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rabbitcruiser · 1 year

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National Chocolate Caramel Day

In the opinions of many people, chocolate and caramel are viewed as one of the greatest pairings in the history of ever! Rich, luxurious, high quality chocolate with deep flavors and color, filled with the buttery rich flavor of caramel and a warm gooey texture and golden color. Honestly, what could be better?

National Chocolate Caramel Day reminds the world that this delightful slice of heaven exists. And, also, that wherever there is chocolate, caramel will probably make it better. When you have caramel? Chocolate is its missing companion.

History of National Chocolate Caramel Day

The origin of caramel is lost to the annals of history, but what historians do know is that it lies somewhere in the 200 years between 1650 and 1880. Originating in the Americas, the intrepid settlers were making hard candies in kettles sometime after they arrived.

This is the candy-making process that would eventually culminate in caramels, when some bright individual added fat and milk to the boiling water and sugar. Thus, caramel was born. It is also worth noting that, during this time, refined sugar was both rare and expensive, so candies were often made with the juice from sugar beets, which were easier to source.

Chocolate, on the other hand, comes from Mesoamerica and, using the cacao bean, has been prepared as a drink there since as early as 1750 BCE. When the settlers arrived and discovered the rich drink, they quickly transported it back to Europe where it became a huge favorite of anyone who could get their hands on it. From this beginning as a simple and exotic drink, chocolate has evolved into the rich variety that is experienced today.

The blending together of these two beloved flavors was thanks, in part, to Mr. Hershey of the Hershey’s candy company. In fact, many people do not know that Milton Hershey got his start preparing and selling caramel. It was actually the foundation of what would become his growing empire.

When the transformation began to occur from making caramels to making chocolate as his primary product, it wasn’t a far reach for him to introduce the world to the combination of these two heavenly sweets: chocolate and caramel. So it was that the world happily received Chocolate Caramel as a flavor, and it became a sensation. Of course, it’s possible that it had been tried on a small scale prior to this, but Mr. Hershey was the one that made it popular!

National Chocolate Caramel Day is the perfect time to celebrate this serendipitous creation that has become a world-wide sensation!

How to Celebrate National Chocolate Caramel Day

In honor of this most delectable day, chocolate and caramel demands to be celebrated. It’s simply a sacrifice that the people must make!

Not to worry, this day is all about enjoyment, so there’s no pressure for anyone. Those who like to cook or bake can have a joyous time exploring various creative recipes. As for those who would prefer to source their treats from the shops? Well, certainly no one should complain about that!

Take a look at these ideas for a bit of inspiration toward celebrating National Chocolate Caramel Day:

Enjoy Chocolate Caramel Treats

The most obvious task of the day, of course, is to celebrate National Chocolate Caramel Day by imbibing chocolate and caramel at any and every opportunity that presents itself! And it shouldn’t be difficult to locate a great collection of products. There are chocolate caramel pop-tarts for breakfast, a nice chocolate caramel brownie as a snack with lunch, and a delicious and tantalizing chocolate caramel ice cream bar for dessert. Is that not the perfect day?

Learn to Make Chocolate Caramel Recipes

For the more adventurous types, trying out a new Chocolate Caramel recipe can be great fun. And the enjoyment can range from novices to those who are practically professionals in the kitchen. Modern conveniences and boxed mixes mean that almost anyone can create a delightful treat without a lot of fuss. Consider trying these types of National Chocolate Caramel Day treats that are fairly easy to make but no less enjoyable:

Chocolate Caramel Brownies. Starting with a simple brownie mix makes this super straight-forward. Prepare the brownie mix per the box instructions and place batter in the pan. Add thick caramel sauce (often found in the ice cream topping section at the grocery store) by drizzling a generous amount on top in parallel lines. Draw a knife perpendicular to the lines to create a swirled effect. Bake as directed.

Chocolate Caramel Pretzels. Lay pretzel twists flat on a parchment lined baking sheet. Place small caramel pieces (half a Kraft square) on each pretzel, then bake for 3-5 minutes to melt. Cool completely and then dip in melted chocolate, then dip in sprinkles as desired. A fun and easy treat almost anyone can make!

Add Caramel and Chocolate to Almost Anything. Chocolate chip pancakes with caramel sauce, chocolate ice cream with caramel topping, even a cup of coffee can taste great with a bit of chocolate and caramel swirled in (a barista will probably be happy to do this on request!).

Share Chocolate Caramel Treats

Another stellar way to celebrate this delightful day is by sharing a favorite chocolate caramel treat with co-workers, classmates, friends and family. Either bring them a gift of a special chocolate caramel concoction, or get proactive and encourage them to bring their favorites to a great share-all!

And for those who happen to run across a suspicious person who doesn’t seem to like Chocolate Caramel? Well, that’s just more to keep and enjoy on your own!

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thehungrykat1 · 2 years

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Tempura Master Chef Akimitsu Tanihara is Back at Tendon Akimitsu

Award-winning chef and internationally-renowned Tempura Master Chef Akimitsu Tanihara is back in the country to visit his family’s legacy restaurant Tendon Akimitsu. This popular tempura and tendon restaurant has been serving Chef Akimitsu’s signature tendon to hungry Filipinos and he’s finally back in the Philippines for the first time since the pandemic started.

Tendon Akimitsu Manila brings authentic and expertly cooked Japanese food to the Philippines. The Hungry Kat was invited last week to visit the Ayala Malls The 30th branch of Tendon Akimitsu to see Chef Akimitsu in person as he demonstrates how a Tendon Master prepares each bowl of delicious tendon.

Tendon Akimitsu is located inside selected branches of its sister restaurant Ramen Nagi. Here at Ayala Malls The 30th, you can find them on the ground floor at the al fresco dining areas of the mall.

Both restaurants share the same space so you can actually cross-order from each of them! I really love Japanese food so having both ramen and tempura menus in one restaurant is such a treat.

Chef Akimitsu is the award winning chef and 5th-generation successor of Dote No Iseya, a historical tendon and tempura restaurant in Japan since 1889 with over 130 years of history. Akimitsu 秋光 is an award-winning restaurant that originated from Asakusa, Tokyo using recipes dating back to the Samurai Period. The tendon at Akimitsu won 8 Gold Medals consecutively in the Japan Donburi Awards and it became the most symbolic tendon and tempura restaurant in Japan and across the region.

After sharing stories about how he started as a dishwasher serving other tempura masters and slowly rising through the ranks, Chef Akimitsu showed us how he prepares his signature and award-winning tendon. He started with the tempura batter which is the most crucial element of the tendon.

The demonstration led to the deep fryer where Chef Akimitsu places his battered prawns and other ingredients. Every step of the process is important, even the oil they use for frying. It only takes a few minutes before Chef Akimitsu lifts the tempura from the fryer.

After adding their special sauce into the rice bowl, Chef Akimitsu proudly shows us his signature and award-winning tendon.

The Mixed Tendon comes with two pieces of tiger prawns, white fish, carrot, eggplant, beans, and an egg. These are all placed on top of a steaming bowl of white rice and doused with his special tendon sauce.

You can order the Mixed Tendon Set (P390) at Tendon Akimitsu for a complete meal. This also comes with a bowl of miso soup, pickled vegetables, and fruits.

I couldn’t wait to dig in to this tendon! I love eating tempura so having a Master Chef prepare these tendon bowls for the guests is like a dream come true.

The tempura itself was simply magical. Each piece of tiger prawn was plump and juicy. The tempura batter was thin and crispy, just how it is supposed to be. The rice itself came topped with just enough tendon sauce to create a balanced flavor and taste.

Aside from the ebi tempura, the fish tempura was also exceptional with its soft and crunchy texture. But what really impressed me was the egg tempura because it was still runny inside! Chef Akimitsu uses a frozen soft-boiled egg and dips this into the fryer to create this fried egg tempura that is still soft and runny inside. Amazing!

There are other enticing items on the menu that we got to try at Tendon Akimitsu. The California Maki (P250) served as our delicious appetizer before the tendon bowls were served.

There’s also the Kani Salad (P220) with its healthy combination of fresh greens topped with sliced crab sticks, mangoes, carrots, and roe.

If you like to have all the tempura for yourself, just like I do, order the Ebi Tempura (P510) that comes with six big pieces of tiger prawns, eggplant, okra, and sweet potato.

I enjoyed this so much that I ate almost the entire plate! Thank you Chef Akimitsu for accommodating all your hungry guests and for showing us how a tempura master prepares his masterpiece. Visit Tendon Akimitsu and have their award-winning tendon bowls for yourself.

Tendon Akimitsu

G/F Ayala Malls the 30th, Ortigas Center, Pasig City

7901-5898

www.tendonakimitsu.com.ph

www.facebook.com/TendonAkimitsuPH

#TendonAkimitsu #TendonAkimitsuph #Tendon #ChefAkimitsuTanihara #Tempura #Japanese

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arbitrarygreay · 3 years

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What's up, anime foodies, we're back for another round of making delicious sakuga munchies, and today we've got a great set for the week: Revolutionary Girl Utena!

Have you heard, have you heard? This show feeds us a lot of delicious meals, from opening night dorm feast (soup/salad/bread), to exploding curry, to Wakaba's bento ("mostly instant"), to takoyaki and yakisoba, to delicious steak, to delicious fried eggs, to delicious cake, to delicious brandy-stewed rose hips jam.

It all culminates here, though: the Lunch Called Disassociation.

Now, we never get to see the eventual lunch in the show, so there are a few possible interpretations we'll be making. What we know for sure are the following ingredients: -Egg -Asparagus -Salmon

For all meals, we will assume that the salmon and asparagus have been prepared the same way.

The original footage states that the salmon is dinner leftovers. We'll just use the foil-steamed method as seen in Today's Menu for the Emiya Family, episode 2. Osmose excess liquid from fillet using salt/sake for 10 minutes, wrap fillet in foil with seasoning and veggies of choice (picture below shows rehydrated garlic power and onion flakes, plus a chimichurri seasoning mix), steam in a covered pan over medium-low heat for 15-20 minutes. The original recipe also calls for butter, but I've found that the salmon itself contains enough fat.

saumon la filet révolutionnaire

One can include the asparagus in the foil packets, but in the original footage, Utena said that she planned to boil the asparagus, which implies that it was not a part of the salmon leftovers, that she would cook them from fresh. So we're going to do a blanch: Snap off the woody end of each stalk. Submerge stalks in salted boiling water for 30-40 seconds, then stop the cooking process with an ice bath. (Be very liberal with the amount of salt in the water. There has to be enough for saltiness to osmose into the asparagus with only 30 seconds of exposure!) The blanched asparagus should be bright green, no browning. Generally, 6 stalks will be one meal serving.

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In the first iteration of the proposed lunch, eggs are specified as "tamagoyaki." This is rolled egg omelette, which is then often sliced like a sausage. Tamagoyaki points towards a bento configuration. (Which means, also make some rice by whichever is your usual method.)

There are many instruction videos out there for tamagoyaki, but here's a short outline: The bento serving shown below is half of a roll made with 2 eggs. 2 eggs is usually the minimum amount to make a roll in a small pan. A common ratio is 3 tablespoons (or less) of flavoring liquids to 4 eggs. Flavoring liquids can be any combination of mirin, dashi (use excess for miso soup), soy sauce, or rice vinegar. Season with salt, sugar, miso, or MSG to make up the flavor profiles for the liquids that are left out. Beat eggs, flavoring liquids, and seasoning together. Oil a small pan and put over medium heat. Pour a thin layer of egg on the pan (about 1/3-1/2 of your eggs), let it solidify a little, before beginning to roll. after the first roll, push to the side, re-oil the pan, add remaining egg mix, roll again. Repeat untill all egg mixture is used. Remove roll from heat, and slice after cooling.

Assemble your bento! The non-rice incredients can be kept separate from each other using cupcake wrappers, or lettuce leaves for extra salad. -Half rice, as most all bento do -Salmon fillet, cut to fit the bento -Tamagoyaki -Blanched asparagus salad. Marinate in or spritz with dressing of choice. (lemon juice, vinaigrette, or for marinade, a mixture of gojujang/mirin/miso/water.)

Utena making lunch for them is a new development, though. In the first two arcs, the dorm serves dinner, and Utena buys lunch from and has tea in the courtyard cafeteria, or buys packaged buns and snacks.

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In the second iteration of the proposed lunch, the idea of sandwiches is brought up. This specific version is described in a "salmon/egg salad sandwich" way, where the "filling" is a single mash of all ingredients.

Mash salmon and hardboiled egg with mayonnaise together with a fork. Cut asparagus into 1/2-inch pieces, blanch, and mix into filling. Add a thin layer of mayonnaise to the bread before adding filling, then press the sandwich together. To get a little bit fancier, use two hardboiled eggs cooked for different time periods, in order to provide two different textures of yolk. Boil one for 8.5 minutes (more jammy), and the other for 10.5 minutes (more firm). If the yolks are undercooked for whatever reason, just microwave them for a minute or so, until they reach the desired texture.

Pro-tip: Talk about making this sandwich when you're trapped in a car with someone you don't want to be trapped in a car with

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Those are the two lunches talked about in the show, but holy shit I have so much salmon and asparagus still left I need to use them upof course, there are a few different sandwich variations one can make with the same ingredients. In the following two pictures, there’s mayo spread on the bread, and some honey mustard sauce drizzled on the middle asparagus layer.

