File: 1515775688108.png (1.24 MB, 1280x720, 16:9, HN_BB_05_EasyCooking_ProRe….png) ImgOps iqdb
I keep eating ready meals which are starting to taste stale and I can't imagine the lack of nutrients and fresh ingredients being beneficial for my health. Also it's expensive.
People will tell you that cooking is easy but I have so little energy that I can't even get myself to follow those cooking recipes that require many steps and different ingredients.
I tried just eating frozen vegetables with salt and butter but they taste bland like that. Tried to improve it with some premade sauces but they all taste terrible.
So anyone got some REALLY easy to make meals?
People will tell you that cooking is easy but I have so little energy that I can't even get myself to follow those cooking recipes that require many steps and different ingredients.
I tried just eating frozen vegetables with salt and butter but they taste bland like that. Tried to improve it with some premade sauces but they all taste terrible.
So anyone got some REALLY easy to make meals?
>>41369
This. Things like noodles abd rice are easy to make and offer a lot of carbs. You should start from there.
This. Things like noodles abd rice are easy to make and offer a lot of carbs. You should start from there.
>>41370
>and offer a lot of carbs
That's not good though. Heck if I wanted carbs I could just eat bread.
>and offer a lot of carbs
That's not good though. Heck if I wanted carbs I could just eat bread.
https://www.familybalancesheet.org/2016/01/rice-and-beans-recipes.html
throw in oranges and apples for vitamins
Also, buy tomato pulp, onions, garlic, and add it in any meal to greatly enhance taste
If you're really lazy, you can survive on milk and bread. Hitler did it when he was poor.
throw in oranges and apples for vitamins
Also, buy tomato pulp, onions, garlic, and add it in any meal to greatly enhance taste
If you're really lazy, you can survive on milk and bread. Hitler did it when he was poor.
Buy a shitload of frozen steaks, oxtail, brisket, shanks or freeze fresh meat if you can't get frozen meat.
Get a cast iron pan if you have a gas stove.
Get oil that can take high heat like sunflower or canola oil.
Put the frozen steak in hot water for a couple minutes so it unfreezes.
You can make a steak in less than 5min (medium rare is best).
Get rice cooker with soup feature, costs 30 bucks or so.
Put frozen shank, tripe or oxtail inside. Do the soup function twice (takes about 5-6 hours) and you get very tender tasty meat from a cheap cut. You can add carrots and celery as well.
Get asian soup noodles that cook in 2-3 minutes, do 50/50 water beef soup, bring to boil in a pot, bam you got nutritious soup + carps
Throw in some fresh leafy greens if available like pak choi / kale or herbs like basil.
I add soy sauce for the salt, tabasco for spice, or miso paste if the broth isn't rich enough for some reason.
Eat with sauerkraut / kimchi / pickles.
Whatever soup is left put in the fridge / freeze it. One batch is enough for 3-4 days for me.
You can also cook rice in a rice cooker, later on steam veggies like broccoli + some tofu in it with a steam tray.
Replace tofu ever other day with frozen salmon that you steam.
Combine with rice, put some soy sauce over that and you have a tasty meal. Tastes bland as fuck without soy sauce but delicious with it.
Hope you enjoy my easy tasty meal secrets. :)
Get a cast iron pan if you have a gas stove.
Get oil that can take high heat like sunflower or canola oil.
Put the frozen steak in hot water for a couple minutes so it unfreezes.
You can make a steak in less than 5min (medium rare is best).
Get rice cooker with soup feature, costs 30 bucks or so.
Put frozen shank, tripe or oxtail inside. Do the soup function twice (takes about 5-6 hours) and you get very tender tasty meat from a cheap cut. You can add carrots and celery as well.
Get asian soup noodles that cook in 2-3 minutes, do 50/50 water beef soup, bring to boil in a pot, bam you got nutritious soup + carps
Throw in some fresh leafy greens if available like pak choi / kale or herbs like basil.
I add soy sauce for the salt, tabasco for spice, or miso paste if the broth isn't rich enough for some reason.
Eat with sauerkraut / kimchi / pickles.
Whatever soup is left put in the fridge / freeze it. One batch is enough for 3-4 days for me.
You can also cook rice in a rice cooker, later on steam veggies like broccoli + some tofu in it with a steam tray.
Replace tofu ever other day with frozen salmon that you steam.
Combine with rice, put some soy sauce over that and you have a tasty meal. Tastes bland as fuck without soy sauce but delicious with it.
Hope you enjoy my easy tasty meal secrets. :)
>>41373
bruh first of all it's olive oil or nothing
cooking meat in a rice cooker take years, why not cook steak into a pan ?
Also, asian soup noodles is already extremely salty, so adding soy sauce might give you hypertension
Tofu has no taste and is expensive. Don't steam salmon for fuck sake's, it won't have any taste. Put it on a pan with olive oil and large-grain salt.
You're obviously korean or something. Let the big boys (Europeans) talk about food and go back to eat fermented cabbage
bruh first of all it's olive oil or nothing
cooking meat in a rice cooker take years, why not cook steak into a pan ?
Also, asian soup noodles is already extremely salty, so adding soy sauce might give you hypertension
Tofu has no taste and is expensive. Don't steam salmon for fuck sake's, it won't have any taste. Put it on a pan with olive oil and large-grain salt.
You're obviously korean or something. Let the big boys (Europeans) talk about food and go back to eat fermented cabbage
Something that requires more effort:
Get a shitload of potatoes, store in cold dark place.
Peel them when you have the energy with a fruit peeler.
Freeze them if you don't want to cook them immediately.
Cook in rice cooker if you have one with just enough water to cover them using the normal rice cooking function.
Alternatively cook in a pot until soft with plenty of water.
Add miso paste to the water + vegetables (I like carrots, celery, kale without the steam).
Add some soy sauce, bam delicious miso potatoes, make batches and freeze.
Alternatively add coconut milk instead of miso, add thai curry paste (costs very little for pound buckets) + carrots and celery if you like.
Bam delicious thai potato curry. You can add tender meat from your previous soup cooking if you like.
Get a shitload of potatoes, store in cold dark place.
Peel them when you have the energy with a fruit peeler.
Freeze them if you don't want to cook them immediately.
Cook in rice cooker if you have one with just enough water to cover them using the normal rice cooking function.
Alternatively cook in a pot until soft with plenty of water.
Add miso paste to the water + vegetables (I like carrots, celery, kale without the steam).
Add some soy sauce, bam delicious miso potatoes, make batches and freeze.
Alternatively add coconut milk instead of miso, add thai curry paste (costs very little for pound buckets) + carrots and celery if you like.
Bam delicious thai potato curry. You can add tender meat from your previous soup cooking if you like.
>>41375
>You're obviously korean or something. Let the big boys (Europeans) talk about food and go back to eat fermented cabbage
"Sauerkraut" doesn't sound like a Korean word.
>You're obviously korean or something. Let the big boys (Europeans) talk about food and go back to eat fermented cabbage
"Sauerkraut" doesn't sound like a Korean word.
File: 1515779707033.jpg (95.28 KB, 948x580, 237:145, rosti.jpg) ImgOps iqdb
>>41376
that is how a white man eats potato, you gook lover
that is how a white man eats potato, you gook lover
>>41375
>You're obviously korean or something.
I'm an European wiz living in Asia.
>bruh first of all it's olive oil or nothing
olive oil has a low smoking point, not healthy for frying at all
>why not cook steak into a pan ?
I gave that as an option, however I don't like to eat steak all the time + sometimes you already see the steaks are garbage
I get frozen steaks from australia here, sometimes they're full of tough white stuff (sinews?) sometimes it's a really good steak
if the quality is garbage I just cut it up and make soup
also soup is nice and nutrious, it has a very different effect on my body and mind
>cooking meat in a rice cooker take years
5-6 hours for really tender meat that falls apart with just the push of a button, hardly gets lazier than that, just don't forget to run the soup function twice, once is too tough in my experience
>Also, asian soup noodles is already extremely salty
I can get unsalted ones here, I don't like the salted ones, too salty for me.
>Tofu has no taste and is expensive
it's very cheap here and cheap enough in western europe as well
yeah it has no taste, that's why you add soy sauce, without it the rice + veggies + tofu will be bland as fuck
> Don't steam salmon for fuck sake's, it won't have any taste.
soy sauce bruh + will keep more nutrients + steaming is low effort
TFW you're the only one making decent contributions and get shat on ( ; _ ; )
>You're obviously korean or something.
I'm an European wiz living in Asia.
>bruh first of all it's olive oil or nothing
olive oil has a low smoking point, not healthy for frying at all
>why not cook steak into a pan ?
I gave that as an option, however I don't like to eat steak all the time + sometimes you already see the steaks are garbage
I get frozen steaks from australia here, sometimes they're full of tough white stuff (sinews?) sometimes it's a really good steak
if the quality is garbage I just cut it up and make soup
also soup is nice and nutrious, it has a very different effect on my body and mind
>cooking meat in a rice cooker take years
5-6 hours for really tender meat that falls apart with just the push of a button, hardly gets lazier than that, just don't forget to run the soup function twice, once is too tough in my experience
>Also, asian soup noodles is already extremely salty
I can get unsalted ones here, I don't like the salted ones, too salty for me.
>Tofu has no taste and is expensive
it's very cheap here and cheap enough in western europe as well
yeah it has no taste, that's why you add soy sauce, without it the rice + veggies + tofu will be bland as fuck
> Don't steam salmon for fuck sake's, it won't have any taste.
soy sauce bruh + will keep more nutrients + steaming is low effort
TFW you're the only one making decent contributions and get shat on ( ; _ ; )
And another one from me:
Get Adzuki beans (red brown beans with a white stripe in the middle), put in rice cooker with plenty of water, run the soup function or long rice cooking function twice (takes about 2h to cook through).
400g dry nets enough for a few days.
You can put them in a pot, quickly cook them again with celery and carrots and miso and soy sauce.
Eat 50/50 with rice.
If you have bouts of depression where you have very low energy cook big batches and freeze them when you have energy.
Get Adzuki beans (red brown beans with a white stripe in the middle), put in rice cooker with plenty of water, run the soup function or long rice cooking function twice (takes about 2h to cook through).
400g dry nets enough for a few days.
You can put them in a pot, quickly cook them again with celery and carrots and miso and soy sauce.
Eat 50/50 with rice.
If you have bouts of depression where you have very low energy cook big batches and freeze them when you have energy.
>>41382
as someone who has eaten that, they're oily as fuck and make you feel down for ages, overly oily stuff is the last thing you want when you're depressed
tastes good though, add apple sauce for better taste or greek yoguhrt with herbs
as someone who has eaten that, they're oily as fuck and make you feel down for ages, overly oily stuff is the last thing you want when you're depressed
tastes good though, add apple sauce for better taste or greek yoguhrt with herbs
>Get a cast iron pan if you have a gas stove.
Dealing with cast iron pan is a whole fucking mess. I got one, and there is still black oily residue coating it… dont know whats counted as good seasoning. Is that normal?
>Sunflower and canola
Not so healthy…
>Tofu is expensive
No it isnt, just dont fear the non organic.
>Fermented cabbage/european big boys
Actually it's popular in russia and areas around. I find their version tasty.
>>41386
>Dealing with cast iron pan is a whole fucking mess.
how so? wash with dishwashing liquid and a sponge, just don't scrub it with something abrasive
soaking is fine too, don't believe the naysayers…
>I got one, and there is still black oily residue coating it… dont know whats counted as good seasoning.
good seasoning is hard and solid, sounds like your pan might need a scrub
the only thing I don't like is coating flaking off at the sides where it sometimes builds up excessively for some reason
>Not so healthy…
I just use it for cooking steaks, there is barely any left on the steak
>Dealing with cast iron pan is a whole fucking mess.
how so? wash with dishwashing liquid and a sponge, just don't scrub it with something abrasive
soaking is fine too, don't believe the naysayers…
>I got one, and there is still black oily residue coating it… dont know whats counted as good seasoning.
good seasoning is hard and solid, sounds like your pan might need a scrub
the only thing I don't like is coating flaking off at the sides where it sometimes builds up excessively for some reason
>Not so healthy…
I just use it for cooking steaks, there is barely any left on the steak
>>41387
fyi I have a pan which is fully cast iron with nothing more besides the handle. If I wash it with soap like you suggested, wont the coating come off? And if already, how do you suggest me to season that thing? Should I reseason if already? Soak all the seasoning with heated salt?
fyi I have a pan which is fully cast iron with nothing more besides the handle. If I wash it with soap like you suggested, wont the coating come off? And if already, how do you suggest me to season that thing? Should I reseason if already? Soak all the seasoning with heated salt?
