#The Time Before The Fry Cook

[101-smoke-me-away]

This is my spongebob AU, I call it the Time Before The Fry Cook, why? Because It’s simply The Time Before The Fry Cook. SpongeBob and Patrick are in junior high and they’re a bunch of geeks, they don’t live in the Bikini bottom but next to the Bikini Bottom in a small town. Squidward is a Senior who has a part time job at the krusty krab and he lives in the Bikini Bottom. Now onto the whole reason this vomit of a masterpiece was created! PLANKTON! He’s currently in college and he’s somewhat of a nice guy still, he’s a huge nerd and he’s dating his computer girlfriend Karen because she’s the only one who’s been with him all this time <3 awwww ain’t that just sweet and adorable. Also since me and all my friends are goofy goobers one of them literally made me make squidbob canon, it’s one sided love :’0 SpongeBob likes Squidward but Squidward don’t like him :’( it’s purely satire :p, but if you like it then go ahead and like I don’t care <3 I love you anyways :)

Thanks for stopping by you sea critters <3

#im a poor loser 😔 #im a goofy goober #The Time Before The Fry Cook #i love spongebob #spongebob #spongebob squarepants #spongebob squidward #spongebob patrick #spongebob plankton #spongebob fanart #spongebob au #spongebob and patrick #squidbob #fanart #fanfic #fan comic #patrick star #squidward #squidward tentacles #alternate universe #alternate timeline #spongeward #spongebob art #fan concept #my fanfiction #my fanart #my au #my au art

[inkskinned]

as we enter the start of a semester and the dreaded Hour of Making Friends us upon us... if ur ever at a loss for what to say in one of those weird social situations where you only vaguely-know people, one of my favorite questions to ask is "what is your favorite food crime." a food crime is like the food combination that you love that other people find revolting. press them to take it further than pineapple on pizza, that's rote. food crimes is a good topic that has many benefits as it turns out all people are degenerates and also it will give you some cool ideas to try out later in the privacy of your own degenerate kitchen

the other good thing to ask is "okay but has anyone here ever been someplace haunted" bc it turns out if you ask most people directly they don't believe in ghosts, but many people are like "oh yeah i lived in a haunted house. ghosts aren't real tho"

#my food crime is that i regularly make a “pasta and tuna” situation that has somehow gotten even more evil and degenerate over time. #it is a ''white wine reduction'' (it's just white wine and garlic powder & seasoning) #and tuna from a can. #and plain pasta. #if i have the spoons i will actually chop garlic for it but this tends to be my comfort food for a REALLY bad day #bc its super easy to make: #boil pasta. drain. put into bowl for later. into same pot u used for pasta. #put tuna (with oil/water from can). let fry a little for like 2-3 min. put in whatever amount of wine. season to taste. #the tuna will get a little crisp on it which is nice. important side note: #this began as a Bolognese sauce. #and one day i had to sub for tuna. i know. not ideal. i cried about it too. #somehow over time it is now its own little evil thing. i would never make someone else eat it. it is beautiful. #but yeah i don't even stir the pasta in afterwards i just slap pasta into serving bowl #slap this ''''''sauce'''''''' on top #molto bene #(i really can cook fairly well btw. this is a food crime. not a suggestion of skill or ability) #(i LOVE baking but when i cook for myself. the autism is obvious. bc i just don't understand the point of most of the steps) #(.... i can just eat the deli meat out of the bag. it is protein. i don't even have to like it. i just have to eat enough calories.) #(also i used to cook MUCH more before this apartment which is so small that i can stretch my arms out and overreach the counter length.) #(.... i'm 5.2. so.)

