Hi /u/CarbonCopier, your post was removed because it appears to be a repost of a previous submission to /r/gifs:
* [Speed Onion Chopping \(in hand\)](/r/gifs/comments/4as8yd) (13869) by HackerMcCracker 7 months ago. Similarity: 100.00
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We freeze most things. tomato soups won't hold up they break down a bit. water based veggies will break down and get soft. so veggies like
Squashes, celery, onions, bell peppers, tomatoes, lettuces, etc. you get the point. Now chopping and freezing onions and bell peppers will keep them longer and you can use them in cooked dishes. they are already soft. dishes like eggs, Hash browns with peppers and onions, soups, any thing cooked you add those ingredients to. they will already be done will speed things up for you. Cooked meats freeze fine. mashed potatoes freeze okay. the are a little bit wetter after freezing.
Here are some dishes that freeze really well. and Don't ask hubby just do it and see how they turn out for you. that's what I do. he doesn't do the cooking or the prepping or the planning etc. so I do what I want.
also Gravies freeze well but better on foods rather than in a container by themselves. (learned that the hard way)
I like to make meals, like these below (check out recipe photos) and freeze them for when I don't feel like cooking. or for lunches, or for company that pops round. Now with the green beans I will put those in either parboiled (just enough to start to soften them barely) or use frozen green beans) then freeze. Otherwise they are mush.
[Beef and Noodles]
this dish freezes well too. best fresh but will be fine frozen in a meal.
[Creamy Au Gratin Potatoes]
I like to freeze this one also as a meal. with so sort of veggie side and usually roasted potatoes.
[Dijon Chicken Smothered in Mushrooms]
another thing I like to do is to Marinate and Grill meats like chicken and chop it up, put it in a baggie and freeze for chicken salads latter. also taco seasoned meat, freeze in a container or baggie and use later for tacos, burritos, taco salads et. a couple of other faves are sloppy joe sauce and spaghetti sauce. they are GREAT to have in the freezer.
Hope this helps.
Here's a great excerpt from the discussion on that forum:
>I just read a very interesting article about loosh and the possibility that we are only here to be constantly harvested. I can't say I agree with everything in it but there are many interesting points. I pasted some of the article below. I'm anxious to hear what you guys think.
>Did you ever wonder why a good God would build a world where the only way to survive is by taking life? How long would you stay alive if you refused to eat? You may love animals and grow plants inside your home and flowers in your garden, but every time you eat, you destroy the life of something. A something with a consciousness, that feels and desires to live, as we do.
>The other day I grabbed an onion from a basket to chop up, and I saw it had sprouted a beautiful, tender, light-green shoot. It had a life inside it, a consciousness that wanted to take root, breathe air and thrive. Any tears in chopping that onion did not come from the fumes.
>I’m not a sentimentalist. I’m a person questioning, increasingly aware of an insidious thread woven through biological life. We are born, we feed, and we die. Life is a process of consuming other living things in order to stay alive as long as possible until death in turn consumes us. We tell ourselves life is a whole lot more, but it’s reduced to that as long as we must feed to survive. If we can’t stay alive more than a few months without food, how can eating not be fundamental to how we define our existence?
>Eating is a requirement for biological life as we know it. It’s the thread that holds together material existence. More than a thread, it’s a chain, binding us to the law that we must consume each other. Rebelling is punishable by death.
>What kind of God or gods would create a world predicated on killing? We don’t like to ask that, and we find every excuse to avoid looking at this question. But every time a dear one dies, or you find a nibbled bird in the yard destroyed by an idle cat, or you read about an animal that has suffered mercilessly, or another molested child, or a nation ravaged by a quake that’s buried thousands of living people, your mind goes back to that nagging question. Who would make a world like this? Was it truly a God of love?
>According to much evidence, it wasn’t. The world was created by something else. Or if it was created by the loving God our hearts insist exists, then creation has been tampered with by someone else so merciless that it barely resembles the original divine vision. The biological universe is controlled by the law that to live we must take life or die. That is sinister. Something there is that makes us have to eat, that makes us age and disintegrate. This is the “something wrong with the world,” the crack in the universe. Knowledge of it works “like a splinter in the mind, driving you mad,” quoting “The Matrix.” Yet awakening to the truth of our predicament is the first step toward radical change. Only radical change can possibly right the fundamental flaw woven into physical creation.
>And how well-woven it is. Not only does violence wind through the lives of all Earth life like the fibers of a time-bomb attached to a victim. It reaches out into space, where supernovas implode, collapsing millions of stars along with all living beings on all their attendant planets. Death and devouring are so pervasive most people can’t conceive of a world without them, or if they can conceive it, they label the concept preposterous. Yet quantum physics shows that matter is nothing but atoms: emptiness vibrating. Emptiness does not die and neither does the energy it oscillates. So why must bodies die that are made of up of these things?
