=== ANCHOR POEM === ════════════════════════════════════════════════════════─────────────────────────── ┌──────────────────────┐ │ CW: food-mentioned │ └──────────────────────┘ if you're just learning how to cook, I highly recommend "Ms. Dash" and "Better than Boullion" - focus on getting the ingredients and mechanics right, and then work on seasoning them. Level 2 is paprika, garlic powder, onion flakes, lime juice, and red pepper flakes for spice. level 3 is learning the difference between basil, oregano, parsley, and other herbs. be careful with salt and pepper. They can do a lot, but they can also easily do too much. better to salt to taste. also, MSG is wonderful for savory dishes. Your body breaks it down into sodium in your stomach acid so imagine you're adding salt when considering MSG for healthy proportions. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═════════════════════════════════════════════════──────────────────────────┘ === SIMILARITY RANKED === --- #1 fediverse/475 --- ═════════════════════════════════════════════────────────────────────────────────── I love cooking. My favorite food is "melange" also called "gruel" by the less culinary people in my life. It consists primarily of a rice or noodle base, plus a bunch of other ingredients (usually sauteed) that are quite nutritious. Then, you season in a way such that it tastes delicious and savory and BOOM you have the perfect food. Well, not as good as steamed eggs, but still pretty good. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧══════════════════════════════════════─────────────────────────────────────┘ --- #2 fediverse/236 --- ╔═══════════════════════════════════════════───────────────────────────────────────┐ ║ ┌────────────────────────────────────┐ │ ║ │ CW: cooking-advice-butts-mentioned │ │ ║ └────────────────────────────────────┘ │ ║ │ ║ │ ║ heat makes things squishy. it works from the outside in, and the longer you │ ║ cook it (meaning, the lower the temperature) the more the heat can spread │ ║ through - meaning if you want an even consistency, do lower heat for longer │ ║ periods. if you want a different texture on the outside compared to the │ ║ inside, do higher temperatures over less time. just make sure you devote extra │ ║ attention to stirring to make sure you don't burn it. │ ║ │ ║ seasoning is sorta like a coating / dusting that you can apply to food. the │ ║ longer it rests on the food (and the more the food is porous / cooked) the │ ║ more the seasoning can penetrate into it - meaning if you want the flavor of │ ║ the seasoning to be distinct from the flavor of the food item, then add the │ ║ seasoning toward the end. if you want them to combine into one combo-flavor, │ ║ then add the seasoning early. │ ║ │ ║ some seasonings degrade with heat though, especially herbs. so add them toward │ ║ the end. or add a butt-load of them. │ ║ │ ║ salt+(butter/oil)=yummmmmmmmmmmmm │ ╟─────────┐ ┌───────────┤ ║ similar │ chronological │ different │ ╚═════════╧════════════════════════════════────────────────────────────┴──────────┘ --- #3 fediverse/338 --- ════════════════════════════════════════════─────────────────────────────────────── ┌───────────────────────────┐ │ CW: food-learning-to-cook │ └───────────────────────────┘ If you want to learn to cook, start with a sandwich. Then spaghetti sauce from a jar. Then sautee some vegetables and throw them on top of rice. Then go to the store, read the back of a tasty-looking package, and make the recipe it suggests. Then you know how to cook. Don't bother with online recipes. Also, more butter, more salt. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═════════════════════════════════════──────────────────────────────────────┘ --- #4 fediverse/1826 --- ═════════════════════════════════════════════════════────────────────────────────── ┌───────────────────────────┐ │ CW: food-mentioned-recipe │ └───────────────────────────┘ a box of tri-color rotini a good spoonfull of better than boullion italian a medium amount of large colby-jack cheese cubes (about one for every other bite) boil with just enough water for the noodles to start sticking to the pan once entirely cooked and add cheese, butter, and top with generous dashes of smoked paprika and lime juice. don't strain the noodles. have just enough water left to have a thin sauce. if vegetables are desired, firm carrots and peas (read: frozen or fresh, not canned) or diced/shredded onions. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧══════════════════════════════════════════════─────────────────────────────┘ --- #5 fediverse/4795 --- ═══════════════════════════════════════════════════════════════──────────────────── ┌──────────────────────┐ │ CW: food-mentioned │ └──────────────────────┘ don't know how to make decent rice and beans? get the heartiest vegetable soup you can find from the store and cook some jasmine rice and lentils in a pot. You should be able to do both in the same pot. cook them like noodles by boiling some water and adding the rice and beans. add some salt to the water. make it salty like the sea. then drain the rice and beans once you taste test them to be done. be patient. add the hearty, savory soup to the mix alongside a big hunk of butter. boom, protein, calories, nutrients. all in one meal. the more vegetables in the soup, the better, and if you're feeling fancy you can sautee some of your own instead of soup by dicing them into inch large chunks and throwing them in a pan on medium heat with some butter and whatever seasonings you want for a while, stirring only when they start to stick. Just enough to brown them, not burn them. butter and salt and garlic and boullion are your friends. don't do too much, if you notice them a lot then it's too much. