/kitchen/ - tasty morsels & delights

Gochujang Pasta
Make some pasta (tagliatelle is really good for this). Then with the pasta in the colander (to make less dishes, use same pot for next step) fry some thinly sliced garlic in oil until slightly golden. Add some gochujang and a splash of cream (for one big portion of pasta about 50ml of cream and 1 large teaspoon of gochujang) and stir together, then toss in the pasta and cover it in the sauce. Dunno what veggies would go well with it, do whatever you want.

If you want to make it without cream for less calories / cost: strain the pasta early while it's still a minute or two until it's soft enough, keep a cup of the pasta water. Add the pasta back in with some gochujang and a lil bit of the pasta water, stir it around so everything gets covered. Boil until soft and the liquid is gone. Not as good as with cream, needs some veggies or sides to make it yummy. (Or it's just cause I made it without garlic.)

Gochujang & PB Rice
Heat up some leftover rice in the microwave. In a frying pan, heat up some oil and in it mix together equal parts peanut butter and gochujang (just a warning though, this actually smells terrible for some reason, it tastes good when done). Put the rice in and push it around with a spoon until everything is equally covered. Again, dunno what veggies would fit, improvise if you want any. Good with a fried egg.

Banana Dessert
Put banana slices in a bowl, pour about a teaspoon per banana of cocoa powder on top. Place a small plate over the bowl and shake to cover slices in powder. Done! It's surprisingly delicious for being so simple.

Pyttipanna
Means something like tiny-stuff-in-a-pan. Would guess there are similar dishes under different names elsewhere.
Maybe arguable if this fits the simple label, but I think it's within bounds. Only three ingredients (+spice) and one frying pan, no complex moments.

For one person:
3 potatoes (depends on size of your potaoes ofc) (can be either raw or leftover boiled ones, but it's much more delicious with raw ones)
1 onion
some amount of protein of your choice (my preferred is falukorv)
white pepper

Chop the onion into small-ish slivers (one cut across a half, then slivered the other way is fine), fry to your liking, put it in a bowl (preferably the one you'll use to eat later for less dishes). Chop the (peeled if you want, it's your pyttipanna) potatoes into cubes, about 1cm / .4 inches. Fry with a lid until soft (if using boiled leftover, just fry to your liking). Depending on your choice of protein (chopped to a similar size as your potatoes), either put the potatoes in the bowl to the side and fry it up, or if it's something like tofu just put it in and add back the onion too. If you fried the protein seperately, just put everything back in when you're done. Sprinkle some white pepper on top, toss together, and let fry 1-2 minutes extra. Done. Add some salt / herb salt when serving.

You could also just fry everything together from the start (unless you're using raw meat that needs to be properly cooked), but then you need a huge frying pan to get good results and it probably won't be as good as it would be with the proper care for the individual ingredients on their own. Probably good enough if you're tired or drunk though.

Traditionally served with pickled beetroot and a fried egg. If you're particularly adventerous you can have some Bäska Droppar with it. A bit unpleasant to drink but the aftertaste is really long and lasts many bites, it's like if you had added another spice to the dish that does go quite well with it.

Slop
Cabbage
Carrots
Pickled onions
Olive oil
Apple cider vinegar
Soy sauce
Maseca
Eggs

Simmer vegetables in oil, vinegar, and soy sauce until tender. Add maseca and eggs, and cook until eggs are solid. Best enjoyed while watching isekai anime or summer romcoms.

Sauerkraut is really nice in soups and stews, just make sure to give it a rough chop before you put it in to not get long stringy pieces.
It's really salty so it replaces any need to add salt to the dish, and it has a nice acidity to it that's unlike (apple cider or balsamic) vinegar which I find a bit too round in some dishes.

If you're adding kimchi to a dish (while cooking, this might not work as well when used as a side, haven't tried) you could probably replace half with sauerkraut to make it cheaper while still maintaining a similar flavour. I find they work great together.

>>1159
I tried my hand at making slop. Didn't have all the ingredients so had to substitute some.
Boiled som mung beans and put to the side. Fried up a large onion, some carrot, parsnip, garlic. Added some freshly ground mustard seeds, cayenne, tomato paste. Let fry a bit extra. Then a box of chopped tomato, and water using the box to rinse out all the tomato stuck to the sides, some basil. Boiled until veggies are almost tender.

Then took some ladles of that into another pot, get it bubbling again and add a little bit of oats and a dusting of ceylon cinnamon, adding a bit more water from a kettle so it's not dry. Cook until oats are soft, adding more water if it gets too dry before then. When done mixed in the mung beans.

