#Fermented wheat

[newcellfend]

[nonstandardrepertoire]

GBBO contestants, trying to braid a loaf of bread: [panic, chaos, gnashing of teeth]

me, Jewish, popping out my ninth braided loaf in three weeks as the new year holidays trundle inexorably on: what, like it's hard?

[bunnyb34r]

The human body is so stupid man

Just bc I had bread and am laying down AN HOUR after I ate, I'm having LOUD painful burps?? Did I ask?? Did I?? No!

[the-best-bagel]

i love beer im naming my next dog ninkasi

[peaceandplanet]

I recently discovered a living raw drink called rejuvelac.

I was very sceptical at first, it seemed the oddest thing to make a drink out of and I was not looking forward to my first sip. Surprisingly very mild and little sweet, quite unexpected.

Aside from being a drink it can also be used as a starter for vegan yogurt or curd.

I’ve opted for spelt and rye.

From Wikipedia, the free encyclopedia: Rejuvelac is a kind of grain water that was invented and promoted by Ann Wigmore, born in Cropos, Lithuania.[1] The beverage is closely related to a traditional Romanian drink, called borș, a fermented wheat bran that can be used to make a sour soup called ciorbă[2] or as the basis for Vegan cheeses.

[theshitpostcalligrapher]

oh my god i figured it out

okay so it took an accident of me not checking on it, but I FINALLY figured out why I wasn't getting enough loft on my bread:

I was NOT giving enough time for yeast/bacteria production.

So if I do my other bread recipe's 4 hour levain development, then follow the pullman's recipe and do about an hour and a half initial rise (with stretch and folds) with a one hour final rest and rise, I get something like this:

okay that rose in the oven but like. not a whole lot, yknow?

tried again, a little longer on the levain, but this time I tried to do the final rest/rise in the fridge overnight like when you have an overnight ferment on a classic sourdough

oh that's a lot better! but the recipe is for a PULLMAN'S loaf, it should be square as possible, am I using enough ingredients?

NO I WAS. I JUST WASNT GIVING ALL THE TIMES ENOUGH TIME

this time I let the levain (40-50g starter, 35g whole wheat flour, 35g AP flour, 70 mL water) develop for like six and a half hours in a proofer or a slightly warmed oven.

pour levain into a stand mixer if you've got one, bowl if you dont. Mix in sugar (35g) and warm water (400mL). Let that sit for the usual half hour in proofer.

add flour (600ish grams total, i often do about a third whole wheat to two thirds AP), 5g salt, 80-90g fat of choice (butter, margarine, etc). I put it in the stand mixer for around 10 minutes on low. (this is a REALLY old stand mixer so it CAN go real slow- do 7-8 min on lowest setting on a modern mixer, 15 min if you wanna do a hand knead)

cover and put in proofer. As usual I did 4 stretch and folds at half hour intervals, but on the final interval I forgot about the timer- it was left in the bowl for around a full hour after the last fold rather than the planned half hour.

by the time I checked on it, it rose WAY more than i was expecting it to. Decided to roll with it (lol), greased the pullman's pan (butter if no one's allergic, margarine otherwise), flattened, rolled up the dough, plopped it in and slid on the lid.

Did the final rest for two full hours in proofing temps, then baked at 350-60ish for a half hour with the lid slid on, 15 min with the lid off.

so, all in all: the ideal loaf of pullman's sourdough starts when you wake up and comes out around dark lunch.

not practical but hey! an interesting study to be sure

[najia-cooks]

[ID: Two large flatbreads. The one in the center is topped with bright purple onions, faux chicken, fried nuts, and coarse red sumac; the one at the side is topped with onions and sumac. Second image is a close-up. End ID]

مسخن / Musakhkhan (Palestinian flatbread with onions and sumac)

Musakhkhan (مُسَخَّن; also "musakhan" or "moussakhan") is a dish historically made by Palestinian farmers during the olive harvest season of October and November: naturally leavened flatbread is cooked in clay ovens, dipped in plenty of freshly pressed olive oil, and then covered with oily, richly caramelized onions fragrant with sumac. Modern versions of the dish add spiced, boiled and baked chicken along with toasted or fried pine nuts and almonds. It is eaten with the hands, and sometimes served alongside a soup made from the stock produced by boiling the chicken. The name of the dish literally means "heated," from سَخَّنَ "sakhkhana" "to heat" + the participle prefix مُـ "mu".

I have provided instructions for including 'chicken,' but I don't think the dish suffers from its lack: the rich, slightly sour fermented wheat bread, the deep sweetness of the caramelised onions, and the true, clean, bright expressions of olive oil and sumac make this dish a must-try even in its original, plainer form.

