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File:[HorribleSubs] Murenase! S….jpg (176.23 KB,1280x720)

 No.65289[Last50 Posts]

How am I supposed to enjoy, or at least tolerate cooking? It takes so long, and you need to give it lots of attention. It's pretty obvious cooking was invented before recreation, so how are people doing it today when you can have fun instead?
Maybe it wouldn't be as bad if I didn't have to clean up tools afterwards, but I do. The only thing that makes sense to cook is huge portions that will last for days, but that seems to limit what you can cook reliably.
bleh

 No.65290

You just pretend you're cooking for your gf/bf/anime frens/kissu frens and you'll have more fun and stuff and it's best to stick to simpler dishes that you can cook in one saucepan or something to limit wash up. These are sometimes called "one pot wonders" if you want to find some recipes like that. Of course having a dishwasher really helps, but that's not always possible. Then you realize it's all fucking shit anyway and you have no frens and you'll never see your frens or cook for them coz they never fucking existed, certainly not in the physical fucking world, and you can just throw all the fucking food into the fucking trash coz you cooked for two but it's only really you and looking at the second portion makes you fucking breakdown coz nothing fucking mattress anymore and you'll just cook and clean and cook and clean for the rest of your life alone in the dull light of a monitor.

Do your best okay? I believe in you!!

 No.65291

Cooking takes time I will never do it and I will never understand people that bother with it.

 No.65292

i guess you need to really enjoy eating food or have a lot of pride in doing something yourself as in: “wow i baked a cake”

 No.65299

>>65290 is right, it's pretty cool when you cook with/for someone
it's just that cooking alone is a drag. You could still cook something large twice in the week and learn to repurpose what's left of it, it's way faster that way

 No.65313

what takes long is making a dish, cooking whatever barely takes up time
you boil the water, throw some veggies in there, put some meat in the oven
that'll take like thirty forty mins and the only things you have to do are flip the meat once or twice and toss in the vegs once water boils
you don't even have to eat them at the same time, just when each part is ready

 No.65317

Try out some new recipes

 No.65323

File:16105766304090.jpg (75.39 KB,888x1033)

It's even more pathetic when your physiological center can't distinguish pain from hunger(due to lack of timetable). And the first bite intensifies all thoughts of hunger... It's the best to cook simple food which doesn't take much more than five to fifteen minutes, can food is great too and leek slices are both healthy and add flavor.

 No.65324

>>65323
is there a difference between pain and hunger?
I was told they were the same

 No.65330

File:[Erai-raws] Love Live! Nij….jpg (122.71 KB,774x983)

I like cooking because it allows me to spend alot of time focusing on one simple thing, and if I do a good job I get rewarded with good tasting food
maybe try going out of your way to make something that requires more effort than you find worth it, the food will taste better and you might find that cooking is more than just a necessary act to stay alive

 No.65331

>>65330
Kanata-chan erai yo Kanata-chan!

 No.65332

>>65290
Hmm, one pot wonders, that sounds like exactly what I need. Something like stew is perfect as it only takes one pot, is easy to store, and is easy to microwave (if needed) throughout the week.

 No.65338

>>65332
yea the issue with that is that soups and stuff like that are never filling and end up running out quickly due to how often you get hungry compared to if you just cooked some pork chops and ate those. i stuck to slow cooker recipes for a while and it gets tiresome. man i hate having to eat food.

 No.65344

>>65338
you should start eating butter
fat is high in calorie concentration so you need less of them to get daily energy need

 No.65404

>>65290
What’s wrong with being alone?

 No.65415

File:1611112828285.gif (133.57 KB,290x290)

>>65289
The secret is to make multipule things at once, and preheat ovens, pans, and pots.
Cooking things for days is how I roll too, but even those don't take too long.
There are certain practices that reduce your time in the kitchen to sub 30 minutes.
Firstly, you should use less dishes, and clean them immediately after use. Having less mess to deal with is important.
I am not good enough to detail step by step on how to save time, so I will give you an example of how I make pancakes
>put a pan on the flame
>use a stick of butter to push hard and coat the bottom, or even use your hand since it is cold enough, this should take sub 10 seconds
>While the pan is heating up, pull out two eggs
>break them into a glass cup, add a pinch of salt and add a quarter to a third cup sugar by eye, better to add less and to taste
>beat hard and fast 16 rotations
>taste and tweak to liking
>pour your favorite flower , a about till 4/5th of the cup, I use fine corn flower and ground coconut
>beat it until it is consistent
>add a drizzle of water and beat slowly for another 10-20 seconds until consistent
This should have taken you about 2 minutes, meanwhile the pan is hot
>pour it into the now hot pan and then put the heat to low
>put the cup under the tap right away and wash it with your hands only
My pan is an iron circle with no handle so I use a no flip recipe.
>While it is cooking, take out an apple, honey, and sugar, and lemon juice
>cut the apple any way you want, put it on a plate any way you want put some lemon juice, water, and sugar to your liking in the cup and mix
>by the time you are done with those the pancakes should be ready, I sometimes cut them in quarters, flip them just to let the other side get a tan. As long as none of it is liquid you are good to go
>put the pancake on the apple plate, put some butter on top, pour honey above it, and eat it alongside your lemonade
>wash the dishes right away
The whole cooking process should take you no more than 15 minutes, probably closer to 10 minutes. only a pan, a plate, a spoon, a cup, and a knife to wash.

 No.65492

Cooking only takes a short time really(unless you are making some complicated dish) and it is easy to do. I don't mind it, it gives me a break from the computer for a bit.

 No.66033

>>65415
i haet this image pls no

 No.67457

File:80375205_p1.jpg (1.44 MB,2180x2124)

>>65291
It's fun to make something and eat it and know that you made something tasty. Clean up isn't really all that bad if you're not that messy of a cook in the first place and barely takes over half an hour, which isn't really much time that wouldn't have been spent doing much else anyways, and if you only eat like 1 big meal a day it's not much time out of your schedule. Another thing with cooking is you can adjust different flavors/spices to change up a dish to be maybe more towards your taste preference.

Also it can sometimes be cheaper to make something from scratch rather than buying a finished product. Like pancake mix is usually more expensive than pancakes from scratch, and pancakes from scratch are easy to make and usually taste really good. In fact, I may just go make some pancakes right now...

 No.67460

>>67457
Made them, ate, and cleaned up ~45 minutes after this post. Not too long at all.

 No.68078

File:87907182_p0.png (1.48 MB,850x1187)

I got a little skillet thingie that you plug into the wall. I've made pancakes on it, but I think it's too small to make scrambled eggs efficiently. I don't know what else to make except pancakes, though, as pancakes can be made with good ingredients to be nutritious and very filling so what else competes with that that isn't strange foreign food with weird textures?

 No.68080

>>68078
Also pancakes are great because you can easily make 20 of them at once and eat them for a week. It seems like a nice lazy loser food

 No.68081

>>68078
Doesn't japan have something that's kind of like pancakes but different ingredients? Can't remember the name, though I think it's the thing they flip in anime.

