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THE BASICS OF SIMPLE HEALTHY COOKING!
http://www.forkheads.net/viewtopic.php?f=2&t=18637		 Page 3 of 3
Author:  RV-007 [ Wed Sep 30, 2020 12:02 am ]
Post subject:  Re: THE BASICS OF SIMPLE HEALTHY COOKING!
Kapoot, kapoot.

The last post concerns about neglecting the pot with safety precautions. Oh, now that there is a coronavirus, plus environmental heat (or rather, dry, very dry, and equator heat n' cool) concerns, there's the fucking backfire, would it? I wouldn't mind risk drowning if the overall situation improves by a margin. No need to be in the holocaust furnace for no reason!

So since the heat is heating/drying up like a dry nuclear desert void of life during a dry nuclear winter, I was thinking if added heat is good for me at all.

I am converting that veggie soup into a spicy pasta salad. Best of all, it will be prepared to the cool. Nothing like poor man's slop, right? I think I might make another post with the similar recipe.
Author:  RV-007 [ Thu Oct 01, 2020 8:59 pm ]
Post subject:  Re: THE BASICS OF SIMPLE HEALTHY COOKING!
This is basically the soupe recipe, but now a salsa/pasta sauce salad pot. Quite healthy, quite tasty, quite fresh, saves on water (frozen water, that is) for times when you need it. Instructions recommended for desirable outcome.
ABOVE ALL, REFRIGERATION REQUIRED!

I just found out that one head of cabbage can fill 3 4th of a medium sized pot! I need to experiment the best measures. It's probably better to write it down now.

This is my ma suave, de Wonderful, 2 Colorful, Soupe Salsa/Pasta Salada Pot!
Okay, it's more like the 3/4 Vegetables Soup Salsa/Pasta Salad Pot.
Okay, so I tried to make some stupid vegetable shit soup salad. Took about from 30 minutes (if you are a pro preparation chef) to 1 hour to complete both preparation and cooking. I'm not perfect, so please bear with me as I polish up my veggie cooking prepping skills.
Oi Ma Tu Wat!

Acquisition:
2 (or 4 Roma) Tomatoes
1 ~ 2 Carrots
1/2 Head of Green Cabbage
1 Slice of Red Onion
1 Big Red Salsa Sauce Bottle (although, you can try the green variety) or 1 Jar of Pasta Sauce

I have yet to figure out the best ingredients so please bear with me.

Preparation:
As a no-brainer safety tip, remember to peel/carve off the label sticker of all your prepared vegetables.
For 2 (or 4 Roma) tomatoes, slice off the top, and cut off the pulp top from the stem. For the rest of the middle, slice off a slice, cut half the slice, cut the half into 2 ~ 3 triangles, cut off and dispose of the stem from the triangles. Save the triangles in a big bowl.
Skin the carrot(s), chop off and dispose of the ends, chop the middle into slices. Save the carrot slices in a big bowl.

Hard one, probably time waster, watch out.
For the next step, you will need 1 ~ 2 wash basins and colanders, but it will depend on the size of the cabbage. 2 is for accommodating for more space, in which 1 of each should be of a large radius. Still, I say 2 of each is just enough to cover a half.
Chop cabbage head top down into two halves. Chop off and dispose of the stem of your prepared cabbage half. Save unprepared half in the refrigerator.
Face the inner of the half down.
Cut one slice from the half, cut the slice into finger-sized dices. Inspect each layer of the dice for any damaged parts to throw out. Save the layers into a basin. Repeat the process until all the cabbage are in the basin.
Yeah, some people say to inspect and wash the peels, but hey, cabbage isn't all peels!
THIS WILL TAKE SOME TIME!!!
THEN, MOST IMPORTANTLY, PLACE HALF THE LAYERS BACK ON THE CUTTING BOARD. YOU WILL NEED SOME SPACE FOR WASHING THE PORTIONS IN THE BASIN.
Place both the colander and basin in the sink.
Fill the basin halfway with water.
Rub a portion of cabbage layers between your hands, repeat process until affected layers are sufficiently cleansed. With fingers, alternate layer positions, and repeat the rub process again before moving onto the next step.
Dump all basin contents (layers, water, and all) into the colander. The colander will drain off the water, while retain the layers. Then, dump the colander contents back into the basin.
Fill the basin halfway with water, again.
Now, with hand in claw pose, scratch the basin's inner bottom. The enveloped layers will go thru a more through cleansing procedure. Repeat this process until all layers are sufficiently cleansed.
Dump all basin contents into the colander, again.
We'll leave the layers to be drained of the water until cooking time.

Cut off a good onion slice, cut the radius into slices. Chop the slices into dices if necessary. I'm not sure if I am, or can, wash this stingy concoction. Save the slices and dices into a big bowl.
If you want, go ahead and try the cucumbers and chili/bell peppers. I will put in a spoiler tab for these optional steps.
Spoiler: show
For cucumbers, wash them and cut off the ends. Rub the ends to their formerly attached body segment, counting up to 100 arbitrary seconds or 2 minutes. Cut the cucumber into slices, you're done.

For chili/bell peppers, wash them and remove the stem, either by cutting or pulling. Cut the pepper into slices, remove any excess pepper seeds, you're done.

