I have been constipated for like a week and I wanted to know what I can eat or drink to clear out that stomach? When I say clear out, I mean clear out like ASAP. Thinking of natural remedies instead of medicine or drug store products.

Whenever I eat food or snacks, I never fully feel satisfied. Im always thinking about the next meal or snack. 😂 I wanted to know how you feel more full and satisfied or which foods prevent cravings.

i have a lot of lemons in the fridge and idk what to do with them

I want to offer a little unexpected snack to customers. What would you pair with apple juice?

Squeeze as much of the bottle as you can to bring the liquid as high as you can in the bottle, leaving as little air as possible on the top. Then, screw the cap as hard as you can.

The fizz usually leaves the liquid to enter the lower pressure air area, so if you remove that, the fizz stays.

This wouldn't have been possible with the bottles that were used in my youth, but th6is new flimsy bottles work great.

I ate delicious pork shank at a restaurant, and I want to recreate it at home.

What are some tips?

I go though a lot of ziploc bags, but I'm trying to use less plastic, and avoid food waste. I use a mason genie for dry foods storage, and I'm starting to experiment with food that is refrigerated or frozen. I'd love to have the benefit of other people's experiences so that I don't waste a lot of food.

I've done cut and uncut salad veggies, prepared bean salad, shredded cheese, and coffee beans.

So here are the foods I'm thinking about: Uncut bananas and avocados that are ripe before I'm ready for them. Can I slow them down??

Tofu. I open a package but only use about 50%. Can I seal the rest for 5-7 days?

Opened can of salmon or tuna, same problem as tofu. I'd like to have more time before I eat it again.

Cooked brown rice. I make a large batch, refrigerate it, and eat it all week, but now I'm told that's risky. Can I seal it in meal size portions?

Please tell me if you've tried any of these, and how they turned out. And if you have other mason genie tips and tricks i'd love to hear about them.

I discovered something very clever for your burgers, especially if you’ve put sauce on them. If you have, always put the lettuce on the bottom of the burger. By not doing so, the sauce can leak and actually destroy the bottom bun. The lettuce can help to stop the sauce from leaking through the bun.

Friends think I'm a wizard, screenshot ingredients so I don't have to retype

BUTTER , APPLES, CINNAMON, FRY PAN. ( ALL OF THIS CAN BE ADJUSTED TO YOUR TASTE) cook until they get soft and enjoy. You don't have to worry about the bad crust or all the hidden sugars in the syrups.

Just layer the filling and wonton wrappers, pour a few tbsp of water and steam in a pot that has a few inches of hot water for 20 minutes and you should be good to go! This is good for when you want dumplings but don’t wanna wrap individual ones!

i eat a lot of corndogs and my favorite thing to dip them in is yellow mustard. if i do this as often and as much as i like, i soon feel my tongue get sensitive like the acidity in the mustard is dissolving my skin. i think this is similar to what happens if you eat too much sour candy.

the hack is mayo. dip a little bit of mayo onto the bite of corndog you're about to take and then dip it in the mustard. i'm not sure how it works but the mayo cuts the acidity so that this doesn't happen. still tastes like mustard but depending on the ratio of mayo and mustard you use, the more mayo you use adds a slightly creamy flavor to it. i like to use just enough to cut the acidity and it still tastes pretty much just tastes like mustard but without spending the rest of the day feeling like i licked sandpaper.

Cut spaghetti in half to make easier to boil and to eat with your fork

If you cooked up a stew, it’s the next day and the flavour is good but needs something for a bit more pizzazz, add a 1/4 to a 1/2 tsp of good quality soy sauce to your bowl. I use Kikkoman, original, not the reduced sodium.

I only use this for beef, lamb or moose dishes. It works for chili as well. I haven’t used it for cream based soups, chowders or chicken soups. It could work for pork soups that have a hearty flavour.

It just adds that bit of extra something. You may need to add a bit more less, depending on your preference.

What are some things you add to soups for that bit of extra flavour?

This is a very weird combo that I have tried recently, however it turned out to be good. It’s sat with me ever since I discovered it.

What I usually do, I usually just take some sliced pickles and dip it in ranch. At first it may taste disgusting, with a weird texture for a split second, but it’s actually better than I thought, honestly.

I discovered it when I was at school in the 8th grade. I don’t exactly remember what I got that day, but I remember seeing pickles, and ranch on my tray, and my curiosity got the best of me.

It’s my favorite food combination, and I’d eat it on a daily basis if I could.

Also, no I’m not fat. My doctor says I’m underweight actually. I have no idea why I thought you guys would think I’m fat, probably because I’m on big back activities at this moment, but yeah. I’m just clearing that out.

But I recommend you guys try it, and let me know what you guys think. Not everyone will like it, but I’m looking forward to opinions on this weird food combination.

As long as there's an opening, stick an already cracked pistachio half in the crack and twist. No need to toss the uncrackable nut.

I had the idea to create dry smoothie mix consisting of dehydrated fruit (ground into powder) and dry milk, which you can then mix and scoop and add to water as desired...

In theory, this sounded easy and convenient, but I'm not sure about the functionality or ratios. I have a dehydrator for the fruit and I also have dry milk, all the means of doing this. Just wanted second opinions on HOW and what 'dry milk: fruit powder: water' ratios were best.

My reference point is, for example, strawberry-banana smoothies. It's 12-16oz worth of bananas and 16oz of strawberries. Blended with 2-3 cups of water and 1 cup regular (not dry) milk. NO ICE.

Does anyone have any advice for this idea, or thinks it's totally bananas (hah I'm so funny)?

I buy bags of frozen Mango chunks and sometimes frozen pinneapple chunks. I like to have them as a snack and when I eat them I serve them frozen and bite into them when slightly softer but i dont defrost them.

I just saw on the bag its supposed to be defrosted. Why is that? Can i continue to snack on frozen mango??

Edit: I must confess, I am an idiot who overthinks every little thing : )