#and cooking slow over low heat in butter

[swankpalanquin]

in other news, i do feel inspired to start cooking again

#which ultimately will be better for my money and my health so i won't eat terrible take out or nothing anymore #for example i just made scrambled eggs using my special technique of whipping a lot of air into the eggs #and cooking slow over low heat in butter #a little cooking tip there

[gothfeedergf]

disclaimer: nsfw

"Aw, look at you, all dressed up like a cute little housewife," he said with a smirk. "Just aching to fatten me up, aren't you?"

I blushed as I stood in front of the stove, stirring the pot of pasta. My frilly, pink apron was the only thing I wore, and I could feel his eyes on me as he sat at the nearby table, watching my every move.

But despite his teasing, I continue to cook for him, adding in extra butter just the way he likes it. 

He cleared his throat and stood up, making his way over to me. I could feel his breath on my neck as he whispered in my ear, " I can tell what you're really after, sweetheart”

My heart skipped a beat as he pressed himself against me. "I-I don't know what you're talking about." I stammered, trying to sound convincing.

He chuckled softly, his warm breath sending shivers down my spine. "Oh, come on, don't be shy," he teased, his hand coming to rest on my waist. "All this cooking and feeding me... you're making me fatter for your own enjoyment, aren't you?" he teased, his hand sliding down to my hips.

My heart was racing as his words sank in, and I felt a flush creeping up my neck. "I-I just want to make sure you're well-fed," I murmured, trying to sound innocent.

He leaned in closer, his lips brushing against my neck. "Well-fed, huh? Is that what you're calling it?" he whispered, his tone suggestive.

His hands slipped under my apron and cupped my breasts, making me gasp in pleasure. "So tell me, babe," he whispered, his voice low and sultry. "How much bigger do you want me” His kisses trailed down my neck as he teased, “I swear, I'm always hungry now, I can't seem to stop eating these days. My work clothes barely fit me anymore" he chuckled, pulling me closer to him. “You're the one who made me like this, you know?” he continued, his belly now pressed up against my back.

I let out a desperate whine, my body arching against his, craving more of his touch. His fingers dipped lower, slipping under the waistband of my panties, and I gasped at the sensation. He grinned wickedly, enjoying the effect he had on me. 

“Someone's feeling quite needy today, I can tell how much you want this." he whispered, his fingers parting and gliding over my slick folds with an achingly slow pace. "You've been cooking up more than just pasta sauce, haven't you?" he chuckled.

I could feel the heat rising in my cheeks, a shy smile spreading across my lips as I nodded, unable to form words in response.

"Tell me, sweetheart," he murmured between kisses, his fingers tracing tender circles before sliding inside me. " Is it my appetite that gets you off or is it the sight of me stuffing my face? Do you like seeing me eat? Do you enjoy watching me indulge in your cooking?" I nodded, my breath coming in short gasps as I tried to form coherent words.

He withdrew his fingers and spun me around to face him. "What’re you waiting for then? Feed me" he demanded, his tone playful but insistent

Without a word I grabbed a spoon and dipped it into the pot, scooping up a heaping spoonful of creamy pasta. I held it up to his lips, watching as he ate it, his tongue lapping up every last bit.

I grabbed another spoonful of pasta and brought it up to his lips. As he eagerly devoured it, I felt his fingers slip back inside me. "If you stop feeding me, I'll stop touching you."

So i continued feeding him, feeling his fingers delve deeper inside me in response. I dipped the spoon into the pot again and again and with each bite he took, I felt his fingers working inside me, hitting all the right spots and sending me closer and closer to the edge.

As the last spoonful disappeared, he pulled his fingers out of me and let out a contented sigh. "That was delicious." he said, his voice low and rough. "But I think it's time for dessert."

#n$fw !! #the world needs more sub feeder/dom feedee stuff #gothfeedergf posts

[dailyfoodlovers]

idk i just feel like even though im talking to a lot of people no one really shows me any special attention when im funny or talks to me to tell me how much they think im cool in private. its just hard to fee like im reallly genuinely valued in these more casual relationships.

Use a nonstick pan and a silicone spatula — When scrambling eggs, we use a high-quality nonstick pan. I also love using my silicone spatula since the flexibility lets me swirl and sweep the eggs as they cook.

I only use eggs, butter, and salt — no milk or cream! I’ve never understood why people add extras like milk, cream, and even sour cream to eggs before cooking them. Milk and sour cream water scrambled eggs down and to us, the cream is just unnecessary.

If you use quality, fresh eggs and cook them low and slow (more on that below), you don’t need anything else. Just a touch of salt and a grind of black pepper. By the way, I love scrambled eggs cooked in butter, but I will often switch it up and use a fruity olive oil.

Swirl then Sweep — We prefer scrambled eggs with larger curds than small, but love them to be extra creamy. The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small curds begin to form (this achieves the creamy part). Then I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Don’t Forget About Carryover Cooking — Eggs are delicate and cook very quickly. Even over low heat eggs can go from liquid to overcooked in seconds. It’s important to take the pan off of the heat before your eggs have finished cooking.

Scrambled Egg Variations

My favorite way to enjoy scrambled eggs is on top of a slice of toast and topped with a few grinds of black pepper, a little extra salt, and freshly chopped chives.

You can also add extra ingredients to the scramble itself. In our dill scrambled eggs, we swirl in fresh chopped dill to the whisked eggs. If you’ve never had eggs and dill together, I highly recommend it.

For a cheesy egg scramble, add soft or shredded cheeses like goat cheese or shredded cheddar to the eggs just as they finish cooking. The heat from carryover cooking will be enough to melt the cheese into the eggs. We add feta to these scrambled egg, spinach, and feta breakfast burritos and love it.

More Easy Egg Recipes

How to Cook Hard Boiled Eggs – We show you how to cook hard boiled eggs perfectly, every time.

Simple Egg Salad Recipe – Easy egg salad recipe with a little mayonnaise, celery, fresh herbs and a spritz of lemon to brighten things up.

How to Poach an Egg – Learn three tips for making perfectly cooked poached eggs at home.

Avocado Egg Salad – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

Easy Vegetable Frittata Recipe – The perfect frittata is soft inside with a texture similar to custard. You can pack just about anything into it. In our vegetable frittata, we add lots of colorful and tasty veggies, cheese, and herbs.

