#Beef And Vegetable Kebab

[yridenergyridenergy]

Die's Food Diary in Europe (March 2024 tour)

For the magazine Weekly Shinchou April 25th 2024 issue, Die wrote a blog of what he ate on Dir en grey's trip to Europe. Their flight lasted 14 hours.

March 18th – After landing in Warsaw, he went to a seafood restaurant but seeing as he doesn't like seafood or raw food, he ordered a beef steak, which he was satisfied with.

March 19th – Die ate breakfast at the hotel. The buffet typically contains ham, scrambled eggs, salad, bread and coffee. There were sausages and bacon, but they seemed oily/greasy and he was concerned about how much fat they contained. By the third day there though, he started getting bored with that menu.

The lunch is catered by the venue for the concert. It had ham, cheese, bread and minestrone. Because it was the first day and that preparations were hectic, he actually went on stage for that first show without eating dinner. After the show ended, he enjoyed a traditional Italian risotto with mushrooms.

March 20th – Before the second show, he ate pierogi for dinner. He commented that it looks like gyoza but that the taste is "modest"? He also highlighted how it was difficult to get used to the time of day because of how late the shows start in Europe.

March 21st – The band and the staff left on a double-decker bus toward Paris. Die bumped his head on the ceiling of the second floor because it's really low. The bunk beds are narrow for his height but they're decent once he got used to them. They all ate from a service area/stop along the way but Die, not wanting to succumb to the temptation of eating fast food, ate leftovers of a burrito prepared the previous night... which he then realizes can count as fast food too hah.

March 22nd – He ate from traditional French home-style meals that appeared to have been cooked in-house at the venue. Die was excited to try the food out but all the names were in French... The only meal that he could recognize visually was a quiche. I think he ended up trying a few regardless of not knowing what he was eating and he was satisfied.

Die was a bit nervous before going on stage because of the Bataclan's tragic event in 2015 (terrorist shooting). After the show, he had take-out bolognese pasta with thick noodles.

March 23rd – Apparently a fan from Japan gave them takoyaki, which was however heavier than pure takoyaki. He found the taste powdery. All the band members stuffed their faces with takoyaki. The band always receives a bunch of instant food from Japanese fans when they tour overseas, it seems. If someone on the bus starts eating something like ramen, the others are lured in by the smell and they will likely indulge as well. He doesn't usually take (instant?) ramen in Japan, but he finds it tasty on tour overseas.

For dinner, he had kebabs before the show, and pizza afterward. In the end, he did succumb to junk food.

March 24th – Breakfast was served on the ferry boat's restaurant. He took fried eggs, mushrooms, tomatoes and bread while looking out at the sea. At night, he went to a local yakiniku-style restaurant with his American friends. While the atmosphere was similar to a Japanese yakiniku, he felt sorry for his friends about the taste of the food.

......... A menu critic highlighted at the end of the diary that Die had not eaten any fruit or vegetables hahah.

[johannestevans]

always curious what people's like. staple meals and regular meals are

like the meals you regularly cook a few times in a month, for yourself or your family as well

bc for me it's like

bacon sandwiches. basic.

garlic bread

baked feta with peppers & tomatoes, oregano, olive oil, a bit of lemon juice

the lidl potato gratin with peppers, tomatoes, and spinach mixed in, again normally with olive oil and some cheese

roast chicken with roasted potatoes and root vegetables, normally carrots and parsnips

pork souvlakia, chunks of usually belly pork or chop on kebab sticks and oven grilled with or without chunks of pepper and tomato

dolmades, vine leaves stuffed with stewed rice

chicken risotto made with chicken stock on a base of butter with spring onions and bacon to toast the rice with

pasta with chicken pieces with a tomato-based sauce w more cheese and vegetables

a "greek salad" with some modifications - chunks of cucumber, tomato, red and yellow pepper, spinach leaves, red onion or spring onions, garlic granules, and then olive oil and feta chunks

parchment pastry scrolls, a spread of pastry smeared with tomato purée or similar chutney, cheese, bacon, vegetables, or mushrooms, and then cut into discs and baked

homemade burgers with beef or lamb mince, tiny chopped onions, egg, honey as a binding agent, and then fried hopefully to eat with slices of cheddar or leerdammer, bacon, and pickles/cornichons

i made a kouneli stifado a while back (whole rabbit cut into chunks, slow cooked with potatoes and root vegetables, onions, red wine, stock, etc) that i want to do more regularly bc a whole rabbit is a fiver and it feeds a LOT of people

then obvs like. various oven cooked things i don't modify, like prawn tempura or frozen calamari, etc

because i've moved and haven't set up my rice cooker or got my short grain rice again, and bc i don't have a new deep fat fryer yet, i'm not cooking like, my fresh cut chips, or maki rolls and onigiri, or a meal i'd regularly do of just like. fried eggs on rice and stuff

i used to make lasagnes more regularly and i'd like to go back to that, esp bc like... i love making latkes and once we have a nice wide frying pan it will be nice to do that more regularly, and my big thing atm is that i want to learn to cook with some new ingredients

i want to learn to do more and more interesting stuff with coconut and pineapple, i want to do more like. kormas and other diff curries, i want more green vegetables, esp asparagus and broccoli

i want to cook more with different fish and sea food bc i know i desperately need the oil for my fucked up joints and brain, i want to break more breads and savoury things, esp garlic and tearaway breads

esp bc like. my body's capacity for red meat is fucking terrible lmao, i want more fibre and less heavy protein from red meat at once so i don't just utterly eviscerate my guts lmao

[mossyscavern]

(This is kinda a basic question) but what are the weavers and Sam’s favorite foods/drinks?

The weavers + Sam’s Favourite foods

———

Benny’s favourite/s: Christmas fruit cake, civil war cake, chocolate potato cake, roast beef, chicken pudding and clam chowder.

Tim’s favourite/s: ambrosia, apple sauce cake, scalloped potatoes, peanut butter and jelly sandwiches and certain stews.

Tom’s favourite/s: similar to Tim, but his is apple pie, baked lamb, mashed potatoes and vegetable soup.

Caleb: baked lamb, certain soups, ambrosia, chicken pudding cheese sandwich and pound cake

Lilian’s favourite/s: apple sauce cake, ambrosia, mashed potatoes, peanut butter and jelly sandwiches, roast beef.

(Most of their foods is… interesting and normal to say the least. But with the twins it’s a rarity to get any of these unless they make it themselves)

Travis’ favourite/s: croissants (thanks to Duncan), classic pepperoni and cheese, ramen, sushi, bento and Pho soup either with beef or chicken (only thing close to his heritage), burgers and fries

Duncan’s favourite/s: plain cheese pizza, bouillabaisse, clafoutis (the ‘s’ is silent), crêpes, ratatouille, Soupe a l'ognion, chicken curry, kebab wraps

Sam’s favourite/s: tamales, arepa con queso, buñuelos, asopao de pollo (from a friend), Postre de natas, ham and pepperoni pizza and strawberry cake.

———

I have been waiting for this question for a long time. Thank you so much for asking!

And it’s not basic at all, since the weavers are from the 1920’s and favourites are very difficult, I kinda try to keeps these short but readable so the favourite drinks are gonna have to be in a different post... sorry.

[gwendolynlerman]

Deutschribing Germany

Cuisine

Meal times

The German proverb Iss dein Frühstück wie ein Kaiser, Mittagessen wie ein König und Abendessen wie ein Bettler (Eat your breakfast like an emperor, lunch like a king, and dine like a pauper) sums up the German outlook toward meals.

A typical day begins with Frühstück (breakfast), when people drink coffee, tea, or hot cocoa and eat muesli with yogurt or milk or bread with butter, jam, honey, chocolate and hazelnut spread, sausage, or cheese. Some people also drink juice and eat a boiled egg. This usually takes place between 6 and 8 a.m. Children usually eat a mid-morning snack at school called Pausenbrot (recess sandwich) that consists of a sandwich, a piece of fruit, or a muesli bar. The adult version is called Zwischenmahlzeit (in-between meal).

Mittagessen (lunch) takes place between 12 and 2 p.m. A typical lunch dish includes potato salad with sausage or meatballs and meat with potatoes or vegetables. It is common for family members and friends to gather between 3 and 5 p.m. for Kaffee und Kuchen (coffee and cake).

Abendessen (dinner) is eaten between 6 and 7 p.m. Sometimes it is a light cold meal with bread and cold cuts, in which case it is called Abendbrot (evening bread). Dinner normally consists of a salad or soup, bread, cheese, meat or sausages, mustard, and pickles.