-salmon, asparagus,sliced hard-boiled egg

Nanami worked so hard to supply all these eggs. Press f to have a glass of milk to honor her sacrifice.

-salmon, asparagus, scrambled eggs (This configuration is very similar to the sandwich seen in Today's Menu for the Emiya Family, episode 4, but with salmon substituting for bacon.)

Today's Menu for the HimEmiya Family

Later in the week, if the asparagus is going too mushy to be used fresh, consider blending it with oil (or cream of choice) and seasoning into a sauce/dressing.

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(Even though the following suggestions weren't brought up by Utena at all in the original footage, we've STILL got ingredients left to use up, so we WILL, DAMMIT)

Given that we got to assume rice for the bento earlier, lunch could be leftovers onigiri! -salmon/asparagus -asparagus/scrambled egg

Crumble! Crumble like the shining castle in the sky marking you as a failure of a duelist!

Finally, if things really roll over from leftovers lunch to leftovers dinner (after all, the salmon is actually probably from The Breakfast The Day Before The Lunch Called Disassociation, because Utena had dinner at the hotel, spent all day at the amusement park, and worried about the bread from that morning), you can never go wrong with leftovers fried rice.

Can you hear that? It's a microwave ding. I get to actually reheat things for lunch. Because I'M AN ADULT. *car revs*

And there you have it! An entire work-week's worth of the Lunch Called Disassociation! Make sure to make double servings, for you and your roommate!

#revolutionary girl utena #shoujo kakumei utena #category: anime #food #so I heard today is all about revolution or something #category: my stuff

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16ruedelaverrerie · 4 years

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I have a question. How do you come up with ideas for dishes for Les Mignardises? Especially Gavin's ones? I can't get that fish from last chapter out of my head! I enjoy this fic a lot, you are a great writer.

What an actual goddamn DREAM of a question, I’m so happy to discuss this that I wonder if I hypnotized myself and sent in an anon ask just so that I could go on about it. But NO! I am very sad but I am not quite that sad in quite that way. And I am sorry for insinuating that you are a figment of my imagination, anon! That’s how much I appreciate this ask, thank you so much! HERE IS A REALLY LONG ANSWER THAT TUMBLR HAS KINDLY PLACED BEHIND A DASHBOARD CUT.

The salmon and steak tartare from the pop-up flashback has to pull a significant amount of weight since it’s what undergirds Nines’s relationship with Gavin -- the curiosity (what made me chase you) and the tenderness (what made me stay) both -- so it was very much a thing I had to think about a lot. In terms of the triaxial way that I like to conceptualize fics, it’s a dish that has to not only imbue the story with flavor, but address its core. Which means that the foremost consideration I have to keep in mind is:

This dish needs to echo its role in the narrative.

Here, the dish is what alerts Nines to the possibility that the things which most seem out of place may be able to contribute great value and beauty nonetheless; so this has to be a dish that chafes, in what it is and does. It has to sit uneasily with the occasion, the genteel safety of a pop-up showcase for chefs who don’t yet have the status or clout to be public contrarians.

Something that a lot of people still find distasteful is being confronted with where animal protein comes from. Because reminders of this often hinge around the use of odds-and-ends parts -- head, foot, organs -- at this stage, I’m pretty sure that the dish needs to include some part of some animal that a lot of (American, at least) diners would find to be aggressively visceral. Head, I decide, because the drama of it delights me.

This dish includes an animal head.

A pig’s head, maybe? A sheep’s head? At the same time, the dish is also Gavin’s general middle finger to the way that things are done, and an expression of how he sits uneasily within the tradition of fine dining. I want the dish to be angry at certain conventions within restaurant culture that Gavin might disagree with.

In its most conservative incarnations, “surf and turf” is a disgusting bourgeois display of food as symbol of wealth, as opposed to its myriad other potential purposes such as nourishment, community cohesion, artistic innovation, or cultural expression. You take two grossly overrated and overpriced cuts -- filet mignon and lobster tail -- and you plop them down on a plate next to each other because WHY? They don’t do anything FOR each other! It’s just a PLATTER OF TRASH FOR BANKERS TO IMPRESS EACH OTHER WITH. Thank you for coming to my TED Talk.

Anyway, I figure that this kind of surf and turf might infuriate a chef whose M.O. is to make the most out of the least, to leave nothing behind. Also that was a little unfair to lobster tail, which is a fine piece of protein, if overhyped at the expense of the rest of the lobster. But filet mignon as steak can go fuck itself.

This dish is a fuck-you to classic surf and turf.

Now I need to decide on an animal head that might belong in a hot take on surf and turf! Another factor at play in the pop-up flashback is that it’s being hosted by a Japanese chef at a Japanese restaurant, where Gavin has been working and learning for a while now. Is that because a huge part of what I know and enjoy about food is East Asian? YES! LET ME LIVE!

The benefit of going with salmon head for the surf portion of the dish -- as opposed to using a head for the turf -- is that salmon head is easier and cheaper to source (even though ones as huge as described in the story can only really come from some kinds of salmon). It’s also an ingredient that Zabuton is likely to use on a regular basis, since it’s an established part of Japanese cuisine, giving Gavin familiarity with it and a starting point for building his dish. Also also, it’s really fatty, and since Gavin in this story is the kind of chef who gravitates towards blisteringly high heat, I like the thought of what burning the shit out of that head would do.

This dish includes salmon head.

What do I do about the turf? If the surf element and the turf element of the dish are to interact with each other in mutually beneficial ways, the turf can’t be too assertive; it shouldn’t overpower the salmon. Like, grilled flank steak? Great, yes, please, but maybe not the right choice for this.

Fortunately, steak tartare simultaneously tastes subtle enough and looks brutal enough to be a good counterpoint. In a lot of ways, it’s a productive mirror image of the salmon; it’s raw whereas the salmon is charred, it’s lean whereas the salmon is fatty. Nice!

This dish includes steak tartare.

I also do know -- again, from East Asian cooking -- that raw beef works well with salmon roe. Ikura echoes the salmon head that’s in the dish already, so in it goes. Some egg yolk to bind the tartare might not go amiss, especially since I want it to be a scoop-and-eat party-platter dish.

There’s brininess in the ikura and salt throughout, but because it’s essentially an ANIMAL PROTEIN BOMB dish, it needs something sharp to cut all the richness. In addition, everything so far has also been pretty soft; let’s add some elements of acidity and textural interest. Tartare loves a little mustard! Toss in the crackle of a puffed grain (why not millet, rice feels too fragile), the fiber of the chives, and the crunch of rakkyo (doing double duty with its vinegar).

This dish includes ikura, egg yolk, pickled mustard seed, puffed millet, chives, and rakkyo.

For a while I thought that the scoop on the side would be shrimp senbei, because that’s what “chips, but Zabuton” made me think. But I didn’t really love how delicate the senbei would be in this particular dish. It felt like the tartare and salmon would turn the senbei into, like, a thick paste in your mouth?? I was looking for something thinner, a lateral move from a potato chip-- so I tried to think of other ingredients on the root-tuber-rhizome continuum. What can be sliced thin and baked brittle?

I liked lotus root as a choice because it has the right snap, it’s light -- visually as well, with all its perforations! -- and it has more of a pronounced earthy flavor than potatoes, which seemed like a fun way to mix in some plant quality to offset all the animal. Lotus root it is!

This dish includes lotus root chips.

THE END, STEAK TARTARE ON A BED OF CHARGRILLED SALMON HEAD, GARNISHED WITH EGGS TWO WAYS, SERVED WITH LOTUS ROOT CHIPS ON THE SIDE

lmao WHAT A SELF-INDULGENT POST THIS IS, thank you anon for allowing me to talk shop, you are too sweet and I hope you regret what you have done. Additional thanks to tumblr for read-more cuts. Anon I love you! I can’t believe I’ve rambled on at this length about THE PROCESS OF COMING UP WITH A FAKE DISH FOR A FIC but also, I mean, I can believe it, in the sense that it is something I would jump at the chance to do. Thanks for giving me the chance to do it anon! May the wind be ever at your back and the sun shine upon your path!

#askbox #les mignardises #let me hear your fandom talk #detroit become human

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experiencenaturetoday · 3 years

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Ready for a slice of heaven? We are no stranger to decadent and rich cakes. But what about a cake recipe where butter, fat, and egg yolks run away in fright? Meet angel food cake. Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It’s pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.

You only need 6 ingredients to make angel food cake. With so little ingredients, understand that each one is imperative to the cake’s final taste and texture. Here’s the breakdown:

Granulated Sugar: The recipe begins with granulated sugar. Pulse it in a food processor to create superfine sugar. Superfine sugar’s granules are the best size to provide optimal structure for angel food cake. It’s not as coarse as granulated sugar and not as fine as confectioners’ sugar. Granulated sugar is simply too coarse, while confectioners’ sugar dissolves too quickly in the egg whites.

Cake Flour: Cake flour is a low protein flour and yields a tender angel food cake. Do not use all-purpose flour because the cake will taste like white bread…! In a pinch, you can use this cake flour substitute. But real cake flour is ideal.

Salt: Adds flavor.

Egg Whites: You’ll notice there’s no baking powder or baking soda. The egg whites are actually the sole leavening ingredient providing all the cake’s rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won’t expand as much during the whipping process, which will negatively affect the rise of your cake. You’ll have a lot of leftover egg yolks, so make some lemon curd and serve it with the cake!

Cream of Tartar: Cream of tartar is an acid and stabilizes the whipped egg whites, just as it does in my chocolate swirled meringue cookies too. Without it, the cake would collapse. Other acids, such as lemon juice, can work but they aren’t nearly as effective. Cream of tartar is found in the spice aisle and is actually a common baking ingredient. I have many recipes calling for it!

Vanilla Extract: Adds flavor.

How to Make Perfect Angel Food Cake

I’m confident this will be the most perfect angel food cake to ever hit your lips. We can’t achieve angel food cake perfection for free, so make sure you follow these steps closely.

Pulse the granulated sugar into superfine sugar. Use a food processor or blender.

Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites.

Add cake flour and salt to food processor. Pulse them with the remaining sugar. This aerates the dry ingredients.

Beat egg whites and cream of tartar together. Beat on medium-low speed until foamy.

Slowly add 1 cup of superfine sugar. Turn the mixer up to medium-high and pour in the superfine sugar you set aside.

Beat into soft peaks. Whip the egg whites, cream of tartar, and superfine sugar into soft and lofty peaks. This takes at least 5 minutes. After that, add the vanilla.

Sift and fold in dry ingredients. In 3 additions, sift and fold in the dry ingredients.

Pour/spread batter into a tube pan. Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly rising. If you already greased it, wash and wipe it completely clean.

Bake at 325°F (163°C). A higher temperature won’t properly cook the cake.

Cool upside down on a wire rack. If cooled upright, the cake’s own weight will crush itself. Cool it upside-down on a cooling rack so it holds its shape and air can reach it.

Run a thin knife around the edges to release. Tap the pan on the counter a few times to help loosen the cake, too.

Slice with a serrated knife. A regular sharp knife squishes the cake.

Can I use a bundt pan for angel food cake? No, do not use a bundt pan for angel food cake. You’ll have a very hard time getting it out in one piece. You need a tube pan which has a flat bottom and straight sides. If you don’t have one, I recommend this tube pan. It’s relatively inexpensive for its great quality. Though it’s labeled as nonstick, the coating is VERY thin and has never been an issue for my angel food cakes.

You need 1 cup (16 Tablespoons) + 2 Tablespoons of cake flour. Sounds like an odd amount, but 18 Tablespoons is the precise quantity to bring enough structure to the cake.

Soft Peaks, Not Stiff Peaks

Remember, whip the egg whites into soft peaks. (Pictured above.) Soft peaks don’t hold a stiff shape. Instead, they “wilt” back into the mixture after a few seconds. Soft peaks are the optimum consistency because they’ll continue to expand in the oven. Stiff peaks, on the other hand, means that the egg whites have been over-whipped for angel food cake and will likely collapse in the oven.

Important to remember: Don’t let a drop of egg yolks into the mixing bowl. Any lingering fat could prevent the egg whites from forming peaks at all. Crack eggs over an egg separator into a small bowl, then add the whites one-by-one into the mixing bowl. This way if the yolk breaks, it doesn’t break directly in the mixing bowl.

Sift the dry ingredients over the beaten egg whites in a few additions, gently folding together after each addition. The goal is to retain as much of the whipped volume as possible. Pouring the dry ingredients on top all at once will quickly deflate the egg whites.

The Magic is in the Details

I’ve thrown a lot of information at you in this post, so here’s a quick summary of all the important success tips. Remember that the magic is all in the details.

Use freshly separated egg whites.

Pulse granulated sugar into superfine sugar.

Whip egg whites into soft peaks, not stiff peaks.

Sift and gently fold in dry ingredients.

Do not grease the tube pan.

Cool the cake upside-down on a wire rack.

Use a serrated knife to slice.

Angel food cake doesn’t need to hide under frosting, but tastes blissful with fresh berries and a dollop of whipped cream! Feel free to dust the top with confectioners’ sugar, too. If you enjoy these flavors together, you’ll love my fresh berry cream cake. (Which, if I’m being honest, isn’t quite as fussy as this cake!)

I know what you’re thinking: is this cake really worth it? The answer is YES. Angel food cake boasts a texture like no other and once you go through the process, you’ll understand the preparation isn’t that difficult– it’s just a little picky. 😉 Let’s do this!