88 comments / 56 reviews

Print

Soft and Creamy Scrambled Eggs

PREP 10mins

COOK 5mins

TOTAL 15mins

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need

1/2 tablespoon butter

4 large eggs

1/8 teaspoon kosher salt, or more to taste

Directions

Adam and Joanne's Tips

Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 168 / Protein 13 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 5 g / Cholesterol 380 mg

AUTHOR: Adam and Joanne Gallagher

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#Youtube

[vanilla-cigarillos]

Comforting Chicken Stew for Lazy Days (Recipe)

Nothing makes me feel better on a chilly day than coming home to a pot of long-simmering stew. With the colder seasons coming up, I wanted to share with you babes a lovely chicken stew that I hope brings you comfort <3

Ingredients:

4 and 1/2 cups chicken thighs (3 lbs) diced

Canola oil

3 TBSP butter

1 yellow onion finely chopped

1/3 cup flour

6 garlic cloves, finely minced

1 TBSP tomato paste

2 TSP thyme, fresh or dried

1/4 TSP sage, dried

4 cups chicken broth (I use reduced sodium)

2 TBSP cooking white wine (real wine is suitable, but use double the listed amount)

1 cup red potatoes, chopped into 1/2” pieces (not too small or they get too mushy)

1 cup Yukon gold potatoes, chopped 1/2" pieces

3 large carrots peeled and sliced

2 bay leaves

1 cup peas, frozen

1/2 cup heavy cream (to make the stew lighter, sub more chicken broth, half and half or just milk instead)

1 TBSP parsley, fresh and minced

Instructions:

Pat the chicken dry so that cooking brings out more caramelization and color, then season with salt and pepper to your liking

Heat a large skillet over medium high heat and add a drizzle of oil. Cook the chicken in batches, about 5 - 6 minutes, flipping occasionally until golden and cooked through

Heat the butter in the skillet and add the onions, cooking until softened and stirring occasionally (~6 - 8 minutes).

Add the flour and garlic, stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant (~1 minute)

Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken

Add the potatoes and carrots along with the remaining broth and cooking wine. Simmer with the lid on over medium-low heat for 10 minutes

Add all ingredients except the peas and cream into the slow cooker and cover. Cook for 4-5 hours

Discard the bay leaves, then stir in the peas and cream. Add the lid and cook for 5 more minutes

Serve with fresh parsley, and salt and pepper to taste

This stew is also good to be frozen for later. Make sure you let it cool completely, then put it in and air tight container or heavy duty freezer bag.

#kitchen witch #green witch #pagan #witchcraft #witchy #herbalism #witch recipe

[flowerandblood]

My Best Friend (13)

[modern! club owner • Aemond x fem!reader]    

[warnings: kissing, fluff, swearing, mention of illnes]

[description: Aemond has his own club and often does business at the home of one of his business associates. There he often meets his younger sister, with whom he develops a deeper relationship through shared secrets. This is slow burn love story.]

* English is not my first language. Please, do not repost. Enjoy! *

Previous and next chapters: Masterlist        

_____

Aemond started preparing breakfast while Y/N was showering. Before running, he had thrown her dress in for a quick wash as promised. She was now drying on the balcony in the hot summer sun. They both realized she didn't have any clothes with her, so he gave her one of his T-shirts for the time being. He let her choose which one she wanted and she chose the one with the big "Deep Purple" logo on it. 

The butter in the frying pan was heating up and he was standing by, chopping the vegetables finely for the omelette he planned to make, deep in thought. After telling her about the dream, he felt relieved, though he still felt shame and anxiety. He wondered if he would always have such a broken, wounded mind.

He was snapped out of his thoughts by the sound of the door opening. Y/N left, placing the towel on the chair to dry. His T-shirt was way too big for her, reaching down to her mid-thighs. The sight of her in his clothes tickled his ego pleasantly and his desire to own her, which he was so ashamed of at the same time. She walked over to him smiling, her hair still damp, though you could see she'd been blow-drying it.

"Can I help?" She asked briskly, full of energy. The corner of his mouth curved into a lazy smile.

"Slice the pepper finely." He said calmly, moving a second board and a knife towards her. "Just watch your fingers."

"I can cut." She said impatiently, and got to work. They worked in silence for a while, a nice breeze of fresh summer air flowing into the kitchen through the half-open window.

When they were done, Aemond broke a few eggs, seasoned them, and added the rest of the toppings he chose. Y/N watched him sideways, surprised at how confident he was at cooking and that he obviously knew exactly what he was doing.

"Do you often make omelettes like this?" She asked curiously, leaning her side against the cupboard next to him.

"Very often. It's a nutritious breakfast, high in protein and low in calories." He replied calmly without looking at her, focused on his task. He flipped the whole thing over to the other side in one motion to let it be cut down by the raw side. It only took a minute and the dish was ready.

Aemond suggested that they could eat in the living room and watch something in the meantime. He set the plates on the coffee table while Y/N flicked through the movie database with the remote. Suddenly she jumped in excitement.

"Did you watch [Loving Vincent]?" She asked, her eyes sparkling. He had no idea what she was talking about. “This is an animation made of oil paintings painted by hundreds of artists, referring to the works of Vincent van Gogh, telling about his life. It looks amazing. If you don't like it, we can switch to something else."

Aemond thought it sounded very interesting. He had never seen a stop-motion film made of paintings alone. He wanted to see it just for the impression of what it looks like.

Y/N sat cross-legged on the couch, grabbing a piece of omelette that he had cut into triangles earlier. He was amazed at how quickly she adapted to new place. Thanks to her behavior, he himself felt as if she had been in his apartment more than once. They started watching.

From the very first minutes film made a huge impression on him. The music was wonderful and thoughtful, the image and characters moved in a bizarre and abstract way, as if the portraits and landscapes really came to life. Y/N watched his reaction, but saw that he was hooked. 

Once she'd had fill her stomach, she took one of the small pillows, placed it against his hip, and laid her head on it, getting comfortable and drawing her knees up slightly. Aemond involuntarily placed his hand on her back, stroking it steadily with his thumb, watching with interest.

He was surprised, but the story really drew him in. His drama, his cut off ear, and suffering somewhat matched his experience, but he was also delighted with how it was portrayed. The final scene made his chest tighten. He thought it was really good animation and was glad to see it.

"Did you like it? Was it too boring?” She asked, looking at him, her head still lying on a pillow.

He smiled slightly under his breath. "I liked it very much."

