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barbezinhaa · 5 years ago

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How To Make Sweet Jello (Newbie Friendly)

Jello is a brisk and simple pastry to make. You can utilize powdered jello or even make your own jello without any preparation. Gelatin is sound for what it's worth, yet you can make your sweet much more beneficial by including new natural product into it.

Fixings

Jello from a Packet

1 3-ounce (85 grams) parcel of Jello

1 cup (240 milliliters) high temp water

1 cup (240 milliliters) cold water

1 to 2 cups (11 to 200 grams) new organic product (discretionary)

Jello from Scratch[1]

1½ cups (350 milliliters) organic product juice

¼ cup (60 milliliters) cool water

¼ cup (60 milliliters) high temp water

1 tablespoon gelatin

1 to 2 cups (100 to 200 grams) new natural product (discretionary)

Agave nectar, nectar, stevia, sugar, and so on (to taste, discretionary)

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Strategy

Making Jello from a Packet

Whisk together 1 cup (240 milliliters) of high temp water with 1 bundle of jello in an enormous bowl. Continue speeding until no fine granules stay, around 2 to 3 minutes.

On the off chance that you are utilizing a bigger, 6-ounce (170 grams) bundle of jello, utilize 2 cups (475 milliliters) of high temp water.

This formula utilizes the improved, enhanced jello bundles. On the off chance that you are working with ordinary gelatin, click here to figure out how to make jello without any preparation.

Include 1 cup (240 milliliters) of cold water into the blend. On the off chance that you'd prefer to make the jello set quicker, utilize enough ice shapes to fill 1 cup (240 milliliters). Remember that the jello will begin to set up quickly, so you should work quickly.

On the off chance that you are utilizing a bigger, 6-ounce (170 grams) bundle of jello, utilize 2 cups (475 milliliters) of cold water.

Empty the blend into your ideal shape and include some organic product, whenever wanted. When you include the natural product, give the jello a speedy mix to scatter the organic product. You can utilize a preparing skillet, a bowl, or even an extravagant jello form. You can likewise utilize any sort of organic product you'd like. Grapes, berries, and orange pieces are incredible decisions!

In the event that you are utilizing a preparing skillet, pick one that is 9 by 12 inches (22.86 by 30.48 centimeters) or 8 by 8 inches (20.32 by 20.32 centimeters). This is incredible on the off chance that you intend to cut the jello into fun shapes utilizing dough shapers.

In the event that you are utilizing an extravagant jello form and might want to include some organic product, fill the shape with ½ inch (1.27 centimeters) of jello first, at that point include your ideal natural product. Fill the form the remainder of the path with more jello; don't mix the organic product. This will give you a pretty plan at the highest point of the shape.

Spot into the cooler and hold up until it sets, in any event 2 to 3 hours. Contingent upon how cool your cooler is and how much jello you made, this can take for the time being. You can test if the jello is prepared by squeezing your finger against it. In the event that the jello adheres to your finger, it's not prepared. In the event that it doesn't adhere to your finger, it's prepared.

De-form the jello and move it to a serving plate. Plunge the form as far as possible up to its edge in warm water. Hold up 10 seconds, at that point flip the jello out of its shape and onto a plate. On the off chance that it doesn't come out effectively, plunge the shape into warm water for an additional 10 seconds.

On the off chance that you emptied the jello into singular dishes, you don't need to de-form it.

In the event that you emptied the jello into a preparing dish, you can cut it into blocks, or use dough shapers to make fun shapes. On the off chance that you are experiencing difficulty getting the shapes out, plunge the base of the container into warm water for 10 seconds.

On the off chance that you emptied the jello into a huge bowl, you can scoop it out utilizing a melon scoop to make little jello balls. Serve the jello balls in a different bowl.

Serve the jello. You can serve it with no guarantees, or trimming it with some whipped cream or bits of organic product.

Technique

Making Jello from Scratch

Sprinkle the gelatin over ¼ cup (60 milliliters) of cold water and mix. Empty the virus water into estimating cup, at that point sprinkle the gelatin over it. Mix it energetically until the gelatin thickens.

In the event that you are veggie lover/vegan and might want an all the more firm jello, utilize 2 teaspoons of Agar powder. You can likewise utilize 2 ounces of carrageenan instead.

Mix in ¼ cup (60 milliliters) of boiling water. The water ought to be hot, yet not yet bubbling. This will relax the gelatin and make it more liquidy. Try not to stress, the jello will thicken back up once more.

Include 1½ cup (350 milliliters) of natural product juice. You can utilize only one kind of organic product juice, or you could utilize two distinct sorts of natural product juice for a progressively special flavor. Apple, grape, orange, or pineapple juice are on the whole incredible options.

Take alert when utilizing pineapple juice. A few people find that the proteins in it keep the jello from setting appropriately.

Give the jello a taste. On the off chance that it isn't sweet enough for you, include some sugar, for example, agave, sugar, or stevia.

Empty the blend into your ideal shape and include some natural product, whenever wanted. Pretty much any kind of natural product works out positively in jello, including blueberries, orange cuts, pineapple, and strawberries.[6] After you include the organic product, give it a brisk mix.

On the off chance that you need to cut the jello into blocks or fun shapes, empty the jello into a 9 by 12 inch (22.86 by 30.48 centimeters) or 8 by 8 inch (20.32 by 20.32 centimeters) heating container.

On the off chance that you'd prefer to add organic product to an extravagant shape, fill the form with ½ inch (1.27 centimeters) of the jello blend first, at that point include the natural product. Fill the form the remainder of the route with the remainder of the jello blend; don't mix. This will help make a more pleasant plan.

Spread the jello, at that point refrigerate it for in any event 2 to 3 hours. You can likewise leave it there overnight. You can test whether the jello is prepared by squeezing your finger delicately against it. On the off chance that the jello adheres to your finger, it's not prepared and should be refrigerated longer. On the off chance that your finger tells the truth, the jello is ready.

De-form the jello and serve. You can serve the jello for what it's worth, or with a dab of whipped cream. You can decorate it with additional organic product too.

In the event that you cooled the jello in a preparing container, cut it into solid shapes or utilize a cutout to make some great shapes.

In the event that you cooled the jello in a bowl, consider utilizing a melon scoop to make little jello-balls.

On the off chance that you cooled the jello in an extravagant form, dunk the shape in warm water as far as possible up to the edge. Hold up 10 seconds, at that point flip the jello out onto a dish. In the event that it doesn't slide out effectively, repeat.

#food

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abramsbooks · 5 years ago

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RECIPE: Pork Pozole Rojo (from From Scratch by Michael Ruhlman)

I love, love this dish. You can add as much or as little of the slow-roasted pork as you wish; I like an even amount of hominy and pork. The key is using a high-quality chili powder—just make sure it’s fresh. Or combine a mix of your favorite dried chiles (ancho, guajillo, árbol, chipotle), toast them in an oven or dry skillet till crisp, dump out their seeds, and pulverize them in a spice or coffee grinder. Equally important is the hominy itself. You can buy it canned, but it doesn’t come close to dried corn that you soak and cook yourself. (See page 183 in From Scratch for information on turning dried corn into hominy.)

If you want an amazing breakfast the next day, heat up a bowl of leftover pozole, top with two poached eggs, and season with cayenne or piment d’Espelette.

