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proneboy · 1 year

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Japanese people like Italian food.

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diadessau · 9 months

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Delicious Sweet Potato Fries Recipe These mouthwatering sweet potatoes are roasted in the oven and seasoned with paprika, cumin, and garlic. A deeper flavor is added by the use of coconut oil. 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1 tablespoon coconut oil melted, salt and ground black pepper to taste, 1/2 teaspoon paprika, 2 sweet potatoes peeled and cut into 1/2-inch slices, 2 tablespoons chopped fresh cilantro

#sweet potato fries recipe #garlic #tablespoon coconut oil #flavor #delicious sweet potato fries #side dish #coconut oil

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xoewrites · 1 year

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Delicious Sweet Potato Fries These mouthwatering sweet potatoes are roasted in the oven and seasoned with paprika, cumin, and garlic. A deeper flavor is added by the use of coconut oil.

#garlic #delicious sweet potato fries #cumin #sweet potato fries recipe #side dish #coconut oil

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bohobearsboutique · 1 year

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Vegetables and Cabbage Stir-Fry with Oyster Sauce - Side Dish - Broccoli

#Stir-fried vegetables #oyster sauce #and garlic combine to make this incredibly quick and delicious veggie-centric Chinese side dish! stir-fry #olive oil #cauliflower florets #oyster sauce recipe #broccoli florets #vegetables

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kcrossvine-art · 6 months

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Hiiii friendssss! What the FUCK is up. What the fuck is up. What the Fuck is up. On todays cute little cookin excursion we are going to be deep frying things and using a wok. If you dont feel comfortable deep frying, and dont have a wok, im sure theres other ways to do it silly :DDD

I believe in you.

From LotR online we're gonna be making Fried Beetroot Sticks!!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Fried Beetroot Sticks?” YOU MIGHT ASKSlices of sweet little beated root dipped into a batter with, watch out, special flavors too.

2 Beetroots

Corn flour

Salt

Red Chilli Powder

Garlic Paste

Baking Soda

Water

Peanut oil

And we'll also be making some horseradish sour cream dip to go along with it;

Sour cream

Prepared horseradish

1 Green onion

Few splashes of lemon juice

Salt to taste

Ground pepper to taste

"Cooked, tender beetroot sticks are dredged in a light batter and fried to give a crispy exterior and a soft, sweet interior. Served with a bracing horseradish sour cream, this snack is both filling and delicious."- LotRO Tooltip

AND, “what does Fried Beetroot Sticks taste like?” YOU MIGHT ASKThis is like homemade fair-food and it sounds like a contradiction but its not

But maybe its just because its fried food? American brained, sorry.

Retains the inherit sweetness to beetroot

And similar to pickled beetroot the sweetness contrasts the spicey of the batter

(which i encourage you to amp up if youd like more spice)

The horseradish sourcream dip is to die for

Measure with your heart for that one, and save some green onion to top it with when you serve

This would pair very well with a lime italian soda or with shaved ice cones

Im always very anxious about deep-frying things, or working with oils at high temperatures, but i didnt run into any complications with this dish. Just make sure to keep best practices and safety precaution in mind, especially with a wok as it can tilt!

. If you dont have corn flour, you can substitute all-purpose flour . If you dont have peanut oil, look up oils with the same smokepoint to decide what else to use

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The recipe stuck out to me, as i was assembling a list of foodstuffs from tolkiens work, for being such a "regular" named food. Also its worth 19 silver 69 copper in the LotR MMO and im immature.

I think the dip has the most room for improvement and tinkering. I've never made horseradish sourcream before, so more practiced tastebuds could perfect a simple thing like this. In the future id also like to try adding red pepper flakes along with the the powder and garlic paste, to give more visual variety and spice. I think cumin in the batter would be a nice midtone flavor too.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its relative simplicity and modularity with things you could add.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Beetroot Sticks Ingredients:

2 Beetroots

130 grams corn flour

1 tbsp salt

1 tsp Red Chilli Powder

1 tsp Garlic Paste

1/4 tsp Baking Soda

178 grams Water

432 grams peanut oil

Horseradish Sour Cream Ingredients:

225 grams Sour cream

200 grams Prepared horseradish

1 whole green onion (green and white parts VERY finely chopped)

1 tspn lemon juice

Salt to taste

ground pepper to taste

Beetroot Method:

Peel all beetroots and cut them length-wise into rectangles.

