Is that her sleep paralysis nightmare
go hungry, usually. that or eat some snacks instead.
My diet used to be 95% nutrition bars but I started cooking about a year ago and now it's only about half. I'll always keep these bars around because they're very filling and ready to eat at any time. I want a bigger pressure cooker and bigger fridge so that I could ideally cook for a month all at once
What kind of nutrition bars? There's a few I like -- Belvita, Nature Valley, and Kind make nice ones -- but they get a bit bland if you eat them too often.
god, once I made a box of my own trail mix by mixing peanuts, raisins, and chocolate chips for baking and shaking it up and then I ate it all
leftover rice and microwave meat
frozen pizza or ravioli straight from the can
pasta with butter cheese and viandox
gonna try making some barbecue sauce
I googled it and have no idea which is actually good, so I'm starting with https://www.hippressurecooking.com/pressure-cooker-bbq-sauce/
because it uses tomatoes and prunes instead of ketchup and sugar like the others I saw
also I think I'm going to get a instant pot fryer model so I can pressure cook and air fry with the same device. There's recipes where you pressure cook or saute something and then you can just air fry it without changing containers which seems really nice
This image haunts me.
What is the yukkuri doing there
What, you don't have yukkuri lying around?
I didn't like it yesterday when it was fresh, but after refrigeration it goes well with some chicken I made: https://www.pressurecookrecipes.com/instant-pot-chicken-breast/
Prunes as a main BBQ sauce ingredient is pretty neat and I feel better eating it than the processed stuff with corn syrup and preservatives and such.
I've said it before multiple times, but this pressure cooker is so great. Best lazy tool for cooking ever.
That seems like a really bad idea. That much sugar and acid in the morning is bad for various reasons.
As for taste, eh, fruit should accompany oats and not the other way around.
MIKAN NO! YOU CAN'T JUST PUT CITRUS IN EVERYTHING!
get a big thing of peanut butter or a big bag of trail mix, nuts (especially peanuts) are high in fat so they help you be not hungry faster
it went straight to her legs...
sugar can overcome all adversity
I watch nice food videos on youtube and imagine I can taste it.
Those videos are pure torture.
If I had the money, I would travel to Asia just for the amazing-looking food there.
what is that rubbery looking thing?
I thought hotdog was sausage inside a slit bread.
do you think they eat this with chop sticks?>>90270
I think it works with both. The technical name for those used in hot dogs is frankfurter I think although the ones in the video look more like knacks to me.
I just cook my favourite food, spaghetti.
I love spaghetti.
Try removing some of the water and blending the rest to make a thick viscous soup. Cauliflower is good for those kinds of soups.
Oh, I've heard of that cauliflower thing before. Does it not impart any flavor? It doesn't look like something that would taste good at all
You do it because it does taste good. Eat your vegetables or no choccy milk for you.
But it would be used as a thickening agent in this case and not for flavor. This potato soup has carrots, onions, garlic and celery in it so it's already decent healthy I think, or at least far healthier than the stuff I was eating this time last year.
The problem is I can't just make a small amount of it, either way I'm using a big pot and the cooking time never changes, so experimenting is something I'm avoiding for the time being.
Getting rid of the water is the thickening agent. I mean like removing multiple glasses of water so it's soggy vegetables in 1 cm of water before you start blending it.
Oh I misread your first reply. Yeah, but I think I can't really just remove water like that because the stuff is mixed in with it. The "reduction" process where you boil it so the water evaporates seems to be what people favor in general.
Well, maybe it'll thicken overnight or something...
That's an interesting combination. Is that everything that's in it? What about spices and stuff?
Potato, broccoli, leek, chorizo, chili, and white sauce (salt, pepper, nutmeg), and shredded cheese.
It didn't turn out very good. I don't think I made enough sauce, so it became more like baked vegetables with chorizo and undercooked potatoes with crumbly bechamel rather than a gratin/casserole.
