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petermorwood · 8 months

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Mushrooms in Cream Sauce...

...or Pilze in Sahnesoße.

This is for @killerblackberrypie, who went looking for the version on our "European Cusines" site and found the site gone.

@dduane had taken it down for maintenance, a new theme and to take some new photos, but while the site was down it web-provider went belly-up. These things happen.

"European Cuisines" Will Return - just not quite yet.

Our recipe was, ironically, one of the recipes slated for new pics, so while this text is from the site's offline backup (with a couple of tweaks from me, because why not?) photos are sourced from the web.

There are many, many other recipes online; they're mostly in German, but Google Translate handles Rezeptedeutch well enough. I've linked to a couple, which is only fair since I'm using their pix.

You'll also see the French word "champignons" in German recipes as often as German "Pilze"; I don't know whether this indicates a French origin for the recipe, or refers to a specific mushroom, or makes the dish sound more classy.

Here's one: Champignons in Sahnesauce mit Spätzle.

And here's ours...

*****

Pilze in Sahnesoße from European Cuisines.

Contrary to popular belief, Germany is not a vegetable-free zone.

In fact, unless you find yourself buried in some tiny backwater in the Black Forest or someplace similar, Germany is much kinder to both vegetable-lover and vegetarian than a lot of other places. It will be rare to find a menu that doesn't have at least a few vegetarian or at least mostly-vegetable options on it, often far more creative than you might expect.

But leaving aside for the moment the issue of vegetarianism per se, Germans really do like more vegetables than potatoes and cabbage, especially seasonal ones in their prime. Asparagus season, for instance, has its own name: Spargelzeit - "asparagus time".

And mushrooms (all right, not as true veggies, but at least as fungi) turn up as stars in many entreés, especially in dishes meant to be served in the autumn, "Pilzsaison", mushroom season, when the good little creatures are coming up all over in the woods and the supermarkets.

This recipe calls for the mushrooms to be sautéed with onions in bacon fat (the bacon is added later). The pan is then deglazed with white wine, and various spices are added, one of them being paprika, which instantly suggests that this recipe probably sneaked over the border from Austro-Hungary, possibly via the Czech Republic.

Finally the cream and bacon go in.

The result is substantial, surprisingly elegant, and yummy.

This is definitely a recipe for a high-end Hobbit menu: an entrée for anyone who doesn't want their mushrooms upstaged by overly large amounts of meat.

The bacon-fat and bacon CAN be left out completely, making the dish meat-free. Use more butter along with more mushrooms and a red pepper diced small, and add 1/4 teaspoon smoked paprika.

*****

INGREDIENTS

NB, we work in metric so that's "correct"; Imperial is converted and "approximate", though it won't make much difference. Just don't combine them or your mushrooms might crash into Mars...

1 kg / 2 lb fresh mushrooms, domesticated or a mixture of wild types to taste

125g / 1/4 pound bacon, diced

60gr 1/4 cup butter or margarine

2 large onions, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon paprika

60ml / 1/4 cup (or more if needed to deglaze) white wine, preferably a medium or medium-dry one

A pinch of nutmeg

A pinch of mace

250ml / 1 cup heavy cream

The juice of half a medium-sized lemon, strained

2 sprigs of fresh parsley

METHOD

Clean the mushrooms with a soft brush or dry cloth. (Never wash mushrooms.) If they're big, cut them in half.

Fry the bacon in a wok or large pan until lightly browned. Remove the bacon from the pan and set it aside.

Add the butter to the pan drippings. Add the onions; sauté until lightly browned.

Add the mushrooms; cook them until they're tender, stirring often.

When they're tender, raise the heat slightly and stir in the wine, salt, pepper, paprika, nutmeg, and mace. Cover the pan and cook over low heat for 15 minutes.

Remove from the heat. Add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let this mixture boil!!!

Garnish with parsley and serve with noodles, dumplings, mashed potatoes, whole potatoes... And some crusty bread to chase the last of the sauce.

*****

Our original photo used Spätzle, as in the first pic. Ribbon tagliatelle works just fine as well, while here is Saure Pilz-Sahnesoße served alongside Bohemian Dumplings, a long bread dumpling boiled in water or stock then cut into thick slices.

From the same site, here's a simple potato treatment, Pilz-Sahnesoße mit Kartoffeln:

As far as we've been able to make out, the main difference between mushrooms in cream sauce as a main dish, and creamy mushroom sauce for use with something else, is the proportion of mushrooms to everything else, and often the size of pieces into which they're cut. Really small bits are one more ingredient, large generous chunks are much more front and centre.

