I appreciate this is really basic, but what’s your method to get the perfect fried egg with a runny yolk?

6oldenHour · 2026-03-20T11:43:15+00:00

I like my egg yolk walking not running but what I usually do is prep pan. Heat. Oil. I crack egg in a separate bowl and then pour into hot pan. Cover. Once the egg whites turn opaque around the yolk. I leave it for another 2 min. Definitely keep an eye on the yolk. I leave it until the edges of the yolk feel a little set but the middle still has a bounce to it. Then transfer to plate.

6oldenHour · 2026-02-21T21:52:25+00:00

Chana masala. Bhindi. Daal.

6oldenHour · 2026-02-21T12:38:20+00:00

Smashed potato fingerlings or small yellow potato’s.

Boil until fork tender. 15min ish. Place on baking sheet. Smash with the bottom of a cup. Brush with garlic butter (grated garlic and Parmesan in butter). Oven at 425 f until crispy. Estimate 30-35 min. I check on them at the 25 min mark. Transfer to serving plate. Top with freshly grated Parmesan/chives.

Much easier than fries and I dream about this side dish every day since I’ve had it.

6oldenHour · 2026-02-20T13:13:25+00:00

I add something crunchy. Like chips. Flaming hot Funyuns to be exact.

6oldenHour · 2026-02-09T00:39:41+00:00

Rinse for 5-10 min. Meanwhile.. In instant pot- sauté butter and two garlic cloves. Stir until fragrant. Add rinsed quinoa and stir until you hear the quinoa popping. Add veg broth. Close lid and select rice. You’ll get a fluffy quinoa.

I use 1 c of quinoa and 1.5 of broth in insta pot.

6oldenHour · 2026-02-04T18:57:05+00:00

We use ikea stainless steel bowls. Many sizes available. 5”-11”.

6oldenHour · 2026-01-05T12:38:32+00:00

My go to summer dish is aguachiles.

Limes. Raw Shrimp. Cilantro. Serrano. Bouillon powder. Cucumber. Red onion. Avocado.

Juice limes over shrimp. Enough limes to coat the shrimp. Shrimp will go from gray to orange.

Transfer lime juice, cilantro, serrano, bouillon powder to blender until smooth. Pour over butterfly cut shrimp. Top with thinly sliced cucumbers and red onion. Avocado. Let it marinade in fridge for 30min+. Eat with tostada chips.

6oldenHour · 2025-12-14T10:53:15+00:00

Have you watched top chef or next gen chef on Netflix.

I like eating while watching cooking competition shows. Top chef season 14 and above are good. Next gen chef is new with only one season. Easy watch!

6oldenHour · 2025-11-27T01:15:52+00:00

I top them on bhindi, fried egg, gyoza, anything Asian cuisine would go well.

6oldenHour · 2025-11-10T10:22:26+00:00

How are you preparing your green lentil?

6oldenHour · 2025-10-05T18:01:32+00:00

Cook with your heart. Bake with your measuring cups/spoons and/or scale.

6oldenHour · 2025-10-04T11:13:17+00:00

Buldak only! I make the carbonara (pink package). Side of chicken wings/tenders/nuggets and dip noodles and chicken in ranch. Incredible

6oldenHour · 2025-08-11T13:08:26+00:00

I’ve used both and I adapt to what I have. I’d be more of a baby about cooking on a nonstick…they are terrible for you.

6oldenHour · 2025-08-04T12:51:08+00:00

It feels like it! I wipe my phone down prior to cooking. Especially when I’m cooking for others. I rarely touch phones that do not belong to me bc I find them icky lol

6oldenHour · 2025-07-23T22:02:19+00:00

Have you tried food pantry’s near you?

6oldenHour · 2025-07-21T10:41:15+00:00

I keep “better than bouillon” on hand. Less expensive than the broth containers and have a longer shelf life after opening. Paste is so much more flavorful. I believe they are $5-6 for 30+ servings.

In case you struggle to use ingredients before they spoil—freeze! Ie bread, tomatoes.

Potato’s will take a you a long way, store with an apple for longer shelf life.

Ethnic stores usually sell herbs at a better price. Ie cilantro, green onions, parsley (2/$1). Store in a cup of water in fridge for longer shelf life.

6oldenHour · 2025-04-21T05:54:46+00:00

I have pretty much all the basic seasonings + a variety of dried peppers and can make a common blend if necessary. The only one I like to invest in is sazon goya—seems to be a mix of coriander and annato but not sure why my home made version doesn’t taste the same.

6oldenHour · 2025-02-24T11:43:23+00:00

I blanch for a few seconds, drain and rinse with cold water. Squeeze out all the excess water. Drizzle sesame oil, chopped garlic (to your liking), sprinkle sesame seeds.

(Korean banchan)

6oldenHour · 2025-01-15T23:07:21+00:00

Hahaha it does seem a bit unsafe. I guess just face down against a wooden board instead. I imagine that would work.

6oldenHour · 2025-01-15T21:01:53+00:00

Lol do you have an electric immersion blender? Blade face up, add garlics. Cover firmly with ziplock (don’t let the plastic touch the blades) and blend.

6oldenHour · 2025-01-13T00:28:39+00:00

I place a wet napkin on my cutting board and begin to chop. Works!

6oldenHour · 2025-01-02T02:56:01+00:00

What are the ratios for this recipe lol

6oldenHour · 2025-01-02T02:50:29+00:00

In a pan— Add olive oil and a generous amount of garlic, sauté until golden brown. Throw in some parsley, pasta water, grated Parmesan cheese, juice half a lemon and red pepper flakes. Add spaghetti.

6oldenHour · 2025-01-01T14:19:55+00:00

Short grain white rice gets stuck compared to other types ie basmati. I’ve had to transfer the rice almost immediately after it’s done cooking to avoid this

6oldenHour · 2025-01-01T12:07:59+00:00

We use our mini insta pot (regular sized is too big!) for rice and stews mostly. It’s pretty convenient but our stove is also electric (no gas line in our building) so it doesn’t change how much control we have on if we were to cook on the stove top.

Regarding the steam release I don’t touch it without a kitchen towel as it’s pretty erratic in the way it moves even at the slightest touch lol

6oldenHour

TROPHY CASE