Unorthadox takes on recipes and food

treefroggy

IN THE RICE COOKER:
1 cup rice
1 can of mixed beans WITH THE BEANS WATER (for flavor and color)
when cooked,

thoroughly cover in olive oil
splashes of BRAGGS liquid aminos
splash of sauerkraut brine
mix mix mix
cap with nutritional yeast, sesame seeds, and a swirl of habanero hot sauce

this will be my only meal for the next three days until my bean sprouts are ready, and I am going to enjoy it.

edward

Really dig the @the rocky connrrr picture show and @whatsarobot oatmeal experimentation!

I’m a big fan of savory oatmeal. Sometimes I just make it with broth instead of water. Throw a fried or softboiled egg on top. I got really into this when I was obsessed with perfecting my congee recipe at the beginning of covid.

whatsarobot

now i’m envisioning a world where we all have a dedicated oatmeal thread, for sharing important oatmeal updates.

edward

I’ve been a McCann’s man for several years, but I’m open to a new brand of oats.

whatsarobot

edward this looks real good and i would love to try it.

unfortunately (for me) oatmeal is a rare/luxury/unpopular food in Japan, and is therefore expensive (which is the one thing you wouldn’t expect oatmeal to be) so my options are extremely limited. nothin’ but gigantic industrial boxes of Quaker for me.

edward

whatsarobot
This reminds me of when I was teaching children English in Korea and I mentioned peanut butter only to then spend 20 minutes trying to figure out if they knew what peanut butter was and also trying to figure out how to explain peanut butter to a room full of kids who barely speak English and also maybe have never had peanut butter.

whatsarobot

edward haha this is a shockingly relatable anecdote. only for me it was Radiohead and Jay-Z instead of peanut butter. you just never can go around assuming that anything is universal.

穴

had some leftover pozole (some say the best way to eat pozole) but added some of the bean sprouts that i grew the other day and rice.
making it like a mixture of pozole and kongnamul guk. it was good.

Balrog

I like adding cinnamon to homemade rice crispy treats. You can definitely overdo it but if you hit the sweet spot, it’s great.

Chili oil is another thing that has just become a part of stuff that I eat. Adding it to meat or stir fried vegetables is pretty great but I also started cooking eggs (the perfect food) with it.

And my goblin snack I started eating during covid is Spicy Sweet Chili Doritos and Ellsworth Cajun Cheese Curds. Like, I know I will feel terrible afterward but it’s worth it.

edward

Balrog
What’s your chili oil of choice?
My wife has been obsessed with Lao Gan Ma for a few years, but we’re open to something new.

whatsarobot

the rocky connrrr picture show you have evolved into natto master connrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr

bwood

Venus Emperor I’m making my way through the thread now. I’ll take those recipes.

I don’t often make pie, but I’ve learned over the years to use a ½ ice water ½ vanilla vodka combo when making the crust, instead of just using water. This is because the alcohol evaporates while the pie cooks, making the crust even flakier.

Balrog

edward Lao Gan Ma all the way. The guy from Tiny Cartridge recommended the Crispy version on twitter a while back but I think I prefer the original. You can’t go wrong either way though.

rejj

Lao Gan Ma is so dang good, I have three different jars of it presently: Hot Chilli Oil, Crispy Chilli Oil, and Black Bean Chilli Oil.

I also always have a jar of the Lee Kum Kee Chiu Chow chilli oil in the pantry.

I’ve been meaning to make this one for a while and just haven’t gotten around to it yet

whatsarobot

Lao Gan Ma is legit!!!

i’ve yet to encounter anything i prefer.

S&B is the standard brand in Japan but it is nothing special, i hate to say.

bwood

I’ve never used chili oil before. I’ll have to look for some Lao Gan Ma and experiment.

edward

So much Lao Gan Ma love!
The person who introduced it to me wrote a great essay about it. It’s funny the way we become attached to condiments, but I feel there’s a whole lot of humanity described by the fact that we become attached to condiments.

whatsarobot

edward i have (obviously) not read all of this essay yet, but…

wow okay this is the most personal thing i’ve ever written on here…

i never even knew this oil was called Lao Gan Ma until reading this thread earlier today. i only ever knew it as “Lucy Sauce” because it was introduced to me by an ex (that term doesn’t do her justice - we were madly in love for years, and i miss her all the time) whose mother’s name is Lucy. my ex felt that the lady on the label looked like her mother, and referred to it both self-deprecatingly and admiringly as “Lucy Sauce.” and so that’s what i always called it too.

feeling a lot of real feelings over here right now as a result of this Lao Gan Ma forum chat. the IC forums never cease to amaze.

edward

whatsarobot
Man, this really is a reminder how much of our lives are held in these tiny things that seem to mean so little, yet end up meaning so so much.

rejj

In case anyone hasn’t seen it,

the rocky connrrr picture show

Lao Gan Ma is great, only I think it’s easy to find a jar that doesn’t list pork in the ingredients in English or French and then find pork inside lol. rejj That video is very helpful to have now, thank you! I’m pretty sure I had the one with pork slivers, but it got thrown out so I don’t have it in front of me to verify the label.

whatsarobot

edward i like this thought a lot.

two different listenings i’ve done today (one about advances in AI survey-response capabilities, and the other about Dzogchen tradition) suggest that individual humans are more alike than perhaps any one of us is comfortable admitting. it’s safe to say that these tiny little mundane details really are the building blocks that ultimately add up to whatever it is that makes us different from one another (and yet, in so many instances, the experience of which also unites us).

the Kyle Muntz essay is great, by the way. still only about halfway through, but picking at it while i’m at work over here.

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