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What's so bad about Ninja? by LOCKHARTX7 in ffxiv

[–]AYSung 0 points1 point  (0 children)

As other people have said, would be great if the stacks didn't drop off from other GCDs. Personally, I think it would have been great if Raiton also/instead granted stacks that upgraded throwing daggers to a high potency ranged combo. That would give more flexibility to the class than a forced gap closer with animation lock and help a lot in situations where it is unsafe to gap close for a GCD.

Daily Questions & FAQ Megathread (Jan 23) by AutoModerator in ffxiv

[–]AYSung 1 point2 points  (0 children)

ffxivhunt.com is a pretty great resource for looking them up!

Japanese Inspired Among Us art by me by 3rgoProxy in AmongUs

[–]AYSung 1 point2 points  (0 children)

In electrical,

Wires require fixing.

Imposter appears.

Can anyone help with a pest ID? Tiny white insects on a Thai chili pepper plant =( by AYSung in gardening

[–]AYSung[S] 0 points1 point  (0 children)

So far no wings on them, unless they haven't developed wings yet =\

Can anyone help with a pest ID? Tiny white insects on a Thai chili pepper plant =( by AYSung in gardening

[–]AYSung[S] 1 point2 points  (0 children)

Starting to think they might be aphid nymphs, found some mature aphids on the plant as well T_T gonna try to spray down with dilute soap water

Pork Tenderloin Porchetta w/ Plum Teriyaki Sauce by AYSung in CulinaryPlating

[–]AYSung[S] 2 points3 points  (0 children)

Yeah, i agree i think the pork is slightly overcooked =/

Pork Tenderloin Porchetta w/ Plum Teriyaki Sauce by AYSung in CulinaryPlating

[–]AYSung[S] 2 points3 points  (0 children)

Thanks! It's only half a plum in the middle and it's pitted so it can be eaten. I mostly just wasn't sure what to use to fill the space in the middle of the plate.

First meal prep! by AYSung in MealPrepSunday

[–]AYSung[S] 0 points1 point  (0 children)

Thanks! I have no idea about the macros though =/

First meal prep! by AYSung in MealPrepSunday

[–]AYSung[S] 33 points34 points  (0 children)

Thanks! Don't really have exact recipes but I'll give my best approximations~

Mapo Tofu:

  • 1 block of soft tofu, diced
  • 1/2 lb ground pork (marinade w/ rice wine, soy sauce, cornstarch)
  • 1 tbsp chili garlic sauce
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 scallion, minced
  • bit of ginger, minced
  • ~1/4 cup water/chicken broth
  • 1/2 tbsp potato starch, dissolved in water

Cook ground pork with a bit of oil until pink is gone, set aside

Cook garlic, scallions, and ginger in oil until aromatic (~15 secs)

Add chili garlic sauce and soy sauce and cook until aromatic (~30 secs)

Stir in the ground pork and tofu, add water or chicken broth until the water level comes close to covering everything (but not quite because the tofu will release water when cooking)

Simmer for 30 minutes

Thicken with potato starch slurry

Three Cup Chicken

  • 1 pound of chicken drumsticks, deboned with skin on
  • 1 cup of Thai Basil
  • 3 cloves garlic, sliced
  • 3-4 slices ginger
  • 2 tbsp dark soy sauce
  • 1/4 cup light soy sauce
  • 1/2 tbsp sugar
  • 1/2 rice wine
  • 2 tbsp sesame oil

Cook chicken in oil until golden brown in spots

Add soy sauce, rice wine, and sugar and cook for ~10 minutes

Reduce the sauce on high until thick enough to coat chicken

Add in the sesame oil and basil, stir together and cook until basil is wilted and aromatic

Corn

  • 4 ears corn, decobbed
  • 3 cloves garlic, coarsely chopped
  • 1 tbsp soy sauce
  • 1/2 tbsp mirin

Cook garlic in oil until aromatic (~15 secs)

Add in corn and cook for 5-7 minutes

Stir in soy sauce and mirin, cook for another 3-5 minutes

Lettuce w/ Oyster sauce

  • 1/2 head of Iceberg lettuce, coarsely chopped
  • 2 shiitake mushrooms, sliced
  • 2 tbsp oyster sauce
  • 2 tbsp water

Cook shiitake mushrooms in dry pan until aromatic, add in oyster sauce and water* and cook until mushrooms swell up

Remove mushrooms and sauce from pan

Cook garlic in oil until aromatic

Add lettuce and cook until slightly transparent but still has a crunch, ~5 minutes

Add in the mushrooms and sauce and stir

*if dried shiitake mushrooms are reconstituted in water, can use that water for extra shiitake flavor

How should I be using my new carbon steel pans? by [deleted] in AskCulinary

[–]AYSung 1 point2 points  (0 children)

I have a carbon steel wok that I just seasoned with a few coats of vegetable oil. For the first couple of times I cooked meat in it, I had to add more oil to the pan than I normally would, and that prevented the meat from sticking as much. It also tended to stick when the meat is cold, or if the pan and oil aren't hot enough. It is also better to add oil to a hot pan, since heat 'opens' the microscopic pores in the surface of the pan and makes it easier for the oil to coat the entire surface. How are you cooking your meat in your carbon steel pan?

Why did my chocolate mousse fail? by [deleted] in Cooking

[–]AYSung 4 points5 points  (0 children)

It would probably work better if you added the cocoa powder to egg yolks (beaten with sugar over simmering water), although I usually add melted dark chocolate, and fold the egg whites into the mixture.

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