[Boards: 3 / a / aco / adv / an / asp / b / bant / biz / c / can / cgl / ck / cm / co / cock / d / diy / e / fa / fap / fit / fitlit / g / gd / gif / h / hc / his / hm / hr / i / ic / int / jp / k / lgbt / lit / m / mlp / mlpol / mo / mtv / mu / n / news / o / out / outsoc / p / po / pol / qa / qst / r / r9k / s / s4s / sci / soc / sp / spa / t / tg / toy / trash / trv / tv / u / v / vg / vint / vip / vp / vr / w / wg / wsg / wsr / x / y ] [Search | | Home]

let's cook along tonight (19:28 in Italy atm) we'll

This is a blue board which means that it's for everybody (Safe For Work content only). If you see any adult content, please report it.

Thread replies: 14
Thread images: 9

let's cook along
tonight (19:28 in Italy atm) we'll be making fried rice with Brussels sprouts
put some oil in a pan and heat it, cut the sprouts in 4-6 pieces and cook them in hot water for 5 minutes
>>
>>8522943
put diced bacon in the pan and wait for it to become golden colored
meanwhile finely mince a garlic clove
>>
>>8522950
add the sprouts and garlic to the pan, leave it open on medium heat and cook until the sprouts have reached a good consistency, more than hard enough to be consistent but not enough to be difficult to eat with dentures because you wouldn't want your mother to complain about them being too hard for your father
>>
Cooking on /ck/? The fuck is going on?

Keep it going.
>>
>>8522963
now I could have done this more elegantly using another pan
if you're an elegant guy/girl you'll have used a smaller pan for the bacon and sprouts, and now you can put all your leftover rice, in this case risotto with saffron, in a bigger pan
or just set aside the rest and use the same pan
anyway leave the rice alone for a couple minutes, enough for it to slightly brown on the bottom, then stir it and repeat until you have enough browned rice for your taste
>>
>>8522943

lurking op, looking good
>>
>>8522980
while you waited for the desired amout of browned rice ready 3 eggs (I'm using some 350g of sprouts, 120g of bacon and I don't really know how much rice, probably around 4-500g) and some soy sauce while you answer your mom's questions like why are we so late ffs mom
>>
>>8522995
shit's getting dry so possibly add a bit of oil, and taste the sprouts to see if they need any salt - also I put some salt in the water I boiled them in
>>
>>8523012
add eggs and green stuff + bacon, scramble like your life and also your high school crush's life depended on it
>>
>>8523025
add soy sauce and keep scrambling come on you can do better than that
>>
>>8523034
add salt to taste, possibly also pepper, mix well and serve while fending off the complaints about how it's too heavy and it's too exotic and it's too this and too that and so on
I'm going eating now it's been a pleasure WA LA I'll be here all week
>>
>>8523041
looks pretty good m8 would eat

please accept this rare western Patti as a token of gratitude
>>
>>8522973
figured I had to be the change I wanted to see
>>8522983
>>8523239
thanks guys, 'preciate it
>>
Great thread thanks
Thread posts: 14
Thread images: 9


[Boards: 3 / a / aco / adv / an / asp / b / bant / biz / c / can / cgl / ck / cm / co / cock / d / diy / e / fa / fap / fit / fitlit / g / gd / gif / h / hc / his / hm / hr / i / ic / int / jp / k / lgbt / lit / m / mlp / mlpol / mo / mtv / mu / n / news / o / out / outsoc / p / po / pol / qa / qst / r / r9k / s / s4s / sci / soc / sp / spa / t / tg / toy / trash / trv / tv / u / v / vg / vint / vip / vp / vr / w / wg / wsg / wsr / x / y] [Search | Top | Home]
Please support this website by donating Bitcoins to 16mKtbZiwW52BLkibtCr8jUg2KVUMTxVQ5
If a post contains copyrighted or illegal content, please click on that post's [Report] button and fill out a post removal request
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the content originated from that site. This means that 4Archive shows an archive of their content. If you need information for a Poster - contact them.