#7 Pot Chili

[wealthypioneers]

Extremely Super Hot Pepper Seeds Mix Varieties Organic, Non-GMO 15 seeds Super HOT Varieties Every Pepper Enthusiast Must Try. Whether you enjoy a little or A LOT of heat from your peppers, you should try growing your own! We've put together this list of our favorite SUPER HOT pepper varieties we think you should try growing in your next summer vegetable garden. From "just a little kick" to "eye-watering heat" these peppers will get you excited about making homemade salsas, hot sauce and even pepper jellies. Extreme Superhot chili peppers go beyond habanero pepper heat and surpass 350,000 Scoville Heat Units. There are a number of varieties of superhot chili peppers and have recently topped over 2 Million Scoville Heat Units with Carolina Reaper, Trinidad Moruga Scorpion, 7 Pot Douglah, 7 Pot Primo, Trinidad Scorpion “Butch T”, Naga Viper, Ghost Pepper (Bhut Jolokia), 7 Pot Barrackpore, 7 Pot Red (Giant), Red Savina Habanero and much more. This amazing seed packet will give you the glimpse of these varieties. Depth 1/4" Spacing 14-18" Germ Time 21-30 Days Maturity 100-120 Days Heat Level: 78-10 SHU: 855,000 – 2,000,000+ Minimum Seed Count: 15 Frost Hardy: No Capsicum chinense Sprouts in 7-10 Days Varieties may include: Ghost, Scotch Bonnet mix, Habanero mix, Carolina Reaper, Moruga Scorpion, Trinidad Scorpion Butch T., Chocolate 7 Pot, Naga Viper, Infinity Chili, Gibraltar Naga, 7 Pot Chili, Devil Yellow, Thai http://springsofeden.myshopify.com/products/extremely-super-hot-pepper-seeds-mix-varieties-organic-non-gmo-15-seeds

#Super Hot Pepper #Ghost peppers #Scotch Bonnet mix #Habanero mix #Carolina Reaper #Moruga Scorpion #Trinidad Scorpion #Chocolate 7 Pot #Naga Viper #Infinity Chili #Gibraltar Naga #7 Pot Chili #Devil Yellow

[najia-cooks]

[ID: A close-up of a baguette lined with sliced cucumber and topped with cauliflower coated in a deep red sauce, diced tomato, and a white sauce. End ID]

Sandwich with sesame-gochujang cauliflower and garlic-yoghurt sauce

Inspired by Vietnamese bánh mì thịt, this submarine sandwich pairs fresh vegetables with fried cauliflower coated in a spicy, tangy, savory, and sweet sauce. Toasted sesame oil and the fermented notes of gochujang add depth and complexity to the mildly nutty backdrop of the cauliflower, while the raw garlic in the yoghurt sauce brings the taste profile to a sharp head.

Also consider pairing the gochujang cauliflower with vegetables of your choice in a rice bowl or salad.

Recipe under the cut!

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Ingredients:

Serves 4.

For the dish:

4 bánh mì, or 2 freshly baked baguettes halved and cut open

300g cauliflower florets (1/2 a small head)

1/2 cucumber, sliced

2 inches carrot, julienned

1 small roma tomato, diced

Other toppings of choice

Drizzle toasted sesame oil

1 Tbsp toasted sesame seeds

For the batter:

2 Tbsp (15g) all-purpose flour

2 Tbsp (20g) potato starch

1 Tbsp (10g) egg replacer for baking (optional)

Water

For the gochujang sauce:

2 Tbsp gochujang

1 Tbsp gochugaru (Korean red chili flakes)

1 Tbsp granulated sugar

1 Tbsp Korean soy sauce

2 tsp rice vinegar

2 cloves garlic, grated

1 green onion, sliced

Pinch salt

Pinch MSG (optional)

Several cracks ground black pepper

Water

For the yoghurt sauce:

1/4 cup non-dairy yoghurt

1 clove garlic, grated

1 tsp high-fructose corn syrup, or sugar

1/2 tsp rice vinegar

Pinch salt

Instructions:

1. Break cauliflower into smallish florets and wash. Prep vegetables.

2. Mix all gochujang sauce ingredients and use a blender or immersion blender to pulverise the green onion. Add a bit of water as necessary to achieve a slightly runny consistency. Set aside.

3. Mix all yoghurt sauce ingredients and whisk to combine. Set aside.

4. Heat a small pot with several inches of oil to 350 °F (175 °C). Mix all dry batter ingredients in a mixing bowl. Add just enough water to obtain a mixture the consistency of pancake batter. Do not overmix.

5. Coat cauliflower with batter and carefully drop one floret at a time into the oil. You may have to fry them in multiple batches. Fry until lightly golden brown and floating. Set aside onto a paper-towel-lined plate.

6. Increase the heat to bring the oil to 400 °F (200 °C). Fry cauliflower again for 30 seconds until deeply golden brown. Set aside.

If you aren't comfortable deep-frying, you may bake battered cauliflower at 400 °F (200 °C) for 30 minutes, turning over halfway through.

7. Heat a large skillet on medium and cook gochujang sauce, stirring often, until thickened. Add cauliflower and stir to coat. Drizzle in sesame oil and sesame seeds and stir again.

