#Do you use egg whites or yolk for breading?

[maxgicalgirl]

My sister is trying to cook homemade chicken nuggets and she called me to ask questions and coach her through it like girl I have no idea how to cook these will be the worst chicken nuggets ever made

[fuckingrecipes]

Do you have advice on the art of sandwiches? I feel like i my best sandwich at home is still leagues below the worst sandwich ive bought at a restaurant

Since sandwiches are infinitely variable, I'm going to assume you're trying to make my favorite sandwich: the Turkey Club, sandwich style not sub style.

Your goal is to MAXIMIZE FLAVOR.

Thicker bread. Standard slice size for bread isn't going to cut it, here. You want thick-slice bread.

Sourdough, or French Bread not 'White' bread. You want it chewy, with a thicker crust. Hearty.

Extra-Heavy Mayo. Restaurants do not use standard mayo from the grocery. Extra-heavy mayo has a higher ratio of egg yolks, giving it a richer flavor and thicker consistency for both spreading and using in tuna or egg salad. It's also more of a warm ivory color, rather than 'white.'

Instead of yellow deli mustard, try a ground-whole-seed mustard. It has a spicier, richer profile, and a little more vinegar.

Be generous with condiments. You're making a good sandwich, not cutting calories.

SEASON your sandwich. Dust the vegetables - salt and pepper goes a long way! Dried oregano, onion powder, garlic powder are also champs. My fave is to take a spicy blend (like a fajita seasoning blend) and sprinkle generously over the mayo before adding other stuff.

Lettuce CRUNCH is important. Include the pale crispy parts in your sandwich, not just the soft green leaf parts. Use romaine and arugula, not 'iceburg' lettuce, which has next to zero flavor.

If you're using texture leafy greens like arugula, toss it in a vinaigrette before piling it onto the sandwich. The vinegar zing makes a statement.

The tomato should have a strong flavor of its own. Salt & pepper on ripe tomato is heavenly. Make sure your seasoning hits the tomato.

If you're adding onion, make sure the slices are super duper thin-sliced. Like, mandolin-thin. Translucent-thin. Red onion is king.

If you want it toasted, make sure the cheese and meat gets hot, but the greens/tomato/onion is added afterward so it stays cold and crisp.

Don't be afraid to STACK IT TALL. CRAM IT FULL! How many sandwiches from restaurants feel impossible to fit in your mouth at first glance? Most of 'em. Make it big. With the meat, especially, they often CRAM the meat in there. No single-layer of ham slices here.

It's ok to MIX MEATS. Fry up some bacon (extra crispy!) or crisp up some pepperoni and layer it with your turkey.

Once you're done, wrap your sandwich in parchment paper (not WAX paper, there's a difference), then slice in half. By wrapping it, you force all the ingredients to smush together and start blending flavors. This makes 'em all a little better and stops them from sliding around, so it's easy to get a bite with every ingredient at once, and stops the sandwich from actually falling apart.

--

Honestly, the biggest 'secrets' of sandwich making is:

MAXIMIZE FLAVOR. USE RICHLY FLAVORED INGREDIENTS.

SEASON ALL YOUR SHIT FOR MORE FLAVOR

DON'T BE AFRAID TO PILE ON MORE GOOD SHIT.

[mochinek0]

Daminette December: 4-A Day in you Life

Damian looked to the alarm, as it sounded off. He looked around the room, surrounded by papers all over the walls. He let a smiled slip out as he got ready for the day. He went downstairs to find Tom already up and preparing the dough for the day.

"Good morning, Tom." Damian spoke.

"Ah, you're already up. Good!" Tom bellowed out, "I have prepared a dough for you. Remember to wash up and try not to use too much force on the dough."

Damian washed his hands and went over yesterday's mishap in his head. He haad kneaded the dough too much and it hadn't risen. They had been useless in the bakery; he had been useless. He moved over to the dough and glanced steadily as Tom worked on his own dough. There was enough force to move the dough, but not enough that he could hurt an enemy.

"You're doing great, Son." Tom whispered.

Damian froze, just for a second, and kept working. He mimicked Tom's movements until the bread was ready to go into the oven. There wasn't much else he could do in the bakery without proper training. He helped Tom separate the egg whites and yolks for the macarons and other bases. Once they were done, he went back upstairs to start breakfast for the couple.

He sighed as he manned the register, easily doing calculations in his hed. Many asked if he was a new employee, but he paid little mind to them. He made sure they had their correct change and the desserts they wanted. He ignored every flirty remark. During lunch, he went upstairs and the akuma alert went off. He quickly ran upstairs to Marinette's room.

"Tikki, spots on!" he shouted, before leaping out of the window.

---

"Who the hell are you?" Chat Noir hissed, as a male clad in black, the seemed to shimmer blue in the light. It was like looking at moving steel.

Chat Noir began to attack, believing this was the akuma. Quickly, he was pinned down.

"Despicable cat." Damian growled out.

"Wait 'til Ladybug-" he hissed out.

"My fiancée is in the hospital and has tasked me with her miraculous." Damian declared, "SteelBug."

Chat Noir froze under his grip.

'What? No! She would hav told me! She said she liked someone but...it wasn't a lie?'

"She was injured as a civilian and it will take months for her to heal." Steel continue, "Tikki has filled me in on my duties."

"B-But, She and I, we." the destruction weilder stammered out.

Steelbug released his grip, "Aid me or are you as pitiful as they say? My fiancée defends your role as her partner. Prove her right."

Steel jumped away at the sound of an explosion. Chat Noir remained frozen on the roof.

'Ladybug is engaged?'

---

Damian walked down the stairs, as if the akuma never happened. He took his place back at the register. He heard the school bell ring and knew the influx of customers were approaching. Many girls fluttered their lashes and ordered pastry, asking him questions. Damian kept his answers short and remained focused on the pastry. Many were smart to see they were getting nowhere with him and left, but the same wasn't said about the bunch about to walk in. He steeled himself to keep himself from glaring at Marinette's old friends.