Was some decent slop actually. Only critique is that I could have skipped the parsnip, didn't combine as well as the rest. A potato would've been good I think.

Ingredient list:
mung beans
oats
onion
carrot
parsnip (skip this)
canned tomato
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I like yerba mate tea

I've been becoming more of a fan of oolong tea, I really like that it has a delicate taste but with more body to it than a green tea. It's a good balance between green and black teas.

Are there any good loose-leaf brands? I have been meaning to get into it.
Are there are

Restocked my tea stash, haven't had any puerh in years. This will last me quite a while. One cake each of sheng and shou, also one packet each of portion sized mini cakes, sheng (round in paper) and shou (squares) also. The sheng cake smells delightful. Only tried the shou portions yet and they're fine everyday tea, the leaf pieces are more like the small stuff you'd find in a teabag than the big pieces of a real cake. The sheng mini ones look like they're the regular leaf size though.

>>983
Know I'm way late in replying to this, but maybe somebody else browsing past will find the info helpful anyway.
Since you can brew the same leaves so many times over with most puerh it's good to have a very small teapot if you're only making for yourself. I don't even use a teapot myself, just a cup of roughly the same size as the cup I'll pour it over into through a sieve. Can use a small plate as a lid. For the money of a decent teapot I can get several small cakes of puerh instead.

Forgot to add, also picked up a extra large tea strainer at the same place. Always found it annoying that the regular sized ones get completely filled and clogged by the tea when it swells up so it doesn't allow any flow through at all. Which is why I never use them and instead use method described in post above.

Hoping this will fix the issue and let me have a bit simpler prep for loose leaf. There was even a size even larger but that won't even fit inside my regular cups.

At the moment, i am preparing my favourite tea; raspberry mint green tea
It is time for comfy

>>1126
try adding a crapton of dill

breakfast bars and energy drink

My wife usually makes eggs

Coffee and any kind of sweet pastry to go with it. If I'm out I'll get a breakfast sandwich.

Cornflakes (with milk) and coffee

>>1089
Moka pots are awesome IMO, especially for those of us who are unwilling/unable to dole out the cash for a decent espresso machine. I normally drink medium-light roasts, which I like to brew with my v60, but I looove taking out my moka pot whenever I have a nice dark roast, very cozy

Anybody used/using a phin brewer? Only just found out that they even exist the other day. They seem very neat and cute, considering picking one up.

>>1089
Moka pots are real nice. Associate them with an old friend cause over at his place is the only place I've ever seen one.
I am slightly skeptic towards them though since most of them are made of aluminium. Have read that when you cook acidic things some aliminium dissolves into whatever you're making, which is why you're not supposed to cook stews and such with acidic things like tomato or vinegar in portable stoves using aliminium cookware. Supposedly it's bad for you in the long term. And since coffee is acidic, well yeah. Maybe I'm just paranoid.

>>1089
I have a smol version of that.

>>75
i used to have a Saeco Incanto that i really liked, but it was a gift and i can't actually afford to buy an espresso machine at all. so when i broke it i just bought a moka pot and a baratza grinder. not as good but still real nice coffee.

Picked up a coffee kettle earlier, been wanting one a while but couldnt find a good one online. Happened across one unplanned in a store looking for something else. Have a portable stove so it's all good to go.
Was already planning to hang out in the woods with a friend soon so it'll be nice to be able to fix up a fresh pot of coffee instead of bringing a thermos.
Just gotta do some research on how to brew good coffee in it and make a test run or three. Any tips would be mightily appreciated.

hot thighs are my weakness

I love salmon noodles.

>>1167
Do you have a recipe that you follow?

>>1176
No, but feel free to share.

>>1155
Sunny side up, folded over and added as a topping to the bowl.

>>1139 back, finally found a vegetarian replacement for the Nongshim Seafood. Their (Nongshims) Ansung tastes very similar just not as much ocean flavour.

>>1154
There is 2x and 3x extra hot buldak if you look for it

I needed something quick, cheap and hot, so I tried some SPAM in my Ramen.
I've haven't eaten SPAM for most of my life, so I wasn't expecting how salty it was…

>>1170
The red package I mentioned was the 2xSpicy I think. It was noticeably hotter and I felt it in my stomach. If you add enough additional ingredients like veggies, tofu, meat, eggs or fish it might however be the better choice. I'll have to try it again, when I find it. While I'm not a huge fan of the noodles, the broth is delicious.

