!goyslopenjoyers better times

!boozers !besties

Recipie:

2kg chicken carcass

Add 1 onion for stock.

Fill with cold in pot, no butchering needed

Boil for 1 hour.

Take chicken and onion out

Add chopped onion, carrot, courgette, garlic, chilli, ginger, cabbage, radish and celery.

Boil veg for 30 mins with salt and pepper, turmeric, oregano and dill.

Take apart cooked chicken and keep bones for later roasting for more stock.

Chop chicken to whatever size you want.

Simmer for 15 mins

Serve with celery leaf and olive oil paired with buttered bread!

!besties

/r/iamveryculinary believe there should be no barriers around food, that no food belongs to any one country, that recipes are gatekeeping... but also that American food is superior to all others. As such, they are not amused by this YouTube Short in which an Asian woman suggests that American food boils down to burgers, ketchup, fries and self-service cola machines.

Let's see what the commenters say:

Oh boy, my favorite subject that makes me become extremely patriotic.

America has some of the most diverse food in the world, and its culinary scene is among the best if not the best in the world (in terms of things like global impact, food diversity, world-renowned dishes, Michelin stars, etc)

The American culinary scene is so vast that it varies dramatically even by region, with each region having unique styles and recipes inspired by dishes around the world. Even excluding cultural fusion foods, America still has incredible food that was entirely originated in America.

Oklahoma puts onions in their burgers and New Yorkers don't use mustard on their hotdogs.

Number one burger defender.

America simultaneously has no authentic food and no unique food.

Where's the lie?

The same people that complain that American immigrant food isn't authentic because it's not exactly what they have back in their country also say it's not American, because it's a copy of what they have back in their country.

America is a young and diverse country of immigrants with many agricultural zones, so of course what "American food" is will challenge the concepts held by anyone who's country is old, mostly one ethnic group, and mostly one agricultural zone.

"Which agricultural zone should we dine in tonight? Corn Land or Potato World?"

And then 15 separate comments that boil down to "ummm your point is invalid because of cajun food".

The YouTube comments are also pretty good:

They're unironically right, American food is basically airport food.

American food is diverse because there's a panpipe cover of "My Heart Will Go On" in the background of this video pooping on American food.

@r-slur @Lappland @Dramamine defend your culture and try not to mention tater tots this time x

Please, please stop shaming people for using convenient food. Disabled people exist and it can be the difference between them/us eating or not. https://t.co/LSXqeZ0ppj

— Candace D. (@DiaryofaSickGrl) July 25, 2024

Original tweet (ratioed and deleted):

Boiling eggs is really hard you guys:

https://x.com/shanewallick/status/1816286745773642033

https://x.com/megaforte84/status/1816296864431419663

https://x.com/DiaryofaSickGrl/status/1816299652981088693

Cripples mad:

https://x.com/VelvitMonroe/status/1816134471894327387

https://x.com/seezusthekid/status/1816093019809996990

Typical brazilian salgadinho/snack which is always present in birthday parties. !macacos

Fun fact, right-wingers are called "coxinhas" because São Paulo cops eat them like burger cops eat donuts.

This is my best year yet for blueberries. There's still a lot more on the bush that are still green. Unfortunately the bush that grows the pink blueberries bloomed way earlier than the others so nothing got pollinated, maybe next year.

also some steak

i can drop the recipe…. if any of you even care…

just buy a grill lmao neighbor just smoke your own meats

I love onions

Thank you for ruining like 4 pounds of chili

This is literally inedible

don't be a dummy like me. Plant it in a container. Getting it out of the ground is so much effing work.

And by """least offensive""", i mean "humerous".

It's a German advert, no less. The Krauts would probably lock you up on hate crime charges if you filmed that commercial in current year + 8.

Just a regular old beef stir fry, but this one has lionsmane mushrooms in it too, which are easier to see in the second picture:

Stir fry is as usual, but the sauce is:

Stir fry stuff was flank steak, lionsmanes, bell peppers, garlic, and scallions.

😲 pic.twitter.com/DARLcogVF1

— Tariq Nasheed 🇺🇸 (@tariqnasheed) July 17, 2024

Literally no one knows what black means anymore:

Sysbm is african american btw.

Thankfully someone does get back on topic:

Thank you Yakub, very cool!:

Pizza Hut is bringing back its beloved lunch buffet 🍕 pic.twitter.com/tLzN5brpe9

— My Mixtapez (@mymixtapez) July 14, 2024

I haven't had curry in a while and hadn't used the instant pot in even longer.

Decided to do a spin on some wacky lazy NYT recipe I saw online some time ago; had to make a few changes because some of it didn't really make sense. I don't think I've ever seen a curry recipe without browning onions as a base.

I did it over wild rice because I'm r-slurred and love the stuff more than basmati.

EQUIPMENT NEEDED

• instant pot

• immersion blender (optional if you want the sauce to be smooth - can be omitted if you're okay with tomato chunks)

INGREDIENTS

SPICE MIX

• 1 tsp turmeric

• 1/2 tsp cayenne pepper

• 1 tsp smoked paprika

• 1 tsp salt

• 1 tsp garam masala

• 1 tsp cumin

OTHER AROMATICS:

• 6 minced garlic cloves

• 2 tsp minced ginger

• 1 star anise pod

• 2 bay leaves

• 1 or 2 spoonfulls of chili crisp in oil (lao gan ma) depending on heat level desired

• 1 tsp garam masala to be added at the end

VEGETABLES:

• 1 small yellow onion, diced

• 1 14 oz can of diced tomatoes ('fire roasted' works well)

• an indeterminate but small amount of chopped parsley for color

MEATS AND FATS

• 1 lb chicken, cubed into small bits; use whatever's on sale

• 1 stick butter

• 1/2 cup heavy cream

1. Set pot to 'sautee' - add 2 tbsp of butter and add onions. Stir around a bit and let cook for like 20 minutes until they're really cooked down and browned.

2. Once onions are browned, add tomatoes, garlic, ginger, and the spice mix. Turn the sautee feature off and break out the optional immersion blender -- blend until nice and smooth looking.

3. Stir in diced chicken and chili crisp. Add the star anise pod and bay leaves on top. Close lid, set to 'pressure cook' on high for 10 minutes. Once the 10 minute cook is up, allow it to naturally release the steam/pressure for another 10 minutes. Once that is completed, go ahead and release any remaining pressure.

4. Turn off the 'Keep Warm' feature and allow to sit for about 5 minutes or so; take out the star anise pod and bay leaves and stir a bit to ensure there's nothing stuck to the bottom.

5. After a few minutes of cooling, add the remaining butter, additional 1 tsp garam masala, heavy cream, and chopped parsley. Stir until it looks nice.

6. Serve over rice.