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!!
Cooking takes time I will never do it and I will never understand people that bother with it.
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”
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
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
Try out some new recipes
is there a difference between pain and hunger?
I was told they were the same
Kanata-chan erai yo Kanata-chan!
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.
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.
you should start eating butter
fat is high in calorie concentration so you need less of them to get daily energy need
What’s wrong with being alone?
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.
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.
i haet this image pls no
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...
Made them, ate, and cleaned up ~45 minutes after this post. Not too long at all.
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
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.
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
Yeah, that's what I was thinking
If you people LOVE making pancakes so much then what's a good pancake recipe, huh?
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.
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
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, the French just dip it in egg and other sweet things and then call it French Toast
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...
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...
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.
use knife and cut in the middle
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.
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.
mix the spices with the flavor you want
buy a whole spice set so you know the taste of each one
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
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
>>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.....
looking forward to my tin of mackerel fillet tomorrow
My dad used to grow tomatoes every year too before his health failed him.
I have some nice memories of helping in the garden.
Pork, cabbage, onions, garlic...
Not even once
They are an acquired taste, admittedly.
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
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
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
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.
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
>>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
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
Bored and hungry, think I'll try and make some chocolate chip cookies.
Had some leftover pancake batter after I ate today so I made some fried oreos and dang were they tasty
>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!
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
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.
gonna make some boson cinnamon toast it's gonna be so good
Toast + cinnamon? I can handle that recipe
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
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?
I find their instant mac & cheese a nice light and cheap meal (not their fancy
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.
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
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.
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.
threw cocoa powder into some bread I'm making. I hope it tastes good
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
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.
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.
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
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.
all the brownies I've made turn out not very tasty
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.
Thought I would be making taters and salad today. Had a nap and definitely won't take any hardships more this late already.
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?
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
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.
Made some pizza bagels.
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?
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.
Looks like you got the eggs nice
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
Um, if you have fresh burgers usually you just cook them and they come out better than frozen burgers.
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?
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.
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
Have you tried pressing down on the burg while it's cooking? Tends to drain it of juices nicely
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
you'd better be glad that you haven't cut your fingers off with kitchen knife
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
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...
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.
Not really an alternative, just wondering what I do or if it's ok to still just use the whole egg.
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.
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
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.
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.
If I wanted to heat up something covered in aluminum foil, the toaster oven would be my best bet right?
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.
If you got it from an asian market, it should be just like the original.
Looks like pretty standard ramen toppings: char siu pork, seasoned boiled egg, green onions, bamboo shots.
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
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.
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.
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/
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.
One day I'll try making bread outside of those bread-making machines. That day will not be soon.
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
get your lol on @ kissu.moe
dang that actually looks pretty good for going into the oven
yeah, worked out fine. It tastes like a croissant, but as a loaf of bread
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.
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.
Looks more how I make a hot cocoa than a coffee
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
Relocated some food threads from /sum/ here
Have you considered it's because the chocolate you're familiar with is milk chocolate?
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.
What's /qa/'s favorite tortilla salsa?
Probably medium, not too spicy but enough so that it's not like eating watery tomato salad
never had tortilla sauce. the chips from taco bell taste like cardboard.
usually get the froms from stores that don't taste like cardboard and are really salty
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?
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.
praise be to the scared wheel, and the holy rind.
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
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.
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...
Are lentils a bean or something?
Lentils are a bean
I'm more curious about why he chose Nyanners as his wife.
It's ok, that isn't Nyanners.
how can you look her straight in the face and eat with her when you've been cheating on her with nyanders?
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.
you are in luck because this recipe makes for about 8-12 servings like in the picture
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
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
that is quite the saucy
>>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...
she sure looks like she's ready for those 8-12 servings!
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.
Going to reheat some fried rice on the stove, anything /qa/'d recommend that I add to it?
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.
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?
Going to be going back to self living soon. Cooking for myself. Wonder what I'll make. Probably just plain rice...
you could try turning plain rice into fried rice
my roommate has an airfryer so i think i will make potatoes
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
you just answered your own question
update. I ate crispy fried tortellini with semi soft carrots
Can anyone explain to me how cheese slices can have 0 fat in them if cheese is made out of milk fat?
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.
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.
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.
You peel the potato? But the skin is great
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.
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
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.
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
any nerds here know if pickles provide nutrients?
>>79765>I don't think I've ever had boiled potatoes.
Have you never eaten potato salad?
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.
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.
is boiled potato a vegetable serving?
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
>>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.
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
>>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.
reconstituted soy protein imitation meat and reconstituted potato starch imitation cheese...
That drool string is gonna break one of these days
veggie 'zas are my favorite too fren
now I want one
How does the cheese on these pizzas work? Isn't it dairy
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.
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.
i do not have a kitchen, lord knows i wish i did
Is this the kind of mixer that can knead dough? If I had one of those I'd eat pizza every day.
This always happens to me if I get sick at my stomach, the last thing I ate, I will have trouble eating again because it reminds me of being sick. But after a few weeks I usually get over it.
i think mine isn't powerful enough to do that, it's only 250w
although if i had that i would make ramen
Fish and sour cream go only well together for the first five minutes they are together in the bowl of finished food, in my theory.
Can kissu throw me some recommendations for food that I can make lots of at once and eat over the course of a few days?
Like anon said, stews, curry or any other sloppas.
I've been cooking large portion foods for the majority of my life since it's just sorta how my house handled it.
