Korean Beef Bowl

... dal from the freezer. Tuesday: Korean beef bowl. Wednesday: Stirfried chicken and broccoli...

... for the region. By 1917 beef, wheat, and cotton emerged as... abnormally high winds: the Dust Bowl. Many farmers, especially tenants, were... rainfall sent Panhandle wheat and beef production soaring; cotton culture production... foundations, agriculture and petroleum. The Korean War bolstered the demand for ... evoked fears of another Dust Bowl. The happy fact that the ...

... kimchi I buy from a korean grocer nearby as the second... chinese roast pork. I've done beef jerky before but it feels ... a quick sandwich or rice bowl to at least get close... and sour cream in a bowl until it's well combined and ... sauce and tomato paste in bowl until well combined, then mix ...: onions all peppers most nuts beef also pairs well with: sour ...

... night. I cooked thinly sliced Korean Beef ribs on the grill and... runs as you can and bowl the other side out for...

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Hasn't been sub $10 in a bit. No subscription required either. https://www.amazon.com/dp/B0054TWQ36

... 3.03-Oz Nongshim Instant Ramen Bowl Noodle Soup (Hot & Spicy... traditional Korean ramen noodle includes sauce packet with vegetables Chili and beef broth...

... Admin Makes New Move to Beef Up American Manufacturing >>24749082, >>24749475... WiseTech Global >>24746714 Former South Korean ​Justice Minister ‌Park Sung-jae was... to Disneyland and the Super Bowl using campaign money - and...

... Quốc, Kiên Giang 920000, Vietnam ★★★★★ · Korean restaurant maps.app.goo.gl... Kimchi Fried Rice + Soysauce Beef Rice Bowl 김치볶음밥...

... 1 carrot, sliced 3 oz Korean rice cakes for soup soaked... these in a small bowl) 2 Tbsp Korean chili flakes (Gochugaru) 2.../2 Tbsp sugar 1 Tbsp Korean chilli paste (Gojuchang) ground black... own soup bowl. Serve with steamed rice (& with other Korean side... from American bases during the Korean War, thus the SPAM and... work. Vietnamese frozen fishballs and beef balls work pretty well, surimi ...

... it was spectacular) and the Korean Grilled Beef Ribs were repeat favorites (with... Chicken and the Stone Lobster bowl.   1/23/27 sailing, we'll ...

... so much work for one bowl of food. lol Sunday: salads... sort Monday: burritos with the bowl leftovers, cucumber salad, berries Tuesday... first time. Filling will be Korean beef, veggie fried rice in the ...

... for 120g (4 ounces) of beef, so I instead walked to ... sushi (and a medium size bowl of soup at only ¥200... overpriced (especially the ¥3000 wagyu beef skewers)! From there I made ... check in as recommended by Korean Air. Unbeknownst to me, check-in... non-alcoholic beer) and chose the beef curry for my entree. It ...

Korean rice bowl with rice (duh!), marinated beef, pan-seared asparagus, fried egg, sriracha, and my favorite sprinkle of crushed sesame seeds, chili powder, and salt. IMG_43252075×2075 441 KB ETA: I add boiled cider to the traditional beef marinade (FWIW).

.... Focaccia. SUN: Bibimbap (Korean rice bowl) with asparagus and beef. MON: Leftover pan-pizza from...

.... Tea was based on a Korean Beef Bulgogi rice bowl, but obvs, it was a...

...) Korean Crispy Chicken Burger — Now $13.45 (Was $26.90) Beef Burger... Mains (50% Off) Signature Poke Bowl — Now $12.95 (Was $25....95 (Was $23.90) Granola Bowl — Now $9.90 (Was $19...

... she wolfed down on some beef ramen I had prepared in... archaeological." I said finishing my bowl and grabbing more from the ... slurping up more of the Beef Ramen. "Remember that time John ...?" She stated finishing her second bowl as I filled it up ... said filling up my own bowl as the ladle reached the ... river and the composer was Korean." She said continuing to hum ...

1) Humberto's - carne asada burrito, 3 rolled tacos w/guacamole & cheese 2) Flame Broiler - Half and half beef and spicy Korean chicken bowl w/half rice and half veggies 3) Panda Express - Orange chicken and Broccoli Beef combo w/half chow main and half veggies

1) Humberto's - carne asada burrito, 3 rolled tacos w/guacamole & cheese 2) Flame Broiler - Half and half beef and spicy Korean chicken bowl w/half rice and half veggies 3) Panda Express - Orange chicken and Broccoli Beef combo w/half chow main and half veggies

... Quốc, Kiên Giang 920000, Vietnam ★★★★★ · Korean restaurant maps.app.goo.gl... 궁금해요! ↓↓↓ Soysauce beef rice bowl + Pork cutle 1 소...

