#How to make Cauliflower Pickle

[7-pines]

top 10 things to put into aging barrels

Cactus honey <- Bee house <- Cactus (flower)

Large gesha coffee <- Keg <- Large gesha coffee bean

Goat cheese wheel <- Cheese press <- Large goat milk

Large salted quail egg <- Mason jar <- Large quail egg

Gesha coffee <- Keg <- Gesha coffee bean

Melon juice <- Keg <- Melon (fruit)

Goat cheese <- Cheese press <- Goat milk

Fairy rose honey <- Bee house <- Fairy rose (flower)

Pineapple juice <- Keg <- Pineapple (fruit)

Salted quail egg <- Mason jar <- Quail egg

Calculated without factoring buy prices into this. While animals are expensive, they don't ever stop producing. Ranking based on profit per hour (i.e. how much per hour you make while while these are in their respective artisanal machines).

Since the top 10 largely answers what animal products to prioritize (though I will say, white truffle oil and large llama yarn beat out cactus mead on their own), moving onto other categories of things to prepare for aging barrels. For everything here, make the flowers into honey via bee houses, fruits into juice via kegs and vegetables into pickles via mason jars.

Best Spring Crop: Snowdrop (Rank C, 45g seeds)

Best Summer Crop: Melon (Rank E, 130g seeds)

Best Fall Crop: Cactus (Rank B, 300g seeds)

Best Winter Crop: Snowdrop (Rank C, 45g seeds)

Best Seedling: Lychee... but it's ranked 38 (way below everything else here)

Best Saplings in order of profit:

Durian (spring)

Peach (summer)

Apple (fall)

Alternatives: Cauliflower (Rank F, 70g seeds) during Spring. Fairy Rose (Rank C), Lily (Rank D) and Rice (Rank F) (put this one in the keg) for Fall.

[macgyvermedical]

What type of diet and/or exercise regimen would you recommend for a trans dude working to build a more muscular and masculine figure?

Different things work for different people, but personally I used Nerd Fitness, which was different 10 years ago when I started it, and personally I like the original NF better than the current one.

So here's a brief overview:

Bodyweight circuits for exercise. Do these about 3x per week. Look up videos on youtube for anything you don't know how to do:

Warm up by doing some active stretching that works every body part you plan to use during your workout. This can include arm circles, monster kicks, front bends, cat/cows, butt kicks, anything that stretches you with movement. Try to avoid a warm up that has you doing static stretching (stretching without moving the body part in question).

Then once you feel nice and warmed up,

5 Push ups (if you can't do a push up, do knee push ups or chair push ups, or wall push ups, and work your way up to standard push ups)

10 Squats (hold onto a chair for balance if you need to)

5 Sit ups (use an exercise ball if you need to)

5 Lunges each side (hold onto a chair if you need to)

10-Second plank (if you can't do a standard plank for 10 seconds, do a knee plank)

15 Jumping jacks

Take as long as you need to do these exercises, and pause for a break/go on to the next exercise if your form starts to slip. Try to keep breaks to less than a minute. It is better to do 5 wall push ups well than 1 standard push up badly.

If you haven't exercised in a while, try doing this 1x through for three times the first week, 2x through for three times the second week, and 3x through for three times the third week, and then start increasing the number of each exercise you are able to do for subsequent weeks. For example, try 7 push ups/12 squats/7 sit ups/etc... per circuit. Adjust to your needs and always strive to do a little more each week.

Once you're done with the workout part, cool down with static stretches of any muscle you used during the workout.

For diet, I did a modified paleo diet. The following is a good shopping list for 1 week (back in 2017 this was a $5/day shopping list, but it definitely costs more now).

Protein:

Eggs- 2 dozen

Meat- 2lbs of either chicken breast, stew meat, or sausage

Tuna: 2 cans, packed in water

Vegetables:

Sale veggie- 2 pkg

Cauliflower- 1 large

Broccoli- 1 bag

Stewed tomatoes- 2 cans

3lb Onions- (every other week)

3lb Sweet potatoes

10lb Russet potatoes- (once per month)

Fruits:

Sale fruit- 2 or 3 pkg

Canister Prunes or Raisins

Frozen fruit of choice

Nuts:

Whole raw almonds- 1pkg

Other:

Dark Chocolate- 1 large bar

Tea- 100 tea bags (once in a blue moon)

Instant Coffee- 120 cups worth (once in a blue moon)

Olive or sunflower seed oil- (once per month or so)

Salt- one large canister iodized or box kosher, (literally once per lifetime)

Condiments (I excepted these from paleo rules for my own sanity) mayo, ketchup, pickles, mustard, etc…- (once in a blue moon)

Dried spices- (once in a blue moon)

Vinegar of choice- (once per month or longer, depending on how much you like vinegar)

Bouillon cubes- (once in a blue moon)

Meal Prep Tips:

Boil most of the eggs, leave a couple for if you like fried eggs occasionally or want to make banana-egg pancakes. You can easily take boiled eggs in a lunchbox or eat them with prunes or raisins for a quick breakfast.

The prunes/raisins and almonds were and still are my go-to easy breakfast.

