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 THE BASICS OF SIMPLE HEALTHY COOKING! 
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
Oh, forgive me for the mention of lima beans. I meant frozen green beans. They usually (fresh,) young, and green, but yes, they too mighh have some uncooked poison. Even if cooked, the runoff poison does leave a bad aftertaste. Almost like potatoes or french fries, but a little on the green...

Oh, the black rice, did I already mention that it's arsenic?
I was about to do the cleansing/purification process, but figured that 5 part/cup ratio to 1 part/cup of black rice is quite a plenty! I guess the rich did have the money and time in all the world! It is a dangerous and expensive feat overtime.

The good news is that I might try planting either black or pinto beans! How's that for saving money? It could be hard though.

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Thu Mar 05, 2020 11:49 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
According to the net, condensed milk is heated milk with sweetener. Evaporated milk is heated milk w/o sweetener. Enough, said.

I think the chopped up broccoli stem can be used, since I happened to eye a topic of a site. I need to keep track with the upcoming recipe. Fixing the aphids problem... must be good. I straw-dip/spin/flush in the crown unto the holy water (and vinegar). I'm sure they dead, but yeah. Not sure if I flushed them all out. Chopped up stem and florets, but left the flowers intact. I did the vinegar procedure again with them too. Got out more of them, I think. I think it's better to submerge the pieces under a glass plate in a filled water basin or something. Better safe than sorry.
|
I read that chicken bones can be great addition to stock soup, but do wash the germs off! Chicken bones in the freezer until then. Salt in the stock soup might be too much as bones has alot of nutrients, maybe including salt.OH W8, CORONAVIRUS, MY BAD!!!

I read that rinsing the (corned) meat will remove the salty flavour, but I am sure it's for cured/seasoned/marinated meat, particularly corned meat.

If anyone wants to master the art of baking potatoes, good luck with care and timing.

I might do a serving post, where trivets and plastic microwave plate covers are the talk in supplies. Like for trivets, it's like more common in some Asian/Oriental affiliated/owned market. The perfect heat retention plastic microwave plate cover is domed, with a little handle (use kitchen cloth for hot situations) and a little steam hole. So far, I have yet seen one in the common stores. Just flat ones. Must be designed for small microwaves, even though I don't use it too often. I might try the warehouse stores.

Maybe, I'll cook a preparation method post. You know, the methods to cut, chop? Things are marination? Curing meat, curing vegetables?

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Sat Mar 07, 2020 10:55 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
So I tried preparing the salmon. Fuck, you have to spend some time scraping the scales off. It's definitely easier and quicker to broil up, but the scraping will take more time than skinning. It's like you would do this if your implement knife can cut out the work for you.

Broccolis, and aphids! Fuck, the vinegar submerger rinse works, but about three remains in my little soup. Of course, it's a small crown too. They are not outside, but underneath the fucking buds. You would have to comb through them to find the fucking critters, plus the brown rotted damage sustained. I need a fucking replacement for presentation purposes. Of course, if you can eat boiled gummy water bug meat, that's cool too.
|
The alternatives?
Leeks, and Basils. Will test.
Said to be toxic to pets!!! Careful.

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Wed Mar 11, 2020 10:15 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
Leeks are pretty pest freeish, but maybe lacking in nutrients. I think I might test out bitter melon. Tastes nasty, but it's like a vitamin pill. I hope that pests don't like to infest it.

I guess you can't avoid aphids, but I need a veggie that can easily wash off these bastards.
Romaine Hearts might do, maybe kale, but if the leafies fail...

Cucumbers are shapely and round.
Bell peppers?
Green beans?
Leeks?
Celeries?
Cabbage might work, I yet to remember any fucking aphids.
I hardly remember eating squash daily...
Asparagus?
Corn, corn? Did somebody forget corn? I think it's a bit mirco-managed, but I recalled dried corn?

I already got carrots and tomatoes covered.

