpful and I'll definitely use this!

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    Gregory Mead
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Y'all are making me hungry for wing sauce.

    LeeAnne B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You should always over exaggerate how much effort you put into everything you do.

    pink_panda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes, it's fun to bring a little drama to your life! Unless you're teaching others, in which case they might benefit from hearing how easy a task is.

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    Robin Roper
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Anyone who thinks something like this is time consuming or hard has never cooked.

    Mama Penguin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My go to chicken sauce usually involves sweet soy sauce (the thick sweet soy sauce), blackbean garlic sauce, oyster sauce, black pepper, mushroom bouillon, and extra dash of garlic powder. Marinade the chicken and they caramelize in the oven and the skin gets a little crispy.

    Chris Liu
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My dad (asain btw) just buys the sauce in bags lol

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    #15

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I eat a fancy lunch at the fancy grocery store when I go shopping there. I purposely go solo so I don’t have to share my luxe meal with anyone.

    janbrunt , Denise Krebs Report

    NicNor5560
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Once in a while, my husband and I will go grocery shopping at Fortino's instead of Sobey's so we can eat at their deli (Edit: they have tables to eat). They have amazing soups (my husband) and sandwiches (me). We eat, put leftovers in the car and go shopping without being hungry.

    Leesa DeAndrea
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I also prefer to dine alone when I dine out. I go when I want, get what I want & stay as long as I want.

    #16

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret On most days I just resort to using Jarlic instead of fresh garlic.

    palmacosta1 , Aaron Goodwin Report

    GirlFriday
    Community Member
    Premium
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No shame in this. I use it too. It is too handy not to use.

    The Deez
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I remember reading the autobiography of some famous chef, whose name I can't remember, and he was like, "Ohhh, never use garlic from a jar, it's disgusting, blah, blah, blah...". I just rolled my eyes. I mean, yes, fresh garlic is great and probably tastes better, but good grief, it can be such a PITA! He acted as though people who dared to use it from the jar were hardly even human! Freaking food snob!

    Michelle Carlson
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    "Jarlic" lol, I love it. I've never heard it referred to as that

    GoodWolf
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oooh but it makes you stink horribly and fresh garlic is sooooo good!

    Tia Carson
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I introduced my boyfriend to jarred minced garlic. It’s just like fresh garlic only easy.

    Tia Carson
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Even better is minced garlic in a jar. Tastes as good as fresh and so easy. Stored in refrigerator after opening.

    majandess
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm kind of afraid of jarlic, so I've never had it. I'm afraid of that canned/jarred taste that happens with stuff like lemon/lime juice and tomatoes. But I do buy pre-peeled garlic.

    Alana Voeks
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Fresh garlic has a lot of health benefits. I dunno about this "jarlic," but garlic is almost a miracle spice.

    Týna Ef
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    it doesn't taste same to me, somewhere its ok but somewhere i need fresh stuff

    Carol O
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I grate fresh garlic and ginger and store it in olive oil in the fridge. Useful for stir fries. For other dishes, use fresh.

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    Bonnie Buttons
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The minced garlic or garlic paste from Asian shops are the best.

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    #17

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret This is a long one, the long con if you will. Last year my girlfriend and I hosted Thanksgiving. Her family being from the Maritimes insisted that the stuffing be homemade, since their stuffing was always homemade. We reluctantly agreed. We used Stovetop stuffing (the boxed stuff) and come dinner time, we got compliments, naturally. Her sister said "this tastes like stovetop" ... pause... "thank you!" I replied. Her mother passed away a few months ago, and while we were saying our private goodbyes to her, while she was in a medically induced coma, we admitted that the stuffing was in fact the boxed stuff. Nobody knows but her, and I love it.

    Crocubots , lilszeto Report

    LH25
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I like the Stovetop stuffing, but to me it wouldn't pass for homemade. Both good, just different.

    Munnin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah, the only way you wouldn't know it was Stovetop was if you'd never eaten Stovetop before. It's tasty, and depending on how I feel when I make a turkey, I do sometimes serve it rather than make stuffing from scratch.

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    Cathy Hurd
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I always use Stove Top. It's much easier and frankly tastes better.

    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've been using Stove Top as a starting base for my stuffing for years. I just add fresh vegs, mushrooms and broth etc.

    Cherry Knobloch
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I use it as a start. Then I add wild rice, cranberries, and toast pecans.

    Erin Shaw
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    instead of breadcrumbs, i started using a box of stovetop stuffing mixed with my ingredients. I love it. My family loves it.

    RenTinTin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Stovepipe is too mushy! I'll make homemade everytime!

    Eliza May
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Instead of water, add juice (stock) from your cooked chicken or turkey. Throw in a few whole cranberries, et voila!

    Panda For Scale
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'll also saute some onions and celery to add to Stove Top. Sometimes walnuts with the cranberries.

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    Keisha
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I LOVE Stove Top.I'll make a box and eat it all by myself.

    and_a_touch_of_the_’tism
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We use boxed, and just add a special spice blend. So much easier, and just as good.