Dishes

German cuisine varies from region to region, and what is considered typically German is actually typical in the south, mainly Bavaria, where cuisine is similar to that in Austria. There are also international varieties such as doner kebab, pizza, sushi, Chinese food, Greek food, Indian food, and Vietnamese food.

Bread and sausage are staples of the German diet. There are about 600 types of bread and almost 1,500 sausage varieties, including Bratwurst (made of ground pork, beef, or veal and spices) and Weißwurst (white sausage eaten with sweet mustard, a pretzel, and beer).

The national alcoholic drink is beer, of which there are many varieties, including Helles (a pale lager beer produced in southern Germany), Radler (a beer mixed with lemonade), and Weizenbier (a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley).

Berliner/Krapfen/Pfannkuchen

These sweet dough dumplings, filled with jam and glazed with powdered sugar, are known as Berliner in northern and western Germany, Pfannkuchen in eastern Germany, and Krapfen in southern Germany.

Birnen, Bohnen und Speck

Birnen, Bohnen und Speck (pears, beans, and bacon) is a dish made with pears, green beans, and bacon, accompanied by potatoes. It is eaten in Bremen and Lower Saxony.

Bratkartoffeln

Bratkartoffeln (fried potatoes) are fried potato slices with diced bacon and/or onions.

Brezel

Brezeln (pretzels) are baked pastries made from dough and shaped into a symmetrical knot. They are typically seasoned with salt, but can also have toppings such as cheese or seeds.

Brot

Brot (bread) comes in many different types, from white wheat bread (Weißbrot) to gray (Graubrot) to black (Schwarzbrot), which is actually dark brown rye bread. Some breads contain both wheat and rye flour and are called Mischbrot. Others have seeds such as linseed and sunflower seeds and are wholegrain (Vollkornbrot). Bread can also be made from spelt (Dinkelbrot), rye (Roggenbrot), or a mix of these with wheat.

Brötchen (bread rolls) are also very common and can be made from the same cereals and seeds as normal bread.

Currywurst

Currywurst is Berlin's most famous dish and consists of a pork sausage with ketchup and curry powder.

Eierschecke

Eierschecke, whose name is derived from a tripartite piece of clothing, consists of three layers: the bottom one is either a yeast dough or made with baking soda, the middle layer is a cream made of quark, vanilla, butter, egg, sugar, and milk, and the top one is made from eggs, butter, sugar, and vanilla pudding powder. It is a specialty from Saxony and Thuringia.

Fischbrötchen

A Fischbrötchen (fish bread roll) is a sandwich made with various fish, either pickled or fried, and onions, common in northern Germany.

Flammkuchen

Flammkuchen means "pie baked in the flames" and originates from Baden in Baden-Württemberg and the Palatinate in Rhineland-Palatinate. It is similar to a pizza with thin crust covered with crème fraîche, onions, and lardons.

Frikadellen

Frikadellen are flat-bottomed, pan-fried meatballs of minced meat. They are commonly eaten with pasta salad or potatoes, or in a bread roll with mustard.

Himmel und Erde

Himmel und Erde (heaven and earth) is a dish with mashed potatoes, stewed apples and fried blood pudding. Potatoes are also called Erdäpfel (ground apples), so it is a meal made with apples that grow above and under the earth. It is popular in the Rhineland in Rhineland-Palatinate and North Rhine-Westphalia, Westphalia in North Rhine-Westphalia, and Lower Saxony.

Kirschenmichel

Kirschenmichel is a kind of bread pudding made with cherries and served hot with vanilla sauce. It is typically eaten in Franconia in Bavaria and Thuringia, the Palatinate, Baden-Württemberg, and Hesse.

Klöße/Knödel

These dumplings are known as Klöße in northern, central, and western Germany and Knödel in southern Germany. They are usually made from flour, bread, or potatoes. There are different varieties, including dumplings made of ground liver or breadcrumbs.

Kohlroulade

A Kohlroulade (cabbage roll) consists of cooked cabbage leaves wrapped around a meat filling seasoned with garlic, onion, and spices. Rinderrouladen are similar but consist of bacon and onions wrapped in beef.

Labskaus

Labskaus is a dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. It is typically eaten in northern Germany.

Leberkäse

Leberkäse ("liver-cheese") is eaten in Franconia, Saarland, and Swabia in Bavaria and Baden-Württemberg. It consists of beef, pork, and bacon that are finely ground and then baked as a loaf in a bread pan. It is served with an egg and mashed potatoes.

Leipziger Allerlei

Leipziger Allerlei was invented in Leipzig and consists of a mixture of peas, carrots, green beans, asparagus, morels, and celery. It may also contain broccoli, cauliflower, or corn. It is served with potatoes and a sauce made from crayfish butter, crayfish tails, and semolina dumplings.

Marmorkuchen

Marmorkuchen (marble cake) has a streaked appearance, achieved by lightly blending light and dark batter. It can be a mixture of vanilla and chocolate.

Maultaschen

Maultaschen ("mouth bags") are large meat-filled dumplings typical of Swabian cuisine. They can also be filled with spinach, onions, and spices and can be either served with broth or cut into slices and fried with eggs.

Pfefferpotthast

Pfefferpotthast (boiled meat pepper pot) is a traditional Westphalian stew made with beef, lard, onions, and spices. It is served with boiled potatoes and salad in the summer and pickled cucumbers and beetroot in the winter.

Pinkel mit Grünkohl

It is a dish made from slowly cooked kale served with Pinkel, a salty sausage eaten mainly in Bremen and Lower Saxony.

Quarkkäulchen

A Quarkkäulchen ("little quark ball") is a Saxon dish made from quark, mashed boiled potatoes, flour, an egg, and lemon peel. The dough is then baked in the form of a pancake and eaten hot with sugar and cinnamon or with fruit, whipped cream, and vanilla ice cream.

Reibekuchen

These potato pancakes are served with black bread, sugar beet syrup, or stewed apples. They are common in many areas of the country, but the name is characteristic to the Rhineland.

Rollmops

Rollmops ("rolled pug/fat young boy") are pickled herring fillets, rolled around a savory filling, usually consisting of onion and a pickle. It is a specialty from Berlin.

Sauerbraten

Sauerbraten is regarded as the national dish of Germany. It originally comes from the Rhineland and consists of large pieces of beef or horse meat, marinated in a spicy water-vinegar mixture before baking and served with Klöße.

Sauerkraut

Sauerkraut is finely cut raw cabbage fermented by lactic acid bacteria.

Saumagen

Saumagen ("sow's stomach") is popular in the Palatinate and consists of a pork's stomach filled with pork, sausage meat, and potatoes. It is usually served with mashed potatoes or Bratkartoffeln and Sauerkraut.

Schnitzel

A Schnitzel is a fried, breaded thin piece of meat, typically pork or beef. Although the most famous one is Wiener Schnitzel (Viennese style), there are other kinds, including Jägerschnitzel, with mushroom sauce; Rahmschnitzel, with cream sauce, and Zigeunerschnitzel, with a sauce made with tomato, bell peppers, and onion.

Schupfnudel

Schupfnudel are thick noodles typical of southern Germany. They are usually made from flour or potatoes and eggs and served with Sauerkraut.

Schwarzsauer

Schwarzsauer ("black sour") is a North German blood soup with spices cooked in vinegar.

Schwarzwälder Kirschtorte

Black forest cake is a chocolate and whipped cream cake with a cherry filling and cherries on top.

Schweinshaxe

Schweinshaxe is a typical Bavarian dish of roasted ham hock served with Sauerkraut. A variation of this dish is known elsewhere as Eisbein ("ice leg"), in which the ham hock is pickled and slightly boiled.

Schwenkbraten

Schwenkbraten is a pork neck steak marinated in spices and onions. It is originally from the Saarland and grilled on a Schwenker, a grill that hangs on a chain over a wood fire.

Spaghettieis

Spaghettieis (spaghetti ice cream) is an ice cream dish made to resemble spaghetti. Vanilla ice cream is extruded through a modified Spätzle press to give it the appearance of spaghetti. It is placed over whipped cream and topped with strawberry sauce to simulate tomato sauce and either coconut flakes, grated almonds, or white chocolate shavings to represent Parmesan cheese.

Spätzle

Spätzle (little sparrow) are hand-made egg noodles, originally from Swabia. They are the main ingredient of several dishes, such as Käsespätzle (Spätzle with cheese) and Linsen mit Spätzle (lentils with Spätzle).

Streuselkuchen

Streuselkuchen ("crumb cake") is made of yeast dough covered with a sweet crumb topping (Streusel). The recipe originated in German Silesia.