Serves 6 to 8

1 cup/200 grams dried hominy, soaked in 6 cups/ 1.4 liters water for at least 6 hours, undrained, or 3 cups/ 500 grams canned hominy

1 tablespoon vegetable oil

1 large Spanish onion, cut into medium dice

1 teaspoon kosher salt

2 tablespoons chili powder

1 tablespoon ground cumin

½ teaspoon freshly ground black pepper

½ teaspoon chipotle powder (optional)

1 (28-ounce/794-gram) can whole peeled tomatoes

½ recipe Slow-Roasted Pork Shoulder (page 212 in From Scratch), shredded between two forks

Leaves and thin stems from 1 bunch cilantro, for garnish

Fried corn tortillas or tortilla chips, for serving

If using soaked dried hominy, pour the hominy and its soaking water into a large pot and bring to a boil over high heat, then reduce the heat and simmer until the corn is tender, about 90 minutes.

In a large pot or Dutch oven, heat the oil over medium-high heat; when it’s hot, add the onion and salt. Cook until the onion is tender and even beginning to brown slightly, 10 minutes or so. Push the onion to one side of the pan and add the chili powder, cumin, black pepper, and chipotle powder (if using). Stir the spices and toast them briefly, then stir them into the onion.

Add the juices from the can of tomatoes, then add the tomatoes, squeezing them to crush them and expel their inner juices. Simmer for 20 minutes. Add the cooked (or canned) hominy, reserving its cooking liquid. Bring the pot back to a simmer, then stir in the cooked shredded pork. If you prefer your pozole looser, ladle in some of the reserved hominy liquid. Garnish with the cilantro and serve with crispy tortillas.

Note: Making your own tortillas is easy and worth the extra effort, especially if you buy corn tortillas at the store. Simply cut them into six triangles and fry. Do this for guacamole; season with salt and chili powders—they’re so much cleaner and more flavorful and have a thicker texture than bagged tortilla chips. If making them for a soup or pozole garnish, I cut them in strips, leaving them all connected at one end to make frying them easier.

If you want to go the From Scratch route, make your own corn dough by mixing a cup of corn flour, usually labeled masa harina in grocery stores, with ¾ cup/180 milliliters water and a pinch of salt, into a dough. Make about 8 balls of the dough and flatten them between sheets of plastic wrap beneath a skillet or Dutch oven. Toast them in a hot pan till nicely browned. When they’re cool, cut and fry. (Or use some slow-roasted pork shoulder to make tacos!)

An indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.

There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.

For more information, click here.

#abramsbooks #abrams books #from scratch #michael ruhlman #ruhlman #pozole #pozole recipe #recipe #free recipe

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asesinasworld · 5 years ago

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🇩🇪 Rezept für Tortillas a la alemana 🥙

Das brauchst du:

• Tortillas 🥟

• 5 Bratwürste 🌭

• 250 Gramm geriebener Mozzarella 🧀

• 2 Beutel Knorr fix Currysauce🥣

1. Alle Bratwürste in der Pfanne durchbraten und anschließend in Stücke schneiden.

2. Die beiden Beutel Knorr fix Currysauce mit 400 Milliliter Wasser in die Pfanne geben und die Mischung 5 Minuten aufkochen lassen, während man sie zeitgleich verrührt.

3. Nachdem die Mischung aufgekocht ist, die Wurststücke in die Sauce geben und das ganze 2 - 3 Minuten weiterkochen lassen.

4. Ofenfeste Cornflakesschüsseln mit einem Tortillafladen pro Schüssel auslegen und mit einer Schicht geriebenem Mozzarella bestreuen.

5. Als nächstes die Sauce mit den Wurststücken in die bestreuten Tortillas geben.

6. Eine weitere Schicht vom geriebenen Mozzarella auf die Sauce geben.

7. Das ganze in den Cornflakesschüsseln bei 200°C / 392°F für 10 - 15 Minuten auf der mittleren Schiene backen.

Guten Appetit 🥙 🇬🇧 Recipe for tortillas a la alemana 🥙

You need this:

• tortillas 🥟

• 5 fried sausages 🌭

• 250 grams of grated mozzarella 🧀

• 2 bags of Knorr fix curry sauce🥣

1. Roast all fried sausages in the pan and then cut into pieces.

2. Add the two sachets of Knorr fix Curry Sauce to the pan with 400 milliliters of water and let the mixture boil for 5 minutes while mixing them.

3. After the mixture has boiled, add the pieces of sausage to the sauce and cook for a further 2 - 3 minutes.

4. Lay oven-proof cereal bowls with one tortilla store per bowl and sprinkle with a layer of grated mozzarella.

5. Next, add the sauce with the pieces of sausage in the sprinkled tortillas.

6. Add another layer of grated mozzarella to the sauce.

7. Bake the whole in the cornflake bowls at 200 ° C / 392 ° F for 10 - 15 minutes on the middle rail.

Good appetite 🥙 🇨🇵 Recette de tortillas a la alemana

C'est ce dont vous avez besoin:

• tortillas 🥟

• 5 saucisses frites 🌭

• 250 grammes de mozzarella râpée🧀

• 2 sachets de sauce au curry Knorr fix🥣

1. Faites griller toutes les saucisses frites dans la poêle puis coupez-les en morceaux.

2. Ajouter les deux sachets de sauce au curry Knorr fix dans la casserole avec 400 ml d'eau et laisser bouillir le mélange pendant 5 minutes tout en les mélangeant.

3. Une fois le mélange bouilli, ajoutez les morceaux de saucisse à la sauce et laissez cuire encore 2 à 3 minutes.

4. Étendez les bols de céréales allant au four avec un magasin de tortillas par bol et saupoudrez d'une couche de mozzarella râpée.

5. Ensuite, ajoutez la sauce avec les morceaux de saucisse dans les tortillas saupoudrées.

6. Ajouter une autre couche de mozzarella râpée à la sauce.

7. Cuire le tout dans les bols Cornflake à 200 ° C pendant 10 à 15 minutes sur la grille du milieu.

Bon appétit 🥙 🇪🇦 Receta para tortillas a la alemana 🥙

Eso es lo que necesitas:

• tortillas 🥟

• 5 salchichas fritas 🌭

• 250 gramos de mozzarella rallada 🧀

• 2 bolsas de salsa de curry Fix Knorr🥣

1. Asar todas las salchichas fritas en la sartén y luego cortarlas en trozos.

2. Agregue las dos bolsitas de Knorr Fix Curry Sauce a la sartén con 400 mililitros de agua y deje que la mezcla hierva durante 5 minutos mientras las mezcla.

3. Después de que la mezcla haya hervido, agregue los trozos de salchicha a la salsa y cocine por otros 2 a 3 minutos.

4. Coloque los tazones de cereal a prueba de horno con una tienda de tortillas por tazón y espolvoree con una capa de mozzarella rallada.

5. Luego, agregue la salsa con los trozos de salchicha en las tortillas espolvoreadas.

6. Agregue otra capa de mozzarella rallada a la salsa.

7. Hornee todo en los tazones de copos de maíz a 200 ° C / 392 ° F durante 10 a 15 minutos en el riel central.

Buen apetito 🥙 🇵🇹Receita de tortillas a la alemana 🥙

Isso é o que você precisa:

• tortillas 🥟

• 5 salsichas fritas 🌭

• 250 gramas de mussarela ralada 🧀

• 2 sacos de molho de curry Knorr fix🥣

1. Assar todas as salsichas fritas na panela e depois cortar em pedaços.

2. Adicione as duas saquetas de molho de curry Knorr à frigideira com 400 ml de água e deixe a mistura ferver durante 5 minutos, misturando-as.

