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they hated Her because She told the truth pic.twitter.com/X7ZkwbSnbT
— Senator J.D. Vyvanse (R-OH) (@bonethirty) March 16, 2023
White ppl not seasoning their food actually rly is based in racism & classism lol...
Free school lunch and prison food is not whypipo food, sweaty
Who cares what a white woman has to say about seasoning
“The seasoning police” is code for “Nick Gurr” btw…
I need to marry her. Our children would achieve racism levels not seen in a thousand years.
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It's said that Mao's son was napalm bombed by the Americans who saw the cooking fire from him cooking egg fried rice
Hence posting about egg fried rice around the son's birthday in October 24th or around the date of his death on November 25th might get you into trouble
Found out that the ultimate egg fried rice chef in China got cancelled because of this
Good fried rice battle scene from a Thai cooking movie
Egg fried rice protests are a form of internet protest used by Chinese internet users against the government, occurring yearly around October 24, the birthday of Mao Anying, son of Mao Zedong, or around November 25, the date of his death. Posting recipes for egg fried rice is done as a subtle jab at the death of Anying during the Korean War; such posts are usually blocked or taken down by Chinese officials and can lead to sanctions against those involved.^[1]^
Background
Mao Anying worked on the staff of General Peng Dehuai in northeastern Korea during the Korean War. On the morning of November 25, 1950, he had overslept. According to some accounts, once awake, he stole eggs from the general's supplies and was cooking breakfast for himself despite orders that staff were only to cook at night for fear of American air raids. As he was making a pan of egg fried rice, he is said to have perished in a napalm attack by American forces on the area, who were drawn to the cooking fire.^[1]^
While some doubt the story's authenticity,^[1]^ internet users have taken to posting egg fried rice recipes yearly during October or November as a form of protest against the Chinese government.^[2]^
Consequences
In October 2020, food blogger Wang Gang posted an egg fried rice recipe and was widely denounced by officials and forced to post an apology.^[1]^ He was accused of using the video post as a "malicious political innuendo" insulting to Mao's legacy.^[3]^
On October 23, 2021, a regional branch of the China Unicom company posted a fried rice recipe and had their account on Weibo suspended, and all replies to the post were frozen.^[1]^ The account was shut down as the post "insulted the People's Volunteers" fighting with the North Korean communists during the war.^[2]^ A man who posted a comment on October 8, 2021, about fried rice deemed "obnoxious" by authorities was jailed for ten days.^[2]^ He is quoted as having posted, "The greatest result of the Korean War was egg fried rice: thank you, egg fried rice! Without egg fried rice, we [China] would be no different from North Korea. Sadly, there's not that big a difference nowadays."^[4]^
Official response
Controlling posts about egg fried rice during October and November and publicly shaming those involved "is seemingly a condoned method of constructing an internet that conforms to socialist core values."^[4]^ The fried rice story involving Anying's death has never been confirmed and is said to enrage Chinese nationalists and Communist Party officials.^[5]^ The Chinese Academy of History (中国历史研究院), a state-run institute set up in 2019, denounced the fried rice story as rumors spread by those with "vicious hearts" aiming to "gravely dwarf the heroic image of Mao Anying's brave sacrifice." The academy, citing declassified documents, stated Mao's position was compromised through intercepted radio transmissions.^[6]^
- HokubsWorkshoper : Anti-mexican fatphobia:)
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Fox Business contributor: “You want to know how bad inflation is? Yesterday, yes, I had a nice lunch at Taco Bell — cost me about $28 at Taco Bell for lunch.”
