Can this really be avoided just by rinsing it? I always rinse my white rice, but I always end up having to juggle the pot foaming at the top like this. Do you just have to rinse and rinse and rinse it thoroughly enough before it doesn't foam?
Why brazilian and argentine cuisine are so good and mexican, bolivian, peruan and chilean cuisine are so shit? Seriously, latinos aren't the same at all?
I'm from Argentina , but I like mexican and peruvian food. Didnt had the chance to eat bolivian or chilean cuisine yet
At least with argentinian food you have cool meat and cool pasta, so maybe thats more with your taste
ITT food that sounds bad/weird but tastes amazing.
Monte Cristo. It's a french toast sandwich with ham, turkey, and swiss cheese, served with real maple syrup. Literally eating one now and it's better than anything I can describe. Having it with a tall glass of cold whole milk.
How do you eat pizza?
>tfw not eating mariscos and drinking beer with the lads in Ensenada
>tfw not going through a taco crawl in Mexico City
>tfw not finding an abuela with the dankest mole recipe to share with you in Oaxaca
Is there a reason why I feel triangle cut sandwiches taste better then square cut sandwiches? Or is this just some residual psychology from my childhood?
I tried making pizza
you mean, vinegar and olive oil?
>Italians don't even put Italian Dressing on their salads
And they call our Italian food fake
Should my blue cheese be looking like this after about 10 days?
Most of it is brightly blue as I assume it should, but there are these white spote on it that look like a different kind of mold.
Did it all go bad? Is it salvageable? Or nothing out of the ordinary?
Bout to go balls deep in the fluffer-nutter as 'zoles. #wishmeluck
Question for any of you out there who are chefs or have been chefs as well as those of you who may have gone to culinary school. Im currently a sophomore in college going for computer science and i absolutely hate it. Ive always loved cooking and id like to think of myself as a somewhat skilled cook. Recently the idea came to try to work in a kitchen or even go to culinary school. Is culinary school even worth the price? Any friendly input is welcome!
if you go to culinary you will learn mother sauces, how to clean various cuts of meat and fish, how to make pate, how to bake bread, etc.
these are all technical skills. while great to know, they are no substitute for experience.
t. line cook
cooking schools are a joke, even good ones, no good chef wants to teach a bunch of dumb kids how to make food, only shitty chefs that couldnt run mad successful restaurants work in culinary schools, you can hear it in their voice when they talk, the sounds of broken men.
How do you prefer your gyoza, super crispy or slightly doughy? What's the best wrapper/dough to buy to make it homemade when I go to the chinese product store?
I like my 'go 'za with lotsa tomato sauce, like at the world famous Lou Malnati's.
i like to fry my eggs in the leftover bacon juice in the pan
>leftover bacon juice
Yeah I love some bacon juice in the morning anon.
Do Americans like churros?
I want to open a Brazilian Churros Food Truck there. Would it work on the streets or is it just for fairs and shit?
So I'm looking to switch to a mostly plant-based diet. This is to maximize nutrition in the form of vegetables and fruits and some whole grains with very little pasta/pizza. I also plan on still eating meat, just sparingly.
My issue is most recipes from a quick google search yield pastas galore. I get it, it's filling. But I don't want all that.
Got any veggie-packed recipes? I'm thinking along the lines of the Mediterranean diet.
The actual, traditional Mediterranean diet is a high-carb diet with plenty of pasta, couscous, bulgur and other wheat products though.
At the end of the day, you have to get your calories from somewhere, and vegetables probably aren't going to help you there. Of course one alternative to grains and cereals are legumes, which is what Fuhrman promotes in his conception of a plant-based diet.
From my experience, most people on a plant-based diet consume a lot more legumes than the average person anyway, and I see tons of recipes that incorporate legumes and non-wheat grains and pseudograins, because most people in that community are health nuts anyway, so they'd be aware of the benefits of legumes and some pseudograins etc.
Most recipes I see are veggie-packed too, but you still have to get the calories in without spending all day munching on grass. You can always double or triple the veggie portion if you want, I don't see what the problem there is. Yesterday I had over a pound of spinach for dinner, with a whole onion and a herring in tomato sauce, for carbs I just added oats. This is just an example, but another person might have eaten a quarter of a pound of spinach.
Thanks. I am aiming for some weight loss, and pasta is shit when counting calories. I know I can't eat just veggies, but I would rather bulk it up with legumes and psuedograins.
I was thinking more Mediterranean inspired dishes rather than their typical day to day diet.