Musakhkhan is often considered to be the national dish of Palestine. Like foods such as za'tar, hummus, tahina, and frika, it is significant for its historical and emotional associations, and for the way it links people, place, identity, and memory; it is also understood to be symbolic of a deeply rooted connection to the land, and thus of liberation struggle. The dish is liberally covered with the fruit of Palestinian lands in the form of onions, olive oil, and sumac (the dried and ground berries of a wild-growing bush).

The symbolic resonance of olive oil may be imputed to its history in the area. In historical Palestine (before the British Mandate period), agriculture and income from agricultural exports made up the bulk of the economy. Under مُشَاعْ (mushā', "common"; also transliterated "musha'a") systems of land tenure, communally owned plots of land were divided into parcels which were rotated between members of large kinship groups (rather than one parcel belonging to a private owner and their descendants into perpetuity). Olive trees were grown over much of the land, including on terraced hills, and their oil was used for culinary purposes and to make soap; excess was exported. In the early 1920s, Palestinian farmers produced 5,000 tons of olive oil a year, making an average of 342,000 PL (Palestinian pounds, equivalent to pounds sterling) from exports to Egypt alone.

During the British Mandate period (from 1917 to 1948, when Britain was given the administration of Palestine by the League of Nations after World War 1), acres of densely populated and cultivated land were expropriated from Palestinians through legal strongarming of and direct violence against, including killing of, فَلّاَحين (fallahin, peasants; singular "فَلَّاح" "fallah") by British troops. This continued a campaign of dispossession that had begun in the late 19th century.

By 1941, an estimated 119,000 peasants had been dispossessed of land (30% of all Palestinian families involved in agriculture); many of them had moved to other areas, while those who stayed were largely destitute. The agriculturally rich Nablus area (north of Jerusalem), for example, was largely empty by 1934: Haaretz reported that it was "no longer the town of gold [i.e., oranges], neither is it the town of trade [i.e., olive oil]. Nablus rather has become the town of empty houses, of darkness and of misery". Farmers led rebellions against this expropriation in 1929, 1933, and 1936-9, which were brutually repressed by the British military.

Despite the number of farmers who had been displaced from their land by European Jewish private owners and cooperatives (which owned 24.5% of all cultivated land in Palestine by 1941), the amount of olives produced by Palestinians increased from 34,000 tons in 1931 to 78,300 in 1945, evidencing an investment in and expansion of agriculture by indigenous inhabitants. Thus it does not seem likely that vast swathes of land were "waste land," or that the musha' system did not allow for "development"!

Imprecations against the musha' system were nevertheless used as justification to force Palestinians from their land. After various Zionist organizations and militant groups succeeded in pushing Britain out of Palestine in 1948—clearing the way for hundreds of thousands of Palestinians to be dispossessed or killed during the Nakba—the Israeli parliament began constructing a framework to render their expropriation of land legal; the Cultivation of Waste Lands Law of 1949, for example, allowed the requisition of uncultivated land, while the Absentees’ Property Law of 1950 allowed the state to requisition the land of people it had forced from their homes.

Israel profited from its dispossession of millions of dunums of land; 40,000 dunums of vineyards, 100,000 dunums of citrus groves, and 95% of the olive groves in the new state were stolen from Palestinians during this period, and the agricultural subsidies bolstered by these properties were used to lure new settlers in with promises of large incomes.

It also profited from the resulting "de-development" of the Palestinian economy, of which the decline in trade of olive oil furnishes a striking example. Palestinian olive farmers were unable to compete with the cheaper oils (olive and other types) with which Zionist, capital-driven industry flooded the market; by 1936, the 342,000 PL in olive oil exports of the early 1920s had fallen to 52,091 PL, and thereafter to nothing. While selling to a Palestinian captive market, Israel was also exporting the fruits of confiscated Palestinian land to Europe and elsewhere; in 1949, olives produced on stolen land were Israel's third-largest export. As of 2014, 12.9% of the olives exported to Europe were grown in the occupied West Bank alone.

This process of de-development and profiteering accelerated after Israel's military seizure of the West Bank and Gaza in 1967. In 1970, agriculture made up 34% of the GDP of the West Bank, and 31% of that of Gaza; in 2000, it was 16% and 18%, respectively. Many of those out of work due to expropriated or newly unworkable land were hired as day laborers on Israeli farms.

Meanwhile, Palestinians (and Israeli Palestinians) continued to plant and cultivate olives. The fact that Palestinians do not control their own water supplies or borders and may expect at any time to be barred by the military from harvesting their fields has discouraged investment and led to risk aversion (especially since the outmoding of the musha' system, which had minimized individual risk). In this environment, olive trees are attractive because they are low-input. They can subsist on rainwater (Israel monopolizes and poisons much of the region's water, and heavily taxes imports of materials that could be used to build irrigation systems), and don't require high-quality soil or daily weeding. Olive trees, unlike factories and agricultural technology, don't need large inputs of capital that stand to be wasted if the Israeli military destroys them.

