u/Baby-blue-elephant

It's my favorite broth

Inviting people over for dinner, and cooking together especially. It's a really awesome bonding experience, and everyone likes food. Suck at cooking? Go watch some YouTube videos and then invite people over saying you're trying to learn and you want to try out a new recipe. If it turns out terrible have a backup salad and you'll have something to laugh about. Either way dinner is always fun, and have drinks too (if you like) and relax. Don't make it a big fussy fancy deal. I've become super close with friends and the excuse we always used to hang out was making dinner

Agreed. If your butter and shortening are not the same temperature, there will be lumps

Yeah that would be fantastic for a Mexican style stuffing...I actually want to try that now. But not for a traditional herb stuffing

I LOVE it in lentils. Make up some lentils with a chopped onion, carrots, a little garlic, garlic powder, tons of onion powder (like upwards of a tbsp), vegetable broth (I love the better than bouillon), some five spice powder, and finish it with a little butter. So good. Make sure to salt it enough

Hell yeah. Chicken marinade

This might sound weird but my grandma always serves hers (although she makes a shrimp ceviche and it's on the sweeter side of things) with plain popped popcorn

PRACTICE, practice, practice, practice.

Whenever they give you a recipe that you plan to cook the next day, LEARN IT. Memorize it. Plan how you're going to make it, imagine the steps in your head. Then look up variations of the recipe, tips, and YouTube videos online.

Take advantage of the out-of-class events that some chefs host. It's a great way to build connection.

Practice, holy crap practice your butchery when you learn it.

Label your shit and keep an eye on it.

Trick on the side: learn to use fish sauce as a seasoning in your soups and other meat dishes. Use it in place of some salt, even when you think it would be weird. Ex: Making lentils? Add a tsp of fish sauce.

When stores sell "haricot verts", they're referring to the thinner, more delicate variety of green beans.

So they'll take less cooking time. 5 minutes is too long to blanch, the other commenters offered good advice

Cost plus/world market usually sells golden syrup

I second this

With eggs, the reason they're sticking is either because you're not using a nonstick pan, or because your nonstick pan has scratches in the Teflon from a fork. Get a new pan. A super cheap egg pan is better than the most expensive egg pan full of scratches. If you scratched your pan, quit using forks or any metal on it.

For other stuff, I can imagine clarified butter will possibly help with the sticking because it is pure butter oil, and it can thus get to a higher temp without burning, and things don't stick as much at a higher temp. Maybe it's also because the milk particles in the butter don't get stuck to the pan since there are none in clarified butter

Use some oyster sauce for flavor, it's the ingredient in most stir frys.

Also, if you want more flavor in the beans, thicken the sauce with a slurry (a little bit, like a half teaspoon of cornstarch with a little COLD/Room temp--NOT WARM water, stir until it dissolves) and then add it to the sauce. The sauce has to come to a BOIL for the cornstarch to activate and thicken. But the thickness will make the sauce stick more to the green beans, hence giving them more flavor.

EDIT: add salt to the water that you blanch your green beans in. It should taste like sea water, put in more than you think you'll need. But this gives the beans good flavor

Also, only boil your green beans for a minute, and then shock them in ice cold water after. This brightens the color and keeps them from overlooking. You can get away with skipping the shocking process but 5 minutes boiling is too long

Risotto. Clam chowder or other chunky soups. Chili

Use hot Italian (I also happen to love breakfast sausage), but DON'T use chorizo. The Mexican sausage has too strong of a flavor that will overpower and clash with that of the stuffing. Italian sausage has an herby flavor which will blend in really well with the stuffing

EDIT: a great way to learn is to buy both sausage. Then cook up one piece of chorizo. Taste it.

Then make your stuffing (with the Italian sausage, not chorizo). When you have the rest of your ingredients together, get a spoonful of stuffing (without the other sausage) and add a piece of chorizo and taste it to see what it's like. Compare that to a bite of the stuffing with the Italian sausage.

I would be so stoked if someone gifted me one of these

*edit(submitted comment half finished)

If you have a kitchen aid mixer, use the paddle attachment to make whipped potatoes: add your FULLY cooked potatoes, the melted butter, and hot cream or mill, and just whip them: it'll mash the potatoes and so long as the potatoes aren't slightly undercooked, they'll be perfectly smooth. It takes three minutes to mash them and they'll be just as smooth as having used a ricer. And they won't be gummy.

Note: kitchen aid mixer with paddle attachment, NOT BLENDER

Add some gelatin to your broth, it'll give it a better mouthfeel. Roast your bones before you make them into the broth

Go look on Pinterest for non-alcoholic drinks. I've seen tons and tons of them and they all sound amazing

Can I add sodium citrate to a mornay sauce? Because the only recipes I've found with sodium citrate ate from food modernist and it only uses milk and cheese. I'd like to add sodium citrate to my usual recipe if it will work (I really like Martha Stewart's Mac and cheese)

You can also ask for blanched bean sprouts--they come out hot and already soft so they don't cool the soup down as much and have a more satisfying noodle-y texture

Found out he was a devout Mormon. So that was going to go nowhere...

Looking for Alaska is very sad. Good, but sad.

She has no sense of humor

Srsly your voice is fantastic