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/kitchen/ - tasty morsels & delights

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New Wildcard: Comics and Cartoons -- Hard Mode ~ Non-Japanese Media

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Can we talk about dishes that don't require a lot of effort to cook?
Do you have some tips to make a relatively simple dish taste great, or maybe enhance something that doesn't even need to cooked?
For example, for the most delicious cheese toast ever, try to spread a layer thin or thick, don't be afraid to experiment!
of mayo on a slice of bread should be a really soft type of bread, white farmhouse is perfect. Avoid thin slices then cook on a frying pan with the mayo facing down. While the breads cooks, put the cheese on it so it can melt. Fry until the mayo side is of a golden color. Do the same for the other slice of bread.

I dunno if anyone else knew about this, most people just build the sandwich and pop it in the oven.
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one of the problems with instant ramen is, that the noodles are often deepfried to speed up the production (and thus contain alot of unhealthy fat)


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I tried some basic cooking this month, here are some recipes :


Put a slice of ham on a slice of bread, and spread the sauce of your choice on it. Then add a slice of cheese (or grinned cheese) on top, and then another slice of bread. Put it in a pan on low heat and flip it once in a while, until the cheese melt and the bread toast.

>Cucumber toasts

Spread thick cream on top of a slice of cereal bread, and sprinkle some herbs on top (I use chive). Then just top it up with cucumber slices and it's done!

>Tuna salad

Mix canned tuna, mayo and avocado, make sure that the avocados are soft enough to get mashed.


Cut potatoes in small bits and put them in the pan until they are cooked, then add grinned cheese and BBQ sauce. If you have an oven you can do the same with fries.

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Cheese Omelette:

- 4 eggs (use a big pan, non-stick or seasoned pan)
- splash of milk
- cheese (grated or cut)
- salt and pepper

Heat pan with butter or oil on low heat.
Mix eggs, milk, salt and pepper in bowl.
Once pan is hot, pour in the mixture.
Wait until you can put a spatula under the egg mixture without it breaking (about 5 minutes)
Fold 1/3 of the omelette toward the center.
Put cheese on top of folded bit and in the center (it will become the glue that holds it together)
Wait a bit for the cheese to melt.
Fold the other end of the omelette on top of the cheese.
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Tuna & Rice
It's a super easy dish that I quite like.

peas -> optional
tomatoes -> optional

You should cook the rice and then mix it with the tuna and the mayo until everything is even mixed. You can add peas to the mix if you like them and even carve some tomatoes and put the rice inside it (my grandma used to do that) and it's good as well.

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lads, I just had sushi for the first time and it was disgusting

A-am I still allowed here?
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that's a good looking hand °u°


Well as luck would have it I'm getting Japanese take out again tonight so I will give it a shot with the insight and tips. Thanks sushis.


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I love how this thread turned into a chopsticks masterclass.
u guise r qt


I still suck at chopsticks, but it was a bit easier this time. I think my main issue is I was having a rice dish so everything (bar the larger pieces of chicken) was pretty small and hard to pick up. I'll keep working on it though, and maybe invest in some non-lacquered sticks so they don't slip and slide everywhere.


speaking of chopsticks, any clue where to find good ones?

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 No.2[Reply][Last 50 Posts]

Lets have a tea thread! What are you guys drinking, whats you're favorite kind of tea?
Here is a nice cup of green tea.
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been drinking a fair bit recently. i've been blending my own. black teas mostly.
i have middle grade loose ceylons and assams. some ctc tanzanian. and some very high grade formosa black tea, close to yunnan type.

on their own the taste ok but i like the different flavours together. the formosa is quite floral, the ceylon spicy and the ctc provides a good base.

I've also blended some dajeeling with formosa gaba oolong.

I brew them pretty strong, there's like 3/4-1 cup of expanded leaf in the teapot, for making one mu of tea. but you know, loose leaf swells up a lot.
all drunk with milk.

i'm sure if a tea master saw this he'd cry hehe. but tea is to be quaffed and enjoyed imo


Also managed to snag some ceylon a while back. I was quite surprised by how much taste it had, considering how light-colored the tea came out. This tea has the biggest loose leaves I've encountered so far too. Will have to try it with some fried fruit or spices too…

At least where I'm from the usual markets carry seasonal teas with added bits of fruit etc. Those are usually a good starting point in figuring out your own blends. One of my favorites is a black tea with quince, elderberry and bits of dried pineapple and orange. It has such a rich taste!


