Foodbox (Food & Recipes)

GuD · 10-26-2014, 10:22 PM

I use all of it. Be sure to separate all the leaves and wash um, too. They're like leaks in that they tend to have a ton of dirt around the base of um. The Bok Choy I'm used to getting is really small, about the size of like... a large apple I guess? It definitely gets a lot bigger, something I didn't think about. I tend put about 1/3 greens to other non-liquids in a soup. Does that make sense?

Edit: Also this makes quite a few servings. Being a bachelor/etteish and all stuff like this tends to last a couple days, heh. But, it's cheap to make. Hit up your local Asian market and I bet you could make this for under 20$- not bad for a few days of food and you're gonna have some leftover trims to make some stock with.

10-26-2014, 10:22 PM	#11 (permalink)
GuD Dude... What? Join Date: Oct 2013 Posts: 1,322	I use all of it. Be sure to separate all the leaves and wash um, too. They're like leaks in that they tend to have a ton of dirt around the base of um. The Bok Choy I'm used to getting is really small, about the size of like... a large apple I guess? It definitely gets a lot bigger, something I didn't think about. I tend put about 1/3 greens to other non-liquids in a soup. Does that make sense? Edit: Also this makes quite a few servings. Being a bachelor/etteish and all stuff like this tends to last a couple days, heh. But, it's cheap to make. Hit up your local Asian market and I bet you could make this for under 20$- not bad for a few days of food and you're gonna have some leftover trims to make some stock with. __________________ I spit bullets in my feet Every time I speak So I write instead And still people want me dead ~msc Last edited by GuD; 10-26-2014 at 10:49 PM.