#Frozen Mushrooms Market

[pravalika]

Frozen Mushrooms Market - Forecast (2023 - 2028)

The Frozen Mushrooms Market is estimated to reach $562.5 million by 2028, growing at a CAGR of 5.2% over the forecast period 2023-2028. Mushroom is the reproductive structure that some fungi generate. It resembles a plant's fruit in certain ways, but with no seeds. Mushrooms should always be frozen when they are at their freshest. Mushrooms can be cooked in a variety of ways, including sauteed and steam-blanched. It is recommended to cook with frozen mushrooms because they have a high-water content and may become soggy if defrosted. Mushrooms are full of 4 key nutrients including selenium, vitamin D, glutathione and ergothioneine. These nutrients help in relieving oxidative stress and prevent or decrease the risk of chronic conditions including cancer, heart disease and dementia. Moreover, Mushrooms offer a strong natural umami flavor, that allows consumers to reduce the use of salt in mushroom meals by 30-40%, thus benefitting health, in turn fueling the market growth.

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Frozen Mushrooms Market Report Coverage

The report: “Frozen Mushrooms Market – Forecast (2023-2028)” by IndustryARC, covers an in-depth analysis of the following segments in the Frozen Mushrooms Market.

by Source: Organic and Conventional.

by Form: Dry Frozen Mushrooms and Vacuum Frozen Mushrooms.

by Type: Oyster Mushrooms, Button Mushrooms and Shiitake Mushrooms.

by Application: Cuisine, Bakeries Products, Medicine, Cosmetics & Personal Care Products, Household Products and Others.

by Distribution Channel: Hypermarkets\Supermarkets, Retail Stores, Specialty Stores, Online Stores and Others.

by Geography: North America (the U.S., Canada, Mexico), Europe (UK, Germany, France, Italy, Spain, Russia and the Rest of Europe), Asia-Pacific (China, India, Japan, South Korea, Australia and New Zealand and Rest of Asia-Pacific), South America (Brazil, Argentina, Chile, Colombia and Rest of South America) and Rest of the World (Middle East and Africa).

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Key Takeaways

North America dominates the Frozen Mushrooms Market in 2022, owing to the rising interest in vegan diets and the resulting increase in demand for meat substitutes like mushrooms in the food and dietary supplement industries. Asia-Pacific is anticipated to grow fastest during the forecast period 2023-2028, as the high therapeutic value of mushrooms and rising consumer awareness are anticipated to support market expansion.

The use of frozen mushrooms as a topping for pizza or in addition to cooked meals like soups, casseroles and stews is expected to spur market expansion. It can also be included in dishes like pasta, rice or quinoa that must be cooked but not baked by adding them to the grain as it boils and cooks, which further expands the market.

Since mushrooms have anti-inflammatory and antioxidant properties and prevent both intestinal and cardiovascular diseases, the frozen mushroom market is booming.

A detailed analysis of strengths, weaknesses, opportunities and threats will be provided in the Frozen Mushrooms Market Report.

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Frozen Mushrooms Market Segment Analysis – by Type:

Based on type, the Frozen Mushrooms Market is further segmented into oyster mushrooms, button mushrooms and shiitake mushrooms. The button mushroom segment held the largest revenue market share in 2022, owing to its multiple nutritional advantages and shorter spore incubation times. The market is anticipated to be driven by their reduced cost. According to an article on nutrition, the Recommended Dietary Intakes (RDIs) for copper, selenium and riboflavin are all contained in button mushrooms, which have a copper RDI of 37%, a selenium RDI of 17% and a riboflavin (vitamin B-2) RDI of 37% per 100g. However, the Shiitake Mushrooms segment is estimated to grow with the fastest CAGR of 6.8% over the forecast period of 2023–2028 since they come in both fresh and high-quality forms. They have a savory flavor and a number of health benefits. It has long been a component of traditional remedies in countries like Japan, China and South Korea, as its consumption increases longevity and health while also boosting blood circulation.

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Frozen Mushrooms Market Segment Analysis – by Distribution Channel:

Based on the distribution channel, the Frozen Mushrooms Market is further segmented into hypermarkets/supermarkets, retail stores, specialty stores, online stores and others. The hypermarket/supermarket segment held the largest revenue market share in 2022, owing to the availability of a wide selection and variety of mushroom products and the convenience of buying. According to the U.S. Bureau of Labor Statistics, the cost of groceries and food increased by 6.8% in 2021 compared to the previous year, owing to the rising demand for goods in hypermarket\supermarket. However, the online stores' segment is anticipated to grow at the fastest CAGR of 7.5% over the forecast period of 2023–2028 owing to the convenience and cost advantages, as consumers all over the world are choosing to buy their fresh food online more frequently.

Frozen Mushrooms Market Segment Analysis – by Geography:

Based on geography, the North American Frozen Mushrooms Market accounted for the largest revenue share of 32% in 2022, owing to a larger market presence in the region's developed economies, like the United States and Canada. Customers are ready to spend more on high-end goods that are specially made using natural and organic materials. According to National Agricultural Statistics Service Information (NASS), sales of mushroom production in the United States for 2021–2022 were 702 million pounds. However, the Asia-Pacific region is estimated to grow at the fastest CAGR during the forecast period of 2023–2028, as the usage of different mushrooms for the treatment of various diseases like cardiovascular diseases, is common in traditional medical systems like Ayurveda and Traditional Chinese Medicine. The demand for mushrooms in the region is anticipated to increase owing to their low calories and high nutritional benefits, as well as their capacity to boost immunity.