    Moya Satterwhite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My sister in law makes the best homemade dressing in the world.

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    #18

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret No one knows I use Knorr Beef Stock Pot in many of my sauces and stews. Those pots are literally flavor bombs

    RandomAsianGuy , knorr Report

    Gustav Gallifrey
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    DO NOT buy liquid stock products. You are paying top dollar for water. Find a good stock powder/cube/whatever that you like. Liquid stock products are rip-offs.

    GramDB
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Knorr Beef Stock Pot? Now I know! They're on my shopping list now.

    Kel_how
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not everyone has time to make stock, which is why these exist. No shame at all.

    Mama Penguin
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    My secret weapon is mushroom bouillon. I kept it secret from my MIL for a while lol.

    Arnavet
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Never heard of these! Have to look that up.

    Munnin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Is this as salty as the Better Than Bullion stuff? I bought a jar, and tried it a few times, but it was just so salty.

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    T.
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Their bouillon is amazing as well. But quite expensive though.

    Martha Higgins
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I just wish the Knorr products were the same in the U.S. as they are in Europe. And the Fanta! Coca Cola company, are you listening? The European version is much less sweet and much better tasting and doesn't have the funky colorings.

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    #19

    I'm classically trained, worked in the industry for... S**t since 1994, when I was 15 folding boxes in a pizza place. I've cooked every kind of cuisine imaginable, I've worked in places with michelin stars... And my all time favorite food is microwaved banquet salsbury steak. I'll buy and f**k up a [family size container of them at least once a month. I'm addicted.

    iamaneviltaco Report

    William Tinsley
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've been in the industry off and on both front and back of house at a variety of levels of cuisine (no Michelin stars but I've cooked at places with four dollar signs on yelp and I'm totally hooked on taco bell and pizza rolls....

    Tina Vanegeren
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Thats so funny thought i was alone on this one, YAH GO BANQUIT salisbury steak, great at 2:00am😌👍♓

    Wooly
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Uhhhhh… in the industry and it’s the cheap simple Mc Donald’s cheeseburgers for me.. I can kill 4 - 5 of those (they’re almost slider style) in a sesh without thinking … and I can’t stand anything else on their menu save sausage and egg muffins and their coffee is exactly middle of the road good enough to have in the car …

    The Mom
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My son loves them too. He'll fix a package of instant potatoes to eat with it.

    Serena Brixey Bussell
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Michelangelo's eggplant parmesan (in the oven).

    Cathy Hurd
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    On Cor Salisbury steak and gravy. Awesome

    Alana Voeks
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Have you tried the Midwest Salisbury steak recipe from allrecipes? It's not too difficult to make and it's amazing. Double the gravy if you're going to be having mashed potatoes! And in that instance too, just use two boxes of the Lipton onion soup mix.

    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Marie Calendars frozen pasta meals and frozen bean burritos are my addictions

    Remi (He/Him)
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Jalostaja company's liver and rice casserole (with the raisins version) and some ketchup or mumbo or tuong ut. Microwave for 2½ minutes. That's it: the food I would miss the most and first from home.

    Oops
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Maggi ravioli pikant, and i am growling away anyone who wants to taste.

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    #20

    I hide the jam from my husband. He's British and eats it by the spoonful every day, so I had to take measures

    StonyOwl Report

    Ace
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Please don't assume that this is in any way normal in Britain.

    NicNor5560
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I eat peanut butter the same way.

    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Is jam incredibly expensive or why do you want to block snacks? Or am I understanding spoonful wrong?

    Chibi Devi
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think you are misunderstanding, he consumes large amounts of jam using a spoon directly into the jar, not he's eating a spoonful a day. It's multiple spoonfuls.

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    Ruth Hempsey
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ha! Mine devours marmalade on raisin bread. I hide the blackberry conserve to eat on crumpets . 🇨🇦🇬🇧

    Keisha
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just buy more jam then you don't have to hide it.

    CatsWearingHats
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It also has to do with his health, because that much jelly a day is not healthy :) have a great day!

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    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have noticed that on "The British Baking Show" … (home-made) jam is very often used in cakes, pies and pastries. It seems to be an ingredient used more often in Britain than in America. USA has less of a sweet tooth. Americans prefer hot spicy dishes over sweet ones.

    Bored Panda
    Community Member
    2 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The comparable sugar content of many American foods suggests otherwise.

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    Nikole
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I do that and I'm American. We're just sugar fiends.

    Eliza May
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Or, just get him several jars of his own.

    Deborah Harris
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Well in his defence you call it jelly and we eat that by the spoonful too :p

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    #21

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I only wash my vegetables/fruit if someone else is watching me cook (of if they’re visibly dirty obviously). I just can’t be arsed and I figured if pesticides/production contamination are what kills me, I was meant to eat fast and die young

    Zowiezrr , Maciej Lewandowski Report

    Artemis302
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    While in a grocery store I watched someone sneeze (big open mouth sneeze) all over a fresh fruit display. You bet I wash my produce! What happened in the field isn't the only thing in our fruit and veggie's history!