Olive trees are therefore the chosen crop when proving a continued use of land in order to prevent the Israeli military from expropriating it under various "waste" or "absentee" land laws. Palestinians immediately plant olive seedlings on land they have been temporarily forced from, since even land that has lain fallow due to status as a military closed zone can be appropriated with this justification. The danger is so pressing that Palestinian agronomists encouraged this habit (as of 1993), despite the fact that Israeli competition and continual planting had lowered olive crop prices, and despite the decline in soil quality that results from never allowing land to lie fallow. In more recent years, olive trees have yielded primary or supplementary income for about 100,000 Palestinian families, producing up to 191 million USD in value in good years (including an average of 17,000 tons of olive oil yearly between 2001 and 2009).

Israeli soldiers and settlers have famously uprooted, vandalized, razed, and burned millions of these olive trees, as well as using military outposts to deny Palestinian farmers access to their olive crops. It prefers to restrict Palestinians to annual crops, such as vegetables and grains, and eliminate competition in permanent crops, such as fruit trees.

This targeting of olive trees increases during times of intensified conflict. During the currently ongoing olive harvest season (November 2023), Gazan olive farmers have reported being targeted by Israeli war planes; some farmers in the West Bank have given up on harvesting their trees altogether, due to threats issued by organized networks of settlers that they would kill anyone seen making the attempt.

The rootedness of olive trees in the history of Palestine gives them weight as a symbol of homeland, culture, and the fight for liberation. Palestinian olive harvest festivals, typically celebrated in October with singing, dancing, and eating, have inspired similar events elsewhere in the world, aimed at sharing Palestinian food and culture and expressing solidarity with those living under occupation.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord, donating to Palestine Action’s bail fund, and donating to the Bay Area Anti-Repression Committee bail fund.

Ingredients:

For the dish:

2 pieces taboon bread, preferably freshly baked

2 large or 3 medium yellow onions (480g)

1 cup first cold press extra virgin olive oil (زيت زيتون البكر الممتاز)

1 Tbsp coarsely ground Levantine sumac (سماق شامي / sumaq shami), plus more to top

Ground black pepper

For the chicken (optional):

500g chicken substitute

5 green cardamom pods, or 1/4 tsp ground cardamom

4 cloves, or pinch ground cloves

1 Mediterranean bay leaf

1 Tbsp ground sumac

For the nut topping (optional):

2 Tbsp slivered almonds

2 Tbsp pine nuts

Neutral oil, for frying

Notes on ingredients:

Use the best olive oil that you can. You will want oil that has some opacity to it or some deposits in it. I used Aleppo brand olive oil (7 USD a liter at my local halal grocery).

If you want to replace the taboon bread with something less laborious, I would recommend something that mimics the rich, fermented flavor of the traditional, whole-wheat, naturally leavened bread. Many people today make taboon bread with white flour and commercial yeast—which you might mimic by using storebought naan or lavash, for example—but I think the slight sourness of the flatbread is a beautiful counterpoint to the brightness of the sumac and the sweetness of the caramelized onions. I would go with a sourdough pizza crust or something similar.

Your sumac should be coarsely ground, not finely powdered; and a deep, rich red, not pinkish in color (like the pile on the right, not the one on the left).

For this dish, a whole chicken is usually first boiled (perhaps with spices including bay leaves, cardamom, and cloves) and then baked, sometimes along with some of the oil from frying the onions. I call for just frying or baking instead; in my opinion, boiling often has a negative effect on the texture of meat substitutes.

Instructions:

For the onions:

1. Heat a cup of olive oil in a large skillet or pot. Fry onions on medium-low, stirring often, for 10 minutes or until translucent.

2. Add 1 Tbsp sumac and a few cracks of black pepper and reduce to low. Cook for another 30 minutes, stirring occasionally, until onions are sweet, reduced in volume, and pinkish in color.

For the chicken:

1. Briefly toast and finely grind spices except for sumac (cardamom, cloves, and bay leaf). Filter with a fine mesh sieve. Dip 'chicken' into the pot in which you fried the onions to coat it with olive oil, then rub spices (including sumac) onto the surface.

2. Sear chicken in a dry skillet until browned on all sides; or bake, uncovered, in the top third of an oven heated to 400 °F (200 °C) until browned.

