I agree..no such thing as too much chocolate😆

It depends on what kind of cheese it is. With a 'hard' cheese (like cheddar), cutting the mouldy area off is fine. But if it's a soft cheese? Nope. That's not going to work. Toss it if you see mould on a soft cheese. (Brie, ricotta, cream cheese, etc.)

The biggest offender for cooking time in my cookbook is something we eat at Christmas with roasted duck: sauteed red cabbage with onions. Every recipe says saute it for 3-4 minutes. CABBAGE. It takes a LONG time for that to even start getting softer. In 3-4 minutes it doesn't even warm up. When I first encountered it I was sure it was a typo. But no, tons of recipes say the same thing.

That's because garlic these days is s***. I come from a country that used to be famous for its onions and garlic before our agriculture was destroyed. Now if I go to a store I have to look very closely to find garlic that did not come from f*** China. Not that I don't think China can produce some wonderful stuff but garlic sure ain't one of them. It's weak, has barely any flavour. I can't wait for the weather to let up a bit so I can plant my own and enjoy some proper garlic again.

You are not wrong.

Garlic becomes bitter when overheated (a bit like me in summer).

Fat is not evil. Fat is not bad for you (in moderation). Fat helps things taste better, and helps you feel fuller for longer. Fat can help you absorb nutrients. There's a reason why we crave fats.

I belive those recepies are made for cooking at Mount Doom...

I never use salted butter for cooking. Salted butter is great on fresh bread tho...

Right.

Sometimes mise en place is necessary. If you have a recipe that is fast and you need to add real quick.

tell it to a japanese, he'll shoot you

You shouldn't use expensive wine, but you should use cheap wine that is drinkable.

Oh yes. My grandmother taught me how to cook Indonesian food. The so called recipes are for "white" people. When she cooked she used original indonesian recipes and the taste was incredible. She herself learned in Indonesia from friends and family. Some of my best memories are in my grandmothers kitchen ...

Or even just flour

No, it is today's hardcore rule as well. Never EVER use soap in cast iron. It will damage the seasoning and cause it to rust and stick. Proper seasoning and use of the pan will stop any sticking.

I tend to double the garlic!

but red onions/purple onions do have a different taste. Other than that, I don't really fret

Remember Garlic Lovers, htqt gaqrlis cloves come in all the sises of marbles. A marble is a small spherical object often made from glass, clay, steel, plastic, or agate. These balls vary in size. Most commonly, they are about 13 mm (1⁄2 in) in diameter, but they may range from less than 1 mm (1⁄30 in)[citation needed] to over 8 cm (3 in), while some art glass marbles for display purposes are over 30 cm (12 in) wide. Not to mention that Russian Garlic cloves are BIGGER and Milder!

I've found that the red onion, while lovely in raw salads, just goes soggy and flavourless when cooked.

Add garlic toward end of cooking--too early and it 'cooks out." (That's the secret of Chicken With 40 Cloves of Garlic."

Onions vary pretty widely. Hope vidalias are what you "happen to have around" for most things. Salt to taste near the end. And there can never be too much garlic.

I cook a lot, so I always have a couple of red onions and a couple of sweet onions on hand, or sometimes shallots. Whatever type of onion I use depends on what I’m making.

This! Most recipes are so stingy with garlic.

Heck yes to the onion bit! haha. "You'll get what you get and you'll like it!"

I really don't follow recipes in cooking (baking - yes). I use salt sparingly and a lot of pepper. If a recipe calls for a garlic, I double or triple it (depending on what I'm cooking).

But onions do taste very different

ALWAYS red onion. Unless you're cooking some awful chinese dish, then you ca use yellow/sweet onions. Otherwise, red onions and shallots are the only way to go.

Yeah, the pretentious stuff they say.

I pour into the lid of the spice jar first, then dump from the lid into whatever I'm cooking -- so that way if it all comes out in a clump, I can just dump it back in the jar.

Quite professional. I've never used measures except for baking.

I do the same thing. I always double all the measurements. Worst case scenario I'll have leftovers to eat for lunch tomorow.

I found that adding oil kept the sauce from clinging to the pasta properly.

Not everyone has the time and patience for delicate procedures🤭

I'm with the op on this one. Wash them in running water quickly, wash off any dirt, job done, into the pan they go. No water sucked up unless you let them sit in water for a long time. When I was a kid I was also taught that you're supposed to peel them. As in break off the stem, then with the back of a knife hold a piece of the their outer layer to your thumb, and peel it off. Repeat until all the "skin" is off. My mom hated doing it because it takes forever so I was the "lucky" one to always get this task. When I started cooking myself I got brave one day and said fudge the peeling! Nobody noticed the difference. So I never peeled again and later started thinking my mom actually got this wrong, misunderstood something when she started learning to cook or something. But no, I recently asked a bunch of people who are my mom's age and they all peel to this day. Some of them were quite socked when I told them it's totally unnecessary.

Contrary to popular belief mushrooms are not grown in manure. ... Mushrooms are in fact grown in a pasteurized substrate, which yes does contain manure, but once the whole process is finished it is not even close. But yes, always wash them and all fruits and vegetables before use.

Just remember that pre-shredded cheese has been tossed with cornstarch to keep it from sticking together. Keep this in mind when doing sauces.

Baking is a dramatically different art than cooking. Measurements must be absolutely precise, even taking in account temperature and humidity.

Baking is chemistry though, no? I don’t bake because ima clutz and favor savory over sweet, but sugar is n a ton of non-baked foods. I love food.

My wife and I rarely add salt when cooking, and now restaurant food always tastes too salty.