3. Depois de cozida a mistura, adicione os pedaços de salsicha ao molho e cozinhe por mais 2 a 3 minutos.

4. Coloque as tigelas de cereal à prova de forno com uma tortilla por tigela e polvilhe com uma camada de mussarela ralada.

5. Em seguida, adicione o molho com os pedaços de salsicha nas tortillas polvilhadas.

6. Adicione outra camada de mozzarella ralada ao molho.

7. Asse o todo nas taças de floco de milho a 200 ° C / 392 ° F por 10 - 15 minutos no trilho do meio. 🥙 Bom appetite

#food creations #foodcreations #food ideas #food inspiration #food #foodstagram #foodgram #foodgasm #foodspiration

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lowcarbnutrients · 5 years ago

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3 Amazing Home Remedies To Treat Varicose Veins Naturally

Varicose capillaries are illness of the superficial venous system. We present to you the three most reliable approaches of Russian herbal remedies which are meant for the therapy of varicose veins.

Garlic has understood to be a practical natural herb to decrease inflammation as well as various other signs and symptoms of varicose veins. It can likewise assist enhance circulation and separate harmful toxic substances in the blood vessels.

Garlic oil

In the evening, pour a few decreases of this oil on fingers, and with a circular motion carefully rub garlic oil on the location where varicose veins appeared, placed a plastic bag and cover the legs with bandage or a warm cloth. In the morning, wash your legs, as well as put some pants or leggings on keep the legs warm. Repeat every night.Try this solution for a couple of months to notice considerable results.

How to make garlic oil

Ingredients:

6 cloves of garlic

3 oranges

2 tablespoons olive oil

Iris-sliced 6 cloves garlic, put them in a clean container with cover, after that add the juice of 3 oranges as well as 2 tablespoons olive oil

Let stand for 12 hours prior to you use it.

Shake well before use

Apple cider vinegar

Apple cider vinegar could be successfully recruited to treat varicose veins as it is a natural cleansing product. When used to the impacted capillaries it will assist enhance blood flow as well as flow therefore reducing the swelling.

How to use:

Soak a piece of cotton wool with apple vinegar and delicately rub it on the troublesome components of the veins. This therapy ought to be done a minimum of twice a day - morning and also evening. After a month you will notice the very first results.

Nettle tea

Pour 200 milliliters of water over one tbsp of fresh nettle fallen leave then cook over reduced warmth till the water boils. Amazing down the tea, stress it and also consume it 3 times a day before a dish. This treatment ought to be repeated at the very least six months.

#diet #vegan diet

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alicethecook · 4 years ago

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Soup Cooking: Interesting Facts and Tips

New Post has been published on https://homekitchen.info/soup-cooking-interesting-facts-and-tips/

Soup Cooking: Interesting Facts and Tips

Of course, we are talking about real, tasty, good-quality Soups. Soups quite easily reduced to the level of primitive and tasteless meals, if they are prepared without adequate training and, more importantly, without an understanding of their specific properties. It is noticed, that to cook delicious soup for many chefs are more difficult than any sophisticated dish. In your own kitchen, you should be able to make soup with a lot less stress.

Therefore, in most cases, soups cooked in a slipshod manner – why bother when a good result anyway not easy to achieve: very often in the dining room and the house soups become the most tasteless, unappetizing food. They are eaten because “we need to eat soup”, “need to eat something hot”, “winter always need to eat the soup,” and other similar reasons, which are very far from the taste evaluation. And we are so used to it that our banquets, gatherings, dinner parties, birthdays and other occasions usually goes without soups. They are not serving, because the food is “too simple”, and offer either appetizer or snack and hot, so-called “main course”. Meanwhile, cooked according to the rules and with a high degree of skill soup – is a table decoration and really first dish.

But to cook a good soup – is a great art, which requires special attention and time. The main thing is that to cook soups of high quality is more difficult than all the other dishes, because of a variety of circumstances.

Briefly about the circumstances

First, soups gets better than a lesser extent they are cooking. It is best to cook the soup for no more than 6 – 10 servings at a time, that is, in a saucepan to a maximum of 10 liters. Hence, homemade soup, cooked for 3 – 5 people is preferable of any other.

Second, crockery for soup should always be faience, porcelain, stone or enamel, but not metallic without the any coating. Thus, matters not only material, coating and protection of the inner surface of the dish, but also its thickness, and hence its heat capacity and thermal conductivity. The slower and quieter boiling soup, so it tastes better.

Third, the ratio of water and other products in soups must be exactly balanced. By the end of cooking, the amount of liquid per serving should not exceed 350 – 400 cubic centimeters or milliliters. And minimum 200 – 250 milliliters per serving. At the same time, during cooking, liquid cannot be drained, or added, because it significantly affect the taste. But precisely this condition is almost never observed either in catering or in the household. Properly balancing the amount of water and other products in the soup is necessary before start of cooking, considering how much water will boil away in the cooking process.

Six rules you need to know

1. Soups require high freshness of all products and careful handling, removal of all defects by cleaning, cutting, scraping. Products for the soup should not only wash the dirt from the outside, but from odor that not everyone is able and willing to do. Cutting should be conducted carefully, so that each piece of meat, fish, vegetable, intended for soup, must be fully pre-cleaned, washed and dried.

2. When cutting food, should be strictly adhered to a form of cutting, which is characteristic for this soup, because it affects the taste. This means that in a one kind of soup should be added the whole onion and chopped into another; in one soup should be added a whole carrot, into other – diced or halved. This is not a decorative external differences, but the requirements dictated by the taste and the appointment of soup.

3. The addition of products to the soup should be done in a certain order, so that none of the components are not digested and that the whole soup is not boiling too long, and keep up to a time when cooked all of its components. To do this, the cook should know and remember the cooking time of each product and each component.

4. Soup should be always salted in the end of cooking, but not too late, at a time when the major products in it just cooked but not yet digested and able to absorb the salt evenly. If the soup is salted too early, even when the products are hard, then it is cooked long and becomes too salty, as the salt mostly remains in the liquid, and if salted too late, then it becomes salty (liquid) and tasteless (thick).

5. During soup cooking you must constantly monitor it, do not give it boil over, often tasting, correcting mistakes in time, watching the changing taste of broth, with the consistence of meat, fish and vegetables. That is why the soup is an uncomfortable dish for cooks, because he does not let go away for a minute. In the home, and in the restaurant that is often neglected in practice, leaving the soup to its fate. A good cook is not considered with time, cooking the soup and knowing that these “losses” will be repaid with excellent quality.

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6. The most crucial moment comes after the soup mostly cooked, salted and left just a few minutes – from 3 to 7 – to its full readiness. During this time, it is necessary, said the cook-practices “to bring the soup to taste” – give it flavor, odor, piquancy, depending on the type and requirements of the recipe, as well as individual cook skills, from his personal taste and desires. Usually, this final operation cannot please everyone, and just at this point the soup can be thoroughly spoiled. Meanwhile, a cook with refined taste during this final moment, bringing a variety of seasonings, spices, can turn a seemingly mediocre soup into a masterpiece.

