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pickleonline · 1 year ago

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Handmade Adrak ka Achar

Preserving Goodness: XemaOrganic's Handmade Ginger Pickle

Introduction: In the world of culinary delights, few things bring as much comfort and flavor as a jar of homemade ginger pickle. When it comes from a brand like XemaOrganic, known for its commitment to quality and natural goodness, the experience becomes even more exceptional. Let's embark on a journey to explore the exquisite homemade ginger pickle crafted by XemaOrganic, discovering the meticulous process, unique flavors, and the touch of sustainability that sets it apart.

A Commitment to Quality: XemaOrganic's homemade ginger pickle is a manifestation of their dedication to sourcing the finest ingredients and crafting products that stand out in taste and nutritional value. The ginger used in their pickles is handpicked, ensuring that only the freshest and most flavorful roots make their way into the jars. This commitment to quality resonates with those who seek authenticity and health-conscious choices.

Crafting the Perfect Balance: The art of creating XemaOrganic's homemade ginger pickle involves a delicate balance of flavors and textures. The ginger is skillfully sliced and combined with an assortment of traditional spices, carefully measured to create a symphony of taste. From the earthy notes of mustard seeds to the warmth of fenugreek, each spice plays a role in enhancing the pickle's depth of flavor. The result is a pickle that awakens the senses with every bite, offering a nuanced blend of tanginess, spice, and a hint of sweetness.

An Organic Affair: What sets XemaOrganic's homemade ginger pickle apart is their commitment to organic practices. The ginger is cultivated using sustainable methods that respect the environment and prioritize the well-being of consumers. By embracing organic farming, XemaOrganic ensures that their pickles are free from harmful chemicals and additives, allowing you to indulge in the pure essence of the ingredients.

Versatility on Your Plate: XemaOrganic's homemade ginger pickle isn't just a condiment; it's a versatile companion that elevates a multitude of dishes. Whether spread on warm rotis or paired with steamed rice and dals, this pickle adds a burst of flavor that transforms every meal into a gourmet experience. Its adaptability extends to fusion cuisine as well, where a touch of ginger pickle can infuse excitement into international dishes.

A Jar of Tradition and Wellness: Beyond the jar's delectable contents, XemaOrganic's handmade adrak ka achar encapsulates tradition, culture, and wellness. The process of making and enjoying this pickle connects generations, bridging the gap between time-honored practices and modern preferences. With each spoonful, you savor not only the flavors but also the heritage and care that have gone into its creation.

Conclusion: XemaOrganic's homemade ginger pickle is more than just a condiment; it's a representation of quality, sustainability, and a commitment to nourishing both the body and the soul. As you indulge in the exquisite flavors, you become part of a story that celebrates the richness of nature and the art of preserving goodness.

#Ginger Pickle #Adrak ka Achar #Buy homemade pickle #Buy homemade Achar #Buy ginger pickle online

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nonvegpickle · 2 years ago

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#Buy Nonveg Pickle Online #Buy Veg Pickle Online #Mutton Pickle #Chicken Pickle #Prawn Pickle #Fish Pickle #Mango Pickle #Ginger Pickle #Mix Pickle

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noname-nonartist · 5 months ago

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I’ve been a fan of Project Sekai for about 6 months and just recently watched Jujutsu Kaisen so you can imagine how your AU has taken over my brain. I want to hear as many ideas as you have of it, even if it’s an unorganized word vomit post. :)

Ho-Ho-Hooooo!

This might gonna be my longest post yet, since I have A LOT ideas with this AU! >:Dc

(More under the cut~)

PJSK+JJK AU IDEAS

Okay! To not make this too long (hehe it will be super long tho kek), I’ll just talk about some of the jjk characters past and some small neat facts within this AU instead! The characters Arc stuff that I have planned can be for a later post (if asked ;3c)~

Let’s start with our favorite pink-haired cinnamon roll… Yuuji!!!! >w<

Yuuji Itadori

DOB: 3/20 School: Kamiyama High School

Height: 173 cm School Year: Class 1-C

Hobbies: Karaoke, Watching TV, and Impersonations

Specialty: Cooking (and any Physical Sports/Actives but he doesn’t care too much about that)

Fav Food: Rice bowl with food on top and noodles

Least Fav Food: None

Dislikes: Science and Math subjects (the numbers be sort get mixed up in his head, relatable ngl lol)

As ya can see in this post I did a while back, that Yuuji lived a mostly normal life with his grandfather, Wasuke, at Sendai City. He never really knew much about his parents, he only have some small memories of his father before he one day left for some unknown reason.