Also there's crepes, but how much those differ from pancakes is probably debatable.

 No.68085

>>68081
I thought about mentioning crepes because I was thinking about them, but they're way too thin and they're really made to hold things rather than be the center of a meal.
No idea about the Japanese thing, but I think I've seen that before too

 No.68087

File:r_00960_mv.jpg (150.13 KB,774x516)

>>68081
Okonomiyaki?

 No.68093

>>68087
Yeah, that's what I was thinking

 No.68460

If you people LOVE making pancakes so much then what's a good pancake recipe, huh?

 No.68463

>>68460
Get some flour, sugar, and some salt. Sift into bowl. Then pour in some eggs, milk, and butter, and mix until smooth. Butter your pan, and then plop in some of your batter. Then pour in some chocolate chips, or blueberries. Brown on both sides, or however you like your pancakes. Plop onto plate. Eat.

 No.68523

File:[HorribleSubs] Murenase! S….jpg (140.42 KB,1280x720)

It took like 2 hours, but I made a big thing of rice, carrots, peas and chicken. It must weigh at least 5 pounds

 No.68524

File:0004100002266_4_A1C1_1200.png (933.45 KB,1200x1200)

>>68523
Oh, and the taste is okay. I used two bags of this and then 2 cups of brown rice from a bag. I need to figure out spices and stuff so I can make my own, but I have no idea how you learn about this stuff.

 No.68526

File:dca2fc3d51a5926ab866231bfe….jpg (233.66 KB,1374x2100)

made london broil today
it was supposed to be medium rare but the steak was too thick
>>68524
i would avoid anything with 'flavor' labeled on it, it's a great sign telling the words shown in larger sizes beside it are big lies
just mix the spices randomly until you find the one you like

 No.68740

Is there any way to bring bread back to a state of freshness after it's sat out for like a day? This has always bugged me.

 No.68741

no, the French just dip it in egg and other sweet things and then call it French Toast

 No.68742

Yeah, but what do you do with bread that's not stale enough to be French Toast, but stale enough to not have the same great taste as fresh...

 No.68743

stale it until it's french toast

I saw a video that you soak the bread and then stick it in th oven for a few minutes, but this was very stale.

 No.68939

Ate some macadamia nuts and right after had a Gingerbread cookie, and the combined taste was really delicious. Now I'm trying to think of ways to mix the two and make a really delicious cookie...

 No.68993

File:8ee2786f2d6492ebb9549c3514….png (10.27 MB,2128x3000)

Cooking alone isn't fun but cooking with someone is. I always enjoy helping my Mom or Grandma cook, but I don't like when I have to do it by myself.

 No.69025

>>65289
Cooking is fun. Also it doesn't take THAT much time. If you know how all the ingredients interact in your body, you can make yourself feel really good as well.

 No.69289

File:[HorribleSubs] Ramen Daisu….jpg (77.1 KB,512x625)

Want to make a small batch of pancakes to go with some bacon and eggs, but each recipe for them makes a whole bunch with 1 egg in the recipe. How do I halve an egg?

 No.69292

>>69289
easy
use knife and cut in the middle

 No.69293

>>69289
You don't have to make all the pancakes at once, you know. You can always only make a few and then save the rest of the batter in the fridge for use later.

 No.69828

Got a loaf of white bread a couple days ago which I left a bit to stale, and today made French Toast with it. It tasted real nice and was definitely worth the time investment.

 No.70027

File:[HorribleSubs] Murenase! S….jpg (190.3 KB,1280x720)

How do I go searching for rice spices or whatever it is you call the stuff to add to rice so it's not just plain rice flavor (I.E nothingness).
Like, how do they make that Mexican rice that's orange? Any time I search for anything like this I just end up with full meals and that's not what I'm looking for, especially since those meals have a bunch of stuff I don't like in them. Like, how do I figure out how to make the rice that they serve with refried beans and tacos? That stuff is nice and filling

 No.70030

>>70027
mix the spices with the flavor you want
buy a whole spice set so you know the taste of each one

 No.70031

>>70030
I guess what I'm asking is how the heck do people find it, or are there common combinations normal people know that I'm assumed to already know? I don't have a garden or spice rack or anything so uhhhh.....
Dang it it's just dried pieces of plants or something right, why is this so hard

 No.70032

File:51d2845250565d978e48b6bd6b….jpg (134.47 KB,1000x1000)

>>70031
people find good combinations by improvising
i often do that since i'm too lazy to go out and buy stuffs i don't have
sometimes there are patterns you can find in recipes online, like for roasting meat a very common combination includes rosemary, black pepper, garlic powder, and lemon extract

 No.70033

>>70032
>sometimes there are patterns you can find in recipes online, like for roasting meat a very common combination includes rosemary, black pepper, garlic powder, and lemon extract
Hmmmmm.... Yes, yes, this is a good example. Hmmm.....

 No.70034

File:__victorica_de_blois_gosic….jpg (395.99 KB,580x820)

You are supposed to let yourself fall down on the kitchen couch while waiting for the food to cook, watching for the end of the minute hand to get to the right position. Advanced amateur cooks clean the dishes in the meantime but that's dangerous.

 No.70171

File:af6bb24d1b3fa72592b6252a87….jpg (186.56 KB,1036x1500)

just cooked a big juicy burg with premium american cheese
yes there is good american cheese that doesn't melt into watery mess when being heated, kind of like cheddar

 No.70643

File:2fafaf0d64769ee31513cc04c5….jpg (521.28 KB,789x901)

just oven roasted a BIG lamb rack!
the rareness was perfect at medium rare and i ate more than i normally do, but there was too much of it so i had to gave some away
much better than my previous attempts, often overcooked because the amount was too small

 No.70714

looking forward to my tin of mackerel fillet tomorrow

 No.70846

File:prod001008.jpg (88.49 KB,570x673)

I think I'm going to try growing some plants this year. My dad grew up on a farm and our house, while not a farm, had a good backyard and we grew stuff in it. Tomatoes grew really well so I think I'm going to try growing some "sauce" tomatoes that were bred for, well, sauce.

 No.71164

File:EsbbEMnVoAEjvlR.jpg (321.17 KB,2048x1152)

Was in the mood for something earlier and there was a half of onion lying around and had a few bites of it. It was nice but not something that I'd want to eat a full meal's worth of raw. So I chopped up the onion, put some butter and vegetable oil in a pan, and fried up the rest of the onion. Turned out great, but I think I could probably improve on it by adding something else, maybe some mushrooms, to the mix.

Also its been hours since then and my mouth still tastes of onions...

 No.71377

>>70846
My dad used to grow tomatoes every year too before his health failed him.
I have some nice memories of helping in the garden.

 No.71462

File:bdcbf3205daea162ec73b66266….png (287.18 KB,800x800)

not sure if it's cooking but i made some chia pudding
turned out to be almost tasteless, maybe almond milk and maple syrup aren't good alternatives at all

 No.71529

File:6147791d461a92973e4a6c29f0….jpg (120.31 KB,595x700)

/qa/! /qa/! What works well in a stir fry?