A blessing for the lazy is black bean paste. Or korean gochujang paste. I put that shit in just about everything and it adds a very rich taste at zero effort. Add it to frozen vegetables while stir-frying them in peanut oil. If you can be bothered to cut some chicken breast to add to your stir-fry you'll get reasonably healthy, rather tasty and extremely low-effort food.
If you want to add that little extra, add some minced garlic and ginger at equal proportions to the stir-fry. Serve with plain rice.
If you want to add that little extra, add some minced garlic and ginger at equal proportions to the stir-fry. Serve with plain rice.
>>41390
>fyi I have a pan which is fully cast iron with nothing more besides the handle.
so do I
>If I wash it with soap like you suggested, wont the coating come off?
no, it's some weird myth, idk why there are so many weird beliefs about cast iron pans like you can't wash or soak them
cast iron pans are pre seasoned and oil heated at very high temperatures will basically form a new thin hard plastic like layer
I wash my cast iron pan every time with soap
>And if already, how do you suggest me to season that thing?
99% chance it's preseasoned, if it's not who cares, only matters if you do cooking with very little oil like pitas, pancakes etc.
the more oil you use the less it matters how well coated it is
>Should I reseason if already?
nah
>Soak all the seasoning with heated salt?
wash it like any dish, just don't scrub it just like you wouldn't scrub porcelain or glass
if there is some nasty oil residue better soak it overnight in soapy water
>fyi I have a pan which is fully cast iron with nothing more besides the handle.
so do I
>If I wash it with soap like you suggested, wont the coating come off?
no, it's some weird myth, idk why there are so many weird beliefs about cast iron pans like you can't wash or soak them
cast iron pans are pre seasoned and oil heated at very high temperatures will basically form a new thin hard plastic like layer
I wash my cast iron pan every time with soap
>And if already, how do you suggest me to season that thing?
99% chance it's preseasoned, if it's not who cares, only matters if you do cooking with very little oil like pitas, pancakes etc.
the more oil you use the less it matters how well coated it is
>Should I reseason if already?
nah
>Soak all the seasoning with heated salt?
wash it like any dish, just don't scrub it just like you wouldn't scrub porcelain or glass
if there is some nasty oil residue better soak it overnight in soapy water
File: 1515787158649.jpg (24.29 KB, 512x512, 1:1, oIUmSyzc.jpg) ImgOps iqdb
>>41391
I prefer miso paste (fermented soybean paste), fermented black beans have their use too though
when it comes to soy sauce invest in a quality one like kikkoman, most cheap stuff has 1001 weird additives and tastes like garbage
I prefer miso paste (fermented soybean paste), fermented black beans have their use too though
when it comes to soy sauce invest in a quality one like kikkoman, most cheap stuff has 1001 weird additives and tastes like garbage
>>41393
Kikkoman master race here too. I didn't realize miso paste could be used for anything other than the soup. Do you just put it in your stir-fries and stuff like a seasoning?
Kikkoman master race here too. I didn't realize miso paste could be used for anything other than the soup. Do you just put it in your stir-fries and stuff like a seasoning?
File: 1515789099797.jpg (5.38 KB, 275x183, 275:183, index.jpg) ImgOps iqdb
>>41373
also when it comes to oxtails you can cook them up to three times with new water for up to 10 hours each time and still get a good soup out of them
you can also throw diced potatoes into soups pre cooking if you want to switch it up or can't get asian quick cooking soup noodles for cheap
also when it comes to oxtails you can cook them up to three times with new water for up to 10 hours each time and still get a good soup out of them
you can also throw diced potatoes into soups pre cooking if you want to switch it up or can't get asian quick cooking soup noodles for cheap
>>41392
>Soap
What exact kind of soap? Dishwashing? Hand? Natural ingredient soap? They are all of different intensity
When I first got the pan it was preseasoned with factory preserving oils so even the manufacturer itself warned to remove it and reseason and thats where I got lost ever since
I just washed my pan in dishwashing soap with soft sponge and the whole exterior doesn't feel smooth at all.
>only matters if you do cooking with very little oil
Thing is.. yes it does matter, since I dont like the idea of using too much oil. I saw people in videos somehow seasoning their pan so well that they could make fine eye egg omlete and it wont stick. But their instructions werent clear enough.
What's your method of preventing your pan from rust btw?
>Soap
What exact kind of soap? Dishwashing? Hand? Natural ingredient soap? They are all of different intensity
When I first got the pan it was preseasoned with factory preserving oils so even the manufacturer itself warned to remove it and reseason and thats where I got lost ever since
I just washed my pan in dishwashing soap with soft sponge and the whole exterior doesn't feel smooth at all.
>only matters if you do cooking with very little oil
Thing is.. yes it does matter, since I dont like the idea of using too much oil. I saw people in videos somehow seasoning their pan so well that they could make fine eye egg omlete and it wont stick. But their instructions werent clear enough.
What's your method of preventing your pan from rust btw?
>>41397
I think you're 'sperging out about it too much tbh
I use some hand friendly non toxic dishwashing liquid
>When I first got the pan it was preseasoned with factory preserving oils so even the manufacturer itself warned to remove it and reseason and thats where I got lost ever since
so they want you to remove the preseasoning? sounds weird
>I just washed my pan in dishwashing soap with soft sponge and the whole exterior doesn't feel smooth at all.
It doesn't feel super smooth like non stick coating, that's normal
>Thing is.. yes it does matter, since I dont like the idea of using too much oil
for steaks a good amount of oil is just gets the best result in my experience
stuff that I cook with almost no oil and how to do so:
pan cakes and pitas:
get kitchen paper or tissue, put a drop of oil into the cast iron pan, rub it around with a tissue until you have a thin layer
heat up the pan to very high temperatures, a drop of water into it should cause an explosion
now you can throw your pancake onto it
if it sticks, work on your technique, maybe you're trying to lift it too quickly?
>What's your method of preventing your pan from rust btw?
the only rust I've ever seen was rust dust at the bottom when it was standing next to my sink for too long and the surface it was on wasn't completely dry
never bothered me though
I always heat it really quick until all the water has evaporated after I have washed it
it's nearly indestructible, I have never seen rust on the top surface due to the coating
I think you're 'sperging out about it too much tbh
I use some hand friendly non toxic dishwashing liquid
>When I first got the pan it was preseasoned with factory preserving oils so even the manufacturer itself warned to remove it and reseason and thats where I got lost ever since
so they want you to remove the preseasoning? sounds weird
>I just washed my pan in dishwashing soap with soft sponge and the whole exterior doesn't feel smooth at all.
It doesn't feel super smooth like non stick coating, that's normal
>Thing is.. yes it does matter, since I dont like the idea of using too much oil
for steaks a good amount of oil is just gets the best result in my experience
stuff that I cook with almost no oil and how to do so:
pan cakes and pitas:
get kitchen paper or tissue, put a drop of oil into the cast iron pan, rub it around with a tissue until you have a thin layer
heat up the pan to very high temperatures, a drop of water into it should cause an explosion
now you can throw your pancake onto it
if it sticks, work on your technique, maybe you're trying to lift it too quickly?
>What's your method of preventing your pan from rust btw?
the only rust I've ever seen was rust dust at the bottom when it was standing next to my sink for too long and the surface it was on wasn't completely dry
never bothered me though
I always heat it really quick until all the water has evaporated after I have washed it
it's nearly indestructible, I have never seen rust on the top surface due to the coating
File: 1515790994022.jpeg (40.39 KB, 500x500, 1:1, jap_pumpkin_2_9def66c6-43….jpeg) ImgOps iqdb
If you can get green skinned pumpkins cheaply they're a good meal as well.
The skin with some varieties is edible so you basically just have to chop it up and remove the seeds and gunk in the middle.
Boil or cook in rice cooker until firm but cooked and fry with soy sauce in pan.
Combine with rice, bam you got a meal.
The skin with some varieties is edible so you basically just have to chop it up and remove the seeds and gunk in the middle.
Boil or cook in rice cooker until firm but cooked and fry with soy sauce in pan.
Combine with rice, bam you got a meal.
This is an ancient NEET treat my mother used to make for me during harder times. It's Shepherd's Pie if the Shepherd's sheep were stolen. I pass this recipe on to you
Instant (dehydrated) mash potatoes
Small pack ground beef/pork/mixed
Instant powder gravy
Small can of sweetcorn
Oil
>Fry the meat in oil, add spices to taste
>Add half suggested water to gravy mix, use meat oil for other half
>Make potatoes
>Mix potatoes, corn, additionally chopped green onion if likes it
>Mix gravy, meat
>Mix everything in big pot
>Enjoy
>Bonus: serve with frozen french fries cooked in skillet with remainder of meat oil
Healthy and VERY filling. Gravy, potatoes, and meat can be done over three burners at the same time, takes about 10 minutes. The benefit to this is that the instant potatoes and oily meat last for days in a fridge without getting that "leftover" taste after being reheated, so you can make a lot at a time and eat for days.
Instant (dehydrated) mash potatoes
Small pack ground beef/pork/mixed
Instant powder gravy
Small can of sweetcorn
Oil
>Fry the meat in oil, add spices to taste
>Add half suggested water to gravy mix, use meat oil for other half
>Make potatoes
>Mix potatoes, corn, additionally chopped green onion if likes it
>Mix gravy, meat
>Mix everything in big pot
>Enjoy
>Bonus: serve with frozen french fries cooked in skillet with remainder of meat oil
Healthy and VERY filling. Gravy, potatoes, and meat can be done over three burners at the same time, takes about 10 minutes. The benefit to this is that the instant potatoes and oily meat last for days in a fridge without getting that "leftover" taste after being reheated, so you can make a lot at a time and eat for days.
>>41368
also hardboiled eggs
get the best quality you can, not egg factory garbage, but mountain free range from credible farmers
put half a dozen into a pot, put a little water inside, put on the lid, boil for 10min
also hardboiled eggs
get the best quality you can, not egg factory garbage, but mountain free range from credible farmers
put half a dozen into a pot, put a little water inside, put on the lid, boil for 10min
File: 1515797155908.jpg (167.94 KB, 1600x1200, 4:3, af6f84a024286bd7fdf626f335….jpg) ImgOps iqdb
Do we really have to bring weeabooness even into cooking? why do you gotta buy fancy korean shit when you can find plenty of good recipes from your home country?
Where do you guys buy your food? I go grocery shopping and everything is in gigantic portions. I wanted to buy some chorizo sausages the other day because they're tasty but they only sell packs of five. I don't want to have them every day. It's the same with most meat, you can usually only buy them in huge quantities. Do they have grocery stores designed for single people?
>>41406
Asian food comes very high on a taste-per-effort ratio due to the ready-made seasonings. OP wanted easy to make dishes and asian stir-fries are about the easiest food you can make if taste and healthiness is a concern.
Asian food comes very high on a taste-per-effort ratio due to the ready-made seasonings. OP wanted easy to make dishes and asian stir-fries are about the easiest food you can make if taste and healthiness is a concern.
