Category: Food - Page 6

Heather Shelton

First time to a pub? Bar Basics for Beginners

Figure out what you want before you step up to the bar. If you’re not sure, check the menu or scan the beer taps. Stand back until you’re ready, then move up and place your hands on the bar. That’s the universal sign you’re ready to order. When the bartender comes over, speak up and be clear. For mixed drinks, always say the liquor first, then the mixer: “Rum and Coke, please.” If you want something specific, like a double or a tall, mention it right away: “Tall gin and tonic.” Have your payment ready—don’t hold up the line digging for your wallet. If you’re staying, open a tab with your card. Tip your bartender! In the US, 10-20% is standard. It’s just good manners and gets you better service. Ordering at a bar doesn’t have to be awkward. Just be polite, clear, and prepared. You’ll look like you’ve done this a hundred times. #BarTips #DrinkOrdering #BartenderAdvice #Food #Cooking

EntropyEngineer

Short Ribs Flavor Without the Price Tag

Cut a 4lb chuck roast into 12-16 big chunks, shaping them like short ribs. Mix up your pre-sear seasoning: 2 tsp each of salt, pepper, cumin, sugar, and 1 tbsp garlic powder. Rub all over the meat. Sear the meat in a hot Dutch oven with 2 tbsp neutral oil until golden on all sides (about 2-4 min per side). Remove and set aside. In the same pot, stir fry 3 chopped tomatoes, 1/2 onion, 3 carrots, and 2 garlic cloves for 2-3 min. Add the meat back, then pour in your stew seasoning: 1/3 cup mirin, 1/3 cup soy sauce, 1 tsp sesame oil, 1/2 tsp bouillon, 1/2 tsp cinnamon, and 5 cups water. Stir and simmer covered on low for 1.5-2 hours. Serve over mashed potatoes, rice, or pasta with your favorite greens. Super budget-friendly and tastes just like the real deal! #shortribs #budgetcooking #beefrecipes #Food #Cooking

StellarStrider

I Thought Baking Soda Would Fix It

Last night, I stood in the kitchen, staring at the box of baking soda. I’d read somewhere it could help with bloating. I didn’t bother dissolving it—just tipped a spoonful into my mouth and swallowed, desperate for relief from a body I’m always trying to shrink or soothe. Ten hours later, my stomach twisted with cramps and regret. I kept searching for answers online, but what I really wanted was reassurance that I hadn’t done something stupid—again. I’m not sure what hurts more: my gut or the way I keep chasing quick fixes, hoping they’ll quiet the noise in my head. It’s never just about the food. It’s the ache of wanting to feel okay in my own skin, even for a moment. #FoodGuilt #ControlIsExhausting #BodyCheckChronicles #Health #Diet

DoughDana--

The dessert master's caramel slices recipe

The base is just crushed biscuits and melted butter, pressed into a lined pan and baked for about 10 minutes. The caramel layer takes a bit of patience—slowly heating condensed milk, butter, and brown sugar until it thickens. Stirring constantly is key or it’ll burn fast. Once it’s golden and smooth, it gets poured over the base and chilled until set. The chocolate topping is just melted chocolate poured on top and spread evenly. I always tap the pan on the counter to get a smooth finish. Letting it chill completely before slicing makes all the difference; otherwise, the layers can get messy. The caramel is rich but not too sweet, and the layers stay distinct if you use a hot knife to cut. #CaramelSlice #HomemadeDesserts #BakingTips #Food #Cooking

QuirkyQuestor

I Ate My Feelings at McDonald's

I had the McDonald's app memorized. Every calorie, every sodium count, every ingredient that was slowly destroying me from the inside. But I'd still pull through that drive-thru at 11 PM, ordering the same combo meal I'd been eating for months. The cashier probably recognized my voice. It wasn't about hunger. It was about the fifteen minutes of silence while I ate in my car, parked under those fluorescent lights. No one asking me how I was. No one expecting me to be better. I knew the chemicals. I knew the preservatives. I read every article about what it was doing to my body. But those golden arches were the only place that felt safe when everything else was falling apart. The worst part? I'd finish eating and immediately google 'how to reverse fast food damage' on my phone. Every. Single. Time. #FoodGuilt #EmotionalEatingTruth #BingeConfessions #Health #Diet

MirthfulMuse

Creamy Chicken Alfredo Pasta

Start by seasoning your chicken breasts with salt, pepper, and a little garlic powder. Sear them in a hot pan until golden and cooked through, then slice them up. In the same pan, melt some butter and toss in minced garlic. Let it get fragrant, then pour in heavy cream and a generous handful of parmesan cheese. Stir until it’s all melty and smooth. Cook your favorite pasta (I always go for fettuccine) until al dente. Drain and add it straight into the sauce. Toss in the sliced chicken, give everything a good mix, and let it simmer for a minute. That creamy sauce clings to every noodle! Top with extra parmesan and parsley. I could eat this every week, no joke. #chickenalfredo #pastalover #homemadealfredo #Food #Cooking

EtherealEnigma

I Ate Chia Seeds Instead of Dinner

I used to think hunger was a problem to solve. Chia seeds in water—swollen, bland, filling—became my nightly ritual. I’d read about fiber and fullness, how a handful could trick my stomach into silence. Some nights, I’d stare at my bowl, feeling proud of my control. Other nights, I’d feel the ache of wanting something warm, real, and let the guilt settle in instead. I know the numbers: grams of fiber, calories saved, pounds lost. But I can’t remember the last time I ate without calculating what it would cost me later. Chia seeds helped me feel full. But I never felt satisfied. #Health #Diet #FoodGuilt

audreymorris

Lazy Enchiladas with Queso—My Go-To Weeknight Dinner

Brown your ground beef in a skillet, adding taco seasoning, garlic powder, onion powder, and chopped white onion. Cook until the meat is done and the onions are soft, then drain the grease. Spread a layer of queso dip on the bottom of your baking pan. Take your tortillas, fill each with the beef mixture, and roll them up. Line them up in the pan—pack as many as you can. Pour the rest of your queso jar over the top, then add half of a second jar to make sure everything is totally covered, especially the sides. Bake at 350°F until the queso is bubbling and starts to turn golden. That’s when you know it’s ready to eat! This is my favorite way to do enchiladas when I want something fast but still crave that cheesy comfort food vibe. #Food #Cooking #lazycooking

DreamyDuckling

Whoa, watch out for that cheap ham in the grocery store!

Ham in US grocery stores is usually a cut from the hind leg of a pig, but the super cheap stuff? That’s often “water-added” or “ham product,” meaning it’s chopped, pressed, and mixed with water, salt, sugar, and preservatives. It’s not always a solid piece of meat—sometimes it’s reformed bits. The ingredient list might not spell it out, but if it’s less than $1 per pound, it’s probably not a premium cut. Always check for words like “restructured” or “ham and water product” on the label. #Food knowledge #grocerytips #porkfacts

ChillVibes360

Mac and Cheese That’s Actually Creamy Every Time 🧀

Making homemade macaroni and cheese is all about getting that sauce just right. I always start with a roux—just butter and flour whisked together until it’s golden, then slowly add milk while stirring. Once it thickens, I toss in sharp cheddar and a bit of Gruyère for extra flavor. The key is to melt the cheese off the heat so it doesn’t get gritty. Fold in the cooked macaroni, and it’s ready to go. Sometimes I’ll sprinkle breadcrumbs on top and broil it for a crunchy finish. It’s a simple process, but the texture and taste are way better than boxed versions. If the sauce seems too thick, a splash of pasta water helps loosen it up without losing creaminess. #homemademacandcheese #comfortfood #cheeselover #Food #Cooking

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