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thethirdromana · 1 year

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I didn't realise vegetarianism was enough of a thing for Victorian London to have dedicated vegetarian restaurants, but apparently there was a surge of interest from the 1880s onwards.

Edward E Howe's The Vegetarian Cook Book (published in the USA in 1887, but referencing British writers) provides the following arguments for vegetarianism:

It's healthier; Howe is particularly concerned with people eating too much nitrogen, but he also highlights illnesses that people get from eating meat.

It stops you from wanting alcohol - the pro-vegetarian movement was closely linked with the temperance movement at this time.

It saves you money, in particular in making you not need to eat as much.

Eating meat is disgusting; he describes this as the aesthetic argument.

Some scripture opposes eating meat.

It's noticeable that ethical arguments about the rights and wrongs of killing animals for food don't appear.

Howe's "vegetarian" diet is actually a semi-vegan diet (the word "vegan" was only invented in the 1940s) since he prefers to avoid milk and eggs (except for children), though he seems to be OK with cheese. He also advocates for prioritising raw food, not eating food that's too hot, not eating anything too soft, not drinking ice water or eating ice cream, avoiding tea and coffee, and if that's not enough:

Condiments should be very sparingly used, for they tend to create undue thirst, and inflame the coats of the stomach and internal passages. Pure food requires no condiments, and will be relished if the taste for spicy foods is discouraged.

If that makes it sound as if the recipes in the book would be terrible... well, they are. There's a lot of boiling veg for hours on end - onions for 45 mins, green beans for 1-1.5 hours, and carrots for up to 2 hours.

Seasonings are not mentioned.

Here's a "macaroni" recipe:

Wash it and then break into lengths of 6 or 8 inches. To 2 oz. of macaroni add a teaspoonful of salt and a quart of boiling water. Simmer gently until tender, and the water quite evaporated, about half an hour. Then lay it in a dish and grate over it old cheese, after which set in an oven till of a brown color, about 20 mins.

Yes this is plain pasta with a bit of (old) cheese on top. Delicious.

Thankfully not all vegetarian cooking was like this in Victorian times. New Vegetarian Dishes by Mrs Bowdich comes to the rescue (published in London, in 1892).

In the preface, Earnest Bell, treasurer of the London Vegetarian Society, says "to have to live by some [vegetarian cook books] would almost make a vegetarian turn meat-eater". He notes that while some vegetarians "prefer a plain diet", most people don't. He also cites animal welfare as a possible reason for vegetarianism - that "in some cases, I hope, that [people] would willingly diminish the sufferings involved in the transport and slaughter of animals".

Mrs Bowdich's recipes live up to the promise of the preface, with things like this perfectly good veggie sausage recipe:

Actual seasoning! There's even a whole section on vegetable curries. So maybe not all Victorian vegetarians ate as miserably as Edward Howe.

#letters from watson #tenuously #historical context #historical recipes #vegetarianism #long post

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faithfromanewperspective · 17 days

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(re: tags on rb'ed post) It's genuinely so wild to me that people don't know how to cook??? Obviously I don't fault anyone for it, you've got to learn and there's no shame to it, I just really thought everyone had some degree of culinary knowledge until I was like twelve.

Anyway, what are your favorite vegetables to cook with? Favorite summer recipes? Favorite pasta recipes if you've got them? I need new recipes to try :)

exactly, I don't want to fault anyone on it either!! we have to acknowledge the diverse backgrounds we have, levels of privilege etc--and i do also think with that comes, what do we assume as normal just bc it's our experience? and so it's so important to hear from other people. i find a lot of asians and women such as myself learn how to cook from a very young age just like you did, and then assume everyone else does too (i didn't realise most of my friends didn't do their own laundry either all through high school).

anyway in response to your question: I love cooking with eggplant, capsicum, sweet potato, potatoes in general, sweet potato leaves, basically every kind of legume and all the products people make from them, tomatoes, all kinds of herbs (but the italian mix is my favourite) as well as an assortment of asian vegetables and melons that someone in my family always procures and has too much of!! i also love to add ginger to any recipe i feel like is missing its meatiness, green/spring onions go really well with a lot of things and so do raw red onions or cooked brown onions!!

pasta wise i love everything pasta. a pasta bake is a go to one for me as i make a good white sauce and my sisters and i all love it!! lasagna is cool but a bit more time consuming so it's been ages. otherwise anything spaghetti bog/with meatballs (specifically the ones i make from Beyond Meat, water crackers, carrot, onion and spices) is good and i eat it with green beans! it's also super quick bc pasta sauce is like $1 for a big bottle where i live and you just pour it on your spaghetti or pasta. i also love all things ramen (both the curly type and the more expensive straight organic japanese one, they also have other noodles called udon and soba that you literally just boil for 5mins and have with sprouts or smth and olive oil and it's delicious). i do love mac and cheese when i get a good vegan cheese but it's pretty hit and miss on that.