Combine flour, salt, chilli powder, garlic paste, baking soda, and water in a bowl.

Mix well into a smooth batter.

Heat peanut oil to medium in a wok and dip beet roots into batter. Deep fry until golden brown in color.

Stack beetroots on paper-towel lined plates to cool and dry as you go.

Serve with horseradish sour cream!

Dip Method:

Mix all ingredients

Cover and let stand at room temperature for 1 hour for the flavors to blend.

#cross cooks lotr #lord of the rings #middle earth #food recipes #digital art

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fantasy-anatomy-analyst · 1 month

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apologies if this is outside your scope but do you have any advice on making anthro species cuisine reflect the diets of the animal they are based on, while still having the level of depth that human cuisine has?

oh, i love fantasy cuisine as a concept. It might help to research the diet and then also research human foods with similar ingredients, especially if you can find historical dishes from the area those ingredients originated in!

there are some food types that show up in many different cultures, which can serve as a basis for making fantasy foods.

soups!! making broth is as simple as boiling things in water for a really long time, and broth is the basis for pretty much all soups. it's not limited to meat broths! vegetable broth is also a thing that exists. soup just needs Liquid and Food Chunks. it's very easy.

bread! there are so many different forms of bread in so many cultures. wheat, rye, millet, corn, almond; pretty much any grain or nut (and even other things!) can be turned into flour, and that can be made into some form of "bread" depending on how far you stretch the definition of bread. tortillas, naan, rolls, biscuits, dumplings, etc etc. pan fried, oil fried, baked, boiled, whatever. yeast not required.

alcohol. honestly, one of the most common things in the world. wild animals get inebriated from eating fermented fruit all the time. they could most certainly make alcohol if they were sapient enough to do it on purpose.

preserved foods! pickled things, jams, jerky, fermentation, etc. finding ways to keep food safe for long periods or time is very important in pretty much every culture, and some foods require long term preservation methods to become edible in the first place, like fermented shark.

herbs and spices! number one way to make food more interesting. salt is a bare minimum: a lot of animals seek out salt as a dietary supplement! though your non-primate people species may not be able to eat things like garlic and spicy peppers (since they tend to make most animals sick) there will probably be other flavorful herbs and spices they can add to their food.

I hope that's helpful for you! good luck!

#food #worldbuilding #not anatomy

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gemsofgreece · 4 months

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8 rare local dishes from the Greek islands

Post inspired by this Greek article. I picked half of the dishes in order to create an island and local exclusive list, then translated and summarized the info. The pictures have links and in most of the respective websites you can find the recipes in Greek.

Makarunes with Sitaka, Kasos island

Makarunes is thick penne-like handmade pasta which is served with caramelised onions and the special Sitaka cheese of Kasos island. Sitaka is so rare, it is sometimes hard to find even in Athens but some restaurants do have this dish in their menu.

Atherinópita (Smelt pie), Syros island

It is not truly a pie, but it is a dish produced from frying various small fish like sand smelts and bogues as well as onions all close together until they create a crust holding them together.

Photography: Χριστίνα Γεωργιάδου

Stuffed Hachles, Lesvos island

These are small baskets made of sun- and air-dried wheat kneaded with sour tarhana. They are usually stuffed with cheese, fresh tomato, herbs and spices but the filling is up to anyone's appetite really.

