It's not a recipe issue but a me one. I didn't keep it simmering long enough and didn't notice it didn't caramelize enough until I taste-tested it in the morning. Would it be a possible to re-heat it to caramelize without ruining it?

idk if wisdom tooth removal is big enough to warrant diet changes, so i thought i'd ask online

I love eggs, but ever since about 6 years ago when I had a 2 week period of some of my eggs tasting like omega 3 fish oil pills, I've lost so much love for eating eggs.

Now today, again, I made 2 breakfast sandwiches: sausage and a hard-boiled egg with cheddar cheese, seasoning and hot sauce.

1st sandwich tasted awesome, it was deep in flavour and better than most restaurants (boiled eggs for smashed egg pattys are sooooo underrated)

2nd sandwich, was ok till half way when it suddenly tasted like cod oil to the point that I'm gagging, rinsing my mouth out with Coca Cola and water, and all I can taste is fish oil for 5 minutes.

Mind you, my eggs are fresh I don't eat foods past their best before date, and rarely do I ever have any foods that get to the BB. these eggs are fresh

How do I get rid of this? The only solution I've found is to use egg whites but I'm not in the budget to afford that as of now. Are there other techniques to use? Maybe a way to look deeper into how their eggs are grown and what they feed their chickens??

I just can't stand this cod oil taste in some eggs, how do I make a recipe and/or an ingredient-sourcing technique around it?

I needed a whipped cream dispenser so I recently bought an iSi Profi Whip through an affiliate link on a Serious Eats article.

One of the supposed benefits of its design, as mentioned by the article, is that the piston is removable to facilitate deep cleaning. However, one problem I noticed is that the piston's ability to detach seems to actually make it harder to maintain between uses* because it rotates with the nozzle, making it impossible to unscrew.

How are people keeping their dispenser tips clean?

The idea of storing a long nozzle full of whipped cream exposed to open air in the fridge for several days in a row just doesn't sit well with me.

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\ By "between uses" I mean dispensing part of the canister, then storing it in the fridge for some time before using it again.*

Hey everyone, 25M here. Ever since I was a kid I’ve dreamed of making amazing pastries and learning Italian and French cooking. Coming from a Middle Eastern family, my parents wanted me to go into finance, medicine, or engineering, so I chose accounting and just graduated. I’ve been thinking about taking one of those 20-week culinary programs to learn pastry and cooking. Do you think it’s worth it if I want to become a private chef or maybe open my own pastry shop/café one day, or is restaurant experience a must first? What advice would you give me if I were your younger brother?