I think I will eat out tomorrow...
should've eaten that ass instead
Yesterday I took out raw fish out of the fridge, kept it for later(eating it would have been part of watching a new show) after stuffing myself. Too stuffed to eat the raw fish.
Got hungry again so stuffed myself and again there's no space for the raw fish which was favorably room temperatured by that time. Half a day has passed so I had to put the raw fish with sauce back to the fridge.
Today will be the day. I already cut it into small pieces.
Today I came to an important conclusion in food theory: if the food is made spicy enough, the eating organism won't realize that the food would have been boring, undersalted etc. otherwise.
I think that's how spices work in general?
Thats the point, I used to make this really low effort fried rice with chicken that was completely tasteless, so I would dump sriracha in it until it tasted like something
Bought some mozzarella cheese sticks that aren't super great so I got the idea to put them in a brine solution consisting of of a salt+pepper+dried onion spice blend and then microwaved it until boiling. Then, I poured off the excess water, kneaded the cheese into a ball and drained a bit more moisture. It tastes pretty great, but I didn't measure out how much of the spice I put in so my cheese is probably like 200% the daily recommended value of sodium. I need a cheese press too.
Hungry for meow meow snacks
ate rice with chickpeas, bellpepper and chocolate
Chocolate? How did you make that work? I can't imagine that chocolate would be go well with those other ingredients.
dark choco, added a slight bitter flavor that was pretty nice
either way i usually mix stuff up based on texture instead of taste
mashed sweet potatoes
mixed with spinach
and bell pepper
made some fries from fresh potatoes>>93216
do you live in northern canada or something...
>>93216>Do you ever make mashed potatoes?
I've made them a a few times this year. I think I try to eat baked potatoes more because there isn't a bunch of butter in it. (I eat them plain or with ketchup).
Mashed potatoes don't seem to keep very well, either- they seem to get watery
Love hashbrowns, baked potatoes, mashed potatoes, sometimes the cheese potatoes, and tatertots.
>>93414>Made in Abyss really showing off exotic foods that I wish existed so I could try
I don't want to try that one guy's fried nut.
Been eating lots of roasted, salted cashews lately. They're pretty nice.
I'm going to make some macaroni salad soon. I need to buy some ingredients first, but I tried some premade stuff from the grocery store and it was really good. I don't like the texture of the peppers or celery in it, though, so I think I'll exclude those.
I think this recipe is the one I'll try https://www.pressurecookingtoday.com/pressure-cooker-amish-macaroni-salad/
Too much sugar, though, so I think I'll exclude that. I started cooking so I can avoid that kind of garbage.
I looked at other recipes and they have stuff like ham, peas or pickles in them so I might try adding a couple of those.
a few weeks ago i ate a whole sausage that i was supposed to grill
it hadn't been cured or anything, it was actually raw
tasted pretty alright
and i'm not dead yet
I don't want to 'quote' all this:
Quinoa is better than white rice because of its higher nutritional benefits such as:
-Quinoa has a lower glycemic index than white rice, which means it does not spike your blood sugar level quickly.
-Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice.
-Quinoa contains fewer calories and carbohydrates than white rice.
-Unlike rice, quinoa fibers help to lower cholesterol and control blood sugar levels.
-Unlike rice, quinoa reduces your blood fat levels after a meal called triglycerides.
-Quinoa has a higher amount of all essential amino acids. A higher amount of lysine and tryptophan (amino acid) in quinoa confers it with fascinating therapeutic properties.
-Quinoa is much higher in mineral content such as calcium (three times), iron (five times), potassium (eight times), magnesium, phosphorus, zinc (absent in rice), and manganese (two times) than rice.
Brown rice is known as a healthier option than white rice. However, quinoa is more beneficial than brown rice because of the following reasons:
-It contains higher amounts of protein and lower carbohydrates per servings than brown rice.
-It contains all nine essential amino acids, unlike brown rice.
-It contains phytochemicals, which are substances that protect the individual from anemia, osteoporosis, and high lipid level.
cant say Im
keen whan that
curse hippies and their overpricing of anything moderately foreign>>93926>"keen wah"
yeah it's kinwa in quechua, but in spanish and portuguese it's basically キノア
>>93929> in spanish and portuguese it's basically キノア
I had no idea Spanish and Portugese used symbols like that. Huh.