Wizard Egg Rice
cooked white rice in a bowl
microwave it until its hot
add a raw egg
add lots of mayo
add lots of salt
add lots of pepper
add some butter spray or actual butter
add a bit of ketchup
stir it around
done. takes like 5 minutes to throw together if using leftover rice and tastes fucking great
cooked white rice in a bowl
microwave it until its hot
add a raw egg
add lots of mayo
add lots of salt
add lots of pepper
add some butter spray or actual butter
add a bit of ketchup
stir it around
done. takes like 5 minutes to throw together if using leftover rice and tastes fucking great
File: 1515862950595.jpg (1.68 MB, 3264x1836, 16:9, IMG_20180113_185827449.jpg) ImgOps iqdb
>>41398
Ok, I have started trying what you suggested me yesterday with cooking with low oil. Started wiping the oil on the pan and I see the icky dirty disaster. I have cleaned this pan before with dish soap and soft sponge twice before.. what the hell
Ok, I have started trying what you suggested me yesterday with cooking with low oil. Started wiping the oil on the pan and I see the icky dirty disaster. I have cleaned this pan before with dish soap and soft sponge twice before.. what the hell
>>41446
looks like it's a bit rusty
paper also gets to that color if the pan is hot
I'd apply a thin layer of oil with a tissue and heat until it's smoking
repeat once or twice and you should have a non rusty seasoning layer
looks like it's a bit rusty
paper also gets to that color if the pan is hot
I'd apply a thin layer of oil with a tissue and heat until it's smoking
repeat once or twice and you should have a non rusty seasoning layer
Thing is, OP. You don't even need to cook to make some nice healthier than junk meals.
Just get yourself tuna in water, low fat cottage and whole wheat bread supply(the tasty kind). Whenever you eanna much - make yourself a fresh healthy sammich.
Additionally arm yourself with a some pickles and tomato to slice and add in for inchanced flavor. Tada!
If you have a baking oven, things get even more simole. Just cut up some veggies and/or take a whole chicken rubbed in lemon and filled with fruit or potato and toss in.
For drinks: Get yourself a supply of teas you enjoy, make a bug jug of tea with artificial sweetener, toss into a fridge and enjoy cold refreshing tea whenever you feel like.
I also recommend to have pepper powder at hand to sprinkle on those foods but that's up to you.
Just get yourself tuna in water, low fat cottage and whole wheat bread supply(the tasty kind). Whenever you eanna much - make yourself a fresh healthy sammich.
Additionally arm yourself with a some pickles and tomato to slice and add in for inchanced flavor. Tada!
If you have a baking oven, things get even more simole. Just cut up some veggies and/or take a whole chicken rubbed in lemon and filled with fruit or potato and toss in.
For drinks: Get yourself a supply of teas you enjoy, make a bug jug of tea with artificial sweetener, toss into a fridge and enjoy cold refreshing tea whenever you feel like.
I also recommend to have pepper powder at hand to sprinkle on those foods but that's up to you.
File: 1515864999129.jpg (1.69 MB, 1836x3264, 9:16, IMG_20180113_193448239.jpg) ImgOps iqdb
File: 1516318849706.jpg (481.52 KB, 1500x1000, 3:2, 9dfc60e468c5a95dc1eb7a42ef….jpg) ImgOps iqdb
>>41368
>easy
Easy comes with practice. YOU need to think about three main dishes you can alter for any occasion and, primarily, your own learning and experimentation. I suggest focusing regionally on what to start learning. Here are three good examples of mine, only two of which are regional:
>Japanese
Simple hibachi with my choice of meat and a side of noodles of my choice, fried brown rice.
>Italian
My choice of meat, red or white sauce Italian noodles, stuffed foods like peppers and mushrooms
>Bodybuilding
Chicken breast, broccoli, brown rice/quinoa with onions, mushroom, and peppers.
Think about any dishes you like, tendies, pizza, noodles. Then keep adding to it, trial and error, back and forth, tasting is testing. Start simple, start small, work your way up to organizing a few breakfasts, then lunches and dinners, and in no particular order. Think about what you want for breakfast in the morning, go to the store and buy the ingredients then and there. Wake up, apply heat and whatever you've got that you think might taste good.
>Was it good?
Try again if it was bad. Do it again if it was good. Maybe try something else. Microwaves are about as easy as it will ever be. Pan frying, boiling and baking would come next. Then you've got steaming. Then you've got grilling and deep frying. Choose the right materials you need to cook what you want, easily, effectively, whatever.
Here's a tale of cooking advice passed on from one Anon to the next, and I'm passing it on to you guys.
>Buy about 24 eggs and get your hands on as many spices, herbs, oils, and sauce as you can. Cook about 3 eggs in the morning for a week. Divide each cooked egg into quarters. Start experimenting with various combinations of spices, herbs, oils, and sauces. Record results. After a week, you'll have more knowledge about the world of flavors than anyone you may ever meet in your life.
If you can't learn from what I've said here, I doubt you're a very wise wizard.
>easy
Easy comes with practice. YOU need to think about three main dishes you can alter for any occasion and, primarily, your own learning and experimentation. I suggest focusing regionally on what to start learning. Here are three good examples of mine, only two of which are regional:
>Japanese
Simple hibachi with my choice of meat and a side of noodles of my choice, fried brown rice.
>Italian
My choice of meat, red or white sauce Italian noodles, stuffed foods like peppers and mushrooms
>Bodybuilding
Chicken breast, broccoli, brown rice/quinoa with onions, mushroom, and peppers.
Think about any dishes you like, tendies, pizza, noodles. Then keep adding to it, trial and error, back and forth, tasting is testing. Start simple, start small, work your way up to organizing a few breakfasts, then lunches and dinners, and in no particular order. Think about what you want for breakfast in the morning, go to the store and buy the ingredients then and there. Wake up, apply heat and whatever you've got that you think might taste good.
>Was it good?
Try again if it was bad. Do it again if it was good. Maybe try something else. Microwaves are about as easy as it will ever be. Pan frying, boiling and baking would come next. Then you've got steaming. Then you've got grilling and deep frying. Choose the right materials you need to cook what you want, easily, effectively, whatever.
Here's a tale of cooking advice passed on from one Anon to the next, and I'm passing it on to you guys.
>Buy about 24 eggs and get your hands on as many spices, herbs, oils, and sauce as you can. Cook about 3 eggs in the morning for a week. Divide each cooked egg into quarters. Start experimenting with various combinations of spices, herbs, oils, and sauces. Record results. After a week, you'll have more knowledge about the world of flavors than anyone you may ever meet in your life.
If you can't learn from what I've said here, I doubt you're a very wise wizard.
>>41565
>Here's a tale of cooking advice passed on from one Anon to the next, and I'm passing it on to you guys.
>Buy about 24 eggs and get your hands on as many spices, herbs, oils, and sauce as you can. Cook about 3 eggs in the morning for a week. Divide each cooked egg into quarters. Start experimenting with various combinations of spices, herbs, oils, and sauces. Record results. After a week, you'll have more knowledge about the world of flavors than anyone you may ever meet in your life.
If you can't learn from what I've said here, I doubt you're a very wise wizard.
In case anyone is unaware, this is a shitty ck meme and you can ignore this pathetic attempt at humor.
>Here's a tale of cooking advice passed on from one Anon to the next, and I'm passing it on to you guys.
>Buy about 24 eggs and get your hands on as many spices, herbs, oils, and sauce as you can. Cook about 3 eggs in the morning for a week. Divide each cooked egg into quarters. Start experimenting with various combinations of spices, herbs, oils, and sauces. Record results. After a week, you'll have more knowledge about the world of flavors than anyone you may ever meet in your life.
If you can't learn from what I've said here, I doubt you're a very wise wizard.
In case anyone is unaware, this is a shitty ck meme and you can ignore this pathetic attempt at humor.
Taberu rayu (食べるラー油) is a great condiment. Takes some effort but you make it in bulk, then just cook some white rice and pour over, and enjoy!
>>41379
>I'm an European wiz living in Asia.
Why do you live there? Japan?
>>41379
>I'm an European wiz living in Asia.
Why do you live there? Japan?
I like can food, noodles, and jarred foods.
Combine to make new dishes, season to taste.
Easy, shelf stable, tasty.
Only downsides are high sodium, high weight if you have to carry shit home, and needs to be supplemented with something with a good crunch every now and again.
Combine to make new dishes, season to taste.
Easy, shelf stable, tasty.
Only downsides are high sodium, high weight if you have to carry shit home, and needs to be supplemented with something with a good crunch every now and again.
File: 1516388932492.png (302.8 KB, 499x746, 499:746, cauldron.png) ImgOps iqdb
>>41368
Here's what I do, OP.
Purchase rice, pasta, potatoes, bread, onions, carrots, brocolli, spinach, tomatoes, pumpkin, garlic, canned tuna or sardine, mayonnaise, olive oil, salt and pepper.
Here's what you can do with those:
Soup - Crudely mince potato, onion, carrot, pumpkin. Add all to a stock pot or large sauce pan, cover in water, cook on medium until all ingredients are tender, use a blender or spoon to dissolve them into soup. Add salt and pepper. Have it with bread.
Rice with brocolli - Crudely mince brocolli. In a pot add rice, brocolli, salt, cover with water, about 2 fingers above rice level. Cook it on low until water is gone, about 20 minutes. Have it with tuna or sardine.
Pasta and Tuna - Dry the tuna or sardine, put it on a plate, add a spoon or two of mayonese, mix it well. Mince onions, add to the mix, reserve. Boil water in your pot, once boiling, add pasta, let it cook for 10 minutes or so, dry it. Set your pasta on a plate, pour your tuna over it. It tastes great chilled as well.
Tuna sandwich - Have bread with the previous mentioned tuna/mayonnaise/onion.
Potato salad - Crudely mince potatoes, put it in a pot, cover with water, cook it until tender. Remove water, add mayonnaise and crudely minced spinach, let it chill.
Tomatoes and rice - Crudely mince tomatoes, put it in a pot with rice and salt, cook on low until water is gone.
Tomato sauce - Crudely mince tomatoes, garlic, onion, put it in a pot, add some water, don't cover it, boil until it turns into sauce consistency. Add salt, olive oil. You can use this with anything, pasta, rice, or in a sandwich.
These are all extremely easy recipes and they all taste decent. You can have sausages as well if you get tired of canned fish. Cooking meat is a pain in the ass, it's dirty, hard to clean and difficult. So keep that in mind when shopping for your protein intake. Good luck.
Here's what I do, OP.
Purchase rice, pasta, potatoes, bread, onions, carrots, brocolli, spinach, tomatoes, pumpkin, garlic, canned tuna or sardine, mayonnaise, olive oil, salt and pepper.
Here's what you can do with those:
Soup - Crudely mince potato, onion, carrot, pumpkin. Add all to a stock pot or large sauce pan, cover in water, cook on medium until all ingredients are tender, use a blender or spoon to dissolve them into soup. Add salt and pepper. Have it with bread.
Rice with brocolli - Crudely mince brocolli. In a pot add rice, brocolli, salt, cover with water, about 2 fingers above rice level. Cook it on low until water is gone, about 20 minutes. Have it with tuna or sardine.
Pasta and Tuna - Dry the tuna or sardine, put it on a plate, add a spoon or two of mayonese, mix it well. Mince onions, add to the mix, reserve. Boil water in your pot, once boiling, add pasta, let it cook for 10 minutes or so, dry it. Set your pasta on a plate, pour your tuna over it. It tastes great chilled as well.
Tuna sandwich - Have bread with the previous mentioned tuna/mayonnaise/onion.
Potato salad - Crudely mince potatoes, put it in a pot, cover with water, cook it until tender. Remove water, add mayonnaise and crudely minced spinach, let it chill.
Tomatoes and rice - Crudely mince tomatoes, put it in a pot with rice and salt, cook on low until water is gone.
Tomato sauce - Crudely mince tomatoes, garlic, onion, put it in a pot, add some water, don't cover it, boil until it turns into sauce consistency. Add salt, olive oil. You can use this with anything, pasta, rice, or in a sandwich.
These are all extremely easy recipes and they all taste decent. You can have sausages as well if you get tired of canned fish. Cooking meat is a pain in the ass, it's dirty, hard to clean and difficult. So keep that in mind when shopping for your protein intake. Good luck.
>>41577
I forgot to add that this is also a very cheap way of feeding yourself while still having some decent, fresh produce on your table.
I forgot to add that this is also a very cheap way of feeding yourself while still having some decent, fresh produce on your table.
