Fire beans (BRINGING SEXY BEANS E1)
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Date: 2022-06-17
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Comments and reviews: 10
avarice
LOL, people are actually offended by how others cook their rice?
I'm Asian and when it's my turn to cook our rice i'd add more liquid than necessary which make ordinary white rice very soft and sticky. It's my favorite when it's steaming hot and it's great cold too cause it's not hard. My parents and grandparents hate it. I get scolded cause they dont like mushy rice. I dont think it's mushy. It's not like it's disintegrated. The only downside to this besides me getting scolded, is that it's easier to get spoiled cause of the extra moisture.
Also, the normal rice where I'm from in Asia isn't the fluffy kind that some fancy cooks think how rice should be. Ours would stick to other grains even when freshly cooked. When it gets cold it can sometimes be so hard depending on the variety of rice used. You'd scoop rice with some weird shapes out of the cooking vessel they're cooked in. It's not fluffy at all.
One thing I find ridiculous though is frozen rice. I get that rice takes like 30 minutes to cook but frozen rice just seem like an unnecessary convenience if you're just a normal person living a normal life. I do see its benefits but some people prefer it out of being lazy and not because there's an emergency or because they dont have time to spare.
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LOL, people are actually offended by how others cook their rice?
I'm Asian and when it's my turn to cook our rice i'd add more liquid than necessary which make ordinary white rice very soft and sticky. It's my favorite when it's steaming hot and it's great cold too cause it's not hard. My parents and grandparents hate it. I get scolded cause they dont like mushy rice. I dont think it's mushy. It's not like it's disintegrated. The only downside to this besides me getting scolded, is that it's easier to get spoiled cause of the extra moisture.
Also, the normal rice where I'm from in Asia isn't the fluffy kind that some fancy cooks think how rice should be. Ours would stick to other grains even when freshly cooked. When it gets cold it can sometimes be so hard depending on the variety of rice used. You'd scoop rice with some weird shapes out of the cooking vessel they're cooked in. It's not fluffy at all.
One thing I find ridiculous though is frozen rice. I get that rice takes like 30 minutes to cook but frozen rice just seem like an unnecessary convenience if you're just a normal person living a normal life. I do see its benefits but some people prefer it out of being lazy and not because there's an emergency or because they dont have time to spare.
reply
Sean
Your videos are frustrating because you don't know how to cook or what makes good food.
Burgers are a dill pickle delivery device - Yes this is because you cook your burgers well done
Burgers SHOULD be cooked well done because there's health risk! - Rare burgers are perfectly safe to eat. Millions of people eat them every year without issue. If you're elderly, immunocompromised or pregnant, okay. But for the rest of us, a medium rare burger is great. This is probably why you think dill pickle is the best part of a burger.
You scrape your veggies with the blade side, thus dulling your knife in the process.
You use incomplete science to guide your decisions and then speak authoritatively on the matter. This only misguides people on how to cook properly.
You're a good orator, and you know how to make good videos, but you really shouldn't be making cooking videos. You're just misleading people and teaching them how to make bad or at least subpar food.
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Your videos are frustrating because you don't know how to cook or what makes good food.
Burgers are a dill pickle delivery device - Yes this is because you cook your burgers well done
Burgers SHOULD be cooked well done because there's health risk! - Rare burgers are perfectly safe to eat. Millions of people eat them every year without issue. If you're elderly, immunocompromised or pregnant, okay. But for the rest of us, a medium rare burger is great. This is probably why you think dill pickle is the best part of a burger.
You scrape your veggies with the blade side, thus dulling your knife in the process.
You use incomplete science to guide your decisions and then speak authoritatively on the matter. This only misguides people on how to cook properly.
You're a good orator, and you know how to make good videos, but you really shouldn't be making cooking videos. You're just misleading people and teaching them how to make bad or at least subpar food.
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Grant
So excited for this bean series! As a college student I've been looking around for different bean recipes because they are a super cheap protein source. The only other food I need a series on is lentils. btw you seem to go through a lot of different ways to cook your rice? I'm surprised you haven't endorsed the rice cooker yet at this point.
