AskCulinary
I am trying to deep fry some battered shrimp. I had the same issue last time and I just don't know what to do. I used the same oil to make some french fries. Everything was totally fine. It didn't burn my fries on the first fry, or on the second fry to crisp them up (Well... An attempt to crisping them up. I could not crisp them up. They are still floppy). I lowered the temperature to fry my shrimp. First shrimp was totally fine. Put in two more to make sure I wasn't going to waste all of my shrimp by dumping them into the oil and messing everything up. And within less than 10 seconds, they immediately started burning. Even on the lower temperature. I just don't know what I'm doing wrong. Unless the temperature has to be even lower. I do not have a thermometer. I purchased one last week and it broke when I was taking it out of the packaging lol I'm definitely an amateur and just cooking for me and my husband. Please help... submitted by /u/Restless_Avocado [link] [comments]
Just wondering if it’ll give the stew the same flavor or if the alcohol is necessary for any reason. I know alcohol cooks off (although some say not as much as we think) but for me as a sober person, it’s more that I’d prefer not to have to buy a whole pack of Guinness and have the leftovers lying around. Unless I can manage to find a single can. Thanks in advance for your advice! Edited for clarity submitted by /u/Kind_Storm_8689 [link] [comments]
I’m making pasta alla Norma because I found a perfect eggplant, or so I thought. This smooth, firm (some would say taut) mofo has a skin tougher than a slim Jim still in its wrapper. Unfortunately, I discovered this only after perfectly cooking the pulp. I tried to peel after the fact, and it just shredded. Since my delorean is in the shop, will simmering in the tomato sauce help soften the skin, or am I better off boogieing to the store hoping to find another taut purple boi? (Def will need a different store, I was shocked to find this one among all his pockmarked, flabby brethren). My original plan wasn’t to make much of a sauce at all, to burst some cherry tomatoes, making more a “chunky” sauce, but if it will save the eggplant I’m ready to go marinara…please advise, I’m still picking skin outta my molars. submitted by /u/soopirV [link] [comments]
Once I have money I definitely will get a Wok for university but didn’t think to bring my other one but was craving steamed buns midway through the year so bought a bamboo steamer from my Asian market but the trouble I’m having is my saucepan is smaller than my steamer so my steamer center parts fit over and cover the saucepan but was wondering would this be okay ? submitted by /u/B0nesss_ [link] [comments]
Ratatouille https://imgur.com/a/m3lLqUs Would anyone be able to guestimate how this restaurants Ratatouille/ confit byaldi (?) is made ? I had this at a cafe in La Gomera in the Canary Islands and it was amazing. I'm wondering what made it the way it was, perhaps it's because it was drowning in fresh olive oil. I have never worked in the food industry so I don't know what kind of prep a dish like this would require, if it could be made in the 20 min between orderimg and bringing it out.I have followed internet simple Ratatouille recipes progressively adding ingredients into a pan, it might be good but it's doesn't get to the cafe's level. For ingredients it seems like it's all really roughly cut pepper, leek, eggplant, and zucchini. For the process I'm guessing it was baked in the oil, could it be that simple as throwing everything in and baking? I have also made "movie accurate" Ratatouille before by reducing tomato and pepper down and using it as a sauce under the layers of thin slices before baking but the one that I had didn't include that / might have different requirements. submitted by /u/the-vindicator [link] [comments]
I couldn’t find it locally so I ordered a whole cold smoked mackerel that shipped from NY to TN when it got there it had one tiny thawed and warm ice pack and the fish wasn’t cold. They said it could be room temp for a few days but I’m scared. Would you eat this? submitted by /u/spicynug8 [link] [comments]
Hello so there is a pizza I buy from Trader Joes that has a dee fried crust and is topped with garlic and pesto and cheese. I have an oven which has an air fryer mod eand was wondering If I could go about making something similar using that mode. I was thinking about making my own dough a pesto . I'm sure it will taste good but are there any tips for getting it to come out just right? Thanks submitted by /u/Cruise_alt_40000 [link] [comments]
I’m planning to make fish and chips and a lot of the recipes I’ve found usually call for beer but some say soda water. I know the batter won’t really have the “beer” flavor if I were to use soda water but would it still be relatively the same aside from the difference in flavor?? submitted by /u/averyuniqueuzername [link] [comments]
