No.87741
Is that her sleep paralysis nightmare
No.87743
go hungry, usually. that or eat some snacks instead.
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
>>87759What 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.87772
>>87761god, 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.87778
scrambled eggs
No.87792
leftover rice and microwave meat
No.87809
>>87740frozen pizza or ravioli straight from the can
No.87816
pasta with butter cheese and viandox
No.88600
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
>>87740This image haunts me.
What is the yukkuri doing there
No.88611
>>88606What, you don't have yukkuri lying around?
No.88635
>>88600I 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.88680
>>88677That 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.88682
>>88681MIKAN 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>>88682it went straight to her legs...
No.88760
>>88677sugar can overcome all adversity
No.89521
I watch nice food videos on youtube and imagine I can taste it.
No.89523
>>89521Those videos are pure torture.
If I had the money, I would travel to Asia just for the amazing-looking food there.
No.90267
>>90006what is that rubbery looking thing?
No.90270
>>90268I thought hotdog was sausage inside a slit bread.
No.90275
>>90006do you think they eat this with chop sticks?
>>90270I 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.90655
>>90654Try 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
>>90655Oh, 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
>>90656You do it because it does taste good. Eat your vegetables or no choccy milk for you.
No.90661
>>90659But 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
>>90661Getting 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
>>90665Oh 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.91282
>>91279That's an interesting combination. Is that everything that's in it? What about spices and stuff?
No.91289
>>91282Potato, 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.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.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
>>91482I think that's how spices work in general?
No.91503
>>91482Thats 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.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.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
>>92942dark choco, added a slight bitter flavor that was pretty nice
either way i usually mix stuff up based on texture instead of taste
No.93220
ate leftovers
mashed sweet potatoes
mixed with spinach
and bell pepper
and apple
and chocolate
do recommend
No.93221
made some fries from fresh potatoes
>>93216do you live in northern canada or something...
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.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 tryI don't want to try that one guy's fried nut.
No.93495
Been eating lots of roasted, salted cashews lately. They're pretty nice.
No.93503
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.93924
>>93920a 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.93927
https://www.medicinenet.com/is_quinoa_better_for_you_than_rice/article.htmI 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
>>93926cant 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
>>93931well 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 foreignWhen 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?
>>93932Well, I guess not everyone uses language to communicate with others.
No.93962
>>93923there 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
>>93526Made 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.94896
In such situations I cook Chorizos in toasted bread with some cheese and maybe onions if I can be bothered.
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.98551
>>98550Peanut 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.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
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
>>87740I 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
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/1595213398358171649Keep 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.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.102212
spaghetti + tomato sauce
bread + cream cheese
cereal (frosted mini wheats is my current favorite) + (almond) milk
No.102228
>>100561That's a very nice thing you're doing.
No.102234
>>100561For 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.102902
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=27434116So, 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.102908
>>102902is 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 pronounceif you want something with "pure" ingredients look into s&b golden curry or curry powder
No.102912
>>102902Finished 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
>>102912I 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
>>102913Hmm, 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.102968
>>102958bet you can't eat your whole brainstem
No.103351
>>102968yeyuhudddddddddddddddd
ddddftrgvb
No.103863
>>103861>Are there drugs in it somewhere?Drugs are unnecesary, all it takes is the right mixture.
No.103869
>>103861it's the same as the fast food industry spending billions to make their burgers as tasty as possible
it's the result of decades of research and development
No.103884
>>103861I heard the Canadians literally call their mac'n'cheese "Kraft dinner" regardless of the actual brand.
No.103885
>>103884well, I can't say because my mother never made it. It's got so much cheese and no greens. So yeah, I only know it as Kraft Dinner
No.103889
>>103861When I was a kid I remember going to Macaroni Grill and their shell mac n cheese was easily the best I've ever had. Kraft is pretty good for convenience and tasting nice, but when it comes to being the best it just can't recapture that taste my mind has burned into its memory.