As the girls walked in, Sabine approached him and touched his shoulder, "Why don't you go check on Marinette. I'm sure you'd like to see her."

"Are you sure?" He asked.

"Is Marinette sick or something?" Alya questioned.

"She wasn't in school." Mylene piped up, "Does she need her homework?"

"Marinette won't be in school for awhile." Tom declared, "She's in the hospital. Depending on her recovery, she'll have to repeat the year."

"Recovery?" shouted Rose.

"What happened?" asked Alix.

"How about we all go visit and-" began Lila, grabbing onto Damian.

He was quick to shove her off.

"Hey!" shouted Alya, coming to Lila's defense.

"No." Damian sneered, "I will be visiting my bride on my own."

"B-Bride!" Rose cried out.

"Her?" Lila sneered, but quickly controlled her features.

"Marinette and Damian have been dating for three years." Sabine declared, glaring at them, "Why shouldn't he call her 'His Bride'?"

"Is somehting wrong with our daughter?" Tom demanded.

The girls looked at each other, trying to find the words to defend themselves, but also bring up some concerns.

"She loves Adrien!" Alya snapped.

"You must be Cesaire." Damian spoke, "Marinette did say you had a delusional fantasy about them together."

'What?'

"Delusion!" Alya shouted back, "She is the one who told me that she wanted to marry him and have three kids!"

"At the age of thirteen and yet, she got him together with Kagami Tsurugi. When they broke up, you tried to push her to play the 'sympathetic ear' until he fell for her. Marinette instead comforted Tsurugi and attempted to fix their relationship. Although it failed and she instead developed feelings for his cousin, Felix. She has collaborated this story, of course."

"Wait!" Alix spoke, "What?"

"You never told us that, Alya!" Mylene declared.

"When did this happen?" Rose asked.

"When they were fourteen." Damian answered, "I must go. I have been helping her family, as much as Marinette does and I have to babysit Manon tomorrow."

"You know Manon?" Alix prodded.

"My niece is around her age and is more......intense." Damian replied, "I've also contacted her fashion clients and they understand her work will be on hold, until she is better. I don't want her to wake up and worry. Marinette overexerts herself and micromanages herself and her work. I will be assisting her in her recovery."

"Go ahead, Damian." Tom smiled, "I'm sure your eager to check on her."

Sabine nodded along, "We plan on closing at 5pm so we have time to visit and prepare for tomorrow."

Damian nodded his head and walked past the group.

---

Damian sighed as he sat in the hospital chair; Marinette still unconcious in the hospital bed. As he grabbed her hand, her eyelashes fluttered. He grip tightened around hers.

"Habibiti!" he called out.

"Hey, you." Marinette whispered, looking at him.

"Marinette!" Tikki cried out, hugging her cheek.

"Hey to you, too." she answered.

Damian quickly composed himself, "I have everything under control. You just rest."

"Even the cat?" Mari questioned.

"Especially him." he growled out, "I'll declaw him, if I have to, and have back up in an hour."

Marinette smiled, "What would I do without you?"

Damian chuckled, "I thought I was marrying a secret Kryptonian. You do so much, Habibiti. I promise to do anything for you and to ease your burden."

"I love you, Damian." Marinette answered.

"I love you, Marinette." He replied, pressing the button on the bed.

"What?" she questioned, as a nurse quickly walked in.

Damian quickly stood up, "I'll call her parents. Make sure you have a listing of all medical exams for me."

"Dami?" Mari called out, confused.

He smirked, "Don't worry; they were already planning on closing early. You do so much; let us return the favor. I'll take care of the bakery so they can spend more time with you before tomorrow."

TAGLIST: @maribat-calendar-events

DAMINETTE- @meme991001 @umbreon-worshipper @stainedglassm @jasmine-the-fox @psychicdelusionwerewolf @vixen-uchiha @mysteriouschar @missmadwoman @kanamexzeroyaoifangirl @dissarraymania @tundra1029 @abrx2002 @mrsjacuinde @ledalasombra @animegirlweeb

UNSPECIFIED- @animeweebgirl @a-star-with-a-human-name @alysrose-starchild @fandom-trapped-03 @dood-space @moonlightstar64 @saltymiraculer @marveldcedits20 @09shell-sea09 @icerosecrystal @insane-fangirl-of-everything @blueblossombliss @nickristus-dreamer @megawhitleycalderonpaganus @tigresslily @legodetectivemalsblog

[kayhi808]

First Crush -

Wakanda Day 2

Day One

Wakanda is 6 hours ahead of New York so jet lag is REAL. There was so much excitement for Abby last night, you were able to keep her up way past her bed time. When you finally got back to your rooms, she could barely stay wake through her bath & passed out immediately.

You faintly remember Bucky kissing you good-bye this morning saying he had a meeting with the King & he'll be back for you and Abby later. Eyes still closed, you wave him off.

You next remember getting kicked in the hip & being jolted awake. You look over and Abby is splayed out like a little starfish with a foot against your side. Pu'a is clutched in one fist. When did she get here?

You sneak away to shower & get ready for the day, when you hear Abby calling you. She's the tiniest lump in the huge bed. Hair in disarray, but the cutest thing you've ever seen. "G'morning, my baby. You go over to lie next to her, getting in your morning snuggles. "Did you sleep well?" She nods silently, enjoying snuggle time.

"Where's Papa?"

"He had a meeting with King T'Challa. He'll be back for us later."

*********

Breakfast is delivered to you and Abby. The valet pushes the food cart into your room and sets up a table by the window. "Tanks you so much for my foods!"

"You are most welcome, Little Wolf." The valet leaves you to enjoy breakfast.

"I'm little wolf?"

"If your Papa is the White Wolf, that would make you little wolf." Abby cackles and climbs onto her chair & does her happy food wiggle. It's the first time Abby is trying Shakshuka. It's commonly known as a Middle Eastern dish, but it was originated in North Africa. Abby loved it because she's able to eat with her hands. It's even more fun than fondue. She dips the flat bread in the rich sauce or egg yolk. She did turn into a sticky mess, which is part of the fun.