I tried to make orange fluid gel by boiling orange juice, adding gellan gum, letting it boil for a min then letting it set. then id blend it to a gel. but it wouldnt set at all. At this point i poured it back into the pan just as a last ditch effort i boiled it again, added a lil bit more gellan, and a tiny bit of water. Didnt work. What went wrong? I used 1g of gellan for every 100ml of fluid. The orange juice was just 5 freshly squeezed oranges submitted by /u/Historical-Berry8162 [link] [comments]
I bought a huge bag of fresh rice noodles. I'm going to break them down into 2 serving vacuum sealed bags. Do they HAVE to be refrigerated? I plan to use them within 2 days. Just wondering if they will be ok in the pantry, or if they need cold. Thanks in advance. :) submitted by /u/RedditSetitGoit [link] [comments]
I was prepping some ribs this afternoon to toss in my Traeger for dinner and I suddenly realized that I sort of just blindly follow the rules ive been told about seasoning. Is it always better to season overnight? Is there a such thing as too long? Is there some sort of sweet spot and is it the same for all meat or different depending on the cut (chuck vs ribeye) or type (chicken vs beef vs pork). submitted by /u/Catmanguy [link] [comments]
Just visited Florida for the first time, (i’m from Texas) and decided to eat at a BBQ place. Usually in Texas we put onion, pickles, and coleslaw on our sandwiches. We asked our waiter why and all she said was “I don’t know, i’ve eaten BBQ sandwiches like that my whole life” submitted by /u/KanyeFan47 [link] [comments]
I've been asked (an hour ago) to provide corned beef for a dinner on Monday. I typically brine for 5-7 days. Is there an effective method for speeding up brining? submitted by /u/Fat_Dietitian [link] [comments]
I'm sorry I know this is a stupid question but, I only want to eat like 4 strips of bacon, how do I store the leftover bacon in the fridge? submitted by /u/Business-Run-5825 [link] [comments]
So I can’t provide pictures but I have Morton All-Natural Himalayan Pink Salt (fine) shaker 17.6 oz bottle like container. Used some yesterday and it was perfectly fine. Was able to use it like regular salt. This morning I found my salt super moist and clumped together. When I grab some out of the container, rubbing it in between my hands it feels oily. I live in a house full of ppl so I’m not really sure how this could’ve happened? Am I just dumb and this is regular clumping or did someone put something in there? I also keep my salt in the back of my spice cabinet. I’ve left the lid open before and this has never happened so I ruled that out as well. Any info helps💛 TIA ETA: salted my potatoes before they were put on the burner,housemate said when she used the salt last night it was already like that. So only a few hours between me using it and my housemate using it. submitted by /u/RealityOne2716 [link] [comments]
I'm making recipie 1967, Roast Hare, from Auguste Escoffier's The Escoffier Cookbook and Guide to the Fine Art of Cookery, english translation, 79th printing. The recipe for roast hare states it is best accompanied by "(102) poivrade sauce", however recipe number 102 is for ravigote sauce. Poivrade sauce is in the cookbook, but is recipe number 49. I'm wondering if this was a misprint in my specific version. Does anyone know if Escoffier intended for the hare to be served with poivrade or ravigote? submitted by /u/CozyPastel [link] [comments]
I tried pestle and motor since the batch was tiny. I added some salt and lemon. It tasted amazing but the water and flesh of the berries were separate. From my experience with similar ingredients (tomatoes) even when using a machine, while the flesh and water combines, it splits fast. I tried adding flour, starch, honey, and glucose like corn syrup in the pantry separately. While flour was the most effective in thickening it, it affected the flavor integrity of the cherries even though it wasn't as much as other trials. I also tried putting it on the heat. But the cherries lost their flavor ridiculously fast when i put them on the heat. How can i preserve their marvelous flavor while making the sauce homogenious? Thanks in advance! submitted by /u/supersondos [link] [comments]
