[...]
he can add ginger and minced garlic and he will be fine.
way too many ingredients.
OP:
lemon
salt
pepper
you are all moronic, just get a chicken mix which is everything in a fricking shaker, add it to the chicken and just throw it in the over for 50mins in 220celcious. BOOM awesome chickens ready to be eaten whenever you want, you can cook them for all day and keep them in the oven.
something like pic rel although this is not what i use.
careful with this, the sodium will make you hold on to water. sure you will still lose fat but the water weight might trick you into reducing your deficit, even more, increasing the chances to fail.
2 years ago
Anonymous
>chance to fail
bro we are men
when we say we so something
we do that
failure is not an option
if we say we are going on a cut we are going on a cut
end of story
2 years ago
Anonymous
the first time i cut i help a lot of water weight due to too many spices and salt, it made me turbo cut my calories and sent me to Auschwitz. it sucked. thats why im saying that.
Do I look like frickin Gordon Ramsey to you b***h ass
way too many ingredients.
OP:
lemon
salt
pepper
Thank you bro I can manage that. I added a little teriyaki sauce to the olive oil but I don’t think I added enough, or maybe didn’t let it marinate long enough because the flavor didn’t really stick
>bare minimum
Frick that. All he needs is an onion and some seasoning, like chili powder. Chop the chicken up and mix it in the rice, and done. Add cheese, too.
It was very bland and I suffered through every bite. I will eat some carrots and spinach leaves just for you
[...]
Please teach me
Bro re;up on this or something else you can slather on, without having to bother with seasoning.
Alternatively, be rich and buy steak every day.
Not sure humans are meant to eat that much chicken in one sitting. God assuredly made it dry for that exact reason
>frozen veggies, garlic, chicken broth, and dried herbs >recipe autism
All of your food must be bland garbage. Adding herbs, spices and aromatics to your food takes no time at all, is cheap as frick and adds an insignificant amount of calories. If you want real recipe autism look up any Indian biryani recipe, what that guy posted is the barebones basics for having somewhat flavorful food.
No wonder people cant bulk when theyre trying to shovel down unseasoned chicken and mushy rice. God damn.
I can cook, but I'm often busy (/fit/, IST, writing, jacking off, you know how it goes). I assume OP is the same.
The difference from you and me is that you are more willing to spend those extra ten minutes collecting ingredients in the grocery store, and an extra twenty on the preperation, as well as the time spent watching the pan more to make sure you don't burn shit like the garlic.
I simply don't care about the extra boost to taste that the time would provide me. When I feel like eating good, I will, but I'm not doing that shit every day.
[...]
Also your chicken is dry because you cant cook. Properly cooked chicken breast is juicy, firm and delicious.
To your credit, the reason I'm fine without adding the extra ingredients is because I've learnt to time my meat well so that it's juicy.
Then again, I don't eat much chicken anymore. Just like beef and pork better, simple as.
>frozen veggies, garlic, chicken broth, and dried herbs >recipe autism
All of your food must be bland garbage. Adding herbs, spices and aromatics to your food takes no time at all, is cheap as frick and adds an insignificant amount of calories. If you want real recipe autism look up any Indian biryani recipe, what that guy posted is the barebones basics for having somewhat flavorful food.
No wonder people cant bulk when theyre trying to shovel down unseasoned chicken and mushy rice. God damn.
Also your chicken is dry because you cant cook. Properly cooked chicken breast is juicy, firm and delicious.
>This is why people don't cook.
People cook, you don't, bc you aren't human. Sorry, zoom-zoom.
>NO YOU CAN'T EAT THAT >IT'S DEFINITELY NOT DELICIOUS EVEN THOUGH I'VE NEVER TRIED IT
Bros I cook for my cook friends and they seethe every time cause my dishes come out well without a billion ingredients.
i make rice cooker basmati rice and lamb meat and sometimes i even use the mayo sauce but only on cardio days. if you dont diversify your diet you will fall apart and you need fat in your food or your dick will be soft..yup it will be soft and your girl will make fun of you and you will punish her by nibbling on her pubes. bet you she wont do that again.