Made this for a quick dinner. It is delicious. Total keeper for all the kids. Beyond Kimchee – 19 Feb 22 Ground Beef Bulgogi (Easy Korean Beef Bowl) | Beyond Kimchee Make ground beef bulgogi for a satisfying Korean beef bowl in just 15 minutes. Crispy, satisfying, and budget friendly dinner option! Est. reading time: 4 minutes

First time making and it was delicious. Loved by the whole fam. Made a larger batch of the mince to freeze and heat up for another bowl when short on time. Always enjoy discovering another quick and easy weeknight recipe from Nagi! Recipe here Forgot to add that this photo is before we put the drizzle sauce on top, it's sooo good! submitted by /u/Onions_Garlic_8 to r/RecipeTinEats [link] [comments]

Recipe is: 1lb ground beef 1/4 cup low-sodium soy sauce 3 gloves of garlic, finely chopped 1 tsp sesame oil 1/4 cup brown sugar You mix the soya sauce, garlic, sesame oil and brown sugar together, cook the beef until it’s almost done. Once it’s nearly done, add the sauce. I cooked the rice in a rice cooker and then put some rice vinegar on it. Top the rice with the beef and then fry an egg (I season with garlic & onion powder on top), put that on top with some chopped green onions and half an avocado 🥑🤤 submitted by /u/katjaspov to r/recipes [link] [comments]

Zero seed oils (except for a BIT of sesame oil). Masamun curry, two varieties of stuffed potatoes (one chk-bacon ranch/one chili-cheese), shrimp fried rice, chk egg roll in a bowl, pork stir fry, steak teriyaki, honey-garlic chicken, Korean beef. I'm plum wore out. By request, my (very simple) curry recipe and I'll make it enough for two: You need these things specifically: Maesri masaman paste Aroy-D coconut milk (link to German-branded as it's cheaper somehow) Kaffir Lime Kaffir Lime Sriracha Chicken Thigh or Breast Carrot Fresh green beans Corn starch (important) Crushed peanuts Limes (for garnish and to squeeze into curry) Optional secret weaponry: Mushroom Soy PB powder Before you begin, get your jasmine rice working. Then you: Prep: -Cut your chicken into relatively thin strips. -Cut off the parts of the green bean you don't want to eat, then halve them. -Peel/cut your carrots on the bias. (None of these things will be cooking long in the curry mixture, so you need them pretty small for a quick, safe cook.) -Cut one lime in half down the middle (for juicing into the curry), cut the other lime into wedges (to squeeze onto your plate later). Ready? DO NOT SHAKE the two cans of coconut milk (or one carton) you'll be using. Inside is a separation of coconut cream at the tippy-top ... and coconut milk beneath it. Don't shake because step one involves opening the container gently and spooning out the cream into a pan that's heated on medium-high (it'll go TSSS!) and then ... spooning some curry paste into the cream. How much? Start with a fat teaspoon full. (You can always add more if it's too weak.) Work it gently around and around, mixing. You are blooming your curry. What you're looking for is for the fat of the coconut cream to "pull apart" the components of that curry paste so that its oil separates from the more solid parts of the paste. It's going to smell HEAVENLY in your kitchen. Once it's thickened into something close to a loose peanut butter, you can slowly work in the rest of the cans/single carton of coconut milk. It will be a nice, gentle orange color. If it's too pale, taste your stirring tool and see if it's got enough punch. If not, keep adding curry until it slaps. Totally your call on how strong it is. 3b. If you've got mushroom sauce and the PB powder, add now but be SUPER-conservative with the mushroom soy. Four or five dashes tops. The PB powder, about a teaspoon's worth. (Why not peanut butter? Because the gloop is tough to incorporate and I don't like all the seed oil, sugar, and "etc" they add. Go straight to the essence and get the powder. Took me years to figure out.) 4) Pop in a single lime leaf, then squeeze a whole lime for its juice. 5) Squeeze in a bit of sriracha to start. Spice travels fast in curry. Be moderate, then add if it's not hot enough. 6) Put it on medium, cover, wait for it to boil. 7) Throw in the green beans and carrots, cover, let boil for 10 minutes. 8) Throw in chicken, cover for 10 minutes. (Should still be on medium) If you didn't manage to cut the chicken thin, let's go ahead and get that heat up to medium-high. 9) While that's cooking, go ahead and make a corn starch slurry. You're gonna get a small cup of cold water (tap is fine), then put a teaspoon of corn starch in it. I like to stir it with a fork. Whatever it takes, just make sure it's cloudy and there are no lumps. 10) Chicken should almost be near the end of the 10 min cooktime. Take the lid off, slowwwwwly pour in half the cornstarch, stir to incorporate. You'll notice within 30 seconds that the curry is thickening. Just like spice, this is to your taste. If the thickness is good for your style, cover and let it finish. If you want that THICC (like what I got up there, which is good for meal prep re-heats), give it the business and pour the rest of that slurry in. 11) Turn off the heat, but let it sit with the lid on for a bit. Let the ingredients settle in like a nice cuddle after some intense incorporating ... and you give them some space while you make a nice plate of rice. (I like plates because the rice doesn't get as soggy. You can spread it out and when you put the curry on, it stays firmer longer.) 12) Squeeze a lime wedge onto the rice ... top the rice with some curry ... sprinkle crushed peanuts on top of the whole thing. Enjoy the magic, babies. (ﾉ◕ヮ◕)ﾉ*:・ﾟ✧ PS: Don't eat the lime leaf, lol. My mom used to tell guests that it was good luck to get it and if you present it, you'll get a free Thai tea. (That was really just her way of saying, "I forgot to take that out. Don't be mad. Have a sweet treat and walk tall, you lime-leaf winner, you.") PPS: Some folks like potatoes in their masamun and that's word. Since I have so much rice, I went for a lower carb option. If you want taters, baby, cut em pretty small, then let them cook for 10 mins alone with the curry ... THEN add your carrots/beans for another then ... then the chicken for another 10. (I simply gave the recipe for the one pictured.) submitted by /u/Exciting_Figure_8060 to r/mealprep [link] [comments]

