food

Me trying to get Chinese citizenship:

There are also Coke Oreos.

looking for some chips that are actually hot

first of all, why do I have to tell the chef how to make the steak? "medium rare"? "well done"? those are words made up by wizards or something. second of all I don't like how they taste. they're super expensive and they just taste so boring. chicken goated steak boring. I'm in my early 20s so I'm getting used to some "acquired taste" things slowly like wine and coffee but steak is still so bland.

This stuff is awesome; a while back I was looking up Chinese dishes I could try (as I especially love steamed Chinese chicken buns) and discovered this (dessert?) and just loved it. I tried it both steamed and fried and my own personal preference is fried. This stuff is awesome, definitely can't have just one. I had six with lunch and I just can't stop thinking about getting more and I gotta stop myself, cause no way all that fried food can be good for you, but damn I can't stop thinking about it.

EDIT: Actually now I think I remember what pointed me towards this dish: I was reading up about some Chinese historical figures (legends?) and read something about one of their figures eating this and I was like 'hmmm, curious.....'

Normally just washing basmati rice has been enough to make it cook well, but the generic brand I've been buying for years seems to have changed their supplier or something and now what should be the same exact rice doesn't cook right anymore and turns out disgusting. How do I compensate for this? Do I just wash it even more thoroughly? Do I wash it, let it soak in clean water for a while, and then wash it again?

I'm kind of at a loss for how to fix it because I've never encountered such starchy, shitty quality basmati rice before.

You might not like it but this is what peak green bean looks like

That is all

you can choose one of the three

Who am I kidding? No matter how much pasta I eat. How many mob movies I watch. Or how widely I gesticulate with my hands while speaking will I ever will myself to be a bonafide Italian.

Yous guys I think a made a big fuckin' mistake. 🤌

cross-posted from: https://hexbear.net/post/3349118

I want to learn how to cook. Now that I'm not a lone NEET anymore but in a relationship, I want to reach a level where I can cook a succulent meal for my partner. I want to start simple, with a focus on noodle dishes. Later, I want to move on to rice dishes, but that's for the future.

Hit me with your tips and tricks for someone who has cooked maybe 4-5 times in his life and hasn't cooked in like 10 years. I'm a complete noob.

Also, YouTube channels would be greatly appreciated, especially those focused on simple dishes and easy stuff. I don't need anything complex for at least the next few months.

Simple. Quick. Tasty. Thats what im looking for.

Thanks, Hexbears!

Filipino version of sweet douhua

I'm just looking to level up my bean game beyond just frying up some onion, garlic, maybe some other veggies, tossing the beans in and cooking them. Vegan recipes are preferred since I'm trying to reduce the amount of animal products I'm eating but any and all tasty bean recipes are welcome!

shit is bomb

The page also has info about the donut and the Mister Donut chain.

Pon de Ring Donut Recipe ポンデリング • Just One Cookbook

Make your own Pon de Ring Donut at home just like Japan’s Mister Donut with my copycat recipe! They are soft, airy, bouncy, and chewy all at once with a unique mochi-like texture. Enjoy them with either a classic or matcha glaze.

I didn't put this in cooking because I don't know who good/bad the recipe is.

For me:

1. Broccoli

2. Carrots

3. Onions (even if they make me gassy as a mofo)

I love American Chinese food and most of the dishes feature these three veggies so I always have a banger of a meal when I order.

Honorable mention to green peppers too, a very versatile veg that goes well in anything.

It's been a while since I've breadposted because I've been lazy and not baking anything particularly exciting. But this week I pulled out the grain mill and channeled my inner Poilane. The fresh milled component is a mix of wheat, spelt, and khorasan, and the balance is Sequoia AP. I converted my liquid starter to a stiff one, then did one feeding with the fresh milled flour. After the starter doubled, I mixed the loaf and gave it an overnight proof in the fridge.

The forums said cutting the traditional three-day starter build down to one day doesn't make much of a difference, but I can't say the end product tasted substantially different from a decent whole wheat flour. Sprouting makes a much bigger difference but that's also a process.

I think I'm going to have to just go the whole hog and try all the extra steps to see if it's worth it.

? Or ?

this is a hate post

i hate runny sauces. what the fuck is the point of them? you make a sauce to make a thing you put the sauce on or in or otherwise dip into the sauce taste good, but if the sauce is runny, it just, slides off. What the fuck is the point of that? It's so stupid, fuck them, fuck. Biggest culprits are usually soy sauce based dipping sauced at restaurants but I just tried a hatch chile salsa that is like 60% liquid, god damn, how the fuck is that gonna stay on a chip??? thicken your sauces people, I need it, I need the sauce to cling

These slap and I've been snacking on them for days

I.e. my chef friend had ground jalapeno at her apartment, shit was good. Like cayenne level heat but with a different flavor

I had to go to like an international food market to find some near me which is weird given how ubiquitous jalapeno peppers are