oh god i love food so much
what do you think of rice cookers?
Anonymous

I don’t particulary have an opinion on them either way! I just know how to cook rice in a pot, and that’s always worked just fine for me. 

If rice cookers actually change the rice structurally, like cook it a certain way, I might consider getting one but honestly all the rice cooker rice ive ever had was really too sticky and gluey and not tasty :(

kinomatika:

i made food porn

Pork Ramen
Difficulty: Prep Time: ~ 5 minutesCook Time: 4 hoursServings: 6Ingredients:- 5-6 pieces pork neck bones- 1 whole onion, halved- sesame seed oil - soy sauce to taste- sea salt to taste- maggi to taste- ponzu sauce to taste- soba ramen noodles or angel hair pasta
Optional Ingredients:- 3-4 sprigs long green onion (welsh onion)- soft or hardboiled egg, halved- bean sprouts- nori- just about anything else you think would taste good in ramen!Directions:1. Preheat oven to 400F (200C) Place pork neck bones in shallow baking dish. Rub each piece with a generous amount of sesame seed oil and sprinkle generously with sea salt. Bake for 1.5 hours..
2. Remove pork neck bones from oven and immediately place 2 cups of water in the pan. scrape up the brown bits and mix everything together. Transfer the pork neck bones and liquid to a deep pot and add 10 additional cups of water. Add the halved onion, and bring everything to a boil, and then reduce heat to simmer. Allow soup to simmer for 2 hours..
3. While the soup is simmering, season the broth with soy sauce, ponzu, maggi seasoning, additional sea salt. This is very much up to personal taste, so just mess with it until it tastes the way you want. Be careful with the salt, though. Remember the liquid will evaporate during simmering and the flavor of the broth will become more intense.
4. When the broth is through simmering, place a strainer over another pot and place a paper towel in the strainer. Strain the broth. Remove the pork neck bones and separate the meat from the bones when cool enough to handle.
5. Prepare your toppings. Chop your green onion, boil your eggs, shred your nori and do whatever other preparations you need to do.
6. Boil your ramen noodles according to the package. Do this step last as most ramen noodles tend to cook VERY quickly. Mine only took 2 minutes until they were tender.
7. Assemble your ramen bowl and enjoy!
This is by no means a traditional ramen broth recipe, i omitted a lot of things i couldn’t find like kombu kelp, dried bonito flake, etc. If you can find these things and you know how to make dashi stock, try that! Otherwise, this works just as well.

Pork Ramen

Difficulty: image
Prep Time: ~
5 minutes
Cook Time: 4 hours
Servings: 6

Ingredients:
- 5-6 pieces pork neck bones
- 1 whole onion, halved
- sesame seed oil 
- soy sauce to taste
- sea salt to taste
- maggi to taste
- ponzu sauce to taste
- soba ramen noodles or angel hair pasta

Optional Ingredients:
- 3-4 sprigs long green onion (welsh onion)
- soft or hardboiled egg, halved
- bean sprouts
- nori
- just about anything else you think would taste good in ramen!

Directions:
1. Preheat oven to 400F (200C) Place pork neck bones in shallow baking dish. Rub each piece with a generous amount of sesame seed oil and sprinkle generously with sea salt. Bake for 1.5 hours..

2. Remove pork neck bones from oven and immediately place 2 cups of water in the pan. scrape up the brown bits and mix everything together. Transfer the pork neck bones and liquid to a deep pot and add 10 additional cups of water. Add the halved onion, and bring everything to a boil, and then reduce heat to simmer. Allow soup to simmer for 2 hours..

3. While the soup is simmering, season the broth with soy sauce, ponzu, maggi seasoning, additional sea salt. This is very much up to personal taste, so just mess with it until it tastes the way you want. Be careful with the salt, though. Remember the liquid will evaporate during simmering and the flavor of the broth will become more intense.

4. When the broth is through simmering, place a strainer over another pot and place a paper towel in the strainer. Strain the broth. Remove the pork neck bones and separate the meat from the bones when cool enough to handle.

5. Prepare your toppings. Chop your green onion, boil your eggs, shred your nori and do whatever other preparations you need to do.

6. Boil your ramen noodles according to the package. Do this step last as most ramen noodles tend to cook VERY quickly. Mine only took 2 minutes until they were tender.

7. Assemble your ramen bowl and enjoy!

This is by no means a traditional ramen broth recipe, i omitted a lot of things i couldn’t find like kombu kelp, dried bonito flake, etc. If you can find these things and you know how to make dashi stock, try that! Otherwise, this works just as well.

The “I’m sick and hungry” disaster bowl

Alright so I’ve been sick for a few days now and I’ve been living off of a mostly liquid diet due to not being able to handle solid foods, but I was basically dying for something not water/soup/juice so I hauled myself out of bed, looked around at what we had, and came up with this delicious disaster.