Shortly after Wasuke passed away, Yuuji was suddenly contacted by a group of people he has never met before. The group of people told him that they all are his half-brothers due to all of them sharing the same parent. The Oldest, Choso, has been trying to contact and unite all of his half siblings and offer Yuuji to come live with them in Tokyo.

Yuuji, with the last wish from his grandfather of avoided dying alone, decided to move to Tokyo and try to connect with all of his half siblings.

While he attends to Kamiyama, he shortly became friends with Akito Shinonome after they bonded over their struggles with science and math class. Yuuji also quickly became friends with Nobara Kuguisaki when she transferred to the school.

—————————————————————————

Nobara Kugisaki

DOB: 8/7 School: Kamiyama High School

Height: 160 cm School Year: Class 1-C

Hobbies: Shopping and Playing video games

Speciality: Fashion Designing

Fav Food: Trendy Foods and Watermelons

Least Fav Food: Lightly pickled vegetables

Dislikes: Being Dehydrated

Nobara used to lived in a small village within Iwate with her grandmother. Growing up she was outcasted within her village due to her more outspoken and brash. Her only friends as a child were Fumi and Saori, she especially looked up to Saori as an older sister figure. Saori was a young teenager that moved into Nobara’s hometown for a while and befriended Nobara. However, Saori moved back to Tokyo due to the village discrimination towards her and her family, which deeply saddened Nobara and deepened her hatred for her village even more.

When Nobara’s mother moved to Tokyo due to her job, Nobara quickly moved in with her to escape her village life and in hopes to see Saori again.

Nobara became friends with Yuuji and Akito once she transferred into Kamiyama, she pretends that she doesn’t care for them but deep down she very much do and appreciate their friendship.

—————————————————————————

Megumi Fushiguro

DOB: 12/22 School: Kamiyama High School

Height: 175 cm School Year: Class 1-B

Hobbies: Reading Non-Fiction Books

Speciality: Tuning people out

Fav Food: Anything that goes well with Ginger

Least Fav Food: Paprika and any Sweet side dish

Dislikes: People

As a child, Megumi lived in poor condition with his step sister, Tsumiki, after Megumi’s father left one day and Tsumiki’s mother died shortly afterwards. As a way to vent his frustration and feelings he would make music and post them online, under the alias PLATO. One day, around the age of 7, one of his music had gone viral and Rising Pop-Star Gojo Satoru saw it and decided to contact Megumi. Once Gojo saw Megumi and Tsumiki’s living condition, he offered to financially support them in condition that Megumi compose the music for his songs.

Megumi agreed and since then Megumi composed for Gojo and his fame reached Worldwide due to his music. However the constant stress of making viral songs and unresolved emotions of his abandonment caused Megumi to be constantly be depressed and moody. The build up reach it peak in his last year of Junior High where he snap at Tsumiki one day, creating a sibling argument that cause Tsumiki to leave the house for the day. However the next day, Tsumiki nearly died and was put into a coma after a car accidentally hits her as she was walking across the streets.

This trauma caused immense guilt within Megumi, and caused him to focus even more on his music in order to continue financially support his sister medical care.

Megumi mostly keeps to himself during school, rarely interacting with others and always has his headphones on during breaks. He is however within a music video club he started so he can mostly work on his music after school since he feels uncomfortable working at home after the incident. One day hears Yuuji’s singing and was instantly impressed and awed, thus asked him to join the club.

—————————————————————————

Junpei Yoshino

DOB: 8/13 School: Kamiyama High School

Height: 165 cm School Year: Class 2-A

Hobbies: Watching Horror Movies and Recording them in VHS

Speciality: Knows a lot about Marine life, specifically Jellyfish

Fav Food: Crab omelet on rice

Least Fav Food: Herring Roe

Dislikes: Bullies and Musicals

Junpei lives with his mother, Nagi Yoshino, after both of his parents filed a divorce. However this happened when he was really young, so he has no recollection of his father, only hearing that he was a terrible person.

