I made hassleback potatoes at work today for the vegan station and im not happy with how they turned out, like. Idk. They were okay but they didn’t cook right. I definitely need to parcook them, because the batch i did later (i needed more because they looked good to the students, just not to me) cooked more evenly. But the thing is, i need to fan out the slices so that they brown internally, and i steamed them before doing that and then they were impossible to separate due to sticky starch.

So i guess i need to cut them, fan them out, then steam them and hope they don’t close up in the steamer

Im hoping using idaho potatoes will be easier next time. I imagine it will because i’ll only need like 35ish and not like dozens of little fuckers all needing cuts and bespoke treatment

I think to make them how i want them I need to cut them, fan them out, steam them, then deep fry them individually making sure the insides get oil, then drizzle them with seasoning and a light dressing. I think that’s The Way. The sous chef really pushed roasting but imo nothing beats deep frying for uniformly browning

I don’t even think about that I just think about the ratio relative to the thing im adding it to. I have a big heap of broccolini? Give it a glug glug of the juice and like a half handful of garlic powder. Two big heaps of broccolini? Double it, give it a quick glug glug glug glug of the juice, easy

You don’t want to use a lot of acidity or it’s too much so like the real tip is to use less than you think and add more if you need to. With shit like broccolini you don’t need to worry about getting salmonella if you lick your finger after tossing it around. Toss it around, taste, does it have enough salt or lemon? If not, add more. If it’s too much, i guess you know for next time to use less to start

When making vinaigrettes generally you do like a 1:4 ratio of acid to oil so like use that as a reference to start. 4 tablespoons of oil? One tablespoon lemon juice dawg (but i wouldn’t use that much oil unless i were actually making a vinaigrette)

Im not a plane nerd im a rule breaking nerd

dude if it’s a sea plane you’ll be breaking two rules at once

I was just informed some lady came back today and said the broccolini i cooked yesterday was better than she’d ever had in a restaurant or cooked for herself 😌 first time cookin it, all i did was toss it in a little oil and lemon juice, salt and pepper, garlic and onion powder, let it sit for a bit and then threw it on the char grill for like a minute until it charred

it was super good tho

I served that shit on a bed of roasted diced mushrooms and shallots bc i wanted there to be More Protein

What the fuck is the point of a movie adaptation to a game where the plot is literally just a vehicle to give you co op shit to do

Because then it’s not curdled bean protein, that’s like asking a cheese enthusiast why not just milk

That’s like asking why not just soybeans?

the democrats act like the only eligible voters for them to attract are the ones voting for the other fucking side

stop calling me out

fun fact but they also make what’s basically tofu out of fava beans now

i haven’t tried it but it’s interesting because wow it’s soy allergen free bean curd

yeah if you ignore China, the actual world leader

I would rather freeze to death than where we’re going

Oh cool it’s not like that will also lower crop yields or the efficiency of solar power or anything

gooning is hard work y’all, do you even know how hard it is to log in to all your porn sites? do you even know the toll it takes on your genitals?

nothing but respect

chinese century startin’ April 24th 2025, see you at the centennial

i guess I can at least stop amending every search with “reddit” to get actual information if it’s just going to browse reddit for me anyway

ahh is literally its own expression ahhhhhhhhhhhhhhhhhhhhhhhhhhh

they don’t tell you THAT about the lusty argonian maid