>Robert Monroe, in his book “Far Journeys,” writes of contact he had with a light being in an out-of-body experience. (Monroe is arguably the world’s foremost researcher on OBEs; he started an institute with trainee/researchers to scientifically investigate the phenomenon.) Reportedly the light being told Monroe that when humans die, their energy is released and harvested by trans-dimensional beings, who use it to extend their own life spans. The claim is that the universe is a garden created by these beings as their food source.
>According to Monroe’s story, animals are intentionally positioned on this planet to feed on plants and on each other, thereby releasing the life force of their victims so it can be harvested. In a predator-prey struggle, exceptional energy is produced in the combatants. The spilling of blood in a fight-to-the-death conflict releases this intense energy, which the light beings call “loosh.” Loosh is also harvested from the loneliness of animals and humans, as well as from the emotions engendered when a parent is forced to defend the life of its young. Another source of loosh is humans’ worship.
>According to Monroe’s informant, our creators, the cosmic “energy farmers,” intentionally equipped animals with devices like fangs, claws and super-speed in order to prolong predator-prey combat and thereby produce more loosh. In other words, the greater the suffering, the more life force is spewed from our bodies, and the tastier the energy meal for our creators.
>This story told to Monroe (which threw him into a two-week depression) corresponds to reports in some of the world’s oldest scriptures, the Vedas, Upanishads, and Puranas of India. There we read that “the universe is upheld by sacrifice” (Atharva Veda) and that “all who are living (in this world) are the sacrificers. There is none living who does not perform yagya (sacrifice). This body is (created) for sacrifice, and arises out of sacrifice and changes according to sacrifice.” (Garbha Upanishad)
>“(Death as the Creator) resolved to devour all that he had created; for he eats all. . . He is the eater of the whole universe; this whole universe is his food.” (Mahabharata)
>In the writings of Carlos Castaneda, who chronicles the life and teachings of a Yaquii sorcerer called Don Juan, we find another story of the Divine devouring humans, in this case human consciousness. Reports Castaneda:
>“The Eagle is devouring the awareness of all the creatures that, alive on earth a moment before and now dead, have floated to the Eagle’s beak, like a ceaseless swarm of fireflies, to meet their owner, their reason for having had life. The Eagle disentangles these tiny flames, lays them flat, as a tanner stretches out a hide, and then consumes them; for awareness is the Eagle’s food. The Eagle, that power that governs the destinies of all living things, reflects equally and at once all those living things.” (“The Eagle’s Gift,” by Carlos Castaneda)
>The idea that man must sacrifice (must kill something or be killed in order to appease the gods) is apparently intrinsic to all the world’s root religions. We find blood ritual, including human sacrifice, in the Druidic tradition, Tibetan Buddhism, among the Indians of the Americas, in Greece and Rome, Africa, China, Arabia, Germany, Phoenicia and Egypt. Even the Old Testament (Judges 11:31-40) has a little-advertised story of human sacrifice, with the Israelite judge Jephthah ritually slaughtering his own daughter to fulfill a vow he made to Jehovah.
Hi /u/ffalcony, your post was removed because it appears to be a repost of a previous submission to /r/gifs:
* [Speed Onion Chopping \(in hand\)](/r/gifs/comments/4as8yd) (13869) by HackerMcCracker 6 months ago. Similarity: 100.00
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Not always a paring knife, I more commonly see it done with a 4-5" blade by people who prefer that technique. Onion cuts don't really matter that much, hence why you're talking about speed. When you're doing onions in bulk in a restaurant you only need basic consistency, and don't care so much about the crushing/tearing that is associated with the fast cleaver-like chopping technique usually used.
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Some books on technique are far more valuable than recipes. When one learns cooking techniques and how they apply to each ingredient, along with ratios, order of operations, flavor profiles and yields, you never need a recipe. You literally can take a basket of shit and say "I'm going to do this with it" and it happens and it is good. Knife skills are not only to save your fingers and valuable time, there's something manly about being able to stoically chop 15 lbs of produce in 5 minutes with a 10" knife and have your pieces look good and blood free. One can get started with JewTube videos, but An Edge in the Kitchen is a great reference. Get some cheap potatoes, and practice the claw, and learn all the classic cuts. Don't try to be a badass and lose your hand. Speed comes with proficiency when your hands are trained and it becomes muscle memory. It took me years to get fast without fucking myself up. I've only actually cut myself chopping once, and it was because the knife was too dull, bounced off an onion and hit my knuckle. So yeah, only use sharp knives and build the habits of knife technique. They really do work. I've known mofos who built bad or lazy habits and are now missing a tip of their finger or fucked themselves up bad. For the beginner, Mercer knives are cheap and sharp as fuck out of the box. Keep in mind there are many cuts one won't find in a book. Those used by stir fry kings are high level NYC caterers and such. You discover this shit the deeper down the rabbit hole you go.