As you enjoy breakfast, Abby squeals and stands up on her chair, pointing wildly in the direction of the food cart. "Mama! Mama!" You get up to see a white kitten sneaking from the cart to the couch.

"Hey! No, no, no." Lifting Abby off her chair, "Abby, can you go and wash your face and hands? Then change your shirt for me, please?"

"What's you going do, Mama?"

"I'm going to keep an eye on this guy."

"Ok, I hurries and helps you." Abby makes a quick dash to her room.

You lie on your stomach and reach under the couch to draw the kitten out. "Hey, Buddy." The kitten backs up further out of reach and hisses at you. "I'm not gonna hurt you." There's not much you can do. You and the kitten just stare at each other.

"I'm backs!" Abby flops down on her belly next to you, "What hims do?"

"Nothing. He just stares and hisses at me." As if on cue, a soft hiss emits from the couch. Abby hisses back at the cat. "No, baby. That's not a good sound. The kitten makes that noise when he's scared or angry."

"OH! I's sowwy cat. I no means it."

"Stay here and watch him. I'm going to see if he's hungry." You make a saucer of leftover eggs & bread and push it under the couch.

You and Abby spend the better part of the morning watching the kitten. It's how Bucky finds his girls when he returns. Belly down on the floor, staring under the couch. "What's going on here??"

"Papa! There's a cat!"

"It caught a ride under the breakfast cart. He's too far back, I couldn't reach him."

"Ya, him's scared."

Bucky gets down on the floor next to you. "Well, look at that. You want me to lift the couch so you can grab it?"

You shake your head. "He's scared. He'll come out when he's ready." Pushing yourself up from the floor, "How'd your meeting go?"

"It was good. I was able to get one of the vans for the afternoon." Turning to Abby, "Abby, do you want to meet the Dora Milaje and see them train?"

"Now?? What's about hims?"

Patting her bottom, "He's got food and water. And maybe if we're not around he'll feel safer to come out."

"No runs away, cat. I be rights back, ok?" The little snowball just hisses at her. "Tsk. Yous not very nice." Abby runs to her room for her backpack and Pu'a. "Okies! I's weady!"

********

Bucky is able to take them down to the training fields. You're with Abby in the backseat while Bucky is upfront with the driver. Everything is so new to you and Abby. The landscape & the animals roaming free, is like a whole new world for you two city girls. Bucky can hear you and Abby's excitement about every little thing you see and he tries to hold in his laughter.

The van pulls up to the training fields & Bucky help you both out. Abby holds on to Bucky's hand & clutches Pu'a close in her other. She looks excited and a tad bit nervous as well. The sheer power of the women and the agility in which they move is mind-blowing! Bucky kneels down and pulls Abby back against him. "Papa? Why dey no more hairs?"

"It signifies honor, valor & beauty." Abby might not know what honor & valor means but she knows beauty, so she nods in agreement. Those must all be good things. Abby is used to watching hand to hand combat with the Agents at home, but she's never seen people fight with staffs. It's like a beautiful dance. A deadly dance.

"Ah, you have brought Little Wolf for a visit."

Abby peeks around Bucky & starts waving, "Hi, Ms. Nakia!" Nakia is accompanied by two other warriors.

Bucky introduces you to Okoye and Ayo. "Ayo helped free my mind from HYDRA's control."

"You helps my Papa from the bad peoples??" Abby runs over and hugs Ayo's leg. "Tank you so much!"

Abby starts to cry and you notice Ayo's horrified face. You hurry over and pick her up. "I'm sorry," you apologize. You prop Abby on your hip, "What's wrong, baby?"

"If Ms Ayo, no helps, Papa would never be's my Papa," Abby sobs wiping away tears with her palms.

"Oh, baby." You rock her & kiss the top of her head mouthing "sorry" to Ayo. Nakia gives a gentle smile but Ayo and Okoye look uncomfortable. "She'll be fine."

Bucky takes her from you, "She's little, but has big emotions."

******

They continue the tour of the training field, Abby is a little subdued but better. You come upon a pen of rhinoceros, which perked up Abby's curiosity. They're much larger than you imagined, only seeing them in movies and TV before.

Okoye whistles and one trots over like an oversized puppy. Abby has a chokehold on Pu'a & her other hand is fisted in Bucky's shirt. You stand next to her rubbing little circles on her back & she looks at you with big eyes. "Aren't they amazing," you ask?

Nervously, "Um...ok."

Bucky kisses her cheek, "It's ok. He won't hurt you. You're safe."

Okoye climbs the fence and enters the pen.

"Papa??"

"It's ok. Watch." Okoye uses her staff to leap onto the back of the rhino.

"Oh my goshness!!!" Abby claps for Okoye. "She jump on the winosaurgus!"

"Rhinoceros."

"It wut I says! Oh my goshness!" The rhino swings his head around towards Abby & she lets out a scream, but Bucky shields her with his vibranium arm. Holding Abby tight is his other. Only to find out the rhino wanted pets. It nudges Bucky arm until he gives in.

"See, Abigail. He's friendly."

Abby reaches out to touch it. You hold your breath, caught between trusting Bucky & Okoye and grabbing your baby and running to safety. Abby quickly touches him & jerks her hand back, cackling when nothing bad happened to her. "He didn't eats me! I touched-ed him!"

Bucky laughs, "I told you he was friendly. He wouldn't eat you. He doesn't eat meat."

"Him's like 'Baku! He a begtabian, too." Okoye can't help but laugh out loud.

"Vegetarian."

Emitting a loud sigh, "Dats wut I says." Abby reaches out to touch the rhino again, this time without fear. "You so big and strong. Goods boy."

Okoye maneuvers the rhino closer to the fence, "Would you like to sit on him with me?"

Quickly, "Oh, no thank you."

"Are you sure? You don't want to be able to go back home and tell everyone you rode a Wakandan rhinoceros? Okoye will keep you safe. I promise."

Not wanting to show Abby you were worried, "Buck?"

