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#the rinds are edible too
alsojnpie · 29 days
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no it's not. what a stupid comparison. how is throwing away the hard unchewable part of the cheese wheel that's left behind after you're done gnawing off the good part anything like going through and tediously separating a bowl of pasta from its sauce. it's nothing like that at all you fool!!!!
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kitchenwitchtingss · 8 months
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50 KITCHEN WITCH TIPS TO MAKE YOU FEEL MORE WITCHY
(And other useful things I've learned over the years)
Hi! This is a list of dos, don'ts, tips, tricks, and other fun things that I've learned over the years. I always love finding more effective and efficient ways of doing things so if you have any cool things you'd like to add, leave them in the comments or reblog. I'd love to read it.
Anyways... On with the list ^_^
Light candles around your kitchen space (just make sure nothing flammable is near you)
Annotate your cookbooks with the correspondence of the ingredients.
Mediating is really good to calm the mind before cooking.
Cut oranges and lemons thinly, dry them, and hang them with twine around your kitchen
Need a cleansing tip? Open all your windows near your kitchen. Let some fresh air in.
Cutting sigils into apples, pie crusts, and carved potatoes.
Save lemon and orange rinds, freeze them, and then use them to clean the garbage disposal.
Make infused oils and honey: Things like garlic honey, lavender honey, herb oil, sun oil, moon oil, dandelion oil, and other different edible oils are very fun and useful to make.
Hid sigils in pages of your cookbooks and kitchen witch journals.
Add some plants! Snake plants and spider plants don't need too much light, and growing your own herbs in your kitchen is awesome too. Basil, lavender, thyme, aloe vera, rosemary, etc. are good fits. You could also add some plants that require more sunlight on the kitchen window sill. Like cacti and succulents.
Bring crystals into your kitchen space such as rose quartz, clear quartz, amethyst, or whatever you want the space's intentions to be.
I keep a small money tree on the sill, along with cacti for luck and protection.
Make a simmer Pot! Mostly because it makes the whole house smell good, easy, and fun.
Stir clockwise for best results!
Learning how to pickle things is actually pretty witchy. Plus, anyone could do it as it requires absolutely no kitchen experience. You could pickle any vegetable, even if you don't like pickles. I originally learned this after having to take shelter from a natural disaster. A person brought a bunch of stuff and taught us how to pickle things with different spices and herbs. Very fun!
Decorate your kitchen with your favorite stuff. Crystals, decor, heat mits, that cool mushroom cake stand you've been eyeing at the World Market for the past 2 weeks, cool looking curtains, sun catchers. Why stop there? Paint the walls, hang shelves full of marked-up cookbooks that are a little too well-loved and thumbed through.
Wanna be the person that has the amazing-smelling house every time people come over? Syrups take some time to simmer down, it's actually a pretty good time to leave it on the stove to simmer. Since syrups have a lot of aromatic ingredients, it acts as a really good-smelling simmer pot.
Hang up herbs to dry with twine from cabinets that are rarely used.
Invest in that new set of plates and cups.
Homemade jams, butter, sauces, and syrups are your best friend.
Crochet or knit your own dish rags, pot holders, etc.
Don't pour extremely hot things into a glass that's not Pyrex, it will break, and you will be very sad about it.
Don't cook anything while extremely upset or emotional (For safety reasons)
Make recipes you want to make, not just because you'll like the effect. Make it because you think it's tasty.
Chinese Five Spice works in place of herbs for protection and luck spells a lot of the time! It's cheaper to buy 1 spice than 4 different spices that total up to 15 dollars when you could just spend 3-4 dollars.
Take a shower before cooking (I don't know how to explain this one other than it makes you feel better)
Don't use microfiber/plastic material clothes on hot burners, it will fuse to the burner and melt. It is VERY hard to get off.
I don't know if I need to put this one but I did see someone do it so nonstick pan = wooden utensils and plastic utensils, metal pan = metal utensils. Do not use a metal spoon in a nonstick pan, please. It can make you very sick.
Keep your pets away from hot oil, open ovens, and hot pans.
You can proof bread dough in the fridge overnight if you don't have the time to bake, or want to eat fresh bread right in the morning.
Need a quick witchy meal for dinner in 12 minutes? Use premade tomato pasta sauce and doctor it up with thyme, rosemary, and garlic, for protection and distilling stagnant energies. Serve with pasta of your liking.
You can substitute Butter for Crisco/shortening, buttermilk for 1 cup of milk + 1 tbsp apple cider vinegar or lemon juice, and heavy cream for 1 cup of half and half plus 2 tbsp of butter.
Use leftover animal bones to make bone broth
Teach yourself the art of bread scoring (It's fun, and you can show it off to your loved ones!)