    Whitefox
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've watched people peeing on grapes in the field. I no longer eat raisins and wash my grapes on the rare occasion I do get them.. Wash it all!!!!

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    VodkaInMySweetTea
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's not pesticides you're washing off, mainly. It's fecal matter. People along the production line who've used the bathroom and not washed their hands, and animal feces from cross contamination at the farms and factories. Pesticides are the least of your concerns.

    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Eww. Well you do you, I don't like e-coli or noro or salmonella personally. I even wash what I grow, because I know they've been touching soil and getting nutrients from a can that's not well aimed and some of them like to lick the windows

    Petra Moon
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If the fruit or veg has been stored in a warehouse they could have rat pee or mouse puke on them. Wash them you twit!

    Zophra
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is stupid scary. So if someone didn't watch his person cook, nothing was washed and has pesticides on it.

    DennyS (denzoren)
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ummm...please do. Vegetables have pesticides, herbicides, fertilizers and even organic fertilizers that would be very harmful if ingested. E.g. chicken manure if organic but can splash onto the crop....not good. Even in aquaponics you don't want to risk any fish poop.

    Deborah Harris
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oh I wash mine, it's surprising how many bugs end up in the sink ... but if you like your fruit and veg extra crunchy ( and meaty) each to their own lol

    John Hancock
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Apart from all the c**p that gets on veggies and fruits during transport and while sitting in the store there's also one more thing - soil. Cut leek or "open" lettuce and and you will find it.

    Weed in the Garden
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Nope Nope Nope. I know where the pickers urinate because I've seen it. Nope nope nope.

    Emily
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I once watched an unsupervised child go face first into the broccoli bin at Walmart like he was bobbing for apples, took a big chomp out of a broccoli and than spit back out into the rest of the bin. Please just take 30sec to wash your produce

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    #22

    My closely guarded family secret brisket recipe: Brisket Sliced onions Heinz chili sauce (the whole bottle) Lipton onion soup mix (must be the powder, must be Lipton) 12-16oz of the soda of your choosing. Mom does root beer, I do Dr Pepper. Throw everything in the crockpot for at least 6 hours on low. Also works for pork shoulder (for that I like ginger ale).

    PersephoneInSpring Report

    Anna
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sorry...but for me briskets has to be on the smoker, in a slow cooker it just tastes like pot roast.

    Tiina Agur
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I cannot see the word "brisket" and NOT think of Howard Wolowitz's mom!

    SarahBee
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Everyone loves my brisket! I use a can of cranberry sauce, a cup of boiling water, and a package of Lipton onion soup mix. It has to be Lipton because of the sodium level. I've gotten fancy and now add a Tbsp of mustard, vinegar, or lemon juice, and a tsp of thyme, but that's optional. What isn't optional - brown the brisket before you cook it, either in a large pan, or under the broiler! It gives it a much better flavor.

    JuJu
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Lipton? They only sell tea here.

    Arnavet
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Check the soup aisle. Think it's usually there if they have it.

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    Allistrata GG4
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I used to make pot roast with cola or coffee and it's delicious either way.

    Mosheh Wolf
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Coke is even better, since it helps tenderize the meat. In fact an excellent recipe I've made used coke, ketchup, and instant coffee for beef slowly cooked in the oven. In the past, since we've cut 95% of our red meat consumption.

    Tim
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Cola is the most acidic (which is the characteristic that tenderizes meat), but all sodas are acidic to some extent.

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    Kenny Kulbiski
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've had homemade smoked brisket, brisket in Kansas City, and in Texas. To me it never has tasted much different than pot roast. A lotta work for not that much difference. Good excuse to hang around the smoker and drink beer though.

    GramDB
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    A Brisket boiled in a crock pot? That's evil! Just buy a big chunk of chuck not a brisket. It's much cheaper.

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A can of clear or dark soda makes the flavor so rich on most meat cuts.

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    #23

    i use Better than Bouillon 'roast chicken' flavor base/bouillon in every soup i make, or anything that calls for broth/stock. sometimes i also add a little BTB mushroom base too, for even more umami. it tastes amazing, lasts forever, and saves time/space/waste. sometimes on special occasions i'll make stock from scratch, or i'll make specific stocks from scratch as a recipe calls for it (shrimp stock is easy/fast enough to make, and if i make pho or ramen i definitely go from scratch. but that's a rare project). but 9 times out of 10 i'm more than happy to use BTB, i think it tastes great.

    emergencybarnacle Report

    Adam Belaire
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just to add a bit, if you ever make rice or a chicken pasta, add BTB in the water first. We started making it with chicken broth in the box and it was amazing. Then we switched to BTB to save packaging/waste/money. So worth it.

    Berdarien Brown
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I add sayzon goya. Same but different. Absolutely agree flavoring the water of something you're making is fantastic. I don't care if white rice is great. Chicken flavored rice is better.

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    LH25
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I just tried BTB for chicken in my Instapot, with a little minced jarred garlic and it turned out so much better than those hard bouillon cubes.

    Cydney Golden
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Best broth ever! Costco has the lower sodium version.

    GirlFriday
    Community Member
    Premium
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Love this stuff and I use it all of the time.

