By RobNBanks Go To PostDo they even sell that where you live?of course not.
By RobNBanks Go To PostDo they even sell that where you live?They sell this
By HottestVapes Go To PostNo regrets.Hunger breaks are great. All the meat tastes the same.
You guys are just being fussy, they may be cheap and shit, but they’re the best kind of tinned beans you can buy.
And it’s a balanced meal, complete with protein, fats, carbs and fibre. What more could you want?
And it’s a balanced meal, complete with protein, fats, carbs and fibre. What more could you want?
By HottestVapes Go To PostYou guys are just being fussy, they may be cheap and shit, but they’re the best kind of tinned beans you can buy.
And it’s a balanced meal, complete with protein, fats, carbs and fibre. What more could you want?
That's the sort of food that'll give you the hottest gapes in the morning lad.
By Facism Go To PostThat's the sort of food that'll give you the hottest gapes in the morning lad.Won’t even need to wipe. Environmentally friendly.
By Hitch Go To PostJust buy a tin of Heinz beans and a bag of frozen Richmond sausages bruv
Richmond are trash, mate. Would rather eat a soggy sausage in bean juice than a Richmond sausage.
Gonna start updating this thread with my work meals more often though. Shit's a struggle being in a perpetual cycle of unprepared dinners.
empty kitchen + lazy. Had rice in the freezer.left over black beans. Thought it needed some texture so I had a pack of croutons. threw some salt and pepper sauce on it. was alright.
By Fenderputty Go To PostBlack beans and rice are great on their own. Why would you do that?for some crunch
By s y Go To Postneeded more salt.So use salt.
By Hitch Go To PostWhat is the point of frozen rice, when dry rice takes so long to perish?You can cook a big batch of ricein your rice cooker, and wrap it up in individual portions in glad-wrap (clingfilm, w/e) then when you want one, in the micro wave for 90 seconds --> 2 minutes (still in the wrap) and you have pretty decent rice.
Unless it was leftovers
By Kabro Go To Postold rice isn't the same as freshly cooked rice.You're right. It isn't. But it's a shit load more convenient and 90% as good.
#slaentElite
By Hitch Go To PostWhat is the point of frozen rice, when dry rice takes so long to perish?Rice cookers have a min amount you should cook in it the larger the cooker the larger the min... so left overs become a thing
Unless it was leftovers
By Kabro Go To Postold rice isn't the same as freshly cooked rice.Without leftover rice we wouldn’t have fried rice my guy
#slaentElite
Fried rice with freshly cooked rice suck
By Kabro Go To Postold rice isn't the same as freshly cooked rice.
#slaentElite
Old rice is soon to be fried rice
Fun fact you can cook fried rice from scratch without the need of using leftovers.
and the result is way better as well.
the method being similar on how you make spanish rice from scratch.
and the result is way better as well.
the method being similar on how you make spanish rice from scratch.
By Kabro Go To PostFun fact you can cook fried rice from scratch without the need of using leftovers.Color me dubious
and the result is way better as well.
the method being similar on how you make spanish rice from scratch.
go ahead and make spanish/mexican rice, you'll see general grain structure is better than having to recook and declumping them apart.
by frying the rice in oil first until they are brown, they dont clump up and get sticky, well way less sticky than cooking with water.
having it cooked both ways, I tend to like to fry them first before introducing water.
anyways, I prefer this method as the overall shape doesn't look mashed and I dont have to wait hours for it to cool down before cooking.
bonus if you have one of those non-stick woks, you dont have to use a spatula to stir!
Edit:
I just realized what thread we're in. sorry sy, back to your shit food.
by frying the rice in oil first until they are brown, they dont clump up and get sticky, well way less sticky than cooking with water.
having it cooked both ways, I tend to like to fry them first before introducing water.
anyways, I prefer this method as the overall shape doesn't look mashed and I dont have to wait hours for it to cool down before cooking.
bonus if you have one of those non-stick woks, you dont have to use a spatula to stir!
Edit:
I just realized what thread we're in. sorry sy, back to your shit food.
speaking of chinese food,
who here eats them with msg?
I usually add it whenever I cook an asian dish.
who here eats them with msg?
I usually add it whenever I cook an asian dish.
By Kabro Go To Postgo ahead and make spanish/mexican rice, you'll see general grain structure is better than having to recook and declumping them apart.
by frying the rice in oil first until they are brown, they dont clump up and get sticky, well way less sticky than cooking with water.
having it cooked both ways, I tend to like to fry them first before introducing water.
anyways, I prefer this method as the overall shape doesn't look mashed and I dont have to wait hours for it to cool down before cooking.
bonus if you have one of those non-stick woks, you dont have to use a spatula to stir!
Edit:
I just realized what thread we're in. sorry sy, back to your shit food.
Why not just cook the rice in water and blast it with cold water once cooked to cool it down? It's how I've always made fried rice, never used left over rice for it.
For me fried rice is something to just do with leftover rice not necessarily cook the night of. /shrug
By HottestVapes Go To PostWhy not just cook the rice in water and blast it with cold water once cooked to cool it down? It's how I've always made fried rice, never used left over rice for it.because the rice has to be somewhat cold AND dry for it work the conventional way.
adding cold water while hot and moist will just make it more mushy. (we dont want that).
the idea is to remove the stickyness, but still retain the structure.
I mean if its working for you, thats fine.
I was just taught a method that works without having to wait hours to cool down.
By Kabro Go To Postbecause the rice has to be somewhat cold AND dry for it work the conventional way.
adding cold water while hot and moist will just make it more mushy. (we dont want that).
the idea is to remove the stickyness, but still retain the structure.
I mean if its working for you, thats fine.
I was just taught a method that works without having to wait hours to cool down.
My wife uses this method to cook her Rice.
really wish these were bigger. So good though, microwave for 3 minutes and great mac & cheese. I put some bbq sauce on it.
By Kabro Go To Postspeaking of chinese food,Yeah because the MSG scare is bullshit. Still only sometimes though.
who here eats them with msg?
I usually add it whenever I cook an asian dish.
By Mister0079 Go To Postwhy did you microwave the pickleIt was hard, didn't want that much crunch/texture in my taco
WHY
By Pennywise Go To PostHow the fuck can a pickle be hard? Did you put it in a freezer?How are pickles not hard? They're crunchy by default.