8. Serve immediately with bread, vegetables, and yoghurt sauce.

#cooking #cauliflower #gochujang #gochugaru #cucumber #carrot #green onion #Korean #not really. but. #fusion

[likeawildthing]

As the days get shorter, start thinking about what rituals you want to introduce to ease the transition into winter. I posted about this extensively last year and it kept SAD at bay. The idea is retreating and claiming coziness in your life. Here are mine:

started closing my curtains at 7:30 so the change won’t feel so abrupt once it gets dark at 5 — will up by 15 mins every week until time change

have started lighting a candle each night when I close the curtains

upped my vitamin

Hung up my fall moon phases craft and moon wreath

made a solstice paper chain to countdown from vernal equinox to winter solstice

weekly fall simmer pot

have started seed saving and garden harvesting for next year

Have 3-4 indoor art projects lined up

Purchase any extra insulating things (window film, weather stripping, blankets, etc)

Purchased extra air filters so I can change every month (allergy household!) (not that even in the coldest part of winter I open my windows for 10-15 mins each day to air out the house)

Stocking the freezer with single serve soups (faves for my gf/df free life are chili, chicken and rice, squash, pinto, veggie and turkey and bean)

Whatever your rituals, now is the time to start implementing!

#rituals #fall prep #equinox #seasonal affective disorder #self care

[cosmicladyy]

"OW, that’s too rough!"

"I wouldn't have to be if you'd just stay still!"

"You're gonna rip my finger off," your husband yowled and snatched his claws away from your grasp, giving you a nasty look as if you were intentionally trying to cause him pain.

you're aware of bowser's objections to having his nails trimmed, you could hear his complaining echo throughout the whole castle whenever he was forced into it by kamek; complaints flying out about it being the worst pain he's ever had to endure.

(you asked Junior if it was true, to which he denied and said he never felt anything when he had to get his claws cut. he just told you that his dad was a crybaby when it came to this sort of thing.)

you were happy to let him grow out his claws to his heart's content, if he didn't leave you completely covered in scratches from doing the littlest things. outside of the usual reasons you'd be left that disheveled, he didn't have the best handle on them now that they were so long. he somehow managed to destroy your favorite shirt just from giving you a hug.

he was scheduled for a filing a few days ago. conveniently, he was too busy training some new recruits; then, every day after that, he has somehow been able to evade you. for such a large and easy-to-spot guy, Bowser proved to be hard to pin down.

"sorry honey, it's getting late and i'm ready to hit the sack." it was 7:30 in the evening.

"I- uh- have to run some drills with the kids!" they were out of the castle that day.

"whining isn't going to make me go quicker," so, you took on the burden of filing down his claws.

you managed to catch him off guard when he snuck out of bed for a midnight snack. clad in just your pj's and whatever slippers were available, you cornered him, a metal nail filer gripped tightly in your hand.

the 'fight', if you could even call it that, might've alarmed a few guards with the pots and pans you brought down with you as you pinned down the stubborn turtle. it took some convincing that there was no real threat and that you were doing it for his own good; their king ordering them to help him from the floor didn't help your case.

where you got the nerve to defy him, he'll never know.

It's silent after that. the only sounds filling the room are dramatic hissing and the back-and-forth sawing of the filer.

If he wasn't mourning the loss of his long minion shredders, Bowser would've been over the moon at the domestic gesture. you, tending to his nails to ensure they were in perfect shape, and him getting to soak in your warmth as you make yourself comfortable in his lap.

why did he even have to cut his nails down anyway? it's not like he has to. they're perfectly fine and just add to his cool, jagged persona. So unfa-

"I'd really appreciate it if you didn't breath on my neck so much."

your only answer is an even heavier puff of warm air that's closer and had more power behind it, "it's not like they were buggin' anybody."

"i have a giant scratch on my back that says otherwise." his arm that you weren't holding wraps around your middle almost apologetically.

he grumbles behind you as you softly blow at the newly shortened, still sharp claw, "see, doesn't that look better?"

briefly examining the hand you raised up to his face, he chuffs and looks off to the side stubbornly, not wanting to give you the satisfaction of him admitting that he liked them way better than before.

"if you really loved me, you woulda left them the way they were." he barely argues.

rolling your eyes, you peel yourself out of his hold, "it's not exactly ideal to be a living pincushion, y'know."

he remains silent, refusing to even make eye contact.

"want me to make you a sandwich?" you softly bargained, holding his rough cheeks in your hands and running your thumbs over his scales in a way you know he likes.

there's a pause, then he huffs, "with extra spicy mustard and chili flakes sprinkled on top?"

"anything for you, my king," you land a wet kiss between his bushy brows with an obnoxiously cute 'mwah!' and began moving around the kitchen in search of said ingredients.

with your back turned to him, the flustered koopa takes a peek down at his newly primped claws, flipping his hands over to fully admire your work.

a jagged, lovesick grin bumpily spreads out on his muzzle; he could get used to this.

#rewatched that one scene from kfp #bowser x reader #the only man i'd ever make a sandwich for at 12 am <<33 #'its a drabble' i say as i revise it and make it even longer #cosmicwrites #unedited

[dragonomatopoeia]

Air's End-of-Year Youtube Video Rec-List Round-Up

In light of recent events and also because I wanted to, I have put together a rec list of various (mostly longform) videos that I've enjoyed this year. Not all of these videos were released this year, however-- I just happened to see them for the first time in 2023. For readability and quality of life purposes, I have put this list under a readmore and divided the videos up by category, then creator, which means that some youtube channels might appear in multiple categories

I reserve the right to edit this later as I remember more videos, but I feel comfortable publishing it as is, considering it has almost 100 videos on it at this point