and as for summer recipes i'm a big smoothie gal!! pack it with protein powder and chia seeds and coconut water for electrolytes and ice cream for fun but i love mango/banana, pineapple/papaya, mint/spinach/coconut, mixed berry, sometimes i'll shake it up and do orange/papaya or smth!! i love all the bright colours and how creamy they are if you have a good banana or mango or papaya or just really creamy soy milk. also love anything with watermelon+mint (my sister makes a really good salad with it and cos lettuce, olives, cucumber and baby tomatoes i believe). also my beyond meat meatballs go well on a skewer dipped in guacamole for the summer nights where it's light right up til bedtime!

#vegan things #recipes #i do have to say sometimes finding the executive function is hard #but that's why i cook in bulk and also. rice salads are good for that too and so are stews and curries and they all go with celery

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salanaii · 1 year

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Bibimbap

비빔밥

Rice mixed with vegetables, meat, an egg, and chili pepper paste

Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회).

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.

There are many variations on this dish, from simple to elaborate, and this recipe I’m showing you today is for one you could consider “classic” bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I’m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). “Dolsot” means “stone pot” in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap.

Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and offset each other.

This recipe isn’t quick and easy, it takes some time to make. But if you’re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, toasted sesame oil, and an egg— those items are unskippable!

I’m going to share some more bibimbap recipes on my website in the future, and you’ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it’s such an essential dish in Korean cuisine. So I’m happy to remake the video now in HD with much better editing and instruction. I’ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake.

So if you’ve been following my videos, you’re now ready to be a bibimbap master! Ready? Let’s start!

Ingredients (serves 4)

5 cups cooked short-grain rice

12 ounces soy bean sprouts, washed and drained

8 ounces of spinach blanched and washed with the excess water squeezed out by hand

1 large carrot

1 large red bell pepper

1 large zucchini

1 English cucumber

3 to 4 green onions, chopped

½ pound fresh lean cut of beef (fillet mignon, flank steak)

4 ounces fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)

1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.

4 eggs

kosher salt

vegetable oil

toasted sesame oil

toasted sesame seeds

garlic

soy sauce

honey (or sugar)

Korean hot pepper paste (gochujang)

How to prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker, but if you don’t it will take some time.

With a pressure cooker:

Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.

Drain and rinse in cold water a couple of times.

Drain. It should make 4 ounces.

In a pot on the stove:

In a large saucepan add ½ ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours.

Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking.

Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft.

Drain. It should make 4 ounces.

Make rice

If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here’s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice.

Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.

Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.

Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they’re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again.

Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.

Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm.

Prepare and cook the ingredients for bibimbap

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts:

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.

In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter.

Spinach:

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables:

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.

Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.

Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt.

Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef:

Cut the beef into matchsticks and put them in a bowl.

Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon.

Cover and keep in the fridge until ready to use.

Mountain vegetables:

Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.

Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Let’s cook!

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.

Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.

Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½ teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

Serve

Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

Reheat the soybean sprout soup.

Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.

Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with a raw egg yolk and gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side, and maybe kimchi too.

Dolsot-bibimbap in a hot earthenware bowl (ttukbaegi) or hot stone bowl (dolsot)

Reheat the soybean sprout soup.

Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.

Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with a raw egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.

Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side and maybe kimchi too.

Eat

Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients.

Eat with your spoon.

Posted on Sunday, January 6th, 2008 at 11:14 pm. Last updated on September 18, 2022.

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blessed1neha · 1 year

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What does Krishna eat?

Krishna can eat the whole universe but fearing that some would criticize Him for being a glutton, He eats only a little of each food preparation that is offered to Him. Let’s see the detailed preparations that Krishna eats.

Many different types of excellent preparations are made using pumpkin, potato, kachu, and radish. One preparation uses mustard, ginger, and bitter leaves fried in mustard oil.

Small pieces of eggplant are also cooked with Mung dal patties, ground ginger, and pieces of coconut fried in mustard oil, to produce a tasty dish.

Small pieces of eggplant, yam, kakarola, banana flower, mana-kachu, patalo, and white pumpkin are dried, skewered, and deep-fried to make another dish.

Eggplant, green banana, coconut, chick peas and mung dal patties are mixed and pepper and sugar are added to produce two different dishes, one spicy and the other sweet.

A soup with excellent aroma is also prepared from beans mixed with coconut and prthu root, mixed with lots of ghee, hing, ginger, and raw sugar.

Finely ground coconut is mixed with sugar syrup, milk, and mung dal to make one another dish, and cardamon, clove, pepper, hing, and ginger are mixed to make mung soup- a second soup.