[niteshade925]

My unorthodox Yangchunmian noodle soup/阳春面

(This is the reason why I was rendering lard lol)

Homestyle unorthodox Yangchunmian noodle soup recipe (enough for 1 person but must be served in a big ramen bowl) (Note: this version includes pork fat and is therefore not vegan/vegetarian/halal/kosher):

Ingredients (optional ones marked with *):

Noodles (preferably thin)

Egg

Soy sauce

Cooking oil

Pork lard (preferably rendered following the recipe that includes baijiu/green onions/ginger; if not, there are brands out there that can imitate the taste)

Pyropia seaweed (this is what nori is made from so unseasoned nori is also fine; also sold dried in giant discs)

*Wakame (brown kelp) OR Shanghai bok choy (stem is green instead of white) OR dried shiitaki mushrooms

Green onion

Chinese black vinegar (the one I used is Duliu Laocu/独流老醋, Zhenjiang Xiangcu/镇江香醋 is also fine)

Ground white pepper

Sugar

*Salt

Sesame oil

*Fish sauce/鱼露

*Chicken bouillon powder

Preparation:

Chop green onion, just one will do

Tear off a 2"x2" piece of pyropia seaweed OR 2 small pieces of nori

*If adding bok choy, wash bok choy

*If adding dried shiitaki mushrooms, rehydrate it first

In a ramen bowl, add:

~4 tbsp of soy sauce

~3/4 tsp of pork lard

~1 tsp of Chinese black vinegar

*A few drops of fish sauce

~1/2 tsp ground white pepper

~1/4 tsp sugar

*~1/4 tsp chicken bouillon powder

~1/2 tsp seasame oil

Pour just enough hot water to melt pork lard and combine everything together, mix well

In a sauce pan (at least 1.5 qt):

Turn on heat, set to medium

When pan is hot, rub the pyropia seaweed on the bottom of the pan a couple of times to mimic toasting, then put seaweed into ramen bowl

Pour a little cooking oil into pan, fry the egg until over hard

Add 5 cups of hot water into pan

Add noodles, *add bok choy

Let it cook

*When noodles are halfway done, add the vegetable (wakame/shiitaki mushroom) as desired

When noodles are done, pour everything into bowl, mix well with the soup base in the bowl

*Add salt as desired

Top with fresh chopped green onion and serve

The end product should taste mildly salty, mildly sour, and umami. Overall taste should be mild.

#the reason the soup looks more like the soup in ramen is because I fried the egg before boiling it with the noodles #frying anything before making soup out of it will make the soup more opaque #the traditional version uses homemade clear chicken stock but aint nobody got time for that #chinese cooking #chinese food #recipes #yangchunmian #阳春面

[dont-offend-the-bees]

Right that's it. Dropping everything else this week to spend some time learning how to cook things I can actually stomach.

#had to ditch art group today bc i couldn't sleep so i was already a wreck #and then to top it all off it's been a Bad Food Day so i couldn't eat before it was time to go and i didn't wanna go and then like pass out #anyway recently a lot of my safe foods have been feeling less safe #bc apparently i'm craving flavours #but not too many flavours??? idk man #maybe the t is changing my taste buds #but i can't slog through a plate full of like plain carbs n veg with just salt anymore #so i have to start cooking things #i know i like stuff seasoned with lemon and i know i like chicken tikka seasoning so i guess i'll start there #the trick is gonna be finding ways to cook/season things that gives them the flavour boost i need but doesn't make em all squishy and gooey #frying and grilling and roasting will be involved i imagine #this is why i can't go vegetarian #the food i can eat is already so goddamn restricted #if you cut chicken out of my diet i'd be surviving on potatoes and fruit and you could knock me over with a stiff breeze lmao #anyway. i dislike cooking it takes so much time i'd rather be doing other stuff with. #but i can't rely on dad to help me with this and i need to do somethng soon or we're gonna be in trouble #so if anyone has any super quick easy cooking/seasoning tips (pref. ones that don't involve onions) hmu 💛 #mr. bees speaks

[discworldwitches]

i have been making roasted yam & braised arugula and poached eggs for breakfast/lunch and the difference from being overstimulated in the last few moments to how i feel after i have eaten is so major and makes the cooking worth it

#there’s zero cutting involved (bc i cut all the yam into cubes before as like ~prep~) which is why i like it #the recipe is: cubed yam tossed in salt black pepper olive oil crushed chili pepper (the kind w the seeds) & red pepper flakes (gochugaru) #and then into the oven and then i have one of those big chopped garlic things and i put that in the pan w olive oil until the garlic is #aromatic and shit and then i add the arugula to braise it before taking the yams (out of the oven) and putting them in the pan #so the arugula gets some of the salt and spice & the yam gets the garlic and it’s all mixed #and then i add poached eggs on top #w precut yams the prep time is like five minutes and the cook time is 30 which is honestly fine bc mostly i just sit and have coffee while #waiting for the yams to roast #but it’s cheap and involves less standing than frying eggs ime #ive mentioned little to standing several times sorry im just proud of myself

