#Flavorful Dish

[parveens-kitchen]

Slow cooker Tiffin Sambar

Delightful Slow Cooker Tiffin Sambar Recipe.South Indian cuisine boasts a vibrant tapestry of flavors, and one dish that truly represents this culinary richness is Tiffin Sambar. This dish is a perfect complement to a variety of tiffin items like dosa, idli, and vada. The best part? You can now prepare it effortlessly in a slow cooker. Today, we’ll guide you through the steps to create a…

[irusanw4]

Starting a collection

If you have more I'd love to see them this is my favorite meme format ever

[goldensunset]

when people refer to canon story-relevant kingdom hearts games as ‘spinoffs’ it makes me sad not only for the obvious reasons i always say but also bc like man i WISH this series had spinoffs. imagine what they could do if they had permission from nomura to truly go off the rails and ignore the greater canon for a second and just do some fun whimsical plotless thing in an alternate universe. imagine a fishing/boating game on destiny islands. kh fighting game. it is an injustice that we have been deprived of kingdom karts. can anyone hear me

[clownsuu]

I'm just gonna leave this here.. :)

Da siblings,,,,,

[canisalbus]

Whenever someone says "This would kill a Victorian child." Or "This would kill a medieval peasant." I have to think about Machete. Would he... would he survive eating a Dorito?

.

[blue-mood-blue]

Danmei Faves Meet Chopped: The Thought Experiment

(with the caveat that I have not read All The Danmei so actually this is “a limited selection of danmei faves” meet chopped) (also as of their official translations, no spoilers pls)

The Contestants:

1) Xie Lian

Pros: There is not one single thing that you could put into a basket that this man would be intimidated by. Not a single thing. He will cook anything that you hand to him, and be delighted to do so. You cannot phase him with unlikely ingredients or conflicting flavor profiles, he has risen above these concerns. He is smiling at everything he pulls out of the basket and probably scaring the other contestants in the process.

Cons: He might kill someone. Not on purpose. He will be out after round one, guaranteed, once the medics standing by in case of cuts intervene for a severe case of “all the judges are now poisoned.” Filming will probably have to stop so ambulances can be called. The crew generously allows him to take his leftovers with him.

2) Wei Wuxian

Pros: He is going to pack so much flavor in every bite! Every single bite! This man knows and embraces spice, and no one will be able to tell him that his meal is bland or underseasoned! Chili oil all over the damn plate!

Cons: The flavor is pain, he’s used every pepper the pantry has, and if he makes it to round two it’s only because of Xie Lian accidentally unleashing the horrors in round one.

3) Mo Ran

Pros: He’s a good cook! He makes a variety of dishes, and he’s gotten used to adjusting recipes for specific preferences. He’s well-traveled so it’s likely he’s encountered many ingredients and had practice in a variety of conditions, which is good experience to have in this competition. He’s been doing his best to be on his best behavior, but heaven help anyone who monopolizes the fryer.

Cons: Again - he’s been on his best behavior, but that’s really for one person who is not currently in the kitchen. He also only really cooks for one person, who has particular tastes.

4) Luo Binghe

Pros: Also a good cook! He, too, has a range of dishes he knows how to prepare, with years of practice going back (probably) as far as his adoption in his early childhood. He is well-traveled as well, with such exciting and… unique locales such as Hell Dimension (aka Endless Abyss) where he probably had to make… questionable culinary choices, so he probably won’t be thrown by whatever’s in the basket.

Cons: There’s a non-zero chance that there’s blood in the food.

(Of this particular line-up, I think it would come down to Mo Ran vs. Binghe for the dessert round, which will be a close call - they both have experience with desserts, I imagine, but I think Mo Ran might have a slight advantage considering Chu Wanning’s sweet tooth. He’s made a lot of sweets and more often. Also, can Binghe lean on a “protagonist halo” when Mo Ran is the protagonist of his own story?)

(Assuming the final round doesn’t devolve into chaos and sabotage, which… is very, very possible.)

The Non-Contestants:

Hua Cheng: Could he do well on chopped? Almost certainly. But why would he? He is here to cheer on gege.

Lan Wangji: Would probably actually do better than Wei Wuxian, if he cooks the meal to Wei Wuxian’s taste - I feel like he would be a little more sparing with the spice. Otherwise, his food is probably too bland for the judges.