This might be my best one yet. Managed to grab 2 bags from yolk for £4 each Each bag had: - A steak bowl - sandwich (i think the lady said steak) - And a pot of mac and cheese Usually at this yolk branch they ask what meat you wanted ie chicken or beef. Anyways, lunch is sorted tomorrow so happy about that submitted by /u/Flat_Cantaloupe_83 to r/london [link] [comments]

one of my favorite meals i’ve made submitted by /u/bananapuddingggg to r/cookingtonight [link] [comments]

1lb ground beef 1/4 cup low sodium soy sauce 3 cloves of garlic finely chopped 1 tsp sesame oil 1/4 cup brown sugar 1 egg 1/2 avocado 1 tbsp green onion Mix soy sauce, garlic, sesame oil, and brown sugar in a bowl with a whisk. This is your sauce! Cook the beef until it is nearly done, and then add the sauce. I cooked the rice in a rice cooker and put rice vinegar on it. Top the rice with beef, fry an egg (I put some garlic powder and onion powder on mine), throw the egg on top, chop up some green onions, and half an avocado. I have also been adding a bit of sesame seeds on top recently. :) submitted by /u/katjaspov to r/mealprep [link] [comments]

submitted by /u/DressNo9950 to r/asiancooking [link] [comments]

About 950 calories 110 grams of protein 35 grams of dietary fibre Edit: Since people are asking for the recipe: Ingredients 2 Onions 650g lean beef mince 1kg chicken breast 1kg mixed frozen vegetables 1kg black lentils 1) Cook the lentils by simmering in beef stock for 15 minutes (I would advise washing them first but I don’t judge) 2) While that is going cut the chicken into bit size pieces. I butterfly the breast, cut length wise into strips, cut those strips into cubes. 3) Season the chicken 4) Dice the onion 5) Brown the onion to soft 6) Add the mince and season it 7) When mince is brown add the chicken 8) When chicken is cooked add the frozen veges with some water and close the lid 9) Once the veges are steamed and finished add the lentils. 10) Leave lid off until as much liquid has evaporated off. Seasonings: salt, pepper, cayenne pepper, paprika, chilli flakes, garlic, ginger. If you want to cut out unnecessary calories ditch the onions, I added them as a treat to myself :) Edit 2: To answer some commonly asked questions Do I enjoy it? Yes. Am I autistic? Not to my knowledge. Price? About R300/$17 for 7 meals. Is this much protein bad for you? This thread has given me reason to do some research, but it seems like definitely yes. Do you not get sick of this? No. Are you jacked? Not yet. Why? This is not just protein or nutrition maxing. I enjoy cooking (although I am still in a phase of improving), I just do not like cooking every day. I am not sick of this meal. Getting all of my health goals down in one meal allows me to splurge in other meals. I do enjoy eating, I am just wired in a way that I do not have to enjoy every single meal. Do I hate myself? No. Am I a dog? Woof. Why did you make it so dry? I did not know there where other options... Why ziploc bags? Easy. Edit 3: Why are you eating out of a dog bowl? This is a cooking pot my grandmother gave me ): Are you in jail? Not yet. I AM NOT AUTISTIC OR A DOG I AM A HUMAN BOY Edit 4:People are asking why I started doing this. I got depressed and gained 20kg in less than 6 months. Then I got depressed because I was overweight. So I decided I was going to try gymmiing. Did not do it very smartly. An hour of cardio a day (incline treadmill max height big speed), 6 days a week of strength training. I ate very little. Mostly ate chicken breast - however much was needed to reach protein goal. When I had to money I would instead do biltong. Of course there were meals basically every day that I couldnt get out of. Most days I would do my best to eat only 4 chicken breasts and nothing else. I lost the weight very quickly and started chasing a number on a scale. Did not help with the being depressed part - especially as I was malnourished. Ended up hating chicken breast, I could feel myself actually getting stupid (brain fog), in the gym if I could do 20 reps in the first set I would be lucky to get 3 reps in the second. Got to a point where I just said fuck it and stopped eating healthy and gymming altogether. Gained about 5-10kg again after the fact. Then I did not like how I looked in the mirror. Decided to do things more healthily. My relationship with food, although unorthodox, is healthy now. I realize now that I was probably on my way to an ED. And do you know what stopped me from developing one? I FUCKING HATE CHICKEN.I could not do it anymore. I am now healthy and happy... Edit 5: I will not lie to you guys, the farts are bad and it is a problem. Edit 6: Autistic people are real, can be boy, and are not dogs, and I also support the gays. Forgive my poor wording earlier. Edit 7: Apparently I have succeeded in making dry soup. Did not think it was possible. Edit 8: Before I go to bed. I boil my bacon and it is FUCKING DELICIOUS AND TENDER AND CRISPY. Fuck all of you guys that are not enlightened. Edit 9: What the fuck is chilli tho? Edit 10: Turns out my meal is borderline French, Indian, American, Korean, Spanish and Dirt. Edit 11: PROOF I CAN ACTUALLY COOK https://imgur.com/a/FoHnXxV https://imgur.com/a/LhO6vma https://imgur.com/a/5qfAOnd submitted by /u/Educational_Drop4261 to r/shittyfoodporn [link] [comments]

Thanks for all the love on this 🙏 Reddit compresses the map—if you want full-res zoom-ins (and prints), they’re on my IG. My bio there has the link to the shop. IG: americanfoodatlas submitted by /u/piri_reis_ to r/MapPorn [link] [comments]

submitted by /u/EyeAmBack to r/tonightsdinner [link] [comments]