And that's about it.

Chop a (more recommended) slice of ginger, then chop the slice into sticks/pieces.
Peel a (more recommended) garlic bulb, smack it on the cutting board with a side of the cleaver. This is to flatten and break up the bulb. Cut off the root base and pull out the green stem.
Some pep! Some zest!

Cooking Mixing:
Fill your pot with 2 cups of fresh water. The low level focuses on the heat capacity to boil up the vegetables. Later, we'll add in more to cover the vegetable boiling capacity. For now, add some salt and cooking oil. The salt is to stir up the water temperature, the oil is to stick to and heat up the ginger and garlic aroma. Turn up the stove heat to a 6, but leave out the lid. Until the water boils mightily enough, wait. When the water boils up mad (approximately 1 ~ 3 minutes), add in the ginger and garlic and wait for a bit (under 3 minutes at most).

When the 3 minutes are up, dump in the carrots.
If boiling, add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
If boiling, add in another 2 cups of water. The pot should have been boiling.

When the 3 minutes are up, dump in the cabbage.
If boiling, add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
If boiling, add in another 2 cups of water. The pot should have been boiling.

*For this step, I have to determine if the pot have received enough water.
When the 3 minutes are up, dump in the tomatoes.
If boiling, (maybe) add in another 2 cups of water. The pot should have been boiling.
When the 3 minutes are up,
If boiling, (maybe) add in another 2 cups of water. The pot should have been boiling.

When the 3 minutes are up, dump in the onions (cucumbers and chili/bell peppers are optional).
Stir the soup with a ladle. The pot should have been boiling.
When the 3 minutes are up,
stir the soup with a ladle. The pot should have been boiling.

When the 3 minutes are up, the soup should have been sufficiently and safely boiled.
Turn off the fire and let the soup simmer down.
Sir, your soupe, is now ready.

No need for cooking or time, refrigeration is aim.

Get a sizable medium pot that will fit in your refrigerator.

Dump the carrots, tomatoes, cabbages, and onions in the pot.

If you got ginger and garlic, dump those too.

You have the option to either...
-Dump in a quarter of the (red/green/etc) sauce from the salsa bottle or
-Dump in a half of the (red/green/etc) sauce from the pasta bottle

With a wooden ladle, mix 'em up!

Refrigeration time!

Aftermath?:
As much as there are plenty of instructions, the mind on timing becomes quite essential, especially if you were to prepare and cook at the same time! How fast you have to be to complete a preparation step within 3 minutes? I leave it to you, Mr. Bond.

Not much to say afterwards, but you can put in some spices and shit (even leftover broken corn chips!), whatever is up to you. Reheat level to 4. I already formulated the recipe using the broccoli, but as I mentioned before, there are aphids to be eating. I decided to put this footnote as a reference in case someone wants to try out the green crown.

I tried red cabbage, it seems to be the same case scenario in regards to the matter of toxicity in black rice. Maybe it's too heavy metal/mineral for the normal human being to tolerate. Skip out on this variant and go with the all natural green cabbage. If you got some, and you can't handle it, turn it into manure or partition into a ratio.
Author:  「H A N Z O」 [ Fri Feb 05, 2021 11:55 am ]
Post subject:  Re: THE BASICS OF SIMPLE HEALTHY COOKING!
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
I see Hanson hasn’t changed in over a decade.
Author:  RV-007 [ Sat Feb 20, 2021 5:46 pm ]
Post subject:  Re: THE BASICS OF SIMPLE HEALTHY COOKING!
I hear about this KETO diet from a scholar-based nutritionist. Sounds cool. lol

How To Go Completely KETO

Link
Author:  RV-007 [ Tue Mar 09, 2021 9:47 pm ]
Post subject:  Re: THE BASICS OF SIMPLE HEALTHY COOKING!
So I have this mold shit on reused drinking bottles and bottle caps to get rid of. According to online articles, the mold comes from contact with sugars and salts. This includes your very mouth!

I need the ultimatum solution!

I say, instead of using the sink facet, hose down the motherfucker! Get those molds blasted! Hey, you're using dirty ass water to clear. So what? A use of force may clear it.
While a aimed hosing will blast away the mold, any unseen traces will be a miss. Plus, it's sometimes hard to aim. Try not to waste water...
For the caps, you might want to hose down or scrap off. Ewww, disgusting.

Then, some fills of hot water and shake comes after.

Filling again, but this time, with a 1/2 cup of (white) vinegar. Fill the cap to the brim with pure (white) vinegar solution. Let the solution mixtures work overnight, they says...
Maybe an hour will do.

Maybe, blast, if there's things to blast...

Rinse out with a little soap and hot water, and shake; Don't put in fucking soap, you do risk health injury because you're washing in plastic, not glass or metal. Soap is not really designed for plastic anyways. Just rely on the vinegar to do the work and hopefully it scrubs down hard on the bacteria mold.

rinse again with some fills of hot water and shake. Leave bottle to air dry overnight.
Author:  Odin Anarki [ Mon Nov 28, 2022 1:10 pm ]
Post subject:  Re: THE BASICS OF SIMPLE HEALTHY COOKING!
I am a desert flood until you get out from under my
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