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

 No.87740[View All]

What do you do when you want something good for dinner but your motivation is almost rock bottom?
91 posts and 40 image replies omitted. Click reply to view.


> 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


>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?

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


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

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)


drink water


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


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


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.


just made this and it was awful
it had no flavor
also I looked at the ingredients and 'couscous' is just balls of wheat. I thought it was some special thing


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?


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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.


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

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


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 ....


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


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.


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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.


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

You didn't see nothin'


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.


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


it tastes awful


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


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

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


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.


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

got a 'sagna in the oven~


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


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.


vermin curry


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

vermouth curry


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


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

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
- 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.


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

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.


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

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


bet you can't eat your whole brainstem


File:[SubsPlease] Kyokou Suiri ….jpg (295.42 KB,1920x1080)

I made some spaghetti, but used a store-bought can of sauce of a flavor (garlic) that's new and I don't really like it. I've made sauce before with canned tomatoes and stuff, but this was the usual "just add noodles" variety and meh. I liked the marinara style they have, but this garlic sucks.
Well, that and I tried adding baking soda to counter the acidity because of acid reflux and I think that hurt the flavor, too.
I'm drowning it in parmasen so it's tolerable, but still not enjoyable




File:000081462.webp (117.46 KB,1300x1300)

"Made" some of this garbage and I don't understand how I like it so much more than the real thing. I've tried a few times now with real cheese, from restaurants, frozen stuff, and even stuff made from scratch made by myself.
But no, it's not as good as this stuff.
I need to research this one day and see why it is that this fake powder cheese is somehow better than real cheese to me. Is it just nostalgia for my youth? I don't think so, because I'm only thinking "this tastes good" when I'm eating it. Are there drugs in it somewhere?


>Are there drugs in it somewhere?
Drugs are unnecesary, all it takes is the right mixture.


File:05d0193fa9e2958ae510a2e352….jpg (1.2 MB,2000x1260)

it'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


I heard the Canadians literally call their mac'n'cheese "Kraft dinner" regardless of the actual brand.


well, 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


When 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.


File:[Serenae] Tropical-Rouge! ….jpg (159.38 KB,1280x720)

Yeah, that makes sense. Those things were using whole ingredients while this stuff is operating on the chemical level. I guess you can't really compete with the food scientists or whatever you call those people

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