I'd love to hear your meal plans for the week. Including recipes, if you can.

i loveeee tteok, but i don’t always want classic tteokbokki.
i picked up some of the rice cakes from my local international grocer a couple days ago and began plotting.
my plotting paid off. i was going for something of a peanut-sauce / pad thai kinda taste profile…and i think i got it. YUM
topped it with blended peanuts and black sesame seeds. currently trying not to finish off the pan….

not pictured in the ingredient picture: garlic powder, filtered water, and milk

Need to use the truffle today. What would you do.
I have a white truffle from Périgord, France. It’s about 15 grams, and I need to use it today before it goes bad, because it’s already been in the fridge for five days.
We’re also leaving for a week-long vacation, and it’s just me and my mom.
I honestly don’t have much time today because we’re absolutely stressed and busy getting everything ready.
And I don’t want to go buy fancy ingredients.
So I just wanted to ask what I could easily make with it.
Do you have any recipe tips for turning it into a nice meal for two?

I just want to make some pasta and the pot is scratched.

All suggestions, ideas, inspirations and cautions welcome. Thank you!

Asterisk = unopened; no asterisk = opened.

* Mrs. Darlington’s Garlic Mayonnaise*
* Belazu Gran Reserva Sherry Vinegar — 250 mL*
* Terra del Tuono Perles Blanches — 50g*
* Mrs. McGarrigle’s Cranberry Port Mustard — 60 mL*
* Pomegranate–Quince White Balsamic — 200 mL*
* Black Mission Fig Balsamic — 200 mL*
* Toasted Sesame Oil — 60 mL*
* Balsam fir
* Sweetgale
* Staghorn sumac
* Green alder buds
* Juniper berries
* Sweet clover powder
* St. Eugène aged iced cider vinegar
* Les Voiles No. 5 maple balsamic vinegar
* Renart No. 2 wild cherry vinegar
* White balsamic vinegar
* Chinkiang black vinegar*
* Brandy
* ILIAS-N-SONS smoked extra virgin olive oil
* Shaoxing cooking wine
* Seasoned sushi vinegar*
* Elderberry concentrate
* Black treacle*
* Stem ginger in syrup
* White miso
* Aurora anchovy paste
* Fattoria Sila Crema di Porcini
* Fattoria Sila ’Nduja di Spilinga
* Dashi kombu (frozen)
* Nori Tamago furikake
* Kozlik’s Dijon by Anton
* Louit Frères Senape di Dijon Forte
* Sticky onion marmalade
* Maille original Dijon
* Liquid smoke
* Red wine vinegar
* Chili pepper infused EVOO
* Peperoncino infused EVOO

I am trying to do a fancy dinner For 8 people

Entree - Rack of lamb that is reverse sear and thrown on stove for that crust. i also want to roll it in some nuts (idk what) to create texture and look fancy. Want it to be savory but not heavy. What spices should I use and how much? I plan on overnight putting salt on the lamb and in the fridge.

- I want to reverse sear in oven to about 110 let it rest to 115 then on stove to 125 for medium rare. maybe do a adhesive for the nuts or something of color

sides: broccolini + ear mushrooms + mashed potatoes

sauces: a type of jus + cold mint sauce ? Open to recommendations.

dessert: basque cheesecake

wine recommendations.?

I want to also be able to prep overnight as much as I can.

Hey guys, not sure if this is the right sub for this but I'm really lost, this is my ceramic pan I've had it for almost a year now but it's in pretty rough shape.

It doesn't seem to be scratched up but it has a lot of build up of stuff, it got significantly worse a couple of weeks ago after it was used to fry stuff with not much oil. Is it fixable or is it done for?

TLDR: can the pan be fixed or do I get a new one?

Today I received way more ketchup than I will ever use. To clarify, a few years ago friends visited and asked for Ketchup. I dug it out of the fridge and they pointed out that it had expired several years ago. I am not interested in barbeque sauce, sweet and sour sauce or sloppy joes, and don't think I will try that Japanese spaghetti thing with bacon and onions (two things I also don't really use much of). SO. Does anyone have any truly interesting suggestions about how to use lots of catsup? Meatloaf uses a little. I might fool around with adding wine and herbs and tons of garlic to get a marinara like thing or some other things to get a creamy tomato soup so if you have a great recipe for those please share. Also not excited about baking a cake though the novelty of a tomato cake that tastes like spice cake is fun. Sorry for the fussy requirements - I just hope a thousand people don't suggest BBQ sauce. Thanks for the interesting thoughtful answers. Reddit is the new google.

A day or two later and I've tried a couple of your suggestions. I cleaned my copper-bottom omelette pan with it, then used the pan to make Omurice. Next up: Spaghetti Soup and pizza sauce. Also might do Cafeteria Copycat Baked Spaghetti but may not be brave enough for that. I did try spaghetti-Os as an adult and wished I'd left it as a fond childhood memory....

I’ve been craving Japanese curry lately, so I tried making it at home using S&B Golden Curry blocks.

​To cut down on oil, I air-fried the chicken cutlets instead of deep frying (cooked in a Ninja Crispi). Overall it was decent, but I feel like both the curry sauce and the cutlet texture could be improved.

​A few details on what I did:

​Cutlet: Chicken breast pounded with a meat mallet. Thick and wet batter, then pressed it against breadcrumbs, air-fried with a light oil spray.

​Curry: Golden Curry roux blocks prepared acc to instructions. Mixed it with bell pepper, carrots, and potatoes.

​I’d love your advice on two things:

​1. Texture/Crispiness: How do you get air-fryer panko extra crispy and gold without drying out the cutlet?

​2. Flavor Enhancers: What are your favorite secret additions to level up boxed curry roux?

​Thanks in advance for any tips!

Homemade stew and crisp baguette to dip.

It’s so handy, the only problem is that it makes a big mess with oil splatter.