Slop - Revision history

Veryfarawayhorse: optimized category (plural seems to be the standard?)

2025-04-21T13:19:29Z

optimized category (plural seems to be the standard?)

← Older revision		Revision as of 14:19, 21 April 2025
Line 62:		Line 62:
	== Peer reviews ==		== Peer reviews ==
	{{quote\|Tastes pretty damn good\|author of this article}}		{{quote\|Tastes pretty damn good\|author of this article}}
			[[Category:Recipes]]
	[[Category:~~Recipe~~]]

Veryfarawayhorse at 13:02, 21 April 2025

2025-04-21T13:02:41Z

← Older revision		Revision as of 14:02, 21 April 2025
Line 32:		Line 32:
	Put a healthy amount of olive oil in da pan.		Put a healthy amount of olive oil in da pan.

	Then throw in the diced onion, garlic, bell pepper and aubergine. Let those cook for a couple of minutes.		Then throw in the diced onion, garlic, bell pepper and aubergine. Let those cook for a couple of minutes on medium heat.

	Throw in a good squirt of tomato paste (a circle of paste near the outside of the pan should be enough), mix it in and let it cook again.		Throw in a good squirt of tomato paste (a circle of paste near the outside of the pan should be enough), mix it in and let it cook again.

Blue Hair & their Fabulous Pronouns at 12:57, 21 April 2025

2025-04-21T12:57:59Z

← Older revision		Revision as of 13:57, 21 April 2025
Line 1:		Line 1:
	Probably the best tasting slop I've made so far. It's vegetarian, so that's pretty dope		Probably the best tasting '''slop''' I've made so far. It's vegetarian, so that's pretty dope

	== What you'll need ==		== What you'll need ==
Line 61:		Line 61:

	== Peer reviews ==		== Peer reviews ==
	"Tastes pretty damn good~~" -~~ author of this article		{{quote\|Tastes pretty damn good\|author of this article}}

	[[Category:Recipe]]		[[Category:Recipe]]

Veryfarawayhorse: yummy

2025-04-21T12:53:37Z

yummy

New page

Probably the best tasting slop I've made so far. It's vegetarian, so that's pretty dope

== What you'll need ==
If you eat big portions this will last for two meals. If not, more like 3-4.

* A deep pan, or a normal pan and a pot
* 250g of rice (long grain rice is my fav for this)
* Good sized block of Feta cheese (150g-200g, can be larger if you're into that)
* 800ml vegetable stock (Just make that from dry powder and cold water. No need to get fancy)
* 1 Aubergine
* 1 Bell pepper
* 1 Onion
* 1 Clove of Garlic
* 1 Jar or can of chickpeas (like 370ml I think. Just buy a normal sized can of it)
* Olive oil
* Tomato paste
* Thyme (Fresh or dried)
* Salt n Pepper

== PREPARATION!!! ==
So first of all wash your hands you '''dirty little rat'''

Then wash the rice, aubergine and bell pepper. Also thoroughly rinse the chickpeas.

You may want to '''ask an adult''' for help with this step:

Cut the onion fine, the garlic even finer. Then cut the bell pepper into small sticks (width of your pinkie, length of maybe 2 knuckles of your pinkie) and the aubergine into dice-sized cubes.

Oh also, cut up the Feta cheese. Go to town on that, make some pretty shapes. Just make sure the pieces aren't bigger than the veggies.

== Let them cook ==
Put a healthy amount of olive oil in da pan.

Then throw in the diced onion, garlic, bell pepper and aubergine. Let those cook for a couple of minutes.

Throw in a good squirt of tomato paste (a circle of paste near the outside of the pan should be enough), mix it in and let it cook again.

Once the aubergine has like halved in size, or after 5 minutes, go to the next step.

(If you don't have a deep pan, you can put the contents of the pan and the rice into a pot now.)

Next step: Throw in the (washed!) rice. Let it get cozy with the rest of the ingredients and fry with them.

After a minute, put in just enough stock to slightly cover everything. Mix it around a bit so it doesn't burn on the bottom.

Now you're gonna have to do some parallel processing:

* If the mixture isn't covered with stock anymore, put more of it in. Until you don't have anything left.
* After 10 mins of cooking, put the chickpeas in, mix it well.
* Put in an egregious amount of thyme. Like the leaves of 3 small twigs if you're using fresh ones, or a little less than one serving spoon full of dry ones.
* Very cautiously salt and pepper it (The Feta cheese will add a lot of salt in the end).

When the mixture isn't all watery anymore and the rice is cooked through, put in the cheese and mix it around till it kinda starts to melt. Take the pot of the stove, let it cool off a bit and go on to the next step.

== ENJOY!!! ==
OH GALLY OH JEEZ YOU JUST MADE FOOD! CONGRATS!

Enjoy your slop. If you've made this, leave a review at the bottom

== Peer reviews ==
"Tastes pretty damn good" - author of this article
[[Category:Recipe]]