for hypotheticals sake its your preferred type of rice for whatever you wanna do w it
ask the nearest shrimp if they can do the thing with it
snarf that rice up and look for secondsDude we share the same brain cell lmao
As is? I’ll pass you a second helping
Oh I’m putting so much ketchup on that thing, and there is nothing you can do to stop me
MFER, you will be
today!
immediately scarf it downLao gan ma is all I need
Crispy chilli lgm is goated
Black bean
lao gan ma gang rise upThe Best Condiment
Hen hao
All of you who didn’t immediately answer with “just soya sauce” are either white and/or petit bourgeoisie
Unfortunately that includes me because I like to add a fried egg, please excuse me while I send myself to the reeducation camp
Chili Crisps are the new Avacado toast!?
At least we’ll be eating good together in the reeducation camp.
To put bonito flakes on your rice, this is the thirteenth type of liberalism.
To be principled communists we must reject Lao Gan Ma as Dengist revisionism
Shoyu on rice is really popular in Hawaii but I know someone who did that in Japan and their host grabbed the plate in a panic and threw it away
Imperialist dogs
Ok but fr different Asian cultures have different culinary habits, the Japanese host was probably reacting the same way a French host would react to someone drenching, I dunno, a soufle in Tabasco sauce would
Yeah Japan takes its rice super seriously, really reminds me of how Americans are with nice steaks. It’s very ketchup-on-steak coded, not only considered crude but also implying destitution, like it’s the last possible option when you can’t afford to flavor the rice with real toppings
Crisp up some tofu in the air fryer, then douse them in shitty Chinese takeout mustard and soy sauce
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braveControversial, bold
Rice and beanis, probably
- everyone else in this thread is just playing
Fr fr
Lao gan ma, easiest answer of my life
I said the same. Giving you a virtual high five
The real question is chili crisp or fermented soybean?
My wife likes chili crisp so that’s what we keep around.
I’m grabbing one of those microwave pouches of spicy madras lentils and having some lunch. Yim yum
Fridge. And then an hour later making fried rice with it.
Why don’t ye just let it dry like a normal person? Is the former method more quicker that way?
I dunno. I just know if I’m making fried rice I throw it in the fridge for a bit to let it cool. I’m no fried rice expert really
If it’s just some white jasmine, kim chi and maybe a fried egg.
Make musubi yim yum
showing some punk peasant kid how foolish the deal he made was by putting a paltry 2^n grains on each n square of a chess board (it will never grow to be a significant quantity)