So 1.5 lbs? That’s barely more than I ate just in this single sitting and it takes you an entire day? Lmfao weak beta boy pussy nocap ong frfr bussin on em
I've tried air frying chicken and I frick it up every time. What do? Last time, it was literally overcooked and the flour/spices I added came out white like chalk.
Dont cook it to 165, cook it to 150 internal and let it sit for a minute before you eat and that will kill the bacteria all the same.
The temp will rise to 155 when you take it out of the air fryer due to carry over cooking and all bacteria is killed in less than one minute at that temp. The chicken should be completely white at that temp too.
Truth. You can even get away with 145F, as long as it's that hot for a couple minutes. 160F chicken is a classic example of a "rule" propagated by lawyers to stop stupid people from hurting themselves. "Just make the temp high enough so that it's impossible to frick up." So many people end up choking down dry, overcooked chicken because of it. It's a shame.
Dont cook it to 165, cook it to 150 internal and let it sit for a minute before you eat and that will kill the bacteria all the same.
The temp will rise to 155 when you take it out of the air fryer due to carry over cooking and all bacteria is killed in less than one minute at that temp. The chicken should be completely white at that temp too.
based
It's even more fricked when you realize there's lower temperatures for doneness of steak but it's the same fricking bacteria that's supposedly being killed. There's no reason for the higher temperature in chicken other than the fact that it's less fricked up taste-wise than an overcooked steak.
Meanwhile there's a bunch of bloater normies sticking in meat thermometers like 165 is some magic protection point. The sooner you realize "the rules" handed down from bureaucrats and "the experts" sitting up high are often just piles of shit you can and should ignore the better.
Oh want to add im assuming youre making chicken breasts, if you cook dark meat the exact opposite applies and dark meat actually tastes better closer to 185-200 degrees
Its basic shit. >brine chicken breast for 30 minutes >season one side >flip over >brush with melted butter and season other side >roast for 15 minutes at 450F
Ez. Bake the potato at the same temp while the chicken brines and it all comes out at the same time.
Chikens are in danger of extinction because of you. I hope god punish you and that tomorrow you lay an egg by some divine curse and it harch you son but it will be a little Black person
Put in the oven at 425 for 20-25 min. I typically use thighs and then cook some rice and broccoli and pour some of the sauce over it. I usually get 3 meals out of it. Reasonably healthy as long ass you don’t slurp the sauce out of the pan
One way to make a good basic gravy is to fry your chicken in a pan, but DON'T clean the pan out after you've finished. The caked on brown stuff in the pan has a lot of flavour. Add some water or wine, add a chicken stock cube (or better still some instant gravy), and you'll have a basic gravy. You can thicken it by throwing in some flour mixed with water (cornflour is preferable but you can actually use ordinary flour just fine) and boiling it for a bit. Salt. Pepper. Sliced onions, garlic, mushrooms, carrots, celery, bit of tomato sauce, onions sauce... I mean, just go from there. It will make your rice much more palatable!
Try this next time you grill chicken breasts. Bring them up to room temp and pound them out to an even .75"-1" thickness (err toward thinner). Rub with mayonnaise (not too much, just enough so they're lightly coated with a thin smear of it). Season with salt and freshly cracked pepper. Grill 'em up on medium-high heat (I use a gas grill, temp is usually at 350-375F with lid closed). Only flip them once. You can use a thermometer to check internal temp of the chicken if you want. Lawyers say that chicken needs to be ~160F inside to be considered "safe", but it's really time based. A couple minutes at 145F will kill everything too, and you don't have to cook the frick out of your meat. I used to fricking HATE baked chicken breasts, and grilling them without preparation was even worse. These are amazing.