Chu Wanning: He has one good dish, and it’s [redacted]. He could last a round but after that he’s probably out. He will do his best. He will not look like he is panicking (he is panicking).

Shen Qingqiu: A millennial who choked to death on bad food and rage. He probably has limited kitchen skills, but beyond the powers of having a microwave? Who knows.

Bonus Round:

Li Yu: He would try so hard. He would put every bit of skill he had on the table. He does not have any skill to put on the table. Do not put a fish in his basket, do not do this to him.

Mu Tianchi: Probably wouldn’t even compete. He’s going to steal Li Yu’s food from the judges. How dare they.

Chang Geng: He could probably do well in the competition, if he could be convinced to compete, but he probably couldn’t. He is smiling very politely at the producer, who is feeling a chill down their spine and backing away slowly.

Gu Yun: Do not let this man in the kitchen, he will cause problems on purpose.

[serpentface]

TRADITIONAL FOODS OF THE HIGHLANDS

The Highlands or 'Greathill' is a region in the central north-northwestern territory claimed by (but almost entirely uncontrolled by) the Wardi Empire. They are inhabited by a network of peoples collectively referred to as the Hill Tribes, who are not a unified or monolithic group but share ancestry, similar means of subsistence, and a common traditional diet.

The highlands are regionally unique for their altitude and relatively cool temperatures (and is the only part of the region that can expect snow on a yearly basis, with some of the highest peaks receiving snowfall year-round). The climate is overall dry, though the rivers are usually well fed by high altitude rains and snowmelt, and the river valleys are wet enough year-round to sustain woodlands and more delicate agriculture.

Most vegetables can only reliably farmed in the river valleys, and these key regions are typically under the control of specific clans or tribes who dominate intra-Highlands trade networks. Those living outside of the river valleys have only occasional access to most farmed vegetables, and foraging is an important supplement to the core diet. Hardier crops are grown on terraced slopes, and the vast majority of the landscape is used as grazing pasture.

The regional cuisine revolves around grain (especially barley and most often taken in the form of bread), meat, cheese, milk, and yogurt. The flavoring stands in stark contrast to the surrounding Wardi cuisines, traditionally being only lightly seasoned (few spices are natively available) and mostly reliant on subtle herbal flavoring, though both palates are in agreement on the value of capsaicin.

Many of the Hill Tribes (or individual clans) have trade connections outside of the highlands, but food (aside from livestock) and spices are not common imports. The majority of the population have maintained traditional culinary practices that are unique among the wider region (though with some inevitable cultural cross-pollination).

Most dishes are eaten by hand out of serving plates and bowls, with spoons used for some soups and porridges. Almost every meal is served with flatbread, which is torn off and used to collect and eat the rest of the food. It is considered good manners to save a piece of bread for last, which will be used to soak up any remaining juices after a plate is cleaned (not doing so is a mild insult to the cook).

Tea is an important part of the daily routine, and is served alongside each meal. Traditional teas in this region are exclusively herbal and consumed for both taste and medicinal purposes, and none are caffeinated (though one has a stimulant effect). Tea is by far the most popular edible import in trade with the broader Imperial Wardi region (along with salt), with imports of tea leaves being desirable and having become quite popular in the last century.

Staple foods:

Barley- the absolute most important staple grain. Most barley grown in the region is a strain that better tolerates the highland’s regionally unique combination of seasonal cold, dry climate, and high altitudes.

Wheat- more delicate than barley and not as widely grown, but a key crop in the more fertile river valleys

Kulys- a native hardy, spiny plant that stores water in its trunk and is tolerant to dry and cold seasons. Its young stalks are edible, but the fruits and flowers are of greater regional importance. The flowers are used for a lightly sweet herbal tea, and the fruits are a important to the diet and usually eaten on their own.

Amaranth- a species of amaranth is regionally native and domesticated, with seeds eaten whole or ground into flour and leaves being used for green vegetables.

Squash- grown only in the river valleys and a key item in trade within the highlands. Squashes are found nowhere else on this side of the Viper seaway, and were likely brought along overseas by the original migrant population.

Chili peppers- several strains are grown in the region (ranging from very mild to chiltepin levels of capsaicin) and mostly used to create spicy yogurt sauces and to flavor stronger dishes.