"Yous pwomise?" Abby would believe anything Bucky told her."

"I promise, Abby baby." She slowly nods her head.

Bucky passes Abby over the gate to Okoye. He flinches as your nails dig into his arm. "She's safe, doll. I wouldn't let anything bad happened to her."

Abby squeals and the look on her face is pure joy. "Mama! Mama!! Lookit!" She waves Pu'a crazily at you. Bucky already has his phone out taking pictures and videos. You want to cry but you wave back to her just as crazily. Your baby is on a rhino! In what lifetime would you ever think this could be possible? Okoye walks them a short distance away & back, returning Abby to Bucky.

"Tank you, Ms Okoye! Tank you, Mr Winosaurgus! Yous so goods boy!"

They continue to tour the training field, leaving Okoye with the herd. As they reach another Dora Milaje unit, practicing with their spears, Abby finds a stick on the ground and uses it as her spear. She watches the warriors and mimics their moves. She gets to play-spar with Ayo, Nakia guiding her moves.

On the way back to the palace after one of the best afternoons of her short life, Abby falls asleep in her car seat dreaming of being one of the Dora Milaje, "the adored ones."

@waywardhunter95 @rebeccapineapple @ordelixx @onceithough @thezombieprostitute @ilovetaquitosmmmm @julvrs @unax @s-a-v-a-n-a-34 @winterslove1917 @mrs-bucky-barnes-73 @mrsnikstan @hisredheadedgoddess28 @itsteambarnes @otterlycanadian @purplecolordeer @buckitostan @littleredwolf @mcucatlady @silas-aeiou @hzdhrtss @florie1 @thecubanator2 @enchantedbarnes @selella @fireeyes-on-teller-dixon-grimes @cjand10 @pancake-05 @ozwriterchick @crazyunsexycool @baw1066 @nommingonfood @jvanilly @abschaffer2

[somber-cryptid]

Kim Rok Soo learning to cook at a really young age.

Like. Five or six. When there was nothing ready to eat in his uncle's cabinets that he could find. The milk had gone bad, and the only other thing in the fridge was an egg or two.

His uncle hadn't been back for two days, and he preferred it that way. He could wash his own clothes in the sink and hang them to dry by the window. Get up for school by himself, dress himself, and walk to school by himself. The only issue was food.

He got food at school for free. That was the best food in Kim Rok Soo's opinion. Food he did not have to risk asking his uncle for. His teachers even praised him for eating all of his side dishes when his classmates were picky about theirs. Being picky was something that you needed money for.

Kim Rok Soo didn't have any money. If he did, then his uncle probably took it with him. When he was older, he'd get a bunch of money and share it with everyone but his uncle. That would be a while, though, and he was hungry now.

Yesterday, he'd eaten the last slice of bread in the entire apartment (he'd checked everywhere, even his uncle's room.) It'd been moldy, but as his uncle often said, 'beggars can't be choosers.' Kim Rok Soo now missed the bread he'd had to pick little blue spots off of. He should've eaten the spots, too. Maybe then he wouldn't be as hungry as he was right now.

Now he stood in front of the fridge (careful not to open it, his uncle got mad if kim rok soo ran up the electricity bill) thinking hard about the egg sitting inside of it. What if his uncle got home and wanted the egg? Then what? Get hit a lot just because Kim Rok Soo couldn't wait until the next day? It wasn't even the weekend yet.

Kim Rok Soo still ended up opening the fridge and holding the egg in his hand. He could crack it open over a cup and slurp it down. Kim Rok Soo didn't want to take such a risk for something he couldn't even chew though.

So he decided to cook it. He'd seen it in books, television, and even in person when his uncle was still nice to him. If he could do the rest by himself, he could do this by himself, too.

Kim Rok Soo gathered his supplies (a stool to stand on, a pan, and his uncle's egg) and stood in front of the stove. Remembering what cooking an egg looked like, he cracked his egg on the counter and emptied the inside onto the pan. A few eggshells fell in, but Kim Rok Soo just picked them out like he did the blue spots in the bread.

He knew which knob to use to turn the stove on, but he didn't know how much. So he decided to turn it halfway and left it on medium.

Kim Rok Soo stood there for what he felt was an eternity just watching his uncle's egg. Then the edges started to turn white, and he felt a little thrill. His stomach grumbled in anticipation. The pan kept getting hotter, and eventually, Kim Rok Soo couldn't see the pan through the egg anymore. As far as Kim Rok Soo knew, the egg was done.

A very smart child, Kim Rok Soo made sure to turn off the stove. His uncle had left it on before and blamed him for it, so Kim Rok Soo couldn't forget how important it was.

He put his plate on the table and then tried to flip the pan over so the egg would come out. The yolk hit the side of his plate, but the rest of his egg didn't budge. Kim Rok Soo frowned.

What the hell? It never ended up that way for anybody else. He'd just have to ask the auntie downstairs about it. She'd taught him how to fold his shirts too.

In the end, Kim Rok Soo found a spoon and scraped the rest of the egg into his plate.

It was pretty good, or at least Kim Rok Soo thought so. He was still hungry afterwards, but not as hungry. The entire process left him feeling satisfied. Another thing he could do on his own. Soon enough, he'd be able to live on his own and never see his uncle again.

Thinking about it, he'd have to get a job too, wouldn't he? You had to earn your meals after all.

[flintandpyrite]

I am collecting uses for egg whites since it physically pains me to throw them out, and I don’t have a tube pan (so I can’t make angel food cake) and I don’t really like meringues. I always freeze my egg whites in ice cube trays, which gives me about two ice cubes per egg white, so I can roughly guess how much to use later. To thaw them, place the egg white cubes in a ramekin and set that in a shallow bowl, which you should half-fill with boiling water. The egg whites melt fast that way without cooking.

So far:

Granola— this is a good simple granola recipe, fast and without too many specialized ingredients (though I think European cooks may struggle to find wheat germ—you can definitely leave it out if you can’t get it.) The egg whites help the granola to stick into dense clusters and tbh you can definitely double the egg white for bonus clusters without affecting the taste.