Finally, the soup is ready and removed from heat, but then, the real chef does not hurry to serve it on the table. He will pour it in a tureen, let it brew under the cover of 7 to 20 minutes, so the spices and salt evenly penetrated into the meat or other ingredients and the liquid part of the soup was not watery, but have acquired a nice thickish texture. This soup has a strong flavor, tenderness, softness, proper temperature, and therefore well perceived by organs of touch, smell and digestion.

#cooking #cooking for beginners #cooking tips #how to cook #learning to cook #soups

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buzzfeedtasty · 7 years ago

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Mango Panna Cotta by Tasty Japan

Servings: 4

Ingredients

Panna Cotta 1 tablespoon gelatin

3 tablespoons water

300 milliliters（1⅓ cups) milk

50 grams（¼ cup) sugar

1 teaspoon vanilla extract

200 milliliters（¾ cup) heavy cream

Mango Purée 1 mango, diced

1 tablespoon sugar

1 tablespoon lemon juice

50 milliliters（¼ cup) orange juice

Mango, diced, to serve

Raspberries, to serve

Preparation

In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.

Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.

Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.

Add the heavy cream and whisk until the mixture begins to thicken.

Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.

Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.

Turn down the heat to low, and bring to a simmer. Chill for one hour.

Pour the mango purée over the panna cotta. Top with diced mango and raspberries.

Enjoy!

#food #recipes #dessert #mango #tasty japan

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toonpunk-game · 4 years ago

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Fluff Updates: Part 1

So the long and short of it is that having my own website for toonpunk documentation was a little more trouble than it’s worth. But, since I wrote all this fluff and have nowhere else to put it, I’m going to begin steadily dropping a bunch of it onto Tumblr over the next few days in case anyone wants to read it. Let’s begin with the most important sci-fan conceit of the setting: Ink.

The Ink

WARNING: this section has a lot of technical terms and is probably not strictly necessary for the average toonpunk. We have included this article in this manual primarily for the benefit of new arrivals to the world who may have some lingering questions about the basic physics of ink. TLDR, it does weird stuff and if you draw something with it then the drawing comes to life. The rest of you can just keep on movin by.

If you want to talk about the state of the world, you have to start with the Ink. The most incredible discovery in human history, it has aggressively challenged human understanding of nearly all scientific and philosophical fields: physics, biology, theology, economy, architecture, art, and war—these, and many more, were all redefined from the most basic level, by elemental ink. Elemental Ink appeared in the world, spontaneously and inexplicably, on February 22nd, 2042. This event is now memorialized as “I-day”, and it was more important than can be succinctly described.

Prior to I-day, “ink” referred to a wide variety of fluids which were used for writing, drawing, or otherwise discoloring paper. However, on I-day, every single instance of every form of ink in the known universe spontaneously collapsed into a new elemental molecule: and immediately, the ramifications were immense. Despite large-scale atomic fusion spontaneously occurring across hundreds of billions of instances, no energy was at any point released from this action, and no cause was ever determined. Perhaps even more remarkably, attempts to create more ink using the previous methods resulted, instead, in the creation of this elemental liquid. With this, the fundamental rules of physics were abruptly abolished.

Today, ink is the most dangerous and valuable liquid on the planet, though it does not outwardly seem so. At a glance, ink is a room-temperature liquid, which can come in a variety of different colors; and there is nothing particular about it which reveals itself when frozen or boiled. However, in specific conditions it manifests incredible properties which are unprecedented in all other forms of matter. When describing these, it is easiest to depart from the prosaic and instead enumerate these as a simple list.

-Ink can be created from any mixture of water and certain pigments. Mixing these pigments with other liquids, or naturally colored liquids together, will not yield result. Upon reaching a viscosity comparable to that of human blood, the mixture will spontaneously and instantly collapse into an elemental liquid in which no other component molecule can be identified. This fusion does not create any form of energy—light, sound, force, heat, or otherwise.

-The complete list of ink-yielding materials is long and complex, but the Interplanetary Ink Ministry takes pains to make sure it is as widely-disseminated as possible. These include the skin of some animals, the flowers of some plants, and certain minerals—all of which have been culled to near-extinction in the last 200 years. Production of these materials is strictly regulated, and the knowledge of the relevant processes is jealously guarded. Any unlicensed attempt to manufacture these materials is greeted harshly: in the UCAS it carries a minimum federal penalty of 50 years in prison; and in Russia and China, it almost always warrants death.

-If a stagnant body of ink is left in contact with a body of any other inorganic substance equal to or greater than its own size, the ink will begin to “dry up”: at a rate of approximately 1 milliliter per 3.6 seconds, the ink will spontaneously transform into the surrounding material. Ink does not have this effect on highly-hydrophobic surfaces, or while it is moving—which means that it has to be carried in chemically-treated containers to avoid going solid while inside.

-The most remarkable thing about ink is its conduciveness to life: ink can, on its own, reproduce most of the functions and behaviors of living organisms. Whenever ink is pressed against sufficiently thick paper by organic human hands (or an instrument being wielded by such) and used to draw something which the artist has imagined as a living being, then the ink will (again at a rate of 1ml/3.5s) begin to rise off the page—and will materialize into a full-scaled wholly-living version of whatever was drawn, which can operate indistinguishably from other life.

Ink is able to form limbic, vascular, and neural structures of incredible complexity. Bodies made of ink can be so large that ordinary biological structures of a similar scale would collapse underneath their own weight; and they can repair themselves so rapidly that they are, for all intents and purposes, impervious to aging. It does all of this despite individual molecules of ink being indistinguishable from one another on all levels except coloration. “Inkmen” such as these now account for approximately 70% of all sapient life in the solar system.

-Whenever the ink begins rising, it does this by spontaneously manifesting new elemental ink particles, which were not at any point particles of a different nature. This phenomenon explicitly defies the conservation of energy—which, until I-day, was an immutable principle of the universe.

-Perhaps the most mind-boggling, and certainly the most controversial, of the ink’s properties is its omnipresence: elemental Ink can be found in almost every single molecule of matter in the observable universe. In human blood, this is highly concentrated, at roughly one part per hundred; and in most other materials it accounts for between .04% and .6% of their total composition. In sand, correctional fluid, and rubber, Ink cannot be found at all. There is no rational reason for them to be entirely ink-free; most particularly since Ink is readily available in the materials from which these examples are derived. How the Ink determines “sand” from “earth” or “rubber” from “latex”, scientists have not yet determined.

It is unknown if its omnipresence was immediate upon the arrival of the Ink into the world, or the product of some form of rapid propagation after I-day; but since then, innumerable theological and philosophical arguments have sprung up around it. Ink has been the subject of numerous theses on determinism, and the existence of a Supreme Entity, and the interconnectedness of things within the universe. Numerous faiths, movements, and other schools of thought have arisen around the facts as they are presently understood. To some, Ink is proof of, or perhaps the body of, a God or godlike entity; others speculate that it is the product of another dimension, which experienced singularity with our own; others still believe that it is the living body, or a remnant of, some far-off alien species. The past 200 years of scientific analysis have brought us no closer to understanding the true nature of Ink, or its place in our world.

INK AS A LIFE FORM

The many remarkable properties of elemental ink can be observed in its status as a vector for organic life. In the anatomy of certain inkmen, you can witness its ability to replicate biological structures; its ability to produce those on a scale previously thought impossible; and the arbitrary, vexatious nature which has lead so many to attribute it some divine character.

