FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
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Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
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!cooking@lemmy.world - A general communty about all things cooking.
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!koreanfood@lemmy.world - Celebrating Korean cuisine!
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Rice recipe?
So I can give you the rough proportions, but I eyeball it at this point.
Take a hearty glug of oil or lard and throw it in the bottom of a ripping hot pan, throw a diced onion in, and your rice. You're going to want to stir and shake the pot constantly until a few of the grains of raise are golden brown and the rest have turned white. Get them all nice and toasty. Just before that point I throw in a handful or so of finely diced cilantro stems just until they bloom. I have a pitcher of water and tomato consume' or knorr tomato seasoning at the ready before I throw everything in the pot. So when everything is done I flush the rice with the water and stock powder, I bring that to a light boil and then throw it on the back burner, barely simmering until done. Sometimes I'll throw some red beans or diced tomatoes, green peppers/whatever chilis I pull out of my garden but thats it. Finish with chopped cilantro. I know that's kind of chaotic, so let me know if you want me to clarify anything!