(Photos are items I made while prep cooking for the upcoming week.) We are a family of 5 (2 adults & 3 teen kids) living in a large urban area in the Midwest. Our grocery budget is $500 a month, which breaks down to about $125 per week. We have no major food allergies and aren’t following any special diets. Our goal is to provide filling, reasonably healthy meals without breaking the bank. By shopping sales and stocking our pantry, I can keep our weekly grocery costs around $125. Even if you were to input all the ingredients needed for this week’s meals into the Walmart app (a store accessible to most in the US), it would only cost about $180 if you had absolutely **nothing** in your kitchen except salt and pepper. Keep in mind that many of the items from the $180 list can be used in future meals as well (e.g., cinnamon, ginger, soy sauce, flour, sugar, oil, etc.). Some strategies I use to keep our grocery bill reasonable: - **Know Price Points:** We track the prices of our most commonly used items and try to only buy when they are at or below that price. The lower the price, the more we stock up. - **Look for Clearance:** I keep an eye out for clearance meat, produce, and bakery items while shopping. - **Price Compare:** I shop between multiple stores to find the best deals. - **Stick to a List:** I shop with a plan in mind and stick to my list! - **Cook from Scratch:** We lean towards being an “ingredient household” and cook a lot from scratch. **This Week’s Menu:** **Breakfast Options:** - Egg & Cheese Cups - To Die For Blueberry Muffins - Egg & Cheese Breakfast Wraps - Oatmeal (brown sugar, apple & cinnamon) **Lunch Options:** - Leftovers - Egg Salad Sandwich - Eggs (any style) & Toast - Omelet - Tomato Sandwich - Chicken Salad Sandwich - PB&J or PB & Banana **Suppers:** - Sun: Korean Beef - Mon: Chicken Alfredo Broccoli Pasta - Tues: Breakfast Dinner - Wed: Veggie Fried Rice - Thurs: Tacos - Fri: Take & Bake Pizza x 2 - Sat: Chicken Vegetable Rice Soup **Available with Any Meal:** - Salad - Veggie Sticks - Bread & Butter - Cottage Cheese **Snacks:** - Apples (whole or sliced with PB or cinnamon sugar) - Bananas - Carrot Sticks w/ PB or Ranch - Celery Sticks w/ PB or Ranch - Popcorn (salty or kettle) - Toast w/ Butter, Peanut Butter, Jam, or Cinnamon Sugar - Strawberry Greek Yogurt - Cottage Cheese - Hard boiled egg **Drinks:** - Milk - Coffee w/ Cream & Sugar - Water --- **Shopping List:** (All prices are from Walmart & Great Value brand unless indicated.) **Bread:** - 10 pk Medium Flour Tortillas - $1.98 - 3 Loaves Sandwich Bread - $4.26 **Produce:** - 10 Bananas - $2.24 - 3 lb Gala Apples - $3.72 - 3 pk Romaine - $3.42 - 6 Roma Tomatoes - $1.50 - 3 pk Fresh Garlic - $1.68 - 1 Bunch Scallions - $0.96 - 3 lb Onions - $2.57 - 2 Celery - $3.76 - 5 lb Whole Carrots - $5.76 **Grains:** - 2 lb Rice - $1.77 - 2 lb Popcorn Kernels - $2.38 - 42 oz Old Fashioned Oats - $4.12 **Meat:** - 2.25 lb 80/20 Ground Beef - $12.96 - 12 oz Sausage Links - $2.94 - 2 Rotisserie Chickens - $11.94 **Dairy:** - 1 gal Whole Milk - $2.54 - 24 oz Cottage Cheese - $2.94 - 32 oz Strawberry Greek Yogurt - $3.54 - 8 oz Shredded Fiesta Blend Cheese - $1.97 - 16 oz Sour Cream - $1.97 - 2 lbs Butter - $7.64 - Case 60 ct Large Eggs - $14.36 - 16 oz Half & Half - $1.78 **Baking:** - 5 lb flour - $2.38 - 4 lb white sugar - $3.46 - 32 oz light brown sugar - $2.22 - 8.1 oz baking powder - $1.98 - 1.5 oz ground ginger - $2.24 - 2.5 oz cinnamon - $1.24 **Freezer:** - 16 oz blueberries - $2.86 - 12 oz broccoli florets - $1.16 - 12 oz peas - $0.98 **Condiments:** - 16 oz peanut butter - $1.94 - 30 oz mayo - $3.38 - 5 oz sesame oil - $3.22 - 15 oz reduced sodium soy sauce - $1.58 - 18 oz strawberry preserves - $2.48 - 16 oz ranch dressing - $1.97 - 16 oz mild taco sauce - $1.97 - Taco seasoning mix - $0.47 - 16 oz alfredo pasta sauce - $1.82 - 9.2 oz Heinz oyster sauce - $1.98 **Dry Goods:** - 22.6 oz French Dark roast coffee - $8.88 - 12 ct taco shells - $1.54 - 48 oz vegetable oil - $3.57 - 1 lb penne pasta - $0.98 **Deli:** - 46 oz take & bake pepperoni pizza - $9.98 - 48 oz take & bake supreme pizza - $10.97 --- **Recipes:** **Chicken Broccoli Alfredo** - Cook a pound of pasta al dente. - Steam your broccoli in the microwave. - In a large skillet, combine cooked pasta, steamed broccoli, a portion of rotisserie chicken, jar of alfredo, salt, and pepper. Stir well and heat through. **Korean Beef** - [Korean Ground Beef Rice Bowls](https://therecipecritic.com/korean-ground-beef-rice-bowls/) - Make a LARGE batch of plain rice to accompany this. The leftovers will be used in two other meals this week for quick meal prep. **Fried Rice** - [5-Minute Easy Fried Rice](https://aaronandclaire.com/5-minute-easy-fried-rice/) - Follow the recipe for Egg Fried Rice, but when the rice is about halfway cooked, add in 1 shredded carrot and ½ cup of frozen green peas. **Chicken Vegetable Rice Soup** - Dice 2 carrots, 2 stalks celery, 1 medium onion, and 3 cloves of garlic. - In a skillet, heat 1 tbsp oil or butter. Add diced carrots and celery. - When they are about ¾ cooked, add onion and garlic. - Once all vegetables are tender, scrape into a large pot. - Add about 1 cup of rotisserie chicken meat and 1 cup of cooked rice from earlier in the week. **Tacos** - 1 lb cooked ground beef - Packet taco seasoning - Chopped tomatoes - Chopped lettuce - Shredded cheese - Sour cream - Taco sauce - Taco shells - Prepare cooked ground beef with taco seasoning according to the package. While the meat cooks, chop tomatoes and lettuce. Heat taco shells in the oven. Set out taco bar ingredients and let everyone make their own plate. **Breakfast Dinner** - Eggs (any style), sausage links, toast. **Egg & Cheese Cups** - 1 dozen eggs - ½ cup milk - ½ cup shredded cheese - Salt & pepper - Spray a muffin tin with nonstick spray. Crack eggs into a bowl, add milk, salt, and pepper, and whisk. Divide evenly between muffin tins, sprinkle with cheese, and bake at 350°F for about 30 minutes, or until tops are browned. Store in a container and reheat in the microwave. **Egg & Cheese Wraps** - 1 dozen eggs - ¼ cup butter - 1 ¼ cups milk - 1 tsp salt - ½ cup shredded cheese - Tortillas - Preheat oven to 350°F. Melt butter in a baking dish placed in the oven as it preheats. Whisk eggs, milk, and salt together. Pour egg mixture into the melted butter and bake for 15 minutes. Stir with a fork to scramble, and repeat cooking & stirring until eggs are your desired consistency. Divide scrambled eggs into tortillas, sprinkle with cheese, and wrap into burritos. Freeze individually wrapped in paper towels. **9. To Die For Blueberry Muffins** - [To Die For Blueberry Muffins](https://www.allrecipes.com/recipe/6865/to-die-for submitted by /u/Travel_Junkie5791 to r/Frugal [link] [comments]