>>41368
Consider nesting, eating while stuff cooks:
1 appetizer that takes no prep (such as dry salami, cheese, crackers)
1 frozen dish that takes 5-10 minutes microwaving (vegetables in a covered bowl to steam, pierogies, cooked hamburger patties, chicken nuggets, spring rolls)
1 frozen entree that takes 20-30 minutes in the oven (frozen fish fillets, panko chicken, lasagna, meatloaf, pizza)
1 desert, no prep
Example:
Press oven start (takes nine minutes to heat)
Wash aluminum oven tray (2 minutes)
Put dish in microwave (1 minute)
Eat appetiser for six minutes while microwave runs
Remove microwave dish and put entree in oven (1 minute)
Eat microwaved dish for 20 minutes (if it's small, start something else in the microwave while you eat the first one)
Have your entree
Total prep time: 5 minutes
Total time spent not eating: 5 minutes
No boredom, and almost no work
Consider nesting, eating while stuff cooks:
1 appetizer that takes no prep (such as dry salami, cheese, crackers)
1 frozen dish that takes 5-10 minutes microwaving (vegetables in a covered bowl to steam, pierogies, cooked hamburger patties, chicken nuggets, spring rolls)
1 frozen entree that takes 20-30 minutes in the oven (frozen fish fillets, panko chicken, lasagna, meatloaf, pizza)
1 desert, no prep
Example:
Press oven start (takes nine minutes to heat)
Wash aluminum oven tray (2 minutes)
Put dish in microwave (1 minute)
Eat appetiser for six minutes while microwave runs
Remove microwave dish and put entree in oven (1 minute)
Eat microwaved dish for 20 minutes (if it's small, start something else in the microwave while you eat the first one)
Have your entree
Total prep time: 5 minutes
Total time spent not eating: 5 minutes
No boredom, and almost no work
File: 1516453115983.jpg (112.94 KB, 800x802, 400:401, soup.jpg) ImgOps iqdb
>>41577
Today I'm dining soup so I might as well take a picture of it. It's really that simple. Cut things up, it goes into the pot, add salt and pepper when it's done. This particular pumpkin has a very hard skin and cutting is too hard so I just boil the whole thing, once it gets tender I separate skin from pulp and return to the pot to blend all in. Sometimes I eat the skin as well, makes little difference. This time I only have onions, garlic and the pumpkin, I ran out of carrots and potatoes. The soup still comes out alright.
Today I'm dining soup so I might as well take a picture of it. It's really that simple. Cut things up, it goes into the pot, add salt and pepper when it's done. This particular pumpkin has a very hard skin and cutting is too hard so I just boil the whole thing, once it gets tender I separate skin from pulp and return to the pot to blend all in. Sometimes I eat the skin as well, makes little difference. This time I only have onions, garlic and the pumpkin, I ran out of carrots and potatoes. The soup still comes out alright.
File: 1516453601220.gif (247.22 KB, 600x600, 1:1, morning.gif) ImgOps iqdb
>>41368
I find that cooking is one of the few things that takes my mind of the state of my life and for that reason I can put a lot of effort into cooking for myself even through being depressed, it's a form of meditation to me almost.
I find that cooking is one of the few things that takes my mind of the state of my life and for that reason I can put a lot of effort into cooking for myself even through being depressed, it's a form of meditation to me almost.
>>41590
Anyway to contribute I find some of the tastiest simplest meals are those that can be fried in the same pan, this morning I did egg fried rice, you can make it with whatever you have lying around which is a bonus, I had
>chopped up bacon
>chorizo
>diced onion
>diced carrot
>garlic
>bit of ginger
>2 eggs
>left over rice
>soy sauce
It should last for 3 meals on my own
Anyway to contribute I find some of the tastiest simplest meals are those that can be fried in the same pan, this morning I did egg fried rice, you can make it with whatever you have lying around which is a bonus, I had
>chopped up bacon
>chorizo
>diced onion
>diced carrot
>garlic
>bit of ginger
>2 eggs
>left over rice
>soy sauce
It should last for 3 meals on my own
>>41591
Something great to add that I didn't have is mixed frozen veg, peas green beans etc, just pour it in
Something great to add that I didn't have is mixed frozen veg, peas green beans etc, just pour it in
>>41593
Yeah there was too much Chorizo and it was far too salty I'm probably going to die now tbh oh well.
Yeah there was too much Chorizo and it was far too salty I'm probably going to die now tbh oh well.
>>41577
Thanks for the info. I just moved out of my parents house so I have to learn all this shit. I think I'm going to try making some of these things. How long does the soup take?
Thanks for the info. I just moved out of my parents house so I have to learn all this shit. I think I'm going to try making some of these things. How long does the soup take?
>>41596
The time it takes to tender all the ingredients, so 20 minutes or so. It lasts for 4 or 5 days in the fridge so you can prepare a good amount. If you never cooked before, here's the only 2 things you need to know;
One, don't add too much salt before tasting. Two, don't let it overcook. You can always add more salt but you can never unsalt it, you can always let it cook more but you can never uncook it. Keep that in mind and you'll almost never ruin a dish.
The time it takes to tender all the ingredients, so 20 minutes or so. It lasts for 4 or 5 days in the fridge so you can prepare a good amount. If you never cooked before, here's the only 2 things you need to know;
One, don't add too much salt before tasting. Two, don't let it overcook. You can always add more salt but you can never unsalt it, you can always let it cook more but you can never uncook it. Keep that in mind and you'll almost never ruin a dish.
>>41566
It's not /ck/ humor, you pompous, arrogant twat. It's real. Eggs are about as much a staple in any region of this world as any spice and herb. They're cheap, and you can never have too many spices in the kitchen. Its's a week's worth of experimentation that will give you the knowledge of flavor combinations that you can carry with you to any dish you make in the future for the rest of your life.
I would give advice on how to change one's life before I admit that this was a bit of advice that made me question my entire knowledge of food. Gotta admit though, I've yet to try it myself. I know my spice combos already though really.
It's not /ck/ humor, you pompous, arrogant twat. It's real. Eggs are about as much a staple in any region of this world as any spice and herb. They're cheap, and you can never have too many spices in the kitchen. Its's a week's worth of experimentation that will give you the knowledge of flavor combinations that you can carry with you to any dish you make in the future for the rest of your life.
I would give advice on how to change one's life before I admit that this was a bit of advice that made me question my entire knowledge of food. Gotta admit though, I've yet to try it myself. I know my spice combos already though really.
>>41577
I made the rice and broccoli because it sounded the easiest and it came out pretty good. I think I made about 10 times as much as I needed though, at least with the rice anyway. Oh well, it will keep in the fridge.
I made the rice and broccoli because it sounded the easiest and it came out pretty good. I think I made about 10 times as much as I needed though, at least with the rice anyway. Oh well, it will keep in the fridge.
>>41618
Good to know it came out alright, wiz. Remember that rice doubles in weight and size after cooking so a single cup is more than enough for one serving. Usually I just have half a cup myself.
Good to know it came out alright, wiz. Remember that rice doubles in weight and size after cooking so a single cup is more than enough for one serving. Usually I just have half a cup myself.
File: 1516911917644.png (481.85 KB, 538x720, 269:360, 1510613268619.png) ImgOps iqdb
>>41682
The wildcats are the university mascot. This is a tradition we learned from the native americans.
The wildcats are the university mascot. This is a tradition we learned from the native americans.
>>41589
I made this using buttercup squash and added a chicken bouillon cube. I think I overdid it on the garlic a little but it was alright. It came out very sweet and mild so I added some crushed red pepper and cayenne to spice it up a little. I just left the skin on the squash and didn't even notice it.
I made this using buttercup squash and added a chicken bouillon cube. I think I overdid it on the garlic a little but it was alright. It came out very sweet and mild so I added some crushed red pepper and cayenne to spice it up a little. I just left the skin on the squash and didn't even notice it.
>>41368
I cook basic cakes, they're easy enough to find and something to do now and again. Add ingredients, cook them around 170C for maybe 45 +/-5-10 mins or so, depending on quantity. Don't open the oven before they're done if you can help it as it can fuck up how they rise. They're done if you can stick a skewer through the middle and there's no uncooked cake streaked on it/not wet. One tip on cake making is don't use cold butter because it's a nightmare to mix. Either microwave it a bit or just let it get up to room temperature beforehand.
Frequent cooking:
1. Jacket/baked potatoes(chilled from fridge) - put them on a tray at 200C for an hour.
2. Salmon(chilled from fridge) - Wash some fillets, add a line of olive oil, and season with a nice load of salt and pepper (technically none of these are a necessity). Wrap them really loosely in a sheet of aluminium foil like a parcel to keep in lots of the moisture. Cook at 200C for about 22 minutes, give or take depending how you like them. The benefit of salmon I've found is that you never ever get bones in the fillets, which used to put me off trout and other varieties. But the cooking instructions work fine for cod fillets that I have occasionally.
If you can do the above two with a nice salad as well, you've got one heck of a nice and healthy enough meal.
3. Steaks(Room temperature) - Don't fry steaks straight from the fridge! They'll never EVER cook properly because the frying cooks the outside so fast, and the inside never gets the heat in time. So leave them out for a while. Add whatever to the pan (olive/sunflower oil, salt, pepper, spicy stuff) cook until you like it done - I like it well done and it's usually done from a warmish pan in around 4 minutes; 2 minutes a side. It does depend on how big/thick the steaks are, naturally, so try experimenting to get a feel for it.
4. Burgers(chilled from fridge) on a tray at 200C, cook for about 14 minutes, and they're nice and well-done. Usually you don't need to add any kind of seasoning by my taste buds, but do whatever you fancy really.
5. Chicken fillets(room temperature) - On a tray at 200C and they're good in around 20 minutes in my experience. I'm always worried about undercooking chicken; if it's pink at all then it isn't done. I've found it can look a touch pink in some light, but is actually fine, so if you're straining your eyes over it wondering if it's pink, it's probably fine.
6. Pancakes - 4oz plain flour, 1 large egg, 200ml semi-skimmed milk. (also 6oz flour, 2 normal eggs, 300ml semi-skinned milk seems to work fine too, but it makes a good 6 massive pancakes). Whisk the egg up before adding it to the flour and milk, then whisk the whole thing up until it's all just a beige liquid with no (or almost no) lumps of flour in it. If it's all silky smooth, it's perfect. Heat up a pan with a little dash of olive/sunflower oil which just helps the pancake not stick to the pan and adds a touch of nice flavour. Each side is done in maybe 45 seconds or so, depending on preference. Either flip it (I never ever do) or get a spatula and lift it up, and flop it over onto the other side. Once it's done, add whatever you want. I add raspberry jam, a bit of sugar and lemon. Some tips:
i) get a nice big (I think mine is plastic or rubber of some kind) spatula that makes it really easy to get under the edge of the pancake, and also keeps it so easily balanced for when you flip it up and over.
ii) You'll find the easiest edge on most pancakes where it curls up just a tiny bit from the size. Tackle getting under it from there and you shouldn't end up damagine it at all
iii) Don't add too much mixture to the pan. You should be getting around 4 pancakes from the 4oz quantity of mixture. Pour a ladle's worth of the mixture into the middle of the pan and lift the pan up, then slowly move it around the pan until it covers it to the edges. From there it's that 45 seconds a side or so. (personally I do around 45 on the first side, and 20-25 on the other if the pan is a good temperature)
iv) If you're cooking more than 4 pancakes, you'll probably find they aren't all cooking the same. The pan will be getting hotter and hotter through each iteration, and you either need to let the pan cool down a bit or adjust for the hotter temps.
v) The colouration pattern on the pancakes change depending on the heat of the pan and the amount of oil you use. Over time this can serve as a nice guide for what's going on and you get perfect pancake again and again.
I cook basic cakes, they're easy enough to find and something to do now and again. Add ingredients, cook them around 170C for maybe 45 +/-5-10 mins or so, depending on quantity. Don't open the oven before they're done if you can help it as it can fuck up how they rise. They're done if you can stick a skewer through the middle and there's no uncooked cake streaked on it/not wet. One tip on cake making is don't use cold butter because it's a nightmare to mix. Either microwave it a bit or just let it get up to room temperature beforehand.