    Elizabeth Butler
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Me too absolutely but it is the Penzey's equivalent ("Soup Base")

    Nikole
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm going to have to buy some of that

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Good to get recommendations! Stock is the basis of many good recipes. Now if they only packed up roux

    Kath Bo
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I use it a lot -Tip: if you're adding it to something that will cook longer and reduce, do the reduction first then add the BTB. Otherwise it can get pretty salty as it reduces.

    Michelle Carlson
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I keep it in the freezer and it will never go bad. Love that stuff. The best for beef barley soup

    Fluffybedsocks
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I thought everyone did this. Well everyone i know does this.

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    #24

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret For the holidays I make cranberry sugar cookies for my grandma (her recipe), last year I completely forgot to mix the cranberry into the dough and she didn't notice. She blamed her lack of taste for the holiday weather and I let her, she kept lamenting on how she knows I'm so good at cooking and yada yada. Oh well, try again to remember to mix it in this year! Also throw out stuff from my parents pantry that's old or that they'll never eat (looking at you canned creamed spinach) but I move boxes and cans forward to it looks like their shelves are full so they won't buy more stuff.

    lilmidjumper , Phoebe Report

    NicNor5560
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My mother passed away a few months ago and I'm the one who got most of the food from her pantry. My goodness, I threw so much stuff away it's incredible. Most of it was expired - like expired since 2012 or something. My brothers could have checked those out instead of packing everything and get me to lease a minivan to move my mother's stuff over at my house 6 hours away. Oh well. I would still probably needed the minivan without the food.

    Brivid
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I am sorry for your loss. I lost mine this past December. It's tough sometimes. Going through her clothes has been the worst.

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    MilaFi
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I just moved and I noticed I had nonpareils from 2001

    Ruth Hempsey
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    During cancer treatment I didn't cook much and afterwards we went through the cupboards and tossed anything past the best before, due to tummy troubles. It's been about 7 years but I still rotate so new stuff is in the back and old is to the front, and if it's expired out it goes. Take no chances.

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Wow! both of those sound a bit rude. Letting Grandma take the blame for your mistake. Or, she was just testing you to see if you would 'fess up. And throwing out your parent's food on the basis of your judgment. That is their food and not yours! Ask first!

    Oops
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In my late mothers house were 10 kg (!) sugar stored away in any possible and impossible place you could imagine.

    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I feel your pain … I have 3 year old … peanut butter, off brand canned tuna and a can of (hard) lima beans, plus still good can goods... in the back of my pantry. Shame on me! I'll throw out the PB … but the rest can go to the food bank.

    Maria Mendez
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    i've thrown out tins of spice that were older than me (53) from my mother's pantry. as a child of the Depresssion, she refuses to throw ANYTHING away!

    Mary Kelly
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    that is an excellent idea...thank you for sharing!

    Anne Mitchell
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I am sure she noticed, just made excuses.

    NicNor5560
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think it's more difficult (to keep old stuff) in Europe where their kitchens are smaller and their fridges are 1/2 the size as the ones in North America. For me, when I buy something, it's for a specific recipe and I put the name on it. When we were gone for 9 weeks instead of just 3 helping out at the BC fires in 2021, my oldest son came to my house and cleaned-up my fridge. That stuff should have been still good when I came back after 3 weeks, but not after 9 weeks.

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    #25

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I chop storebought creamy caesar dressing in with the meat when I make a Philly cheesesteak. No one has ever guessed it, and everyone is blown away at how awesome they taste.

    occidental_oriental , Creative Tools Report

    Bunzilla
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hey, if it works, it works. Just because it's a store-bought ingredient, that doesn't make it bad. The important thing is really; does it taste good?

    Colleen Marie
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A Philly cheesesteak should NOT have Caesar dressing!!!

    howdylee
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My husband marinates chicken/pork in italian dressing all the time. I imagine caesar would be pretty good too!

    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I love creamy caesar dressing so I'll try that!

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I am going to try that! My husband loves Philly Cheesesteak and this would cut the prep time significantly.

    Nandina
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sounds good. Thanks for the tip!

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    #26

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I worked at a restaurant where a kid made balsamic reduction out of the 3L of 25 year old balsamic. To this day he’s known as “Money Bals”. That was 2012 😬

    Bullshit_Conduit , CCFoodTravel.com Report

    Jihana
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ouch, that hurts. But I bet it tasted amazing.

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ooo, someone was not supervising very well.

    Shelli Aderman
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    But why NOT use it though?! 🤷🏽‍♀️

    pink_panda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think because it's very old, it's expensive, and if you're reducing it or severely changing it in some way, you might as well use something cheaper and not as nice.

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    #27

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret MSG seasoning on pretty much all things

    Blimmmer , spice supreme Report

    J Rob
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It has 2/3 less sodium per volume and in my opinion more flavor.

    Bunzilla
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    People CAN be allergic to MSG, but most people aren't. The whole panic behind people denouncing it is probably based in racism and ignorance. Apparently, it's made using the fermentation of plant-based ingredients such as cane sugar, sugar beets, cassava, corn, etc. It's where the idea of umami came from. The guy who invented MSG also coined the term (biochemist, Dr. Kikunae Ikeda). It can be used to lower your sodium intake.