 No.71530

>>71529
Pork, cabbage, onions, garlic...

 No.71534

>>71530
>onions
Not even once

 No.71544

>>71534
They are an acquired taste, admittedly.

 No.71563

File:c096c8cfb043326ce797e9bc74….jpg (858.78 KB,2000x2621)

Time to make some stir fry with the suggested foods and... BUROKKO BUROKKO BUROKKORI

 No.71773

File:mexican-rice-social.jpg (148.11 KB,1200x1200)

I've decided that I'm going to try making simple Tex-Mex stuff. The Instant Pot thing is really good at what it does. I'm going to try making healthy refried beans and some "Mexican rice" which is basically rice with some tomato sauce and some spices like cumin, garlic, onion and such. The spices I got in some "Mexican spice" powder and I hope it's good because I don't want to be someone holding a cupboard of spices since it's too complicated and I'd never use them all before they expire. Throwing a couple basic ingredients in a pot is easy enough for me and it can do it in bulk which is exactly what I need

 No.71774

>>71544
I've started to find them alright, but still not in large pieces. I think it's a sign of aging and losing tastebuds unfortunately

 No.71776

>>71774
is that how it works with taste? always believed it was your taste developing like people used to always say when i was younger didn't realize you were slowly just losing your taste as you become old

 No.71777

>>71776
Sadly, yes. I suppose there's also the idea of seeking out novelty in a life that's gone on longer, but there's no getting around biology.
https://www.npr.org/sections/thesalt/2017/05/05/526750174/why-taste-buds-dull-as-we-age

 No.71782

Laughing at the idea that someone would try an onion for the first time as a novelty.

Just take one small onion, peel, rinse, and slice it up finely, fry it until it browns, usually you put them in at the start since they often take the longest - there you now have a delicious, slightly sweet side dish to go with whatever else you were making.

