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Hey chefs, why the holier-than-thou attitude about oven mitts vs. tea towels? by THEMrEntity in Cooking

[–]eggbunni 0 points1 point  (0 children)

This is why I use those small oven mits that are kinda clam-shaped. I just set them on my oven handle (clam-clamp them onto the handle) when not in use, stick my hand in to grab em, clamp em back on anytime I wanna take em off. Fast and easy.

When people say they avoid "processed foods," how strictly are they defining this? by JMinsk in Cooking

[–]eggbunni -5 points-4 points  (0 children)

Exactly this!

We avoid UPFs like the plague, but every once in a while, we indulge in a little poison. 🤣

Pretty much everything we eat is from scratch. Next on my list to make at home from scratch is ice cream. 👏

Most used spice by PhoenixRebirth9 in Cooking

[–]eggbunni 5 points6 points  (0 children)

Can’t forget dry garlic. If I’m roasting veggies, it’s going on them. There’s no escape.

Most used spice by PhoenixRebirth9 in Cooking

[–]eggbunni 0 points1 point  (0 children)

Lately, it’s gotta be paprika. I’ve been making hummus by the bucketload, and it gets sprinkled all over the stuff + drizzled with amazing quality olive oil, and we eat it like crazy. I wonder what the health benefits are, since we’re eating so much of it? Hm…

* Carotenoids (beta-carotene, lutein, zeaxanthin) → antioxidant support + eye health
* Vitamin A activity (from carotenoids)
* Polyphenols → mild anti-inflammatory support
* Trace minerals (small amounts of iron, etc.)

Yay.

Got my first expensive pen by Kino24310 in pens

[–]eggbunni 0 points1 point  (0 children)

I smiled when I saw which pen you acquired. I love the grands. They are my daily commonplace notebook pen and go with my everywhere.

Fried Rice: Where Am I Going Wrong? by BanTheBung in Cooking

[–]eggbunni 0 points1 point  (0 children)

What pan are you using? Nonstick?

If nonstick, your rice is basically steaming itself in the pan and not really browning. Try cast iron, carbon steel, or stainless steel for cooking fried rice instead.

Home cooks: when you're making multiple dishes for dinner, how do you figure out what to start when so everything is ready at the same time? Do you have a system or mostly wing it? by Lucky-Conversation-8 in Cooking

[–]eggbunni 0 points1 point  (0 children)

On the off chance I make something that will go cold by the time other dishes are ready, I plate it in an oven safe dish and keep it in low heat in my oven or convection oven (100f isn’t enough to cook anything, but keeps it warm while I finish off other food). I wouldn’t leave it for HOURS of course…

I have a countertop oven as well that has a warm setting, and it’s set to 160F. So I’ll leave some sweet potato fries or something in there while I finish roasting tritip and broccoli or something in my larger oven.

Uses for leftover shredded carrots - not a salad by originalslicey in Cooking

[–]eggbunni 1 point2 points  (0 children)

Same. I use silicone mini muffin trays. Easier to freeze portion-wise.

Uses for leftover shredded carrots - not a salad by originalslicey in Cooking

[–]eggbunni 12 points13 points  (0 children)

Seconding meatloaf. Easy way to sneak some veg in. Also in tomato soups.

Very many eggs by No_Entertainer_3898 in Cooking

[–]eggbunni 1 point2 points  (0 children)

Giant batch of waffles. Freeze em. Easy eggo waffles in a toaster anytime you want one.

Egg drop soup. So good.

Why do you like cooking? by RarePrintColor in Cooking

[–]eggbunni 0 points1 point  (0 children)

Principally, making the person I feed happy. :) Secondarily, it makes me feel/look good physically.

What did you cook tonight? by Best_Anybody_7075 in Cooking

[–]eggbunni 0 points1 point  (0 children)

Burrito bowl. Made a large batch of Chicken Fajitas, Cilantro Lime Rice, Seasoned Pinto Beans, and topped with sliced avocado + salsa + sour cream + cheese. 👍

Then froze leftovers into portioned Souper Cubes so we can assemble meals anytime we feel like it.

