#Chicken broth

[powerupcomicstonight]

[not-carmilla-karnstein]

to be feminist is to be vegan.

the idea that you need to be 100% reason from the start and never even be near animal products is an idea put out by the animal industry and it's supporters. the idea that all vegans feel superior and will make their superiority know and that they will lecture you non-stop is an idea put out by the animal industry and its supporters.

as a vegan and speaking for the vast majority of the vegans i know, both irl and online: we appreciate you trying. we appreciate you doing the best you can. we don't care about why you can't do xyz, we accept it and appreciate everything else you do. just do something. be aware. reflect. rethink.

being vegan is easier than ever. there is already so much you can eat and use without animal replacement products, and yes, both freshly made and quick instant meals. animal replacement products are getting better and better, both for those who want to keep the taste of what they know and for those who enjoy tasting plant-based products.

being vegan in itself isn't hard. it's living in a society that puts animal products into everything that's the hard part. and honestly? nobody i know would judge you for getting a non-vegan meal if there's no proper vegan option while you're out. most of us also wouldn't say anything against eating animal-based food that would otherwise be thrown away. as long as you understand.

vegans need better reputation.

are we angry? of course. do we advocate for the animals whose voices aren't heard? absolutely. do we try to introduce as many people as possible to veganism? definitely. because we care. about the animals as well as the people around us. because we want them to care. we want them to be better people.

because systematically breeding, abusing and slaughtering animals is wrong, you were just raised thinking these animals, these living beings, do not matter. the animal industry is a structural problem and goes hand in hand with feminism. because the animal industry could not live without the exploitation of the female body. it is a tortured female body that gives you milk, that gives you meat and provides babies who are then fed, drugged and abused until they make the most profit. it is the female body that's gives you eggs.

the animal industry is based on the structural abuse and exploration of the female body.

[foodroplets-drop]

Another chicken but in a different form 🫢 it's one of my cold remedies.. I am back from my trip and now suffering.. 🤧

✅ Spicy Buldak Stew 🔥

✅ Chicken Drumsticks & Broth 🍗

✅ Onions 🧅

✅ Variety of Mushrooms 🍄‍🟫

✅ Lime 🍋‍🟩

[lifeblogstory]

Spicy Ginger Stamina Ramen With Karaage

The ramen has wavy flat flour noodle with chicken broth, pork belly, ground pork, half boiled egg, bean sprouts, cabbage, red pepper, chives, scallions, cilantro, and shredded ginger. Include Karaage as side dish. The ramen has salty flavour with spicy oily soup. The meat taste like freshly prepared. Eating the ramen and drinking the soup, can feel the hard-work of the chefs. From “Karakatta”.

[davidwhornii-blog]

Roast Turkey With Apple Brandy Gravy

Roast Turkey with Apple Brandy Gravy delivers an unforgettable dish that combines classic flavors with a modern twist. The turkey is roasted to perfection, resulting in succulent meat that falls off the bone, while the apple brandy gravy adds a layer of complexity and richness that will have your guests raving. Add to the main event, Butternut Squash Gratin, Roasted Brussels Sprouts with Bacon, and Cranberry-Apple Compote, all of which are sure to complement your turkey and round out your Thanksgiving menu.

For this recipe, please go to:

https://creativeelegancecatering.blogspot.com/.../roast...

For hundreds more delicious recipes and mouthwatering food images, please go to:

[kuma-xeno]

Broth

He is a character I made for a contest, it was the first time I had to full character art, along with a description which is below:

Broth is an orange toxicsona, whose face is covered by (his shell) a chicken mascot head(that he's never been seen without), and a pair of gloves. Broth showed up one day, and not even the other sonas knew when he showed up. Phi assumes (like the rest) that Broth appeared in the Toxic cesspit one day by falling in vat for fun. Compared to his fellow blobs his teeth are more molar than sharp. He is not much of a talkative sport and mostly spends his time finding ingredients to make different broths, his favorite and sole masterpiece is the chicken broth. How does he do it? Honestly, no one knows, it just happens. He also doesn't know that “broth” is a word other than their name, so they call broth; “pot liquor”. When Broth is with the other sonas, he tries to interact but fails only letting out small sentences. So he spends a good amount of his time on the hunt, strapping on some overalls and rain boots to leave no trace of him behind and to be protective gear. Along with that, he carries an egg (it's a rock) unsure of where it came from. And if it breaks, he’ll find another. As with most sonas, they change color via their emotions, and weirdly enough his mascot's head changes with him. Yet it is not as weird as the sporadic few cases Broth turns pink, instead of a typical emotional response his body loses shape, his teeth become sharp, along his mouth multiplies. Constant laughter emanating from those mouths seemed to be drained of all joy in his voice (or what's left of it) even appearing slightly contagious. Over time, Broth calms down and reverts to his original state, there are a few rumors amongst the sonas of why he turned into this abnormal monster, to begin with. Phi simply says he's having a bad day. Some say/heard the rumor that it's activated by a name, as when he is cooking his pot liquor, he becomes more talkative and the name got tossed around once, “Pietre” leading to his first pink panic. Thenceforth that moment, when alone he mumbles to himself about coming to the toxic cesspit laughing with a tall man draped in pink armor but he can't remember their name. And he should never know. _______ Editors note: hello hi, Pietre (the one in Pink) is a character who is part of a series I'm working on called The Fabled Party, originally I planned on submitting him as he felt in line with the radiation slime side of things making a toxicsona kind of style to him but plans change. Wanting to go for something new, I may plan on making him for the possible next OC review for fun this was fun to do but anyway, here’s Mr. Mick Brothy boi. And that it byeeeeee. 