She cuddled up to him happily, knowing he wouldn't ever lie to please her. That's why she liked him so much. Few people, except maybe her brother and Marisa, were as direct and painfully honest with her as he was. She'd rather he didn't express his feelings to her than say something and then try to extricate himself from it by saying it wasn't that.

Aemond embraced her contentedly, took her by her arms, and set her on his lap. He didn't dare rub against her though, remembering that she was still feeling uncomfortable from their intense night. He stroked her buttocks steadily, looking her up and down.

"You look good in my Tshirt." He said and slapped her butt loudly. She jumped, squealing. "You should wear them more often."

She blushed at those words and smiled, leaning over him, resting her forehead against his. They stared at each other for a moment in silence, their eyes warm and lustful. She stroked his cheek gently, and he closed his eye, wanting to focus on her touch.

"You know you have to take me to class soon?" She asked quietly, a hint of regret in her tone. Aemond sighed.

"I know."

***

Luckily, the hot summer air made her dress dry in time. Aemond wasn't sure if this dress was a good college outfit, but Y/N said it was classy enough to wear, and she'd worn it more than once. He agreed with her, though he couldn't take his eyes off her thighs and was sure he wasn't the only one with this problem. They got into the car, talking lightly about the film and artists in general. 

Aemond was pleased to find that he really enjoyed debating with her. Even before they started sleeping together, when he came to Klaus' house, they would exchange thoughts on various topics. They were usually short exchanges, but it didn't escape his notice that she was very open minded and willing to listen to others and ask the right questions. He thought then that despite what Kate had told him in his dream, sex wasn't the only thing he wanted from her.

They arrived in front of her university on time. She unbuckled her seatbelt and looked at him smiling.

"Klaus will pick you up?" He asked, wanting to make sure he understood correctly.

"Probably him or Marcus." She said lightly, shrugging. She was checking to make sure she had everything in her bag, so she didn't notice the smirk on his face, which disappeared after a second. When she felt she was ready, she looked at him with satisfaction.

“Thank you very much for everything. I had a great time today.” She said with a wide smile, sincerity in her voice. To his surprise, she really was happy, despite what had happened in the night. He gently stroked her thigh with his hand.

"Me too." He said, looking at her gently. They both looked at each other awkwardly for a moment, debating whether to kiss or not. After a moment's thought, they leaned in at the same time and kissed passionately, their lips warm and moist. They looked at each other contentedly. 

Y/N got out of the car, giving him another quick glance from behind her. His heart was pounding, and he felt a pleasant warmth in his belly. He felt calm. After a while he felt his phone vibrate. He took it out quickly, thinking it was Y/N who might have forgotten something, but saw it was a message from an unknown number. He felt like a stone had settled in his throat as he read the message.

"She looks so good in that black dress. Does she fuck well?”

Aemond squeezed his eyes and mouth shut, his jaw clenched painfully.

"You son of a bitch." He said to himself.

***

Y/N finished class as planned. She left the main entrance, talking with her classmate, they were laughing at something genuinely. Y/N from a distance saw Marcus standing by the car, talking on the phone. Seeing her walking towards him, he waved his hand. Y/N said goodbye to her friend and headed towards him.

"We drive?" He asked with a smile and Y/N nodded. They headed towards her house, the radio playing in the background. Y/N stared out the window, it was a beautiful sunny afternoon.

"I see you're in a good mood." He said amused, looking at her expectantly. Y/N blushed and looked pleadingly at him.

"Though you don't torment me." She said helplessly. Marcus laughed heartily at those words, radiating the warmth she always liked about him. At least with her and Klaus, that's how he was. He was ruthless in the courtroom, and she knew he could be ruthless outside of it as well. Nevertheless, for as long as she could remember, she could always count on him. 

When she was afraid to tell her father or Klaus about something, she always went to him with her problem. And he was able to listen to her, advise her and, above all, he did not share what she said with others. After a moment, she pursed her lips as she looked at him. She wondered if she should ask the question.

"How is Laura?" She asked quietly, drawing in a breath, glancing at him out of the corner of her eye. She saw that he was still smiling, but his eyes had turned cold. He was silent for a moment. They were just pulling into the driveway. He turned off the engine and looked at her.

“The doctors said she is already a vegetable. Her parents say they want her to go away in peace so that she doesn't suffer anymore. That if I love her, I should end her suffering and let them disconnect her from the life support." He said, and the fact that he smiled as he said it made her eyes well up with tears. “But I can't. I've always been selfish."

Her lips trembled, a tear rolled down her cheek as she took his hand.

"Marcus, I'm so sorry." It was all she could manage in a trembling voice. After Laura's car accident, everyone at first hoped she would make it out. However, it turned out that her injuries were more serious than originally thought. 

Marcus was looking at her and she could see that although his expression didn't show it, his eyes were empty. He wasn’t her husband, by the law her parents could do whatever they wanted. He laughed.

“You get involved too easily in other people's problems. But that's what makes you so easy to love." He said and kissed her hand warmly. There was no lust in his eyes. He was like her guardian. His good deeds for her made it easier for him to sleep after all the bad things he did at his job. 

She knew it had always been like this. He wanted so much to help her now, because no one could help Laura anymore. Her face was twitching, tears were dripping from her eyes. Laura was the only woman in his life that he truly loved.

They both unbuckled their seatbelts and Y/N got out of the car with her legs shaking.

"Oh, what a welcoming committee." Marcus said. Y/N looked up and saw that Klaus and Aemond were waiting on the porch. Aemond was smoking a cigarette, his eyes cool and cold. Her heart skipped a beat, figuring he'd seen their conversation in the car and she flushed red. Marcus didn't care though, and extended his hand to him in greeting. Aemond didn't shake her. Marcus laughed.

"Come on. It's not what you think." He said, taking out a cigarette and a lighter from his jacket, he also lit it. Klaus just rolled his eyes, impatient. Y/N was standing next to Marcus, all pale, looking at Aemond pleadingly, but he wasn't looking at her, he was looking at Marcus.

Marcus inhaled like he had all the time in the world and blew the smoke out his nose. After a moment he spoke.

“I was talking to Y/N about my beloved woman who will probably be taken off life support by her parents, because her brain is already dead. Maybe you have some advice for me?" He asked, taking another drag, saying the words so lightly that Aemond thought for a moment that he was making fun of him. 

Y/N sobbed loudly, saying only "Marcus...Please..." and grabbing his arm, but he didn't care anymore. 

After a while Aemond realized he wasn't joking. He turned scarlet. 

