r/WhatShouldICook

I was 16 and 17 years in the pictures in the left. I lost almost 66lbs in two earth spins and changed my whole core code lol

I think this last months, and principaly this week, made me realize how much impact this had on me. I didn't saw myself as skinny tho and I'm still trying to recognize myself looking me in all angle photos, has been a weird and ineffable journey finding myself in change.

Hi everyone,

I have this fig tree in my yard and as you can see from the picture, it's doing really well this year. The problem is, I don't really know what to do with all of it!

Sometimes we make a traditional sweet dessert by cooking the figs down with panela, but honestly... we aren't big fans of it. It's just "okay" to us.

Also, we are vegetarian, does anyone have any recommendations on what can we make? I'd love to hear your favorite savory ideas, ways to preserve them, or just things to do with them.

Thanks!

I stumbled across this book from another post recently that completely changed how I think about food.

We’re so used to fridges, supermarkets, and next day delivery that I honestly never stopped to think about how people actually ate before all that existed. This book is basically a collection of old recipes that were designed to last months or even years without refrigeration. The same kind of food our great grandparents (and great great grandparents) relied on.

What surprised me most wasn’t even the recipes, it was the mindset. Everything was about making food stretch, using what you had, and not relying on systems that could disappear overnight. Reading it made me realize how dependent we are now compared to even a couple generations ago.

I’ve tried a handful of the recipes so far. Some are definitely outside my normal rotation, but a few were genuinely good and oddly satisfying knowing they’d keep without power or fancy storage.

It’s less of a cookbook and more of a little history lesson disguised as one. Made me appreciate how resilient people used to be, especially when it came to food. I wanted to make this post as a bit of a shoutout to the creators for putting it together and the person who shared it here a couple months back (I couldn't find the old post to go back and comment).

Here's the website I bought the cookbook from, it's a pretty niche book so I don't think it's available on any mainstream platforms - survivalsuppers.com

I'm making chili tonight and cornbread would be perfect with it.

Edit: thanks for the recommendations of other brands or to make Cornbread from scratch. But I am trying to use these up in the meantime.

He meant to buy regular Cheerios. He's eaten one bowl and forgotten about them. Any dessert or snack mix ideas?

Ingredients I have on hand are butter, sugar, cream cheese, and about 7 cups of lemon frosted Cheerios.

Whipped up some quick breakfast with some leftover steak from last night. Fried up a Sunny side up egg and put some infused hot sauce on my avocado.

Ordered some Exotic meats online last month and had a field day cooking all kinds of things. Had family eat it before telling them what it was, Grandmother hasnt talked to me since. LOL!

these oranges need to be used. i also have a crapload of pecans (ultratech for scale). if i can incorporate those too it’d be cool.

I love peach and cream combos. My gf is lactose intolerant. She is always happy to take lactaid because she loves dairy, but if anyone has a lactose free recipe, that would be awesome. I do use coconut milk for a lot of things.

Leftovers from Cinco de Mayo party at work. Can't possibly eat this all with chips by myself.

Anything I could meal-prep with this? Enchilada sauce maybe?

I could have saved myself a few calories, but I doctored up some jarred Alfredo sauce with a little real butter, fresh grated Parm, minced garlic, and pasta water, salt + black pepper to make it taste a little more homemade. (I was out of milk/cream, or else I would have just made the sauce myself.)

Edited to add: Great Value makes a frozen, fully cooked grilled chicken product that saves a ton of time. It is somewhat processed, but at 90 calories for a 3 ounce portion, I find that it's a formidable shortcut. I sliced mine into 1/4 inch thick slices and pan fried it in a tiny bit of avocado oil spray before adding it into the pasta & sauce mixture.

Anyway, this was divinely tasty and very filling. If you're in the market for a protein pasta that doesn't taste like cardboard and ass, Brami is the way to go.