TheGiantKorean

joined 2 years ago
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I saw this several times when in Finland. I thought it was hilarious (I'm American).

[–] TheGiantKorean@lemmy.world 2 points 2 days ago (1 children)

I will need to check out that Netflix show.

Jamie Oliver is a good chef when he stays in his lane (Italian) and isn't trying to cook things in 15 minutes. Although some of his 15 min meals do seem to be pretty good, but I don't think that's where he shines.

[–] TheGiantKorean@lemmy.world 3 points 4 days ago

Lol yes! I was also thinking it would be nice in an espresso tonic.

 

I made a simple syrup (1:1 sugar:water by volume brought to a boil), then poured it over some magnolia blossom petals while hot and let that steep covered over night.

The flavor and aroma and quite intense. The flavor reminds me of ginger up front, but then that gives way to a very pleasant floral flavor.

 

I ordered groceries the other day and meant to get 4 containers of shelf stable oat milk, but instead I accidentally ordered 4 normal oat milks (64oz containers that go in the fridge). I'd like to keep them from going bad, either by using them for something or freezing them.

Has anyone here successfully frozen oat milk for later use? I'm thinking about trying it, but not sure it'll screw up the texture / cause it to separate.

I'm also open to suggestions for using it on something. Ice cream maybe? Lots of lattes?

[–] TheGiantKorean@lemmy.world 2 points 1 week ago

I bet they used waterfall.

[–] TheGiantKorean@lemmy.world 1 points 1 week ago* (last edited 1 week ago) (1 children)

If it was still whole I'd be tempted to make a giant mufaletta out of the whole thing, but you've already cut into it (I guess you could still make one, individual ones using slices or wedges).

If slicing, sandwiches for sure. A grilled cheese with that bread would be fantastic I think, as long as the crumb isn't too open.

Oh, and croutons.

 

Kinda looks like me, kinda doesn't. This was a spur of the moment drawing I did in a museum that lets you draw a self portrait and tack it up on their wall. It does make me want to try doing some more self portraiture.

[–] TheGiantKorean@lemmy.world 2 points 1 week ago

Damn, those sound fantastic! Thank you for the recipe.

[–] TheGiantKorean@lemmy.world 2 points 1 week ago (2 children)

We love watching ATK on Sunday mornings. Kind of soothing.

[–] TheGiantKorean@lemmy.world 2 points 1 week ago

Yes!! Congratulations!!

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submitted 1 week ago* (last edited 1 week ago) by TheGiantKorean@lemmy.world to c/cooking@lemmy.world
 

Who are your favorite cooks/shows to watch on TV and/or social media?

Lately I've been watching stuff by Minoli DeSilva and Sad Pappi recently.

Also love watching Someone Feed Phil.

[–] TheGiantKorean@lemmy.world 21 points 1 week ago

Metal as fuck. I love it.

 

I gave these a try again after listening to Eric Helms talk about them on the 3DMJ podcost, and holy hell these lit up my lats. Just wanted to mention these in case you're looking for a back hypertrophy exercise that hits the lats really well.

I set up letting at around a 30 degree angle from a high pulley and brace myself on something (a box in my case). I let the weight pull my arm up and across my body, get a good stretch in my lat, then pull my elbow down to my hip.

IIRC the cross body variation is done because it increases the stretch on the lats.

 

Recipe: https://www.afamilyfeast.com/chicken-scarpariello/

I added green olives to this and I feel like it added some nice (needed) brininess. I also didn't bother with the butter at the end and just reduced the sauce until thick instead.

 

This could be a good new option for those with ADHD who are currently on meds for it.

 

Glad this community was created. I've been interested in lifting for a long time now. I'm currently doing 2x Olympic weightlifting workouts a week (working with my coach) and 2x bodybuilding/accessory workouts a week which I program myself (my coach knows I am doing this). I'm a big fan/proponent of evidence based training. I'm happy to be here and I'd be happy to help out where I can.

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