Wild onion- a region-specific onion species, tolerant of harsh growing traditions but difficult to propagate, mostly foraged.

Magah- a farmed. potato-esque tuber, more strongly flavored and bitter than potatoes.

Dairy products- dairy is foundational to the diet and used to create a variety of yogurts, creams, butters, and cheeses, and milk is often consumed on its own. Cattle and horse milk is preferred, khait will be opportunistically milked but have much lower yields.

Cattle- Cattle are of utmost and absolute importance to the diet (in the form of meat and milk) and overall lifestyle. Wealth is primarily measured in the size of cattle herds. The native landrace of cattle is well accommodated to altitude and seasonal cold, though many breeds have been obtained in trade.

Horses- (the small, three toed kind) They are of secondary importance to cattle in terms of livestock, used for meat, wool, and milk.

Taarn- a type of pheasant native to the region that has been domesticated for meat, fares best in river valleys.

Honey- Beekeeping is a well established practice, and honey is the sweetener of choice and highly valued. Bee larvae are also sometimes roasted and eaten.

Bread- made with wheat, amaranth, or barley flower (or all three), a part of most meals. A type of flatbread is used as a base to scoop up other parts of the meal.

Wild game:

gazelle, antelope, hippegalga, and deer.

aurochs (sometimes found in the low river valleys and foothills)

crocodiles (mainly found in the Erubin river valley)

ducks and geese

unkata (a genera of cassowary sized flightless birds, a smaller subspecies of which can be found here as a grazer)

grynaig (a native species of pidgeon which nests among boulders)

piispiispi (a lagomorph that can be found at high altitudes, somewhat resembles a marmot. The name is onomatopoeia based on their shrill calls)

fish (especially trout), frogs, freshwater mussels, and crayfish from the rivers.

Native fruits: wild plum, dirrucag (a shrub that produces small fruits, roughly comparable to autumn olive), wild rose hips (used for tea and jams).

Other vegetables (cultivated and wild): cabbage, onions, garlic, carrots, rapeseed, peas, wild amaranth, mustard greens, nettles (the latter two also being regionally unknown and likely brought in the original migration).

Herbs/spices: relatively few spices are natively produced. Fennel is reliably grown. A type of sumac can be obtained in the river valleys, and a couple native sages and mints can be found throughout the region.

Alcohol: murre (a relatively strong (8-10% abv) alcoholic beverage made with fermented fruit and horsemilk), mead, kulys wine, and a few wheat and barley ales.

Teas/non-alcoholic beverages:

-Kulys flower tea (a mildly sweet herbal tea with nuanced, delicate flavors, usually consumed on its own without a meal)

-Brolge tea (a bitter tea made with the brulge leaf, which has a mild stimulant effect (comparable to coca in composition, but a different kind of plant) and is often consumed in the mornings. (This plant is known as bruljenum in Imperial Wardin))

-Floral tea (tea made with a variety of edible wildflowers, with plum and rose flower being especially favored, and rosehips added for tartness. Often served with milk)

-Nettle tea (favored as a soothing evening tea for its rich, earthy flavor)

-Mint tea (it's mint tea)

-Roasted barley tea (an everyday staple, often taken with milk or butter and honey, or mixed with herbal ingredients).

-Honey-garlic tea (usually uses roasted barley as a base, boiled together with garlic that has been fermented with honey. Preferred by herders for a warming effect on cold nights).

-Green tea (the preferred untreated variant of imported tea leaves)

-Fermented tea (a combination of imported tea leaves and a native preference for fermentation)

-A sour fermented horsemilk beverage, best taken with salt and/or honey.

-a fermented cowsmilk and yogurt beverage, taken with mint.

-A beverage made with mead, extra honey, hot peppers, and chopped garlic boiled together. Consumed for its warming qualities and to treat colds.

Examples of Dishes:

-flatbread (the base of most meals, made with wheat, barley, and/or amaranth flour. Assume that most non-grain based foods described here are served along or atop it)

-a spicy yogurt sauce made with finely chopped hot peppers, sometimes garlic

-a sour yogurt sauce made with sage, mint, or fennel.

-A type of thick dumpling, stuffed with a variety of foods (beef or horse, wild game, onions, fennel, magah, cheese, etc) and used as a common element of meals. Most comparable in shape to a pierogi.

