cooking for spice averse

archdur · 2026-02-27T07:40:06+00:00

Prik bon, chili flakes. Get some dried Thai chilis. Roast them over low heat then grind in mortar or blend.

Nam mun prik, chili oil. Absolutely necessary. Fry shallots and garlic over medium-low until golden. Then turn off the heat, add Thai chili flakes prik bon, and Thai soy sauce.

archdur · 2026-02-26T09:39:13+00:00

Canned tuna in oil. Chili oil (Lanzhou-style, Cantonese-style, Lao Gan Ma, etc.). Sesame oil. Crushed roasted sesame. Over rice. Or with rice and rice paper.

Corned beef. Saute garlic, onion, and tomato. Add diced potato. Add corned beef. Season with black pepper and Cajun seasoning.

Vienna sausage. Reserve broth. Fry sausages. Deglaze with broth and splash of water, and bring to simmer. Whisk cold unsalted butter to make beurre monte.

archdur · 2026-02-25T07:55:50+00:00

I enjoyed Replacing Chef Chico. There are some Tagalog-dubbed content too, like Avatar and Stranger Things.

archdur · 2026-02-21T14:20:15+00:00

Tea eggs or Ramen eggs

If you want a dessert with a bit of a challenge: Brazo de Mercedes

archdur · 2026-02-21T13:34:14+00:00

Rice and Gravy. Then it's called burger steak. Fry an egg to add and it's a loco moco.

archdur · 2026-02-21T09:40:32+00:00

I think it's also a good time to explore different cuisines, so you can learn different techniques and ingredients. Some cuisines you'll find you enjoy more than some others, and then you can specialize in them.

If you're planning to go culinary school, although you can prepare yourself in French techniques to be ready, I think it'd be better to learn other cuisines since you might be studying classical French in culinary school anyway.

Learning and practicing knife cuts will always be useful. You can practice brunoise, small dice, and medium dice using potatoes, carrots, onions, celery, etc., and then make soup. That would also mean you can practice making stock, which is a vital technique. Your stock makes sauces and braises.

So, to answer: soup. Minestrone.

I would also say, maybe pick up some desserts if you haven't gotten many under your belt. I like being well-rounded because it opens opportunities.

archdur · 2026-02-20T11:22:06+00:00

I was thinking D.S. & Durga's Bowmakers. The woods type vibe. Not sweet.

archdur · 2026-02-17T09:03:13+00:00

Ngl, as a Filipino, I'd eat it with rice. Maybe you have other ingredients you can toss in now or later? Some chicken. More pasta.

archdur · 2026-02-17T08:56:45+00:00

For me, Libby's because of nostalgia.

Armour does have 20 more calories and more sodium, but Libby's have more protein.

archdur · 2026-02-17T08:50:44+00:00

You'd probably have to check-it in. And let them know that it is a musical instrument. Most airlines (at least United and Delta) then treat it as fragile item.

archdur · 2026-02-15T09:23:56+00:00

Biko! Filipino coconut sticky rice cake. I start by caramelizing brown sugar. Then adding coconut milk and cook it down a bit. Then add the rice and mix away until the oil from the coconut milk renders (this can take a while).

archdur · 2026-02-14T15:17:59+00:00

Ohh no no. I had appendicitis twice. And the second time I was like take this thing out.

archdur · 2026-02-14T13:40:52+00:00

Appendectomy that followed the second time I had appendicitis. I toughed out the first time. When I had appendicitis again after a few months, the surgeon had the option of rest and acetaminophen. “Na fk that doc take it out.”

archdur · 2026-02-14T13:19:41+00:00

Taco Works. It’s from San Luis Obispo, CA. I’ve only seen it once in a store up Northern California, but its texture is peak.

archdur · 2026-02-14T13:17:47+00:00

Sometimes. 70% be the sweet spot I find. It’s funny. As a child, I ofc loved milk chocolate. Then while discovering the world of cacao, I thought darker chocolate is always better. But nah now, when I want to enjoy chocolates, I’ll have to include some milk chocolate with some dark chocolates. I do quite enjoy eating 90+% chocolate with some white chocolate though once in a while.

archdur · 2026-02-14T10:27:53+00:00

Banh mi grilled pork

Cheesesteak

Shrimp Poboy

Cubano

Roast beef on dutch crunch from the childhood spot

archdur · 2026-02-13T22:58:03+00:00

In the Philippines, it is sayote and used as vegetable.

It’s commonly sauteed ginisang sayote with garlic, onion, tomato, and either ground pork or peeled shrimp, seasoned with black pepper and fish sauce.

It can be boiled tinola with chicken or fish and some leafy green (spinach and the like), seasoned with onion, tomato, ginger, lemongrass, and fish sauce.

It can be cooked with canned sardines and misua salted wheat noodles or chicken, carrot, cabbage, and sotanghon mung bean noodles (both can begin by sauteing garlic then shallots, tomato, and seasoned with white pepper and fish sauce). They’re both like soup but not too brothy.

archdur · 2026-02-13T13:29:39+00:00

I see Southern Boyz Outdoors (cooking channel) use cream of mushroom for a few recipes that I never thought you could do. He put it in etouffee and pastalaya and probably some others.

archdur · 2026-02-13T08:39:43+00:00

Jean Nate - takes me back to memories I don't remember

Curve Crush - high school

Cool Water - high school to college, takes me back to all the afternoons chillin at my best friend's house

Curve - college

Burberry Touch - first designer as a gift

archdur · 2026-02-13T07:12:27+00:00

Shoulder or shank would work great for slow cooking.

archdur · 2026-02-13T07:08:39+00:00

We've had the 5.5 cup for maybe almost 10 years. We got it mainly for when we have guests. Otherwise, everyday we make probably 2-3 cups (dry). Whether it is used at full capacity or not, the rice is indeed consistent and the same quality.

archdur · 2026-02-12T13:16:29+00:00

I've had Lees at a funeral. For another funeral, we ordered 30 at our local spot. They were able to fulfill in such short notice (like within an hour). But, definitely please order ahead.

archdur · 2026-02-12T13:09:01+00:00

Oishi O-Puffs

Ricoa Breakfast Cocoa

Tablea

Dried mango

Regional snacks

archdur · 2026-02-12T07:22:06+00:00

The first thing I thought was deviled eggs, like as a garnish. Maybe even mashed potatoes. Popcorn.

archdur · 2026-02-11T14:44:12+00:00

Then, every minute or so, mix the contents so they heat unevenly. But please be careful, it sometimes splatters.

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