I recently had someone from my reenactment group loudly call out "Damn Tar_Alcaran, I didn't think you owned any makeup!" when I showed up in my normal clothes after work.
Uhhhh, thanks? Maybe...
I recently had someone from my reenactment group loudly call out "Damn Tar_Alcaran, I didn't think you owned any makeup!" when I showed up in my normal clothes after work.
Uhhhh, thanks? Maybe...
Me: tell a girl I’ve been living alone for years
“Wow, you know how to cook?”
“Wow, you do all your own laundry?”
“Wow you clean house regularly?”
Me: “Did you miss the part where I said I lived alone for years??”
Have you been to the living spaces of many male students? I can't say I've dated a lot in uni, but let me summarize: living alone is only made easier by those things, it definitely doesn't require it, and absolutely doesn't require you being good at it.
Women aren't excluded from this, but it's more rare.
You… would be surprised…
I can, I just don't want to ...
So, what did you cook?
pan-seared sea scallops over sweet corn puree with a bacon crumble. since it was our last dinner on Jeju Island, I thought seafood was fitting😌
While so many are out there shitposting corn shitposts, a select few are walking the talk and living that corn life AKA “let go and let cob” and furthermore scallops can be tricky so a tip o the hat is in order
he is going to be so heartbroken in a month
I'm always nervous around cooking proper seafood ... getting the timing right so as to get something that won't give food poisoning nor would be better used as a door jamb - is there a trick to it?
Any seafood that’s been previously frozen will be just as safe as any other food.
Get an instant read thermometer and your food will not only be safe but will taste great.
Hmm, my cooker is quite variable. It's old, and runs off a butane bottle. I'm not sure I have the bandwidth while cooking to add thermometering into the mix
One trick is that ocean fish is safe to eat raw (assuming it has been kept refrigerated/frozen). If you have a cut of salmon or tuna, you can just sear it on the outside and serve it, no need to cook it all the way through (which will make it dry and tough). With saltwater fish, it's better to err on the side of less cooking.
Shellfish are more tricky, they need to either be raised and handled very carefully to keep them clean, or else cooked correctly. Oysters can be served raw, but you want to really trust the source and the handling.
I might start out with some fish, and work my way up to doing shellfish.
It's odd, I don't get this anxiety over cooking land-based meat
Steak and chicken are more forgiving. There's a wider range in which they can be fully cooked and still edible. Even if a bit dry, they can still be OK with a good sauce. Fish isn't really like that, once it's overcooked it's just unpleasant to eat.
Pork chops I think are more difficult, they really have to be cooked far enough to be safe (pork can carry some pretty nasty parasites), but the range between that point and dry/tough is pretty small.
For shellfish I recommend starting with shrimp, they're cheap and abundant, and they go from properly cooked to overcooked very quickly. You will learn a lot trying to get shrimp scampi right, and it's an easy meal that you can just serve over noodles.
Mmm, shrimp would be good!
I've managed to do pork well in the past, but have to admit about 90% of what I cook is vegetarian, lol
Thanks again, next time I do the food shopping I'll pick up some fish to practice with, then on to shrimp
Look up the timings and set an actual timer. Make sure your cookware is up to temperature before adding anything. Have enough experience to know how long everything else needs, so that you add your seafood at the right moment.
Scallops take very little time to cook, but a lot of seafood is more forgiving.
Also the danger of undercooking seafood is parasites rather than like salmonella. Good quality seafood is safe to eat raw - the stereotype of bad seafood giving you the shits is (as far as I understand) due to the ingredient itself being tainted.
This sounds like gold advice, thank you! Most of my cooking is based off vibes rather than a timer (apart from steak, which I do very well even if I do say so myself).
Would squid or octopus be easier or harder to do? My partner really likes them, but so far I've only been brave enough to do ready-battered squid rings in the oven, which isn't real cooking.
I don't know myself. I could guess but that's probably not valuable :D
Well, thank you for the tips, they're great fully received!
Also, apt username
Part of the art is that things keep cooking after you remove them from the heat, so remove them from the heat before they are done, so that they completely cooked when served.
Plate onto warm plates so they don't immediately suck all the heat out and the item goes cold.
Use a foil cover to keep heat in if needed.
Practice!
Thank you!
My partner likes seafood, so I suppose I should indulge her sometimes and build up my confidence
🤤
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