YSK if you're using a mask with glasses, applying a few drops of dish soap to the inside of your lens and rubbing with a cloth, will keep you fog free for 7 hours ish.

What is Molokhia

Molokhia (aka Molokhiya, Molokheya, Molokia, Mulukiya, Muluhiya, ... there's 1000 more) is a stew made from the leaves of the Molokhia plant (Corchorus olitorius). The plant is also known for producing Jute, the fiber from which rope used to be made, it is sometimes also referred to as Jew's Mallow or Ewedu. The stew is made with stock, usually chicken but also rabbit and shellfish can be used. Garlic and Coriander are added to the stew, which gives it a delicious savory flavor. It is served on rice cooked with Vermicelli and alongside it is a Garlic Tomato sauce and the meat from the stock. It's eaten often throughout the Middle East and is a household staple.

Here's some photos of the dish

Flavor Profile

The flavor of the leaf itself is similar to baby spinach but without the bitter kick you sometimes get. It also has a mellow flavor which is difficult to describe, but it is earthy and herby without being pungent. The s

During the lockdown I’ve been cooking a lot of pasta with vodka sauce, one of my favorite foods.

But I fail to understand what the vodka actually does to improve the dish. Once the alcohol evaporates, what’s left is just water and the tiniest bit of grain/potato flavor which would be imperceptible compared to all the other strong flavors in the dish.

I still use the vodka every time because it’s fun, but I also think it would taste exactly the same without it. Thoughts?

Each yeah, my neighborhood hosts a potluck for Mother's Day. It's supposed to be a fun way for moms, grandmothers, families, etc to celebrate. Several people have a common food allergy (lactose intolerance) so we usually set aside a separate table for dishes that don't have cheese.

This year a new neighbor (Sally) came and put her dish on the cheese-free table. I asked what her dish was, and it turns out it was something with cheese. I explained what the separate table was for and moved her dish to the main table. Sally wasn't happy I moved her dish, and after a few minutes, I noticed it was back on the table for plates without cheese. So I moved it to the main table again. A few minutes later, I saw Sally moving her plate back to the cheese-less table AGAIN.

At this point, I had enough. I threw her dish in the garbage because I didn't want someone allergic to cheese to accidentally eat it and get sick. Sally made a scene and really put a damper on the event for many of the neighb

I knew nothing of the Irish cuisine before visiting the country, so I had no specific expectations. I sure wasn't expecting to fall in love with Irish fish chowder, especially the one I had at Dingle!

Edit: Thank you all for sharing such delicious dishes and making me aware of them. I'm HUNGRY all of the time since yesterday, but it's well worth it!

We all know fish & chips, a full English, and bangers & mash - but which dishes do you love that are a bit lesser known but delicious? Maybe some regional favorites?

Edit: thanks y’all for the input much appreciated

I'm a 24 year old woman of Indian heritage and I've been dating my white boyfriend (26) for the past 3 years.

My boyfriend loves my cooking I often cook Indian dishes like Butter chicken, saag paneer, tandoori chicken and chicken tikka masala for him.

So back in mid march, my boyfriend's father and his wife came to visit us all the way from Alabama to tell my boyfriend about their pregnancy. Of course, we had no idea that she was 5 months pregnant when they told us they were coming over.

We assumed it would a 3 night thing and then we'd go back to living our normal lives.

Obviously, the situation changed and they're now stuck here for a while.

Truth be told, we were definitely not prepared for their extended stay. Now, I often cook Indian for my boyfriend and I have a lot of spices and masalas stored in my kitchen. (Some of which I actually got from my ancestral village in India).

Turns out his stepmom can't handle the smell of Indian spices, so we decided to stop cooking I

In korea they have "army base stew" which is pretty much the leftovers of G.I.'s taken by starving koreans and made into a stew to feed as many people as possible. Usually leftover spam and sausages boiled with some kimchi with carbs like noodles or rice cakes added in. When you talk with middle aged koreans many have fond memories of eating this dish and the occasional gross detail like finding a condom in ones bowl for egg drop soup etc. Nowadays its a regular meal that isnt at all as gross as it once was.

In Malaysia they have this dish called Bak Kut Teh. The story of this goes like this: poor chinese immigrants working on the docks would clean up warehouses after moving tea and herb shipments and collect all the herb and tea detritus that would collect on the floors. This hodgepodge of detritus would then be mixed with vegetables, meat and soy sauce to create a "medicinal" stew in a kind of aspirational true medicinal stew wealthy chinese would enjoy. Nowadays its a favo

Hey Everyone, I'm talking about a rice porridge called congee/jook. I've been making it as a breakfast staple for over a year, and always resort to it for when I need some comfort food.