-fried or baked dough balls with cheese and herbs

-taarn pheasant with a butter and plum or dirrucag sauce.

-beef stock soup with dumplings, onion, and curd cheeses

-beef or horse tartare with melted butter. Sometimes eaten on its own, sometimes sprinkled with herbs or topped in a spicy yogurt sauce.

-wheat or barley porridge with milk, yogurt, or butter, sometimes sweetened with honey.

-broth made with beef trotters and lightly flavored with herbs, often used as a base for other dishes but usually sipped.

-savory barley porridge cooked in beef or horse stock (often as a base for meat dishes)

-cheese, beer, and meat stock soup, often with peas, onions, magah, barley, and/or amaranth.

-yogurt, mint and fennel soup

-plain yogurt with mint and honey

-a mildly sweet porridge made with mashed squash, barley, and milk

-sweet snacks made with amaranth seeds, honey, and dried fruit.

-piispiispi stuffed with herbs and onions and roasted

-mashed magah, basic dish of thoroughly cooked magah, mashed with butter, cream, or yogurt.

-boiled, minced magah with minced meat, mild peppers, and fennel, best topped with a sour yogurt sauce.

-mustard and other wild greens, usually cooked down with butter or beef fat and mixed with onions

-an absolute litany of cheeses, often made with delicate herbs or strong peppers. Soft cheeses are generally favored and most widely used in cooking, hard cheeses are eaten on the go.

-Beef or horse testicles, usually cooked in a butter sauce as part of a larger meal. (most commonly obtained as a byproduct of gelding, in which case it is thought to uniquely boost fertility in ways that testicles obtained in slaughter do not)

-a mild pastry stuffed with soft cheese and topped with honey

-a nettle soup and onion soup, best taken in a fish or shellfish broth for enhanced umami flavor.

-Cow head that has been de-haired and de-brained, smoked, and slowly cooked with herbs and vegetables until tender. This is eaten at wedding celebration- the husband's family will have slaughtered the cow as a bride price. The husband and wife are given the choice, fatty cuts, the marrying families share the rest of the meat, and the broth is sipped by all guests.

-cow or horse brain, minced and fried in butter with onions and served atop mashed magah.

-blood sausage, with grain or magah and wild onions for filler.

-a spicy soup or stew made with boiled crayfish, onion, hot peppers, and cream.

-smoked trout with honey

-roasted honeycomb with larvae

[bardic-inspo]

I'm becoming more and more enamored with the idea of Ascended Astarion becoming an accidental/unintentional service dom because either:

1. If you enjoy the vampire bride/groom lore/angle, Astarion's happiness becomes partially dependent on that of his consort (potentially with a more direct mental link), and he learns making them happy isn't actually that hard, and when he does, it hits him like cocaine and he ends up spending all of his time chasing that high.

2. If you don't subscribe to that lore, there's also the angle of love being twisted into obsession for vampires. He will be taking over the world, of course, but first, he MUST make sure his consort has the prettiest outfits. Every single day. (He has an eternity to dominate the universe, what's the rush?)

And in either scenario, coupled with his smooth brain/lack of strategic planning, he never really does fulfill the big bad evil villain endgame because he's too busy conquering his consort's every whim (the exception being any request for becoming a 'true' vampire, which I just don't see him entertaining, but that's just me!). But if you prod him about his big evil plans, he'll become very grumpy and mutter something about how his grand plan is definitely in motion, you don't even know!!

(This all makes me think of the A!A epilogue dialogue if you ask him about freedom, and he rants about all the things he's made sure you have/how he'll see you living your best life no matter what). 👀

[alacants]

do you know what's great about a ship with such depth of record? you're still stumbling over new content years after the fact. anyway here's what david ferrer's face looks like when he's getting a hug from his special friend at a davis cup anniversary celebration in 2010.

[beeholyshit]

You know you made a promise Maroon

So please don't forget about it!!

