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#231
05-26-2021, 12:27 AM
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Cecily, good job seriously.
But don't run too quickly, right now. Your lungs are in-between, give them time to heal before you start treating them like shit through massive exercise when they are clearly weak. I'll give you a trick, for vegetables. Cut them so they are ready for ingestion. What you intend to eat today, leave outside the fridge and marinate them in good olive oil, sea salt, freshly ground black pepper... and some sugar. Most vegetables will start secreting water and drinking salt, sugar and pepper, adding an intense flavour. Guys I'm a chef if you have food questions ask. About the crunch leaving you satisfied, it's because it's mental: your brain heard the crunch, your mouth felt it and your stomach enjoys it. Triple threat but there's a bunch of things that can crunch! Very thinly sliced baguette will create "croutons" which you can turn into croutons in the oven with olive oil or in a pan, with butter and fresh herbs. or no herbs. And cover that shit in peanut butter. (yeah I know I explained how to make fancy toast) But since sugar is the problem, not say, fat like butter, you can also make madelaines which are very. fucking. easy to make and taste like butter. However, my favourite crunch that is very easy to make, is pan fried buttery philo pastry. You can buy the frozen package. I use a round cookie cutter to shape it round like a cookie and throw butter in a pan. I wait for the butter to brown a little and toss my philo pastry circles in there. They puff. They crunch. They taste of golden butter. No sweet. Last a few days in a container. Let me know if you need easy / cheap ideas to combat this. I recently stopped smoking weed and I feel you. (i would ix with tobacco and 25 years of this took its toll and I was coughing a lot and three months in, I run now. Like I haven't done that since my service)(but I fast walk yet now I fast walk even faster)
__________________
I don't even know that I don't know.
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#232
05-26-2021, 12:59 AM
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Nice tip!
This is sad, but I have literally none of those ingredients. I don’t know anything about cooking, a sandwich is about the extent I can make lol [You must be logged in to view images. Log in or Register.] My veggies I just buy frozen in a bag and nuke them in a microwave. They do have a tiny bit of sugar, even though they are just as bag of frozen veggies with no sauce. Something like 2-3g. I never realized this until I saw a documentary talking about how they sneak sugar into everything these days. The documentary said “go check your veggies, I bet they have sugar”. So I did and was like “no way, they do....”. That’s why I try to not have any candy or sweets (but I do cave sometimes!), because we are getting sugar secretly already from everything almost | ||
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#233
05-26-2021, 01:26 AM
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Oh, don't worry about knowing how to cook, just have fun!
I think the best advice I got, young when I didn't really know how to cook myself (it came later) was what is your favourite meal? It doesn't always work because of the difficulty level but you should try making your favourite meal. yes yes, it'll suck the first few time but if you make it once a month, you will make it twelve times, this year alone. Write down the ingredients, weight everything, follow the recipe like a child. Eat and write down your thoughts. Too salty, bland, too much garlic, etc. And then next time, work on that. Before you know it, your favourite meal will be you specialty. Also, concerning sugar, you do realize that vegetables (and fruits) have naturally occurring sugar, in them, right? Like I know your body doesn't assimilate fructose the same as sugar but roughly, it's similar in terms of how your body reacts to it and this is why they note the (average) sugar content of the vegetables you have divided by the portions. I don't think they add sugar in there. But yeah, my little trick for veggies make them a bit sweeter, less bland and less watery. Think of raw fish that's been sitting in lemon. (you can also marinate your chicken in salt and brown sugar to turn it into amazing meats) Seriously, cooking may seem intimidating at first but it's actually pretty easy. I mean, like everything right, a bit of practice. It's not that you're bad at it, you just don't do it. [You must be logged in to view images. Log in or Register.] I really like Epicurious, a youtube cooking channel affiliated with bon appetit (so sad they lost dessert person Claire Saffitz, the love of my life) It's split into four categories. from amateur to pro chef different version of same dish. Amateur and pro chef trade recipe for a dish. 40 amateurs attempting to do a basic cooking thing, 10 home cooks doing the same, slightly better and then 1 pro chef, explaining how to do it. pro chef teaches you how to save money and time cooking. Pro Chef Turns Frozen Food Into 4 Dishes Under $3 4 Levels of Chicken Sandwich: Amateur to Food Scientist $500 vs $16 Steak Dinner: Pro Chef & Home Cook Swap Ingredients And because you guys like steak and you might need some ideas, 4 Levels of Steak: Amateur to Food Scientist (if you like steaks, and meats in general but you're not a great cook, buy this sous vide cooker. You can just throw some butter in a bag, salt and pepper, throw your steak in there, shut the bag, toss in the water bath. 1 hour later, depending on size, take steak out of the bag, give it a nice crust (oil first, flip, add butter as butter doesn't make a nice crust like oil does) and it will be PERFECT every single time. Exactly how you like it. Because we know rare steaks is 120F, leave it in there however long, water is at 120F, it'll be rare. Seriously takes skills out of grilling meat and every single restaurant worth its weight does this now. in a bag that is actually sous vided, there is nowhere for the juices to escape but inside the meat. If it's just a ziploc bag, place it in the water, open. it'll shrivel up and all the air will naturally escape the warm bag. you can seal pretty good using this technique. All in all, I recommend you to not watch any of these videos by Claire Saffitz because trust me, she will make it look easy and you will want to bake and feel a tingly feeling in your tummy watching her. Claire Saffitz Teaches Amateur How To Make Croquembouche if she can make that guy make croquembouche, you can probably do anything. PLUS THAT INTRO! tuuuudududuuuu desssssssert peeeeerson.
__________________
I don't even know that I don't know.
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Last edited by Byue; 05-26-2021 at 01:44 AM..
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#234
05-26-2021, 02:25 AM
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lotta freakposting ITT by fats
in particular i call attention to Cecily "identifying" as left wing while ingratiating with cleetus by calling itself a slur. Not just completely self-respect-free but oblivious to consensus reality; one might come to the word "delusional" | ||
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Last edited by imperiouskitten; 05-26-2021 at 02:40 AM..
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#235
05-26-2021, 02:43 AM
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As a leftist transwoman, I don't find tranny particularly offensive. I know well intentioned transvestite allies* like yourself sometimes involve yourself in our affairs, but it's not necessary. Thanks though, hon.
*Please let me know if this incorrect. I don't know you well and I'm just going off of what you've shared here. | ||
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Last edited by Cecily; 05-26-2021 at 02:46 AM..
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#236
05-26-2021, 02:47 AM
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Quote:
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sorry u didnt get pass lol | ||||
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#238
05-26-2021, 02:50 AM
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no i think i gotchu
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#239
05-26-2021, 02:53 AM
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I know you think your gangly body is the pinnacle of transition success, because it would break you to realize you're a painfully average 30-something LATE transitioner. I don't get this sense of competition you're pushing for all the time and it's 100% a carry over from MALE socialization. I don't envy you. I think you're a shitty person. I don't think you're pretty. I think you're a bitch. Please have health complications that prevent you from posting anymore.
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#240
05-26-2021, 02:55 AM
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Linear Mode