For the nut topping:

1. Heat a neutral oil on medium in a small pot or skillet. Add almonds and fry for 2 minutes, until just starting to take on color. Add pine nuts and fry until both almonds and pine nuts are golden brown. Remove with a slotted spoon.

To assemble:

1. Dip each flatbread in the olive oil used to fry the onions, then spread onions over the surface.

Some cooks dip the bread entirely into oil; others press it lightly into the surface of the oil in the pot on both sides, or one side; a more modern method calls for mixing the olive oil with chicken broth to lighten it. Consult your taste. I think the bread from my taboon recipe stands up well to being pressed into the oil on both sides without tearing or becoming soggy.

2. Top flatbread with chicken and several large pinches more sumac. Bake briefly in the oven (still heated to 400 °F / 200 °C), or broil on low, for 3-5 minutes, until the sumac and the surface of the bread have darkened a shade.

3. Top with fried nuts.

Musakhkhan is usually eaten by ripping the chicken into bite-sized pieces, tearing off a bit of bread, and eating the chicken using the bread.

Some cooks make a layered musakhkhan, adding two to three pieces of bread covered with onions on top of each other before topping the entire construction with chicken and pine nuts.

[fantasy-anatomy-analyst]

apologies if this is outside your scope but do you have any advice on making anthro species cuisine reflect the diets of the animal they are based on, while still having the level of depth that human cuisine has?

oh, i love fantasy cuisine as a concept. It might help to research the diet and then also research human foods with similar ingredients, especially if you can find historical dishes from the area those ingredients originated in!

there are some food types that show up in many different cultures, which can serve as a basis for making fantasy foods.

soups!! making broth is as simple as boiling things in water for a really long time, and broth is the basis for pretty much all soups. it's not limited to meat broths! vegetable broth is also a thing that exists. soup just needs Liquid and Food Chunks. it's very easy.

bread! there are so many different forms of bread in so many cultures. wheat, rye, millet, corn, almond; pretty much any grain or nut (and even other things!) can be turned into flour, and that can be made into some form of "bread" depending on how far you stretch the definition of bread. tortillas, naan, rolls, biscuits, dumplings, etc etc. pan fried, oil fried, baked, boiled, whatever. yeast not required.

alcohol. honestly, one of the most common things in the world. wild animals get inebriated from eating fermented fruit all the time. they could most certainly make alcohol if they were sapient enough to do it on purpose.

preserved foods! pickled things, jams, jerky, fermentation, etc. finding ways to keep food safe for long periods or time is very important in pretty much every culture, and some foods require long term preservation methods to become edible in the first place, like fermented shark.

herbs and spices! number one way to make food more interesting. salt is a bare minimum: a lot of animals seek out salt as a dietary supplement! though your non-primate people species may not be able to eat things like garlic and spicy peppers (since they tend to make most animals sick) there will probably be other flavorful herbs and spices they can add to their food.

I hope that's helpful for you! good luck!

[inprogresspokemon]

#926.5 - Fidough have been considered companions for humanity for a long time, and can often be found in towns and settlements living among them. The yeast in their breath induces fermentation, making these Pokemon very useful in cooking. Fidough possess a moist, smooth skin that has elastic qualities and is both firm and soft at the same time. When these Pokemon become excited, they intimidate their opponents by puffing up their bodies to appear bigger. As Fidough age into Doughmutt, their doughy hide darkens and begins to emanate a pleasing, appetizing aroma, which helps wheat to grow. Due to this, Dachsbun—fully evolved Doughmutt—are historically treasured by farming villiages. The surface of their skin hardens when exposed to intense heat, providing them with a stronger defense.

Named: Fidough - Doughmutt - Dachsbun

- - - - - - - - - -

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[macgyvermedical]

Do you know how our understanding and treatment of diabetes has changed through history?

Oooh good question, anon!

As you may guess, diabetes mellitus is not new.

We've known about it since at least the Ebers Papyrus (1550 BCE) when the disease and a treatment was first described. This treatment was: "a liquid extract of bones, grain, grit, wheat, green lead and earth." I did not look these up, but I would guess they did not do a whole lot for the treatment of diabetes.

Later during the 6th century BCE it was first given a name when it was described by Hindu physician Sushruta as madhumeh or "honey urine."

Honey urine is a very apt descriptor for diabetes. In any type, one of the most measurable symptoms is that the person urinates a lot, and the urine tastes sweet (or, if one didn't feel like tasting, that it ferments, or that it attracts ants). This was also the first test for diabetes.

The reason for the sweetness of the urine (as well as a lot of other general info about diabetes) is spelled out more clearly in my "Don't Be That Guy Who Wrote Hansel and Gretel: Witch Hunters" post.

A Greek physician Apolonius of Memphis named it Diabetes, meaning "to siphon" (referring to the large amount of urine lost).