[justagingerwithredhair]

The Blue Moon Ball: Feast

Oh food glorious food, how I've missed you so. My mind tells me to try and maintain my composure, but my body has already taken off to the nearest spread. It looks like cheese, grapes, crackers, veggies, pinwheels, dip, all the typical light snacks one would find at a party. I begin to realize the severity of my starvation when I completely disregard the silverware, electing to take matters into my own hands by skewering the snacks with magically made icicles. Absolutely barbaric, I know. I end up crafting a chilled charcuterie kebab and scarfing it down. Did I look refined? Probably not, but at this point I'm too hungry to care much for manners. Ivory must also be starving because he detaches from my staff and starts picking at the vibrant berries. Where we live, our diets typically consist seafood, root vegetables, grains, and magical flora adapted to the climate of a frozen coast, so this dinner will be a welcome change of pace. After satiating ours stomachs on a base level, I can begin to truly appreciate the spread. The variety is astounding! I start to search for a real meal. I look at the dining table and see it stretched the length of the hall to an almost imperceptible length. At glance, it looks to be an enchantment that causes the room to loop on itself to accommodate every guest. How clever! I walk past the chairs and benches until I can find a spot that is open and somewhat close to Lurien. I let him get away once, not again. After walking for a bit, I finally spot him. He is surrounded by friends, all laughing while eating away merrily. It doesn't seem a seat is open in that particular circle, but one is available close enough to get in his sight. Moving quickly, I slide onto the bench next to a stranger.

My my mouth waters as I take in the options: chicken, pork, beef, lamb, fish, vegetables of all kinds, exotic fruit slices that look perfectly ripe, bread rolls of every variety and, oh be still my heart, CALAMARI! Ivory and I notice at the same time and immediately snatch the plate. Such golden crispy chewy goodness paired with thick zesty sauces. As we bite down, that oh so satisfying first crunch is enough to make the whole night worth it. Forget the waltz music, this is the real symphony we needed. The squid's flesh gives way to our teeth and we munch away blissfully. Calamari has always been our favorite. I'm not much of a chef, so making it ourselves has been... difficult, thus we typically depend on restaurants to get our fix. However tonight has increased my standards tenfold. No calamari will ever top this, not in a million years.

After I scarf down the last piece, I scan the table for something more novel but catch the gaze of the woman to my right (@these-detestable-hands) . She wears some brilliant combination of pirate apparel and ball clothes with a red and white polka dot sash. Though that isn't what stood out to me first. As I locked eyes with her, a horrified visage burned into my memory.

"You monster!" she shuddered in a low and tense tone, "That was my sister you just ate!"

Confounded my eyes finish observing her and spot her hair. Well, it isn't so much hair, but red octopus tentacles growing from her scalp. I immediately put the pieces together, and throw myself into a coughing fit out of shock.

"I'M SO SORRY-- I DIDN'T KNOW--"

As profuse apologies tumble out of me, her shell shocked grimace turns into a delighted grin as she begins to laugh unyielding. She pats my back saying,

"Oh calm down red-head, it was just a joke."

My horror subsides and I begin to chuckle a little which then grows into a contagious laughter I must have gotten from her. We both revel in the absurdity of the moment. As we calm down, she introduces herself,

"The name's Haley."

"Ah! A pleasure to meet you, Haley! My name is Seros. I apologize for the whole 'eating your sister' debacle. Think you can forgive me?"

She expels another hearty laugh. We have a delightful conversation over our meals and the time flies. It's not until we say our momentary goodbyes when I realize I have yet to meet with Lurien. I think I still have time. He seems to be up and mingling now! Ok, time to get some answers.

[the-witchy-sideblog]

Recipes for Sun God Nika/Monkey D. Luffy

Vegetarian:

Vegetable Fried Eice

Fried Bell Peppers

Garlic Sesame Soba

Brown Rice Sushi

One-Pot Pasta

Seafood:

Seafood Kimchi Fried Rice

Creamy Seafood Risotto

Seafood Laksa

Seafood Rice

Spicy Seafood Creole

Seafood Pasta

Crab Rangoons

Salmon Cucumber Sushi

Chicken Teriyaki Sushi

Grilled Kebabs and Pasta

Beef/Pork/Chicken:

Swedish Meatballs

Stuffed Bell Peppers

Homemade Oden

Beef and Green Bean Soba

Beef and Vegetable Stew

Beef Stir Fry

Mongolian Beef

Beef Stroganoff

Spinach Beef Pasta

Creamy Beef Pasta

Ground Beef Mongolian Noodles

Indian Chicken Curry

Chicken and Dumplings

Chicken Veggie Ramen

Chicken Alfredo Pasta

Pan Seared Steak

Braised Pork

Pork Stroganoff

[mylevisdontfitanymore]

So…forgive me if you’ve done something like this before but Steve/Nat/Bucky have been living rent free in my head for a while now and I thought…what if Nat was just having a really lousy time and Steve and Bucky just cooked her an authentic Russian meal to cheer her up but they can’t cook. So they keep practicing and tasting until they get it right…putting on weight as they go because…decadent cuisine, amirite? She notices her little pelmeni getting bigger but she doesn’t mind. She keeps tasting, taunting them, saying it’s not right, try again. Until they get it right, only they’re not the only chubby ones anymore…but Nat doesn’t realize it until she indulges in one of their truly amazing meals and ends up popping a button. Sexy times!

Completely ignores the fact that the last writing I did here was all but a month ago and returns like nothing happened.

I haven't done something like this before! I dig it! It's giving this scene between Wanda and Vision

Also, it reminds me of this Steve and Natasha fic that I adore "Shaping Happiness"

Inspiration/reminders aside... yes! This idea is great!

I went off the prompt a little bit because I couldn’t help myself, I hope it’s still enjoyable!

Warnings for Steve × Natasha × Bucky belly kink below the cut. Unbeta'd. Stuffing, weight gain, dirty talk, etc.

At first, all the food Steve and Bucky attempt to cook for Natasha to cheer her up is truly terrible.

Steve has never been much of a cook, so he claims it’s not his fault. Listen! He's unlucky enough to burn water! So, as Bucky rediscovers Steve’s kitchen ineptitude, he's quickly relegated to boiling water at most and tasting as Bucky cooks at least. Steve cannot be trusted with knives and veggies most of the time (Bucky will never understand how he’s a superhero who can hold his own in combat), nor can he be trusted to measure something correctly (he’d much rather just "eyeball" it), and there is never a time where it is acceptable to allow Steve to cook something. He will turn up the temperature, thinking it’s not cooking fast enough, and accidentally attempt to burn the entire apartment to the ground. So, Steve gets to taste.

Only taste.

Bucky will give him spoonfuls or bits and pieces, and Steve will greedily take them. Praising Bucky’s cooking ability (re: his non-disaster existence in the kitchen that Steve occasionally envies, lmao) and asking for more, please? Weaponizing those pretty baby blues when Bucky’s successful enough for things to be edible.

Obviously, Bucky is a better chef between the two of them, but he's out of practice (years of being the fist of HYDRA will do that to you) and unfamiliar with these kinds of foods. So, even though he's still got a few of his Ma's recipes in the very back of his brain (not that Depression-era foods to keep the family fed are very good compared to a lot of these Russian delicacies), nothing is really… right… when they first begin making comfort food for Natasha.

They try all the staples:

Solyanka (sweet and sour beef stew), zharkoye (beef (or whatever extra meat you have around the house) and vegetable stew), zharkeo (chicken stew), etc.

Borscht (red beet soup), okroshka (vegetables, egg, potato, and meat soup), rassolnik (beef, barley, and pickle soup), shchi (cabbage soup), ukha (fish soup), etc.

Pelmeni (meat dumplings), pirozhki (savory baked or fried puff pastries), blini (wheat crepe-like pastries with sweet or savory fillings), borodinsky (dark rye bread), vatrushka (sweet pastry with cottage cheese and raisins), shashlik (kebabs with cubed meat and vegetables), ikra (caviar on bread/blini), pirozhki (yeast dough stuffed with savory or sweet fillings), etc.

Morozheneo (extra creamy Russian ice cream), pashka (sweetened cheesecake), kartoshka (basically Russian cake pops, often chocolate), kissel (cherry soup), medovik (layered honey and condensed milk cake), etc.