    RenTinTin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I like MSG but it doesn't like me. It causes migraines in some.

    Pam Belcher
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    MSG gets such a bad rap. I love this stuff. Oriental recipes don't taste the same without it.

    sonofabass
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's probably in your head. Do you get a migraine if you eat chips? Check the ingredients.

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    Chloe Drury
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I’ve heard of MSG but I’m not sure what it is. Does it taste like something specific? I thought it was just a starch powder like corn starch.

    Karuma Tenshi
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Msg is just another type of salt. It comes from L-glutamic acid and naturally occurs in some foods such as tomatoes, cheeses, soy extracts, and, yes, can also be made by fermenting starch. I don't know if it has a distinct taste different from table salt, but it is a very popular ingredient in oriental dishes.

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    James G. Currie
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Unfortunately, has medical consequences for some people... Edit: If you don't believe me, check on it. Several 'articles' here on BP where the commenter has indicated they have medical reactions, up to and including migraines when consuming MSG.

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    MSG is proven to worsen migraines! Know your audience and don't just 'slip this in'. My husband's migraine can get pretty severe and can last for weeks. We never knowingly eat any MSG.

    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Do you eat anything with tomato sauce or cheese? those two have natural msg. That being said, I've heard of a person who got migraines from cheese. It is one of the complicated reactions. Bf gets migraines from rapid temperature shifts and my weaknesses are red wine and wind.

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    Keisha
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just make sure that you aren't serving someone who is allergic to it.I am and it's horrible.

    Mental Liberals
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    gives me a migraine, every time! I can't do artificial ingredients...you know, my body is pure! :)

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    #28

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret As a mexican, Doña María mole with a couple of large tomatoes cooked in chicken broth, blended with extra mexican chocolate and peanut butter for a "homemade" classic, lol. Thanks to my ex sis in law for the "family recipe".

    aaalma_viajeraaaa , ANDR3W A Report

    Momma Panda
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I am intrigued by this meal. Tomatoes I love, broth is tasty, peanut butter also, and my favorite is chocolate.. but the combo of all.. hmm

    Holiss Garcia
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have never heard a mole recipe have peanut butter, that's totally a new one to me. In fact I only know that it contains chile ancho, chile Morita chile pasilla, slices of bread, cookies called Maria, black peppercorn, dried raisins, cinnamon,chocolate and some other ingredients, its actually hard to make since it takes about 2 hours or more from the chicken broth all the way to mixing the 2 type of sauces at the same time separately in the stove until they are well cooked and then u combine them together and repeat the mixing process for about 20 more minutes, but its just so worth it tbh guys. Doña maria tastes really good but ain't the same as a good Mexican homemade mole that has a great spiciness in it.

    Tyranamar Seuss
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My Mexican grandmother also gave me the "secret" family recipe which is jar of mole, extra spices, and the absolute secret ingredient- Peanut Butter!! So just because you haven't heard of it doesn't mean it isn't done. It's actually really great and balances out the flavor nicely.

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    Gabriela
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The ‘from scratch’ recipe contains un-toasted peanuts that you need to pan-fry in oil along with the sesame seeds and all the other ingredients (chillis, chocolate, tomatoes, onions, etc). Then you blend it all till smooth. So yeah, using peanut butter sounds “not right”, but it makes sense once you think about the recipe. My grandma grew up in the ‘rancho’ (a typical Mexican, very small, very country village) where store bought meant buying from the butcher who slaughtered his own cows, the milk man who milked his own cows, and grocer who grew his own produce. My grandma Fermina taught my mom how to make it homemade, and I learned it from her. I haven’t made it in over 10 years because it so labor intensive and it’s only me who likes it. I miss my grandma. 😔

    Nikole
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Dona Maria totally has the mole market cornered.

    Evil Little Thing
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This photo really doesn't match the caption

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Family secrets! There was a food commercial, probably in the 1980s where a guy was passing off his food as a secret family recipe. One of his guests comes into the kitchen and sees the package. She holds it up and says, 'Secret family recipe, huh?'

    I'mNotARoboat
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The fact that people thought it was homemade 100% from scratch is the secret lol

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    Shannon Matthews
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Love this dish! I also had cinnamon to mine and it's soooo good!

    SarahBee
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's a dark, yummy Mexican sauce. Cocoa is the classic ingredient, but you'd never know that it's in there. Most Mexican restaurants offer it, but there's lots of variation.

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    #29

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I drank more wine than usual a few weeks ago and ate half a bag of Cheetos (family size) for dinner.

    No-Avocado-1768 , Jason Dean Report

    Zophra
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is normalcy in my life. Not a secret.

    HarriMissesScotland
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have gastro issues, but I was pulling out my hair because I was craving sour cream Lays chips. I ate have the bag. I had a cardiologist appointment the very next day. Yearly thing, nothing serious, but the doctor asked how I was doing with salt consumption, and 'fessed up. He laughed, and told me he ate half a bag of Doritos the night before.

