Message from @Maggie The Magpie
Discord ID: 629847096844877864
orgasmic
Oh my God
* **heavy breathing** *
When i made fried rice.
White rice, egg, carrots, garlic cloves, onion, and then a conglomeration of seasoning.
Other then the carrots, looks great
Ooh, nice channel idea
That uploaded in a shit order
Is that ham?
Bacon
I just had a delicious healthy snack. Ground chicken with taco seasoning inside little lettuce tacos. They were small sized since it was just snack. I feel like shit tbh not eating so much, which is why I had a snack
I forgot to tell you guys what it was. It's zucchini slice
ig ciyrse y fgwyb ciij\
of course you fucking cook
you aer literally the gayest aussie ive ever met
kiwi*
> imagine not knowing how to cook, a basic life skill
i love cooking
Only failures can't cook for themselves.
My dad, who looks like a grizzly bear, and has worked heavy manual labor jobs his whole life, from trucker, to printing press supervisor, roofing, etc, used to cook breakfast for me in my childhood.
Any man worth his own grit can cook.
Imagine not being able to feed yourself independently without a supermarket or restaurant.
@Justin Burger (Major-GA) in my defense I can barely cook complex meals because I haven’t been appropriately trained for it nor experienced.
This is the best quick lunch I've ever made
The milanesa (in Italian "cotoletta alla milanese") also known as 'milanga' in Argentina and Uruguay, is a South American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa.[1]
The milanesa was brought to the Southern Cone by Italian immigrants during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, which is similar to the Austrian Wiener Schnitzel.[2]
A milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana.
Locro
Locro (from the Quechua ruqru) is a hearty thick stew, associated with native Andean civilizations, and popular along the Andes mountain range. It's one of the national dishes of Argentina, Peru, Bolivia, Ecuador and Southern Colombia. The dish is a classic corn, beans, and potato or pumpkin soup well known along the South American Andes. Typically locro is made using a specific kind of potato called “papa chola”, which has a unique taste and is difficult to find outside of its home region.
Recipe:
Don’t think you can whip up a locro in 30 minutes. It’s a long process and excellent if you like spending time in the kitchen chopping, flavouring, and generally creating. Serve locro piping hot, in bowls with maybe some crusty bread on the side.
Makes around 6 portions.
Ingredients
1 cup of dried white corn (hominy)
2 medium white onions, chopped
2 cloves of garlic, finely sliced
1 leek, finely sliced
200g thick-sliced smoked bacon (panceta salada), cubed
2 slightly spicy sausages (chorizo de cerdo), sliced
2 1-inch thick steaks of stewing beef, osso buco, cuadril or similar, cubed
1 cup tripe (mondongo – optional!), diced
Pigs feet (patitas de cerdo – optional)
1 cup lima beans (porotos pallares, optional)
1 teaspoon ground cumin
1 teaspoon sweet paprika
Ground black pepper and salt to taste
1 cup butternut squash (zappallo anco), cubed
1 cup sweet potato (batata), diced
1 large potato
Chopped spring onion (green onion, cebolla de verdeo) for garnish
.
Method
Soak the dried white corn in at least two cups of water, at least for 12 hours – preferably overnight.
In a large, heavy-based pot cook the onions, garlic, leek, stewing beef, sausages, pigs feet and tripe if you’re brave, and bacon in a little vegetable oil until the onions are translucent. Add the cumin, paprika, a little salt, and freshly ground black pepper.
Cook, stirring occasionally, for 10 minutes. Add the white corn kernels and then add enough hot water to cover the ingredients by about 2 inches.
Add the vegetables and the lima beans, if using. Bring the whole thing to a boil, reduce the heat, cover and simmer for around two hours. Check the pot every 20 minutes or so and stir.
After two hours remove the pan lid and continue to cook over a low heat. Remove the bones. Mash the vegetables slowly, and as the starch gets released the mixture will thicken into a stew. Continue mashing and cooking until you have achieved a rich, thick consistency. Add a little more salt to taste.
Now this I appreciate, recipes!