Growing up, Junpei was outcasted for being a child of a single mother and was considered weird for his interests in horror and the supernatural. However, his mother reassured him that he’s not weird for his interest and she even apologized to him for being a single mother. Junpei tears up and told her it’s not her fault, in which Nagi just smiles gently and says that he’s such a good son.

During his first year in High School, he was getting bullied by some of his classmates. One day, the bullies were about to take things too far, until Rui Kamishiro stopped them and scared them off by spouting out possible inventions he can test on the bullies.

Junpei saw Rui again in the rooftop when he was skipping class, and so they just both hangout in the rooftop as Junpei listen to Rui ramble about possible theatrical shows and musicals. Junpei not really talking much, but Rui didn’t mind for he understood.

In the middle of the year, Junpei’s mother passed out one day due to stress and was sent to the hospital. The next day, bullies took his favorite books and ripped it up. When he went to the rooftop after school, Rui was about to show Junpei the new outfit that his friend Mizuki made for him, until Rui noticed Junpei’s upset face and asked what’s wrong.

In which Junpei snapped and yells at Rui and complains how he always talk his “dumb” musical and “weird” gadgets, and accuses Rui for always talking about himself and knows nothing about him. And in a fit of his rage, he took Rui’s costume and start ripping it up as he yells at Rui to leave him alone.

Junpei quickly realized his mistake, but before he could say anything Rui just told him to leave in a cold voice.

His mother recovered and was able to return home safety (she even officially quit drinking and smoking so something like that won’t happen again), but Junpei still skipped school due yo the bullies but also due to the guilt of what he did towards Rui.

They then moved to Kamiyama due to his mother getting a better job there, and Nagi encouraged Junpei to attend to Kamiyama High School ensuring things will be better for him now.

Junpei became friends with Tsukasa after seeing his passion for shows reminds him of Rui (not realizing he also goes to the same school too kek~), and became friends with Yuuji one day when he saw Yuuji watching the same niche horror movie he was in the movie theaters.

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Maki Zenin

DOB: 1/20 School: None/Drop Out

Height: 170 cm School Year: N/A

Hobbies: Working out

Speciality: Fast Reaction Time, making her really good at reaction-based video games

Fav Food: Fast Food/Junk Food

Least Fav Food: High Class Food Dishes

Dislikes: Her Family and Codependent People

Maki live within a finically privileged family with her younger twin sister, Mai, however the Zenin family itself is incredibly toxic and emotionally abusive with the occasional physical abuse (mostly from the father with the mother being a passive complicit). The family has high expectations from both Maki and Mai and often pin the twins against each other. The father especially ridiculed Maki for not being as academically gifted compared to Mai, and constantly tells Maki she’s lazy and not studying enough for school (she actually having good grades despite Maki struggling with dyslexia and dysgraphia, but it’s never enough for the Zenin Family).

One day, near the end of Maki’s last year within Junior High, Maki finally had enough and ran away from home without telling anyone.

Maki has been living on her own working full-time in order to finically support herself on her own. Due to this, she hasn’t contact with her sister, one of the only family members she actually love. She is currently living within Vivid Street with Kinji Hakari and Kirara Hoshi as roommates.

She works as a security guard (she has a fake ID with the help of Kirara because otherwise she would be too young to work as one), and she occasionally have shifts to guard backstages for idol shows, that’s how she met Shizuku during her time with Cheerful*Days.

Maki at first was standoff-ish towards Shizuku’s kindness whenever she would try to talk to her. But Maki slowly warms up to her after seeing Shizuku always working so hard during practice.

As a resident of Vivid Street, Maki tend to go to WEEKEND GARAGE for their affordable coffee and food. Ken Shiraishi (the owner of WEEKEND GARAGE) tend to give her free food and drinks whenever he notice Maki struggling with some money problems before her next paycheck arrives. An Shiraishi, Ken’s daughter, tend to greet her whenever Maki comes in and even remembers her order too.

Maki also have some shift where she would stand guard for some live stage shows within Vivid Street, so he knows of Akito and Toya, but never really actually interacted with them before.

—————————————————————————

Mai Zenin

DOB: 1/20 School: Miyamasuzaka School

Height: 170 cm School Year: Class 2-A

Hobbies: Reacting scenes from her favorite rom-coms movies

Fav Food: Fast Food/Junk Food

Least Fav Food: High Class Food Dishes

Dislikes: Her Family and Independent People

Just like Maki, Mai lives with her toxic and emotionally abusive family.

