A lot of people have already commented, but let me add to the masses: soup with frozen veggies can be a total life saver. I was just sick and tossed in basically my whole freezers worth of frozen veggies over the last two weeks. I like to do some meal prep when I’m feeling good and freeze some of my better veggies, but I had bags of corn, squash and sweet potatoes and made chili out of it. Just chucked the whole bag frozen solid into the mix and cooked till it was thawed. I’ve done the same for smoothies when I’ve got some left over bits to use up. But I like green smoothies a lot, so I’m not sure that helps the average cook.

I’d add casseroles work well with some frozen veggies as well, but you have to be weary of the water content. Other than those three, I don’t think I’d use most frozen veggies for anything else. Maybe edamame with stir fry, but I can’t think of any other exception. Too mushy/watery.

Definitely like to cook something new whenever I’m either just a little hungry or I can eat while I’m cooking. For example, I tried making a mango salsa the other day and was able to snack on the mango while I was slicing everything else.

Also depends how big the new thing is though. If I’m attempting a whole new dinner recipe, I’d almost rather make it in the middle of the day when I’m not hungry at all and definitely am not ready to eat dinner. Lots of time to both clean up a disaster and fix something different for dinner without being hangry. But something small and easily replaceable, or doesn’t have a ton of cleanup? Whatever. Any times fine for that.

Thanks! I’m on an upward trend, but still pretty much cooking at a basic level. I love soy sauce and have tons of mushrooms so I’ll give this a try!

Oh, I’ve got Shaoxing wine and some sherry. Had no idea that’s how they were made. Thanks for sharing!

What is a dry yeasted cooking alcohol? I’ve got nutritional yeast and baking yeast, but I’ve never heard of dry yeasted alcohol

Another vote for WalkScape! I’m doubling my walking time since joining, and it’s feeds the “gotta chop 100 birch trees” part of my brain.

Time to break out the grow lights I guess. I had no idea they could turn purple, it freaked me out! The specks on the leaves are just soil from me planting another plant next to it, just haven’t dusted it off yet. Is it okay to replant it while it’s fragile?

That and a VERY sharp knife

Not sure if this counts, but the way I chop my onions and garlic changed after watching a Joshua Weissman video on it. Leaving the end on to hold it all together while I chop was so genius I don’t even remember how I chopped them before. Especially easier to thinly slice onions. Also learning my spices so I can spice mostly by smell. Makes it easier when I’m experimenting to just smell the pan and know which spice I should add to make it taste better.

I think ive seen a sign for that while I’m out! thanks for the tip!

I have never heard of water kefir, just the bottled raspberry kefir I see next to milk. Where can I find these grains?

I was considering that, but I wasn’t sure how useful they are? Like, it seemed that people either swear they worked or said they were the equivalent of praying to the old gods for better digestion. Figured food was probably a more reliable path.

I believe I did as a very young child. 10/10 would recommend all kids to eat.

This is the most hilarious comment I’ve seen lol I might have to try more kefir products. I can’t really stomach the texture of drinking cream, but I also haven’t tried nearly as much as I have yogurt products

This is really interesting, I’ve never heard of it. I’ll give it a try, though I’m not big on creamy drinks. I don’t think I’ve ever tasted saffron before.

I absolutely love kimchi, but the only brand in the stores near me always feels kind of mushy and wimpy. But I get a jar of the Seoul (I think?) brand whenever I go into the city and can stop by Asian grocery stores.

Oh! I never thought about whisking it. I love mousse, I’ll have to try that. Thanks!

Fage has definitely been the most tolerable brand of yogurt for me! And bonus points to it because it’s also all of my families favorite. I love honey and nuts, but I think I end up adding too little honey. How much do you add? Just like a spoonful or a small drizzle?

I have not! I eat rice for lunch a couple times a week, I’ll have to give that a try.

Oh, I do like tzatziki on veggie hummus pita sandwiches. I didn’t realize it was made with yogurt! Thanks for the tip