Didn’t really know where to post this so I’m posting it here. Every time that I have milk in my cereal it ends up getting stringy. I’ve tried buying milk from different places, we recently got a new fridge, and I am still having the same problem. It has made me afraid of having milk in cereal, which is a problem because cereal is a really cheap breakfast and basically one of the only things we have right now other than sometimes toast. The stringyness has happened most of the time three days after the milk is bought, but sometimes immediately after, and I usually see it about 5-10 minutes after the cereal has been out. It usually looks like a tiny little strand that attaches to my spoon when I lift it up, it kind of looks like a single strand of a spider web, with little milk droplets attached to it. If anyone can please help me solve this problem or figure out what is happening it would be greatly appreciated. If it needs to be known the fridge where the milk is stored is set at around 32 degrees. submitted by /u/Pruitttt [link] [comments]
I made panna cotta with agar agar as a setting agent. It has cooled and set overnight but it is still too soft. So I haven't added enough agar agar. Can I reheat the whole thing and add more agar agar? And will the original added agar agar work for a second time or do I need to add even more (the total of what I should have added the first time) to compensate for it not working anymore after reheating? Thanks in advance! submitted by /u/crazy_lady_cat [link] [comments]
Looking for a 10” egg pan - replacing a Michelangelo Copper coated 12” general - replacing a green pan $100 range per pan is fine . Over is ok with enough recommended and under is great to ! Thanks for any recommendations. submitted by /u/Cheap_Bicycle9868 [link] [comments]
I have 2 full beef shoulders going (~1.5kg each) in the oven, I have a small 60x60x60 oven in my apartment. They were marinated overnight in the fridge, woke up late & preheated oven a bit and popped them in at 200° C & planning to cook for 4 hours. This is my first time cooking them, so my questions are: should I add water to the tray? I feel like that will help make it more tender, but might take longer. What should I have the internal temp be? The guy who gave me the recipe mentioned 190 but idk if he meant Fahrenheit or Celsius. After how long should I check on it? submitted by /u/No-Abroad-6649 [link] [comments]
My husband's latest belief following our new purchase of stainless steel pans is this video: https://youtube.com/shorts/uHEKIs6saak?si=59KmsOdymoSkBY3B It's in Korean, but in a nutshell you heat the pan up. Add oil. And then turn off the heat for 1 minute to "coat" the pan. Then you heat again and cook, but the pan is "magically" non stick. Every video I can find in English just says heat up the pan, add the oil, wait for the oil to be warm and get cooking. Is there merit to this 1 minute waiting period with the heat off? Or is this just to prevent people from burning their oil of they haven't selected the appropriate heat? submitted by /u/cartoonist62 [link] [comments]
I should have done more research I should have been more patient But no, I just asked my butcher for random bones for a soup. I didn't even what kind they were, just took them home and hey let's have fun First, I didn't leave the bones in water before anything else. Really didn't realize that it was that important. But I did blanch it twice. Got all the bones in a rolling boil - then take them out. Then into another rolling boil. Then out again. Finally to put them on boiling water for about 8 to 10 hours, straining anything that was floating up in the pot And quickly it was clear that the bones were probably cow, as it had some sort of generic ground meat scent. And when I mean scent, I mean a really small wiff, there was this really heavy musty vapor that just made me rethink some life choices But the damage was done. I couldn't back down NOW 4 or 6 hours in right? And so I didn't. After the excessive boiling, everything went to the fridge, then I scrapped the extra fat from the top and OH MY GOD WHAT A BEAUTIFUL GELATIN. I'm sure I'll find an use for it I left it at room temperature so the jelly would dissolve, without realizing that I didn't strain it. So, I (finally?) took the bones out. Strained the thing. And it was still funky. Then I insisted on filtering it and then... it wasn't that funky? My made made me think of many flavors I could mix in to fix it, ginger, lemon, banana? Realizing I now could stop and think decided to ask you guys I already found this https://old.reddit.com/r/coolguides/comments/1b60b3l/a_cool_guide_to_ramen/ which makes me think ginger, garlic, scalion, mirin and soy sauce are a good start YouTube channel, way of ramen also has a good tare base (https://www.youtube.com/watch?v=2fBs5MNlK2s), shoyu, ryorishu, mirin, dashi powder and salt But I'm afraid to check the broth. Any special extra steps I could take NOW to savage this? Or maybe give up making ramen and just use the broth diluted? submitted by /u/dionebigode [link] [comments]
What’s the perfect, infallible method for cooking white rice? submitted by /u/Fake-Physicist [link] [comments]
