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How can you know if an online recipe is really a good one? Almost all the recipes I see on sites like allrecipes have a rating higher than 4.5/5 but I know I've definitely tried some of these and they haven't turned out great (not that I'm the world's best cook). Whenever I look up a recipe, almost every one I find has a great rating but how should I choose the one I follow?

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Hi guys!

I've been looking all over the internet for a recipe and haven't found one that seems really nice. I'm looking to make a moist (is that the right word? Like a very fluffy, juicy?) Dark chocolate cake with passion fruit for my boyfriend. Maybe some of you know one or can refer a website which may have what I'm looking for?

Thank you in advance! :)

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Massaman Curry is my favorite food. I'd love to be able to make a super awesome version of it as a sort of specialty. I'm thinking the best way to go is to get a high quality massaman curry paste rather than trying to make my own (as a novice curry paste maker), but what's the best way to proceed from the curry paste? I'd say I'm an above-average-competence cook, so I don't want to cut any corners after using pre-made curry paste. It's more a matter of finding the right instructions of what other ingredients.

Google has of course returned tons and tons of recipes that are mostly similar but all slightly different. I don't really know how to tell which recipes are to be trusted or not. Any experts want to give their recommendations?

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I've followed this procedure https://m.youtube.com/watch?v=RqAaJiZQ1uY twice now. Once for enchilada sauce and once for chili and both times it was still pretty bitter. Can't figure out what I'm doing wrong. I would appreciate any solid input. Thanks!

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I'm a single dude living by myself, looking to expand my recipe repertoire. I've never been particularly interested in cooking and have a fair amount of limitations which has made it difficult to find new recipes that seem to work for me. That said, I certainly wouldn't mind learning some new cooking techniques as needed. I'll list out my rules here, please leave a suggestion if you have something you think would fit the bill!

Right now my rotation consists of turkey tacos, parmesan breaded pork w/ pasta (red sauce) and green beans (frozen), basil pork pasta (red sauce), chicken fried rice, and carne asada w/ rice and green beans (frozen). The chicken fried rice is my most recent addition and definitely the most complex to make.

  • No seafood
  • Nothing salad based
  • Must be high protein
  • Ready in around 30 minutes or less. Nothing that requires significant pre-prep, leaving in a slow cooker all day, etc... I just don't plan ahead that far
  • Can't involve ingredients that go bad quickly. I'm cooking for 1 and don't usually go grocery shopping more than once every week or two. For my current meals I buy my meats in bulk and freeze them in portion size.
  • Can't require a BBQ

Thanks!

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Ingredients

  • 4 Chicken Thighs
  • Salt
  • Black Pepper
  • Red Pepper Flakes
  • Green Onions
  • Kalamata Olives
  • Black Beans
  • Rice
  • Wild Olive Oil
  • Chicken Broth

Directions

  1. First off, start the coals on the grill now.  I am a huge charcoal fan and really like the Cowboy lump charcoal.  It works really well for me.  So the first thing I do is get the coals going.  Don’t put any chicken on the grill until they are super hot and spread out.
  2. Cook your rice! - Rice takes a little while.  We have an amazing rice cooker that cooks rice perfectly every time. For 4 thighs, I do 2 cups of rice with 2 cups of chicken broth.  Get that going.
  3. Prepping those thighs. Last night I made 4 thighs.  In a large bowl, throw the thighs in and sprinkle a liberal amount of salt and black butcher pepper (probably 1-2 tables spoons of each).  Then add about half as much red pepper flakes as you added black pepper. Add about a tablespoon of olive oil.  Toss the thighs to coat them evenly.
  4. Prepping Rice Mixture. So we want to make our rice sexy.  For 2 cups of rice, chop up 6 green onions and about a quarter cup of Kalamata olives chopped fine.  We are going to use Kalamata olives in place of salt in our rice.
  5. Grilling the Chicken Thighs. Grill chicken to 165 degrees.  I personally grill to about 160 and let it rest.  When I grill I keep the skin side down about twice as long as the other side.  I want the skin to be super crispy when I eat it.  In the picture, I got this thigh a little dark… but I still love that taste. (Blog post with picture: https://www.robbluther.com/blog/chicken-rice-and-black-beans/)
  6. Finish the Rice. All you need to do once the rice is done is add a can of black beans and stir that up.  Then add your green onions and Kalamata olives. Mix this up evenly.
  7. Putting it all together! Finally, put your rice in a bowl and lay a nice crispy chicken thigh on top of it.  Drizzle the entire dish liberally with some of that wild olive oil.  I use Greek olive oil by Liokareas.

Let me know if you like this please!

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My husband talks about a rice dish his mom used to make, he thought she got it from a Malaysian or Indonesian friend. From his description, it sounds like a simple chicken stir fry/curry type recipe served over rice, with leeks or scallions, lots of peppers and maybe some veggies. But it wasn't red - he doesn't think it actually had curry or tomato sauce. Ideas? Thanks!

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I don't have fancy pictures or a gif or anything to get you to try this. All I have is my word that this is the tastiest cut of pork you'll ever have, and it's super cheap.

  • ~4 lbs pork butt
  • 2 tbsp ground cumin
  • 1 tbsp cinnamon
  • 1 cup maple syrup, separated
  • 1/2 cup bourbon
  • 1/2 cup butter

Cook time: 10-12 hours.

Set oven to 210F. Place the pork butt on a roasting rack over a pan, fatty side up, in the oven. Cross-hatch the top of the pork butt with a knife. Rub with cumin and cinnamon. Pour 1/2 cup of maple syrup over the butt. Grab your own butt and jiggle because you're a sexy beast. Baste pork butt occasionally (about every hour is enough).

At 5 hour mark: In a small sauce pan, melt butter. Add bourbon and 1/2 cup maple syup. Let simmer for about 15 minutes. Pour reduction over the pork butt. Continue to baste every every hour or so.

Don't bother letting it rest: it doesn't make much difference. Just eat the fucking thing.

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I know Google has hundreds of recipes but I would prefer to find one that I know someone uses often and I know that is going to be good. Thanks!

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My wife and I are looking to eat a little less meat in our diet because of how expensive it is and that we're trying to lose weight for when we finally have the ceremony.

It's so expensive here, even the cheap fish (which I would like more recipes for those, but only if you wanna share them) is expensive and hard for me to cook since I tend to cook more meaty meals.

There are a ton of recipes online, but the ones I've tried has made the tofu tough and flavorless for us.

Anyone have good wonderful recipes for tofu and other cheap meat alternatives? Thank you so much!

Edit: Forgot the Flair. I'm so sorry.

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For those with Tom Yum paste and Nam Prik Pao (or fried chili paste of other names) in pantry

Translated from: https://cooking.kapook.com/view159121.html

Ingredients: 500 g chicken wings (flats/wingettes) 2 cups Ketchup 1 tbsp Tom Yum paste Or Nam Prik Tom Yum paste 1 tbsp oil from Nam Prik Pao Brown sugar (optional)

Cooking: 1. Marinade chicken wings in ketchup, Prik Pao Tom Yum paste, and Prik Pao oil. Mix well and let sit for 2 hours or overnight in the fridge. 2. Bake at 200 C, 7 minutes on each side, or until golden. (Maybe cooked in microwave or stove top as well if necessary)

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So many people work at KFC and scientists can take KFC samples and figure out the composition in lab. None of the copy cat recipes taste like KFC.

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