Difficulty: image

Prep Time: ~5 minutes
Cook Time: 20
Servings: 1

Ingredients:
- 2 eggs
- 2 large garlic cloves, chopped
- pinch of salt
- dried oregano
- rice
- olive oil
- butter
- 1 small Roma tomato, cut into thick slices
- oyster or soy sauce (i prefer oyster sauce)

Directions:
1. Cook rice. If you don’t have a rice cooker or don’t know how to do it in a pan, click for a tutorial

2. While the rice is cooking, set up your other ingredients. I got four slices out of my roma, I chopped my garlic, and set out my olive oil and butter and oregano.

3. In a small frying pan, combine a pat of butter with a few light dashes of olive oil over low heat. This keeps the butter from burning. Give it about 20-30 seconds to heat up, and then toss in the garlic and a few shakes of oregano. Let that saute for maybe another minute or so.

4. Add in the tomato, slice by slice. Fry it on each side for about a minute to two minutes, depending on how soft you like your slices. I like mine kinda firm-ish, so I did it for about 30-45 seconds. When they’re done, transfer them to a plate.

5. Crack your two eggs in the same pan you cooked the tomatoes in and cook them however you like. I don’t like scrambled eggs but I dont really like fried eggs either, so I just toss mine in, let them sit for a minute, and break the yolk so that it spills over the albumen, and then i chop it up.

6. build your bowl however you like. i dumped the eggs in the bottom, put a dollop of oyster sauce on top of that, heaped in some rice, mixed that all together until it was combined and then topped it off with the tomatoes.

ENJOY!

Feta Cheese and Basil Omelet with Beefsteak Tomato
Difficulty: 
Prep Time: ~5 minutesCook Time: 5Servings: 1Ingredients:- 2 eggs- 2 large fresh basil leaves, finely chopped- half teaspoon garlic powder- pepper to taste- crumbled feta cheese- butter- 1 small beefsteak tomato- salt to taste
Directions:1. Crack eggs into a bowl, top with basil leaves and garlic powder. whisk lightly with fork.
2. Heat a small pan over medium heat. Coat pan with butter, allow foam to subside. Pour in egg mixture. Sprinkle crumbled feta cheese over half of the egg sheet.
3. Let the egg set on the bottom, about 45sec. - 1 min on medium heat. When the edges begin to brown, push spatula under half of egg sheet and flip over to make half circle shape.
4. Slide omelet to center of pan, allow to cook for a minute or two.
5. Now this is just how I do it, but - lift the pan from the burner and with a deep ‘digging’ motion, like you would do with a shovel, toss the omelet up into the air and catch it again with the pan on the opposite side. Allow the other side to cook and brown.
6. Serve with sliced, salted and peppered tomato pieces!
ENJOY!

Feta Cheese and Basil Omelet with Beefsteak Tomato

Difficulty: image

Prep Time: ~5 minutes
Cook Time: 5
Servings: 1

Ingredients:
- 2 eggs
- 2 large fresh basil leaves, finely chopped
- half teaspoon garlic powder
- pepper to taste
- crumbled feta cheese
- butter
- 1 small beefsteak tomato
- salt to taste

Directions:
1. Crack eggs into a bowl, top with basil leaves and garlic powder. whisk lightly with fork.

2. Heat a small pan over medium heat. Coat pan with butter, allow foam to subside. Pour in egg mixture. Sprinkle crumbled feta cheese over half of the egg sheet.

3. Let the egg set on the bottom, about 45sec. - 1 min on medium heat. When the edges begin to brown, push spatula under half of egg sheet and flip over to make half circle shape.

4. Slide omelet to center of pan, allow to cook for a minute or two.

5. Now this is just how I do it, but - lift the pan from the burner and with a deep ‘digging’ motion, like you would do with a shovel, toss the omelet up into the air and catch it again with the pan on the opposite side. Allow the other side to cook and brown.

6. Serve with sliced, salted and peppered tomato pieces!

ENJOY!

Difficulty: 
Prep Time: ~5 minutesCook Time: 35 minutesServings: 6Ingredients:- 3 cups strawberries, diced into smal pieces- 1/2 cup of sugar and then another 3/4 cup- 1 cup all purpouse flour- 2 teaspoons baking powder- 1/2 teaspoon salt- 1 cup milk- 1/2 teaspoon vanilla extract- 1 stick of butter, melted
Directions:1. Preheat oven to 375 fahrenheit.
2. Combine Strawberry pieces with 3/4 cup sugar. Mix well and set aside.
3. Combine flour, baking powder, salt and remaining 1/2 cup sugar. Whisk together.
4. Add milk, vanilla extract and butter. Whisk until combined.
5. Pour batter into 9x9” greased baking pan.
6. Top with strawberry sugar mixture. Bake for 35-40 minutes
ENJOY!