Grate the cauliflower- steam it with salt, oil and spices as a side later or mix it with the crumbled sausage for a 1-bowl meal

Cook the sweet potatoes and regular potatoes ahead of time. There are lots of ways to do this and they are all delicious. They are also easy to pack in a lunch box.

Hard veggies like carrots, cauliflower, sweet potatoes, and broccoli are AMAZING when tossed in olive oil, salt, and spices and roasted or broiled.

Cook and pull the chicken (easiest in a pressure cooker but you can also boil the crap out of it too). Makes it super versatile. You can make like 10 different things with it and they will all feel different. No more plain chicken boob for you!

Stew with the stew meat, any veggies (including onions and potatoes) and spices will give you many easy future meals and can be made with just about anything you’ve got (throw the stewed tomatoes in this too).

Tuna salad (with oil and vinegar and spices if you’re really feeling paleo or mayo, onions and pickles if you’re me) and leftover roasted veggies make a great lunch.

[thefoodnearme]

How to make the Italian Grilled Cheese Sandwiches

Ingredients

For the sandwiches

8 slices sandwich bread

8 slices provolone cheese

4 ounces Genoa salami

4 ounces prosciutto

2 ounces pepperoni

1/2 cup fresh basil leaves, loosely packed

2 tablespoons butter

For the DAD ADD: Olive and cauliflower giardiniera

1 cup hot pickled cauliflower, chopped

1/2 cup green olives(Castelvetrano), chopped

1/4 cup banana peppers

[yupimnear]

100 questions.

Lighter topic now! Food, snacks, yummy stuff

70. What's your favorite and least favorite food?

Cassoulet is my favourite food, in theory. Mostly due to the nostalgia of it. My least favourite food that I've had is probably any kind of pickled vegetable. Everything about it is awful for me.

71. What’s your favorite and least favorite drink? 

I like water. Apple juice is lovely as long as it isn't too sweet. I enjoy quite a lot of different tea flavours, as well. As for my favourite, I think I'll pick water. If I consume too much apple juice or black tea, my stomach gets upset. Caffeine and sugar don't affect my body in pleasant ways. As for my least favourite drink, I had manufactured orange juice once and it was horrible.

72. Do you have a sweet tooth or a salty tooth?

Neither, honestly. I cannot handle most sweet things and I can only consume so much sodium before I feel ill. I prefer saltiness of sweetness, though.

73. What are your favorite and least texture(s) of food?

I enjoy textures that are soft enough to be easily to chew and swallow but not so soft as to be mushy. I can enjoy lots of crunchy food as well and snack on crackers and such quite often. Mushy would probably describe my least favourite food texture quite well, actually. I also greatly dislike when things scratch my throat. Such as apple skin when I eat... horrendous, truly.

74. Favorite fruit and vegetable? Least favorite fruit and vegetable? 

I like some fruits if they are the right level of ripeness but generally avoid most fruits since they are rather inconsistent. I like apples, sometimes. In terms of vegetables, I quite like carrots so long as they are steamed or cooked to be softer. But not overcooked, of course. I dislike most fruits, but I suppose my least favourite would be blueberries. I also hate celery quite a lot, though it's mostly the texture of raw celery. Oh, cauliflower is bad all around, so I'll pick that as my least favourite, actually.

75. What was the best meal you ever ate?

A lot of the dishes my mother made were quite good when I was young. Eating was also a bit easier back then, I suppose. I've mentioned her cassoulet plenty.

76. Donut or bagel? Cupcake or muffins?

Bagel and muffin. Donuts and cupcakes are far too sweet.

77. Favorite ice cream flavor?

I don't like any flavour of ice cream because I do not enjoy ice cream.

78. When you are eating freezer pops, flavored ice or something similar, which flavor do you go for?

Well, I don't eat these things...

79. How do you like your drinking water? Cold, Room Temperature, Hot, etc.

Room temperature, thought sometimes cold. I only technically drink hot water when drinking tea. Room temperature is best to actually hydrate yourself, although cold water is very nice to drink.

80. What is your quick, go-to meal to cook?

Oatmeal, for breakfast, every day. I like chicken and rice though, for dinner.

81. On a scale of 1-10, how would you rate your cooking or baking skills? 

One.

82. You are tasked to make a 5-course meal for your anons, what are you making? 

Probably something that tastes very bad...

83. If you were a foodist, which food would you be and why? 

What does this mean?

84. In your opinion, is a tomato a fruit or a vegetable? 

Scientifically, it is a fruit. How is this an opinion question?

