Cooking thread

@TheKingOfAverageness  
I always do dry noodles, so I cook the egg separately. Sunny side up is how I like mine.
 
Speaking of eggs with runny yolks, there is something truly special about white rice and egg mixed together.

@QueenCold  
The Japanese tend to break a cold egg into hot steaming rice, and mixing it.
 
I did it before (after washing it) and I’ll admit, it’s pretty interesting. And kinda sticky though.

@QueenCold
 
Nissin Cup Noodles were increasingly rare in my place

@HJSDGCE, God’s Wrath  
Maggi noddles? Now that’s unusual.  
We have Love Me, Ajinomoto, Maru Chan, Nissin and some weird chinese and vietnamese noddles here, but this is the first time I had seen Maggi noddles and now I want to try them.

 
I absolutely refuse to believe that these things are less than 300 calories worth(not my pic).

@TheKingOfAverageness  
Fried Kuey Teow in a pack? THAT’S AMAZING.
 
Also, funny thing about noodles. There’s these thin rice noodles called mie hoon, and the thing is that no one can agree how they are actually spelled so we have bihun, mee hoon, miehun, mie hoon, meehun and beehun. Under the national jurisdiction regarding languages of Malaysia, they’re all correct.

@HJSDGCE, God’s Wrath  
We call them bee hoon.

This is the most popular brand available here. Isn’t specially good, but isn’t bad either and the price is more than affordable. (I got 10 packets plus a wodden sticks set for $2,000 pesos, aka 3 dollars.)  

@Anonycat  
Maruchan eh?  
Yes it’s popular in here too.  
Except 1 packet of those alone are worth a dollar in here :v

@Toyminator900  
Lo compré en una oferta especial, normalmente ese ramen cuesta entre 250-350 pesos (40-60 centavos de dolar) dependiendo del sabor.  
También tenían rebajado el instantáneo que viene en vaso, pero prefiero el que viene en bloque porque así primero cocino mi propia sopa con vegetales y carne antes de agregar los fideos y el paquete saborizante para comer algo mucho más saludable.

@Anonycat  
Entonces los de la bolsa son mejores?

@Toyminator900  
Depende. Si estás apurado o en el trabajo, los de vaso te convienen porque solo hay que echarles agua hirviendo y ya está, pero si estás en tu casa y tienes tiempo más los ingredientes para cocinar, entonces los de bolsa te permiten preparar algo más sabroso y nutritivo.  
Por ejemplo, en las fotos tengo unos ramen de verduras que me hice usando ramen de bolsa y unos ingredientes que tenía por ahí.  
 

I made a lentil and kielbasa soup called karwendel. I learned two things by cooking it: soup should have fresh (uncooked) sausage to get those flavorful juices into the broth and, like spices, wine should be added before and after a long simmer.

@kleptomage  
So I assume it didn’t turn out as good as you expected?

@Anonycat  
It’s a bit bland but not bad.

@kleptomage  
Then next time it will turn out tastier!

I still suck at sauces. I can make good burgers and stir fry, or even prepare various meat and chicken dishes, hell even a fruit salad or desert, but the moment I have to make a sauce, I flubber and make a disgusting fluid.

@HJSDGCE, God’s Wrath  
Well, if you ever make tomato sauce for spaghetti, remember to add a pinch of sugar to counter the tomato’s natural acidity and make the sauce easier on your stomach.  
Adding some crushed nuts to the sauce can make it tastier as well.

@Anonycat  
Carrots is better than sugar.

@TheKingOfAverageness  
Yeah they are, but sometimes a pinch of sugar can make the difference between a sauce that’s too acid and a sauce with the right sweet flavor.

@Anonycat  
I’ll try.
 
Me when I try my sauces

@HJSDGCE, God’s Wrath  
Well, you always can buy the instant sauce packages that only need water and your attention while the sauce is reducing itself over a fire.  
Sauce in the sense of meat sauce, mushroom sauce and such to pour over your steaks and side dishes like rice or hasbrowns.

Assorted meat cuts stew with potato, eggplant, broccoli and other vegetebles. (Aka whatever was in my fridge and had to be cooked soon before it expired, lol)  

Chicken livers and heart
 
For some it might look disgusting but hey, it taste really good if seasoned correctly
 

 

@RhodieNite  
I can use chicken livers to make soups, fried livers and ground meat. But chicken hearts? Eh, ate them before and wasn’t a fan of it.
 
That and chicken lungs. I don’t like these either. Too spongy.