First, the basics: whenever Elemental Ink is used to draw something, the thing being drawn will, upon completion, come to life—ripping itself off the paper and asserting itself into three-dimensional space. The length of this process goes at a rate of about 1 milliliter every 3.65 seconds, so it increases with the size of the being in question—with sea monkeys taking just over 3 seconds, and a human (or roughly human) sized creature taking about 8 hours. That’s the simple things out of the way.

There are many other rules which govern the lives of inkmen—which drawings will and will not take on their own lives, and how they live afterwards. Most of these rules seem to be completely arbitrary, with no discernable causality; so we shall simply list them here.

-Only human beings can create inkmen. While inkmen can manipulate Ink into various short-lived inanimate forms, it is uniquely resonant with human beings; and any time an inkman attempts to create life, the result will either drop dead within seconds, or be nothing at all.

-An inkman must be “complete” in the eyes of the illustrator before they come to life. No matter how long it takes for an inkman to be completed, a drawing will not manifest any signs of life until the artist definitively and truthfully considers it “done”. It will ignore the professed opinions of other humans if they disagree with the artist’s; and it will ignore the artist’s statements as well if they are untrue. If an artist dies before completing their work, then their drawing will never come to life. The fact that the Ink can tell one artist from another, and correctly gauge an artist’s feelings on their own work, indicates that Ink has some form of enormously complex psychosensitive property. Many attribute this to the very will of God.

-Only a single instance of any given inky being may exist in the universe at any given time. No matter how often or broadly they were depicted, or how many copies exist of said depictions, there may be only one. The depiction that comes to life will always be the one which has been seen by the largest number of people. If multiple identical instances of a depiction exist—IE through photocopying, or mass printing—then all of these will “share” a view count; and whichever one is located at the point with the highest concentration of elemental Ink surrounding it will be the one that yields an inkman. An inkman’s most popular depiction is generally called a “homepage”.

-If an inkman is killed, they will—at the very instant of their death—immediately be reborn from their homepage, exactly as they were the first time. No inkman has ever been medically resuscitated after death—though if this is because of insufficient medical technology, or the “only-one” rule, nobody has yet been able to conclusively demonstrate. Their new incarnation will have no memories of their time in the real world—effectively “resetting” them to exactly how they were when first incarnated. The existential implications of this are best not discussed anywhere at any time.

-The personality, cognitive capacity, and behavior of an Ink-based life form is defined by how much “thought” their original creator put into them. Characters with detailed stories and psychological profiles will express these after entering the real world; and will generally perform to the standards of intelligence assigned to them by their creator. However, their memories and experiences will always be those they had at the time of their homepage: any changes or knowledge received afterwards will not appear in the real world. A character with very little thought put into it will emerge completely uneducated, like a newborn baby, and will require extensive early-life care mirroring that of an organic human child.

-Inkmen will only come to life if their homepage is 90gsm thick or greater. ¯\_(ツ)_/¯

-A drawing will only come to life if it is “original” in the mind of its creator—that is to say, it is not a representation of a real living being, or of an existing character: political cartoons, nature sketches, and portraits may be drawn at leisure, and will never animate. Strangely, and infuriatingly, the ink’s ability to sense artist intention comes into play here: in numerous clinical trials where artists attempted to draw real people, it has been conclusively determined that no amount of physical deformation or difference in the subject’s depiction can trick the Ink into animating it: everything from “George Washington with a laser eye” to “Sylvester Stallone except he’s a giant amorphous blob of sludge” all yielded no result: an Inkman will only come to life if it is, in the mind of the artist, an entirely separate entity from any extant real or imagined creature.

-It is worth noting that, in one trial, two artists who were commissioned to draw an obscure deep-sea life form (which they believed to be wholly fictional) were able to create animated versions of it which existed simultaneously. Curiously, entities which are physically identical but distinct in the minds of the creators—such as clones, body-snatchers, or shape-changers—can also manifest simultaneously. This discovery directly spawned a cottage industry of “Idiot artists”—people who are kept isolated from birth and permitted no knowledge of the outside world except how to draw. These idiot artists would then be commissioned to reproduce real animals or people, for whatever reason. Despite being a violation of many human rights, this is still a thriving business in certain uncivilized parts of the solar system.

The so-called “originality mandate” has also frustrated many attempts to mass-produce inkmen as soldiers: in the aftermath of I-day, several governments commissioned artists to draw entire armies, but then the discovered that it was virtually impossible to have them adhere to a single physical and mental template: drawing many people with limited variation between them, and thought spent on them, meant that the finished inkmen were uniformly too simple-minded to form coherent thoughts—much less effectively act on a battlefield.

-Inkmen do theoretically exist as they were the mind of the artist, and can theoretically grow to be any size; but in practice, this is often confounded upon their introduction to meatspace. The largest inkman on record—the Sūpāgyarakushī no Kyodaina Josei o Taberu from the popular shonen anime Ginga ga taberu Porineshia no Josei—is a mere 600 meters tall, despite having a canonical height of 1.4 billion light-years; while the average height of kaiju, mecha, and similar monsters is between 300 and 500 meters.It is believed that this is because despite understanding the numerical immensity of their creations, the human mind is incapable of truly visualizing things on that scale—this phenomenon, known as “Cheese’s Principle of Cognitive Limitations”, is responsible for the lack of cosmic-scale inkmen.

The Cheese Limitation Principle also makes itself felt in several other ways. In 2048, the Chinese government commissioned the illustration of a hive-being—that is to say, a being with a single mind spread over many bodies—to begin replacing its police force. While such a being was drawn, and successfully incarnated, they discovered to their chagrin that it was only capable of occupying about 30 bodies simultaneously—again, because the artist had failed to properly grasp the scale of their creation. The largest hive-being on record is a cluster of about 200 fist-sized ants who communicate entirely through shrieks.

-Inkmen, after being born, do not need to eat, sleep, or drink to remain alive. However, many of them still do so because it is psychologically beneficial to maintain the semblance of normalcy. Inkmen do, however, require a steady influx of elemental ink: it is possible for Inkmen to “dry out” if they go too long without ingesting ink—if they do so, their bodies literally crumble to dust; and over the course of approximately 8 hours, they suffer the most horrifying and protracted form of naturally occurring death known to exist. While they do not technically need to breathe, clinical trials have shown that inkmen which were breathing creatures in their homepage are incapable of taking advantage of this fact: they will continue breathing due to their psychological urge to, even though It is unnecessary.

-All inkmen, even those specifically designed to give birth, are entirely incapable of organic reproduction. The only way one can be born is if they are drawn.

INK AS A MATERIAL

Even if Ink were not conducive to life, it would be an incredible material: for it, by itself, enabled the industrial revolution that brought mankind where it is today: ink, unlike any other form of matter, has a naturally replicative property: in a vacuum, a body of elemental ink will grow over time. That is to say, its component molecules will reproduce themselves indefinitely, without requiring energy or matter to continue the process. This by itself is remarkable; but what truly made ink indispensable was its elimination of “scarcity”.

Up until I-day, human ambition was in many industries limited by scarcity—the idea that certain materials existed in fixed quantities, and could not be renewed into a usable state without compromising existing infrastructure. These included natural resources like coal, petroleum, and iron—all of which were at one point easily available to commercial buyers, but became increasingly expensive over time as the total amount was depleted. Shortly after I-day, however, the concept of scarcity was rendered obsolete by the discovery of Ink’s other amazing property.