[she-is-healthy]

Favorite Meals

I'm learning to love food for all that it is, from the cooking process to how it nourishes my body. Being involved with fresh ingredients and mindfully preparing my meals helps with my propensity to binge, so here's a list of stuff I love to make 💚✨️

Vegan BL(s)T: Whole grain bread, vegan mayo (store-bought or homemade WFPB), spinach, tomato, marinated tofu "bacon"

Burrito Bowls: Shredded tofu, black beans, corn, tomato, red onion, garlic, jalapeño, lime, rice, taco seasoning

Air Fried Tempeh: Tempeh, vegan Buffalo sauce, panko bread crumbs

Dubu-jorim (banchan): extra firm silken tofu, soy sauce, garlic, gochugaru, brown sugar, sesame oil, green onion

Stir-Fry: Brown rice noodles, garlic, soy sauce, Sriracha, sugar, frozen veggie mix, soy curl "chicken"

Bibimbap: Brown rice, carrot, soybean sprouts, spinach, mushrooms, tofu, gochujang, soy sauce, sesame oil, black pepper

Pasta Salad: Chickpea pasta, vegan mayo, red onion, red bell pepper, peas, carrots, paprika, onion powder, black pepper

Cauliflower Wings: Purple cauliflower, flour, soy milk, spices of choice

Kimbap: Seaweed sheets, rice, sesame oil, pickled radish, spinach, carrots, fried tofu, vegan spam

I'll add more as I think of them!

[high-pot-in-noose]

Can these cooking videos on YouTube stop being titled shit like This Easy Cabbage Recipe is Tastier Than Meat! and Three Ingredients Vegetarian Barbecue Chicken Wings! and Delicious Bacon Made From Turnip and Soy Sauce!

Vegetables are yummy. I don't need your quick-pickle cabbage sauté to be compared to meat; air-fried cauliflower bites sounds great without pretending it's something else; soy sauce-flavored turnip chips are already something I'd like to try without you lying to yourself and me about what it is. Vegetables deserve better than being treated as substitutes for things they have no business being compared to.

A refrigerator is never going to be an oven no matter how hard you try, and you do both a disservice by pretending one is better than the other. They function differently. They achieve different tasks. They can work together, but they aren't meant to be the same thing, and it's a fool errand to try to make one do something the other does.

Can we just eat vegetables and mushrooms and tofu and stop acting like doing so is revolutionary? Can we stop being weird about eating?

[rabbitcruiser]

Snack a Pickle Day

Snack a Pickle Day is a day for snacking on pickles. Pickles, which usually mean pickled cucumbers when spoke of in the United States, are preserved in a brine or vinegar solution, and flavored with herbs and seasonings. The word “pickle” is derived from the Dutch word pekel, which means brine. The pickling process was invented around 1440, and many people were making pickles in their homes by the 1600’s. This was helped with the invention of the mason jar in 1858. Pickles are a low calorie food and high in vitamin K, but they may also be high in sodium. Each year Americans eat about 9 pounds of pickles.

How to Observe Snack a Pickle Day

The day should be celebrated by snacking on a pickle! Pickles can be eaten on their own or with a meal. They can be put on a hamburger,or chopped into a relish and put on a hot dog. Sometimes they are served on a stick, and sometimes they are even deep fried. There are many types of pickles to try:

Bread and butter—part of sweet family of pickles; has onions and bell peppers; sometimes have a waffle-esque shape; solution of vinegar, sugar, and spices; name comes from Omar and Cora Fanning, Illinois cucumber farmers who started selling the pickles in the early 1920’s and filed for the name in 1923; name derived from how they traded their pickles for things like bread and butter during rough years.

Cinnamon—bright red and flavored with cinnamon; sometimes a Christmas treat.

Dill—made with dill herbs or dill oil; have been served in New York City since at least 1899.

Gherkins—smaller and usually sweeter; made with Burr or West Indian cucumbers; sometimes “gherkin” is a generic term used for pickles in the U.K., Ireland, Australia, and New Zealand.

Kool-aid—soaked in kool-aid and pickle brine.

Kosher dill—dill pickle with lots of garlic in the salt brine.

Polish—somewhere between kosher dill and sour.

Sour—fermented longer in brine, which makes them sourer.

Sour mixed—sour pickles cut and mixed with other veggie such as onions, cauliflower, carrots, and peppers.

Sour relish—made with finely chopped sour pickles with other vegetables; also called “piccalili.”

Sweet—usually made with vinegar, spices, and sugar; includes sliced sweet pickles, or “cross cuts”, which are cut crosswise into chips.

Sweet mixed—sweet pickles mixed with other vegetables.

Source

[m34gs]

top 5 vegetables!!

Hey thanks for the ask! (based on this post)

I won't be getting too technical with the definition of "vegetable"; basically if I would consider it a vegetable or would include it on a 'veggie platter', I will consider it eligible for the list. Hope that makes sense to everyone!💜💜

My top 5 vegetables:

Tomatoes. I know they aren't technically one, but I would include them in a veggie platter, so they are counting. They're my favourite! I love how many different flavours there are and the different sizes make it perfect for snacks or adding to my cooking. 10/10 in my books :)

Daikon. I love this radish so much. I love the subtle sweetness to it when it's cooked and it mixes so well with other veggies! Shout-out to @kimium for cooking it for me for the first time in my life all those years ago (holy crap it's been years...lol).

And speaking of veggies I have enjoyed with Kim, I gotta say the next one is Bok Choy. Love the leafy green vegetables, and it is so good added to a stir fry with chicken and rice!