Roman physician Aretaeus later made the first precise description of diabetes. This included the classic symptoms of incessant thirst, copious urination, and constant hunger leading to emaciation and death. He also notes that if deprived of water, the patient will continue to urinate until they become so dehydrated that they die.

The term "Mellitus" was not added until the 1600s by an English physician Thomas Willis. This was again due to the sweetness of the expressed urine. Willis prescribed a diet of "slimy vegetables, rice, and white starch. He also suggested a milk drink which was distilled with cypress tops and egg whites, two powders (a mixture of gum arabic and gum dragant), rhubarb and cinnamon". Supposedly his patients improved if they kept to this diet, though few managed it long term. I honestly don't know how it would have worked, even temporarily.

A major breakthrough came in 1889 when it was discovered that if you removed the pancreas from a dog, the dog would become diabetic (particularly, that it would urinate large quantities of sweet urine). Up until this point it was thought that diabetes stemmed from the kidneys and bladder, or perhaps the lungs. This was the first time it had been shown experimentally that the pancreas was the problem.

Speaking of this, this was also part of a series of experiments where an English physician named Merkowski implanted a small amount of pancreas in the pancreas-less dog's fat, which reversed the diabetes temporarily. This proved that the pancreas was making something that helped regulate blood (and thus urine) sugar.

What this was wasn't figured out until 1921, when Canadian scientists Banting and Best (with help from McLeod and Collip) isolated something they called insletin (after the islets of langerhans, where the substance was being produced). It's important to note that all of these scientists hated each other so much they almost refused a Nobel Prize over it. Later, Collip would refine the substance and McLeod would rename it insulin.

Prior to insulin existing there was basically 1 vaguely useful treatment for diabetes. Unfortunately, that was starvation. So you could either die a slow and painful death by diabetes or you could die a slightly less slow but still painful death due to eating about 500 calories per day. Either way, diabetes was fatal, usually within a couple of years of diagnosis.

By 1923, the first commercial insulin product, Iletin, had been developed. Iletin was a U10 insulin (10 units per 1 milliliter- less potent than today's U100 and U500 insulins) and was made from pork pancreases. It took nearly a ton of pork pancreas to make 1oz of insulin. Fortunately, as a byproduct of the meat industry, pancreases were readily available.

Now, you might be thinking- no one has mentioned type 1 or type 2 yet in this entire post!

Well, you would be right, because diabetes wouldn't be split into 2 forms (insulin-dependent and non-insulin dependent) until 1979, and wouldn't be classified as types 1 and 2 until 1995. That's right- some of you were alive when there was only one kind of diabetes out there.

Now, there's more about the types in the Hansel and Gretel post, but essentially type 1 diabetes occurs when the pancreas itself stops producing insulin, usually in childhood. When this happens, the body stops being able to use sugar (insulin, a hormone, acts as a "key" to let sugar into cells for use). Without replacing that insulin, the person dies because their cells starve.

Type 2 diabetes occurs when the pancreas still produces insulin, but the cells stop responding to it correctly. This causes high sugar levels in the blood, which causes longer-term complications (infections, ulcers, blindness, neuropathy, heart and kidney disease, hyperosmolar syndrome, etc..) which eventually lead to death.

We started discovering oral drugs that worked on what would later become type 2 in the 1950s. Particularly those that worked by increasing the insulin output of the pancreas, but only when the pancreas was still producing some insulin.

Predicting which diabetics would benefit from oral therapies was challenging, but it was recognized that when the onset of diabetes was slow and came on in adulthood, the oral agents would work, while if it came on suddenly in childhood, the oral agents wouldn't. Terms like "adult onset" and "maturity onset" were common:

(Side note: if you have ever read Alas, Babylon (1955) there is a diabetic character who by today's standards clearly has type 1 diabetes, but wants to switch to the "new oral pill" (called "orinase" in the book, though they are likely referring to diabinese pictured above).)

From 1923 into the 1980s, insulin was given once or twice per day, and not particularly titrated to blood sugar. This was probably just because we didn't have a great way to measure blood sugar in real time. Pre-1970s, there was no way to test blood sugar outside of a lab setting.

Urine testing was common starting in the 1940s, but was cumbersome as it required a flame for heating the urine. By the 1950s, a test had been developed that didn't require a flame, but was still not practical for home use. In the 1960s, paper strips were developed that changed color for different amounts of sugar in the urine. The problem with this was that the strips couldn't change color until there was sugar in the urine- a blood sugar level of over 200 by today's measurements. Low blood sugar readings were impossible at this time, and had to be treated based on symptoms.