I just ate a bowl of split-pea soup with spicy sausage bits floatin' in it, and it was amazingly delicious. Creamy soups with meat bits are what I'm all about, baby! Get on my level.
Enjoy your 5-10x more phytic acid DYEL moron. Rice is one of the few foods that improve through refinement. Brown rice is only good for fatties that want to lose weight because of the lower GI.
Just like with oats, its an easy fix. If you're using a rice cooker, just soak the brown rice in the cooking liquid for around 6 hours, and add 1-2 teaspoons of vinegar depending on how much you're making. The vinegar is optional, but the soaking breaks down the phytic acid from the grain, and leaves you with a better textured rice. If you're using short or medium grain brown rice, its how you make genmai (sticky brown rice) like the japs
Salt and pepper the chicken at least.
If you don't mind spending some money get some pre-made spices like McCormick brand. They're really good and add some complex flavor.
Sauté some vegetables on the side for some more flavor and micros.
You could also make a big ass container of Pico de Gallo at the beginning of the week and just dole some out onto the plate whenever you cook chicken and rice.
Throw in some no calorie sauce like hot sauce or mustard, if you're not a huge calorie autist you can add some low calorie sauces.
If you don't want to eat rice you can swap it for sweet potatoes.
Cannot stress enough how big of a difference a good fresh spice will make.
If you bake your chicken, cover it in foil so it retains its moisture and stays juicy and doesn't get dry. Check the temp and actually cook it to the right temp and it will stay moist. Let it rest before you cut it.
Marinade it before you cook it
Butterfly the chicken. Pound it out so it's even. Salt and pepper generously. Throw in a pan with some tallow or butter. Pan fry it. When it's almost done throw in a sprig of thyme and/or rosemary for aromatics. Tilt the pan to one side so the butter/tallow collects in a pool. Continually spoon the fat onto the chicken, basting it as it cooks. Don't overcook it. Remove from pan and let it sit for 10 minutes. Simplest best fricking chicken you ever had
It's the era of fast food man. I'd say the majority of people these days eat 90% of their meals from a fast food place, a restaurant, or some shitty processed frozen food. The most people cook is probably some eggs and bacon.
I genuinely don't understand how people can be incapable of cooking basic shit
I dont think its entirely fast food, its pretty easy to get away with not knowing how to cook with how much shit you buy prepackaged if you dont care that much about specific flavors.
Lots of peoples idea of "chicken and rice" is instant rice with a rotisserie chicken from the grocery store. Lots of peoples idea of "pasta" is spaghetti with canned marinara sauce. You can live off nearly exclusively pre made pantry/frozen stuff pretty easily if you dont mind the high sodium intake.
>I genuinely don't understand how people can be incapable of cooking basic shit
my mother was cooking for like 30 years and it wasnt until i left home that i realized she can barely cook either. obviously i didnt recognize it thru childhood but like she didnt even do basic shit right.
holy shit you are so mentally fricking ill. four decades of metabolic research all proving that PUFA is healthy and you cling to contrarian conspiracy theories because you can't get laid. Lose some fricking weight you stupid fricking incel moron.
>four decades of metabolic research all proving that PUFA is healthy
Brought to us by the corn and soý industries, which are also feeding the poultry. Imagine that >Lose some fricking weight you stupid
I'm good, bro. You seem upset, though
this kind of conspiracy theory is literally more moronic than flat earth. Stupid fricking fat hick homosexuals with zero understanding of biochemistry trying to meme their saturated fat diet into being healthy. holy cope
this kind of conspiracy theory is literally more moronic than flat earth. Stupid fricking fat hick homosexuals with zero understanding of biochemistry trying to meme their saturated fat diet into being healthy. holy cope
>four decades of metabolic research all proving that PUFA is healthy
Brought to us by the corn and soý industries, which are also feeding the poultry. Imagine that >Lose some fricking weight you stupid
I'm good, bro. You seem upset, though
Not that anon, but yes. I use local honey instead of sugar, mirin (not aji-mirin), sake, soý sauce, habanero, garlic cloves and ginger slices, then strain it after it reduces. It's better than any restaurant teriyaki I've ever had
Get a rub or something anon, it makes a massive difference for minimal effort. I cook two pounds of chicken breast at a time, and stick it in the fridge in a bowl with the drippings to keep it moist.