He can be found at 7:02:50 in the video. Also I know this is old

[themethereoncewas]

Zondag 19 januari 2025... verse kippensoep, pizza en rijstpap. Spek klaar maken om te roken.

[clatterbane]

This evening's cooking project underway: Turn a leftover baked half-chicken carcass and pan drippings plus a chicken leg quarter out of the freezer into broth. (Plus a leg's worth of meat to use.)

Likely going to simmer it until the leg is done and tender, then pull that out, strip the meat off, and chuck those bones back in the pot to go longer with the rest. That approach has worked well in past.

Then it's eventually time to turn some of the resulting broth into yummy soupy goodness, and stick the rest in the fridge to use over the next few days.

Soup of the day details yet to be determined. Though they will probably involve some other leftovers.

Mr. C took off this morning for the wars, with his swords and more than a little homebrew mead. This year's SCA Double Wars, in fact. 😁 So, I immediately start stewing up shit that only I would really find appealing. (I mean, he's fine with chicken broth, just not most of what I have in mind to do with it.)

Really need to roll out after some more zucchini, eggplant, okra and maybe some nice fresh fish from the seafood stall at the shopping center. Maybe tomorrow. In the meantime, I do also have some chicken livers in the freezer, besides pinto beans and plenty of cornmeal.

[seven-deadly-dishes]

Best Gumbo Recipe

via Jo Cooks

[rubys-kitchen]

Mexican Rice

Makes: ~3 quarts

Ingredients

3 Tbsp vegetable oil

2 carrots, peeled and cut into rounds

1 green bell pepper, diced

1 red bell pepper, diced

1 small yellow onion, chopped (~ 1 cup)

3 garlic clove, minced

2 cup long-grain rice, rinsed and drained

2 Tbsp tomato paste

2 1/2 cup chicken broth

1 can (10 oz) fire roasted diced tomato with diced chilies

8 oz tomato sauce

1 Tbsp chili powder

1 tsp Kosher salt

3/4 tsp ground cumin

1/2 tsp dried oregano

Instructions

1. In a large saucepan over medium heat, heat oil. Add carrots, bell peppers, onion, and garlic. Cook, stirring frequently, until onions have become translucent, about 5 minutes.

2. Add rice and tomato paste. Cook, stirring, until grains are toasted, 2 to 3 minutes.

3. Pour in broth, diced tomatoes, and tomato sauce. Season with chili powder, salt, cumin, and oregano.

4. Bring to a boil. Cover and reduce heat to low. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.

5. Serve warm

[powerupcomicstonight]

[video-recipes]

Pastina En Brodo — lucysallysommer

[girlintheredapron]

Next time I’m steaming the green beans so they have less crunch

My first attempt at a dupe of the LunAsia dumpling house seafood stir fry

Next time I’ll try:

Streaming the green a bean few minutes before frying them up

Get the cod for the fish pieces

Add white onion and maybe green peppers

For my first attempt though not bad. I was right about the white sauce for the flavors

[davidwhornii-blog]

Pork and Shrimp Wonton Soup

Bringing the best of both worlds is Pork and Shrimp Wonton Soup. It’s a comforting soup that features a flavorful broth filled with delicate wontons made from pork and shrimp. This dish is perfect for chilly evenings or when you need a bit of comfort food. It’s both satisfying and soothing.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[annefretz]

These decadent and succulent lamb chops are perfect for spring!

[menubot]

Only $0.30 for Chicken broth at Hotel Duane? Bargain! http://menus.nypl.org/menus/30439