Ours is definitely a main course, and though we haven't made it for a while, the memory of that last time still makes my Mind Palate go...

Soon. Soon...

#food and drink #mushrooms in cream sauce #german cuisine #pilze in sahnesosse

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najia-cooks · 1 year

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[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

#vegetarian recipes #recipes #vegan recipes #Vietnamese #dumplings #carrots #cassava root #tofu skin #mushrooms #sườn non chay #chả lụa chay #fish sauce #chives

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illustriousamazon · 4 months

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#amazon #amazon finds #christmas gift #gift for him #gift for husband #gift for mom #gift for wife #gift guide #giftober2023 #giftshop #kitchen #food #foodie #foodporn #foodpics

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macthekat82 · 1 year

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Roll for build challenge

Inspired by @hiphiprenee over on tiktok I made my own Roll for build list. I am mostly using her lists but I have modified them, since I am not building for content, I want houses I actually want. You are all welcome to use or modify it all you want.

You can either roll everything beforehand or do a few rolls and build, and then give yourself another challenge. Roll either a physical die or a online dice roller.

I have tagged my build I do with this as #roll4build on the gallery and I am macthekat82 on there as well.

Type of build

Micro home (4-32 tiles)

Tiny Home (33-64 tiles)

Small home (65-100 tiles)

Starter home (max §20.000 + 2000 per bed)

Regular home

Lavish home

Open concept or closed concept?

Open concept (Even)

Closed concept (odd)

Household type

Single sim

Couple

Family

Roommates

Style

Cape cod

Contemporary

Shotgun

Mid-century modern

Victorian

Tudor

Georgian

Mediterranean

Cottage

Container or mobile home or pre-fab

Colonial

Craftsman or arts-and-craft

Ranch

A-frame

Bungalow

Abandoned

Tropical

Farmhouse

Roll for twice

Dealers choice

Colour scheme

Earth tones

Natural materials

Pastel

Cool tones

Jewel tones

Monochromatic

Bold

Duo chromatic

If you want more of a challenge do as many of the following as you feel like.

Exterior features (roll twice)

Pond

Vegetable garden

Sandbox

Patio

Porch

Driveway or garage

Shed

Hot tub or pool

Fire pit

BBQ area

Play area (monkey bars, swing set etc)

Craft area

Tower, spire or turret

Chimney

Second structure

Basement

Greenhouse

Farm animals

Roll one more time!

Dealers choice

Interior style (reroll if you don’t have the items for it)

Cottage chic or cottagecore or English country

Southwestern

Minimalist or modern or Asian Zen

Mid Century modern

Farmhouse - modern or traditional or French Country

Maximalist or Bohemian

Transitional Style (traditional + modern elements)

Eco friendly

Traditional japanese

Shabby chic or coastal

Very gendered

Hollywood Glam or Hollywood Regency

Rustic

Industrial

Child friendly or child centered

Scandinavian

Mediterranean or middle eastern

Art Deco

Grandma chic

Dealers choice

Bonus room/area

Office

Storage room or pantry

Gym

Art studio

Nursery

Game room

Home theater

Music room/studio

Craft room

Guest bedroom

Greenhouse

Hidden room

Spice roll

No CC

Travel

So many plants

Ups another child

A dark secret

They really love cooking

Pets are the best!

Obsection!

A big collection

SPORTS!

A lot of clutter

A supernatural lives here

#sims4 challenge #sims 4 build challenge #Sims 4 Roll4build

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chronicas · 1 year

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Okay just because this has been on my mind for weeks now. You should never have to choose between food and rent. One, if such a choice comes up, always choose rent, obviously. BUT if not being able to afford food is the problem, there are options. Sorry this post got so long it wasn’t meant to..

Apologies in advance I only know how this works in America, but it’s likely your country has something similar. What you’ve gotta do for this is go to your state government page and find your state’s food assistance program, SNAP, Food Stamps, whatever it is, find that and apply. You’ll probably get around $250 a month for a single household. If you’re low income, you should be eligible. If you’re on SSI/SSDI or Medicaid, you are almost certainly eligible. On top of that you gotta find a local food bank. They might ask you for your income, but they likely won’t bar you from their services if they’re a good food bank. This is a good place to get any kind of canned food and pasta, but good food banks will likely also have meat, eggs, and milk. A lot of food banks have even started delivering straight to your home. I’ve also worked with a lot of Churches to get food. I’m sure plenty of Synagogs and other religions orgs have similar programs, but it depends on how well funded they are.