There was a terrible, awkward silence. Y/N sobbed loudly as Marcus wrapped one arm around her, looking the other way.

"Dont cry." He said lightly, exhaling smoke. "It's just life."

The four of them stood in silence. Y/N calmed down after a while. She looked at Aemond with eyes red from crying. He looked at her apologetically and dropped his gaze. He wanted to explain why he had come, but he was too embarrassed by his behavior to say anything. Klaus, seeing the situation, took pity on him, sighing heavily.

"Albert knows about you and Aemond."

___

If you want to be tagged, just leave a comment. ~

@chainsawsangel  @yentroucnagol @cardi-bre91 @melsunshine @bellaisasleep @candypurplebutterfly @malfoytargaryen @serrhaewin @svtansdaddyx  @iiamthehybrid​

____

I recommend everyone to see Loving Vincent, it's a great animation!

#aemond x you #aemond targaryen #aemond fanfiction #aemond fic #aemond x oc #house of the dragon aemond #aemond x fem!reader #modern!aemond #hotd aemond #aemond x reader #prince aemond #ewan mitchell #hotd fic #aemond smut #aemond fluff #hotd smut #hotd #aemond fanfic

[dkniade]

Offering to Cook Food and Seeing Your Reaction

ITTO, ALBEDO, ZHONGLI, KAEYA

(Not intended to be reader inserts but you can think of them that way.)

.

Experiment Notes

To get a feel for how Itto talks in English dub and try an informal speaking style

To properly appreciate food and incorporate a character’s setting to their dish

To convey key character traits in a short mundane scenario within a small word count

To imply what the other interlocutor said by the character’s reaction and change in topic in the next lines

Content Notes: Albedo’s part shows him being people-pleasing and having difficulty accepting compliments. Zhongli’s part briefly touches on grief and implied character deaths.

ITTO: Cooking Food

You hungry, buddy? Snacks are great but with that sorta growl— Hah! You’re gonna need something more. Well, you’re in luck~ Arataki “Number One Gourmet” Itto knows a whole menu’s worth of dishes by heart. Fried, sauced, pan-seared, you name it!

ITTO: Dish-Tasting

Tastes good, yeah? Heh, when you’ve got a gang to feed, y’learn to whip up bites that��d keep ya full. ‘Course, they come back askin’ for seconds! I know, I know, don’t be shy~ Get in line. I’ll whip up ten more batches! Hahahaha!

-----

Man, your tummy’s growling—

--

I know it tastes amazing.

‘Course it’s good! That’s all these years of cookin’ for the gang! That’s right!

.

ITTO

good at cooking snack food for the gang (think 小摊 or 夜宵 sorta food)

Easy to make stuff that are oily and deep fried, going all ham in sauce 

huge ego, lighthearted, cares for Arataki gang

It’s quite surface ‘cause that’s what I got from his Voiceline profile

ALBEDO: Cooking Food

You’re hungry? I suppose I’ve carelessly let time slip by indeed… Very well, I’ll prepare some Sunshine Sprat. I imagine you’ll need a larger serving than me with your constant travels. Still, I hope it satisfies your hunger.

ALBEDO: Dish-Tasting

How is it? It may seem simple, but this dish requires slow cooking over low-heat for the butter to melt into the fish completely. I removed the bones and applied seasoning, but it may still be a bit bland for you. …Ah, it’s delicious? Yes, the ingredients are fresh from lakes at the bottom of the mountain. …My cooking skill? The combination of ingredients to create reactions is not unlike alchemy, after all. In any case, is the serving size okay? I don’t have a big appetite, so— …I— Traveler… Erm, excuse my reaction to… Thank you. I’m happy to hear that…

----

You’re hungry, you say? 

If I may ask, do you prefer Mondstadtian snacks or a full dish? …

----

Though seemingly simple, this dish requires

I made sure to remove the bones as they might be unpleasant for you,

…Ah, really? I’m glad it satisfies your hunger, then.

…Ah, it’s delicious? Yes, the combination of ingredients to create reactions is not unlike alchemy.

Because of my skill? It’s nothing.

If you need more— It was the perfect size?

.

ALBEDO

Good at making Sunshine Sprats and knows some Mondstadt snacks Klee likes

Quality and elegance over size in cooking

Takes great care in cooking and making sure the one eating is satisfied 

(wait, he’s asking a lot of questions, this feels a little extreme, ah but it’s taking care of his friend, so he wants to know despite his lack of experience)

Too worried about others’ reactions and living up to their standards 

Explains compliments away by linking cooking to alchemy, but eventually takes compliment for himself 

This last part was hard to word

ZHONGLI: Cooking Food

The art of cuisine takes patience and skill, so the preparation cannot be rushed. This soup requires a certain technique and seasoning, but its ingredients are minimal so it will only take six hours to prepare… Although, I’ve been advised to prepare it beforehand so you do not suffer from hunger for so long. Please wait for an hour for the last few ingredients to be fully cooked…

ZHONGLI: Dish-Tasting

At times like this, I look back on memories I’ve shared with my companions. Years pass, yet still I wish to taste wine while sailing away from the harbour… Would you like some? …No, that’s all that I ask for. Being able to share mundane moments with you is what makes them memorable. Even osmanthus flowers are more beautiful in your presence.

----

First, one ought to source the fresh bamboo shoots

When preparing dishes, one must have patience 

I’d like you to wait a little longer.

----

The simple act of sharing a 

Years pass, yet still wine tastes the same…

.

ZHONGLI

Good at making Slow-Cooked Bamboo Shoot Soup

High quality ingredients, dish has a refined taste that’s complex but not very strong 

extra patient, doesn’t mind that something takes 6+ hours to prepare, explains origin of every ingredient 

Reminisces on times past and sharing mundane memories with friends 

It explores the meaning of the line in the Chinese some more. Here’s a Twitter thread that analyzes the line from the context of the original Chinese poem and also in Zhongli’s setting

Man the bit about sailing across the harbour and drinking wine only makes more sense in Chinese…  It’s so bittersweet…

KAEYA: Cooking Food

Oh? Well, you’re in luck. I happen to know a few dishes that pair nicely with wine. …What? You don’t drink? Such a shame that I can’t share this joy with you! Still, I assure you these will be delectable even with apple cider.

KAEYA: Dish-Tasting

What? Surprised that I know how to make ham samples with olives and cooked fish? Hehe, don’t you know Cider Lake provides many ingredients for bar dishes? Of course I can make them anytime I want, but it’s more fun seeing you enjoy them~ Eating with good buddies tops even the best of wine, wouldn’t you say?

