NEET Eats 2!

 So, I decided I'd do another one of these. Okay, not really, I was just cooking today and thinking "What should I make a post about?" and then realized that there was material (shitty material) to make a post on right under my nose as I was cooking the chicken in my pan.

Making one blog post sometimes opens the door for me to make more, and since I've been so focused on my studies (Japanese and studies for the upcoming midterm...and 2 other tests) that I've just been popping in to check up on some blogs and then getting off.

So, I the dish I'm showing off today is something I often make, provided I can wait long enough for some chicken to defrost. Spicy instant noodles with chicken!

Of course, it's nothing too spectacular, but that doesn't matter! What matters is if it's cheap, quick to make, and adds some spice to an otherwise boring meal! Like last time, I won't give measurements, just put the amount you think you'll enjoy, and experiment a little. After all, most of this stuff I just make from experimentation, without looking up recipes. In preparation for this, all you'll need is:

1. Some chicken breasts
2. Some instant noodles (I use Maruchan chicken noodles for this dish)
3. Canola oil or vegetable oil
4. Hot sauce
5. Whatever extras you think may be good, usually some veggies. In mine I have carrots, peas, and corn.

So, simple enough, right? Only real hassle is the chicken, having to wait for it to defrost. But if you're patient enough to wait 30 minutes while it rests in a bowl of water to defrost, then it'll pay off with a meal that cooks in about 10 minutes or so.

What you'll want to do is cut the chicken into pieces while the water boils your instant noodles. You'll want to keep the seasoning packet until after, if you want to keep that flavor, as most of it will go away when you drain the broth from the noodles later. If you have extra ingredients, it's nice to prepare them at this stage as well. By the time you finish everything, the noodles should be close to completion. At this time you can heat up a skillet or wok, and place enough oil on it to leave a very light layer on the surface. It doesn't matter if there are a few dry spots here and there, so long as it's mostly covered in oil. I normally use canola oil, but vegetable oil is probably more common in most households, and works fine as well.

Throw in the chicken pieces and extra ingredients to start cooking over a medium-high flame. Make sure to stir it around a little so that the chicken whitens on all sides. Keep an eye on your noodles so they don't get soggy. You'll want to take them out when they're done and drain the water from it before the noodles absorb too much of the water. Unless you're into soft noodles, that's fine then, but if you want them to be crispy or crunchy then you'll want to get them before they reach that soft point. If your chicken is white on all sides, then it's fine to just toss the drained noodles into the pan along with them. You'll want to constantly stir from this point on, or flip if you're experienced enough to do so (it's fun with a wok). From here you add some hot sauce and seasonings on top. Usually the seasoning packet that comes with the noodles is enough, but if you find the flavor too concentrated you can experiment a bit with other seasonings you'll like. For some ideas, I sometimes use soy sauce with a tad bit of sugar, and sometimes I use some Adobo all purpose seasoning (this thing works on everything, seriously). 

Your seasonings should naturally mix in as you're cooking, since you're stirring the noodles constantly anyway. I usually like my noodles crispy and cook the chicken until it's a bit more brown, but today I made them a bit soft for a change of pace. And with that, you're done. It's relatively cheap, using maybe one slice of chicken breast per noodle packet (or one and a half if you really like your meat), and instant noodles are a STAPLE in a penny pincher's diet!

Enjoy! 

(Or not, people tell me my dishes are strange, but this one is one of the more normal of the bunch)

~ Kirari ミ★

BACKLOGGIN, EVERYDAY~

Still alive, just working through C79 and Christmas backlog a little. I'll do a non-filler post n a few hours, just felt like popping in and making a really small update in case I don't finish my post within a few hours and it's delayed until tomorrow. 

I've been mostly playing the Umineko fighter, making a few combos and such. The online play in it is pretty bad, but hopefully there'll be a fix for it. Someone on /jp/ already said they were working on one, and apparently it worked well enough that they could do 6 matches lag free before disconnecting, which is much better than my streak of 1 full match every 6 disconnects! Unfortunately, he said he's not releasing it. No idea why, but if a fix exists and was found this quickly, I'm sure someone else will give it a try. Someone said Hamachi seems to drop connections less than direct connections, which is ironic but I guess I'll give that a try later and see if that's true.