Collect and hoard your own and others' family recipes.
Sometimes the food doesn't have to be a spell, sometimes it just makes you feel good and you don't know why.
Listen to your favorite music in the kitchen, it makes the monotonous things like chopping veggies move faster.
Invest in a vegetable chopper if you don't like chopping vegetables.
Find a really good hot cocoa recipe and make it once a week. Master it. Just for your own happiness because hot cocoa is really good. You could also be the friend/family member that makes the best hot cocoa ever.
Focaccia Bread Lasts a very long time, and it's very easy to make!
Keep a first aid kit near where the oven is, in case of burns, cuts, or serious injuries where time is everything.
Quick Bread and no-rise loaves are simple for beginners, tasty, and take little time. They also feel very witchy to make.
Study a bit of Herbalism! It's fun and really helps better understand the herbs you're putting into your food.
While something is boiling, put your wooden spoon over the pot to minimize the chance of something boiling over.
Try a bit of coffee magick, it's simple to get into, and gives you a boost of energy to take on the day!
If you're over 21, wine-making is a very interesting way to celebrate the sabbats. Just with that, make sure you KNOW what you're doing. With anything fermented, there's always a risk if you don't store things correctly. Apple wines, strawberry wines, dandelion wines, etc. all very cool to experiment with. If you're not over 21, vinegar is a similar way to experiment.
Hang up some witchy things, sigils, photos, cool magnets, and other things that give you joy on your fridge. (Sometimes if you are lucky they have some fun magnets at five below)
If you live in the US, for some reason, there are a lot of books in the book section dedicated to witchcraft and spirituality. At least where I live. And they are all under 5 dollars!
Teas are the cheapest and easiest things you can practice being a kitchen witch.
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evolutionsvoid · 1 year
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The volcanic deserts certainly give rise to some bizarre species, which isn't that big of surprise when you consider the ecosystem itself. A sandy landscape constantly besieged by violent storms with the only respite from these barren wastes being active flows of lava. These burning rivers give fuel to life, but not the kind you would expect. Plants are practically nonexistent here, as the storm filled, ash choked sky makes sunlight an unpredictable presence and the ground offers little in soil. Instead, strange fungus sprouts from the banks of these lava streams, feeding off the heat and substances produced by the molten fluid. I have already covered a number of these fungal species before, but you should know that they are quite bizarre and not nearly as edible as puff loaves and rind berries. Since they leech metals from the ground or suck up heat, their composition is alien to most digestive systems found around the world. Even dryads like myself cannot consume these fungi, despite our strong stomachs and resistance to many toxins. However, life here relies on these fungi as a constant source of food, so there are a myriad of species that can actually digest these bizarre things. It should be no surprise that the end result of this adaptation has created more odd beasts to roam these storm swept deserts. One that we will talk about today is the Fume Maw, a local who has quite the taste for these roasting fungi. In its usual state, many may be a bit confused on what a Fume Maw is. A scaly corpulent beast with a hard shelled head and armored flippers, a look that makes some try to tie it into reptiles. Perhaps it is some strange crocodile with a flip top head, or a fattened serpent, but the Fume Maw is no reptile. Instead, it's a snail, a fact easier to see when it opens its "mouth." The armored dome of this beast is no skull, but actually the snail's shell. It is hinged by muscle which allows it to flip itself open like a toothless maw and extend a serpentine "tongue." That pink appendage is the true head of the Fume Maw, hiding in its armored body until it needs to feed. Its exposed flesh is vulnerable to the harsh storms and predators, so its time out in the open is short. When it comes across tasty fungus, it pulls open its shell, darts out its head to grab hold and drag the whole thing back in with it. As you can imagine, this furthers the illusion that the shell is its true head, as this action looks like a tongue lashing out to swallow fungus whole. By pulling its food into its armored hiding place, it may feed at its leisure and not worry about being exposed to predators. Its thick scales and impenetrable shell is enough to ward off most attacks, but that isn't its only defense against foes. Due to the Fume Maw's diet of volcanic fungi, its body builds up reserves of some noxious materials. Normally, one would just excrete this waste and leave it for the scavengers, but this snail has found another use. It can break down these substances and turn it into a gaseous state. If a predator proves to be a bigger problem then its armor can handle, the Fume Maw will open up its fake mouth and belch out a great cloud of this vapor. What is in this gas isn't fully known, but we do know it is poisonous and extremely nasty. Reports say that it causes burning and irritation in sensitive membranes, like eyes and mouth, and breathing it in sears your lungs. The damage isn't lethal, but it sounds like it can really mess you up. People exposed to the gas have been temporarily blinded and are nearly asphyxiated by the chemicals filling their lungs. Even when rushed out of the cloud and given fresh air, they choke and cough for hours after. Even then, it is said weeks go by before they can breathe normally again, after the damage has been healed. It is an unpleasant experience, so keep that in mind before getting too close to one. A good way to tell if a Fume Maw is loaded with this wretched gas is to look at its "gut." If its body is swollen, then you know it has a store of this vapor on hand, ready to burp it out on any fool who dares threaten it.        