Another soup (third soup) is also made using skinned mung beans, boiled and mixed with milk, and spiced with cardamon, clove, pepper, hing, and sugar.

A fourth soup is also prepared from husked beans and chopped radish with lots of ghee, hing, and pepper.

Another preparation involves selecting the hearts of the best banana and chopping the banana flowers finely, discarding the fibers. It is then cooked with milk, hing, and pepper. This dish is called Marica.

Chopping up arbi and radish finely and skinning unripe jackfruit, another dish is prepared. It is then cooked with dal patties, hing, pepper, and other spices.

Bottle gourd is sliced in long fine strips and is boiled in water and milk, while continuing stirring, till it thickens. Adding sugar, pepper, cumin, hing, and other spices, another delicious dish is prepared.

Taking ripe pumpkin and chopping it finely, frying it in mustard oil, spicing it with ginger, hing, and anise, and mixing it with thickened buttermilk, a sour yogurt dish is also prepared.

In another preparation, radish and puru are cut in circles and cooked in yogurt and black sugar. Mixed with tamarind, another sour preparation is made.

Chickpea flour, yogurt, turmeric, and citron juice are mixed and formed into soft, attractive balls known as kanjika-bati.

Green mango mixed with mustard seeds, and fried in ghee, produces another sweet preparation. Ripe mango mixed with water, sugar, and milk produces a sweet and sour preparation.

Roasted sesame mixed with dry mango produces another sour preparation and toasted sesame with cinnamon makes another dish. Green and ripe mangoes are mixed with sweetened milk and hing to produce more sour dishes.

Cakes are prepared from coconut, rice, roasted sesame, and milk. Warm filtered water is poured over these and are left covered. Then, condensed milk is added. This preparation is called Chitra.

Cream mixed with pepper, camphor, and raw sugar is formed into huge balls known as sara-dugdha-kupi. Using mund-dhal and other ingredients, various pistakas are made.

Sweets such as jilavika, mathahari, puru, pupa, gaja, nada and saraswati are also made. Also are made kharcura, dadimaka, sarkara- pala-mukta, and ladduka.

Laddus are made from condensed and curdled milk. Manohara, hamsakeli, sobharika, daibada, ghola-bada, attakeli, and veni (wheat noodles cooked in milk) are some varieties of Laddus.

Chandrakanti, lalita, amrtapuli, and other sweets are also made. Yogurt, butter, buttermilk, milk, sarabhaji, srikhanda, and other edibles, and many excellent drinks are also made.

All these food preparations are served with rich aromatic white rice, soaked in ghee. All these are served with ghee, slices of lemon, pickles, ginger, mango, mustard sauce, and other such condiments. Huge jugs of water are also served which is scented with camphor.

In this way, innumerable preparations with enticing aromas are prepared, arranged, and served beautifully on the dining table, placing them on jeweled and golden trays for the pleasure of Krishna. Mother Yashoda and Rohini arranges to serve food in proper order and Krishna eats them in that order. Whatever Krishna begins tasting, He is unable to resist eating it. And though He wants to eat all of the preparation, and has the ability to do so, out of fear of onlookers and criticism of being a glutton, Krishna tastes only a little of each preparation.

Lord Krishna begins by eating payasa (sweet milk rice). By eating this payasa, Krishna silently says in His mind ‘’Delicious, Delicious!’’. There are many preparations in huge quantities and Krishna wants to eat them all. He thus takes some amount of all the preparations and thus starts eating the main course, beginning with spinach.

While eating, Krishna makes His companion laugh with His sweet humorous words, saying ‘’Eat, eat, don't leave anything’’, thus giving deep pleasure to each one of His associates.

Taking a little rice, Krishna eats each vegetable prepared with it. But His greed for each item cannot be satisfied. While praising each of His favorite cakes and milk sweets, He eats them all and pretends to be satisfied.

Though Mother Yashoda and Rohini say, ‘’Eat more, Eat more’’, He gives a show of being full, though internally He is never satisfied. Finally, washing His lotus feet, hands, and mouth, and then wiping them, Krishna takes tambula and spices and lays down on a soft bed for some time.

I hope, you got a basic idea of what Krishna eats. Finally, special credit for all this cooking goes to Srimati Radharani and Her close associates.

May one who reads this with attentive faith and devotion develop pure love for Krishna. These confidential descriptions are mentioned by the confidential associate of Lord Krishna- Sri Kavi Karnapura, in his Sanskrit Kavya ‘Krishahnika Kaumudi'. The english translation is offered by H.H. Bhanu Swami. I have thus shared these details, as mentioned by our acharyas.

