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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

Final score:

321points

POST

Crazy Dog Lady 2 years ago

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

199points

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

Final score:

286points

POST

Zophra 2 years ago

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.

98points

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

Final score:

265points

POST

Sa Ruuu 2 years ago

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

78points

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

Final score:

232points

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BluEyedSeoulite 2 years ago

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

205points

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

Final score:

224points

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AllZall 2 years ago

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

62points

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

Final score:

210points

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NsG 2 years ago

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.

91points

Displaced_in_Space , Andy / Andrew Fogg Report

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.

Final score:

195points

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Artemis302 2 years ago

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

100points

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

Final score:

179points

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William Tinsley 2 years ago

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

44points

Blarfendoofer , Better Than Bouillon Report

#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.

Final score:

174points

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Gabby Ghoul 2 years ago

I use this, too--convenient and tasty!

46points

#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

Final score:

150points

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BluEyedSeoulite 2 years ago

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

37points

#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

Final score:

145points

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Ace 2 years ago

Yes, and?

121points

#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

Final score:

139points

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Jo Johannsen 2 years ago

Also creamed spinach, creamed onions

38points

usernamesarehard1979 , Daniel Hanson Report

#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.

Final score:

133points

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Remi (He/Him) 2 years ago

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)

30points

#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

Final score:

133points

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Remi (He/Him) 2 years ago

Good for you!

28points

#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

Final score:

131points

POST

GirlFriday 2 years ago

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

49points

#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

Final score:

116points

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LH25 2 years ago

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

58points

#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

Final score:

115points

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Deborah Harris 2 years ago

They are amazing.. i agree :0)

22points

#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

Final score:

108points

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William Tinsley 2 years ago

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....

43points

#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

Final score:

105points

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Ace 2 years ago

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

90points

#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

Final score:

94points

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Artemis302 2 years ago

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!

157points

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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

Final score:

90points

POST

Anna 2 years ago

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

33points

Shoshana Sherrington 2 years ago

That's just the difference between Texas style and Jewish style

9points

Tiina Agur 2 years ago

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

4points

SarahBee 2 years ago

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.

2points

JuJu 2 years ago

Lipton? They only sell tea here.

2points

Arnavet 2 years ago

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

0points

Allistrata GG4 2 years ago

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

2points

Mosheh Wolf 2 years ago

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.

2points

Tim 2 years ago

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

1point

Kenny Kulbiski 2 years ago

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.

1point

GramDB 2 years ago (edited)

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

0points

AzKhaleesi 2 years ago

I must try this.

0points

Janet Graham 2 years ago

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

0points

Kelley Hudson 2 years ago

Pulled pork I use Coke, it’s amazing.

0points

Diane Borger 2 years ago

With Chuck steak, after searing I just let it cook in equal parts cola and ketchup (going to try chili sauce though!). So amazingly good!

0points

Urbangirlatl 2 years ago

Definitely trying this one.

0points

Alisa Stoughton 2 years ago

Hahaha! And here I thought this was just *my* family's closely guarded brisket recipe! 😂

0points

Rowan/Vin 2 years ago

Yessssss this is amazinggg!

0points

Jeri Cron 2 years ago

Been looking for Google easy recipe for brisket Thanks

0points

Cathy Hurd 2 years ago

I use a dark beer, preferably a molasses porter.

0points

NicNor5560 2 years ago

My brisket comes from M&M. I cook it as is. My buns also come from M&M, add 2 slices of sandwich pickles and Thousand Island dressing - my husband uses Dijon instead. Delicious.

0points

Arnavet 2 years ago

I read that as M&Ms and was horribly confused. Not sure what M&M is, but at least it's not candy in this case.

2points

#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

Final score:

87points

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Adam Belaire 2 years ago

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.

32points

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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

Final score:

84points

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NicNor5560 2 years ago

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.

37points

occidental_oriental , Creative Tools Report

#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.

Final score:

80points

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Bunzilla 2 years ago

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?

32points

Bullshit_Conduit , CCFoodTravel.com Report

#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 😬

Final score:

75points

POST

Jihana 2 years ago

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

34points

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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

Final score:

74points

POST

J Rob 2 years ago

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

45points

#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

Final score:

71points

POST

Momma Panda 2 years ago

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

27points

#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

Final score:

70points

POST

Zophra 2 years ago

This is normalcy in my life. Not a secret.

55points

Any-Photojournalist2 Report

#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.

Final score:

68points

POST

BluEyedSeoulite 2 years ago

I'm one of the few that HATES Velveeta

39points

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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

Final score:

63points

POST

Kusotare 2 years ago

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.

50points

#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

Final score:

61points

POST

AllZall 2 years ago (edited)

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

31points

#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

Final score:

61points

POST

Zophra 2 years ago

Salt requirment for the next three days fulfilled.

70points

#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

Final score:

56points

POST

Remi (He/Him) 2 years ago (edited)

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

47points

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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

Final score:

55points

POST

Kaos 2 years ago

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

47points

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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

Final score:

26points

POST

Trophy Husband 2 years ago

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

7points

#37

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

bakehaus Report

Final score:

21points

POST

BluEyedSeoulite 2 years ago

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.