Since this weapon is tied to its diet, people assume that raising a Fume Maw without these lava fungi will make a more docile breed. With no foul materials to make its gas, then it cannot bring harm to others, and it may even be edible! That line of thinking isn't exactly wrong, but it sadly just doesn't work. Fume Maws like mushrooms, but not just any kind. Their entire anatomy is designed to digest these volcanic growths, which means it cannot properly handle most other fungi from around the world. Attempts to raise a Fume Maw outside of its ecosystem without the specific foods has only resulted in malnourished, sickly individuals who eventually die from food poisoning or disease. Either the foreign foods they eat don't digest correctly and just rot in their stomach, or they actually contain toxins the Fume Maw isn't immune to and kills it outright. So this theory does not work because there currently isn't anything else you can feed these things outside of their usual fare. Just leave them be in their natural environment and appreciate them there! Though, good luck finding any enjoyment in a volcanic desert.
While they remain confined to their desert homes, they aren't entirely forgotten by the outside world. The Venoness that live near these ecosystems have found uses from its materials and inspiration from its design. Blight Vessels carved from Fume Maw shells have been seen, and their scales have been used to craft armor. I believe their guts and gas sacs are good material for brewing as well! These poison weavers have even copied the Fume Maw's defenses, of drinking special concoctions from their vessels and then belching out deadly clouds. Yes, I know that is actually a pretty common Venoness tactic, but I feel you can't help but draw the comparison! Maybe this is where that art started, or maybe it inspired new ways to....uh....burp. Yeah, I know nothing about magic, maybe I shouldn't be talking about this stuff.... Chlora Myron Dryad Natural Historian -----------------------------------------------------
“Fume Maw”
Okay, I think I have composed myself enough now to write about the burping snail.
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leonscape · 10 months
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The Passion of Two Lovers
Keiji x Passion Fruit; a crack fic
I know that most people probably know the passion fruit as purple but here I'm using the yellow one because it's the one I grew up with.
Word Count: 640
@drewadoodle
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Nobody knows where Keiji gets his fruits from. They appear in crates and he gives them out to soldiers. They're sour, a refreshing boost of energy. The tanginess spreads on your tongue and the muscles in your face respond by scrunching and twisting. It’s the perfect fruit for the wild child Keiji Maeda. The passion fruit. The seeds inside are edible, adding a nice crunch among the tart flesh.
Keiji ate some fruit and gave some to his pet pig, Jisei. They sat in the shade of a tree as the wind gently blew through the area. It was days like these that made the passion fruit taste even sweeter. He scooped everything out of the rind with a spoon and slurped them up like soup. 
“Ah, I guess I was lucky today. This one happens to be very sweet,” Keiji sighed in satisfaction. Jisei oinked in agreement. “Well, I should probably get back,” Keiji said to Jisei and the pig oinked once more. He picked up his little crate of the lovely passion fruits and went on his way.
Keiji plastered a smile on his face before entering the training hall. “All right boys, let’s do our best!” 
His voice was full of boisterous energy and packed a punch. All the soldiers responded with the same amount of energy and they all echoed in the training hall, ready to train their hardest. He set the crate down in an unused quiet corner, a safe place for the precious fruits. 
Everyone gave their best efforts into their practice. By the end, everyone was exhausted. Some were sprawled on the floor, others leaned against the wall, and the ones out of their minds were still standing, sparring against each other.
Keiji retrieved his fruits and shared them with the others. One soldier spoke up, “But isn’t this your favorite fruit? Are you sure you want to share it with us?” 
“Of course! Why else would I bring this here?” Keiji said in his loud, cheerful voice. It was a bonding moment for all the soldiers as they shared the fruit. Secretly, Keiji threw longing glances at the passion fruits. He wished he could be alone with his beloved fruit, but it would look too suspicious if he had that many passion fruit in his room. It was too much for one person and their pet pig to eat by themselves. 
There was a sudden commotion as the soldiers stood up for a respectful greeting of a commander. Hideyoshi. He entered the room and Keiji inwardly sighed in annoyance. 
“Keiji, I was just coming to check on you. But why is everyone eating these fruits?” Hideyoshi questioned. 
“I had a whole load of them so I decided to share some with everyone! Isn’t this great?” Keiji said. He looked around, watching everyone enjoy the passion fruit. Hideyoshi looked traumatized as he observed everyone. 