Use any money you save from this for your fresh produce, but I recommend getting frozen vegetables as they have just as much nutrients as fresh produce would. I also recommend getting an instant pot or slow cooker if you can afford it. Thrift stores might have some that still work decently. I got my instant pot and my slow cooker second hand from family members so I got lucky, but if you can afford them they’re seriously a life saver.

My biggest recommendations of food to keep on hand is bread and stuff you like on sandwiches, always have eggs, always have rice, and always have some frozen vegetables. Invest in spices wherever you can, you can make a lot or really delicious meals that are super simple just by having some good seasonings. If you get on food assistance, spices are covered by that, basically everything consumable is except alcohol.

Spices I recommend to keep on hand: Sea Salt, Black Pepper, Basil, Thyme, Oregano, Ginger, Red Pepper, Garlic, Onion, any Umami/Mushroom Blend, Rosemary, Marjoram, Sage. That’s everything I use for 90% of my meals.

Also grow your own food! Mainly herbs! The easiest one to start with is green onions, you can buy some from the store, put the bottoms in a small cup with just enough water to reach the roots, let the roots grow a bit then put them in soil after about a week. Basil, thyme, parsley, and rosemary are my other favorites to grow. You can get a devoted pair of kitchen scissors to just cut your herbs directly into whatever you’re cooking! If you have enough space and time on your hands I really recommend growing tomatoes and bell peppers!! Feel free to ask me about gardening!

My Favorite Easy Meals:

Spaghetti with meat sauce: Get canned tomato sauce and diced tomatoes, mix those in a pan and add as many spices as you want until you like the flavor, you can look online for common spaghetti sauce seasonings. Get some ground beef (btw meat can be frozen indefinitely) and cook that up then throw it in your sauce. Cook noodles while you’re doing that, the whole process shouldn’t take more than an hour if you have an extra pair of hands, hour and a half if you’re by yourself at max.

Teriyaki Chicken: Easiest thing ever, just buy some chicken strips and some teriyaki sauce, marinate that shit then pop it in the oven for like around 20min or until it’s cooked to 165°F.

Egg Fried Rice: One of my favorite easy meals. Pop the (WASHED!!) rice in an instant pot or rice cooker (if you don’t have either a pot with a lid will work fine!), toss in about a tablespoon of mirin in with your rice then let it do it’s thing following instructions. About 15min before your rice is done throw some frozen vegetables in a pan (whatever kind of vegetables you like!! It really doesn’t matter!) cook those a little, put em aside in a bowl. Then take some eggs, scramble em in the same pan, put aside. Throw your cooked rice in the pan then add soy sauce, red pepper, umami blend, and any other spices you’d like (but no salt! There’s plenty of sodium in the soy sauce!).Then add your ingredients you put to the side. If you add enough eggs or are just tired, this can be it’s own meal! Or you can have it as a side with teriyaki chicken or anything else you think it’d taste good with!

Ramen: Get a bunch of packs of cheap ramen noodles but don’t use the soup packet. Make your own soup with any kind of broth (chicken or seafood works best, but just pick a favorite), add a tablespoon of soy sauce to a cup of broth, a teaspoon of mirin to cup of broth, some minced ginger (or powered) to taste, any spices you want (I like to add the mushroom blends and some seaweed flakes), cook the noodles for the recommended time in the broth then add an egg cooked in any style you want. You can get fancy with a soft boiled egg, but those take a while to learn to get right. I normally fry my eggs. And if you have any ham or beef strips those also go good with it! Top it with green onions! Takes about 45 minutes roughly.

Omelet: Whisk some eggs in a cup and add some spices (and fresh green onions if you want!), throw it in a pan, add any cheese, meat, or veggies you like on it (I like cheddar, bell peppers, and bacon in mine) then wait for it to cook on one side then fold it in half, after it’s cooked on one of the half sides, flip it over to get the other side, you can stab it in the middle to see if it’s fully cooked in the center. Takes less than 20 minutes.

Buttered Potatoes: You can get some small potatoes, cut em up, throw them in an oven-safe dish with some butter (1/4-1/2 a stick depending on how many potatoes you’re making), salt, rosemary, and black pepper. Cook them in the oven on like 350°F for about 25-30min. You can use this as a side with any kind of meat or anything else you feel it’d go good with! Sometimes it just makes a good snack as leftovers.

Things you can cook up and add to other stuff: cook a bunch of bacon and you can crumble it into stuff like omelets, mac ‘n cheese, salads!

