The thing I've learned about cooking from months of just looking up whatever I want and making it from an online recipe is that the reason why people don't make good food is they learned it(or didn't learn it) one way at some point, and then ego and laziness gets in the way. It's not hard, you're just making the choice not to learn or improve because you're lazy/and or your ego is that fragile and you'd have to acknowledge that someone does it better than you.
I mean you don't have to necessarily cook if you're a woman, but if you want to put this 10/10 broad down for frying/roasting meat with sauce + plain white rice + a chopped up cucumber, sticking a rack of ribs with sauce and corn out of a can, nasi goreng with an egg thrown in some oil and an onion you held over a kitchen burner, ground meat + a chopped scallion over plain salted boiled spaghetti, a steak chopped up with steamed broccoli with oyster sauce/stock and sriracha and white rice as "Gordon Ramsey", then shut the fuck up and go back to eating your hot chips and blaming feminism and gender roles for why you're too stupid to figure out anything that doesn't involve microwaving ramen.
Chicken that tastes amazing just with salt/pepper, coated in cornstarch(or flour), and then cooked with butter alone. Need to salt it more than he does in the video though, brining the chicken and the maybe salting the flour too.
Master Chef Hiroyuki Terada need only speak the ingredients and the beta males in the comments will list it for him. That one is only what I just listed and a bunch of other side vegetables you get from Japanese restaurants. It's for a ponzu sauce which is basically a teriyaki sauce combined with lemons and fish/seaweed stock(this stock is the flavor of restaurant ramen without miso paste).
The less arduous method requiring mirin(can probably substitute for chinese rice wine or dry sherry+sugar) and hondashi powder as opposed to his real japanese version which requires you to get fish flakes and then soak the sauce in seaweed for 1-2 days prior.
10 comments
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2 twitterInfo_bot 2020-04-19
"i would rather eat shoes than make gordon ramsey level meals every single day for a man to eat at his computer playing roblox"
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1 GhostOfTito 2020-04-19
The thing I've learned about cooking from months of just looking up whatever I want and making it from an online recipe is that the reason why people don't make good food is they learned it(or didn't learn it) one way at some point, and then ego and laziness gets in the way. It's not hard, you're just making the choice not to learn or improve because you're lazy/and or your ego is that fragile and you'd have to acknowledge that someone does it better than you.
I mean you don't have to necessarily cook if you're a woman, but if you want to put this 10/10 broad down for frying/roasting meat with sauce + plain white rice + a chopped up cucumber, sticking a rack of ribs with sauce and corn out of a can, nasi goreng with an egg thrown in some oil and an onion you held over a kitchen burner, ground meat + a chopped scallion over plain salted boiled spaghetti, a steak chopped up with steamed broccoli with oyster sauce/stock and sriracha and white rice as "Gordon Ramsey", then shut the fuck up and go back to eating your hot chips and blaming feminism and gender roles for why you're too stupid to figure out anything that doesn't involve microwaving ramen.
https://www.youtube.com/watch?v=DIMpY84LuJ8&t=919s
Chicken that tastes amazing just with salt/pepper, coated in cornstarch(or flour), and then cooked with butter alone. Need to salt it more than he does in the video though, brining the chicken and the maybe salting the flour too.
1 LetsGetSQ_uirre_Ly 2020-04-19
does that video ever list the ingredients?
1 GhostOfTito 2020-04-19
Master Chef Hiroyuki Terada need only speak the ingredients and the beta males in the comments will list it for him. That one is only what I just listed and a bunch of other side vegetables you get from Japanese restaurants. It's for a ponzu sauce which is basically a teriyaki sauce combined with lemons and fish/seaweed stock(this stock is the flavor of restaurant ramen without miso paste).
https://www.wandercooks.com/ponzu-dressing-dipping-sauce/
The less arduous method requiring mirin(can probably substitute for chinese rice wine or dry sherry+sugar) and hondashi powder as opposed to his real japanese version which requires you to get fish flakes and then soak the sauce in seaweed for 1-2 days prior.
1 LetsGetSQ_uirre_Ly 2020-04-19
thank you betas
1 dont_stop_themusic 2020-04-19
566k likes wtf
1 Yardbinn 2020-04-19
Bitches love shoes