Frequent cooking:
1. Jacket/baked potatoes(chilled from fridge) - put them on a tray at 200C for an hour.
2. Salmon(chilled from fridge) - Wash some fillets, add a line of olive oil, and season with a nice load of salt and pepper (technically none of these are a necessity). Wrap them really loosely in a sheet of aluminium foil like a parcel to keep in lots of the moisture. Cook at 200C for about 22 minutes, give or take depending how you like them. The benefit of salmon I've found is that you never ever get bones in the fillets, which used to put me off trout and other varieties. But the cooking instructions work fine for cod fillets that I have occasionally.
If you can do the above two with a nice salad as well, you've got one heck of a nice and healthy enough meal.
3. Steaks(Room temperature) - Don't fry steaks straight from the fridge! They'll never EVER cook properly because the frying cooks the outside so fast, and the inside never gets the heat in time. So leave them out for a while. Add whatever to the pan (olive/sunflower oil, salt, pepper, spicy stuff) cook until you like it done - I like it well done and it's usually done from a warmish pan in around 4 minutes; 2 minutes a side. It does depend on how big/thick the steaks are, naturally, so try experimenting to get a feel for it.
4. Burgers(chilled from fridge) on a tray at 200C, cook for about 14 minutes, and they're nice and well-done. Usually you don't need to add any kind of seasoning by my taste buds, but do whatever you fancy really.
5. Chicken fillets(room temperature) - On a tray at 200C and they're good in around 20 minutes in my experience. I'm always worried about undercooking chicken; if it's pink at all then it isn't done. I've found it can look a touch pink in some light, but is actually fine, so if you're straining your eyes over it wondering if it's pink, it's probably fine.
6. Pancakes - 4oz plain flour, 1 large egg, 200ml semi-skimmed milk. (also 6oz flour, 2 normal eggs, 300ml semi-skinned milk seems to work fine too, but it makes a good 6 massive pancakes). Whisk the egg up before adding it to the flour and milk, then whisk the whole thing up until it's all just a beige liquid with no (or almost no) lumps of flour in it. If it's all silky smooth, it's perfect. Heat up a pan with a little dash of olive/sunflower oil which just helps the pancake not stick to the pan and adds a touch of nice flavour. Each side is done in maybe 45 seconds or so, depending on preference. Either flip it (I never ever do) or get a spatula and lift it up, and flop it over onto the other side. Once it's done, add whatever you want. I add raspberry jam, a bit of sugar and lemon. Some tips:
i) get a nice big (I think mine is plastic or rubber of some kind) spatula that makes it really easy to get under the edge of the pancake, and also keeps it so easily balanced for when you flip it up and over.
ii) You'll find the easiest edge on most pancakes where it curls up just a tiny bit from the size. Tackle getting under it from there and you shouldn't end up damagine it at all
iii) Don't add too much mixture to the pan. You should be getting around 4 pancakes from the 4oz quantity of mixture. Pour a ladle's worth of the mixture into the middle of the pan and lift the pan up, then slowly move it around the pan until it covers it to the edges. From there it's that 45 seconds a side or so. (personally I do around 45 on the first side, and 20-25 on the other if the pan is a good temperature)
iv) If you're cooking more than 4 pancakes, you'll probably find they aren't all cooking the same. The pan will be getting hotter and hotter through each iteration, and you either need to let the pan cool down a bit or adjust for the hotter temps.
v) The colouration pattern on the pancakes change depending on the heat of the pan and the amount of oil you use. Over time this can serve as a nice guide for what's going on and you get perfect pancake again and again.
ITT: rich wizzies with lots of free time
OP just go to Walmart and buy the cheapest canned goods you can find, along with eggs and rice. This is all you need.
OP just go to Walmart and buy the cheapest canned goods you can find, along with eggs and rice. This is all you need.
>The peanut butter and banana sandwich, or peanut butter, banana and bacon sandwich, sometimes referred to as an Elvis sandwich or simply the Elvis, consists of toasted bread slices with peanut butter, sliced or mashed banana, and sometimes bacon.
https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich
haven't tried it myself
https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich
haven't tried it myself
>>43118
Cooking saves money, and most wizards have loads of free time because they ether are neets, work part time, or are students.
Even the poorest of the poor cook dumbass.
Can food is actually outside of some people in this threads price range.
For instence I make dried beans and lentals in bulk because it is FAR less then can beans, it just takes longer to cook, but I make a big ass batch so I only have to cook it up like once a week or so then pull it out the fringe and heat up a bit when I am hungry. Sames me money, time, and requires even lower effort then can food because dry shit is easier to lug home and I don't have to struggle to get the fucking can open.
Cooking saves money, and most wizards have loads of free time because they ether are neets, work part time, or are students.
Even the poorest of the poor cook dumbass.
Can food is actually outside of some people in this threads price range.
For instence I make dried beans and lentals in bulk because it is FAR less then can beans, it just takes longer to cook, but I make a big ass batch so I only have to cook it up like once a week or so then pull it out the fringe and heat up a bit when I am hungry. Sames me money, time, and requires even lower effort then can food because dry shit is easier to lug home and I don't have to struggle to get the fucking can open.
I just made caramel sauce successfully for the first time in my life.
I used 50ml water, 120g sugar, 30g butter, 40ml cream, 1 teaspoon of salt.
It was as easy as mixing the sugar with water, boiling it for a few minutes until it turned light amber, then adding in the butter and cream. Then I stirred it and finished it with salt.
It was the most delicious thing I've ever made. I put it on ice cream, I was in heaven for a few minutes. I suggest anyone with depression tries creating caramel. It tastes great.
You can even save some of it for later by freezing or cooling it so it becomes toffee.
I used 50ml water, 120g sugar, 30g butter, 40ml cream, 1 teaspoon of salt.
It was as easy as mixing the sugar with water, boiling it for a few minutes until it turned light amber, then adding in the butter and cream. Then I stirred it and finished it with salt.
It was the most delicious thing I've ever made. I put it on ice cream, I was in heaven for a few minutes. I suggest anyone with depression tries creating caramel. It tastes great.
You can even save some of it for later by freezing or cooling it so it becomes toffee.
>>41413
I just go to Whole Foods then purchase a bunch of veggies and some salmon or chicken. It's not that expensive. They also sell fairly small packages of meat, like 0,5lb of chorizo or 0,5lb of salmon.
Sure it takes maybe 5-10 minutes to prepare the veggies, mix them with oil, pitted olives or feta cheese etc. but it's way healthier than microwaving a pizza, plus it gives me something to do during the day.
I just go to Whole Foods then purchase a bunch of veggies and some salmon or chicken. It's not that expensive. They also sell fairly small packages of meat, like 0,5lb of chorizo or 0,5lb of salmon.
Sure it takes maybe 5-10 minutes to prepare the veggies, mix them with oil, pitted olives or feta cheese etc. but it's way healthier than microwaving a pizza, plus it gives me something to do during the day.
I recommend starting with egg stuff. Omelette are fast and you can put literally any savory food you have in them and it will taste good.
Also if you have potatoes, cut them up into small chunks and season/cook them, then fry 2 eggs and set them on top, add salt and pepper and mix it all together. Works with premed homefries or mashed potatoes as well, and ads whatever you think might be good too; chances are it is.
Also if you have potatoes, cut them up into small chunks and season/cook them, then fry 2 eggs and set them on top, add salt and pepper and mix it all together. Works with premed homefries or mashed potatoes as well, and ads whatever you think might be good too; chances are it is.
Used too much fucking baking soda in my delicious cake so it is totally unable to be eaten. Makes me puke.
Protip: add curry powder to literally any food to make it delicious. Especially meats and rices. Curry is the first and best spice to buy.
If the curry is expensive it's because you're being ripped off. Curry should be dirt cheap.
If the curry is expensive it's because you're being ripped off. Curry should be dirt cheap.
I've been looking for ages for cheap, simple, step-by-step recipes, but it seems like there's no such thing. Looking online, even beginner sources assume you already know a bunch of stuff and involve tons of steps.
So please wizzies, can you help me? I'm looking for basic recipes, from scratch, using bulk ingredients (rice, beans, lentils, etc), presented in such a way that an absolute beginner autist can understand.
So please wizzies, can you help me? I'm looking for basic recipes, from scratch, using bulk ingredients (rice, beans, lentils, etc), presented in such a way that an absolute beginner autist can understand.
>>44024
Here's an extremely simple recipe I use so often:
1. Put coarse bulgur rice in a casserole with enough water to cover it and with whatever spices you prefer, and stir it around.
2. Let it sit for 10-30 minutes until the water is absorbed.
3. Discard the leftover water if any is left.
4. Finally cook the bulgur rice on your stove, in the casserole on the lowest heat just enough to heat it up and remove the leftover moisture.
5. Enjoy.
The great thing about bulgur rice is that you don't even need to cook it to eat it and it tastes pretty good even by itself with nothing else, although cooking it makes it taste better.
The best spice/additive for bulgur rice is curry or tomato paste. If you use tomato paste keep in mind you don't need to use very much.
Here's an extremely simple recipe I use so often:
1. Put coarse bulgur rice in a casserole with enough water to cover it and with whatever spices you prefer, and stir it around.
2. Let it sit for 10-30 minutes until the water is absorbed.
3. Discard the leftover water if any is left.
4. Finally cook the bulgur rice on your stove, in the casserole on the lowest heat just enough to heat it up and remove the leftover moisture.
5. Enjoy.
The great thing about bulgur rice is that you don't even need to cook it to eat it and it tastes pretty good even by itself with nothing else, although cooking it makes it taste better.
The best spice/additive for bulgur rice is curry or tomato paste. If you use tomato paste keep in mind you don't need to use very much.
>>44023
Really a matter of taste.
That is exactly how I feel about onion powder, meanwhile curry powder is just kinda meh to me personally.
Really a matter of taste.
That is exactly how I feel about onion powder, meanwhile curry powder is just kinda meh to me personally.
>>44025
Have some leftover bulgur rice or don't like what you made?
1. Heat up a skillet pan or a casserole with a little bit of oil in it, enough to cover the bottom and make it slippery (you can always add more if needed later).
2. Once the oil is warm add your leftover, cooked bulgur rice. You can add whatever meat or vegetable you want.
3. Stir it for a few minutes, give it a taste test and check for a mildly fried consistency.
Stir frying is more about making the food oily than it is about frying the food. It changes the texture and taste of food for the better.
As for what oil to use, sunflower oil, peanut oil and several others are good. In the end it doesn't matter that much which oil you use.
Have some leftover bulgur rice or don't like what you made?
1. Heat up a skillet pan or a casserole with a little bit of oil in it, enough to cover the bottom and make it slippery (you can always add more if needed later).
2. Once the oil is warm add your leftover, cooked bulgur rice. You can add whatever meat or vegetable you want.
3. Stir it for a few minutes, give it a taste test and check for a mildly fried consistency.
Stir frying is more about making the food oily than it is about frying the food. It changes the texture and taste of food for the better.
As for what oil to use, sunflower oil, peanut oil and several others are good. In the end it doesn't matter that much which oil you use.
Easy and delicious desert:
1. Mildly heat yogurt to kill bacteria (so you don't get constipated eating too much).
2. Blend fruits in a blender until smooth or lumpy, you choose.
3. Mix the heated yogurt with the blended fruits in a bowl and add sugar.
4. OPTIONAL: Put it in the freezer and eat after frozen.
1. Mildly heat yogurt to kill bacteria (so you don't get constipated eating too much).
2. Blend fruits in a blender until smooth or lumpy, you choose.
3. Mix the heated yogurt with the blended fruits in a bowl and add sugar.
4. OPTIONAL: Put it in the freezer and eat after frozen.
>>44024
https://imgur.com/gallery/pHUdq
I found this very helpful for recipes made from bulk ingredients.
https://imgur.com/gallery/pHUdq
I found this very helpful for recipes made from bulk ingredients.