Even raw they're fine, but you need to pick a milder onion variety and have more stuff to go with them to balance. Red onions are nice raw in salad for example.

~~~
Sincerely someone who has been eating onions 0 problems for as long as I can remember.

 No.71785

File:1484167224566.jpg (151.05 KB,1920x1080)

want to make onions more but every time i go to cut them i end up crying over them how can i make the onion guilt go away

 No.71787

File:(clipboard)1620199904253.png (77.46 KB,1346x938)

>>71785
If you don't chop the steam, you won't get teary. Red line is cut line.

 No.71789

>>71787
oh i'd always cut that off super close to the stem (or i guess on the stem now that i look at it) that explains why it hurts to cut

 No.71792

>>71782
>Laughing at the idea that someone would try an onion for the first time as a novelty.
Well, I mean as an ingredient and not by itself, like putting more onion in chili or something

 No.71940

File:ffc2043a57adca69ca47dab1e0….jpg (193 KB,800x588)

made my biggest maki to date
maki was good
hate cleaning maki sheet

 No.72214

>>65290
Ok cool searching one pot wonders gave me some good ideas. I don't like cooking but I also don't like soft foods that you typically get in the simmer pots so maybe this is a good combo of lazy and tasty

 No.72400

Bored and hungry, think I'll try and make some chocolate chip cookies.

 No.72401

File:[MoyaiSubs] Mewkledreamy -….jpg (290.05 KB,1920x1080)

Just now finished making a big bowl of mashed potatoes to eat for a few days. This Instant Pot thing is pretty amazing

 No.72691

Had some leftover pancake batter after I ate today so I made some fried oreos and dang were they tasty

 No.72693

File:[MoyaiSubs] Mewkledreamy -….jpg (179.21 KB,1920x1080)

>>72401
I made mashed potatoes again with the same bag, but they're definitely not as good. I shouldn't wait a month before doing this..

 No.72695

>In general, uncooked potatoes can last anywhere from 1 week to a few months. ... Once cooked, potatoes last up to 4 days in the refrigerator and 1 year in the freezer, though the quality of cooked mashed potatoes suffers with freezing (4, 5).

Stay safe Anonymous!

 No.72697

>>72695
I meant that it's the same group of potatoes I bought a month ago. They weren't cooked until today. Salt helped a lot in making it taste better, but they definitely don't taste rancid or anything. They were just softer and I guess some of the flavor disappeared somewhere.
I wonder how old they are by the time they hit the grocery store

 No.72845

Tried making some risotto and it turned out OK. I think I must have messed up a bit in one of the steps since the centers of the rice tasted a bit too firm and not creamy enough like it should. Oh well, it was a good first attempt, maybe next time will turn out better.

 No.73111

gonna make some boson cinnamon toast it's gonna be so good

 No.73119

>>73111
Toast + cinnamon? I can handle that recipe

 No.73156

File:[a-s]_inuyasha_-_038__rs2_….jpg (68.69 KB,640x480)

I used my instant pot pressure cooker thing again
I made some steamed(?) carrots and brown rice with it
then I used the Knorr stuff I mentioned upthread (I think?) as a base for the spice stuff and added chicken broth and peas I microwaved.
Then I added some shredded rotisserie chicken and it was nice.

With leftover rice I added some tomato sauce and 'mexican spices' which is uhh.. cumin and onion and pepper and stuff. I don't think it's very good on its own, but maybe it'll be good in a tortilla with cheese or something

cooking takes too much effort

 No.73157

>>73156
also that's me on the right, my little brother liked it
think I'm going to go back to the feudal era still though

 No.73210

File:bc8a00a56b2b2ab68ead55e728….jpg (1.47 MB,1056x1056)

My dumb fatass just made a whole stack of pancakes that I can't possibly eat all of but have to since I followed a recipe and didn't realize the yield would be for multiple people. Oh well, itadakimasu

 No.73211

File:image.jpeg (131.2 KB,400x302)

Bought and made some Uncle Benis rice that wanted me to only use a microwave but I'm a rebel that won't be tied down by such trivial matters like "recommended cooking instructions" so I used a pot and stove and guess what? It came out perfectly.
Never surrender; don't give in!

 No.73216

Not really cooking related, but I got some Kraft cheese slices recently because people mentioned it's not technically cheese. And... Wow. What the heck is this stuff? It doesn't taste like cheese at all. Do people actually like it or do they just buy it out of convenience?

 No.73217

>>73216
I find their instant mac & cheese a nice light and cheap meal (not their fancy or deluxe version or whatever it tastes like garbage). But aside from that it's all really bad cheese that I'd never recommend as an ingredient in anything. My guess is people that have been exposed to it all their life probably buy it out of habit and because it's something they recognize. Bet they've never branched out into other cheeses either.

 No.73222

>>73216
these things are used in cheap burgers, so they offer the same texture and taste for people that want them
>>73217
really? their cheap mac & cheese doesn't have cheese at all (the fancy version does), at least in the usa, but it seems that the uk version of the same thing does have real cheese
seems like they can't get away labeling it "cheese" with the regulation there

 No.73225

>>73222
The difference is probably that their fake mac and cheese can simulate a nice taste while their actual cheese tastes like bottom of the bin garbage.

 No.73258

Maybe some basic salad with some salad premix, some cut up carrots, pieces of chicken, croutons, and a dallop of ranch dressing. The ranch really complemented the chicken. Normally, I don't like salad, but this tasted pretty good. Might start making this more often.

 No.73487

File:442f522d1817c0b65e73a8e9b1….jpg (249.61 KB,900x814)

made some curry rice today as usual, but i used fresh heirloom tomato instead of water when diluting the curry block
it tasted so good and added a flavor that is missing in curry, will never go back to water again

 No.73778

File:66ed938629ada0a07d356876b2….jpg (606.59 KB,766x1073)

using this one because my rice thread died
got some hokkaido yumepirika recently, will cook it later to see if it stands up to its "special a" grade

 No.73783

File:[Doki] Magia Record - Maho….jpg (215.46 KB,1280x720)

I made pancakes from a flour mix thing where you add milk and eggs. Pretty decent. I also tried the 'beyond meat' plant-based sausages and they were awful. I love breakfast sausages but don't like how greasy and unhealthy they are so I was attempting to bypass that part. They were actually more greasy and the taste wasn't good. The texture was tolerable, though, and I thought that would be the hard part.

 No.73784

threw cocoa powder into some bread I'm making. I hope it tastes good

 No.73785

>>73783
you should've already learned that there is no demand for plant-based meat when even at the peak of corona no one was buying them
it's pure marketing to artificially create demand from the producer side

 No.73800

File:IMG_20210624_213220.jpg (2.11 MB,3968x2976)

>>73784
turns out it just makes bread that's brown and has no chocolate/dessert flavor

 No.73801

>>73785
I disagree. While away at college, I ate a lot of vegan stuff, not because I care about veganism, but because low quality meat is infinitely worse. A lot of it was pretty decent, and would generally get again if given the chance to have it.

 No.73802

File:[SubsPlease] Ochikobore Fr….jpg (141.12 KB,1280x720)

>>73785
I just wanted to see if it was less greasy and unhealthy as regular breakfast sausage. I know some of the fake meat stuff is actually worse health-wise than red meat, but I don't think this one would have been.
Sauaage with peas as the main ingredient seemed pretty novel (or is it chickpeas?) but alas this one was not good.

 No.73806

>>73801
vegan doesn't mean plant-based imitation meat
i don't think these imitation meat are targeted to vegans who mostly concern about their health, considering they all imitate the appearance of "unhealthy" meat like sausages, meatballs, and burger patties
they are clearly targeted to meat eaters, like their marketing into fast food restaurants such as burger king, trying to provoke their curiosity (for example, >>73802) and conditioning them to convert to eating these imitation meat instead

 No.73826