Some really nice cups and tea pots in there. I didn't have the opportunity to properly use my little blue cups. I only drink chai tea on the evening, but drinking some Chinese tea when I go to my friend place make me want to get into more "refined" tea and refrain from drinking cheap coffee all day long at work. I forgot the name again, but it's a red tea packed into a circle-shaped ball.


Oh dear guys, I haven't written in here before but I really gotta tell you I tasted an interesting tea the other day. Ordered some from a weird looking local website that had wrong info on some things and weirdly alien broken language.

It's like a huge fermented coin cake, with a dip in the middle on the back to hide away the paper knotting functionality. You rinse it first with as hot water as you will brew with, to rinse away some of the fermentation biproducts, and then you make the proper brew.

It has a really special taste, but what has surprised me the most has been it's sedative quality. It's almost weird how calm I become of it. It kinda tastes like something you would have found in soil. As if you took earth, and took away all that is solid about it.

I have another tea order coming soon, with some more common teas, like Lapsang, Assam, (some flavoured teas for friends who don't really like the tea flavour. The kind that tastes like candy.
Like an apricot fruit jelly.


Oh and I almost forgot, I got one of the ripe variety, and one of the raw kind. I tasted the ripe, but the raw kinds are the ones you're supposed to age, but how long do you actually age them for?
How will you know?

This particular one is from 2012, so it's already 5 years old. But how long is the minimum to wait?


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Gahhh you gotta try licorice tea!

It is the best!!!!

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Do you like experimenting with food?
What are your best creations?
What were your worst creations?
Ever got something totally unexpected?
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I experimented on accident a while back, I was doing some soldering work, and then I had a break with lunch and a sandwich. I forgot that I had been cleaning my soldering tools above my desk without any surface protector, and there was a small layer of solder lead, flaky and brittle, small pieces of solder lead. I can even check the tin / lead ratio. 60/40 it was. Ate about half the sandwich before I realized what I had done. It was all flaky on the underside because I had laid it down before I ate the first sandwhich.


I mean gee, talk about eating a lead sandwich.


Woah. I hear that that's really not good. You might want to talk to a medical pro, if you haven't already.


I've kinda been putting it off. Figured if I didn't notice any symptoms I might as well be fine. But lately I've been suspecting that the symptoms make the symptoms unnoticeable to myself. So maybe I'll check myself in to the doctor soon. It would explain some things.

Thanks for the support sushiroll.


Essentially it has felt like I was trembling under the pressure of something pushing down on me that's been growing in strength, my body falters and my shape contorts. I have no real knowledge of what I actually look like. But I have gained some relief in taking only cold showers, and to stop using shower soap. I simply rinse off in cold water, and it feels refreshing as I don't know what. Gets the blood pumping good, and shakes all the fears off your back. You can stand proud, after proving your will stronger than the temperature of the water.

Before I stopped using body wash I was very frail, I was sick at least once every other month, feeling just sapped of all my thunder, snot would drip continuesly for months, once had a cough that held so long I would start coughing blood in my phlegm. I suffered from horrible suffering tremors in my legs, RLS it is called and should never be looked down upon.
I was suffering every night and I just didn't have the energy to go anywhere, I didn't have the energy to give away to anything but the bare essentials.
In a position without choice but to wake up at 05 every morning and make porridge for myself and travel to school. On the funky smelling curious buses, that always dangled across the road so cozily.

I only ever had the energy to deal with one person at a time. If it's not personal enough to need the saying of it alone, it needs not be said.

This didn't leave me with a very good grip on handling groups of friends.

Shit, this was all before the lead though. The lead just left me feeling heavy. That's why I thought of heavy metals, and hence the lead I accidently ate.

Also guys, I believe that there could be quite an amount of schizoids on this site, it's a real thing and it can be used very efficiently.
(It's not the same thing as schizophrenia, look it up. Schizoids are a kind of people too. I am one)
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I see there's a lunch thread and a breakfast thread, but what about your evening meals?
what do you eat? how late is too late?
and let' see what /kitchen/ can whip

pic related is what i made tonight

>thin-cut pork
>fried in sesame oil
>salt + 'steak spice mix'

>boil small amount of water to make 1 cup of couscous
>don't wanna have just that - add frozen peas
>go further and add 3 stalks of asparagus
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on tonights menu was:
>baked chicken breast
>roast potatoes, pumpkin, and carrots
>a simple salad of lettuce, beetroot, and feta

no photo because the food is long gone

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There is some weird stuff floating in this packet of "flavoring oil", which came with a pack of kimchi flavored instant noodles. I didn't open the oil packet, but the objects feel hard under my fingers and with some effort I can snap the longer bits. Anyone has any idea what it could be? I found some YT reviews of these exact noodles, and it seems like the "crispy bits" are in there intentionally, not by accident. I didn't add the oil into the noodles either way.