You take 100 grammes (3.5 ounces-0.22 pounds) of rice (any rice will do but results will change slightly)

Add 1.5 liters of cold water (50 ounces?) Or stock.

Gently simmer your rice on medium heat until the water's evaporated (I use a shallow wok) add the same amount of water, and blitz the entire thing, that's all there's to it.

You can easily let it reduce a bit, or use slightly less water to thicken it. Normally you'd let the rice break down over a long period of time, but I found that using a handheld blender works way faster.

Add any aromatics you like and salt to taste, this is a dish that has endless variations.

Here's an example of what my week's worth of congee cost me to make: 18 cents worth of rice+ 30 cents of stock cubes and spices+1.00 ish euro of fish and onions €1.48 total.

I

I received a lot of great responses to a question I posted here yesterday about making coffee in the home (thank you all!) and I was hoping you all might be able to help me out with another curiosity of mine: (question above) And how do you make it? I also have the luxury of living reasonably close to international grocery stores, so if there are specific brands for the products/ ingredients that you would use please let me know!

Is there any dish that would not be hard to prepare and would be nutritious enough to be eaten every day?

I made a relatively small amount of tomato soup for dinner last night, about 3 servings. I used almost two entire heads of garlic. I only had the most barely noticeable garlic flavor. Thankfully, I got my garlic fix from the garlic bread grilled cheese sandwiches I made to go with it. There had not been a single time when I’ve cooked with garlic and thought “gee, this is a lot of garlic” are my taste buds just bad? Genetically I should have a stronger sense of taste considering I don’t like cilantro but I can just eat a straight up raw clove of garlic.

I love food. My husband loves food. We are both equal cookers in the marriage but lately I’ve been making the food more cause he’s working and I’m not right now (furloughed for Covid). He has this amazing adorable way of just being excited about food. Sometimes I’ll make a new dish and tell him about it beforehand and the rest of the day he will just comment outloud “I’m so excited for dinner tonight!” He’s even done it while gaming talking to his friends.

On to tonight....I made a dish new to him but not to me....cold pasta salad. It’s hot where we are and it’s a perfect summer dish of cold pasta and whatever you want to toss in. You prep it, but then it has to sit for a bit to absorb the flavors.

So of course I start prepping and he’s like...oh boy dinner time! And I have to remind him that it’s not going to be ready for an hour. So he gets on his online game with friends to kill time. An hour later I’m like “Hey babe....” and he goes “SORRY BOYS I GOTTA GO FOR A MINUTE ITS DINNER

In response to this thread:

https://www.reddit.com/r/DaystromInstitute/comments/h01wtf/voyagers_bioneural_gel_packs_are_at_best_a/

Where I posted a couple of times, I ended up spontaneously coming up with a theory that solves two problems at once.

1. What is that "thing" on the top half of Voyager's saucer under the sensor array

2. Why doesn't Voyager have a problem with Baryons and would Bio Neural Gel Packs be killed in a Baryon Sweep

1) What is that "thing" on the top half of Voyager's saucer

I am referring to this: https://i.imgur.com/2LI7Hqn.png

That is the Secondary Deflector Dish for the Intrepid class starships. It's never said out loud but on the MSD as I've highlighted, first off the main dish and this "thing" are identical, almost. And secondly it's actually called there Secondary Navigational Deflector Emitter Dish.

[EDIT: the thing I've labeled shield emitter is in fact a transport

What's the best food item you've had in another country? Something you enjoyed so much that you repeatedly ate during your stay! Mine would definitely be tea leaf salad from my time in Myanmar!

Edit: Laksa from Kuching, Malaysia definitely deserves an honorable mention

I want to make caramelized bananas and I want to know what element I can add that really complements the bananas and completes the dish.

Not just for bananas but caramel flavors in general

Over the past year, many of you have come to enjoy our Friday postings of Spiciest Dish in Columbus so much that you started calling it Fartley Fridays or TGIFartley. After seeing the events here in Columbus over the past week, we feel like there is more we can do, and should do, to help the city we love so much.