Steve will often spend the time that Bucky is spending cooking by looking up new recipes, and new foods, making sure to take them from credible sources so they don’t end up in a “diner situation”

The diner situation was what happened when Bucky was first recovering and they were surviving on takeout because Bucky was too afraid to allow himself around knives again and Steve was struggling (unsurprising), so no cooking for him, and they went to an “all-American diner.” Hoping for a taste of home and instead finding that the diner served food that was God fucking awful and worst of all, nothing like the actual food of the day it was claiming to represent! It made them both feel worse - lonelier. No one understood what it was like. What the food was, what the culture was, what it was like.

They don’t want that.

They will not be making some bogus “Russian food” that isn’t actually authentic.

Anyway -

All traditional Russian cuisine that Bucky attempts while Steve watches and tastes and researches aren't any good at first.

Like, they suck so much that Steve and Bucky don't even serve them to Natasha. Tasha doesn’t even know what they’re doing. She’s always out on missions or on Capitol Hill with Fury whenever they try their hand at making her familiar Russian foods by their design. While alone together in the apartment, Steve and Bucky quietly try each creation themselves, can barely swallow it at first, and decide… not yet.

Not yet.

They both want it to be perfect.

So, even when Steve begins to use his puppy-dog eyes for evil, begging for more treats, more tastes, because, holy shit, Buck, that’s great! That has to be what that is supposed to taste like! They don’t share the plan with Natasha yet.

Not yet.

Natasha catches onto the fact that something is going on as she starts to squint her eyes and pinch Steve’s hip or ass, gratefully sighing, “at least between the two of you, someone is fully embracing the house-husband lifestyle.”

Embracing the house-husband lifestyle by packing on a few pounds. Just enough to soften Steve’s usually perfect abs into a flat belly (unless he’s stuffed or bloated) and turning his thighs and ass into soft, squeezable shapes.

Bucky and Steve have both retired, giving them all the more time to spend experimenting and practicing recipes for Natasha as house-husbands and homemakers. But Steve is the only one beginning to plump up. He’s stopped going for his morning run and afternoon workouts cold turkey. Bucky still goes to the gym. He finds it meditative. Cooking and working out seem to be some of the only things that completely clear his mind. Steve, on the other hand, has always been single-minded. And it seems like eating has taken up all of his focus.

There's no room for anything else.

Steve tastes as Bucky goes, describing the flavors the best he can, telling him what he might try adding and how the flavor compares to what his research has told him the dish is supposed to be like. Then, when the dish is done, Steve tries it first, while it’s still hot (even if it’s supposed to be served cooled, Steve can’t help but have a healthy serving before it goes into the fridge). He gives notes again. Bucky tries it when it's fully ready. He has a nibble or two, just enough to taste - nothing like the full servings that Steve takes. Bucky has already had his lunch, and he doesn’t want to spoil his dinner. Then, if it’s good, Steve eats the rest of whatever they’ve made.

All of the rest.

Bucky’s taken to telling Steve to “hide the evidence” since they don’t want Tasha to know until they’re ready for her…

Is it really hiding, though, if they both know where the extra food is ending up in the form of a pretty, shaping-up pot belly? Sticking straight out from Steve's well-defined chest.

Food for thought. Ha.

“What is Bucky feeding you when I’m away?” Natasha purrs, on her knees, her sharp, white teeth digging into the new slope of Steve’s belly. He chugged a whole, huge pot of stew when Natasha texted an approximate 10-minute ETA. Getting rid of the evidence except… the stew was full of melt-in-your-mouth meat and potatoes and salt. Heavy. This stew isn't fucking around and it's apparently delectable (Steve's word). So, it’s obvious where the stew has gone. Right into his pot belly.

Swollen.

Once Natasha arrived, Steve was still sweating and just beginning to bloat up like a balloon from the excess sodium. And Tasha's always present 6th sense for knowing how best to drive Steve up the wall, complained about how hungry she was.

A devious grin split Bucky’s face, asking what she was craving because they’d be sure to order lots of it. Whatever she wanted.

She said Indian food.

Perfect.

That’s not something Steve can resist. He loves Indian food. And, sure enough, he wolfed down a whole ‘nother dinner. Getting red in the face from the spice heat and temperature heat, his poor belly gurgling loudly in a fit of digestion.

Steve shrugs in reply to her question, biting his lip out of arousal but also out of desperation to hide the overfull groan that wants to come out of him. He’s been fighting burps and moans and hiccups all evening. Trying to not make his packed state so fucking obvious.

Bucky thought he was into seeing Steve like this - bloated and round - because he loves seeing his fella happy and healthy and fulfilled. Bucky thought he was into cooking and baking and experimenting with food for Natasha because he loves her, and he wants to make her happy and bring her comfort and just do something sweet for her. Those things are true. But, watching Natasha dig her painted nails into Steve’s soft parts…

There’s something else here, too.

Woo, boy.

“Mm,” Natasha is half-asleep, exhausted from yet another mission, yawning, and curled up like a cat in a sunspot between them. Her head is cushioned on Steve’s chest, “‘m pretty sure we could get rid of our pillows and be just fine.” She squeezes the pec that her head isn’t pillowed on in her hand, groping him, “got enough right here.”

Steve inhales shakily, turning bright red.

Bucky can tell by looking at him that he’s not insulted, far from it, that’s his this-is-making-my-dick-hard face. He's squirming, too. Blood going straight for his dick with a vengeance.

“Eh, just wait a little longer 'fore we make any rash decisions, m'kay, doll?” Bucky murmurs, amused, running his metal fingers through Tasha’s fire-red hair.

She grumpily frowns but then snuggles more into Steve’s jiggly chest, taking it as being warned about how tired she is rather than waiting because Steve’s going to get plumper. More cushion.

Good.

The more blindsided she is by the comfort, the better. Bucky wants it to take her out - to make her feel so much better that all she can do is accept it. She has a hard enough time allowing herself simple pleasures.

She deserves it all and more.

“Damn, Rogers, you ever think about doing a centerfold? I’m pretty sure Playboy would make an exception for you if we asked.” Natasha husks, her face all up in Steve’s business. Lips and teeth and tongue working at his little hole while her hands spread his extra full cheeks apart.

Steve simply whines, high-pitched and pathetic.

It’s a damn good response, considering her question and considering how Bucky has his cock rammed down his throat. Stuffing him.

Steve is suspended between them, face-planted onto Bucky’s cock, choking, his arms useless, half crushed under his chest against the bed, and arching back against Tasha. His legs shake under him when Natasha does something special with her sharp tongue. Steve’s in heaven. Choking on dick, throat full, and getting fucked with a hot, wet tongue deep inside his sweet hole.

Now, after weeks and weeks of practice, not just Steve’s big, heavy dick hangs down toward the bed... now his belly does, too. It jiggles when he squirms. Every time Bucky squeezes his growing gut, Steve makes a sound like he’s dying. It’s a different sound to what he makes when Natasha gropes his thickening ass or widening love handles. Also, different from the sound he makes when they feel up his expanding tits. All his sounds are sweet, but the sound he makes for his belly is especially guttural and desperate.

“Curves for days,” Bucky bites out, thrusting in hard. “Better than any of the girls in those pages.”

Steve chokes.

Tasha laughs, just this side of cruel. “Mmm-hmm,” she spanks his ass just to watch the fat flesh ripple, “getting more and more curves these days. I guess retirement is good for somethin’.”

The growl Bucky lets out is unintentional. It’s barely been a year since they retired. So, what will Steve look like in a year? What will Natasha look like when she’s face-first in his ass then? Will Natasha have to buy a longer strap to reach Stevie’s hole, much of the plastic length getting swallowed by his monstrous ass? How fat will Steve be if they keep going, his perfect, little, superhero figure ruined?

Jesus, Mary, and Joseph.

Bucky can’t take the thought. He ends up coming down Steve’s throat with a shout from behind gritted teeth.

Steve doesn’t mysteriously grow forever, though...

When they’re ready, Bucky and Steve arrange with Fury for Natasha to have a full three-day weekend off, no interruptions unless the world is literally being torn in two. Then, with the guarantee, they prepare.

First, Steve does research into the traditional Russian foods that would be used for a celebration - a feast - and arranges an entire multi-course menu for the occasion. His poor belly, so used to tasting and now able to recognize most of the dishes he comes across, wails the whole time he works. He’s not hungry. Not exactly. He just wants something in his mouth. He wants to taste. He can’t wait for the feast. Bucky has to remind him again and again that this is Natasha’s feast. She’s going to eat what she wants, and then Steve can destroy the leftovers.

Second, Bucky prepares all the dishes. One last time. Every detail on point. Practicing. Getting everything as perfect as he can. Making sure the dishes and drinks in each course compliment each other well.