In the 1970s, blood sugar could finally be measured by putting a drop of blood on a test strip, wiping it off, and matching the color of the test strip to a chart. While less cumbersome than urine tests, this was still something that would generally only be done at a doctor's office.

In 1983, the first home blood glucometer is developed. Finally, it was practical to take one's sugar multiple times per day, and it becomes possible to experiment with "sliding scale" insulin injections that keep tighter control of blood sugar. By the late 90s, continuous glucose monitors became available- though unlike today's CGMs that allow readings in real time on a smartphone or monitor, these had to be downloaded to a computer at regular intervals.

The 1980s were the first decade where insulin pumps become widely available. The very first pump was large and had to be carried in a backpack, but it represented a huge step forward in glucose control, as it more closely mimicked the function of a working pancreas than once-daily injections.

For the next 30 or so years you really had to work to qualify for an insulin pump, but recently it's been found that pumps greatly improve compliance with blood glucose control whether or not the person had good compliance before getting the pumps, and insurance has gotten better about covering them (though CGMs are still a pain to get insurance to cover).

The 1980s was also the decade that recombinant human insulin (insulin made by genetically modified bacteria) was first used. Up until that point the only insulins were pork and beef insulins, which some people had allergic reactions to. Recombinant insulin was closer to regular human insulin than beef or pork, and represented a big change in how insulin was made.

Today for people who take insulin to manage their diabetes, insulin is usually given as a single injection of a long-acting basal insulin, coupled with smaller doses of ultra-short-acting insulins with meals or snacks. This is the closest we've gotten to mimicking the way a pancreas would work in the wild, and keeps very tight control of blood sugar. This can be done by fingerstick blood sugar tests and individual injections of insulin, or it can be done with a CGM and pump- it just depends on the resources available to the person and their personal preference.

[consolecadet]

I'm trying to find gf bread recipes with longer fermentation times (I really miss the funky yeasty flavor of like, a ciabatta with a biga that ferments overnight) but so many of the google results are about how wheat sourdough has less gluten than other types of bread and is better if you're gluten intolerant. That's great for gluten intolerant people, but not helpful for me.

Frustratingly, adding "celiac" to my search term only makes the results less relevant, because 1) everybody is optimizing for any keyword related to 'gluten free' and 2) the fuzzy search algorithm Google adopted sometime in the past few years doesn't actually differentiate between "celiac", "gluten sensitive", "gluten intolerant," etc. Infuriating. Anyway, if you have any recs for CELIAC-APPROPRIATE, actually 100% gf breads that rise in the fridge or on the counter overnight, please send them to me. (Not looking to go full sourdough starter at this time.)

[himbo-ford-pines]

hehehehehehe evil thots illegal thots here have bad babysitter Stan

CW: drinking

——————

Stanley watched his brother run full speed around the house. He sighed. He should have never given into the boy’s pleas for ice cream. Their parents were going to be gone overnight and had tasked Stanley with watching the seven year old Stanford. He recalled his pa’s warning before they left the house: “He’d better be asleep by eight, and eat his entire dinner and-“ blah blah blah. Stanley knew what he was doing. Christ they worried so much.

He was pulled from his thoughts when he heard a crash. He paled. “Sixer, I know you didn’t run into that fucking urn.” He stared hard at their grandmother’s ashes on the floor. “God… dammit. Okay.” He stood and grabbed the broom, muttering to himself. He was gonna get his ears boxed for this.

Stanford stepped back and rubbed his arm sheepishly. “Sorry Stanley, I was pretending to be a B-52 and-“

“Yeah, bud, I saw.” He sighed. “You need to calm down a little, you’re literally bouncin’ off the walls. In fact-“ he glanced up at the cat clock monotonously ticking away above the entrance to the kitchen. “I think it’s bedtime.” He considered ashes in the dustpan and grabbed a Tupperware, dumping them in while his brother whined at him.

“What?! That’s not fair, you get to stay up all night and watch tv!”

“Yeah, cuz I’m charge tonight, and Pa gave me specific instructions on what to do with you. I’m not getting my ass whooped because you wanna watch cartoons longer than normal. I’m already getting it because you spilled Grandma on the fuckin floor.” He wiped his hands off on his white shirt, grimacing at the dark smudges. Sorry Grandma.

Ford frowned. “But I’m not tired.”

Stanley frowned. Getting this kid in bed when he didn’t want to go was nearly impossible. Then he remembered his ma talking about giving them gin on her finger when they were babies to calm them down and put them to sleep. He wondered if beer would do the same. “Tell ya what, you can stay up with me, but you have to drink with me. You wanna be a man or whatever? Come on.” He grabbed a six pack he’d stolen from the local grocery store from the fridge and placed it on the coffee table imposingly. “Think you’re up for it?”

