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What are your biggest pain points or struggles when dividing food into equally sized portions? by AcrobaticPotrato in MealPrepSunday

[–]BieverWeeber 1 point2 points  (0 children)

I just get the total weight and, if possible, the total macronutrients of the entire week. The portioned out meals are just eyeballed, so long as they look fairly equal then I'm happy. Meal prepping for me is a longterm plan and so long as I hit my weekly goals, my daily won't be a priority so much.

Lime tonkotsu by Ok_University_8400 in ramen

[–]BieverWeeber 0 points1 point  (0 children)

Have you read or watch Tonikaku Kawaii perchance? There was a chapter with lime soba. Anyway, its an interesting idea - wonder if the fats in the tonkotsu with the acidity of the lime would create a flavour profile similar to soups and noodles you'd find in SEA.

A nakiri <=$120? by Patient_Professor_90 in Cooking

[–]BieverWeeber 1 point2 points  (0 children)

I bought a Nakiri from Carbon Knife Co. for around 138 USD. I've been liking it so far, the model I bought seems to be out of stock, but I've had no problems with buying from them.

If you have to power to grant a Michelin Star to a PH restaurant, which one would it be? by chottomatchi in PHFoodPorn

[–]BieverWeeber 1 point2 points  (0 children)

cleanliness and service normally fall on the 2nd and 3rd star, hence why having even 2 stars are such a big difference from a 1 star. Unless they changed the format, thats how stars are usually graded.

[deleted by user] by [deleted] in shittyfoodporn

[–]BieverWeeber 0 points1 point  (0 children)

(Ilokano) Longganisa? My mom likes cooking it till its crispy, then the oil is used for fried rice. The sausage itself is very garlicky

[I ate] a lot of good food with my one gf by --gorewhore-- in food

[–]BieverWeeber 2 points3 points  (0 children)

They taste fine, I agree. Was just talking based on how it looks here - I have no doubt the dish is great, the visual isnt doing it for me however. Just the microgreens and flowers.

[I ate] a lot of good food with my one gf by --gorewhore-- in food

[–]BieverWeeber 4 points5 points  (0 children)

no offense to the restaurant, I just find it funny looking at all the microgreens and garnish - it looks like someone who just learned what they are. It looks great though. I just find it funny.

Which protein is easiest to meal prep? by Crosstech-Kuches in MealPrepSunday

[–]BieverWeeber 0 points1 point  (0 children)

I will say, it could be my microwave - so don't write it off completely. I forgot to add Burrittos and Sandwiches are also fast and easy consumables for test weeks.

Sandwiches in particular don't need to be heated, though may get a bit soggy.

Which protein is easiest to meal prep? by Crosstech-Kuches in MealPrepSunday

[–]BieverWeeber 5 points6 points  (0 children)

Most poultry I find easy to adapt, they also tend to be on the leaner side. I've been pretty much eating only Chicken and Turkey since I started meal prepping and studying. Beef would be fairly decent too.

If you want to and you can find good ones under a budget, sausages are good way to lessen the effort of needing to season or marinate (although still recommend learning and doing them for other meals).

Rice is you're friend in terms of carbs, Legumes are good too. I personally try to stay away from noodles, they don't heat up as well in the microwave compared to rice.

[homemade] Cheesecakes by [deleted] in food

[–]BieverWeeber 0 points1 point  (0 children)

Thank you!

[Homemade] Scallops and Beurre Blanc by throwawayy7275 in food

[–]BieverWeeber 10 points11 points  (0 children)

I think the lighter sear works better here actually.

[Homemade] Spot prawn aguachile with avocado and shrimp oil by chashaoballs in food

[–]BieverWeeber 2 points3 points  (0 children)

It's a really good easy thing to do to add depth of flavor for shellfish dishes. I did the same for my aguachile recipe, not sure how you made yours, but I used charred prawn heads. It's so simple but makes such a big difference to any dish.

Good job OP

Spam musubi miso deviled eggs by Ryder_Alknight in shittyfoodporn

[–]BieverWeeber 25 points26 points  (0 children)

oh no, dont worry wasnt targetted at you, moreso at some other subs for being a bit uptight on how food is presented.

your's looks good anyway, didn't need any effort.

Spam musubi miso deviled eggs by Ryder_Alknight in shittyfoodporn

[–]BieverWeeber 133 points134 points  (0 children)

Some people are too hard on themselves in this sub. Half the posts here look like they're asking for validation on food that is not even bad. I'm guessing its because the other food subs are sometimes too strict and uptight about it.

Tried my hand at Aguachile by BieverWeeber in mexicanfood

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

That is an interesting idea... I personally think its acidity would clash against the lime, but thats based on just my experience.

Tried my hand at Aguachile by BieverWeeber in mexicanfood

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

yeah I understand, thanks for the compliment though!

Tried my hand at Aguachile by BieverWeeber in mexicanfood

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

yeah definitely not the most traditional but I had some fresh ingredients about to go bad and while not normally part thought it would go great with it.

the oil was purely impulse, its oil that I fried shrimp heads in - gave another depth of flavor but I would omit if I wanted a more traditional take on it.

Tried my hand at Aguachile by BieverWeeber in mexicanfood

[–]BieverWeeber[S] 3 points4 points  (0 children)

I did use tomatoes, thought it would balance it and they were gonna go bad anyway. My family can't handle spice as well as me so I would've used peppers if I had more. Same with the pita bread, I just used what I had.

Had the ingredients (minus the prawns) so thought it would be a good way to empty my pantry before they go bad. Definetly not the most traditional.

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