#original recipe content

[pringles-plaguehaus]

Loves me some Opossums.

#aqua posts #original recipe content

[cupcakedex]

As a Pokemon baker, I love adding my own nerdy twist to Jewish foods! ✡️ Latkes are fried potato pancakes we eat to commemorate the miracle of the oil in the story of Hanukah. These have got to be one of my favourite parts of the Festival of Lights 🤤

#hanukah #hanukkah #chanukah #jewish food #latkes #pokemon food #voltorb #electrode #gen 1 #videos #recipes #original content #potato latkes #savoury

[brightgnosis]

“Wow, ‘tomato clam juice cocktail’. What a weird 50′s recipe! They ate some really gross things in their day”

Meanwhile my uncle (a white trash redneck transplant to Oklahoma, originally from Washington): Literally still drinks clamato beer daily in 2023 and has for as long as I can remember, ever since I was a literal child.

Also: Bloody Mary’s are still popular, and are barely just one step removed from them ... There are, in fact, even clamato versions that do exist and are still incredibly popular in some regions!

This is why I absolutely hate people like B. Dylan Hollis who make it an entire point of their whole personality and schtick to shit on Vintage Recipes — and that whole trend in general. Especially since it's most frequently being done by privileged people specifically to recipes belonging to minorities and the severely impoverished.

It's also why I'm always telling people that Vintage cooking is not actually all that weird at all- or, at least, isn't actually any weirder than things we still eat today ... As with all things in both life and history: You just need the actual historical context in order to understand food trends properly.

ETA: Don't @ me with Hollis apologetics because "well he eats everything he makes". Ultimately that's not really the point, it's missing the point entirely, because eating it and making fun of it are two very different things (I can't believe I even have to explain that). So is getting upset whenever it actually tastes good because you expected (and actively wanted) it to be bad- because your schtick actively hinges on old food being "bad" or "weird" or "backwards" compared to modern food.

Also do not @ me with a "well have you told him about this context yourself to see if it changes his behavior?", either. Because yes. I have actually told people like this many times. However? It's ultimately not my job to educate others on this stuff in the first place. Largely I am not a food or history educator. This is a hobby and an interest for me- not my day job. It is not my responsibility to educate people.

But furthermore- and most importantly: I shouldn't have to educate people like Hollis (and the hundreds of others who do this; he's far from the only one, only the most popular currently) on something which they should be reasonably be educating themselves on. Especially not when the historical context is something they will naturally come across anyways whenever uncovering these materials to begin with. Because you literally cannot divorce things like food and fashion from their sociopolitical, economic, and other historical contexts. It's impossible to do.

Like ... Listen ... I have been doing early 20th century fashion and food and domestic history for nearly my entire life at this point. This is not new to me at all, and I am not a stranger to this. I literally run an entire blog that's dedicated to correcting misinformation about the early to mid 20th century in some facet, hilariously enough. And something I know for certain, beyond a shadow of any doubt, from doing this for as long as I have? Is that you cannot pick up or look for materials on these subjects without inherently running into some element of their appropriate historical contexts (how do you think I got into it, y'all) ... Historical contexts that should make any reasonable person who cares stop and think "hmm" for two seconds. But they don't because they don't care.

It's very rare that educating any one of them suddenly makes them start caring because caring literally ruins the entire schtick. And that schtick hinges on the fact that we are socially conditioned to think of making fun of the past (but especially the 1900's to 1950's) as "weird" and "backward", as acceptable and even outright encouraged, regardless of the historical context. And the kind of people who get into that kind of an act are not the kinds of people who care about historical context, historical integrity, ancestral compassion, or any of the other concepts. What they do care about are the laughs they can get at the expense of our ancestors (many of whom are still living) and what they frequently had to make do with, or proprietarily innovated.

I will delete your comments and block you.

ETA 2: Yelling at me to "let people have fun", calling me a "pretentious gatekeeper" and saying "who cares about the historical context, it doesn't matter", before finishing your ignorant tirade off with "I don't care if you delete my comment and block me" doesn't make you a white knight or mean you win any kind of a fight. It just confirms you as one of the exact idiots I was talking about.

No one is stopping anyone from "having fun", here. I literally do have fun making vintage recipes all the time, and have an entire collection of vintage cookbooks, and I enjoy hosting vintage themed holiday parties all year (which I put a lot of research and dedication into every time); I even shop and wear mostly vintage clothing and jewelry, lol ... There are plenty of ways to respectfully "have fun" in the vintage world, with vintage things (or, further than that, in the antique world, with Antique things). It's not actually difficult. The difference is called actually having a little respect for people and their lived histories and experiences.