“Um, well I suppose it’s okay. There’s no conflict and everyone is getting along,” Hideyoshi said. “But why do you have this much fruit in the first place?”
“Someone gave it to me for free,” Keiji said, trying to get rid of Hideyoshi’s suspicions. But he narrowed his eyes like a mother glaring at their suspicious teenager. 
“If you say so,” Hideyoshi said. “Well, anyway, don’t forget that we have council this afternoon. Nobunaga expects you to be on time.” 
“Don’t worry, I’ll be on time,” Keiji said. 
Hideyoshi mumbled something incoherent under his breath before walking away. Keiji picked up a passion fruit and softly brushed his thumb over the bright yellow skin. While no one was looking, he allowed himself to frown just a bit. Hiding his passion for his favorite fruit was harder than he thought.
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jupiterswasphouse · 1 year
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THE ENTO LIFE - WHITE CHEDDAR AND COTTON CANDY CRICKET KICKERS REVIEW
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You voted, I ate! They arrived faster than I expected honestly, which is exciting and somewhat dread inducing given what was picked- But eating them wasn't as tough as I expected, as I guess whatever fears I had over the concept of eating crickets went away after I stopped to think about how, yeah, people eat bugs all the time! So, with that being said, let's get into it-
(Quick note that I'll be rating these on a true 0 - 10 scale, so 5 is average/mid, not 7)
TEXTURE:
I knew they would be roasted but, honestly, I didn't expect them to be quite so dry. They're crunchy, and sort of break into little bits, kind of like if you mixed pork rinds with half-popped popcorn, and if that sounds good to you then I don't blame you, but for me it detracted from the experience a bit. Maybe it'd be better if they were ground up and put in something though?
Texture Rating: 5/10
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FLAVOR (WHITE CHEDDAR):
This is what I tried first, and I wasn't really too enthusiastic about it, because I don't really like white cheddar, it's ok but it's definitely one of my least favorite cheeses. I was right to be unenthused it seems as these crickets didn't taste good in the slightest to me, as not only was the white cheddar very present, but it didn't mix with the somewhat nutty and already kind of sharp cricket flavor very well, and the aftertaste really stays with you, so this was just overall unpleasant. If you gave me a small bowl of these, I could bear it, but I'm not gonna like it.
Flavor Rating: 3/10
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FLAVOR (COTTON CANDY):
These absolutely shocked me, as I was expecting to be equally as disgusted by these as I was by the white cheddar, but to my surprise, I liked these a lot better- Now, do they taste like cotton candy? Ehhh not really. But what they do kind of taste like is whoppers candy/maltesers/milk duds, which is a big plus for me! Malt chocolates have never been my absolute favorite sweets, but I still like them quite a bit, so this was a welcome surprise. The aforementioned flavor profile of the cricket does hit pretty quick, and like before, the aftertaste does seem to stay a while, which detracts a little bit, but these are kind of good! I could see it working in a smoothie.
Flavor Rating: 6 or 7/10
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PRESENTATION:
This doesn't mean much when it comes to the snacks themselves, but I have to comment on it! I love the fact they come in vial-like tubes like this, plus the label design and bonus pin is a nice touch. I do kind of wish the containers were glass and metal though instead of plastic all the way through, although I understand why they did it the way they did.
Presentation Rating: 8/10
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In conclusion, while I probably won't be getting these again, I'm glad I tried these, and it makes me curious to try other edible bugs! Would I recommend them? Well if the concept of the flavors or the way I described them seems appealing to you, then sure! and even if not, then I would at least recommend looking into other flavors or types of edible bug, as eating bugs isn't really that weird, it's just another type of food to experience!
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Big thanks to everyone who voted on the flavor poll, and if you have any other suggestions for literal bug snacks that I can eat then feel free to send them my way.
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maeglinthebold · 2 years
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Roswell, New Mexico Finale Cocktails 🍸👽🍹👽🍷👽🍾👽🥃👽🥂👽
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Instructions below the cut for the following:
Joniz Attempted Murder Margarita (shot)
Rum and Cosmic
Dr. V's Iced Tea
DeLuca Daiquiri
Rosalinda's Spicy Lavender Lemonade (nonalcoholic)
Joniz Attempted Murder Margarita (Shot)
Strawberry margarita mix to mostly fill the glass; separately, mix blue curaçao with silver tequila to “lighten” it (literally to reduce the weight) so that you can use back of a spoon to layer the blue on top. The sweetness and amount of tequila you need to add to the curacao make this drink an excellent shot. 
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Rum and Cosmic
1-2 ounces of rum; choice of cola; ice; mix in edible glitter until it looks like the night sky (you can see it sparkle in the gif above!).