#krishna #hare krishna #harekrishna #lordkrishna #lord krishna

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the-fresh-fare · 2 years

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Scrappy Soup

Last week I posted a "recipe" for canned soup and vegetables. Today, though, I'm turning it up. This soup is entirely homemade and, as a really tasty bonus, saves you money and food waste. Good for the environment, cheap, and delicious? No, it's not too good to be true when you freeze vegetable scraps and peels over the course of a few weeks. This soup is also completely customizable to fit whatever ingredients and veggies you have on hand. That's some good soup.

Also, I start school tomorrow! Wish me luck, I'm going to be in a new building so I'm a little nervous :)

Soup Ingredients (everything is optional; amounts depend on how many veggies you have, your preferred broth:grain ratio, the spices you have, etc. I will include my amounts for 6 servings): 6 cups any vegetable scraps (I used carrot peels, broccoli stalks, green bean trimmings, potato peels, sweet potato chunks, onions, kale stalks, etc.), 3 cloves garlic, 1/2 lemon (just the peel is fine), 1 cup dry lentils, 1/2 cup dry long-cooking wild rice, 2 bay leaves, 1 tsp paprika, 2 tsp salt, 1 tsp pepper, 1 tsp turmeric, 1/2 tbsp red pepper flakes, 1/2 tbsp oregano, 2 1/2 quarts water, 2 tbsp olive oil

Heat oil in the bottom of a large stockpot. Roast garlic in oil until fragrant; add any tough peels or rinds (for me, carrot peels and broccoli rind), including lemon peel (rule of thumb: if you wouldn't/couldn't eat it raw, throw it in). Pour 2 quarts water in the pot. Add spices and herbs; boil. Add rice and lentils, and cook until tender. Note that cooking times may be different, so you may need to add one in before the other. When grains are cooked, add the rest of the vegetable scraps and cook until warmed through. Discard lemon peel and bay leaves, and if you want, any of the tough peels you added at the beginning. Add any more seasonings to taste. I ended up adding a lot more salt and red pepper. Enjoy!

#good soup #delicious #food #nutrition #recipe #plantbased #vegetables #vegetarian #dinner #lunch #ecofriendly #wastenotwantnot #healthy snack

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lilac-thin-dreams · 2 years

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after "swearing off" tumblr (i.e. offloading the app from my phone) and "trying to assume better eating habits" (i.e. eating a meal and half instead of one single meal), it is with my deepest sorrow that i announce that i have returned😻

and i come bearing great (awful) news.

i've found a new safe food that is low calorie enough for me to eat once in a day and be full and/or have seconds for later. the entire thing is only 270 calories and it's actually pretty delicious!

i'm not super sure on where everyone stands as far as seasoning and spices go, i know some people like to avoid them for sodium reasons. however, this is what i found works best for me so feel free to tweak the recipe as you'd like!

fish&green bean soup- 270 cals.

~1 piece of tilapia (110 cals.)

~1 can of green beans (60 cals.)

~1 1/2 cups of water (0 cals. ofc)

~seasoning of your choice, i chose a touch of salt, garlic and onion powder, and old bay for the fish! (0 cals. i think, but feel free to fact check)

~a crap ton of hot sauce (50 cals. i rounded up to be safe)

~a mushroom (50 cals. rounded up, and also optional, i just like the taste and extra sustenance)

that's pretty much it! i put the green beans in a pot, let them cook a bit, cooked the fish and mushroom separate until it was mostly done, then added into the green beans with the water, seasonings and hot sauce until it was finished! only took about 10 minutes to make :) i also added some cilantro and a pinch of raw onion on top for flavor. it makes about two medium size portions or one big one. i'm super happy with this. i ate it with pretty much zero fear :) hopefully this can help at least one other person!

cheers, lila. <3

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oxdeer34 · 2 years

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A Information To All Things Vegetarian In Japan