If your idea of "having fun" includes actively making fun of the food and clothing, histories and life experiences (etc) of the poor and impoverished, sometimes disabled, often people of color- and that bare basic historical context absolutely doesn't matter to you on any level, to the point that even remotely pointing it out is "pretentious gatekeeping" in your eyes? You need to actively check your abelism, classism, and racism, seek some fucking counseling, and learn to be an actual goddamned Human Being.

#Personal #2023 #Vintage Recipes #B Dylan Hollis #Dylan Hollis #B Hollis #Food Is The Ultimate Love Language #NonTrad Housewife #NonTrad Homemaker #NonTrad Homemaking #Homemaker #Homemaking #Housewife #Ye True Olden Days #Original Vintage / Antique Content #Queer Housewife

[wolffyluna]

In my recent travels across the internet [cough] youtube shorts I found out about Ukrainian strawberry dumplings, which are often served with sour cream. And I thought, hey, those sound pretty tasty, I should try making them. I found this recipe and got to experimenting.

Now, I will admit, when I first looked at that recipe, I was filled with a deep sense of "ughhhhh" about the wrapper making step. I wanted dumplings now, or failing that in like, 15 minutes. I didn't have time to knead or rest dough! But I looked at that wrapping recipe, and I realised something: the recipe from the wrapping is weirdly similar to wonton wrappers? Not the same, the Ukrainian dumplings have more oil content, but I thought "hey. this sub might work." Now, I imagine if I showed any Ukrainian grandmothers what I made, they would be horrified, but I can say that wonton based strawberry dumplings are tasty.

The recipe assumes you are using fresh strawberries. However, if you take frozen strawberries, and separate them into more or less liquid sections, you can put the less liquid part in the wrappers, and then steam them so you don't have to worry about them leaking as much. You can then combine the strawberry juice with starch, sugar, lemon juice over a gentle heat to make a simple strawberry sauce that goes really well with the dumplings and sour cream.

This last experiment, I must warn you, is ridiculous. Decadent. I made it, and immediately summoned a black goat to my kitchen, that asked me if I wanted to live deliciously. And I told that goat: thanks for the offer, but I don't need the taste of butter to do that. I have these mutant strawberry dumplings. Take some small fresh strawberries. Cut off the top, and cut into quarters. Keep those four quarters together. Put those strawberry quarters on a wonton wrapper (optional: add a smear of strawberry jam as 'glue.') Slot between those quarters a single dark chocolate button. Wrap the wrapper, and steam for six minutes. Serve piping hot with sour cream, and experience a glimpse of heaven in the form of hot strawberries and melted chocolate.

#premium original content #recipes

[sweettoothselfships]

felt like doin something very quick and scribbly. i like to set him up with opportunities to sound superior

#to me this is romance #r: 🚀 oh the pain 🚀 #artie’s original content #self ship art #don’t laugh at his little tuchus #ah go ahead #in this case the answer is ‘it motivates the chef and inspires him to get a little silly with the recipe’

[thehazeldruid]

Blue Space Milk

~A Potion for Strength and Happiness~

Recipe

2 cups vanilla ice cream (Substitute vegan ice cream if need be!)

2 cups of your preferred milk (or soy milk/ almond milk)

2 cups frozen blueberries

Honey to taste, whipped cream to garnish

Take the ice cream, put it in a blender with the milk and blueberries, run until blueberries and thoroughly blended, add honey, and whip cream to finish.

You can also add bananas to the smoothie if need be! Drink and enjoy!

M.G.

/|\

The Hazel Druid

#pop culture paganism #pop culture spell #pop culture magic #pop culture pagan #pop culture witch #pop culture witchcraft #witchcraft #witch #pagan #paganism #witchy #witchy things #recipe #witch recipe #the hazel druid original #my content #my orignal content

[emotiod]

im on the last part of the recipe for turnabout case and im procrastinating. give me a reason to finish it

like please this has gone on for too long

#random post #ace attorney #phoenix wright #apollo justice #original content #q&a #recipe for turnabout #trials and tribulations #tumblr help #this is a cry for help

[thepokeduck]

Pickled Carrots

To extend the life of leftover carrots, and for a quick refreshing snack, turn your carrots into pickled carrots. You only need 4 ingredients plus whatever flavor add ins you like.

Ingredients

1 lb carrots

1 tbsp salt

1 tsp sugar

2 cup vinegar

Optional Add-ins

Yellow mustard seed

Chili pepper flakes

Fresh dill, chopped

Directions

Warm 2 cups of water and add in 1 tbsp of salt and 1 tsp sugar. Stir till sugar and salt have dissolved. Taste and adjust balance to suit personal preference

Chop carrots into smaller pieces such as carrot sticks and fill jar or jars.