#angel food cake #cake #foodporn

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orangemix · 3 years

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The Medicinal Properties of Traditional Incense

We make use of medicinal plants in may means. We consume them (infusion, product, blossom significance, alcohol tincture, glycerine cast, syrup, honey essence, oxymel), eat them (pill, tablet, homeopathic pills, electuary, cooking flavors, veggies, pot natural herbs), absorb them via our skin (salve, cream, poultice, mask, hydrosol, oil, lotion, balm, cream, compress, vapor rub, vital oils, ear drop, bath, saturate, sitz bath), absorb them via our mucus membrane layers (suppository, sinus clean, enema, douche, eye decrease), and also use them in spiritual ways (amulets, beauties, medicine packages, spots, incense). We additionally inhale their medicine via cigarettes, pipelines, steams, necessary oil diffusers, atomizers, and, yes, incense.

The medicinal impacts of incense rely on our feeling of scent. The procedure occurs when particles take a trip up the sinus cavities, dissolve right into the mucous cellular lining, as well as are discovered by the olfactory receptors on the ideas of the olfactory sensory neurons. How these molecules are noticed is arguable as to whether the neurons are noticing the resonance of the particles or their form, with the theory alternating between both ideas to and fro over the centuries. Either way, our feeling of smell is really weak contrasted to other animals. For example, human beings have 10 centimeters square of olfactory tissue in their sinuses, while dogs can have up to 170 square centimeters of olfactory cells with a hundred times a lot more receptors per square centimeter. Odor is the only sense viewed in appropriate mind which is the side of brain focused on instinct as well as creativity, versus the left mind which is focused on evaluations and reasoning. As a result of this the impacts of scent are physical, psychedelic, and psychological. Surprisingly, fragrance is taken into consideration to be the spirit of the plant therefore impacts our spirit. Smell is likewise processed via the limbic system, which takes care of feelings, lust, memory, creativity, and appetite. this is why odor can cause emotions and also memories. Smell is also our earliest feeling, part of the prehistoric "reptile brain" which is 450 million years of ages and precedes various other old senses like sight and also balance.

There are records of making use of incense throughout the old world. The earliest recorded use though it was also utilized extensively in ancient times in various other . dutch orange is really various in composition from natural incense. Synthetic incense is generally made with a binder, normally starch, a bamboo core, which generates copious smoke and also adds the smell of melting bamboo, as well as ignition source such as charcoal, sodium nitrate, paraffin, or an oil solvent. The paraffin and petroleum solvents are especially unsafe due to the fact that they are neurotoxic and the breathing of their smoke can cause bronchial asthma, skin responses, queasiness, dizziness, sneezing, and also frustrations. The smoke is likewise an irritant for the eyes, nose, and throat. Synthetic incense also normally consists of synthetic fragrances, 95% of which are derived from petroleum as well as create the same signs provided above. These synthetic aromas are favored by specific suppliers due to the fact that they are lower in cost, even more constant, can be used to produce novel scents not discovered in nature, and are an ethical replacement for ingredients from jeopardized types like musk, ambergris, and also civet. Synthetic aromas are not the same in intricacy to all-natural fragrances so they can scent artificial. They do not have the very same physical, psychological, and also psychoactive properties of natural scents, and have the negative impacts noted above. Sadly, there are no legal limitations on the amounts or mixes of synthetic fragrance chemicals, the ingredients of these synthetic fragrances do not need to be detailed, as well as just a portion of them have actually been checked for safety.

Natural incenses, on the other hand, are typically 100% plant. In natural incense is made with a base of makko, a.k.a. tabu no ki. This is a water soluble, adhesive, unsmelling material that burns smoothly and also equally. It is the powdered internal bark of Cercidiphyllum japonicum (Katsura Tree, Japanese Judas Tree), an evergreen in the Magnolia family, and operates both as an all-natural binder and also as a source of ignition. Fascinating to note is that the Magnolia family members is the most primitive of all angiosperms (blooming plants), evergreen yet with leaves, and the flowers develop right into cones comparable to those found on conifers. The fossil record for these plants returns to100 million years! Other examples of plants in this household consist of cinnamon, cassia, bay laurel, champa, nutmeg, mace, star anise, ylang-ylang, camphor, avocado, hill magnolia, laurel, and rhododendron. In the traditional incense base is halmaddi, the resin of the Tree of Heaven, which has an unusual hygroscopic residential property (it draws water out of the air) that makes n incenses feel damp to the touch. Hamaddi incorporated with honey, adds the wonderful honey/vanilla note to champa (spice blend) incenses. To the base of makko and also hamaddi is added ground and powdered herbs including materials, barks, blossoms, seeds, origins, leaves, fruits, branches, roots, light bulbs, timbers, lichens, algaes, as well as pet ingredients like ambergris, musk, pangolin scales, and conch shells.

Incense is traditionally utilized for various reasons, particularly medicinal, ambient, and spiritual applications. Medicinal usages consist of enhancing power, avoiding as well as dealing with ailment (fumigation), inducing and promoting restful sleep, excitement the sex drive, boosting positive feelings, as well as a decrease of anxiety, anxiety, fear, fear, sadness, or temper. It is additionally used for atmosphere, to clear and/or specify an area, generate a certain state of mind among a group, to scent room, clothing, hair, or writing paper, to cover unpleasant odors, to influence imagination, or to develop focus for research study. Historically, prior to mechanical clocks, it was also used to track the flow of time throughout reflection, meetings, or at the geisha residence. The spiritual uses of incense are many. For prayer the incense smoke is viewed as a means to draw in and also please the gods, sweeten your prayers, and the climbing smoke is stated to carry both prayers and also the spirit of the deceased as much as paradise. Incense is additionally made use of spiritually to generate introspective states, desires, and also visions, and to aid with emphasis throughout petition. It can even boost the acoustics in churches as well as various other huge areas as well as help one accept interactions from plants. It detoxifies and sanctifies space, individuals, and ceremonial objects, and repel evil spirits, insect pests, condition, as well as unfavorable energy. It is utilized thoroughly to mark parties as well as initiation rites as well as is burned as a sacrifice itself. Lastly, it is utilized to mask the smell of cremation as well as pet sacrifice.

Incense ingredients come from all parts of plants as well as have a variety of activities: bark, blossom, fruit, fallen leave, material, wood, and also seed. Cinnamon is a frequently used bark that counters exhaustion, depression, as well as weak point, as well as tones as well as calms the nerves. Cloves are an instance of a blossom that is used (they are actually a blossom bud) and they are thought about to be a mental stimulant. Juniper berry, a fruit, stimulates and also strengthens the nerves, enhances the spirit in difficult circumstances, and eases anxiety, nervous tension, and psychological fatigue. Eucalyptus leaf boosts as well as gets rid of the mind concentration, while benzoin resin is soothing and uplifting, comforts the depressing as well as lonely, and acts as an anti-depressant as well as sedative. A common incense seed is fennel which boosts courage, resolve and also strength in the face of adversity. Sandalwood, among one of the most usual bases for incense, is relaxing and also harmonizing, reduces tension as well as tension, serve as an antidepressant, and combats anxiety, stress and anxiety, nervous exhaustion as well as anxiety.

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yunggumii · 4 years

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I would like to req: trying to cook new dishes with Bokuto because you’re bored in quarantine. Can be headcanon/fic/whatever style of writing works 🥺🥺

omg thanks so much for the req !! i didn’t expect it to be nearly 2k words but this made me so happy while writing it oh gosh ٩( ᐛ )و i hope you enjoy !!

cooking with bokuto🍽

bokuto x gn!reader

summary: with everything being closed due to the current pandemic, you and bokuto decide to have some fun in the kitchen :D

includes: fluff & light cursing

wc: 1.743K

one-shot below the cut

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

“Kou, I’m hungry.”

You yawn out as you stretch. Since quarantine started, things have been fairly quiet; all schools and their extra curricular activities have been postponed until further notice, so the time you would normally waste sitting in dull classes and watching late night practices, has instead been spent relaxing with your boyfriend.

“Wanna go get McDonald’s or something?”

Bokuto suggests, sitting up beneath you. You’ve done nothing all day, except for cuddling on the couch and binge-watching children’s movies with him, yet that stir crazy feeling kept nagging you like a bug bite.

“Nah, I was thinking of actually cooking something for once. Constant consumption of fast food has been proven to negatively effect your health.”

You proclaim in an informing tone; he lets out a chuckle, patting the top of your head, “Okay, okay, Dr. [L/N], how does oven pizza sound?”

You shake your head, “I said make something, like, homemade.”

Bokuto chuckles once more, wrapping his arms around your waist and squeezing you tight, “Oh, you meant that kind of homemade! Which recipe do you have in mind?”

With the sudden abundance of free time, you spent most of your days scouring the internet for fun tasks to do during this time off. The one that stood out the most was cooking; there were so many different meals to create and jazz up with your own pizazz, so you decided that’s exactly what you were going to do.

“How do crêpes sound?”

“Skinny pancakes?”

You couldn’t help but laugh at his response, “Yes, Bokuto, we’re going to make skinny pancakes.”

You get up from the couch and head into the kitchen, excited to actually do something productive.

“Make sure you wash your hands, babe.”

You announce as you walk over to the sink, pushing the handle up and pumping soap onto your palms. After the suds nearly coated the entirety of your hands, you rinsed them under the warm water and dried them off with a towel. The recipe was already on your phone, so you head over to the pantry to grab the proper ingredients with your device in hand.

Most of the dry ingredients like flower, salt and sugar were always available, since you rarely ever used them. You placed the bags onto the counter and walked to the fridge, opening it slowly. You thought there would be nothing in there, but to your surprise, there was nearly a full carton of eggs, 2 whole sticks of butter, and half a gallon of milk remaining, so you pulled them out, placed them next to the other ingredients and grabbed a mixing bowl and measuring cups.

You look up from your phone only to see an empty couch.

“Kou?”

You call out, slightly confused. He was literally right over there. Just as you were about to go look for him, Bokuto slides into the kitchen, clearly holding something behind his back.

“Y/N! Guess what I found!”

You giggle, amused by his excitement.

“What is it?”

He slowly pulls out an apron and a chef hat.

“Ta-da! Matching cooking attire!”

He puffed out his chest, standing proud as a wide grin appears on his face, “I know, I know. Thank me later.” He says as he placed them on the counter.

You smile warmly. I don’t remember ever buying that stuff.

“Aw, babe, those are so cute!”

A few minutes of arguing about who gets to wear the hat passes by; now you can finally start preparing the batter.

“Stop pouting, Bokuto. You look adorable in that apron!” You cooed, rolling up your sleeves and adjusting the big, white hat that sat upon your head. The apron he was sporting was decorated with little crowns, an assortment of jewels, the words “Queen of the Kitchen” near the chest and a strip of black lace lining the hem.

“Whatever.”

He growls, crossing his arms in front of him.

“Okay!” you say with a wide smile, clasping your hands together, “Let’s get cooking!”

You pour a cup of the flower into the mixing bowl, along with 2 eggs.

“Hey, babe, can you start pouring the milk and water while I stir?”

You ask whilst batting your eyelashes. Bokuto was still a bit salty about the apron fiasco, but caved in almost instantly when he saw your cute expression.

“How much does it call for?” He asked, spinning the cap off the gallon of milk.

“Um, lemme check.”

You shift your gaze from the bowl to your phone and look for the liquid’s measurements.

“Half a cup for each.”

He nods, his determination setting in.

“Gotcha!”

You start to mix the flower and eggs while Bokuto pours the milk in first, then the water. The butter, salt and sugar were slowly added in after, until everything was finally in the bowl. Although the batter was fairly thin in consistency and didn’t require much energy to combine, you started to work up a sweat.

“Wow, laying around all day and not exercising has really gotten to me.” You huff out, wiping the thin layer of sweat off your brow.

Without a word, Bokuto steps behind you, placing his hand on top of the one you were using to hold the bowl, and the other on the one that was mixing; they were warmer, rougher, and much larger than yours.

“Let me help you with that, baby.”

He offered, the vibration of his words tingling down your spine.

You let out a soft giggle as a small smile grew across your face.

“Thanks, Kou, you’re too kind~”

After all of the ingredients were well combined, it was time to actually cook.

You set the frying pan on top of the stove, coating the surface with some oil and turning on the flame. Taking 1/4 of a cup of batter, you pour it into the pan and try your best to evenly spread it around by tilting the pan itself until the entire top was covered. After the first side was fully cooked, you scrape the edges of the crêpe to make the flipping process easier.

“Babe, can you start cutting the strawberries and bananas, please?”

You ask, focusing more on speaking than the current task at hand; just then, you felt a burning sensation on the tip of your finger which caused you to jump back, sucking in a sudden quick breath.

“Shit!”

“What happened, Y/N? Are you okay?”

Bokuto asked, a concern expression plastered upon his face as he rushed over to you.

“Yeah, I’m fine. Just a light surface burn.”

He immediately reaches for the wounded finger, slowly bringing the digit up to his lips and placing a light kiss on the tip.

“Does it feel better now, babe?”

You couldn’t contain your laughter; that was too fucking precious.

“Yes, thank you, Bokuto.”

He smiled, pecking the top of your forehead.

You resume flipping the crêpe in the pan, hoping it wasn’t burnt; you let out a sigh of relief. Thank god it wasn’t.

After 10 minutes of pouring and flipping, the base of the dish was finished; Bokuto finished cutting the fruit about the same time you did, so it was finally time to eat. You took two of the warm crêpes, and Bokuto took three.