---

By the way, I think that salmon, while needs time to be scraped, can be steamed along with rice. Rice cooker required, if you into that kind of thing.

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Thu Mar 12, 2020 9:52 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
Okay, so I summed up the easiest (and hopefully cleanest) produce possible.

cucumbers (optional, but some people like the crispy texture)
carrots
tomatoes
bell peppers (optional, but I love the unique taste)
green cabbages
onions
corns (hadn't bought it due to being too difficult, but still a great addition ignoring the amount of effort)
bitter melons (hadn't bought it and maybe I should; great nutrients, but have some side effects worthy to read beforehand)

Very basic shit, huh?
I'll call the freakin' recipe, 'the quarter ratio produce except for the 2 tomatoes' soup.
Still, I need to arrange the instructions.

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Sat Mar 14, 2020 1:11 am
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
I just found out that one head of cabbage can fill 3 4th of a medium sized pot! I need to experiment the best measures. It's probably better to write it down now.

This is my ma suave, de Wonderful, 2 Colorful, Soupe!
Okay, it's more like the 3/4 Vegetables Soup.
Okay, so I tried to make some stupid vegetable shit soup. Took about from 30 minutes (if you are a pro preparation chef) to 1 hour to complete both preparation and cooking. I'm not perfect, so please bear with me as I polish up my veggie cooking skills.
Oi Ma Tu Wat!

Acquisition:
2 (or 4 Roma) Tomatoes
1 ~ 2 Carrots
1/2 Head of Green Cabbage
1 Slice of Red Onion

I have yet to figure out the best ingredients so please bear with me.

Preparation:
As a no-brainer safety tip, remember to peel/carve off the label sticker of all your prepared vegetables.
For 2 (or 4 Roma) tomatoes, slice off the top, and cut off the pulp top from the stem. For the rest of the middle, slice off a slice, cut half the slice, cut the half into 2 ~ 3 triangles, cut off and dispose of the stem from the triangles. Save the triangles in a big bowl.
Skin the carrot(s), chop off and dispose of the ends, chop the middle into slices. Save the carrot slices in a big bowl.

Hard one, probably time waster, watch out.
For the next step, you will need 1 ~ 2 wash basins and colanders, but it will depend on the size of the cabbage. 2 is for accommodating for more space, in which 1 of each should be of a large radius. Still, I say 2 of each is just enough to cover a half.
Chop cabbage head top down into two halves. Chop off and dispose of the stem of your prepared cabbage half. Save unprepared half in the refrigerator.
Face the inner of the half down.
Cut one slice from the half, cut the slice into finger-sized dices. Inspect each layer of the dice for any damaged parts to throw out. Save the layers into a basin. Repeat the process until all the cabbage are in the basin.
Yeah, some people say to inspect and wash the peels, but hey, cabbage isn't all peels!
THIS WILL TAKE SOME TIME!!!
THEN, MOST IMPORTANTLY, PLACE HALF THE LAYERS BACK ON THE CUTTING BOARD. YOU WILL NEED SOME SPACE FOR WASHING THE PORTIONS IN THE BASIN.
Place both the colander and basin in the sink.
Fill the basin halfway with water.
Rub a portion of cabbage layers between your hands, repeat process until affected layers are sufficiently cleansed. With fingers, alternate layer positions, and repeat the rub process again before moving onto the next step.
Dump all basin contents (layers, water, and all) into the colander. The colander will drain off the water, while retain the layers. Then, dump the colander contents back into the basin.
Fill the basin halfway with water, again.
Now, with hand in claw pose, scratch the basin's inner bottom. The enveloped layers will go thru a more through cleansing procedure. Repeat this process until all layers are sufficiently cleansed.
Dump all basin contents into the colander, again.
We'll leave the layers to be drained of the water until cooking time.