Frozen Mushrooms Market – Drivers

Increasing R&D Investments to Boost Industrial Production to Create Potential for Market Expansion.

The production of high-quality and various forms of mushrooms that are not only healthy for human food but can also be exported to other regions to increase economic output is being funded by governments in a number of different countries. The Strategic Investment Plan (SIP) for Mushrooms, for instance, was designed to serve as a roadmap for Hort Innovation's investment in the mushroom sector through levies and Australian Government contributions, ensuring investment decisions are in line with industry priorities. The marketing levy is set at $2.92 per kilogram of spawn and the R&D levy rate for mushrooms is set at $1.08 per kilogram of spawn. Additionally, adopting an improved pest management strategy to prevent damage can also guarantee larger yields, which promotes market expansion. The common or button mushroom is a variety that is widely cultivated and consumed across the world.

Frozen Mushrooms Industry Outlook:

Product launches, mergers and acquisitions, joint ventures and geographical expansions are key strategies adopted by players in the Frozen Mushrooms Market. The top 10 companies in the Frozen Mushrooms Market are:

Bonduelle Fresh

McCain Foods

SCELTA

Beatnic

Lutece Holdings

Monaghan Mushrooms

Costa Group

Denis Vidmar

Monterey Mushrooms

Big Mountain Foods

For more Food and Beverage Market reports, please click here

[analyticsmr]

Global Frozen Mushrooms Market Size, Industry Analysis By Segmentations, Top Key Players, Trends, Future Development & Forecast 2022-2030

[renee-mariposa]

There’s nothing more delicious than roasted eggplant, king oyster mushrooms, tomato, and caramelized onions all sautéed together

[fuckingrecipes]

I'm trying to make a good pot roast in my crockpot, but after I take it out it gets dry. It's on "low" (whatever that means) for 8 hours. I've tried searing it before and still dry. It's submerged in plain water with some herbs and spices for that time. Am I over/undercooking it? It's a cut with low fat %, is that why?

I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is 'low heat for 8 hours'.

Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough' meat into a pull-apart, melt-in-your-mouth glory.

Make sure the meat is completely thawed, NOT frozen.

Plain water and nothing else except herbs/spices is.... not what I'd do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I'm a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.

I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.' The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.

For my very best pot roast recipe, which had my wedding guests fuckin' clamoring to get the recipe; I cheat. I'm not ashamed of that fact. For the richest, most face-punchingly meaty tasting broth, go to an asian market (or online) and find a mushroom hot pot soup base. It'll be a thick liquid inside a bag, which you then dilute with water. Use THAT as the liquid base (remember to dilute it!), and add your wine and wocestershire sauce to it, along with those herbs & spices. Your whole face will be blown off with flavor. It's the best.

[gemsofgreece]

How to follow a Mediterranean Greek diet

The Mediterranean diet naturally expands throughout the coastal countries of South Europe, North Africa and the Middle East but there are some small differences between their cuisines. So here I am writing specifically about the Greek version of the Mediterranean diet, known for its delicious, natural flavours and its significant health benefits.

Eat daily:

Olive oil: the pillar, the liquid green gold of the Mediterranean Greek diet. Olive oil should be used ideally exclusively for all purposes. It's dressing salads, it's used in cooking and in fact it's traditionally what is used in frying too. Replace all types of oils, butter and margarine with olive oil even when making pastries. The only problem here is that outside of the Mediterranean basin olive oil can be pricey, however that's the foundation the diet is based on. If you are interested in following the traditional Greek diet for taste or health purposes, it is good to really incorporate olive oil in your daily cooking. If it’s not possible to afford buying olive oil all the time (although you could balance it out by not buying other oils and butter), a non-Greek-typical but equivalent alternative could be avocado oil. However, I doubt avocado oil or any other oil can remotely compare to olive oil in health properties, taste or in any other positive quality 🫒

Vinegar: Just like olive oil, vinegar is a very important ingredient and is also used in natural remedies However, it can hurt a sensitive GI tract if consumed in large portions. A little bit of it added to meals frequently is very healthy. Apple cider vinegar is also very loved and used in salads often 🍇

Vegetables: no portion can be too much (wild greens, garlic, onions, cauliflowers, cucumbers, eggplants, beets, peppers, spinach, artichokes, zucchini, peas, lettuce, the list never ends). Tomatoes and broccoli are recent additions to the Greek diet however they were integrated perfectly to the Greek cuisine. In general, all vegetables can be enjoyed freely with some moderation in the potatoes, especially when fried 🥗

Fruits: grapes, berries, apples, melons, cherries, figs, prunes, sour cherries, peaches, pomegranates are the most historically loved fruits in the Greek diet. Since the middle ages citruses like the orange, the lemon and the mandarin are more and more loved. Greeks nowadays use lemon almost more than vinegar and both have become integral components of the Greek diet. Obviously, tropical fruits like, say, banana, mango, grapefruit are not present in the traditional Greek diet, however all fruits are good fruits and you can enjoy them freely 🍎

Legumes. Eat freely to the tolerance of your body. Legumes can be too heavy for some GI tracts. Legumes are a great source of protein and fibre. Choose brown lentils, white beans, fava beans, chickpeas, giant beans and black eyed peas the most 🫘

Nuts, seeds: almonds, walnuts, sunflower seeds, peanuts etc. Eat as much as your body can take, because everybody is different 🥜

Mushrooms: mushroom it up! A great healthy way to have them is grilled with herbs and plain or apple cider vinegar dressing 🍄‍🟫

Whole grains: this is the traditional way to eat grains. Brown bread, oats, whole wheat pasta 🌾

