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Cake day: June 11th, 2023

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  • When searing meat and adding spice in a more or less “dry way”, for taco meat or chili or some curries, I sear the meat to nearly where I want it, then add the dry spices to toast on lower heat before “deglazing” with water/stock/whatever else makes sense. You can also just toast the spices separately, but some toasting is nice either way and I think this is convenient.

    Generally salting early is good for anything you want to get any kind of browning on, it’s just that the meat and any other additions might also be salty, so you don’t always get to. Spices will give a better flavor over time, like a “rub”, but you can’t necessarily sear meat with spices on it. Things are usually tradeoffs.

    (Just noticed this post is 4 days old, my bad :p)








  • Open faced sandwiches (smørbrød/smørrebrød/smörgås) - slice of bread or toast, butter and some topping.

    Very nearly as no-effort is boiling or frying an egg. Very nearly as no-effort as that is a scramble or omelette. Grilled cheese sandwich. Pasta with butter (sauce), garlic and/or chili oil. Baguette/sub/hoagie kind of thing as an upgrade on the sandwich - they sell “half-baked” ones that keep for a good while. Bacon and eggs, carbs optional.

    A basic stir fry or meat-in-pan-sauce are still easy. Get whatever equipment makes your preferred foods (or healthy eating) easier.





  • amio@kbin.socialtoMemes@lemmy.ml6÷2(1+2)
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    11 months ago

    Forgot the algebra using fruit emoji or whatever the fuck.

    Bonus points for the stuff where suddenly one of the symbols has changed and it’s “supposedly” 1/2 or 2/3 etc. of a banana now, without that symbol having been defined.