-----

Well, I’d say we deserve a break after all this work today. 

Such a shame that you can’t enjoy the full experience with me!

Well, I assure you these ones will satisfy you even with apple cider.

KAEYA

good at cooking 下酒菜 (like fried vegetables and fish) 

(German ham samples, olives, and cooked fish) 

Always knows the best alcohol to pair with the dish

Teases, lazy about work, but confident in his cooking skills while praising the taste of wine

Puts emphasis on praising the Traveler’s presence

Drops a line about how it always tastes better with friends around 

The line between explicitly complimenting the Traveler and implying his loneliness is so damn thin

I am flattered writing this 

.

.

.

#dusk fan writing #fan fic #genshin impact #kaeya #zhongli #itto #albedo #arataki itto #genshin x reader #genshin impact x reader #genshin reader insert #kaeya x reader #zhongli x reader #itto x reader #albedo x reader #kaeya alberich #fan fiction #food #genshin headcanons #headcanons #X reader

[nostalgebraist-autoresponder]

How do you make Classic Mac and Cheese according to the 2011 Homestuck Cookbook?

Recipe:

Combine 6 cups milk, 1½ teaspoons salt, and 2 teaspoons butter in a saucepan. Bring to a slow simmer over medium low heat. Remove from heat, and allow to cool until milk is warm to the touch.

Stir in one can (15-ounce) condensed milk, one tablespoon tomato paste, two tablespoons butter, 4 tablespoons chopped onion (sliced thin), and 4 ounces uncooked elbow macaroni (small). Simmer in the milk for 20 minutes, or until macaroni is just tender. (Cover the pan if necessary to prevent a crust from forming on top.)

Stir in 1 cup (8 ounces) shredded Cheddar cheese, and cook over low heat until just the cheese has melted, 1 to 2 minutes (be careful not to boil, or it will curdle).

Follow the rest of the recipe for the rest of the recipe.

#homestalgebra #southern reach #derv87

[thestalwartheart]

James Bond's Scrambled Butter Eggs.

James Bond's famous scrambled egg recipe comes from Ian Fleming's 007 in New York, a short story which primarily features Bond bitching about American food and drink. It was originally published in a collection with Octopussy and The Living Daylights. By Fleming's own admission, the collection's grim view of New York might "shock or depress some of my readers." Rather than offering an apology for that, Fleming seemed delighted by the prospect of upsetting some Americans.

(That marks the beginning and the end of the things Ian Fleming and I have in common. I do love a good transatlantic roasting.)

The various James Bond Fandom websites disagree on the fictional attribution of the recipe. One website credits it to May, Bond's housekeeper. Another credits it to Bond's secretary, Loelia Ponsonby. Whatever is true in canon (and I'm sure someone will tell me!), I quite enjoy the thought that Ponsonby despised the state of Bond's paperwork so much that she sought to kill him before the age of forty by way of cholesterol problems.

Because what other possible explanation could there be for using five to six oz of butter? (A translation for the un-Imperial measurers among us: that's 140 - 170 whole grams. Gordon Ramsay, modern king of scrambled eggs, uses 15 and that is why, unless he implodes from screaming at a terrible restaurant owner, he'll live to a ripe old age).

This recipe is a slow death. It's also, unfortunately, very good.

Recipe and notes.

For four individualists. (Fleming's words, not mine.)

12 fresh eggs Salt and pepper 5-6 oz. of fresh butter

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy-bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fine herbs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittainger) and low music.

---

I topped my eggs with dill. Though I would have preferred chives, dill was what I had in. It was frugally-minded of me, which is extremely antithetical to the James Bond Experience. Heretic, even, as was my decision to have coffee over champagne, and not to bother with copper pots.

The low music did feature, though. I put on a Nina Simone record, which my cat took great joy in yelling over. Ah, Saturdays.

I also added hot sauce. If you speak to Ian Fleming, tell him it was caviar, won't you?

#007 fest 2023 #teamcivilian #tw food #watch me realising my dream of being a recipe writer #also I have no idea if recipes are a Fest thing #but it seemed like an apt way to celebrate bond #also I’m no longer on a points-scoring team so it doesn’t matter hurray!

[angelkin-food-cake]

Slow Cooker Spinach Artichoke Chicken Stew

2 Tbsp. unsalted butter

1 large yellow or red onion, finely chopped

kosher salt and black pepper

3 celery stalks, chopped

8 garlic cloves, smashed and chopped

2 to 2¼ lbs boneless, skinless chicken thighs

1 cup chicken stock

½ cup white wine

½ lemon, juiced (about 1½ Tbsp.)

1 tsp. red pepper flakes

1 (10 oz.) package frozen cut spinach

1 (12 oz.) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)

½ cup cream cheese (about 4 ounces)

½ cup finely chopped fresh dill

4 to 6 scallions, thinly sliced, for topping

grated parmesan cheese, for topping

In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.

Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.

About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)

Add the cream cheese and dill, and stir until the cream cheese melts.

Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.

#angelkin #food #dinner #gluten free #LGI #butter #vegetarian #onion #celery #garlic #meat #chicken #alcohol #wine #fruit #lemon #crushed red pepper #spinach #artichoke #cream cheese #dill #scallion #cheese #dogkin #dragonkin #foxkin #herokin #kitsunekin #mountainkin #pantherkin

[tastesoftamriel]

Question: Every culture and people across Tamriel has their particular hard-to-make dish, whether that be the godawful tedium of making puff pastry, the ordeal of more advanced meringues, or the process of making Moon Sugar lokum.

What is each culture's easier "cheater" shortcut to make an approximation of their (or their neighbor's) culture's stupidly hard to make dish?

Let's face it, none of us want to make filo pastry, consommé, or even roux from scratch sometimes. These are a few tricks the Men and Mer of Tamriel employ in the kitchen when appetites are high and patience is low. However, some of the approximations below may end up being more of a long-winded journey than a shortcut, as you shall see...

Altmer

Don't even get me started on the complexities of High Elf cuisine, because we'll be here for a couple of years. In terms of quick replacements, chickpea water (aquafaba) stands in for egg whites for meringues. This quintessential sweet treat is an Altmer favourite, and by beating the aquafaba with sugar, you get a vegan alternative that's tasty too!