Fish and seafood: find and eat them fresh. Instead of buying them deep frozen from the big markets, find local fish stores if your place is coastal and has them. Eat both large but especially small and medium sized fish. Some fish like salmon and tuna should ideally not be consumed daily due to their high levels of mercury and fats 🐟🎣🍤

Herbs and spices. Feel free to use as much as you want however if you are interested also in the flavours of the Greek diet besides the health benefits, a tip is that Greek dishes do not contain extremely hot spices 🌿

Water: A lot of water daily and, mind you, plain clear mineral water. No flavoured water, definitely not sparkling water and ideally no other liquids in place of the water. I mean, sure you can have liquids but you should ALSO have plain water 💧

Eat a few times per week:

Poultry: Poultry and lean meats entered the Greek cuisine mostly after the Middle Ages however they are nowadays enjoyed as part of the Greek Mediterranean diet because they are tasty and healthier than other types of meat. Chicken has become especially popular in the Greek cuisine. Other birds are the pheasant, the quail, the turkey and more sparsely the duck 🍗

Eggs: eggs are healthy and should be consumed a few times per week but not daily because they can cause a rise in cholesterol levels 🥚

Dairy: Greeks LOVE dairy products, especially the various types of cheese, however they are often irritating to the GI tract and they are linked with rises in the level of inflammation in the body. This is why you should ideally limit them to a few times per week. One exception is the yoghurt, which is fermented and can be perhaps consumed more frequently due to its beneficial properties. Important note: if you want to follow the Greek diet, you should ideally opt for milk and other dairy products from goats and sheep! Cow milk is not traditionally used in the Greek cuisine often and sheep and goat milk are significantly healthier and more nutritious. The only drawback is the stronger smell, however if you can get past that, it is strongly advised to switch to those instead of cow milk. Another note: what is known as “Greek yoghurt” in western countries is not in fact a true Greek yoghurt. What you call Greek yoghurt is to us simply a strained yoghurt, a yoghurt from which the whey has been removed. Sometimes in western markets (and in Greek “modern” dessert yoghurt products) butterfat and powdermilk is added to them and they are mostly made of cow’s milk. Again, a traditional Greek yoghurt is made of sheep, goat milk or a mix of both and is unstrained. It also has a trademark thickened skin on its top (dunno if this is the actual term lol) which is in fact the part of the yoghurt that contains the most nutrients and personally it’s the tastiest part of the yoghurt but apparently it is not for everyone. As an example, a study showed that an unstrained sheep yoghurt has more protein, more omega-3 fatty acids and minerals yet fewer calories and fats than a strained cow yoghurt 🍦🧀

Wine: in small portions, like a small glass up to a few times per week and always in combination with your meal. You don’t drink it to get hammered, you drink it for the health benefits it has in very moderate quantities and for the reasonable mild euphoria it causes before it becomes harmful. The GI tract is linked to the brain and is detrimentally influenced by negative emotions. This is why it is important to try to be in a good mood, relaxed and peaceful when you sit down to eat. A sip of wine now and then can be good for that 🍷

Eat once per week or ideally less:

Red meat like pork or beef. In fact, beef should be the one most avoided not only because it is indeed the rarest of the common meats used in traditional Greek cuisine but also because you can’t separate the fat from the meat as easily as with pork. To follow the Greek style in a healthy way opt for goat, then lamb or pork and make beef your most occasional meat dish 🥩

Processed meats should be eaten rarely. If you are in a mood for it though, opt for Greek style sausages with herbs in or bacon at most. Cured meats like ham are better to be avoided but turkey is the healthiest of them. They are not a part of a traditional Greek cuisine though.

Refined grains can be enjoyed weekly but should not replace whole grains

Pastries. What’s new, pastries are not ideal for health. However, if you are yearning for something sweet, if you want to keep it healthy as much as possible in the “Greek way”, opt for desserts made of healthy ingredients like honey, nuts, olive oil and fruits. Chocolate came to Greece in the 19th century, however it has become an integral part of confectionery since then. Opt ideally for dark chocolate, combined with nuts or fruits such as oranges and prunes. Greeks especially love chocolate combined with nuts.

Soft and sugary drinks. Avoid them overall, especially the processed products in the markets. If you need a sweet drink really bad, you can keep it traditional by making your own sweet lemonade, sour cherry, pomegranate etc drink at home. You could also enjoy small quantities of lemon or mastic liquors which are good for digestion.

BONUS TIPS & PHILOSOPHY:

Try to find mastic if it’s available where you live. The mastic is a resin produced from the mastic tree, a species endemic to the Greek island of Chios and a small part of the opposite coast of Turkey. It has numerous beneficial properties, especially for digestion and gut health, and it combines them with a very pleasant fresh and sweet flavour. You can find it in gums that boost digestion, in drinks, in pastries and even in non-edible products like toothpastes. Learn about it and give it a try, no matter if you are interested in following Greek diet or not.

Greek cuisine does not go berserk on as many ingredients as possible (however Greeks typically add more ingredients than, say, Italians and perhaps fewer than the Middle Easterners). Don’t worry about adding as many foods and nutrients in one single dish. The most important thing in Greek cuisine philosophy is to pick the finest ingredients. Avoid deep frozen or precooked and processed ingredients. Pick whole fruits and vegetables from your local small grocery store. For example, don’t buy a watermelon slice in a zelatin bag from the supermarket. Take the whole freaking watermelon home. You heard me right. It’s heavy, yes, but you would be surprised how much tastier and healthier it is this way. Go to the butcher for meat. Go to the specific cheese shop for cheese. Go to the fisherman for fish and seafood. Go to the pastry shop and get a nice dessert instead of buying candies from the market.

