What does she say when you meticulously photograph her mise en place

>>25646645 Oh my little photographer boy are you making pretty pictures for your internet friends again such a sweetie you are *pinches his cheek*

konbu and bonito flakes? hell yeah. rated good

>>25646645 He is just memeing he is cooking for himself

>>25646657 But he is a guy not a woman?

>>25646665 women aren't real, they were made up by the rothschilds to make you feel bad

>>25646645 Pretty much this >>25646654 Also this >>25646674

>>25646657 He should have added "with nothing" then

>>25646655 t.hanks France!

>>25646685 I hate when in the picture its obviously served with something but they write with nothing for some reason Its not funny

>>25646685 Replies came in too fast to correct moms atrocious mistake.

>>25646655 Does black fungus give good taste when cooked after the initial hour of soaking? I mean should I add them as topping or cook in the soup. I was thinking about cooking.

>>25646692 What do you think is funny?

>>25646762 I cannot think of anything

mom also bought me this

>>25646758 i would cook it. i never heard about anyone eating it without cooking it, so i've never tried not cooking it. i'm not exactly an expert on black fungus and haven't used it much however

>>25646633 Yes, Poland invented introducing mothers to cook food from the far east.

>>25646799 I mean it should be cooked before eating. What I'm asking is whether it can be cooked over a long period of time like shiitake mushrooms to add flavor to the broth. I might ask GPT.

I hate my fucking mother so much

>>25646783 Do you think this picture of a rabbit doing the shopping is funny?

>>25646813 ah, i see. it'll work out fine, i added it to a leftover vegetable and canned meat stew once and it ended up fine.

>>25646799 >Yes, black fungus (also known as wood ear mushrooms) can be cooked over a long time to add flavor to soups, but it has a different texture and flavor profile compared to shiitake mushrooms. Black fungus has a mild, slightly earthy taste and a crunchy texture, which can enhance the overall dish. >When cooking black fungus in a soup, it's best to rehydrate it first if it's dried, and then add it to the soup during the cooking process. While it can be simmered for a long time, it doesn't break down like shiitake mushrooms, so it will retain its texture. If you're looking for a more pronounced flavor, consider adding other ingredients like aromatics (garlic, ginger, onions) or seasonings to complement the black fungus. AI seems to have ans sames opinion. I might rehydrate even more of them.

mom is rehydrating some more black fungus

mom has added the mushrooms to the soup

I made a fish curry today with some coho salmon that was on sale at the grocery store I made the gravy with tomatoes, onions, garlic, ginger, turmeric, and lal mirch (kashmiri chili powder) and a little bit of water. I actually didn't use much of these, maybe 1/2 of a tomato and 2 tbsp of onions. After that cooked for a while I added coconut milk and then the salmon, I cooked it for about 10 minutes, then I heated some oil, added mustard seeds and a couple of dried chilies, the fried some onions and added them to the curry with dried kasoori methi (dried fenugreek leaves) It turned out pretty good but the coho salmon that I used was wild caught so it didn't have much fat and didn't seem to work very well with the other flavors in the curry. I might have overcooked it a bit, too. I think it might actually be better with a fattier fish, even a cheap farm-raised salmon would probably work.