Sweet sefuklotí pie, Naxos and Tinos islands

Sefukloti or fesklopita is a rare pie that is actually a dessert, which is surprising (in Greek cuisine) because it looks exactly like a spinach pie. Sefukloti is a traditional recipe of these islands, particularly of the Catholics celebrating Christmas Eve (The Cyclades islands have the largest presence of Catholic Christians in Greece.) The pie is made of swiss chard, rice, sugar, molasses, walnuts, raisins, cinnamon and clove. The crust is kneaded with orange juice. Some also add onions and leeks, which also do not prevent this pie from working perfectly as a dessert. Before the serving, sefukloti is dressed with sesame seeds and honey.

Anthógalo with eggs, Réthymnon, Crete island

Anthogalo or Staka is produced exclusively in Crete island. It is made of the salted fats of sheep milk. In this recipe, eggs are fried with anthogalo which works here like butter. The eggs are buttered by the anthogalo, while parts of it curdle and form cheese pieces during the frying.

Aliaða & Vakalaópita, Cephalonia island

Aliaða is the local version of the Greek garlic dip "skorðaliá". Aliada is made of garlic, potatoes and the juices of boiled cod or octopus. The latter turns the dip a burgundy colour. Besides the famous fried cod that is enjoyed everywhere in Greece, in Cephalonia cod is also used to make "Vakalaópita”, a cod fish pie, in which the crust and the filling are kneaded with wine and vinegar.

Rhodian pungiá, Rhodes island

These are wild greens pies baked in special local traditional pans. The wild greens are not boiled before they are added to the pie but they are salt dried. The juice that is produced by this process is mixed with olive oil and is used as a dressing for the pie when it's served.

Anthos, Andros island

Anthos means flower. In Andros island it is also the name of the local spoon sweet, made of lemon flowers as well as the flowers of other citrus plants. It is fragrant, chewy and is considered an aristocratic dessert with limited production. It is a pretty hard recipe, because the flowers must be picked at the right time of the season and the cooking must be very careful so that the sweet won't get bitter and dark.

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emo-batboy · 1 year

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Battinson and Food

He’s vegetarian and I will hear none of your crap

Depression meals, so many depression meals

I already made a post of his greatest hits here but here's three more:

A whole tub of apple sauce

Instant grits mixed with a hot chocolate packet

And a bowl of croutons

Some meals have actually graduated from the “Depression Meal” category to “Whenever I Can Sneak It Out of the Kitchen” status (because Alfred is appalled every time)

Dick, with the invincible, titanium-lined stomach of a 9yo, doesn’t know why Bruce makes them, but he loves taking bites of Bruce’s weird concoctions.

His favorites so far are:

Cream cheese and jelly sandwich

Spoonfuls of peanut butter (with chocolate chips, that was his idea)

And frozen garlic bread

Diner Food is King. (This is New Jersey. What did you expect?) His go-to order is two eggs over easy, well-done rye toast, grits with syrup and butter, and a fruit cup with no melons from the 24-hour place two blocks east. Hasn’t changed since he was five. Never will.

Bruce can cook food that is edible. Edible.

Like if he tries to make Italian, he can successfully cook the pasta. He can make a basic sauce. He can even plate it.

The tomato sauce is crunchy in some places, yes, but it’s fine :) and it is edible

but Bruce has NEVER succeeded in a baking endeavor, and it positively devastates him every single time

“Baking is science! I love science! I’m great at science. So why didn’t the cake rise when I did everything on the recipe?!” “You need to make it with love-“ “That wasn’t on the ingredients list, Alfred!”

He can handle spice surprisingly well. It’s not like he could avoid it while training all over the world, so he ended up building a tolerance, but his eyes still go unbelievably red every time.

He really fucks with bagels (I mean, what self-respecting Gothamite doesn’t) and he has a very specific bagel order for every possible mood from the great place downtown

The workers at Bagel Kingdom know which moods correspond with which order, and they have a designated spreadsheet taped to the back of the counter so they can work accordingly.

They know he’s barely hanging in there when he gets a toasted blueberry bagel with no butter.