Cooking

Get Curried Chili Garlic Rosemary Chicken Recipe | How to Make Chili Garlic Rosemary Chicken at Home | Prateek Anardana Chicken Recipe | Delicious Himachal Style Anardana Chicken Recipe at Home | Chef Prateek Old Delhi Style Tangdi Kebab | How to Make Indian Starter Tangdi Kebab Recipe | Chef Prateek Dhawan

How to Cook That The $10 Million dollar lie (Betty Crocker) Debunking the Pink Sauce Controversy | How To Cook That Ann Reardon Top 7 Best Easy Lemon Recipes 🍋 | How To Cook That Ann Reardon Toxic Foods promoted on TikTok! | How To Cook That Ann Reardon Why is Pyrex exploding? | How To Cook That Ann Reardon

Library of Congress' Youtube Channel El Camino del Mole a New Orleans El Camino del Pan a Baltimore

Immaculate Bites LEMON BUNDT CAKE FIRECRACKER SHRIMP

Simply Mamá Cooks 3 EASY Beef Pot Roast Recipes perfect for the cold weather EASY Chicken Tamales Recipe | How To Make Tamales Easy NO-KNEAD Soft Dinner Rolls + FLUFFY From Scratch Milk Rolls Recipe Zuppa Toscana Recipe EASY | Olive Garden Potato Sausage Soup Recipe

Fraud, Grifts, and Scams

FoldingIdeas Contrepreneurs: The Mikkelsen Twins The Future is a Dead Mall - Decentraland and the Metaverse In Search Of A Flat Earth This is Financial Advice

Maggie Mae Fish Is the "Off-Grid" Lifestyle a Lie??

Münecat I Debunked Every "Body Language Expert" on Youtube The Problem with Tony Robbins (Deep-Dive - Pt.1) The Problem with Tony Robbins (Deep-Dive - Pt. 2)

Super Eyepatch Wolf The Bizarre World of Fake Martial Arts The Bizarre World of Fake Psychics, Faith Healers, and Mediums Influencer Courses are Garbage: The Dark Side of Content Creation Tom Nicholas Griftonomics: Why Scams are Everywhere Now

We're In Hell A History of Spam on the Internet Hustling America: I Can't Believe This Show Is Real The Problem with Voluntourism WE Charity & the Nonprofit Industrial Complex

Gaming

Hbomberguy Halcyon Dreams: The Legacy of Dragon's Lair

Jacob Geller Games that Aren't Games How Can We Bear to Throw Anything Away?

Li Speaks An Exploration of the Avata Star Sue-niverse It's Time For You To Play Flash Games Again The Strange Case of Kissing and Flirting Games Untangling the Lore of Devilish Hairdresser

Mandaloregaming The Mystery of the Druids: A Bizarre Adventure Game

People Make Games The Games Industry Must Not Stay Silent on Palestine Investigation: Who’s Telling the Truth about Disco Elysium? Working at Valve: 'A Fearless Adventure' or 'Lord of the Flies'?

PowerPak Dead Space 3 Is Worse Than I Thought King's Quest - The First Adventure Game King's Quest 2 - A Bridge Too Far... MyHouse.WAD - Inside Doom's Most Terrifying Mod Squirrel Stapler is Absolutely Nuts Tunic is Deceptively Brilliant

Super Bunnyhop Perusing Pentiment's Boisterous Bibliography

History

BobbyBroccoli The image you can't submit to journals anymore

Cambrian Chronicles Wikipedia's King who Doesn't Exist

Defunctland Journey to EPCOT Center: A Symphonic History

Elliot Sang How Tea Became European McMindfulness: When Capitalism Goes Buddhist

Intelexual Media Creating The Conservative New Right In The 1970s A Buffet of Black Food History

Kaz Rowe A Deep Dive into the Deadly World of Victorian Patent Medicine Why Have So Many People Seen Ghost Ships? Why the Myth of the Library of Alexandria Is Wrong

Kendra Gaylord 500 years of dollhouses and what it meant to teach girls Alice Austen, the 1880s photographer: her house, her photos, her love life What happened to cheap food? Diners, Automats, and affordable eating

Nerdsync Bonkers origins of superhero memes The Scandalous REAL Origin of Superman's Lois Lane Superman's Uncomfortable History with Nuclear Weapons

Premodernist Advice for time traveling to medieval Europe

Stepback History How The Vietnam War Birthed a Generation of White Terrorists OK Fine I’ll Talk About Ancient Apocalypse

Tantacrul Notation Must Die: The Battle For How We Read Music

Film and Television

Be Kind Rewind How Breakfast at Tiffany's Turned into a Totally Different Movie | Adapting a Classic Casting the Women of Valley of the Dolls | PT 1 The Making of Valley of the Dolls | PT 2 How the "Old Ladies N' Hijinks" Subgenre Became a Thing How a "Sacrilegious" Film Changed Hollywood Forever... So I watched BLONDE... Why Tallulah Bankhead Never Became a Movie Star

Big Joel The Song That Broke West Side Story

Cherrybepsi Can We Kill the Final Girl Trope Already?

Hazel weird & kinda scary tokusatsu girls

Jane Mulcahy The Lunacy of Teen Wolf (Part 1) What is the 'psycho biddy' genre?

Maggie Mae Fish BLACK CHRISTMAS Before & After "Me Too" The War on "Woke" Hollywood: A History of Blacklists and Strikes Why is Clint Eastwood

Princess Weekes Black Trauma vs. Black Horror Why Are There So Many Confederate Vampires? Why Don't Worry Darling Doesn't Work ...