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Ideal for catering and outdoor occasions, the Camtainer protects contents and food safe temperatures in opposition to out of doors warmth and cold. Featuring rust-proof plastic latches that secure lids tight and a vent cap to equalize pressure. This supplies easy, mess-free access for refills and soup service. A recessed faucet eliminates drips and ensures even dishing out, with continuous and individual pouring positions. Plus, user-friendly particulars are additionally integrated, such because the built-in top handles for lifting, grooves on prime for stacking, and backside wheels for transporting, etc. All these make this food pan provider your right hand and assist orders arrive at their destinations time and time once more. When transporting scorching or chilly drinks, you’ll want insulated beverage dispensers to keep drinks at a relentless temperature. High 7 Features Of A Caterer Before you cater any occasion, you’ll create a strategy and meal plan, amongst different things. Assisted in the driving of the company catering van, as required. Just above those links was our concept of one of the best catering resume samples around. How to write down a catering resume that will land you more interviews. You’ll nonetheless give a measurable achievement which is relevant to catering jobs. Liaised between event manager or catering manager and the serving staff to maintain appropriate levels of food and drink at all times. You can serve food to massive teams, arrange advanced menus on the go, and keep all of it healthy and secure. Now, here’s how to serve the hiring manager a mouthwatering resume. Learn the means to write a resume for catering jobs with actionable examples, professional catering and food dealing with job suggestions, and one of the best catering resume pattern round.Read More... And, several of the biggest decisions you’ll need to make embody picnic meals preparation as well your picnic menu. There are numerous elements to bear in mind should you work with an off-premise catering firm. In basic, the worth point can range broadly, as can the quality of the food. Even inexperienced caterers earn greater than $250 a day after bills. Median annual salaries for caterers are from $28,800 to $65,000. The salaries range as a end result of there are many factors that determine a caterer's earnings, such as location, food costs, labor, companies, transportation, cancellation charges, insurance, and helpers' wages. 10 Marriage Ceremony Catering Ideas To Allure Your Friends In 2021 Guests can have it their own means with a grilled cheese bar. Plus, the fun meals isn’t stuffed with sugar, is paying homage to childhood, and could be garnished with all sorts of toppings making it a enjoyable food for a buffet or self-serve bar. An artisanal drink is something that's unique to the occasion, and the trick is to make use of fascinating and ideally local elements. Get creative along with your marriage ceremony menu and supply pizza. While it could really feel too informal for a wedding, wood-fired pizza looks completely stunning–and it is a crowd favourite. Offer a couple of totally different choices for toppings so your guests can pick their favorites. There are loads of other low cost wedding reception dinner options you need to use in addition to these wedding finger meals. You can also save some cash by bringing your own marriage ceremony caterer for the reception. Fermented meals like sauerkraut, kimchi, and kombucha are all unique but extremely healthy. For centuries in many cultures, fermentation was the go-to choice for meals preservation; at present we love them as a outcome of they're both delicious and healthy. When in 外燴 of a more healthy various to excessively candy or salty fare, path combine could probably be a wonderful substitute. If you assume that trail mix is a sleep of a snack to serve at a child's birthday celebration, reconsider its potential. Disposable Restaurant & Catering Supplies The Catering/Restaurant Industry makes use of a considerable quantity of plastic for carrying meals and drinks to their prospects. While inflicting apparent hurt to shoppers as a end result of chemical compounds that react with food, they are also dangerous for the environment. Catering provides can simply be made using compostable natural supplies like bamboo, wooden, cornstarch, and sugarcane. We carry over 2,000 merchandise, so we’re certain to hold what you’re in search of. The Front End Department is a high-profile space with a very important responsibility to make sure each customer feels care for and engaged. We are Front finish Specialists, we sell higher luggage for much less, robust high quality baggage. Frontend Bags are important to a stores operation and very seen to the client. From packaging leftovers to boxing up rotisserie chickens for patrons to take house, we've one of the best number of take-out and to-go containers for you. Stock up on the best fashion on your institution, so you can always send your valued prospects home with their food or beverage gadgets correctly packaged. For different great supplies for your corporation, be certain to take a glance at our serving utensils, disposable table covers, and custom to go containers. How To Design An Ideal Menu And Design Tips! They all the time go down well at parties and our hummus recipes are super easy to make. A traditional British dish, make these Cornish pasties into small bite-sized pies to show them into a party snack. Created by Great British Bake Off choose Paul Hollywood, test your baking skills by making the pastry from scratch. A British unfold wouldn't be full and not utilizing a few scones. These savoury cheese and bacon scones will fly off the plates - particularly if you serve them with slightly chutney and extra cheese. Get out of your salad rut with this colorful turkey-accented dish. This might look like a breakfast recipe, but belief us, it's only a delicious throughout lunchtime. Make an enormous batch of the salad as part of your weekly meal planning and work it into other sandwiches, stuffed in pitas, or crowning a bowl of blended greens. Have essentially the most fun and memorable celebration ever by serving fantastic finger foods and appetizers! From sausage rolls to pretzel bites, these celebration food ideas are certain to please a crowd. This super simple pasta dish is light and contemporary because of quickly cooked, ribboned collard greens. Parmesan, toasted pine nuts and a squeeze of lemon juice convey all the flavors together. If you may have a jar of store-bought pesto available, this recipe comes collectively in minutes. But when you take the time to make your personal pesto, it’s still fairly quick. It’s my weeknight go-to once I have a bunch of herbs to use up in the fridge. Cumin seeds add fragrant flavor to this straightforward chickpea, kale, and baked feta skillet.

#外燴

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barkandbiteblog · 11 days

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Green Beans for Your Canine Companion: Are They Safe for Dogs to Eat?

Is there any way your quirky furry buddy can sneak some of that delicious dinner's crispy green beans into their little mouths? Is the absolute dearth of them devouring green beans correct! Most dogs will view them as an undeniably delightful and nutritious rich treat.