Pic related is baked for half an hour, laziest possible meal.
looks kinda bland anon. no veggies either?
It was very bland and I suffered through every bite. I will eat some carrots and spinach leaves just for you
Please teach me
This is the bare minimum you could do to improve it.
way too many ingredients.
OP:
lemon
salt
pepper
he can add ginger and minced garlic and he will be fine.
Also marinating in hot sauce is based
you are all moronic, just get a chicken mix which is everything in a fricking shaker, add it to the chicken and just throw it in the over for 50mins in 220celcious. BOOM awesome chickens ready to be eaten whenever you want, you can cook them for all day and keep them in the oven.
something like pic rel although this is not what i use.
careful with this, the sodium will make you hold on to water. sure you will still lose fat but the water weight might trick you into reducing your deficit, even more, increasing the chances to fail.
>chance to fail
bro we are men
when we say we so something
we do that
failure is not an option
if we say we are going on a cut we are going on a cut
end of story
the first time i cut i help a lot of water weight due to too many spices and salt, it made me turbo cut my calories and sent me to Auschwitz. it sucked. thats why im saying that.
Do I look like frickin Gordon Ramsey to you b***h ass
Thank you bro I can manage that. I added a little teriyaki sauce to the olive oil but I don’t think I added enough, or maybe didn’t let it marinate long enough because the flavor didn’t really stick
You don't need to be Gordon Ramsay to add ingredients in a pot
Adding garlic at the same time as onions is a mistake. Gonna burn the garlic by the time the onions are translucent.
t. guy who cooks
>bare minimum
Frick that. All he needs is an onion and some seasoning, like chili powder. Chop the chicken up and mix it in the rice, and done. Add cheese, too.
>recipe autism
This is why people don't cook.
Bro re;up on this or something else you can slather on, without having to bother with seasoning.
Alternatively, be rich and buy steak every day.
Not sure humans are meant to eat that much chicken in one sitting. God assuredly made it dry for that exact reason
>frozen veggies, garlic, chicken broth, and dried herbs
>recipe autism
All of your food must be bland garbage. Adding herbs, spices and aromatics to your food takes no time at all, is cheap as frick and adds an insignificant amount of calories. If you want real recipe autism look up any Indian biryani recipe, what that guy posted is the barebones basics for having somewhat flavorful food.
No wonder people cant bulk when theyre trying to shovel down unseasoned chicken and mushy rice. God damn.
I can cook, but I'm often busy (/fit/, IST, writing, jacking off, you know how it goes). I assume OP is the same.
The difference from you and me is that you are more willing to spend those extra ten minutes collecting ingredients in the grocery store, and an extra twenty on the preperation, as well as the time spent watching the pan more to make sure you don't burn shit like the garlic.
I simply don't care about the extra boost to taste that the time would provide me. When I feel like eating good, I will, but I'm not doing that shit every day.
To your credit, the reason I'm fine without adding the extra ingredients is because I've learnt to time my meat well so that it's juicy.
Then again, I don't eat much chicken anymore. Just like beef and pork better, simple as.
Also your chicken is dry because you cant cook. Properly cooked chicken breast is juicy, firm and delicious.
homie puts jamaican cum on his food lmaooo gay ass igger
>NO YOU CAN'T EAT THAT
>IT'S DEFINITELY NOT DELICIOUS EVEN THOUGH I'VE NEVER TRIED IT
Bros I cook for my cook friends and they seethe every time cause my dishes come out well without a billion ingredients.
>This is why people don't cook.
People cook, you don't, bc you aren't human. Sorry, zoom-zoom.