So this all started Saturday night. My girlfriend and I went out and picked up some Korean food—beef, rice and a few other things. We had two containers of rice and after we ate we packed up the leftovers and called it a night. When she left I ate the rest of the beef and my portion of the rice. Since there were two containers of rice I figured we still had some leftovers and went to bed. The next morning I went grocery shopping. When I got home I shredded a pound of Monterey Jack cheese, used some of it for a cheese dip and put the rest in one of my Tupperware containers (where I keep all my leftovers obviously). Later my girlfriend came over and I asked if she wanted the rest of the Korean food. She said she just wanted the leftover rice and the sauce from one of her dishes. I was convinced we still had rice left over and lo and behold there was a big Tupperware container in my fridge filled with rice. “This is more than I thought we had last night” I thought but I didn’t think much of it. My kitchen was pretty dim—just the stove light—but it was enough to see a giant container of white rice. I started by putting a little bit of it in a bowl and focused on extracting the sauce to go with it. I didn’t notice anything weird about the “rice” at first. It felt a little clumpy but it was sticky rice so I figured the consistency was normal. Then I microwaved it for a minute and a half. When it was done it was a burnt mess completely stuck to the bottom of the bowl. I recently got a new microwave and haven’t used it much so I figured maybe it was more powerful than I realized. Honestly I was more pissed about burning the sauce as that was pretty much all that was left. Angry and determined I scraped the last bits of sauce into the giant Tupperware and figured my girlfriend would be fine with just a bunch of rice. This time I was going to be smart and only microwave it for 30 seconds. You can’t burn anything in 30 seconds right? Well 30 seconds pass and when I take it out it’s a giant white pancake. What the fuck? At this point I’m angry, embarrassed and feeling like a fool. I had to turn to my girlfriend and say: “Yeah babe I don’t know what’s wrong with this rice but it keeps burning.” She looked confused and said, “Huh?” So I explained how it kept sticking together and melting. She came over, looked in the bowl and said, “Umm, that’s cheese.” I was like, “What?? Did they put cheese in your rice?” thinking maybe hers was different than mine. She just started laughing and said again, “It’s cheese.” It took me a solid minute before it hit me. I microwaved a fucking pound of Monterey Jack cheese thinking it was rice. I don’t know how I’m going to come back from this. I’ve been cooking for over five years, I was completely sober and I don’t think I’ve ever questioned my sanity like this. But here we are. Oh, and to make matters worse? There was no rice. I ate it all the night before and didn’t realize we only had one container of leftovers. TL;DR: I accidentally microwaved a freshly shredded pound of Monterey Jack cheese thinking it was rice submitted by /u/seshmost to r/tifu [link] [comments]