Shanspeare EUPHORIA: Sam Levinson’s Unfulfilled Fantasy The Girlboss-ification of the Horror Genre TikTok Femininity Coaching and Aestheticizing Racism

Science and Technology

BobbyBroccoli The $21,000,000,000 hole in Texas The man who faked human cloning How to catch a criminal cloner

Eastman Museum's Youtube Channel Photographic Processes Series

Technology Connections What's the deal with the popcorn button?

Practical Engineering How Flood Tunnels Work What's the Difference Between Paint and Coatings? Why Is Desalination So Difficult? Why Railroads Don't Need Expansion Joints

#rec list #youtube video rec list

[foodshowxyz]

Spicy Chashu Ramen with Soft Boiled Egg (Serves 2)

Ingredients:

Ramen Broth (store-bought or homemade - chicken or pork recommended)

For the Chashu Pork:

1 lb boneless pork belly

4 cloves garlic, smashed

1 inch ginger, peeled and sliced

½ cup soy sauce

¼ cup mirin

2 tablespoons sake

2 tablespoons brown sugar

4 cups water

Ramen noodles (fresh or dried according to package instructions)

2 large eggs

1 can (14 oz) bamboo shoots, sliced

4 scallions, thinly sliced (separate white and green parts)

2 sheets nori, cut into thin strips

Chili oil (to taste)

Instructions:

Marinate the Chashu Pork: In a large pot, combine garlic, ginger, soy sauce, mirin, sake, brown sugar, and water. Bring to a simmer, then reduce heat and simmer for 5 minutes. Add pork belly and ensure it's submerged in the marinade. Cover and refrigerate for at least 4 hours, or ideally overnight.

Cook the Chashu Pork: Bring the marinade in the pot to a simmer. Cover and simmer for 1.5-2 hours, or until pork is very tender. Remove pork and let cool slightly in the marinade. Once cool enough to handle, thinly slice the pork belly against the grain. Reserve the remaining marinade for later.

Soft Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then immediately remove from heat and cover for 7 minutes for a runny yolk, or 9 minutes for a slightly firmer yolk. Drain hot water and run cold water over the eggs to stop the cooking process. Peel and set aside.

Prepare the Ramen: Cook ramen noodles according to package instructions. While noodles are cooking, heat reserved marinade in a saucepan.

Assemble the Ramen: Divide broth between two serving bowls. Add cooked ramen noodles, then top with sliced chashu pork, bamboo shoots, white parts of scallions, and a soft-boiled egg (cut in half if desired). Drizzle with chili oil to taste.

Garnish and Serve: Top each bowl with green parts of scallions and nori strips. Enjoy immediately!

Tips:

Leftover chashu pork can be stored in the marinade in the refrigerator for up to 3 days.

For a richer broth, you can add a tablespoon of butter or sesame oil to each bowl before serving.

Want to make your own chili oil? Simply infuse neutral oil with crushed red pepper flakes for a few days.

Experiment with other toppings! Popular options include corn, bean sprouts, wood ear mushrooms, and seaweed salad.

#recipe #food #food pics #delicious #food blogs #homemade #ramen noodles #japanese #foodshow #food photography #food recipes #recipes #so yummy

[spidey-bie]

Guess who unwillingly read a smut work again? Yay 😑. (It was the first thing I saw when I first woke up. I started this at 7 am yesterday morning.) I will admit that it was kinda on me this time for not having the Miguel smut tag blocked but there was nothing that could've led me to believe that it'd be smut in the first place so my point still stands. Label your smut works.

TW: More pet names and nicknames. (I am a romantic aromantic I'm so sorry 😔) This is a loose continuation of the previous one.

You were awaken, unfortunately, by the jarring sounds of your morning alarm. You groggily look over to surprised to see your beloved s/o Hobie Brown still dozing away. Usually he'd sleep in his own room but you both had decided to have a sleepover the night before. At least this meant that you didn't have to make a trip to go and wake him.

"Bie." You shake him lightly. You only get a groan. "C'mon Bie you gotta get up."

"Just five more minutes." You thought about taking him up on his offer but, history has shown that this only led to you both sleeping in till noon. You had plans for the day and they required the both of you to be up at 8. Unfortunately Hobie had no plans on budging. Usually you'd gently ease him awake but time was ticking away. You had to take a more direct approach.

Begrudgingly you leave the comforts of your warm bed and head towards a window. If you weren't awake before the cold air had woken you up now. You open the curtains to let the sunlight pour in and wrestle the covers from his arms. (At least you knew that if a criminal attacked in the early morning Hobie would be fine. Unfortunately your blanket was not.)

"UGGGGGGH." He groaned as he tried to shield his eyes with his hand.

"Nope. I can't leave you here. You'd never get up before one if not for me."

Hobie grumbled something about time being a concept and moved his hand away.

"Bug must you torture me like this?"

You give him a tired giggle.

"I'm sorry Bie but it was the only way."

He sits up and yawns. This was a good sign. Hopefully he'd soon make his way to the bathroom to get ready for the day. Hopefully.

"I'm gonna get started on breakfast. Please at least be out of bed before I get back." You wait for his reply.

He wipes the sleep from his eyes and nods. You head to the kitchen.

You pop a couple frozen beignets in the oven and throw the rice that you prewashed into a pot. By the time the rice had finished Hobie had emerged from the bathroom much more chipper than before.

"The bathroom's all yours." He gives you a wink.

"I leave the rest to you sir." You give him a mock salute and he rolls his eyes. Quickly you make your way to the bathroom.