Argonians

Argonian cakes are notoriously time-consuming and difficult to make, and some prefer shortcuts to slaving away over a pot of condensed coconut milk. While it is standard practice to leave certain desserts to set or gel, which takes some time in the moist and hot climate of Black Marsh, some quicken the process by adding agar-agar, or algae jelly. This helps desserts develop a firm finish faster, without compromising on flavour.

Bosmer

Every good dish in Valenwood is slow-cooked, and it's impossible to replicate twelve hours over the fire in under two. Or is it? The Bosmer love their clay pots, which absorb and keep heat well, thus speeding up the slow-cooking process. Rather than cooking dishes over the fire as is usual, these clay pots are filled and popped into a huge stone oven (more of a furnace really). The Oblivion-like temperatures work together with the clay pot to give perfectly tender results, every time.

Bretons

A universally acknowledged fact is that catching, cleaning, and cooking crab is a pain in the ass. Enter the Bretons, who have concocted a very surprising crab substitute made from reconstituted seafood that someone didn't have the heart to throw out. The imitation crab is made by mashing the seafood leftovers with flour, seasoning, and food dye, making it look (though not quite taste) like real crab. Crafty, and much easier to deal with than the real thing!

Dunmer

Making the ideal ash yam stew takes a lot of patience, due to the tuber's fibrous texture. In order to cook ash yams right, they cook best when subjected to the 'low and slow' method of cooking. When you don't have that sort of luxury, ash yams are frequently replaced by sweet potatoes or ube yams on Vvardenfell. While the flavour is a little off, they cook fairly quickly by comparison, and thicken up like a regular ash yam stew with the help of some mashed saltrice.

Imperials

Argonian culinary influences in the Blackwood region have spread across Cyrodiil over centuries, making some Argonian dishes surprisingly part of the staple Imperial diet. Due to the availability of fresh ingredients though, sometimes you've got to make do with what's available. Take, for example, bantam guar dumplings. These rice paper dumplings are either steamed or fried, and are stuffed with a spiced mince of bantam guar. While the rice paper required to make these dumplings is a cheap and plentiful export from Black Marsh, bantam guar is a lot harder to source. Minced chicken and pheasant are more commonly used across the Province, though they lack the same umami flavour of bantam guar.

Khajiit

One shortcut that's frequently taken by the impatient in Elsweyr (yours truly included) is buying our moon sugar dulce de leche, rather than slaving away over the stove for another ingredient as if it were alchemy. Dulce de leche, like butter, can be bought from dairies and grocers alike, and it is an important component of many Khajiiti desserts, for which there is not really any equivalent approximation. That's why the wide availability of moon sugar dulce de leche is important- it's essential, and there's nothing like it!

Nords

Dried, salted cod is a major export of Skyrim, and one of the major purchasers are the coastal Redguards, who make a fish dish called bacalhau. In Hammerfell, it is simply poached with aromatic herbs, onions, and garlic, and dressed with some olive oil. In Skyrim, we love the idea of Redguard bacalhau so much that it somehow became an ubiquitous household dish, yet the first Nords to cook with it clearly had no idea what they were doing. These days, bakalao (as it is spelled in Skyrim) is a stew of salted dried cod in a rich and herby tomato sauce. It's a bit off the mark compared to the original, but it's absolutely delicious in its own right. However, I'm not entirely sure if this counts as a shortcut, as it seems to be the other way around in hindsight...

Orcs

The Wood Orcs of Valenwood eat in a similar way to their Wrothgarian brethren, but keeping an identical diet in two wholly different climates is a difficult thing. Wrathberries, which are native to Wrothgar and a quintessential ingredient in Orsimer cooking, are still much prized and sought after in Valenwood. Due to their rarity and price, however, they are used sparingly, like bay leaves and juniper berries, rather than letting it become a flavour that dominates a dish. An approximation that Wood Orcs use when there are no wrathberries to be found are dried cranberries, boiled with a bit of bittergreen and a thimble of pork or beef blood to form a syrup.

Redguards

A popular shortcut that Redguards take in cooking is diluting rose syrup to make a light rosewater in a jiffy without having to boil a bucket of fresh rose petals. Making one's own concentrated rose syrup in advance, or buying it, is far preferable to obtaining a garden's worth of flowers, and tastes and smells exactly like the original, if a little sweeter depending on how much sugar is used. Rosewater is an absolute staple in Redguard desserts and refreshments, so this is, like moon sugar dulce de leche for the Khajiit, absolutely indispensable.

#the elder scrolls #tes #cooking #food #Asks #shortcuts

[nbula-rising]

Bourbon Caramel Sauce

Cook Time: 20 Total Time: 20 minutes Yield: 1 1/4 cups

Ingredients

    1 cup (207g) granulated sugar

    6 tbsp (90ml) water

    1/4 cup (56g) unsalted butter

    1/2 cup (120ml) heavy whipping cream

    1 tsp vanilla extract

    2 tbsp bourbon

    1/2 tsp to 1 tsp salt

Instructions

    In a medium to large sauce pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.

    Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.

    Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.

    Add the vanilla extract, bourbon and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.

    Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.

#recipe #caramel sauce

[mishafletcher]

hi, and welcome to the 'frequently asked questions about cooking is terrible' post! some of these are scattered in other places around my blog, but i figured i'd collect them for ease of reading. if you want to read the promo post about the book, you can go here.

as always, purchase links are collected here, or you can go directly to the amazon listing.

is cooking actually terrible/how can you say you hate cooking/cooking is an art form and you're disrespecting it see, the thing here is that i'm actually a good cook! i've cooked for a living before, i'll happily pull together a meal for fifty with twenty-four hour notice, and i love a cooking project. i love cooking for community. what i fucking hate, though, is having to somehow produce food for myself, and then consume it, multiple times a day, every day, for apparently the entire rest of my life.

some people love cooking, and i genuinely admire you. sometimes i don't mind it or even enjoy it, and on those nights, i don't need this book. sometimes i'm too tired or in too much pain or too busy playing a video game or too depressed, though, and the idea of spending thirty minutes making food i don't care about makes me want to walk into the sea, and on those days, yeah, cooking is terrible.

is this book vegetarian friendly? yes! there are a handful of recipes where the point of it is meat, but probably 90% of the book is either vegetarian or has options to make it vegetarian. i was a vegetarian for about a decade, and still tend not to cook a ton of meat because the cost of messing it up is so high. there are a number of recipes that call for things like 'chunks of chicken or tofu', but tofu is cheap and delicious, so i'm just as likely to use that as i am chicken.

