My mom’s mom wouldn’t let her in the kitchen so she didn’t learn to cook until after she was married. Then she had 5 kids in 8 years. My sisters were better cooks than my mother was, so I learned from them. We had a rule that you had to eat everything on your plate. Not the best practice and she would always put a small amount of spinach on my plate. I’d eat it last and nearly be sick.
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Hahaha there is this Korean side dish that is exactly that. Seasoned cold, blanched spinach - not the kind that we usually eat, but the Asian spinach. It’s actually quite tasty 
But cold, plain (often overcooked) spinach? No, thank you.
A lot of foods that I didn’t like as a child I learned to like more, especially after experimenting with different cuisines and cooking methods. For example, I hate cooked mushy Brussel sprouts. But roasted whole or halved Brussel sprouts or charred mandoline sliced Brussel sprouts with a miso sauce is one of my favorite things now 
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Interesting. And you have a restaurant near you that serves this?
I still someday want to try a salad with (raw) Brussels sprouts. Maybe that’s better than the cooked ones. And yes, the cooking method, other ingredients etc. can all make a difference. I do eat potatoes … just not plain boiled (Yuk!). But potatoes in a stir-fry dish or in soup? Yum! Mashed potatoes or stamppot or okay too. French fries, potato chips, all fine. Just not those big, round, stinky things that are often served with a traditional Dutch meal, hahaha.
As a vegetarian I eat quite a lot of beans and peas. But I never eat them without other ingredients. At the very least some onion, but preferably with lots of tasty vegetables.
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I was thinking of 시금치 나물 (Korean spinach side dish), too.
@mirjam_465,
You can blanch the spinach for about 10-15 sec, then season with salt, minced garlic, a little soy sauce, sesame seeds and sesame oil. Or you can use dwenjang (soybean paste) seasoning. Korean spinach is bigger and a little “sweeter?” and more flavorful though. You can eat it as a side dish with rice or add it as a inside stuffing/topping to Kimbop (seaweed rolled rice, that looks like sushi).
Same here! Including that spinach dish, and roasted halved Brussels sprouts. I never had it with miso sauce though.
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My son is a vegetarian and I just looked up how to make Hot Pot in an Instant Pot the vegetarian way. It looks interesting.
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@ninjas_with_onions yup, happens to me quite a lot too. Also, having to address everyone to eat by hierarchy before starting a meal and then allowing those elder than you (usually grandfather and grandmother) to eat first. If you come from big family like mine, then you have to be quick to grab the food otherwise there’ll be none left
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We don’t observe as much the addressing by hierarchy to eat in our circle.
We wait until all the food is laid out, then the ‘ice breaker’ host/cook (or the hungriest ) would announce “let’s eat” to start the race, followed by everyone else’s courteous announcement in general to all at the table to “let’s eat” after which it’s chopsticks at dawn for every man, woman and child for themselves to the food! 
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The internet is going crazy and trying to cook the recipe. I’m laughing so much at their cringe
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Is it a recipe from an Asian?
The first thing Asians learn to cook is rice and to use is chopsticks!
(Is it like Italians and pasta??)
For the fried rice, we can use new rice.
Normally we use rice leftovers from previous days to fry it before it’s not edible enough.
We can put anything in the rice, cut sausages or ham, or just crambled eggs, cut green beans, peas…
+Chili Asian sauce and/or soy sauce/ Maggi sauce and/or fish sauce (yulu sauce).
In Asia, if a woman doesn’t know how to cook rice or cook, it is a shame and people might tell: she’s not a good wife.
It tends to change with young generations.
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It’s a recipe from a cook named Patel (don’t know how to spell) and I’m guessing she’s of Indian or another similar country descent?. @ninjas_with_onions posted a comedian reacting to the original video a couple of posts back. That video went viral
I think in all cultures where they have traditional rice dishes, they learn to cook rice as one of the first things 
Recently I saw the first episode of the Paik father partly and some of the people he was teaching how to cook didn’t know how to cook rice / measure how to cook rice. Some people didn’t even have rice at home - only the microwaveable kind I can buy those Korean microwave rice here too, but it’s almost 2 euro’s per bowl, which is way too expensive! I don’t have a problem cooking my own rice 
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We don’t own a microwave and I can’t remember how old I was when I learned to cook rice. We never had a rice cooker either but I do like using my Instant Pot that I’ve had for maybe 4 years (maybe less). We use it for everything including rice. It turns out great. Congee I think is still best on the stove-top. I stir it every 15 min and let it go for an hour if I only use a 1:8 ratio.
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I assume this was classic British sarcasm when you said “our beloved BBC”. I’m not sure the BBC can be described in that way any more.
unfortunately
She pretty much completely drained off that rice does she want people to eat cardboard because that’s what it’ll be like.
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Ha Ha, so it wasn’t a total loss to include that one extra word in the sentence!
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Hilarious! Carmen’s expression says it all, I can’t believe they would waste good rice to follow that guide but when you just gotta know I guess.
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Let’s hope they made congee with it afterwards
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I made the best batch so far this morning and I only had enough broth for 1/4 of the liquid. Tomorrow it will be my first attempt with only broth as the liquid. I can’t wait. Congee has become my favorite breakfast. Last March it wasn’t even on my radar.
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re: rice
I learned how to cook rice before the invention of automatic rice cookers but of course I use a rice cooker now. But I was aghast to learn that Asian friends who are slightly younger than me use microwaved rice daily now – even when I am invited to dinner, I get to choose brown or white microwaved rice. They said it is so convenient - but even cooking rice without a rice cooker, the prep time is about 2 minutes to rinse rice, measure with hand amount of water and put on the stove and then watch for it to boil, promptly turn down! Rice cooker takes about 20 minutes to cook. Here in US Microwave rice costs around $1 US per serving. Cooking old fashioned way probably costs a few cents. I think in Korea they traditionally eat rice with spoon but in Japan and In China with chopsticks.
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Did you see the follow up video?
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No I hadn’t. Just as hilarious, I was cracking up at her trying to impress uncle Roger with her rice tossing skills. but then again his attempt wasn’t any better!
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Too funny!!! I love this. Thanks for sharing it. Best laugh of the day.
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