• 0 Posts
  • 212 Comments
Joined 1 year ago
cake
Cake day: June 13th, 2023

help-circle


  • Carrots often have dirt caked on the outside that’s hard to get off with just water, so peeling is a good way to help with that.

    The peel has the healthy bits

    Sort of, but not really. The nutrients of a carrot may be slightly more concentrated in the skin, but all layers of a carrot contain those nutrients. You’re not depriving yourself of an appreciable amount of nutrients by peeling a carrot.


  • What is it with people trying to turn the entirety of October, November, and December into Christmas?

    It’s one single night, it’s not a season. Is this the Americans trying to push it on us to increase our capitalist consumption or something? I see it a LOT these past few years.

    What’s next, celebrating other holidays in the actual month that they fall in?



  • Thanos’ snap wouldn’t kill 50% of each survivors’ gut microbiome, it would kill 50% of all the lil buggies that compromise all gut microbiomes, and if the snap effects individuals randomly, you’d see a normal distribution (I think, I haven’t taken stats in a decade). So some survivors would retain 100% of their microbiome, some would lose it all, with a bell curve in between, probably with the peak around 50%.







  • I cook rice without a rice cooker all the time, and some of the tips you’re getting seem dubious to me. Rice is pretty forgiving though, so maybe those recipes work, but I do it a bit different.

    I treat all species of rice exactly the same, and they all come out perfect. Short/medium grain rice comes out just sticky enough so you can grab chunks of it with chopsticks, long grain rice comes out beautifully fluffy, no stickage, with all the grains nicely separated.

    I use a 1:1 rice to water ratio, plus an extra quarter cup of water. That bit is important - the extra quarter cup is what evaporates off and escapes as it boils/simmers, the rest is absorbed into the rice. Doesn’t matter if I’m cooking one cup of rice or ten, I use an equal amount of water plus a quarter cup.

    I bring the water to a boil first, then dump the rice in. Wash it or don’t - I usually don’t, and the difference is slight. Once the rice is in, I turn it down to a simmer, put a kitchen towel over the pot, then squish the lid down over the towel, onto the pot. The towel helps make a better seal to trap more of the steam, but without the danger of making a pressure bomb. The towel also prevents condensation from collecting on the lid and dripping into the rice, which can make it soggy towards the end of the cook. I simmer it for 20 minutes, turn off the heat, then let it rest for another 20, with the lid still on. Leave the lid on until after it’s rested, or else some steam will escape and your rice might end up “al dente”. Once it’s rested, take the lid off and stir it to fluff it up a bit, and you’re golden.

    I’ve been making it that way for years with several different kinds of rice, and it’s worked like a charm for all of em.





  • Bread is probably the least time consuming thing on that list though. There’s a whole slew of no-knead recipes out there, and it takes about 5 minutes to measure out and mix together the ingredients. After that it’s just waiting for it to rise, another 5 minutes to shape the loaf, proof it, toss it in the oven and wait till it’s done. For 10 minutes of active prep time, you can have a nice loaf of crusty white bread that’s nearly as good as something you’d find in some bougie bakery. Granted it takes a couple seconds of pre-planning since the rise/proofing times are long, but most basic no-knead recipes are super forgiving on that, and if something comes up before you’re able to bake it, you can toss your uncooked dough into the fridge for short term storage, or freeze it for long term.


  • There’s a variety of lunches that are cheap and insanely easy though:

    • Stir fry with leftover rice, an egg, and some frozen veggies
    • Sandwich with a piece of fruit or some veggies
    • Leftover soup heated up on the stove (or in the microwave if ya nasty)
    • Cold pasta dishes like pasta salad with leftover protein thrown on top
    • Charcuterie plate with cold cuts, crackers, cheeses, and jams
    • Salad with cold leftover proteins
    • Leftover fried chicken straight out the fridge, as God intended

    Like sure, some of these things rely on having leftovers laying around to dress up a bit, but I think that’s a reasonable thing to expect of most people.