Some of my meals(not all of them)

[Naer]

Most recent to oldest meals

 

[BurnItDwn]

Some day, maybe, you will get to experience a vegetable. I recommend the bell pepper, scallions, carrots. Then work your way up to ones with stronger flavor like Onions, Asparagus, or Brussels Sprouts. I still think Broccoli is evil, but, if it is buried in a lake of cheese, it can be morally acceptable.

 

[Kaido]

Some day, maybe, you will get to experience a vegetable. I recommend the bell pepper, scallions, carrots. Then work your way up to ones with stronger flavor like Onions, Asparagus, or Brussels Sprouts. I still think Broccoli is evil, but, if it is buried in a lake of cheese, it can be morally acceptable.

Yo

 

[BurnItDwn]

Yo

Nice! Vegetables done right!

And yes, I agree with the "plain vegetables kinda suck" mentality, and agree its all about the prep.

Plain carrots are ok but, carrots in a japanese curry are frickin awesome.

Bourbon and brown sugar glazed carrots take things to a completely new level.


I never tried poking holes in the potatoes. But, I'll have to give it a try.

 

[nakedfrog]

Nice! Vegetables done right!

And yes, I agree with the "plain vegetables kinda suck" mentality, and agree its all about the prep.

Plain carrots are ok but, carrots in a japanese curry are frickin awesome.

Bourbon and brown sugar glazed carrots take things to a completely new level.


I never tried poking holes in the potatoes. But, I'll have to give it a try.

Huh, I thought that was pretty standard technique when baking potatoes. But then, my partner thought she didn't like baked potatoes until she had some I cooked (with that same technique, poke holes, coat with oil, salt--I also coat with pepper, bake), not sure how her parents had been cooking them.

 

[BurnItDwn]

Huh, I thought that was pretty standard technique when baking potatoes. But then, my partner thought she didn't like baked potatoes until she had some I cooked (with that same technique, poke holes, coat with oil, salt--I also coat with pepper, bake), not sure how her parents had been cooking them.

I was in the "don't like baked potatoes" camp for most of my life here too. They always felt too 'dry' compared to boiled or mashed or fried or roasted. I think mostly I just always prefer waxy potatoes over starchy potatoes.

To be fair, i dont really use the Oven much other than to roast big meat, i tend to cook things at a million degrees on a smoking hot skillet, or make a big pot of curry, especially since I got the wife addicted to Thai and Japanese style curries.

 

[Kaido]

Nice! Vegetables done right!

And yes, I agree with the "plain vegetables kinda suck" mentality, and agree its all about the prep.

Plain carrots are ok but, carrots in a japanese curry are frickin awesome.

Bourbon and brown sugar glazed carrots take things to a completely new level.


I never tried poking holes in the potatoes. But, I'll have to give it a try.

Weight-wise, I was always a string bean my whole life. When I got married to a good cook & got a cubicle job, I blew up like 90 pounds lol. While I do macros now, when I first tried to get in shape, I did the whole "plain chicken, broccoli, sweet potato, brown" bro-science thing. I have like 3 threads over the years in Health & Fitness from back in the day trying to figure it out LOL. Fortunately @SociallyChallenged posted a good thread that pointed me in the right direction! Miss my man @Koing too!

With macros, I went from 260 to 170 pounds just via food over the course of a year. Now I do meal-prepping to make it easier & use appliances to make the job simple! Airfryers started hitting the American market around 2013, but I didn't get my first one until 2016. Now I have a fancier one lol. One of the key things I learned was this:

You can control how good your food is simply by changing the checklist you use.

Growing up, I was under the impression that you had to be a naturally-talented chef to be a good cook. Turns out you just need to adopt better checklists! This can mean a few things:

1. Learning the principles behind cooking
2. Using better appliances & tools
3. Trying & refinng recipes

Recipes are great because people online have tested them like 27 times to get them perfect so that you don't have to lol. As far as vegetables go, MSG is great:

https://www.reddit.com/r/kaidomac/comments/lmct6l/msg

Pushbutton sous-vide veggies:

7 Essential Sous Vide Vegetable Recipes - A Duck's Oven

Sous vide is best known for producing perfectly cooked steaks, but it's amazing for other things like vegetables, too. Learn the 7 essentials.

aducksoven.com

Steaming veggies versus pressure-cooking:

Why Steam Vegetables in the Pressure Cooker? - The Veggie Queen

Steaming Vegetables or Not in the Pressure Cooker? Plain steamed veggies to me are boring. Pressure cooked vegetables sing, loud and clear. They say eat me.

www.theveggiequeen.com

Zero-minute pressure-cooked vegetables:

https://www.reddit.com/r/CombiSteamOvenCooking/comments/16djny8/comment/jzxoolx

Airfryer veggies:

https://www.pinterest.com/everydayfamilycooking/air-fryer-vegetable-recipes/

Outside of like French fries & a loaded baked potato, I had NO IDEA how GOOD vegetables could be!! In my brainspace, "veggies" = "boiled Brussels sprouts" lol. BOY WAS I WRONG! Some random pics from google:

Mexican street corn:



Sous-vide carrots:



Hasselback potatoes:

 

[JM Aggie08]

Not pictured -- the wooden spoon OP bites down on whilst on the toilet.

 

[RossMAN]

what keyboard is that?

 

[Kaido]

what keyboard is that?

 

[balloonshark]

I normally microwave my baked potatoes. I scrub it, poke holes in the potato and microwave on a plate until it hits 210F. Microwave corn on the cob is also easy and delicious.

 

[BurnItDwn]

I normally microwave my baked potatoes. I scrub it, poke holes in the potato and microwave one a plate until it hits 210F. Microwave corn on the cob is also easy and delicious.

I have 2 big russets I was originally going to bake and mash, but i dont wanna run the oven when its 90+ out.... Microwave until 210 internal ... good idea!!!

 

[Kaido]

I have 2 big russets I was originally going to bake and mash, but i dont wanna run the oven when its 90+ out.... Microwave until 210 internal ... good idea!!!

Yo!

Air Fryer Baked Potato

Air Fryer Baked Potato with crispy, salted skins and fluffy insides turn out perfectly at a fraction of the time it would take in the oven.

skinnytaste.com

How to Make Air Fryer Mashed Potatoes

It takes a lot less time and you can save your oven space.

www.culinaryhill.com