Spaghetti Squash. There's so much you can do with spaghetti squash; from cheesy to tomato sauces, to barbecue chicken, you can just mix it with so many things and it tastes great! I really love making it, and I am super proud to say that my mother (who used to dislike squashes) told me that my cooking got her to actually enjoy spaghetti squash! 🥰

Butternut squash. This one, I just like eating cooked with a little olive oil and salt and pepper to season. It has such a lovely flavour and I really love having it in the autumn time! Makes me very happy!!

Honourable mentions: spinach, cucumbers, pickled carrots.

Bonus (because I felt like it)

Least favourite vegetable ever: cauliflower. It is the Devil incarnate.

Hope you enjoyed these answers, and thank you again for the ask💜

[kingofdorkville]

I keep forgetting you are also vegetarian!! What sorts of things do you make (if you dont mind talking about it)

I need ideas since I can't really eat most of what my family makes lol

i like to cook from scratch so i don't know how helpful I'll be but I'll lay out some of my favorites

i eat a lot of pasta tbh. fettuccine alfredo, meatless spaghetti (or if i can find the tofu meatballs, that), pasta primavera. I'm trying some mac and cheese with gochujang in it, I'll let you all know how that is.

easy as hell feta tomato pappardelle

not to be cliche and say salad but the nashville hot pickle and spinach dijon make me (a salad hater) like salad. they sell these at walmart or raley's.

i make a vegetarian noodle soup with vegetable broth sometimes. depending on where you are, there's an amy's brand one that's canned. zuppa toscana is a fun one to make if you have veggie italian sausage (i wouldn't put white wine in it. i rarely put wine in anything.)

also korean and indian food is usually vegetarian by default. japchae is really good. it's very vegetable-heavy. i make a cold soondubu (it's usually hot but this is a very good cold for hot days version). this is kong-guksu, which is a peanut sauce ramen dish (better than it sounds).

my favorite indian dishes are palak paneer, tikka masala (i make it with cauliflower or tofu depending), chana masala, basmati rice, and naan.

falafel is vegetarian, and you can make yellow jasmine rice vegetarian easily by making it with vegetable broth instead of chicken broth. and of course, there's hummus and baba ganoush

if you like mushrooms, they're a good substitute for steak on philly cheesteak and this recipe for vegan po' boys is phenomenal.

i make black bean burgers from time to time (i usually buy them bc I'm lazy but they're fun to make). also, black bean and corn tamales are very good. quesadillas are easy too. or cheese enchiladas. they sell vegetarian refried beans too. if not, pre-boiled (or canned) whole pinto beans + vegetable shortening.

we have decent vegetarian sections at the stores i go to. i find safeway and sprouts (I'm not sure if this is a national chain or not) have the best options. i wish i lived in la or sf where all the vegans are.

when in doubt, you just buy nacho fix ins. not healthy but fun and everything that needs to be hot goes in the microwave.

if you need any more recipes or ideas, let me know.

[pickalilywrites]

Niccolo makes Sasha a romantic Valentines dinner date.

its been a while since i wrote smth so food centric so thanks for this :)

dinner for two

nicosasha. modern au. 1329 words.

Nicolo smiles as he observes his girlfriend take in the entire restaurant, her eyes wide with awe. She had gushed about this restaurant ever since seeing its review in the Michelin guide, ecstatic that such a highly regarded restaurant was located so close to them. Unfortunately, its newly renowned popularity meant that everyone else was clamoring for a reservation and people had to wait months to reserve seats. Sasha had managed to get on the waitlist for the restaurant after five attempts to make a reservation for this year, but nobody ever cancelled their reservation last minute. Luckily, Nicolo had managed to snag them a reservation for Valentine’s Day even though so many other couples were fighting for a booking on the same busy date.  

“How did you manage to get us a reservation?” Sasha asks, still looking around at the immaculate interior design of the restaurant. It’s all lush carpeting, fancy tablecloths, and warm lighting with everyone dressed formally. It’s different from the casual, cozy diners they typically frequent when they do dine out.  

“I mentioned to a friend of a friend that I was interested. He said he could squeeze me in,” Nicolo says, hiding a smile with the wine glass that he brings to his lips. The Grenache has a stronger flavor than a typical red wine, strong and sweet like fresh berries with a hint of acidity. “It pays to have connections in the culinary world.”  

“It sure does.” Even though Sasha is dressed formally — brown hair pulled into a sleek ponytail that falls into beautiful curls at the end, a beautiful dress of deep green that falls just off her shoulders, and the modest choker that sparkles around her neck — her wide-eyed expression is just like a child as she watches a waiter present them with the appetizer. “Oh, this is beautiful!” 

The appetizer is a gorgeously plate of seared octopus artfully placed amongst crisp kale and confit potatoes. Underneath is a small drizzle of herbed labneh, a creamy cheese a little thicker and tangier than yogurt. Normally, Nicolo would take the time to savor every single bite but he finds himself unable to tear his eyes away from his girlfriend as she takes her first bite, her eyes widening even more at the flavors of their first dish.  

“Do you like it?” Nicolo asks, although he already knows the answer from Sasha’s expression alone. 

“I love it,” Sasha says and immediately takes another bite. She doesn’t bother to keep herself composed despite the more formal environment. She acts as she always does whenever she eats food that she finds delicious: by closing her eyes as she savors the bite, shoulders wiggling as she lets out the smallest squeal of delight.  

