American Reacts How I Stopped Hating Breakfast

Watch stuff and learn and chill hi whatsup ⚔️👋🧐

Hi everyone! I'm an American from the Northeast (New England). I want to create a watering hole for people who want to discuss, learn and teach about history through YouTube videos which you guys recommend to me through the comment section or over on Discord. Let's be respectful but, just as importantly, not be afraid to question any and everything about historical records in order to give us the most accurate representation of the history of our species and of our planet!

#johnnyharris
#breakfast
#food
#American
#McJibbin
#History
#AmericanReacts
#Reaction

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[stephenmarkland]

I usually rinse the rice in cold water till it runs clear before cooking. It seems to stops the rice sticking together.

[Jonsson]

The Scandinavian smorgasbord type breakfasts are the best. Followed by the Japanese and Korean breakfasts.

[SNMG]

on the topic of rice, make sure you're washing it properly, washing off starchy powder makes a huge difference in the end result. Also cook it in something with a lid, a lot of people in NA cook it in a bunch of water with an open lid, try less water, and keep a lid fully on top the whole time it is cooking, until all the water is gone, then fluff it up and leave it to sit for a little bit

[vickytaylor]

If your restaurant uses long grain rice, they rinse the rice until the water is clear before boiling. If they use Thai sticky rice don’t rinse it. Before or after cooking. The raw egg normally gets stirred through hot broth.

[Rosiepooh]

Not sure about Chinese restaurant taste, but if you want great soft white rice:
1 cup Thai rice (Jasmine/Hom Mali)
2 cups boiling water
1 tbsp vegetable oil
1/2 tbsp salt
Lidded pot
Put the pot on the stove on high.
Put the oil in the pot.
Add rice and sautee lightly for 1 minute.
Add salt and boiling water.
Cover, reduce heat to lowest and wait until water is absorbed (about 20-30 mins).

Everyone loves this rice.
You can double amounts as needed.
You can add 1/4 cup water for each cup of rice if you like it stickier.

[simonround]

I lived in Israel on a kibbutz for several months. I would say the classic Israeli breakfast is a finely chopped salad of tomato and cucumber, cottage cheese, labneh (someehere between yoghurt and cream cheese), bread and often an egg. Israelis, like the Japanese, have one of the world's highest life expectancies. I think the fact they have salad with just about every meal might have something to do with it. (See, I didn't mention politics once!)

[Jonsson]

The American para boiled rice, like Uncle Bens, is useless. Buy some quality jasmine or basmati and your home free. Though there are many different and more exclusive rice types that are suited for special types of dishes.

[streaky]

Firstly - rinse your rice until the water is almost clear, maybe 2-3 times. Not completely clear, you need a little starch. There are certain brands of rice too that Chinese places commonly use - but presumably you're not rinsing it before cooking? Also yeah the rice cooker too, game changer. People in the west always scoff at the idea of them - but rice cooker, and get your rice/water ratios right. Breakfast fish tacos - theorycrafting a little here, wonder if smoked mackerel would do it..

[williebauld]

I think Kevin and Jen have both earned the right to be kept in the basement with Danny and Sam!

[williambranch]

Japanese sometimes eat raw egg, but prefer the scrambled tamago cake. Standard Japanese phrase ... asa govan ;-) Asian rice, not just rice cooker. The gluten content isn't the same. I love basmati, which is Indian. Sukiyaki is usually served with raw egg for dipping the beef in. A video of school lunches around the world is interesting. Chorizo breakfast tacos ... indescribable! Lucky Charms pancakes? Makes me want to nuke Ireland ;-) Dude, stop trying to die from diabetes.