Green Fillers Beans' Nutritional Benefits Make Them Good for You

A nutritive wholesome meal that green beans provide for your loyal canine companion, filled with necessary nutrients and low in calories. Vitally essential vitamins such as A, C, and K, accompanied by minerals like manganese and potassium, promote the overall health, robust immunity, and sturdy bones for your captivating furry pal.

Should You Serve Raw, Cooked, or Diced Green Beans to Your Dog?

Both cooked and raw green beans can be consumed by dogs safely. Some dogs, especially adorable pups, may find cooked green beans easier to digest, yet raw green beans are higher in fiber. To prevent any choking hazards, chop those green beans into itsy-bitsy pieces, regardless of your preference. Canned green beans should be avoided for your pup as they often contain excessive sodium and other potentially harmful compounds!

Going Green with Caution: Balance is Key!!!!

While a healthy snack, green beans should only be enjoyed occasionally. Overdoing it can lead to digestive issues, like vomits, diarrhea, or excessive flatulence in some dogs. Introduce green beans gradually with small amounts and monitor your dog's reaction. Ideally, your dog's daily intake of green beans should not exceed 10%.

Green Benefits for Specific Purposes

For dogs needing weight management or those grappling with obesity, green beans can be extraordinarily beneficial. These nutrition-packed treats won't cause weight gain due to their minimal calorie content. The fiber in green beans also helps dogs feel fuller for a prolonged time, reducing their voracious appetite.

Beyond the Green Bean: Advice and Clarifications???

If your canine pal isn't fond of green beans, attempt out other healthy options like carrot sticks, apple slices (without the core), or blueberries. Consult your vet, especially if your dog has any underlying health concerns, before introducing new foods into their diet.

Finally, Green Beans: A Filling and Nutritious Snack

A safe and healthy low-calorie snack, green beans are certain to please most dogs. Including them in moderation in your sweet pup's diet can provide a good source of fiber and essential minerals. next time you snack on the green beans, deliberate sharing some chopped pieces with your furry friend for a nutritious high treat!"

#green beans for dogs #dog training #best food for puppies #famous dog breeds

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equilibrium-anticipation · 1 month

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How To Make Peanut Butter Chicken When You Are Studying Abroad

Buy

Chicken, mostly to make box pad thai, but you'll have half left over.

Green onions (seem like a good topping), also mostly for the pad thai.

Tomatoes, two weeks ago, for salad. You did not make a salad.

Lemon, one week ago, to make salmon. You skipped the lemon.

A three pack of onions, two months ago. You will only need half an onion.

Rice-- nevermind, you always have rice.

Peanut butter, duh.

Coconut Milk! You're making it fancy this time!

Cook

The chicken expires today, so this is what you are making for lunch. NO MAKING OTHER PLANS.

Heat the oil, on medium high. Chop the onion, and some leftover garlic. Also a green onion, even though that's not on the recipie. Get down ground ginger. It's cheaper than buying fresh.

Toss the onions in, and stir until they get translucent. Add three cloves garlic, some ginger powder, green onions. Also cumin. You're supposed to add chili oil later, but you definitely don't have that, and cumin is the "spiciest" spice you have. (you own three spices). Stir.

After a minute or two dump in the raw chicken. lay it out so it can cook for-- 3-4 minutes???-- nope, absolutely not. What? Oh, you're supposed to simmer this with a lid for like 20 minutes. You have one pan. It does not have a lid. Cook the chicken until you can't see pink through the skin.

Add-- oops, you were supposed to have ketchup. Oh well.

Add an amount of chopped tomato. Also add like three tablespoons of peanut butter and a teaspoon of brown sugar. Do not add chili oil because you do not have any. Stir.

This does not have enough liquid. It is going to burn.

Add three teaspoons of white wine leftover from when you were making ramen and could not find sake at the grocery store; add a dash of fish sauce, also from the ramen making; this is also not enough; add a few shakes of soy sauce, and also some rice vinegar, both from sushi making experiments; might as well squeeze in some of that lemon juice now. Keep stirring the whole time. This is probably enough liqiuid for now.

Go to the pantry to grab your can of coconut milk. It's time to simmer. Oh. oh no. oh dear. You don't own a can opener. The cans of beans you had for lunch at the beginning of the semester came with pull tabs. You can probably donate the can or something.

Pour in an amount of the skim milk in your fridge that expires in three days anyways. You haven't opened it at all. Maybe you should buy some cereal when you make an emergency toilet paper run tonight?

Set the heat to low and go wash your dishes. Consider making rice. Remember that that takes like half an hour and your chicken will be done in an indeterminate timeframe that's probably less than twenty minutes. Remember to stir once every few minutes.

At this point the sauce is pretty thick and the chicken is pretty tender. It's been less than ten minutes, probably.