He’s having a good day when he gets a plain bagel sandwich with tomato, provolone, two fried eggs, and hot sauce. In that order. That’s the shit

When he’s stressed, he gets a pumpernickel bagel with strawberry cream cheese to cheer himself up.

The workers of Bagel Kingdom will NOT let you disrespect his bagel.

Bruce almost burnt the tower down when he tried to cook a toaster waffle in the microwave while running on 40 hours without sleep, and he just kept cooking it because it wasn’t crisping for some reason

Alfred needs to force him to eat all the time

(It is definitely because Bruce suffers from disordered eating.)

There was one period of time in which Bruce went days without food, and Alfred (lovingly) threatened to send him to in-patient if he didn’t eat

Bruce said that those gross, mushy, lukewarm blueberries were the only thing he’d tolerate when he was struggling, so blueberries became their indicator: if Bruce can’t stomach blueberries, he goes to in-patient.

He’s gone twice, and Bruce was very mad each time, but he still uses healing methods that he was taught in there so it couldn’t have been that bad.

(He’s also friends with some of the nurses now. He, Denise, and Kayleigh have a group chat.)

Dick once convinced him to test taste different kinds of olive oil to learn the difference between regular and extra virgin. It was absolutely disgusting, and he ended up puking an hour later. Alfred now puts child locks on the kitchen cabinets.

The first time Bruce ever makes a meal that doesn’t look horrid is when he spends two weeks practicing Romani dishes for Dick the month after he adopts him.

He has since perfected three different recipes:

Stuffed peppers

Goulash

Cabbage rolls

(Keep in mind Dick is not vegetarian like Bruce.)

He tried making almond cake like 80 times (which is more like a biscuit but still a baked good) but could never do it right so Alfred makes them instead.

At dinner time, Dick always eats off Bruce’s plate more than his own. Alfred has chastised him several times, but Bruce only encourages him more. He thinks it’s cute. And so does the general public when they attend dinner parties.

One of Bruce's favorite memories of his parents is when he had a bad dream in the middle of the night so Thomas and Martha drove him out to the nearest diner to have a chocolate milkshake at 3 am.

Now, after patrol, if Bruce saw something traumatic or something that reminded him of his parents’ death, he’ll go to that same 24-hour diner and sit for a bit with a chocolate milkshake.

He continues this tradition after Dick becomes Robin. (Even if it took months for Bruce to even consider the idea of letting Dick near harm’s way.)

No matter how hard he tries to keep Dick away from the gruesome stuff, he can’t stop everything. They get milkshakes a lot more than Bruce would like.

But eventually, it turns into a treat whenever Dick does well in school or needs a pick-me-up.

And when they add Jason to the mix, they introduce him to the tradition as well.

They know everything will be okay when they have chocolate milkshakes together.

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najia-cooks · 1 month

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[ID: A close-up on a dish with glossy noodles, spinach, carrot, mushroom, and sesame seeds. End ID]

잡채 / Japchae (Korean noodle stir-fry)

Japchae is a popular Korean dish made with glass noodles. Sweet potato starch noodles are fried in a flavorful sauce, combined with colorful, tender-crisp vegetables, and dressed with sesame; the result is chewy, savory, garlicky, slightly sweet, and highly satisfying. Because of its versatility and the ease of preparing large batches, japchae is frequently served for banquets at weddings and birthday celebrations.

"Japchae" is a compound of "잡" "jap" "mixed," and "채" "chae" "vegetables"; both syllables are Korean readings of Chinese characters ("雜" and "菜"). Like the name, modern japchae dishes combine Chinese and Korean elements: the cellophane noodles now considered central to the dish originated as a Chinese import towards the end of the 20th century. From the 17th century until then, japchae had been a royal court dish consisting only of stir-fried vegetables (frequently mushrooms, cucumber and radish).

Japchae, along with other Korean foods, is becoming more prevalent in the Philippines and Malaysia, by way of privately owned Korean restaurants usually owned by migrants. Dr. Gaik Cheng Khoo writes that, despite the South Korean government's campaign to promote the globalization of hansik (한식; Korean food), it is these independent restaurateurs who actually engage in Korean "gastrodiplomacy" by interfacing with clients in their particular contexts.