Cut off a good onion slice, cut the radius into slices. Chop the slices into dices if necessary. I'm not sure if I am, or can, wash this stingy concoction. Save the slices and dices into a big bowl.
If you want, go ahead and try the cucumbers and chili/bell peppers. I will put in a spoiler tab for these optional steps.
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For cucumbers, wash them and cut off the ends. Rub the ends to their formerly attached body segment, counting up to 100 arbitrary seconds or 2 minutes. Cut the cucumber into slices, you're done.

For chili/bell peppers, wash them and remove the stem, either by cutting or pulling. Cut the pepper into slices, remove any excess pepper seeds, you're done.

And that's about it.

Chop a slice of ginger, then chop the slice into sticks/pieces.
Peel a garlic bulb, smack it on the cutting board with a side of the cleaver. This is to flatten and break up the bulb. Cut off the root base and pull out the green stem.
Some pep! Some zest!

Cooking:
Fill your pot with 2 cups of fresh water. The low level focuses on the heat capacity to boil up the vegetables. Later, we'll add in more to cover the vegetable boiling capacity. For now, add some salt and cooking oil. The salt is to stir up the water temperature, the oil is to stick to and heat up the ginger and garlic aroma. Turn up the stove heat to a 6, but leave out the lid. Until the water boils mightily enough, wait. When the water boils up mad (approximately 1 ~ 3 minutes), add in the ginger and garlic and wait for a bit (under 3 minutes at most).

When the 3 minutes are up, dump in the carrots.
If boiling, add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
If boiling, add in another 2 cups of water. The pot should have been boiling.

When the 3 minutes are up, dump in the cabbage.
If boiling, add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
If boiling, add in another 2 cups of water. The pot should have been boiling.

*For this step, I have to determine if the pot have received enough water.
When the 3 minutes are up, dump in the tomatoes.
If boiling, (maybe) add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
If boiling, (maybe) add in another 2 cups of water. The pot should have been boiling.

When the 3 minutes are up, dump in the onions (cucumbers and chili/bell peppers are optional).
Stir the soup with a ladle. The pot should have been boiling.
When the 3 minutes are up,
stir the soup with a ladle. The pot should have been boiling.

When the 3 minutes are up, the soup should have been sufficiently and safely boiled.
Turn off the fire and let the soup simmer down.
Sir, your soupe, is now ready.

Aftermath?:
As much as there are plenty of instructions, the mind on timing becomes quite essential, especially if you were to prepare and cook at the same time! How fast you have to be to complete a preparation step within 3 minutes? I leave it to you, Mr. Bond.

Not much to say afterwards, but you can put in some spices and shit (even leftover broken corn chips!), whatever is up to you. Reheat level to 4. I already formulated the recipe using the broccoli, but as I mentioned before, there are aphids to be eating. I decided to put this footnote as a reference in case someone wants to try out the green crown.

I tried red cabbage, it seems to be the same case scenario in regards to the matter of toxicity in black rice. Maybe it's too heavy metal/mineral for the normal human being to tolerate. Skip out on this variant and go with the all natural green cabbage. If you got some, and you can't handle it, turn it into manure or partition into a ratio.

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Mon Mar 16, 2020 7:05 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
I read that there are different types of tomatoes.

I think still that the red cabbage is most healthier than the green one. Testing.

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Thu Mar 19, 2020 8:16 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
I tested and discussed with a experienced cook chef about the qualms of fucking red meat.

With red meat, you have to freeze this shit if you want to prolong it. Otherwise, it will expire soon enough. I hate thawing shit, plus, I got the marination and preparation processes to still master!

Oh yeah, updates to the 4 red vegetables soup recipe, or something like that.

Oh, there's no real black rice research so I will do my own tests! Sounds smart, yeah...
Cooked black rice feels like (royal [excuse the pun]) jelly!
I might make a black rice enthusiast club.
After all, I can't be just picky with the beans (overdemand causing supply shortage due to the corona scare [gotta move out the provisionals, do you?]).