Feel free to ask me for cooking advice! It’s one of my favorite things to do and there’s a good chance I can help you figure out how to make something. I’m happy to help talk to you about dietary restrictions and substitutes also!

I do all this and never spend a penny from my paycheck on my food! Good food is obtainable! Look online for more recipes or try and use some of these methods to enhance a simple recipe you already know!

And remember to fight to keep food assistance programs open and available! It’s an insanely valuable resource for folks in poverty! If your local government acts against these programs, speak up against them! If you can, please donate to your food bank and ask them what kind of food they need. Volunteer with them also if you can!

#Food. So important guys. Like for real.#This is all based off stuff I personally do but there’s obviously sooooo much more you can do.#ophidian lore

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diabetesinsider · 15 days

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Summer Vegetable White Bean Soup

It's almost here - summer that is! The gardeners are chomping at the bit, checking their tender plant starts for sign of growth. So far, I've planted onions, carrots, celery, dill, parsley...too early to use them in this cooking but in a few weeks - a different story. The dill weed adds a nice pop of flavor to your tried and true bean soup - who would have thought? Try this savory soup - see what you think.

3 T. oil

1 onion, diced

2 carrots, sliced thin

4 stalks celery, sliced thin into crescents

3 T. garlic, minced

2 T. tomato paste - optional

1 t. Italian herb mix

1 t. Hungarian paprika

dash chili flakes - use a light hand!

dash salt

dash pepper

4 c. vegetable broth

2 cans Cannellini beans, drained, mash one can as thickening

2 c. kale, remove/discard stems, cut in ribbons with kitchen scissors

1 T. dill weed

2 T. white wine vinegar

In a deep fry pan, saute onions, carrots, and celery to caramelize. Add garlic, tomato paste, Italian herbs, paprika, chili flakes, salt, pepper, and vegetable broth - stir in well to mix flavors. Add beans, kale, dill weed, and vinegar. Simmer 15 - 20 min. to blend flavors.

When I'm not working up new healthy eating meals for the family, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm merrily knitting hats and scarves from upcycled recycled yarns thrifted from my favorite creative reuse source for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers... great as leisure wear.

My older daughter has an online shop - www.eytsy.com/shop/wildwovenwomen - where she works upcycled recycled thrifted yarns into eye catching brightly color throws and afghans.

#diabetes #foodie #vegetarian cooking #healthyeating #vegetarian #vegetarian recipes #vegan #vegan food #familymeals #homecooking #homecookedmeals #homecookedgoodness #makeaheadmeals

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sniffanimal · 2 months

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Thursday Night Dungeon Dinner: Leap Day edition

Tonight I made a grain bowl with blackened chicken and ranch for dinner! I used a pre-mixed blackening spice on the chicken, but I think next time I want to mix my own! Blackening spice is mostly paprika, cayenne, garlic powder, and some herbs. A big message of the Dungeon Meshi episode was that eating food with complementary nutrients helps with absorption. For this dish, I tossed the grains with olive oil which helps absorb some of the vitamins in the ranch and vegetables. The grains are an incomplete protein, but the chicken is a complete protein. I know food groups are largely Bullshit but I gotta say, having grains, protein, vegetables, and dairy in one dish does feel really good to eat. It feels well rounded and delicious. This dish was really easy to make! I'll put the recipe under a readmore

Mixed grains/rice medley: Cook as you like and toss with olive oil and salt Tomato: diced cucumber: diced chicken: rub with blackening spice and cook in a pan with some olive oil. slice. cheese: shredded, of choice. this was monterey jack i think Blackened Ranch: ranch dressing, some more blackening spice (like a teaspoon?), sour cream

Blackening spice, like I said above, is probably a little different each recipe you find, so either buy pre-mixed or make your own from whichever recipe you think online is best!

#badger rants #food /#thursday night dungeon dinner

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the-un-named-gallery · 3 months

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Dear Patsy,

I miss you.

I was thinking about this vegetable beef stew in my fridge and just how much I needed that this week. I would have so many wonderful moments with you, uncomplicated moments of listing and talking and sharing and eating and tasting and laughing. Moments that helped me be heard and helped me feel true love. I think of you when I hear true love. You wanted to spend time with me. Anytime. A dumb kid or an angry teen or a busy adult, you would always slow your world to sit and talk with me, not out of obligation, but with pure curiosity and joy.