“Man, I’m starving. These smell amazing, Y/N!”

You giggle, a light blush dusting the tip of your cheeks and ears.

“Thanks for your help, Kou!”

“Anything for my little baby cakes.”

He cooed, a wide grin painted across his face as he scratched the back of his head; he loved being praised, especially when it was coming from you. Even if it was a simple task like pouring milk and water into a bowl, or cutting fruit, he was still very happy to be of assistance.

“Okay, let’s start the fun part!”

You grab a handful of strawberries, sprinkling them on top of the first crêpe and folding the corners around the fruit. On the second crêpe, you decided to mix it up and put blueberries and bananas on the inside.

You gasp, remembering something important.

“Do we have chocolate sauce?”

Bokuto looks up from his creation, which was a disaster. A pile of bananas, strawberries and blueberries stretched the “skin” of the crêpe, tearing where it was being pulled a little too taut.

“Uh, it should be in the fridge.”

You rush over to the fridge, practically swinging the door open. You spotted the chocolate, and a can of whipped cream; double win. You skip back over to your crêpe, popping the cap and drizzling the sauce and whipped cream over the tops. After stepping back and admiring your masterpiece, you head to the silverware drawer and grab two forks and two knives.

“Okay, time to finally eat!”

You cut a small portion off, sticking it into your mouth; the crêpe was warm and chewy. Pairing it with the slightly non-ripened strawberries and toppings added the perfect amount of sweet and sour. Bokuto, on the other hand, practically shoveled half the damn thing in his mouth, chocolate sauce dribbled out from the corner of his mouth.

You shake your head, laughing.

“You’re such a messy eater, babe.”

“No, m noth!”

He says, his mouth still very full of crêpe. You laugh even more, wiping the tears from your eyes.

“You should see yourself right now. You look like a chipmunk!”

He furrowed his brow, his cheeks puffing out as he chewed the food quickly. He never noticed the sauce nearly dripping off his chin, so you took a napkin and wiped it for him.

“I could have done that myself, y’know.”

”Yeah, but I wanted to do it.”

He lets out a playful sigh of defeat, now eating his crêpe in smaller bites.

After you both finished eating, you brought your plate to the sink and turned on the water. Bokuto nearly jumped out of his chair, rushing over to you.

“I have clean up duty, babe.”

You turn to look at him with a slightly confusion expression.

“We both did the same amount of work, though. Shouldn’t we split it up?”

“Nope! You got hurt, remember? You need to rest.”

You giggle, hugging Bokuto as you peck him on the lips, the chocolate flavor still lingering.

“Alright, Kou. I’ll go rest.”

He smiles, returning the exchange.

“Good. We can watch more movies when I finish, okay?”

You nod happily, squeezing him tight, his sent flooding to your nostrils.

“Sounds like a plan, babe~”

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

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#haikyuu!! bokuto koutarou #haikyuu!! fluff #haikyuu!! scenarios #haikyuu!!#haikyū!!#koutarou bokuto #kōtarō bokuto

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ravenwritesstuff · 4 years

Text

Best Laid Plans (9/?)

Fandom: Frozen (modern AU, no magic) Pairings: Helsa, established Kristanna, Rapunzel/Eugene, lotsa frohana Rating: T for now, M later almost for sure A/N: Please go away and don’t read the stuff I write.

They have been out to sea for twenty minutes now, Arendelle’s coast disappearing in the distance the same way Elsa’s hope for this day to go any way even close to how she hoped vanished before her eyes.

After the safety briefing from the crew (which she barely heard) she had attempted to direct the conversation towards the contract, the parts and pieces that needed to still be negotiated and finalized, but Mister Westergaard had other ideas.

Eat first. He had said. We have all day.

Bits of polite conversation had floated around her. Hans Westergaard entertained the group with intentional questions, occasionally including her but in some ways almost purposefully excluding her. She is simultaneously thrilled and annoyed, but she is not prepared to deal with either emotion.

So she had picked at the sumptuous fare: cold roasted squash wrapped in hickory smoked bacon, miniature parfait cups with berry compote and tangy greek yogurt topped with a sprig of mint, delicate quiche bites that even served cold are still creamy and without a hint of the rubbery texture she always achieves when cooking eggs. There is mixed fruit salad with a lime reduction glaze, brown sugar crusted salmon delicately seated on lemon buttered crostini, and single waffle quarters served with ten dozen options for toppings including jalapeno infused maple syrup. The list goes on.

Elsa is accustomed to tastings and decadence when it comes to food but nearly always when planning it for someone else, some other occasion. She had little experience being the recipient of such gourmet assortments and has never bothered to learn to cook. Still knowing they will sail she does not feel a great need to indulge as she is not sure she will handle the sea well. Her stomach is already a mess.

Her team dives in, filling actual china plates with their choice delicacies as the crew comes to take drink orders. They are each handed a menu printed on thick card stock that feels like silk. The drink options are embossed into the surface of the luxe paper. The feel of it in her hand along with the weight of her plate in the other and the heat of Hans Westergaard at her side is a sensory overload she never imagined having.

“Coffee,” she does hesitate, “with just a splash of cream.”

The crew member nods and takes her drink menu for her. She notices later that a smattering of those menus were artistically mounted on stainless steel stands just in case she wants to indulge in a mango-passion-fruit mimosa or a mint lemonade slush infused with vodka. While both sound tempting she needs to stay alert. Especially with him sitting so close.

His plate is balanced on one thigh with an assortment of the fare that errs on the sweeter side. She notes the same way she would for any client. Hans Westergaard likes dessert.

She does not consider why knowing that makes her uncomfortable.

He also orders the same coffee as she.

Again she cannot be certain if this is intentional or just another ploy to generate a doomed connection. She will always lean towards the latter.

He is still close, but at least she had the sense to extend his arm over the empty seat away from Elsa instead of behind her back. There is a limit even to her control and if he touched her she may explode right out of her skin.

Her team seems to be enjoying the royal food treatment. Rapunzel feeds Eugene her favorite flavor combination, something unusual certainly, and slaps his chest at the grimace. Kristoff loads up on the protein while Anna selects sweeter alternatives. Elsa takes a single quiche, vegetable options, and crostini. She does not want to seem ungrateful but she also does not want to appear over eager or succumb to sea sickness and never be able to eat salmon again.

She nibbles the barest tip of the roasted summer squash and tries to not notice his plate while also engaging him.

“This is lovely. Thank you,” her team was watching, nodding and eating politely in agreement.

“Of course. I want you to get a sense for what I want.”

He now has retreated even further, inches between their bodies, an appropriate distance but still somehow feels too close. She is thankful and suspicious all at once. He leans in again, but just his head. The rest of him is conspicuously distant. His eyes had been green at the wedding but now they almost appeared gold. Were they hazel?

“That is my team and I would love to talk with you about. We know so little about this initiative, what we are creating, and while this is lovely -”

He cuts her off by pressing two fingers on her mouth.

She had not seen it coming and the feel of it shoots heat previously unknown through her body. She can practically hear the collective gasp from the watching four and her embarrassment is palpable. His fingers are gone as quickly as they had arrived. She didn’t even have the chance to pull back. The heat and pressure of his touch lingers and it takes every bit of self control to not pressed her lips together to try to erase the electric tingling dancing there.

If she had not been so caught off guard by the sensations racing through her body at the contact she would have had the sense to be furious.

“All in good time.” He leans back and puts the hand on his knee, the other gripping his plate. “But first a tour perhaps?”

He is already standing and Elsa can just barely catch a breath.

Her team all stand, albeit cautiously, watching her while she attempts to mentally reboot. Hans Westergaard offers her his hand, the same hand that had pressed her lips just moments before in a facsimile of a kiss. What would it be like to kiss him?

That inquisitive thought is enough to launch her to her feet without assistance. She sets her plate and attache case down with more force than necessary, straightens, and steps away from him. It takes all of her mortal strength to meet his gaze.

It is soft and warm but also fearful. That disconcerting humanness there again like he never did anything to upset her. Like he is afraid of rebuttal for his forwardness, like he knows he oversteps but couldn’t help himself just like she cannot bring herself to truly be upset by the touch. Like maybe it undid him the same way it undid her.

That idea is just as bad, if not worse, than his action.

She needs to put it behind them. Now. No. Sooner than now.

She lifts her chin and clears her throat. “I think it is best if we stick to business.”

She is responding to his offer for a tour and hopes that is how her team takes it, how he takes it. Clearly she does not need to invite trouble when he is more than willing to produce it on his own. His expression rearranges itself to something more polished, but no less intense. She can practically see his strategy shifting behind those color changing eyes and she steels herself against it.

Whatever he dishes out she can take. She has overcome more than most and there is not much that can throw her, but the way he looks at her makes her realize she has met her match.

This is not an arm’s length situation.

But to be close to him?

Close to anyone?

“I agree.” The sound of his voice snaps her back. “Which is why I absolutely insist on a tour of the vessel. It is integral to the process.”

She does not understand. Her mind reels, but she acknowledges that a tour could give her time to regroup and she needs that.

“Then by all means, lead the way.” She takes several steps away from his projected footpath putting the ornate seat they had shared well between them.

If there is any hesitation she cannot be certain. Instead he sweeps to the front of the ship where more chrome and glass greet them. “This way then.”

Thus begins a tour of a yacht that is more ornately equipped and furnished than most homes. Right of the main bow deck there is a leisure room filled with plush royal blue and rich chocolate furniture, stainless steel fixtures along with cream carpets and accents. There are florals, books, and staggering decor pieces that would be excessive and gaudy in any other context but here they all flow together seamlessly. The streamlined design of the furniture and the ship is accentuated with the extravagant accents. No. It this the height of refinement, elegance.

And this is just the first room.

There is more.

There is a board room with a massive white oak table and yellow leather swivel chairs that scream their cush. There is a movie theater complete with leather reclining seat, popcorn maker, and a custom bar. The floors are either lush carpet, marble, or white oak that gleamed so brightly she swore it was covered in glass. There is a large bathroom that is all Italian marble with fixtures that may actually be gold plated.

The second level bow mirrors the first but without the infinity pool. Instead it boasts more seating and several marble top cocktail tables that almost seem to grow out of the pristine deck. He takes them back then through the main bar, the library, and the gaming room complete with a billiard table that was once Marlon Brando’s.

“There is more above, but those are the private quarters. We have capacity for up to twenty guests to stay comfortably. Plus the sauna.” He says. “But since those are not strictly business I doubt they will interest you.”

He is teasing, directing his attention at her specifically for the first time in this tour, but she will not take the bait. She is almost ruffled by the sudden attention, by the lack of it beforehand, but the majesty of the ship had distracted her.

She had never conceived a vessel could be as luxurious as anything she had seen in the last twenty minutes.

She thought she had understood wealth, had worked with her share of affluent clientele, but nothing like this. Outside the challenge of Hans Westergaard she is quickly realizing just how out of their depth they may be. The challenge of it looms like an insurmountable cliff face. Thirty eight days to meet the highest standards she has ever faced professionally all while tiptoeing through the minefield of working with a man that clearly lacked any sort of boundaries. If she even had a chance of scaling that rock wall it they needed to start immediately.

“As curious as I am sure we all are I think it best we maximize what little time we have, Mister Westergaard, and begin discussing how we can help your initiative.” Elsa responds diplomatically.

“Your every wish is my command.”

He smiles at her then, teeth impossibly straight and white. The look in his eye seems to say he only sees her. Like somehow the whole world melts to nothing and she is the sole light of his entire universe. The intensity of it is staggering and she sways a bit under the weight. His hand is on her elbow immediately, close and hot.

“Whoa there. You’ll get your sea legs before long.” His breath hits her burning cheek as she extracts herself from his hold as quickly as possible.

She steps away, careful to not make eye contact with any of the group, and gives a sharp nod. “I’m sure I will.”

There is the slightest pause before and she can feel him staring, willing her to meet his gaze, but she doesn’t. “Right then,” he says. “Let’s return below board and we can discuss what comes next.”

Elsa is careful to fall behind, and Anna matches suit with Rapunzel.

“So you weren’t kidding about him coming on strong. Is this okay? Are we okay? Do we need to call this off?” Anna rattles off her questions on a quiet breath as Kristoff and Eugene engage Hans about some of the more technical aspects of the ship.

“Yeah. Or do we need to get you two a room?” Rapunzel asks, green eyes wide. “When Eugene looks at me like Hans looked at you I know we are about to have a really good time.” Typically her innocent honesty is one of her more endearing characteristics but now the implication of her sentence makes her grit her teeth.

“He’s a flirt. That’s all. We’ve all dealt with his kind before.” She tries to keep her whisper lighthearted, but she can sense how little her companions believe her. “I’ve got this under control.”

She gives them both a pointed look at Anna lifts a brow and purses her lips. “Do you? Because you really don’t have to.”

Elsa gapes, nearly stopping in her tracks at Anna’s presumptuous question.

And just like that she swears the ship rolls and she nearly loses her balance only to be caught by her sister and friend.

“Look. All I’m saying is the guy clearly likes you and isn’t afraid to show it.” Anna forces her to keep pace with the men ahead of them as they venture through one well appointed room after another. “And to be honest - you could use a little fun.”

“Yeah,” Rapunzel nods emphatically. “You literally have nothing to lose anyway since you’re totally into him too.”

Elsa stops in her tracks, red from head to toe. “I am not!”

