ilovefuzz.com

I make the rice a day ahead of time, but I'm afraid to turn the heat up too much because I burned the shit out of it on the bottom of the wok once and that was a nightmare to clean. Maybe a little more oil and nonstop tossing though...

Does the type of rice matter? We usually have jasmine on hand.

You got it - high heat, more oil, and lots of movement.

As for dinner on my end, Taco Tuesday was in full effect with fish tacos - tilapia, cabbage, cilantro, lime, queso fresco, Los Calientes hot sauce, and fresh jalapenos made for a spicy and tangy combo. Paired with some confetti corn and BAM

Jasmine is a great rice for stirfry, Achtane. Just avoid short or medium grain, as they tend to be more glutinous and have a higher chance of releasing sticky starches when you're tossing them around.

Thanks doods. I made something resembling fried rice! Not the best ever, but oh well. I rinsed the shit out of the rice, then used like half a cup less of water when cooking it. Then i tossed it around in some oil before putting it in the wok. Not much of it stuck this time. I think it's all about using less water when cooking it...maybe even add a little oil to the rice cooker for grain separation next time.

Chankgeez wrote:Speaking of red meat, what do you peeps think of Impossible™ Burger and Beyond Meat (- The Future of Protein™)?

I just found one in the store and bought for my vegetarian girlfriend, we are gonna try them out one of these days. I'll report back in the thread

I needed meat, bread and cheese tonight.

Mmm that looks good...

Our oven began sparking and generally making scary noises/smells so the landlord bought a replacement.

Apparently every new electric stovetop made since 2018 comes with ~SENSI-TEMP TECHNOLOGY~, which turns the burner off of it detects that your pan is getting too hot, so you don't burn your house down with a grease fire like a dumbass.
This also means that my stir fry game is getting interfered with
Every time the wok gets properly screaming hot, my oven decides to valiantly save me by turning itself off...

Oh noes that's the worst!! I hate automated shit.

Interesting article:

https://www.si.com/nba/2019/09/24/nba-b ... -jj-redick

I'm not too into the fake meat thing in my personal cooking but I think it's cool it's going mainstream. Seems like a pretty smart marketing strategy from them too for these crazy modern times.

I made a fucking corn beef in a slow cooker with balantine ale for flavoring. I imagine I would be the only person into. Lots of onions.

Man I want some balantines ale so bad. I haven't had one in like 18 years.

That's not a post for the beer thread?

viewtopic.php?f=42&t=11171&p=133002&hilit=beer#p133002

beer = food

$harkToootth wrote:I made a fucking corn beef in a slow cooker with balantine ale for flavoring. I imagine I would be the only person into. Lots of onions.

Did the ale taste better than Guinness? I've done that before

Veg and omnivore Thanksgiving:

(Deviled eggs and mimosas sustained the cooking.)

For all:
Mashed potatoes, dressing (as in non-stuffed stuffing), mushroom gravy, green bean casserole, and roasted Brussels sprouts.

For the missus and little miss hound:
Herbed roasted turkey and giblet gravy

Desert:
Hybrid pecan pie/cheesecake thing.

Leftovers will go for days.

Still too stuffed for desert