Serve yourself half the chicken. The other half is for dinner. You can probably make rice then.

Go to your desk to eat, and try really hard not to think about the lab report you should be writing right now.

It's delicious.

The chicken's gone in three minutes.

There's no way you will ever be able to replicate your own sucess.

#cooking #recipes #chicken #nonfiction #bad grammar #oopsie

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revivalrootsnursery · 2 months

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Unique and Interesting Vegetables to Grow at Home

Are you looking to elevate your home gardening experience with some unique and fascinating vegetables? As gardening enthusiasts, we understand the joy and satisfaction of growing your own produce. Whether you're a seasoned gardener or just starting out, exploring grow vegetable plants can add excitement and variety to your garden. Let's delve into some unconventional yet rewarding options that you can cultivate right in your backyard.

Romanesque Broccoli: This mesmerizing vegetable, with its intricate fractal patterns, is not only visually stunning but also packed with nutrients. It thrives in cool weather and requires minimal care, making it an excellent choice for beginner gardeners.

Purple Cauliflower: Add a pop of color to your garden with purple cauliflower. This vibrant variety is rich in antioxidants and offers a unique twist to traditional cauliflower recipes. With proper sun exposure and well-drained soil, you can easily grow this beauty at home.

Rainbow Swiss chard: Brighten up your garden and plate with the colorful stems of rainbow Swiss chard. This nutritious leafy green is not only easy to grow but also adds a deliciously earthy flavor to salads, stir-fries, and soups.

Kohlrabi: With its mild, sweet taste and crunchy texture, kohlrabi is a versatile vegetable that deserves a spot in your garden. It's quick to mature and can be enjoyed raw or cooked, making it a favorite among home gardeners.

Dragon Tongue Beans: Make a statement in your garden with these striking beans featuring purple streaks on yellow pods. Dragon tongue beans are prolific producers and thrive in warm climates, offering a bountiful harvest throughout the season.

Celeriac:Commonly known as celery root, celeriac is a flavorful root vegetable that adds depth to soups, stews, and roasts. Despite its gnarled appearance, celeriac is surprisingly easy to grow and withstands colder temperatures well.

At Revival Roots Nursery, we offer a wide selection of easy-to-grow vegetable plants to inspire your gardening journey. Explore our collection and start cultivating a thriving garden that's as unique as you are. Happy gardening!

#grow vegetable plants

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farzanatradingcompany · 3 months

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Boost your Health with vitamin C Vegetables this winter: The complete guide

With the onset of winter, it is important to strengthen the immune system against seasonal diseases. One of the most effective ways to achieve this is to include vegetables rich in vitamin C in your diet. Vitamin C is a powerful antioxidant that supports immune function, promotes skin health, aids wound healing, and improves iron absorption. In this complete guide, we'll introduce you to some vitamin C-rich vegetables that will help boost your health and vitality this winter.

Paprika:

Bell peppers are a colorful and versatile vegetable rich in vitamin C. In fact, one medium red chili pepper contains more than 150% of your daily recommended intake of vitamin C. Add chili peppers to salads, stir-fries, or roasted vegetable mixes for added flavor and nutrients.

Broccoli:

In addition to being rich in vitamin C, broccoli also contains sulforaphane, a compound with powerful anti-inflammatory and antioxidant properties. Steam or roast broccoli florets to preserve their nutrients and enjoy them as a garnish, or add them to pasta dishes and casseroles for an extra dose of vitamins and minerals.

Brussels sprouts:

Brussels sprouts are another cruciferous vegetable rich in vitamin C and other essential nutrients. These mini cabbages are delicious roasted with olive oil and a pinch of sea salt. Serve as a side dish or mix into salads for a nutritious and filling meal.

Kale:

Kale is a highly nutritious leafy vegetable rich in vitamin C, vitamin A, vitamin K, and dietary fiber. Incorporate kale into your meals by adding it to smoothies, salads, soups, or sautéing it as a side dish. Its hearty texture and earthy flavor make it a versatile ingredient in many dishes.

Spinach:

Spinach is another leafy green vegetable rich in vitamin C and other antioxidants. Enjoy spinach raw in salads, sauteed as a side dish, or mixed into soups and smoothies for added nutritional value. Due to its mild taste, it is easy to incorporate into various dishes.

Cauliflower:

Cauliflower is a cruciferous vegetable rich in vitamin C and other essential nutrients. It can also be roasted, pureed, or made into a low-carb alternative to rice. Enjoy a delicious and nutritious meal with cauliflower as a side dish, in soup, or as the base for pizza crust or veggie burgers.

Cabbage:

Cabbage is a versatile vegetable rich in vitamin C and dietary fiber. Enjoy raw in salads, fermented as sauerkraut, or cooked in stir-fries and soups. Its crunchy texture and mild flavor make it a popular ingredient in many cuisines around the world.