Mom sent me the email of your beef soup, that I still have somewhere, but it's just easier to say I lost it. But I looked online for recipes like I always do, and I found one with all the things that you had in yours: tomato sauce, green beans, corn, potatoes, diced tomato. I used beef tips instead of ground beef because it was in the freezer, and I forgot the peas. But when I sat down with a bowl of it, after it cooked all day in the crock, making my house smell like your house, it was like sitting down with you, and you listening to me talk and ramble nonsense, so much absolute nonsense. But you accepted it and loved it and loved me because of it.

How did you manage that capacity? How did you do it?

Cold nights with men with stocking hats talking shit after killing deer, and all of us circled around a big table, making a mess of saltine crackers, and you smiling. You knew what you did. You gathered us together. And the mysteries unspoken taste like vegetable beef stew.

(2.1.24)

#poetry #poets on tumblr #publishing #writers and poets #writing #poem #original poem #poems and poetry

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nanoa1foryou · 4 months

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Tagged by @glamorousdrama <3 <3

Star sign: One of them.

Favorite holiday: Idk man. World children's day. Or women's day. Those are pretty dope.

Last meal: Vegetable noodle stir fry. Unfortunately it didn't turn out as great as the one I made before with chicken.

Current favorite musician: Currently? Käärijä, with Bess as a close second.

Last music listened to: Riivattu by Bess is in my head right now so I guess we'll go with that. I may have ended my cooking session on Portrait of a Blank Slate by Lovejoy.

Last movie watched: Pirates of the carribean 3: at world's end. I suggested pirates, sister suggested the third one. A team effort on that.

Last TV show watched: Hannibal. Finished it and then watched the first episode again.

Last book/fic finished: Hot damn, haven't finished anything in a while. Most likely some fic, but I'm pretty sure out of books it is some social work theory book. Wish I had time to read more of those, they're really interesting, especially anything from a multicultural perspective.

Last book/fic abandoned: Any of my academic books really. Just no time to finish any of it.

Currently reading: Still going strong on Nabokov's Lolita (have not read a page in months). Also started up on the tenth book in the Fazbear frights series. Friendly Face is promising but I'm scared (hah) something bad will happen to the cat, so I am mentally preparing myself.

Last thing researched for writing/art/hyperfixation: I spent like good while looking at dozens of pictures and gifs of Bojan Cvjetićanin to get the curve of his eyelids right. Drawing is fun like that.

Favorite online fandom memory: I look fondly back on a lot of my fandom memories. Though nothing has had quite the same effect as this past year with the Kääryleet. I'll say the mcytsexyman brackets. That was a good time.

Wait no, I just remembered! There used to be a weekly post on the Dice Camera Action subreddit relating to the newest episode. And I just loved how engaged and wonderful and welcoming that whole fandom was. The fics, the theories, the fanart! It was such a shame to see it get so abandoned when things got tough. I've been enjoying seeing the resurgance, now that the dust has had time to settle.

Favorite Old Fandom You Wish Would Drag You Back In/Have A Resurgence: All my old fandoms have dragged me back these past few years, from Jedward to Fnaf. What am I supposed to do now?

Honestly, I'm just waiting for mcc to pull me back in.

Favorite Thing You Enjoy That Never Had an Active or Big "Fandom" but You Wish It Did: Sekasin. It's such a good series, I love it to bits.

Tempting Project You're Trying to Rein In/Don't Have Time For: I have a picture of Bess on my desk waiting for me to keep drawing. And then my billion other hobbies that obviously also need to be picked up. Most of all maybe the lace bed spread. Fucking forever project, that one.

Tagging: @reunalordi @isapun @zomb1edude @darkerthanblack-666 @khihi @ominousmotion

No pressure, just having fun!

#tag games #nanoa1 speaks

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teratocrat · 1 year

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firefox tabs i have open:

tumblr

tumblr notes

one of my mutuals' blog archive4

my own blog archive

five posts ive reblogged

google image search for 'aardwolf'

a tumblr devoted to j.c. leyendecker

a post from 2017 on my old blog about a stand i made (my friend wanted fanstands to try drawing)

five e621 tabs

an ultima iv-v-vi screenshot lp

"morrowind: an oral history" from polygon

online minesweeper site

online solitaire site

wikipedia page for "Aeon"

wikipedia page for "Young's Literal Translation"

wikipedia page for "Chicxulub crater"

wikipedia page for "Axis mundi"

wikipedia page for "Mount Rainier"

itch.io

sword interval

scryfall search "type:dragon"

scrayfall "Ambitious Dragonborn"

mychart login

http://psd.museum.upenn.edu/epsd/e4129.html

google spreadsheet i made to keep track of silly names i made up in case i wanted to name characters in anything

menu for a local teriyaki restaurant

gmail

anime streaming site tabs for Moribito: Guardian of the Spirit, Spirited Away, and Princess Mononoke

cohost

cohost notes

Just King Things episode on The Waste Lands

Just King Things episode on The Tommyknockers

wiktionary page for "audient"

wikipedia page for "Banana"

wikipedia page for "Robert W. Service

wikipedia page for "Li (unit)"

wikipedia page for "Invertebrate iridescent virus 31"