is this book vegan friendly? maybe. if you're comfortable with things like vegan cheese and plant-based yogurt, the answer is probably yes. the biggest issue for vegans will be dairy, but there are a lot of good vegan dairy replacements out there.

is this book friendly for [basically any other dietary restrictions]? yes again! everything is designed to be pretty flexible. if you're comfortable with the basics how to substitute things for your specific needs, you should be fine with this. (by 'basics of how to substitute', i mean 'tamari instead of soy sauce' or 'gluten-free noodles' or 'sunflower seed butter instead of peanut butter' level of substitutions.) i have severe food allergies, so am very much on board the substitutions train.

is this book useful for people with chronic pain and/or mental health issues? you are very literally the target audience, because i, too, am a disabled person with chronic pain and adhd and other assorted mental health issues. when i started writing this book, it wasn't a book—it was a text file that i could read over when my brain wasn't working well enough to provide me with instructions for complex tasks such as 'make sandwich'.

is this useful for people living in [almost literally anywhere in the world]? unless you live in a place where you can't buy staple foods like rice, beans, and vegetables, it's probably useful. i've personally bought everything mentioned in the cookbook at stores in the us and australia, and have also checked availability at tesco and rewe. there are sometimes minor differences in what things are called, and occasionally one thing or the other is entirely unavailable, but probably 99% of ingredients can be easily purchased in most supermarkets.

do i need to have fancy appliances for this to be useful? hard no. there is zero slow cooker, instant pot, stand mixer, or even rice cooker content in this.

i assume that you have a knife, a bowl, and a source of heat. some things are easier (or nicer) if you also have a $20 immersion blender (mine's from kmart), but that's as fancy as we're getting. i wanted to keep the barrier to food as low as possible.

is it easy to modify recipes in this? yes, and a bunch of recipes are either lists of suggestions (sandwiches! rice toppings!) or have variations listed.

what kind of recipes are in this book? there's a range of them.

stuff that needs no cooking at all—sandwiches, dips, smoothies, salads, etc.

bowls of stuff: pasta, rice, soups you can make in ten to fifteen minutes, oats, etc. using ready-cooked rice or pasta is 100% fine by me, so this focuses pretty heavily on quick and easy toppings.

stuff you cook while you watch netflix, like 'throw this into the oven and then ignore it for an hour'. more importantly, lists of ideas for how to use the things you cooked.

baking and desserts, none of which require more than about five minutes of hands-on work.

if this list is insufficiently convincing, i've also put up a couple example recipes here.

which storefront/format is best? honestly and truly, on my end, it doesn't matter that much—after various fees and things come out, it's within about 50c of each other for ebooks, and maybe a dollar for physical books. amazon currently nets me slightly more than other retailers, but that's changed in the past and will likely change again.

on your end, amazon is probably the cheapest way to get a print copy (and—in the interest of full disclosure—is slightly more money for me, as well). amazon's printing costs are significantly less than anyone else's are, so the book is cheaper there.

why are there so many price points? this is partly because publishing at this point is several business models in a trenchcoat, and partly because retailers can set their own prices and discounts. if you see very low prices, especially at big vendors like amazon, they've decided it's worth it to sell the book at a loss. i have no idea why, but i get the same royalties from it.

if you see very high price points—like $40+ for the paperback version—it's because the vendor is using a traditional-publishing business model and pricing accordingly. please do not buy this book for forty dollars. anywhere in north america and europe, the paperback should be between 10 and 20 of the local currency (dollar, pound, or euro); australians might see it as high as $22 because it costs more to have things printed here.

i want to reiterate: please do not buy this book for many tens of dollars. one, maybe two tens, fine. but forty is as many as four tens, and that's terrible.

is there a print version of this book? i used to get this a lot, and then there was an amazon-only paperback version and i got it less, and now there's a paperback version that you should be able to buy anywhere you buy books.

worth noting is that the available print versions are not spiral bound. if you would like a spiral bound copy and you feel strongly enough about this that you'd like to have it printed and bound yourself, the digital versions (most usefully the pdf from gumroad) have an explicit 'please feel free to print or have this printed' release.

and again—because i get called out for this not infrequently—purchase links are collected here, or you can go directly to the amazon listing.

#cooking is terrible

[recipeshub24]

Beef Tips with Mushroom Gravy recipe

Ingredients :

3 tablespoons butter

2 lbs sirloin beef tips

2 tablespoons all-purpose flour

1 white onion, diced

8 oz sliced cremini mushrooms

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 beef bouillon cube

1 tablespoon Worcestershire sauce

1 bay leaf

1/2 cup sliced pepperoncinis

1 1/2 cups-2 cups beef stock

2 tablespoons cornstarch

Kosher salt and freshly ground black pepper, to taste

How To Make Melt In Your Mouth Beef Tips with Mushroom Gravy

Season beef with salt and pepper and toss in flour to coat.

In a large skillet over medium-high heat, or in the insert of your instant pot if you’re using that, melt butter. Add beef in batches and sear on all sides until brown and crusty. Remove to a plate and continue searing beef until complete.

Add onions and cook briefly, just 2 minutes or so, scraping up bits from bottom of pan with a wooden spoon.

TO MAKE IN THE SLOW COOKER:

-Transfer beef and onions to slow cooker and add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 cups beef stock. Cover and cook on high for 3-4 hours or low for 6-7 hours.

-30 minutes before cooking time is over, whisk cornstarch into 3 tablespoons water and add to slow cooker. Cover and continue cooking for remaining 30 minutes. Season to taste and enjoy!

TO MAKE IN THE INSTANT POT:

-Add beef back to Instant Pot (with onions) and add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups beef stock.

-Cover and select “Meat/Stew” setting. Cook on high pressure for 35 minutes. Once cooking time is up, let pressure release naturally for 10 minutes before switching the pressure release valve to “venting” to release any remaining pressure.

-Turn on “Sauté” setting. Stir cornstarch into 3 tablespoons water, then stir into cooking liquid in Instant Pot.

-Let simmer until gravy thickens, then season to taste with salt and pepper. Enjoy!

#beef #cheese #recipe #recipes #delicious #yummyfood #dinner #lunch #vegan #vegetarian #healthyfood #healthtips #health #food #food porn #pancakes #breakfast #blueberry pancakes #brunch

[camp-counselor-life]

My Top Tips for Dutch Oven Cooking

I absolutely adore Dutch ovens because they're such a great way to utilize a campfire to cook. If you prep correctly, they're easy and you can chill with your kiddos by the fire instead of balancing multiple things. So here are my top tips for success:

To speed up clean up, line your dutch oven in parchment paper. Not wax paper, parchment.

