Or you can turn then into a savoury condiment, either by pickling in 50-50 vinegar in water with salt, sugar and spices to taste like a fruit equivalent to pickled onions (and if you cold pickle they'll be a good for vitamin-c) , or a chutney where basically just make the jam but savoury and spiced (cumin or works well here). Both go great on eggs, and the pickled ones really bring color to a salad.

Or you can make a ketchup-like sauce like if you using tomatoes, basically the pickled version blended, plus then you can strain out those seeds.

But to correctly clarify, it is only a kindle version out now for purchase!

ENGLISH TITLE ; Miss Heed: Confessions of a Superheroine

I say the Nintendo edition because the normal game was a project with a lot of passion and effort put into it, but no one wins a "Sabotage your own game" contest like Ubisoft. The whole toys-to-game system meant they had to gut power progression, story progression and a bunch of puzzle mechanics.

I assume this is gonna be on the Switch, since the Star Fox stuff doesn't work on the PC or other console versions.

And yeah, I don't think I would've even heard of the game if it wasn't for the Star Fox stuff. The Switch version will absolutely be what I go with.

I say the Nintendo edition because the normal game was a project with a lot of passion and effort put into it, but no one wins a "Sabotage your own game" contest like Ubisoft. The whole toys-to-game system meant they had to gut power progression, story progression and a bunch of puzzle mechanics.

I assume this is gonna be on the Switch, since the Star Fox stuff doesn't work on the PC or other console versions.

I say the Nintendo edition because the normal game was a project with a lot of passion and effort put into it, but no one wins a "Sabotage your own game" contest like Ubisoft. The whole toys-to-game system meant they had to gut power progression, story progression and a bunch of puzzle mechanics.

You wanna use a microwave or pre-made ingredients? Congrats, you're now the "Just like Mom used to make" chef, or have discovered a "regional variant" from some city somewhere.

Using the centrifuge or other precision scientific tools? Wow! You're a Haute Cuisine Molecular Gastronomist! You're embracing the "true purity" of the methods or ingredients! (Somehow. I don't get it either :P )

What you *wanna* do is figure out the "rules" of the ingredients you can use, and then break them in the best possible way.

Pizza is the obvious one: Only meat toppings that are "right" are either seafood or a cured pork. Only vegetables are mushrooms, squashes or nightshades. So guess who's putting chicken and pineapple on their pizzas!

Once you see the rules, it's easy to break them. Watch the horror in someones eyes when you ask them to pass the soy sauce when you're making tomato pasta. Get the pot lid ready to defend yourself when you put butter in the Mapo tofu. Top the paella with cheese!

I made Rajma for the first time the other night and it was delicious. I also tried my hand at authentic mapo tofu and moussaka last year, both I enjoyed a great deal. The time it took to source ingredients (for the mapo tofu specifically -- my nearest Chinese supermarket is over an hour away so I had to travel) and learn techniques was so worth it.

Like: Browning a steak or mushroom. Easy.

How do you brown a puree!? But they do that in Mexican cooking! They get a layer of oil in a tall pot to lightly smoking before pouring the whole pureed sauce or beans in (which itself is a wild thing to do!) and let it violently bubble until it settles down, so the layer at the bottom gets browned before the water evaporates and cools down the oil. They use this for a bunch of sauces and refried beans.

Anyway, a recipe:

Red Beans and Rice - A New Orleans staple dish

Soak 2 cups of dried Red kidney beans. (American red beans are slightly different but these work fine.)

Sweat down a roughly 1:1:1 ratio of onions, celery and bell peppers in a neutral oil/fat in a pot. Let's say 1 onion and whatever amounts of celery and bell peppers are equal to it. (This is called your Trinity, the Cajun/Creole equivalent to a french mirepoix or italian soffrito.) You can put a sprinkle of salt in to help, but don't add much since most of the seasoning comes at the end.

Add a decent amount of minced garlic + 2 bay leaves and a teaspoon of dried thyme (or 2 sprigs fresh). I would add ~6 regular cloves, we all have our garlic preferences. Sweat until the garlic is fragrant.