Add in any extra flavors you'd like to add such as mustard seed, fresh dill, or chili flakes.

Pour water to halfway point on each jar. Fill the jars the rest of the way with vinegar,

Seal jars and refrigerate, at least 1 hour.

#recipes #cooking #healthy #easy #vegetables #tilia original content

[staplerization]

Spinach potato tomato lasagna

1-2 onions (depending on size)

6 potatoes (600 grams)

2 tbsp butter

6-8 tomatoes (600 grams)

Olive oil

Much frozen or fresh Spinach (800 grams)

2 cups of paneer/ricotta (200 grams)

2 tbsp Italian seasoning (or 4, let your heart decide)

5 cloves of garlic

2 cups of mozzarella cheese

@ self, remember to wash your veggies. This recipe will assume no prep bc i hate recipes that go like, 6 boiled potatoes. There are also steps that can be done out of order, like mashing the potatoes can be done after the tomatoes.

Pre-prep a) Throw onions in the freezer so they're less annoying to cut. b) Pre-heat your oven to 375F (200C).

Potatoes a) Peel the potatoes. (You can also wait till they're boiled to peel them if you like.) b) Boil them till they're soft and forkable. This will take 10-30 minutes, depending on the kind of potato. c) Mash potats. Add butter or cream.

Tomatoes a) Dice them or else quarter them then blitz them in a blender. b) Chop your onions or blitz them too. c) Add 1 tbsp olive oil to a large pot on high. Add onions. d) Are the onions translucent? cool, add the tomatoes e) Let this baby come to a boil, turn the heat down f) Add your spices - you can add them earlier but I don't like the risk of them burning. 1 tbsp Italian seasoning and 3 cloves of garlic. g) Let it simmer for however long you have. I like to let it have half an hour while I'm doing the other things.

Spinach a) If your spinach is fresh, chop it. b) Add olive oil and spinach to a medium pot. c) Add 1 tbsp Italian seasoning and 2 cloves of garlic. d) Cook until the spinach is completely wilted and then a few minutes more for good measure. Turn off the heat. e) Grate your paneer/ricotta. f) When the spinach cools down, mix up the spinach with the paneer/ricotta.

Assembly a) Pull out an oven-safe Pyrex or whatever bakeware you use that has walls. Butter/oil the sides and bottom. b) Spread a layer of tomato on the bottom - try to use half of it but take however much you need to cover the bottom. c) then a layer of potato - use half and your hands will be the best for spreading it. d) Now the spinach mixture - your hands will also be the best at spreading this one. e) a layer of mozzarella Repeat b)-e) so you have two layers. if you have more, idk, make a third layer or eat it as is.

Bake 25-30 minutes in the oven. Make sure to use the broil function if it exists. Basically, you want some nice browning on top. Everything is cooked, we just need it hot and gooey and beautiful looking. It might bubble too as it heats all the way through.

Serve Don't burn your hands while getting it out, use oven mitts or trivets!

Before oven

Ready to serve!

#recipe #original content #cooking #sup club #for my maasi who asked for this recipe multiple times over two years ago #she is a long-waiting aunt

[intearsaboutrobots]

good news: got a tasty new kind of bun which is panfried

bad news: got burned by hot oil :((

#original content #i guess it was too hot #i do think a recipe where u put water into a pan w hot oil #i should have realised to be more careful maybe #anyway pretty tasty tho #food ment

[pringles-plaguehaus]

Y'know. I'm not gonna be specific, i'm sure the three people who follow me will know what i'm talking about.

But people on here have completely lost any idea of the concept of "Separating art from the artist" and it's seriously fucking depressing. Imagine being so bogged down in your own politics and beliefs that you can't even enjoy anything if it has a *hint* of "problematic" content in it, it must be a truly miserable life to live, constantly bellyaching day-in day-out over weather or not you're *allowed* to enjoy somethin' based purely off of fucking hearsay more than half the time.

If you're the kind of person who get on their friends asses for liking something "Problematic" and feel the need to point out just how bad it is whenever they talk about it, even in passing, go fuck yourself, you're doing nothing but making people dislike you, you're acting like a miserable twat, and nobody will want to be around you.

#aqua posts #original recipe content #i'm fucking sick of you people acting like this #it's fucking exhasting #i wish you would all just take a nice long looi at yourselves #really think about it #does your behavior ever help? #no it doesn't #it just makes people mad #or makes them feel stupid #or makes an already bad day worse. #so knock it the hell off #you'll be happier for it.

