2024-10-22 at 2:46 PM UTC
Knowing my luck though I'll be born on stupid Mars by then.
2024-10-23 at 1:43 PM UTC
I skipped dinner last night and fasted instead.
2024-10-24 at 3:19 PM UTC
I'm making Mexican pork chops with a side of Mexican sauerkraut for the probiotics.
And that's Adobo I got from an authentic Mexican store where nobody spoke English.
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2024-10-24 at 3:59 PM UTC
hey white lady is your concept of making anything "mexican" just by adding adobo to it
2024-10-24 at 9:50 PM UTC
whever I walk past people near cal while taking walks up hills I notice they seem to be holding back a laugh and smirking at me.
then I notice NFC suddenly turns on. CS students no doubt.
2024-10-25 at 1:57 PM UTC
I tried making chicken soup before, but was always disgusted by how it looked after cooking the chicken bones, and gave the stock to the cat.
Today I went through all the way, and put a potato, carrot and some onions (and pearl barley, bay leaves and msg) in to the instant pot after cooking the chicken, taking out the chicken, removing the chicken meat, then boiling just the bones for 30 minutes. Then I removed the bones and boiled it back up for 30 another minutes. Then I took out about half the mushy vegetables, blended the remainder of the mushy veg in the water, and put the mushy veg back in. This trick really helps to make a nice thick base, while keeping some solid pieces in the soup.
It's delicious. Really tastes creamy, although no dairy was used. I guess it's the chicken fat, although due to it all being blended no fat is apparent, like there are no blobs of fat floating to the surface the way there is if you just cook a chicken in plain water. It's disgusting to think about how it is made, but it's definitely something I'll cook again.
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