Remember that in moderation you can eat most of the foods you desire, especially if they are not processed foods. There is nothing about the Greek diet that is restrictive in terms of its philosophy - historically the intake of various foods was regulated only based on availability and price. There are no foods you should limit due to any perception of them being “bad” and you should never feel guilty the moment you are actually having the food. Just work slowly and progressively by building gradual appreciation for healthy foods and prize less nutritious foods as occasional taste bud rewards.

As said above, a good mood is crucial when you sit down to eat. In the history of the Greek society this translated into eating with friends and / or family, maybe with the occasional sip of wine, ideally in a pleasant environment and always taking your time with your food. If some of these are less feasible than others, try alternatively to improve the setting in which you eat, to eat in an environment that calms you down. Schedule your meal so that you won’t eat in anxiety or hurry, if this is possible. Think of pleasant memories and feel grateful for your food. Cheers! Or, you know, εις υγείαν!

[picturesofthegoneworlds]

Rating: E

There hadn’t been much time to talk. There is never much time to talk. She had accumulated so many mostly-empty decades with too much time to talk that surely she could re-distribute them now – gut the words from the straw stuffing in Pâté’s taxidermy stomach and grind it between mill stones and bake it in shrapnelled-belly into bread, share that time in Fresh Cut pillowy slices and buttered toast and sandwiches with the Hells, though certainly what would be regurgitated would be of less use than manure, not even bone-meal, and Imogen deserves more than thirty years of grey monologue slop - nutritious as the influence of time-rot isolation on her own accent, acknowledgeable in a short amount of time bloomed further in how Imogen’s diminished within her own company and fleeing home, causing Imogen’s inflection to soften, dull, slowly, over their nearly-three-years, over and under the time Laudna offered, burnt oven loaves and skillet-fried flatbreads -

and Imogen had taken. There could never be enough time when it was willingly shared.

That had been the case from the beginning. Their beginning – it always will remain that, despite- despite later…developments. Names. Formalities. Definitions. Uncertainties. The bed was always theirs - perhaps always made. Destined. What a small corner of the world to find herself in! To find herself with basket underarm – with butter, bacon fat, eggs, and tea. And Imogen, with a loaf of bread! She shared it – tore crusts to dip in market-egg golden yolks and holster-dagger-cut slices folded and mimicking the grab of hands around butter-fried foraged mushrooms. Nutritious. Nourishing. Enriching. She shared it! Saviour. Special. Laudna must Support her. She must support her because Imogen found her, followed her from the market into the forest and shared her loaf of bread and so for their nearly-three-years she followed Imogen.

She follows Imogen. She followed Imogen as she fell into pace behind Ludinus – she must support her because she shared her loaf of bread, she must support her because she is tied to the fate of the Gods, and more importantly by extension, Exandria. She follows Imogen now, back in Zadash, teleportation-messed and mead-warmed, follows Imogen up the tavern stairs varnished with decades of spilt liquor and projected vomit and buffed with the worn leather soles of travellers and drunkards-

and otherwise, she is witness to suppose – to support.

Imogen's boots land out of syncopation with Laudna's short heels (she used to do a much better job of playing her shadow), their steps map the architecture of the building under the hollow staircase, wooden rafter meeting stone wall, perhaps pots and pans for the kitchen or other metal instruments hanging in storage under the stairs, perhaps torture devices, shackles and chains bolted to alabaster stone-

There’s a slight sway to Imogen’s hips - there always is, always was - divine feminine being, (un)holy vessel, muscle and fat and sinew and skin and magic scars intercepted by worldly stretchmarks gate only interrupted by ankles twisted on desert boulders and more-than-earned more thoroughly-deserved rest, sway resumed in sweat and salt and sex arousal rolled intentionally against Laudna’s own and there hasn’t been much time for that

Hadn’t…?

Developments. Definitions. Uncertainties.

She woke up and Imogen was holding her hand-

How many steps are there to the next floor?

Imogen stumbles slightly in the dark bottom-of-the-whisky-bottle amber lighting, no windows facing the stairwell – now hallway, as there had been none in the frozen underground ruins too, and Laudna was following her there, followed the lilac dancing sparks that she has been following for nearly three years now.

Laudna almost crashes into her back, almost crumbles and creases around Imogen like that wagon they saw in ruin, the one that had left tracks veering off of the dirt path of a mountain trail, flora flattened by wheel and chassis footprints to reveal the wagon folded in splinters around the majestic trunk of a red pine at the base of the incline.

Sorry, just gotta wrestle with the key…

the rattling of key to lock – a discernibly different sound to that of Imogen's footsteps causing the unidentified metal assumedly hanging from hooks under the stairs to jostle.

Don’t mind me- Laudna responds, and it is a pretty hilarious statement to make between the two of them-

three of them-

The door groans (four) as if it had been animated and was reacting to her distasteful pun.

Imogen takes Laudna by the hand before she has time to berate it. (you can read the rest here)

[omgthatdress]

I need to talk about the furniture that Maryellen DOES receive. The fucking refridgerator! Omfg. I love it so. fucking. much. I just need MORE. For real, where are her electric oven, dish washer, and washing machine and dryer? I mean for real, if you’re gonna do 50s housewife, you need to go HAM.

I need ALL OF IT. It would be such a great lesson on how these appliances there a part of the technological wave that made life so much easier and left people incredibly optimistic about the future.