They’re served a vibrant salad comprised of beets, citrus, and chopped chicory. Whipped feta cheese and toasted pumpkin seeds are tossed alongside the ruby red beets and tangerine slices. The entire salad has been drizzled with a slightly sweet, slightly tart champagne vinaigrette. Sasha marvels at the presentation before absolutely demolishing the salad, leaving the entire plate clean before it’s swept away by the waiter and replaced by their next dish.  

Their next course is a fragrant rice pilaf topped with toasted almonds, pistachios, and golden raisins. The rice pilaf is served with a side of pickled vegetables: cauliflower, carrots, and peppers. Nicolo notices that Sasha isn’t very descriptive when he asks her how the food is. She simply tells him that the food is delicious before shoveling more food in her mouth. Usually when she eats his food, she tells him every last detail of what she enjoys, but it seems like she likes this food so much that she can’t even take the time to explain why. It does make Nicolo feel a little jealous, but it makes him happy to see his girlfriend enjoying the food so much even if he wasn’t the one to cook it for her. 

After the rice pilaf comes a cabbage soup cooked with fire-roasted tomatoes and potatoes. Crushed red peppers give the soup a bit of heat while sherry vinegar adds acidity. The soup is topped with a sprinkle of cilantro, and Sasha takes a moment to marvel at the presentation of the colorful soup before devouring it almost as quickly as the other dishes.  

The main course is a tender short rib braised with dates to give it sweetness. It’s topped with a small cucumber salad, diced tomatoes, and serrano peppers. The chef has drizzled the fine dish with a beautiful pomegranate molasses that brings out the deep, savory flavors of the short rib.  

They finish off the night with a chocolate date cake garnished with edible pansies. On the side is a creamy, coconut ice cream drizzled with rum sauce. The bitterness of the chocolate goes well with the sweet rum sauce and coconut ice cream. Despite the pansies being just a garnish, their fragrance enhances the chocolate notes of the dessert. Sasha eats the dessert happily, humming as she gets every last crumb and bit of sauce.  

Nicolo pays the cheque, adds a hefty tip, and sends their waiter off with a grateful message to the chef for the wonderful meal tonight. As he and Sasha exit the restaurant and make their way to their car, he drapes his blazer over her shoulders to help shield her from the cold night air.  

“I’m glad you enjoyed the food so much,” Nicolo says. His arm hangs around her shoulders, pulling her in close as their steps fall in sync. He tries not to sound jealous as he remarks, “You seemed so delighted by the food that you didn’t even talk in between.”  

To his surprise, Sasha doesn’t reply. She just hums in response. When he looks down, he sees her cheeks are flushed and she casts her eyes down towards the sidewalk like she’s embarrassed. For a moment, Nicolo is horrified. Could it be that he had misinterpreted her silence? It wasn’t that she was too delighted by the food that it rendered he speechless. Maybe it had been that the food was so lacking that she couldn’t find any words to compliment the dishes at all.  

“Did you hate it? Oh god, did you hate it, Sasha?” Nicolo asks. All this time he had thought she was enjoying herself, but she had simply been feigning delight out of politeness. “Should I have taken you somewhere else? God, I ruined everything and on Valentine’s Day, too.”  

Sasha looks up in alarm and begins to wave her hands. “No, no. It’s not that, the food was amazing it’s just that ... well, I really just prefer your food the most. You cook for us all the time, though. Being able to eat with you somewhere else is fun and it also gives you a chance to rest,” Sasha says. She speaks quickly to clear up the misunderstanding, her eyes flitting between Nicolo’s face and the ground.  

Nicolo stops suddenly and Sasha turns around in surprise. He’s grinning from ear to ear and his arm drops from his girlfriend’s shoulders. He takes her by the shoulders, pulling her into press a kiss against her unsuspecting mouth.  

“Wh-what was that for?” Sasha laughs.  

“Truth be told, I was a bit jealous seeing you enjoy food from someone who wasn’t me, so hearing that you prefer my cooking makes me feel so ... happy,” Nicolo breathes as he pulls Sasha in for an embrace. “Let’s go home and I’ll cook you everything you want.”  

“Really?” Sasha asks in surprise, wiggling in his arms delightedly. She pulls away a little to look at his face and make sure he isn’t joking. “We just ate dinner, though.”  

“So you don’t want to me to make you food?” Nicolo teases.  

“No, no! I’ll eat everything you make me and I won’t leave a single crumb!” Sasha says excitedly, already tugging her boyfriend behind her as she leads him towards the car.  

[7-pines]

artisan item checklist

The amount of each artisan item you need to make. Artisan items are recursive (if you need to make juice and wine, it'll tell you to make 2 juices), but nothing else is (if someone loves a meal that involves an artisan item, it's not keeping track of that.) Loved items are included as "+1" for each person who loves it.

This is also made to be specific so when a recipe/crafting/offering calls for "Any ___" or "A or B", I picked the cheapest version of it to make. How things get replaced is under the Read More at the end.

