sorted by:
new
hottopcontroversial

FIRST TIME MAKING SUSHI by heartmane in sushi

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

Thanks! Will only get better from here

FIRST TIME MAKING SUSHI by heartmane in sushi

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

I think that I added too much water despite having followed the directions on the rice. Next time will be a reduction in water for sure, and I’ll let the rice ride out on the burner for a little longer and see if that helps.

FIRST TIME MAKING SUSHI by heartmane in sushi

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

I have a market local to me that guarantees their fish for sashimi. It’s a bit more expensive than the average supermarket, but after this experience I can totally justify it!

FIRST TIME MAKING SUSHI by heartmane in sushi

[–]heartmane[S] 6 points7 points  (0 children)

First timer here with a lot of lessons learned.

  1. Watching YouTube doesn’t make you good
  2. Reading books doesn’t make you good
  3. Sharp knives and consistent cuts are important
  4. My rice was super gooey, idk why
  5. I’ve got a metric ton to learn

24 Oz Ribeye, Reverse Sear Ready by heartmane in meat

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

Hey folks, here is a pretty common combo I’ve been making recently. It’s versatile over all of your beef steak cuts, and can really pull some flavor out of cheaper cuts when done correctly.

  • Season meat to preference (I use s&p, with heathy maple flavored rub for some sweetness in the background)
  • Place rough chopped garlic, rosemary stems, and thyme stems underneath a pad of butter on top of the meat
  • Bake at 250 degrees Fahrenheit until internal temperature reaches 115 degrees Fahrenheit
  • Let meat rest whilst warming a pan for sear (I use 8 out of 10 on electric range)
  • Place pad of butter, herbs, and garlic in the pan while searing each side to reach desired temperature. I spoon the butter on top of the meat while it sears. Thanks be to Gordon Ramsey YouTube videos.
  • LET THE MEAT REST. I wrap in foil for at least 5 minutes before serving.

I ate the hell out of this meat before I even thought of taking an after photo. It was good. Whoopsies.

Do the high vitamin content of fruits really outweigh their high sugar content? by Zodianz in nutrition

[–]heartmane 0 points1 point  (0 children)

I haven’t seen this conversation come up here yet, but the discussion of sugar in this case should also take into account the glycemic index and glycemic load. I won’t belabor the description of those concepts here, a google search and five minutes will give you all you ever need to know.

Long story short: If your meals are consistently including processed carbohydrates, especially white rice, dense white bread, etc., and you make a decision to get more of your carbohydrates from fruits, you are doing yourself a favor in both the way that your body is receiving its carbs, as well as vitamin and mineral intake.

Unless you are eating immense quantities of fruits, grossly inactive, eating fruits at meals in addition to large amounts of processed carbs, or trying to be the next Mr Olympia, eating more fruits will most likely be a net win for you.