AND THE FOOD HISTORY. Ugh the food of the 1950s is sooooo interesting. For real it’s hard to know where to fucking begin. Why was 1950s food so nasty? A LOT OF REASONS. For real you could write a fucking book about it. Actually, lots of people already have. BUT BASICALLY. New advances in food technology and preservation hit with the American consumerist revolution and advertising and created a perfect storm of jello molds and mayonnaise salads and cream of mushroom soup casseroles. Not only was food much easier to make, it was often “enriched” with vitamins. It was marketed as not only being easier to make than stuff at home, better-tasting, and better for your family.

With a frozen dinner, you had a full meal in minutes AND you could eat it watching TV. My mom told me that her favorite nights growing up were when her parents went out for the night because then she could have a TV dinner.

More than anything, you could just grab a snack when you wanted one.

Those nasty recipes the era became notorious for were mostly created by advertising companies as a way to sell more food.

So that’s why your boomer parents only eat shit that comes out of a can, box, or wrapper.

[rederiswrites]

Finally got to try several dishes from the Afro-Carribean restaurant not far from here, and they were all delicious. I've not had much African food at all, so I was excited for the chance. Had a mushroom peanut stew, stewed eggplant and zucchini, and a mixed greens dish. Turns out the chef also sells her food frozen at a farmers market nearby.

[pretty-princess-4ever]

210-240 calorie frozen meals💕

Lean cuisine buffalo style chicken- 210

Healthy choice simply steamers honey balsamic chicken-210

Healthy choice power bowls chicken marinara-210

Healthy choice power bowls spicy black bean and chicken-210

Healthy choice lemon garlic shrimp stir fry-210

Michelina’s pop’n chicken-220

Blake’s macaroni and beef-220

Healthy choice simply steamers beef chimichurri-220

Smart ones meatloaf-220

Healthy choice cafe steamers Cajun style chicken and shrimp-220

Smart ones crispy bacon scramble-230

Banquet spaghetti and chicken nuggets-230

Lean cuisine roasted eggplant with parmesan pasta-230

Healthy choice power bowl basil pesto chicken-230

Healthy choice simply steamers creamy spinach and tomato linguine-230

Healthy choice simply steamers grilled basil chicken-230

Banquet cheesy mac and beef-230

Boomerang’s beef shepherd’s pie-230

Marie Callender’s roasted turkey breast and stuffing-240

Marie Callender’s steak and roasted potatoes-240

Michelina’s five cheese ziti-240

Banquet cheesy rice and chicken-240

Boston market turkey breast medallions-240

Scott & Jon’s shrimp jambalaya-240

Healthy choice cafe steamers creamy chicken and mushroom-240

Banquet meatloaf-240

Healthy choice power bowls pesto chicken pasta-240

Lean cuisine garlic sesame noodles with beef-240

[jinsai-ish]

WHO WANTS A FOOD RANT?! What's that, you do and didn't even realize it till now?!

Right, so I love cooking when I have time and fresh ingredients. Not grocery store but like farmers market, home garden, chicken eggs from the coop. I've been growing my own fresh spices for a while now and I've extended to vegetables this year. Thanks to my grandfather, who was the son of German immigrants, I learned to be very good at taking either leftovers or food from cupboards to transform it with fresh ingredients.

Cue the chili! Leftover roasted sweet potatoes and baby bella mushrooms. Tomato from the garden boosted with a can of fire-roasted. A little bit of frozen corn, onion from the store, fresh green pepper and jalapeno from my garden. Canned kidney beans. Sage and parsley and thyme from my garden, some paprika, red chili flakes, sea salt, and a pinch of cinnamon from the store. Apple cider vinegar to taste.

Ok, sounds like a mishmash and not to toot my own horn but it was Good. Like a complex flavor profile , noticeable sweetness from the potatoes (which also gives it a perfect not too thick or thin texture), some heat, and you don't taste the vinegar - it just cuts the sweetness and accents the other ingredients.

My husband? Says he really liked it but it was "too complex". Like, he could savor a few bites but probably wouldn't eat a full bowl and I'm just like DUDE! Your favorite food is Taco Bell!!

And it just kill me that people (my mom) throw carbs (potatoes/bread/pasta) together with mayo, the blandest cheese ever, and some unseasoned meat.

Like nooooo!!

WHERE'S THE FLAVOR?!

DEAR GOD IN HEAVEN, PEOPLE SAILED AROUND THE WORLD FOR SPICES.

IN THE NAME OF ALL THAT IS HOLY, USE THEM!

[snkts]

The local Asian market was packed, shoppers pushing metal carts between wide aisles of various goods and ingredients. A low din of voices bounced off the metal and concrete surfaces, mingling with the hum of the refrigerators. They bought vegetables, tofu, and mushrooms in the produce section; the fancy thin sliced beef at the butcher; and various other items for hotpot that night, and frozen mochi to have for desert. Logan looked between items with a discerning eye, often reading their ingredient list, but Mikoto lacked the skill to tell what defined his choices. But they chatted as they shopped and Mikoto liked getting to see the myriad of cultures represented in the supermarket: Japanese, but also Korean, Chinese, Indian, Vietnamese, Thai, and so on. There was even a seafood section with fresh fish and crabs and squid.

On the far side of the store, as they were looping out of the freezer section, they passed a series of vendors selling food and meals: sushi, ramen, fried rice, and noodles. But Mikoto paused at one stall, drawing short. Behind some glass, one of the vendors was flipping small fish shaped pieces of dough around a metal pan and then stuffing them with various sweet feelings. Mikoto reached out to hook her hand around Logan's wrist, drawing his attention.

"Look! They're making Taiyaki!"