****************************************************

You turn the water on and throw on a clear shower cap over your neon purple bonnet. You take note of Hobie's matching neon pink one laying on the vanity. He hated it when you first bought it for him. Yet, without fail he wire it every night. Whenever you offered to buy him another he refused absolutely offended that you even offered in the first place.

"Pink is punk. You think I'm getting rid of it now?Come off it." You chuckled at the memory.

After your shower you finish getting ready for the day. The final task that you had left was your hair. You applied a light oil to your hands and got to work. You had to unravel all of the twists that Hobie had done only a couple days before. After you finished you look yourself over in the mirror, make some final adjustments, pop on your black ring, and head out.

Immediately you are met with the smells of onion, chilis, and various spices. Hobie must've made that one dish again. When you arrived in the dining room you had found that you were right. Alongside the rice and beignets you made you find a mock ackee and saltfish that he makes with eggs, as well as bacon on your plate. You mentally cheer and sit down. Hobie smiles.

"I've been waiting ages for you to get out. Almost checked to see if you were alright."

You scoff and roll your eyes. "Bie, hush."

Grabbing your fork you dig into your plate. The first bite in and a whirlwind of delicious flavors hit your taste buds. You set your fork down and stare at him. A few years ago you couldn't ever imagine something like this. A familiar warmth and a shared meal with someone who cared for you.

"Bug, is something wrong?" He looked at you worriedly. "The food's good init?"

You nodded and smiled.

"Yeah." You pick back up your fork. "It's absolutely delicious."

A/N: Was this rushed? Most definitely. Do I have any regrets? No. I love this sm and if you don't go kick rocks (this is a joke).

I debated on whether I'd do shared rooms or separate but it is what it is. I stole the bonnet hc from @/murdrdocs.

Fun fact a black ring on your middle finger is supposed to be a subtle sign for asexuality if you didn't know. (I have a black and a white one.) Also i'm Creole not Jamaican so forgive me if I got something wrong here. Finally, beignets are heavenly and I'd eat them all day if not for my gluten intolerance.

#i just wasnt to read a character analysis #i don't like Miguel at all #but his character interests me and i wanna learn more about his comic self #but alas #life has it out for me #hobie brown #my bae [🎸] #hobie x black reader #hobie x black!reader #hobie x reader #black reader #asexual reader #hobie brown x black reader #hobie brown x black!reader #hobie brown x reader #atsv #jay and the spiders #ace hobie #ace4ace #cory writes

[iiced-ventii]

Rating the LU boys based on their spice tolerance

Twilight: 9/10, definitely has a good spice tolerance

Wind: 7/10, he can handle his spice tbh

Hyrule: 2/10, I feel like he's the white guy at the party who passes on the jalapeño poppers because they're too spicy (IM SORRY, IM RIGHT)

Four: 5/10, middle of the road spice tolerance, not good, not bad, could use some improvement tho

Sky: 1/10, but will eat spice. He tries and that's what matters

Time: 9/10, Twi gets his spice tolerance from him and Malon, no further comment

Warriors: 0/10, he just feels like a basic white boy that can't take spice to me, idk what else to say

Legend: 8/10, bullies the shit out of Wars for not having a spice tolerance

Wild: 10/10. We know this. Mans cooks pure fucking chili peppers in a pot and calls it a meal, and you're gonna tell me he doesn't have a spice tolerance??? Wrong.

#twi's headcanons #linkeduniverse #lu warriors #lu wind #lu wild #lu hyrule #lu sky #lu twilight #lu time #lu legend #lu four #linked universe

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

#soup #recipes #master post #culture study

[i-cant-sing]

I love your way of writing Bakugo like it’s so spot on to his personality and I can actually see him acting that way in a relationship, for some reason people like writing him as a straight up domestic abuser which I don’t really see. Love all your works babe.

I just love Bakugo so much. Like can you not imagine him being a professional chef and he's dating reader, who is a foodie so it's like THE PERFECT COUPLE?!

I can just see Katsuki's love language being acts of services especially cooking, so when he falls for a reader who knows what she likes and isn't afraid to give him advice and criticism AND is always hungry 24/7, bro Katsuki has hearts in eyes.

Oh and wouldn't it be even more perfect that reader can't cook more than a few basic dishes (like cup ramen) or is like very accident prone in the kitchen, so it's now Katsuki's duty to cook meals for his baby?

I'm just swooning thinking about reader sitting in the kitchen and talking about random stuff, all while watching Katsuki cook. God, its just so attractive watching his pale veiny hands chop up vegetables, or his rolled up sleeves revealing his muscly arms as he moves around pans and pots, or seeing his bare back first thing in the morning as he makes you two breakfast.

Ooohhh can you imagine reader being pregnant and its like heaven and hell for Katsuki because on one hand, he gets to cook for two now and you look so adorable holding out your plate and asking for seconds. But on the other hand, your palate has become... weird. Dishes you loved before, you hate him now and with preggo hormones, you start crying tears of frustration when you don't know what you want to eat or can't hold the contents of your stomach.

Thankfully, Katsuki is a patient man. He'd wake up at 3 am if you're craving french onion soup or macarons or whatever. He loves you.

And when the baby comes, he's gonna enjoy cooking for it too. He already knows the baby has his taste from the way you're crying over his spicy food but it's what the baby in you is CRAVING.

"I HATE YOU, KATSUKI!" you sob before taking another bite of his super spicy chili ramen that just tastes like pain but you can't stop eating it because it's what you're craving!