GameFAQs walkthrough and map for Dragon Warrior for the NES

twitter

twitter notes

metropolitan museum of art page on some Qing dynasty agate pomegranates

wikipedia page for "William Howard Taft"

wikipedia page for "Wig"

wikipedia page for "Egyptian cuisine"

google doc where i was trying to transcribe every JKT five-sentence summary

Kill Six Billion Demons KSBD 2-27

Kill Six Billion Demons Breaker of Infinities 4-181

letterboxd

The New Whirling School: An annotated analysis of Sermon 01

youtube subscriptions

youtube Deadmau5 - Ghosts n Stuff

youtube Ranged Touch's 2021 Dark Souls 2 charity livestream part 1

youtube Ranged Touch's 2020 Morrowind charity livestream part 1

youtube Northernlion playing Slice and Dice

youtube Vangelis - Blade Runner Blues

youtube Lady Gaga - Just Dance

youtube Northernlion playing Enter the Gungeon

youtube The Killers - Human

youtube Kanye West - Flashing Lights

manga site for Berserk and Blame!

nine tabs of the Terraria wiki

wikipedia page for "Etruscan civilization"

google search for "forestall"

wikipedia page for "Ran (film)

scryfall search "type:goblin color>=b"

wikipedia page for "Gisella Perl"

wikipedia page for "Overtone singing"

wikipedia page for "Muezzin"

About Us page for Gay City: Seattle's LGBTQ Center

an entirely unused new tab

"An Unknown Kid on Halloween"

uquiz results for "what's your job after the apocalypse"

wikipedia page for "Barnacle goose myth"

wikipedia page for "Vegetable Lamb of Tartary"

rom site

what happens next

youtube William Wegman - Alphabet Soup

events page for a seattle comics & games shop

youtube Ode to Physical Pain

google search for "hyperobject"

prisoncensorship's review of Fallouts 1 & 2

picture i took of the inside of that same comics & games shop

wikipedia page for "Infliximab"

chart showing the evolutionary tree of polearms over time

another mutual's reblogged post

two tabs of the menu of a local pastrami shop

pdf of the third edition monster manual

wikipedia page for "Forgotten Realms"

picture i took of my own backyard covered in snow

scryfall search "set:clb t:dragon is:firstprint"

scryfall search "set"afr t:dragon"

three tabs of file directory for some tabletop pdfs

wikipedia page for "First Blood"

youtube King Missile - Open

someone's website about cat colorations and fur patterns

image a friend sent me of the chapter list of the novel she's writing

Gita Jackson's article comparing Dwarf Fortress and Rimworld

download page for the roguelike "Infra Arcana"

youtube Richard Dawson - Ogre

youtube Every Enemy in Dark Souls RATED - 1 - Undead Asylum

an Exalted 2e homebrew Hegra charmset

a friend's twitter

bilibili video for known Genshin Impact character Xiao

google doc of the rules for a discord server im in

i know i have way too many tabs open please dont yell at me

#everything past the big chunk of youtube videos is basically unknown territory for me im going to close a bunch of these right after this

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inhydrogreens · 1 year

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Benefits Of Hydroponic Veggies For Health

In the past, the first thing that came to mind when we thought of veggies was probably something that needed to be cooked after being cleaned. While some crops still require this, there is a new technique called hydroponics that allows for the growth of Hydroponic vegetables without the use of soil.

People are realising the various advantages hydroponic farming has over conventional gardening, which has led to its enormous growth in popularity. Additionally, since they don't require soil to develop, they can even be cultivated inside. We'll talk about the advantages of eating hydroponically grown veggies in this blog post

#Fresh vegetables online noida #Buy fruits online noida #Buy vegetable online #Online cut vegetables and fruits #Buy cut vegetables and fruits #Peeled vegetables and fruits #Diced vegetables online #Fresh cut veggies and fruits #Fresh vegetables online

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petermorwood · 1 year

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Hey, since cloning technology is good enough for them to create mammoth meatballs but not the entire mammoth yet, which prehistoric animal do you feel like taking a bite of?