3x Tulip honey [Bee house]: Apple pie, Assorted grilled platter, Jamu (Cooking)

1x Titan arum black honey [Bee house]: Rare Artisan (Offering)

8x Cheese [Cheese press]: Burrito, Eggplant lasagna, Gnocchi, Hawaiian pizza, Oven-baked risotto, Pizza, Summer burger, Sweet potato poutine (Cooking)

2x Syrup [Cheese press]: Es cendol, Es doger (Cooking)

1x Seaweed chips [Dehydrator]: Basic Artisan (Offering)

1x Large gesha coffee [Keg]: Loved by Aaliyah

2x Gesha coffee [Keg]: Loved by Aaliyah, Raj

3x Sake [Keg]: Fish soup (Cooking) Loved by Connor, Walter

7x Coffee [Keg]: Loved by Antonio, Emma, Giu, Groo, Joko, Raj, Randy

9x Green tea [Keg]: Kombucha (Artisan) Help Paul (Quest) Loved by Anne, Ben, Betty, Eleanor, Emma, Kenny, Raj

1x Cane nectar [Keg]: Loved by Erika

2x Cranberry juice [Keg]: Basic Artisan (Offering) Cranberry wine (Artisan)

1x Wool cloth [Loom]: Monster scarecrow (Crafting)

5x Cotton cloth [Loom]: Poci ghost scarecrow (Crafting) Kunti ghost scarecrow (Crafting) Ondel-ondel handsome scarecrow (Crafting) Ondel-ondel pretty scarecrow (Crafting) Loved by Emma

9x Butter [Mason jar]: Basic Artisan (Offering) Apple pie, Butter croissant, Cookies, Corn on the cob, Gnocchi, Minced jackfruit pie, Oven-baked risotto, Peanut butter (Cooking)

1x Kiracha sauce [Mason jar]: Vegan taco (Cooking)

2x Pickled corn [Mason jar]: Basic Artisan (Offering) Corn kimchi (Artisan)

3x Tempeh [Mason jar]: Fried tempeh, Herbed tempeh, Lodeh (Cooking)

4x Mayonnaise [Mayonnaise machine]: Basic Artisan (Offering) Fish taco, Rainbow sandwich (Cooking) Loved by Scott

4x Rice flour [Mill]: Es cendol, Klepon, Popiah, Serabi (Cooking)

10x Wheat flour [Mill]: Apple pie, Basil pesto pasta, Fruit tart, Pad thai, Peyek, Seafood ramen, Veggie ramen (Cooking) Gingerbread scarecrow (Crafting)

20x Amaranth flour [Mill]: Banana fritter, Bread, Butter croissant, Cauliflower casserole, Chocolate chip muffins, Cookies, Gnocchi, Hash browns, Hawaiian pizza, Kue kancing, Minced jackfruit pie, Mooncake, Pancakes, Pepper and mushroom flatbread, Pineapple upside-down cake, Pizza, Pumpkin pie, Red velvet cake, Spider tempura, Tortilla (Cooking)

11x Sugar [Mill]: Cenil, Donut, Egg custard, Fruit tart, Klepon, Kue kancing, Kue lapis, Pineapple upside-down cake, Pumpkin pie, Serabi (Cooking) Gingerbread scarecrow (Crafting)

4x Gourmet salt [Mill]: Herbed tempeh, Ketchup, Serabi, Spider tempura (Cooking)

3x White truffle oil [Oil press]: Rare Artisan (Offering) Loved by Alice, Connor

1x Black truffle oil [Oil press]: Loved by Alice

2x Almond oil [Oil press]: Loved by Alice, Emily

4x Olive oil [Oil press]: Hummus, Roasted mushroom (Cooking) Loved by Alice, Emily

11x Canola oil [Oil press]: Banana fritter, Beet chips, Donut, Falafel, Fried tempeh, Kale chips, Potato chips, Sauteed chard, Spider tempura, Sweet potato chips, Sweet potato poutine (Cooking)

1x Fermented goat cheese wheel [Aging barrel]: Rare Artisan (Offering)

1x Kombucha [Aging barrel]: Loved by Kenny

1x Artichoke kimchi [Aging barrel]: Loved by Anne

1x Corn kimchi [Aging barrel]: Rare Artisan (Offering)

1x Cranberry wine [Aging barrel]: Rare Artisan (Offering)

Replacements

These replacements only involve Cooking & Crafting, not Loved Items. So if someone loves Fruit Juice, that's not kept track of here.

Any flour -> Amaranth flour

Any oil -> Canola oil

Any cheese -> Cheese

Any butter -> Butter

Butter or Large butter -> Butter

Any honey -> Tulip honey

Any mayonnaise -> Mayonnaise

Any fruit juice -> Cranberry juice

Any wine -> Cranberry wine

Any pickle -> Pickled corn

Any kimchi -> Corn kimchi

Any dried scavengeables -> Seaweed chips

[fizzingwizard]

A few months ago I was complaining to my mom that family restaurants and other cheaper food places here had gone all fat all the time. Everything is fried, everything is meat-based. Hard to find any vegetables at all on a lot of the most common menus.

