DDraceNetwork - off-topic

Its snowing justatest

petition to ban Konsti from DDnet

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Deleted User

Its snowing justatest

i recognise this house. see you soon

jao's hairy kebab

i recognise this house. see you soon

15:49

nice too meet you

Learath2

Just start with stock immediately

You make the stock yourself or just buy a cheap tablet in the shop?

17:04

I went for the shop pepeH

Okay, I usually make my own, but risotto is already complicated enough and it'd taste well with shop stuff too

17:05

If you are getting stock at a shop always try to get low sodium stock in a carton instead of the tablet stuff. Or they also have some gel stock in places

17:06

Much better than cubes. But honestly I made it with cubes too and it works, just be careful with your salt as cubes can be very salty

jao's hairy kebab

i recognise this house. see you soon

i was so hungry that i can't wait so eat cake already :/

Deleted User

i was so hungry that i can't wait so eat cake already :/

yes i bring milk

Learath2

Okay, I usually make my own, but risotto is already complicated enough and it'd taste well with shop stuff too

It is not too hard actually, but i get what you mean. Especially if you wanna save time :P

jao's hairy kebab

yes i bring milk

i have don't need to

Learath2

Much better than cubes. But honestly I made it with cubes too and it works, just be careful with your salt as cubes can be very salty

I got cheap stuff, so probably salty stuff. But it will taste great. I am sure

17:38

Bon appetit feelsamazingman

Merci

n000b

Bon appetit feelsamazingman

wow, you actually made it

n000b

It is not too hard actually, but i get what you mean. Especially if you wanna save time :P

it's not hard, it's just quite a bit of time, I usually make a massive pot, reduce it a lot and freeze it into cubes, takes me about 6 hours

heinrich5991

what's that?

trollouissssssssss

Learath2

it's not hard, it's just quite a bit of time, I usually make a massive pot, reduce it a lot and freeze it into cubes, takes me about 6 hours

Ah smart tactics, i wanted to ask if you freeze your dishes to make for multiple days.

17:57

But now i know already bluekitty

I actually don't really keep much of anything pre-made except base components

17:58

On the rare occasion that I make a braise or a roast I do because they freeze extremely well but I really don't keep much of anything else

17:59

@n000b so how did it turn out? the consistency for risotto is a bit tough to get right the first couple times

Ah well i freeze the sauce of all kind of pasta's since I do not want to cook everyday.

There are 2 sauces that I will freeze, one is curry and the other one is ragu. Both are quite annoying to make so I make a big batch and freeze those

Well the consistency was quite good i guess. The one thing with risotto is when you are halfway eating the tastes and structure get pretty boring. But i had a pretty great and rather easy meal.

@n000b yes, I've worked around this by introducing mix-ins towards the middle, or just eating less and saving the rest for arancini the day after

18:16

a great mixin for plain or saffron risotto is balsamic vinegar, and for mushroom risotto truffle oil changes it up real well