It hadn’t taken him long to realise that Academy City didn’t teach the kids it housed to be adults. They didn’t want functional adults. They wanted weapons. And weapons didn’t need to be able to take care of themselves. In fact, if they could, that was bad. It made it easier for them to leave. That meant all the money and time you put into them went to waste. The people who ‘made’ those weapons didn’t like wasting resources. Logan had decided that those people could go fuck themselves. 

Mikoto didn’t know how to cook. He did. He could teach her, so he was going to teach her. They’d start small and work their way up - he wasn’t gonna get her any Michelin stars, but she’d be able to provide for herself. He’d made the executive decision that they were starting with foods she’d be more comfortable with. They’d had a few basic lessons so far, and all had gone well. She was a smart kid. The hardest part was just getting her to stop thinking about exact measurements and calculations. That wasn’t cooking. (He wished he’d had a camera the first time she asked him for a measurement for the garlic and he told her ‘whatever feels right’.) But she was making progress, and so he figured he’d show her something halfway between easy and intermediate: Hotpot. They could make the soup case themselves, and then the veggies would test her knife skills (he’d promised, no claws). A way to review the basics she’d learned so far, introduce the concept of poaching, and also just have a good meal. Hotpot was good. 

Logan was looking through the list in his hand, double-checking to make sure they had everything they needed. He’d almost finished up when she speaks and catches his attention. Marketplaces were always… Difficult, for him to navigate the way he did most places. Bright colours everywhere. Vendors calling out and patrons holding conversations creating a cacophony of sound. Foods and flowers and people filling the air with clouds of scent. The air was so thick with spices and sugars that he could taste them with every breath. If he wasn’t careful, it could be disorienting, overwhelming. It was also the best place to get ingredients when he couldn’t take a joyride in the Blackbird. In this case, it was worth the effort. 

But right now, Mikoto isn’t thinking about their ingredients. She was thinking about a stall that had caught her eye. … Well, he supposed he couldn’t blame her. They had been out a while. And they’d been thinking about food the entire time… He stood there for a moment, watching the vendors at work, focusing on the sound of frying dough and the smell of sweet red bean paste. He glances back at the list in his hand, then back to the vendors. Then he folds up the little paper and stuffs it into his pocket. 

“Alright, fine.” He said, pulling out his wallet. If she was gonna twist his arm. “But you get one. We just got all this crap, don't ruin your dinner.” And he hands her enough money for two. Okay, so maybe he was a little hungry. And taiyaki was good.

[caffeinated-beverage]

I really enjoyed your headcanons your headcanons are awesome 👌 👏 👍 😍 💖

Can I request a CanLiet(Hws Canada x Hws Lithuania)headcanon 🏕🎁📙

You came back for another ask 🥺 thank you so much!!

🏕: At times, Matthew will take Tolvydas on a little camping trip with him. They go stargazing, roast some sausages/fish/beetles (and try not to let Tolvydas' pet wolf steal them, because YOU KNOW he will if you give him half a chance!), make s'mores, tell scary stories around the campfire (Matthew watching Tolvydas get excited and invested in the story as he tells one of the scariest horror stories he can think up at the moment), go hiking, watch the sunset, play some games together, have picnics (once again, they gotta make sure Tolys' pet wolf DOES NOT steal any!), snuggle in a hammock, go fishing, etc.

For winter camping, they pick a nice campground with plenty of hills, good to go sledding. They also get to walk around and/or skate on a frozen lake, go hiking in the snow, have warm food/drinks next to the campfire, have hot cocoa, ice fishing, bonfires, go to a natural hotspring, and ride snowmobiles.

For spring camping, they have picnics, visit a local farmer's market, do some mini golf, bonfires, hike though the beautiful blossom-trees, fly some kites, paddleboat, etc.

For summer camping, they throw water balloons at each other (as the pet wolf barks at the water balloons flying back and forth), shoot each other with waterguns (the pet wolf keeps trying to get in the middle of it, and gets splashed with the waterguns), tye-dye some shirts together, go swimming in the lake (Tolys decides to start a splash fight with Matt in the lake), bonfires, go kayaking, try some waterskiing, etc.

And for fall camping, they go apple picking, visit local fall faires/festivals, bonfires, carve some pumpkins, go to a corn maze, a hayride, horseback riding, go on a date in a pumpkin patch, play football, go hiking through the trees with the colorful leaves, have some local apple cider, have some caramel apples, and go to drive-in horror movies together.

🎁: For Tolvydas, they often give Matthew homemade candies, cookies, chocolates, cakes, and any other homemade goodies. They also give scented candles, some trinkets, a handwritten card with some cute drawings and pressed leaves/flowers/an extra trinket or two, some knitted socks/clothes/coaster/scarf, a pretty rock they found, some of their foraged mushrooms/berries, "friend"ship bracelet, cute little clay sculpture they made, worm on a string, "friend"ship pins, magnets, etc

For Matthew, he often gives Tolys......... A book he figured they would like, something he's seen them eyeballing when walking through stores/shopping districts/malls, a soft and/or fluffy jacket (fluffy, like that hair of theirs that Matt loves!), flowers (which, they tend to eat.. But, hey, better than them just sitting on the counter and dying!), a handwritten card with some cute drawings, pressed flowers, and a few extra trinkets, a plushy, a fidget, etc.

📙: Well, Tolvydas really loves classic literature, like... Alice in Wonderland, and Adventures of Huckleberry Finn.

