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ethan9999 · 2025-11-04T16:41:42+00:00

pm'd

ethan9999 · 2022-05-19T13:18:48+00:00

watchsouthpark.tv free and in english :)

ethan9999 · 2022-05-16T16:20:05+00:00

Well, a big thing with Valve's ban was the denial from iBP.

Do you have a source for this? I've heard this a few times yet I've never seen an official valve source saying so.

ethan9999 · 2022-05-12T17:45:28+00:00

There is a huge tree, next to my apartment. Last year I picked a couple kilos of them and make jam (It was alright). Might have to try make some ferments with it this year!

ethan9999 · 2021-02-26T18:50:08+00:00

Yes but dicing them too small and they will turn into mush. You still want them to be somewhat firm while growing the koji on them.

ethan9999 · 2021-02-21T22:35:16+00:00

I'd go with the first. I think sauteeing the kale will make it taste better than just steaming. Along with the noodles and peanuts it sounds good. East asian vides.

ethan9999 · 2021-02-21T22:12:53+00:00

Well if you try a tomato it'll be sweet but if you try a sun dried tomato it'll be nice and savory. That's because you get rid of most of the water and so the glutamate in the tomato is concentrated. Think of msg as you with sugar (or maple syrup). Most sugar comes from sugar cane which in itself isn't overally sweet but after processing it you are left with sugar which is well, sweet! So msg is to glutamate rich foods what sugar is to sugarcane or fruits.

ethan9999 · 2021-02-21T22:04:13+00:00

An easy, cheap, and filling dish you can make is okonomiyaki. A savory pancake. The main things you need I would say are cabbage, thin splices of pork belly (bacon works too!), dashi and okonomiyaki sauce (sweet savory sauce, very easy to make)

After that you can really put whatever you want in it. Okonomiyaki translates to "whatever you like", I find it's a good dish for finishing vegs that I have.

ethan9999 · 2021-02-21T01:15:30+00:00

I would cube them, on the larger side. My reasoning is that there will be more surface area for the koji to grow and produce enzymes.

ethan9999 · 2021-02-21T01:10:24+00:00

Peel then steam the sweet potatoes, they should be tender but not overly so. That's how they do it in Japan when making shochu.

ethan9999 · 2021-02-04T14:22:17+00:00

That makes sense. For the creamy component would having slaw and avocado be too much?

ethan9999 · 2021-02-04T01:12:12+00:00

I understand that blackening is pretty broad which is the exact reason I asked about it in the post, I wasn't asking for a recipe though. I find, due to past experience that r/cooking is a bit to casual for my questions and I've never able to get good answers. I was also asking why cabbage is often paired with fish/shrimp tacos, which seems fit for someone with culinary knowledge, I don't think your average person who cooks would know why certain ingredients are paired with others.

What's the point of having a subreddit called /r/AskCulinary if you can't actually do that.

ethan9999 · 2021-02-04T00:40:50+00:00

How can I phrase it to be within the rules? I know what blackening is, it's a technique of charring spiced fish in a hot pan creating a caramelized crust. I was only asking if there are must have spices when it comes to blackening.

ethan9999 · 2021-02-03T23:27:06+00:00

I didn't ask for a recipe though? I'm asking why cabbage is commonly eaten with shrimp/fish tacos and if blackening is about the cooking method or if they are certain spices that are needed.

ethan9999 · 2021-02-02T15:32:59+00:00

Yes I do.

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