That being said, if you're not used to it then you'll probably get bored of it immediately, so just a heads up.
I've also been looking into crockpot/instapot/pressure cookers and slow cookers since those can both make large lasting portions, have everything in a single pot and even taste better to boot. Can't vouch for it personally yet, but it seems like a good solution for the lazy cooker if combined with a rice cooker
Rice stuff is good and easy if you have a pressure cooker. Throw some frozen peas and carrots in it for nutrition and ideally some chicken or I guess tofu, but I have no experience with tofu.
Soups and stew are probably good, too, but liquids take up a lot of space and aren't as filling to me. I guess variety is good, though.
the awkward perspective girl
that dude makes quite interesting videos but he's really sneaky with ads and product placement
I put the 'ghetti in the freezer usually wherefrom I take them once per day and reheat them as alternative to cereals in a way it looks like those instant ramen packs.
chickpeas is fairly simple. you just soak it and then boil it, change water and add whatever you want. carrot, garlic, onion, pepper, spices.
eggs is easy, rice too. famous mistake is to make rice at home as they do it in diners. never put it in a fridge after boiling it. it's a sin. stir fry it first then boil it with 2x water with a lid on on low heat for half an hour and then leave alone for another 15, add tomato and spices
Think I'll make bagels first. I don't want to get all that oil just to throw it away
just read a bit about it, it seems to be the kind of stuff I'm awfully bad at taking care of
Made bagels, they're good. I substituted all the sugar for maple syrup and it has this nice Canada taste to it.
Sounds nice I like taste of maple syrup. Maybe I should try making some maple syrup flavored milkshakes or something.
I made this! https://www.wellplated.com/instant-pot-carrot-soup-ginger/
It's okay. I think it came out fine, but I'm not sure I like the taste much, but it's healthy so I'll force myself to eat it by putting it on bread.
I don't think the amount of spices in the recipe was actually enough, I don't think I taste any ginger at all and since it's in the name I figure it should be prominent.
I did buy some dry powder ginger, so maybe I can add that to it now?
Ai Rike Fried Rice
The last third of the 1L soy sauce bottle had a much stronger, almost devilish odor today. Now I have a better understanding why it's mostly sold in little bottles.
cant you freeze half of the bottle or something?
It was in the refrigerator all the time(about a month).
i bought one with double layer squeeze bottle that prevents sauce from going rancid
packaging advertises it's good for 120 days for room temperature storage
Mmh, 120 days of Shōyu.
it went bad in a month in the refrigerator? I've kept soy sauce bottles for half a year at room temperature without any problems other than they start to lose flavor.
It didn't go bad I assume after eating two portions of food with it, it just got stranger or something.
I am no scientist, in fact I am opposite. But how can soy sauce get bad if it's already fermented in the first place? I know alcohol is fermented and can go bad, but I don't think I understand what exactly is soy sauce.
probably mold or bacteria that's capable of surviving in extreme conditions can get in it and make it go bad. Or general oxidation from being exposed to air can alter the taste, although it'll generally still be safe to eat if that's the only issue.
I made this. It's really, really good. I have to highly recommend other people sensitive to food textures get a pressure cooker, because it basically melts stuff down into some sort of whipped cream/jello like structure.
The carrots, celery and onion in this were definitely in there, but I couldn't tell when it was in my mouth. It's crazy.
The rest soy sauce still smells like cheap red wine (or like expensive Primitivo), whatever as long as the soups are still edible.
Tip: Add red hot chilli peppers to your fried rice for increased flavor
that reminds me of that chinese seasoning of fried red chili pepper in oil you can buy in asian marts
I think some people may just chuck them in a blender on low power.
You can get stuff like the slap chop and similar products, but unless you are very stong they are a lot of work. One of my former housemates had one and you really gotta' whack it hard to dice up veggies.
It doesn't take that long to cut up onions, I think cutting them up in bulk to freeze for later was a mistake on your part.
I used to use a mandoline, but the time you save while cutting veggies is lost again when you have to clean the contraption. Now I'd rather learn to use a knife properly. It looks cooler too.
Ignore what I said here >>83999
, was thinking of one of those vegetable slicers which is like but NOT a blender
I guess it depends on what you are cooking, for the type of things I make I can usually just move the onions straight from the chopping board to wherever they have to go and then cut up the next kind of vegetables on the chopping board and then put them in next and so on. So I don't need many bowels if any.
They full of nutrients to help you defeat the English, probably.
I put too many eggs in the soup, after eating three portions I had to take a nap, then I woke up with a confusing amount of energy. Could also be because I used shoyu as replacement for salt because then the broth's color gives me a second-rate Eastern Asian culinary experience, if I cook it with meat instead of fish I'm sure to pass that long awaited finishing line.
I think if you chop loads of those onions at time you still have only one mandoline to clean, so depending on the amount it may save time.
However I am wondering if freezing onions is a good move. They have lot of water so they will become pieces of ice possibly falling apart. And you'd probably need time to thaw them if you want to fry them.
When I cook I just add ingredients to the pan or pot as I chop them. I am pretty sure no one needs to display ingredients in bowls like some kind of cooking show, especially when cooking at home. No one in my family has ever done that.>>84004
What kind of food do you cook? I have hard time coming up with any recipes where you'd need to have pre prepared ingredients.
Can you elaborate on this? Coffee jelly? Vanilla sauce?
put a scoop of icecream in my percolated coffee