Dr. V's Iced Tea
Half ounces of: rum, gin, tequila, vodka; ice; Dr. Pepper to fill the glass; garnish with lemon. If there's alien shenanigans, use full ounces and don't call me in the morning. 
DeLuca Daiquiri 
2 ounces of rum (white is traditional, but actually black or spiced is good too!); 1 ounce lime juice; half ounce lemon juice; muddle juices and rinds with lavender; half ounce triple sec or simple syrup; shake all together with ice and strain; garnish with lime or lemon and lavender spring.
Rosalinda's Spicy Lavender Lemonade (non alcoholic)
Muddle lavender, lemon, bits of fresh ginger, and bits of jalapeño or preferred chili pepper; add to club soda and simple syrup to taste. Strain if you're a bitch ass alien or chew on the pieces as a dominance display. Add glitter for extra artsy-fartsy. 
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yes i favor the humans because they have more reason to drink! drink responsibly and enjoy the finale!
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fictionkinfessions · 1 year
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For the canon foods you wanna try game: Sunsettias. I miss sunsettias sooo much.
From my memory they tasted like a mix of an orange, peach, and mango. All while being similar in structure to a melon I think (as in having a rind? Im ngl I dont remember that part all that well)
Theoretically I could mix juices, sure. Sunsettia juice is completely replicatable.
But the TEXTURE.
If I ever crave one bad enough Ill probably try out eating some peaches. Thats the closest you can really get to eating the fruit proper I think.
Ive talked abt teyvat foods with friends before and others said Lavender melon. Which makes sense, its hard to compare it to something based on its looks.
I can firmly tell you its just a purple zucchini.
Like literally nothing special to it. Its just a zucchini.
Any genshin kins who happen to muss lavender melon, just go cook some zucchini. (Personally I dont like zucchini much in this life, but I'd honestly say itll fulfill the craving)
Though. For a food only in Teyvat that I dont remember well.
Berries. Like sure theyre just berries but theyre like a big yellow rasberry and I dont think that exists here lmaoo
Harra fruits could be interesting since theyre used to make spices. Probably a more savory fruit.
Wolfhooks feel like they'd be like pomegranates. Valberries too tbh. (Differences comparable to blackberries vs. Rasberries)
Henna berries comparable to dragonfruit I think.
Amakumo fruit, Rukkahashava mushrooms- Zaytun peaches despite the name were definitely not peaches.
All the edible flowers..
Pfft. Ik you didnt rly ask us for what we thought on real world equivalents, but its something Ive thought of several times.
I miss alot of the foods in teyvat.
~🕯♟️
🧽
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starlitwishforu · 1 year
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i come home on the first night of the rabbit year bearing two illicit packs of white rabbit candy and six dusty bags of gluttonous rice flour, which my mother needs for her niangao; and whose name i was proud to have recognised all by myself until, in a flash of doubt, i googled it anyway just to make sure, squatted there on the crusted tile of the great wall supermarket like a slightly anxious chinese american shrimp. i got it right the first time.
my mother starts the niangao then teaches me to fry dumplings. "i don't even know if they'll cook all the way through," she laughs, "i haven't done it this way in a long time." we put the lid on the pan and leave it to simmer; in the meantime, i pull out a math packet. there's a final tomorrow in multivariable calculus.
that's where i will take the candy, squirreled away in the crevices of my lunch bag, to distribute. the first time i brought candy to school a few adventurous white friends tried some. "you eat the paper," i instructed them. "no, not the wrapper. yes, it's edible, i promise." my chinese classmates chittered, and i was gently amused that these poor white children could not figure out what we at three or four had taken for given. they didn't like the texture, or found the taste of milk too strange in a chewy candy; my chinese classmates and i shared exasperated looks, bonding over what the americans would never understand.
at lunch i will peel tangerines for my friends. i peel my tangerines in spirals. pick at the rind in helixes that loop back and back around; when i get up to take the trash there is a pile of them, tangled, and the tangerine juice leaves stains under my nails, sticky, and when i wash my hands later the water will run a little orange. once i studied an ancient ode to the virtuous morality of tangerines. even the ancient chinese, i cackled, made self-insert ocs! tangerine and white lotus and bamboo and plum blossoms.
on the last night of the tiger year there were people who made niangao with gluttonous rice flour. there were people snacking on white rabbit like m&ms. there were people frying dumplings; people peeling tangerines; people who shopped at 99 ranch market, probably, instead of great wall, because they lived in california. they lived.