— Eric Kleefeld (@EricKleefeld) October 12, 2022
Um, how is that even physically possible? (Also, don’t think I’ll take financial advice from this guy.) pic.twitter.com/cdK39TlLO8
$28 of Taco Bell
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> be me, vacuum chamber enthusiast
> get a bunch of McD's burgers, big brain time
> vacuum seal those bad boys, air = enemy
> fast forward, craving hits
> whip out sous vide machine, it's science time
> gently thaw burgers in warm water bath
> feels like a chef, minus the hat
> perfect thaw, no microwave massacre
> burgers still juicy, flavor level 100
> saved time and cash, McD's trip avoided
> sitting back, enjoying gourmet fast food
> mfw I've hacked the fast-food system
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@chiobu was taunting me with delicious singaporean food while i was away from my kitchen, now that i'm home i made a bowl with his marsey on it + tried my hand at the recipe i've been thinking about for 2 weeks
original recipes: https://www.singaporeanmalaysianrecipes.com/bak-chor-mee-singaporean-noodles/#recipe https://www.singaporeanmalaysianrecipes.com/bak-chor-mee-singaporean-noodles/#recipe
my mayo version with subbed ingredients i could find here:
(most of the ingredients + marinating meats + soaking shrooms, u don't actually need 5 spice i got it out on autopilot)
120g flat egg noodles (dry), i used half wide, half thin
ground pork:
50g ground pork
2 tsp soy sauce
1/4 tsp white pepper
1 tsp cornstarch
1 tsp toasted sesame oil
sliced pork:
50g thinly sliced pork
1 tsp soy sauce
MSG MSG MSG
white pepper
broth:
pork stock from my freezer, ~1L (to make your own just boil bones and water)
1 bunch spring onions, use the butts
10 black peppercorns
1 star anise
2 tsp salt
MSG MSG MSG
2 tbsp dried spicy anchovies
shrooms:
30g dried shiitake
250 ml water
2 tbsp soya
1 tbsp fish sauce
1 tbsp chinese black vinegar
1 tsp sugar
toppings:
LARD
spam lmao
soya
chili oil (the fermented kind with peanuts :drool:)
shroom liquid
chinese black vinegar
broth
fish balls i made an undetermined time ago
from my freezer
chopped spring onion
instructions
night b4:
soak shrooms in hot water, cover
day of:
meats:
marinade the meats in separate bowls with the ingredients called for
stock:
put everything from the broth category into a pot except the anchovies, cook for at least an hour, skimming if you notice blech on top. add anchovies, cook another 15 minutes, strain and keep stock hot
shrooms:
put all the stuff from the shroom category in a pot, simmer for an hour or until the liquid has mostly absorbed, keep warm and keep extra shroom liquid
noodles:
cook in boiling water silly
toppings and assembly:
fry spam in lard cus you're a fat piece of shit, slice some shrooms, put fishcakes in your broth and cook them for a few minutes, put your meat in a skimmer in the broth and cook for ~1 minute (or until done to your liking) while stirring it around with your chopsticks so it cooks evenly, serve all of it over noodles along with however much vinegar/lard/chili oil/broth/shroom liquid that you like, add spring onions because vegetables means it's healthy
notes:
would make fewer shrooms next time (maybe 15g) as my ratio was off, would figure out what pork i'm actually supposed to use (this actually a lie i would use spam 100% of the time because spam is the best), maybe use less fish sauce with the shrooms next time, i bet vinegar in the ground pork marinade would go hard
compared to the photos from the recipe i don't think i did too bad! < theirs mine>
overall 10/10 so glad i prepped extras so i can have it for a few days, no clue how people there stay while having this easily accessible, thank you chiobu for telling me about this!!!!
- zombiecel : made me hungry
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The real Asian Street Food was not the Michelin Bib Gourmand awarded Oyster Omelettes I had in the morning
Nor a similarly Michelin awarded pork innards noodle soup that seemed to be hit so hard by inflation that they served us this in a huge bowl (we paid extra for the egg too)
But the random unsung street hawker hero you'll find at a random 7-11 or convenience store all around Asia (except Singapore because ) in the wee hours
Who might be smoking and talking shit with his buddies at the side but still notices you looking and asks you for your order
Whose menu probably made in notepad is simply "chicken", "pork", "beef", "seafood" with rice or one of the 819 types of asian noodles
Who then whips up the obvious choice of seafood instant noodles on the grill and tells you to frick off to the 7-11 first if you don't like to wait
Whose fricking culinary masterpiece hits you right in the nose when you take it out of the takeaway bag and into a proper bowl
Who mogs your cooking because your supper avoidant wife finishes half the bowl when you offer her a bite
Whose mastery of cooking 4 types of proteins with 820 types of carbs you'll never beat because you were never from the favelas
Sadly the only proof I have of him existing is this random chopstick, wedge of lime and random thai/asian seasonings in a non-descript plastic bag, but IYKYK
