bubblenets

what the fuck, no one told me...... tamagodon is super easy

making my first attempt rn...... i was dreaming of onions, and eggs and rice are practically the only other things i want to eat, so discovering that all you do..... is simmer the onions till they're soft in soy sauce, mirin, water, and a little optional sugar, add the egg till it's cooked, then put it on the rice.........

details up in the link at the top! it's v exciting to have a whole new wonderful variation on the theme of 'rice with egg' lmao. i already do fried egg on rice sometimes, or omurice. i would love to do the sushi omelets but it seems like too much work. wish i liked tamagokake gohan but it's too much for me.

i cooked the eggs a lot longer than is traditional because i dislike soft, lightly cooked eggs. i think it's good this way, u do what u want! i don't own dashi or particularly like it tbh so i used a little chicken stock powder. veg stock powder would work too and then this is vegetarian.

me: don't have anything at home i want to eat :(

me: [finds frozen pie crust, frozen broccoli and onion and peas, eggs, and cheese] ｃｏｍｍｅｎｃｅｑｕｉｃｈｅｎｉｎｇ

should i..... add caramelized onion chutney

That looks so good I’m drooling into my keyboard. How was it?

in case anyone wanted a recipe:

i used this one, with a few modifications. i added frozen onion and peas to the egg mixture and more salt than it asked for. i also replaced the milk with a non dairy one.

then i lined the crust with sliced cheddar, then a layer of caramelized onion chutney, then the egg mix.

i find it needs a LOT longer to bake than this recipe says, like twice the time. just keep an eye on it, it's done when it looks done. i didn't need to tent my crust but i like it pretty browned.

future modifications i plan to try include adding a light dusting of garlic powder and a little Dijon mustard to the egg mixture.

@elidyce

me: don't have anything at home i want to eat :(

me: [finds frozen pie crust, frozen broccoli and onion and peas, eggs, and cheese] ｃｏｍｍｅｎｃｅｑｕｉｃｈｅｎｉｎｇ

should i..... add caramelized onion chutney

That looks so good I’m drooling into my keyboard. How was it?

in case anyone wanted a recipe:

i used this one, with a few modifications. i added frozen onion and peas to the egg mixture and more salt than it asked for. i also replaced the milk with a non dairy one.

then i lined the crust with sliced cheddar, then a layer of caramelized onion chutney, then the egg mix.

i find it needs a LOT longer to bake than this recipe says, like twice the time. just keep an eye on it, it's done when it looks done. i didn't need to tent my crust but i like it pretty browned.

future modifications i plan to try include adding a light dusting of garlic powder and a little Dijon mustard to the egg mixture.

me: don't have anything at home i want to eat :(

me: [finds frozen pie crust, frozen broccoli and onion and peas, eggs, and cheese] ｃｏｍｍｅｎｃｅｑｕｉｃｈｅｎｉｎｇ

should i..... add caramelized onion chutney

#bubblenets #domestic transfiguration #image described

me: don't have anything at home i want to eat :(

me: [finds frozen pie crust, frozen broccoli and onion and peas, eggs, and cheese] ｃｏｍｍｅｎｃｅｑｕｉｃｈｅｎｉｎｇ

should i..... add caramelized onion chutney

#bubblenets #domestic transfiguration #image described

oven pancake!!

#bubblenets #domestic transfiguration #i have said this before but it deserves its own post #since this sauce is so good for..... everything #i get A1 so i can use it with meat #or anything else #(fish and meat combined isn't kosher apparently)

vegetarians, vegans, and anyone else who would prefer a sauce that does not contain fish: A1 sauce is vegetarian and makes a good substitute for Worcestershire sauce, which contains anchovy extract.

hot diggity shit i am GOOD at this

That looks great!

thank you! the recipe is here, when i posted about it last time. it's not exactly a classic omurice, i simplified it and substituted where necessary. very easy and delicious.

hot diggity shit i am GOOD at this

wingedjace-deactivated20210228

@runekiss inspired me to make a version of omurice!