When Maki ran away from home without even telling her, it hurts her deeply and causes her to be resentful.

Mai’s friends with Momo Nishiyama due knowing each other since childhood thus knowing deeply about Mai’s terrible family environment.

Mai hates Shizuku Hinomori due to her seemingly having a good life compared to her and internally craving for a caring older sister again, but rather than being vulnerable she would rather speak negatively about Shizuku behind her back.

Mai decided to try a pull a prank and put Shizuku’s name in an idol application contest to try and humiliate her. However, she didn’t expect Shizuku to actually win and later be the center of the popular idol group Cheerful*Days. This cause Mai to hate her even more due to jealousy, thus Mai started to spread false harmful rumors on how Shizuku gave the managers “special treatment” in order to become an idol throughout the school.

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Anddddd that’s all for now! ^w^/

Of course I have way Way WAYYYYYYY more ideas and thoughts about this AU! So if ya guys are ever curious, just shoot me an ask!

And if I’m not constantly mentally exhausted, I might draw something for this AU too! :Dc

Edit: Kasumi, Nanako, and Mimiko are no longer gonna be in the Miya school lol

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thestudentfarmer · 1 year ago

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Hello and Good day~

Yesterday was a busy day! As I cant grow/process everything we eat (yet! Someday maybe the majority, but until then I'm good with growing as much as possible.) it was grocery shop day. Then Did meal prep for the week, I usually do a short bit of meal prep on grocery day but I tried to be a bit better with it this week to try and save time so I can get some pattern work and sewing done later. :)

The start of the meal prep, veggie portion. I like to wash my produce with water and baking soda. (I save the rinse water for the flower patch) ratio for me is a half sink of water, 2 tablespoons of baking soda. Mix to dissolve.

Pictured~

shredded cabbage, carrots (shredded, noodle sliced, coined), mushrooms (sliced and cubed), diced tomatoes, bell peppers (diced. Julienned, coined and a few snacks), jalapeno (coined and diced), onion (diced and frozen), honeydew, potato salad

Salsa (tomato, onion, pepper, jalapeno), dumpling mix (ground pork, minced cabbage, minced carrot, onion, ginger seasonings), bag of veggie soup start.

Fermented fridge pickles (pickle solution, cucumber, onion, jalapeno, pickle seasoning)

