going to be making this tonight
Do it and we’ll know ur a pimp
@u_u You said your thing during quarantine has been watching italian cooking youtube vids.
Dead simple pasta recipe that looks very tasty, and the guy who teaches it to you is fucking adorable.
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that is actually the very same guy from one of the highly praised youtube videos! he’s even better here unadulterated by jamie oliver
this man’s accent is like precision designed to charm americans
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Just wanted to say I finally got around to trying this and holy hell, the difference it makes is astounding, ty.
It’s so simple, but yeah, Christ, it’s transformative, right?
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For anyone that has access to Ollies bargain stores, they are a pretty cool place to pick up cook books. If you see anything mildly interesting it’s hard to say no when the book is just 4 bucks. I now have a whole shelf of books that I might not ever fully explore but they’re there now. The Fix-it-and-Forget-It title books are usually pretty straight forward with minimal pictures. One I got was no pictures at all and every recipe was mailed in from readers so some of the recipes felt like they skipped steps or missed some information.
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oh god i can’t cook new recipes without pictures. video preferably.
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restaurant menus shouldn’t have words
Reading a menu that has more than, like, ten things on it freezes me and makes me cry. I just order something in a panic. I can’t think.
Anything with a small menu, though, there’s a 95% chance I won’t be able to eat anything, sooooo, fuck.
Up until ~2 months ago I was pretty adamant about not buying frozen/pre-made things because I’m a PROFESSIONAL, dangit, and I can make that stuff. What hubris! I now keep a bag of frozen gyoza and korokke in the freezer, and even keep a bag of these dashi tea bag things for quick soups. I mostly make Korean/Japanese food because that’s what I am most comfortable throwing together at the end of the day. It’s real nice having a bunch of banchan around because I can eat just a variety of that stuff with rice and call it a meal. Or I can put it on top of rice/noodles with an egg and make bibimbap. The possibilities are endless.
It’s also nice to keep tinned fish around. Put some sardines on rice, add a splash of fish sauce/soy sauce, some wakame, vinegar, and let it cook. One pot meal!
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oh yeah related, what’s the best way for someone who doesn’t want to spend too much time sharpening their knives to sharpen their knives effectively? I have one of those “slide em through this slot like 6 times” type knife sharpeners but…i think it’s damaging my knives…
i think that getting a honing steel will help you keep an edge without stripping too much material off the blade
otherwise idk the whole whetstone malarkey seems as if it should be pretty quick once you have a setup. i do not so i can’t say for sure but
It takes me about 20 minutes to sharpen a knife on a whetstone but I am nowhere near as good at making a knife super sharp as shrug is, so if I want to reach that level of sharpness it takes me twice as long…
i mean i’m not shrug i’m just a cook so take this with a grain of salt, but
it’s not quite accurate to say that they damage your knives? Like, it’s moreso that they just chew through them like fucken MAD cause of how much metal they scrape off to do their sharpening. that said every kitchen i’ve ever worked at uses them because of the abuse that those knives put up with, so they needed fast sharpening constantly
the biggest thing, honestly, is that you can really use a whetstone (or any other sharpening device) like … once or twice a year? if a knife is good and sharp, and you use it as god intended, then all you really need to do is use a honing steel on it every time you use it. That’s all i do! Their whole purpose largely is just to keep your knives in good working condition. i just give my knives a quick few runs against it and use em and that’s that, and i really don’t need to sharpen them often.
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Anyone have any tips on getting more protein into my diet on the cheap? I ask because I am going to the gym and lifting three days a week but my funds are pretty limited at the moment.
Canned tuna, and beans. Not necessarily in the same meal.
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peanuts and lentils are the richest sources of plant protein per gram in whole food i think and also the cheapest afaik, though you’d wanna pair them with a grain like rice or wheat to get all your amino acids. i don’t know much about like dairy or eggs but they might be worth looking into too! what’s the state of cheap protein powder in the States
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You can get pretty cheap protein powder here, I’d suggest buying it at CostCo if you have access to one.
Peanut butter was my go-to bulking agent food because of the combination of protein and being incredibly calorie-dense.
Milk and eggs are also cheap sources of protein, and pasta, potatoes, and rice are all super-cheap and good ways to make sure that you’re staying at a caloric surplus (as well as making sure you absorb all them good vitamins and such).