It looks delicious!

it was! thank u for the idea! i made it even simpler by just mixing ketchup, soy sauce, and a little garlic powder into the hot rice out of the rice cooker. the egg is seasoned as i think you suggested, with salt and sugar.

served with A1 steak sauce because i buy it instead of worcestershire sauce, so i can use it with meat (combining fish and meat is apparently not kosher, for reasons that completely escape me).

i was gonna just do scrambled eggs but figured it was worth giving the omelet a shot. i swear it worked because there was no pressure! and i just wanted to share your excellent suggestion of doing it as scrambled eggs to make it easier.

@runekiss inspired me to make a version of omurice!

wingedjace-deactivated20210228

hey, if you're willing, please tell me comfort foods from your region or culture that others might not know about?

bonus points for: no ingredients you can only get in a particular area, not difficult to chew.

when i learned about congee it freaked my bean because that's such a great comfort food. but unfortunately i ate it while sick too many times and can't any more. i just learned about khichdi and want to try making it because it checks similar boxes. so i'm curious what else is out there that i haven't encountered yet.

I'm Australian but mine are both purloined from Japanese comfort food bc rice is so easy to make + easy to digest no matter what kind of day I'm having

The first I call 'lazy omurice' bc it's the same ingredients but without actually putting the rice in the omelet and making it fiddly - I make fried rice with leftover rice, tomato sauce/ketchup and butter (optional is Worcestershire sauce or chicken or veggies if you have them handy). Take that out of the pan then do scrambled egg with a bit of soy sauce and sugar and dump that on top of the rice and eat with egg mayo!

The second is even less effort intensive and it's adding a raw egg to hot rice straight out of the rice cooker and stirring it through, so the heat of the rice cooks the egg (but if you're nervous about it being undercooked still you can microwave it a bit). I eat it with soy sauce and so it has that awesome balance of salt and savoury I crave when I'm not feeling good.

👀 👀 👀 👀 👀 re: ur first one! i LOVE omurice but as i mentioned in another reblog, certain tricks and substitutions just don't occur to my brain, so the idea of sneaky omurice like this is amazing and i might go do this right now

hey, if you’re willing, please tell me comfort foods from your region or culture that others might not know about?

bonus points for: no ingredients you can only get in a particular area, not difficult to chew.

when i learned about congee it freaked my bean because that’s such a great comfort food. but unfortunately i ate it while sick too many times and can’t any more. i just learned about khichdi and want to try making it because it checks similar boxes. so i’m curious what else is out there that i haven’t encountered yet.

my family comfort food of the day is a German pancake: 1c milk + 6 eggs + 1t vanilla, whisk, mix 1c flour +1t salt, bake at 400f in a deep pan with 2tsp melted butter for 20 min. takes 5m prep and then I just curl up and wait for the oven.

👀👀👀👀👀

you had me at ‘6 eggs’ and ‘oven’ holy fork that sounds incredible

It REALLY IS. i forgot to mention: get the pan hot in the oven while it’s preheating. that way the pancake edges get all crispy and it rises like a souffle.

😲😲😲😲😲

any suggestions re: pan size? not sure how thick it should be in the pan or i’d hazard a guess

I use my 13x9x2! But I think a smaller one would just make for a higher rise up the sides. :D

A popular Australian one is Chicken Parm, Chicken Parma, or Chicken Parmagiana if you feel like sounding fancy. Many recipes can be found online, but the basic gist is this.

Take as many chicken schnitzels (wide, flat pieces of crumbed chicken. In a pinch, chicken tenders or whatever Flat Chicken you have available will do) as you feel you need, and fry them in a pan until crispy. Then put them in a baking tray, and cover them all with the tomato-based sauce of your choice (pasta sauce out of a jar works fine, even salsa if that’s what you’re into). Cover the tomato layer with a layer of cheese, whatever kind you like. I favour cheddar, but mozzarella and parmesan are also popular. Really, anything goes. For extra deliciousness, feel free to add a layer of ham or bacon pieces between the cheese and tomato, or on top of the cheese if you like.

Bake until cheese is melted and starting to brown.

Eat. Then eat more. They taste SO GOOD.

dea-certe

I love chicken parm. And the German pancake is currently in the oven. It sounded delicious.