[omegaversereloaded]

What is the best meat substitution for chicken in indian dishes i wanna eat butter chicken but im allergic

[miliyas]

🌶️ Red Bell Pepper Pasta: A Creamy Twist for Dinner 🍝

Who knew red bell peppers could turn into such a dreamy, flavorful pasta sauce? 🔥 Roasted red peppers blended with garlic 🧄, olive oil 🫒, and a touch of cream 🥛 (or cashews for a vegan twist 🌱) create a velvety sauce that hugs every strand of pasta. 🍜 The result? A dish that’s as vibrant as it is delicious. 🌈 Perfect for weeknights or wowing your dinner guests! Let’s make this plate of magic together. ❤️✨

[le-fruit-de-la-passion]

Ok, hyper specific concept but. Arcane as a Dofus/Wakfu AU. Best french animation crossover. Let me cook,,

Jinx is half Eliatrope and half Feca. A little disconnected from the rest of the World of Twelve with the knowledge that what she is is so fundamentally alien and rejected by a large portion of the other groups. Strongly defends Eliatrope rights and will fight for them to have their own, independent territory. Really, it's much less about fighting for her people, and much more about her own loneliness. She rejects her feca side, considering it to be part of what ties her to her sister. A wild card and a great engineer like Qilby, and perhaps just as insane as him…

Vi is half Sacrieur and half Feca. She is a goddamn boufbowl PRO. She eats guys like Kriss Lacrass for breakfast. She started out from obligation for money and legal troubles, but she's found genuine success with it. She travels the World of Twelve in search of her long-lost sister, who she rejected upon learning her origins. Is there still a way to apologize, now?

Cait is a Steamer (non-modified). Watches the battlefield from afar, strategizing, but only involving herself when she feels it's the moment to. Comes from a rich family in the main exploration/military float, with her mother being a general close to the Sufukian royals. She's not a fan of boufbowl at all, finding it very distasteful and brutish, but she's always watching when a certain pink-haired Sacrieur is playing….

Ekko is a Sadida. He has a strong link to the Tree of life, and many believe him to be a direct descendant of Sadida himself; he's become a sort of leading figure in the community to make the people's voices heard. What he definitely has is Feca blood, and his engineering skills have become essential in upgrading the rather primitive technology of the people of the forest. He would protect his land and his people with his very life, and dedicates all his time to bettering their day-to-day lives with his creations. But is there anything even he can build to fight against the cataclysmic floods?

Jayce is a Iop because of course he is, look at him. He works as a very successful blacksmith in Bonta, and is often rubbing shoulders with high society. He's created weapons for legendary warriors like Lance Dur and his crew, and the only thing that might surpass his reputation is his award-winning smile, which the monarchy never fails to plaster all over the golden city. But he's starting to become more and more aware of the corruption that has snuck its way into the Bontian higher-ups… will he stay silent to protect his status, or fight for what his heart tells him is right?

Viktor is a Feca of Xelor descent. Very similar to Otomaï in the ‘scientist everyone thinks is a little crazy but is insanely intelligent and powerful’ way. His creations, like his doll automaton Blitzcrank, have made him very influential in the Bonta court; few know he's an orphan from Brâkmar. He was born with a mysterious illness no medicine or magic can cure, but he strictly refuses for others to pity him, studying primal huppermage magic on his own for a solution. Could the answer be hidden in the elemental runes? A true free spirit, he'll create whatever he wants to, even if it doesn't please everyone in the higher circles. He's a non-negligible piece on the board, though it's unclear to say for whom he'll be friend or foe…

Mel is an Huppermage, but hails from Zobal Royalty. Able to switch her visage for any and all discussions, gathering important intel on everyone in the World of Twelve. She doesn't like to flaunt her title of princess or to be associated with her mother's hard regime, often disguising herself to travel freely. She's currently one of the main political figures in Bonta, and takes her job as a leader very seriously. Something is up in the court, and if anyone can find out what it is, it's her…

@ Ankama and @ Fortiche hire me before I sell the script to someone else

[bitzsims]

Sweet smells of baked goods fill up the kitchen as Annaleia produces a chocolate cake with a gorgeous decoration of frosting but her favorite seems to be a small batch of brownies with a very unique topping.

After she finishes, she leaves the cake and the brownies to cool.

DOTD: Galaxy Brownies

[mourning-again-in-america]

mb I should write up "cooking for idiots" smtime

[friend-crow]

I love my garlic press and maintain that garlic is often better for cooking when it's been squished and extruded through little holes, but there is a problem with the garlic press: I am always having to wash it.