Stanford puffed out his chest in pride. “I can do it! I am a man!” He ran over to the couch and sat down, keeping his arms crossed.

Stanley threw some pajamas at him. “At least get cozy.”

Ford groaned and started taking off his clothes. Stanley found his eyes trailing over the boy’s soft body, coming to rest on the boy’s tighty whiteys. He shook his head when Stanford pulled his pj’s back on and flopped down onto the couch, cracking open a cold one with the boy. He grabbed the clicker and switched on the tv, flipping through channels until they hit some documentary and Sixer started yelling at his older brother to stop there so he could learn about jellyfish. Stanley groaned but figured the kid would only be up for a little longer so he obliged and settled back as he was lectured on the stages of jellyfish life, polyp stage, Medusa stage, blah blah blah. He sipped his beer boredly, and pulled the boy closer, offering him the bottle. “Here. You said you’d keep up with me.”

Stanford took it, a bit unsure of himself and sniffed it, recoiling a bit at the heavy fermented wheat smell. “You sure Pa won’t get mad?”

“Not if Pa doesn’t know. You gonna rat me out?”

“No.”

“Then shut up and quit worrying. Drink.” He opened another beer for himself and chugged half of it, letting out a loud long burp afterwards that sent Stanford into giggles.

“Gross Stanley!” He hit his arm and regarded the bottle before taking a tentative sip and almost spitting it out. Stanley covered his mouth.

“Swallow, Sixer.”

Ford swallowed with a shudder and let out a much smaller burp. Stanley grinned and nodded for him to keep going as the teen continued sipping his own beer. Stanford wasn’t going to back down from a challenge- he never did. So he drank. He finished the bottle about the same time that Stanley was half way through his second. He leaned back with a groan. His tummy hurt, but he didn’t feel drunk? At least, he didn’t think so?

“Hey kid, go grab those chips.” Stanley pointed to the bag of potato chips on the counter in the kitchen. “But finish this first.” He handed him the half full bottle of beer he had been working on. “Then we’ll be even.” He smirked, seeing the unsure look on Ford’s face. “Unless you’re chicken.”

Ford wrinkled his nose and tilted the bottle back, holding his breath to avoid tasting the sour liquid as it washed down his throat. He slammed the bottle down on the table, burped in his brother’s face, stood up determinedly, took one step towards the kitchen, and fell flat on his face with a groan.

Stanley burst out laughing and stood, stretching. “That was so easy. Alright, bed-“ his inebriated brain focused in on the lining of Ford’s underwear peeking out from his pajama pants. His cock jumped in his own sweats. He looked at the clock. He still had hours before their parents were home… and he and Ford had played before. It’s not like he hadn’t gotten a yes any other time he’d asked, why would this time be different. He picked the drunk kid up and tossed him on the couch.

Stanford grunted and blinked up at him. “Dizzy…”

“Shh.” He pulled the boy’s pants and underwear off, silent, and let Ford’s legs fall back onto the couch as he stared at the boy’s soft cock. He just… he needed this. He reached for another beer and took a drink of it before pushing it to his brother’s lips, making him take a drink despite Ford shaking his head. Stanley pushed Sixer back down onto the couch and pulled his cock out, stroking himself with a small groan before going down, taking Stanford’s entire package into his mouth and moving his tongue around, playing with his tiny cock and his fucking grape sized excuse for a sack. Ford let out a lewd noise, tangling small hands in his brother’s hair. “S-Stanleyyyy~” he crooned before his mouth fell open. He stared at the ceiling fan for what felt like a very long time as he focus’s on his brother’s warm mouth on his privates. He gasped- he was about to finish in his brother’s mouth when Stanley pulled off with a shimmery line of pre connecting his lips to Ford’s cock. He grabbed his brother’s legs and lifted them before spitting right onto his ass and shoving two finger into him. Ford yelped at the sudden penetration, wiggling clumsily in Stanley’s grasp but Stan had a big advantage on him in size and sobriety. “Easy buddy, I’m not gonna fuck you tonight, not really anyway. You get fingered and put to bed, that’s it.”

Ford let out an unintelligible whimpering slur of words at him that Stanley ignored as he felt around for Ford’s sweet spot. He found it quickly- he knew his way around- and didn’t let up on it, touching and feeling the boy’s prostate until Stanford came all over his own legs, blubbering and gasping. Stanley pulled his fingers out slowly and wiped them on the couch as he watched Ford catch his breath. “Are you ready for bed yet Sixer?”

Ford just closed his eyes and Stanley sighed in relief, curling around him in an apartment that was finally quiet.

