Hi my name is Hiro, a 28 year-old-guy, living in Tokyo.
I want more people to know about Japan, so start a YouTube account.
Today, my wife and I made Japanese Gyoza. Gyoza is originally made in China, but Japanese people changed it to suit Japanese taste over the years. As side dishes, Fried rice and Rice vermicelli soup are prepared. Anyways, I recently purchased the shotgun microphone. It enhanced the quality of sound dramatically. Please put on earbuds and enjoy the comfortable cooking sound.
Please settle a debate between my wife and I. She was raised that food can't be stored in the just opened can. So if we open a can of olives, the leftovers must be removed to a tupperware container and cant be stored in the fridge in the tin can it came in.
I'm saying nahhhhh, just put the 1/2 empty can of olives in in the fridge with some foil on top. Forget the tupperware.
Please save my marriage.
(EDIT to say THANK YOU for all the great responses and education. I didn't expect such robust insights)
I've been making ground beef based recipes lately (chili, tacos, etc) and have been watching cooking YouTube videos to up my game a bit. When they talk about browning the beef, they discuss adding color to the beef, and getting some fond in the pan. Normally, whenever I brown the beef, I just set the heat to medium or so and cook until the pink is gone, and then drain the beef in a colander.
The other night I pushed the heat up towards medium-high, and let it cook until fond formed. All the liquid boiled off, leaving darker beef, thicker oil, and tons of fond in my pan. Is that the way I should always be doing this? Won't that just overcook the beef and make it chewy? What was all that liquid that ended up boiling off if not fat? Is there some guide on how to properly brown beef, because now I wonder if I've done it wrong for decades.
Taste doesn’t matter, it can be disgusting. I just need a dense batchable sludge to please put on some weight before I inadvertently murder my gf in my sleep with my swordlike raptor arms.
I‘ll crack eggs and scoop peanut butter into a cup, I just need to know it won’t kill me or plug up my guts, which has happened with too much creatine mix.
I’m not looking for a solid food replacement btw - I eat and exercise more or less normally, it’s just exhausting trying to shovel enough in there to actually increase my person, and having something to gulp down betwixt meals would just be so nice.
Please help me enable myself to look much less like a shaved dead cat.
Thank you
Sorry about saying “betwixt” twice
I recently taught my GF how to peel a ginger with a spoon. She thought I was messing with her at first but soon realized that this is the way.
Peeling with a knife most likely will remove more of the ginger than the skin itself so use spoons or at least try it and I guarantee that you'll return as a new person.
My culture's cuisine cooks a lot of ginger and this is how I learned and now sharing with everybody.
You can thank me later.
We have all of the plastic cleaned out (we think, we might take the front plate off the oven to clean under the coils) but the smell is still there and so pungent. Any tips on how to properly clean it and remove the smell?
My question is in regard to soaking chopped onions in a baking soda - water solution to remove pungency.
My eyes don't normally water when I cut onions but the sweet onion I was chopping sure did. I knew I couldn't use it raw as us. Other times, the methods I've tried was soaking in 1) water 2) vinegar and 3) salty water and even with a long soak, none worked well.
I read soaking in 1 tbsp baking soda per cup of water works and the science is sound. At least 15 minutes are needed to remove the sulphur compounds. Because this onion was so hot, I did 3 tbsp baking soda to 2 cups of water and dissolved it well. Did a thorough rinse with a brief vinegar rinse after.
I taste checked every 15 minutes and finally after 1 1/2 hours, they were okay but still fairly hot. So has anyone else used the baking soda trick before and did it work? Are some onions just SO pungent that almost nothing helps?
Hello!
What can I do with an over abundance of carambola / star fruit? We have a massive star fruit tree in our yard and the fruit ripen fairly quickly. We picked a five gallon bucket full last night and could fill another four buckets.
They fall off the tree often, too, and end up rotting. What can I do with these? We’ve used one or two with pastry dough to make a tart, but we’ve got way too many. Canning? Jam? Juice?
I’m open to any and all ideas! Thank you!
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