hi esforest! pls r8 my breakfast it's leftover risotto from the night before!
i actually don't mind it reheated. it gets gummy when cold but is almost as good as fresh and hot after a minute in the microwave
it's got... arborio rice (duh)
peas (lol, i'd usually pair those with mushrooms in risotto but i'm all outta mushrooms)
some bay scallops (the horrible cheap kind that are preservative treated and never take any color... they're frozen anyway, right? so why are the small ones never just flash frozen??)
that yellow color is cuz i was using up the last saffron i had (i need to buy more and spend like $20+ on a spice i can only use for 5 meals or so..... saffron is the most expensive spice in the world actually literally i'm pretty sure)
also who knows why i put some black pepper in there (i do maybe, habbit?). i should have used white i guess...
finished with butter and parmigiano ofc...
anyway this is awesomely tasty.... like really really good. but i used my homemade chicken stock which is gelatinous enough that it's almost solid in the fridge (cuz i used chicken feet last time i guess!) and the box kind is never ever like that. anyway.. i think this is good?
here is my foods from yesterday. i bought some prebreaded veal cutlets (like schnitzel i guess) but these didn't pan fry as well, maybe considering they were already dry sooo... i'll just bread it myself next time
and i steamed some broccoli florets.
i waited until this morning to post cuz the color was all wrong indoors with no sunlight and i hate working late and i fucking fridays... jesus
no this is LoLo I know hyr IRL
hey LoLo. yesterday someone posted a comment under my name and responded to you in a slightly #rude manner. i dont know if you were offended by that or not but i just want you to know that that wasnt me
now i tend to have everything frozen so... it took a little while to thaw all that stock (i had 4 cups and i used about 3 of them)
the scallops i thawed by putting in a bag and running under water
with saffron u should crush a pinch or two of it in a mortar and pestle along w/ some liquid (in this case two tbsp of chicken stock), and let it sit a while before mixing it in and add it near the END of cooking so the flavor doesn't cook out
i used 1/2 cup of wine also just to get the risotto started..
actually the traditional recipe if anyone doesn't know it.. get a pot of stock hot (about 3:1 stock to rice), toast the rice in butter (but don't mix too well cuz that makes the sauce thinner and not creamy enuff), then add hot stock one ladel full at a time until until is starts simmering, stirring often.
it's one of the most annoying ways to cook rice bcuz u have to watch the pot constantly.
u stop adding stock when the rice gets chewy, but not gummy, and then add a lot (few tbsp) of butter and cheese to thicken it up.
keep the heat pretty low and expect 20-30 minutes stirring the pot...
after the scallops were frozen i did pan fry them in a little oil
this is the rice pretty much after the half cup of wine and before i put anything else...
nice but no drama in my thread, ok?
then near the end of cooking i added the yellow saffron water, and then with the last half cup of stock i added the scallops and peas.
ok fine loLo if you are not going to tell us what you do irl then I;m not going to sit here and beg for it
*walks off and goes to some other thread for awhile and looks back to see if you noticed*
and then when the texture was just about right turned the heat off, added the cheese and a few tbsp of butter until it looked right (thick but not gummy! and ur cooking until the rice is chewy, not mushy, but don't leave it uncooked in the center!) and then it's ready to serve!
LOLO I LOVE YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
serve ppl at an establishment that doesn't take food out of the garbage
obligatory salad post (wilty cuz i put it together like an hour b4 eating...)
risotto is kinda comfort food like that but it's also like haute cusine restaurant fare, bcuz chefs have to ruin everything!
anyway it's just a ridiculous way to cook rice which is also tasty.
>LOLO I LOVE YOU!!!!!!!!
i find this unnerving more than the post hands or whatever BS.
it's like.. it's OK if u like me thread but no u don't. stop.
anywho i eeted the fuds.
probably very bad genetics.
it's weird how if u gain weight in some places and then u lose it u don't lose it where u gained first, leaving u with some parts larger than others and prob just genetics (but the woman in that pic is absurdly obese and wtf i look nothing like like i weigh under 160 lb...)
hi anon, those are dubs.
i made this thread because gavin thought i hated him cuz an imposter called him autismo. and i said i'd post a food thread this morning.
"love you" posters fuck off
none of you do.
The "love poster" is fucking sparkles.
Sparkles, the guy who corrects every mention of cate to "cade".
Sparkles, the guy who calls [s4s] a "namefig circlejerk", yet continues to use the board.
Sparkles, the guy who badposts huge angry walls of text in Introducing and coffee threads.
Sparkles, the guy who harasses you in every fucking thread you make.
Sparkles, the greatest ruseman to ever join [s4s], and to this day we still take the bait.
That autistic, wonderful bastard.
You have to admire his dedication.
<imblying mailing food is even possible like that
i'm stupid so.. if anyone here, not specifically sneke o, just anyone, would try making half what i suggested it would be 1000000 times better than anything i've ever posted.
the joke is that i love food but i don't know how to cook, right?
now someone tell me what to cook tonight, thanks (bcuz i insist on home cooked meals but feel liek in a rut thing ;___;).
That would be hilair if we found out LoLo had a sister or gf named LaLa and they had a thing of ellen where they reuinited lol except i never watch ewllen because it's horrible but you get the idea
u projectin bro?
i could swear it looks a lot like you're projectin