Steve gobbles it all up, stuffed like a traditional American Thanksgiving turkey by the end of it. Panting around his bounty, all of it shoved down his throat, turning his belly into a red, tight beachball that Bucky wants to worship.

And for once, Bucky is relieved that Natasha is currently, before her long weekend, on a multiple-day mission. She’s out of the apartment and not returning tonight. He’s relieved because it means he doesn’t have to explain this to her.

Steve. Stuffed. Food-drunk and hard and moaning about it.

There’s no way this would be an accident. No one gets completely, illogically gorged like this without trying.

When did tasting bits and pieces become vacuuming up the entire dish Bucky made anyway? Bucky doesn’t exactly know. But he can’t complain. All he can do is rub Steve’s skin with lotion then jerk him off slow and tight, dragging it out until Steve is sobbing, holding his taunt gut desperately like he can keep himself together, keep himself from splitting at the seams, and then blacking out when he’s finally allowed to come because it feels so good.

Third, they prepare all the food before Tasha is set to arrive home. She’s been in debrief most of the morning, but before that, she caught a cat nap on the quinjet and then showered at Stark Tower. She should be refreshed. There’ll be no reason to delay the feast. Bucky doesn’t want to have to reheat it and ruin some of the delicate flavor.

He wants it perfect.

Steve waddles around, helping Bucky to set the table the traditional Russian way - including the shot of vodka next to the water and wine glasses. Steve waddles because Bucky had to make sure he had his fill of food before the feast. Otherwise, he would’ve probably been helpless not to hoover up all the decadence laid out in front of him. He’s created a monster. Even if it’s been hotter than sin to watch him lose self-control after so many years of being perfectly in control of every little part of himself and his life - but, there needs to be an intervention of that new habit today.

So, Steve is stuffed, barely holding himself together. Panting. Flushed. Sweaty. Aroused. Filled.

Bucky is so focused on the stew in front of him, steaming on the stovetop, as he ladles it into an appropriate bowl for serving that he doesn’t hear Natasha unlock the apartment door. The first thing he hears from her is a pleased moan.

“What is that smell?” She asks, her husky voice bright.

“I think you know what it is,” Bucky chirps back, charming.

“Mm-hm,” she hums. Bucky hopes he isn’t projecting when he thinks that she sounds delighted.

But, before he can get anything else out of her, he hears her gasp. He’s about to round the corner and check on her, make sure nothing is wrong after her mission, when -

“Oh, маленький поросенок,” she purrs, “this is why you’ve grown so plump, isn’t it?”

Bucky shivers, setting down both the ladle and the bowl, quickly stalking toward the dining table. Little piglet. God. Did he hear her correctly? Did - is… is that what she really just called Steve?

Little piglet.

The meaning of the words themselves, along with the sound of smooth, purred Russian in Natasha’s voice, leaves Bucky’s heart pounding in his chest.

This was part of the plan, too. Making Steve irrestiable, putting him on display, was part of the plan. He just didn’t -

He didn’t expect it to affect him so much.

He wanted it for Tasha.

Just for her, he left Steve at the dining table, sitting back in one of the heavy wooden chairs with his big belly wedged between the armrests as a gift. Huffing and puffing, stuffed as he already is. His hands resting on either round, bowed-out side of his tummy, rubbing himself lazily. He’s in a tight white t-shirt that’s been pushed up by his swollen middle, exposing a delicious, pale slice of his lower belly that’s been marked by hot, pink stretch marks. Even the serum can’t keep up with the ravenous appetite inside of Steve. The elastic of his grey sweatpants has been stretched to its limits and crushed under his gut. If his heavy belly is lifted up, jostled enough to make him moan, it becomes obvious just how low his sweats are on his hips because the top of his neatly trimmed, blond pubic hair is right there.

Sweet.

He looks delicious.

He looks like one of the Russian pastries Bucky has prepared. Golden and puffy. Hell, he might look more like the dough for the pastry before it’s baked - he’s certainly doughy and soft and he’s expanding out of his clothes like he’s expanding, growing from too much yeast.

Natasha is standing next to him now, her mouth open, staring at him, trying to figure out where to begin. A cat with a mouse, all hers to play with.

The moment she touches him, Steve arches his back, pushing into her touch. Hungry for even that.

Gluttonous.

He’s so gluttonous.

More. More. More.

More of everything. Anything.

“You gonna sit down, doll?”

Natasha shuts her full lips with a click but nods, almost shy with how her eyes flick toward him, then away. Demure in a way that she never is. Normally, if she wants something. She’s going to get it.

This is a different side of her, and Bucky already likes it.

Bucky pulls out a chair for her, the one directly across the table from Steve. She sits, and he pushes her in. He leaves quite a bit of space between her and the table, hoping her gluttonous side will appear and flourish, too. He wants to see her belly grow until it touches the edge of the table.

Christ.

He wants her to eat until she can’t have another bite.

Maybe she’ll let him feed her like Steve lets him.

Maybe she’ll grow as round and fat as Steve has.

He enjoys having one little piglet as a lover, so what could be better than two?

Fuck.

More than excited, Bucky sits himself at the head of the table after bringing the first course. He serves Steve just as much as he serves Natasha, unable to not feed him when he looks so sweet. Even if the plan had been to stuff Steve beforehand so he would be sated (and also to allow him to sit for long enough that he’d be ready to play by the time Natasha was done eating).

Steve is...

He's perfect. Irresistible. Blue eyes dazed, eyelids heavy, cheeks red with heat, head hanging low enough to give him a full double chin. A preview of what’s to come if he keeps blowing up like a balloon. It’s delicious.

Tasha eats everything that Bucky serves her. Everything. Practically licking each plate or bowl clean. She praises his dedication, obviously noticing the care and preparation of the presentation but also tasting the care and prep. These are not flavors that are easy to attain. It’s not perfect. But Natasha is glad it isn’t perfect. That means they can do this again. And again and again and again. Until they have it perfect. Then. Even after that, they should do it. This is good.

Natasha is enjoying herself because, perfect or not, it does settle her. She feels like she could close her eyes and be in one of the rare moments of her childhood where she felt safe and comforted. Better than that, too. With her eyes open, she’s here with her lovers. Her маленький поросенок [little piglet] and her… her кормушка.

Кормушка.

That feels right.

Her feeder.

That’s what Bucky is doing, feeding her, stuffing her, giving her everything she wanted and beyond. More than she could’ve imagined.

The fuller Tasha gets, the farther they get through the courses, the more settled she feels.

It’s hard, she realizes, to allow her abs to let go and expand with the bulk of the food she’s putting down, but, when they make it to the third type of stew, Bucky pauses to rub her belly over her tightening blouse and she moans and breathes heavy and let's go.

She unrounds.

She didn’t realize she was sucking in every moment of every day. Exhaustive. Letting go makes her toes curl. She watches Steve across the table and does as he does, mirroring him, squirming.

“Oh, Джеймс,” Natasha moans his name in Russian, James. Moving side to side, squirming, she can feel the food sloshing inside her. It’s so akin to the feeling of being fucked that it’s shocking. Full. Every sweet spot inside her hit. No wonder Steve loves this enough to have plumped up so deliciously, so rapidly.

She must be making a wet spot on her chair. The heat between her legs is so intense. She would love to squeeze her legs together and feel the throb of her pussy, stimulating herself, but she’s afraid she can’t move her legs. They’ve fallen apart. Spread. Making room for her belly to grow between.

Grow and grow and grow.

Until it’s inhibited by the size of her shirt and the band of her pants, belted tightly to her skin. Her blouse is too tight. The belt is cutting her in half. Without the belt, she’s sure her pants would be giving her trouble anyway. Together, it’s all agony. And these pathetic sounds she only makes when her lovers spend their day working her up and up and up, not letting her come until the sun has begun to set and all she can do is weakly clutch at them, crying, sobbing, and whimpering for her release. Begging to have it. And making a massive mess when she does, squirting hard enough the first time she was convinced she pissed herself. Just. Drenched. Broken like a dry branch snapping.

Crack.

How does she feel like she’s there already?

Steve is watching her from across the table with this obscene, blatant, animal desire etched into his pretty face. She’s not sure she’s ever seen him look so dumb and dominant at once. Like he wants to take her, to devour her, but he doesn’t know how.

Not a thought in his head.

She doesn't blame Steve, though. It is exquisitely difficult to think when so stuffed. She's full up to her eyebrows, and every swallow is forcing her brain out of her head. No thoughts.

Bucky reflects the look on Steve’s face, just, without so much of the stupid. He’s clearly awed, but he knows exactly what he wants.

