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Joined 3 years ago
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Cake day: July 12th, 2023

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  • Well, you see the first step is to boil the potatoes. It softens the starches and makes the next step easier.

    The second step is to mash roughly one half of the potatoes and set them aside.

    For the third step, you will cut the remaining potatoes into roughly one inch (2.5cm) cubes. After that you will, and this is critical, stick them in a stew.

    Let the stew simmer until the onions dissolve and the carrots soften.

    Now you can serve the stew over the mashed potatoes and then smuggle them out of the phone in your stomache.


  • Yeah, no. Pretty much the only time vegetables shouldn’t crunch is when they’re in a curry or stew where everything is expected to be partially homogenized. (Side note: if you’re making Japanese curry from those cubes, the soup should be almost half onion when you start but those onions should be completely dissolved into the soup by the time it’s done cooking. If you can see onion you didn’t cook it long enough.)

    Soggy veggies have the texture of rot and it’s disgusting