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File:1622622058691.jpg (107.55 KB,1000x703)

 No.87740[Last50 Posts]

What do you do when you want something good for dinner but your motivation is almost rock bottom?

 No.87741

Is that her sleep paralysis nightmare

 No.87743

go hungry, usually. that or eat some snacks instead.

 No.87755

File:1603373785357.png (139.23 KB,446x348)

bust out the frozen pizza and take it easy

 No.87757

File:[SubsPlease] Sono Bisque D….png (1.11 MB,1280x720)

Really can't put myself in your place because my mom cooks everything for me. She always makes sure I eat delicious nutritious food.

 No.87759

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

 No.87761

>>87759
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.

 No.87766

File:81CAurkZzOL._AC_SL1500_.jpg (128.73 KB,838x1500)

>>87761
Mostly these, but I mix in other stuff I don't remember to see if I can find anything else. I get sick of everything else pretty fast

 No.87772

>>87761
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

 No.87776

File:1645863769013.mp4 (275.64 KB,988x720)

>>87772
You truly are the calorie king. King of calories. High Lord of carbs. Supreme Emperor and ruler of all that is fattening.

 No.87778

scrambled eggs

 No.87792

leftover rice and microwave meat

 No.87809

>>87740
frozen pizza or ravioli straight from the can

 No.87816

pasta with butter cheese and viandox

 No.88600

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

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

 No.88606

>>87740
This image haunts me.
What is the yukkuri doing there

 No.88611

>>88606
What, you don't have yukkuri lying around?

 No.88621

File:1630525232639.jpg (2.22 MB,3008x2000)

>>88606
taking it easy

 No.88635

File:[SubsPlease] RPG Fudousan ….jpg (116.79 KB,1280x720)

>>88600
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.

 No.88677

File:FRWpDvXXMAQrZ_m.jpg (174.65 KB,1584x1056)

Would you eat it, /qa/?

https://tropicanacrunch.com/

 No.88678

>>88677
yuck!

 No.88680

File:[MoyaiSubs] Mewkledreamy -….jpg (392.79 KB,1920x1080)

>>88677
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.

 No.88681

File:1651091232818.png (3.94 MB,2000x1334)

>>88677
i want to drink mikan's mikan juice!

 No.88682

>>88681
MIKAN NO! YOU CAN'T JUST PUT CITRUS IN EVERYTHING!

 No.88722

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

 No.88723

>>88681
>>88682
it went straight to her legs...

 No.88760

>>88677
sugar can overcome all adversity

 No.89440

File:[LoopSubs] Machikado Mazok….jpg (227.21 KB,1920x1080)

>>88677
https://twitter.com/Tropicana/status/1521845081065627649

Apparently it was a limited item, and was seemingly scooped up by scalpers. Oh well, not like I was going to try it anyways. Despite my love for citrus, having it on cereal just doesn't feel right.

 No.89516

File:[SubsPlease] Shachiku-san ….png (1016.44 KB,1280x720)

I made apple cinnamon oatmeal yesterday and potato salad today, both with the pressure cooker. I don't like potato salad, but my mom seems to like it. Hooray!
But, I'm reminded again that cutting stuff up takes so much time. I need a machine to help automate this...

 No.89517

File:1645448480784.png (3.06 MB,2500x1778)

I made sour cream porridge for dinner today.
It looks and (probably) tastes like glue, but I like it every now and then. You top it with sugar, cinnamon, and some butter. It's also very filling.

 No.89521

I watch nice food videos on youtube and imagine I can taste it.

 No.89523

File:1542053127322.png (1.1 KB,304x384)

>>89521
Those videos are pure torture.
If I had the money, I would travel to Asia just for the amazing-looking food there.

 No.89598

File:1630559113483.png (809.91 KB,557x660)

Made a huge batch of beef and broccoli stir fry so that I could have some later for supper but I ended up eating the entire thing in one go. I also had to use way more oil than I originally wanted because the broccoli just kept soaking up all the oil.

 No.90006

File:1653121967357.webm (515.51 KB,792x720)

I think I could make this...

 No.90265

File:IMG_0131.png (1.52 MB,1200x1298)

I made big pot of chicken noodle soup stuff.
I added peas and bowtie macaroni, but less liquid because I'm going to freeze at least half of it and it needs to take up less space.

In other news I got my old flip phone to connect to my computer with bluetooth so I can actually share its blurry images

 No.90267

>>90006
what is that rubbery looking thing?

 No.90268

>>90267
a hotdog.