>oil
Dyel detected
you're turning it to sloppa buddy, that's hardly the bare minimum
At least marinate it overnight in Yoshidas or something. God damn man
Ignore
The only thing you need is an authentic hot sauce, habanero would work well or as a bare minimum: lemon-pepper.
Please learn to cook.
i make rice cooker basmati rice and lamb meat and sometimes i even use the mayo sauce but only on cardio days. if you dont diversify your diet you will fall apart and you need fat in your food or your dick will be soft..yup it will be soft and your girl will make fun of you and you will punish her by nibbling on her pubes. bet you she wont do that again.
>entire pound
lmao I eat 2/3 of a kilo of meat most days
So 1.5 lbs? That’s barely more than I ate just in this single sitting and it takes you an entire day? Lmfao weak beta boy pussy nocap ong frfr bussin on em
Air fry it and put some sauce on it. Why are you torturing yourself? Adding hot sauce and air frying adds almost no extra calories.
I've tried air frying chicken and I frick it up every time. What do? Last time, it was literally overcooked and the flour/spices I added came out white like chalk.
Dont cook it to 165, cook it to 150 internal and let it sit for a minute before you eat and that will kill the bacteria all the same.
The temp will rise to 155 when you take it out of the air fryer due to carry over cooking and all bacteria is killed in less than one minute at that temp. The chicken should be completely white at that temp too.
Truth. You can even get away with 145F, as long as it's that hot for a couple minutes. 160F chicken is a classic example of a "rule" propagated by lawyers to stop stupid people from hurting themselves. "Just make the temp high enough so that it's impossible to frick up." So many people end up choking down dry, overcooked chicken because of it. It's a shame.
based
It's even more fricked when you realize there's lower temperatures for doneness of steak but it's the same fricking bacteria that's supposedly being killed. There's no reason for the higher temperature in chicken other than the fact that it's less fricked up taste-wise than an overcooked steak.
Meanwhile there's a bunch of bloater normies sticking in meat thermometers like 165 is some magic protection point. The sooner you realize "the rules" handed down from bureaucrats and "the experts" sitting up high are often just piles of shit you can and should ignore the better.
>rules
Real cooks make their own.
Oh want to add im assuming youre making chicken breasts, if you cook dark meat the exact opposite applies and dark meat actually tastes better closer to 185-200 degrees
Tonight I had 3 chicken breasts, basmati rice with prik nam pla (Thai fish sauce, chillis and garlic) and padron peppers. Delicious.
Same, but also asparagus with butter and potato with yogurt, bacon and green onions (not pictured, the other piece of chicken)
>potato
yikes, almost was a perfect meal
Ketards opinions are irrelevant.
Looks so delicious man. I want to get like you
Its basic shit.
>brine chicken breast for 30 minutes
>season one side
>flip over
>brush with melted butter and season other side
>roast for 15 minutes at 450F
Ez. Bake the potato at the same temp while the chicken brines and it all comes out at the same time.
mirin
shut up ketogay
Why not split that into two meals? More of the protein would be used for synthesis
Chikens are in danger of extinction because of you. I hope god punish you and that tomorrow you lay an egg by some divine curse and it harch you son but it will be a little Black person
>6 tbsp olive oil
>3 tbsp minced garlic
>3 tbsp balsamic vinegar
>3 tbsp dijon
>1.5lb chicken
Put in the oven at 425 for 20-25 min. I typically use thighs and then cook some rice and broccoli and pour some of the sauce over it. I usually get 3 meals out of it. Reasonably healthy as long ass you don’t slurp the sauce out of the pan
>Reasonably healthy as long ass you don’t slurp the sauce out of the pan
THERE IS LITERALLY NOTHING UNHEALTHY AT ALL IN ANY OF THAT SAUCE
141 grams of protein in one meal?
