/ck/ - Food & Cooking

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Take one sweet potato and nuke it on potato setting. Don’t let it cook all the way. The point is to just soften it up so it’s easier to cut. Do a test cut by cutting off one of the pointed ends. If you can cut it without much trouble they are good; do so while holding them down with a folded paper towel so you don’t burn yourself. Do the same treatment to the other potato if you have it. Let them sit to the side to cool for a bit.

Cut you bell peppers so you end up with circular rings, and discard the top part. You don’t want them too thin, but not too wide, but lean thicker. When you get to the butt part, chop it up into decent size chunks; don’t let shit go to waste. Take the bell pepper rings and cut them in half. You can cut some of the halfs again so there is some variance.

Now is time to cut the sweet potatoes. You want to be able to hold them down as you cut without burning your hand. Cut it so you end up with fairly thick circular slices. BE CAREFUL NOT TO CUT YOURSELF. Once you have done this cut up the circular disks into chunks by halving the disks twice.

Cooking:
Now we can start putting stuff in the pot, but since I consider this a special soup I’m going to first stir fry the veggies to bring them into flavortown.

Before we start put whatever hot sauce you want in the pot. Better to heir on the side of cation and use less than you think you need.

Put a tablespoon of whatever oil you choose into a large pan and bring up to heat. Don’t set the temp too high go for a medium. You don’t want to burn the oil. Once it has heated up a bit put in the bell peppers and sprinkle with a little bit of salt. Now you don’t want to cook them so they get mushy and it’s better to under cook them a little bit since it’s going into the pot. You just want to get them roasted a bit. Once they are done put them into the pot.