Chocolate financiers— this is a surprisingly good chocolate cookie for how light it is. Very unexpected and simple, but you do need a mini muffin pan or similar to make it. Bonus: naturally gluten free!

Pignoli: yes ok pine nuts cost the earth. But frozen egg whites basically keep forever so you can save this one for the holidays, whenever that is for you. Also naturally gluten free, this would be great for Passover.

Marshmallows: ok this is getting into project territory but it’s not as hard as it sounds, provided you have an instant-read thermometer. Serve them with homemade chocolate ganache and graham crackers for a hilariously upscale version of s’mores.

Egg wash on bread: this is controversial and I wouldn’t do it on brioche but for pies or rolls you can whisk egg white with a little water and use it as an egg wash. Better than wasting a precious yolk.

[madlori]

How to make the perfect eggs in a basket

I made eggs in a basket this morning. It's one of my favorite breakfasts so I make it about once every two weeks. Today's turned out PERFECT (I meant to take a pic and use it but I nommed them up first so here's a stock image).

The key to good eggs in a basket is to get the bread crispy, but keep the yolks runny so you can poke them and spread delicious yolk on your toasty bread and egg. These two things are contraindicated, so you need some Tricks(tm) to get it right. If you put the eggs in right at the start, by the time the bread is toasty enough, the eggs will be overdone and the yolk will be solid. So you gotta stagger it.

Here's what you do.

Get a large skillet, big enough for both your pieces of bread. Pull or cut out the center part of your bread. Get butter in the skillet, like a LOT of butter (at least a couple of tablespoons) and melt it on med-hgh.

Dip one side of both breads in the butter. Re-distribute the melted butter in the pan and then put the breads down, unbuttered side down. This is to both butter the other side of the breads and get it toasty, meanwhile the top now also has butter on it for when you flip it.

Now. This is important. Let the bread cook for a bit BEFORE you put the eggs in. A couple of minutes, just till it starts to be golden and toasted.

For the eggs, get two small prep bowls. Crack each egg carefully into them. This way if you puncture a yolk, you haven't done it into the pan and can discard it, or save it for scramblies.

When the bread is like 60% to your preferred toastiness, flip it over. Now carefully slide the eggs into the hole in the bread. If one of the yolks breaks now, well, that's just life in the big city. It'll still taste good.

Give it a couple of minutes. When the whites are decently set up, flip both pieces (fast, so the egg doesn't fall out). Let it cook just long enough to harden the white on the bottom and toast it the rest of the way. A minute or two.

Now, plate them, salt and pepper, and enjoy!

[pagan-stitches]

Svatý Marek (Saint Mark) Day Brunch

This morning for brunch I wanted to use some of my Kraslice (Easter eggs) before I used the egg shells in a ritual this afternoon. I decided to dig through a cookbook I found a month or so back.

It is a joint project between museums in Austria and Czechia to collect recipes from 1750 to 1918 (my great-grandparents left in 1912—a part of the Slavic diaspora that was getting out before WWI) that were going back and forth across the borders as Czech and Moravian domestic workers went back and forth—introducing Czech folk recipes into Austria and Austrian recipes back home to southern Bohemia and Zjnomo (in southern Moravia where my great grandparents were from). Today’s recipe is from Ivančice—about 30 km from my great-grandparents village.

The first step was to peel and halve the eggs and make a filling. Of course, these old recipes so often do not give proper quantities! I decided to use four eggs. I melted 3 TB of butter and whipped the egg yolks into it and added 2 TB of cream and salt and pepper. The recipe said to mix in egg yolks too, but I didn’t want to waste an egg white and decided after taste testing that it was fine without it.

I then filled the eggs and scrambled one more fresh egg and poured it over. The recipe said to push the two halves back together into a whole egg, but further down it said you could also do it in a layer of halves. When I tried to stick them back together it didn’t work very well so I decided to leave them as halves.

I then sprinkled over a layer of bread crumbs and put the eggs in the oven at 350°F for 10 minutes.

Instead of making the ragout in the recipe with mushrooms, green peas, and asparagus I decided to use the leftover houbová omáčka (mushroom sauce) from the řízek I made on Svatý Jiří (St. George) Eve and use some freshly foraged greens in place of the asparagus and peas. After washing and soaking some lyre leaf sage leaves in a vinegar/water bath, I chopped them and sautéed them, and added them to the houbová omáčka—which I poured over the baked eggs when I took them out of the oven.

It was 👩🏻‍🍳💋.

[the-jellicle-duelist]

do you have fresh pasta advice? specifically ravioli. I am finding a recipe now and made tortellini once before with some success but I trust you on all things food

i have advice for almost everything !

generalllyyyyyy speaking 1 cup of flour + 1 egg + 1/2 tsp of salt will get you to pasta dough. the dials you can turn are typically adding More egg yolks.

for ravioli specifically, you need to make sure you develop enough gluten. this can be accomplished in a lot of ways, but the thing to keep in mind is that the more yolks you add, the more difficult it will be to develop gluten. because yolks are primarily fat with some water. and fat inhibits gluten development.

your dough needs to be strong enough so that you can roll it Thin enough that when you lay the dough on top of itself, it has enough structural integrity it won’t rip or tear either thru pressing it together, or during cooking

pasta dough is pretty dry by design, which makes developing gluten harder. so my best advice for the mixing portion is to get your dough combined until it’s not got dry spots but isn’t smooth. cover it, and let it sit for 15-20 minutes. this will hydrate the flour and naturally develop your gluten without much need to Knead

after that time, give it a few kneads to get it smoother. you should at this point wrap it up and refrigerate it for at least an hour, but 3 or 4 is ideal. you can also make a bigger batch, and then divide it and freeze it at this point

when it comes to the rolling part, i’m assuming you’re using a machine although rolling pins will also work with this advice.

with ravioli, you will want to go a step or even two more thin than with a fresh tagliatelle or similar, because again you’re basically going to double the thickness of each raviolo at its seams and edges.