Difficulty: image

Prep Time: ~5 minutes
Cook Time: 35 minutes
Servings: 6

Ingredients:
- 3 cups strawberries, diced into smal pieces
- 1/2 cup of sugar and then another 3/4 cup
- 1 cup all purpouse flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 stick of butter, melted

Directions:
1. Preheat oven to 375 fahrenheit.

2. Combine Strawberry pieces with 3/4 cup sugar. Mix well and set aside.

3. Combine flour, baking powder, salt and remaining 1/2 cup sugar. Whisk together.

4. Add milk, vanilla extract and butter. Whisk until combined.

5. Pour batter into 9x9” greased baking pan.

6. Top with strawberry sugar mixture. Bake for 35-40 minutes

ENJOY!

Grilled Cheese & Scrambled Egg breakfast sandwich

No pic for this one, sorry, my phone is dead! I just made this because I was hungry and we don’t have much in the fridge, so this was really yummy and quick to make.

Difficulty: image
Prep Time:
~2 minutes
Cook Time: 5 minutes
Servings: 1

Ingredients:
- 2 eggs
- 2 slices Kraft american cheese
- 2 pieces bread
- butter

Directions:
1. Crack eggs into a bowl and whip lightly. You don’t want to completely combine the yolk and albumen, just enough so that they are somewhat combined. 

2. Set a frying pan over medium to low heat and add butter and egg. Scramble the eggs until cooked to your liking. After the eggs are cooked, set them aside in a bowl.

3. Take one piece of your bread, place one slice of cheese on top of it. Place the eggs on top of that, and cover the eggs with the other slices of cheese and bread, so it should go bread>cheese>eggs>cheese>bread

4. Re-butter the pan and place the whole sandwich in. Cook for about 30-40 seconds on each side, or until golden brown. Then slice diagonally and enjoy!

You could also probably season your eggs with things like pepper, salt, oregano, basil, fresh thyme, fresh cilantro, hot sauce, etc just to make it more interesting. You could add ham or some other kind of meat in there too!

Hey miss kino! I was wondering if you knew any good recipied for potato stew? also how do you get the "broth" heavy & creamier? I tried adding milk but that doesn't seem to work :( -CThaKitty
Anonymous

This is my favorite potato soup. It’s very rich and thick and hearty. The best way to thicken up any soup is to make a Roux, which is a combination of flour and butter.

Making a roux is easy. All you have to do is melt a few tablespoons of butter into a pan over low heat, and then slowly stir in an equal amount of flour. So it’s one part butter to one part flour for the measurements. 

Whisk it up until it’s creamy and there are no lumps of flour, and then add it in to your soup of choice and stir until thickened.

Another method of making soup creamy is to add about a cup of heavy cream, depending on the amount of soup you are making.

In addition to that, you can always take a cup of the soup that you’ve already made (including the stuff you put into it like carrots, potato, chicken, etc whatever’s in it) and blend it with a stick blender, and then return it to the pot. 

Just be aware the first two methods are definitely not low in calories! Good luck.

Pasta and Zucchini in Garlic ButterThis is literally the easiest thing to make. Very tasty and filling.
Difficulty: Prep Time: ~5 minutesCook Time: 10 minutesServings: 1-2Ingredients:- handful of your favorite pasta- 1 small italian squash (zucchini)- 1/2 stick butter- 6-7 cloves garlic, minced- sprinkle of fresh ground pepper
Directions:1. Boil pasta according to package directions.
2. Add garlic and into a medium sized frying pan over low heat. After 2-3 minutes, add zucchini.
3. Saute zucchini until tender. The meat of the vegetable should become a little shiny and should give easily if pressed with a spoon.
4. Drain pasta and put it into a bowl. Top with zucchini garlic butter mixture. Grind fresh pepper on top of it all to taste.

Pasta and Zucchini in Garlic Butter

This is literally the easiest thing to make. Very tasty and filling.

Difficulty: 
Prep Time: ~
5 minutes
Cook Time: 10 minutes
Servings: 1-2

Ingredients:
- handful of your favorite pasta
- 1 small italian squash (zucchini)
- 1/2 stick butter
- 6-7 cloves garlic, minced
- sprinkle of fresh ground pepper

Directions:
1. Boil pasta according to package directions.

2. Add garlic and into a medium sized frying pan over low heat. After 2-3 minutes, add zucchini.

3. Saute zucchini until tender. The meat of the vegetable should become a little shiny and should give easily if pressed with a spoon.

4. Drain pasta and put it into a bowl. Top with zucchini garlic butter mixture. Grind fresh pepper on top of it all to taste.

Psst, on the pasta tag in the sidebar, it's kind of messed up ; v ;/
Anonymous

Thank you, it should be fixed now!