Before Bloody March had even ended, several independent laboratories hit upon the same remarkable discovery: ink not only replicated, it assimilated: if an amount of elemental ink is kept in physical contact with a larger quantity of any other material, the ink will undergo spontaneous molecular metamorphosis at a rate of roughly 50 milliliters every hour—and it will do so until it reaches equilibrium with the material. Spectacularly, it does this without any observable exertion of energy—while replicating a similar process through conventional means would require a truly enormous amount of power. This, combined with Ink’s ability to replicate itself, meant that any material in the universe could be reproduced into perpetuity, given sufficient time and space.

Soon afterwards, the first Ink Additive Manufacturing machine was developed, with several similar technologies following suit. While the precise method varied, the idea was the same: quantities of precious materials—oils, minerals, chemicals, and so on—would be placed in a mechanical assembly, and immersed in Ink until the material was duplicated; and then the process was repeated. The ability to quickly and effectively produce large quantities of materials with nearly no labor cost absolutely revolutionized industry and economy all across the Earth—material scarcity was replaced with time scarcity. The modern supply chain is shaped more by production and transit time than by material acquisition: while readily-available metals made the modern megabuilding possible, many arcologies—such as Saskatoon’s Overside, or the Chinese Ring—have been under construction for decades or longer, and will be for several more.

Strikingly, ink’s assimilative effect exerts itself over human beings. While most animals are not often exposed to it for long enough, humans have a very high Blood-Ink Concentration, at 1%; and over the course of their lives, this will affect their physiology in many ways. First and foremost, ink replicates human cells almost as quickly as they decay, preventing cellular breakdown for almost a century. Since I-day, the average human lifespan has increased to about 200 years—a sharp increase from the 80 year lifespans common before then.

More than that, though, ink often emulates the most prevalent exterior tissues in any given body—usually fat or muscle. Upon reaching adulthood, many humans will find that the ink inside them emulates their most prominent features—often leading to unusual concentrations of bone, muscle, or fat. While these are usually benign, they can be quite unsightly, and such features were entirely unheard of prior to the advent of Biomodding. Over time, humans invariably end up looking rather “cartoonish”, to use a somewhat sensitive word. As such, cosmetic surgeries and ink-reducing liver implants are fairly common among many strata of society. In 2054, inkish philosopher Blot Thought remarked that “the presence of ink in human bodies has blurred the line between creator and created…so that now we might all be one tremendous comic book and never know.”

Colors and the Common Person

The human eye can see roughly 7 million different colors, and computers can recognize over twice that many. At one point, you could see almost all of them in stores; but today, commercial products are limited to an extremely narrow band of colors. In 2061, the IIM issued the Safety and Liability in Commercial Colors bill to combat the danger of bootleg ink. The SLICC proposed guidelines for the classification and control of commercially-available pigments. Within 3 weeks of its creation it was ratified by 136 countries, including all 4 superduperpowers. Underneath the SLICC, color was removed from almost everything except for plastics and certain metals. The entire labyrinthine text can be viewed online from numerous sources; so WHEE will instead use this space to highlight several of the resultant adjustments to everyday life. WHEE hope that this will ease your transition into the grey cutthroat hell-world of today.

Dyes

In SLICC nations, the vast majority of clothing dyes are Type-2 controlled substances. In most countries, that means their ownership is regulated—requiring both an in-depth background check and additional federal approval to be distributed on a per-case basis. This means that for most people, dyed clothing is squarely out of their tax bracket. Instead, modern apparel relies chiefly on natural tints—on the subtle differences between fibers’ natural colors. More than this, clothes rely on expressive and impractical cuts to distinguish themselves. The majority of leisure garments for both men and women consist of two parts: a thin layer of under-cloth to protect the skin, and then a thicker layer to express the sensibilities of the wearer. Common over-clothes include lattices, wicker-weaves, cords, or knots.

Dyed clothes are more common among the upper and middle-upper classes of most SLICC countries. However, in many cases it’s not worth the trouble: in the UCAS, for example, you have to undergo a background check, a psych eval, and provide proof of your residence in an area with an annual crime rate of less than 2%. Even after all that, law officers may stop you and demand to see your license to wear dyed clothing—and detain you if your papers are not up to snuff.

Paint

Paint, like dye, was made a controlled substance under the SLICC. The biggest victims in the commercial sector were building and vehicle decoration. Home and vehicle cosmetics had to be rebuilt from the ground up: wallpaper, solid paint, and many kinds of upholstery were controlled and curtailed over the next century. For a long time, many people were simply unable to get those things; and the ‘beige rooms’ of the mid-2000s are fondly recalled by contemporary decorators.

By the 2080s, most people had adopted alternative solutions. In wealthy homes, interior decoration was dominated by a focus on earthen tones and natural materials—something which was made much easier by IAM flooding the market with gold, furs, and precious stones. Elsewhere, interior coloration relied on polarized film which only reflected specific light bands: this film could be drawn taut over flat surfaces to create the same effect as paint. In poor areas, the same function was filled by simple colored lights.

Today, the epitome of wealth in fashion is the tie-dye: a distinctive color pattern where many bands of color circle and mingle with each other. While this effect can be replicated with film, genuine tie-dye is extremely expensive and tightly-controlled. In almost all cases, it is exclusively reserved for wealthy friends of the government.

#cyberpunk writing #toonpunk #worldbuilding

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firewallender · 4 years ago

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Nina Goebel's Bavarian Pretzels 500 grams flour 1 packet rapid rise yeast 1 teaspoon salt 200-250 milliliters hot water (almost boiling) 60 grams baking soda 1 liter of water Coarse kosher salt (for sprinkling just before baking) Preheat oven to 400 F (200 C) https://ift.tt/2Ra3KA5

#pinterest #ifttt

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credens-justitiam · 7 years ago

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Tiramisu: Pick-Me-Up

With a ding from her kitchen timer, Mami Tomoe knew her lady fingers needed to be removed from the oven. Blonde curls spilled against her back as she lifted the baking pan from the oven, then placing each one gently onto a cooling rack. These biscuits would be used later.

The next step was preparation. She poured water into a small pot on a stove, gas flames flickering blue and fogging up the bottom of the pot. While that boiled, she got out the rest of the ingredients she would be using: eggs, sugar, vanilla extract, mascarpone, heavy cream, cocoa powder, and some espresso she chilled earlier.

In a blue mixing bowl, she emptied the container of the mascarpone, using a hand mixer to soften the Italian cream cheese. 500 grams. Joining it was 200 grams of heavy cream. Mami quite liked the way the thick liquid pooled into the cheese, which was whipped into a creamy, white mixture as she beat the two together. Then, in another, smaller bowl, she separated two egg yolks from the whites—she could use the whites for later, the girl mused to herself, perhaps for meringue or a chiffon cake—and added the sugar and vanilla extract. In went 100 grams and 30 milliliters, respectively. With a regular whisk, she mixed the ingredients together, the sugar crystals making little scraping noises with every practiced pass of her hand, resulting in a yellowish mixture.

Mami peered over at the pot of water. It was still in the process of boiling, so she occupied herself for a bit. She took the bottle of vanilla extract and brought it to her nose and sniffed, enjoying the heavenly scent. It made her recall a memory she had of her childhood, where she believed vanilla extract tasted as good as it smelled; she was wrong, of course, as it was far too concentrated to be enjoyed on its own. She could imagine the bitter burn on her tongue and the tears that stung her eyes when she realized that conclusion—she was too young to know or to be able handle such a thing.