This post is fricking gay and unnecessary but enveloped my soul as I had the first REAL asian street food meal ever since fricking covid broke
And I still vividly remember it being a warm and comforting bowl of congee that I had while severely hungover/drunk in Phnom Penh a couple hours or five after midnight
That's why I know how to make congee: https://rdrama.net/h/food/post/229447/marseyitsoverwerebackchingchon-chiobus-silky-cantonese-congee-recipe
They even help to keep Asians relatively slim because:
The serving sizes are just perfect
50% of the time it'll give you the shits anyway
!goyslopenjoyers plz try the asian goyslop if you ever come across it
God I feel like just taking that walk down a dark alleyway just to order another bowl right now
Neighbour did I really longpost over a $5 bowl of instant noodles
Worth it
Frick it I'll just do it for the pics brb
They were literally just cleaning up when I reached FRICK
AT LEAST I have some more proof of his existence
And the name of his stall is literally just "pad thai" bro I love you but that's not gonna help even if your genius was operating in Finland or something
But at the end of the day the absolute balls to call yourself "pad thai" because you know that you're the best and deserve it
Ok I'm going to bed sad now because it's like some love story where you missed "the one" by 5 minutes due to longposting on a orange cat enjoying homo forum good night
Also I should have lied that the noodles had thai estradiol or something so the !jannies would pin my effortpost but alas I guess that would be too many posts for their tastes thanks
Lmao suddenly thought of the "Sorrowful Rice" dish
went back tonight and was shocked but not really surprised that it was packed full of locals another testament to the chef's skills
gonna dig in now with some thai whisky for the full thai experience too, the place also makes oyster omelettes so I had to try since the Michelin ones were pretty meh
Update: Pad thai was amazing as usual and they should stick to that IMO oyster omelette tasted bad to me but maybe that's their style since I didn't like the other ones too the noodles though O M G
edit: alcohol purchase hours are so weird here because you're allowed to buy booze from 11am onwards till midnight except for a 3 hour period between 2-5 pm lol
something to take note of if you ever come to thailand
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Do you agree with them /h/food? I for one heard they don't wash their chicken in France. And Lawry's isn't being sold there either.
Reddit discusses: https://old.reddit.com/r/BlackPeopleTwitter/comments/1633m2u/the_french_need_a_reality_check_on_their_shitty?sort=controversial
What would you rather eat?
- Homoshrexual : Should be in /h/food
- snallygaster : Shit, I navigated to /h/food just to post it and forgot to enter it in the hole box
- Borpa : ??? snally getting senile ???
- bballbelle : slavic nonsense
- racists_for_reddit_rights : supporting Russia, chud moment
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Sorry for the ugly pic, what's important is the recipe.
Through years of experimentation I have created the ultimate (according to my tastes) red borscht recipe. If you've never had it, it's a slightly sweet beet soup that you can customize in endless ways, but it typically has meat or beans and cabbage. It's a good meal for any season, extremely cheap, very healthy, and beets are good for your liver, so you should try it. It takes around 2-3 hours to cook but most of that's just letting it simmer and occasionally adding crap to the pot.
Ingredients
1. 1-2.5 lb cartilaginous red meat, ideally with bone (A big skin-on pork shank is my ideal cut, braised pork skin tastes great and thickens the broth. Can sub meat for dark kidney or cannellini beans) - precut stew meat works but you're paying more for someone else to do something that takes a couple extra mins of work
2. 3 medium or 4 small red beets (generally the smaller the sweeter, and ones with stalks still attached tend to taste better)
3. 4 medium cloves garlic
4. 1 large onion or 2 small
5. 1 gigantic carrot, 2 regular grocery store carrots, or 3 farmer's market/upscale grocery carrots
6. 1 can tomato paste
7. dash of white or white wine vinegar (be careful)
8. small fistful of flat leaf parsley
9. 2 medium bay leaves or one large
10. liberal amount of marjoram to taste
11. about a tsp of mexican oregano to taste (optional)
12. about a tsp of paprika to taste
13. half a white cabbage
14. chicken stock, 2 chicken stock cubes, or water
15. black pepper and salt to taste
16. white sugar or 2 prunes (optional)
Serve with:
sturdy bread like a baguette
dill
sour cream, smetana, cream cheese, etc.
Directions
1. Cut the onion in half and dice one half; set the other half aside
2. Mince garlic
3. If you bought a whole cut of meat, you can process it into pieces ahead of time or simmer it first, then pull it out if you're lazy. That'll increase cook time though
4. Heat up your largest stock pot on the stovetop at about medium heat (I usually let the fat from the cut render but if yours doesn't have a lot of exposed fat then add some oil. Lard highly recommended if you're using beef). Add the meat and stir around for a few mins.