when i heard the news i stopped, well, i stopped dead for a moment and then i cried, hard, and then i went on. nothing will bring them back, those ten celebrators, those eaters of dumplings and niangao, those tangerines and white lotus and plum blossoms, the ten of them and the hundreds before them. i am a schoolgirl in america and a chinese girl in america and a queer girl in america and they are not the first ten and they are not the last ten, probably, and nothing will bring them back. we will protest and petition and donate and every time this happens there is a part of me that sighs in relief because it could have been my parents, or my grandparents, or my cousin who goes to school near monterey, or my friends in san diego and new york and fairfax who are american the way i am that is to say too much for our families and not enough for our countrymen, it could have been them and it wasn't.
the dumplings cook through after all, crispy and savoury with golden feet. there is just enough for dinner tonight. i'll make more tomorrow morning, i say, to take to lunch in a thermos. i'll remember to fry them a little extra, i like the burnt ones better. they don't look palatable but they taste better, like being six and bringing dumplings to lunch in a thermos. like being eight and peeling the rice paper to let it melt, flavourless on your tongue. like being seventeen and making it to the rabbit year alive.
the last dumpling tastes like burnt sugar. "WHO," i bellow with gleeful outrage, "PUT CHOCOLATE IN THIS DUMPLING." i know full well it's because we were out of white rabbits last night. there's a chinese tradition to put candies in a few of the new year dumplings. whoever gets a sweet dumpling will have good fortune for the whole year. happy new year says the dumpling. may you live with health and happiness. may the year bring peace and prosperity to us all.
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food-crimes-blog · 8 months
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You know what I really like? Watermelon rind. It's just so crunchy.
Since this is probably entirely too normal I will also share with you this: I have had honeyed grilled watermelon. It was okay.
Also, I hope I haven't shared this yet but: I used to put cubes of watermelon, cantaloupe, and/or slices of kiwi between two hamburger buns and call it a fruitburger. The bread would get incredibly soggy immediately but at least I didn't try preventing that with a slice of cheese! :D
This ask is a roller coaster between 'that isn't supposed to be edible,' 'that doesn't sound that weird,' and 'just why.'
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botaniqueer · 1 year
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Carved up the durian! It’s been like two decades since I’ve had it in a form that’s not a shake or ice cream. It ended up being very expensive too. @_@ But I really wanted some Filipino food for myself.
The notorious sulfurous scent aside, I would describe it like eating banana-vanilla pudding with a little bit of caramel mixed in! I honestly get annoyed at all the articles by white people making a huge deal out of it (instead of saying the smell is hard for them and moving on) and they feel orientalizing and borderline racist. Because I grew up with it, the smell is actually comforting to me! My apartment now smells like an Asian supermarket’s produce section.
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The rind wasn’t as hard as I thought it would be! Mostly it was just a pain to deal with the spines while trying to find all the locules.
And now for obligatory biology facts!! The durian is a mallow! Other members of the eclectic mallow family include okra, cacao, hibiscus, and cotton. (Completely by coincidence I brought home the first two as well today. It’s an “Oops! All Mallows! day) Its an extremely edible family and I personally don’t know of any toxic members currently. You can even eat hollyhocks! Though they don’t taste like anything and the leaves are a little fuzzy-textured.
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restorativemeal · 6 months
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Menu Three
Menu three from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook"
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Stats:
Dinner Party Guests: 2
Injuries: 1 minor
Thoughts: Various
Instagram Features: ½ (own)
Menu Three:
Carrot and Orange Soup: Carrot, onion, garlic, orange juice, orange rind, vegetable stock, nutmeg, cinnamon, salt and pepper. 
Satay Rissoles: Brown rice, peanut butter, edamame, eggs, butter, lemon juice,chilli sauce, onion, garlic, soy sauce, celery,  tasty cheddar cheese, wholemeal flour, sesame seeds, salt and pepper. 
Ratatouille: Onion, garlic, tomato, zucchini, capsicum, eggplant, italian herbs, salt and pepper. 
Creole Salad: Apple, pear, pineapple, lemon juice, natural yoghurt, honey, lettuce, shredded coconut. 
Plagued by chronic fatigue but determined to get my life back in order following menu two, I decided to be nonchalant about menu three. It was the first four page spread of Bishop and Carruthers’ cookbook, but I refused to engage at full capacity. This week made me think about labour, the household and emotional labour that I put in on top of my full time job. Clocking into emotional labour, I spent two days in bed on Monday and Tuesday. I wondered about the way I allocated time, did cooking these menus fall into leisure time or was it household labour? I wondered what Bishop and Carruthers did during the day, did they also do things to trigger turmoil in an ordinary life?
On Tuesday evening I rose from convalescence only to drive to a fruit store in my area and spent the evening chopping vegetables. I cooked the brown rice too that night, thinking it could be better for the mixture if it aged a little in the fridge overnight. That was the extent to which I prepared for the menu. Four hours later and lying in bed I remembered I had left the brown rice on the bench, rendering it unsafe. On Wednesday, after a positive first day back in the office, I stopped at the supermarket for the last few ingredients I had forgotten and a bottle of sauvignon blanc to keep myself nonchalant for the next two hours. I had announced to my two guests that dinner would be on the table at 8:30pm and had written myself a comprehensive list of the order the cooking would take that day in my work diary.
