▲ 97 ▼ Homemade shoyu tonkotsu ramen (media.kbin.social) submitted 3 years ago by boothin@kbin.social to c/foodporn@lemmy.world 7 comments fedilink hide all child comments
[–] fiat_lux@kbin.social 4 points 3 years ago (1 child) Vitamins and fibre. That's why I eat most vegetables, not because I love them. Bok choy is great because you can cook an entire head in the microwave in under 5 mins. It's my standard Asian leafy green. I'm not OP though. permalink fedilink source parent hideshow 2 child comments replies: [–] GarytheSnail@programming.dev 1 point 3 years ago (1 child) Interesting. There are so many veggies I love. Bok choy isn't the worst tasting, but I think combined with its texture that makes it hard to bite chunks off of, it's frustrating to eat. permalink fedilink source parent hideshow 2 child comments replies: [–] fiat_lux@kbin.social 2 points 3 years ago Ah yeah, the difficulty of biting is why I don't serve it quite like this. Also for cleaning reasons, sometimes some grit will be trapped in the base. I usually separate the leaves out, and if it's too big, will give them a few chops to make them more bite-size. This means I don't just get a face full of only bok choy. permalink fedilink source parent
[–] GarytheSnail@programming.dev 1 point 3 years ago (1 child) Interesting. There are so many veggies I love. Bok choy isn't the worst tasting, but I think combined with its texture that makes it hard to bite chunks off of, it's frustrating to eat. permalink fedilink source parent hideshow 2 child comments replies: [–] fiat_lux@kbin.social 2 points 3 years ago Ah yeah, the difficulty of biting is why I don't serve it quite like this. Also for cleaning reasons, sometimes some grit will be trapped in the base. I usually separate the leaves out, and if it's too big, will give them a few chops to make them more bite-size. This means I don't just get a face full of only bok choy. permalink fedilink source parent
[–] fiat_lux@kbin.social 2 points 3 years ago Ah yeah, the difficulty of biting is why I don't serve it quite like this. Also for cleaning reasons, sometimes some grit will be trapped in the base. I usually separate the leaves out, and if it's too big, will give them a few chops to make them more bite-size. This means I don't just get a face full of only bok choy. permalink fedilink source parent
