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definitely oyakodon, i always have chicken, egg, onion, and rice on hand. i never have dashi so add some msg or it's fine without it

re: easy shit

i call this one lazy bitch tom kha

1) wash and put sticky rice in rice cooker

2) slice onion(eyebrows not rainbows), bash lemongrass, slice a tomato. sauté for a minute. add coconut milk and vegetable stock from freezer. balance with shoyu/miri/palm sugar/whatever

3) add cubed tofu and sautéed sliced mushrooms. if no lemongrass add hella lemon zest.

4) squeeze like 4 limes into soup. top with pile of coriander, sliced serrano chilis, and chili oil.

I've made like 1 thing off it so I can't vouch for everything,, but my favorite Fast+Vegan recipe website to tell ppl about at least is "The Vegan Stoner"
(the idea being that when he's high, he wants delicious vegan food asap)

Very nice way to have some leftover curry is to make a sort of eggy Kathi roll out of it. Get a frozen chapati/paratha, cook it until mostly done then put a scrambled egg (seasoned) on top and flip over until it's cooked onto the bread after a few secs forming an eggy lining (egg will spill out, just tuck it under). Put some curry (or whatever you like) on the egg side and wrap.

I recommend Made with Lau, both their site and yt channel. This recipe was awesome and quick. https://madewithlau.com/recipes/eggplan ... rlic-sauce

another recipe website, which I heard was good if you have an "Instant Pot Pressure Cooker" (I don't have one so again, I can't really vouch for anything here.. but some user i follow on tumblr recommended them soo.... ????) ... wait anyways the website is this - www.pressurecookrecipes.com

I've been trying to get better at baking, but without fail every single recipe calls for less water than (it seems like) is necessary to achieve the desired dough texture/shape and I always have to add more, sometimes just a little, sometimes half a cup. Am I making a noob mistake somewhere or is this one of those recipe lies like "caramelize onions (5-10 minutes)"

cthelll wrote: ↑Wed Mar 23, 2022 1:48 am I've been trying to get better at baking, but without fail every single recipe calls for less water than (it seems like) is necessary to achieve the desired dough texture/shape and I always have to add more, sometimes just a little, sometimes half a cup. Am I making a noob mistake somewhere or is this one of those recipe lies like "caramelize onions (5-10 minutes)"

im just an amateur baker but one thing i always notice is that depending on ur environment (and seasonality) you can add a bit more water or not (whether its dry or humid).

also one other thing is it sounds like u are using volumetric measurements (cup), and flour especially can be sensitive in volume. a packed down cup of flour is not the same amount (in volume) of flour when sifted. i tend to use mass measurements for more accuracy, but ymmv. anyways, this might also be a reason your water ratio seems off -- maybe you are using a little less flour than expected

Chicken wings in air fryer mode with Anova Precision oven. Got it during the summer with their 25% sale. Used distilled water as recommended.



It’s difficult to cook when I was in psychosis/manic, but Wi-Fi remote controlled cooking + cooks at a precise temperature so if don’t attend to it immediately it’s still Ftw

Downsides is that it takes up a lot of space, almost couldn’t fit it on the countertop next to the sink.

bumping this. what have we been cooking good people??? this is one of my fav chicken recipes https://www.foodandwine.com/recipes/poulet-au-vinaigre

any meera sodha stans in the house? made this recently and it was extremely good. do not skip the chili crisp on top: https://www.theguardian.com/food/2022/o ... eera-sodha