Recipe under the cut!

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Ingredients:

For the dish:

8oz (230g) 당면 / dangmyeon (Korean sweet potato starch noodles)

1 medium carrot, cut into a thick julienne

1 small yellow onion, sliced

2-3 green onions, cut into 2" pieces

6oz fresh spinach

1 cup (65g) sliced shiitake or wood ear mushrooms

4oz beef substitute of choice, or 1/2 cup (30g) soya chunks (chunky TVP)

1 clove garlic, chopped

Neutral oil, to fry

Sesame seeds, to garnish

Both dangmyeon (which may be also labelled "sweet potato vermicelli") and soya chunks / nutra chunks (from a brand such as Nutrela) may be found at an Asian grocery store.

For the sauce:

2 cloves garlic, grated

4 Tbsp Korean soy sauce

2-3 Tbsp brown sugar, to taste

2 Tbsp toasted sesame oil

1/2 tsp ground black pepper, or to taste

For the marinade:

1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock (only if using nutra chunks, which need to be hydrated)

1 tsp dark soy sauce

1/2 tsp brown sugar

1/2 tsp toasted sesame oil

Instructions:

1. Bring a large pot of water to a boil. Meanwhile, prep your vegetables and mix all ingredients for the sauce and marinade.

2. Mix beef substitute and all marinade ingredients to coat.

3. Once the water is boiling, blanch the spinach for 30 seconds to a minute, until bright green. Drain and shock in cold water. Squeeze out excess water, roughly chop, and dress with a bit of salt.

4. In the same water, boil sweet potato noodles for 6-8 minutes, until translucent and softened. A firm pinch should break the noodle.

5. When noodles are fully cooked, drain and shock in cold water to halt cooking. Cut them in a few places with kitchen scissors to make them easier to eat. Toss with a bit of sesame oil to prevent sticking.

6. While noodles are cooking, begin stir-frying the vegetables. Heat 1 tsp oil in a medium skillet on high. Stir-fry carrots, onion, and a pinch of salt for a minute or two until slightly softened.

7. Set aside and add more oil to the pan; stir-fry mushrooms for a couple minutes until they have released their water. Add garlic and sauté until fragrant.

8. Add green onion and cook for 30 seconds to a minute; do not allow it to soften too much. Set aside.

9. If using nutra chunks: drain and reserve liquid. Fry for a minute on high, agitating often, to brown. Pour in the rest of the marinade and cook until dry. If using another beef substitute: fry according to package directions.

10. Heat another Tbsp of neutral oil in a large skillet and add in noodles and about half of the prepared sauce. Stir fry, tossing often, until fragrant. Remove to a bowl and stir in vegetables, beef, and the rest of the prepared sauce. Garnish with sesame seeds and serve warm.

Leftovers may be served hot or cold, as a side dish or a main, or over rice.

#Korean #dangmyeon #carrots #mushrooms #green onion #bell pepper #spinach #nutra chunks

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c-rowlesdraws · 2 months

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It’s my blog and I’ll post my dinner if I want to!! Chilled soba noodles and fried shrimp & oysters with tartar sauce!!!

(resippy below)

Fried oysters n shrimp (my nontraditional version of かきフライ/海老フライ)

Ingredience:

-however many raw oysters and shrimp u want

-enough AP flour to coat them, mixed with a sprinkle each of maras pepper/any hot pepper flakes, oregano, garlic powder, salt, and black pepper

-panko, mixed with other breadcrumbs for interesting texture if u want (I had some made from miscellaneous other bread)

-1 egg, beaten well but not foamy

Method:

-if the oysters aren’t shucked, shuck them (or ask a trusted adult if you don’t know how). Gently rinse them in cold water and drain on a paper towel.