 No.90270

>>90268
I thought hotdog was sausage inside a slit bread.

 No.90275

>>90006
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.

 No.90289

I just cook my favourite food, spaghetti.
I love spaghetti.

 No.90654

File:[LoopSubs] Machikado Mazok….jpg (416.93 KB,1920x1080)

Made a giant batch of potato soup. Has anyone ever done research to see if soup was more or less efficient when it comes to space? Soup can be quite filling, but it's very liquidy so I wonder if the water is wasted space in the fridge/freezer. I guess in theory you could boil it to reduce the amount of water before freezing, but that probably messes things up.
hmmmm

 No.90655

>>90654
Try removing some of the water and blending the rest to make a thick viscous soup. Cauliflower is good for those kinds of soups.

 No.90656

>>90655
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

 No.90659

>>90656
You do it because it does taste good. Eat your vegetables or no choccy milk for you.

 No.90661

File:[MoyaiSubs] Mewkledreamy M….jpg (247.69 KB,1920x1080)

>>90659
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.
( https://thecleaneatingcouple.com/instant-pot-potato-soup/ )
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.

 No.90665

>>90661
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.

 No.90667

>>90665
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...

 No.91123

File:[MoyaiSubs] Mewkledreamy M….jpg (228.49 KB,1920x1080)

I've been wondering about what kind of green healthy stuff I could add to rice or other simple dishes that have a mild or non-existent flavor when mixed with other stuff.
Pressure cooking does a good job of obliterating its annoying texture, so I can eat things I normally can't stand like carrots.
Maybe something like kale or other leafy things? Burroko burroko burrokori would be nice, but that stuff looks too firm and complex to be broken down into a gelatin-like form.

Hmmm....

 No.91279

File:HG040101.jpg (77.59 KB,800x600)

I think I will make a potato, broccoli, and sausage casserole with sauteed mushrooms tonight. I don't want to wait for the potatoes to boil, so I'll try and finely dice them and cook them in the oven with the rest of the ingredients.

 No.91282

>>91279
That's an interesting combination. Is that everything that's in it? What about spices and stuff?

 No.91289

File:ma3.jpg (143.46 KB,1193x899)

>>91282
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...

 No.91290

should've eaten that ass instead

 No.91291

File:7d9f18eb686269307cbe0bd678….png (294.46 KB,800x800)

fried chicken in 3 methods: karaage, tempura, and panko
karaage tastes the best for me and the preparation is also the simplest, it also makes the least mess in the oil, but it depends on seasoned karaage powder that i have to buy in japanese stores
tempura is fluffy and crispy but i need some extra seasoning since itself tastes like nothing, also i need to mix tempura flour with water so its an extra step
couldn't make the panko method work, had to beat eggs and press the chicken into it and in the end it didn't stick and made a mess in the oil, the taste also wasn't great, so never did that again

 No.91292

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.

 No.91357

File:5f442f9b81c078ce5dd3d87e3f….jpg (2.36 MB,1560x2944)

made somen with natto and iwashi tsukudani for dinner
easy to prepare and tasty

 No.91472

File:51262922_p0.png (846.89 KB,800x1000)

Made oven roasted potatoes with frozen "fish & chips" fish.
Not exactly like that Vietnamese noodle soup I had yesterday but it was decent enough as a 2-lazy-2-cook meal.

 No.91482

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.

 No.91500

>>91482
I think that's how spices work in general?

 No.91503

>>91482
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

 No.91634

File:ba47c6409012260d4f0c4ab644….png (589.11 KB,1128x1015)

made choco moose
fuwa fuwa

 No.92393

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.

 No.92394

Hungry for meow meow snacks

 No.92938

File:Screenshot 2022-07-05 1306….png (299.9 KB,965x938)

Have been playing some Fallout New Vegas recently and noticed a cooking recipe in the community content area. I was thinking it might have been an actual tutorial for the game, but nope! It's an actual recipe!

https://steamcommunity.com/sharedfiles/filedetails/?id=2824936515

 No.92941

ate rice with chickpeas, bellpepper and chocolate
surprisingly good

 No.92942

Chocolate? How did you make that work? I can't imagine that chocolate would be go well with those other ingredients.

 No.92950

>>92942
dark choco, added a slight bitter flavor that was pretty nice
either way i usually mix stuff up based on texture instead of taste

 No.93216

File:stew.webm (4.36 MB,1280x720)

Do you ever make mashed potatoes? It's very simple and tastes miles better than that powder stuff. I just made some along with a mushroom and reindeer stew.

