The recalled Great Value product was shipped to select Walmart stores in 30 states including Alabama, Arkansas, Connecticut, Florida, Georgia, Iowa, Illinois, Indiana, Kansas, Kentucky, Louisiana, Michigan, Minnesota, Missouri, Mississippi, North Carolina, North Dakota, Nebraska, New Jersey, New York, Ohio, Oklahoma, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas, Virginia, Wisconsin, and West Virginia, along with the Commonwealth of Puerto Rico. Consumers should check their freezers for the affected product. The recalled Trader Joe’s product was shipped to select Trader Joe’s stores in 26 states: Alabama, Arkansas, Colorado, Delaware, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maryland, Michigan, Minnesota, Missouri, Nebraska, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Virginia, and Wisconsin, along with the District of Columbia.

The affected products are:

• Product: Great Value Organic Triple Berry Blend 10 OZ (Including Strawberries, Blackberries and Blueberries), with UPC: 7874211226 Package Size: 10 oz Lot Code: 6 031 01, 6 041 01 (in front of the package) Best If Used By Date: January 31, 2028 and February 10, 2028
• Product: Great Value Organic Blueberries 10 OZ, with UPC: 7874211213 Package Size: 10 oz Lot Code: 6 019 01, 6 040 01 and 6 163 01 (in front of the package) Best If Used By Date: January 19, 2028; February 9, 2028 and June 12, 2028.
• Product: Trader Joe’s Organic Mixed Berry Blend 12 OZ with UPC: 00977654 Package Size: 12 oz Lot Code: 6 051 01 (in back of the package) Best Before Date: February 20, 2028

Credit: FDA

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/frutas-y-hortalizas-del-sur-sa-expands-recalls-include-additional-lots-great-value-frozen-organic

I was in such a rush yesterday i cut up the orange and just popped it in my mouth thinking I would just spit out the peel, but I started chewing the peel and this amazing flavor came out that just tasted so heavenly.

I know orange zest is used a lot in cooking, but I was wondering what else I could make with orange peels? I have a lot of oranges since I buy them in bulk and I’d love to be able to use them in different ways.

I usually try to cook high volume / low calorie, I have made a orange chocolate cheesecake in the blender and it blew my mind how good it was.

Please give me any ideas as to how I could use my oranges! Sweet is preferably but I’m more than willing to try savory meals too.

Someone posted a fried milk recipe from 1350 and it got me thinking about…”how did they figure that out?” While we are still producing new recipes and flavor combinations, there isn’t a lot about cooking at this point that is completely revolutionary. But the amount of experimentation/accident/necessity that got us here is interesting to ponder. How many people died from bad food as humans were figuring out how to preserve stuff? One day someone ate a fish that got left on a sunny rock and said “hey that didn’t kill me…let’s try that again!”. When someone accidentally created tofu…they could have just thrown it out, but instead, they ate it. The idea of-let’s let this food “spoil” under controlled circumstances and it will turn into cheese or soy sauce or kimchi.

And even in the earliest recorded recipes…they were complex. We figured out pretty quickly, the desire to add rich flavors to dishes. From an evolutionary perspective, all those taste receptors helped push us to travel the globe in search of spices and exotic flavors to satisfy our tastebuds, along with creating trade and economies. (Not discounting the destruction and massive slave trade that was also part of that, just trying to keep the focus on the food.)

I’m a bit of a history buff, I love to think about how things came to be. Gimme your favorite bit of cooking trivia!

I don't mean like opening tuna cans and eating it with a fork. I mean like casseroles, spaghetti and meatballs, anything that's a step above Hamburger Helper in time and effort

I love making fancy meals from around the world, but that's expensive and time-consuming, so I need good meals for in-between my adventurous ones! But I am a slut for flavor, and I won't accept anything that's not really yummy!

Thank you!

Edit: These all sound super delicious I'm reading all of them and writing them down! Please keep em coming!