it’s going to get Really Long. so start with a small piece of dough. and run it thru the machine and get it to half of the thickness levels. fold it over a few times onto itself. and start over. here again, this is also kneading the dough, but it’s also elongating the gluten strands which builds strength. (if you bake bread at all and have done stretch and folds, this is a similar principle)

your dough should be really smooth at this point. if it’s sticking at all, you can very lightly dust some flour onto the surface of the dough. but don’t go insane. if it’s cracking or splitting, repeat the previous step. i have done this sometimes two or even three times so if it isn’t Smooth, give it another go

at this point, you’re ready to do the final rolling. on your machine, process it thru each thickness until you’re down to your last 2 (some machines have 6, 7 or even 10 levels of thickness it just depends)

if your dough lets a ton of light thru, you’re probably too thin. you want the level above. if you go to thin, you can reroll it out it will be fine

the Right thickness will be something that when you fold over on itself feels more or less like where you would stop for regular pasta. (usually this is the 2nd or 3rd to last setting depending on your machine) and then fill however you want. egg white thoroughly mixed with a small amount of water makes a good sealant (and you might have an egg white if you added yolk to your base dough.) but also water works well. if you’re dough has been kind of sticky you may not need any water at all.

a lot of this is Feel, and Intuition which is unfortunately hard to convey over a tumblr post. but hopefully this gives you some things to think about as you go forth on your ravioli adventure.

[ask-red-guy-dhmis]

Is it this guy?

Fish and juice

Steak and beef

Beans and eggs

Steak, eggs

Are you hungry?

You look to be a bit hungry

No

Duh, duh, duh, duh

Lots of people get hungry

That's your body

Hungry comes from your body

Get off me

But your body

It must, to have to be healthy

What's that? A tasty snack

You don't want to go around and eat a snack like that

Greedy, to eat all that

You'll end up with your teeth all grey

Do, do, do, do, do

Do, do, do, do, do, doing healthy

Food is talking

Let's get healthy now

Hello

You see, the body is like a special house

With blood, hair and organs in the different rooms

Oh look, there's Mr. Bladder there in the basement, ha, ha

What?

Now food comes in through the chimney, mouth

And goes from room to room, greeting the different organs

Hello

Now, the good healthy food is very nice and polite to the organs

And so, is invited to stay for the party

Yeah

But the bad, not healthy food

Are very rude and must leave through the cat flap

Rude!

That doesn't make sense

To, to, to, to, to

To, to, to, to, to, to be healthy

Hello?

What's that? A tasty snack

You don't want to go around and eat a snack like that

Greedy to eat all of that

You'll end up with your gums all grey

Yeah, but something's wrong

Exactly, how do we know which ones are the healthy foods to eat?

Well, that's easy

The food groups can easily be sorted using the simple health shape

Choosing normal plain looking foods

Such as bread, cream, white sauce and aspic

Keep the body ticking over just nicely

Isn't that right?

I need to go

But wait!

What's this?

Fancy, show-offy foods like

Cooked meats, fruit salad, soil food, and yolk

Ewh!

These foods will clog up the body

With unnecessary detail

Oh, no! Look, It's all broken and on the floor

Everything tastes great

Maybe we should wait before we put it on the plate

Or it could be too late

I don't want to do this any more

I choose a pizza slice

Bread and cheese will taste so nice

What's that? A pizza slice

But you're better off with plain white sauce

What's that? Plain white sauce

Plain white sauce makes your teeth go grey

Doesn't matter, just throw it away

Why not try something else on your tray

Oh, what's that? A lovely pie

But you're going to end up sad inside

Ewh! Sad inside

But everyone has their teeth go grey

Just eat yeast and it'll go away

But how much have you had today?

Too much yeast makes your teeth go grey

How about some onion paste?

Looks like fun, have a taste

That wasn't onion paste

You shouldn't eat food in a stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's plate

A stranger's...

NO NOT AGAIN PLEASE

[puckpocketed]

For the ask game: 5, 12, 20 💜

Allie!! <3 Ask game

5. How do you like your eggs?

Fried: extra crispy whites with a runny yolk <- there’s this membrane of egg white on top of the yolk and if you’re really careful you can go in with chopsticks/a fork and lift it off so that it cooks with the other egg whites YOU WILL NOT CATCH ME SERVING SNOTTY EGGS IN MY HOUSE!!!!!

Scrambled: with a big knob of butter. If you take a knob of butter and you think it’s big, do 50% more. OR a scoop of sour cream. scrambled gently into a custard, NO ribbon curds im sorry!! Served with sriracha on a toasted croissant. It’s butter on butter but idc why the hell am I denying myself the pleasure of buttery scrambled eggs.

Boiled: Jammy and occasionally marinated <- AJITAMA!!!

Poached: the best eggs benedict I ever had was served with pulled pork and chilli oil on this divinely soft milk bread and I still think about it sometimes

12. What's something about your best friend that you love?

My very favourite people in the world… My best boy ever is such a warm person, we catch up every once in a while for gaming online and chitchats, every time we talk I feel like I gain a new perspective and grow as a person. For my other two besties, I love how they’re willing to commit to the bit with me. We’ve always been those people that treat trips to the mall/dinners/movies as a chance to Play, but we got reaaally good at yes-and’ing with eachother when I ran a d&d group during lockdowns and we still lapse into silly/horny/juvenile roleplay to this day!!

20. What kind of math are you best at?

Ok it’s not like official real maths but I like to think I’ve gotten really good at substituting ingredients in baking - wet and dry proportions, replacing binding and leavening agents, sugar and seasoning… For instance, if I had molasses instead of sugar to use up in baking, I’m good at accounting for the sweetness + moisture content and leaving stuff out of the rest of the recipe so I can achieve the desired texture/moistness levels. Lately I’ve been eyeballing my flour in baking bc it’s been so humid where I am and exact gram measurements sometimes leave me with dough that’s quite wet!