File: 1529104228771.jpg (176.39 KB, 577x684, 577:684, 1526838150312.jpg) ImgOps iqdb
>>44080
This guide is solid overall. Definitely recommend making beans a staple in your diet.
I eat rice all the time and I'd recommend staying away from the great value brand rice. I have the exact package sitting next to me (white long grain bulk) that they recommend in that guide. This rice is barely edible. The quality is awful and I'm loathing having to finish the package. Buy a different rice brand. There are plenty of other bulk brands with comparable pricing. I'd recommend buying brown rice due to the lower glycemic index.
Having said that, great value is an amazing brand for so many things. I fucking love Walmart so much. Seeing how cheap the food is there brings me so much joy.
This guide is solid overall. Definitely recommend making beans a staple in your diet.
I eat rice all the time and I'd recommend staying away from the great value brand rice. I have the exact package sitting next to me (white long grain bulk) that they recommend in that guide. This rice is barely edible. The quality is awful and I'm loathing having to finish the package. Buy a different rice brand. There are plenty of other bulk brands with comparable pricing. I'd recommend buying brown rice due to the lower glycemic index.
Having said that, great value is an amazing brand for so many things. I fucking love Walmart so much. Seeing how cheap the food is there brings me so much joy.
>>44154
For me it's the opposite, fats and ketosis are best for my brain. But carbs are the only thing you can truly survive on. You can't survive on fat or protein alone.
For me it's the opposite, fats and ketosis are best for my brain. But carbs are the only thing you can truly survive on. You can't survive on fat or protein alone.
Is it possible to just put things like potatoes, peas, carrots, corn, leafy greens, and beans in one pot and just eat it with some spices or something?
I seriously am tired of this cooking shit. It would be so convenient to just eat simply, but I don't think there's a community around eating simply. Fucking vegetable stock is $3 USD. I tire of failing cooking.
Life would be better if I could just simple things and ignore the outside world.
plis help
I seriously am tired of this cooking shit. It would be so convenient to just eat simply, but I don't think there's a community around eating simply. Fucking vegetable stock is $3 USD. I tire of failing cooking.
Life would be better if I could just simple things and ignore the outside world.
plis help
>>44183
Everything but the leafy greens (because of cook time), yeah.
What you just described is a stew. People have been making literally before recorded history. How do you not know what a stew is?
Everything but the leafy greens (because of cook time), yeah.
What you just described is a stew. People have been making literally before recorded history. How do you not know what a stew is?
>>44183
You don't need vegetable stock for a stew.
>Cut onion into quarters
>Fry onion with a little old on medium heat until it's soft and just starting to brown
>Add diced (or however you like) carrot, potatoes, swede and any other root vegetables you like.
>Stir everything as you add boiling water to the pot
>Scrape the bottom of the pan with your cooking utensil to lift up all the frying flavour creating your own in pan stock
>Leave to boil for 30-45 minutes until the vegetables are tender.
It won't thicken up without meat since that uses fat to do it but you have alternatives. Sewet is a type of fat you use for baking pastries. Get a vegetable pack and make dumplings with plain flour and it (look up recipe I'm not sure on quantities). Put dumplings in 20 minutes before the rest is cooked. The fat will thicken up the stew and dumplings taste fucking amazing when cooked that way.
the vegetables you listed would make a better vegetable pie than a stew.
You don't need vegetable stock for a stew.
>Cut onion into quarters
>Fry onion with a little old on medium heat until it's soft and just starting to brown
>Add diced (or however you like) carrot, potatoes, swede and any other root vegetables you like.
>Stir everything as you add boiling water to the pot
>Scrape the bottom of the pan with your cooking utensil to lift up all the frying flavour creating your own in pan stock
>Leave to boil for 30-45 minutes until the vegetables are tender.
It won't thicken up without meat since that uses fat to do it but you have alternatives. Sewet is a type of fat you use for baking pastries. Get a vegetable pack and make dumplings with plain flour and it (look up recipe I'm not sure on quantities). Put dumplings in 20 minutes before the rest is cooked. The fat will thicken up the stew and dumplings taste fucking amazing when cooked that way.
the vegetables you listed would make a better vegetable pie than a stew.
>>44183
I dont like cooking because of laziness/anhedonia, whatever. Cooking different, interesting food is often a social function so no wonder why I want to just feed myself with minimal fuss, but also get nutrients. I got a large crock pot for a few bucks and throw literally everything you mentioned into it along with some water if you dont have a broth and have a meal that will last me a few days within 5-8 hours. Its so easy and if you want to change things up once in awhile just lookup crockpot recipes online.
I dont like cooking because of laziness/anhedonia, whatever. Cooking different, interesting food is often a social function so no wonder why I want to just feed myself with minimal fuss, but also get nutrients. I got a large crock pot for a few bucks and throw literally everything you mentioned into it along with some water if you dont have a broth and have a meal that will last me a few days within 5-8 hours. Its so easy and if you want to change things up once in awhile just lookup crockpot recipes online.
I am getting better at making baked goods such as cakes and brownies in the microwave. Still can't get cookies right yet.
It is all about timing.
It is all about timing.
File: 1531661853772.jpg (2.48 MB, 3072x1728, 16:9, IMG_4282.JPG) ImgOps iqdb
I boiled some frozen halibut and dropped it on some steamed rice, then I doused it with soy sauce, it tastes better than it sounds…I mean, it's better than a handful of bread slices I guess
it was really low effort, just dumping some crap into water and walking away for an hour
it was really low effort, just dumping some crap into water and walking away for an hour
>get frozen vegetables and meat
>put butter in pot
>throw vegetals in on low heat until soft
>cut meat in slice
>salt, pepper on each side
>little oil in pan
>put meat in pan on medium heat
I eat something like this almost every day. It's really easy to make. It only takes you 2 minutes to clean up afterwards and the frozen vegetables are dirt cheap. Meat can be expensive, so I'd recommend buying in bulk and freezing it.
>put butter in pot
>throw vegetals in on low heat until soft
>cut meat in slice
>salt, pepper on each side
>little oil in pan
>put meat in pan on medium heat
I eat something like this almost every day. It's really easy to make. It only takes you 2 minutes to clean up afterwards and the frozen vegetables are dirt cheap. Meat can be expensive, so I'd recommend buying in bulk and freezing it.
Hey, let’s not let this thread die yet. I’m thinking of making a soup but I’m pretty lazy tbh. My parents give me money every week to prevent me from working so I just buy some takeaway food normally.
Something I like quite a bit that is low effort.
>cube potato
>put in paper bowl (any bowl works but I hate washing dishes)
>add seasoning and dab of oil to taste
>put plastic wrap over top
>microwave for 10 minutes
>watch for steam when wrap is removed
>(optional) add sauce and/or cheese if you are in the mood for something special
>blow on it as potatos hold heat so it will be really fucking hot still
>eat
>cube potato
>put in paper bowl (any bowl works but I hate washing dishes)
>add seasoning and dab of oil to taste
>put plastic wrap over top
>microwave for 10 minutes
>watch for steam when wrap is removed
>(optional) add sauce and/or cheese if you are in the mood for something special
>blow on it as potatos hold heat so it will be really fucking hot still
>eat
>>47739
It is better then what I do to frozen fish
Microwave fish is rubbery and bad but whatever. I still make it that way when I have frozen fish.
It is better then what I do to frozen fish
Microwave fish is rubbery and bad but whatever. I still make it that way when I have frozen fish.
>>47742
LITERALLY 10000x better with a toaster oven, and you can cook 99% of foods this way
>take tin foil sheet
>insert fish
>cook
>remove tin foil
>eat
>throw out or reuse tinfoil sheet
LITERALLY 10000x better with a toaster oven, and you can cook 99% of foods this way
>take tin foil sheet
>insert fish
>cook
>remove tin foil
>eat
>throw out or reuse tinfoil sheet
File: 1561233726888.jpg (149.71 KB, 820x715, 164:143, Yohane店主.jpg) ImgOps iqdb
> cook basic white rice, enough for 2 days
> fry french fries
> grill chicken steak (seasoned simply with salt and lemon)
my go-to easy tasty meal
honestly, you search "easy recipe" online and you're greeted with tons of guides featuring complicated seasonings using all sorts of ingredients you've never even heard of.
mommy taught me these simple cooking techniques "that everyone should know". the point she made clear: no need to try and be a normalfaggot facebook masterchef. these recipes are easy to conceive, don't take a whole lot of effort and taste great because I made it myself. thanks mommy!
I don't consider cooking a hobby, likely it will never become one, but it's a now a part of my daily routine which I look forward to, especially on weekends when the pace is slower =)
> fry french fries
> grill chicken steak (seasoned simply with salt and lemon)
my go-to easy tasty meal
honestly, you search "easy recipe" online and you're greeted with tons of guides featuring complicated seasonings using all sorts of ingredients you've never even heard of.
mommy taught me these simple cooking techniques "that everyone should know". the point she made clear: no need to try and be a normalfaggot facebook masterchef. these recipes are easy to conceive, don't take a whole lot of effort and taste great because I made it myself. thanks mommy!
I don't consider cooking a hobby, likely it will never become one, but it's a now a part of my daily routine which I look forward to, especially on weekends when the pace is slower =)
>>48494
I just eat rice and meat, easy no effort cooking. If you get sick of it change the meat, swap rice for salad or add hot sauce.
I just eat rice and meat, easy no effort cooking. If you get sick of it change the meat, swap rice for salad or add hot sauce.
what fruit do you wizlets eat? i only eat bananas and apples, been doing this for years now, don't like any other fruits besides those two.
>>48494
My go to is rice, runny eggs, meat and soy sauce mixed together in a bowl. I think its a shitty version of some asian dish.
My go to is rice, runny eggs, meat and soy sauce mixed together in a bowl. I think its a shitty version of some asian dish.
File: 1561274924667-0.jpg (64.56 KB, 700x696, 175:174, 20190623.jpg) ImgOps iqdb
File: 1561274924667-1.jpg (101.02 KB, 700x774, 350:387, 20190630.jpg) ImgOps iqdb
Is icecream hard to make?
>>48506
Not really.
Though if you make it by hand it takes quite a bit of physical energy. With a machine is is just about timing and getting too crazy with what you put in the mix. other then that you just pour in the mix, wait, and then get your ice cream.
Not really.
Though if you make it by hand it takes quite a bit of physical energy. With a machine is is just about timing and getting too crazy with what you put in the mix. other then that you just pour in the mix, wait, and then get your ice cream.
Hey wiz bro, here's a recipe I use for chicken, you have to 1 time buy some spices and then its 10 minutes prep max.
2 Chicken breast
1 Tomato
1 Bell pepper
Celery salt, black pepper, oregano, garlic, basil, cilantro,
Lemon and Lime juice
1. Rinse the chicken and put it in a baking pan with a little olive oil.
2. Add the lemon and lime juice, then the spices, then another squirt of lemon and lime.
3. Cut up the veggies and put on top.
4. Bake covered for 40 minutes. Then eat.
It's a one time trip to the grocery store and then you can make tasty, healthy chicken pretty easily. takes a while to get a feel for exactly how much of each spice you need but that's part of the fun of learning to cook.
2 Chicken breast
1 Tomato
1 Bell pepper
Celery salt, black pepper, oregano, garlic, basil, cilantro,
Lemon and Lime juice
1. Rinse the chicken and put it in a baking pan with a little olive oil.
2. Add the lemon and lime juice, then the spices, then another squirt of lemon and lime.
3. Cut up the veggies and put on top.
4. Bake covered for 40 minutes. Then eat.
It's a one time trip to the grocery store and then you can make tasty, healthy chicken pretty easily. takes a while to get a feel for exactly how much of each spice you need but that's part of the fun of learning to cook.
File: 1561547672813-0.mp4 (1.18 MB, 972x548, 243:137, eggDD.mp4) ImgOps iqdb
File: 1561547672813-1.mp4 (1.44 MB, 720x404, 180:101, elf.mp4) ImgOps iqdb
Eggs with everything please.
>>48507
>getting too crazy with what you put in the mix
My kind of cooking!
