So good ;_;
So good ;_;
<NEW FIC!> Revolution #9: Somewhere out there, there's a universe in which your mistakes and failures never happened, and all you wished for is true. How hard would you fight to make that real?
[11:20:46 AM] GlowStiks: lucina is supes attractive
[12:40] Lace: lucina is amazing
[12:40] Neir: lucina is pretty much flawless
Hey, everyone! Are there any differences in terms of taste between panko and "regular" bread crumbs? If I try to cook a recipe which specifically asks for panko and just use bread crumbs, will it change anything?
Depends on the recipe. Generally panko substitutes for regular breadcrumbs but it's difficult to go the other way, since panko are lighter and more textured. For say deep frying I think you wouldn't want to replace panko but if it's meatballs then that should be perfectly fine. Possibly use less regular breadcrumbs as they're denser.
Originally Posted by asterism42
Huh. Now I want to go the other way around and replace bread crumbs with panko just to try it out.
Anyway, thanks, Leo!
So. Tea on rice.
Is that... Good? How do I make it - just pour tea over rice, as if it were a soup?
I tried making "real" ramen a little while ago. Check out the tasty results.Spoiler:
Ochazuke?
Yes, though usually you'll put like pan fried fish or whatever else on it too
Is it good? It's alright. Nice during cold days.
Code:[07:55:59] <Spinach> Take off your clothes Kirby [07:56:07] <Kirby> I'm in class [20:37:34] <Lian|phone> there is a such thing as lingerie for guys? [20:37:54] <Kyokushi> yea [20:37:57] <Kyokushi> they're called jockstraps [20:38:02] <Lian|phone> :o [20:38:07] * Lian|phone googles [20:38:10] <Kyokushi> NO [20:38:11] <Kyokushi> DON'T [20:40:07] <Lian|phone> okay [20:40:16] <Lian|phone> I don't think I should have googled that [12:59:30] <Spinach> call me onii-chan, bitch [13:00:12] <kroyo> imma fuck ur shit up onii-fam
I see. So I don't add anything to the tea, then? No spices, nothing? What's a good tea-to-rice ratio?
Nothing is showing. Or, sorry, was that the joke?
I mean you can add whatever you want. Usually it's just furikake/wasabi. As for how much, maybe like a 2:3 ratio tea:rice, not enough to cover everything but enough to be visible.
Code:[07:55:59] <Spinach> Take off your clothes Kirby [07:56:07] <Kirby> I'm in class [20:37:34] <Lian|phone> there is a such thing as lingerie for guys? [20:37:54] <Kyokushi> yea [20:37:57] <Kyokushi> they're called jockstraps [20:38:02] <Lian|phone> :o [20:38:07] * Lian|phone googles [20:38:10] <Kyokushi> NO [20:38:11] <Kyokushi> DON'T [20:40:07] <Lian|phone> okay [20:40:16] <Lian|phone> I don't think I should have googled that [12:59:30] <Spinach> call me onii-chan, bitch [13:00:12] <kroyo> imma fuck ur shit up onii-fam
I see. I'll give it a try, then. Thanks!
So, inspired by the latest "Emiya-san" anime episode, I made ochazuke - only I don't have green tea or any traditional seasonings, so what I made is probably closer to a cultural crime: apple tea seasoned with a bit of salt, bit of sugar, spring onion, parsley, and rosemary. It actually tasted quite nice! Flavourful, but light on the tongue and the stomach. I was half-tempted to add some butter just to give it more body, but I felt it would ruin the taste. Next time, I think I'll season the tea with some cinnamon and nutmeg instead of the herbs, possibly leave out the salt entirely.
ETA: I'll be making beef stew this Saturday with onions, potatoes, carrots and celery. I thought I'd add some pork belly, perhaps with the excess fat cut off, do you guys think it will make a good addition?
Last edited by SpoonyViking; July 3rd, 2018 at 12:12 PM.
Render the fat first and use it to brown your stuff. Use red wine as a lot of your liquid.
Thanks, Leo!
Oh, yeah, thanks for the tips, Leo! It tasted great! I used brandy instead of red wine because I already had it at home, but I'm anxious to try it with the wine, I think it will have much more body.
Yeah, brandy makes sense if you also throw in some stock but wine is really the traditional way for a reason.
Hey, everyone! Wanted to see if my oven is working fine: what's the average cooking time for a piece of salmon this big? It took me around 40 minutes, but my dad says it should have taken only 15. Is he right?
If it was thawed maybe.
40 for a piece of salmon roomish temperature at max inch thickness sounds way too long.
It was roomish temperature, but I didn't pre-heat the oven. Does that make a difference?
yes
- - - Updated - - -
Oven times almost always assume it's preheated. Lazy braises and maybe some bakery are the only times I would think of to let it come to temperature with food - it's a safety issue if anything, plus you almost certainly overcook.
Posting Permissions
Reply With Quote
