Diced an onion for the first time ever. Got in in a pan with some garlic and oil

Diced an onion for the first time ever. Got in in a pan with some garlic and oil

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  1. 3 weeks ago
    Anonymous

    what have you been doing before this?

    • 3 weeks ago
      Anonymous

      I dunno. But I can only forward from here

      • 3 weeks ago
        Anonymous

        What do you mean "I don't know". What fricking food has been keeping you alive long enough for you to at least learn to read and write words on an internet computer

        • 3 weeks ago
          Anonymous

          Whatever mum and dad make
          >t. 26

        • 3 weeks ago
          Anonymous

          You've really been dicing onions since before you were literate?

  2. 3 weeks ago
    Anonymous

    Something simple. Gonna have this for the next 3 days

    • 3 weeks ago
      Anonymous

      Forgot image

      • 3 weeks ago
        Anonymous

        Looks so good

      • 3 weeks ago
        Anonymous

        looks pretty good
        good luck living on your own anon

      • 3 weeks ago
        Anonymous

        That's a good looking fried rice, anon. Good job.

      • 3 weeks ago
        Anonymous

        Tasty, DoorDash drivers btfo

      • 3 weeks ago
        Anonymous

        Looks bretty gud anon.
        A general piece of advice is that onions should usually go in the pan before garlic, not at the same time. Sautéing onions to bring out the flavor takes a few minutes, while the flavor of garlic is released after about a minute.
        Happy cooking !

        • 3 weeks ago
          Anonymous

          Just to add to this, garlic goes from sauteed to burned in approximately zero seconds, and once the flavor of burned garlic is in your food there's no getting rid of it. So I like to do as you said: saute the onions/whatever, then add garlic and let it cook for like 30 seconds to a minute tops before killing the heat or adding liquid or whatever the next step is.

      • 3 weeks ago
        Anonymous

        Try adding some American style scrambled eggs next time. It's a great addition to fried rice. Just cook some eggs beforehand, set aside, then use the same pan to cook your rice.

  3. 3 weeks ago
    Anonymous

    Good job. Now add some sherry and some bullion, and you have the base for just about every sauce you need.

  4. 3 weeks ago
    Anonymous

    tip for next time. dont add the garlic until very near the end, because it cooks way quicker than onions

    • 3 weeks ago
      Anonymous

      Noted. Guess it'll burn if I put it in too soon too

      Good jorb. The other day I diced some fresh poblano peppers with my onion, holy shit smells and tastes so amazing. Try green peppers, if you don't like spice use bell pepper or poblanos.

      proud of you anon

      Wtf the madman did it, that's sick brah.

      Ty frens

      freeze ur onions for approximately 5 minutes b4 chopping to avoid onion tears. credit Mr McDonnell, junior cert home ec

      Cold onions don't sound very nice but I'll give it a shot next time

      Try adding some American style scrambled eggs next time. It's a great addition to fried rice. Just cook some eggs beforehand, set aside, then use the same pan to cook your rice.

      >American style scrambled eggs
      What does that even mean?

      • 3 weeks ago
        Anonymous

        Means hard-scrambled, not soft-scrambled, though I've never heard them described as "American style" before. We're talking about Chinese food here. Anyway, what you can do is move the food aside to make a little hole in your pan, crack an egg into it, then stir like hell to turn the raw egg into little shreds of scrambled egg. It's tasty.

        • 3 weeks ago
          Anonymous

          Interesting. I'll do that with my leftovers tomorrow night

  5. 3 weeks ago
    Anonymous

    Good jorb. The other day I diced some fresh poblano peppers with my onion, holy shit smells and tastes so amazing. Try green peppers, if you don't like spice use bell pepper or poblanos.

    • 3 weeks ago
      Anonymous

      Weirdly, this is me:
      poblanos: mega based
      green bell peppers: poison

  6. 3 weeks ago
    Anonymous

    proud of you anon

  7. 3 weeks ago
    Anonymous

    Wtf the madman did it, that's sick brah.

  8. 3 weeks ago
    Anonymous

    freeze ur onions for approximately 5 minutes b4 chopping to avoid onion tears. credit Mr McDonnell, junior cert home ec

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