The yen tanking and issues related to covid-19 and the Russia-Ukraine war really drove places to cut back, increase prices while offering less overall. But the absence of vegetables was stunning to me. Talk to anyone, in Japan or out, and they'll say oh, the Japanese diet is so healthy. And even though we're talking about eating out, which is considered special and you don't necessarily expect the same dishes you'd make at home, people would really be surprised, I think, by how hard it was just to find even veggie sides. (This is restricted to the cheaper places, especially chain restaurants that like to keep costs low - if you go out to eat at a real restaurant-y restaurant in Japan I feel confident that you'll never be disappointed.) Japanese food is about color and balance, and for a very long time that extended to youshoku as well. That's one reason why when you go out for something like tonkatsu, you always get cabbage, and probably miso soup and Japanese pickles as well.

A few years before covid, I feel, is when I started to see things change. Maybe the expectation of so many foreigner tastes arriving for the Olympics played a part too, idk. But I remember Yoshinoya, a fast food gyudon chain, used to have a delicious curry with carrots, onions, and potatos - cheap vegetables commonly found in Japanese curry. Then they got rid of it and have just the roux with meat now. And most places that do takeout curry are the same these days. One exception is Matsuya, which now has a "My Curry" off-shoot that lets you customize with veggie options. A while ago they were doing a veggie-heavy curry that I loved, but was only seasonal :( Probably because of the price of vegetables. But at least the usual onion/potato/carrot seems here to stay. But even curry-centric places like Cocoichi don't do much with veggies. Cocoichi's veggie curry is like a kid's curry, bits of carrot, potato, and green beans. There's a spinach option and an eggplant option too, but to me they're still just so uninspired. I don't really like Cocoichi curry though so that's probably part of it. It's a shame because curry is a GREAT way to get kids (and adults who've never developed a taste for veggies) not just to eat veggies, but to learn to like them. It worked for me - I definitely wish my parents knew about the magic of curry when I was little, because I don't really blame my younger self for getting sick of microwaved frozen cauliflower and baby carrots.

Anyway - all that to say, recently I've been noticing veggies making a comeback! Yoshinoya didn't bring back it's veggie curry, but it's got some salad options, including a gyudon that comes with veggies mixed in. (Which I might try tonight.) I've been noticing it other places too, especially convenience stores. Lawson and 7-11 have been boasting about their healthy options for years, but these past months I feel that I've begun to see variety and thought for nutrition that was pretty absent before. I wonder if prices for vegetables have gone down, or if restaurants just noticed that everyone was selling the same brown or beige food options with very little flavor differences. I'm happy, because it felt like a pretty important part of Japanese food culture was wasting away, and it's such a healthy and pretty to look at part. Yeah, it was just the chain restaurants, but the loss starts when major groups of people get priced out of values that used to be available to all. I hope Japanese food, whether it's traditional or Western, continues to value balance and color no matter how many people insist they really just want red meat and fried stuff.

[ngcreblogs]

Vlasic used to make this wonderful spicy pickle blend. IIRC, it was called "Garden Mix"? But it had cucumber-pickles, of course. But also cauliflower, carrots, little onions, and I think one other veg. They were spicy, crunchy, and wonderful. I learned how to love every single one of those things. Then they replaced them with a milder, sweeter brine before (if I'm not mistaken) entirely discontinuing it all together.

It's probably been at least 20 years and I still mourn them every day. There are only two types of pickles I can buy that come close and I can't always find one of them. Alas.

Humor me, Tumblr,

Your extremely nerfed fairy godmother appears and offers to magically resurrect one discontinued corporate food item for you, in perpetuity.

What do you ask her for?

Personally I'm still pining for peanut chexmix.

[parathahouse]

Gobi Paratha: A Spicy, Wholesome Indian Delight

Introduction: What Is Gobi Paratha?

Gobi Paratha, or Cauliflower-Stuffed Flatbread, is a classic Indian dish that combines the goodness of whole wheat bread with the rich flavors of spiced cauliflower filling. Hailing from North India, especially Punjab, this paratha is enjoyed as a staple breakfast, lunch, or dinner by millions.

Crispy on the outside and soft and flavorful on the inside, Gobi Paratha is a nutritious and satisfying dish that not only delights the taste buds but also keeps you full for hours. It's the perfect comfort food for those looking for something delicious, filling, and healthy.

If you want to learn more about Gobi Paratha, [click on this link].

What Makes Gobi Paratha So Special?

1. A Perfect Blend of Spice and Crunch

The highlight of Gobi Paratha is its spicy cauliflower filling. Finely grated cauliflower is mixed with a blend of aromatic spices like cumin, coriander, green chilies, turmeric, and garam masala, giving the paratha a bold, savory flavor with a hint of natural sweetness from the cauliflower.

The dough is stuffed with this filling and rolled carefully to create evenly spread layers. As the paratha cooks on a hot tawa (griddle), it becomes golden brown and slightly crisp, offering the perfect balance between a soft center and a crunchy crust.

2. Nutrient-Rich and Wholesome

Not only is Gobi Paratha tasty, but it's also packed with nutrients:

Cauliflower is rich in fiber, vitamins C and K, and antioxidants.

Whole wheat flour provides complex carbs and dietary fiber.