Anna rolls her eyes and grabs Elsa’s wrist to drag her along. “Okay fine. You’re not, but you could be. I know you want to keep your professional distance or whatever, but why not just tell him the truth about everything and let him make up his own mind?”

Elsa’s mind goes blank for a moment at the possibility she had never considered.

Tell him the truth? She never told her clients the truth. Hell, she hadn’t told Eugene or Rapunzel until they had been on board long enough to get suspicious after her second unexplained, prolonged absence. And she definitely never told any of the dates she has had the truth. She just gave them enough time to get bored, to move on, and enjoyed a few less lonely nights. She never looked for long term because she wasn’t going to last long term. So why couldn’t she just approach Hans Westergaard with the same fatalist sensibility?

Why did the idea of telling him everything seem appealing?

She knows why, but she is not ready to admit it, never will be. That niggling What If that has haunted her since that first insanely frustrating day: what if this could work?

What if he wouldn’t be afraid, would be down for the ride as long as it lasted? What if she had the luxury of considering the possibilities?

But she doesn’t. She made her choices two years ago and she is not going to put herself through that again. She is not going to put anyone else through that. She is just going to enjoy what time she has left and leave it at that. And she is going to do it in the familiar comfort of solitude.

“The truth isn’t relevant to the job, and that is all this is. This is a job and it is a bitch of a job. If we are going to pull this off I need to focus on what is important, and dating my client is not one of those things.”

Anna and Rapunzel share a meaningful glance.

“Don’t do that.” Elsa shakes her head. “This is professional. Nothing more.”

“Okay,” Anna rolls her eyes again.

“Okay,” Rapunzel echos with a gallic shrug.

And somehow even though they are agreeing with her Elsa feels like she lost this conversation at some point.

She knows what they want and she doesn’t suppose she can blame them. They want to give her a reason to stay, to fight, to try. They want to give her a reason to change her mind as if it was that simple. She cannot blame them for not understanding but she cannot make this harder on herself than it already is. She has enough goodbyes to say without adding one more.

They are back to where they started now. The original spread is still in place but their requested drinks are waiting, all just the right temperature, wait in addition.

She stays close to Anna as she takes her coffee and conspicuously jams herself between her sister and an armrest. Between Anna, Kristoff, and herself the new seating arrangement is a bit tight but she has a point to make not only to her crew and Hans Westergaard, but to herself. She is a professional adult and is perfectly capable of acting like one.

So there.

He seems to take it all in stride, not batting an eye when he takes his coffee in hand and sits comfortably spread out on the couch that Elsa had strategically vacated. As they all settle in, Mister Westergaard reaches for a few more treats for his plate and the rest follow suit. Elsa carefully balances her coffee as she selects one or two choice morsels. The sea hadn’t caught her yet but she couldn’t be too careful. Her stomach is already in knots.

He leans back, thick auburn hair catching just the smallest corner of light and setting aflame. His high cheekbones cut with highlight and shadow of the mid-morning light. She remembers the feel of his cheek sliding along her own, the slightest brush of the silk fringe of his hair against her fingers as she had clung to him, and her eyes jerk back to her coffee.

“This is a lovely ship, Mister Westergaard,” she breaks the strange silence. “I assume you have a purpose for showing her off?”

It is not the most graceful entrance to a negotiation, but it is all she can muster. She lifts her gaze to his and sees the calculation, the wants - feels it.

“It’s my father’s. My ship - well - it won’t do for what I have in mind but I think this ship will do nicely.” He sips his coffee as Elsa sets hers aside to reach for her attache case and open it.

She withdraws her multi-function tablet. “And what exactly do you have in mind?”

They have loaded his client file with offline capability for which she is glad as she cannot bring herself to ask for a wi-fi password. She notes that the rest of her team are also bringing out their matching tablets and she hopes that they will not have too many corrections and overlaps when they finally get back to the mainframe.

He settles further into his seat with a smirk and it almost feels like he is building fortification, bracing himself for a fight he is all too sure to enjoy.

“Your company primarily plans weddings,” he does not ask as he pops a berry into his mouth. “According to your online portfolio your business is about seventy-two percent wedding related, a few baby shower, a Quinceanera, and a few corporate events. Would you say this is a fair assessment?”

So he had done his homework. Or had someone else do it for him. Had he known all of this before he came in yesterday and asked her to recite job titles and functions that were all available on their website? Was this a test the way she had felt yesterday had been a test?

She sits a bit straighter: “I don’t have the precise statistics in front of me but the majority of our clients have been wedding related, yes.”

Her mind goes to the contract, unsigned and un-amended. Had he not signed it because he didn’t want them anymore? Did he want someone with more experience outside of the wedding industry? Would she have to go to battle to prove to him that weddings were just as demanding, if not more so, than a standard corporate event? Would she have to fight for this client she wasn’t even sure she wanted?

It takes all of her self control not to fidget.

“Why is that? Why the wedding specialty?”

It is a good question. Most would assume it is the money, but there is much more money to be had planning outside of weddings and for less stress. She has a prepared answer, the standard line, but she nearly chokes on it.

She holds his gaze, levels the barrel, fires, “We believe love is worth it.”

The corners of his eyes tighten in - amusement? She cannot quite be sure yet.

“Has that been your professional experience?” His eyebrow quirks and it appears he takes a bite of his mini-berry tart to keep from smiling. It irks her just how much he irks her.

Anna clears her throat and Elsa realizes she has leaned forward, gripping her tablet between her hands like her life depends on it, and dear gods she might as well be foaming at the mouth for how crazy she is acting. She straightens, squares her shoulders, and meets his gaze.

“Our professional experience has been delivering exactly what our clients ask of us to create their ideal atmosphere and execution.”

She mentally pats herself on the back.

He nods as if to agree with her hidden sentiment. “Good. I don’t want something cold and corporate. I want something beautiful and intimate. I want what you did with Eric and Ariel’s wedding. There was - what? Two hundred people there, three?”

“Two hundred and eighty eight,” Rapunzel offers with a grin and Eugene squeezes her knee.

Hans looks to Elsa with raised brows as if asking for confirmation. Elsa nods her head. “Rapunzel is never off on numbers.”

“It never felt like that. It was a big event but it felt like having the most amazing dinner party with your closest friends. I don’t know how you did it, but you did.” He addresses the entire group and Elsa feels her insides warm involuntarily at his praise. She doesn’t want his approval to matter, but apparently it does. Then he meets her eyes and everything runs cold, hot, frigid, scalding. The look in his eye sends her heart soaring and stomach plummeting all at once, “It is a night I will never forget.”

And then they are the only two in the world again and her only saving grace is that she is sitting down. She looks down at her tablet screen but her eyes will not focus.

“We are happy to hear you enjoyed the event,” Anna jumps in this time. “We thought it was a smash. What stood out to you as being a highlight?”

Elsa’s head jerks up at that question. His gaze catches her with an easy smile that she can feel all the way to her toes, but it isn’t self-congratulatory. He is not commending himself. He smiles as if he is savoring something sweet, something secret.

“There were too many to single out just one, but I remember the dancing being outstanding,” he speaks as if the words are for everyone, but when his gaze settles on her she knows they aren’t. They are for her.

“So you want dancing at your event, Mister. Westergaard?” She uses his proper name as always, instating her distance the same way she had by forcing her seat next to Anna.

He shrugs. “To tell the truth I am not a big dancer. It all depends on the partner.”

Elsa’s ears burn and she nearly chokes on a swallow. No one else knew about their rendezvous. There was no way they could pull the subtext from what he said, but she stills feels it creeping across their conversation like steaming lava.

She forces a laugh to offset the tension she feels and is relieved when it comes off sounding halfway natural. “Well that does not give us much to go off of, Mister Westergaard. While we are thrilled that Ariel and Eric’s wedding left such a positive impression on you that does not particularly give us a trajectory for your event.”

“I understand.” He nods and turns his head towards the horizon off the bow before bringing his gaze right back to hers. “So why don’t I show you?”

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#Best Laid Plans #Helsa #Kristanna #Eugene x Rapunzel #Raven Writes stuff #Raven writes Frozen #Modern AU

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ziracona · 4 years

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Do you have any favorite drinks and foods headcanons for ilm?? I feel like Meg would like Shirley templess 👀

Hmmm for sure but there’s so many characters I don’t know how to comprehensively answer this, haha. Meg probably would enjoy that. I think she drinks sometimes for fun or bc it seemed like a good idea at the time, but actually prefers non-alcoholic, because it’s not that great to her, and also because you have to not take your adhd meds if you plan on drinking that day as they interact, and amphetamine > depressant lol. I think she enjoys fruity mixed non-alcoholic stuff a lot. Specially if it got that 👌 zest 👌 to it.

Meg is a huge nerd who likes most of her favorite foods for fan reasons. Her favorite food is chocolate chip cookies with blue chocolate chips because of Percy Jackson. Favorite drink she would probably say is coke, but in reality it’s probably some kind of non-alcoholic cocktail she wouldn’t think to name.

Jake has a proficient pallet from being rich and can actually tell a huge difference in food quality, but hates this and is determined not to be the spoiled rich shithead who only deins to eat from a plate prepared by someone who graduated prestigious culinary school at the top of their class. Has forced himself to acquire a taste for lean meats and nuts. Would request like salted cashews if Meg was getting snacks & she’d throw a fit bc mixed nuts isn’t a treat and he would be offended she was judging his pick. Secretly really appreciates diligently and artfully prepared food. Does not like lamb. He will hunt and there’s not much he feels bad about eating, but he saw a lamb going to get slaughtered as a kid and absolutely will not stomach that as food ever since. Would feel weak & has probably only mentioned it to Dwight, or maybe Claudette, bc she’d never judge or be mean, or maybe Quentin, Kate, or Adam, because Quentin & Kate would agree, and Adam is like, the chillest man ever.

Dwight likes sea salt and vinegar chips, beers, Pepsi, pretzels, steak, and (secretly) those frosted animal crackers. Gets shit constantly for his taste in food and drink. Just wants to be left alone. One time Claudette drank a beer with him to make him feel better bc everyone else was making fun of him for liking beer and she is sweetheart.

Claudette enjoys a dish her mom makes out of fried onions, squash, artichokes, and optionally also mushrooms, probably more than any other food in the world. It is really good. Favorite drink is sparkling grape juice. It makes her feel like she is drinking champagne, but it actually tasted good, and won’t get her drunk or hungover. Also likes tea a lot. Most green and white tea types especially.

Nea likes almost anything with a cronch when you bite into it. Enjoys fish too, and curry the way Min makes it (which is very rushed college student but like, rushed college student with standards). Really likes empanadas after being introduced to them. Also genuinely really loved both Claudette’s amaranth oatmeal and her realm cookies, and since she and Quentin kind of ‘grew up’ inside the realm, it’s also like, surreally and kind of heartbreakingly, a nostalgic and comforting childhood memory to her. They remind her of times she was more okay as a teenager. :’-] Favorite drink is probably a kind of complicated cocktail that is very strong but also sweet and tangy, nursed for a long time. Or a sports drink if she’s on the go. (Lol her fave drink is just the alcoholic version of Meg’s).

Min likes anything spicy that is prepared well, but especially likes meat dishes. Girl wants her protein so she can kick ass. Really loves Ace’s cooking. Smell is 70% of taste. Spice it up, fam. Only knows how to cook 3 dishes on her own, but they’re a good 3. Doesn’t have a single fave. Although she does greatly enjoy just like, devouring a slab of meat if Anna cooks. It makes her feel like a powerful wild beast to just shred a flank with her teeth and she digs that. Fave drink is baijiu, although more in a competitive way because it’s alcoholic af & she can stomach it than actually for taste or pleasure. For taste she will just mooch off Nia & Ace, who both like fruity alcohol.

Ace likes a homemade bread recipe of his mother’s most (I think he and Frank are the only two with stated favorites in-fic?). Makes it a lot for the girls and for friends, and everyone likes it so this works out well. Enjoys martinis and any fruity alcohol, but is good about not actually getting drunk past lucidity. Also enjoys just really nice brands of various juice (mango is probably his favorite?)

Quentin likes his Dad’s pasta recipes probably most, but doesn’t have a favorite from among them. Also likes red velvet cake a lot because he only ever gets it on his birthday and it makes him happy. His mom died when he was really young and he pretty much doesn’t remember her, but one of the memories he still has is of her giving him birthday cake. It’s the time of year he always feels closest to her. Favorite drink is energy drinks because he’s stupid and likes to play god with his body and knock back adderall with shots of redbull. Didn’t like energy drinks so much before Freddy, and back then probably Coca-Cola or something was the fave, but now energy drinks are associated with comfort in his head, so he genuinely likes them. Also really likes M&Ms. Used to treat himself to a bag from the school vending machine if he had a shitty day, so they are also associated with comfort.

David likes chips (as in fries cut UK style/thick, not American chips). He is enlightened and sees the true value of all potato products as well, and honors them as such. Also is the enjoyable kind of person who genuinely & visibly appreciates most all good food. He likes beers too (you and Dwight, buddy) although he’s got better taste in them. His favorite drink is probably coffee though. He likes strong coffee, full body, with just a little bit of cream and sugar so it’s still bitter but has a pleasant edge to it. Not sure why that’s his favorite. He just really likes it.