[xxdemonicheartxx]

The flights and their major exports

Ice: furs, fish, culinary or food grade ice, unique and seasonal herbs, spices and flora that only grow there in the spring, super rich culinary culture has formed here and it attracts tourism and foodies, cooking oils and fats, seeds and nuts for consumption

Nature: lumber, meats, spices, fertile soil, insect cuisine, perfumes, freshwater fish, houseplants, seeds and shoots for farming, decorative plant or wood working, plant based oils for cooking or fuel

Light: wheat, plant based fibers and fabrics, paper and or papyrus, chalk and marble, huge bread and baked goods industry, baskets, porcelain, exotic percivore cuisine, pigments, seasonal fruits

Earth: cactus fruits, minerals and stones, gemstones, terracotta creations or construction pieces, ceramic work, glass tile work, roots and tubers, fossils, pigments,

Wind: rice, grains, construction grade bamboo, paper, rice paper, fabrics, plants and small birds for consumption, instruments (specifically wood-wind), silks, ribbon, sonorous sculptures

Shadow: fungal harvests, wire craft, tactical suits and mantles to conceal the body, iron weaponry with decorative detailing, insect and plant exports, huge root farming industry, lantern exports, candles, woodturned tools/utensils/decor/etc

Water: shells and abalone, fish, seaweed and kelp cuisine, boats and boat blueprints, crustacean cuisine, huge huge huge provider for the pescatarians, opal

Lightning: machinery parts, batteries, cactus harvests, insulation for both heat and electricity, exotic insect cuisine, dried and aged foods, electricity is produced in excess enough to provide immediately to the surrounding territories

Arcane: stained glass, lumber from the starwood strand (has unique properties and could be used for construction or artistic works), magical batteries made from the crystals, tomes and books, lenses, exotic herbivore cuisine, luminous pigments, tapestry work

Plague: immunizers/immunizations, craft and construction grade bones, leather, ale/mead/wine/whiskey/etc because they have the most intricate and detailed brewing and fermenting processes due to the understanding they have surrounding bacteria, pickled foods and pickling kits, surgical grade tools, cheeses, dry aged meats, medical practices unlike any other

Fire: weapons and armor, exotic carnivore cuisine, glasswork and glass blowing, obsidian and basalt export, geothermic energy(they can provide power enough to the surrounding territories) intricate mosaic and tile work, mineral exports, ceramic exports, blackened foods, metal shells and armor for vessels and vehicles and mounts

These are just what I can think of by examining the map and element at face value, there are millions of things these places can produce and export but I think these are the big ones or what they are known for, maybe even just the best quality versions of the export! If you want to use these ideas or add your own feel free!

[angela-maps]

Vineyard

I heard through the grapevine that you were looking for a winery map? Well, look no further! After gorging greedily on the sun’s nourishing rays all summer long, the sweet, plump, ripe grapes are ready for the plucking, the stomping, and the eventual fermentation that’ll make another batch of this vineyard’s finest ambrosia. This massive 60*60 map features the full array of amenities one expects in an estate of this sort, and is available in a magical variant and as a brewery with golden fields of wheat surrounding it! Send your players to this idyllic, sun-soaked vineyard where surely nothing nefarious could happen!

[beautiful-basque-country]

What did Basque whalers eat at sea??

That's a question Montreal University researcher Sarai Barreiro has answered. Her team has analyzed the remains of buried Basque whalers in Red Bay and Petit Mecatina to find out.

From the documents that have lived to our days, we know fishermen were a well-defined special social group, with their own language and particular way of life. But theirs was a very hard job, their campaigns lasted up to seven months and involved a complete break with the homeland and the community that required a precise food management.

The most common food listed in Basque fishermen's contracts was sea biscuits (made from fermented wheat and baked twice, so as not to get moldy). The bakers of the towns were asked to have them ready for February or March, when it was time to go fishing for cod. Dried vegetables were also very common: lentils, beans, chickpeas, etc. Meat products also played an important role: bacon, jerky and other salted meats. Also dried sardines.

Basque fishermen had meat days and fish days; for religious reasons, they did not eat meat on Fridays and Saturdays. They also carried large quantities of olive oil, butter and wine, which were included in the daily rations. As various studies have shown, tastes were not the same among Basques. The people of Lapurdi, for example, preferred wine, while the people of Gipuzkoa and Bizkaia preferred cider and txakoli.

But once they arrived at the fishing grounds and landed, their daily diet would change mainly because those territories offered a better variety of food.

For example, isotopic studies of the cemetery at Saddle Island, extracting carbon and nitrogen isotopes from the skeletons of twenty bodies, provided information on diet: before they arrived in Red Bay they hardly took any marine protein and but once there it was the basis of their diet, especially fish, marine mammals, and seabirds.

[x]