20points

#38

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

kcolgeis Report

Final score:

21points

POST

BluEyedSeoulite 2 years ago

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

4points

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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

Final score:

18points

POST

BluEyedSeoulite 2 years ago

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 😋

14points

#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

Final score:

17points

POST

Tam StaR 2 years ago

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

24points

After many years of working as sports journalist and trivia game author and host in Ukraine I joined Bored Panda as a content creator. I do love writing stories and I sincerely believe - there's no dull plots at all. Like a great Italian composer Joaquino Rossini once told: "Give me a police protocol - and I'll make an opera out of it!"

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I am a visual editor here. In my free time I enjoy the vibrant worlds of art galleries, exhibitions, and soulful concerts. Yet, amidst life's hustle and bustle, I find solace in nature's embrace, cherishing tranquil moments with beloved friends. Deep within, I hold a dream close - to embark on a global journey in an RV, accompanied by my faithful canine companion. Together, we'll wander through diverse cultures, weaving precious memories under the starry night sky, fulfilling the wanderlust that stirs my soul.

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What do you think ?

POST

Elea Bell 2 years ago

Unpopular opinion: if you buy store-bought anything, (dip, dressing, canned goods, pre-mades), and then you add things, stir it around, use it unconventionally... it no longer counts as store-bought. Home-made and made from scratch are two different things. A lasagne that I buy frozen and jam in the oven is store-bought, but if I buy lasagne noodles, cheese, and meatballs, and then assemble and cook it? it is not a store-bought lasagne.

38points

NicNor5560 2 years ago

Finally someone says there's a difference between "from scratch" and "homemade". Homemade can be from scratch but not always as read above in Elea Bell's definition.

25points

Shoshana Sherrington 2 years ago

I'd say you need to at least add some flavours yourself. That lasagna I'd called self assembled vs homemade if u bought the meatballs. But essentially correct

2points

DennyS (denzoren) 2 years ago

Yep, same with like mac and cheese or cup noodles. I make it but with additional ingredients to give it some pizazz. Lol

0points

Zedrapazia 2 years ago

Seriously, don't try to "trick" people by serving them something they say they don't eat. They might be allergic to it, and if so, you possibly kill them for accident or sent them off to the hospital.

23points

Nikki Sevven 2 years ago

Even something as minor as the salt content in processed foods can cause issues.

13points

Munnin 2 years ago

Exactly. Not everyone goes into anaphylaxis with the first bite. Sometimes the reaction is relatively mild but uncomfortable; sometimes it takes time to develop into more dangerous. Also, if you have something like Crohn's, the person can have terrible gastrointestinal problems for several days after. Feeding people things they've said they don't want is also disrespectful.

11points

Amber V 2 years ago

I don't like peanut butter and people try to trick me to eat it all the time. They've finally stopped. By age about 25. Thankfully I'm not allergic I just don't like it. But so many times people would test that theory by giving me chocolate with peanut butter inside. And yes, I knew every time, and yes I spit it out every time

3points

Jeremiah Smith 2 years ago

If thier allergies are that bad, they should "should" always have an epi pen. After all there is no guarantee that they won't encounter the ingredient when eating out

2points

A.D 2 years ago

My mother used to insist that diet and regular Coke tasted the same. However she was a smoker for a few years so I wonder

1point

kim morris 2 years ago

Highly intolerant to onion, I can't express how bad it is. So if you try to pull a trick on the food you serve me substituting a home made thing w/ store bought s**t that has onion in it? And it affects me? You will have pain coming your way.

11points

Huddo's sister 2 years ago

Same!

5points

Ría ʚĭɞ .·.⊹ 2 years ago

I suggest that if you have people frequently eat what you cook, ask them for any food allergies to prevent accidents or if they're currently in any strict diet

6points

Deborah Harris 2 years ago

My Dad hates garlic so always says to my Mother when she's making spaghetti bolognese 'Don't put garlic in' she always does ... he always eats it lol

4points

Bored Retsuko 2 years ago

Friendly reminder: downvotes are NOT dislike buttons. Downvoting a comment just because you don't agree = not cool. If a comment gets downvoted, its author will get banned from the site. So please downvote only in case of obvious spam ("how to make cash") or if someone is literally harrassing a fellow panda

2points

Munnin 2 years ago

I didn't know that, so thank you. Also, why would this site do that?? People say a lot of stupid or not particularly nice things, myself included occassionally, that deserve to be downvoted for many reasons. But, they don't deserve to be banned. I did notice that there isn't an option to report particularly horrible comments; now I realize that the downvote is essentially that. I'm sure the reasoning was along the lines of keeping things civil if down downvoting is meant for very nasty things or spam so people won't downvote others they just don't agree with.

5points

BluEyedSeoulite 2 years ago

Chickpea brownies. I use a recipe from Chocolate Covered Katie and they are soooo good and fudgy. Try making them and surprising people! "Healthy" brownies!!