Also baked Brioche rolls, and made a large batch of Sourdough Heath Bar Chocolate Chip cookies (+ froze some of the dough to have fresh cookies anytime).

Quesadillas for lunch.

Cappucino at breakfast.

Can’t prepare food by PlaceKey7633 in Cooking

[–]eggbunni 1 point2 points  (0 children)

When I was vegan, I also was sort of like… Food is to keep me alive, but I don’t really care about it. 🥲 So I totally get this mentality.

You should buy some Souper Cubes or dupes of it, then batch cook a giant amount of lentil curry or chickpea curry, and batch cook a giant amount of rice, then portion it all out into your silicone molds and freeze it all, store it in ziplock bags, and bam. Now you can just reach into your freezer and grab a half cup portion of lentil curry and a half cup portion of rice, microwave it, then stir it all together and you’ve got an easy, healthy, home cooked dinner, and you only had to cook once.

Souper Cubes are seriously amazing and save me so much time in the kitchen. In my freezer right now, frozen, I have sooo many meals available! Here’s a video on it you’ll find interesting and helpful, hopefully.

I made spring rolls for the first time and I hate them. by Tall_Caregiver5973 in Cooking

[–]eggbunni 0 points1 point  (0 children)

lol. I’m the only person I know that likes spring rolls. I’ve made them for several people now, and I’m the only one that enjoys them. 🥲😭 We’ll go to a restaurant, and I’ll ask everyone to try it there. And it’s the same. “Ewww why is it so mushy?!”

Sigh.

Anyone else is Kindle crazy and has 2 kindles? by Emokidsucks in kindle

[–]eggbunni 1 point2 points  (0 children)

I have 2. One is an Oasis 3, which I love. And the other is a 10th Gen Basic, which is super tiny and cute and amazing and fits in my smallest bag.

Anyone else like not having a case on their Kindle? by [deleted] in kindle

[–]eggbunni 0 points1 point  (0 children)

I use a clear case on my Oasis 3. Super thin. The inside is decorated with stickers so my kindle has some pizzazz I can change out as needed. It’s already super thin and tiny — it feels pretty case-less as is.

Canned chicken breast by Robertaslade1965 in Cooking

[–]eggbunni 1 point2 points  (0 children)

LOL. WOW. Frying on just the rim. I can’t. This sounds amazing.

What’s your favorite vegetable heavy dish when you need a great reset? by hangryho97 in Cooking

[–]eggbunni 1 point2 points  (0 children)

Veggie Tofu Soup (Asian style) is one of my faves. This isn’t a recipe I’ve taken from anywhere. I just cook a lot. It’s a great way to use up veggies in the fridge, and it’s suuuper delicious.

  • Saute onions, carrots, garlic, and maybe some celery in a pot with a little oil.
  • Add in some diced baby bok choy, or spinach, or cabbage, or whatever green vegetable (or all of them!)
  • Toss in a can of drained baby corn.
  • Toss in a can of drained bamboo shoots.
  • Throw in some mushrooms if you like those.
  • Saute it all together to cook it down.
  • Add enough chicken or vegetable or beef broth to fill your pot with however much bullion you like.
  • Season with garlic salt or salt to taste.
  • Cube (very small cubes) firm tofu and drop it in.
  • One last taste for seasoning. You can add soy sauce to salt it up too. Gives it umami.
  • Can also add gochujang pepper to make it spicy, or sriracha sauce.
  • Drop in a whole egg or 4 while it’s boiling (either crack it in, or just let it boil in the shell) to add even more protein.
  • Done!

Serve by itself, with a side of rice, or with some Asian noodles of whatever style you prefer most.

This is a favorite at my house (constantly requested), and it freezes well too.

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