5. Add onions and sweat for a couple mins, then add bay leaves and garlic and sweat for a couple more mins. Make sure not to brown anything, the mallard reaction ruins the clean flavor
6. Add tomato paste, stir around for a couple mins, then add paprika and stir for a few secs until the paprika smell diminishes. The timing for these first few steps isn't important due to the aforementioned mallard reaction note.
7. Add stock/water with bullion/water and a dash of vinegar along with marjoram, parsley, and oregano.
8. Simmer for at least an hour, though it'll take longer if you're removing the meat and cutting it into pieces during the cooking process (it took the shank in this round about 1.5 hrs). You want the meat to be somewhat pliable but not super soft yet so that the pieces don't dissolve into pulled pork
9. Meanwhile, peel beets and cut each of them into halves. Divide the halves and cut half into small, thin pieces or throw into food processer and cut the other half into rough cubes or matchsticks (you could do one or the other but having both makes the texture more interesting)
10. Throw the beets into the pot
12. About 30 mins after the beets have been added, taste the broth. If your beets are really shit then you can add sugar or prunes here to sweeten it . Otherwise adjust your salt, spices, vinegar, etc. if you need to
13. Meanwhile, cut carrots into matchsticks or shreds or throw into food processor and cut the reserved half of the onion once through the middle, then crosswise into thin slivers
14. Toss the carrots and onion into the pot after the beets have been in there for 40-60 mins
15. Dice the cabbage half into squares or cut in small thin slivers.
16. Add cabbage to pot after carrots and onion have been in there for about 15 mins
17. Cook soup for 10 more mins, adjust to taste again if you need to
18. Serve with dill (can sub parsley), sour cream or w/e, and bread
- Soot : give me money i live in a dumpster and post on rdrama from a thinkpad
- breakcore : >he couldnt get a reservation at dorsia
- TariqNasheed : I SWEAR IM GOING TO DORSIA NEXT WEEK
- maggotz : go vegan, rotten flesh eater
- XY : that would go great with some Philly
- K9 : Lol fat butt ate $1000 worth of food
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- whyareyou : no
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There’s a meme making the rounds again comparing the amount of food you can get from KFC for $20 and the amount of food you can get from the grocery store for the same price. The implication is that stupid, poor and lazy people are throwing their hard-earned tuppence away on fast food when they could be cooking at home, being healthier and richer in the process.
Give me an absolute break.
The basic premise of the meme is correct, and by basic I mean whoever made it had half a thought and didn’t bother with the rest. It IS cheaper to cook at home than get most take-out… in the long-term. A recipe is far more than the ingredient list, and things like utensils alone can make what seemed like a simple, cheap dish into something more costly than going by the drive-thru would have been.
Cooking is not just a trip to a grocery store. You need a basic set of cookware for starters. I’ve been on a $70 Tools of the Trade set for more than a decade, and trust me, it really wants to retire. You’re going to need some knives for chopping, butterflying, mincing, etc. The low-end of those starts at $20, but they are absolutely essential. Of course, you’ll require a cutting board as well.
These things add up quickly. The dish in the headline picture is my take on the basic the McCormick Rosemary Chicken and Red Potatoes recipe. It’s cheap enough and easy as pie, but do you have a 5 quart mixing bowl? You need one if you don’t want to be chasing escaped potatoes all over the kitchen. Another question, do you have a 15x10x1-inch baking pan, heavy duty foil, and cooking spray? All this just added another $20 onto the price of a meal if you don’t have them. The McCormick’s recipe is at least kind enough to recommend garlic powder rather than fresh garlic. Most recipes not put out by spice companies don’t. Better learn the fresh-to-powder ratio or buy a press. That’s another $8. Over time, this even outs, but setting up a working kitchen can easily cost as much as a used car depending on where you start from.
As the primary cook and grocery person in the family, I’m very used to poverty substitution games, which I am slavish to even when money isn’t tight because it’s become second nature. You swap vegetable oil for olive oil, water for stock or broth, table salt for sea salt, etc. All of it in an effort to shave just a few more dollars off the grocery total, and all of it produces a slightly lesser version of what you’re hoping for. That’s if it even comes out good and you’re not forced to order an emergency pizza to cover a cooking goof.
Now, these days for me, cooking is absolutely cheaper for virtually anything. I’ve got nearly two decades of pan, utensil and spice acquisition to prep for. If I want to make turkey chili some night, I can probably do so for less than $2 a serving because odds are my spice rack is full and I have everything else I need ready to go. Again, the chicken pictured at the top? All I had to buy was the meat and potatoes. Everything else was handy because I’ve bought it piecemeal over the course of years. If you’re observant about sales and coupons, good at meal prep and have a fair-sized freezer, you might not even need to go buy those. Alton Brown has given me a lot of good advice, but the best is still “freeze the ingredients you don’t use.”