Beans:

Peas are a sweet and nutritious vegetable that is rich in vitamin C, dietary fiber, and protein. Enjoy fresh in salads or cooked in soups, stews, and stir-fries. Peas add color and flavor to any dish and are a great source of essential nutrients.

Tomato:

In addition to being rich in vitamin C, tomatoes also contain lycopene, a powerful antioxidant that has been linked to many health benefits, including reduced risk of heart disease and certain cancers. I am. Enjoy tomatoes raw in salads, cooked in sauces, or roasted with herbs for a flavorful side dish.

Potato:

Potatoes are a simple but nutritious vegetable, rich in vitamin C, potassium, and dietary fiber. Enjoy baked, pureed, or roasted as a side dish, or incorporate into soups, stews, and casseroles for a hearty, satisfying meal.

Sweet potato:

Not only are sweet potatoes delicious, but they're also rich in vitamin C, beta carotene, and dietary fiber. Enjoy roasted, pureed or baked as a side dish, or incorporate into salads, soups and curries for a nutritious and flavorful meal. So, let the oranges, kiwis, broccoli, and bell peppers take centre stage on your plate, and let the Vitamin C richness develop as you strive for a healthier, more vibrant existence. Farzana Vegetables Wholesale in the UAE understands how important vitamins are. As a result, we provide the highest quality, freshest fruits and vegetables high in vitamin C

#Food Items Wholesale Distributor UAE #Fruits wholesaler in the UAE #Vegetables Wholesale in the UAE #Fruits & vegetables Exporter in UAE #Re-export fruits & vegetables from UAE

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gameonoverdogcom · 5 months

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#IFTTT #Gameonoverdog

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subhashmadurai · 5 months

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Best Foods

Introduction:

Food is an integral part of our daily lives, transcending mere sustenance to become a source of pleasure, cultural identity, and social connection. This brief exploration delves into the multifaceted world of food, touching upon its significance, global diversity, and the artistry involved in its creation.

Culinary Diversity:Food is a universal language, spoken in countless dialects across the globe. From the spicy curries of India to the savory pasta dishes of Italy, each culture contributes unique flavors, ingredients, and cooking methods to the rich tapestry of global cuisine.

The Art of Cooking:Behind every delicious dish lies the artistry of cooking. Chefs, both amateur and professional, transform raw ingredients into culinary masterpieces. Techniques such as sautéing, roasting, and sous-vide highlight the precision and creativity that elevate a meal from ordinary to extraordinary.

Nutritional Exploration:Food isn't just about taste; it's also a vital source of nourishment. Exploring the nutritional aspects of different foods helps us make informed choices about what we consume. From the protein-packed goodness of lean meats to the vitamins and minerals found in fresh fruits and vegetables, understanding nutrition enhances our overall well-being.

Food Trends:The culinary world is dynamic, with trends constantly evolving. Whether it's the rise of plant-based diets, the resurgence of ancient grains, or the popularity of fusion cuisine, staying attuned to food trends allows us to experience the latest and most innovative flavors the industry has to offer.

Social and Cultural Connections:Food has a unique ability to bring people together. Sharing a meal is a universal social experience, fostering connections and creating lasting memories. Festivals, celebrations, and family gatherings often revolve around the communal act of dining, reinforcing the cultural significance of food.

Conclusion:

Food is a celebration of life, a fusion of flavors, and a reflection of our shared humanity. This brief journey into the world of food only scratches the surface of its vast and diverse landscape.

Kinds of healthy and nutritious foods:

Fruits:

Berries (blueberries, strawberries, raspberries)

Apples

Bananas

Oranges

Kiwi

Avocado

Vegetables:

Leafy greens (spinach, kale, arugula)

Broccoli

Cauliflower

Bell peppers

Carrots

Sweet potatoes

Lean Proteins:

Chicken breast

Turkey

Fish (salmon, tuna, tilapia)

Eggs

Tofu

Beans and legumes

Whole Grains:

Quinoa

Brown rice

Oats

Barley

Whole wheat products (bread, pasta)

Nuts and Seeds:

Almonds

Walnuts

Chia seeds

Flaxseeds

Sunflower seeds

Dairy or Dairy Alternatives:

Greek yogurt

Low-fat milk

Cheese (in moderation)

Plant-based milk alternatives (almond milk, soy milk)

Healthy Fats:

Olive oil

Avocado oil

Nuts and seeds

Fatty fish (salmon, mackerel)

Herbs and Spices:

Basil

Cilantro

Turmeric

Ginger

Garlic

Cinnamon

Beverages:

Water

Green tea

Herbal tea

Coffee (in moderation)

Sweeteners (in moderation):

Honey

Maple syrup

Stevia

#food #nutrition #healthy

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