I am not the Original Poster. That is u/Marrowshard. She posted in r/AmItheAsshole. Mood Spoiler: Overall looking positive Original Post: March 17, 2023 I (41F) live with my husband (41M) and daughters (10, 17). Husband is a picky eater, which I've known about for 20 years. I'm used to making food and having husband and/or kids making faces, gagging, taking an hour to pick at a single serving, or just outright refusing to eat. My husband is notorious for coming home from work, taking one look at the dinner I've made, and opting for a frozen pizza. Most of the meals I make cater to their specific wants. Like spaghetti: 10F only eats the plain noodles. 17F eats the noodles with a scrambled egg on top, no sauce. Husband only eats noodles with a specific brand of tomato sauce with ground beef in it. If I use any other sauce (even homemade) I'm going to be eating leftovers for a week. So it's just the one recipe of spaghetti. These days, husband complains that we have a lot of the same meals, over and over. It's true, but when I've explained WHY that's true, it doesn't seem to sink in. I can only make a few things that everyone in the family will reliably eat and those get old. A couple of nights ago I made a shepherd's pie. I used a new recipe with seasoned ground beef (3/3 like), peas (2/3 like), and tomatoes (1/3 like, 1/3 tolerate) with a turmeric-mashed potato top layer (2/3 will eat mashed potato). Predictably, 10F ate a single bite then gagged and ended up throwing hers away. 17F ate part of a single bowl then put hers in the trash. Husband came home late and "wasn't hungry". I was so tired of reactions to my food and putting in the effort for YEARS and it all finally came down on me at once. I burst into tears and cried all night and the next morning. So I told my husband that I was done cooking. From here on out, HE would be responsible for evening meals. I would still do breakfast for the girls, and lunch when they weren't in school but otherwise it was up to him. He said "what about when I work late?". I told him he needed to figure it out. I told him that between him and the girls, I no longer found any joy in cooking and baking, that I hated the way he and the girls made me feel when they reacted to my food, that I was tired of the "yuck faces" and refusals to eat when I made something new and that it broke my heart EVERY time. This morning, he had to work, so he got up early to do some meal prep. He was clearly angry. He said he doesn't understand why "[I] said I hated him". He said he "doesn't know what to do" and thinks I'm being unfair and punishing him. He said I make things that "don't appeal to kids" sometimes and I can't expect them to like it when I make Greek-style lemon-chicken soup (17F enjoyed it, 10F and husband hated it). I countered that I make PLENTY of chicken nuggets, mac & cheese, grilled cheese, etc but that picky or not, there's such a thing as respect for a person's efforts. So, Reddit: AITA? Relevant Comments: What does your husband do/splitting chores: "He works as a retail manager every day except Wednesday and Thursday. I WFH on Tuesdays, Thursdays, and Sundays (afternoon-evening shift) We live on a hobby farm, so farm chores fall to me (unless it's plowing the driveway, because the tractor is old and fickle). We typically share large outdoor projects like firewood stacking, coop cleaning, and yard cleanup. Daily chores are mine. I also do all the housecleaning, laundry, paperwork/bill paying, school events, pet care/vet appts, medical appointments, child care, gift shopping/shipping, and errands. Husband is usually good about picking up some groceries on his way home from work, and has recently stepped up to making some of the meals on nights when I work (if I didn't already have something in the crock pot)." Wasting food: "Most of our scraps go to the chickens, ducks, or dog. This time I was out of the room (crying) when they threw the stuff away in the trash." What exactly is your policy when they don't eat the food? "The policy has always been "try it first" and then (especially with the 10F) to ask WHY they don't like it. So if it's a texture thing, or flavor, or ketchup would help, I work with that. Like I KNOW the youngest doesn't like sauce/gravy, so I'll usually keep some of whatever it is reserved to the side so it doesn't get sauced. The family likes over-baked fish, but 10F said she doesn't like the "black stuff" (pepper) so hers is lightly salted and done. If she picks at a meal without eating a reasonable amount, she's allowed to be done IF she agrees there will be no snacking/dessert afterwards. If she (or any of them) puts in the effort and it's just not their favorite but they TRIED, that's good enough for me. It's the