File:20210625_162656.jpg (1017.98 KB,4032x2268)

Made a basic salad. While I was cutting carrots, and mixing the salad, I spilled some stuff and learned my dog is ungrateful. He refuses to eat lettuce or carrots, but when I spilled some lettuce that had dressing on it, he ate it right up...

 No.73830

>>73783
>>73802

I've tried wheat-gluten-based field roast sausages and I'd say they're pretty good and not greasy. But yeah, vegetarian meat products are really hit and miss.

 No.73852


 No.73853

all the brownies I've made turn out not very tasty

 No.74160

File:40b9f66c4c25a959dbb0768c11….jpg (71.77 KB,600x599)

What's /qa/ making for breakfast today? I'm gonna cook myself some blueberry waffles.

 No.74292

Made mini-waffles and I think they may be even more dangerous than regular waffles since they were so good I just kept cooking more.

 No.74296

Thought I would be making taters and salad today. Had a nap and definitely won't take any hardships more this late already.

 No.74386

File:9e105661a57066054c6ea3808c….jpg (266.96 KB,1000x1412)

tonight's quick dinner...
microwaved rice with microwaved fried chicken strip and cooked whole slice bacon topped with mayo and ketchup
yes, it looked as bad as i described

 No.75434

Cooking people of Kissu! Is there really something to getting a pepper grinder versus using typical pre-ground pepper? In my own experience, I have noticed that I can't really taste pepper when I add to things, and I do typically use pre-ground pepper. But does that then simply come down to quality of ingredients, rather than one or the other actually being more flavorful?

 No.75470

>>75434
i mean why wouldn't you
just go to the spice section and buy one with the peppercorns already in it for a couple bucks

 No.75765

Donuts unstale very nicely in the microwave, if they're not too old, and you put them in for ~15 seconds.

>>75434
Always use a pepper grinder and salt grinder over their pre-ground variants. Much more flavorful.

 No.76021

I made some scrambled eggs off of my memory from the ramsay guide to soft scrambled eggs and then put them on a sandwhich with chicken and cheese. It was actually pretty good, buttered the bread like I would with grilled cheese and put it on a George Foreman.

 No.76024

File:sadalice.png (236.73 KB,349x290)

Does kissu have any experience with Thai cooking? The red curry dishes I make are just "meh" and nowhere near as divine as the one I get at the local Thai restaurant.

 No.76026

>>76024
It will never be authentic I guess

 No.76031

File:instant-pot-baked-potatoes….jpg (99.73 KB,1199x1199)

I've started making baked potatoes with the instant pot pressure cooker thing. I just use water, but there are some recipes with using garlic and stuff and I guess the pressure does a good job of infusing it into the pores. That sounds good so I'll have to try it.
For now, though, I'm fine with just salt or ketchup.
How is it that ketchup goes so well with potatoes? It's crazy.

 No.76136

File:IMG_20210805_003759780.jpg (4.42 MB,4032x3024)

tried my hand at the recipe >>>/jp/21611 posted subbing a few ingredients with tomato sauce that basically included the same and it was really good
only issue was that i think i may have overcooked the eggs a bit so they didn't leak at all

 No.76137

Made some pizza bagels.

 No.76138

>>76137
Man, I love those things but it's been so long since I've had them. Wait, you bought them or made your own version of them?

 No.76139

>>76138
I made some myself. Every now and then, I make my own pizzas in my oven using a pizza stone, so I used that for my bagels. They were pretty good, but unfortunately one of the pepperonis on one fell off as I was putting it into the oven ;_;

I think I should probably get my toaster oven out and use that instead if I plan on making them again because preheating an oven sure takes a while.

 No.76155

>>76136
Looks like you got the eggs nice

 No.76165

File:c84dbe161db7e30662d79d47ed….jpg (178.72 KB,1000x1000)

>>73778
made some curry shrimp and served with the rice, what do i say about it?
the rice is pretty sticky, although not too sticky and can be separated unlike sushi rice
taste is very good, mostly due to it being perfectly chewy
will buy it again

 No.76178

File:1603479801678.png (117.74 KB,446x348)

made some burgers.
froze them before cooking I think that helped.
pretty easy meal actually

 No.76181

>>76178
Um, if you have fresh burgers usually you just cook them and they come out better than frozen burgers.

 No.76182

File:f340b7dfd53c62ca06d048814e….png (508.47 KB,800x800)

>>76178
>>76181
about cooking burgs they always come out too juicy so when i place them between buns they become soggy
how do i you make burgs that are drier and not soggy?

 No.76183

>>76182
I just cook my burgers until they're well done. Then they're usually not that wet when I put them on the bun, maybe a bit juicy, but I've never had them soak the bun before.

 No.76184

>>76183
whenever i do it the juice still drips when i pick up the burg and if i don't want it to drip it soaks the bun
always wonder how mcdonalds does to their burgs since their patties are more oily juice instead of watery juice of fresh cooked burgs

 No.76185

>>76184
Have you tried pressing down on the burg while it's cooking? Tends to drain it of juices nicely

 No.76187

>>76185
always do that, it helps to reduce amount of juice but lots of juice still remain after fully cooked
maybe because i'm using plastic cookware and can't press the berg hard enough

 No.76247

File:1625769793760.png (316.69 KB,585x592)

All right, /qa/. I think I've discovered the secret to Thai cooking. You just need to toss in a boatload of coconut milk, double the amount of curry paste, and add in a bit of sugar, or in my case, mango chutney. Put in meat and vegetables of your choice and let it simmer for a while, and you're done.

It feels nice to cook a proper meal that actually tastes great for once.

 No.76294

File:image.png (106.93 KB,236x256)

I have a unique issue when it comes to cooking and that problem is my somewhat inability to feel physical pain this leaves me in a fairly accident prone position. Three days ago I cooked some raw chicken with my own personal BBQ sauce recipe on a baking pan in my stove. When took it out to check if it was fully cooked on the inside by poking it with a fork I foolishly rested my arm on the lip of the pan and it wasn't until 3.5 seconds of doing that I realized the error when I felt an odd pinch. So now I have a 2nd degree burn and the mark is still there.
An other one for the collect I guess...I wish there was a way for weirdos like me to cook safely without fear of injury.

 No.76295

>>76294
you'd better be glad that you haven't cut your fingers off with kitchen knife

 No.76297

>>76294
All I could suggest is long-sleeved thermal-resistant gloves of some kind, but I'm not sure if there's any that still retain high dexterity

 No.76314

File:91420002_p0.jpg (539.34 KB,900x832)

>>76295
That is a fear of mine but I have taken 2 years of culinary and food prep courses in my teens so I know all kinds of cutting techniques sadly that doesn't immune me from human error. I make sure to be careful though.
>>76297
I have thought of those as well but also have the same worry but there bulkiness I have a feeling I will go "fuck it" and get some it's better than nothing or cheap oven mitts.

Unrelated but I find the amazon descriptions of some of those items to be humorous: "Be master of the grill!" "The ultimate in fire residence!" "The premium way to protect your hands!"
Feels like I'm looking into buying some armour in a JRPG.
Why yes I would like the +15 fire resistance for a trade off of -10 dexterity...

 No.76359

File:__konpaku_youmu_and_konpak….jpg (514.97 KB,893x1253)

If I want to halve a recipe for pancakes, and the recipe calls for a whole egg, what do I do?

 No.76361

>>76359
Are you looking for an alternative? I think egg is partly used for thickening effect, but I don't know what you can substitute for it.

 No.76362

>>76361
Not really an alternative, just wondering what I do or if it's ok to still just use the whole egg.

 No.76363

>>76362
Do you know how much batter it's going to make? If it makes too much, you can always cover the top of the bowl with saran wrap and then leave in the fridge to make more pancakes later.

 No.76364

Oh, uhh.. I guess you could mix the whole one by itself and then just throw away half of it? Seems like it'd be too messy and annoying to effectively halve a yolk