One way to make a good basic gravy is to fry your chicken in a pan, but DON'T clean the pan out after you've finished. The caked on brown stuff in the pan has a lot of flavour. Add some water or wine, add a chicken stock cube (or better still some instant gravy), and you'll have a basic gravy. You can thicken it by throwing in some flour mixed with water (cornflour is preferable but you can actually use ordinary flour just fine) and boiling it for a bit. Salt. Pepper. Sliced onions, garlic, mushrooms, carrots, celery, bit of tomato sauce, onions sauce... I mean, just go from there. It will make your rice much more palatable!
It is not acceptable to be IST and a shitter in the kitchen.
Try this next time you grill chicken breasts. Bring them up to room temp and pound them out to an even .75"-1" thickness (err toward thinner). Rub with mayonnaise (not too much, just enough so they're lightly coated with a thin smear of it). Season with salt and freshly cracked pepper. Grill 'em up on medium-high heat (I use a gas grill, temp is usually at 350-375F with lid closed). Only flip them once. You can use a thermometer to check internal temp of the chicken if you want. Lawyers say that chicken needs to be ~160F inside to be considered "safe", but it's really time based. A couple minutes at 145F will kill everything too, and you don't have to cook the frick out of your meat. I used to fricking HATE baked chicken breasts, and grilling them without preparation was even worse. These are amazing.
pic unrelated.
Why is IST so shit at cooking? This is what your chicken and rice should look like when its done. Season your damn food. If theres no color its shit.
Whipeepo never season dey chicken. Dafuq?
>not arroz con pollo
WTF are you even doing homosexual?
Post the recipe for this now; I must know
I don't know the recipe. My Grindr date made it for me.
>Why is IST so shit at cooking?
Mostly non-white zoomers - see meet up pics.
I just ate a bowl of split-pea soup with spicy sausage bits floatin' in it, and it was amazingly delicious. Creamy soups with meat bits are what I'm all about, baby! Get on my level.
Don't eat white rice, you degenerate.
>Brown rice shill
Enjoy your 5-10x more phytic acid DYEL moron. Rice is one of the few foods that improve through refinement. Brown rice is only good for fatties that want to lose weight because of the lower GI.
Frick, you'll lose weight on brown rice just because you won't want to eat another bite of that disgusting shit.
Just like with oats, its an easy fix. If you're using a rice cooker, just soak the brown rice in the cooking liquid for around 6 hours, and add 1-2 teaspoons of vinegar depending on how much you're making. The vinegar is optional, but the soaking breaks down the phytic acid from the grain, and leaves you with a better textured rice. If you're using short or medium grain brown rice, its how you make genmai (sticky brown rice) like the japs
Salt and pepper the chicken at least.
If you don't mind spending some money get some pre-made spices like McCormick brand. They're really good and add some complex flavor.
Sauté some vegetables on the side for some more flavor and micros.
You could also make a big ass container of Pico de Gallo at the beginning of the week and just dole some out onto the plate whenever you cook chicken and rice.
Throw in some no calorie sauce like hot sauce or mustard, if you're not a huge calorie autist you can add some low calorie sauces.
If you don't want to eat rice you can swap it for sweet potatoes.
Cannot stress enough how big of a difference a good fresh spice will make.
If you bake your chicken, cover it in foil so it retains its moisture and stays juicy and doesn't get dry. Check the temp and actually cook it to the right temp and it will stay moist. Let it rest before you cut it.
Marinade it before you cook it
That's about it
The plain rice adds nothing to this meal. At least add some egg and toppings
Butterfly the chicken. Pound it out so it's even. Salt and pepper generously. Throw in a pan with some tallow or butter. Pan fry it. When it's almost done throw in a sprig of thyme and/or rosemary for aromatics. Tilt the pan to one side so the butter/tallow collects in a pool. Continually spoon the fat onto the chicken, basting it as it cooks. Don't overcook it. Remove from pan and let it sit for 10 minutes. Simplest best fricking chicken you ever had
Frick me, fry them in spray duck fat and season them please.