Start of apple cider vinegar. I'm going to try and make it again for personal use.

~~~~~~

Super small garden goodies~

Our first radishes of the season!

Plus this lovely web I spotted this morning

As well as an update on the sweet potato flowers

The blooms don't last long, ive noticed most fall off the next day.

I did a little online sleuthing and like regular potatoes, sweet potatoes can make seeds (though vines are the best way to propagate them) It's advised that the seeds might not really produce anything decent but I admit I'm curious more to see how it grows now and goes through seed development. If they produce seed I'll save them for a future grow experiment and experience.

I'll likely be pinching the flowers off from the other vines so they continue producing vines and greens. I've liked having a form of fresh greens available for soups, stirfrys and omlettes.

That's it for now, I'm off to do some critter care~

🍽🌱Happy Homesteading and Gardening 🌱🍽

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najia-cooks · 2 years ago

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[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

Patreon | Tip jar

This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay�� as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.

#Japanese #recipe #vegan recipes #vegan cooking #vegetarian recipes #yoshoku #carrots #potatoes #suon non chay #sườn non chay #apple #coconut milk #osata sosu #kare ko

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triswastik · 1 year ago

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Buy Ginger Pickle Online in India | Spice Up Your Meals - Triswastik Foods

Ginger pickle can be a healthy addition to your diet when consumed in moderation. Ginger itself offers numerous health benefits, including its potential to aid digestion, reduce inflammation, and provide antioxidants. Pickling ginger can help preserve these qualities.

When you buy ginger pickle online in India or elsewhere, it's essential to consider a few factors:

Ingredients: Check the ingredients list for any additives or excessive use of salt or sugar. Opt for ginger pickle made with minimal processing and natural ingredients.

Portion Control: Like all condiments, ginger pickle should be consumed in moderation due to its salt content. Excessive salt intake can have adverse health effects.

Homemade vs. Store-Bought: Homemade ginger pickle with minimal processing is likely to retain more of ginger's natural health benefits compared to some store-bought varieties that may contain preservatives.

Spices and Herbs: Some ginger pickles incorporate beneficial spices and herbs that can enhance the overall health profile of the condiment.

Personal Health Considerations: If you have specific health concerns or dietary restrictions, consult with a healthcare professional before adding ginger pickle to your diet.

#Buy Ginger Pickle Online in India

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gothhabiba · 2 years ago

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obviously you can’t cook don’t know what a blog is etc etc. but in a universe where you did would you know of any recipes your alternate self posted which used leftovers or scraps? or alternatively making really good stock? many thanks

hm. if I ever cooked I think I would say something like—take

the peels, ends, and greens (if you haven't used them for anything else) of carrots

the ends, leaves, and outer stringy bits (if you're one of those people who peel them) of celery

tomato skins

mushroom stems

peels and trimmings of onions

peels and ends of garlic

skins and trimmings of ginger

the whites of green onions

stems of fresh, tender herbs (parsley and cilantro)

stems of woody herbs (thyme, rosemary), in moderation

trimmings from leeks, turnips, and fennel, in moderation

And simmer in enough water to cover for about an hour, with herbs or whole spices if you'd like (I generally include bay leaves, black or white peppercorns, cumin seeds, and coriander seeds), then strain. You can keep scraps from preparing meals over the course of a few days or weeks and freeze them in a bag or other container until ready to make stock; make sure each bag has a good proportion of different vegetables. Frozen scraps will only take 15-20 minutes of simmering to make stock.

Make sure that you scrub any vegetables whose peels you will be using for stock thoroughly. Scraps can be used for stock if they are wilted, but not if they are rotten.

Various places online will give you different ideas of what to include in stock and what not to bother including (there's a pretty comprehensive list here); as you do this over time you will no doubt have your own opinions about inclusions and ratios. Do not include cruciferous vegetables (broccoli, cauliflower) as they will make the stock unpalatably bitter. You may chuse to divide scraps in terms of what meal you plan to make with the stock (e.g. leave ginger, lemongrass, galangal peels &c. for an east Asian meal rather than, like, an Italian one).

Other things that can be done with "scraps":

The whites of green onions can be simmered alongside kombu/dashima when making Japanese dashi or Korean yuksu. Also reconstitute dried shiitake mushrooms in this stock to get flavourful mushroom water in the stock + reconstituted mushrooms that you can slice, boil, fry, &c.