[uncultureddoubloon]

I've been feeling absolutely miserable, but I finally got off my ass and made a giant thing of stir fry (plenty of leftovers), have a kitty cat back on my lap, and am booting up Stardew Valley. Things are a little less bad now

#isa babble #i am very bad about remembering to eat #and am questionable about cooking #i remembered to start the rice before morning chores at least #so it was ready for stir fry by lunch time

[danothan]

decided to watch tutorials for cleaning fresh produce after washing my brussel sprouts for an hour straight and thinking “wait… something’s not right about this.”

you’re telling me you can just let them soak in a bowl and come back to it later?? occam’s razor, you tricky son of a bitch.

#danbles #food #yes it was a whole hour BUT in my defense #i was cooking for my mom and i get rly critical when feeding someone else so i had to make sure every single leaf in between was dirt-free #if it was just for myself i would just peel the outer leaves and call it a day #didn’t matter tho bc they ended up just being okay #unlike me my mom doesn’t like her food burnt so i decided to go the steam-then-fry route #there’s a term for this but i am clearly no chef #it was whatever but she was nice abt it at least T__T #next time will be better (ground pork lettuce wraps will surely redeem me) #oh also! i saved the bones from my chicken for stock so i gotta think of what to do with that when i store up more veggie scraps #i’ve been adventurous with cooking before (eggplant gnocchi from scratch you will always be famous to me) #but it wasn’t exactly sustainable which is what i wanna aim for this time around #wish me luck guys i feel like i’m learning for real 👍

[flintbian]

Life achievement: three people have asked for my recipes after trying my food (five if including desserts)! 😁

#ive been teaching myself how to Really cook and not just follow a recipe which is why im so excited! #like i could cook before but now ive been learning the principles and techniques and my favorite lesson is about acids in your dish #and all the flavor types and combos etc #like we need salf fat acid heat and acid was missing from my stuff before! #and i said by the third time someone liked my food enough to ask for a recipe I'd have Made it in my mind #and idk im proud my cooking skills have improved 😊 #ive always liked to cook but it's hard with my chronic illness...dont get to often nor practice bc it takes so much energy #which is another reason im excited about this! #me and my dad have now joined forces to teach each other stuff the other doesn't know #we'll send each other pics of our latest creations-he's going to teach me the best of barbecue and smoking and frying #he's from the south so #and i literally dont have the tools or capacity to fry but he's going to teach me anyways (he does it in his grill now which is neat) #did you know there's seasoning rules and combos for the type of meat or oil or flavor set? it's so neat and really does work #the biggest one im learning about is umami #ppl asked for my pesto pasta recipe gyudon and now chicken and rice soup 😊 #my barbecue has greatly improved but havent shared with anyone yet (and yeah yeah i know im from the north aint Real barbecue) #oh also got asked for a couple desserts too like my peach cobbler and blueberry crisp 😁 #before this learning curve my brownies were always a big hit but not counting it #very exciting #p

[eviltext]

thinking so so hard about what side dish to make next as my simmered daikon and potatoes run out. totally forgot about the several handfuls of chopped butternut squash i prepped months ago, just hanging out in my freezer. and the half pack of frozen mushrooms i put there not even two days ago

#p #so glad i dont have to buy any more food 😭 #but i’ll still have the cafeteria lunch every weekday bc i need to talk to people #im thinking of stir frying it. but i’ll have to defrost it first hmm #skeptical about the idea of having two sweet orange veggie side dishes at a time #wow i’ve been really into side dishes lately. #before that i was into chicken #imagine being into chicken all of a sudden #i mean i did have a period when i was really into minced meat lol (bc it’s cheap as fuck on discount! ~1.5$ for 400g!!!!) #cooking

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

#long post #sorry #i just have a lot of DO PEOPLE UNDERSTAND feelings left over from all my years in restaurants #restaurants #line cook #service industry

[chaos-coming]

I fucking hate the smell of frying bacon.