[dr-ladybird]

ok so fancy salad recipe for impressing relatives:

fill a bowl with nice leaves, raw vegetables and fruit, maybe some roast chicken, general salad stuff whatever sounds good. I used rocket, sliced raw red and green peppers, mixed lettuce, a couple of leftover mushrooms, and I think next time I’ll add strawberries. hit a bag of walnuts with a rolling pin till you have walnut bits, put them on top

fill an empty jam jar a third full of pomegranate molasses, a third full of oil with a decent flavour to it (I used olive), and add a tablespoon of mustard, a tablespoon of soy sauce and a tablespoon of lemon juice or cider vinegar. would also be good with some garlic or chilli. Close jar and shake violently. Taste it and adjust ratios as appropriate.

if you don’t have pomegranate molasses (cheapest way to get it is a Middle Eastern food store), then the really sweet syrupy vinegars should be just as good, but I haven’t tried that yet

ideally put the dressing into something nicer than an old jam jar but we didn’t have one

#recipes #salad #pomegranate molasses #pomegranate #merry Christmas #personal #original content

[brightgnosis]

I've been trying to get myself to cook more for lunch, and to get back into the habit of actually feeding myself properly instead of just relying on boxed Pasta meals and the like ... So to do that, I've decided to actually make (more) use of all the Vintage and Antique cookbooks I've collected over the years- both physically and digitally.

I cook out of them often. Just not typically for myself, for individual servings. And not nearly as often as I really should.

I have a bunch of leftover Rice from making Curry earlier last week, so I've been trying to use it. So today I popped open the 1917 copy of A Calendar of Dinners, With 615 Recipes- Including the Story of Crisco, and made the "Thick Rice Soup" from page 50.

It's disturbingly simple in how it all goes together- and of course there's not much seasoning suggested; a lot of people often misconstrue this to mean they just didn't use seasoning at all back then. The reality, however, is that they just left it up to whatever the home cook wanted to add themselves (or what they had on hand). If you pay attention to recipes today, we still do the same a lot.

I did take a few liberties. I didn't use Crisco, for instance; we have it, but frankly I just don't like the taste of the changed recipe. I prefer my Kerrygold Butter (an it's healthier anyways), and so I used that. The only broth I had on hand was Beef Broth- and the only Tomatoes were tiny little Cherry ones from my Mother in Law's plant. So I used both of those. And my Rice was also pre-cooked Minute Rice (I didn't need to cook it for the full hour because of that).

I also halved most of the recipe since I was just making it for myself. Well, except for the rice. I wanted a lot of it because I really do need to use the leftovers- and I was also starving and know Rice doesn't hold me over too well. Plus I just kind of guesstimated how much Tomatoes I'd need, given the Cherry tomatoes I had were so tiny.

I won't lie ... Even though I know better, I still didn't expect this to have as much flavor as it did. But it's incredibly good for how simple it is; I'm definitely keeping it on the list of things to continue making for myself.

#Personal #Food Is the Ultimate Love Language #Ye True Olden Days #2022 #Vintage Recipes #NonTrad Housewife #NonTrad Homemaker #My Experiments In Food #Pagan Homemaker #Pagan Housewife #Homemaker #Homemaking #Housewife #NonTrad Homemaking #Pagan Homemaking #Original Vintage / Antique Content #Hearthkeeper #Domestic Witch #Domestic Witchcraft #Cottage Witch #Cottage Witchcraft #Kitchen Witch #Kitchen Witchcraft #Hearth Witch #Hearth Witchcraft

[wolffyluna]

Sometimes people are convinced you are competent adult

And then you try and make soup, and instead make papier mache paste while covering your counter with pea liquid and your eyes with white pepper.

#i uh. #badly misunderstood a recipe and also my blender's operating instructions #premium original content

[stationaryvoid]

🦃happy turkey day🦃

#thanksgiving #pie #pumpkin #pumpkin pie #fall 2022 #fall aesthetic #baking #from scratch #cozy living #cottagecore #original content #my photo #my recipes #my post

[mamotreco]

Photo by Mamotreco. Terrarium still life on the Fujifilm X-T4

Aesthetic respite provided by Mamotreco videos on YouTube Mamotreco music on Bandcamp

#terrarium #film recipe #october 2022 #fujifilm #fujifilm x series #fujilove #fujifeed #fujixlovers #fuji x series #fujifilm x-t4 #fuji xt4 #fujixt4 #photography #photoblr #photographers on tumblr #original photography #original content #mamotreco