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Chopped celery/salary
Leisure time mixed with household labour turned into hard labour in my kitchen that Wednesday night as I attempted to make four dishes in two hours. I spent time dressing the table at the very beginning. I’d bought napkins with the Eiffel tower on them, and placed dried flowers a past flatmate had picked about seven months ago in the middle of the table. The Carrot and Orange Soup, I didn’t boil long enough, the carrots weren’t soft when I put the soup into the blender, or else the orange juice was too pulpy, the blender blended until I smelt burning. The Rissoles came together nicely, I was skeptical considering what had happened to the rice cakes the week before. I had used an extra egg this time, in case it was true that eggs in the 1980s were different.
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Je ne sais Rissoles
The dinner party ate about 45 minutes after I had said that we would. The Carrot and Orange Soup, presented and served, was inedible due to a gritty texture. The Rissoles were flavourless though edible. The Ratatouille was edible though I received complaints that the eggplant hadn’t cooked, no fault of my own as I had followed Bishop and Carruthers’ instructions line for line, minute for minute. The final element of the menu was the Creole Salad. Highly discussed but had little takers and no place in the menu perhaps. 
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Burnt hand serving hot bowls of soup, Creole Salad pictured in the largest bowl
Menu three felt like a return to order, as I had predicted. Following Menu two there was a stark need to detach from the internalisation of this journey toward self-discovery and reconnect with the material element for Menu three. I posted a photo of myself cooking to my Instagram story.
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thestudentfarmer · 9 months
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Hello hello!
No garden post today, but I wanted to share some things I'm doing in the kitchen. After all, if the gardens producing then I need to be able to use and preserve things 🌱 as well, One of the things I've been learning along my sustainable/eco-journey is how to make food stretch better for my family. I like to think I've been pretty good at that over the years but with learning to grow my own crops as well as inflation hikes, i wanted to learn more.
This week I was researching ways to use up watermelons entirely. Surprisingly enough, I found that the rind and the skin are edible as well!
Usually I give what we don't eat to the chickens (the rind/green part) as a way to give them extra feed sources and to reduce my homes green/kitchen waste going out. Im not worried about them missing out though, With the way we eat watermelon they will still certainly still be able to enjoy the bounty melons provide.
This time I'm trying out some food use from a tiktok I found while doom scrolling the other day. The user morocooks, shared a video with uses of watermelon. This included a recipe on making watermelon rind kimchi. Now I enjoy myself some kimchii, it's good for the gut, delicious in soups, stir fry, as is and even blended into bbq sauce. But I've never tried kinchi that wasn't cabbage or onion. I've also never made it before either, so this will be a first on a few levels!
I didn't take a picture of the watermelon, but imagine a big watermelon 😉 to start I used salt and water to scrub down the exterior pretty well and gave it a good rinse after.
I peeled, sliced and cut the melon up. The flesh went in the fridge for dessert and snacks over the next few days and then came the usual waste/chicken scraps. The rind and the skin.
I peeled the skinoff, discarding the funky spots in the scrap bucket and then blended the watermelon skin with some water till smooth to make cubes for smoothie additives.
A lil online slouthing showed that Watermelon peels are low in calories, but are rich in vitamin C, vitamin A, vitamin B6, potassium and zinc. And everyone can always use some more vitamins~
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So far ive been mixing the melonskin w/ plain Greek yogurt, and some frozen fruit.
I did not blend the skins smooth enough, so definatly be sure their smoooooth! Or there's going to be a bit of texture that while I can get through, might be off putting for others.
The rind, cut up and salting.
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A little internet slouthing says that Watermelon rind has high amounts of vitamin C, vitamin A, vitamin B6, potassium and zinc. Watermelon rind is also rich in nutrients with chlorophyll, citrulline, lycopene, amino acids and flavonoids, phenolic compounds and fiber.
I also found out some folks use the rind in stirfrys???? I am going to give a try with the next batch! I admit possible curiosity as to wanting to attempt a 'sloppy joe' with watermelon rind too.
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The sauce/seasoning.
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All mixed and ready for the fridge! I did add some ribboned carrots and sliced white onion. (Leftovers from meal prep this week)
Admittingly I've never had fresh or varied veggies for kimchi before, so I'm not sure if this will get a similar taste profile. So far (day 3) it smells pretty good. The taste is a bit, different. I expected that, and look forward to seeing the flavor develop.
A few other things I did over the last few days was to freeze up some blueberries while their in season at the market.