facial expressions and complaints that do me in. They don't have to love it, but if you're going to pick at it and then dump the plate and grab a bag of chips, I'm going to be hurt and upset, you know?" Any allergies or food issues? "Husband has a mild food allergy to onions, so those are not used in the house (unless it's something solely for someone else like salsa - he has to ingest it or handle peeled onions to get a reaction). He's been to a doc for stomach/digestive stuff and aside from a recommendation for more fiber, there was nothing wrong with him. 10F's regular pediatrician says she seems healthy and isn't malnourished so they're not concerned much over her pickiness as a medical problem." Have you ever expressed your dislike of their reactions before and/or tried to figure out what they like? "Many, many times. I sat down with my husband when we first got together and worked out a list of things he WOULD NOT eat, so I could develop workarounds. To his credit, he's made progress over the years in trying things before he rejects them, and has learned to like, for example, sour cream in his mashed potatoes, even though he hates sour cream by itself. Most of the things he DOES like are isolated flavors in a particular style. He eats exactly two kinds of pie: Raspberry and French Silk. But the Silk has to be on a Graham cracker crust with no whipped cream or chocolate curls, and the raspberry has to be a classic double-crust (no tart-style, crumble-top, or other cobbler-adjacent types). Using apples is a mortal sin." Update Post: April 15, 2023 (1 month later) I spoke with each family member individually about their behavior. 10F apologized profusely and said that "sometimes [she] doesn't like my cooking". 17F (who has only been with us since she was 16 and didn't grow up with us. It was a bit too long and off-topic for the original post) said she appreciated that I make varied recipes, even if she didn't always like them. She also said that she WANTED to cook, but had seen Husband and 10F's reactions to mine and was put off it. Husband accepted the TA judgement from the sub and to his credit, he planned and executed every evening meal. The kids ate his meals, but husband's lack of finesse (overboiled vegetables, untrimmed meat, soggy pasta, etc) caused some picked-over meals from the kids. Everything was edible, though, and he very politely asked for some tips on things (like how long to cook rice) but I did not physically help. I reassured him that I wasn't trying to watch him fail but that I needed him to learn a lesson. After a couple of weeks, both kids were tired of husband's oft-repeated recipes (homemade pizza, Korean beef/veg bowls, and nuggets/fries) and he was stressed trying to get home from work in time to get meals done. The very first night, 10F cried over her "dry, gross" pizza crust. Husband fought her over it and BOTH OF THEM looked to me to solve the issue. I redirected 10F to Husband, saying it's his call since it's his dinner. With several meals, he made WAY too much mediocre food and had to eat leftovers for DAYS, which was cathartic. Eventually, I sat down with Husband and we evaluated the fallout. Husband said it hurt when the girls didn't like his food, and it was hard to plan things ahead on night he worked late. He also admitted he was in a rut for recipes and that it was hard to modify for people's preferences. There is now a posted schedule and rule set that ALL family members are expected to adhere to. Each kid picked a night to cook (10F has Sunday, 17F has Saturday). Husband and I split the weekdays according to work schedule. Since he works late on Monday and Friday, I took those. I work Tuesday and Thursday nights, so those belong to him. Wednesday is a flex day. Anyone can cook, or we might go out, and group projects are encouraged. The rules are: NO gagging, "faces", or complaining Cook chooses the meal, period Assistance may be requested by anyone Special ingredient requests must be made a minimum of two days in advance So far so good. 17F has been learning a lot of technique, 10F is thrilled to be addressed as "Chef" by whoever is assisting her, and no one has yet broken any of the Rules. Husband more easily asks for my advice when he's cooking (how to season, how long to cook things) which is a huge improvement. It's too early to declare victory, and it takes a long time to make permanent changes, but it's encouraging progress. Thanks everyone for the advice and the support! Here's to continued positive change. Relevant Comment: Did your husband actually apologize? "Yes, he did!" Marking as concluded because the original issue has been solved (for now). submitted by /u/LucyAriaRose to r/BestofRedditorUpdates [link] [comments]

