I’ve never noticed a difference in flavor from soaking beans, but soaked beans do seem to be less flautogenic. You don’t need to soak them overnight, though: A half-hour will work nearly as well.
Dear sweet lord this… Except for Columbus Bakery for bread and Harrison Bakery for pastries… Wegman’s is the place to go.
You don’t need oil in the water for your pasta. It just sits on top, not doing much of anything. If you have a problem with the water boiling over, you need a bigger pot and more water. Sure, the oil might solve the symptom of the water boiling over, but it doesn’t address the root problem of not enough water making the starch that leaked out of the pasta group together to make foam. This will also affect the end flavor and texture of the pasta, so just use a bigger pot already! 
Instant mashed potatos taste as good(or better) than home-made,and so much easier to make.
What the hell are you putting on that sweet potato?? Marshmallows and some sorta syrup? :mad: Eat them plain for crissakes! They are delicious without all that crap on them.
Heh…growing up I always thought I hated sweet potatoes. I couldn’t stand the gross little things. Until I had a baked sweet potato with just butter on it. The difference was like night and day. I had always thought the marshmallow and goo was how they were done (and the only way to prepare them). Now I eat them baked, as sweet potato chips, as french fries, etc. Yummy!
So my own against conventional wisdom food…In many recipes there is not any discernible difference between bread flour and all purpose and for some breads all-purpose flour is better.
Eggs do not all come with salmonella in them. You will not keel over and die from eating raw cookie dough.
Lutefisk is not a specialty, gourmet food. It is merely an alternative to starving.
My very favorite sweet potato recipe involves cinnamon, sugar, nutmeg, and apples. Still a sweet dish, but nary a marshmallow in sight.
I like frozen and vaguely mushy brussels sprouts OK, but they hold no candle to fresh sprouts cooked properly. I riffed slightly from Alton Brown and made a whole bunch just last week by just cutting them in half and stir-frying them. The flat sides got all nicely browned but the sprouts were still sweet (not at all bitter) and not mushy. I added a bit of garlic and salt, they were perfect. Wish I had more right now.
I was surprised by how sweet and un-bitter fresh brussels sprouts taste when they’re cooked right.
But if you’ve ever had salmonella poisoning from doing so, you’ll do everything in your power to avoid having it again. So says my wife who, along with my daughters, was sick for weeks after eating dough.
Fortunately for me, I was at work during the dough-eating. Unfortunately for me, I was at home for the cleaning-up-after-the-sick-people.
Ew. No. I remember being able to easily tell when my college cafeteria was using instant vs. real potatoes, and I flatly refused to eat the instant stuff. It’s gluey, tasteless paste. But I agree with you on the sweet potato topping nonsense. At that point, it’s dessert - tasty, but not a side dish.
Spinach tastes good.
Corn on the cob only needs to be boiled until it turns bright yellow (a minute or two), not for hours.
Jello salads are not for eating with dinner - they’re desserts.
Meat has no place in pie - there I said it. (Yes I know I worked in an English pub, blah, blah…)
I’ll stand by it too. Pie = friuty filling.
Baby brussel sprouts, frozen, ARE different than the big ones.
If you think you hate brussel sprouts, and can’t get fresh ones, try the baby frozen ones. Add some lemon, pepper, garlic…much different. And yes, stir-frying any of them is very good.
Soaking the brussel spouts in salt water removes the bitter flavor of even sizable sprouts. They taste yummy even when lightly cooked and don’t taste salty, just good.
Any tool for dealing with avocados is a waste of money. A sharp knife is all you need and if it is hard to peel, it is not ripe.
There’s a tool to deal with avocados? I must have lived a very sheltered life 
because I never knew anyone used anything except for a knife and/or spoon (a big spoon scoops out both the pit and the flesh nicely) and possibly a fork to mash it into guacamole with…unless you are using the back of the spoon. 
I have seen gadgets meant for mangoes however, which are equally a waste of money.
Oh, I understand being wary of it if you’ve been sick. It’s just that in my experience there seems to be this mistaken belief that EVERY egg has salmonella in it, which simply isn’t the case.
Cilantro ruins everything it’s put in. Vile stuff.
I’ll go further than that: oil on the water will coat the pasta when you drain it, so that the sauce won’t stick as well. You want the outside of the pasta to be gluey, not oily. For the same reason, you shouldn’t rinse the pasta after it’s cooked, since this will rinse off the coating of sticky starch, again keeping the sauce from adhering. The only exception is for cold pasta salads, when you want to prevent the pasta from sticking together in a mass.
Now there, you’re just wrong. Sorry.
Instant mashed potatoes taste like the cardboard box they came in. Real mashed potatoes are heaven. If your real potatoes taste like cardboard box instant ones, you aren’t making them right.
I’ll second the not over cooking pork. Pork is so much better when it’s still just a little bit pink.
I’ve been eating cookie dough my whole life and it’s never done me a bit of harm, well beyond the obvious waistline issues anyway.