Katsuki only smiles and wipes the sweat off your forehead, kissing your cheek as he pours you another glass of milk. "I love you too, babe💖"

#yandere katsuki bakugou #yandere katsuki bakugo #yandere bnha #bnha headcanons #yandere mha #bnha imagines

[beautyandlifestyleblog86]

One great soup recipe that can help promote a healthy bacterial balance in the gut is a homemade kimchi soup. Kimchi is a traditional Korean fermented vegetable dish that is loaded with probiotics, which are beneficial bacteria for the gut.

Here's a simple recipe for Kimchi Soup:

Ingredients:

- 2 cups of kimchi, chopped

- 4 cups of vegetable or chicken broth

- 1 block of tofu, diced

- 2 cloves of garlic, minced

- 1 tablespoon of soy sauce

- 1 tablespoon of sesame oil

- 1 tablespoon of gochujang (Korean chili paste)

- 1 tablespoon of rice vinegar

- Green onions, sliced for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.

2. Add chopped kimchi and cook for a few minutes until it starts to soften.

3. Pour in the broth and bring to a simmer.

4. Add diced tofu, soy sauce, gochujang, and rice vinegar. Stir well to combine.

5. Let the soup simmer for about 10-15 minutes to allow the flavors to meld together.

6. Taste and adjust seasoning if needed.

7. Serve hot, garnished with sliced green onions.

Enjoy this delicious and gut-friendly Kimchi Soup for a healthy dose of probiotics!

#food diary #food log #healthy food #comfort food #fast food #food photography #foodie #food #foodpics #foodlover #japanese food #foodmyheart #tw food #healthy salad recipes #lunch recipes #pasta recipes #pasta recipe #salad recipes #soup recipe #recipe #reciprocity #recipies #recipes #cozy autumn #autumn cozy #cozy fall #cozyhome #cozy cozy #cozy living #cozy art

[najia-cooks]

[ID: First image is bowl of collard greens with tomato and sliced jalepeño; second image shows several Ethiopian vegetable dishes on a piece of injera. End ID]

ጎመን / Gomen (Ethiopian collard greens)

This wot, or stew, consists of leafy greens that are cooked until tender with onion, garlic, ginger, tomato, and spices including korerima (Ethiopian false cardamom) and tikur azmud (nigella seeds). The result is a robust, flavorful side dish with an intensely aromatic finish.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

12oz (340g) collard greens, kale, or other bitter greens, washed

1/4 cup avocado or sunflower oil, or other neutral oil

1 red onion, chopped or grated

2 cloves garlic, chopped

1 1/2 tsp minced ginger

1 tomato, minced

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1/2 tsp Ethiopian false cardamom (korerima / ኮረሪማ; Aframomum melegueta), toasted and ground

1 tsp nigella seeds (tikur azmud / ጥቁር አዝሙድ; Nigella sativa), toasted and ground

1 jalapeño, sliced

Salt to taste (about 3/4 tsp table salt)

Mitmita (ሚጥሚጣ), to taste (see notes at end)

For more information on Ethiopian herbs and spices, including suggested substitutions, see the notes at the end of my berbere recipe.

Some recipes include niter kibbeh (ንጥር ቅቤ) in Ethiopian vegetable dishes such as gomen; this isn't typical, but you may add a teaspoon or so at the end of the cooking time if you have some lying around!

Instructions:

1. If using collard greens, discard any yellow leaves. Bend the end of each stem backwards and peel away the string that emerges. If the stems are stiff, remove them; if they are tender, they may be minced and included in the dish. Dice greens (finer than I did in the picture!).

2. Heat onion, tomato, about a third of the garlic, and a pinch of salt in a dry pot on medium heat. Continue to cook, stirring and scraping the bottom of the pot often, until tomato is softened and onion is translucent.

Beginning the cooking process without oil is traditional in Ethiopia, but if you’re worried that they may stick, you may heat a little oil in the pot before adding the onion, tomato, and garlic.

3. Add oil and sauté, stirring occasionally, for about 10 minutes, until mixture is very soft and homogenous. Lower heat it ncessary.

4. Add ginger and another third of the garlic and sauté for about 30 seconds, until no longer raw-smelling.

5. Add ground spices and a couple tablespoons of water. Heat until simmering and add chopped greens.

6. Cover and cook, stirring occasionally, until tender (about 20-30 minutes).

7. Add salt to taste, jalepeño, and the remainder of the garlic and cook for another couple minutes.

Serve warm as a side with injera, misir wat, doro wat, etc.

For the mitmita:

Mitmita is a spicy seasoning mix that may be included in Ethiopian dishes, or served at the table as a condiment. Preparations differ, but recipes usually include chili, korerima, and cloves, and may also include cumin, green cardamom, allspice, black pepper, cinnamon, or garlic powder.

Ingredients:

20 dried bird's-eye chili peppers (piri piri)

2 Tbsp cumin seeds (optional)

1 Tbsp korerima seeds

1 Tbsp green cardamom pods (optional)

2 tsp whole cloves

1-inch piece Ceylon cinnamon (optional)

Bags of bird's-eye chili peppers can be purchased at a halal grocery store, where they will likely be a product of India or Thailand; they may not be labelled "bird's-eye," but look for the small size and curved shape.

Instructions:

Toast spices one at a time in a small dry skillet on medium heat until fragrant. Allow to cool completely and then grind in a spice mill or using a mortar and pestle. Store in an airtight jar in a cool, dry place.

