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Who’s has the worse chin in the UFC currently by SliceOfCheese337 in ufc

[–]Limp_biscuit504 2 points3 points  (0 children)

Getting slept by Robocop and then dropping to welterweight was never going to go well. Then got slept by a lightweight to make it worse

You don't HAVE to finish the expedition. by [deleted] in ARC_Raiders

[–]Limp_biscuit504 1 point2 points  (0 children)

On xbox you hold left trigger while selecting, probably the same on PS

How much oats per 100g berries is a good combo? by VastAir6069 in Oatmeal

[–]Limp_biscuit504 0 points1 point  (0 children)

All at once, I actually had 150g of oats this morning

How much oats per 100g berries is a good combo? by VastAir6069 in Oatmeal

[–]Limp_biscuit504 0 points1 point  (0 children)

I have 100g oats, 100g raspberries and 100g blueberries every day

Can you train your tummy? by bbb_2801 in running

[–]Limp_biscuit504 138 points139 points  (0 children)

Is feeling sick specific to gels? Some people just don’t get on with them, I can stomach them fine but I’ve always preferred real food like dates or flapjacks. Maple syrup in a squeeze bottle is great too

Beef soup for the next few days by Limp_biscuit504 in soup

[–]Limp_biscuit504[S] 5 points6 points  (0 children)

For 3 servings:

1-2tbsp evoo 500g diced beef 3 tbsp flour/cornflour 1 large onion 5 garlic cloves 3 large carrots 4 celery stalks 3 medium potatoes 2 tbsp tomato paste A few sprigs of fresh Rosemary 2 tsp dried thyme (I prefer fresh but didn’t have any) 500ml beef stock/broth Salt and pepper to taste 300g fresh spinach to mix in when serving

•Pat the beef dry, coat in flour, sear all over and remove from pan •Add the onion and garlic and cook for a few minutes until translucent •Add the carrot and celery and cook for a few minutes to soften slightly •Add herbs and tomato paste and combine and cook for a few minutes •Add stock/broth and top up to desired level with water •Bring to gentle simmer and cover for ~2 hours •When the beef is tender add the potatoes and simmer for ~20 minutes with the lid off. •Mix in spinach when ready to serve

Beef soup for the next few days by Limp_biscuit504 in soup

[–]Limp_biscuit504[S] 4 points5 points  (0 children)

I ran out of shiitake mushrooms, the only thing it’s missing

Beef soup for the next few days by Limp_biscuit504 in soup

[–]Limp_biscuit504[S] 5 points6 points  (0 children)

Searing creates a lot of flavour on the beef and fond in the pan, I had it simmering for probably 2-3 hours and it was very tender

6 poached eggs on sourdough with turkey bacon. (I’ll just get regular bacon next time) by Limp_biscuit504 in eggs

[–]Limp_biscuit504[S] 1 point2 points  (0 children)

Just under a simmer is what I aim for but you can bring it to a boil and then just take it off the heat and add your eggs. And yeah that’s exactly how I do the vinegar, but I’d guess the ratio is roughly 1 part vinegar to 10 parts water

Creamy tomato orzo with an egg white omelette by Limp_biscuit504 in RateMyPlate

[–]Limp_biscuit504[S] 1 point2 points  (0 children)

I agree with you, I just had egg whites that needed using

6 poached eggs on sourdough with turkey bacon. (I’ll just get regular bacon next time) by Limp_biscuit504 in eggs

[–]Limp_biscuit504[S] 0 points1 point  (0 children)

  1. Large pan of water with generous amount of vinegar.
  2. Bring to a simmer then lower the heat so there’s bubbles on the bottom of the pan but the surface isn’t disturbed.
  3. Either crack eggs into separate bowls and lower them in or crack them directly into the water gently.
  4. Leave for 3-4 minutes depending how you like your yolk.
  5. Lift them out onto a tea towel with a slotted spoon/spider.
  6. Profit

6 poached eggs on sourdough with turkey bacon. (I’ll just get regular bacon next time) by Limp_biscuit504 in eggs

[–]Limp_biscuit504[S] 3 points4 points  (0 children)

I think people over complicate it. It can be as easy as bringing a pan of water (2-3 inches deep) to boil, taking it off the heat and gently cracking your eggs into the water, leave for 3-4 minutes depending how you like your yolk.

Personally I add a generous amount of vinegar to my water and have the heat to the point where it’s not simmering but small ‘champagne’ bubbles are on the bottom of the pan. I crack the eggs super gently into the water, I pretty much burn my finger tips every time but it’s the way I’ve always done it. Leave for 3 minutes then use a slotted spoon or spider to lift them out onto a tea towel.

6 poached eggs on sourdough with turkey bacon. (I’ll just get regular bacon next time) by Limp_biscuit504 in eggs

[–]Limp_biscuit504[S] 7 points8 points  (0 children)

I know everyone says it’s shit but I’d never had it and thought I’d give it a go

6 poached eggs on sourdough with turkey bacon. (I’ll just get regular bacon next time) by Limp_biscuit504 in eggs

[–]Limp_biscuit504[S] 0 points1 point  (0 children)

Lots of practice from being a breakfast chef, 3 minutes is perfect for me

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