In our house, in TX, our comfort food is taco soup (which is actually just chili but my mom doesn’t like chili but she loves the taco soup, shes strange). Take 1 cups of pre soaked white beans, 1 cups of pre soaked black beans, 1 cup of pre soaked kidney beans, 2-3 pounds of cooked hamburger meat (season it with salt and pepper and garlic powder and onion powder while cooking), a tablespoon of garlic, and 2 cups of whatever stock you have on hand, along with paprika, and then throw them all into either a crock pot on low for 8 hrs or a large pot on the stove on low (2-3) for 5 hours. Once its cooked and into a bowl, add as much cheese as you can stand (usually we just dump a pound of shredded cheese into it at the end before serving and then sprinkle some on top in the bowls).

i regret not mentioning ‘bonus points if it doesn’t mix meat and dairy’ in the op but i didn’t think this would spread! anyway both of these sound amazing for people who don’t mind mixing meat and dairy so reblogging here for anyone who’s interested.

thanks so much everyone adding on to this! someone in another reblog mentioned tamales, also a great idea.

Oh no, I wish I’d known! The other thing I was going to suggest was mixing a couple of cans of pie apple into the German Pancake and sprinkling the top with cinnamon sugar - I used to have a housemate who liked making ‘Dutch Apple Pancake’, which is reeeeaaaally good with ice cream.

Also, parmigiana was originally made with breaded eggplant, which sounds yummy to me. If you don’t like eggplant, it should be pretty good with thinly sliced potatoes, too. Like a potato bake, but differently stacked.

I’m Very Lactose Intolerant and so technically all of my own recipes follow the no dairy rule. For example, I have found that you can make a delicious mashed potato with lots of dairy-free margarine and creamy soy milk. (You can make it ‘magic mashed potato’ by adding some carrot and/or pumpkin. Tastes almost the same, vitamin load increased! That’s how my mother used to trick me into eating orange veggies as a tot) When making chicken soup, a can or two of coconut cream adds smoothness and deliciousness but no dairy. Most recipes work fine with substitutions of a) soy milk, b) coconut cream or c) silken tofu put in the blender with a dash of soymilk (for heavy cream). And if you want to try the Chicken Parm, there are vegan cheeses that can work, although finding one that melts properly and doesn’t taste like feet is… challenging.

disregardedletters

mums from the Philippines and my favourite is just warm rice in a bowl of milk with a little bit of condensed milk or sugar to top. 😍

oh that sounds lovely! i’m a sucker for anything rice based really.

and @elidyce thanks for the adaptation suggestions!! and oh dang adding apple to that German pancake………. 👀 genius

Hope it’s good! I just love food and cooking a lot. 😊 And talking about them! So every time I see a food query post I kind of … can’t help myself. And I know you probably know a bunch of substitution stuff already, but I’ve found that a lot of people for some reason don’t know about the tofu or the coconut cream? I’m guessing because heavy cream and silken tofu are from very different culinary traditions, and only someone who a) cooks a buttload of Fusion Food (Japanese, Indian, Indonesian and European bases, mostly, but I’ll try anything), and b) has a Dairy Issue ever actually needs to know. But I’ve found it very helpful in cooking for family and friends who share my food intolerances, or friends who are vegan.

Also if you want something super fast and easy, and you like rice, you can just make a bowl of rice, add a can of sandwich tuna (any flavour you like) mix in some grated carrot or peas or whatever you’re into, add a splash of soy sauce or whatever seasoning you fancy, and you have a delicious and satisfying meal! Takes 5 minutes and is Good Food.

I’ll try to stop now, I swear. I just LOVE TALKING ABOUT FOOD SO MUCH.

wreyeder-wreyedine

Us Natives love us some slow-cooked beans, usually served with frybread or cornbread. Highly recommend

(op here, on my cooking side blog!) ooh that sounds amazing! can you recommend a particular recipe or search terms to find one, by any chance? just mainly wondering what type of beans and what seasonings!

wreyeder

(Oops, accidentally rbed on my writeblr) uh idk what kind of beans, I just know them as.. beans, you know? But frybread is great on it’s own, you can just google “frybread recipes” probably or maybe “frybread and beans recipes” and see?

cool, I’ll try that, thank you! i’ve never had frybread but i should try, whenever i see pix i’m like 👀

wreyeder

It’s So Good bro. Native gmas always make a huge bowl and it’s gone in 10 minutes. You Gotta Be Quick

oh dang i bet..... do you know @tainbo? they post Native recipes that look amazing, if anyone reading this is looking for some. i think when i try to make frybread i'll use their recipe.