What he wants to do to her.

What he wants from her.

Pop.

Before she can even realize what’s happened, Natasha is moaning, gruff and loud, and breathless all at once. She has a mouthful of food that she’s having a hard time swallowing, and her body doesn’t want more food. Her mind wants more food. She needs. More. Just a little more. Please? This feast has to end at some point, doesn’t it? So she might as well take all she can get while she can get it, right?

What happened? She turns her head towards Bucky, feeling entirely shit-faced drunk in a way that she… she hasn’t maybe ever felt.

Tasha swallows her mouthful of food, moaning as it slides into her. Stuffing her more. Deep. And -

Pop. Pop.

“AH!” She moans again, twisting her head too fast when she hears an answering clink, clink.

Her eyes follow the sound and find Steve’s plate and her answer.

Two of the three buttons she’s just popped off of her blouse, each feeling like an orgasm in their own right, has landed on his plate.

Steve is staring at them. Chin doubled. Hungry and dumb with his mouth open.

Oh.

Natasha squirms as much as her overfull, clothes-breaking gut will allow for, crying out when she feels her bare skin come into contact with the edge of the table.

She's grown so huge.

Please, please, please.

She doesn’t know what she’s begging for, what her little, hurt, desperate sounds mean. She just knows she needs.

And the second Bucky pulls out her chair, rips her blouse open to allow her to fully expand, tears her belt out of the buckle, shreds her pants, and gets his head between her shaking thighs, she’s coming. Coming and coming and coming. It feels endless. Steve’s eyes are hot enough on her to feel like a physical touch that throws her over the edge that much more. The hot, wet press of Bucky’s mouth against her, her soaked tight core, is too much.

“Oh, oh, oh!” She can’t stop moaning as she orgasms, entirely swept up by the tide of pleasure and excess.

This is absolutely happening again. She's already -

Yeah.

She already knows.

Absolutely.

She gets off so hard on it, stuffed to glutted at their dining table, Steve in the same condition, that Tasha thinks she may never get off on anything else ever. She's been ruined. She already knows.

She's ruined, and this is going to ruin her figure. All she can think about is how decadent Steve feels, fat and soft and lush, and her own body being that? Oh, it blows her mind. Their bodies together, both fat and soft and lush and curvy and round, next to Bucky - all solid, hard muscle. Oh, fuck, that obliterates her mind.

😳

[amaranthsynthesis]

My gosh, I love Ballard.

Super curious about his diet, since you've talked about him being overstimulated a lot. How does meal time go with him? (Has he driven Gale off the wall?)

I think Ballards upbringing punished a lot of ‘pickiness’ and other avoidant behaviors with texture and smell and the sort, in a very ‘you get what you get and you don’t throw a fit’ way, so I think he’s halfway decent at eating foods he doesn’t care for in unideal situations. He’s not HAPPY about it but he will make do, even on the road. I do think however that he partially is able to step on his initial disgust response if he can control the meal in other ways, so he has his One Bowl that he eats out of (it’s the best shape, and it is pretty), and also eats everything with a set of chopsticks. (This is in part because of my time as a camp counselor where we completed the ‘chopstick challenge’ just for fun, which was to eat everything all summer long with, obviously, chopsticks. I found that even if I didn’t like the food it was kind of fun to pick things up one by one—very much that ‘rice is good when you want to eat a thousand of something’ kind of thought process—and I could eat more before hitting a wall. I had a coworker who had a tiny spoon on a necklace and that was all she ate with!)

But also Gale ‘would not eat a vegetable if his life depended on it’ for sure has his own food issues and for the most part makes food that Ballard is neutral on if not excited for. Aside from that, he snacks a lot while they’re moving. He likes honeycomb and tree fruits, especially plums!

Left to his own devices and with the variety of Baldurs Gate available to him, I think Ballards favorite foods are stews and thick soups (everything is cooked to the same texture), rice with a saucy meat (same thing), baked potatoes (reliable!) and kebabs, which is also the best way to get him to eat his veggies. Chunks of beef with pepper and onions and mushrooms? That he can eat off of a stick? Yeah sure that’ll work.

Ask me more about Ballard!

[gothhabiba]

hello najia, we've always made loubia beans like a dal at home in india, so tomorrow i'm going to try it your (the original?) way! i have two questions though:

i got harissa paste from the store instead of powder. how can i substitute that in? should i add it earlier on when blooming the spices or later on with the tomato?

if one were not vegan so open to adding meat, what stocks would you recommend? what meat stocks are typically used in moroccan loubia? what do stocks do to the flavour apart from making it thicker and richer? (i've never used stocks in cooking and I'm very interested in trying it with dal for example!)

"Loubia" is just sort of the word for "beans" (or certain kinds of beans) so I'm sure it's used by people from different countries in different ways--in Morocco it's used to refer specifically to the stew made by cooking white beans with tomato, onion, olive oil, spices &c. The same cooking method used on a different base product gives you "l'des" (similarly just the word for "lentils," but we mostly use it to refer to lentils cooked in this particular way). Some people throw everything into the pot at the same time, while others fry off the onion, garlic, and tomato first and then add the beans and water (which I go into more in my l'des recipe).

I mentioned harissa powder as a potential alternative to red chili powder, which some people include in loubia & some people don't. Harissa paste isn't a typical inclusion in these stews--we use it as a condiment with a finished meal (couscous, kebabs, &c.). If you're going to use chili powder, keep in mind that here this refers to just dried, powdered red chili peppers, not "chili powder" the spice blend used to flavor "chili" the dish. You could also use a slit fresh red or green chili, cayenne powder, a dried red chili broken into several pieces, or just omit it.

Both loubia and l'des are very frequently vegetarian. Some people add cured dried meat (al qadid), ground beef (kefta), or cubed beef (al Hem). If you're adding beef, it should be fried at the beginning before adding beans and water.

These bean / pulse stews typically use water. The 'stock' you would get if you included meat would just result from the meat simmering in the water along with the other ingredients (which is what my suggestion for vegetable stock or faux beef stock concentrate is seeking to mimic).

Here's a video recipe for loubia including meat. Some words:

maqadir: ingredients

al-Hem: meat / beef

bSla: onion (she says "jouj bSla," "two onions". later she says "bSla Hmra," red onion, and "bSla bayda," white onion)

matesha: tomato (later she specifies that she has pureed four tomatoes)

kaas dyal zit: tea glass of [olive] oil

chwiya dyal mlHa: a little salt

zafran khirqum: fake saffron used for colouring purposes

touma: garlic

qzbara wa madnous, mqtte': minced cilantro/coriander and parsley

flflat Harin: spicy peppers

skinjbir: ginger (jouj ma'lqa sghar--two small spoonfulls)

bzar: black pepper (two spoons)

khirqum / khirqum bldi: turmeric (two spoons)

kilo dyal loubia: 1 kilogram of white beans

[siamesephoenixrandomideatank]

Worldbuilding Cuisine of Helluva/Hazbinverse by Layers [Headcanon]

The Pride Ring

Being home to most of the sinners, the Pride Ring contains the best(and the most cruel, and the most ‘exotic’) cuisines that exist in all The Rings of hell. Live Sashimi, Ortolans-Foir Gras, mother boar stuffed with her cooked children and left to rot before eaten decomposed, and local eel cooked alive in an acidic and spiced broth. The cuisine, no matter its ‘normal’ version(as a hell-adapted version of Earthly recipe) or the brutal ones, is enjoyed by sinners who believe they don’t have any virtues to lose(and as a coping mechanism for homesickness). 

For their ‘creativity’ and struggling beasts being cooked in agony as a show, some middle-class and elite hellborns also enjoy the sadistic feast for the sake of their pride over lesser beings, meals, and shows that give them entertainment, and flavors they may never get to try without arriving on Earth.

Several dishes are also a mockery to the faiths of humanity they fail; Beef Tandoori, Pork and dog meat kebab, and food once considered tributes to the gods of the ancient temples. Dozens of business catering dishes have been forgotten by living humans, a few of them were even a pot of stew that has been cooked since the Stone Age.

Two main aspects of ‘pride’ in the local cuisine are the roots of sinners and demonic nobility, and the expectation for the ‘authentically fine’ dishes. Recipes are invented and kept secret steadily in the pride ring, while demand for better and more luxurious services is always rising. Sinners who have proven their cooking mastery attract Hellborns customers, which may grant them status as personal chefs, business partners, or licenses to work in Gluttony Ring’s Cornucopia Court.