Spices like turmeric and cumin have anti-inflammatory properties.

Ghee or oil adds healthy fats and enhances flavor.

All these components make it a nutrient-dense meal that’s ideal for all age groups.

How Gobi Paratha Is Made

Step-by-Step Traditional Preparation

Step 1: Dough Preparation Whole wheat flour is kneaded with water and a pinch of salt to make a soft, elastic dough. A little oil or ghee is added to make the dough smooth and pliable.

Step 2: Prepare the Filling Fresh cauliflower is finely grated and squeezed to remove excess moisture. It's then mixed with chopped green chilies, ginger, coriander leaves, ajwain (carom seeds), red chili powder, turmeric, garam masala, and salt.

Step 3: Stuffing and Rolling The dough is divided into small balls, rolled out into flat circles, and stuffed with the spiced cauliflower mix. The edges are sealed, and the dough is rolled out again gently.

Step 4: Cooking the Paratha The stuffed paratha is placed on a hot griddle, roasted with ghee or oil until both sides are golden brown and cooked evenly.

The result? A crispy, golden, flavorful paratha that’s perfect with any side dish.

How to Serve Gobi Paratha

Gobi Paratha is incredibly versatile and can be served in multiple ways:

With plain curd or raita for a cool contrast

Alongside spicy pickles like mango or lime

With a dollop of white butter or desi ghee for richness

Paired with green chutney for an herby, tangy taste

Served with hot masala chai for a hearty breakfast or evening snack

This paratha is also great to pack in lunchboxes or to serve at brunch gatherings.

Why Choose Our Gobi Paratha?

We bring to you the authentic taste of homemade Gobi Paratha, made with high-quality ingredients and traditional methods — but with the convenience of ready-to-eat or ready-to-cook packaging.

Our Key Features:

No preservatives or artificial flavors

Fresh, hygienically prepared cauliflower stuffing

Authentic North Indian flavor

Vacuum-sealed for maximum freshness

Quick and easy to heat and serve

Ideal for busy professionals, students, or families who want delicious food without compromising on taste or health.

When to Enjoy Gobi Paratha?

Gobi Paratha fits into every meal plan and every moment:

Perfect breakfast to start the day with energy

Nutritious lunch to carry to work or school

Comforting dinner on a cool evening

Tasty snack for teatime cravings

Festive food during family get-togethers or special occasions

Whenever you crave something flavorful, filling, and homely — Gobi Paratha is the answer.

Conclusion: Taste Tradition with Every Bite

Gobi Paratha is more than just a stuffed flatbread — it's a piece of culinary heritage. It combines nutrition, flavor, and comfort in one simple, hearty meal. Whether you're reliving childhood memories or discovering it for the first time, this paratha is bound to win your heart.

With our premium-quality Gobi Paratha, you can now enjoy the taste of home-cooked food without spending hours in the kitchen. Just heat, serve, and savor the spice-infused goodness of real Indian cooking — whenever, wherever.

[rabbitcruiser]

Snack a Pickle Day

Snack a Pickle Day is a day for snacking on pickles. Pickles, which usually mean pickled cucumbers when spoke of in the United States, are preserved in a brine or vinegar solution, and flavored with herbs and seasonings. The word “pickle” is derived from the Dutch word pekel, which means brine. The pickling process was invented around 1440, and many people were making pickles in their homes by the 1600’s. This was helped with the invention of the mason jar in 1858. Pickles are a low calorie food and high in vitamin K, but they may also be high in sodium. Each year Americans eat about 9 pounds of pickles.

How to Observe Snack a Pickle Day

The day should be celebrated by snacking on a pickle! Pickles can be eaten on their own or with a meal. They can be put on a hamburger,or chopped into a relish and put on a hot dog. Sometimes they are served on a stick, and sometimes they are even deep fried. There are many types of pickles to try:

Bread and butter—part of sweet family of pickles; has onions and bell peppers; sometimes have a waffle-esque shape; solution of vinegar, sugar, and spices; name comes from Omar and Cora Fanning, Illinois cucumber farmers who started selling the pickles in the early 1920’s and filed for the name in 1923; name derived from how they traded their pickles for things like bread and butter during rough years.

Cinnamon—bright red and flavored with cinnamon; sometimes a Christmas treat.

Dill—made with dill herbs or dill oil; have been served in New York City since at least 1899.

Gherkins—smaller and usually sweeter; made with Burr or West Indian cucumbers; sometimes “gherkin” is a generic term used for pickles in the U.K., Ireland, Australia, and New Zealand.

Kool-aid—soaked in kool-aid and pickle brine.

Kosher dill—dill pickle with lots of garlic in the salt brine.

Polish—somewhere between kosher dill and sour.

Sour—fermented longer in brine, which makes them sourer.

Sour mixed—sour pickles cut and mixed with other veggie such as onions, cauliflower, carrots, and peppers.

Sour relish—made with finely chopped sour pickles with other vegetables; also called “piccalili.”

Sweet—usually made with vinegar, spices, and sugar; includes sliced sweet pickles, or “cross cuts”, which are cut crosswise into chips.

Sweet mixed—sweet pickles mixed with other vegetables.

Source