Mami noticed the water began to bubble, so, chasing the memory of her girlhood away, so she quickly got to work. She placed the bowl of the egg yolk and sugar mixture on top, gently cooking and stirring it. She turned off the stove as she did so—she didn’t want to make the water any hotter, as that would produce scrambled eggs; not a result she desired—until it firmed up a little. Mami poured the heated product into the bowl of heavy cream and mascarpone. Combining the two yielded a semi-white mixture, half of which she spooned into a piping bag. That would be used to decorate.

Mami took a yellow rectangular dish from her cupboard, and began the last part of her dessert. She took the espresso and added some sugar—15 grams. Taking the still warm lady fingers she baked from earlier, she dipped each one in the espresso, then arranged them in the bottom of the dish. Over the one layer of espresso biscuits came the mascarpone mixture, landing with soft plops as she smoothed it out with a spatula, little ridges forming. She repeated this process again, reaching the top of the rectangular dish. Mami evened it out to her liking, then began decorating it. Nothing too fancy: the dessert was a “soft” one, and didn’t need crisp or elaborate accessorizing, so she piped out little disks of mascarpone 5 centimeters wide on the top in neat rows.

Each one of her movements was careful and precise; since her childhood mishap, she had plenty of time to practice baking. There was something about it in which Mami found an appeal. Though it appeared easy, hard work was needed to create a dessert with perfection—no cracks or too much sugar or spice—and a keen eye for craftsmanship to set each dish apart from every baker’s dozen. Along with a steady hand and patience to manipulate ingredients of differentiating qualities, baking was truly a covert hobby. Everyone knows the end result requires effort, but only the baker knew of the toil that beats egg whites turn into stiff peaks and makes pâte à choux into croquembouche. Mami always strove for the flawless and grace into presenting a pleasing dessert, while knowing she put her mind and body into her craft.

Cocoa powder. After all her thoughts wandered to the art of baking on a poetic scale, she stopped focusing on the task at hand. While she was on auto-pilot, she finished piping and began topping her dessert off with the cocoa powder; the only problem was she didn’t stop, and so a copious amount of brown powder caked the little peaks of the mascarpone. Mami sighed and reprimanded herself with a shake of her head, blonde drills swinging side to side. What a silly way to end her little spiel, she thought to herself.

Despite the additional mishap, Mami set up her own mini tea party. She brewed some black tea and cut out a slice of her dessert, setting it onto a dessert plate. She scooped out some with a dainty fork, silently acknowledging her hard work before eating. The cocoa at the top was too strong to be enjoyable, and irritated the back of her throat—with a napkin, she coughed as quietly as possible. Even alone, she didn’t want to appear unbecoming; no, Mami Tomoe is a proper lady; and as such, she doesn’t make a scene out of her own mistakes. Fighting her lungs’ overwhelming urge to cough aloud with every bit of her willpower, she took a restrained sip of tea (not washing it down in big gulps, which would also be unseemly).

Mami scraped some of the excess cocoa from the dessert onto the plate. As she should’ve done earlier, she mentally told herself, though it must be discreet. She wouldn’t want to appear impolite by toying with her food if it wasn’t necessary. But as she completed another bite and gazed outside her apartment window, she was greeted with a particularly unwelcome visitor, at least in her mind.

You prepare yourself for a tea party that will never come.

The bitter reality halted her chewing, the lingering coffee taste of the lady finger turning acrid in her mouth.

Nobody will care if you’re ladylike or decorous, because nobody cares for the perfect girl that doesn’t have time outside of school. Nobody cares for the high class girl above everyone else, or for the lonely girl that desperately tries to make herself appealing with false dignity and poise. No matter what you do, nobody will attend your tea parties—you’ve already isolated yourself from everyone that has ever cared for you, you’ve already selfishly decided your own fate. You’ve paid the price and you’ll pay it every time you host imaginary guests and attempt to atone for your past. You will always be alone.

The fork clattered to her plate. Mami Tomoe raised a shaking hand to her face. Knees drawn to her chest, she wept, the light of the setting sun casting a warm tone in her penthouse apartment. Her spacious apartment had nicely upholstered furniture, fresh scents of baking and potpourri, yet it contained little more but a crying girl. A lonely girl she was, with no friends to stay over or to fill her living space with voices beside her own. There wasn’t much in her apartment of interest, it seemed to be—nobody would want to come drink tea or eat cake, nobody would want to visit the lonely girl that cried every time she felt weak. Mami Tomoe was no lady, and her punishment was loneliness.

#angst #puella magi madoka magica #puella magi holy quintet #mami tomoe #food #tiramisu #my writing

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healthfoodbeauty · 5 years ago

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Keto Diet example for Daily Preparation

Keto Diet example for Daily Preparation? The keto diet is currently number one in the world. Many celebrities, actors, singers and many others use it in their daily diet. The main purpose of the keto diet is to reduce carbohydrate intake to a minimum. forced to use excess stored fat as a source of energy. As a consequence of consuming fewer carbohydrates, keto bodies are created. From fatty acids, which are mobilized from the fatty tissue that begins to melt and shrink, it is simply reduced. our body weight.Keto diet also very used by athletes because that preserves muscle tissue and melt away fat.

The following ingredients are consumed in the keto diet:

- meat, fish, and seafood (feel free to eat chicken, turkey, veal or pork, as well as all kinds of fish and of course seafood) - eggs (prepared in any way) - oil (sunflower, olive, coconut oil, these few types of oils will also help you to absorb some of the fat needed for the keto diet) - vegetables (lettuce, cucumber, cauliflower, broccoli, garlic, pepper, zucchini, and tomato) - nuts (almonds, hazelnuts, and nuts) - seeds (flaxseed, sesame seeds)

What you need to Avoid:

- sugar (avoid sweets, juices, cereals, pastries, and pasta) - starch (rice, beans, potatoes, peas, beets, carrots) - fruit (should be used when consuming fruits, such as strawberries, raspberries, and currants since they do not contain too much sugar). In today's article, we will show you some different types of keto diet meals, as it often happens that you become fat and bored. Keto breakfast. Ingredients: 1 tablespoon of ground flax 1 tablespoon chia seed a few nuts 150 ml vegetable milk-almond, coconut (very important to be home-made, without supplements) half a teaspoon of cinnamon very little vanilla (to your liking) Method of preparation: Mix all the ingredients we have suggested together to get a compact mixture. Allow the mixture for about 1 hour to allow the flaxseed and the seeds to absorb the liquid. The quick blend can be used as a decorative addition to a few pieces of nuts.

Omelet with tasty vegetables. Ingredients: - a tablespoon of olive oil - about 200 grams of spinach - 1/4 onion - about 50 grams of young cheese - eggs - black pepper, salt, and spices to your liking. How to prepare the omelet. Heat the olive oil in a pan first, then fry the onions and spinach for a very short time. When softened, set aside, then fry the eggs in a pancake pan. Finally, place the eggs in a bowl. Pancake and place the vegetables and cheese on small cubes. Season with some salt, black pepper or other spices of your choice.

Yummy keto lunch.