(FYI, not everyone understands Japanese)
well yes, but i'd rather use kana over the legendarily bad orthography of english
>>93929>curse hippies and their overpricing of anything moderately foreign
When I was reading up on quinoa I learned that the price tripled in a decade with 2016 at the most recent. It's probably higher now. It really does seem like a really good thing to eat, though. What thing were you looking at?>>93932
Well, I guess not everyone uses language to communicate with others.
there is kibbeh nayeeh which can be either beef or lamb
of which i am currently eating the beef variety right now
there's also usually atleast some spice mixed in too so it's not just raw meat
Made it again with a different recipe: https://bakeatmidnite.com/deli-style-macaroni-salad/
It still doesn't' taste like the grocery stuff at all, although I didn't have any celery seed. I don't think that would add the flavor I'm looking for anyway, or any at all. Also I didn't add any green pepper, but again that wouldn't possibly add the flavor (and I never eat those chunks in it anyway).
Really, really want to get this down so I can start modifying it to make it healthy. (though it'll never be "healthy" with all that mayonnaise really)
In such situations I cook Chorizos in toasted bread with some cheese and maybe onions if I can be bothered.
just made this and it was awful
it had no flavorhttps://www.kitchenskip.com/instant-pot-couscous/
also I looked at the ingredients and 'couscous' is just balls of wheat. I thought it was some special thing
Peanut butter is just ground peanuts and salt. The nuts contain enough oil to make the paste spreadable, so there should be no need to add any additional ingredients.
It's a real hassle to make though if you don't have any fancy expensive kitchen gadgets.
I made some chicken dumpling stuff. The cooking part (in a pressure cooker) part is fine, but man it took so much time to cut the onion, celery and carrots. I really need to get a food processor, but I keep procrastinating about it.
Though, it's nice to see myself gaining more dexterity like I'm leveling up
Made some apple cake with cream cheese icing and it was pretty great. Tasted strangely familiar for some reason though despite the fact it's the first time I made it ....
I made this stuff: https://natashaskitchen.com/beef-soup-kharcho/
It's a beef soup thing from Georgia (the country) but with readily available ingredients over here in the US instead of regional stuff.
It was pretty good, but I added too much dill and it was really strong. I didn't think dill had much of a flavor, but I guess the fresh stuff is completely different
I make coffee and browse the internet until someone finally makes me some food.
Used one of those grocery delivery service to get a bunch of stuff from Costco. The poor delivery guy got kind of lost which I feel bad about, but at least I didn't have to go to the store myself...
A good idea for whenever it's cold is soup. Love soup.
I made a huge pot of spaghetti to see how long I could tolerate eating the same thing for every meal.
Day 3 is ending and while I'm getting tired of it and would prefer something else, it still tastes pretty good to me with Parmesan cheese. I'm not sure how many foods would work like this that are also easy and cheap to make.
I bet I could eat beef stew every meal for weeks, but the ingredients (mostly the meat) are expensive, take up space, and take a lot of effort to prepare.
The guy that made the original soylent thing was on the right track because I want nutrition, but really can't spend all the time and money to get it. Alas, it turned into something else from when my brother first showed me its beginnings like 15 years ago when it came in a basic pouch you had to mix, and is instead now a brand where you know you're paying for the the name and wasteful packaging and marketing instead of the actual product as it is with so many foods.
Also I saw this mentioned on an aggregate and this sounds like a lot of work. It's about the diet and supplements of some rich guy obsessed with youth: https://twitter.com/maxhertan/status/1595213398358171649
Keep scrolling through the comments and you'll see his diet. He's rich so he's got people preparing all this stuff, but even if this was something anyone could easily do, I can't imagine tolerating that diet. You're still a slave to genetics and free radicals, anyway.
