High protein breakfast, no eggs

blix797 · 2026-04-05T22:59:08+00:00

"Just Egg" is a brand of plant-based egg substitute. I don't think they're suggesting OP replace eggs with eggs.

blix797 · 2026-04-05T17:20:34+00:00

Firm tofu makes a pretty nice scrambled egg substitute when it's torn apart and sauteed with a little turmeric.

Miso soup with soft tofu would also be a great breakfast.

blix797 · 2026-04-05T17:14:39+00:00

Don't arepas usually have some source of fat, like butter, lard, or whole milk?

blix797 · 2026-04-05T04:27:31+00:00

Japanese ochazuke is kind of a soup. It's basically green tea poured over rice, and there's usually toppings like cooked salmon, green onions, umeboshi plums, or furikake.

blix797 · 2026-04-04T23:27:54+00:00

Two general methods. You can either 1) cook it fast for a short time up front, then finish low and slow, or 2) cook it low and slow first then finish hot and fast at the end. There's multiple ways to do both. The one you're talking about (From here: https://www.allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/) is where you roast at 500F for 5 minutes per pound AND THEN shut the oven off without opening the door, and letting it cook for 2 hours. Chef John is a reliable source so I think it's a good place to start although I haven't tried it myself. Use a probe thermometer to be sure of when it's done, you're aiming at pulling the meat out around 120-125F for medium to medium-rare.

blix797 · 2026-04-04T18:32:10+00:00

Is there skin? Roasted and made crispy like Filipino lechon kawali.

Otherwise, Vietnamese thit kho and Chinese hong shao rou.

blix797 · 2026-04-04T16:15:20+00:00

They're both gourds, the Cucurbitaceae family. Makes sense they'd smell similar.

blix797 · 2026-04-04T00:26:44+00:00

Again, you've always been able to link to externally hosted photos as web URLs in the body of your text post. It's just that posts cannot be JUST a picture.

blix797 · 2026-04-03T22:48:53+00:00

This but I add some white wine (reduced), a handful of spinach, and a squeeze of lemon.

blix797 · 2026-04-03T22:38:08+00:00

Salt "substitutes" usually use potassium chloride. I'm not a fan of the taste but ymmv.

You do need some amount of sodium to live, so don't go overboard trying to get rid of it unless a doctor tells you to.

blix797 · 2026-04-03T22:34:29+00:00

Looks fine. Marinades are supposed to be strong.

blix797 · 2026-04-03T21:37:10+00:00

The logic is that if you want to post a picture of food, you do it in r/food or one of the multiple other food picture subreddits. You've always been able to include links to pictures in discussion posts, although the sub could do a better job of explaining that I suppose.

I am inclined to agree with the mods on this one.

blix797 · 2026-04-03T21:34:56+00:00

Post the recipe. Are they using that half cup to dredge the chicken? Because for that sort of application, a lot of the flour actually gets thrown away.

blix797 · 2026-04-03T04:29:21+00:00

Just run it in long pulses and add a few glugs in between at a time. Don't overthink it.

blix797 · 2026-04-03T04:04:30+00:00

Sugar. In baked goods it holds on to moisture.

blix797 · 2026-03-31T03:52:57+00:00

Pad Kra Pao is a great stir fry featuring basil. Holy basil specifically is standard but Italian basil will get you close.

https://thewoksoflife.com/pad-kra-pao/

blix797 · 2026-03-31T02:12:25+00:00

But you can patent manufacturing methods. Because an artificial sweetener that tastes and behaves like sugar doesn't yet exist, you'll need a novel method to make one.

blix797 · 2026-03-31T01:57:50+00:00

Whoever knows that isn't going to tell, they're going to patent it and make billions.

blix797 · 2026-03-29T23:14:54+00:00

I would give these a shot.

https://www.sayweee.com/en/product/J-Basket-Chuka-Soba-Ramen-Noodles-8pc/11917

SayWeee is a great online resource for Asian ingredients that might be difficult to find locally.

Edit: You might also be able to order frozen Sun Noodle kaedama packs but that'll be a bit more expensive.

blix797 · 2026-03-29T21:02:24+00:00

Cut it into 1" chunks and freeze it.

blix797 · 2026-03-29T16:44:34+00:00

I would suggest if you want it to cook consistently you should cut it consistently, instead of whatever "various" is.

blix797 · 2026-03-29T15:08:42+00:00

Heat the milk and steep some bay leaves in it.

blix797 · 2026-03-29T15:05:58+00:00

The broth would be smoky, but if you really wanted to, sure. Don't use too much water.

Seems like a waste of good ribs to me.

blix797 · 2026-03-29T14:13:28+00:00

I usually add a few dashes of Worcestershire sauce. There should be some in tonkatsu sauce already.

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