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧════════════════════════════════════════════════════════───────────────────┘ --- #6 fediverse/246 --- ═══════════════════════════════════════════──────────────────────────────────────── ┌──────────────────────────┐ │ CW: food-cooking-opinion │ └──────────────────────────┘ the broth they sell at the store is way too thin. boullion is much better because it's so concentrated. think of it as "essence of X" when you have "broth of vegetables" or "broth of carrots and onions" or whatever... can help make it easier to cook something decent by using general flavors ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧════════════════════════════════════───────────────────────────────────────┘ --- #7 fediverse/2784 --- ══════════════════════════════════════════════════════───────────────────────────── ┌────────────────────────┐ │ CW: re: food-mentioned │ └────────────────────────┘ @user-579 hehe sometimes all you have is whatever's on the fridge. in times like those, be thankful for your spices! that's what I've learned at least : ) ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═══════════════════════════════════════════════────────────────────────────┘ --- #8 fediverse/837 --- ══════════════════════════════════════════════───────────────────────────────────── ┌──────────────────────┐ │ CW: food │ └──────────────────────┘ if you're cooking, and you want a specific ingredient to have a stronger flavor, use more of it. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═══════════════════════════════════════────────────────────────────────────┘ --- #9 fediverse/256 --- ═══════════════════════════════════════════──────────────────────────────────────── ┌──────────────────────┐ │ CW: food-recipe │ └──────────────────────┘ rice in the rice maker with butter, worcestersire sauce (not too much!) and salt when it's done, flake hard boiled eggs (2 eggs per cup of rice) on top and douse with a small-mediumish amount of soyaki could do well with either a packet of dehydrated vegetables or perhaps some diced carrots or green onions. Honestly carrots go well in most things. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧════════════════════════════════════───────────────────────────────────────┘ --- #10 fediverse/3622 --- ════════════════════════════════════════════════════════─────────────────────────── ┌──────────────────────┐ │ CW: food-recipe │ └──────────────────────┘ nachos cast-iron skillet (or other deep pan) throw in some butter or vegetable oil (not olive oil) heat it up a bit crack four eggs in there cut some slices off of a hunk of cheese add some chips on top of the eggs add the cheese on top of the eggs cover it and leave it on the like, 2 or 3 out of 10 heat setting come back whenever it's done transfer to plate add salsa boom nachos (optional but recommended: beans): for the beans, if you want, throw a can of refried beans on the stove and add a TINY can of tomato chunks and a big hunk of butter let it cook until it's smooth consistency, stirring and such. Add paprika, cumin, and a bit of oregano. then put the beans on before the salsa, and BOOM even BETTER nachos. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═════════════════════════════════════════════════──────────────────────────┘ --- #11 fediverse/1496 --- ═════════════════════════════════════════════════────────────────────────────────── ┌──────────────────────┐ │ CW: food-mentioned │ └──────────────────────┘ some of the best spaghetti sauces I've ever made have not been stewed for hours in a marinara. Instead, they were formed from tomatoes that had been locally grown within my own state. Helps that I live in a green place, but the most important part is not the climate but the proximity. Greenhouses are just as tasty as sunlight and warmth. instead, I seared them, or rather just cooked them for a short time, and the result was something that did not taste gross and watery, but instead fresh and fruity. Like putting mango in salsa, you don't initially think it'll work until you try it. That being said, you should cook canned tomatoes for at least 20 minutes on medium to low heat. In doing so, the flavor profiles will break down and meld together as the constituent forms of the sauce coalesce, and you'll be able to hide most of the fresh flavor. This is important for canned tomatoes because they also bear a hint of "tinniness", from the tin can they're delivered in. This flavor DNI well w / fresh ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧══════════════════════════════════════════─────────────────────────────────┘ --- #12 fediverse/593 --- ═════════════════════════════════════════════────────────────────────────────────── When you run out of a seasoning, put the empty bottle in a special place that you can see before going to the store. When I carried a purse, I'd put it in there. Could also go in the pocket of a sweatshirt or jacket that you wear when doing errands. Maybe even just on the ledge next to your shoes. Something that reminds you to get this particular seasoning, and no others. It's easy to get others... ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧══════════════════════════════════════─────────────────────────────────────┘ --- #13 fediverse/234 --- ═══════════════════════════════════════════──────────────────────────────────────── ┌──────────────────────┐ │ CW: food-recipe │ └──────────────────────┘ carrots and sweet onions sauteeing on the stove rice in the rice-cooker seasoned with butter and boullion garnish with chopped green onions and a dash of garlic powder ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧════════════════════════════════════───────────────────────────────────────┘ --- #14 fediverse/3539 --- ════════════════════════════════════════════════════════─────────────────────────── ┌──────────────────────────────────────┐ │ CW: disordered-eating-food-mentioned │ └──────────────────────────────────────┘ @user-192 Good point it's sooooooo salty I have fond memories of eating a spoonful of that instead of making food back in college because... hey, it's got vegetables in it, right? turns out it's mostly just salt with flavor ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═════════════════════════════════════════════════──────────────────────────┘ --- #15 fediverse/5130 --- ═══════════════════════════════════════════════════════════════════──────────────── ┌──────────────────────┐ │ CW: food-mentioned │ └──────────────────────┘ I don't know why, but I like to put mustard seeds in my pasta marinara. Maybe it's a texture thing? ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧════════════════════════════════════════════════════════════───────────────┘ --- #16 fediverse/4534 --- ════════════════════════════════════════════════════════════─────────────────────── ┌──────────────────────┐ │ CW: food-mentioned │ └──────────────────────┘ "better than boullion" is a great way to turn flavorless broth into something tasty. heck you could just use boullion, but "better than boullion" is better. Just don't use broth. Takes up too much space. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═════════════════════════════════════════════════════──────────────────────┘ --- #17 notes/rice-stuff-recipe --- ═════════════════════════════════════════════────────────────────────────────────── Boil the rice. when it is finished and hot, add a lot of butter and stir it in. when done add cinnamon and stir it in. then add raisins if wanted. then milk to taste. add sugar if desired. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧══════════════════════════════════════─────────────────────────────────────┘ --- #18 fediverse/1678 --- ════════════════════════════════════════════════════─────────────────────────────── ┌────────────────────────────────┐ │ CW: re: cooking-food-mentioned │ └────────────────────────────────┘ @user-1037 mmmm, paprika for flavor, red chile flakes for spice ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═════════════════════════════════════════════──────────────────────────────┘ --- #19 fediverse/2294 --- ══════════════════════════════════════════════════════───────────────────────────── ┌──────────────────────┐ │ CW: food-mentioned │ └──────────────────────┘ Vegetables are delicious! There's lots of nutrients. However vegetables, while can be eaten raw, are much more useful for your body molecularly if you cook them first. I think it breaks down the cellular walls so that your body can digest the juicy tasty nutrients locked within. Vegetables also don't have calories, that you get from things with vitality. You are what you eat, and sometimes if you need it you might want to try meat. Me? I'm a vegetarian, that's why I'm so skinny! Carnivores have it so easy, I have to eat about 2x as much rice-and-beans by weight. At least I'm not vegan - I can supplement with fats like butter and cooking oil, which are useful when combined with nutrients, as they allow your body to store them for later. Just make sure you eat enough calories which are energy for your body, otherwise it won't have the chemical energy to store said nutrients in your latent fat cells. Like, building up a pantry, or a squirrel saving nuts for winter. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧═══════════════════════════════════════════════────────────────────────────┘ --- #20 fediverse/1796 --- ═════════════════════════════════════════════════════────────────────────────────── ┌──────────────────────────────────────┐ │ CW: food-mentioned-cursing-mentioned │ └──────────────────────────────────────┘ I'm just now realizing that my favorite ramen seasoning is essentially salt, MSG, and a fuckload of smoked paprika. I don't know how to feel about that. ┌─────────┐ ┌───────────┐ │ similar │ chronological │ different │ ╘═════════╧╧══════════════════════════════════════════════─────────────────────────────┘ |