TheAsianDonKnots
@TheAsianDonKnots@lemmy.zip
- Comment on Jealous much? 15 hours ago:
Yeah. Corn really needs a flared base. I’m still trying to work my way up to onion girth.
- Comment on Jealous much? 15 hours ago:
Fuck corn. All my homies fuck with onions.
- Submitted 18 hours ago to nostupidquestions@lemmy.world | 4 comments
- Comment on Praise them 23 hours ago:
This is my Sunday specialty. One pan and a Coke, leftovers on Monday, get my shit together on a Tuesday.
- Comment on Praise them 1 day ago:
I do not deserve your award but let me fulfill your request and expand on my last paragraph.
Buy two beef short ribs per person. Look for the quantity of meat per rib. Marbling is less ideal in this method. The less fat, the better. A few mashing potato’s, asparagus, sliced almonds, paprika, your best tasting (not expensive) red wine, and unsalted butter. We’ll “salt n’ pepper to taste” later. Cheap fresh herbs like rosemary sprigs (leave on stem), thyme (annoying but take off stem), fresh bay leaf, and fresh sage (not too much, I use one big leaf). Stay with me if they’re worth it.
A few nights (1-3) before your event, stove on medium and oven set to 275°F/135°C. Sear your ribs in batches, on all sides. Sear the ribs in the same pot (with lid) that you’re going to put in the oven (described later). During the sear, if you “crowd” your pan, you will only steam the meat. It’s harder to get that nice sear/char. Remove from the pot and set aside. They shouldn’t be cooked to temp at this point, we will fully cook them soon.
Next on top of the fond, add your mirepoix. Adjust the amount by portion/pot size. With my Dutch oven that’s about (4) US cups of onion to (2) cups celery and (2) cups carrot with a pinch of salt for 5 ribs. Don’t worry about “cook till translucent”, let’s work on getting the fond off the bottom of your pot.
If the mirepoix doesn’t get the fond off, this next step will. Add your red wine and watch out for the steam, scrape the bottom of your pot with a wooden spoon and turn off the heat. For me, I think it’s about 4 cups or maybe 2/3rds of a bottle of wine.
Add your herbs, put your ribs back in the pot, lid on, and into your oven for 3.5-4 hours. When we talk about low and slow, it’s less about the temp and more about the time. Yes, you want the meat to be at 165- (ideally) 200°F or 73°-93°C but the most important part is that your pot has TIME to render the connective fibers that are chewy and often inedible without heat and time, like a diamond.
Remove the ribs set aside in a container(A). Strain the liquid into a container(B). Put the mirepoix into a container©. Refrigerate over night or up to 3 days. Use the herbs in another dish, freeze or throw away, your choice.
You’re still with me? Here’s the easy part that makes you look like a pro chef.
Heat an oven (air, toaster, wood, whatever) to 375F/195C. With a fork, peel the (now) solidified fat off the cold braising liquid… I save this to fry my morning eggs and toast with. Please don’t discard this gold if you can help it. Dump the rest of the braising liquid into a large sauce pan and set to the side. Trim the ends off the asparagus, toss in oil with paprika, a tiny bit of salt, and a generous helping of sliced almonds. Put in an oven safe dish, set aside. Peel your potato’s. I love quick and easy rustic potato’s but the skin doesn’t work in this recipe.
Ready and set, now let’s go!
Potato’s go to boil until fork tender. Set aside. Stove on medium, reduce the braising liquid by half, drop the stove to medium low and put the ribs in the (now) sauce, cover with a lid.
Put your asparagus mix into the oven for 20+/- mins while you drain and mash your potato’s with butter, a touch of salt, garlic powder, and a splash of milk. Go easy on the salt. Your braising liquid will already be pretty salty. The potato’s are meant to balance the dish.
By now the ribs should be heated through, the sauce gets a 1/4TBS of butter, spoon the sauce over the ribs, plate the mash and asparagus, lightly smash the ribs into the mash, and drizzle with your pan sauce.
No it’s not one long run on sentence, I’m an awful home cook but trying to get better with every dish. This recipe is easy, I swear. If they’re worth it, start here. This isn’t Mary me Chicken (like it’s a question), it’s “WITNESS MY FRENCH CUISINE FOR I AM YOUR CHEF AND YOU WILL NEVER GO UNSATISFIED”
- Comment on Praise them 1 day ago:
Finally a cause I can support! Waiting for the Allium Manafesto to drop. I heard it makes people weep like babies.
- Comment on Praise them 1 day ago:
Four French cooking terms that upped my game was mise en place, mirepoix, fond, and sauces mères.
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Mise en plas. Everything in its place and prepped before cooking.
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Mirepoix. 2part onion to 1part celery and 1part carrot and a little salt to draw out moisture.
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Fond. the baked on bits bits of food that you deglaze using a liquid like stock to make…
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Saices mères or Mother sauce. The beginning that all 5 famous French sauces share.
Demi-glas gets an honorable mention and is one of the simplest things you can do to make a dish seem fancy as fuck. Great for date night beef short ribs.
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- Comment on Apple hit with $115M fine for “extremely burdensome” App Store privacy policy 1 day ago:
I found that if I opted out of personalized ads they started showing dick pill ads with half naked women asking my kids if they wanted to get rock hard. Turned personalized ads back on and it’s divorce lawyer ads from my divorce two years ago. Lose/lose.
- Comment on That's What You Get 1 week ago:
“Ok everyone. Say Walrus in 3, 2, 1…”
- Comment on That's What You Get 1 week ago:
- Comment on Meta shuts down global accounts linked to abortion advice and queer content 1 week ago:
Anyone else remember when the Chick-fil-a CEO said some weird shit, put scripture on the bottom of their cups, switched CEO’s years ago, and the boycott still stands? Yeah, I miss those days. Now it feels like FB will gain more users with this announcement and that’s sad.
