=== ANCHOR POEM ===
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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.
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=== SIMILARITY RANKED ===
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║ │ CW: food-mentioned │ │
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║ │
║ jasmine rice in a rice cooker │
║ │
║ lentils mixed in │
║ │
║ a good heaping of butter, │
║ │
║ and (trust me) a package of carnation instant breakfast, for vitamins and │
║ sweetness. │
║ │
║ swirl the rice cooker pan to mix all the ingredients │
║ │
║ dice up some cheddar chunks, │
║ │
║ but keep them aside for now. │
║ │
║ and now the rice cooker turns on │
║ │
║ when it's fully done cooking, │
║ │
║ add cheese chunks. │
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║ add can of cream of mushroom soup, and spread on-top of the rice. │
║ │
║ add can of canned american chile, the kind with beans and paprika, not the │
║ chile-pepper type which is more like a sauce, but the kind with beans that is │
║ more like a meal and spread on-top of the can of cream of mushroom soup. │
║ │
║ then, close the lid and let the soups warm up in the rice cooker heat and the │
║ cheese melt a bit in the rice cooker heat │
║ │
║ when warmed, serve into a bowl-plate by imagining cake layers - use a large │
║ spoon with a long handle to scoop out a "slice" of cake - lasagna might be │
║ more accurate, but there's no noodles. │
║ │
║ ... now I want to try it with noodles, hmmm │
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--- #2 fediverse/4795 ---
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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.
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--- #3 fediverse/1826 ---
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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.
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--- #4 fediverse/256 ---
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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.
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--- #5 fediverse/475 ---
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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.
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--- #6 fediverse/2325 ---
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Highly recommend "Better than Boullion" - if your recipe involves boiling
water, unless it's tea there's a good chance that some broth-in-a-jar could
make it taste better.
Did you know you can boil oats like noodles? Yeah that's... that's basically
how you make oatmeal. Use less water than with noodles, though.
EDIT: Also, add some bits of nutrition like dried fruit, nuts that have been
soaking in clean water overnight, nutritional yeast, dehydrated soup mix
(delicious), or frozen vegetables.
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--- #7 fediverse/4511 ---
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does anyone know of a recipe that uses only flour, butter, yeast, eggs, and
salt? It doesn't need to use every ingredient, but those are easy to acquire.
ideally with the ability to include nuts or dried fruit or something else
nutritious.
the requirements include the ability to cook it using only a rice-cooker (or
crock pot, or other kind of slow-cooking ceramic dish which heats from all
directions at once)
in addition, it must NOT need kneading. It must be able to be cooked passively
without attention. The fewer steps, the better.
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--- #8 fediverse/234 ---
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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
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--- #9 fediverse/338 ---
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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.
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--- #10 fediverse/236 ---
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║ │
║ │
║ 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 │
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--- #11 fediverse/3455 ---
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when you run out of an ingredient you use often (like butter, seasoning, or
flour) put the container by your shoes.
then, when you go to the store, look through all the empty containers and make
a mental list.
when you get home and are putting things away, if you forgot something just
leave the old container by the door. everything else can be recycled / trashed.
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--- #12 notes/rice-stuff-recipe ---
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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.
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--- #13 fediverse/1019 ---
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@user-473
unsolicited family recipe:
kambybalunga
peanut butter, oats, something sweet (dried raisins, cherries preferred, but
chocolate chips works in a pinch) and honey or (real) maple syrup. (No corn
syrup allowed.)
mix it up, put whatever else you want in it. Free healthy depression food from
my dad.
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--- #14 fediverse/6063 ---
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stretch every day, exercise your arms, core, and legs on alternating days
[first one, then the other, then the third, then either rest or restart
depending on how you feel]
flexibility is strength. strength gives you options. agility is speed,
dexterity is precision, wisdom is accuracy.
eat rice, beans, vegetables, and either oil or butter when you can. they work
together to keep you healthy and nourished.
be nice to creatures, whether they be animal or children or just sorta feral.
spend time feeling adventurous. climb on things because you can. be sensible
and courageous in all things. there's more to every moment than you remember,
and there's more to every story than you hear.
if you find something neat, share it with others. don't let it sit on a shelf.
unless people come by to see it every so often.
there are always people like you around. you are never alone when you are
known.
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--- #15 fediverse/462 ---
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I don't care about capitalism. You know what's more interesting than bringing
value to shareholders?
How I'm going to clean this floor that I drunkenly spilled beer upon with only
2 paper towels and 0.1ml of bleach.
How I'm going to feed the 36 people who are coming to this social event
tomorrow that I've only sorta planned for and that I have enough groceries
for, but am not quite sure how to cook everything in a way that is delicious
and accessible.
how I'm going to climb this mountain on only 2 eggs and a tiny bowl of
hashbrowns even though I promised my friend I'd be strong and that we'd reach
the top because that way we'd be able to
============= stack overflow =====
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--- #16 fediverse/258 ---
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did you know that you can steam eggs instead of hard boiling them? it's much
easier, and the eggs are easier to peel as well.
you need one of those strainers that fits inside a pot. or you could probably
jury rig something with a plate and a cup, but make sure they're heat
resistant.
boil some water, put the eggs in the strainer for 11 minutes with a lid on,
and then cover them in cold water for a bit. boom easy peasy.
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--- #17 fediverse/1853 ---
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║ I really really love ramen noodles that are just a little bit old but still │
║ warm and are slightly drying out a little bit but there's juuuuust enough │
║ sauce down at the bottom to keep it coated │
║ │
║ that's the stuff │
║ │
║ (meanwhile my evil side says: it starts with "hey can you help me cook dinner" │
║ and then suddenly you're working all day every day) │
║ │
║ (and then so are they) │
║ │
║ (and it continues.....) │
║ │
║ (... until.... ) │
║ │
║ (one day you wake up and there's nothing you are capable to do) │
║ │
║ (so then you're useless) │
║ │
║ (and demanding) │
║ │
║ (and that's hard to handle) │
║ │
║ (when your schedule is blocked, and there's nothing you are capable to do) │
║ │
║ ... weird, kinda drifted off for a second, anyway we should talk about │
║ BIRTHDAYS! Birthdays are fun, theyre the day when you switch from being one │
║ age to another. Like, rolling over a clock, or ticking-up a variable in │
║ response to another variable which is at capacity. │
║ │
║ buffer overflows would be impossible if you put import/export controls on │
║ registers │
║ │
║ not "you can't do that" but "wheres your cre │
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--- #18 fediverse/1496 ---
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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
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--- #19 fediverse/246 ---
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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
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--- #20 fediverse/593 ---
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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...
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