The whites of green onions can also be used to make shiraga negi, a Japanese garnish

Thai recipes often involve leaving the peels on garlic when chopping or pulverising it. I'm not sure how the skins on Thai garlic compare to other varieties so your mileage may vary.

Garlic and onion peels can be dried in a dehydrator or an oven on low (~200F) and then ground to add savor to bread, soups, rice &c. Basically use it like garlic powder

Cauliflower and broccoli stalks can be peeled, sliced and roasted (along with the leaves) at around 400F (200C) for 20 minutes or so until browned and crispy with olive oil, salt, and spices of your chusing, then dipped in ranch or garlic sauce (for a quick vegan ranch I mix vegan mayonnaise + grated garlic + a squeeze of lemon + pinch of salt).

Kale stems can be pickled, or sliced thin, sauteed, and added to stir-fries and soups.

The inner core of cabbages (which some recipes call for you to remove) can also be minced and added to soups.

Orange, lemon, and grapefruit peels can be used to make mixed peel; apple peels and cores can be used to make apple jelly. These recipes aren't really something-for-nothing, though, as they do use a lot of sugar.

Also orange peel tea. Sometimes when making mixed peel I drain the water after five minutes of simmering and drink it as tea, then replace the water and continue simmering as the recipe calls for.

Some Medditerranean cake recipes involve (perhaps soaking and then) blending an entire orange, peel and all--look up "whole orange cake."

When not making mixed peel, I (remove the pith from and then) dry orange and lemon peels to grind into zest and store it to use as needed. A friend of mine saves the pith, too, and dries and grinds it and uses it to replace some of the flour when baking.

South Indian & Latin American recipes sometimes feature the peels of bananas or plantains—look for banana peel curry/thoran.

Various recipes can be found for banana peel pulled pork and banana peel bacon; banana peel cake; banana peel tea.

Starch left from rinsing rice can be used to thicken soups and stews (this is common in Korean recipes).

The water left from cooking dried beans can be used in soups and stews, or in cooking future batches of beans.

Make sure that anything you're eating or boiling has been washed well.

I— I'm. uh. huh. that was weird, I don't know what came over me...

#Anonymous #questions

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matcha-latte-addict · 1 year ago

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hi!!! i was wondering if you had any tips for going into a cal deficit for someone that really enjoys food for its flavor? do you have any flavorful low cal meals/snacks? this is my biggest struggle because all the enjoyable food i eat is very high in calories :/

Heey! I totally get your struggle lol. Here are some things you can do:

Have alternatives that are lower in calories

(kinda obvious and boring, I know, but let's start here)

Try switching to zero calorie drinks, light versions of sauces, 0% or low fat milk, yoghurts, sweeteners, eggs to egg whites (or mix both), fried food to baked food, fatty meat to lean meat etc. Whatever that's going to be similar but lower in calories.

Examples:

Craving a Big Mac? You can make a Big Mac salad. You know there's lettuce, onions and pickles in your regular Big Mac, so make it the base of your salad. Make a low calorie version of Big Mac sauce (like you can get light mayonnaise instead of regular one and mix it with a 0% fat yoghurt). There are some really good recipes online.

Craving fries? Have them baked instead of deep fried, so they are lower in calories, but still taste nice with some ketchup.

Search for low calorie recipes like soups and salads that include herbs, spices and flavourful food that is low in calories like mushrooms, onions, pickles, garlic, ginger, kimchi etc.

Mix your favourite food that is high in calories with food that is really low in calories

Examples:

Craving fried chicken? Have 2 wings instead of 5, with a salad on the side or just cut the meat and mix it with a salad. Have a bite of the thing you like, have some salad, repeat. It's still enjoyable and you end up being full.

Craving a strawberry shake? Get a small one (or share it with someone) and have water on the side. Drink some of your shake, drink some water, repeat. It's going to make you full and water seems to taste better after having a taste of sugar too lol

...or just drink as much water/tea as you can before having a meal

It's easier to enjoy a small portion of your favourite food when feeling full. Also try to chew it slowly so you can really focus on the taste.

Now, these might not be the best advices, but really helped me when desperate:

Just chew your food and spit it out. Might take some practice to resist the urge to swallow (lol I can't) but this actually saved my ass from binges many times when I felt this urgent need to stuff my face with food asap, yk.

Eat some salt/hot spices/hot sauce. This one helped me to resist cravings for salty/fried food. I'd even carry around a small bottle of hot sauce or this soup sachet from instant noodles when I was going out and had a hard time resisting cravings lol.

Anyway-

I hope it's going to get easier for you soon. Good luck!

#your asks

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sapphic-luthor · 4 months ago

