white rice

Maybe the reason you don’t see it is that it’s stuck to your back. What I mean is, a person’s admiral qualities - they’re just like, say, a pickled plum on a rice ball. In other words the person’s the rice ball and the plum’s stuck to their back. So, all over the world you can have rice balls made with all sorts of wonderful ingredients, all different flavors and shapes and colors, but since they’d be stuck in the middle of everyone’s back, someone could have a plum and not even know it. They’d look at themselves and think “I’m so plain, nothing but white rice,” even though it isn’t true because, turn them around and, sure enough, there it is. There’s the plum. So if someone is jealous of somebody else, well, then, it’s probably because it’s easier to see the plum on someone else’s back than it is on your own. Yup. I can see it. I can see it very clearly, Kyo. You don’t know it but you have a great big plum on your back.

squatever  asked:

What are some of your favorite go-to carbs? What about fit meals in general?

White rice/potatoes are my go to carbs. No sweet potatoes those are trash. Real potatoes.

I eat the same thing after training, chicken breast and rice covered in Tapatio. Some other favs are egg whites and hash browns, also steak with fucking anything cuz steak. 


Garlic Bird Oyakodon from Toriko

@hungryleow, the Bottomless Pit and I all agree that this is the most delicious oyakodon we have ever eaten!

Ingredients (for 3-4)

  • 3-4 boneless chicken thighs (or 1 Garlic Bird)
  • 1 ½ Garlic bunches. (Yes bunches, not individual cloves. Omit if using Garlic Bird.  :P)
  • 3 tbsp soy sauce (for marinating)
  • ¼ cup cooking sake (for marinating)
  • 1 onion
  • 2 tbsp soy sauce (for sauce)
  • 1/3 cup chicken broth
  • 6 eggs (or 1 Ten-yolk Egg)
  • 3 pieces korean seasoned laver/seaweed
  • 2 cups rice (180ml x 2)

(Hey look! A picture of me chopping onions! Finally!)


  1. Chop boneless thighs into bite-sized pieces.
  2. Dice Garlic
  3. Marinate meat with the 3tbsp of soy sauce, sake, an garlic for at least an hour. (Overnight works best!)
  4. (After the meat is done marinating)
  5. Set rice to cook in a rice cooker. (If you are using a pot, the ratio is 1.1-1.2 for water, and takes about 20 mins to cook.)
  6. Slice onions! (Like the picture above.)
  7. Take out the meat from the marinade (don’t throw it away) and grill/ pan fry until brown and set aside.
  8. Pour in the remaining soy sauce, marinade, and broth into the pan.
  9. Throw in the onion and simmer till translucent.
  10. Beat eggs.
  11. The rice should be done by about now, so separate it into bowls and crumble seasoned laver over it!
  12. Put the chicken into the pan, and pour the egg over.
  13. Cover the pan and let the egg cook, for about 1-2 mins. It should still be slightly soft. Runny is fine too.
  14. Put it over the rice and enjoy!

You can find my Recipe Archive (According to Fandom) Here!


How to Cook Rice, Mitsutada-Style

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