This guy doesn't get the fact that the competition is between the competitors and not between the judges. He shouldnt be putting people into elimination challenges that earned the right to relax. He’s completely tone deaf. The contestants in front of him are hoping for their big break, and yet, he toys with them for his own ego. And his hair sucks 🤣 submitted by /u/Lanky_Positive1298 [link] [comments]
In the movie Chef Jon Favreau and his son go to new orleans to get beignets. The cafe they order from has a really big fryer with a flat, flip top basket/lid to keep food submersed. Does anyone know what this is called? submitted by /u/These_Weekend_8541 [link] [comments]
In the movie Chef Jon Favreau and his son go to new orleans to get beignets. The cafe they order from has a really big fryer with a flat, flip top basket/lid to keep food submersed. Does anyone know what this is called? submitted by /u/These_Weekend_8541 [link] [comments]
. submitted by /u/Kallako [link] [comments]
Sorry weird title since it’s hard to explain but: I want to cook more for my roommates and friends, however I’m running into a problem of making sure my food tastes good to more than just me. I am someone who loves really powerful flavors, specifically pickled things and spicy things. I usually catch myself adding pickled peppers, pickles, and red onions to a lot of the food I make. Specifically vinegar is a huge staple when I cook wether it be red wine vinegar, balsamic, white vinegar, or rice wine vinegar. It usually finds a way. However, I want to start cooking more for my friends. I think I’m a decent cook, I grew up with a chef family, but I don’t know how to cook food for a few of my friends. I have a few picky friends who cant stand the taste of vinegar and can’t handle a lot of spice. They’re not picky in a traditional chicken finger fries way since theylle eat a lot of different foods, but they still don’t like the harsher taste profiles. What sort of ingredients or spices should I use to make something flavorful and delicious but not too overpowering? Without my usual go to of “hell I’ll chop up some pickled peppers and throw it in with a little lime” that I usually do for my meals I’m kind of lost. It’s important to mention too that I’m a vegetarian as are most of my friends so it’s important to me that the food I do make is flavorful as I’ve noticed without a meat it’s sometimes a struggle to make a meal feel fulfilling or savory. Basically just asking for some sort of guidance on how to make food flavorful but not overpoweringly sour or spicy for people who may be a little more sensitive to it :) thank you! submitted by /u/sourfairywing [link] [comments]
Idk what cut it was. It's just very tough and chewy. I don't want it to go to waste so I'm gonna make sandwiches out of it. Online it said I can brine it or marinate it in buttermilk but I thought that only applied to raw meat? submitted by /u/annatherapyhere [link] [comments]
This dish is turning into my white whale. I made it once turned out great but now they will not stay together. Any tips or recipes to help me out? I’ve tried cod and sole but can’t get the right ratios. submitted by /u/Prize-Average5516 [link] [comments]
I've always refrigerated it after opening but never really thought about it until now. submitted by /u/basurabunny [link] [comments]
It is difficult to buy grits where I am. But isn't cornmeal basically the same thing? Would it serve as a useful substitute? submitted by /u/TheLastRulerofMerv [link] [comments]
I wanted to do a wild shroom panna cotta with Cobia and mushroom/sage EVOO. And was going to finish the dish with a miso broth. submitted by /u/Grundle__Puncher [link] [comments]
I started yesterday morning with about 450 grams of fresh rosemary sprigs and have stripped all the leaves so that I have about 200 grams (about 1 liter tightly packed leaves) of fresh rosemary leaves with no woody stems I would like to get an end result of about 750 ml or more of rosemary infused oil the recipe I am thinking of is something like this blanch rosemary for about 30 seconds in boiling salted water shock cold in a saltwater and ice bath blot dry between two towels until surface moisture is removed add to 1 liter of cold oil heat oil to roughly 250 F (enough to start driving off water) cook for roughly 5 minutes once up to temp remove from heat and cool to room temperature strain rosemary from oil and chill oil in refrigerator overnight pour oil through a fine filter and making sure not to include any water second "optional" part a) take the rosemary leaves and some of the oil (100g?) and add to a food processor b) chop until rosemary is fines pieces c) rest for about an hour d) strain through a fine mesh strainer e) chill in refrigerator overnight f) run through a fine filter I am thinking I would taste the two oils and see roughly what I have at that point and then depending on the quality of the two oils decide whether or not to combine or keep them seperate submitted by /u/foolofcheese [link] [comments]