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Answering your in tag question last week: it is indeed hotter than ass out here. Any fun summer recipes? I’m discovering that my meager little cookbook really only has nice hearty recipes that while tasty make cooking even more of a chore than I find it to be when it’s so hot out here. Hope you’re at least staying cool! -SMA

Oh man I hope you’re staying cool, I recommend a great many ice creams above all. But secondary to that, I do have some food ideas that I’ve been making a lot of recently that I’ll stick below the read more here :-)

I love a big huge enormous salad in the summer (and all year round tbh) and I think the best salads are about 50/50 made up of base greens vs. fun stuff. My personal faves are to start with a romaine or romaine/iceberg base and then add:

italian seasoned chicken breast

cherry tomatoes

little mozzarella balls

cooked orzo

sun dried tomatoes

croutons or crispy onions (ideally both)

thinly sliced red onion

dressing (personal fav is a vinaigrette made of lemon juice, balsamic, olive oil, salt & pepper, oregano, and chili flakes)

soy sauce/ginger/white pepper marinated chicken

red cabbage

thinly sliced carrots

cucumber

red bell pepper

sesame seeds

scallions

fresh coriander

wonton strips (which you can airfry out of wonton wrappers in like 3 seconds)

dressing (best is a combo of sesame oil, garlic, soy sauce, rice wine vinegar, honey, and ginger)

Now if you’re not mad for salads, also nice in the summer is

A crumbled sausage + broccoli pasta (i like orecchiette); it doesn’t need to have a real sauce per sé, you can just season however you like and then throw a bit of pasta water, and parmesan in at the end and it’s lovely

Caprese with nice fresh mozzarella (best gotten from the cheese counter if possible). If you ever see san marzano tomatoes buy them immediately and make them into caprese

Veg-based sandwiches, I have a special love for a vegan one that’s got homemade cucumber sriracha hummus, tomatoes and baby spinach. It doesnt sound like much but if you get the hummus right it’s very cool + has a little kick and it’s lovely with nice bread!

Homemade greek gyros— I use this recipe every time and the marinade is actually life changing. Like sometimes I lie in bed and dream about this chicken and I am not even kidding

A pork + pineapple rice bowl, which basically consists of rice topped with; minced pork cooked with soy sauce and sesame oil, long strips of carrot and courgette cooked in a pan with salt + pepper til soft, pickled shallot or red onion (just left in a water/vinegar/sugar bath for 30min or so), and pieces of pineapple right out of the tin. There’s also a light soy/rice wine vinegar/honey sauce that can be thrown over the top— i think the friend i learned the recipe from got it from one of those meal delivery services so it’s likely online (or i can track it down from her for you if you’re interested!)

Hopefully some of those are of some interest to you!! I’ll live vicariously through you and your heat but I hope you stay comfortable and safe friend

#answered #anonymous #sma #food

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pickleonline · 1 year ago

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#Ginger Pickle #Pickle #Adrak ka achar #handmade garlic pickle #Buy homemade pickle #Homemade adrak ka achar #Buy homemade achar online

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polyklok · 2 years ago

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This one was so much more detailed and I don’t know why-

Pickles “The” Drummer, physique/appearance

Nathan

Skwisgarr

Toki

Murderface

He got his name legally changed to the dumbest thing possible-

His age was actually a debate in the fandom during the early days, but that dwindled down greatly once a video of him was taken, drunk as all hell, yelling “I’M TWENTY-FUCKING-NINE YEARS OF OLD AND GODDAMN PROUD OF IT!” to a bartender asking for age identification. He’s 31 now. (By now, I mean like…10ish years ago, when the show was out)

5’4, short guy. Especially when compared to his band members. During shows, he started to wear heeled boots that make him 5’8. Still wears normal shoes most days, though. And still gets shit from the other guys for it.

Only 120 lbs. He’s generally pretty scrawny, although his biceps are nicely toned from years of going ham on the drums. Also has a bit of a beer gut, just a little squishy.

FtM, has been on T for a while and has gotten top surgery done. More headcanons regarding his gender journey later!

Let’s talk about his hair for a while-

No one in his family knows why his hair is…that color. Like, they have the ginger gene on his mom’s side. His mom and brother both have nice, brownish-red hair. But he came out with a head full of neON ORANGE HAIR.

It’s very thick and frizzy. When it is in it’s natural state, its a pretty much a lion’s mane. Many people thought he looked like that on purpose during his Snakes ‘N Barrels days to fit in with the ‘glam rock’ fashion. But actually, he started playing glam rock because his hair looks like that.

As for facial hair, he’s very proud of it. It took a long time to grow out properly, so he takes really good care when maintaining it. (Ignore the fact that it’s a different color in the pic. That was my mistake.)