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    Narwhal Blast
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This sounds like comfort food, but with a sparkly beverage (water or wine or fruit cider)

    Chris Liu
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    this is normal except I can't drink wine, because God forbid anyone drink wine until 21 because you're not old enough, but when girls get pregnant, and the military needs solders suddenly everyone is old enough. yeaaaaa murica...

    Oops
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You were very reserved, envy you.

    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    SOOoooooo what's your point?

    Lin B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I just had a bag of Doritos and a Diet Coke. No guilt here.

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That was a case of the munchies!

    Coco
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Girl that’s my default mode. (Expect for the wine. I’m only 15)

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    #30

    The secret ingredient to my famous from scratch mac and cheese is Velveeta. I have done it with real cheddar, gouda, swiss you name never as good as when there is a little Velveeta.

    Any-Photojournalist2 Report

    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm one of the few that HATES Velveeta

    Lorraine Liggera
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I always use half velveeta and half “real” cheese. I melt the Velveeta in the bechamel over the heat, then take i off the heat to melt in shredded cheddar (or whatever mixture of semi hard cheeses) a handful at a time warm it back up and repeat. It never seizes in me this way.

    Honu
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The secret ingredient to mine is sodium citrate. That's what the Velveeta is adding to get everything to emulsify. You can buy that separately and use it with those other cheeses that have good flavor.

    Catte West
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My ex asked me to make Velveeta Mac and cheese for his work pitch in. He said it was the first dish empty. When a coworker complimented him, he said, oh, my ex wife made it. The coworker replied, she can make Mac and cheese like this and she's your EX wife?

    Toni Grinton
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's because it contains sodium citrate, which makes the cheese extra melty. You can buy it online, a pinch will do the trick. Or just take a couple teaspoons of lemon juice, add baking soda to it a little at a time until is doesn't bubble anymore, and add to the cheese.

    rn42
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Gotta get that runny cheese in somehow.

    Moya Satterwhite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have a sister in law who was out of work for a while, and was eligible for some government cheese. I drove her to the offices where they distributed it, so she gave me some in payment. I made macaroni and cheese with it and the sauce was to die for. Best I ever made.

    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In the 50's & 60's Velveeta was a staple in my kitchen. My 4 kids wouldn't eat vegetables unless I poured melted Velveeta on them … they eat all vegetables now and so do their kids and grandkids!! (with and without the Velveeta!)

    pamela nichols
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My daughter in law put me on that one.

    Cydney Golden
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have a soup recipe that is delish! It is made with Velveeta. I have no problem sharing bc everyone who eats it loves it and everyone who has made it is happily surprised.

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    #31

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret All my friends and family think I'm a great cook. They tell me that all the time. My dirty secret: I have very under-developed taste buds. I'm only good at shape & texture of foods.

    kikimaru024 , Joshua Rappeneker Report

    Kusotare
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I once heard a similar story was the secret to Ben and Jerry's early success. One of them (I don't remember if it was Ben or Jerry) was developing the recipe for ice cream, and kept adding vanilla because it didn't taste much like vanilla. It turned out that he had a problem tasting it (again, I don't recall if it was a permanent condition or temporary), so by the time he could taste it, he'd added several times the typical quantity of vanilla. And that's why B&J's vanilla ice cream tastes so good.

    Wafflez Puncakes
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I also heard that because of that, all B&J ice creams have different textures, or at least they all have some texture. So that they both can enjoy the ice cream (and tell the difference between them). Not sure if that's true tho lol

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    Remi (He/Him)
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There is an actual high level chef who lost her sense if taste. She's even wrote a book about it and is still a chef. Taste is only one of the dimensions in food

    LeeAnne B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Same. My son can taste each ingredient. It's a guessing game for me and I think I've just been extremely lucky the last 35 years I've cooked.

    Deep One
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Same. I double spices and flavorings when I cook.

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hmm, I bet that has a different official name. I have heard that women can taste salt better than men and that is why they prefer foods less 'bold'.

    Nikole
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've never heard anything like that before. Since when do women like less bold food?

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    Chris Liu
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I also have very under-developed taste buds :(

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    #32

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret My sister always insists only one specific pepper blend is any good to her. I replaced the pepper in her grinder with grocery store pepper. It still tastes good to her.

    LallybrochSassenach , Dave Lundy Report

    AllZall
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    A sister of a friend only drank Volvic Water, an expensive brand. Their mother always filled the water up with tap water and acted like someone else already took a bit off it, so she wouldn't wonder about the seal being broken. She took six months to figure it out, though she's a smart person

    GramDB
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Our tap water tastes like Clorox so I'd know the difference that's for sure! The filtered water from our fridge has saved us a mint! NO more plastic bottles and no more bottled water.