Original Recipe

Wilt du machen ein gebraten milich, So nim, do niht veiztes zv^o si, die kummen vnd, die gelebt si, den hafen, zv^o slahe, daz sie sanfte her vz glite vf ein bu^etel tu^och, dor in bewint sie vnd beswer sie sanfte von erst vnd dor noch baz, laz sie ligen von dem morgen biz hin zv^o abent. so snit sie du^enne vnd spizze sie, besprenge sie mit saltze vnd lege sie vf einen hv^elzinen rost vnd la sie wol ro^esten. vnd wirf ein wenic pheffers dor vf vnd betreyfe sie mit butern oder mit smaltze, ob ez fleischtac si, vnd gib sie hin.

Translation

If you want to make fried milk, don’t use milk that’s too fatty and has curdled. Whisk it in a pot so that it flows gently into a cloth bag. Tie the bag closed and weigh it down—first gently, then more firmly. Let it sit like that from morning until evening. Then slice it thinly and thread the slices onto a skewer. Sprinkle with salt, place on a wooden grill, and let it roast thoroughly. Sprinkle a little pepper on top and drizzle with butter or lard if it’s a meat day. Then serve.

Recreation

Recipe 25 from the Buch von Guter Speise, written around 1350 in south Germany. This was one way to make use of curdled milk. Since today’s supermarket milk is homogenized and pasteurized, it’s not that easy to curdle milk without it going bad. So I heated the milk to 80 degrees and curdled it with a little vinegar. Next, the mixture is poured through a cheesecloth to separate it from the whey. So, I actually made ricotta. But the next steps were still interesting, since the curds are then pressed and fried.

But back to the milk: The recipe mentions right at the beginning that the milk shouldn’t be too high in fat. This could refer to various characteristics. Raw cow’s milk typically has a fat content of about 4.2%. That means today’s whole milk already has slightly less fat (about 3.5%). So you could try using that. Or perhaps skim milk is what’s meant. In this process, raw milk is simply left to stand, and then the cream that settles on top is skimmed off. If this isn’t done particularly thoroughly or repeated several times, you can assume a remaining fat content of less than 1.5%. This can easily be achieved with low-fat milk.

But since I wasn’t sure what the recipe actually meant, I tried it with whole milk and low-fat milk, and the result was clear: If you use whole milk, you get ricotta, as expected. However, it doesn’t press well. Even after about 20 hours of pressing, it was still crumbly and couldn’t be skewered. It was different with the low-fat milk: After pressing, it formed such a firm block that it could be skewered as described in the recipe.

What both versions had in common was that they softened while grilling, making them difficult to handle on a skewer. I then decided to pan-fry them (in butter), which worked very well.

The two versions were distinctly different. While the whole milk version remained crumbly, the low-fat version became creamy and strongly resembled mozzarella. Therefore, I now assume that skim milk was indeed intended as the base, since it works much better with the described technique.

In terms of taste, both versions were very good, but the low-fat milk was better. The whole milk version tastes like fried ricotta—which, of course, isn’t bad. But the low-fat version had a lovely, slightly firm texture and tasted somewhat like extra-milky mozzarella. Frying (or baking) it in butter naturally added some toasty flavors. The pepper goes well with it, too, but it’s not strictly necessary. So: an interesting recipe for medieval mozzarella sticks that can serve as a side dish for just about anything.

first of all, i want to bust a few myths: ghee is not simply “clarified butter.” you cannot get ghee just by melting butter.

ghee is a traditional indian cooking fat made by slowly heating butter or cream and removing the water and milk solids. this gives it its distinct nutty flavour and aroma.

how you can use ghee:

add one tablespoon to rice, quinoa, or oats. one tablespoon is enough since ghee is calorie-dense.

use it on rotis, naan, paranthas, flatbread, sourdough, and more. it has a nutty taste, so if you don't like that, stick to neutral oil or butter.

use it while making indian or south asian curries, or add it to dal/lentils.

don't cook indian food regularly? just put some on your toast. if you eat roasted vegetables, you can replace butter with ghee. eggs and ghee also pair really well.

you can essentially use it in any dish where you need a cooking fat that can handle higher heat.

don't have time to cook? you can also add a tablespoon of ghee to hot water and drink it. this is great for your gut-health.

let me know if you have any questions :)

I'm not sure if this belongs in r/Baking?

I had a jalapeno and cheddar cornbread at a restaurant recently and it was bloody delicious. I want to make it at home (plus I've grown some jalapenos this year in the greenhouse) but cornbread is not all that common in the UK and it feels like one of those "every family makes it different, passed down the generations" type of recipes.