For Matthew, he reads a lot of manga, such as....... Mob Psycho, Sailor Moon, Pokemon, Attack on Titan, Naruto, Komi Can't Communicate, Demon Slayer, Spy x Family, Tokyo Mew Mew, Toilet-bound hanako kun, haikyu, one piece, etc.

[fishsfailureson]

I made soup this evening

My parents had been out for several hours and I had realised that me and my older brother would have to sort dinner out by ourselves- so I decided that the best option would be to rummage through the fridge and the pantry, gather up what ingredients we had and throw them in a pot. We had no meat that was not frozen, but I could make do with vegetables.

I've made many improvised meals before- following the whims of my heart rather than any recipe (in fact that is how I normally prefer to cook). Generally I use the same building blocks but I tweak it slightly depending on how I'm feeing or what's available. I used beef stock this time simply because we had an open container with enough liquid for two people (and a bit left over). For the vegetables I used two small potatoes, a small white onion, a couple spring onions that needed to be used up and two brown mushrooms (we only had a couple). For herbs I used parsley, rosemary and thyme from our garden. I added some garlic, black pepper, salt and some spice mix that my mother and I bought in a farmer's market while on holiday. Because I felt like being a little fancy I added a small splash of red wine vinegar as well (we have way too many vinegars and oils in our cupboard- might as well use them).

As I stirred the soup, I started wondering about what brought upon the circumstances that created that moment. What echoes of the distant past could be heard in the soft swishing of the broth or the hum of the stove's fan? What tragedies and triumphs culminated in me standing there in my family's kitchen stirring a pot of soup? Frankly, it's a silly thing to think about.

When we think of consequences of historical events we rarely think of the smaller ones- which is understandable, as they're often a lot less noticeable. Sometimes these small consequences will have much greater consequences of their own- perhaps earning them a place in the history books.

It feels oddly surreal to me that something as simple as picking a handful of parsley might have long-reaching consequences. There's something both terrifying and comforting about that knowledge. Terrifying because I fear what pain I may bring upon this earth, but comforting, because it means that my life might matter a little. Maybe the consequences won't be so bad.

I'm sure when my great-great-great grandfather came to this country he had no idea that I would be able to search up his name on some bizarre device and find actual information about his life. He had no idea I would ever type our ancestor's name (someone who was important enough to get a short wikipedia page in Danish) into this machine and sigh in frustration because almost all the information is in his mother tongue- a language that I do not speak yet. I'm sure he'd have no idea that I would exist- and that I would be standing there in a kitchen, stirring soup, and thinking of him and countless other people who would've stared in wonder at the life I lead.

Maybe none of this makes sense. Frankly, I don't know what I'm talking about right now or why I'm typing this. It's late, and I've been doing a lot of thinking today. I wrote a poem about a house sparrow with a political message my parents would not approve of, I watched a video about wikipedia table of content poetry, I've drawn some art. But honestly? Nothing makes much sense if you stare at it enough, so I might as well go with the flow.

Oh, and the soup was nice by the way.

[noitanorjassa]

17.12.2022

Ok so. The cheap recipes i have survived with (on student exchange on norway). Also general info for max cheapskateyness, like where to find sales etc.

1. Fried noodles with salted peanuts

Noodles 5 pack 1.7e (the cheapest ones)

Peanuts 200g 2.3e

Any spices you find! Most preferably: paprika, curry, chili, ginger (ground), garlic 2 -4 cloves or 1 teaspoon of ground garlic + soy sauce (forget kikkoman it's hella expensive? Go to an "ethnic" store to find a bigger bottle of soy sauce, i used "healthy boy brand" thin soy sauce, the 1l bottle will last all eternity)

Boil the noodles or let them sit in a cup with boiling water until soft (for the love of god and all holies do not touch the cheap noodles' own spice packet)

Pour out excessive water

Take a small pan and pour the noodles in (if u use fresh garlic crush them or cut em up and fry them a lil bit while the noodles "boil"

Add all the spices, a bit of any oil (or butter) and 1-4 teaspoon/s of soy sauce

Stir fry until the noodles look sticky and fried

Add salted/chili peanuts on top

2. 4 ingredient pasta

Tips! Cheapest pasta is usually spaghetti that you can buy in bulk, like in spar norway 1kg of cheapest spaghetti is 18 kr (1.7e). Use ripoff brands that the shops have, lile "x-tra" "first price" or "eldoraro" in here. Cheapest crushed tomatoes pack is 70 kr (0.65e) for 250g.

Start boiling the pasta of your choice and simultaneously start cutting the garlics. You can also use garlic crusher, it's faster. Add a little bit of salt to the pasta water.

Fry your garlics. Add in drained chickpeas (any beans work) 9 kr/0.9e per pack. Add in the crushed tomatoes.

Add in any spices you can find, preferably: onion, rosemary, herb mix, chili, pepper

Drain the pasta and add in approx ¼ or ⅓ of the sauce

Leftover sauce goes to a box and to the fridge. I do not recommend storing pasta for further eating, it can go bad too fast

3. Seljanka soup

You will need:

Cheap crushed tomatoes, potatoes, (canned) mushrooms, cabbage, bay leaf, russian pickles (or fermented pickles w garlic and dill, do not add in those with sugar!) Or just 1 table spoon of cooking vinegar, cheap frozen vegetable mix (with carrots and celery etc), salt, pepper, clove spice, herb mix w rosemary, any beans, onion, garlic

Start with peeling and dicing the potatoes, cut onions and garlics. Start boiling them with ¼ of full kettle volume of water + add the bay leaves (2 will do for 3l of soup)

Add in cut cabbage, vinegar, pickles (cut) and the spices. Add the crushed tomatoes and water if it's too stewy.