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Sat Mar 28, 2020 7:35 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
Okay, b/c of the corona scare, people are still stocking up shit like crazy. Not that I care, but they jacking shit too fast! It's like a slower Black Friday, everyday! In the beginning, there were fucking lines. In terms of acquiring stock supply sources, innovation is required. The spread of the pandemic/epidemic will increase until the estimate of June/July. Even then, who knows how long it will last? Or even recurs! There were three waves of Black Plague. It's a wet illness so yeah, we have go dry?
|
I seen some people trying to do some food preservation, but I don't think they know how to preserve nutrients.
But just in case if the spread competes with the historical Black Plague, we might need to do some curing! When I mean curing, I mean curing as many food products as possible! And it's got to be of good quality too! Maybe, we need to farm our own shit. Get farmer wise, son! Time to get our rural/survival skills on! I read that green beans are easy and safe. Maybe radishes. Reference. However, I think I might put a little muscle for the cream of the crop. Oh, I put in a cure link in the op.
Researching food nutrients and food preservation.
I will also resume black rice research and experimentation.

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Mon Mar 30, 2020 6:32 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
Just to let you know, while black rice sounds superior to white rice, rice is weaker compared to beans in all levels. The harshness of the desert seed withstood the test of time.

Yeah, the black rice cooked into jelly dessert. Maybe it's too soft to act as a joint gelatin substitute. Hell, I mean, I think it started the I jacked the big jacking. Yeah, black rice is shit, it's just bird seeds anyways.

I need to do the last post tasks, but thought to let people know about this. Wrote this in the beans recipe.

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Wed Apr 01, 2020 6:19 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
This post includes the use of the modern (electric/gas) rice cooker because I feel that there could be mishaps despite all ingenuity to tamper-proof the product. It be outdated from this time of post! Call it, "Common Proper Electric/Gas Rice Cooker Methods". No, I hadn't done traditional clay pot rice cooker. Anyways, let's get to it.

Preparation:
Use the rice cooker measuring cup; if you don't have the Japanese measuring scaled standard unit, get one. Hey, a history with rice ought to be a know-how!
Also, get a (Inomata) Japanese Rice Washing Speed Bowl (W/O THE SIDE OR BOTTOM DRAIN HOLES OR YOU'RE AN IDIOT! WATER IS NEEDED TO ABSORB THE UNWANTED PARTICLES FROM THE RICE PRODUCT! DRAIN WATER? USE THE SPROUT DRAIN HOLE GODAMNIT!), for rinsing rice purposes, not measuring.
Scoop up rice with rice cooker measuring cup, rice measurement is up to you.
Dump rice in the rice washing speed bowl.
Fill the bowl with facet water, rinsing the rice with hands and water.
Drain the polluted water from the sprout, repeat the rinsing process until you feel you have sufficiently rinse the pollutant particles (about 2 ~ 3 times).
|
The careful step in dumping the rinsed rice from wash bowl to rice cooker inner bowl.
LEAN AND TIP THE SIDE/SPROUT OF THE WASH BOWL ON THE PLASTIC HANDLE OF THE RICE COOKER INNER BOWL. THE COATING OF THE INNER BOWL IS FUCKING SENSITIVE AS A SCIENTIFIC LABORATORY EQUIPMENT SO CAREFUL! TAP AND SHAKE SIDEWAYS WITH ENOUGH FORCE TO TRANSFER THE RICE IN THE INNER BOWL! THEN, SCOOP THE REMAINING STUCK RICE IN THE INNER BOWL!
|
If you can fucking manage that, well, congrats, you're one dexterous motherfucker!
Them modern cooking coating and sensitivity, I mean, sensibility.
For one cup of rice, is equivalent to one cup of water.
With the wash bowl, fill in clean water according to the specified rice amount.
The cup is for measuring rice only, plus, you don't want to get it all wet and sticky with the rice surplus, don't you?
Dump the clean water into the inner bowl.