Given where I was born, and where @dduane and I currently live, I think some Giant Irish Elk venison would be about right.

Enough for the entire clan with plenty of leftovers and a Handy Thing To Hang Stuff From.

*****

Which leads via Memory Lane to a funny by John M. Ford, who used to post such things - along with witticisms, wise observations and poetry - on Making Light.

He produced these in the same way a bonfire produces sparks: random, unexpected, brilliant and without apparent effort - though like the graceful swan on the river, I bet there was a lot of work going on out of sight. Or maybe not. Mike was that good.

For instance, he wrote THIS just to comment on another post...

I saved everything I could find offline because You Can Never Tell about online stuff, and also because there was, for a time, doubt - happily, It Got Better - that ANY of his writing would ever be seen again.

(Dammit, just like Terry Pratchett I HATE having to refer to Mike in past tense...)

And now, the funny (original archived Here). I've been assured that This Recipe Will Work, though the assurance also came with a strong suggestion about reducing the ingredient quantities More Than Somewhat.

*****

Hot Gingered Pygmy Mammoth & Jumbo Shrimp Salad

Feeds your whole tribe.

1 pygmy mammoth, boned and cubed (about 1 ton) 1 ton jumbo shrimp, peeled and deveined (many many ordinary shrimps, or one Ebirah claw) 10 buckets sesame seeds 60 pounds bean thread noodles if you are an Eastern tribe, whatever your tribe uses for noodles otherwise. If you have not yet invented the noodle, this might be a good time to do so. 1 bucket vegetable oil 1 bucket sesame oil Salt 10 buckets minced fresh ginger 6 buckets minced garlic 15 buckets dry Sherry 15 buckets rice wine vinegar 60 pounds sugar 60 buckets diced fresh mangoes 15 buckets chopped green onions Big Snorgul's helmet full of red pepper flakes 10 buckets chopped fresh cilantro, plus 5 Big Snorgul's helmets fresh cilantro, garnish 1000 large heads lettuce, cored and leaves separated (a raid on the People Who Grow Stuff may be necessary) 30 buckets thinly sliced, peeled, seeded, drained cucumbers, or just chop up the damn cucumbers and say "Fie to thee!" a lot All the chives you got

Preheat a giant turtle shell over a fumarole. A big giant turtle. Put some oil in there. Make sure no other giant turtles are around to see you do this.

On a flat rock, stirring with your Stick of the Dining God, dry cook the sesame seeds over medium heat until they are brown and smell good. Remove from the heat. Add the noodles to the turtle shell and fry fast until puffy and the color of sunrise. Remove from the oil and drain on non-itchy leaves. Throw salt. Set aside.

Sear the mammoth meat on the flat rock. Salt but don't overdo it, you remember what happened to the Chest-Clutching Tribe of the Plains. Drain.

Get a less giant turtle shell. Okay, think of this as a celebration dish for a good turtle hunt and shrimp catch. Make the vegetable oil and most of the sesame oil dance. Add the shrimp, mammoth, ginger, and garlic, and cook fast, stirring, until the shrimp are just pink and firm. Doom of Ten Thousand Wretched Canapés awaits those who overcook shrimp. Remove from the shell with pole weapons. Add the sherry and vinegar, and sing the Song of Deglazing over medium heat. Add the sugar and stir until it is one with the sauce. Cook until half the fluid is gone. Feed anybody who thinks this is waste to the giant turtles. Add the rest of the sesame oil, mangoes, green onions, and pepper flakes, and stir to warm through and wilt. No, this wilt is good. Tell the people it is the wilt of the Wilt God. You need all the mojo you can get. Remove from the heat and add the shrimp and ginger, and the cilantro. Stir to warm through and do the Highly Dramatic Ritual of Adjusting the Seasoning to Taste.

Now your tribal status is on the thin edge of the cleaver. Have everybody bring what they eat off of. You know your tribe. Put lettuce on whatever they hold out and spread the hot stuff on it. Those who have no eating platters should be used to the drill by now. Arrange cucumber slices on top in whatever symbolic pattern seems propitious to you and sprinkle with the toasted sesame seeds. If you have a really tough tribe, yell "Bam!" until they get a groove going. Add fried noodles, cilantro sprigs, and chives, and watch for any signs of people keeling over that can't be blamed on strong drink.