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    Anna Stephenson
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Anyone else crushing on the grinders in the picture or is it just me? Lol

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Snob taste buds are pretty funny! I have a couple of relatives that 'put on airs'. My Mom had no patience with it and would fake stuff often. She also used to tell them if they did not like it, eat somewhere else. My mom made very good spaghetti and was quite proud of it. Once, my sister and her high-brow husband told mom that they would make spaghetti for her and proceeded to instruct her on how to make it. She was so angry she couldn't eat. We all told my sister that theirs was ok but didn't hold a candle to Mom's. And that's true. They also went grocery shopping when they first got to town because they didn't like her ingredients and blah, blah, blah. Mm was very glad that they only came to town once a year. After they divorced, my sister returned to normal and was much easier to be around.

    Dawn Duckworth
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I use the pre-filled pepper grinder from Aldi's. It's right next to the regular pepper. It's cheap. A little goes a long way. People hear me grinding it fresh, but no one ever noticed I don't have a fancy pepper grinder.

    Alana Voeks
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Pepper medley from Smart&Final is great. It's milder than black pepper, but it has subtle fruity notes to it. Try it sometime!

    Peter Trudell Jr
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sorry, I love black pepper. Telicherry is the way to go. It's so aromatic with some complex sweet notes. It's hands above regular black pepper.

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    LeeAnne B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I do this with anything someone won't eat or drink for purely ridiculous reasons.

    Samantha
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    McCormick used to make a red & black pepper blend called Hot Shots; I would order several shakers at a time cause they weren't always available in store. As my last bit was running out a few months ago, I learned they stopped making it a couple years ago. Now I use a Lowry's pepper blend, which is good, but it took some time to get used to it.

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    #33

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I use these bullion cubes that aren't the super hard rocks, and before I drop them in l like to pinch off a corner and eat it.

    LaLucertola , Andrew Gustar Report

    Zophra
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Salt requirment for the next three days fulfilled.

    Keisha
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I used to eat the whole thing.I thought I was the only weirdo that did this.

    Go 🇺🇦!!!
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Salt intake for the next three weeks fulfilled. (The deleted comment beneath is cause I posted this in the wrong place.)

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    John Cohlhepp
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Can't stand when people hate 9n pre-packaged food like spaghetti sauce there's a reson why they see millions of bottles or boxes a year. It@good!

    DuchessDegu
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oh yes, I do the same every time, it's soooo good

    Ruth Hempsey
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    65 years ago an Oxo cube in a mug of hot water with bread torn up into it was a quick snack on a cold wet night. Gave up when they gave me bad nausea during pregnancy. Too much salt.

    Red Ruffensor
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This also applies to Better Than Bouillon.

    Powerful Katrinka
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This was one of my more bizarre after school snacks. That, and liverwurst eaten with a teaspoon.

    Oops
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I do this too, then im am lucky with a stupid grin

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    #34

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I make tomato sauce for shakshuka “from scratch“ by adding tomato purée to diced tomatoes from a can. The tomatoes where I live suck and the stuff from the can is at least consistent with regard to flavour / acidity profile. Everyone loves me for “homemade” shakshuka ;)

    thriftyalbino , Andrew Bowden Report

    Remi (He/Him)
    Community Member
    3 years ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    this is what I'm always saying. Don't use "fresh" if it's old and shipped in. Freezing and canning and preserving is the better option. so is using them when they're made by others

    rn42
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Fresh ripe tomatoes are the best, but they must actually be fresh and ripe. Canned is close second. Generic supermarket tomato is running backwards. I find most supermarket produce just fine, but tomatoes and radishes are some of those which I refuse to buy.

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    Bunzilla
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hey, if you're still adding all the other ingredients, it's still 'from scratch', really.

    Tina B
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's still homemade. I'm an heirloom tomato junkie during the summer. During the winter I usually have plenty of frozen tomatoes. But if I'm traveling, good canned tomatoes are WAY better than crappy winter cardboard tomatoes.

    Alan Gale
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Googled 'Shakshuka' and it's a reciepe I must try

    Arnavet
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's absolutely delicious. One of my favorite things ever!

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    Mosheh Wolf
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ummm, that's how everybody makes it. All Middle Eastern tomato based cooked dishes use tomato paste, sometimes without other tomato products.

    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Doesn't everyone make it this way?

    Stamuse Erenest
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Nothing wrong with that as long as you use quality canned ones, or cook it longer to lose the can acidity.

    Dawn Duckworth
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I add stewed tomatoes to my jarred sauce. Cut them a little and the sauce appears homemade... (This is when I add the sauce to the pasta already in the pot, which some people hate, I know. Bust if your going to bake it into something else, like a baked spaghetti, no one knows. Used the excess from my pasta night to make an odd lasagna for work. It was loved and I brought home an empty dish).

    H Edwards
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Tinned tomatoes are usually fine or better in any recipe that calls for chopped tomatoes. Just cook out the raw flavour and add whatever.

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    #35

    My lemon bars I make for my family/coworkers every July 4 is just from the Pillsbury website. The recipe literally ended up in a cookbook thing we did at work like it was something special I made up

    AskMeAboutMy___ Report

    Kaos
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Give yourself more credit, not everyone can follow a recipe well enough to make it exceptionally well.

    T Kory
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Its a good recipe and I also use it for lemon bars.