I can get all of the ingredients just fine but recipes online vary wildly, including comments and reviews, even when specifically looking at the jalapeno and cheddar variety.

So, seasoned cornbread makers and eaters, how would you go about making it? Any tips to not get it dry (which seems to be the biggest risk).

I was considering this recipe from howsweeteats:

Ingredients

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

½ cup butter, melted and slightly cooled

½ cup sugar

1 large egg

1 cup buttermilk

8 ounces sharp white cheddar, freshly grated

⅔ cup chopped pickled jalapeños

Instructions

- Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.

- In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.

- In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk. Add the dry ingredients and mix until just combined.

- Stir in the grated cheese and jalapeños.

- Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.

- Let cool slightly before serving!

Recently my doctor said i have high cholesterol and I have to change my diet. I really got discouraged because it seems like i can't eat anything tasty anymore. But i can cook chicken sausage and rice, oatmeal, wraps, tuna, salmon .

What is a good dish I can make that tasted good and is good for my cholesterol?

I’ve made granola at home a few times, and it’s always been… pretty good. But I’m still trying to get that really good version.
I like it crunchy, not too sweet, with plenty of nuts/seeds and those nice little clusters that somehow disappear way too quickly.
So I’m curious — what actually makes the biggest difference?
Do you have a trick with the oats, the oil, the sweetener, the oven temperature, or how you bake it? Do you stir it while it’s baking, or leave it alone?
And if you have a recipe that’s been in your family for years, even better. I’d much rather hear about the recipe you actually make than a “perfect” recipe from a food website.
What’s your secret?

I have a box of lamb stock cubes gathering dust. I eat mostly vegetarian so haven’t been able to get through them. Any ideas for a no/low meat way to use them?

Hello. I turned 40 this year and decided this meant it was about time I hosted Thanksgiving. I'm just doing it with a bunch of my friends. I am having nine people over. So my butcher recommended that I should do a 15lb turkey so I would have tons of leftovers. I literally know nothing about cooking turkeys. I've cooked chickens before and they were amazing. But the turkey sounds terrifying. I will cook her in my oven. I was also encouraged to cook my stuffing sepparately from the turkey for some reason? So, I'm asking you experts. What is the best turkey recipe? What do I need to know that I won't get from just reading web sites? I'm fully blind and I will be using a talking meat thermometer to check the meat. Are there other things I need to know? Any and all tips, tricks, anything would help me a whole lot. I remember a friend basting her turkey with a lemon garlic butter that was to die for. I can't think of anything else. But I'm eager to hear about how you all make your turkeys. Thanks in advance. I'm so excited to learn, and to eat.

I’m a 21 year old male in college, I study and train at the gym hard and of course love my food.

The only slight issue is I’m not great at cooking, I can cook basic stuff enough to survive but I want to cook meals that somebody else would actually eat.

I just want to become more independent and not waiting for dinner (I live at home)

Where should I start in terms of learning how to be a better cook?, I like high protein foods but also have a sweet tooth.

Thanks

I am not a fan of apple crisp or apple pie. I already have a ton of apple butter.

What else can I make with apples? I would prefer to cook with them rather than bake.

Basically I am not interested in learning specific recipes, I can do that myself comfortably and easily. I can even make my own recipes by altering ones I have tried before. What I am interested in now is the mechanics of making a recipe. How to know what seasonings go together? How to know when and where to add things like juice, wine, sauces, etc.? How to balance flavors? How to better know cooking times without relying on a timer? Things like that. I want to push my cooking to the next level and learn how to make my own recipes from scratch by understanding the depth and fundamentals of cooking.

Anybody ever been to one? It’s near my house in Atlanta this weekend and I’m wondering if it’s worth fighting the crowds for. TIA.

Hey!

I was looking at a new butane stove/grill from Naturehike. I assumed it was for indoor use I notice the Amazon listing says it's for outdoor use but also says to keep away from furniture, walls, and curtains.

Also, it's literally the same exact design and has the same specs as the Iwatani Aburiya indoor grill except it’s beige.

There's 0 information on this grill on the manufacturer's site (U.S. or China website) besides for what Amazon and EZcamp has which is a complete mirror.

Should this be safe for indoor use?