>>48507
>getting too crazy with what you put in the mix
My kind of cooking!
File: 1562148615912-0.jpg (40.28 KB, 640x789, 640:789, hqdefault.jpg) ImgOps iqdb
File: 1562148615912-1.jpg (78.67 KB, 1080x864, 5:4, IMG_8044.JPG) ImgOps iqdb
File: 1562148615912-2.jpg (149.65 KB, 1080x1080, 1:1, Kkk.jpg) ImgOps iqdb
>>48506
<3 gelato
<3 gelato
File: 1562460895313-0.jpg (76.96 KB, 1080x809, 1080:809, ach.jpg) ImgOps iqdb
File: 1562460895314-1.jpg (86.74 KB, 800x534, 400:267, aViv.jpg) ImgOps iqdb
File: 1562460895314-2.jpg (224.93 KB, 1080x1080, 1:1, DSCF2320.jpg) ImgOps iqdb
Is making latte art considered cooking?
File: 1562764377662-0.jpg (293.66 KB, 600x400, 3:2, l.jpg) ImgOps iqdb
File: 1562764377662-1.jpg (148.23 KB, 1080x1350, 4:5, sea.jpg) ImgOps iqdb
I got given crabs.
>>48499
Bananas and whatever is on sale. I think I get some slack because I'll eat a lot of fruit when it goes on sale. For example, once, eastern peaches were like, 50 cents a pound. I got like 20 peaches and ate them in two weeks or so. When mangoes were 50 cents per mango, I got 10 or so to eat. I would eat about two fruits a day, not including any bananas I eat, which is also about two a day. I like to eat grapes too, preferably red. They were being sold for about 79 cents a pound at a store, so I got a few pounds and ate them within a few days. I also eat apples when on sale, but they usually go for about $2.99 for a three pound bag. Not too bad, but not as good as the other prices listed. They're on sale now, so I'll probably get some now. This goes for all apples too, so when Rome apples were on sale, I would cook them in my oatmeal, which I would eat with frozen berry medleys or whatever frozen berries I had.
I don't eat as much fruit as one would think though. Most times, I just eat bananas, and I barely eat breakfast since I get up late or just skip it. Price is a big determining factor of what I eat, honestly. It might just be expensive though compared to not eating these fruits. I'm kinda self conscious about spending a lot, so if anyone thinks I'm spending a lot for fruit, tell me.
Bananas and whatever is on sale. I think I get some slack because I'll eat a lot of fruit when it goes on sale. For example, once, eastern peaches were like, 50 cents a pound. I got like 20 peaches and ate them in two weeks or so. When mangoes were 50 cents per mango, I got 10 or so to eat. I would eat about two fruits a day, not including any bananas I eat, which is also about two a day. I like to eat grapes too, preferably red. They were being sold for about 79 cents a pound at a store, so I got a few pounds and ate them within a few days. I also eat apples when on sale, but they usually go for about $2.99 for a three pound bag. Not too bad, but not as good as the other prices listed. They're on sale now, so I'll probably get some now. This goes for all apples too, so when Rome apples were on sale, I would cook them in my oatmeal, which I would eat with frozen berry medleys or whatever frozen berries I had.
I don't eat as much fruit as one would think though. Most times, I just eat bananas, and I barely eat breakfast since I get up late or just skip it. Price is a big determining factor of what I eat, honestly. It might just be expensive though compared to not eating these fruits. I'm kinda self conscious about spending a lot, so if anyone thinks I'm spending a lot for fruit, tell me.
>>47739
I boiled a whole king salmon this week, fresh from the river. It was cooked through so perfectly, and fast, even our picky bengal cat ate some.That fish was damn good.
I don't know why people act grossed out over boiling fish, when you'd boil any other meat (including seafood) when making stews and soups and shit. If you want effortless but healthy cooking, boil a fish.
I boiled a whole king salmon this week, fresh from the river. It was cooked through so perfectly, and fast, even our picky bengal cat ate some.That fish was damn good.
I don't know why people act grossed out over boiling fish, when you'd boil any other meat (including seafood) when making stews and soups and shit. If you want effortless but healthy cooking, boil a fish.
File: 1565220717511.gif (986.25 KB, 500x281, 500:281, tumblr_n45qpwaE0z1s2s76zo1….gif) ImgOps iqdb
>>44094
Anyone know a good recipe for stuffed shells/lasagna? My aunt taught me how to make it the plain old way: Ricotta cheese, mozzarella, parsley flakes, tomato sauce, ground beef, eggs, salt pepper, you know the usual. While I usually love it this way, I would like to make it a bit more flavorful.
>Walmart rice
Gross. Why'd you do that to yourself?
Anyone know a good recipe for stuffed shells/lasagna? My aunt taught me how to make it the plain old way: Ricotta cheese, mozzarella, parsley flakes, tomato sauce, ground beef, eggs, salt pepper, you know the usual. While I usually love it this way, I would like to make it a bit more flavorful.
>Walmart rice
Gross. Why'd you do that to yourself?
>>48923
When you make stews and soups, less moisture is lost from the meat because it's already surrounded by fluid, and any fat that leaks remains in the broth to be consumed.
When you boil meats on their own, the fat, and the flavor it carries, is usually diminished.
When you make stews and soups, less moisture is lost from the meat because it's already surrounded by fluid, and any fat that leaks remains in the broth to be consumed.
When you boil meats on their own, the fat, and the flavor it carries, is usually diminished.
>>49207
An esoteric point. It is not the reason for the "ewww gross" reaction of people to this subject.
An esoteric point. It is not the reason for the "ewww gross" reaction of people to this subject.
This can barely be considered cooking, but I do enjoy eating apple slices dipped in honey very much. They make for a really nice and sweet treat.
i eat some variation of these things every day. usually the tortilla egg thing. when i make fried rice i usually eat that for the entire day
boil some rice
fry broccoli
fry some eggs
mix it all together
add soy sauce, black pepper, salt, and pretty much any kind of spice
mix it together again
fried rice
get bowl
put tortilla or some kind of flatbread in it
cracks eggs and mix them around
microwave it
add cheese, salt, pepper and stir it around
eggs in tortilla wrap
- alternatively -
get plate
put tortilla wrap on it
dump some mixed up eggs on it
microwave it
add cheese
roll it up into a burrito
fry bread on stove
put cheese on it
grilled cheese
get bowl
add flour
add milk
add eggs
stir around until you got a batter
grease up a plate and microwave it
something like a horrible pancake
get bowl
add leftover mac and cheese
dump some eggs in there and mix
microwave it
turns into a semi-solid brick
make a sandwich using it
cut up some potatos
try to oil them up
add salt, pepper, and whatever spices you want
bake it
flip it over after a while
really good potato things
boil some rice
fry broccoli
fry some eggs
mix it all together
add soy sauce, black pepper, salt, and pretty much any kind of spice
mix it together again
fried rice
get bowl
put tortilla or some kind of flatbread in it
cracks eggs and mix them around
microwave it
add cheese, salt, pepper and stir it around
eggs in tortilla wrap
- alternatively -
get plate
put tortilla wrap on it
dump some mixed up eggs on it
microwave it
add cheese
roll it up into a burrito
fry bread on stove
put cheese on it
grilled cheese
get bowl
add flour
add milk
add eggs
stir around until you got a batter
grease up a plate and microwave it
something like a horrible pancake
get bowl
add leftover mac and cheese
dump some eggs in there and mix
microwave it
turns into a semi-solid brick
make a sandwich using it
cut up some potatos
try to oil them up
add salt, pepper, and whatever spices you want
bake it
flip it over after a while
really good potato things
lately I've been eating raw tortillas from the bag, each one is worth something like three slices of bread so it's filling…enough, and unlike bread they don't go bad, I've kept bags of tortillas at room temperature for 5 months at a time
it lets me stay in my room instead of dealing with the bullshit waiting to ambush me outside my door
it lets me stay in my room instead of dealing with the bullshit waiting to ambush me outside my door
>>52218
>unlike bread they don't go bad, I've kept bags of tortillas at room temperature for 5 months at a time
this is very true. it's pretty humid where i'm at but those tortilla wrap things just sit there waiting for me, refusing to go moldy or anything. i appreciate foods that can last a while
>unlike bread they don't go bad, I've kept bags of tortillas at room temperature for 5 months at a time
this is very true. it's pretty humid where i'm at but those tortilla wrap things just sit there waiting for me, refusing to go moldy or anything. i appreciate foods that can last a while
File: 1586667855937-0.jpg (120.69 KB, 625x469, 625:469, A_01.jpg) ImgOps iqdb
File: 1586667855937-1.jpg (146.18 KB, 1366x800, 683:400, A_02.jpg) ImgOps iqdb
>>52205
But you can always up-scale it as a grilled cheese sandwich when the mood strikes you.
But you can always up-scale it as a grilled cheese sandwich when the mood strikes you.
>>41368
I eat instant mashed potatoes pretty often. Just heat water in a teapot, put instant potatoes, butter and salt in a bowl then pour the boiling water over them, mix together & add milk. I just eat it with rotisserie chicken & bbq sauce. It takes no effort to prepare and you don't have to wash anything except a bowl and a spoon.
In the morning just eat instant oatmeal or cornflakes with whole milk and throw in some blueberries so you don't get scurvy.
I eat instant mashed potatoes pretty often. Just heat water in a teapot, put instant potatoes, butter and salt in a bowl then pour the boiling water over them, mix together & add milk. I just eat it with rotisserie chicken & bbq sauce. It takes no effort to prepare and you don't have to wash anything except a bowl and a spoon.
In the morning just eat instant oatmeal or cornflakes with whole milk and throw in some blueberries so you don't get scurvy.
You could just bulk cook rice (just drop it in a pot with boiling water) and chicken (cut into small pieces and throw on a pan, If it's non-stick you can skip oil even). It's way cheaper than pre-packaged ready food and still takes very little time to prepare if you plan a little bit ahead (say, 5 days or so, Just put everything in containers so it doesn't spoil).
Not sure why but i can eat this stuff every day for years and i just don't care, Cooking tasty food seems like a waste of time for me, I don't even bother with adding salt or spices.
Not sure why but i can eat this stuff every day for years and i just don't care, Cooking tasty food seems like a waste of time for me, I don't even bother with adding salt or spices.
if you have depression your problem is inflammation. Eat more greens and fewer carbs parcticularly wheat. I'd recommend intermitant fasting as well.
'deenz once a day
vit d3 tablets
iodine (salt or kelp tablets)
beans
the easy meal is rice topped by a salad topped by fish and a few fried eggs. Forget cooking just eat well
'deenz once a day
vit d3 tablets
iodine (salt or kelp tablets)
beans
the easy meal is rice topped by a salad topped by fish and a few fried eggs. Forget cooking just eat well
File: 1594690611494.jpg (38.94 KB, 400x300, 4:3, noodels.jpg) ImgOps iqdb
Does anyone here use comfy instant food or kits for making something similar? Pic is a reusable cup for cooking with small refill packs of noodles.
File: 1594691836283.png (4.62 MB, 1200x1600, 3:4, ClipboardImage.png) ImgOps iqdb
>>54292
I have one of those plastic microvave dishes made for cooking the bricks of ramen noodles fast.
Has a fill line so it comes out the same every time, I then pour it into a paper bowl, add the seasoning, and stir.
Make making ramen even easier and faster, while being much cheaper then cup noodles.
I have one of those plastic microvave dishes made for cooking the bricks of ramen noodles fast.
Has a fill line so it comes out the same every time, I then pour it into a paper bowl, add the seasoning, and stir.
Make making ramen even easier and faster, while being much cheaper then cup noodles.
File: 1594693039241-0.jpg (44.8 KB, 448x448, 1:1, 51srZUGCxeL.jpg) ImgOps iqdb
File: 1594693039242-1.jpg (82.11 KB, 1374x981, 458:327, 61mZHGJzSdL._AC_SL1500_.jpg) ImgOps iqdb
>>54294
Nice! I also have been looking into getting a Lomejor or Itaki meal cooker. It would make cooking more convenient.