Let boil for 10 min

Add in the canned mushrooms (rinsed) and the frozen veggies and beans

Let boil for 10-20 min or until the potatoes are soft

You can either freeze or store the leftovers in a fridge

Price info: 1kg cabbage 5-20kr /0.4-2e, 2kg of potatoes 20-40kr/2-4e, jar of russian pickles 20-30kr, spices all mentioned probs like 10e (only gotta buy these once!), 2/3 big onions 20-25 kr, 2 garlics 23kr

4. Marinated beans + mashed potatoes

Take a container or a bowl. Add in 1 packet of rinsed chickpeas. Add in 2-4 tablespoons of soy sauce.

Add a bit of oil so the beans wont dry when storaged in the fridge

Add spices, preferably garlic, herbs, ginger, chili, pepper (no salt needed since the soy sauce is very salty)

Let sit for 1-2h in the fridge

Boil peeled potatoes. Pour out water. Mash them with a masher or a fork with a bit of added water/milk/melted butter if u can afford it. Add salt.

Other valuable info!

Cheapest stores (in norway) for vegetables/canned things: kiwi, extra, obs

Cheapest store for sales: obs, eurospar

Best "kuppdisk" (-50% shelf for soon to expire products) Any big markets such as eurospar and obs. Here u can find cheap meat/dairy/veggies. They have kuppdisk for veggie section, dry section and meat/dairy/frozen goods section

Download the app "e tilbundsavis" to get info what is on sale where. It's in norwegian but very easy to understand (use google translator to search items in the app, like "coffee" or "chips")

Cheapest instant coffee is friele but it tastes like crap. Nescafe brasileiro is tiny bit more expensive but so much better.

Learn to make your own popcorn in a kettle, there's youtube tutorials for that. So much cheaper than micro popcorn.

For alcohol you are damned. I would suggest buying the cheapest big (0.75 litre for 30kr) vodka bottle and mixing it with different sodas/juices. Note! Only Vinmonopolet store sells other than beer like normal stores. Check opening times, they are strict. U gotta be over 20 to buy vodka in norway, wine u can get at 18. Or ask someone u know to buy vodka for u. Or when traveling to norway get your vodka as a "gift" from the airport in your home country. It's still cheaper.

There's snack sales from time to time like 5 bars of 200 choco for 100kr. It seems like much but normally one 200g bar is 44kr. Also chips can get -50% sales, check the "tilbundsavis" app every other day so u wont miss them.

Do NOT shop in Joker mini stores or gas stations. Hella expensive. Uh oh. And for the love of All do not doordash, u will bancrupt yourself (unless u are rich but then u don't need these tips anyways).

Make as much from scratch as u can. There's plenty of "cheap/simple cooking for idiots" type vids on youtube.

For snus/tobacco i don't know the prices bc i don't use them. Probably quite expensive. Check how much u can take with u from home without taxes if u use them.

People with ovaries! Period products are expensive too. Cheap brands work just as fine. Or take a couple extra packs with u.

The winter is long and it's recommended to take vitamin supplements (especially vitamin D). There's sales for those too, team up with people u know for things like "3 for 2" in vitamins. Usually the sales start when it begins to get darker, in september.

If you have an injury/need the hospital, u can use your insurance or european health insurance card (for eu citizens it costs like 10e but then u can use the eu/schengen area hospitals with the same pricing as locals). There's student health services for free but those are for not for "major injuries", more like for check ups and teeth care.

[mariacallous]

My mother’s stuffed cabbage is one of my favorite dishes in the world. She makes it with ground beef and rice and simmers the stuffed cabbage leaves in a rich, savory tomato sauce. I could eat trays of it.

My late grandmother used to make a vegetarian version, hers included rice, mushrooms and barley. The sauce was sweeter than my mother’s, leaning a little more to the Polish side of tradition, where sweet foods are more prevalent. I could also eat trays of her stuffed cabbage and I savored the scent of her cooking it up on special days before Sukkot and Simchat Torah.

There are countless delicious ways to make stuffed cabbage, with influences ranging from Eastern Europe to Asia, but all of them are undoubtedly a patchke (a bit of work). The leaves need to be boiled or frozen to become pliable enough for stuffing and wrapping and the entire process from start to finish can take a good couple of hours.

It wasn’t until Sukkot of last year when I helped one of my aunts make kraut lokshen, or cabbage noodles, an Ashkenazi cabbage dish made of sauteed cabbage and egg noodles, that I thought of making unstuffed cabbage. Inspired by my aunt’s simple but delicious dish, I realized that instead of stuffing each cabbage leaf separately, I could cook everything together in one big pot, eliminating most of the work, but none of the taste.

These unstuffed cabbage noodles combine the best elements of each dish — the cabbage and egg noodles from kraut lokshen, the meat and tomato sauce from stuffed cabbage — for a dish that’s hearty, savory and delicious. Smoky, salty beef bacon adds a layer of savory flavor to the dish, a tablespoon of sugar perks up the tomato sauce and the flavorful sauce is simmered and thickened before being combined with the noodles.

These noodles could never replace stuffed cabbage, what could? But this dish is an easy, tasty twist on tradition for when you don’t have hours to spend stuffing little bundles. Serve them on a chilly fall night, in a cozy Sukkah or simply when you need a comforting dinner.

Editor’s note: This dish calls for beef bacon in the recipe. Beef bacon can be found in the kosher section of major grocery stores, or in kosher markets. It is sometimes called “facon.” It could also be replaced with lamb bacon, or can be left out entirely to make this dish vegetarian.