https://blog.spacehey.comForum Topic created by Set the Lightshttps://forum.spacehey.com/reply?id=861915https://forum.spacehey.com/reply?id=861915Sharing kitchen experiences, troubleshooting recipes, and exchanging culinary tips is a long-standing practice, supported by communal cooking knowledge as noted on Wikipedia. Posting successes and failures helps both amateur and professional chefs refine techniques and discover new flavors. For inspiration on balancing flavors and presentation, checking olive garden menu prices can provide practic...Fri, 30 Jan 2026 13:46:13 +0000https://forum.spacehey.com/reply?id=853297https://forum.spacehey.com/reply?id=853297This kind of open kitchen discussion fits well with how Wikipedia describes culinary communities—as spaces where shared experience, trial-and-error, and storytelling improve cooking skills collectively. Inviting both successes and failures makes the forum welcoming and practical, encouraging people to learn from real situations rather than perfect recipes. It’s the same comfort people feel when br...Thu, 18 Dec 2025 09:50:50 +0000https://forum.spacehey.com/reply?id=851142https://forum.spacehey.com/reply?id=851142Bojangles always knows how to make mornings better, and checking out the bojangles breakfast menu with prices and pictures makes it even easier to pick your favorites. From fluffy biscuits to hearty combos, seeing everything laid out with clear pricing and photos helps you decide exactly what you’re craving before you even get there.Sun, 07 Dec 2025 06:06:44 +0000https://forum.spacehey.com/reply?id=846532https://forum.spacehey.com/reply?id=846532Really enjoyed this post! Also, check out California Cichilds — a fantastic site for aquarium and fish-keeping enthusiasts. It offers helpful guides on cichlid care, tank setup, and breeding techniques that can help anyone looking to build a healthy, vibrant aquatic environment at home.Tue, 11 Nov 2025 13:52:55 +0000https://forum.spacehey.com/reply?id=834711https://forum.spacehey.com/reply?id=834711most I can say cooking tips wise is unless the recipe like very explicitly states it, dont crank your pan up like to crazy high heat, always do medium, it takes a bit longer but it helps with making sure whatever I'm making is thoroughly cooked all the way through  also oven baking veggies with olive oil and a mix of whatever spices sound the most appealing to you (including salt and pepper) is al...Sun, 14 Sep 2025 20:09:30 +0000https://forum.spacehey.com/reply?id=688460https://forum.spacehey.com/reply?id=688460Don't let people use your non-stick pans! I made this mistake by letting someone cook on my brand new nice non-stick pans and they completely ruined the coat by cooking oil on it way too hot! From now on guests can use the old crappy pans. LOL 😂Sun, 01 Dec 2024 23:59:52 +0000https://forum.spacehey.com/reply?id=329585https://forum.spacehey.com/reply?id=329585The deliciousness of a meal is directly proportional to how much onion and garlic you add to it. You can add curry powder to just about any savory meal to make it 10x better (but be mindful with how much extra salt you add bc it usually has salt). Measure your oil.Sat, 05 Nov 2022 23:54:16 +0000https://forum.spacehey.com/reply?id=313571https://forum.spacehey.com/reply?id=313571Don’t put knives in the dishwasher! The detergent dulls the blade. A dull knife is just as (if not more) dangerous as a sharp knife!Tue, 04 Oct 2022 15:16:43 +0000https://forum.spacehey.com/reply?id=147893https://forum.spacehey.com/reply?id=147893A kitchen scale can change your lifeSun, 19 Dec 2021 05:17:08 +0000https://forum.spacehey.com/reply?id=147892https://forum.spacehey.com/reply?id=147892A kitchen scale can change your lifeSun, 19 Dec 2021 05:16:14 +0000https://forum.spacehey.com/reply?id=84352https://forum.spacehey.com/reply?id=84352dont touch the red-hot stove. #1 tip any credible chef would give.Sun, 14 Nov 2021 03:35:29 +0000https://forum.spacehey.com/reply?id=56014https://forum.spacehey.com/reply?id=56014Use kosher salt instead of fine-ground salt, and sprinkle liberally. It's more satisfying to work with and easier to adjust.Sat, 09 Oct 2021 02:57:45 +0000https://forum.spacehey.com/reply?id=43760https://forum.spacehey.com/reply?id=43760I’m all about slow cookingMon, 12 Jul 2021 21:16:35 +0000https://forum.spacehey.com/reply?id=13224https://forum.spacehey.com/reply?id=13224I weigh some things like doughs and cakes and for stuff like vinaigrette's I just do it by eye and taste and marinades, just through the spices and oil in and its worked well so farTue, 23 Feb 2021 14:25:11 +0000https://forum.spacehey.com/reply?id=13197https://forum.spacehey.com/reply?id=13197I bought a kitchen scale and started weighing  out my recipe ingredients instead of going by volume. The end results are much more consistent, and there are so many measuring cups and spoons I don't have to wash afterward 😆Tue, 23 Feb 2021 11:20:03 +0000https://forum.spacehey.com/reply?id=9125https://forum.spacehey.com/reply?id=9125just learned a rice trick to avoid burning to the bottom of pan. Boil water, add rice to boiling water, stir for a a min after a min or so turn off burner let it sit and finish cooking itself. I seriously burned rice to my pot every time I  cooked no matter how hard Id try to prevent this. thanks to Discovery + and watching Amy Schumer learns to cook. I love her she cracks me up I had to watch. He...Wed, 10 Feb 2021 22:11:40 +0000https://forum.spacehey.com/reply?id=6698https://forum.spacehey.com/reply?id=6698tip of the day is that finishing pasta in a pan with sauce is a million times better than just straining the pasta and throwing it on a plate/in a bowl. reserve some of the starchy water from when you cooked the pasta and use it to adjust the consistency of the sauce! even if you've just got ragu or some shit, trust me on this oneSun, 31 Jan 2021 07:18:45 +0000https://forum.spacehey.com/reply?id=4892https://forum.spacehey.com/reply?id=4892Making your own stock for soup is the easiest thing in the world! I have a bunch of bags in my freezer; one for veggie scraps, one for chicken bones, one for pork bones. Once the bags get full I throw them in a big pot with water and boil until the bones fall apart/veggie scraps get mushy if it's only veg. For bone stocks it's gonna take all day usually. Then I pour the finished stock into ice cub...Tue, 19 Jan 2021 01:32:51 +0000https://forum.spacehey.com/reply?id=4073https://forum.spacehey.com/reply?id=4073Also I just recently discovered the magic of GHEE.Thu, 14 Jan 2021 18:46:25 +0000https://forum.spacehey.com/reply?id=2072https://forum.spacehey.com/reply?id=2072I can use a microwave Wed, 06 Jan 2021 07:43:27 +0000https://forum.spacehey.com/reply?id=1683https://forum.spacehey.com/reply?id=1683I recently ordered Blackened Chicken Alfredo from a local Italian restaurant. OMG. DELICIOUS. I had never heard of doing blackened chicken! There’s tons of recipes online, and it costs WAY less to make at home! Tue, 05 Jan 2021 09:06:00 +0000https://forum.spacehey.com/reply?id=1682https://forum.spacehey.com/reply?id=1682I recently ordered Blackened Chicken Alfredo from a local Italian restaurant. OMG. DELICIOUS. I had never heard of doing blackened chicken! There’s tons of recipes online, and it costs WAY less to make at home! Tue, 05 Jan 2021 09:05:50 +0000https://forum.spacehey.com/reply?id=1010https://forum.spacehey.com/reply?id=1010When scrambling eggs, follow these tips: Don't add milk or water Don't add salt until the very last second before you add the eggs to the pan, as salt alters the structure Stir the eggs in the pan with a spatula slowly in a figure-eight pattern The lower the heat, the better the resultMon, 28 Dec 2020 15:16:54 +0000https://forum.spacehey.com/reply?id=974https://forum.spacehey.com/reply?id=974Get a cast iron ASAP! Sun, 27 Dec 2020 15:24:53 +0000https://forum.spacehey.com/reply?id=637https://forum.spacehey.com/reply?id=637Not sure that I have any tips, but discovering and learning to use the following things properly revolutionized my cooking: -making and using your own stock -sherry/wine -cornstarch -liquid smoke -sesame oil -toasting/lightly frying your herbs and seasonings before adding them -how tannins, fats, salt, proteins, etc all work from a chemical perspective, and a nutrition one (ie: tannins bind to fat...Tue, 22 Dec 2020 19:58:31 +0000