You can also add chili flakes, green onions, and thinly sliced meats such as bacon, spam, or chicken. You can also cheaply garnish with nori and sesame seeds. Or just top that shit with a slice of American Cheese. That’s fine too.
Peanut butter is going too far but american fucking cheese is fine? I don’t even wanna know what they put in that shit to make you call want to eat it so much.
Peanut butter is used in noodles and asian cooking plenty and it’s great.
Again, peanut butter is used plenty in noodles and noodle soups and it works great. Each to their own though. Just saying. Abomination is literally exaggering it. Literally learned to use peanut butter with noodles from Asian people.
Interestingly enough, I spent a summer interning in France. I got homesick and was craving peanut butter, looked for it at the store, learned the word - they had no idea what I was talking about. Showed them it written down and a picture and everything
My host family told me you could find it in the international isle, but looked at me weird… They said they only ate it as a high calorie snack when they went skiing
My point is, even though I’m constantly disappointed by even “fancy” wine and cheese a decade later, a spoon full of peanut butter is a fantastic way to shut down hunger pangs for a few hours.
Honestly, it’s better without bread or toast - that’s just empty carbs anyways. I started getting coconut flakes to sprinkle on top… It’s an easy way to class it up without adding calories or effort… It’s basically a no-bake protein cookie at that point
Cook with the white part, finish with the green. Quantity is subjective, put as much as looks appealing. I put probably 2-3 tbsp.
More, thinner cuts = stronger taste. If you just want that bright pop of green in a dish, use longer cuts like 1+" long. Check out how they do it with stirfries.
Also. NEVER EVER EVER, throw away the bulb at the end. Put it in dirt, and you’ll grow massive bunches of green onion. After like 10-20 bulbs, I just get year round massive stalks of green onion - it’s fantastic and comes back every year.
Can you tell me more about growing onions from the bulbs? I usually cut mine fairly close to the root growth at the bottom, maybe leaving 1 cm of onion white, and throw it in the freezer with other veggie scraps to later boil and clarify for broth, but I am CONSTANTLY buying green onions for soups, dumplings, stirfries, grilling, what-have-you, so I’m very interested in this idea. I live in apartment with a bay window which is ripe for a planter, so this sounds potentially very useful.
It’d be perfect in a planter. You can shove a bunch in there about an 1" or 2" apart. They will get MASSIVE. Like 3x bigger in diameter (not leek big, but still). I probably have about 10-20 bulbs going, and just keep cutting until I have enough for whatever dish I need. I never run out… It takes a short bit for them to get established, but it was one of the best things I’ve done in awhile. I never have to buy them any more…been going that way for almost 3 years now.
"Oh BTW, we gave the stadium to some wealthy dude, and he’ll keep all of the money the stadium makes. Don’t worry though, your tax dollars will pay for the upkeep.
Ok so I’ve been wondering how other people do this. I’ve heard so many different takes on how to use dried mushrooms but I have no idea which is the best way. What I’ve been doing is using dried shitake mushrooms, washing and cutting them into small slices, then putting them in a small bowl of water in the fridge to rehydrate for at least 30 minutes, then, after adding the seasoning to the ramen pot, I dump both the mushrooms and the water they were soaked in into the broth. I don’t know how much flavor it adds tho. How have you been doing it? And what mushrooms?
I’m using dried mushrooms that look very similar to shiitake but are not labeled shiitake that I get from a Chinese grocer (they taste similar and are cheaper by weight).
There are two methods I use for two different purposes, though my reasoning for such is fairly arbitrary.
When making stir fry or similar dishes where I want sliced mushrooms, I wash the dried mushrooms, then pour boiling water over them and let them sit for 15 minutes or so or until they are thoroughly soft. Then I’ll squeeze em out and use like fresh. I’ll save the water (now brownish with mushroom… flavor?) for use as veggie broth in any situation.
When making noodle soups, I am far lazier. I will wash the dried mushrooms then place them directly into a pot with about a third more water (tap, room temp, or boiling from the kettle, that’s faster) than I think I need for soup and simply boil them over medium-high heat, covered, for about 10 minutes until they’re plump. This results in seemingly less potent, but still noticeable, mushroom broth. Then I add my other ingredients as is appropriate. I eat these whole as they have a meaty texture I enjoy in my mainly veg soups and I honestly cannot be assed to cut them after they plump up if I’ve already decided to make an easy noodle soup.
For what it’s worth, I’m sure using method one and including the resulting broth in the soup would work just fine, it’s just that I am determined to make my lazy hot pot noodle soup a one-pot affair.
I’ve found some brands of dried mushrooms need trimming or else the stem is too woody and hard, even with soaking. Some brands don’t need this. Your milage will vary and I hope this helps!
I feel like the tankies have become the boogeymen of lemmy. I haven’t seen a real one in ages, just people talking about how they’re coming… Any day now…
I think it’s due to lemmy.world defederating from some of the louder instances that I’ve seen way less content of that nature. Not 0 of it, but at least it’s not shouting over the top of every single post I see while browsing the All Communities list.
I agree with you but one has to acknowledge the proficiency of the US Army. The sheer amount of equipment they have coupled to the good training and 1st class logistics makes it a force the Russian army would not be able to recon with.
Shit the Afghanistan war cost them $300 million per DAY for 20 years. No one else can do imperialism as good as the US Army.
The US army is very good at logistics, which doesn’t make them cool. It does make them awesome in the literal sense, and unfortunately makes them a very effective tool of global imperialism.
There are lots of tankies in the West. I interpreted the use of the Canadian flag in the comic to just indicate that it was one of those over-enthusiastic tankaboos rather than an actual Russian defending their own military strength. It could have just as easily been a US or Euro flag to get the point across. I don’t think it’s a commentary on Canadians specifically.
It makes sense. A military is only as good as its logistics, and the US’ forward bases are the tips of very long spears, dependant on a lot of logistics. So you need to have the means to have a continuous pipeline of supplies to each outpost. In peacetime, you keep that open by supplying the troops with burgers, tacos, XBox games or whatever; if the shit does hit the fan, all that capacity can be diverted from tortillas and patties to ammunition, drones, amphibious landing craft or whatever, at short notice.
Knowing the US military Logistics, that won’t be a diversion; it’ll be an addition. A friendly reminder that we deployed Fucking ice cream barges, barges with the singular purpose of making ice cream, to the South Pacific during WW2.
Supposedly a Japanese POW saw the barges, and knew at that moment that the war was lost, as the US could afford to supply servicemembers with ice cream, while Japan was facing widespread rationing and food shortages at home. (But I can’t find any confirmation of this story)
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