Ratio by Mark Ruhlman, who has other great books, is all about how a large amount of recipes follow basic rules of proportion. Most baking is % by mass of each ingredient, and tweaking each variable lends different results. Stocks, broths, sauces and many many items are ratios of each ingredient. Roux, mirepoix, chicken stock, Hollandaise and Mac and cheese are all governed by ratios. Once you know these and the intended yield, you can make the amount you want and need without guesswork and waste. You can also write your own recipes and cook on the fly like an Iron Chef. Gma's biscuits were largely the same as anyone else's even though there are a million ways to write what is essentially the same recipe. Once you know the ratios you don't need a book.
There are Kitchen Math books. It is very similar to week one of General Chemistry 1 level stuff. A lot of unit conversions, algebra if you're reverse engineering stuff. The math is easy, knowing how to use it gets tricky sometimes if you don't do it for a living. Being good at math and chemistry had helped me tremendously. Chefs also use a lot of business math as well. Even for home cooking I cost my recipes. Those of us redpillers who are big on money can benefit from this.
For tasty and healthy vegetarian food, anything Moosewood or Mollie Katzen. Start with The Moosewood Cookbook. This is a classic and chicks tend to love this food. I suggest this because it has its recipes as paths, where something starts off the same but can go in multiple directions at some point to suit different tastes. This is how a good cook thinks. Anthony Bourdain's Les Halles Cookbook is a great way to bring some classic French Bistro into your home without the lifetime investment required of following Julia Childs books. Very clear and concise instruction. Some additional research may be needed for a few things depending on your level of knowledge but most of is is straight forward.
Done by James Peterson, as well as many of his books is a must have. The biggest mistake I see most noobs make is overcooking. Fish and chicken and even breads are edible, but far less enjoyable when they've been cooked too long. Most people don't understand that they burn cookies or dry out fish because it keeps cooking at rest when you remove it from the heat for up to five to ten minutes. And the moisture redistributes as part of this process. Remember, always rest your meat, wether you're working out or cooking. This book is all about the tells and signs for different things.
The Flavor Bible. Sort of self-explanatory. I don't know any good books specifically but learning wine and beer pairings, and even coffee and tea, elevates your home enertaining and SMV.
I suggest mostly staying off the internet, unless you're searching for something very specific for further explanation. General searched will bring you much garbage. Sadly, about.com has better info than most other sites. If you needed something explained in great detail, ask questions at ChefTalk.com. There is a lot of bad info and muddled confusion. These books and a few others I'll look up are distilled bona fide culinary know-how. The web is rife with stay at home moms writing bullshit to afford organic diapers and wannabe food gurus making clickbait. Most of these books were written by real chef's, most of them CIA grads.
Oh yeah, how did I forget. Jacques Pepin. Read his stuff. He is hands down the best IMO. He is also an instructor at ICC, the best cooking school in the world. There is also James Beard. If you start reading Escoffier, then maybe you should become a chef.
I think this comment is the beginnings of my first TRP post. Cheers.
I will second immersion blender. My mom bugged me for years to get one. Once I finally did, my Vitamix has been relegated to smoothies only. The immersion blender is awesome for handling any job that needs contents blended that are in a pot on the stove (soups, gravy, salsa, etc).
For speed prep, I love my mandolin (https://www.amazon.com/Prepworks-by-Progressive-Folding-Mandolin/dp/B012BVH9HW). Can slice up a storm of vegetables in very little time. For speed chopping, I love my $12 salsa maker (https://www.amazon.com/Salsa-Maker-Chopper-Mixer-Blender/dp/B0046EKWE0). I can chop 8 cups of onion in just a couple minutes.
I just broke down and bought an Instant Pot. I am pretty excited to try one pot pressure-cooked meals.
I can't search on mobile, but there's a clip somewhere of Ramsay getting beat in an onion chopping competition and offering the kid a job. I believe they were only slicing and not chopping, but you can see how they would have speed in any cut and be safe about it.
The shape of that knife is very important for his speed. Since the middle is curved, when he cuts a roundish onion, elevating the handle higher than the tip stops the blade just before the board keeping the onion in tact and allowing him to turn it and continue chopping. That would be much harder with a chefs knife.
First video I saw was a guy chopping an onion in his hand at a rapid speed. That'll do. Thank you!