-gently bend the raw shrimp backwards to straighten them out and blot them also with paper towel

-arrange the beaten egg, flour, and panko in 3 separate dishes that will be easy to dip and toss the seafood in

-dip each oyster and shrimp into the egg, then the flour, then the egg again, and then into the breadcrumbs, coating thoroughly and gently shaking/dusting off the excess at each step. Lightly press the breadcrumb coating with your fingers so it adheres.

-put prepared seafood in the fridge for at least an hour— chilling will help the coating firm up and adhere, so it won’t fall apart when frying.

-heat about an inch or so of neutral, high smoke point oil (like vegetable oil) in a small saucepan— you don’t need to use a ton of oil. It doesn’t even have to be enough to completely submerge the seafood. If you have a thermometer, heat it to 350 degrees Fahrenheit— if not, test the temperature by dropping in some breadcrumbs. If bubbles form around them right away with a soft bubbling sound, the oil is hot enough.

-using kitchen chopsticks or tongs or a spoon or whatever, place the oysters and shrimp in the oil, few enough at a time that they don’t crowd each other, and fry at a controlled temperature for about a minute and a half, flipping once to cook them evenly. When golden brown and crisp to the “touch”, lift them out and place on paper towels or a rack to drain and cool.

For the tartar sauce:

-with permission, take a container of extra sauce that your coworkers made from the office fridge. I didn’t make it lol. It’s got uhh lemon in it

For the soba (Japanese buckwheat noodles):

-fill a pot with enough water to fully immerse the soba and give it plenty of room to move while cooking, or the water will get too starchy and the soba might get sort of gooey (undesirable). Bring water to a boil and put in the dried soba noodles.

-lower the heat to where the noodles are gently circulating in the water, and cook until they’re done.

-strain them and rinse briskly with cold running water, then immerse them (in the strainer) in a bowl of ice water. Chilling them this way improves the texture.

-once they’re chilled, remove from the ice water and drain by hitting the bottom of the strainer against a clean folded dish towel. Arrange the soba in a bowl and top with chopped scallions, and shredded nori if you’ve got it (I do not).

-serve with a dish of zarusoba dipping sauce (store-bought) and more scallions. No, no— more scallions.

#food #catie talks #my cooking

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thegoatsongs · 1 month

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Jonathan Harker:

and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata.” (Mem., get recipe for this also.)

Jonathan loved paprika hendl, however, he made a note to get the recipe for another Balkan dish as well; eggplant stuffed with minced meat. It has various more names in different regions of the Balkans so in Greek it's called παπουτσάκια, and in Turkish Karnıyarık.

Here's a recipe for it. The eggplant is cut in half, pre-fried in oil, then slitted lengthwise to form a pocket in the meat, which is filled with minced beef meat seasoned with onions, garlic, tomatoes, and parsley. Peppers cut in half (chili, green pepper or bell pepper) are placed on top of the stuffed eggplants, and then baked in the oven.

#dracula daily #dracula #jonathan harker #food #balkan cuisine

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cheruib · 4 months

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another day another gnocchi dish.. this time i made a sauce with cottage cheese + olive oil + garlic + a lil butter and salt and pepper and i pan fried the gnocchi beforehand to make it extra crispy. yum

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heartsforseo · 11 months

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The Standard

Husband! Nanami x reader

Warning(s): none

Characters mentioned: Nanami and dear reader

ꨄ︎FLUFFꨄ︎

ꨄ︎HEAD CANNONSꨄ︎

Husband! Nanami who would buy you a boquet of your favorite flowers randomly like: *You waking up from your shares bed then seeing a boquet of flowers right next to your nightstand with a note on it*) And don’t worry if you’re allergic to flowers then anything else you would like!

Husband! Nanami that used to like cooking for himself until he met you! Like he would want to see your reaction if you either like it or not! And would ask why you don’t like it and would use your advice. He would also do all of the shared chores when you had a rough day!

Husband! Nanami who would update you on what’s happening on his side right now, and if he isn’t THAT busy he will might send a picture of what’s happening.

