r/Cooking

So, me and my BF are both autistic and we eat SO MUCH pasta.

Recently, I switched to whole wheat pasta, and I’ve started blending entire cans full of white beans into all of my pasta sauces, including my homemade cheese sauce, and I’m genuinely just shocked how nicely it compliments everything

The beans turn everything creamy and rich, marries all my fresh flavors, binds with pasta starch well, and the whole wheat holds its form much nicer than regular pasta.

We’re eating half the amount of food we used to eat because we now are more easily satisfied with smaller portions. My partner would normally eat nearly an entire pot of pasta by himself, but now eats like 2 bowls maybe.

Added bonus; feeling energized after every meal and avoiding colon cancer with all the fiber!

1000000/10 ingredients.

Stupid question maybe but is American dijon mustard the same as European Dijon Mustard?

Everytime i see cooking videos of Americans using Dijon Mustard they always use an insane amount of it to everything they use it for.

I live in EU, Sweden to be specific and when i use dijon mustard i have to use a tiny amount of it because otherwise it over takes the entire thing im doing, like when im doing homemade Mayo i barely use a teaspoon of dijon for the flavour but when i watch Americans making Mayo they use a whole ass table spoon and i keep thinking if i were to do that the mayo wouldnt taste like mayo anymore would just be a creamier mustard at that point lmao.

For reference i always buy from the french brand Grey Poupon

I'm a recovering alcoholic. Previously I loved to cook dishes with wine, however I can not be trusted to have any alcohol in my house even for a short period. I mean I could probably get through it but it's not worth the risk or stress.

Is there any comparable alternative to get a similar flavor and that amazing reduction process with no alcohol?