- Comment on Indonesia promises action on any mining permit violations as Sumatra floods toll at about 800 2 weeks ago:
The gods seem displeased with Indonesia since at least the 1200’s. The planets red-headed step child.
- Comment on Rules of acquisition, rule 214. Never begin a business negotiation on an empty stomach. 3 weeks ago:
That’s neat! Does it make a difference that they would be the foreigners in my country? Are they making fun of themselves?
- Submitted 3 weeks ago to startrek@startrek.website | 6 comments
- Comment on I signed up for Trump Mobile two weeks ago and I still don’t have my SIM 4 weeks ago:
Such a grift but I will give it to them, charging $47.45 is pretty clever marketing.
- Comment on How has there not yet been a leak of the Epstein files? Surely there is someone with access to them that could have been subject to worldwide pressure to let something out. 5 weeks ago:
With the names that have already been released, the ringleader dead under mysterious circumstances, and lack of whistleblower protections… I’m assuming no one is stupid enough to leak/hack the information when there are legal paths to release the information (ie FOIA). Groups you cited like Anonymous act when no one else can or will.
- Comment on Scandal 5 weeks ago:
Moist?
- Comment on How to find 5 weeks ago:
We now all live in a recursive loop.
- Comment on Did y'all ever felt curious about your parent's past? If your relationship with parents isn't close, how does one get their parent's story without making the interaction awkward? 5 weeks ago:
No need to apologize at all! I like to use my story to help others realize they can flee a toxic relationship anytime they want and shouldn’t feel beholden to anyone including those who “brought you into this world”. God I hate that line so much, especially when it’s followed by “…and I can take you out of it too.”
I hope you find what you’re looking for. Best of luck, friend.
- Comment on Did y'all ever felt curious about your parent's past? If your relationship with parents isn't close, how does one get their parent's story without making the interaction awkward? 5 weeks ago:
My father is a bi-polar narcissist and my mother is a bizarre kind of broken because of it. I fled home at 16 yo and looked back a few times, though I wish I didn’t. The few time I had a chance to ask questions about their past, the stories always changed.
It all broke down during the pandemic when they went full blown rightwing conspiracy theorists and science deniers trying to guilt me into letting them near my (then) newborn. At one point one of their “FBI friends” told them COVID was a hoax. We don’t have FBI friends.
With all that said… fuck em. My curiosity of the past doesn’t exceed how much it distresses me to be around them. My chosen family and I are looking towards the future. I know it hurts and I sometimes wake up in tears thinking about them. I wish you the best, friend. It gets better.
- Comment on Baldurs Gate 3 - spoilers 1 month ago:
Oh darn, I guess you’re going to have to start over :) . Changing class (even subclass) makes the game very replayable and as you’ve noticed, it’s easy to miss things on your first play-through.
- Comment on Saudi Arabia's Dystopian Futuristic City Project Is Crashing and Burning 1 month ago:
I’ve never heard a single analyst, reporter, or YouTube video say they thought there was a chance of this mega project working. Using words like “ambitious”, “impossible”, “inconceivable”, etc are never a good sign but the Saudi response was like “Fuck em, SEND IT”
- Comment on How Old We're You when You Learned the Word, "Fascist"? 1 month ago:
Back when the history channel had history documentaries. There was a week long block of WWII shows when I was 12(ish), like shark week but Hitler.
- Comment on Our user profiles are little time capsules that your children and descendants can learn about who you are. 2 months ago:
“What has two thumbs and doesn’t give a crap? (Points thumbs to self) This Guy, Oh Yeah!” - This Guy.
My great grand kids will know exactly how lame I was.
- Comment on kurzgesagt – AI Slop Is Killing Our Channel 2 months ago:
I mean, I didn’t watch this video because I lost interest when the channel started getting really dark around 2020. I just needed a laugh during the pandemic. I didn’t need 4 videos in a row about the end of the world, then a few about the end of the universe, followed by a future civil war. It was too much.
- Comment on Texas National Guard arriving in Chicago 2 months ago:
…and when it’s time to run? Tool use didn’t stop a 400lbs gorilla from ripping you limb from limb. Dicks out for Harambe. I’m still not over it.
- Comment on Texas National Guard arriving in Chicago 2 months ago:
🎼🎵Eatn’ gooood in your neighborhood. Sponsored by Applebee’s.
- Comment on Phones may come without bundled USB cables in the future, if OEMs have their way 2 months ago:
Non-standard as in there’s no standard in cables. Some support fast charging some don’t. Some support hdmi, some don’t support data at all. They won’t catch fire to anything. If the bricks are under powered because they were meant for a kids toy it won’t catch fire, it just won’t charge as fast.
If a manufacturer suddenly decides to support 500W charging, none of us will have the gear to support that and companies like Anker or UGREEN will be more than willing to price gouge the cables and bricks we would need. It’s already happening at 65W.
- Comment on Phones may come without bundled USB cables in the future, if OEMs have their way 2 months ago:
With so many non-standard cables and chargers, it’s crazy to me that this is what manufacturers want their customer experience to be. My mom had no idea she was trickle charging for over a year until I visited. Neither the brick or the cable was capable of fast charging. She said it took all night to charge, like that’s a normal thing. She’s not into electronic tech and I’d imagine she’s not the only one in the world.
- Comment on Malaysia in talks with China for rare earth plant that could reshape the global supply chain 2 months ago:
I too want the full set of rare earth butt plugs.