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Here are the ingredients. My guess is those are fish bones, but why and how they got there, I have no idea.


it's just fried shallots or onion

pretty standard


ok I'll give it a try next time I eat noodles
but if those are bones, I swear I'll find you and sneak this in your food

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Obligatory sushi thread time.


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The green one looks marvelous.

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What do you guys eat for breakfast?

i usually eat fried eggs, coffee with milk and sometimes i buy something to eat at uni
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yeah, morning ends quickly for me for some reason.


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As I've started my new job, I've been having to stop at places for breakfast. I'm getting real tired of it, though and wish I had time for home cooked sausage and eggs again. Being a NEET had it's perks, I guess.


>>297 here
After a few days of having eggs for breakfast I grew sick of it, mostly because when I have to wash the pan it smells foul and makes me think that eggs are disgusting.
Back to cereal and coffee.


I don't eat anything for breakfast, just two cups of coffee. The first thing I eat is always a banana and about a cup of mixed nuts w/ dried cranberries, and that's about 4 hours after I wake up.


One of the first times I had a job and lived alone, I kept buying frozen pizzas on discount in various shops. Apart from fruit, pizza was all I ate for 2 weeks and life was good. I had to think strategically and be sneaky about buying and smuggling pizza into my room, or else workmates would notice, which was unavoidable anyway. Sharing a kitchen is all that keeps me from doing that again. I even asked the landlord if a room with a kitchen is available, but no luck :(

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Anyone else into soup? Recipe's, thoughts, or techniques?
I've been making lots of sweet potato soups recently. It's pretty cheap, and super tasty. Cutting up the veggies takes a while, but I can make enough at a time to last me a couple days in the fridge. My recipe varies, but usually includes about 2 tbsp olive oil, a couple cups water, a teaspoon salt, and 3 or 4 sweet potatos.
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Ah, grandmothers' avgolemono is always best avgolemono…
It makes for such great winter dishes. Apart from soup, you can use it as a sauce for meatballs. You flavor the meat with dill and spring onions, so the heavy taste of the avgolemono is somewhat balanced out. If you want an extra funky dish, you can put the ground meat into hollowed-out zucchinis and cook it like that.
It also goes well over dolmadakia…


I've always wanted to try avgolemono properly. My mother made it for me a few times when I was younger but every time she did it would make me sick. And since then I've been told that the way she made it isn't the correct way, but I've been too scared to retry it. Any good recipes?

On another note, sweet potato soup seems really nice right now as it's rainy and cold now, I might make some today !!


Sushis, I have good words to share. Baby goose soup is the greatest food to exist without exception. Uncomparably tasty.

Also some recipe.
It might not be well known in this modern society but if you butcher an animal and put almost all of it in a pot to stew for an hour or so then it will be significantly more delicious than the most choice ingredients that you might think to use.
This might be easier with small animals so maybe find a local chicken farmer and buy a whole chicken to give it a test.
Add some salt, a dash of pepper, and maybe some filler like rice or noddles and you have a real hearty soup.


I haven't had meatballs in a while, i think i'll have to make some soon. Never had that zucchini dish though, sounds good!
I haven't looked at my recipe or made it in a while but the key to it is to add the broth to the eggs mix pretty slowly to get it up to temperature, she may have heated it up too fast, the goal is a more emulsified situation.


There is no other way to cook soup, tbh. Using just some part, like breasts only, makes your soup too bland.
I love my soup with bellpepper, laurel leaf and a dash of dill and I recommend it every sushiroll out there.

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A thread for all things vegetable!

What's your favourite vegetable?
What are your favourite veg recipes?
Any vegetarian rolls in the house? Share the things that make veg life comfy!
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I make rice and put soy sauce on it when im hungry (´・ω・`)


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when you say baked potatoes do you mean things that look like this


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or like this?


This second pic looks almost exactly how it turns out. I also turn on the fan in the oven during the last 10-15 minutes to get that delicious golden crust.


for future reference those are usually known as roast potatoes
I agree though, parboiling them helps keep the insides soft and the outsides crispy

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