Laurie likes strawberry milk. Would give that answer if asked for fave food or drink. If prompted further would consider, then suggest that as her drink, and some kind of really nice soup as her favorite—probably pumpkin. Will genuinely enjoy any gift of food someone picked out for her with some thought. Also loves Mac’n Cheese a lot, but would not admit to that to everyone because she’s kind of embarrassed that as many times as she’s had it in the past two years alone, her heart still sees a warm bowl and years for the good shit.

Kate likes fruit. Mangos, raspberries, blueberries, blackberries, peaches, pears, pomegranates. Has the patience to eat a pomegranate too. Would just say “fruit” if asked. Loves to pick it fresh. Favorite drink is probably a smoothie, but she would insist that counts. What flavor would vary, but she leans towards blueberry or raspberry on default because she likes the colors.

Tapp likes Chinese food. Mostly this is because Chinese takeout was the nicest thing he could ever afford on the reg as a treat. However, he gets to eat real chow mein and mapo tofu (former made by Ace, the latter by Min—spicy mapo tofu being one of the 3 dishes she knows), and decides those are now his favorite food. Would not ask people to make that because it would be being a hassle, and he would think it wouldn’t matter and would be stupid & not worthwhile to request a dish when visiting a friend, but gets excited internally when they make that & gives sincere and generous compliments. Tried and failed super badly to learn how to make both, but Rachel Thomas (who didn’t know at all how to either but is great at teaching herself shit) helped him figure it out and now he makes them as often as he can without feeling like it will get old/annoy the people living with him. Favorite drink is whiskey but that’s for depression reasons. For genuine enjoyment, he likes probably just juice. Orange or pomegranate.

Adam shares Min’s enjoyment of spicy foods, but is really into trying new things and genuinely doesn’t have a favorite. If he had to pick, he’d probably say Bulla cake, because it is his favorite desert/treat. He really enjoys them & they are nostalgic to him. Good memories of his childhood. His uncle wasn’t always great at knowing what to say, but used to pack him one to take to school any time he knew Adam was stressed or intimidated by an exam or due project. Even if it went bad, he had a comfort reward for making it through. Always buys them when he’s somewhere he can. Favorite drink is tea. He likes a wide variety, but masala, jasmine, and ginger are some constant favorites. Would actually know, care about, and adhere to proper boiling/steeping times per tea type.

Jeff likes baked goods. He really enjoys the baking process itself a whole lot, especially if he has people he can cook for/share with. Definitely has created several original & very good bread recipes. Prefers bready goods to sweet ones. About the sweetest fave he has is basic scones (just bread/no nuts or fruit or filling. Slightly sweet bread with a little sugar on top, meant to be paired with jams etc when eaten). Likes those a lot. Favorite drink shifts from subtype to subtype, but is always one of his homemade craft beers. Also enjoys Dr. Pepper (ah I knew I was forgetting—both he & Joey also have some stated canon favorites. So does Susie).

Jane’s favorites are both things her dad makes. He has a really good ceviche recipe and a complicated secret recipe bean dip, and Jane likes snacking on those with a bowl of chips while chatting on the porch. Slow meal extends both fun of chat and fun of conversation. And her dad has a really good sense of spice use. She can make both well too, but is convinced they taste completely different when she does & distressed by this. Her dad insists they taste the same, but also always sympathetically packs her some time take home anyway. Her favorite drink is probably either coffee or wine, out of familiarity and comfort. She’s not very particular though. As a treat she enjoys moccacinos with a ton of whipped cream a whole lot though.

This was already super long so I’m gonna stop here, but I wood cry if I didn’t include at least Philip in what is now clearly just a survivor lineup. So honorary addition:

Philip likes anything really cold and refreshing. Prefers things with a little bite, so he would pick a cola or alcohol over a fruity drink. Not a big preference past that. Always touched and surprised any time a friend goes into a gas station pitstop and comes back with /any/ ice cold beverage for him, no matter how many times it happens. The gesture to him is very much genuine kindness instead of a friendly nothing. For food, he likes anything with enough substance to actually make him not hungry. So meat dishes are a big plus, as is nice bread. He doesn’t have a favorite meal-meal, probably, but there is a kind of cookie made entirely of egg whites and sugar, that is beaten and fluffy and sweet like a cloud and really delicious somehow despite having almost no substance. Philip had no knowledge of these, but Claudette made him some one morning she was feeling happy not too long after they both first went home to Montreal, and the meringue chocolate chip cookie variant she made was one of the best things he had ever eaten, and probably is his favorite food. They’re like little bites of the concept of sweetness without it being an overdose, and have a very unique and pleasing texture. With the chocolate added, it’s just right. 👌 And then also, of course, it was a gift welcoming to his new home, from the person who more or less is his new home. : )

#ask #anonymous #long post #im so sorry i forgot about the updates & made this on mobile so i physically cant add a read more TuT #dead by daylight #in living memory (fic)#in living memory #hope ya enjoyed! happy to do other buddy crew (Susie-Joey-Sally-Nancy-Benedict-Michael-etc) just thought the post might become fatal if it #got any longer haha #i have another ask i am excited to answer too but its 4am where i am so i am gonna do it tomorrow TuT #ilm spoilers

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lynxfur9 · 3 years

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Healthy Proteins.

Peptide Bound Glutamine Vs Basic Glutamine.

Content

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Post Information.

Sarms Discussed.

Freshwater Pearl Sarm Locket > Rosely".

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The diffusion pressures set up would certainly suffice to hold the folded structure with each other. You will certainly likewise discover that this specific version has 2 various other particles locked right into it. These are the two particles whose response this enzyme catalyses. The colour coding in the model aids you to track your means around the framework - going through the spectrum from dark blue to wind up at red. It is feasible to have some a lot more challenging folding to make sure that next-door chains are in fact heading parallel. We are getting well past the needs of UK A degree chemistry currently.

NT-proBNP is released into the blood circulation in equivalent total up to the active hormonal agent but is substantially a lot more secure and for this reason forms a good pen of BNP result. N-terminal professional B-type natriuretic peptide (NT-proBNP) is an inactive peptide released together with the active peptide hormone BNP when the walls of the heart are extended or there is pressure overload on the heart e.g. by fluid overload. BNP then acts upon the kidneys creating liquid as well as sodium loss in the urine as well as mild vasodilation so launching the pressure. Proteins are 3-D macromolecules made from at the very least one polypeptide chain.

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numbersnake88 · 3 years

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Sarms Benefits For The Lean Muscle Mass Cells

Peptide Bonded Glutamine Vs Standard Glutamine.

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Short Article Info.

Sarms Described.

Usually it takes 7 working days for the blood test results to find back from the health center, depending on the exact examinations asked for. Some specialist test results might take much longer, if samples have to be sent to a referral research laboratory. If you are registered to use the on-line services of your neighborhood method, you may be able to access your outcomes online. Fasting for 8 to 10 hours before blood testing is typically required. There are 4 phases of healthy protein folding, main, second, tertiary and also quarternary. People getting the treatment required less insulin, recommending they can still make some of their own.

The initial NMR experiments acquired will certainly investigate the state of the healthy protein and also it's viability for further study at the picked NMR protein focus, acquiring 1D 1H and/or 2D 15N HSQC spectra. When a peptide contains an internal proline, strong ion series due to internal bosom are observed, prolonging from the proline in the direction of the C terminus. Pieces will just be discovered if they lug a minimum of one charge. If this fee is kept on the N incurable fragment, the ion is classed as either a, b or c. If the cost is retained on the C incurable, the ion type is eitherx, y or z. The Hypo Program is the world's first and only organized education and learning program.

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C-peptide may be gauged when there is unexpected or reoccuring hypoglycaemia. Signs consist of sweating, palpitations, cravings, complication, visual troubles as well as seizures, although these signs and symptoms also can occur with various other problems. The C-peptide test might be used in these scenarios to aid figure out the resource of excess insulin, i.e. whether it is being produced in your body or coming from excessive injection of insulin.

If incapable to send example promptly, freeze at -20 ° C and send at ambient temperature in the blog post. For long-lasting storage space (e.g. to batch examples), we suggest freezing at -80 ° C.

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Hannah has a level in Human Biology and years' experience working in research laboratories around London. Utilizing this experience, Hannah enjoys transforming complex scientific research into fascinating, interesting and also very easy to digest items to read. In her extra time, Hannah runs, methods yoga exercise as well as likes cooking plant based foods. But with centrally manage Purchase Sarm Online, Research Product Provider Uk Sarm - provensarms comes the concern that they might after that be small adequate to get in the bloodstream, as well as the long term results of this are yet unidentified. Every from time to time, a new skin treatment active ingredient goes along and also guarantees to be the following large thing consequently back the clock as well as making our skin soft, flexible, moisturized, plump as well as youthful. Others assure to fill in great lines as well as wrinkles, whilst others assert they can lighten areas of coloring or aid to minimise the scarring brought on by acne. For grownups, 5 ml of blood taken into a slim gold or rust leading tube.

Do peptides make your hair grow?

Peptides, being “smaller proteins,” when applied, cause changes in cell behavior, stimulate follicle growth, and promote natural hair production and improvement of hair color.

AminoA items are all-natural bio-stimulants gotten via chemical hydrolysis. The production method guarantees that the end product is of the highest requirements and also top quality. Chemical bodies that have an "amino" group as well as an "acid" team. As they have an alkaline team and also an acid group, they can behave as an acid or an antacid, relying on the pH of the service in which they are contained. Our unflavored Multi Collagen is the excellent addition for soups and full-flavored dishes. You can visualize, then, a polypeptide molecule as a chain made from flat rectangular plates signed up with by the Ca atoms.

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In a beta-pleated sheet, the chains are folded to ensure that they exist alongside each various other. The next layout reveals what is referred to as an "anti-parallel" sheet. All that indicates is that next-door chains are heading in contrary instructions. Offered the method this specific folding happens, that would certainly appear to be unpreventable. Hannah de Gruchy is a freelancer writer that specialises in health as well as health. She has a keen interest in the biology of skin as well as enjoys utilizing her words to assist divide the genuine science of skin care from the pseudoscience of some skincare brands.

Our 30% peptide mix has an innovative delivery system which guarantees that all our peptides can dive deep right into the reduced layers of the skin for optimal result.

Peptides frequently locate it difficult to get to where they require to be; they are huge and also disapproval being around oil so they struggle to fit via the small, oil-based spaces in between skin cells.

Use excellent quality expert glass and also polypropylene vials can reduce this problem.

We provide a complete series of peptide and also healthy protein solutions from catalogue items through to GMP manufacture from very early phase to industrial launch.

Almac's peptide and also protein technology offering is an essential component within our suite of solutions.

Sourced from Bovine-- We source our collagen solely from Europea cattle which are pasture-raised and also ended up, their diet plan is 100% GMO totally free as well as they are likewise free from prescription antibiotics and also hormones as well. Where this is available in beneficial is when you are contrasting tablet computers or blends of collagen, if a 10g serving dimension states there is only 1000mg of collagen, then you can see that there is just 10% collagen in this tablet/sachet.

Sarms Described.

For the blood test itself, an example of blood will certainly be extracted from your arm as well as it should not take a lot more than a minute. If you take blood sugar lowering drug you will likely be asked to quit taking these in the run up to the examination. Rather than MHC class I, MHC course II particles do not dissociate at the plasma membrane layer. The mechanisms that control MHC class II deterioration have actually not been developed yet, yet MHC course II molecules can be ubiquitinised and after that internalised in an endocytic pathway. Versus Arthritis was developed in 2018 complying with a merger of Arthritis Treatment as well as Joint Inflammation Study UK.

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CP1 is an unflavoured powder that conveniently dissolves and blends into any cold or warm drink, without including any type of flavour. Each inside story of CP1 supplies you with over 90% pure healthy protein, that enhances the nutritional account of any beverage, smoothie or various other beverage. There is no secure level of medicine use.Use of any type of medicine always carries some threat-- also medicines can generate unwanted negative effects. Polar zippers in between adjoining beta sheets bring about the formation of vast and inflexible nanoribbons. The new test is currently in available in most NHS trust funds, and also is now supplied to everybody detected as Type 1 diabetes mellitus for a minimum of 3 years in Glasgow as well as Edinburgh. The Exeter team has actually established a brand-new urine examination for C-peptide, as well as revealed that an easy blood test when an individual is seen in center can likewise accurately gauge C-peptide, replacing previous approaches which were pricey as well as time-consuming. These examinations are currently offered in nearly every health center in the UK, and also cost as little as ₤ 10.

Freshwater Pearl Sarm Necklace > Rosely".

The remaining grammage will certainly be comprised of the extra bulkers, fillers or components. This is a bit of a marketing term utilized in the collagen industry, however, it can be practical to comprehend just how much collagen is really in a serving of an item. If the collagen brand name can not give you with information of where the cattle, chicken or fish are from - go on and select a firm that can. When keeping an eye out for a collagen supplement make sure that you recognize where the animals have actually originated from, as not all collagen coincides.

Yet the performance of the therapy will certainly have to be examined in future trials with more participants as well as longer period. The main function of the test was to examine the new therapy for safety, yet researchers also observed some positive effects of peptide immunotherapy. But if the whole body immune system is deteriorated, individuals are extra at risk to infections and also cancer cells.