hey, if you’re willing, please tell me comfort foods from your region or culture that others might not know about?

bonus points for: no ingredients you can only get in a particular area, not difficult to chew.

when i learned about congee it freaked my bean because that’s such a great comfort food. but unfortunately i ate it while sick too many times and can’t any more. i just learned about khichdi and want to try making it because it checks similar boxes. so i’m curious what else is out there that i haven’t encountered yet.

my family comfort food of the day is a German pancake: 1c milk + 6 eggs + 1t vanilla, whisk, mix 1c flour +1t salt, bake at 400f in a deep pan with 2tsp melted butter for 20 min. takes 5m prep and then I just curl up and wait for the oven.

👀👀👀👀👀

you had me at ‘6 eggs’ and ‘oven’ holy fork that sounds incredible

It REALLY IS. i forgot to mention: get the pan hot in the oven while it’s preheating. that way the pancake edges get all crispy and it rises like a souffle.

😲😲😲😲😲

any suggestions re: pan size? not sure how thick it should be in the pan or i’d hazard a guess

I use my 13x9x2! But I think a smaller one would just make for a higher rise up the sides. :D

A popular Australian one is Chicken Parm, Chicken Parma, or Chicken Parmagiana if you feel like sounding fancy. Many recipes can be found online, but the basic gist is this.

Take as many chicken schnitzels (wide, flat pieces of crumbed chicken. In a pinch, chicken tenders or whatever Flat Chicken you have available will do) as you feel you need, and fry them in a pan until crispy. Then put them in a baking tray, and cover them all with the tomato-based sauce of your choice (pasta sauce out of a jar works fine, even salsa if that’s what you’re into). Cover the tomato layer with a layer of cheese, whatever kind you like. I favour cheddar, but mozzarella and parmesan are also popular. Really, anything goes. For extra deliciousness, feel free to add a layer of ham or bacon pieces between the cheese and tomato, or on top of the cheese if you like.

Bake until cheese is melted and starting to brown.

Eat. Then eat more. They taste SO GOOD.

dea-certe

I love chicken parm. And the German pancake is currently in the oven. It sounded delicious.

In our house, in TX, our comfort food is taco soup (which is actually just chili but my mom doesn’t like chili but she loves the taco soup, shes strange). Take 1 cups of pre soaked white beans, 1 cups of pre soaked black beans, 1 cup of pre soaked kidney beans, 2-3 pounds of cooked hamburger meat (season it with salt and pepper and garlic powder and onion powder while cooking), a tablespoon of garlic, and 2 cups of whatever stock you have on hand, along with paprika, and then throw them all into either a crock pot on low for 8 hrs or a large pot on the stove on low (2-3) for 5 hours. Once its cooked and into a bowl, add as much cheese as you can stand (usually we just dump a pound of shredded cheese into it at the end before serving and then sprinkle some on top in the bowls).

i regret not mentioning ‘bonus points if it doesn’t mix meat and dairy’ in the op but i didn’t think this would spread! anyway both of these sound amazing for people who don’t mind mixing meat and dairy so reblogging here for anyone who’s interested.

thanks so much everyone adding on to this! someone in another reblog mentioned tamales, also a great idea.

Oh no, I wish I’d known! The other thing I was going to suggest was mixing a couple of cans of pie apple into the German Pancake and sprinkling the top with cinnamon sugar - I used to have a housemate who liked making ‘Dutch Apple Pancake’, which is reeeeaaaally good with ice cream.

Also, parmigiana was originally made with breaded eggplant, which sounds yummy to me. If you don’t like eggplant, it should be pretty good with thinly sliced potatoes, too. Like a potato bake, but differently stacked.