I've made about 3 batches of souffle pancakes and I'm able to get them super fluffy, but zero jiggle/wobble in the finished product and they're a little dry. So I've never had the Japanese souffle pancakes in a restaurant, I just see videos of them and they look amazing so I tried making them at home. Maybe they're always dry? maybe the jiggle/wobble is played up in videos? Maybe they're turning out just like they're meant to but I just don't like them? I'm not a huge fan of regular pancakes (prefer crepes) but I thought these would be a little more interesting and they look cooler but they feel like they need a lot of topping and/or syrup because they're a bit dry and boring. submitted by /u/Icy_Analysis_7897 [link] [comments]
I have 2 russet and 2 sweet potatoes. I’m hoping to mix them and make gnocchi but I can’t find anything online about it. submitted by /u/ObscureEnchantment [link] [comments]
Hello professional chefs, I am an avid baker, and one thing that I never succeeded is croissant. Everytime I cook it, butter leaches out so I get super crunchy croissant look alikes. I know there are a lot of reasons, but I think for me, I am just bad at laminating. I would die for some help here. 1) everytime I roll the dough, the dough stretches so that the ends become "expands" sideways like someone pinched it and pulled it. How do I prevent this? 2) How do I "treat' the butter? is detrampe necessary? everytime I roll the dough no matter how careful I try to be, the butter cracks and seeps out of the dough beyond the point of repair. 3) what kind of butter do you recommend? Thanks! submitted by /u/Subject-Estimate6187 [link] [comments]
I often see explanation that hard wheat is higher protein and soft wheat is lower but it seems that the range has a decent overlap around 10%-12%. In this range what is the chemical difference between the two? why would you pick one over the other? submitted by /u/PopularMission8727 [link] [comments]
Hello Reddit! First time I can't find the answer on the depth of the web so I am creating a post on Reddit! HYPED.🤓 I seasoned my carbon steel pan, however did so with too much oil. I did it on top of a stove with sunflower seed oil and did so 2-3 times.The seasoning due to too much oil is textured visually, the texture I actually like allot and the pan is non-stick with eggs so far, gliding like hockey.. (Will try steaks and such soon.) However in two spots there is these.. very small specks that I can't get off even with my nails so whatever they are they aren't coming off. Almost as if they are under the seasoning glaze. I don't want a re-seasoning aslong as its not unhealthy as I quite love this distinct textured look and its non-stick however I am worried this might be rust or something else that may cause me issues. Maybe bare metal. IMAGES: https://drive.google.com/drive/folders/1Ab-hHxzESwjt5V7Jv5aDEjvykjADGOuH?usp=drive_link Anyone with any idea as to what it could be? submitted by /u/UnitedPrize4838 [link] [comments]
I have been dry aging ribeye and strips for the past year or two. I buy by the vac-pac, so processing day is quiet laborious. I am curious what knives people use, or alternatively if anyone has tried a meat slicer. submitted by /u/Lopsided-Growth-7247 [link] [comments]
Any advice on this would be massively appreciated thank you! submitted by /u/Antidotebeatz [link] [comments]
Hi guys! How do I as a Brit make buffalo sauce? :) edit: what is the equivalent to the “franks hot sauce” in the uk? What kind of spice am I looking for? submitted by /u/Mozzarella_Rat3008 [link] [comments]
I’m a dummy. I just used jalapeños in a recipe for the first time ever. I’ve only started to develop a liking for spice, so I’m new to the game. Anyway my hands are on FIRE. Mainly my cuticles as they’re a bit torn up. I’ve washed with soap, milk and cooking oil and it’s still burning. Not as bad as before but still flaring a bit. But worse than that, I’ve just picked my nose (shut up we all do it) and now my nostril is burning. So it’s somehow still on me, or at least under my nails. I’m wondering will whatever remnants I have on me eventually lose its strength? Like I said the burning on my fingers is easing up, but it’s alarming that I can pick my nose 1.5 after cutting up jalapeños and it starts burning. Edit: Yes I will 1000% be using gloves next time. And I will not be touching any more orifices again for at least 24 hours submitted by /u/Outrageous-Path-5107 [link] [comments]
As the title says. Do I cover it completely with liquid for pull apart beef? Don't wanna mess it up. Birria recipe submitted by /u/Dense_Language_7908 [link] [comments]