#prehistoric animals #edible archaeology #irish elk #pygmy mammoth #john m. ford #gnu terry pratchett #recipes

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najia-cooks · 1 year

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[ID: A bowl full of rice and a reddish, saucy stew with carrots, potatoes, and shredded chicken. End ID]

Vegan pollo guisado (Puerto Rican chicken stew)

Pollo guisado, a popular dish in Central and South America and the Caribbean, combines marinated and braised chicken with potatoes, carrots, and green olives in a tomato-based broth. This Puerto Rican version uses a recaito of onion, garlic, aji dulce peppers, and culantro to add savor and depth to the dish, while sazón lends spice and color.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the chicken:

About 150g sườn non chay, or 300g ready-made vegetarian chicken substitute

Water plus 2 tsp vegetarian chicken stock from concentrate (if using sườn non chay or other dried meat substitute)

1 Tbsp vegetable oil (if not using sườn non chay)

1 Tbsp sazón

1 tsp garlic powder

1 teaspoon salt

1/4 tsp black pepper

1/4 tsp dried oregano

Sườn non chay ('vegetarian ribs') is a Vietnamese soy- and wheat-based meat replacement. It may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” I like it for its versatility and stringy texture, but you can use any vegetarian chicken substitute you have on hand, or even omit the chicken and increase the amount of carrot and potato.

For the recaito:

1/2 large white onion, chopped

1/2 head garlic, peeled and chopped

2.5 oz / 70g (5 medium) aji dulce peppers, chopped

1 oz / 28g (a few slices) mixed bell peppers, chopped

About 18 (1.5oz / 43g) culantro leaves, ends removed and chopped

1 small bunch cilantro, leaves removed

This basic mixture of peppers, aromatics, and herbs is a common base for many Latin American dishes, though its exact composition varies according to region and personal preference. Some would call such a mixture a "sofrito"—others will insist that it is a "recaito" until the tomato is added, at which point it becomes "sofrito."

Culantro is an herb related to cilantro but somewhat sharper in taste. It can be found at a Latin American grocery, or an Asian grocery that sells Vietnamese produce (where it will be called "sawtooth herb" or "ngo gai"). You may substitute more cilantro if necessary.

For the dish:

Extra virgin olive oil

1 Tbsp sazón, divided

1 tsp garlic power

1 bay leaf

1/4 cup recaito

4-5 tomatoes, diced (or 1 8oz-can tomato sauce)

1/4 cup Spanish olives

1/2 pound (2 medium) potatoes, peeled and diced into large chunks

2 medium carrots, cubed

2-3 cups vegetable stock, or vegetarian chicken broth from concentrate

2 sprigs fresh oregano, or 1/2 tsp dried oregano

Salt and ground black pepper, to taste

Instructions:

For the recaito:

1. Mash all ingredients in a mortar and pestle until a rough paste forms.

You may also use a food processor: process the onions for a few pulses, then add garlic and peppers and pulse again. Finally, process the culantro and cilantro leaves, in batches if necessary, until sofrito is the consistency of apple sauce.

For the chicken:

1. If using sườn non chay: whisk vegetarian chicken stock concentrate and spices (sazón, garlic powder, salt, black pepper, and oregano) into enough hot water to cover the sườn non chay in a cassrole dish or other wide, flat vessel. Soak sườn non chay for 10 minutes, until tender, then tear into small strips. In a large pot, simmer sườn non chay in their soaking liquid until the liquid has completely evaporated.

2. If using another chicken substitute: mix all marinade ingredients in a large bowl. Add chicken substitute and mix to coat. Refrigerate and marinate for half an hour while you prepare the other ingredients, or overnight. For the recaito:

1. Mash all ingredients in a mortar and pestle until a rough paste forms.

1. Heat 1/2 cm olive oil in a large pot on medium. Fry chicken, turning as necessary, until golden brown on all sides. Set aside.

2. Mix sazón, garlic powder, and black pepper with just enough water to form a thick paste. In the same pot you used to fry the chicken, fry the bay leaf and most of the spice mixture until water has evaporated.

3. Add the recaito and sauté for three minutes, until fragrant. Add tomatoes and allow to cook until mostly dry.

4. Add olives, potatoes, and carrots and stir to combine. Allow to fry for another couple minutes.

5. Add vegetable or chicken stock and remaining spice mixture. Raise heat to bring to a boil, then lower heat to a simmer. Cook until potatoes and carrots are almost tender. Add chicken and heat through.

Serve hot, over rice.

#recipes #Puerto Rican #vegan recipes #vegetarian recipes #carrots #potatoes #olives #chicken #culantro #stew #cooking #gluten free #depending on the chicken sub you use

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