 No.93217

>>93216
rudolph no...

 No.93220

ate leftovers
mashed sweet potatoes
mixed with spinach
and bell pepper
and apple
and chocolate
do recommend

 No.93221

File:c0c6a77d818c00a004d4f6008f….jpg (906.31 KB,988x1142)

made some fries from fresh potatoes
>>93216
do you live in northern canada or something...

 No.93222

File:rud_a11_naku2.png (347.54 KB,700x1193)


 No.93223

>>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

 No.93228

File:potato potato potato.mp4 (5.43 MB,640x480)

キタ───(゚∀゚)───!!

 No.93414

File:[SubsPlease] Made in Abyss….jpg (233.65 KB,1920x1080)

Made in Abyss really showing off exotic foods that I wish existed so I could try. Guess I'll settle for boiled eggs and try to make hashbrowns tomorrow. Though, what's a good recipe for them...

 No.93415

>>93414
Love hashbrowns.

 No.93417

Love hashbrowns, baked potatoes, mashed potatoes, sometimes the cheese potatoes, and tatertots.

 No.93437

>>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.

 No.93438

>>93414
You should play some Vanillaware games. Kamitani is a god of art and food is one of his specialties

 No.93495

Been eating lots of roasted, salted cashews lately. They're pretty nice.

 No.93503

File:[SubsPlease] Tokyo Mew Mew….jpg (256.84 KB,1280x720)

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.

 No.93504

>>93503
Good luck.

 No.93526

File:[SubsPlease] Tokyo Mew Mew….jpg (248.63 KB,1280x720)

>>93503
>>93504
Made it, but I don't like it. I wonder why the store stuff was so good. Maybe I should have saved the box with the ingredient list, although I remember it having a bunch of nonsensical chemical names that are rather meaningless.

 No.93920

File:1345997941535.png (57.31 KB,369x405)

Made some burgers and they were still a bit pink inside and i ate them anyway and am i gonna die?

 No.93921

>>93920
Good bye

 No.93922

File:[ANE] Denpa Onna to Seishu….png (2.34 MB,1920x1080)

>>93920
If you ate a steak and there was pink would you be afraid? As long as it's not red it should be fine.

 No.93923

File:48449184_p0.jpg (110.71 KB,1346x780)

>>93920
Isn't there a dish that is literally just raw ground beef? Daijoubu, daijoubu.

 No.93924

>>93920
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
all red
tasted pretty alright
and i'm not dead yet

 No.93925

File:Zoku Sayonara Zetsubou Sen….jpg (20.04 KB,704x400)

>>93924
The parasites spread.

 No.93926

File:quinoasq.jpg (76.3 KB,1000x1000)

I've made quinoa a few times now and I think I found a new food that I'll eat pretty often because it's so easy to make. It's just the quinoa seeds pressure cooked with chicken broth. Specifically I use the 'better than bullion' stuff I mentioned a year ago.
After I cook it for 10 minutes I add some frozen peas and carrots and it seems like a pretty healthy meal. I can get like 8 meals out of it.
Also, if you didn't know, it's a South American thing and it's pronounced "keen wah"

 No.93927

https://www.medicinenet.com/is_quinoa_better_for_you_than_rice/article.htm
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.

 No.93928

File:1466795176248.jpg (102.49 KB,1023x575)

>>93926
cant say Im

keen whan that

 No.93929

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

 No.93931

>>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)

 No.93932

>>93931
well yes, but i'd rather use kana over the legendarily bad orthography of english

 No.93940

>>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.

 No.93962

>>93923
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

 No.94624

File:[SubsPlease] Teppen - 06 (….jpg (256.63 KB,1280x720)

>>93526
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)

 No.94742

>>87740
drink water

 No.94896

In such situations I cook Chorizos in toasted bread with some cheese and maybe onions if I can be bothered.

 No.94928

File:[SubsPlease] Teppen - 06 (….jpg (144.73 KB,1280x720)

I don't think I'm ever going to get used to cooking raw chicken. I hate the tendons, they're all chewy, but I also don't like handling raw flesh and digging out the tendons.
Maybe the convenience of having pre-cooked stuff is worth the price

 No.96011

File:[SubsPlease] Prima Doll - ….jpg (146.45 KB,1280x720)

I'm looking for other grainy stuff to eat apart from just bread and rice, so at my brother's recommendation I bought couscous, but haven't prepared it yet. It seems really similar to quinoa, but I'll have to see. I won't add a bunch of fancy or foreign ingredients to it, just as-is. I was pretty surprised to see some at the store so I'll have to look up recipes for it.
Has anyone here made it before or has suggestions on what stuff to add to it? I'm not in a cosmopolitan city with a bunch of esoteric ingredients, though, so my options are probably limited.