2points

NicNor5560 2 years ago

Here's the recipe if someone is interested: https://chocolatecoveredkatie.com/chickpea-brownies-recipe/

3points

Ghostsauce 2 years ago

My grandmother always made me banana bread, from when I was a toddler to sending me loaves when I was in boarding school. When I lived with her for a while, she wanted me to learn how to make it myself, and it was the recipe from the back of Jiffy box. She did teach me to use fully-ripened bananas, which she peeled and froze for future use. I hated bananas, but I loved me some of that banana bread.

1point

iBlank 2 years ago

the seasoning packets from ramen noodles was my secret ingredient in many other meals

1point

Florence O'Grady 2 years ago

When I was growing up, I was just happy to have food. I ate whatever I was served. Being grateful for the food you have can make "almost" anything taste good. If you're not allergic try it. You may find you have a new favorite dish. Also, people are more apt to invite you over for meals if you're not a picky eater.

1point

Jaybird3939 2 years ago

Why does Ranch Dressing in the bottle taste nothing like what you end up getting from the powdered mix? I bought Ranch in the bottle from Hidden Ranch and it tastes nothing like original mix. Why, Hidden Ranch, Why?

0points

A.D 2 years ago

I'm on granny's side on tomato soup, you can totally tell. I don't care because soup is soup when you're hungry but I usually prefer milk

0points

Izzy Curer 2 years ago (edited)

My cooking secret is that I use malic acid instead of lemon juice or vinegar in most cases. I bought a small jar of it online years ago, and it's lasted for years, since you only ever need a pinch of it at a time. The benefit is that it comes in a powder similar to salt, so adding it doesn't add liquid to the meal. It doesn't run off meats, and it doesn't carmelize or lose flavor when heated like lemon juice does. The only time I would still use real lemon is if I also needed the peel or if I was making a pie where lemon was the main feature

0points

Amber V 2 years ago

I use steak sauce as a seasoning for everything. I use it akin to salt and pepper. It's just SO good and I love it! I will admit it doesn't go with everything... But it's like hot sauce.... I put that sh*t on everything! 😂

0points

Amber V 2 years ago

Throw it on some white rice... Throw it on some yellow or pink rice too (seasoned with sazon)... Mac n cheese... Mac salad... Tuna/tuna salad... And if course.... Some actual steak

0points

Leara Bridges Brown 2 years ago

I don't make pinto beans. My sister and mother do. Hubs asked me to make him some. Then asked me not to ever again. Lol I didn't taste test cause I don't like them. I'm not even upset about it. Lol

0points

POST

Elea Bell 2 years ago

38points

NicNor5560 2 years ago

Finally someone says there's a difference between "from scratch" and "homemade". Homemade can be from scratch but not always as read above in Elea Bell's definition.

25points

Shoshana Sherrington 2 years ago

I'd say you need to at least add some flavours yourself. That lasagna I'd called self assembled vs homemade if u bought the meatballs. But essentially correct

2points

DennyS (denzoren) 2 years ago

Yep, same with like mac and cheese or cup noodles. I make it but with additional ingredients to give it some pizazz. Lol

0points

Zedrapazia 2 years ago

23points

Nikki Sevven 2 years ago

Even something as minor as the salt content in processed foods can cause issues.

13points

Munnin 2 years ago

11points

Amber V 2 years ago

3points

Jeremiah Smith 2 years ago

If thier allergies are that bad, they should "should" always have an epi pen. After all there is no guarantee that they won't encounter the ingredient when eating out

2points

A.D 2 years ago

My mother used to insist that diet and regular Coke tasted the same. However she was a smoker for a few years so I wonder

1point

kim morris 2 years ago

11points

Huddo's sister 2 years ago

Same!

5points

Ría ʚĭɞ .·.⊹ 2 years ago

I suggest that if you have people frequently eat what you cook, ask them for any food allergies to prevent accidents or if they're currently in any strict diet

6points

Deborah Harris 2 years ago

My Dad hates garlic so always says to my Mother when she's making spaghetti bolognese 'Don't put garlic in' she always does ... he always eats it lol

4points

Bored Retsuko 2 years ago

2points

Munnin 2 years ago

5points

BluEyedSeoulite 2 years ago

Chickpea brownies. I use a recipe from Chocolate Covered Katie and they are soooo good and fudgy. Try making them and surprising people! "Healthy" brownies!!

2points

NicNor5560 2 years ago

Here's the recipe if someone is interested: https://chocolatecoveredkatie.com/chickpea-brownies-recipe/

3points

Ghostsauce 2 years ago

1point

iBlank 2 years ago

the seasoning packets from ramen noodles was my secret ingredient in many other meals

1point

Florence O'Grady 2 years ago

1point

Jaybird3939 2 years ago

0points

A.D 2 years ago

I'm on granny's side on tomato soup, you can totally tell. I don't care because soup is soup when you're hungry but I usually prefer milk

0points

Izzy Curer 2 years ago (edited)

0points

Amber V 2 years ago

0points

Amber V 2 years ago

Throw it on some white rice... Throw it on some yellow or pink rice too (seasoned with sazon)... Mac n cheese... Mac salad... Tuna/tuna salad... And if course.... Some actual steak

0points