Post AODpKChHkr440ZPWTI by oklomsy@social.linux.pizza
(DIR) More posts by oklomsy@social.linux.pizza
(DIR) Post #AODmQNGX4g7kf29EP2 by thor@berserker.town
2022-10-04T09:33:36Z
0 likes, 0 repeats
today's soup: cornflakes and milk
(DIR) Post #AODmQNfhZ6Fzv5vKdM by phoenix@chaos.social
2022-10-04T10:43:58Z
0 likes, 0 repeats
@thor Might I recommend a bit of freshly cut parsley to add deliciousness? 😗👌
(DIR) Post #AODmQOD1ZCubaRVwZc by thor@berserker.town
2022-10-04T10:44:51Z
0 likes, 0 repeats
@phoenix cooking show but it's just dumb recipes like how to prepare cereal or heat microwave meals
(DIR) Post #AODmQOefuP1uyCS1fk by thor@berserker.town
2022-10-04T10:45:52Z
0 likes, 0 repeats
@phoenix this would be more realistic than most YouTube cooking shows, where they try to get lazy people to actually cook with ingredients
(DIR) Post #AODpKAVrsKk9Ea3NOi by phoenix@chaos.social
2022-10-04T10:58:16Z
0 likes, 0 repeats
@thor 😂🤣
(DIR) Post #AODpKAtGTLSUP903rk by thor@berserker.town
2022-10-04T11:00:01Z
0 likes, 0 repeats
@phoenix with that, i've been known to take stuff like instant soup and add ingredients to it. it works pretty well, i think. close to being home-made but saves you a lot of work.
(DIR) Post #AODpKBIQxlajfCmA64 by thor@berserker.town
2022-10-04T11:01:18Z
0 likes, 0 repeats
@phoenix if anybody wanted to have a serious chance at encouraging people who usually don't cook to actually cook, i think *that* would get more people to cook than trying to simplify from-scratch recipes.
(DIR) Post #AODpKBl9F0Yn6GD5qy by thor@berserker.town
2022-10-04T11:02:53Z
0 likes, 0 repeats
@phoenix one of the barriers for me is the kind of kitchen you'd have to stock to cook what those YouTubers are cooking. you need to have all these ingredients at hand, so if you're just starting out with a spice rack of salt and pepper, any recipe will feel expensive to you when you go get the ingredients.
(DIR) Post #AODpKCDrWFWqXJe1bs by thor@berserker.town
2022-10-04T11:05:23Z
0 likes, 0 repeats
@phoenix i think i'd start out such a channel with "milk, eggs and flour" type recipes. very universal ingredients. nothing fancy.it's actually much easier, money-wise, to prepare Creme Brûlée, than a wok, because you just need to make custard, and the ingredients for that are simple.also, if you have a bottle of liquor sitting around, you don't even need the blowtorch...
(DIR) Post #AODpKChHkr440ZPWTI by oklomsy@social.linux.pizza
2022-10-04T11:08:19Z
0 likes, 0 repeats
@thor @phoenix Or if you have sugar and water (Kind of necessary for custard) you can make caramel and burn it a bit to give it the flavor
(DIR) Post #AODpKD8E8gcDM812Su by thor@berserker.town
2022-10-04T11:10:29Z
0 likes, 0 repeats
@oklomsy @phoenix yes. the classic French recipes are often surprisingly simple.some of the dinners do require you to like boil stuff for 12 hours. but not expensive stuff. like, leftover meat for a good meat stock and just a lot of TLC really.but Escoffier would be a bad guide for home cooking.Adam Ragusea made a good point when he pointed out that certain dishes are just too much hassle to make at home.
(DIR) Post #AODpUAlvlbz8vwKxVo by oklomsy@social.linux.pizza
2022-10-04T11:12:07Z
0 likes, 0 repeats
@thor @phoenix Re: Adam RaguseaEspecially perfect macaroons!
(DIR) Post #AODpUBBoDOgYECRcqe by thor@berserker.town
2022-10-04T11:16:55Z
0 likes, 0 repeats
@oklomsy @phoenix i *somewhat* disagree with him about deep frying. not entirely, but he makes it out to be a bit harder than i think it is.also, the YouTubers often overdo the whole "how to handle the oil after using it" thing, putting it in a bottle, in a fridge, etc.that oil is going to get sterilised each time you heat it up. if you just protect it, it can sit around on the kitchen counter with a lid on it between uses, and you can use it across several days.i never got sick from it or get bad-tasting deep-fry from doing it that way.sometimes, i pour it through a strainer to get rid of particles.when it starts going a bit dark, i throw it out.i'm no regular deep frier but sometimes i'm just in the mood for it, so i just deep fry stuff for a few days, and then i eat other stuff.
(DIR) Post #AODpUCm0KJET8kO2u8 by thor@berserker.town
2022-10-04T11:18:32Z
0 likes, 0 repeats
@oklomsy @phoenix i also never bothered to measure the temperature of the oil. i'll do like my mother did when making donuts: poke a chopstick in there and if it goes "fzzz" it means the oil is hot enough...