/ck/ - Food & Cooking

>Please parent me
I think there are fetish sites for that dude

>>13874882
Are there? Please do link

>>13874864
Budgies are s’pposed to it seeds, silly little birb.

>>13874864
Your asking for a lot here, you really are. What do I get in return? and maybe I’ll share my magical beans with you.

>>13874983
Make him post more kawaii birbs.

Shit I ate all the magic beans and now I don’t feel so well or have any left to share.

>>13874864
just eat some you fat fuck

BIRB EAT PASTA INSTEAD

>>13875334
I'm not a burger, I weigh 70kilos.
Is that the only reason to eat vegetables? To not get fat? Then I can easily do without them, like I have been doing past 6 years.

Look it up yourself, faggot.

>>13875358
Post us birbs and then maybe we'll tell you. Maybe.

>how do i eat? what do i like?
This is a pretty standard /ck/ post in the quarantine era.

>>13874864
broccoli are unbelievable easy and taste great as long as you don't buy american cardboard replacements (fuck organic shit too, just buy normal)
The instructions are very simple.
-Buy Broccoli
-Separate them into tinier broccoli trees like the ones you see in media
-Wash them, remove those pesky leaves at the bottom
-Boil them
-Add salt
Done.

>>13876873
>-Boil them
No, wrong. Add butter and then microwave them covered. That will steam them. Boiling is for animals

>>13876888
>Adding butter
>On broccoli
>Ten microwaving it
The mere concept of eating that is nauseating

>>13876873
>>13876888
>boil broccoli
>microwave broccoli

where the fuck did yall come from

put into an oven safe dish, drizzle olive oil, add some kind of spice like nature's seasons, bake 400f for 20 minutes or until getting dark on top

>>13877009
I come from a place where broccoli tastes good
You don't bake that shit, dry broccoli fucking sucks

>>13874864
Traditonal veg>modern veg.

Parsnip>carrot.

>>13877024
>dry

thats why you put oil on it anon

>>13877041
It's still fucking dry, it needs to be boiled for the taste to remain

>>13874864
Slip a cucumber up my arse hole in the middle of the Australian outback.

>>13876873
>>13876888
>>13877009
>not steaming instead

I eat broccoli raw with a garlic olive oil and vinegar dressing. Mixing it with raw cauliflower is even better.

>>13874864
Pizza is my favourite vegetable

>>13877049
>it needs to be boiled for the taste to remain

well, no? roasting it results in notably more taste than boiling it. like, waaay more taste

>>13874864
Veggies are the ONLY food you can eat raw, so if you're scared of processed food they're safe

>>13874864
Soups
Steamed
Baked

Fry them if you're a fatass.

>>13876873
The only time broccolli should touch water is if it is being washed or blanched. Try burnt (seared) broccoli, boiling turns most vegetables to shit.

I really like green beans, get some frozen, throw some in a pot with water, heat it until it's almost boiling and they should be done, i always serve either green beans or asparagus when i cook a steak.

Asparagus is great to just throw some in a pan with butter and let them brown, you can add all kinds of extras to spice it up, lemon juice, garlic, chiliflakes, fresh herbs, etc.

Fry some bacon, save the grease in the pan but take out the bacon, fry some onion in the grease, add a ton of peas, add stock, white wine and spices, mix the fuck out of it (and strain it if you want to get real fancy) serve with the bacon ontop or with champaign drizzled on top - great green pea soup.

Broccoli can be roasted in the oven instead of the regular boiled into soft, but you can also take raw broccoli stems and mandolin them thinly. Then add them to a salad for a nice crunchy texture.

I don't know about nutrients, i just like to do these things.

>>13874864
>Redpill me on vegetables. I rarely eat them. What nutrients are in them?
Posts like these make me angry. Are you a literal child? How do you not know how to properly feed yourself?

>>13877890
>>13874864
As someone who also isn't fond of many vegetables, can second soups. Makes any of them great somehow. Maybe it's just the textures I don't like, or that a few of their flavours mixed together is just better.

>>13876873
It’s called blanche, if you overcook them your retarded and your autism will never be cured due to lack of vitamin.

>>13879609
Gonna try this pea soup idea, man. Sounds fucking amazing. Thanks.

>>13874864
>cooking vegetables
uh I just drench them in lime or lemon juice to mask the vegetable taste

>>13874864
>broccoli
Cut into chunks, either steam (put in steamer over boiling water and cook to desired doneness, I like mine fairly crunchy) or roast (toss with oil, salt, pepper, put in hot oven like maybe 400 F and cook until desired doneness, I like mine a bit charred and very tender).
>beets
Slice into rounds, toss with oil and salt, roast in oven at 375 or so until a fork goes through them pretty easily (they should still have a pretty dense and firm texture). Great warm, great chilled and doused with vinegar (balsamic a best).
>cabbage
Chop or shred, toss with salt and let drain in a colander for a while. Dress it (vinegar etc) or eat it pretty plain.
>peppers
Eat raw or roast by directly placing the fuckers on a gas burner/grill until the skin is completely blackened (you'll have to turn them). After they are blackened, put them in a bowl and cover to let them steam. Peel the black crap (easy under running water) and then use them in anything, they are delicious.
>eggplant
Look up "fish fragrant eggplant" on youtube for my favorite eggplant. Otherwise, cut into large even chunks, salt, put in a colander, and then roast with oil until tender. Or take the whole thing, poke holes in it, roast until squishy, then let cool and mash all the inner stuff with oil, garlic, a smidge of tahini, and lemon juice.
>carrots
Shred, chop, or eat out of hand. To make glazed carrots, peel then chop them into even lengths. Heat some butter in a pan and saute a bit, then cover with parchment paper cut into a cartouche (look this up) and just sort of let them sweat in their own juices until they caramelize.
>onions
Use them as the base for soups/stews/pottages by dicing (bisect lengthwise, peel, cut lengthwise but stop at the root, then cut crosswise to make a dice) and then sauteeing. Use diced carrots and either celery for mirepoix or bell pepper for Cajun trinity.
>fibrous greens (collards, chard, turnip, mustard)
Cut into ribbons and stew with vinegar.