This clumping of hydrophobic particles is called hydrophobic interaction. An example of thioester linkage is the one in between the thiol group of CoA and also the carboxylic team of acetic acid in Acetyl CoA. Glycosidic bond undertakes degradation in a process called glycolysis. It is a hydrolytic process in which a water particle is made use of to damage the glycosidic bond and also release the carbohydrate and other deposits. Based on the stereochemistry of the anomeric carbon or its orientation precede, a glycosidic bond can either be an alpha-bond or a beta-bond. In an O-glycosidic link, the carbonyl group of carbohydrates responds with the hydroxyl team of another compound. This causes a compound in which the sugar or carb deposit is attached to the oxygen of the various other substance, thus the name O-glycosidic bond.

Tumours can commonly stay clear of being targeted by these T Cells by looking like a cell located usually in the body often referred to as "self". If a group of T Cells can be urged to identify these tumours as foreign and also not self after that they will attack the tumor and also offer a reliable treatment versus it. If the result of UCPCR runs out keeping with various other clinical finding after that we would certainly recommend duplicating the test especially if it is unexpectedly reduced. Individuals tipping out boric acid chemical from pee collection tube, in a sample taking more than 3 days to get to the research laboratory can result in synthetically low outcomes. UCPCR is mainly to be made use of in people on insulin treatment to examine endogenous insulin secretion. Stable for 3 days in Boric acid containers at ambient temperature.

Yet unless you're chowing down on these every day, possibilities are you'll have a hard time to get an optimum quantity of collagen with diet regimen alone. Taking into account this, there are some fantastic ways to enhance your collagen intake with typical diet plan by taking an ancestral strategy and also eating a real food diet plan. You can increase your collagen intake with normal food by consuming more body organ meats, making bone broth as well as making use of points like oxtail, ears and also trotters.

What should you not mix with hyaluronic acid?

Mix: Retinol and hyaluronic acid “Retinol is known to cause irritation to the skin, especially when a proper moisturizing regimen is not put in place,” warns Dr.

You will require to fast before a C-peptide blood test if the outcomes will certainly be utilized to evaluate hypoglycaemia. Additionally, a suitable blood sample taken throughout a hypoglycaemic episode might be adequate.

So scientists are working to uniquely target components of the body immune system thought to be straight responsible for the assault in Type 1 diabetic issues. There are additionally inquiries over whether collagen can make it through the digestion procedure. Collagen is discovered in as well as consequently frequently derived from animals such as cows, pigs as well as fish or various other fish and shellfish. Products consisting of collagen are not vegan and also may be unsuitable for individuals with various other nutritional requirements. HydroPeptide is the next generation of anti-ageing with innovative peptide innovations.

AsclepiX Therapeutics, Inc. Doses First Patient in Phase 1/2a Trial of AXT107 Intravitreal Self-Forming Gel Depot Peptide for Diabetic Macular Edema (DME) Proteins and Peptides News Channels.

Posted: Wed, 06 Jan 2021 09:57:58 GMT [source]

Opt for pasture-raised, European livestock if going with bovine as well as inspect that there is no prescription antibiotics or hormones used - as well as no GMO feeds. Boosts Joint and Bone Health-- Collagen renews, restores as well as reinforces joints and also bones. Supplementing the diet plan with collagen has actually been revealed to increase bone stamina, advertise healthy bone turn over and lower the impact of ageing on our skeleton. Collagen Peptide supplements supply the body with a source of collagen that is extremely bioavailable, so they can start to function their magic as soon as they're ingested. If 30-day trial isn't mosting likely to pass muster when it concerns wrecking your collagen intake then the issue is aggravated when you take into consideration the fact that our natural collagen manufacturing slows down as we age.

The diffusion forces established would suffice to hold the folded up structure together. You will additionally notice that this particular model has 2 other particles locked into it. These are both molecules whose reaction this enzyme catalyses. The colour coding in the version assists you to track your way around the framework - experiencing the spectrum from dark blue to wind up at red. It is possible to have some far more challenging folding to ensure that next-door chains are actually heading parallel. We are healing beyond the needs of UK A level chemistry currently.

NT-proBNP is launched right into the circulation in equal total up to the active hormonal agent however is substantially a lot more stable as well as hence develops a great marker of BNP output. N-terminal professional B-type natriuretic peptide (NT-proBNP) is an inactive peptide launched in addition to the active peptide hormonal agent BNP when the walls of the heart are extended or there is stress overload on the heart e.g. by fluid overload. BNP then acts on the kidneys causing liquid and sodium loss in the pee and light vasodilation so releasing the stress. Healthy proteins are 3-D macromolecules made of at the very least one polypeptide chain.

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tallat-of-thralls · 5 years

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Mesquite: The Tree of Life of the South West

"I could ask for no better monument over my grave than a good mesquite tree, its roots down deep like those of peace who belong to the soil, its hardy branches, leaves, and fruit holding memories of the soil..." J. Frank Dobie, Texas Writer

Overview

The name mesquite derives from the Hispansized word 'mizquitl'.

There are more than 40 species of mesquite trees found worldwide, at least 90 percent of which grow in Latin America, principally Argentina and Chile. Although mesquite also thrives in other arid regions such as those in Southwest North America, Africa, the Middle East, Tunisia, Algeria, India, Pakistan, Afghanistan, Burma, Hawaii, West Indies, Russia, Puerto Rico, and Australia.

The tree itself comes in a variety of sizes depending on rain fall. Locations with higher rain fall note mesquite trees ranging from 40-50ft in height with a spread of nearly 40 feet or more. The branches are sparsely covered in thin feathery leaves with 2inch thorns growing at the base of the leaf joints.

This blog will mostly focus on Latin America; specifically in the Southwest Us and Texas.

There are seven varieties that cover one-third of the state of Texas or 56 million of the 167.5 million acres of land from the Rio Grande to the Panhandle, across central and north Texas and into much of west texas. Of all the US states 76 percent of mesquite wood grows in Texas. Mesquite grows in all regions of the state except the deep East Piney Woods.

Out of the seven varieties, the post will mostly reference Prosopis glandulosa var. glandulosa a.k.a "Honey Mesquite".

Map of the American South West and Latin america showing the range of Mesquite tree growth.

Native Tribes: Resource and Myth

Description reads: Salt River Reservation, Pima Agency Arizona, two Maricopa men(sitting) and Mojave Man in full aboriginal dress. 1880

Mesquite was such an omnipresent and nutritious resource and a central part of life itself that many tribes such as the Walapai, Apache, Papago, and Maricopa honored mesquite within their language and mythology.

Mesquite beans were the food staples for many of the South West Native American tribes. Through out the United states they gathered millions of pounds annually. In cases of food shortages, mesquite beans were often the only food source.

Much of the plant material such as fiber, thorns, sap, and roots were used in the making of many goods. The fibers were used for making of textiles and baskets. The

The creation myth of the Maricopa states that the Maricopa, Pima, and Yavapai -after death of their maker- scattered over the land and gathered mesquite beans. An Apache myth recounts how the sun and moon consulted with one another and formed the mesquite tree then hung beans upon its branches. The death of the Coyote myth of the Pima tells of Mesquite surviving the Great Flood and of how the coyote ate so many beans that they swelled in his stomach.

The Mesquite was an extremely important resource and was used frequently as an amenity of trade between the Apache tribe and the Pima tribe. When food plants failed during time of drought the Pima would travel long expeditions to trade goods with the Apache for beans and bean flour. With it, the Pima made dough and cooked it as round cakes. Certain tribes such as Pima and Opata also fermented bean flour water creating a bean beer called Atole and has a mildly intoxicating quality.

The gum, or sap, of the tree was used as adhesive to mend broken pottery as well as dye clay before the heating process. The gum when mixed with mud was used in several tribes spiritual and courtship rituals.

Both leaves and gum of the Mesquite is known by the tribes to carry healing powers and medicinal properties.

The Yaqui community in particular honor mesquite as one of two plants to have supernatural powers beyond most other plants. However of the two, only Mesquite grows in the sacred territory of the Yaqui and is said to have powers to detect and vanquish witchcraft especially if the wood is cut into a shape of a cross. One Yaqui myth tells of a "talking stick" made from mesquite wood which foretold death to all people baptized as christian.

Anglo-Texan History

Image of Mesquite Texas, 1890 showing piles of mesquite branches and horse drawn wagons containing grain or beans.

Historians believed that the mesquite was orginally limited to extreme South Texas and spread north only after the Civil War when cattle drives became frequent. Cattle would eat mesquite beans when grass was not plentiful.

Early Texas settlers facored the mesquite wood because not only was it plentiful but it also resisted rotting. Before commercial barbed wire came to texas in the 1870s, ranchers built sturdy corrals from mesquite-log picket fences. Travelers also fashioned hubs for wagons, wagon spokes, and small boat ribs from mesquite.

During the civil war, when coffee was scarce, Texans made ersatz coffee from roasted and ground mesquite beans. Honey made from mesquite flowers was especially prized. In the absence of pins, settlers substituted mesquite thorns.

In the 1869 Dr. John E. Park of Sequin patented under the no. 51,407 on December 5 for the use of mesquite bark in tanning leather. In the article from 1870 Texas Almanac, he included information on the superiority of the use of Mesquite in tanning leather. For, mesquite was found to be richest in Tannic Acid (a substance used for tanning) and worked exceptionally faster than previous methods because the acid penetrated the hide faster. Fast enough to seldom lose hide to decomposition. This allowed for tanning to be done in summer months, a process usually done in winter.

Medicinal Uses

*Note: not a replacement for modern day regulated medications and treatments.*

Aztecs made a lotion from ground mesquite leaves to treat sore eyes.

The Yuma tribe treated venereal diseases with an infusion of leaves and sap.

Comanches chewed on leaves to relieve toothaches.

The Yaqui Tribe treated headaches with a poultice made from mashing leaves to a pulp, mixing with water, and binding the mixture to the forehead.

The light-amber gum or sap that oozed from mesauite bark was mixed with water and gargled to treat sore throats, or swallowed to treat diarrhea, aid in digestion, and help wounds heal.

The Yavapai rubbed a mixture of mud and mesquite gum into their hair to simultaneously dye it and treat lice.

Modern Uses

Although ranchers still try to annihilate mesquite due to injury of livestock and cowhands, a dedicated group of texans cant get enough of it. They are mostly artisans who value mesquite for its beauty, the ease with which it can be worked, and the high sheen of finished pieces. Some even prize its irregularities.

Mesquite has a swirling grain, radial cracks, mineral deposits in the bark, and often many insect holes. Mesquite is dimensionally stable: as most hardwoods dry they shrink more in one direction than they do the other while mesquite shrinks the same percentage in both directions. It has a surface hardness of 2,336 pounds per squared inch, equal to that of hickory and almost twice that of oak and maple; and a density of 45 pounds per foot greater than oak, maple, pecan, and hickory.

Modern Spiritual interpertations:

Harmonizing qualities

Accessing the willingness to cross the wasteland of "dark night of the soul" to find deep spiritual richness within yourself and others

Comfortably connecting with others from a place of compassion and warmth

Standing inside a circle of love

Self blessing

Forgiveness

Possible use for Mesquite in imbalances

Emotional remoteness

Aloofness

Allowing others to see a coolness that actually covers an inner warmth

Feeling as is there is a barren wasteland or spiritual desolation within self.

Feeling separated and remote from others or self.

Personal Suggestion on craft Use*

*Disclaimer: subject to error and not a replacement for actual medications; allergy notice: mesquite is part of the legume family. Research trees and plants in area before ingesting random plants. Watch out for use of pesticides in public places. I do Not recommend diy fermentation. I do not support appropriating native tribes' traditions and rites unless explicitly permitted to by said tribe, do NOT trespass on Sacred Lands for resources it may be possible to purchase sacred mesquite from the tribes. Do Not vandalize sacred grounds or public trees. BE RESPECTFUL.*

Mesquite is tasty. Use wood for rich Smokey flavor on barbequed meats and vegtables.

Make tea from leaves

The beans are said to taste sweet and contain 30 percent sugar trace. Eat beans raw, roasted, dried, or ground into a flour.

Use water diluted sap to treat rashes. (Unless allergic.)

Use diluted sap in hair as you would oils.

Burn leaves and wood to smoke cleanse.

Hang mesquite cross to avert hexes or harmful craft.

I recommend buying from South Western Tribes and other mesquite artisans for bobbles and other wooden figures. Otherwise, source your mesquite in an earth friendly manner by sustainable means and only take what you need.

Information Sources:

"The Magnificent Mesquite" book by Ken E. Rogers

Texasalmanac.com

Desert-alchemy.com

Local Texans

Picture Sources: Google and pinterest

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love-takes-work · 5 years

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Moon Fruit from the Jungle Moon!

If you’ve ever wanted to eat one of those weird pear-shaped purple fruits Stevonnie scores in “Jungle Moon,” try making this ridiculous cake! No food coloring involved. Tastes sort of fruity and includes ube and sugar plum essence.

Nom.

Recipe below. (I invented this!)

See more SU food tutorials!

Okay! Ever want to eat that juicy, delicious-looking MOON FRUIT that Stevonnie chomps on during their adventures in "Jungle Moon"?

I mean, the normal answer is "no, I never thought of that, you bizarre person."

But if you are one of the few and the proud who is responding with an abnormal answer that sounds something like "yes, that looks delicious," I'm going to teach you how to make it!

As a CAKE!

Large fruit replicas from this show are not new to me. In fact, I made a giant strawberry cake in a previous recipe blog! For this mysterious fruit, I took similar inspiration regarding the desire to cook it to taste like what it looks like; as in, for the strawberry, I cooked actual strawberries into the cake.