I’m also getting good at estimating how big a gif will be and how many times I need to split up the frames to fit in closer to tumblr’s gif size limit before optimisation <3

[culinary-vagabond]

Recipe off the List: Creme Brulee French Toast with Vanilla Sauce from Turkuaz Kitchen

I see why the author mentioned she only gets this recipe once a year, on her birthday, made by her husband. So much sweetness...

We inadvertently recreated how this gets made in the author's house: the Kiddo wanted French Toast for special breakfast (once a week extra work breakfast) on a week it was Partner's turn to make it. I mentioned I had the recipe to try and Partner stepped in to make it. So I got to come downstairs to an already made breakfast.

This is not a recipe for a quick meal. Or a new cook. Or anyone who needs a cup of coffee in the morning to be safe handling fire. Or someone going light on the kitchen appliances.

Seriously, it calls for using a kitchen torch. AKA, apply fire directly to a layer of sugar on top of a slice of French toast. I do not expect the average home kitchen to have a small blowtorch for the purposes of caramelizing sugar over a very small area.

Yes, we have one, but that's because we're weirdos whose main hobby is cooking and have amassed tools for it over a couple decades. I really have to emphasize the decades part of that statement here guys.

We also have a standalone blacktop/griddle, which, while not required, sure as heck makes cooking French Toast and pancakes a lot easier. Ours can fit six slices on it at once - cuts down on the time to make breakfast by an order of magnitude. Feels that way anyway. If you a) like French Toast and/or pancakes, b) can afford one, and c) can afford the storage space (when not in use) and counter space (when in use), I do recommend getting one. Such a work saver. In these specific circumstances.

Man, we're giving Kiddo a skewed perspective on what you can find in kitchens...

The other reason I don't recommend this one for new cooks is the sauce. It's not a difficult sauce to make, but coordinating two different parts of a recipe was my main difficulty as a new cook. Maybe it's not yours, but it does complexify the recipe.

All that said, it was delicious. The caramelizing added a bit of crunch that contrasted nicely with the eggy wonderfulness. Kiddo, who Isa maple syrup fiend, abandoned the syrup for the vanilla sauce of the recipe.

It was wonderful. Definitely worth a once a year indulgence

Recipe: Keep

Vanilla Sauce

120g heavy cream

165g whole milk

1 vanilla bean or 1/2 tbsp. (15g) vanilla extract

2 large egg yolks

1/2 tbsp. (5g) cornstarch

3 1/2 tbsp. (45g) white sugar

French Toast

2 large eggs

110g whole milk

55g heavy cream

2 tbsp. (26g) white sugar

1 tsp. vanilla extract

pinch of kosher salt

4 slices of bread

2 to 3 tbsp. (28g to 42g) butter

Heat the heavy cream and milk for sauce over medium heat in a small saucepan (addd the vanilla bean if using that). IN a small bowl, whisk together the egg yolks, cornstarch, and sugar. Once the milk has just begun to bubble, remove from heat and very slowly drizzle 1/2 cup of it into the egg yolk mixture while whisking constantly. Continuing to whisk, add the egg mixture to the saucepan. Return to heat and, stirring constantly, let come to a boil, cooking for 10 to 20 seconds, before removing from heat. Add the vanilla extract now if using. Let rest for 4 to 5 minutes at room temperature. Remove the vanilla bean, if necessary. Cover with plastic wrap and press it into the top of the cream. Let rest at room temp. until completely cool, about 1 to 2 hours.

In a shallow dish, whisk the french toast eggs, milk, heavy cream, sugar, vanilla, and salt together until well combined. Soak 2 slices of bread at a time, flipping to coat both sides.

Heat 2 tbsp. of butter in a nonstick pan over medium heat. Add the bread to the hot pan and reduce heat to medium-low. Cook until one side is golden brown, 4 to 5 minutes, then repeat on the other side. Transfer to a cooling rack, then repeat with other two slices.

Coat each slice generously with granulated/white sugar. Using a kitchen torch, caramelize the sugar. Let cool for a few minutes (until the top becomes crunchy). Spread 1/4 cup of the vanilla sauce over each of four serving plates, then top with french toast. Dress with fresh berries and powdered sugar; serve immediately.

[arkinnameless-blog]

I finally made deviled eggs with cheese. And I got the mood to explain how to do them.

Easy version, of course. I don't like my recipes difficult.

So, you need to boil eggs for 10 minutes (I put them in already boiling water).

You peel the eggs, and then you cut the eggs in half and put the yolks in a separate bowl. It's really nice to have a big flat plate and a big round-bottomed bowl for this dish.

Don't be fooled by the small quantity.

When you mash them well with a fork, you get this.

The next step is to grate the cheese on a fine grater. I use pesto cheese, but you can use regular cheese, too.

Visually, I grate the cheese about 1:1 to the yolks. Perhaps a little more cheese. However, this is purely a matter of taste. You will have to try a lot to understand whether you are satisfied with the taste or not.

You should put mayonnaise so that the consistency is not dry, but you should not take too much mayonnaise either. You should like the taste of the mayonnaise that you put in. Bad mayonnaise will not magically turn into tasty. And try. Again. And again.

It pains me to say this, but ground black pepper is to taste. I like it spicy, some people don't. Same with salt, my mayonnaise is salty, so I put a pinch at most.

And also, personally I put garlic because I like it. I grate it on a fine grater. For this portion, I put one large clove of garlic, then tried. I didn't have enough for my taste, and I added one small clove of garlic.

I stir with a fork. However, I put it in the whites with a teaspoon. You will have to use your fingers to even it out.

That's a result.

If you have any mixture left over that didn't fit into the eggs, spread it on bread. Delicious.

Also, I store it in the fridge like this:

I hope it wasn't too vague.

[mrbeefgnaw]

Fun Facts I Have Learned In Nutrition For Foodservice Professionals

"Bread makes you fat?" NO BITCH. People want to blame the bread and the pasta and the potato for somehow being Super Fattening in and of themselves, when in reality the bread and pasta and potato are frequently used as vehicles for butter and other things that have a lot of fat and not much else in them! Whole grains are good for your guts, your heart, and lots of other parts of you! Potatoes are full of fiber and good shit! Stop slandering the poor carbs!

