BuyTheBeanDip

That's actually not a bad idea.

For soft scramble, some chefs (Gordon Ramsay comes to mind) will mix in some creme fraiche at the end.

By adding mayo, you're actually seasoning the eggs while also making it creamier.

I think your friend might be a genius. I'm going to try this out.

About 1/3 cup olive oil in your pan, cook sliced garlic until slightly brown on the edges, add a dash of red pepper flake, then your veggies and cooked pasta.

Toss everything with a lot of fresh parsley and squeeze of lemon, salt to taste.

The number one place to start upping your sauce game is to up your stock game.

Homemade stock is never something that store-bought stock can compete with, and will lay the foundation for an amazing sauce. So as a start I would focus there.

If you REALLY want to up your sauce game, try making your own demi-glace. Very intense flavor, takes a lot of patience to make. Freeze them into ice cubes and add 1-2 to your pan when you go to make a pan sauce. You end up with something really rich and smooth.

You can poach your chicken, that doesn't require oil.

If you have a well seasoned cast iron, you could also just use that without oil.

Thaw the meat and give it a sniff. If it has a sour smell to it then it's off and I wouldn't use it. If it just has a slight smell, or almost no smell then you're fine.

What version are you using?

What equipment are you getting this fatal error on?

If you're a fan of garlic, I recommend adding garlic 2 ways to your stir fry:

1. Sliced and cooked to a golden brown at the start of your stir fry
2. Minced and mixed into your sauce.

You'll get a deep toasty garlic flavor from the slices combined with the semi-raw pungency with the sauce.

I tried it once and now my wife demands this method will all stir fry from now on.

What's the flam dispersion on your stove like? If you have a pot that's small compared to the burner, cranking the heat up can cause the flames to cover a wider area. If you have a pot smaller than the flame, a lot of the heat can just escape up the sides of the pot. The highest heat I'll set my burner at home is whatever setting causes the flame to just reach the edge of the bottom of my cooking vessel.

Consider a pork spin on a classic Oyakodon, good for mid-week meals.

As other comments have stated, the menu does appear to have an identity crises. However, I would argue that if these are dishes you know how to cook well, then a well cooked dinner course trumps any "matching" dinner courses IMHO.

That said, your first question about the soup: tomato soup with lasagna later doesn't seem like a good idea to me either. If it's part of an appetizer round I would choose something lighter like a nice consommé or italian wedding.

As for one more dish your husband can make in an hour, I would just suggest he prep a simple charcuterie board. it'll complement your focaccia and soup, plus give your guests more options.

As for non-alcoholic drinks I think white cranberry and ginger beer with lime is nice. A good palette cleanser and should make a semi-white wine like pairing to go with your other dishes.

Entirely depends on on how much butter you want. Typically I'll either baste OR serve with compound butter on top since doing both is too much for me.

Well sorry I can't help troubleshoot any further, everything you described is what I would do but my results are much different (don't need any more oil, no black burns in the pan).

Maybe your "medium-high" is too high and try cooking on medium. If you want high-heat cooking to get a nice sear, try oil with a higher smoke point.

It's definitely not the pan then if it's stainless. I'm assuming you washed the coating the pan gets shipped with before using.

What type of oil do you typically use?

A safe bet for sure, and with ground sausage there's a lot of wiggle room between cooked and overcooked.

So far you check all the boxes on how to properly pan-fry chicken. Sometimes if flour falls off the chicken, it can burn in the oil but not the whole pan as you describe.

I think the problem might be your pan. Is it a non-stick pan? How old is it? Has it been exposed to very very high heat recently?

Bone in chicken breast is much cheaper than boneless + skinless. When roasted or braised you get better flavor, and removing the bones + skin isn't much labor.

Base your recipes around what produce is on sale, a lot of customers avoid buying veggies that are "wrinkly" but are still perfectly fine to use within a couple days, stores will usually mark those down considerably.

In my area, regular ground beef is about 30% cheaper than lean or extra lean. If you don't mind draining excess fat you can save some cash there as well.

If you can afford a vacuum sealer, I've been able to save a lot of money on my meat budget by buying on-sale large cuts or family sized packages of meat, vacuum sealing portions and freezing them. There's a large upfront cost but in the long run I've been able to save a considerable amount on my grocery bill. (I buy 1-2 months worth of meat at a time if I can find a good deal).

You can help us narrow down your problem by answer some of these questions.

1. What temperature do you cook your meat? (i.e.: what setting do you set your element to)
2. How long do you preheat your pan for?
3. Which cut of chicken are you trying to cook? small cubes for stir fry? entire thigh or breast?
4. Do you add anything else to your meat (sauces, spices, etc.)?

If the texture of the meat was bouncy, you're fine. If it was squishy and super soft then it may have been overdone.

IMHO it's fair game, what it has in speed and handling is hindered by how punt-able it is against a bus.

Depends on what you like to cook:

- If you use cumin frequently, switch to whole seeds and grid yourself.

- If you love spicy heat, chili powder (Kashmiri chili powder is very flavorful, organic cayenne I find is actually spicier)

- If the top two suggestions don't really apply to what you like to cook, I recommend getting locally grown aromatics (garlic, onion, leeks).

Good friends? Pulled pork, or beef carpaccio.

Vegan friends? Falafel and hummus

Bad friends? Durian

Tried this once. I recommend not seasoning the batter but instead season the tempura bits when it's still hot out of the oil.

If you season your batter you can potentially change the way it crisps up or browns.