Cooking:
Close the rice cooker lid.
Set rice cooking mode to 'Quick Cooking' mode.
Activate 'Quick Cooking' mode.
You will hear some tune indicating that rice cooking operation is to go.
Now, the duration of the entire cooking process will take the interval of about 20 ~ 45 minutes.
Yes, you will hear the same tune, but now indicating the rice cooking operation has stopped; however, you will still hear the rice cooker whirring as if slowing down on cooking operation.
You will have to wait until you hear no more whirring.
Once the whirring subsides, the rice is sufficiently cooked and kept warm at constant temperature.
Warming will continue for a reason period of time.
About this time, you can open up the lid, and use the rice scoop to dump the rice into your serving bowl.

Aftermath?:
That non-stick surface coating nowadays! It's so fucking sensitive!
How do people conveniently dump the rinsed rice into the inner bowl? By hand?
Someone needs to know about the maintenance department!

Black rice, while all protein madness, is not too natural and more often toxic. Only certain species can tolerate such defense mechanisms. Despite the health benefits, don't risk the toxic exposure. Could harm the kidneys and bladder. Mix okay with other rice, but doesn't stack up against other foods. Better yet, just dump and boil the black rice with your vegetable soup. If you got some, and you can't handle it, turn it into manure or partition into a ratio.

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Mon Apr 13, 2020 7:03 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
Fuck fried chicken, that shit has flour, which got particles and shit. Shit's no joke when you choke.

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Thu Apr 16, 2020 8:04 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
You know what? I'm going to say just to add the black rice into the vegetable soup; that way, you get something.

I am at the moment, cooking up puruano beans. I am tocking off about 2 ~ 4 cups as standard. More for less cooking repeats. It sucks to repeat it too often. Wait time to be determined...

Anyways, I'm researching the remoska from various sources and other things in the footnote of the op. Wish me success.

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Sat Apr 18, 2020 8:19 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
And... the peruano is a bit on the light side. It still carries some weight, but it ain't a pinto nor black bean. I think I'll stick with those two, particularly the black (which I have to get used to [if I don't, then pinto]). In quantities of a surplus bag.

Yes, I will get the other left behind notes soon enough. If I can manage balancing with my mod projects and all.

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Mon Apr 20, 2020 8:19 pm
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Post Re: THE BASICS OF SIMPLE HEALTHY COOKING!
I can't believe it, but there comes a time when refuse becomes a pest problem, potentially ruining your food. Especially for your filled pots with lids that have vents. There comes certain occasions when you must have your pots out on the open kitchen/outdoors/whatevers space. Otherwise, you can refrigerate your food should you not mind eating them cold later. Recooking is possible, but will at least take much longer in time. Man, I swear it's a sushi/mocchi conspiracy!

So your trash bag is reeking of shit, and maybe it was the banana, but for sure, these fucking fruit flies come in on no time and start spreading the garbage like love. This often occurs on a summer season.

---

What needs to be done is to deal with the source of the problem. Dump out the trash bag to the trash bin on a daily basis. Running out of bags? Get more. It doesn't get any simpler than that.

Even so, there might be other problems. So you might have a pot of goodies, but that pot's got a lid with vent holes (this is for cooking pressure reasons, maybe, maybe not). Those fucking fruit flies are fucking small enough to reach in and shit.
|
Well, I could mention vinegar, but it's drawback in many methods. I suggest to fold a x>1"inch aluminum foil flap, jam each respective wooden toothpick through the foil and one hole, swing the jammed toothpick handles to sideway position away from each other, and fold down the outer flap enough to the point where it is between and over the handles and still covers the hole. There, now no fucking fruit fly can enter the pot and start spoiling with the filth, I mean, fermenting the goods.

Vinegar? Well, you can use drop a certain volume for your foods, but beware, the taste quality goes down and I'm not sure if it is a good enough edible fly repellent (or even disinfectant... ugh!). I rather stick a bottle of vinegar close to a window, where its scent can befuddle the rotting attractive smell of fly hunger. Spilling a volume on the trash might work, but it might backfire... and make it worse.

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Sun Jul 12, 2020 12:50 am
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