I’m Very Lactose Intolerant and so technically all of my own recipes follow the no dairy rule. For example, I have found that you can make a delicious mashed potato with lots of dairy-free margarine and creamy soy milk. (You can make it ‘magic mashed potato’ by adding some carrot and/or pumpkin. Tastes almost the same, vitamin load increased! That’s how my mother used to trick me into eating orange veggies as a tot) When making chicken soup, a can or two of coconut cream adds smoothness and deliciousness but no dairy. Most recipes work fine with substitutions of a) soy milk, b) coconut cream or c) silken tofu put in the blender with a dash of soymilk (for heavy cream). And if you want to try the Chicken Parm, there are vegan cheeses that can work, although finding one that melts properly and doesn’t taste like feet is… challenging.

disregardedletters

mums from the Philippines and my favourite is just warm rice in a bowl of milk with a little bit of condensed milk or sugar to top. 😍

oh that sounds lovely! i’m a sucker for anything rice based really.

and @elidyce thanks for the adaptation suggestions!! and oh dang adding apple to that German pancake………. 👀 genius

Hope it’s good! I just love food and cooking a lot. 😊 And talking about them! So every time I see a food query post I kind of … can’t help myself. And I know you probably know a bunch of substitution stuff already, but I’ve found that a lot of people for some reason don’t know about the tofu or the coconut cream? I’m guessing because heavy cream and silken tofu are from very different culinary traditions, and only someone who a) cooks a buttload of Fusion Food (Japanese, Indian, Indonesian and European bases, mostly, but I’ll try anything), and b) has a Dairy Issue ever actually needs to know. But I’ve found it very helpful in cooking for family and friends who share my food intolerances, or friends who are vegan.

Also if you want something super fast and easy, and you like rice, you can just make a bowl of rice, add a can of sandwich tuna (any flavour you like) mix in some grated carrot or peas or whatever you’re into, add a splash of soy sauce or whatever seasoning you fancy, and you have a delicious and satisfying meal! Takes 5 minutes and is Good Food.

I’ll try to stop now, I swear. I just LOVE TALKING ABOUT FOOD SO MUCH.

wreyeder-wreyedine

Us Natives love us some slow-cooked beans, usually served with frybread or cornbread. Highly recommend

(op here, on my cooking side blog!) ooh that sounds amazing! can you recommend a particular recipe or search terms to find one, by any chance? just mainly wondering what type of beans and what seasonings!

wreyeder

(Oops, accidentally rbed on my writeblr) uh idk what kind of beans, I just know them as.. beans, you know? But frybread is great on it’s own, you can just google “frybread recipes” probably or maybe “frybread and beans recipes” and see?

cool, I'll try that, thank you! i've never had frybread but i should try, whenever i see pix i'm like 👀

hey, if you’re willing, please tell me comfort foods from your region or culture that others might not know about?

bonus points for: no ingredients you can only get in a particular area, not difficult to chew.

when i learned about congee it freaked my bean because that’s such a great comfort food. but unfortunately i ate it while sick too many times and can’t any more. i just learned about khichdi and want to try making it because it checks similar boxes. so i’m curious what else is out there that i haven’t encountered yet.

my family comfort food of the day is a German pancake: 1c milk + 6 eggs + 1t vanilla, whisk, mix 1c flour +1t salt, bake at 400f in a deep pan with 2tsp melted butter for 20 min. takes 5m prep and then I just curl up and wait for the oven.

👀👀👀👀👀

you had me at ‘6 eggs’ and ‘oven’ holy fork that sounds incredible

It REALLY IS. i forgot to mention: get the pan hot in the oven while it’s preheating. that way the pancake edges get all crispy and it rises like a souffle.

😲😲😲😲😲

any suggestions re: pan size? not sure how thick it should be in the pan or i’d hazard a guess

I use my 13x9x2! But I think a smaller one would just make for a higher rise up the sides. :D

A popular Australian one is Chicken Parm, Chicken Parma, or Chicken Parmagiana if you feel like sounding fancy. Many recipes can be found online, but the basic gist is this.

Take as many chicken schnitzels (wide, flat pieces of crumbed chicken. In a pinch, chicken tenders or whatever Flat Chicken you have available will do) as you feel you need, and fry them in a pan until crispy. Then put them in a baking tray, and cover them all with the tomato-based sauce of your choice (pasta sauce out of a jar works fine, even salsa if that’s what you’re into). Cover the tomato layer with a layer of cheese, whatever kind you like. I favour cheddar, but mozzarella and parmesan are also popular. Really, anything goes. For extra deliciousness, feel free to add a layer of ham or bacon pieces between the cheese and tomato, or on top of the cheese if you like.