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This is my go-to meal-prep recipe that's freezer friendly! edit: u/obiwancantknowme mentioned that this is very forgiving if you don't have one or two ingredients. This is so true! Soy sauce, sugar, garlic, sesame oil are non-negotiable. I recommend making the sauce and trying it before pouring over the beef, so you know exactly what you want. Also this can be used with any other cuts of meat. I took this recipe from https://therecipecritic.com/korean-ground-beef-rice-bowls/. Korean people don't really use ground beef as a main but the sauce base is similar in that it uses soy sauce, sugar, garlic, and sesame oil. I added minced carrots, bell peppers, and black kale stems which really stretches out the meat and makes it healthier. I also tweaked the recipe and italicized the differences so you can see below: My recipe: 1 pound lean ground beef 90% lean (if you have more meat, double the sauce and save some to add later) 2-3 medium carrots, minced 3 bell peppers, minced, whatever is on sale 2 cups of black kale stems, minced, *optional 6 garlic cloves minced 1/4 cup packed brown sugar 1/4 cup regular soy sauce 1/4 cup sriracha sauce 2-3 tablespoons of oyster sauce 2 teaspoons sesame oil and add extra when finished no ground ginger; 1 tbsp fresh grated ginger is optional 3-5 red thai chilies minced 1/4 teaspoon pepper sliced green onions and sesame seeds for garnish Steps: Mince the carrots and bell peppers and set aside(I like to do this the day before). In a small bowl, add garlic cloves, brown sugar, soy sauce, oyster sauce, sesame oil, sriracha, pepper, ginger, thai chilies. In a large pan or wok, brown ground beef. Before the moisture runs out, add the sauce, carrots, and bell peppers. If you like the veggies more crisp, you can add them at the end but for me I add them to stretch out the meat - so I like them soft and barely noticeable. That's it! Taste at the end and add more oyster sauce, sriracha, sugar, or soy sauce as needed. It seems like a lot, but the veggies add a lot of volume and soak up the salt. You can definitely use any veggies (cabbage, green beans, snap peas, bean sprouts come to mind). I freeze them into portions and microwave on top of rice, add a fried egg and more fresh veggies on top. Hope you guys like this recipe! submitted by /u/veloufruits to r/EatCheapAndHealthy [link] [comments]

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