#Ethiopian #vegan recipe #vegan cooking #vegan recipes #ethiopian food #collard greens #kale #cooking #gluten free

[yieldfruit]

One of my favorite meals is Thai Tom Kha Gai soup. Easy recipe that tastes just like from a restaurant:

˗ˏˋ ˎˊ˗ 1 can coconut cream (not coconut milk, cream makes a difference); use the full can.

˗ˏˋ ˎˊ˗ 1 carton low-sodium chicken broth (there is enough salt in the tom kha paste thus no need to have salt in broth); use half the carton.

˗ˏˋ ˎˊ˗ Tom kha (for sell on Amazon or at an Asian market); I used about nearly 1/4 cup for this, but always add and taste as you go so it is to your preference.

˗ˏˋ ˎˊ˗ In Tom kha you'll generally see mushrooms, tomato, and a protein and some restaurants use other vegetables as they desire; for this I used mushrooms, bok choy, and tomato as a garnish. Protein choice was chicken, but shrimp or tofu (I prefer my tofu fried so it's less slimy) is equally delicious.

˗ˏˋ ˎˊ˗ Steamed jasmine rice to pour the soup over in a bowl; rice makes a difference and makes the soup "bulkier" and more filling.

To do: combine the full can of coconut cream and half the carton of low-sodium chicken broth in a pot, let it warm on medium heat but not boil. Add the amount of tom kha paste to your liking. I also added some green curry paste for a spicy kick and I just like Thai green curry (bottom right photo). Stir. Let heat for 3 minutes. Add vegetables and protein (pre-cook your protein before adding into broth; although if you use shrimp you may put in "raw", just make sure it's fully cooked by the end). Stir and cover. Let simmer at low-medium heat for 7 minutes. Stir and do a taste test to make sure your vegetables are at the cooked level you desire, some like more crunchy vegetables and some like less so it's a matter of preference.

To serve: put rice in a bowl, pour soup over the rice. Add fish sauce with chilis (bottom left photo) if you desire; I almost can't get enough spice in my Thai food. To make the sauce: pour fish sauce in a small bowl and add chopped chilis (preferably bird's eye chili; if not available, may use Serrano finally chopped up). Garnish with a few tomato slices if you like.

A very warming soup for the Winter due to its melody of coconut cream, ginger, lemongrass, and warming chicken broth. And making it spicier helps one stay warmer, too, in my opinion.

#personal #Tom Kha Gai #Tom Kha soup #Thai food #Thai recipe

[testosteronetwunk]

okay so the recipe for my grandma’s ginger braised beef heart for those who asked follows thusly.

1. slice 2lbs of beef heart into thin, but two inch long strips (or however you like them) and once your beef is all cut, pour in enough white alcohol (i use rice wine but whatever works) to coat the beef and toss. let it sit for 10 minutes to remove any mùi tanh/off flavors. rinse your meat and pat dry after 10 minutes.

2. mince half a head of garlic (or not, sometimes my grandma doesn’t add garlic lol) and julienne your ginger root (you’re gonna need like one entire ginger root that’s the size of your hand AND another half, so 1.5 hands (?) of ginger. also, you can just wash it really well, not peel it, and cut it into chunky slices if you don’t wanna eat the actual pieces of ginger lol)

3. add just enough oil to coat the bottom of a stew pot, make sure half of that oil is sesame oil (not a precise measurement i know that’s just how we do it) heat your pot on a medium flame

4. add like 6 tablespoons of sugar to your oil once it’s heated up, stir constantly to avoid burning, you are making what’s called “nước màu”/caramel. keep an eagles eye on your sugar, it’ll start melting into a white goo, then clear, then brown. keep on stirring constantly and making sure you have your meat within reach because this can burn so easily. (u can look up nước màu on youtube or tiktok for a visual explanation lol)

5. once it’s a deep brown (or even a brownish red if you’re feeling racy) add your beef, ginger, and garlic into the pot and stir vigorously. you may want to wear a long sleeve shirt while cooking this because nước màu is known to spit hot oil lol.

6. once the beef has been evenly coated in your caramel and all the surfaces of the beef have been seared, add in 5 dashes of soy sauce, and like 5 dashes of fish sauce. and mix. you should open up a window or your back door at this point because the fragrance will be intense lol.

7. once the natural liquid that leeched out from your beef heart and your seasonings has almost completely evaporated, add in enough coconut water to submerge your beef. if you don’t have coconut water, plain water is more than fine, because your caramel sauce has already added a good sweetness to the beef. (vietnamese people from the southwestern region like my grandma like their food a bit sweet lol) or, if you so please, you can add in unsalted beef broth!

8. add dried chilies (or don’t), add 3 tablespoons of turmeric powder (or don’t, it doesn’t add that much flavor it adds a fragrance and a color), turn the heat up to high and cover.

9. once it comes to a boil, turn the heat down to a medium flame and keep it covered for like 20mins. after 20mins, uncover so the juices can reduce.

10. now when to turn off the fire is a matter of preference, do you like your beef heart to be crunchy like me? try a piece of beef like 5 mins after you uncover the pot (and also add more fish sauce to taste) id recommend you just try pieces as it cooks so u can find the texture that’s perfect for you. if you like it soft, leave it on a medium flame (and you can re-cover it) until it’s soft. but 2 minutes before you turn off the fire, you can add in fresh sliced peppers if you want (whatever you have on hand, birds eye chilies are typical but i like adding jalapeños for freshness)

11. once it’s almost at the texture you like, add in a corn starch slurry to thicken it and add in as much freshly cracked black pepper as you like. after 2 minutes turn off the flame. done!!