I have my orange chicken recipe which uses orange concentrate as an ingredient, however my most recent clients say my sauce is too sweet. I’ve heard “traditional orange chicken doesn’t have any orange” or something like that. What recipe ideas do you have for a sauce that’s not too sweet? 1 gal Water, (To yield 1 gal) Orange concentrate, 4 cups Rice wine vinegar, 1 cup Gluten free Soy sauce, 2 tbsp Molasses, 1/4th cup Fresh minced garlic, 1/4th cup Fresh ginger or powder, Corn starch for thickening Sautee minced garlic on low in a pot Add remaining ingredient, stir, bring to simmer, then thicken. Recipe is approximations based on memory Edit: sauce recipe added submitted by /u/Strange-Garden- [link] [comments]
So I've never had a recipe go this badly before and I am actually pissed over it which is a first for me. So I was trying to follow this marshmallow recipe and I followed it to a T, I used Agar Agar both times, honey in the first try and then aguve syrup in the 2nd, the first i whipped about 10 minuets in a stand mixer, the second I used with a hand beater and when the texture wasn't seemingly getting "fluffy" i tried for and extra 5 minuts with the stand mixer and it stayed the same texture the whole time. Both gd times it came out wrong, the 1st i realized it wasn't fluffy like it should be after it "hardened" and its clearly too dense and gummy and then the 2nd i swear to god it seems somehow the exact same. Is it just because I used agaragar and not gelatin? Did I somehow over/underwhip it both times? I just don't understand and I cant help be pissed how much vanilla, honey and agave I just wasted on this. This is the full recipie he had listed in his vid: For the Infusion: 4 tbsp marshmallow root 4 cups water Let the mixture infuse overnight, then strain the next day. Marshmallows: 2 ½ tbsp gelatin (or 2 tbsp agar-agar powder or 10 sheets of gelatin) 1 cup marshmallow infusion 1 tbsp vanilla extract 1 cup honey or agave syrup 1 tsp slippery elm powder Optional: 1 tbsp natural color (e.g., beetroot, matcha, pea flower) and 5 drops of edible essential oil Arrowroot powder for dusting Instructions: In a mixing bowl, combine ½ cup of the marshmallow infusion with the gelatin. Let it bloom for 10 minutes. Meanwhile, in a pot, mix the remaining ½ cup of infusion with 1 cup of your chosen sweetener. Bring to a boil and cook on medium-high heat for 9 minutes. In another bowl, mix the slippery elm powder, vanilla extract, and (if using) the natural color powder. Add the bloomed gelatin to this mixture, then pour the hot syrup on top. Using a mixer at high speed, whip the mixture for 8–10 minutes until it becomes fluffy. Line molds with parchment paper and dust with arrowroot powder. Pour the fluffy mixture into the molds and let it set for 4–5 hours. Heres photos submitted by /u/Spiderleamer [link] [comments]
I am to hoping understand the pros and cons of different preserving methods for about 2.5lbs of olives I bought from a market in Greece. They were purchased from bulk bins and vacuum sealed, currently sitting in the fridge. I was instructed to rinse them (they're heavily salted to be sold in open-air bins) then store them in olive oil, vinegar, or a mix of the two. I've been reading but have gotten less clear about what each option might do to the overall taste/longevity. Option one is to use olive oil. This seems expensive for this quantity of olives, and likely to harden when kept in the refrigerator. Also oily for eating purposes. Option two is vinegar, and this seems least appealing--won't it greatly impact the taste and start to break down the olives over time? I'm also unclear what vinegar to use in any of these situations (I have about 8 or 9 different vinegars on hand). Option three is a mix of oil and vinegar. Won't the two just separate? Option not instructed but what I would have done if left to my own devices: make a brine with salt and a touch of vinegar and store in that (like commercial jarred olives from the supermarket). I plan to keep them in the refrigerator once properly handled. Thank you for any wisdom you can share! submitted by /u/yayastrophysics [link] [comments]
Warning: pretty unpleasant to look at. https://imgur.com/a/O5PgW2C submitted by /u/CandyHeartFarts [link] [comments]
I got a big myland pot from my late grandmother and I went to use it for the first time tonight. As I was heating the pot on 3 it started smoking and the outer bottom of the pot was turning dark brown… I cleaned it super well before using it so I don’t think that’s it. Could it be because she had a gas stove and I have electric? I was looking forward to using my grandmothers pot to cook with all the time 😢 submitted by /u/Born_Ad4676 [link] [comments]
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