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So excited for this bean series! As a college student I've been looking around for different bean recipes because they are a super cheap protein source. The only other food I need a series on is lentils. btw you seem to go through a lot of different ways to cook your rice? I'm surprised you haven't endorsed the rice cooker yet at this point.
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Phil
To help with pronunciation of gochujang and have it sound more authentic, put the accent more on the jang section. So it should sound more like go-chu-jaang, where you say the go-chu quickly and the jang with a slightly more elongated vowel sound. I noticed you put a bit too much emphasis on the go syllable so hopefully this helps!
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To help with pronunciation of gochujang and have it sound more authentic, put the accent more on the jang section. So it should sound more like go-chu-jaang, where you say the go-chu quickly and the jang with a slightly more elongated vowel sound. I noticed you put a bit too much emphasis on the go syllable so hopefully this helps!
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MelancholicFools
adamregusea I was just in the store looking for hominy to make menudo and I saw Lima beans and imagined what it would be like to replace hominy with Lima beans for the menudo but in the end I ditched the whole effort, funny that you would already be in the process of making a Lima bean dish that I must try now
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adamregusea I was just in the store looking for hominy to make menudo and I saw Lima beans and imagined what it would be like to replace hominy with Lima beans for the menudo but in the end I ditched the whole effort, funny that you would already be in the process of making a Lima bean dish that I must try now
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jakmanxyom
Here's my favorite way [to cook rice] which many people find objectionable.
Western ways of cooking rice (e. g the Italian risotto) is just as valid and wonderful as Asian ones. Here in Malaysia, spaghetti is a legit component of a regional laksa dish loved as equally as that a la bolognese.
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Here's my favorite way [to cook rice] which many people find objectionable.
Western ways of cooking rice (e. g the Italian risotto) is just as valid and wonderful as Asian ones. Here in Malaysia, spaghetti is a legit component of a regional laksa dish loved as equally as that a la bolognese.
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CmdrShepardsPie
There are a couple of techniques I see here that I learned counter to them: peeling ginger with a spoon over the sink, and not dragging the sharp edge of the knife across the cutting board. I assume Adam knows what he s doing far more than I do, so I m curious why he did it his way.
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There are a couple of techniques I see here that I learned counter to them: peeling ginger with a spoon over the sink, and not dragging the sharp edge of the knife across the cutting board. I assume Adam knows what he s doing far more than I do, so I m curious why he did it his way.
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Renato
Here in Brazil, rice is made by oiling the pan, sauteing onion, garlic, salt and then rice.
After 1 minute on the pan, throw in 2x rice proportion of hot water and let it simmer at high heat until the grains suck all water.
It's ready when the rice is fluffy and loose as we say here
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Here in Brazil, rice is made by oiling the pan, sauteing onion, garlic, salt and then rice.
After 1 minute on the pan, throw in 2x rice proportion of hot water and let it simmer at high heat until the grains suck all water.
It's ready when the rice is fluffy and loose as we say here
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Lance
Small advice for the rice. The most accurate ratio for cooking rice like that is 1: 1 + evaporation.
If Adam would have cooked 3 cups of rice, he would likely need just 4 cups of water, not 4. 5. My rice cooker is a similar size, and the cup we use is similar. That's the ratio we use.
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Small advice for the rice. The most accurate ratio for cooking rice like that is 1: 1 + evaporation.
If Adam would have cooked 3 cups of rice, he would likely need just 4 cups of water, not 4. 5. My rice cooker is a similar size, and the cup we use is similar. That's the ratio we use.
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Sapphire
Gonna try making this over the weekend! Using garlic powder instead of fresh though. for starters it's hard to get fresh, and second I really don't like ginger. I figure the powdered stuff is less in your face. Unfortunately lima beans are sold in 12oz bags instead of 16, sigh. :P
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Gonna try making this over the weekend! Using garlic powder instead of fresh though. for starters it's hard to get fresh, and second I really don't like ginger. I figure the powdered stuff is less in your face. Unfortunately lima beans are sold in 12oz bags instead of 16, sigh. :P
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