But that brings us into a final discussion: time. You know why people go through KFC? Because, in terms of total resources it is the most efficient family meal you can provide in a 20-minute timespan. I have three fried chicken recipes. Most of them require at least an hour or more including store and prep time. Time is, well, not money, exactly, but it is something that is precious and in short supply when you’re coming home at 6 p.m. on a Tuesday.
Let me make something very clear. I love to cook, and it is a handy way to save money. That said, one of the ways we make that happen is that I work from home within hiking distance of the grocery store. I can pull myself away from an assignment and go get whatever we need for a spinach quiche whenever I want. If my wife, who works 12-hour shifts at the hospital and often doesn’t get home until 8 p.m., were doing this without me, I imagine there would be a lot more KFC in my daughter’s diet.
Everyone should learn to cook. It’s an essential skill, but the answer is way more complicated than “just cook, you lazy poor!” I’ve yet to buy a single recipe book that didn’t take at least one $20 purchase for granted as they casually told me to run something through a food processor. Cooking costs, and that’s one of the reasons some tired parent working two jobs stops by McDonald’s on the way home for the cheapest, most nutritious food in human history.
JEF ROUNER (not cis, he/him) is a contributing writer who covers politics, pop culture, social justice, video games, and online behavior. He is often a professional annoyance to the ignorant and hurtful.
- Healthy : *zooms in* get Glare-Doxxed
- CREAMY_DOG_ORGASM : Do you think you could be kind and sweet enough to buy me an unban award please
- Dani_German : white
- Criscoke : Truth to power
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These are not as tall as the last 2 times, no idea why lol. Will add cross section photos when it's cool enough to cut.
These are made for a trip cross country, I'll be stopping at a few restaurants on the way, plan to post pictures of what I order.
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i love instagram reels pic.twitter.com/olPTnpeBfv
— P.E. Moskowitz (@_pem_pem) November 12, 2023
This is her:
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This dish was served during the coronation of William the Conqueror's wyf. Will reportedly liked it so much that he ordered it to be served at coronations in perpetuity, which obviously didn't happen LOL .
I followed the recipe on the Wikipedia page with some minor totally canon modifications based on a similar recipe or personal preference.
Verdict: Despite its appearance, it's surprisingly really good and I'll definitely be making it again. I'd serve it to someone with an upset stomach or hangover with the vinegar and rosewater greatly reduced or omitted.
Recipe:
Roughly 2/3rds container of almonde mylk
About a cup or so of pinot grigiot
Chicken stock cube
roughly 2 inches ginger, minced
Crushed clove garlic
6 small boneless skinless chicken thighs (equivalent to 4 burger chicken thighs)
small fistful of pine nuts
roughly 2 tbsp ground blanched almonde (I used a spice grinder on some slivers)
1/2 cup arborio rice, can sub with any rice and it'd work
mace to taste (can sub w nutmeg)
ground cloves to taste (be careful)
roughly 1 tbsp sugar (I'll use less next time)
roughly 2 tsp white vinegar
ginger powder to taste
dash rosewater
1. Pour wine and almonde milk into pot with mace, cloves, stock cube, garlic, sugar, minced ginger, and pine nuts and bring to boil
2. Add thighs
3. Mix ginger powder and vinegar and set aside
4. Simmer chicken for about 40 mins, stirring occasionally
5. Wash rice and add to pot, simmer for about 20 more mins.
6. Add ground almond to pot and simmer until it's thick to your liking. Check and stir more frequently so it doesn't burn
7. Once thick enough, stir in vinegar incrementally (taste to make sure you're not going overboard) and add a dash of rosewate
8. Adjust spices, almonde mylk, and wine to taste throughout the cooking process (just be careful with the sugar and mace)
9. Serve, optionally with bread
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Don’t forget the difference this #Thanksgiving.
— PETA (@peta) November 22, 2023
Choose compassion this year, have a #vegan roast. pic.twitter.com/G3HUGJhCTr
Every peta tweet I've clicked is 99% rage in the replies and I one day aspire to have that level of mastery over internet plebs
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- CREAMY_DOG_ORGASM : It hurts not being able to post so can you buy me an unban award please
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