My roommate came in the kitchen and started frying bacon while i was cooking and now my clothes and hair smell like fucking bacon i am Not Happy

#not only do i genuinely dislike smelling like pork product when i JUST washed this sweatshirt #but i also have mild trigger associations with a horrible food job where i had to fry like 8 boxes of bacon every morning #i will be taking a shower before eating my dinner it seems #good god bacon tastes fine but smells fucking awful #and also this one roommate consistently cooks the Worst smelling food imaginable #shes also the only one who never says hi just gives you the classic nordic ignoring like youre not there at all #but that might be partly bc i had to camp outside her door to get one of her friends to tell her to turn down the music #when she decided to throw a techno party between 4 and 6am on sunday night/monday morning #in the room next to mine and the music was so loud she couldnt hear me knocking on her door #i thought she was like 18 or 19 so i chalked it up to being a kid on her own for the first time #but it turns out shes 23!! my friend you are Way too old to be acting this selfish in shared living quarters #anyway this devolved into a rant about my shitty roommate but everything in the whole hall and even my room smells like bacon so im pissed

[good-night-space-kid]

if you like rice and egg, might I suggest filipino breakfast? it's usually Sinangag, or garlic fried rice, that's made with day-old rice fried in oil and garlic + a fried egg, cooked until the sides are crispy but the yolk is still gooey + a viand of your choice (typical filipino breakfasts would be like. a hotdog, or some filipino style cornbeef, or fried lil fish called dilis, or some fried squid, or some tinapa, another kind of fish, but you can add whatever you like! the rice is the star of the show anyway)

It has taken me a while, but today I finally had the chance to make this! I looked up some recipes online for reference, but I don’t think I added enough garlic so it didn’t have enough flavor so I did end up adding some soy sauce which I didn’t see in the recipes I was looking at, but didn’t seem too far out there. It’s really tasty!!

The meat is deer marinated then simmered in a Thai braising sauce that I had laying around which I think goes very well with the rice. I don’t love hotdogs and I live about an hour from the center of the North American continent, so good fish is hard to come by. The deer, however, is very fresh and only about a week old since it’s one I got over break.

Thank you so much for the recommendation! I will definitely be making this more often because it was really easy and is very delicious.

#I won’t lie though I overcooked the deer because I added too much water lol #but it’s pretty good #very sweet so I added extra soy sauce for a more balanced flavor #I ended up making this for dinner since that’s when I have the most time to cook #also I’ve actually never made a stir fry before and I think this was a very good intro #the soft egg is sooooo good with the rice also #asks #hope the anon sees this!! #it’s genuinely like. close to 2 months old I think #sinangag

[nomaishuttle]

making my sillay little apartment checklist

#i need 2 make a littlelike. Actual needs section #specifically for the kitchen stuff bc . truth be told i wont need a stock pot or a loaf pan or a muffin tin or a kitchen thermometer right #away.. but i want them eventually. #i think itll be like... 5 tiers ? one is like. there is no way to substitute anything else for this u need this. and thatll be like. a #frying pan. a saucepan. yk.. just you need those like 2 cook #two is likee. plates and bowls and silverware bc i can get paper and plastic at first yk. but still rather important that i get them #3 is more specialized thangs like. stockpot... etc. #4 is like 3s twins but more expensive so like slow cooker blender etc. Very necessary for the things theyre necessary for but yk #5 is This would just be quite convenient. like a stand mixer or the electric whisk things.. maybe even one day an electric can opener #imagine the luxury i could live in if i had an electric can opener... we had one when i was little but that thing fucking hatd me so bad #it bit me one time. but ya so 5 is like in no world do i NEED this. but it would be rly awesome 2 have.... #now the issue is those r all quite kitchen focused criteria for each thing so i have 2 figure out how to translate for #other rooms like my dining/living/bedroom (im probably getting a studio apt lol) #bc there r definitely things likee. i need a couch b4 i get a coffee table yfm. i should have a bed before i buy a table lamp...