 No.76365

Decided I'd try just halving everything and leaving the egg as it is, but instead of just that I added a bit of flower until it seemed the right consistency. Turned out fairly well actually.

 No.76489

File:20210814_153029.jpg (1.05 MB,3646x2051)

Made a sandwich using my toaster oven to heat it up. I've been noticing that the top face of the bread tends to char a lot, so I buttered it, which helped a lot. Doing that brought out the taste of the cheese a lot more, which I suppose was more muted before thanks to the charred top when I had made it before. It's a pretty basic sandwich, but it tastes pretty good.

If anyone wants to make similar: I use two slices of pepperjack cheese, a few slices of ham and turkey and toast that in my toaster oven until the cheese looks about melted. Then I take it out and put some lettuce on it, and that's pretty much it.

 No.76490

>>76489
Oh neat. Never thought of using the toaster oven for buttered sandwiches. Most of the time I use my George Foreman for those kinds of tasks, cooks the inside thoroughly while not burning the bread.

 No.76767

If I wanted to heat up something covered in aluminum foil, the toaster oven would be my best bet right?

 No.76828

File:BTB_Package_8oz_Roasted_Ch….png (132.42 KB,325x325)

I made my usual Knorr chicken rice stuff with peas and carrots, but this time I used this instead of chicken broth and it seemed better. The main ingredient is chicken instead of something like corn syrup or whatever so it seems nice.
I wonder how difficult it is to make your own chicken broth stuff- do you just put bones and organs in a pot overnight or something? Maybe I should investigate...

 No.76865

File:[SubsPlease] Seirei Gensou….jpg (211.29 KB,1280x720)

Stuff like this always looks really appetizing, but I can never figure out what exactly I need or what I want to make and therefore get stuck whenever I try to make asian noodle dishes. Does /qa/ have any recommendations that they like?

 No.76980

Made some instant miso soup just to see what it tastes like. It was very good. Much better than I was expecting. Granted, pretty much all foreign foods are modified for an American palate so maybe the actual taste is quite different.

 No.76982

If you got it from an asian market, it should be just like the original.

 No.76983

>>76865
Looks like pretty standard ramen toppings: char siu pork, seasoned boiled egg, green onions, bamboo shots.

 No.76985

File:112eec17609f9d949c1a3b5cc8….jpg (155.4 KB,1300x1300)

>>76980
make sure to check country of origin and whether the packaging should be absent of english aside from importer's label
then you'll be fine

 No.77169

Think I finally managed to perfect my salmon burg making technique. This latest one was really good, and I swapped out the bread which made a lot of difference for the better too. I think I might want to look at getting some actual salmon next time I go to the grocery store; the kind I got are pre-shaped, but the box recommends cooking them directly from being frozen without thawing. That's fine and all, but it makes pan frying them fairly annoying because as they thaw in the pan, they cause the oil to splash and pop, which is very annoying (and painful!). Maybe when I get more salmon, I'll also see if I can find any potato buns like someone recommended I look for too.

 No.77273

Reheated some fried rice and added in some extra egg, onion, and soy sauce, tastes pretty good. Better than when I got it I'd say even.

 No.77652

File:Brioche-Loaf-7089-699x1047.jpg (74.35 KB,699x1047)

I want to make a fucjing loaf of bread and I'm getting someone's blog about making it in the form of a wikipedia article.


What the hell is up with recipes.
https://www.theflavorbender.com/brioche-bread-recipe/

 No.77653

At least it's got somewhat of a more concise recipe near the end with instructions and ingredients together, though it took around 2 years to get to and is still a bit monstrously long.

 No.77654

One day I'll try making bread outside of those bread-making machines. That day will not be soon.

 No.77655

The details actually helped a bit since it's a more complicated bread, but I didn't need to waste the bandwidth on downloading her blog... but I guess some introduction and backstory is nice for some people

 No.77656

File:aQeroWPG_700w_0.jpg (53.54 KB,407x599)

lol

 No.77657

>>77656
get your lol on @ kissu.moe

 No.77658

File:hug_bread.jpg (316.97 KB,1424x1006)

>>77656
maybe I wanna be bread, mom. maybe I wanna be bread.

 No.77659

File:image.jpeg (221.24 KB,748x857)

I see bread - I ride.

 No.77660

File:long-bread.png (1.82 MB,4680x2160)

I see bread I mpfhg-pfhghh

 No.77661

File:90dc8f7d360363c4418f65cc7d….png (2.74 MB,3541x2508)

here a half for you

 No.77662

File:IMG_20210729_065713.jpg (2.13 MB,2976x3968)

question now is will it bake...

 No.77663

File:[MoyaiSubs] Mewkledreamy -….jpg (299.09 KB,1920x1080)

>>77662
Did it?

 No.77664

>>77662
dang that actually looks pretty good for going into the oven

 No.77665

>>77663
yeah, worked out fine. It tastes like a croissant, but as a loaf of bread

 No.77666

File:77558052_p0.jpg (1.7 MB,1840x2304)

>>77661
thanks for bread

 No.77667

File:[SubsPlease] Shinigami Boc….jpg (237.22 KB,1280x720)

wonder if pan like this would work

 No.77668

>>77667
I've seen a korean video a while ago on youtube with that kind of steamed buns. I can't find it right now but it really didn't seem hard to do, I was surprised.

 No.77669

>>77668
shaping bread is a bit of a pain. It probably only takes one or two tries to get it, but it's not as easy as it looks.

 No.77670

File:IMG_20210806_060351.jpg (2.41 MB,2976x3968)

coffee is for fixing headaches

 No.77671

Looks more how I make a hot cocoa than a coffee

 No.77672

>>77671
coffees are very elaborate drinks. That's just a latté with chocolate power on the top. Latté being a drink of french press coffee with frothed milk

 No.77673

cowfee

 No.77674

>>77673
gween tea

 No.77700

Relocated some food threads from /sum/ here

 No.77708

File:1536959148546.jpg (130.55 KB,800x549)

Why is it that adding milk and sugar to coffee makes it taste a bit like chocolate?

 No.77710

>>77708
Have you considered it's because the chocolate you're familiar with is milk chocolate?

 No.77715

>>77708
Coffee and chocolate are both bitter brown beans loaded with caffeine and shit. Shouldn't come as much of a surprise that they're pretty similar in taste.

 No.77781

What's /qa/'s favorite tortilla salsa?

 No.77782

>>77781
Probably medium, not too spicy but enough so that it's not like eating watery tomato salad

 No.77783

>>77781
never had tortilla sauce. the chips from taco bell taste like cardboard.

 No.77784

>>77783
usually get the froms from stores that don't taste like cardboard and are really salty

 No.77844

Have you ever made a real macaroni and cheese, /qa/? Not the boxed stuff, but buying real cheese and stuff.
I've had a few different mac and cheeese dishes from restaurants and I never like them as much as the garbage Kraft mac and cheese which presumably isn't even cheese.
Maybe if I make it to my own specifications I can enjoy it more than the packaged crap?

 No.77848

>>77844
Haven't ever made it myself, but I do remember that the only Mac n Cheese I've had that was really good outside of Kraft was some kind of shell pasta with really nice chedder-y cheese. Maybe try searching for a recipe like that?

 No.77849

>>77844
regularly, it never tastes the same because I usually use whatever cheese I have in the fridge.
I like making that because I have a machine to heat and stir sauces at the same time so there's nothing to do aside from adding cheese and waiting.

Dunno how the boxed stuff tastes though because cheese fundamentalists would behead you for selling this where I live.

 No.77850

>>77849
>cheese fundamentalists
praise be to the scared wheel, and the holy rind.

 No.77853

>>77850
preach, buratta

 No.77854

File:226bf1bd7b53e50217d8b97820….jpg (368.1 KB,2109x3158)

i bought some fondue base
any idea what kind of meat to eat with it the best?

>>77848
>some kind of shell pasta with really nice chedder-y cheese
that brand is owned by kraft too

 No.77870

Got a rice maker a while ago, but haven't been using it that often. I'm not sure if the "pop" from Cook -> Warm really works, so I normally take off the lid and stop it myself.