 No.96258

just made this and it was awful
it had no flavor
https://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

 No.98550

File:b9faebc9d5a1e93c29af97da38….jpg (491.69 KB,1162x1532)

So I was chewing on some peanuts, and realized that when I munch them all up they taste kinda like peanut butter. So it got me wondering, if I want to make peanut butter do I simply just smash up peanuts until they're smooth and liquefied or is there more to it than that?

 No.98551

File:1522466211820.jpg (199.24 KB,1280x720)

>>98550
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.

 No.98552

File:[Isekai-mini] Tensei shita….jpg (227.96 KB,1920x1080)

>>98550
Theoretically yes, but it requires a lot of energy to crush/stir and generates a lot of heat. You'd need something industrial or maybe a really high end food processor that won't have its motor explode on you. It's not something you'd want to make often if you want any longevity on a machine, or your body if you try it manually

 No.98634

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

 No.99704

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 ....

 No.99707

File:[Isekai-mini] Tensei shita….png (2.05 MB,1920x1080)

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

 No.99718

>>87740
I make coffee and browse the internet until someone finally makes me some food.

 No.99728

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...

 No.100305

A good idea for whenever it's cold is soup. Love soup.

 No.100509

File:Utawarerumono.S02E09.False….jpg (316.97 KB,1920x1080)

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

 No.100510

I saw the deleted post.

 No.100511

File:Utawarerumono.S02E09.False….jpg (371.81 KB,1920x1080)

You didn't see nothin'

 No.100512

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
- peanuts
- raisins
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.

 No.100547

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

 No.100549

>>100547
it tastes awful

 No.100561

File:[SubsPlease] Akiba Maid Se….jpg (190.3 KB,1280x720)

I needed to make some soft stuff for my mom because her dentures are having problems, so I made some ramen and mashed potatoes, and they actually go together. It's my first time attempting real ramen, but I only had miso and not the fish flakes and seaweed and stuff. It's alright, but good lord is it salty. The recipe called for six tablespoons of miso, but in hindsight maybe that was too much? Maybe I should see how salty or not salty miso is supposed to be.
Anyway, I think mashed potato ramen could be a thing I make in the future, and best of all it's not full of acids like the beloved but angry tomato

 No.102210

File:ea59636509f1396a5c1a1a995b….jpg (203.57 KB,1610x1457)

Just reheat the same soup I've been eating for the past week.

 No.102212

spaghetti + tomato sauce
bread + cream cheese
cereal (frosted mini wheats is my current favorite) + (almond) milk

 No.102228

>>100561
That's a very nice thing you're doing.

 No.102234

>>100561
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.

 No.102257

File:enje.png (9.27 KB,162x147)

got a 'sagna in the oven~

 No.102643

File:[SubsPlease] Buddy Daddies….png (1.9 MB,1920x1080)

made a HUGE batch of chicken noodle soup, going to freeze a bunch of it since it freezes well.
I got a larger Instant Pot model (with Air Fryer attachment) a month ago specifically so I could make bigger batches at once and it seems to be working well. Theoretically I can use both at once and make a REALLY big batch, but then I need to worry about freezer space

 No.102902

File:3342a5af-d437-40c4-bd6c-2….webp (833 KB,4000x2669)

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...

from https://www.sevendaysvt.com/vermont/why-is-japans-most-popular-curry-called-vermont-curry/Content?oid=27434116

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.

 No.102903

vermin curry

 No.102907

File:all-about-vermouth-760251-….jpg (99.32 KB,1500x1000)

vermouth curry

 No.102908

>>102902
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

 No.102912

File:[Isekai-mini] Tensei shita….png (2.05 MB,1920x1080)

>>102902
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

 No.102913

>>102912
I like adding additional ingredients in my curry rice:
- Hot curry powder
- Worcestershire sauce
- Oyster sauce
- Soy sauce
- Honey
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.

 No.102916

File:[Isekai-mini] Tensei shita….png (2.63 MB,1920x1080)

>>102913
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.

 No.102958

File:1c4d413a2d458b7c18f4832056….png (332.51 KB,1013x811)

If you put your mind to it, you can eat anything

 No.102968

>>102958
bet you can't eat your whole brainstem




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