Meanwhile, me in the kitchen burning toast
It’s really your fault for attempting something so complicated
If you want to kick it up another notch, add a few drops of sesame oil to it, too.
To one up this one-up, use chili oil instead.
You can also add chili flakes, green onions, and thinly sliced meats such as bacon, spam, or chicken. You can also cheaply garnish with nori and sesame seeds. Or just top that shit with a slice of American Cheese. That’s fine too.
peanut butter
You have strayed from God’s light.
Peanut butter is going too far but american fucking cheese is fine? I don’t even wanna know what they put in that shit to make you call want to eat it so much.
Peanut butter is used in noodles and asian cooking plenty and it’s great.
Well, we’re talking about ramen or other similar soup packets. Both are abominations for that IMO.
American cheese has it’s place when you need it to melt into things. A base for other cheeses to be added but not the sole flavor.
Peanut butter? I’ll just eat that shit out the jar. Won’t be without a jar in my house.
Interestingly enough, I spent a summer interning in France. I got homesick and was craving peanut butter, looked for it at the store, learned the word - they had no idea what I was talking about. Showed them it written down and a picture and everything
My host family told me you could find it in the international isle, but looked at me weird… They said they only ate it as a high calorie snack when they went skiing
My point is, even though I’m constantly disappointed by even “fancy” wine and cheese a decade later, a spoon full of peanut butter is a fantastic way to shut down hunger pangs for a few hours.
Honestly, it’s better without bread or toast - that’s just empty carbs anyways. I started getting coconut flakes to sprinkle on top… It’s an easy way to class it up without adding calories or effort… It’s basically a no-bake protein cookie at that point
Again, peanut butter is used plenty in noodles and noodle soups and it works great. Each to their own though. Just saying. Abomination is literally exaggering it. Literally learned to use peanut butter with noodles from Asian people.
For sure,Peanut butter is just a cheap way to do satay noodles/chicken/etc. (rather than proper satay sauce)
who god
Helllll yes. Is surprisingly delicious.
I’ve yet to master proper green onion quantity, any tips?
Also do you use a mix of the harder white part and the green?
Cook with the white part, finish with the green. Quantity is subjective, put as much as looks appealing. I put probably 2-3 tbsp.
More, thinner cuts = stronger taste. If you just want that bright pop of green in a dish, use longer cuts like 1+" long. Check out how they do it with stirfries.
Also. NEVER EVER EVER, throw away the bulb at the end. Put it in dirt, and you’ll grow massive bunches of green onion. After like 10-20 bulbs, I just get year round massive stalks of green onion - it’s fantastic and comes back every year.
He has that look in his eyes that you only see in eastern European gay porn
That’s terribly specific.
OG version of this meme
And here my first thought was ‘I recognise that cute face’…
Seriously though, people way over gate-keep cooking. It’s not hard to get into, at all. Just practice, and don’t feel bad about following recipes to a tee. Even once you get better, there’s nothing saying you have to create your own recipes. If you enjoy the process of cooking but not the rest, fuck putting limitations on something as simple as making food and do your own thing
An excuse to add: The Bear Season 2 was one of my favorite seasons of television EVER. If it tickles your fancy even a little, do yourself a favor and watch it.
YES, CHEF !
HERD CHEF
Fork is probably one of the best episodes of television ever made.
I really liked 3 Fishes, but Forks was just fucking phenomenal
They’re a perfect 1-2 punch. One just breaks you down (I did NOT expect that–longest-feeling hour of television I can recall). Followed by the balm of Forks, which you’ve fucking earned.
I really enjoyed S1 and was worried S2 would get stale. Holy shit was I wrong
This was me, exactly. I had predicted they couldn’t do it again, but they really knocked it out of the park. Now, again, I don’t see how they keep it going a third time at that level. I would love to be proven wrong again, but how?
Cool. I was kind of stuck in the beginning of season 2 but I’ll see it through now.