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I like to wash them up (cold water and baking soda ratio is 2 c water to 1 teaspoon baking soda. Let set 15 minutes. Stir every 5 gently. Rinse well.)
Dry them out on a towel on a baking sheet, then freeze them. Usually overnight.
when frozen pull up towel and funnel into freezer safe containers. I use a ziplock bag, but will reuse them till the bag is basically useless. Though when I'm able to I want to switch to a silicone bag or freezer glass.
I did the same as well with starberries (though I like to slice them into quarters for easier use later!) And cherries. (Pit them before freezing.) If I had thought about it I would have made some cherry pit vinegar for sauce, but due to time restraints I was just trying to move along quickly.
Today I'm cooking up some spaghetti squash for the freezer for quick meals s well. That's not done yet, but perhaps later I'll do a seperate post for that alone if anyone interested. :)
I hear the oven, so for now i'll have to head off-
🌱🍉Happy homesteading and sustainable journeys! 🍉🌱
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sygol · 1 year
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astringency is a taste or more specifically, a tactile mouth sensation of dry, rough, and "puckery". kinda like how capsaicin binds with our mouths pain receptors (TRPV1) giving the physical heat sensation to spiciness. astrigency is a result of tannins and other molecules like catechins (more aptly these exist under an umbrella of hydrolyzable polyphenols) they can be significantly noticable in tea, coffee, maté, beer, wine, chocolate, some fruits markedly hang onto them in maturity like limes, grapes, grapefruit, apples, but in most ripe fruit (the edible parts) it is difficult to notice the astrigency.
these tannins chemically reacting with your saliva and cause it to percipitate into solid particles which gives the "dry and rough" sensations to the extent that some wines can be described as have a "powdery" mouth feel, and similarly why certain fruit juices can makes your saliva feel viscous! tannins also make your mouth tissue constrict, referred to as The "Pucker" Factor. these changes to mouth are not only tactile but change the way in which you experience taste, giving more "nuance and body" to a flavor.
tannins are a pest deterrent highly present in bark, wood, leaves, roots, buds, stems, unripe fruit, rinds etc. (basically anything the plant does not want you to eat). tannins have appetite suppressing affects, block digestion, and absorption of nutrients from food; they are "anti-nutrients" but on the flip side they have anti bacterial and antioxidant qualities, the same chemicals that help the tree resist rot and disease helps you too!!! (unpeeled fruit and shelled nuts will stay good for longer and a red wine will take longer to go bad than a white whine) they are called tannins because they have historically been used to tan leather, the deterrent qualities of the tannins keep bacteria and insects from eating up your delicious skin based clothing.
astrigency is often mistook with bitterness in wine and tea, as usually there is a degree of bitterness to most tannic beverages (especially in mass produced industrialized processing). but it is actually an entirely seperate part of the gustatory experience!!
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fereality-indy · 1 year
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I wonder if Older Dipper and His Wife Wendy Pines had idea for her Pregnancy Cravings,Is it that Weird?
Dipper tried to plan ahead, stocking up on several well known cravings like ice cream, pickles, bacon, pork rinds, pickled herring, etc. But not surprisingly when Wendy was pregnant with Debbie she didn't want any of these, she ended up craving Mabel's (edible) glitter pancakes. Mabel was all too happy to keep them in a supply that Dipper could just heat up for Wendy.
Of course when Dipper tried to stock up on them during the early stage of Wendy's pregnancy with Ran, but she instead began craving fried pickles from Yumberjacks.
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As far as I can tell these are Cucumis melo var. texanus, a variety that may have been introduced from Asia in precolumbian times that is widespread along the Gulf Coast. Though there doesn't seem to be an abundance of information on it online, it's apparently common on roadsides (where i found several large patches) and in ditches. The vines are very prickly and have palm-sized alternate leaves with a scalloped margin and only slight lobes. The patch I found was creeping along the bottom part of a fence.
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The flavor is really nice, sweet and tangy and tastes like a sour cantaloupe or honeydew (other vars of the same species!) About as seedy as a cucumber, and the rind is not too thick to be edible.
Maybe I will pickle them, but I'm enjoying eating them raw so much that I might not have enough to. There are many many more that I couldn't reach though so I may go back.
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lesbophobe · 2 years
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I’m using speech to text because I’m too lazy to type right now so sorry if it doesn’t make sense but one thing about me is that I will always eat the cheese rind unless it’s obviously obviously wax like with a babybel Because that is obviously not edible but if it’s like manchego cheese I didn’t know the rind wasn’t edible until like actually that’s a lie I always knew that it wasn’t edible but I had it anyway because it was it was pretty good are you at the Parmesan round to usually okay it is just given up on it’s given up on understanding me I’ve had enough
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