Also, I recently ordered this Dead Master figure. It should be sent out some time next week, but who knows when it'll actually make it to me. I missed out on it last time because of my indecisiveness, but decided to take this opportunity of the reprint to actually get it, now that I have Christmas funds to help me in getting it.

Just a slight update on a few random things. I'll make an actual blogpost later tonight if I don't get caught up in marathoning a series or finishing up a game or something.

~ Kirari ミ★

Japanese Post stops all shipments to the US that exceed 453 grams starting Nov. 17

This PDF is in Japanese, but the gist of it is that shipments from Japan to the US and its territories that are larger than 453 grams (which is about 1 pound) will be halted starting November 17. Unless of course you have a business contract or something, then you're fine. Now, I usually take it easy, but...

What the hell happens to my orders I have set then? Will I never get my Lazengann? My Takoluka plush? My other figures I have pre-ordered and set to release early next year? I'll have my orders cancelled, won't I? Meaning that I'll probably never get a chance to get that stuff again unless I wanna buy them from auction sites and pay a crapload for them.

~ Kirari ミ★

Short rant on dakimakura prices

Want a dakimakura? Sure, pay up 9,000円! You know, everything in Japan is so expensive, but do they really have to milk otaku for that much cash? There's no reason for printed pieces of fabric to have such a hefty price tag. The manufacturing costs of these things are at most $20, and that's if you're just making one and not mass producing. Yes, the material is soft (and differs, so it's hard to give an exact breakdown of this), but they're not weaving gold into your case. Really, the official ones are really similar in feel to the Chinese bootlegs you find on E-bay and such. Those I find priced fairly. If only they stopped picking such crappy artwork for their bootlegs. I assume it's because they're essentially made from the same crap. Really, it's just 2 strips of fabric with images printed on them, sewn together, and a zipper added. This isn't something that should cost more than my jeans.

You can make your own dakimakura for fraction of the price it'd take to buy an official one, but that assumes you want to walk into a silkscreen shop and ask them to print out a loli on a pillowcase. But they're able to sell them at that price because people are buying them at that price. So they'll be staying at an unreasonable level for quite some time. 

~ Kirari ミ★

NEET Eats!

Alright guys, let's share some NEET eats!

Recipes that are:
1. Cheap
2. Easy to make
3. Fairly fast (being a NEET is busy work y'know!)

So I whipped this up for a midnight snack. Forgive the shitty quality, I had a bit more faith in the quality of my camera phone. I don't own a camera because I'm not a camwhore, but if I'd known it would have been this bad I wouldn't have really bothered.

What you're supposed to be looking at is fried rice in scrambled eggs with ketchup as a topping. Seems like a lot of ketchup, but it's fine for the amount of rice and eggs I made, once I mix it in.

Now, this is really simple shit, so I don't think I have to go too much into depth about how to make this. I assume you guys know how to make rice, right? That's like baby's first cooking right there. For this, I just used some leftover rice in the fridge, so it was already made for me though. Was too lazy to make a fresh serving.

This is just normal, white rice. First I lit up a frying pan, buttered it up, and threw the cold rice in there to heat up a little since it was right out the fridge. Then I took out two eggs, scrambled them, threw in some pepper and hotsauce, and dumped them into the frying pan.

From here you pretty much just use your spatula to scrape the rice back and forth. Ideally you want enough eggs so that your rice isn't swimming in them, but at the same time not overpowering the rice. May take a bit getting used to how you should balance the two.

Then when the eggs are properly cooked, just empty the contents out onto your plate and apply some ketchup (optional, I just like ketchup and eggs).

This was all finished in maybe 8 minutes or so, with pre-made rice. Very quick meal, it's also filling. Nutritional value? I've no fucking idea, just eat the stuff.

~ Kirari ミ★