This gravy is 50% potatoes, and 50% gravy/other vegetables.My question, fellow cooking anons, is how you personally fight off the hordes of foids competing to get you? I've tried sticks, and bats, but sometimes there's just too many of them competing.
oftentimes i merely bend over and unleash a supercell of rancid, foul braps
>>84543533oh I also used homemade chicken stock instead of butter (which I also use for soup). and the gravy was homemade from roast chickens ofc>>84543556do you just eat lots of raw veggies on hand so you can brap on command? One time I ate nothing but mangos for a few days, and learned just how bad eating only fruit can be.
>>84543533>This gravy is 50% gravybig if true
>>84543919oh. I'm fucking retarded. I meant to say the mashed potatoes are 50% potatoes 50% gravy/other vegetables.
>>84543533Damn that slop looks good
>sweetcorn and peas
At least he cooks his food....
>>84544143you mean unlike that anon who eats raw liver because of some broscience meme he saw on YT
>>84544105they go well together anon. they're both in mixed vegetable bags for a reason
>>84544105Nigga said sweetcorn Just say corn buddy
>>84544157He follows some guy that fell off a balcony and died before even getting old. Really defeats the purpose of being healthy
>>84543585>>84543533No one is competing for a malnourished vegetarian
>>84544776the soup has chunks of chicken breast, the stock for both the soup and potatoes is a bone broth I made, and the potatoes also have chicken fat gravy
>>84543919lmao i read your post and saw the concerned pepe in my head. i had to doubletake to make sure it wasn't actually there. i'm fucked.
>>84544157>>84544722That guy posted in this thread a few times, it was weird, he was eating fish liver or some shit.
i've mastered chicken fried rice
>>84545541>mastered>not mixing the peppersThat's a bold choice. Rice looks good though so there's that
>>84545594those arent peppers they're pickled ginger
>>84545541what did you do different? I usually like my fried rice cooked hard with onions sauce and lots of egg bits
>>84545695i like to infuse the oil with onions and spices and garlic then fry the rice in it.
>>84545541You mastered fried rice the same way a dude with cerebral palsy mastered break dancing that shit looks horrendous
>>84546376Its better than 95% of restaurants i eat fried rice at.
>>84546524Why does shaping it make it look more appetizing, weird
>>84546376most places use dark brown onions sauce that has little flavor, just for the "fried" look
Heres the bowl of eggs I had for lunch to keep me in ketosis. I got ground turkey for dinner but idk if I wanna eat. I will never hit 170 g of protein a day like this
>>84546680Based keto anon, I did nothing but steaks and chicken legs.
>>84546755All motel microwave meals here. As soon as I get an apt I'm taking your steak idea. And as soon as I get my ten percent off at Walmart I will be buying a prime rib every payday
>>84546576You use dark onions sauce for the color, the main flavor comes from the onions sauce and oyster sauce if it's chinese or korean style, idk how japanese style does it
>>84547156that's what I'm saying, you can't really tell how good fried rice is by looking
>>84547401Well even then in chinese style they don't necessarily darken it all the time, the way you tell if a fried rice is good is if it's lilifenming, meaning the grains are clearly individuated and not clumpy. If they're clumping then that's a moisture issue, cook the rice with less water or leave it spread out to dry a bit longer
>>84543533>gravyWhy not just call it a vegetable stew?
>>84547440Thats dependent on the style of rice they're using; i use japanese short grain which sticks together more easily. a lot of chinese places use jasmine which doesnt do that
>>84548930lilifenming ---> paraparaYou want to make a parapara friend rice https://mi-journey.jp/foodie/59108/This tutorial for example literally calls for washing the slime from the cooked rice under running waterIt's highly regional, I've not been to Japan yet but the rice I've had in Korea and China seemed closest to like how the Botan Calrose brand is in America. But regardless of the characteristic of the rice you want the same outcome if you fry it, but however you make it at home should suit your tastes I think in China, Jasmine rice is considered exotic and high end (or at least had that reputation at one point) so it would not surprise me if Chinese restaurants in America prefer Jasmine
>>84548448Because it's not a stew you nigger.>>84547440honestly for me, a lot is about the seasoning and other stuff. I like lots of onion/garlic/oyster sauce, and the rice being a bit crispy.