    Carlotta Müller
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    How do you know which of all the many recipes they used? There are really a lot!

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    Janet Graham
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I often wonder if there are ever copyright issues with some of these recipes. Personally, I have a chocolate cake recipe that I got from my cousin 50 years ago. I always credit her, but I bet she got it from a cookbook.

    Kathleen Pearlman
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have a recipe for what I call Jell-O cookies. It was on a box that a friend of mine found years ago and passed on to me. I sent it in to the local paper and they published it - I got $25 for it. It's a family tradition now and I've sent it to a lot of places. My daughters adore them.

    Panda For Scale
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'd love to hear the recipe for Jell-O cookies please!

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    #36

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret I mix Frank's Red with Kraft ranch dressing and mash poor quality chicken into it to bring to parties as party dip. Everyone thinks I'm a culinary genius. I'm really really *really* not. Apparently me and my group of friends all have f*****g gutter pallets.

    berthannity , Ernesto Andrade Report

    Trophy Husband
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I mix those two as a wing sauce. If I were going to do what you're suggesting, I'd add cream cheese too!

    Sara Williams
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yep!! Throw it all in a store cooker and add onion, bell pepper, whatever you need to use up, and folks will think you're a genius

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    Dawn Duckworth
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Franks red hot Buffalo chicken dip, when cooked in a crock pot, becomes a delicious sandwich filling... Because of the cream cheese, when out in the fridge at the end of the night, it can be sliced! Make delicious wraps. If it can't be sliced, a big spoonful become a delicious chicken salad sandwich with amazing flavor.

    Munnin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So, essentially Buffalo chicken dip. Just needs a block of cream cheese and some cheddar.

    Justme
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yep I do this too - but add a bit of blue cheese

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    #37

    I’m a pastry chef but storebought carrot cake all the way.

    bakehaus Report

    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I LOVE carrot cake. One of the few that if you tried to ruin my birthday with it, you'd make it awesome. It really depends on the frosting. It needs that cream cheese tang. And yes, I've seen bakeries try to pass off carrot cake with whipped cream or terrible butter cream. Not cool.

    Arnavet
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ew why would someone use whipped cream or buttercream for a carrot cake....sacrilege!

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    Monique Reed
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Best carrot cake I ever made started life as a big bowl of leftover carrot-raisin salad, the kind with a little bit of pineapple and some mayo/sandwich spread. I used that as the carrots in the recipe. Fantastically moist cake! 10/10 would do it again if I were still in the cake-eating business.

    Debra McGeorge
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I’m a retired pastry chef and I’ve been making carrot cake from scratch for my birthday for years, way before culinary school. And nothing tastes as good as the homemade version.

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    #38

    My wife refuses to taste anything or try new foods so I sneak them in. Fish sauce being one lol.

    kcolgeis Report

    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I was surprised at how good fish and oyster sauce is in broths!

    Munnin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    She's an adult. If she doesn't want to try something new, why sneak it in? Why can't people just let other adults eat what they want without feeling the need to do something like this or criticize? Is a willingness to try everything a good thing? Sure, maybe, who cares. However, being picky as an adult doesn't really impact anyone else, as long as the picky person doesn't demand only certain foods are served. Kids are different, you want them to at least try things because they're small humans who wouldn't necessarily think to try new things on their own.

    TheElderNom
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's so sad and boring to cook food you find bland or tasteless. Especially when you know it's all in their head. My stepmother is extremely picky but as long as she doesn't know what she is eating things taste fine to her, but like a toddler she'll immediately hate the food if you tell her it contains broccoli or salmon or whatever.

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    #39

    Not mine but my SIL once ran out of the ingredients for brownies (like cocoa powder and flour specifically) and substituted hot cocoa mix. They were awful but she still served them to her boyfriend and pretended she had no idea what he was talking about when he questioned the consistency/flavor.

    BobLovesTacos Report

    BluEyedSeoulite
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hot cocoa mix is usually Coco powder and sugar. Getting the right amount would be the hard part. Adding melted chocolate bars/chips would have solved the problem. Super fudgy brownies 😋

    Nickie
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Didn't have flour... would have been a flat choco disaster

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    Elsker
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I was making pancakes a while back, and it turned out I didn't have enough flour and and no time to run to the store. Added some gingerbread baking mix i had left instead. Tasted amazing:)))

    #40

    35 People Reveal Their Dirtiest Kitchen Secrets That Should Probably Stay A Secret We dropped part of the yolk mixture for deviled eggs on the floor. We considered scooping it up, but the cat got to it before we could. So we made up the difference with cottage cheese. Mom and I got away with it cold, and that was before you could get smoked paprika.

    InAHundredYears , Wimena Kane Report

    Tam StaR
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm more concerned that you were going to take food from the floor and serve it.

    Munnin
    Community Member
    3 years ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I don't care how often you mop your floors, there is no "clean" clean enough for anyone to use food that fell on the floor. The ONLY exception to this would be if someone had no other food or money to buy food, then it would likely be a necessity. Otherwise, gross. Thank god the cat intervened to prevent them from serving it to others.

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