Cannot say the same for his skin. It’s very dry and sort of…leathery? He spends lots of time outside with absolutely no sunscreen, so my man has been BAKED (in more than one way ;))

Also from this, he’s very tan and freckled. It’s cute.

He has a tiny little button nose. Sometimes, he even twitches it like a rabbit. Literally so precious.

His lips are dry and cracked from years and years of smoking various substances. He prays to gods of burt’s bees chapstick.

Also, canon to the show, but he has a very goofy, crooked smile!

Doesn’t take that good of care for his dreadlocks. He spent so much of his life fussing over his hair, he’s honestly sick of it. He only goes to get them redone when they start to seriously stink.

To contrast Skwisgaar; I will say, he has the fattest ass in the band. Murderface is a close second. That is all.

He loves his piercings. Got his ears done when he was a teenager to piss off his parents, did his eyebrows later on. It’s seriously his favorite thing about himself, physically speaking.

He has all sorts of clothes, many of which he altered himself. From his muscle-tees, baggy jeans, leather pants, crop-tops, even a few skirts. He sticks to the same basic getup, but will shock both bandmates and fans occasionally by bringing out some seriously fabulous outfits.

In universe, there are several online accounts completely dedicated to him wearing feminine clothing. He single-handily brought back cheetah-print leggings.

He’s very talented at eye makeup. Doesn’t do it so much nowadays, but still enjoys a little bit of glittery eyeshadow. As a treat.

Call me weird, but I think I’m gonna include a…smell headcanon in all of these. Whatever.

Usually, he’ll smell like alcohol and weed. Sometimes vomit or piss as well. It’s the truth, hun.

But let’s not fool ourselves; he has a collection of very old, very fruity perfumes that he sprays on himself occasionally when he doesn’t feel like showering. Which is often. So he smells like whiskey, piss, and “cherry kiss dream”

Conclusion; he’s one of the few people on Earth who could acceptably wear low-rise jeans. He deserves it.

#metalocalypse #pickles the drummer #dethklok #metalocaypse headcanon #polyklok is real #dethklok headcanon #metalocalypse pickles

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chronicparagon · 2 years ago

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About the Writer

Favorite time of year: Autumn

Comfort food: Fried pickles with ranch dressing, almond butter & jam sandwiches, dill pickle flavored pretzels, chocolate chip cookies, butter croissants, cinnamon glazed pecans, tator tot hot dish, Tonkatsu (fried pork cutlet) over rice with Tonkatsu sauce.

Favorite desserts: S'mores cookies from Insomnia Cookies, chocolate chip cookies, banana pudding, s’mores, cookies & cream lobster tails (flaky pastry in the shape of lobster tail filled with pastry cream), cupcakes (vanilla, lavender ginger honey, wedding cake, confetti, cookies & cream), honey cornbread and strawberry jam ice cream, lavender ginger honey ice cream

Things you collect: Plushies, T-shirts and hoodies, antique medicine bottles and vials, crystals, mugs, blankets

Favorite drink: Dr. Pepper

Favorite musical artist: Enigma, E Nomine, Brule and AIRO, Ganja White Night, Scandroid, Halluci Nation, Deep Forest

Last song you listened to: Guts's theme song from Berserk (It's actually a calming song)

Last movie you watched: M3gan

Last series you watched: None sadly. Been more focused on work and schoolwork.

Series you’re currently watching: N/A

Current obsession: What the heck my dissertation topic is going to be (kind of have a general direction but it needs to be more specific), also my cats.

Dream place to visit: South Korea, Egypt, the UK, Ireland, Alaska, Mexico

A place you’ve been that you want to go back to: I would like to go back to Japan, especially Kofu, Kyoto, and Fujiyoshida. Kofu was my group’s home base and I loved it. I also want to see Kyoto again and I miss being very close to Mt. Fuji at Fujiyoshida. I would also like to return to the rainforests in Belize, and see my tribe's Homeland in the warmer months when there is more flora, too. I miss Salem, MA too. It was a pretty town with a rich history like the Witch Trials.

Something you want: Peace and healing for the Earth and all life on it. I also really want my family, friends (IRL and online), and pets to be happy, safe, and live long and healthy lives. I think about them every day and I love them so.

I also want you all to be safe, happy, loved, live a long life and be healthy.

Currently working on: One of my research papers, which is on community-based participatory research and tribally-driven research frameworks. I need to prep my presentations and start my advocacy strategy for another class too.

Tagged by: @poeticphoenix [thank you!!]

Tagging: @s-talking @s-pecialist @b-erserk @spectralhunter @whispers-in-daydreams @strawberrycolaaa @rubbarband @pinklocksoflove @gearlessjunkdogjoe @keithhoward @thehouseofivo @burdened-boy @beloved-death @animaexitosus @synshubblog @ancientforged @mannequinentity @destinscelle @misfitxofxfriends @the-expatriate @singulos @txctical-pursuit @tximidity @skullboysfinale @hriobzagelthewanderer @makoheadrush @taraxacum13 @members-of-the-guild @pluviacuratio @pocket-sized-lawyer and everyone else who wants to do this ~

#ooc #dash games #food tw

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