While we don't have the answers to racism or injustice, we cannot sit by and do nothing. But, we make this promise to all of you:

For the months of June and July, we will be donating 100% of our profits of hot sauce bottles sold to 2 causes - The Columbus Freedom Fund and Campaign Zero, with each receiving 50%. This is not a request to buy our product, but a commitment we are making to our city. After speaking with friends and associates, we feel this is the best way that we can support our community at this time.

We also urge you to try out an upcoming spicy dish at Ena's Caribbean Kitchen, the Pepper Shrimp (Large shrimp (1/2lb) steamed with garlic, butter and Scotch b

VIDEO NOW UPLOADED LINK BELOW 👇

CREAMY CHICKEN AND PESTO PASTA

It is not the symbol or the most popular dish.

In your opinion, what is the most delicious dish you have in your country?

Thoughts, comments, opinions, and links to articles or videos would be greatly appreciated!

https://imgur.com/a/LABoJVl (some of the dishes I made with redditors the last time I did this)

As a kid I grew up going to India. I learned to cook by watching my mother and cooking with her since I was about five. After I got married, I added my mother-in-law and her sister to my speed dial, and we regularly talk about what we're cooking. It's a joy for me to cook the dishes I grew up eating, and see the delight on my wife's face when I nail a dish that reminds her of her childhood.

I know there's a lot of resistance to cooking homemade food from Pakistan/India/Nepal/Bangladesh region (south Asia) because there's a myth that the techniques are hard or too many spices are used. While it's true of some dishes, it's not necessarily the case. I can absolutely show you how to prepare those dishes with 5 or less spices you can easily find at your grocery story and a handful of common ingredients like garlic, ginger, onion, etc in addition to whatever the star of the dish is (meat,

What do we think of when we think of pizza? A delicious, handheld, semi-portable, and easy-to-handle type of food. Pizza isn’t just a delicious food, but a good of convenience.

Chicago style, or deep dish pizza, takes away the best parts of pizza and basically makes an Italian casserole. All convenience is taken away as you stare down at your knife and fork that are provides to you alongside monstrosity that people dare to call “pizza.”

Pizza is brought to so many bday parties and work events not just for their price, but because pizza is easy to eat and doesn’t typically make a huge mess. If you’re getting deep dish, then you need to make sure there are plates and silverware, etc.

NY style pizza and Detroit style are way better. Basically and pizza that you can eat like an actual pizza is better.

For example, "chili secret ingredient" or "chocolate chip cookies secret ingredient"... This trick has helped me discover ways to spice up old tired recipes so many times.

Doesn't need to be the actual national dish, just one that is most commonly associated with your country.

Tell us about your day and whatever is on your mind!

LPT: Use real and fresh parmesan cheese on literally any pasta dish to take it up a notch. It doesn't even have to be the "good stuff" from Italy. Just the stuff usually found in the deli section of a grocery store. A hand held grater is not expensive and easy to use.

It can be plain jarred pasta sauce, it can even be the pasta sauce from a can. Or it can be the best homemade sauce just like Nonna made. The fresh parm will absolutely make it taste a lot better and really impress folks.

Here's a video of my grandma making it

For 2 people all you need is:

For Beans

A can of beans

About 1 spoon of Fresh Garlic (or one clove)

Half a Red Onion (minced)

For Salsa Criolla:

Half a Red Onion (chopped)

A tomato

A bunch of cilantro

One pepper of choice (serrano, habanero)

-------

1. Add the diced onions and garlic and cook on a pan
2. Rinse out the beans, add it to a blender with a bit of water so it blends easier
3. Add beans to the pan for a few min (doesn't need to cook too long)
4. For the Salsa Criolla, in a separate bowl put together the chopped onions, chopped tomato, chopped cilantro, and minced pepper of choice
5. Serve on a plate with rice or whatever side you'd like!

Let me know what you think!

Tell us about your day and whatever is on your mind!

This lengthy story is not meant to be boastful or arrogant; I wanted to connect with students who are having difficulty with a subject and show that motivation does not always come from positive sources but can still lead to tremendous success. It is possible – likely probable – that the difficulty you have with a subject is not entirely your fault, that you are just being taught incorrectly, and that a change of teachers, resources, or sometimes environment will lead to success. Motivation and success go hand-in-hand so you will have to decide if the cost is worth it.

---

It was 2010. I finished my second year of pharmacy school which included two introductory clinical clerkships and was thinking about pursuing a career in medicine. Little did I know that a few comments made after these experiences would contribute to the chain of events leading to the path I am on now.

Our A&P I professor had taught at a few medical schools prior to teaching at our pharmacy school. According