Food 2: Chew Harder • Page 60

I could eat mussels every day

 

boogers of the sea

 

Korean short rib style lions mane

 

I have a dumb question. I have a bunch of veggies I worry will go bad soon... broccoli, baby carrots, cauliflower, Brussels sprouts, potatoes... I know people make soup with that kinda stuff but do I just like legit chop them up and throw them in with some veggie broth cause tbh idk how to make soup and how to manage the different cook times of the veggies? I may be overthinking it but then again maybe I'm underthinkkng it!

 

You can sauté them and then put them in a blender with veggie broth to make a nice homogenous soup.

 

I would cook the Brussels sprouts separately and then add them at the end. You could also roast your broccoli and cauliflower. You could take all or some of those roasted veggies and blend them with stock or water to add body to your soup, unless you prefer more of a brothy affair. If you’re going to blend the soup with potatoes in it, you might want to let them soak in some cold water before cooking to get some of the extra starch out.

 

a brothy affair

 

I AM ANGRY I COULDN'T OPEN THE JAR OF BROTH AND IM STILL SO MAD I JUST HAVE A POT OF VEGETABLES SITTING ON THE STOVE AND IM NOT GONNA DEAL WITH IT RN

NO BROTHY AFFAIR FOR ME

 

Man I don't even know how to cook, this ulcer diet has just been me heating up progresso chicken noodle soup for lunch and baking plain chicken breast for dinner with brown rice. I only just bought and learned how to use a salad spinner. I didn't even know how to cut an apple. It's a struggle.

 

This is me every time I go to use my Better Than Bouillon Not Chicken Broth!!! It is always impossible to open! I even make sure to basically barely put the lid on but next time I go to use it, I can’t open it! After furiously googling for tips, I found out putting on a rubber glove helps get a better grip and I can get it open. Sounds dumb but it works every time. I hope you get it open and can make your soup!

 

I think the best chicken cutlets I've made so far they were really good with the potato, onion, peppers

 

Made one a sandwich. Made some spicy mayo (mayo, apple vinegar, hot sauce, taco seasoning), pickle, red onion, lettuce. And then made some homemade fries

 

I love a good cutlet. Those look tasty.

I'm thinking about changing my username to ABrothyAffair.

 

It's National Chili Day so you know what that means !!!!!

 

Made some shrimp fried rice

 

You fried it or the shrimp did?

 

You cant ask that!

 

As someone who didn’t really know how to “cook” until the pandemic (and actually got quite good at it) my biggest suggestion, assuming you’re not dealing with insanely expensive ingredients is just don’t be afraid to try. Yeah you might burn a steak or eat some dry chicken but the more you do it the better you will get, I promise

 

I've never had paneer so I can't compare it to anything but I made this today and it is fire imo

 

get yourself some saag paneer asap pls

 

There’s a really good Indian place near me and I’ve been getting the chana saag just to limit dairy but I love saag paneer.

 

Indian food is so damn good.

 

Decided to cook for our anniversary dinner. Seafood for me and steak for my girlfriend.

 

I made this last night:
Lemony Shrimp and Bean Stew Recipe

It's close to spectacular, but it needs some tweaking. If you are in need of a new recipe--make this. One of the best things I've made in recent memory.

A few key changes though:
-Add some diced carrot and celery in addition to the leeks.
-Make your own shrimp stock with the shells and extra carrot, celery, leeks, garlic, and a pinch of crushed red pepper.
-Deglaze both your shrimp pan and the stock pot with a heavy pour of dry white wine.
-Sear the shrimp on one side in olive oil (instead of butter) and then pull them out once they're 75% cooked. Saute your leeks, garlic, carrot, celery, etc in the same pan. Deglaze, then add your stock and reduce heavily until you have a thick sauce and not a loose broth.
-Once the sauce looks good, add in your beans for a few minutes, then your shrimp to warm up, and then finish with herbs, the lemon zest & some juice.
-Pull from heat and incorporate a tbsp or two of butter. You could also add some roughly chopped spinach when you add the butter.

It's a fabulous recipe and I can't recommend it enough. It really wowed me last night. If you need the full recipe slide into my DMs.

Definitely serve it with grilled or toasted bread.