Great avocado and tuna burgers. Preparations for: - an avocado - 1 big tuna -50 grams of crushed almonds - grated Parmesan (small quantity) - black pepper, salt, and garlic powder Preparation of burgers. In a larger bowl, mix the avocado, tuna, parmesan, and spices. When mixing well, make balls, then soak them in almond flour. oven at 150 to 170 degrees for about 15 minutes. Burgers are ready you can enjoy them. Delicious keto salad with ham. Ingredients needed: - 2 radishes - green salad - 100 grams of ham - 1 tbsp sunflower seeds - for sauce or dressing (1 tablespoon cold-pressed sunflower oil, 1 tablespoon mustard, a little salt, black pepper and half a squeeze of lemon juice). Preparing the salad. Finely chop the radishes and salad, apply sunflower seeds on top, then place the ham and finally prepare the dressing. Keto Dinner. Fast pizza for 5 minutes. Ingredients for: - 2 eggs - 1 tablespoon of psyllium - 1 tablespoon olive oil - salt and spices as desired Ingredients to put on the pizza. - 80 grams of mozzarella - 1 tomato - a few lbs of fresh basil Preparation of pizza. In a bowl, mix all the ingredients for the dough. Then, lay the eggs and mix well. be done, place the tomato and mozzarella on the pizza, and continue roasting very briefly to melt the mozzarella.

Keto chicken with broccoli. Ingredients needed: - 200 grams of chicken steak (best to buy from someone who is your reliable supplier of fresh home-made meat). - 150 grams of broccoli - 1 tablespoon olive oil - salt and spices of your choice Preparation: Put the meat in a preheated pan to bake briefly on both sides. Put the broccoli to boil. Once softened, remove from the heat and season with your favorite spices and a little salt. Finally, keto muffins. Ingredients needed: - 70 grams of rice protein (most commonly found in health food stores) - 20 grams of ground flaxseed - 15 grams whole grain flaxseed - 10 grams of minced black seed - 20 grams of poppy - 10 grams of pumpkin seeds - 1 egg - about 300 milliliters of water - a little salt - optional spices (pepper, oregano, basil) Way of preparation First, carefully weigh the ingredients and then mix them together. Add the water slowly and mix. The mixture should not be too thick or too liquid. When you have a homogeneous mixture, place the mixture in the muffin molds. Bake for 20 minutes at room temperature. 180 degrees. The muffins we made do not contain carbohydrates. Summary. In today's article, we have shown some recipes for the keto diet. We hope you will use and enjoy their recipes. Read the full article

#KetoDietexample

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againderek · 5 years ago

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Fruit Hunter

Identify the market you explored, and the reasons why you went there:

For this blog I had decided to explore the St. Lawrence Market.

One of the reasons I had chosen this market was because of its convenience as it is just few minutes away from my college. Secondly, since time I came to Canada I have heard a lot of my friends and relatives talk about this market and I was always curious about what this place really was.

Explain your choice, why you made it and how you went about selecting your fruit.

The fruit I chose to study about was Japanese Persimmon. At first, I went around the St. Lawrence market searching for something new and something which I had never seen before. Eventually all the fruits being sold there were ones which I had already known about or had seen before. Until I came across a fruit stall where I saw a bunch of tomatoes kept among the fruits. Curiously I went and asked the vendor that why had he kept tomatoes in his stall when it was supposed to be a fruit stall. The vendor laughed and said that those weren’t tomatoes and were actually fruits called Japanese Persimmons. Hearing this amazed me and made me curious to know more about this unusual fruit.

A brief summary of the history, geographical location(s), botanical family, market pricing and seasonality.

The history behind the origin of the fruit is quite controversial. Many botanists in the past have argued that these fruits had originated from China. But then eventually geologists found out that at some point in the past ancient times the land boundary of Japan was untied to the Asian continent and it is actually a fruit from Japan. Information source ( https://www.tytyga.com/History-of-Persimmon-Trees-a/374.htm).

Persimmons trees are majorly grown in areas of Eastern Asia or the eastern regions of the United States. Along with Florida and southern Connecticut, these fruits are also found in places like Texas and Kansas. Information source (https://www.gardenguides.com/77559-persimmon-trees.html).

Currently the largest cultivation of Persimmon trees in the United States is done in California.

The Persimmon is a fruit which basically belongs to the species of the Ebenaceae family. One of its most popular botanical name is Diospyros Kaki.

The current market price of the Persimmon fruit at St. Lawrence market was $ 2.99 for each. To compare the market prices I went to a supermarket near by my place. Initially I was amazed on finding out that the supermarket was actually selling packaged persimmons for $ 1.69 for a pound. At first, I felt that most probably the vendor at St. Lawrence was charging too much for the fruit. But later on investigating more about it I discovered that the sizes of the fruit affects the quality and taste of it as well. Even though the one I bought from St. Lawrence was more expensive but since it was bigger it was much more sweeter to taste than the ones at the supermarket which were comparably smaller in size.

The seasonality of the fruit varies depending on when it ripens. Different types of persimmons ripen at different seasons.

Matsumoto Early Fuyu are early-season cultivars which ripen three weeks earlier than Fuyu, Tanenashi, Okame and Zengi. Mid-season cultivars are Hachiya, Triumph and Hyakume. And finally, the late-season cultivars are Costata, Ormond and Tsuru.

Perform a sensory evaluation (SEE WEEK 3)

Visually the fruit looks exactly like a tomato. It is orange or red in color. Round and plump with a short stem.

On holding it was quite firm. Usually when many fruits are ripe they tend to be softer than their unripe form. But the persimmon is one of the few fruits which is actually quite firm even in its ripe form.

Taste wise it was very sweet. It tasted almost like a papaya.

Texture wise after the first bite it felt like a plum. Although it was firm from the outside but after eating it the texture was juicy and tender in the inside.

Discuss: if you were to cook this fruit, what cooking method would you use? Support your answer and provide a recipe.

Usually with any fruit the first thing which comes to peoples mind is to make a jam out of it. But if I were to cook the fruit I would try to use it in an unconventional way and make a sauce out of it. Which I could later use to make dishes of chicken or pork by coating them in the persimmon sauce.

For example, Stir fired chicken in persimmon sauce.

Ingredients:

Persimmon fruit – 400 grams

Water – 3 litres

Vegetable or canola oil – 10 milliliters

Shallots (finely chopped) – 20 grams

Chicken breast boneless (sliced into 3-4 cm slices) – 200 grams

Salt – ½ teaspoon

Cilantro(finely chopped) – 2-3 sprigs

Method:

Blanch the chicken in 1 liter of water and keep aside.

Add 2 liters of water in a pot.

Remove the stem, cut the persimmon fruit into half, put them into the pot of water and boil for at least 15-20 mins or till persimmons are completely cooked.

Pour the persimmon along with the water into a blender and blend until it reaches a smooth saucy consistency.

Pour the sauce through a mesh/fine strainer in order to get perfectly smooth sauce.

Heat the oil in a pan.

Add shallots and cook till they turn translucent.

Add the persimmon sauce.

Add salt.

Once the sauce is hot and reaches boiling point, add the chicken and toss over high flame.

Once done serve with a garnish of finely chopped cilantro.

Reflect on what you learned from this experience.

This experience helped me to learn a lot about different fruits which I have never heard of before. It has also taught me that the world of agriculture and cultivation has evolved a lot. Cultivation is no more limited to any particular region or environment anymore. Fruits like the persimmon which are basically fruits which belong to regions of eastern Asia such as Japan, China and Korea are now easily available and cultivated on a large scale in many parts of the United States.

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