>>17
Try making them with a roux
Heat up some oil in the pan you're gonna be cooking, put in some sifted flour and let it cook a bit. Once it's ready if you scrape the bottom with a wooden spatula, it should make a clear path and the flour/oil mix should be pinkish at the sides of it.
That's when you add water (room temperature) or stock or whatever else you are using and whisk until you develop Rhabdomyolysis or the water starts to boil. Then you put in the veggies and whatever else you want. Scrape the bottom of the pan every 3-5 minutes when it's boiling, otherwise keep mixing it with a spatula or something when it's not boiling but still cooking, or flour will fry itself to the bottom of the pan. You can also thicken the soup just by adding flour (usually leaves an aftertaste and isn't as nice) when it's boiling or even using stale bread (traditional for Ghoulash).
I'd suggest this for anyone wanting to make soup in this thread. It's basically the easiest way to make an incredibly filling soup if you're on a budget.

>>776
Yo, add some type of heavy cream in the middle (the type that holds the shape but isn't too strong in flavour, forgot the name you should know what I mean) and fresh croutons into that.

This is great.

>>756
Yes, I meant button mushrooms. Nowadays I fry them before adding them to soup for some extra flavor. Cooking is learning.

I like to make mutternut squash soup and chili in the winter. The butternut squash i get from a a box but I always make chili from scratch.

Pic is my green chili

yum

These thingies are probably my favourite candy.
Come in mango (very yummy) and peppermint flavour as well. Lemon and orange too, but I've never seen those in stores. The base flavour is still ginger just to be clear.
They're really chewy though, wouldn't recommend if you have dental fillings.
Supposedly you can make ginger tea with them as well, but I haven't tried that out yet.

I don't really get why they would be good for scuba divers though? The vehicle travel makes sense since ginger should be good for nausea. For singers makes sense, it being good for a sore throat. But scuba diving?

>>1156
I think it's more about the boat ride out to the dive site, apparently seasickness is a common problem for divers. A lot of scuba divers don't want to take dramamine or other pharmaceuticals because they can cause drowsiness, and you need to be alert when diving.
Kind of redundant with the boat icon though.

I've been meaning to make ginger beer for a while already. I've made a few bugs but they always overflow or autolyse. I should try again one of these days.

Ginger syrup is easy to make and can be a great addition to many cocktails. Peel and dice fresh ginger, and blend with a small amount of water until pulverized. Strain through a cheese cloth, measure your juice, and add to a pot. Bring to a boil, and add 1.5x as much sugar as juice you measured. Reduce to a simmer, stirring constantly with a non-metal spoon. Once the juice has reduced to a think syrup, add to a sterilized bottle and allow to cool. Now you can add 10-15ml of this syrup to soft drinks or cocktails to give it a sweet and spicy kick. Also adds well to tea!

Tried making the ginger tea from >>1156
Kinda meh honestly, not nearly as good as just eating the candies like they are. Takes like 5-7 minutes of stirring to get them completely dissolved too.

Better to get some instant ginger tea packets made of ginger extract, then you can decide how sweet you want it yourself. Can use them in stews/soups as well since they're unsweetened, for a different flavour than ground ginger.

You could add a bit of starch to the dough. This way you don't have to press as much water out, since it acts as a binder and thickener.

I don't squeeze the potatoes at all, just shred them straight into the frying pan. Tried the soaking thing but it was much harder to keep them from falling apart that way. You're really just squeezing off the water you've added when you soak them to remove the starch. (or people in america have some WAP (wet ass potatoes))

Some water does evaporate during cooking, but I can't imagine it being even close to half the weight, would be interesting to measure.

>>1116 back, finally got it done!
Cooked them as described. No sqeezing, soaking or anything like that, just shredded straight into the pan. Keep in mind my scale might not be very accurate, take as rough numbers.

Started out with 334g of potatoes.
After peeling, 284g. Another 6g didn't end up in the pan as well, the stumps you end up with after shredding. Another 3g stuck to the shredder.
So 275g goes into the pan.
Ended up with 163g of hash browns, though about 40g of that is oil. If my math isn't off that means 55% of the (prepped) potato weight is turned into steam.

End result is that only 37% of starting potato weight ended up in the finished hash browns.
The hash browns were delicious.

Also to make a fair comparison, you'd have to weigh the factory made ones before/after cooking as well.

>>1148
>Ended up with 163g of hash browns, though about 40g of that is oil.
>about 25% oil by weight
no wonder those things taste so good