Anyways, my rice has been somewhat bland, so today (tonight) I decided to try something I've heard mentioned every now and then: adding salt to water. Sure enough, it made my rice taste a lot better. To this point, I'd always added salt to rice after making it, but now that I know about this, I'll probably do it this way from now on.

 No.77922

Every now and then I buy rice. I just realized after all this time, it wasn't that I was washing my rice poorly that was making my rice sticky, but that I kept buying sticky rice. whoops. wish they would've put that somewhere on the bag...

 No.77969

File:cookan.jpg (2.63 MB,4000x3000)

helping my wife cook some lentils!

 No.77971

>>77969
Are lentils a bean or something?

 No.77972

Lentils are a bean

 No.77973

>>77971
I'm more curious about why he chose Nyanners as his wife.

 No.77974

>>77973
It's ok, that isn't Nyanners.

 No.77975

File:cookan3.jpg (1.75 MB,4000x3000)

having dinner with my wife nyanners

 No.77976

>>77975
how can you look her straight in the face and eat with her when you've been cheating on her with nyanders?

 No.77978

File:1631652565955.png (9.02 MB,4000x3000)

>>77975
I helped myself to some while you were gone but I spilled a little...
Is that basically curry or something? Do you use it as a curry replacement? Is it spicy? Was it difficult to make?
The only time I can see myself making something like that is if it's at least 10 servings that I can eat for a while.
Does it freeze well? That'd be good, too.

 No.77980

File:cookan4.jpg (1.72 MB,3000x4000)

>>77978
you are in luck because this recipe makes for about 8-12 servings like in the picture

4 onions
6 carrots
a head of garlic
^ sweat all of the above in a bunch of canola oil

a big squeeze of tomato paste
a 220 gram can of chipotles in adobo, chopped up a bit
^ toss these in and stir around until they get a bit of char

2 400 gram cans of crushed tomatoes
^ toss this in and add seasoning, bring to a boil

700 grams of dried red lentils, rinsed
2 liters of good vegetable stock
^ toss these in and simmer for around 40 minutes so they turn to mush and you get a nice curry-stew like consistency

seasoning:
salt, black pepper, cumin, coriander, dried oregano, smoked paprika, turmeric, garlic powder, cinnamon, nutritional yeast

shit i had laying around so i also tossed them in:
a minced jalapeno, a lime and some tamarind paste

>>77976
the other wife doesn't have to know

 No.77982

>>77980
that is quite the saucy image

 No.77983

File:1631653173512.jpg (213.64 KB,600x417)

>>77980
>8-12 servings like in the picture
Wow, that's a lot. Is it all mushy then? Not a fan of chewing onions or carrots.
Thanks for giving me my own plate, but I spilled it...

 No.77997

>>77980
she sure looks like she's ready for those 8-12 servings!

 No.78260

File:[MoyaiSubs] Mewkledreamy -….jpg (341.7 KB,1920x1080)

I made a simple thing my mom made once in a while. It's cheap, lasts a while and hits the right notes. (the last remark is cooking pro talk)
I cooked some bacon on a thing that helps drain all the grease, and then I combined it with elbow macaroni and tomato soup. It's pretty darn good and hits some weird combination of flavors that I really like. Probably not very nutritious... maybe I should try for whole grain noodles or something next time. I've tried it with turkey bacon and it was utterly horrendous.

 No.78408

File:1628098041159.png (26.97 KB,215x203)

I decided to try cooking rice in pork broth together with some vegetables and leftover ham hock but I put in too much broth and it came out all soggy. I feel that I just wasted a good broth and meat that I could have used for something much better instead.

 No.78409

I've started eating exclusively chicken and rice with some sweet chili sauce. it takes about 15 start to finish, including washing the pot and pan. Need to figure out some other quick and easy dishes to make, I sometimes cook steak but that expensive.

 No.78411

File:51521755_p40.jpg (304.47 KB,620x876)

>>78409
If you can get hold of mirin and dashi powder you can make various rice bowl dishes such as gyudon and oyakodon. If you cut the meat into thin slices it will only take a few minutes to prepare.

 No.78428

>>78411
i like this image

 No.78559

File:[HorribleSubs] Murenase! S….jpg (136.21 KB,1280x720)

I made some pancakes and scrambled eggs! Well, I added milk and eggs to some packaged flour stuff. I don't think I'll start grinding my own flour ever. I use this stuff called Kodiak and it has whole grains and stuff in it instead of the generic nutrition-less stuff that I was raised on. Some syrup leaked onto the scrambled eggs and it was actually really good.

 No.78850

Going to reheat some fried rice on the stove, anything /qa/'d recommend that I add to it?

 No.78851

>>78850
I really have no idea, I'd like to learn more rice stuff myself.
I had some Mexican rice again from a local fast food place and I really want to learn how to make it. It's dry, but so smooth and quite flavorful.

 No.78899

File:[SubsPlease] Takt Op. Dest….jpg (133.85 KB,1280x720)

I really can't get a hang of cooking scrambled eggs without ending up with a film of burnt brown eggs on the pan left over that I need to scrub hard to get off. It's not much, it's a very thin film in a corner, but it's really annoying and I don't know how to prevent it. I guess I'm not moving it much near the end? But at the end it's all solid and stuff...

 No.79082

Fried some chicken. Would usually eat it as is with ketchup but this time thought I'd try it with some lemon. Squeezed some lemon on a piece and tried it, was great. Could be I just like how lemon tastes though. Or is it normal for lemon to go along great with chicken?

 No.79140

File:[MK] Himouto! Umaru-chan -….png (1.61 MB,1920x1080)

I've invented a new gourmet food while I was low on stuff.
Mac and cheese with pickles and fritos. It's salty and vinegar-y and nice.
Definitely not healthy, but damn was it good.

 No.79292

File:2616a9467ffd89855e25c851fd….jpg (126.67 KB,2048x1451)

fried some leftover rice with garlic and basil
didn't add anything else other than cooking oil, the taste was pretty subtle at first but i missed it when i finished eating

 No.79302

Going to be going back to self living soon. Cooking for myself. Wonder what I'll make. Probably just plain rice...

 No.79303

you could try turning plain rice into fried rice

 No.79328

File:[MoyaiSubs] Mewkledreamy -….jpg (234.34 KB,1920x1080)

I think I might try making my own lazy version of that Italian bruschetta thing. Toast, spaghetti sauce and maybe parmesan cheese? I guess I could in theory either chop tomatoes myself or buy them diced in a can, but it seems like a lot more effort than just pouring sauce from a bottle.

 No.79352

my roommate has an airfryer so i think i will make potatoes

 No.79353

I changed my mind i dont feel like cooking i will make ramen
i have to force myself to eat noodles now though because i ate nothing but spaghetti for awhile

 No.79412

File:c3fe2a9289386eb51f09126eef….jpg (260.24 KB,2048x1219)

Pan fried some salmon again. This time I used a more liberal amount of butter and also tried out a generic salt+spice blend I found. I cooked a thin piece and a thicker piece. The thin piece turned out absolutely exquisite and was infused with the buttery flavor and the nice salmon flavor and the spice perfectly complimented everything. It was wondrous. Unfortunately the thicker piece, as is usual for my still rather low cooking skill, turned out no where near as good. The outside was slightly burned, the inside wasn't cooked all the way through, and it had none of the flavor of the thin piece.

Is there some technique for cooking thicker piece? I'm guessing that to prevent crisping the outside and evenly cooking the inside would require cooking at a low simmer and then waiting for quite some time? Maybe when I go to the grocery store again, if they have any salmon I'll try that unless anyone else has any suggestions for how to better cook them.

 No.79429

>>79412
you just answered your own question

 No.79463

File:[SubsPlease] Taishou Otome….jpg (287.35 KB,1920x1080)

I didn't know making caramels was a simple task... Maybe since it's coming up on Halloween I'll try making some homemade ones myself.

 No.79464

>>79302
update. I ate crispy fried tortellini with semi soft carrots

 No.79465

File:1541200644812.jpg (153.52 KB,983x1020)