I ate mine today in sugar free weet Chilli and garlic hot sauce with some onions, peppers and mushroom rice.
so should every meat part of your meal be? i wonder what shit u must eat besides that to justify making a big deal out of a pound of chicken
I usually get 16 oz out of a single breast, OP
Marinate the breast as soon as you get home from shopping, OP
I genuinely don't understand how people can be incapable of cooking basic shit
It's the era of fast food man. I'd say the majority of people these days eat 90% of their meals from a fast food place, a restaurant, or some shitty processed frozen food. The most people cook is probably some eggs and bacon.
I dont think its entirely fast food, its pretty easy to get away with not knowing how to cook with how much shit you buy prepackaged if you dont care that much about specific flavors.
Lots of peoples idea of "chicken and rice" is instant rice with a rotisserie chicken from the grocery store. Lots of peoples idea of "pasta" is spaghetti with canned marinara sauce. You can live off nearly exclusively pre made pantry/frozen stuff pretty easily if you dont mind the high sodium intake.
>Lots of peoples idea of "pasta" is spaghetti with canned marinara sauce
you talkin shit about rao?
>I genuinely don't understand how people can be incapable of cooking basic shit
my mother was cooking for like 30 years and it wasnt until i left home that i realized she can barely cook either. obviously i didnt recognize it thru childhood but like she didnt even do basic shit right.
Why am I such a pansy-ass homosexual when it comes to cooking? I keep being afraid I'm going to burn myself or set off my smoke alarm.
i made a great pulled pork in the oven, not that slow cooker shit. 225 for 9 hours, wrapped in parchment and foil
Thighs >>>>>>>> breasts
The flavor is more than worth the calorie increase you moronic homosexuals. Enjoying your meals makes it so much easier to stick to your diet.
trimming the fat and boiling the thighs for like two minutes gets rid of a lot too
>boiling meat
NGMI, cooklet
Chicken fat is 20% PUFA with an 18:1 omega 6 profile. Hard pass, bro.
holy shit you are so mentally fricking ill. four decades of metabolic research all proving that PUFA is healthy and you cling to contrarian conspiracy theories because you can't get laid. Lose some fricking weight you stupid fricking incel moron.
>four decades of metabolic research all proving that PUFA is healthy
Brought to us by the corn and soý industries, which are also feeding the poultry. Imagine that
>Lose some fricking weight you stupid
I'm good, bro. You seem upset, though
>Brought to us by the corn and soý industries
get psychological help
Mmmm yummy bleach and solvents.
this kind of conspiracy theory is literally more moronic than flat earth. Stupid fricking fat hick homosexuals with zero understanding of biochemistry trying to meme their saturated fat diet into being healthy. holy cope
source?
If you cant make breasts taste as good as thighs you cant cook breasts
It's literally impossible to make breasts taste as good as thighs brainlet. Fat content is a thing.
>wahh i cant eat any food thats not dripping in fat
Amerilard post.
Chicken
Rice
Broccoli
Teriyaki glaze
It's almost cheating, it's so effective while being so good and so easy.
Have you ever made your own teriyaki? Mine never tastes right, but I also don't have access to genuine mirin.
Not that anon, but yes. I use local honey instead of sugar, mirin (not aji-mirin), sake, soý sauce, habanero, garlic cloves and ginger slices, then strain it after it reduces. It's better than any restaurant teriyaki I've ever had
Hell no. Sounds like a pain.
remplace half rice for vegetables
I wouldn't even bother cooking for macros before you have a clue about cooking for flavor
> CTRL F 'Buttermilk'
> 0 results
Easy as
Because your sweat smells like grilled chicken
Get a rub or something anon, it makes a massive difference for minimal effort. I cook two pounds of chicken breast at a time, and stick it in the fridge in a bowl with the drippings to keep it moist.
Pic related is baked for half an hour, laziest possible meal.
Looks dry and hard as a rock, 2/10 at least you seasoned it