I’ma fan of Minimalist Baker. They specialize in meals with a limited number of ingredients that can be made in 30 minutes or less, often with only one bowl. They include meals for both vegans and people who like meat.
Chetna on YouTube is a great resource for Indian dishes and techniques. For budget cooking I like Ethan Chlebowski, and for amazing quick and dirty technique and ingredient showcases I like Internet Shaquille
Something happened to online recipes over the past few years. They all follow this very painful almost identical format now, smattered with ads. There is usually a link up top to go to recipe which helps jump to what you actually wanted to see. As mentioned, paprika is a good extracter and archive and also does portion ratios for you.
I don’t have any unusual recipes to share because I use it for the same as you (chicken and pork), but I wanted to ask what brand you’re using? I currently use S&B Golden Curry (Hot).
Put them in a vase with some water, and they’ll stay green for weeks, that way you have some for next time. And you can basically add them to pretty much any dish.
For salting french fries and similar foods, I use a salt shaker filled with regular table salt. When I need to see more clearly how much salt I added (including for eggs) I use a salt shaker filled with kosher salt. The larger kosher salt grains make it much easier for me to see how much I added. I hope that this is helpful.
I love to mix them in with scrambled eggs, put them on pasta, in burritos/burrito bowls, mix them in with ground beef/turkey patties to add a little more flavor to a burger. They’re a pretty versatile food.
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