Add soaked beans, around 250g diced or sliced smoked pork sausages. I use chorizo, but any cooked smoked sausage is fine. Andouille is the traditional choice. Add stock/water to just cover ingredients in pot. I use the bean soaking water + stock powder.

Bring to simmer and simmer on low with a lid for 1.5 hours, giving a stir every now and then.

Take a spoon and use the back of it to crush up some of the now softened beans against the side of the pot. Do enough so the stew starts to thicken . Put lid back and continue to simmer for 30 minutes.

Finally, add 1 tsp fresh ground black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ground sage, some cayenne chilli powder to your spice level and salt to taste. If the thyme isn't detectable in the stew anymore, you can add 1/2 tsp of ground thyme leaves as well.

Serve on steamed rice, topped with chopped parsley and spring onions. A splash of apple cider vinegar on top also is very good, especially if reheating leftovers.

Notes:

Soaking the beans generally can be done in 3 hours, or you can leave them overnight. If you're in a hurry you can pour boiling water into your dried beans and it will take <1 hour, but I recommend the bean water goes in the stew if you do that.

At 4) you can add more optional things here, like a ham hock or some ham/bacon that you've crisped up a bit in a pan. The more you add here the less you need stock instead of water.

If you can't find red kidney beans, others will work (just not asian adzuki red beans, those are sweet). If they break up more as they cook you might not need to do as much for step 6).

Adding powdered spices in the end is a pretty good trick for most slow cooked stews/soups. You only really need to cook spices for a while if they're in something like a hardy leaf/stick, or you want the flavor to penetrate into bigger chunks of food (like a braised piece of meat.)

Plus powdered onion and garlic are *pre-cooked* spices effectively, which is why they get a bad rap since pre-cooked meals add them in bulk at the start, and end up cooking off most of the aromatics and leaving behind that weird taste people associate with the powders.

As for the specific types, it's a bit of a "Choose Your Fighter!" situation, especially for pans.

What best fits your preference?

Will be come purchased with it's best non-stick ability it will ever have, but will then be up to you to prevent decline/degradation.

Will need a bit of work to get very good non-stick, but if ever messed up or ruined can be brought *back* to very good with same work.

Will never really have really good non-stick and will need to rely on temperature skills to prevent sticking, but will NEVER decline or degrade.

When I say they need an amount of "work" and "skill", realistically it's closer to the amount of "work" it takes to take a trash bag out, and the amount of "skill" needed to make a coffee in the morning.

AND they tend to perform BETTER as the years go by as the surfaces get polished by cooking.

Don't worry about the coil electric thing, it's less about tuning the temperature and more about knowing *when* it's the right temp to put food on. I've done stainless on those plate electric ones which are even *worse* to dial temperatures on.

Option 1 is considered to be the most convenient... by people who use them up and shell out to just buy another when the non-stick fades😅

Truth is that to KEEP option 1 long term you have to be the sort of folks who will be strictly delicate with them, never using metal implements and NOT STACK THE DAMN THINGS. (This is why you can't have them in a communal kitchen.)

Keep them out of the dishwasher even if they say they can go in. Dishwasher powder is *hardcore* stuff that will eat down the polymers in all coatings.

They can't be used in the oven at full blast (if oven safe to begin with, with a metal handle) since most coatings are rated to ~430F, higher and they start to flake.

As soon as you see a scratch or flake on the surface, that means you're getting microscopic bits of the material in your food. No matter which coating you have that's... not ideal.

And no matter what, they ARE gonna degrade. It's truly unavoidable, your last one lasting 8 years is pretty typical for folks being careful with them.

Plus side is of course they're very non-sticking without any skill or setup required, which comes in handy for said clean up. I have one non-stick aluminium saucepan that ends up being used instead of the rice cooker most of the time. (Also a reminder to not wash raw rice in anything non-stick! Not even IN a rice cooker, it will scrape that coating off)

Recommended features:

If aluminium, look for hard anodized. Despite how it's marketed, it does NOT mean it will be more scratch resistant, it just means the rough anodized layer holds the non-stick on better so less likely to flake. (Even more than the "ceramic")

Also I recommend get "induction ready" aluminium ones, even if you don't have induction. The steel plate they use to absorb the induction also has the benefit to reduce warping.