Also, supplements seem like a massive scam industry, too, because every time I try to look into researching them the people that are doing the research have their own supplements to sell me.
What a bother
I saw the deleted post.
Okay, so, yesterday I trying to prepare lunch at one in the morning, chucking into a tupper the few non-frozen things I had, and I hit the JACK-POT. The ingredients were the following:
- pickled carrots
- pickled cucumber
This turned out to be amazing. You got salty on one side, super sweetness on the other, combined with the taste of vinegar, and different textures that all come together to make a SUPREME dish. Not only that, half of the ingredients you don't even need to cook, and the other half you can prepare a jar of and have it last for weeks in the fridge. (Pic is the guide I followed for pickling.) 100, 200, 500% recommended ultra mega god-tier meal all around.
tossing some lamb offcuts and vegetables into a pot of water to see if it makes a broth thats any good
if it does ill have it with noodles and bean sprouts and some herbs
it always feels like a waste to get rid of the boiled meats and vegetables
spaghetti + tomato sauce
bread + cream cheese
cereal (frosted mini wheats is my current favorite) + (almond) milk
That's a very nice thing you're doing.
For straight miso soup, I usually use only about 1 tbsp of miso in 2c of water. It is salty, but nowhere near what they typically include in instant ramen.
I bought this and I'm going to try making some of it soon. Strangely, Vermont the state in the US is not directly related and this is actually imported from Japan.
I looked it up and it's called it for this reason:
...But why Vermont? The tagline on the curry's packaging offers a clue: "Curry with a touch of apple and honey." According to House Foods, the "Vermont" in Vermont Curry can be traced back to a 1958 book called Folk Medicine: A Vermont Doctor's Guide to Good Health, by now-deceased Barre doctor D.C. Jarvis.
Investigation reveals that the good doctor's tome spent two full years on the New York Times best-seller list, selling more than a million copies. In the book, Jarvis asserted that "honegar," a mixture of honey and apple cider vinegar, was a miracle cure-all that could combat everything from arthritis to diabetes to heart disease.
More germane to our question, the health fad sparked by Jarvis' book eventually made its way to Japan...
So, a Japanese company back then decided they should make a product with it and give it the name. I guess it worked since it's still available and is apparently the most popular curry brand there 60 years later? It has the usual 30-long ingredient list including stuff I can't pronounce, so I am a bit disappointed. I do want to also attempt to make my own curry with spices, but I'm also curious to try this Japanese comfort food version. I just need to add meat, carrots, potatoes and of course rice on the side since that's what they do in 2D Japan. Well, I think I'll use brown rice since the white stuff is so nutritionally deficient.
is there any story behind java curry? does it have anything to do with the island of java?>It has the usual 30-long ingredient list including stuff I can't pronounce
if you want something with "pure" ingredients look into s&b golden curry or curry powder
Finished making it and it's alright. I used this recipe: https://www.pressurecookrecipes.com/instant-pot-chicken-curry-japanese/
It does not look very appealing at all, but it tastes pretty good. But, there's a hint of "artificial" taste to it like with those sugar substitutes. I think in the future I'll try that Golden Curry one mentioned, or better yet not use cubes at all.
I'm not feeling Fran's reaction, but they made stuff from scratch so it's probably a lot better. Also she lived as a slave in a medieval world so she's probably easier to impress
I like adding additional ingredients in my curry rice:
- Hot curry powder
- Worcestershire sauce
- Oyster sauce
- Soy sauce
And using chicken stock instead of just water also helps.
Curry spoiler: If you want that true "UMMMMAAAAAAAA OISHIIIIIIII" experience, you need to go to Japan. Even the hole-in-the-wall fast food curry is amazing there.
Hmm, yeah chicken stock is probably the easiest change I could do. The one I made did have worcestershire and soy sauce in it and the cubes were supposed to be apple honey flavor, so I think real honey would be a good idea.
I'm not some functional person that can just travel to the other side of the planet so that's a no-go. This was a good beginning recipe to see if I liked the concept of curry and it seems decent enough.
bet you can't eat your whole brainstem