Nice! I also have been looking into getting a Lomejor or Itaki meal cooker. It would make cooking more convenient.
>>41368
A sliced tomato and onion in 1:1 proportions, salt and pepper, mixed with sour cream has been my evening meal every day in last several months
A sliced tomato and onion in 1:1 proportions, salt and pepper, mixed with sour cream has been my evening meal every day in last several months
File: 1604404174779-0.jpg (227.27 KB, 1025x1302, 1025:1302, 20201108.jpg) ImgOps iqdb
File: 1604404174779-1.jpg (150.33 KB, 887x1150, 887:1150, 20201115.jpg) ImgOps iqdb
>>41368
I drink my calories. Just add hot water or milk.
I drink my calories. Just add hot water or milk.
File: 1610171395144-0.jpg (530.51 KB, 1600x1068, 400:267, mocha.jpg) ImgOps iqdb
File: 1610171395144-1.jpg (364.89 KB, 1456x874, 728:437, snowbite.jpg) ImgOps iqdb
File: 1610171395144-2.jpg (831.7 KB, 1475x1019, 1475:1019, world.jpg) ImgOps iqdb
Treat yourself occasionally
>>54476
3 levels of grilled cheese, in order of how difficult it is to eat. Seriously, making your food look like Escheresque nightmares isn't gourmet.
3 levels of grilled cheese, in order of how difficult it is to eat. Seriously, making your food look like Escheresque nightmares isn't gourmet.
>>41368
Been living on boiled eggs and milk for the past month and a half. I go shopping once a week and preparation doesn't get easier.
Been living on boiled eggs and milk for the past month and a half. I go shopping once a week and preparation doesn't get easier.
lately I just stuff my mouth with white bread followed by a swig of water to soften it to mush, then swallow it, barely any chewing involved
I stopped enjoying food years ago, it's just a chore now to get through as fast as possible
I stopped enjoying food years ago, it's just a chore now to get through as fast as possible
>>41379
Don't listen to the previous anon, I really appreciated your tips soup anon, great advice for real!
Don't listen to the previous anon, I really appreciated your tips soup anon, great advice for real!
>>41379
>>41373
Why are you using a rice cooker rather then a slow cooker for this?
Slow cooker is better for soups and stews, is the same price, and is good at more things.
Rice cooker is great at rice but mediocre at everything else.
That said I hate cleaning both so I usually pan fry or microwave everything.
I used to bake using disposable pans but my table top oven broke.
>>41373
Why are you using a rice cooker rather then a slow cooker for this?
Slow cooker is better for soups and stews, is the same price, and is good at more things.
Rice cooker is great at rice but mediocre at everything else.
That said I hate cleaning both so I usually pan fry or microwave everything.
I used to bake using disposable pans but my table top oven broke.
I sometimes make pasta. Aglio e oglio is simple.
>add water and salt (plenty) to pan, put on high
>grind up garlic and pepper
>when pasta is boiled enough dump almost all of the water, add olive oil + garlic and pepper, turn heat down a little bit (for the oil)
>move around in pan with wooden spoon until it has soaked up the oil and doesn't slide around pan so much
But now I do it simpler, I cook with marinara. I don't bother with pepper or garlic.
>add water and salt (plenty) to pan, put on high
>grind up garlic and pepper
>when pasta is boiled enough dump almost all of the water, add olive oil + garlic and pepper, turn heat down a little bit (for the oil)
>move around in pan with wooden spoon until it has soaked up the oil and doesn't slide around pan so much
But now I do it simpler, I cook with marinara. I don't bother with pepper or garlic.
File: 1629973046589.mp4 (3.09 MB, 576x1024, 9:16, Ze chicken.mp4) ImgOps iqdb
Do you guys roast chicken?
File: 1630178225304.jpg (301.28 KB, 876x838, 438:419, grabitizers-southern-style….jpg) ImgOps iqdb
>>41378
>Some kind of latke
Long nose alert
Real Aryan wizzies eat McCain® Grabitizers™ Battered Southern Style Hushpuppies
>Some kind of latke
Long nose alert
Real Aryan wizzies eat McCain® Grabitizers™ Battered Southern Style Hushpuppies
>>59277
I've never had hushpuppies but then again don't live in the south. This item is definitely on my bucket list
I've never had hushpuppies but then again don't live in the south. This item is definitely on my bucket list
>>59278
they taste awful imo, though my dad and sister love them, they are basically just balls of spiced cornmeal that's been deepfried and are usually really really dry, basically inedible without some kind of sauce
they taste awful imo, though my dad and sister love them, they are basically just balls of spiced cornmeal that's been deepfried and are usually really really dry, basically inedible without some kind of sauce
>>43757
>the Fool's Gold Loaf, a loaf of French white bread filled with a pound each of bacon, peanut butter, and grape jelly
>the Elvis, consists of toasted bread slices with peanut butter, sliced or mashed banana, and occasionally bacon. Honey or jelly is seen in some variations of the sandwich. The sandwich is frequently cooked in a pan or on a griddle.
elvis was a god
>the Fool's Gold Loaf, a loaf of French white bread filled with a pound each of bacon, peanut butter, and grape jelly
>the Elvis, consists of toasted bread slices with peanut butter, sliced or mashed banana, and occasionally bacon. Honey or jelly is seen in some variations of the sandwich. The sandwich is frequently cooked in a pan or on a griddle.
elvis was a god
I dont really care about cooking. It's the grocery shopping and buying all the ingredients that's fucked. Then while eating alone, it is too much food for one person and i dont want to eat the same thing for 3 days.
>>59302
you can go to the deli and get any amount of cheese or meat that you need, bakery can sell you even just a couple slices of bread, and grab small vegetables too, don't follow a recipe for 3 if you only need it for one
you can go to the deli and get any amount of cheese or meat that you need, bakery can sell you even just a couple slices of bread, and grab small vegetables too, don't follow a recipe for 3 if you only need it for one
>>59303
That's socially difficult for me, especially because im in a country where i dont know the main language. and i don't know what to say to them. It also then makes cooking much less efficient so that does start to become a problem
That's socially difficult for me, especially because im in a country where i dont know the main language. and i don't know what to say to them. It also then makes cooking much less efficient so that does start to become a problem
>>60323
And yet you post footage of a restaurant… Curious.
While having sushi recently I tried softshelled crab, really good. Scrumptious.
And yet you post footage of a restaurant… Curious.
While having sushi recently I tried softshelled crab, really good. Scrumptious.
>>60323
recently bught a big bag of nori and sushi rice. it's pretty fun rolling up random pieces of food into sushi. my favorite was taco seasoned ground beef, spicy ranch, and some cream cheese.
recently bught a big bag of nori and sushi rice. it's pretty fun rolling up random pieces of food into sushi. my favorite was taco seasoned ground beef, spicy ranch, and some cream cheese.
At least where I live all this asian stuff is quite expensive, even their rice and pasta. Regular seasonings and herbs on the other hand are very cheap.
By the way having two cooking threads is unnecessary and confusing, OP's specifications don't really justify for it not being just a general cooking thread. These themes may be addressed within it, literally three years to reach this amount of posts.
By the way having two cooking threads is unnecessary and confusing, OP's specifications don't really justify for it not being just a general cooking thread. These themes may be addressed within it, literally three years to reach this amount of posts.
>>41368
You can make japanese curry pretty easy even if you can muster up enough energy 1 day out of the week to make a batch then freeze it in meal prep containers you can do that i can post a recipe if anons care
You can make japanese curry pretty easy even if you can muster up enough energy 1 day out of the week to make a batch then freeze it in meal prep containers you can do that i can post a recipe if anons care
so as someone whos not homeless but cant take food from home what do you recommend i eat for olunch thats not fast food
These threads are difficult, because there's this expectation that if you're going to spend the effort to write down a cooking recipe, it should be a minimal level of difficulty, because to not do so would be "stupid," or would "look too dumb if I were to post it." Therefore, the recipes that tend to get posted, are way too high level.
If it were possible to make this thread anew, I would entitle it, "cooking hacks" or some other such trite bullshit. Because THEN you'd get REALLY easy recipes like "you can just bake an onion," which I'm guessing is what you're really after OP.
If it were possible to make this thread anew, I would entitle it, "cooking hacks" or some other such trite bullshit. Because THEN you'd get REALLY easy recipes like "you can just bake an onion," which I'm guessing is what you're really after OP.
>>42526
Good post. I am going to start making pancakes and burgers more. I do # 1 and 3 a lot.
Good post. I am going to start making pancakes and burgers more. I do # 1 and 3 a lot.
>>41368
Sandwiches are the easiest/laziest way to get some degree of proper food, along with a lot of hand fruit. If you tend towards weight gain, use the 45cal/“light” bread. When you have more energy, use hummus, cucumbers, tomatoes, mixed greens. When you have no energy, even plain deli meat on bread is probably better than a frozen dinner.
Sandwiches are the easiest/laziest way to get some degree of proper food, along with a lot of hand fruit. If you tend towards weight gain, use the 45cal/“light” bread. When you have more energy, use hummus, cucumbers, tomatoes, mixed greens. When you have no energy, even plain deli meat on bread is probably better than a frozen dinner.
>>61928
>45 calories bread slices
what the heck how is that possible
less dense, less sugar? i thought 100cal/bread slice was fundamental to bread
>45 calories bread slices
what the heck how is that possible
less dense, less sugar? i thought 100cal/bread slice was fundamental to bread
>>61930
The slices are a bit thinner and they add some bulking/thickening stuff like guar/xanthan gum and cellulose fiber (which is basically tree bark and plant leaves) that don’t get digested by humans. It just tastes like less sweet bread to me.
The slices are a bit thinner and they add some bulking/thickening stuff like guar/xanthan gum and cellulose fiber (which is basically tree bark and plant leaves) that don’t get digested by humans. It just tastes like less sweet bread to me.
I've been experimenting to what extent nutmeg can substitute sugar and sweeteners. If you get natural (no sugar in the ingredients label) peanut butter, it goes alright with a little bit of nutmeg powder.
>>60523
Same where I live. Outside of the generic paprika and stuff you're paying out the asshole.
Mexican food is completely unaffordable here in New Zealand. All the salsas and tortilas are egregiously expensive it costs like $30 NZ to buy all the ingredients for one meal from scratch.
Same where I live. Outside of the generic paprika and stuff you're paying out the asshole.
Mexican food is completely unaffordable here in New Zealand. All the salsas and tortilas are egregiously expensive it costs like $30 NZ to buy all the ingredients for one meal from scratch.
>>41368
Though doctors like to prescribe drugs. A lot of times depression is caused by a nutrient deficiency.
I cook a lot of stews. Try not to use to much meat, but lots of veggies. It's cheap and helps to heal the body.
I also buy bone broth, this helps to heal your digestive tract. This means that you absorb more of the nutrients you ingest(this is a bit expensive)
Also recommend daily cod liver oil. Deficiency in Vitamin D and Omega 3 can cause depression.
I found once I change my diet to this my depression wasn't as bad, and helped other issues I had.
Though doctors like to prescribe drugs. A lot of times depression is caused by a nutrient deficiency.
I cook a lot of stews. Try not to use to much meat, but lots of veggies. It's cheap and helps to heal the body.
I also buy bone broth, this helps to heal your digestive tract. This means that you absorb more of the nutrients you ingest(this is a bit expensive)
Also recommend daily cod liver oil. Deficiency in Vitamin D and Omega 3 can cause depression.
I found once I change my diet to this my depression wasn't as bad, and helped other issues I had.
>>41368
I find that I pay much less mind to the tedious parts of cooking when drunk. A cursory look at halfchan /ck/ reveals that they're all alcoholics, so this must be a commonly used trick.
>>41380
>high effort
you literally just rub the potato over a cheese grater and then throw it in a pan you dumb nigger
I find that I pay much less mind to the tedious parts of cooking when drunk. A cursory look at halfchan /ck/ reveals that they're all alcoholics, so this must be a commonly used trick.
>>41380
>high effort
you literally just rub the potato over a cheese grater and then throw it in a pan you dumb nigger
[Last 50 Posts]