Mitch3a Cooks

 These things are 10/10. Put them on everything. The way I've been doing it: 1 whole onion cut into thin strips WITH the grain. Toss them around to get them seperated 2 jalepenos sliced Put them in the mason jar. Try to layer in the jalepenos and dont be afraid to squish it all in as tightly as possible to fit.  Get the liquid to a boil. Half water, half vinegar, a bunch of salt (i just pour it in til there's an uncomfortably large amount in there). The second you see bubbles, shut it off and pour into jar til at the top. Try to get lid on without burning your hand. I usually store it upside down at first to make sure to get the top onions. 

 So good and so easy. Does take a bit of time (like any soup) but the steps themselves are short and simple.  While I'm definitely curious about the rice part, we ended up making ramen noodles instead and just pouring the soup over them.  https://www.allrecipes.com/recipe/8347912/scottish-cock-a-leekie-soup/

 Ribs are probably the easiest meal (if you have some time) and great if you find a good deal on them (which happens pretty frequently near me). The keys IMO: 1. I don't go crazy getting the film on the bottom off and these things aways just fall apart delightfully for me 2. The foil seal steams them in the vapors from the melted fat. 3. Drain the liquid when you go to broil the sauce on at the end.  4. The ones I get have the bone but then a few inches where there are strips of cartilage (looks like a flimsy mini glowstick). Cut those out before serving cos they're pretty annoying to eat with the bones. Here is the general recipe I follow: https://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/

 Youtube link Remove the core. Cut up cabbage super thin (I did mine too thick here). A whole head of cabbage makes two big jars of it. Weigh it. Mix with 2% its weight in salt in a bowl that feels too big. Squeeze it in your hands until theres tons of liquid and you can't squeeze anymore (maybe squeeze through two songs).  Put it in a jar. Pack it down so its all covered in liquid. Leave it out in someplace shady and room temp for 1.5-2 weeks or when it tastes tangy. Lightly cover it, but don't make it air tight. If the lid does seal, then make sure you open it up once a day to relieve pressure pack it down at least once a day. Matters the most at first. The goal is to get all the air out of there so pack it til you see no more bubbles. Label it with a date so you don't lose track of when you made it. Once it tastes right, store it in your fridge. Will last a few months. Give it away to someone old. Old people love Sourkraut. 

 Dont know if this is the right recipe, but was generally easy, only one pot and really delicious. Recipe here .

 Pretty easy and REALLY good. Easy cleanup too Recipe: here Notes: Might want to try at least the cilantro stems in the pot cooking Make sure you have enough liquid Make sure you don't use too much oil else the chicken wont get crispy enough You need less rice than you think