But! For this mysterious fruit we have no idea what it is!

So I get to improvise!

The shape of it is sort of pear-like, even though it is purple. I decided why not make it taste like a plum? It is a little plum-like in color and apparent texture. But I also wanted it to taste kind of unusual, like a food on another world obviously would, so I decided to also incorporate natural purple coloring using my leftover ube extract from that time I made Lars's ube roll! Which should combine with plum for an INTERESTING flavor!

There are three parts to this cake. The cake; the foundation frosting; and the mirror glaze for that nice slick pear skin look!

PART ONE: CAKE

Ingredients:

2 and 1/4 cups all purpose flour

2 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1 and 1/2 cups granulated sugar

3 large eggs, room temperature

1/4 teaspoon sugar plum flavoring

1 3/4 teaspoons ube extract

1 cup buttermilk (I use powdered, reconstituted)

You will also need a few unusual items for this cake. Most notably: spherical cake pans! Mine is a 6-inch diameter sports ball cake pan I bought just for this recipe.

Instructions:

Preheat the oven to 350ºF / 175ºC.

In a medium bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, and salt. Set that aside for now.

Then take a large bowl and whip the butter and sugar together until it's light and fluffy. Once you've got a nice light texture, start beating in the eggs, one at a time, until fully incorporated. Finally, beat in two extracts.

At this point, add in the dry ingredients slowly (add a little, stir, add a little, stir). Don't whip it up too much; just stir it all in. Then add the buttermilk and keep stirring it until you get a nice even mixture. It will seem really soupy and weird at first but I promise, it becomes an even, normal texture cake mix.

Grease and flour the two halves of the spherical cake pan. Greasing and flouring is VITAL because you want to have a smooth surface on your ball cake and you don't want any trouble getting the cake out.

Measure out 2 cups of batter and pour into one half, then measure out 2 cups of batter for the other. With what's left, split it evenly between the two halves as well as you can; I ended up with about 2 1/2 cups of batter in each half.

When you've completed the batter division, balance the pans on the rings that should come with them for stability and stick them on a cookie sheet in the oven. Bake for about 45 minutes.

This cake took WAY longer to bake than I was told to expect based on the recipe and the pan instructions, so I recommend beginning to check for consistency with a toothpick around 30 minutes. (A toothpick should come out clean from the center, and poke it down there really good.) It's okay if the outside browns. It's still purple inside (and usually a little green because ube does that for some reason).

You should let the spherical cakes cool in their pans on a wire rack until they are COMPLETELY cool. While you wait for them to be cool, you can get your frosting ready!

PART TWO: FOUNDATION FROSTING

This is basically a typical buttercream with ube extract in it to turn it light lavender. If you have a recipe you prefer for this, feel free to use it, but this is my recipe.

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature

2 cups powdered sugar

1/8 tsp salt

1/2 tbsp almond milk

1/4 tsp ube extract

Instructions:

Take the butter and whip it. Then start adding in the powdered sugar. I prefer to sift the powdered sugar before I add. Only whip in half a cup at a time. Every time you add one cup of sugar, add a tiny splash of your pre-measured milk.

Once it’s whipped all together, you can add in the ube flavor and salt and stir it up. This may seem too runny, and if it does you can either add a tad more sugar or refrigerate it. If it seems a tad too thick you can add a splash more milk.

Once your cake is TOTALLY COOLED, you can work with it. Turn the cake out onto the wire racks and level them--meaning, you should take a serrated knife and chop off the parts of the cakes that rose in a dome at the place where it's supposed to be the flat center of the ball cake.

Do not discard these! You need them later, so keep them in one piece on a plate on the side!

Use the foundation frosting to glue the two halves of the cake together. You don't need to chop off the bottom of the sphere to make it stable; it seems to squish itself enough to hold steady and not roll around.

Once you have a cute ball, take your cast-offs from the leveling process and use three different biscuit cutters to make a little tower of cake cutouts. Use frosting to stack them on top of your cake. Weird, eh?

Then begin using the remainder of the foundation frosting to frost the whole cake. You should have just enough.

Work carefully to smooth the frosting, especially at the top where you have uneven, stair-like surface. Frosting will help give the illusion that it is smooth under there, but it takes some work.

And once you have it all frosted, this is important: REFRIGERATE YOUR CAKE! That will help the frosting become like a skin--more firm and will hold up well to the last thing you're going to do to it.

PART THREE: MIRROR GLAZE

Mirror glaze is a type of icing that is designed to pour like syrup and give a reflective, beautiful, mirror-like sheen to a cake.

The trouble I have with mirror glaze is that it usually uses gelatin and that isn't vegetarian, so I have to use a vegetarian alternative. Veg alternatives are not quite as shiny and reflective, but this will do very well for our fruit!

Ingredients:

1/2 cup milk or almond milk

1/8 cup sugar

1 cup buttermilk powder

2 tbsp unsalted butter

1/2 tsp vanilla

2 tsp agar-agar

1/3 cup water

2/3 cup light corn syrup

Another 2/3 cup sugar

150 grams white chocolate (I used chips)

First, some of these ingredients will get cooked into a "condensed milk."

If you would rather buy your own condensed milk in a can, you can ignore the first 5 ingredients of the list, but some people don't have condensed milk where they live or it's really expensive, so I'm just doing a version where we make our own.

(Uh, I also . . . forgot to buy some and realized it after I was way advanced in this recipe. Whoops.)

Instructions:

Place the milk or almond milk in a saucepan and heat on medium high until it almost reaches a boil. Then add the sugar and stir until it dissolves. Once it's dissolved, sift in the milk powder, stirring with a whisk to attack the lumps.

Once the powder is smoothly incorporated, add the butter and the vanilla. Turn the temperature to low and stir for about a minute or two until it almost boils again. Then remove it from the heat and let it cool completely. If you have lumps, you can strain it to get them out. It will thicken more once it's cooled. Measure out half a cup of it to use in this recipe.

Then make the shiny glaze:

Instructions:

Measure out your 1/3 cup of water and then dump a little bit of it into a very shallow dish. Stir the agar-agar into it and let it sit for about 5 minutes. Agar-agar is a vegetable-based gelatin type thing and it will do something similar to gelatin: it will thicken this syrup.

In a heavy saucepan, add your corn syrup, sugar, condensed milk, and remaining water. Let it come to a boil over medium heat. Once the sugar has dissolved and the mix is at a slow boil, take it off the heat. Let it stop boiling and rest for a moment before adding the white chocolate. The chocolate should melt. Finally, add the agar-agar mix.

If you want to strain the glaze to get any lumps you see, you can do that here.

I very strongly recommend straining the mixture.

I think most of the lumps in mine came from making my own condensed milk, but even if you use store-bought, some white chocolate or agar can cause clumpy CLODS and not incorporate completely. You do NOT want some of these lumps interrupting your perfect sheen! Add a couple drops of ube to turn it purple and let it come to room temperature.

Look at this shiny mirror glaze! It's so pretty!

You absolutely do not want to do this with warm glaze. DO NOT. Even if you think it's fine or that it won't pour properly if it's cold; I assure you, it will pour. It's syrupy. You don't want it to be warm. It will melt your cake frosting and NOT STAY ON THE CAKE.

Listen to me! Cool your glaze!

Next comes the moment of truth: Assembly.

Take the cake out of the fridge. Make sure your glaze is cool as well. Then set the cake on a wire rack and put a catching dish underneath. You will want to catch and reuse this frosting, so make sure you use a broad dish that will be able to catch anything that drips off the cake.

Pour the glaze, starting at the top. Just pour.

Pour an entire coat and then do something weird: Use a hair dryer on cool/low to set the icing and make it shinier.

This is a cool technique I learned for frosting!

Keep pouring new coats onto the cake. It's wonderful! Once you've exhausted your original supply, wait for it to stop dripping for the most part and then switch plates underneath, using what's dripped off the cake as a second coat. I did three coats on my cake.

Okay! So now you have a beautiful purple pear Jungle Moon cake. It still needs one thing though. A stem. I used licorice!

Enjoy your beautiful cake. Shiny purple on the outside and even purple inside, and it tastes like a weird fruit!

YEAH RECIPES!!! AND YES IT WAS DELICIOUS!!

See more SU food tutorials!

#steven universe #jungle moon #food #gif #steven universe recipes #cake #myblog

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timetodine-us-blog · 5 years

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Brazzi Brick Oven Trattoria 601 NJ-72, Manahawkin, New Jersey 08050 (609) 597-8161 brazzibrickoven.com Those who know us know we love food and, perhaps more than anything, honest, home grown Italian fare. What I’m saying is: if Olive Garden is your idea of quality Italian cooking, we can’t be friends. Anyway, a friend recommended Brazzi to us primarily on the grounds that they make a killer wood-fired pizza (and rest assured, they definitely do). But within a few minutes of pulling into the parking lot, it became abundantly clear there was more to this little hole in the wall than its reputation suggests. We’ve been reviewing restaurants on Facebook for a while now, hell-bent on spreading the good word of the kinds of places that fit our Italian ideals of family and community and showing love through food. We like to mention this to people, not because we’re grabbing for some freebies, but rather because we want to get the full experience of a place and, if we’re lucky, share some words with the owner or manager about what got them to the point of engaging in one of the most stressful industries on Earth. Brazzi was no different. I knew something was going to go really well when they brought out an order of garlic knots which should, on principle alone, not be anything particularly special. Boy was I wrong. My perception of garlic knots has largely been informed by the idea that you take some pizza dough, knot it, and either bake it or drop it in the fryer for a minute until it gets puffy and golden, at which point you douse it with some butter and, of course, garlic, and serve it up. These were not that. They were light, more like bread than pizza crust, and were topped with toasted sesame seed which should absolutely kill the entire vibe but, somehow, it made them the best. The place already had us by the heart strings, and also entirely unsure of what it was we were getting ourselves into. Next came the pasta e fagioli (phonetically: pasta fazool), which mom and I had both grown up eating only a white version of (which is to say, broth only and no tomato). The red exists, but if you were to ask my grandmother, that was the wrong way to make it. To each their own. Brazzi, however, makes what they describe as a “pink” pasta e fagioli. It has some tomato in its base, and ends up being almost creamy for it. There’s no acidity to the soup whatsoever, and every single ingredient, from the onions to the beans to the pasta itself, felt fresh. I’m a bit of a soup snob, and let me tell you, the soup was homemade in what almost felt like the most literal sense of the word. Some bread (straight out of Staten Island) was served up alongside their Rice Ball Supreme, a traditional rice ball stuffed with ricotta and topped with melted mozzarella and marinara. Mom and I agreed it needed a bit more garlic, but we acknowledge that we’re in the camp that considers a recipe calling for two cloves of garlic to really mean six, so we might not be the most neutral judges on that front. Still, the rice maintained a firmness without being hard, and the cheese was absolutely the perfect accompaniment. And don’t get us started on the marinara. I should not be impressed by tomato sauce. It’s the kind of thing you should be fundamentally incapable of screwing up, but people do it all the time. You don’t know until you’ve had fresh tomato sauce just how distinct the canned taste really is, but once you’ve noticed it, you won’t want to go back. Then came the entrees, an order of shrimp fra diavolo and a medium margarita pizza. I’ve developed some metrics over the years of things that, if done right, means a restaurant knows what its doing. Margarita pizza from an Italian place is one of those things. I knew we were on solid ground with the marinara, and the mozzarella was impressively fresh. The wood oven lends a kind of smoky taste to the pizza’s crust that’s hard to explain but it works. That being said, we would have preferred the crust a bit more well-done, but that’s a preference thing, so don’t worry. That shrimp fra diavolo, however, was next level from start to finish. Fra diavolo is, by its very nature, spicy, but this never felt overtly hot for the sake of being hot. The spice came from the peppers which very intently added an overall sense of acidity that balanced well with the shrimp’s succulent, almost lobster-esque flavor. How shrimp can ever taste like lobster so distinctly is beyond me, but mom couldn’t quite get enough. We have this tradition when we go to an Italian joint. It’s sort of like the true test of a restaurant’s credibility, and it comes in the form of cannoli cream. This idea to eat cannoli cream on its own is entirely mom’s, but you definitely get a better sense of the ingredients when you take the filling out of its shell. Cannoli cream is, essentially, fresh ricotta mixed with confectioner’s sugar and some other ingredients, often with semi-sweet chocolate chips for a bit of variety. Often, the processed or bagged stuff will be incredibly pale white, looking more akin to vanilla frosting than something made from fresh ricotta. At Brazzi, that wasn’t the case. You could taste the made fresh nature of the stuff, not entirely perfect but far tastier than any cannoli you’ve had from Joe Schmoe’s Bake Shop, I can promise you that. After our meal, we had a chat with one of the owners who spoke to us with such passion and such pride for their commitment to doing everything real and everything fresh that I actually got a bit emotional (no, I’m not kidding, you can ask mom). He went over the daily specials with us, all of which sounded divine (there is always, he told us, at least one whole fish option on the menu every day), and brought us out some more garlic knots because, let’s be honest, there’s no such thing as too many. He also made mention of the fact that, every Christmas Eve, the restaurant offers the traditional “Feast of the Seven Fishes” (something we’ve done every year, usually coming in closer to five or six), family style. If that doesn’t tell you everything you need to know about Brazzi, I don’t quite know what will.

#food #foodporn #restaurant #foodreview #anthonybourdain #timetodine #brazzimanahawkin #italianfood

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