The Wrath Ring

Aspects of animal husbandry, hunting, and wars culturally shape populations of the Wrath Ring. Their food is mostly carnivorous, preserved or cooked to have a long shelf life, and heavily spiced. The Wrath Ring has two main groups of sub-cultures: the nomads and the forgebeasts.

The Nomads rely their life on their mount animals, hunting wild beasts, and taming flight animals(like fiery hawks or midget bat-drakes). Their food mostly consists of preserved meat, cheese, yogurt, and a hardtack-like ration made of foraged wild grains and nuts. Occasionally, especially for successful raids, the birth of strong heirs from powerful families, or the declaration of the new khan, full roasted animals, fermented alcoholic yogurt, and spicy berries-based chutney are involved as a celebration.

The forgebeasts, however, are settled animal farmers and blacksmiths, relying on raid and slaves-growth grains and rooted plants. Spices and meat symbolize the elites as the common warriors mostly rely on offals, rough cuts of smaller animals’ meat, and grains/rooted starch. Spicy food and strong alcohol are locals’ favorite relievers of laboring and oppressive life, especially stew made of potatoes, rooted vegetables, meat, offals, and bones, and affordable spice mixes(Sometimes with sulfur, magmatic rock, or specific acidic mixes) enjoyed with a vodka-like drink. The stew also serves as a reminder of family and battle comradery since meat is usually bought by combining each member’s cash, and the meal is shared from the common cauldron.

Since urbanization and integration between the two cultures, populations of the Wrath Ring formed its outstanding identity; spicy dairy-based dishes with a fondness for spiciness, pungence, and ‘meaty’ savory. One of the most adored dishes of the Wrath Ring is ‘scourged gargoyle’; a roasted full gargoyle/gigantic muscular bat bathed in spicy sauce and aged cheese. More modern approaches are spicy wraps, meal jerky, and sausage-based grab-and-go.

The Gluttony Ring

The breadbasket and orchard of Hell, the Gluttony Ring has not only fed an entire hell(at least those who manage to get it), but it is also known for brewing the best alcohol from various grains, fruits, spices, and herbs. In addition, food products from Earth are being sold there legally. In addition, the sinners and hellborns alike who are the best in culinary are usually found in Cornucopia Court; a complex building combining restaurants, supermarkets, fresh markets, cooking suppliers, and food stalls.

With combinations of ingredients local to hell, imported supplies from Earth, masters of cooking in various origins, and constant high demand for the gourmet, the Gluttony Ring becomes a breeding ground for creative and rich cuisines. Unlike the Pride Ring, food is valued as nourishment and performance to witness by aroma, texture, and flavor, rather than unrelated overt decor and screaming of live ingredients. Plus, rather than the essence of the ancient recipes and stories of the dish, the food of the Gluttony Ring is focused on aspects of business, culture, honor, nourishment, and innovation.

From all-you-can-eat Full English Breakfast Buffet(it is quite a challenge to traffic black puddings and baked beans without raising an eyebrow at Earth’s authorities) to a hell’s adaption of Paletas, there are ten thousand food businesses on the ring. There was a saying “There is always a feast you dream of or need in the Gluttony Ring. You may just not find or be aware of it yet.” 

However, the spotlight of the Gluttony Ring is on all-you-can-eat buffets, offering different cuisines and price ranges. Unlike the Omakase/tailoring dishes culture that is more common in the Pride Ring, Gluttony Ring’s meal focuses on getting great food with good numbers at affordable prices. 

The Greed Ring

Fast, Cheap, and Decent; are the only requirements(yet, crucial) for a functional food business in the Greed Ring. The food is rarely ‘cooked’, but mass manufactured, lab-synthetized, or recycled. Each standardized meal is packaged in preserved conditions, requiring only temperature, microwave oven, or boiling water(or any edible fluid), if needed. Not only can they be made steadily in numbers, nutritional supply is expected to be consumed quickly, yet, not too nourishing to keep the consumers buying it often.

“Ingredients” are mostly ‘digested’ leftover biomass(sawdust, moldy fruit peels, meat from a cemetery, and thick slime from sewer), broken into basic, simple nutrients while eliminating contamination by converting them into part of the ingredient paste. There are five types of ‘ingredient paste’; budget(minimalized processes and has a chemical aftertaste, but is very cheap), plain(removed most flavor and odor, with some nutrient values), filler(plant fiber-based, made of sewer algae and plant-based trash), savor(tastiest and the most expensive, made of fresh bodies of rats, insects, pest animals, and locals), and gel(lubricant-like, make consumption faster and less disgusting taste. Also good for sauce base). 

Ingredient paste is later flavored and kneaded into artificial texture, sorted for each sync-fresh ingredient, before reassembling them into packages. Most products barely have food-like characteristics, are over-seasoned with a numbing taste beyond savoring, and have slimy dough-like texture. However, the population of the Greed Ring lives on under minimum wage and intense work. 

The Lust Ring

The culinary arts of the Lust Ring are founded on intense flavor and aroma for those benumbed tongues and throats of drugs, sex, and sensation-exposed hellborns. Whether sweet, salty, acidic, bitter, spicy, or savory, the flavors are meant to be strong and harmonized. Fruits, chocolate, seafood, or some specific herbs, spices, and mushrooms are featured in every dish in the Lust Ring, and at least a few of them together make an ideal food for the lusty dwellers.

Vitamins, Minerals, Lean Whey Protein, and Artificial flavonoids play a major part in lust ring, where calories and nutrition are taken seriously to maintain stamina and appeal. In addition, hell’s version of collagens, zero-calorie fillers, and meal pills are invented after the concept of human nutrition sciences. Before the appearance of modern sciences, people of the Lust Ring relied on greens, fruits, insects, and ‘filler’ like jellyfish drakes, edible sponges, or konjac-like plants.

Despite a focus on quick consumption, unlike the Greed Ring, Lust Ring’s cuisine offers more varieties of meals; salad wrap, smoothie, veggie bowl, and fruity bar. Its food manufacturing is less massive and more ‘tailoring’; it’s mostly customized to customers’ requests by nutritional and flavor preferences. Some kiosk machine franchises from the Greed Ring are featured, but middle-class and upper-income ones prefer to buy their food from local businesses they know by persons.

In addition, the culinary knowledge of the Lust Ring is less art and more sciences; nutrition, medicines, beauty maintenance, and performance demand the food service industry to nourish local hellborns without excesses or malnutrition. A few local universities even established specific schools for nutritional sciences, physical maintenance medicine, beauty pharmacy, etc.

The Envy Ring

Composed almost two-third as a water body by area and most of them are saltwater or acidic seas, local foods are mostly made of algaes, aquatic animals, edible mosses, mangrove fruits, and mud-dwelling crustaceans or bugs. They are also known for a variety of preservation-based ingredients, especially fermenting, pickling and brining. The old cuisine features stable/filler made of the salt marsh and edible mud along with limestone-brined acidic sea-originated food, shellfish broth, and mashed bugs. Pickles are featured as ‘flavonoid’, especially as seasonings, dipping, and base for the curries/stews.

‘New’ Culinary Culture of the Envy Ring is considered ‘localized copy attempts’ of cuisines from Pride and Gluttony Ring, while economically influenced by the Greed Ring and Lust Ring. Dishes are heavily seasoned with both organic and synthetic origins, while nutritions are also added to increase its number (also the hidden amount of toxins and harmful components). Examples include seafood(with bugs mash and digested ingredients from the Greed Ring)-based paste shaped and seasoned as skewers, thin and crispy pizza/crepe made of mixture of dough and salt marsh and topped with local sauce and ‘larvae cheese’(made of salted and smashed larvaes), and stuffed bun with ‘stuffing of the day’ that is mysterious and changed daily(or weekly, depend on business flow).

Spices are so rare in the Envy Ring that locals rely on parts of local mangrove plants, synthetic acids, limestone-based flavonoid, and heavily-pickled ingredients. Peppery dishes are mostly eaten privately indoors by the upper classes, especially after ‘the spice revolt’ led by middle-class merchants and local thugs to get share of spices from the nobles and Leviathan’s supporters. Most spices are reused in pickling until it loses all the taste while many working classes never had a taste of peppercorn before.

The Sloth Ring

To cook with minimum labor required, people of the Sloth Ring relied on geothermal cooking, pickling, fermenting, steamed, stewing, and dried their food. One of the most popular ingredients is a block of hardtack, jerky, and dried vegetables that get dehydrated, pressed, and smoked as a preserving method. The food is called ’Brothed Blocks’, which is consumed by putting in a boiling fluid and letting it turn into broth for quick and easy consumption.

