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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 Red 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 Tomatoes
1 ~ 2 Carrots
1/2 Head of Red 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 prepare vegetables.
For 2 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 kitchen sink basins and kitchen sink baskets, 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 basket 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 basket. The basket will drain off the water, while retain the layers. Then, dump the basket 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 basket, 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.
Add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
add in another 2 cups of water. The pot should have been boiling.

When the 3 minutes are up, dump in the cabbage.
Add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
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.
(Maybe) Add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
(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, whatever is up to you. 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.

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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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