#long post #if u have questions pls comment them lol

[wonderlandleighleigh]

I'm sharing this recipe from the NYT cooking blog because it turned out so, so good.

We often have frozen dumplings in our house as a "nobody feels like cooking, steam these" option, and as much as I love dumplings, they don't feel like a complete meal.

NYT to the rescue:

Kosher salt

Rice vermicelli noods

1 tbs sesame oil

2 inches if ginger, peeled and grated

2 (or however many your heart desires, we all know garlic is measured in feeling) cloves garlic, grated

1 tsp ground turmeric

6 cups veggie stock

2 tbs white miso (I used 1 white and 1 red)

16 Oz frozen dumplings of your choice (We used TJ's shrimp ones) not thawed

The recipe calls for broccoli and baby bok choi but...they're veg. Use whatever. I used corn and spinach.

Herbs for plating.

1. Make your noods. Whatever the pack says. Make 'em and then divide them up into the bowls you're plating with.

2. In the same pot you just cooked your noods in, add the sesame oil over medium heat. Once it's doing its thing, add the ginger and garlic. Stir for 30 seconds then add your turmeric and stir until it's nice. 15bl ish seconds.

3. Pour in veggie stock and some salt (like a tsp) and let cook for about 10 min.

4. Add your miso and stir to dissolve. Add salt if needed but miso is pretty salty so you likely won't need much.

5. Increase the heat to medium high and drop in your dumplings. Wait for them to cook through. Do not be like me and add your veg directly after. Wait for them bitches to float to the top.

6. Add your veg and cook for a few minutes. Like 2-3. More if you didn't let your dumplings cook all the way.

7. Ladle soup into bowls where your noods have been patiently waiting. Top with herb of choice (I used Thai basil, but there's cilantro or whatevs).

...and I added chili crisp because I am a fan of delicious pain.

Eat. Enjoy.

#food #recipes

[ovaruling]

my Vegan White Chik’n Tofu Recipe :3

yields: a lot idk. enough to feed 5 people for several days if my household is any indication

Ingredients

14-16oz of super firm or extra firm tofu, thawed for 5 min in the microwave (previously frozen overnight) and then diced into small cubes

2 cans (15oz each) of any kind of white beans. if you don’t have any canned beans, cook up some dry beans beforehand, and use at least 1lb (i usually use 25oz of dry beans)

2 cubes of Not-Chik’n bouillon dissolved in 1 quart of hot water OR 1 carton of your choice of vegan chik’n broth (32oz) OR vegetable broth (32oz)

10-15oz can of diced tomatoes (i like the fire-roasted kind for this or the Rotel brand with chiles or lime juice etc)

4oz can of hatch diced green chiles (mild or hot—up to you)

8oz vegan cream cheese

8oz vegan sour cream, to make it even more indulgent. if you don’t have this, just omit. it’ll still be delicious.

1 tbsp apple cider vinegar

3 cups of plain water (or less—i just like to stretch the chili size-wise by adding more water)

1 whole recipe of vegan ranch dip mix (listed below) OR 1-2 cups of bottled vegan ranch dressing (depending on your taste preference)

1 whole recipe of vegan copycat white chili mix (listed below)

optional: a can of corn, 10oz bag of frozen veggies, a chopped onion, whatever you want

also also optional: a few dashes of liquid smoke

Instructions

1. Open tofu package and drain. Set in an airtight glass or plastic freezer-safe container (or if you need to, just set it on a plate that you can microwave later) and place in freezer for at least 8 hours or preferably overnight.

2. Remove tofu from the freezer. It should look fairly golden brown. Place on microwave safe plate and thaw in the microwave for 5 or more minutes (keep checking it at 1-2 minute increments—you don’t want it screaming hot, but you want it thawed enough to be able to cut through easily).

3. If you have a tofu press, press the tofu for a few minutes. If not, skip this step, it’s not a huge deal.

4. Dice the tofu into tiny cubed pieces. Add to the pot.

5. Add all other ingredients to the pot.

6. If using a traditional stovetop pot, bring all ingredients to a boil on high heat and allow to cook for about 5 minutes minimum, depending on your stove’s heat consistency. Once you’re confident things have reached a solid boil for a few minutes, reduce heat and allow to simmer for at least 15 minutes, ideally 30 minutes or more if you have the time to stick around—or until the chili reaches your desired consistency. If you only have 15 minutes, that’ll still be fine. Taste often and adjust any seasoning as needed.

7. If using an Instant Pot, close the lid and cook on manual, High Pressure, for 20 minutes, and then allow 10 minutes natural release. After 10 minutes, do a manual release and open the lid.

Vegan Ranch Dip Mix

1/3 cup powdered soy milk (or powdered coconut milk) (i did have to order this in but it was worth it to be able to make my own ranch seasoning)

2 tbsp dried parsley

2 tsp dried chives

2 tsp garlic powder

2 tsp onion powder

1 tsp dried onion flakes

1 tsp dried dill

1 tsp black pepper

1 tsp salt

Vegan White Chili Mix

2 teaspoons dried oregano

2 teaspoons onion powder

3 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon chipotle chili powder or ancho chili powder (depending on your taste preference)

1 tsp salt

½ teaspoon pepper

¼ to ½ teaspoon cayenne pepper (adjust to your liking)

1 teaspoon sugar or sugar substitute (use a sweetener with a 1:1 equivalent to sugar)

thickener: ½ teaspoon xanthan gum or 2 teaspoons cornstarch

#vegan recipes