If steel, the "ceramic coated" ones (like the Gotham Steels you have) can be a bit better with regard to being in the oven. If rated for full 500F or high it can be used at your ovens max.

Note that "ceramic coated" is in quotes for a reason. It's actually closer to some ceramic & metal oxide powders baked onto a layer glued together with a binder. While they can say they avoid all the Chemicals that other non-stick use, the binders are proprietary and thus not disclosed what they are or what health effects they have 👀

Avoid "ceramic coated" aluminum ones, since the coating they use there are less temp resistant since the aluminium can't go hot enough for the coating on the steel ones without starting to melt. Basically regular non-stick in a trenchcoat. Steel ones not rated for 500F are probably also using this cheaper coating.

If getting something with a lid, if the lid has a metal rim it will degrade the rim of the pan where it rubs. This is out of the way of the cooking surface, so it's not a big deal. If you get a silicone rimmed lid however it won't damage that, but you can't really put that lid in the oven. Pick your preference.

Steel non-stick vs Aluminum non-stick pans: Steel holds heat better->Good for browning. Aluminium conducts heat better->Good for even cooking. Both will work though.

All in all, I don't *really* recommend a non-stick for anything other than a saucepan. They are a modern "consumable product" that are designed to eventually need replacement. But I can't deny they work well, if only for a while.

As for the specific types, it's a bit of a "Choose Your Fighter!" situation, especially for pans.

What best fits your preference?

Will be come purchased with it's best non-stick ability it will ever have, but will then be up to you to prevent decline/degradation.

Will need a bit of work to get very good non-stick, but if ever messed up or ruined can be brought *back* to very good with same work.

Will never really have really good non-stick and will need to rely on temperature skills to prevent sticking, but will NEVER decline or degrade.

Basically non-stick benefits belong to people who either *do* look after their pans or shell out to subscribe to "Non-stick as a service" haha.

I imagine the arguments you're seeing online is regarding Hexclad, right? The reason there seems to be 2 sides with complete disagreement is that they actually have 2 different types of pans masquerading as one.

Hexclad had to change some of their coatings due to changing chemical laws in some regions, and since they haven't put any decent signage on their products for this there's no real way to find out if you've gotten one from the changed regions, or if it's a pan that pre-dates the changes, especially if you order online. Only real way is to buy it prepared to treat it properly anyway, which is obviously not the case here. Basically I would avoid hexclad until they get some decent way to tell which "generation" you're getting.

THAT'S A LITTLE GIRL.

And okay,yes, they're villains (or antihero,in this case),and this is not new information. But this is also the same woman who children look UP to.

I mean,yeah,you might be right and she is just an adult who's short.

But we literally don't know anything about her except for her name. There's nothing about her that really indicates her age and I don't believe anything's been confirmed.

I've mentioned this before, but my goal for this year is to learn how to cook. I've been trying at least one new recipe a week (although it's usually 2 or 3) and writing the ones I like down in a little notebook so I can keep making them. So far now I have 33 recipes written down of any and all meals and types.

But I'd love more recommendations for recipes to try!

The only restrictions for me are that I hate olives and that I'm a total baby wimp when it comes to spicy/hot foods (but even then I've made recipes that were supposed to be spicy and just reduced the spice by a massive amount).

Saute 1/4 diced onion+ roughly equal amount of sliced solid vegetables (carrot, bell pepper, zuchinni etc) and a serve of protein (chicken, mushroom, fish, even some sort of bigger bean etc) in olive oil (Note about amount below) until you have some brown on them. If you're not confident in getting those things done in the right order together you can just brown things one at a time and put them back all together at the end.

Add some garlic and a grated tomato (or equivalent canned/purree amount). Once that reduces down to paste-y add 1/2 cup short grain rice+water/stock(note on amount below), a teaspoon of smoked paprika, a teaspoon of black pepper, and a small amount of saffron (like 3 of the tiny threads, it's goes a LONG way).

Once it's all in you can give it a small stir or just shake the pan a bit, but then No More Stirring. Turn the stove down enought to get it just bubbling/simmering on low and leave it for 15 minutes uncovered.