Edit: I want to use it for Korean BBQ

UPDATE: We just made Korean BBQ and had no issues! Thank you all!

I’m on a sodium restricted diet and I made vegetable soup today that is terribly bland, and I don’t know how to fix it without salt. I used all the usual aromatics, bay leaves, parsley, rosemary, pepper, as well as 4 cloves of garlic. I used low sodium beef broth, low sodium canned corn, rinsed canned chickpeas, and unsalted diced tomatoes. I used fresh carrots, green beans, celery, potatoes, and onions. Unfortunately beef was too expensive so I didn’t have any and I know that would have made a big difference. I hope someone can provide some advice because I have a big pot of meh soup.

In my time in college, I learned a lot of things about myself. One of them being my joy of cooking. I would love to learn from other people and their journey's of the culinary arts. I love savory foods so I'm looking to get into making things like spaghetti, tenders/wings and sandwiches. What's the best way to learn? Through a textbook? What are some essentials that I need? What are some KEY TIPS you wish someone would've told you before you started?

I have a recipe for a German Chocolate Dump cake. I'm only using half the can of sweetened condensed milk. Can I safely freeze the other half for later? I just hardly ever use this ingredient.

Hello!

I'm going to my boyfriend's families thanksgiving in a few weeks (Canadian Thanksgiving). His mom has a hard time swallowing so has to eat soft foods like pudding or mousse. Honestly, she's never eaten around me so I don't really know what she can and can't have.

But I would like to try and make something she could maybe eat, even if she can't. I just feel like it's the kind thing to do.

What are some options? I'm a decent baker / cook.

Hoping to get some advice on chili. I always make a beef chili, and just do the standard chili ingredients. Typically something like ground beef, green and red bell pepper, onion, jalepeno, garlic, diced fire roasted tomatoes, tomato paste, beef broth, pinto/kidney/black beans, chili powder, cumin, paprika, oregano, salt, pepper. It’s just always missing.. something. It needs more oomph. I salt properly each time so I know that isn’t my issue. I can’t go too crazy with spice since I have a toddler that doesn’t appreciate it. It’s good chili, it’s just not WOW chili.

To be honest, I love a good can of Stagg Chili. I have no idea how I would even begin to replicate it though.

What are your secret ingredients for chili? What am I missing here?

Hi everyone, I will try to keep this short and to the point.

I can't cook. Anything. Nothing. Don't try and catch me out on that, I can't cook. It is my husband's 40th birthday party tomorrow, around 20 people, and my caterers have let me down. So now I am cooking. I've decided (and won't have my mind changed) to make a baked potato station. My brother in law is making a killer chilli as one of the toppings, and I've got various other toppings so that's all fine. My big question is about the baked potatoes themselves. I've got around 30 potatoes. My initial thoughts were to cook them on a low heat for a few hours, but the internet has varying information, so please help me! What sort of heat, how long, to foil or not foil?? HELP ME. My husband's party and potentially the future of our marriage depends on this.

1. I don't have a mortar and pestle for grinding the toasted coconut. Can I just use a food processor instead?

2. A lot of recipes add lemongrass and lime keffir leaves. Some really chop them up and add them into the curry while other recipes leave them as is. Do I remove those before eating or am I supposed to eat them?

3. I've never used lemongrass before. Do I remove the outer layer? One video said to remove it but everyone else just uses the entire stalk. Other videos only use the bottom part of the lemongrass. What's correct?

I have just moved into an apartment with an induction cooktop, which I never used before.
I am aware that I need induction compatible cookware , so I'm okay with that part . What I’m more interested in are your actual cooking tips and experiences.
I’ve always used a regular electric cooktop before. How different is induction when it comes to cooking? Do I need to use lower heat or change the way I normally cook certain things?
Any little tips or things you wish you knew when you first switched to induction would be really appreciated.

I’ve been buying own-brand baked beans for years and never had a single issue. However, recently I bought a few tins of CO-OP beans (the ones currently price-matched/on offer).

Twice now, after eating them, I’ve had pretty bad stomach upset and cramps. It’s never happened to me before with this brand, and because it happened on two separate occasions spaced apart, I'm certain it was the beans.

Just wanted to check if anyone else has noticed a change in the recipe, quality control, or experienced something similar recently?