Husband! Nanami who would put you on his priorities as first. Like if he was on a mission he will kill the curse so fast then go home, or if he is still at work he would finish it immediatly or just skip it because work is-.

Husband! Nanami who would be happy when he come home and see you placed foods he liked in the table! Like bread, cooked dishes fried in garlic oil, and Ahijo!

Husband! Nanami who at first would be in denial that he likes you but time past and he starts accepting it and will court you until you’re his.

Husband! Nanami who’s saying of will you marry me either be romantic or just straight up say it in your face one day.

Husband! Nanami is the smart, observative person but crumbles when it comes to you.

Husband! Nanami who would def be your soft spot and he would be his soft spot. He will rant to you about work and you will also rant to him about work!

Husband! Nanami WHO GOES DOWN ON HIS KNEES WHEN THERE ARE NO MORE SEATS AVAILABLE NEAR YOU JUST TO TALK TO YOU FACE TO FACE (I HAVE PROOF OK!)

Husband! Nanami overall is just the standard!

I MADE THIS WHILE WATCHING AS THE GODS WILL WITH MY FRIENDS !!!

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balkanikabg · 3 months

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Romanian Cuisine

So, the beginning of the month I had the pleasure to spend 8th of March with some friends in Romania and while trying their traditional kitchen I came up with the idea to create some dishes for our Sims to enjoy some delicious Romanian food too! I hope you enjoy it!

Mămăligă - polenta made out of yellow maize flour. Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural areas.

Ostropel - typical Romanian stew that is primarily made from chicken mixed with a thick tomato sauce. Additionally, garlic or spring onions can be added to the dish.

Tochitură - traditional Romanian and Moldovan dish made from pork cut into small cubes. It is traditionally served with over-easy eggs and mămăligă.

Tochitură de Pui - Tochitură but instead of pork cuts is made with chicken.

Joffre Cake - chocolate buttermilk layer cake filled with chocolate ganache and frosted with chocolate buttercream originally created at Bucharest's Casa Capșa restaurant, shortly after WWI.

Papanași - doughnut-shaped with the doughnut hole on top traditionally fried or boiled, they are served covered in crème fraîche, and topped with sour cherries or jam.

Gogoși - sweet pastries similar to filled doughnuts that are deep-fried in oil and optionally dusted with icing sugar.

Zmeurată - alcoholic beverage produced from raspberry, sugar and alcohol.

Socată - soft drink made from the flowers of the elderberry shrub. It may be non-alcoholic or, usually, low-alcoholic, and can be carbonated or non-carbonated, depending on the fermentation type and duration.

Access for Official Patrons on 30th of March

Public Access on 7th of April on Curseforge

@sssvitlanz @maxismatchccworld

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buffetlicious · 9 days

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There are two different fish dishes in my takeaway pack of Brunch. One is simply steamed with a drizzle of shallot and garlic oil while the other is a crispy fried sweet & sour fish fillet. For the vegetable part, I am having bitter gourd stir-fry with minced pork.

#Brunch #Takeaway #Packed #Economy Rice #菜饭 #Cai Png #Steamed Fish Fillet #Shallot & Garlic Oil #Sweet & Sour Fish #Crispy #Bitter Gourd #Bitter Melon #Minced Pork #White Rice #Food #Buffetlicious

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here-for-gilbert · 6 months

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While I am still sobbing over Nanami, I had to dig about him and this is what I found on his wiki that stuck out to me:

Akutami originally wanted to make Nanami a villain.

He loves bread and is a foodie.

His hobby is drinking alcohol and cooking for himself.

Favourite food: Bread and dishes fried in garlic oil.

After leaving work on time, Nanami stays at home to eat, drink, and read.

Nanami is the second heaviest drinker in the series

Nanami does want to get married, but not while he still working as a jujutsu sorcerer.

Excuse me while I go sob into the corner

#jjk spoilers #jjk #jujutsu kaisen #nanami kento #jjk nanami

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