Cooking

Okay I feel the need to get this off my chest.

Why in the fuck are blue pillers and so many women so inept at cooking? Why is it in this modern fucking day and age with electric/natural gas stoves and ovens, microwaves, supermarkets stocked with every fucking ingredient imaginable and all manners of specialty cookware such as stovetop pressure cookers, slow cookers, rice cookers, cast iron skillets, woks and high quality knives of every manner for various cuts of meats, vegetables and fruits that people seem to avoid the kitchen like the plague as if they're afraid they'll break out in hives and spontaneously combust?

Now I am no Gordon Ramsay myself but I can whip up quality meals in little time spent in the kitchen. Yes a quality meal can take hours to finish but you aren't in the kitchen for anywhere near that amount of time. I have a trusted stovetop pressure cooker and boy does it make excellent stews.

I'll give you an example.

I take a whole chicken give it a quick wash throw it into the pressure cooker add enough water to completely submerge the chicken and put the stove on max heat. While the water heats up I peel and dice some onions, a few cloves of garlic, some dried red chilies, chop up some ginger, a few mushrooms, a bay leaf, and a tablespoon of vinegar. By the time these ingredients are added, the water is boiling or close to boiling.

I then add the pressure cooker top and once the steam starts coming out of the relief valve, reduce the heat to medium and leave it for about 1.5 hours. Some of you might say this is way too much time and if it is for you reduce the cooking time by all means. But this is just my personal preference I find that the meat is very soft and the stock is much more flavorful.

Then I release the pressure, remove the chicken to a large bowl and I strain the stock (be careful it's hot).

The next step is entirely optional and based on your personal preference. I prepare some ice cubes before hand (night before) and add it to the stock to rapidly cool it so the fat can be removed (it floats and congeals at the top when the stock is cool enough) and used for other cooking. Again this is up to you.

Take half of your stock, put it back into the pot and add some water. Bring it to a boil and add seasoning. I personally use some soy sauce, some Franks hot sauce, and red chili flakes for colour and spice (I like it spicy). Reduce heat to a medium and let it boil but not aggressively.

Meanwhile remove and discard the bones and then shred the meat. Then add some of your shredded chicken (there's plenty so you don't have to use it all). Wash and add your vegetables. I use bok choy, mung bean sprouts and napa cabbage. Let it come back to a boil for a few minutes. Give the soup a quick taste. If it lacks seasoning add some more salt or add a bit of broth/water if its too much.

Finally you can boil some noodles and add to the soup or cook them in the soup directly (just make sure to add a generous amount of water if you go this route). Also the starch will make the soup much thicker so if this is not your preference boil separately.

The entire process took several hours to complete. But most of that time was not spent in the kitchen. And keep in mind soups/stews require a bit more time and attention from other types of foods. Other methods of cooking chicken such as roasting take even less prep time.

Also with your leftover chicken stock and meat you now have the base ingredients for additional soups or sandwiches or salads or whatever you prefer.

Oh and I apologize for the lack of precise measurements with the above recipe. I am Asian so I never really used measuring cups or those teaspoons/tablespoons except for baking. I just read a recipe as a baseline and use what I feel is the right amount and adjust accordingly to my personal taste.

See cooking is not that hard at all. I don't understand why the feminazis think it is some "patriarchal conspiracy" to learn how to cook. Not to mention when I learn new recipes I feel great. I feel accomplished. Knowing I can feed myself without relying on expensive and unhealthy take out restaurants for a FRACTION of the cost with MUCH HIGHER QUALITY ingredients is amazing. Sure some trial and error is involved but the net result is a more self reliant individual.

Also I remember reading an article recently about some female American exchange students in Italy stupid enough to try and make pasta WITHOUT ADDING ANY WATER. I couldn't even laugh, it was ridiculous.

Cooking has been a key part in going my own way and considering most wimmin are too lazy to even try the basics I know I have made the right choice.