Search Results
7/22/2025, 10:37:20 PM
>>102544126
Always salt the rice before you make it. Break up a stock cube or add a ramen packet for flavor (salt less if you do this). You can add some vegetables or dry spices if you want, even if just for color. Onions and garlic are a safe bet, although if you use some kind of seasoned salt you get some already. Be careful making the water too thick with tomato paste or flavorless powders since the rice won't fully cook. Thyme is usually used as an herb for this sort of thing since it's strong and relatively dry so it doesn't fuck up cooking, but you can try other aromatics if you want. I like to add some butter once it's done.
Canned tomatoes are my go-to filler because they have a lot of flavor, but corn is surprisingly good too. Acquaint yourself with big sources of flavor (onions sauce, Worcestershire) and acids (vinegars, hot sauce, etc.) to help balance between saltiness and sourness. They kind of cancel each other out if in similar concentrations, but you want a little bit of both. Just taste it if you aren't sure, or leave it alone for 5 minutes to see if it fixes itself. Most vegetables and herbs have some kind of inherent bitterness (although onions and tomatoes run more sweet). Dry spices can be alarmingly bitter or sour when used in high amounts and allowed to fully incorporate, so you will need to counter it appropriately to enjoy them properly.
Salty and sweetness can coexist, but cancel out sourness and bitterness. Salt will solve most of your problems, but salty liquids become extremely salty when allowed to reduce down and rice and beans will only absorb it up to a point. When salting something more will only make it too salty but there is still a noticeable sourness that needs addressing, you use sugar instead. A lot of high-minded mom recipes will use honey instead... it's up to you what you do. Hot sauce can make a good liquid base but only if you put it in the pan by itself to boil off some vinegar first, so it's more peppery. Most ingredients are interchangeable if you keep in mind their purpose, since you mostly taste the last thing you added anyway.
I always wait 15-20 minutes after making rice before touching it, just so it doesn't stick to the pot.
Always salt the rice before you make it. Break up a stock cube or add a ramen packet for flavor (salt less if you do this). You can add some vegetables or dry spices if you want, even if just for color. Onions and garlic are a safe bet, although if you use some kind of seasoned salt you get some already. Be careful making the water too thick with tomato paste or flavorless powders since the rice won't fully cook. Thyme is usually used as an herb for this sort of thing since it's strong and relatively dry so it doesn't fuck up cooking, but you can try other aromatics if you want. I like to add some butter once it's done.
Canned tomatoes are my go-to filler because they have a lot of flavor, but corn is surprisingly good too. Acquaint yourself with big sources of flavor (onions sauce, Worcestershire) and acids (vinegars, hot sauce, etc.) to help balance between saltiness and sourness. They kind of cancel each other out if in similar concentrations, but you want a little bit of both. Just taste it if you aren't sure, or leave it alone for 5 minutes to see if it fixes itself. Most vegetables and herbs have some kind of inherent bitterness (although onions and tomatoes run more sweet). Dry spices can be alarmingly bitter or sour when used in high amounts and allowed to fully incorporate, so you will need to counter it appropriately to enjoy them properly.
Salty and sweetness can coexist, but cancel out sourness and bitterness. Salt will solve most of your problems, but salty liquids become extremely salty when allowed to reduce down and rice and beans will only absorb it up to a point. When salting something more will only make it too salty but there is still a noticeable sourness that needs addressing, you use sugar instead. A lot of high-minded mom recipes will use honey instead... it's up to you what you do. Hot sauce can make a good liquid base but only if you put it in the pan by itself to boil off some vinegar first, so it's more peppery. Most ingredients are interchangeable if you keep in mind their purpose, since you mostly taste the last thing you added anyway.
I always wait 15-20 minutes after making rice before touching it, just so it doesn't stick to the pot.
6/28/2025, 2:25:50 PM
>>101686591
Nearly all talents don't come here, panko has been a known exception for years not some grand revelation.
Though I do wonder why she would come here or to the x2 site when her funny photo gets posted occasionally. Unless of course she posts that herself in which case, how do I say grim in Italian?
Nearly all talents don't come here, panko has been a known exception for years not some grand revelation.
Though I do wonder why she would come here or to the x2 site when her funny photo gets posted occasionally. Unless of course she posts that herself in which case, how do I say grim in Italian?
6/26/2025, 12:44:51 AM
[Man-made Horrors Beyond Your Comprehension] In about an hour, Invaders will be playing Minecraft and overlapping Invaders playing Minecraft!
6/20/2025, 5:01:23 AM
>>101379826
>>101379839
Not my hometurf so no access to them.
That said I prefer concious acts with consent, so would rather have the drink n talk
>>101379839
Not my hometurf so no access to them.
That said I prefer concious acts with consent, so would rather have the drink n talk
6/14/2025, 8:47:44 PM
>>101191874
we gained too many women
we gained too many women
6/13/2025, 7:25:57 PM
erm actually eber is streaming
https://www.youtube.com/watch?v=DGkTSehThBE
https://www.youtube.com/watch?v=DGkTSehThBE
https://www.youtube.com/watch?v=DGkTSehThBE
https://www.youtube.com/watch?v=DGkTSehThBE
https://www.youtube.com/watch?v=DGkTSehThBE
https://www.youtube.com/watch?v=DGkTSehThBE
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