[exopelagic]

I shouldn’t have to do ANYTHING ever again I’m done with doing things I’m retiring

#AAAAAAAAAAAAAAAAAA #I got one of my two presentations (the important one) to a standard where I can present it. #I just. now have to write a whole other one by Thursday 2pm #I finished the presentation at like 4pm today and I was like oh cool!! I’m done early!! #so I went to the shop and walked home before it got too dark out thinking I could start early on cooking and do some work tonight and sleep #and proceed to spend THREE HOURS making ticking STIR FRY #it was a good fucking stir fry I’ve never had so many compliments on how my cooking smells #it didn’t taste That great but food you make yourself never does :/ #this was meant to be quick meal. I didn’t even have all the normal ingredients like my broccoli went slimy #anyway! am done doing things now no more things I’m done no more things #I was out from like 9:30-4:30 today mostly working and shopping and goddamn #also god mr fucking GUY comes in right before the lecture and sits behind me AGAIN even though today was empty #and I had to hear him talking non stop for 2 hours bc it was kinda a coding class thing #i didn’t turn around much bc he was. right there. but when he was moving around in the break and before leaving he was once again looking. #and I can’t tell if he’s trying to catch my eye or not but he made no fucking effort to talk to me despite being sat Right There this time #so like??? what the fuck am I meant to do with that??? #I don’t have time to make a point of talking to him about This Bullshit so this is just Happening for the foreseeable future huh #god the thing is if I DO try talk to him abt wtf man I wouldn’t put it past him to just blatantly lie abt it #what no I’m not looking at you #subtly ​make out that I’m making things up or I’m not over him #maybe this is being uncharitable again but goddamnit dude what’s UP with you #I’m kinda scared that I AM making things up but. it’s happened kinda a Lot and I know that things are still weird between us #I might ask my friends to keep an eye out just to verify I’m not actually losing my mind #anyway!!! fuck you mr guy I don’t have time for this <3 #I gotta work on presentation 2: electric boogaloo #this time with waaaaaaay more mushrooms #or not I guess bc I don’t think mycorrhizal fungi make mushrooms? t potentially no mushrooms but significantly more fun guys #also obligatory fuck you also to Sinclair et al (2023) you’re so annoying #we all know nitrogen use efficiency is important but maybe other things exist too <3 #luke.txt

[katya-goncharov]

i just tried to invent a stir fry with chicken and pineapple and sweet potato chunks even though i've never made stiry fry before, and it did NOT go well

#the sweet potato just wouldn't go soft so i guess i should have cooked it earlier and longer #the potato chunks were rock hard :( #this is the problem when someone who hates vegetables tries to cook with them. i literally have no idea how to prepare them #i sort of thought i could just wack all the non-meat ingredients in at the same time and it would be fine. but apparently not? #the worst thing is i have leftovers so i'll have to have it again. but maybe i can take out the potatoes and reheat them separately before #i do the rest of the stir fry so they can catch up

[piegonn]

You might find that you relate to multiple levels, choose whatever you feel most accurately reflects your day to day cooking experience. I'm curious what everyone's experience is! I've gotten up to level 4 before but I'm more at a level 2 now.

Level 1: I don't use or have a full kitchen. Meals are prepared for me or I eat ready made food. I can reheat in the microwave.

Level 2: I use the kitchen sparingly. I will heat food in the microwave, on the stovetop, and/or in the oven. I am comfortable adding simple ingredients together for a meal (cereal and milk, granola, yogurt, and fruit). I can prepare simple things on the stovetop like instant ramen, instant mac, pasta or rice.

Level 3: I use the kitchen often. I am comfortable following simple recipes. I can prepare fruits and vegetables with a knife. I follow recipes with multiple steps (chop then pan-fry, boil then bake). My recipes often include multiple seasonings or sauces. I will handle raw meat like ground beef or turkey (if applicable)

Level 4: I use the kitchen everyday. I often use recipes with many steps or make meals with multiple side dishes. There are some dishes I don't use a recipe for, or I can make up simple recipes. I am comfortable handling most types of raw meat (think chicken breast, steak) and do so regularly (if applicable)

Level 5: I use the kitchen multiple times a day. I don't use written recipes very often. I can create dishes from whatever food is on hand. I make complex meals often. I can prepare any type of raw meat (full chicken or turkey, butchering your own food)

#polls #tumblr polls #home cooking #cooking