I have always wanted to try those big Chinese dumplings. I saw a lady working at the local take away munching on one of those, and I considered asking her if she had any for sale. I have heard that some Asian restaurants have a top secret authentic menu but I wussed out and just got my beef broccoli instead.

 No.79540

Can anyone explain to me how cheese slices can have 0 fat in them if cheese is made out of milk fat?

 No.79546

>>79540
It's not real cheese. It's "milk-based product" or something. I think they're made mostly of like whey and other stuff. It's weird.

 No.79760

File:b473d77bac6c65ba225e579fec….jpg (187.13 KB,860x1200)

Made fried cod with boiled potatoes and carrots. It was quite nice. Minimal work too, which is a huge plus.

 No.79765

File:93032804_p0.png (988.94 KB,1252x1500)

>>79760
>boiled potatoes
You put it in a pot on the stove or something? How do you prepare/eat them?
I don't think I've ever had boiled potatoes.

 No.79769

>>79765
Not sure how the person you're replying to does it, but typically you dice the potato in rough cube shapes and boil in a pot of water for a bit, usually with a lid on I think. When you think they're done, you just plop em out and season them however you like.

 No.79770

File:1541984677243.jpg (118.85 KB,477x435)

You put whole peeled potatoes in boiling hot water and let them sit there until done. Then you eat them with a sauce or melted butter or margarine.

It sounds like potato is not a staple where you guys live.

 No.79773

You peel the potato? But the skin is great

 No.79777

Cooking stuff that last for days is the easiest way to cook, and soups are not only very easy to make, you can also vary them so you don't get bored. Sweat some onions in a pot then pour about 1L chicken stock, then dump whatever vegetables/protein you like. Beans, carrots, cabbage, potatoes, ground beef, tomatoes, frozen vegetables, bacon, pepper...If you get bored of something, use something else and it'll still taste good. Simmer for 1-2 hours, serve with rice.

 No.79778

File:[MoyaiSubs] Mewkledreamy -….jpg (332.53 KB,1920x1080)

>>79770
I do eat potatoes a lot, but not boiled ones. I eat baked ones and it sounds like it's really similar.
I think my mom used to buy boiled ones in cans for stew

 No.79785

baked potato is objectively better. you use olive oil and kosher salt and bake them (kosher salt is important, it contains jew magic). Keeping the skin on is the best part of this. baked potato is a mystery. Ideally you have a crisp skin and a moist potato, but the skin is right next to the potato and the potato itself is mostly water. Its very tricky. Ive tried countless combinations of temperature, duration, salts, and oils. One could spend their life trying to perfect baked potato.

boiled potatos are convenient because you can make them easier, and they do well enough as far as rudimentary potato goes but they arent as good on their own. In the end its better to just boil your potatoes because even if you become an ascendant potato wizard with baked potato its still just a potato in the end and you should have spent your time on something better.

 No.79786

>>79778
lole ids yumay

 No.79865

File:[MoyaiSubs] Mewkledreamy -….jpg (353.36 KB,1920x1080)

>>79785
I don't know how you're supposed to make baked potatoes, but I use an instant pot pressure cooker thing and it does it really well. You just scrub the dirt off the potato, piece it with a fork a couple times so it doesn't explode, and then put half a dozen of them inside for 25 minutes. The actual cooking time is 15, but it takes like 10m for the thing to build up pressure.
It makes the skin and potato really soft and that's what I prefer. I hate the contrast between soft potato innards and tough skin.

>>79786
It is!

 No.79988

any nerds here know if pickles provide nutrients?

 No.79994

>>79765
>I don't think I've ever had boiled potatoes.
Have you never eaten potato salad?

 No.79996

File:__original_drawn_by_avogad….jpg (3.5 MB,3000x3000)

I didn't know that /qa/ was this Irish.
Can't wait until the /qa/ potatoes farm, though we are out of potatoes season now.

 No.79998

>>79988
I think they're pretty much void of everything which is good in that it's arguable if they provide more calories that are used to digest them, but it's empty mass otherwise except for salt which is definitely a health cost if you take in too much of it.

 No.80013

>>79988
I think they're about the same as an unpickled vegetable when it comes to nutrients. But like >>79998 said, there's a lot more salt so you probably don't want to eat too many.

 No.80276

is boiled potato a vegetable serving?

 No.80278

File:[MoyaiSubs] Mewkledreamy -….jpg (407.82 KB,1920x1080)

>>80276
Yes? People generally distinguish the really healthy stuff as 'green vegetables' these days, though. Nutritionists probably define it even more like tubers or something.
Better than junk food, but not as good as the green stuff that suck and I hate and I wish they actually tasted good or didn't have bizarre alien textures

 No.80353

This guy's videos are nice. You can almost get full on gourmet food by watching them.

 No.80425

>>65313
>you don't even have to eat them at the same time.
This! I never understood why people have to eat everything all at once and end up with shit that gets cold on them. I like to eat one thing at a time, that way I'm eating everything at it's absolute best, and I'm spacing out my eating habits throughout the day for better weight control. I also always reuse the same silverware and dishes over by simply rinsing them off and setting them aside for later.

 No.80449

>>76828
I think I'm getting pretty good at making this chicken rice stuff I've been making once every couple months. I should probably learn to make something else.
Some of this stuff looks pretty easy to make, although frying having a manual time to it seems a lot more difficult than the automatic timed thing of a pressure cooker or microwave

 No.80451

>>80449
>although frying having a manual time to it seems a lot more difficult than the automatic timed thing of a pressure cooker or microwave
I don't think it's any more difficult than most cooking is. I tried out the first recipe in that video and I don't think it's any more difficult than making scrambled eggs. It's just a lot of stirring around the eggs and rice to make sure the egg cooks nicely, and once you think it looks done after a few minutes, then you can serve everything onto a plate.

I don't think it's really fair to compare the ease of cooking to things like using a microwave, since those are very passive devices that don't require any real input or monitoring. Cooking can still be easy even if you do have to watch over what you're doing.

 No.80520

File:jhvk7n-rot-resiz.jpg (1.05 MB,1500x2000)

we're quitting cooking kissufriends
i ordered pizza (vegan)

 No.80521

File:35025fd86928e4f07474d0f00d….jpg (828.54 KB,1920x1080)

>>80520
reconstituted soy protein imitation meat and reconstituted potato starch imitation cheese...
ewwww

 No.80523

>>65289
That drool string is gonna break one of these days

 No.80525

>>80520
veggie 'zas are my favorite too fren
now I want one

 No.80528

>>80520
How does the cheese on these pizzas work? Isn't it dairy

 No.80553

I'm going to share with you this one weird trick that I use to give my fried rice some extra kick. Chinese restaurant chefs hate me. When you're done stir-frying, turn off the heat and pour a little bit of soy sauce directly on the surface of the frying pan (NOT the food), then let it burn for a few seconds and mix everything.

 No.80554

File:c2a1c99856.png (238.34 KB,528x883)

>>80528
suggested: reading

 No.80791

File:717a6861fa5ea4701ab345e31a….jpg (338.53 KB,1910x2701)

My garlic sprouted.
So I used the flat side of knife to press on garlic so it was squashed, then it will be easy to remove the sprout inside.
I have known about this for a while but never knew the purpose of it when I can just dice them.

 No.80884

Today I made some teriyaki pork. When I make teriyaki something, 99% of the time I use chicken breast, but I had some pork meat in the fridge that I needed to eat today, so I tried something different. It turned out pretty well.

 No.81032

File:9286e0f28856c1eaee7b9632c2….jpg (492.63 KB,1400x1000)

bought an electric mixer yesterday and received today, so i made some chocolate cookies
cookies were delicious and i finally have motivation to use my flour reserve because how easy it is to use the mixer compared to my fork

 No.81035

i do not have a kitchen, lord knows i wish i did




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