Yes, you do want to try and limit added sugar in your food but if that spoonful of white sugar is the difference between you eating the oatmeal that's good for your heart and guts and other bits and not eating the oatmeal? Put the sugar on your oatmeal and eat it. The healthy food you eat with a little somethin' somethin' to make it taste good is better for you than the healthy food you don't eat because it tastes like sad.

FLAVOR IS NOT YOUR GODDAMN ENEMY. Again, the nutrient-dense food with a little butter or sugar is better for you than the plain bland shit you don't eat.

For a while there people got scared of the fat in butter and started using partially hydrogenated vegetable oils instead. Then it turned out that the trans fats in partially hydrogenated vegetable oils were worse for you than butter. So... fuck it, use the butter.

Unless you're vegan! In which case use the margarine! But if you're baking with it make sure you use the stick kind because the tub kind has too much water and air in it and that will fuck up your bakes.

There are two kinds of protein: complete (which has all of the essential amino acids your body needs but can't make on its own) and incomplete (which doesn't).

Your body does not stockpile amino acids (which are the lil lego blocks proteins are made of) for later so you have to eat some protein every day.

Worse, if you don't get enough of one of those essential amino acids your body doesn't make, and your body needs to build something that needs that particular amino acid, it doesn't sub in whatever amino acids are floating around in your bloodstream. It just goes "nope, not enough leucine for this, sorry" and DOESN'T MAKE THE THING.

Worse still, if you don't eat enough carbs and fat, your body will just start burning whatever protein it can spare for fuel. Potentially, including protein that has already been used to build parts of you. Eat your fuckin carbs and good fats, or you will eat... you.

If you take an incomplete protein (say, rice) and pair it with just a little bit of complete protein, ALL the protein you're eating becomes complete.

The egg is the gold standard against which all other protein foods are measured. Eggs are p. much the perfect protein. Yeah, there's a little fat and cholesterol in the yolk but again, nutrient dense food you eat with a lil fat is better than nutrient dense food you don't eat at all.

Shrimp are high in cholesterol but APPARENTLY it's some kind of weird friendly cholesterol that doesn't hang around in your arteries?

Cholesterol ONLY comes from animal sources, anyone who's told you not to eat nuts or avocados because of the cholesterol is full of shit and you can tell them I said so.

[josiesbooksauce]

i originally wanted this to be a place where I read absurd d!et books and try the absurd d!et found therein

i still plan on doing that but I'm going to start with something else

i found this d!et on tiktok: Allstar Cheer D!ets & Routine Rules

if its hard to read, don't worry, i'll transcribe it below

Weekly Weigh-In's (Be Responsible)

5'0-5'3 - 90-100 lb 5'4 - 5'6 - 100-105 lb 5'7-5'9 - 105-115 lb

*Do NOT eat 20 hours before a competitions (Our uniforms are tight for a reason!) *Drink at LEAST 2.5 liters of water a day *You may only drink water or another drink IF approved by one of your coaches *Fast from 7 pm - 8 am *Two pieces of fruit per day *Only 3 snacks a week (Choose Wisely) *NO white bread *NO pasta at ALL! *Nothing cooked or fried with oil *Please skip out on lunch during school *Get your protein goals in (provided by one of your coaches) *No dressings on your salads! *Download the "MyNetDiary" or "Myfitnesspal" apps and log everything! *No Cows Milk (find a low-calorie substitute) *No butter *No egg yolks (Only use egg whites please!) *One week before competitions you are expected to restrict your food intake *Anything in a package is not good for you please avoid them as much as possible! *No Desserts

so I’m going to follow this as closely as possible. “school” will be replaced with work. “coach” will be replaced with an ai coach. my ai coach said I could drink diet soda, tea, black coffee, almond milk, and protein shakes (no alcohol tho :/) and she said I should eat 0.8 grams of protein per kilogram of body weight.

[blushcoloreddreams]

Toast with poached eggs

serves two people 15 min

2 eggs

2 large slices of Italian bread, brioche, or sliced ​​bread)

½ avocado *optional

Slices of raw ham (from Parma or spanish jamón) *optional

1 tablespoon of vinegar

Extra virgin olive oil to your taste

Salt and ground black pepper

Butter to grease the pan

You can use cream cheese on the toast instead of avocado. Can also replace the raw ham for a slice of bacon and, besides that, use sweet or spicy paprika over the egg to season it

For the toast

Heat a non-stick frying pan and grease it with butter.

Brown both sides of the bread slices in melted butter in frying pan over medium heat.

Remove the avocado avocado husk with the help of a spoon and and cut delicate thin slices (in the shape of arch, with the avocado facing down

Arrange the avocado slices overthe bread already golden and add a trickle of extra virgin olive oil.

Place the ham slices cut into strips (1 finger thick more or less) over the avocado to make it easier to bite later, * since that raw ham is somewhat resistant.

For the poached eggs

Heat the water until boiling and add the vinegar to a small but deep pot (at least 4 fingers deep and space to make 1 egg at a time) and add the vinegar

Carefully break one of the eggs over a sieve so that the part less dense from the white, drains. Then return the egg to a ramekin or low cup.

Lower the heat on the pan and, with a spoon, make light circular movements, as if stirring water — a small whirlpool forms in the center.

Drop the egg in the center of the whirlpool and do not move any further until it is cooked.Observe that the egg is wrapped and the “bag” forms.

Remove the egg with a slotted spoon (that big, flat, holey spoon or with a sieve) when the white is firm enough and serve it on top of the already assembled toast. *If you don't like runny yolks, let it cook a little longer.

Note: this is a classic technique, which causes some difficulty at first time. Try a few times, don't give up if the first one doesn'twork!

Another way to do this would be to line a small pot with plastic wrap; break the egg in the center; close the plastic film like a “bag”, surrounding the egg and Place it in the pan, holding it by the tip until it cooks.

Finish with salt and ground black pepper to taste!