Bake until cheese is melted and starting to brown.

Eat. Then eat more. They taste SO GOOD.

dea-certe

I love chicken parm. And the German pancake is currently in the oven. It sounded delicious.

In our house, in TX, our comfort food is taco soup (which is actually just chili but my mom doesn’t like chili but she loves the taco soup, shes strange). Take 1 cups of pre soaked white beans, 1 cups of pre soaked black beans, 1 cup of pre soaked kidney beans, 2-3 pounds of cooked hamburger meat (season it with salt and pepper and garlic powder and onion powder while cooking), a tablespoon of garlic, and 2 cups of whatever stock you have on hand, along with paprika, and then throw them all into either a crock pot on low for 8 hrs or a large pot on the stove on low (2-3) for 5 hours. Once its cooked and into a bowl, add as much cheese as you can stand (usually we just dump a pound of shredded cheese into it at the end before serving and then sprinkle some on top in the bowls).

i regret not mentioning ‘bonus points if it doesn’t mix meat and dairy’ in the op but i didn’t think this would spread! anyway both of these sound amazing for people who don’t mind mixing meat and dairy so reblogging here for anyone who’s interested.

thanks so much everyone adding on to this! someone in another reblog mentioned tamales, also a great idea.

Oh no, I wish I’d known! The other thing I was going to suggest was mixing a couple of cans of pie apple into the German Pancake and sprinkling the top with cinnamon sugar - I used to have a housemate who liked making ‘Dutch Apple Pancake’, which is reeeeaaaally good with ice cream.

Also, parmigiana was originally made with breaded eggplant, which sounds yummy to me. If you don’t like eggplant, it should be pretty good with thinly sliced potatoes, too. Like a potato bake, but differently stacked.

I’m Very Lactose Intolerant and so technically all of my own recipes follow the no dairy rule. For example, I have found that you can make a delicious mashed potato with lots of dairy-free margarine and creamy soy milk. (You can make it ‘magic mashed potato’ by adding some carrot and/or pumpkin. Tastes almost the same, vitamin load increased! That’s how my mother used to trick me into eating orange veggies as a tot) When making chicken soup, a can or two of coconut cream adds smoothness and deliciousness but no dairy. Most recipes work fine with substitutions of a) soy milk, b) coconut cream or c) silken tofu put in the blender with a dash of soymilk (for heavy cream). And if you want to try the Chicken Parm, there are vegan cheeses that can work, although finding one that melts properly and doesn’t taste like feet is… challenging.

disregardedletters

mums from the Philippines and my favourite is just warm rice in a bowl of milk with a little bit of condensed milk or sugar to top. 😍

oh that sounds lovely! i’m a sucker for anything rice based really.

and @elidyce thanks for the adaptation suggestions!! and oh dang adding apple to that German pancake………. 👀 genius

Hope it’s good! I just love food and cooking a lot. 😊 And talking about them! So every time I see a food query post I kind of … can’t help myself. And I know you probably know a bunch of substitution stuff already, but I’ve found that a lot of people for some reason don’t know about the tofu or the coconut cream? I’m guessing because heavy cream and silken tofu are from very different culinary traditions, and only someone who a) cooks a buttload of Fusion Food (Japanese, Indian, Indonesian and European bases, mostly, but I’ll try anything), and b) has a Dairy Issue ever actually needs to know. But I’ve found it very helpful in cooking for family and friends who share my food intolerances, or friends who are vegan.

Also if you want something super fast and easy, and you like rice, you can just make a bowl of rice, add a can of sandwich tuna (any flavour you like) mix in some grated carrot or peas or whatever you’re into, add a splash of soy sauce or whatever seasoning you fancy, and you have a delicious and satisfying meal! Takes 5 minutes and is Good Food.

I’ll try to stop now, I swear. I just LOVE TALKING ABOUT FOOD SO MUCH.

wreyeder-wreyedine

Us Natives love us some slow-cooked beans, usually served with frybread or cornbread. Highly recommend

(op here, on my cooking side blog!) ooh that sounds amazing! can you recommend a particular recipe or search terms to find one, by any chance? just mainly wondering what type of beans and what seasonings!