A DID system just trying our best and vibing. Certified weirdo but in like- a good way. Check out our alter list and our story, the Mailbox Continuum!
Food Ask Game
I see these ask games every once in a while and wanted to make one!
Noodles: What's your earliest memory?
Dumplings: What's your worst or longest-lasting habit?
Cake: What video can you watch over and over again?
Souffle: What is the skill you're most proud of?
Cocktail: What's the craziest drink (alcoholic or not) you've ever had?
Nuggets: What's your favorite fast food place?
Ramen: What is your favorite college food amalgamation?
Sandwich: What is your last google search?
Burger: What was your last video search?
Tea: What's your favorite midnight snack?
Coffee: What's one thing that you always think back on fondly?
(Not really grits made by a god but it tastes like it)
Cook Time: 10 Minutes
1/2 cup instant grits
2 cups chicken broth or stock
2 half cups of cheeses of your choosing (parmesan and cheddar are recommended)
1 stalk of green onion
1 tbs butter
Salt and Pepper to taste
Finely slice green onion with knife or mandolin
Bring 2 cups chicken broth or stock up to a rolling boil
Reduce heat to medium-low and add grits and half of the green onion
Cook according to preference and package directions
Once done cooking, take off heat
Stir in butter and cheese, wait until melted, and taste
Add salt and pepper to taste
Garnish with remaining green onion and enjoy
Silly cooking question: Could a poptart be classified as a ravioli?
Slightly more serious cooking question: The best kind of cake, in your opinion (whether you want to judge by taste or how fun it is to make)?
Hmmm... In the technical sense, pop tarts are ravioli. Ask any self-respecting Italian that and you'll regret it though.
As for the cake, hands down Red Velvet. It's fun to make, tasty, and just great.
I finally, FINALLY got the stuff to make gyoza!! I'm so happi TvT
I should mention that because we don't have an asian supermarket around us, I'm trying to make my own gyoza wrappers. I am awful at making dough. Send me good luck
The wrappers were a liiiittle bit thick and uneven, and the gyoza weren't something you'd see on a food magazine, but they tasted awesome!!
pinapple on pizza? yes or no? what about other fruits? And I'm not talking about dessert pizza. Me? I rather like blueberries on pizza.
I... cannot tell if the blueberry thing is a joke but power to you. I personally am just a really big fan of either a simple margarita pizza, or mushroom pizza. As for pineapple on pizza, I don't really have an opinion tbh
i used to think mac and cheese was just macaroni and cheese but apparently its a whole dish
Yes! Most mac n' cheese you make yourself is from a box, but that's not the case for a true mac n' cheese! It's made with a bechamel sauce, which is a cream sauce that is kiiiinda similar to a roux! It's what gives it that heavy and creamy texture that boxed mac n' cheese can lack, although the boxed stuff is admittedly really good lol
What is your favorite dish to cook?
This is such a hard question!! I'm going to answer two questions here- what's my favorite dish and what's my favorite dish to cook.
My favorite food has to be seafood mac n' cheese. Creamy, seafoody, hrnnn tamsty
My favorite dish to cook, at least as of now, is pasta Agilo e Olio, a simple dairyless pasta that only has seven ingredients and is super simple, but tastes soooo good.
how much of cooking oil is too much
This depends! For sauteeing, you want just enough to keep things from sticking, but also not enough to start sputtering everywhere. For pan-frying, I'd say its usually right at or over that sputtering point. And, well, deep-frying is deep-frying. Oil for everyone there.
What (in your opinion) is the most important part of a dish? The carb, vegetable, or protien?
I would honestly say that all three hold equally important (although wildly different) roles. The carb is usually a vessel- such as pasta or bread. It allows for many different textural sensations as well, like al dente pasta or toasting the bread. The vegetables do two things- add flavor and color. Vegetables like onions and garlic are crucial to enhancing flavors. Greens and carrots are not only wonderful flavor additions, but things like parsley and cilantro add a burst of color. The protein is definitely the big flavor factor in most dishes, but admittedly, it's probably the easiest to replace. Obviously many people already don't eat meat. But, a nicely cooked protein really adds a nice umph to any dish.
callisko and kepler-22b!
Funnily enough, these two are the perfect duo. Our ideal job would be a chef or something else in the culinary field- cooking is our escape when we're lonely or sad. As for where we'd love to travel or live, the full dream job is to be a chef in Japan. So that would be Japan.
I'm going to try and make gyoza today, wish me luck.
I couldn't go to the grocery store to get what I needed BUT I ended up making fresh pasta for the first time ever so yayyy
Guess what! I've been depressed all day and was trying to forget by cooking. I failed at making pasta. So much for trying to be happy.