Not only that, it is a repost from three months ago. Not that OP would be expected to know, but it does take off a few "groundbreaking" points.
amio
joined 2 years ago
Car accidents have the advantage of being all too attainable.
When searing meat and adding spice in a more or less "dry way", for taco meat or chili or some curries, I sear the meat to nearly where I want it, then add the dry spices to toast on lower heat before "deglazing" with water/stock/whatever else makes sense. You can also just toast the spices separately, but some toasting is nice either way and I think this is convenient.
Generally salting early is good for anything you want to get any kind of browning on, it's just that the meat and any other additions might also be salty, so you don't always get to. Spices will give a better flavor over time, like a "rub", but you can't necessarily sear meat with spices on it. Things are usually tradeoffs.
(Just noticed this post is 4 days old, my bad :p)
Context?
Maybe they're crazy. Maybe someone said "guy who openly opposes human rights says what?". Maybe they're evil. Maybe someone paid them. Maybe they have a rare form of speech impediment or verbal tic. Maybe they speak a language in which that's just "hello" or something. How is anybody supposed to know without any information?
Although if you do, human psychology is likely to make them believe in Even-Flatter-Earth or whatever.
Where/since when is 'f a thing?
It is. What constitutes "cooking" for the purposes of "what can I be assed doing" is a tricky question, though. Carbonara is arguably a simple recipe, but I wouldn't say it's necessarily low effort...
Hopefully not what they mean, rice needs to be chilled fairly quickly after it's done - even then, you don't want to keep it for long. There's a specific bacterium B. cereus that thrives on rice and can be really nasty.
Warm is arguably even worse. Heat kills microbes, but all the reactions driving their growth tend to accelerate when it's warmer. Rice can harbor some nasty pathogens so it's important to chill and refrigerate it ASAP
Interesting. What we would call "snitter" is larger quantities of open-faced sandwiches, as more of a catering thing that's traditional in some contexts. Usually with a few typical toppings like scramble/smoked salmon, roast beef and potato salad, prawns and mayo.
Open faced sandwiches (smørbrød/smørrebrød/smörgås) - slice of bread or toast, butter and some topping.
Very nearly as no-effort is boiling or frying an egg. Very nearly as no-effort as that is a scramble or omelette. Grilled cheese sandwich. Pasta with butter (sauce), garlic and/or chili oil. Baguette/sub/hoagie kind of thing as an upgrade on the sandwich - they sell "half-baked" ones that keep for a good while. Bacon and eggs, carbs optional.
A basic stir fry or meat-in-pan-sauce are still easy. Get whatever equipment makes your preferred foods (or healthy eating) easier.
Considering how often feedback is met with "where's the PR"... that's why.