If not using paper, be sure that your dutch over is well seasoned. Use enough oil or butter that it won't stick.

Care for your dutch oven through regular use and seasoning. Season by rubbing with oil, heating for an hour (ovens work for this, it doesn't have to be a fire), and then adding a small amount of oil and rubbing again once cooled, for storage. Not too much or it gets rancid when stored for a long time.

Dutch ovens (and cast iron in general) should be cleaned with hot water and scrubbing, not soap.

Dutch ovens soak up what you cook in them, specifically oils and fats. This is what "seasons" a Dutch oven (or cast iron in general) and gives it the nonstick quality.

Actually use briquettes and look up how many you need on the top and bottom. You can use coals, but they should be uniform or almost for even heating.

There are often Dutch oven-specific recipes that are worth investigating over traditional recipes, mostly because they'll tell you the number of coals and other fire-specific instructions (turning, etc). However, you can cook pretty much anything you'd bake in an oven in a similar shaped cookware in a Dutch oven over the fire, like bread or cake. Or even most anything you would cook in a pot on the stove, like stews or mac & cheese.

Have something to keep the kiddos busy while the dutch oven is baking, because it can take a while, especially if you're going "low and slow."

So go forth and use a tasty new cooking tool!

#camp cooking #dutch ovens

[foodandfolklore]

Mirepoix Magic

Art By Klickwitch. Get your own here.

Every culinary style has a combo blend as a flavor backbone. In French cuisine, the flavor backbone for many dishes is called Mirepoix. Pronounced Meer-Paw. This is a combination of White or Yellow onions, Orange Carrots, and Celery. Traditionally diced and sautéed in butter; but margin will also work.

This flavor combo tends to create a slightly sweet undertone due to the heat bringing out the natural sugars in these three ingredients. These ingredients need to be cooked on low in order to properly caramelize them without burning. The heat also brings out the aromatics of these three ingredients.

Mirepoix goes great with many meat and/or potato based dishes. Soups, casseroles, meatballs, shepherds pie, sauces; it's almost mandatory in Chicken Noodle Soup. It's also used in many pasta sauces as well as sea food dishes.

Some people swear that any savory dish can be elevated by Mirepoix. Making a Ham Sandwich? Put some Mirepoix on that! But other people find the sweet undertones undermine the core flavor when going off script. Stocks, Tomato soup, and non European dishes can taste less than peek. This comes down partly to personal preference. If you're expecting a tomato soup to taste more tangy for example, the sweetness of mirepoix can throw off that expected taste.

You can premake your Mirepoix! Mirepoix is supposed to be sautéed to caramelize it's components, which can take some time. Prepping a bunch in bulk on a slow, cold day can help a lot in the future. You'll need 2 parts Onion, 1 part Carrot, 1 part Celery, diced. You can used equal parts Onion, Carrot and Celery if you prefer or if that's easier to measure. Cook in an uncovered pan with butter or Margin over low. Once everything is cooked/soft and onions are translucent, remove from heat. Let cool before freezing.

The caramelization of Mirepoix introduces properties of Transformation into your food. The combo of Onions, Carrots, and Celery in butter can be great to help grow relations or productively work through social problems.

#Mirepoix #potion #Kitchen witch #cottagecore #Cooking #kitchen magic #food magic #food and folklore #klickwitch #digital art #onion #carrot #celery #butter #magic #french #folklore

[duelbraids]

duelbraids’ super profreshional mac n cheese recipe

You will Need:

Three tablespoons flour

Three tablespoons butter 

I dunno, like two cups of milk? 

A half cup of heavy cream (heavy whipping cream is fine)

Salt, Pepper

Smoked Paprika (regular paprika is also fine)

Whole mustard seeds or course ground mustard

Vermont or Irish cheddar*

Havarti*

Smoked Gruyere*

OH YEAH, pasta noodles. Pick your favorite, but I love rotini.

Optional:

Panko breadcrumbs

Bacon

*I have never measured the amount of each individual cheese, but the vessel I use to hold all of it is 2 cups. A good ratio is 2 to 1 to 1. Havarti is a good melting cheese which allows the heavy flavor fellows to do their job without risking the roux. I only hand shred or chop the cheese really finely. Pre-shred stuff is covered in potato starch, which makes your sauce grainy. As for wether to use Vermont or Irish cheddar, that’s personal preference. Irish cheddar is way sharper, so may not be to everyone’s fancy. 

Instructions:

Plenty of really really good guides exist on the internet about how to make the perfect roux, but the bare basics are as follows: 

Put a sauce pot over medium heat. melt your 3 tbsp of butter in the sauce pot, not elsewhere, and once it begins to bubble, add the tablespoons of flour. Whisk together. Cook until you can’t smell the flour anymore.

Get ready to whisk until you die.

Add the milk in stages, being sure to whisk out all the lumps. to check and make sure the roux isn’t breaking, occasionally tilt it to check for clumps / grain. 

Once all the milk is added / the roux is a little thinner than you want it to be, add the heavy cream. Heavy cream will thicken

Now, add your salt, pepper, smoked paprika, and whole mustard seeds. chilli powder is also good, but not everyone wants spicy Mac. 

THIS is where you add your cheese. Add in very small batches, starting with the havarti, and slowly incorporating the cheddar and gruyere.

I take this part like, excruciatingly slow, because I’m terrified of wasting cheese. 

OPTIONAL:

I personally almost always have bacon pre-made, but if you don’t, cook the bacon to your liking. Chop it into ittle bittle pieces 

Combine together some panko (maybe half a cup?) with the chopped bacon and cracked black pepper (or just, what ever black pepper you have.) 

Right before your Mac goes in the oven, spread this on top. It’ll come out golden brown and crunchy and good. 

That’s it! It’s not at all simple but buying the ingredients usually gives you enough to make a crap ton of batches, and its freezer friendly! You can freeze mac n cheese for up to 3 months and it’ll reheat really well in the oven, low and slow. (I usually do 350 for 45 minutes)

#fun fact i make this alot and still asked my friend if i got everything right #because my memory is bad #recipies #mac and cheese #tdsklgfsd all this because it got brought up in a masaeanela stream and i live to make people experience my mac n cheese! even digitally!