I paused after the fishes episode and didn’t go back for a good bit. I went back and finished earlier this week and it was well worth it. The last few episodes are awesome
Thanks
Want to make your ramen slap?
Add a bit of slivered onion and green onion, some enoki or seafood mushrooms, and two or three frozen dumplings.
Never disappoints.
I prefer cooked dumplings, the frozen ones hurt my teeth.
This is exactly the type of comment I’d expect from SatansMaggotyCumFart
That’s so Maven!
This is what I’m here for. Please tell me more
Get refrigerated/frozen ramen instead of freeze dried. Sun Noodle.
I made a reply to another comment in this thread; you might enjoy that one.
You can do so many things with instant ramen to make it better. Of the top of my head, kimchi, tuna, leftover steak, beansprouts, tofu, ricecake, chili powder, a hint of soy sauce, dehydrated onion flakes, garlic powder.
These are all things that will either impart extra flavor into the broth or soak up the flavor of the broth and become extra tasty. Enjoy!
Do you add it upon eating or during the boil?
Sorry for the late response. The dumplings go in first, as they will drop the temperature of the water enough to make it boil less consistently. Leave those in for a minute or two.
Next, the noodles and powder. Every other ingredient should go in with respect to the noodle entry time. If you want soft onions and mushrooms, they go in with the noodles. If you want more crunch/snap to the onions or more bite on the mushrooms, put them in a minute late.
I usually use the base of green onion for the broth and use the green portion as a garnish. If you want to copy this, the base goes in with the noodles, chopped in 3/4in (~2cm) lengths. Slice the greens into thin rings or julienne them, and add the greens at the end, after plating.
This always makes instant ramen feel less like a snack and more like a meal to me.
Toss some cheap canned mushrooms in there. Top Chef!
I find dried mushrooms are tastier and they add umami to the broth, but it adds cooking time, so it’s really a matter of preference.
Ok so I’ve been wondering how other people do this. I’ve heard so many different takes on how to use dried mushrooms but I have no idea which is the best way. What I’ve been doing is using dried shitake mushrooms, washing and cutting them into small slices, then putting them in a small bowl of water in the fridge to rehydrate for at least 30 minutes, then, after adding the seasoning to the ramen pot, I dump both the mushrooms and the water they were soaked in into the broth. I don’t know how much flavor it adds tho. How have you been doing it? And what mushrooms?
On brand, most chefs I know don’t eat like they cook.
Can confirm. Not only could I not afford to eat the style of food I cooked at work, the last thing that I wanted to do when I got home was put effort into my own food.
If I was eating at work, I’d cobble together some kind of salad out of whatever scraps and nearly expired food I could shove into my face in under 3 minutes. If I was “cooking” for myself at home, about the most complicated thing that I’d make for myself was cereal.
The 6th mother sauce, sugary milk
Can confirm. Most chefs I know mostly eat alcohol after their shift is over. None of them are bartenders
Most people just refuse to bring their work home. Every bartender I know prefers rubbing alcohol over the fancy stuff.
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I wouldn’t say that’s part of the job, though.
We used to go regularly to this sushi place and had gotten to know the chef pretty well. It was a semi-fancy place with a sushi bar and hibachi section. Really good cuts of sashimi. He said his favorite thing to eat is McDonald’s.
Add a handful of frozen stir fry veggies and some slices of Chinese sausage too, then pretend like you have a lazy stoner Michelin star.
I did this one time just to try cooking the hardboiled egg on my own and it wound up opening my interests to cooking and recipes. Since then I regularly cook and do meal preps / bento boxes :')
Dude looks like the dollar store version of James McAvoy.
Leave Lip alone
his name is Jeff
Wish.com Gene Wilder
Buy blocks of hot pot seasoning to keep in the freezer and cut off a small portion to taste to throw in there for a major flavor upgrade.
Ooh, this sounds like a game-changer.
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