The convenience is highly valued in the Sloth Ring, even before medicalization of the society. Cooking is more a business than housework, as specific families or small groups work as cooks and serve locals quick, easy, and decent-tasted dishes. The common ones are ‘One pot stew’, steamed brothed blocks, or tubes of milky and mushy meal. However, time is what the Sloth Ring has more than the Greed Ring for obvious, making them being the best of slow cooking. The tastiest soup, geothermal-baked pulled meat, and steamed bun are mostly in the Sloth Ring. Some local businesses selling stew, soup, or broth claim the pot is always kept full with ingredients constantly running in and cooking slowly but constantly happens.

The ultimate form of food in the sloth ring is a thick soup made of ingredients that had been cooked slightly below boiling points for months and left boiled and untouched. The soup slits into three layers; the foamy and complex umami sheet used as seasonings and reserve only for the special customers/guests, the opaque soup with taste of ‘savory, sour, salty, and oddly tang’, and under the bottom is caramelized(and partly burnt) substances giving other layers slightly smokey and maillard taste. The soup is known as ‘Centurion Cauldron’, and those that are proven to cook for over a century constantly are called ‘Belphaegorite Cauldron’ as honor. 

[projetosmile]

South African Lamb Sosaties Kebabs This is a traditional South African braai bbq dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling.

[ronniefein]

Pebre Sauce

On Monday (May 27), we Americans will be celebrating Memorial Day, a federal holiday to honor those who died in military service of the country.

Memorial Day weekend is also the traditional time that ushers in “barbecue season.”

I mean, some of us barbecue all year but many of us (me!) don’t because it’s too cold before the end of May to venture outside to cook.

And so, to begin the season, I offer a recipe for Pebre Sauce. In case you haven’t heard of it, Pebre is similar to Chimichurri. It’s originally from Chile, but well known throughout South America. I included this recipe in my first kosher cookbook, Hip Kosher, and I’ve made this sauce every summer since that book was published in 2008.

Why?

Mostly because it’s so tasty. But also: you can use it for all sorts of grilled meat, poultry or chicken (in Hip Kosher I paired it with beef kebabs) and even for vegetables, grilled or otherwise. Or use it as a marinade. And you can mix in some mayonnaise or olive oil and vinegar to use as a salad dressing (particularly delicious for potato salad).

Follow me on Instagram @RonnieVFein

PEBRE SAUCE

1 cup packed fresh flat-leaf parsley leaves

1/4 cup fresh cilantro leaves

2 large garlic cloves, quartered

1 tablespoon fresh oregano leaves

2 tablespoons lemon juice

1 small habanero or serrano pepper, deseeded and chopped

1/2 cup olive oil

Process the parsley, cilantro, garlic, oregano, lemon juice and pepper in a food processor until they are finely chopped. With the machine still on, gradually pour in the olive oil.

Makes about 1/2 cup

[griffinhallie]

Grilled Beef Kebabs Recipe

Grilled Beef Kebabs are a tasty and simple way to enjoy a summer meal with family and friends. The marinade gives the beef a savory and tangy flavor, while the vegetables add a fresh and colorful element to the dish. Made with Garlic Powder, Beef Sirloin, Red Wine Vinegar, Dijon Mustard, Green Bell Pepper, Salt And Pepper, Dried Oregano, Red Bell Pepper, Olive Oil, Yellow Onion.

[arborealhivemind]

Improved Market Stalls 1.0

Over time, EA added a variety of regional recipes and market stalls — except they didn't care to integrate any of them.  This mod fixes that.  Initially, this mod was just going to focus on the missing recipes, but as there are multiple market stalls (even non-food ones) that could use improving, this mod was built from ground-up to be expansible.

The first release of this mod focuses on the above problem. Dishes that were added via SDX and updates were added to their respective food stalls, as well as recipes from other packs (looking at you, Weddinhg Stories).

[*] indicates that the recipe module is required

DOWNLOAD

City Living

Wedding Stories provided us with new Chinese and Indian recipes and, while City Living recipes were available at the Tartosa food stalls, Wedding Stories recipes were not. Additionally, the developers seemed to have missed the Vegetarian Butter Chicken recipe and the Lunar New Year SDX recipes were nonexistent.

Snow Escape came with a wide variety of Japanese recipes.  For the sake of brevity, I only added food types that are not already repesented in the menu (Maki, Onigri, Yakisoba) and a vegetarian option for one already represented (Ramen).

The Mexican food stall has some recipes from Jungle Adventures and the Latin American cuisine SDX.  As I am not Mexican, I had to do research to confirm if a recipe was in Mexican cuisine and I welcome feedback from more knowledgable Simmers.

Similarly, the Morrocan food stall has recipes from Discover University and the Arabic cuisine SDX.  I welcome feedback from anyone more knowledgeable on Moroccan cuisine.

Chinese

Chicken Stir-fry*, Minced Pork Noodles*, Rice Cake*, Steamed Fish*

Wedding Stories: Mud Carp, Roast Duck, Sweet Buns, Vegetable Dumplings

Indian

Vegetarian Butter Chicken*

Wedding Stories: Butter Chicken, Dal Makhani, Gulab Jamun, Palak Paneer

Japanese

Snowy Escape: Avacado Maki, Tuna Maki, Onigri, Miso Ramen, Beef Yakisoba, Veggie Yakisoba

Mexican

Chili, Chips and Salsa*, Elote*, Pan de Muerto*, Fish Tacos, Tofu Tacos

Jungle Adventure: Bunuelos, Empanadas Verde, Platanos Fritos

Luxury Party: Ceviche*

Morrocan

Knafeh*, Zaatar Manaeesh*

Get Together: Pita and Hummus Tapas*

Discover University: Fattoush Salad, Tabbouleh Salad, Shish Kebabs, Beef Wrap, Chicken Wrap, Falafel Wrap

Discover University

As the kebab stall seemed to be more of a pan-Arabic cuisine, I did not add the Moroccan dishes from City Living.

Kebabs

Knafeh*, Zaatar Manaeesh*

Get Together: Pita and Hummus Tapas*

Snowy Escape

City Living's selection of Japanese recipes is heavily limited in comparasion with Snowy Escape's, so there weren't many recipes added to the menu.  For consistency's sake, I only added recipes already represented on the menu.

In addition, the Festival of Light has Pufferfish Nigiri.

Traditional

City Living: Dango, Nigiri

Mountain Food

City Living: Dango, Ramen

Festival of Light

City Living: Dango, Nigiri, Pufferfish Nigiri

Festival of Youth

City Living: Dango, Nigiri

Festival of Snow

City Living: Dango, Nigiri, Ramen

Jungle Adventure

The food stall for Jungle Adventure appeared to be pan-South American, so I included all the recipes from the Latin American cuisine update and the Brazilian cuisine update, including drinks.  It did not seem to include Mexican recipes, so only one recipe from City Living (Empanadas) was added.

As Sims tend to waste food when they get the "Overwhelming Flavor" buff, I suggest my Don't Waste Food mod.

Food

Acaraje*, Asado*, Brigadiero*, Chimis*, Chimichurri Skewers*, Chripan*, Churrasco*, Hallacas*, Pinchos*, Pollo a la Brasa*

City Living: Empanadas

Luxury Party: Ceviche

Drinks

Caiprinha*, Coquito*

Wedding Stories

As mentioned above, Wedding Stories stalls already integrated City Living recipes into their menu.  I only needed to add the recipes from the Lunar New Year update and the Vegetarian Butter Chicken.

Chinese

Chicken Stir-fry*, Minced Pork Noodles*, Rice Cake*, Steamed Fish*

Indian

Vegetarian Butter Chicken*

Growing Together

This one was slightly harder to choose for as it's essentially a sampling of multiple cuisines.  I didn't want to flood the menus with every regional recipe available, I decided to go with a recognizable recipe from each of these cuisines: Brazilian, Korean, Middle Eastern, and Polynesian.

I plan to update this stall continuously as EA adds more recipes.

Around the World

Aracaje*, Japchae*

Island Living: Poke Bowl

Discover University: Shish Kebabs

[johnsonrosa]

Grilled Beef Kebabs Recipe

Grilled Beef Kebabs are a tasty and simple way to enjoy a summer meal with family and friends. The marinade gives the beef a savory and tangy flavor, while the vegetables add a fresh and colorful element to the dish. Made with Garlic Powder, Beef Sirloin, Red Wine Vinegar, Dijon Mustard, Green Bell Pepper, Salt And Pepper, Dried Oregano, Red Bell Pepper, Olive Oil, Yellow Onion.