#I’m gonna make like something with the rice dough I made a bit ago I don’t want it to go bad | Explore Tumblr posts and blogs

1010ll · 4 years ago

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do you have any new recipes that you've learned recently? i remember you wrote something a while ago about carbonara and i tried it out for myself it was really fun!!

i love this 😭 im gonna write way too much idec! something that has changed since that post: my kitchen is worse. i have a horrible combi oven which has resulted in me accidentally eating raw chicken, because it had been in there for more than 2 hours at supposedly 230 °C and i was really hungry and thought it HAD to be done by then. also i have less time and less money lol. it has made me a bit sad, and less motivated to cook nice things but i also love food! which means these tips/recipes are gonna reflect that and might seem a bit dull but probably also relatable for a lot of people. i’ve definitely made spaghetti carbonara a bit too much because it’s simple and require few ingredients! will still vouch for that one tip about substituting the bacon with roasted veggies and other types of meat.

last week i made risotto for the very first time, i think? which means i might be assuming a bit too much, but i think it’s a great dish that you can almost make with whatever you have in your fridge. i made it with roasted beetroot(needs A LOT of time to soften, lesson learned), carrots and parsley root or parsnip(idk the difference), dried rosemary and thyme, garlic and onion. i had some leftover sushi rice, which is great for risotto apparently(love versatile ingredients), roasted them in some oil and then added white wine and chicken stock and actually added a leftover parmesan rind i had in the fridge to give the ��stock’ some flavour, a bit of nutmeg and then in the end some shredded gouda lol… it was surprisingly delicious and i didn’t even really care to cook the rice perfectly. it also tasted delicious 3 days later, which was a nice surprise. i bet there are tons of risotto recipes online, but as long as you have rice, some kind of flavoured water, i guess you could kind of add whatever you want of veggies and top with whatever herb you have around.

another type of porridge i consume a lot these days is hot oat porridge, which i’ve eaten since i was little and it was the first ‘dish’ i learnt to make myself and it’s cheap. some people really dislike the consistency and look but i don’t. it’s also very easy to customise. i put in whatever nuts and seeds(which are often cheaper than nuts) i have around: flaxseed, sesame seeds, pumpkin seeds, sunflower seeds, chopped almonds and sometimes a dollop of peanut butter. i let them simmer along with the oats. i like adding those elements because it gives it some texture and it keeps me more full throughout the day. it’s very important to me because i hate spending money i don’t have on fast-food when i’m not home and i hate being hungry. dried raisins, cranberries for a bit of sweetness and if i’m treating myself i’ll add some fresh apples cut into small pieces or some homemade berry compote(i use frozen) or brown sugar. if i had more money i’d use maple syrup but i don’t at the moment. i also add a bit of cinnamon and cardamom, dried ginger etc, whatever you feel like. some people also add milk afterwards but i’d rather spend my milk on my coffee.

a small tip: making chili flake / garlic oil. it’s really delicious, you could put it straight on pasta with some parmesan and pepper and it would be a filling meal. either chop the garlic really fine, grate it, microplane it, smash it to pieces. heat some olive oil until it’s quite hot, then remove from heat and add the chili flakes and garlic. if the oil isn’t hot enough you can just put the pan or pot back on the heat but be careful you don’t burn the chili flakes or garlic, as it will make it bitter. the longer it will toast, the less pronounced the raw garlic flavour will be, so when it smells toasted enough for your taste, take it off. i store it in a tiny glass jar and add it in stews, sauces, toasts, pizza, sandwiches etc. the flavour is very strong imo and everything it touches will smell like it. something to drink: i like strong foods and i like sour foods, which is why i like lemon/ginger based drinks. to make it even more winter friendly and easy to make, i like to grate unpeeled ginger(i hate slices of ginger, they do nothing for me and seems like a waste of ginger), lemon zest, lemon juice and mix it or blend it with some water/apple juice and honey and strain it afterwards. if you have a really nice blender you can just add all of it together with some ice. i’m basically making a large amount of ginger shot mixture. then when i feel like it, i can take some of the mixture and either drink it as it is, add more apple juice if i need a refreshing beverage or add hot water and more honey for when im cold. you could also add turmeric, chili, use less sweetener and other sorts of healthy stuff but i honestly do it for the taste so i don’t care about that that much.

something sweet: i posted earlier about cakes and someone mentioned swedish kladdkaka, which is a super delicious, cheap, brownie-like chocolate cake that is easily customized and hard to fuck up which is why i’ve made it since i was very young and is a go-to and i didn’t even know it was a swedish thing. if you like airy, light cakes this is not for your. this is sticky, sweet and almost like confection. you can add nuts, swirls of peanutbutter, tahini, actual pieces of chocolate, replace the white sugar with brown sugar, the butter with oil(you can be fancy and use a bit of olive oil) or use a mixture, brown the butter, you name it. the recipe i use is this: melt 100 g butter and let cool. mix 2 eggs + 3 dl sugar in a bowl until fluffy in one bowl. mix 1.5 dl flour, 4 tbs cocoa, 1 pinch of salt in another. mix the dry with the wet mixture and add the cooled, melted butter. this is the point where you’d add chopped nuts, chocolate etc. pour the batter into a cake tin lined with parchment (i use one that is 16 cm in diameters i think). bake the cake for around 30 mins at 150°C - 175°C degrees. check on the cake using a cake tester or a a knife. if the knife is clean after … stabbing it, it’s done! the cake will change it’s texture after cooling. this is a cheap cake, and if you like cake dough you might want to give it less time in the oven for a more fudgey texture. make it your own! there are no rules. last time i made this, i left it in for too long in my opinion but it was still delicious. also i literally have a shit oven with a round oven rack that goes in circles no matter what due to the microwave function, and the only ‘mixing’ equipment i have is a whisk and a spatula. no need for kitchen aids or even electrical hand mixers.

something else i’ve been eating a lot for lunch is simple open faced sandwiches, and something that can really elevate those is: making your own mayonnaise(and toasting the bread). it can be challenging, but it’s really worth it imo and i can’t remember the last time i bought it in a store. i have a small plastic bowl, whisk and 1 egg yolk. something i can really recommend is buying pour snouts for bottles. i transfer my oils from their plastic bottles to smaller, old soda bottles because im cheesy like that and it’s really handy especially when making mayo. constantly whisking the egg yolk by hand and then adding the NEUTRAL oil ever so slowly. don’t be fancy and use cold pressed stuff or extra virgin olive oil because it will taste weird. i only ever fail when i try to use immersion blenders for some weird reason but i find it rewarding to do by hand anyways and i think it might be easier to make smaller portions that way. mayo needs acid and you can get it by adding regular vinegar, apple cider vinegar, balsamic vinegar, lemon juice, lime juice, pickle juice, citric acid dissolved in water etc. it’s really easy to customise! when im making banh mi, i add some sesame oil, soy sauce for saltiness and use lime as the acidic element. for more regular use i add a bit of mustard(also helps with the emulsion), for fries, i like adding some fresh garlic. something as simple as mayo, tomatoes, flaky salt and pepper topped with chives is really nice. i also really like using slices of boiled potatoes or boiled eggs(idk if that’s only a thing where i’m from), mayo and the chili garlic oil. it’s also great for making tuna salad. yesterday i made a really simple sandwich with a very simple tuna salad(tuna, mayo, yoghurt, lemon and pepper), arugula, basil, the garlic/chili oil, cream cheese, pickled jalapeños and onions, green peber, cucumber and tomatoes. you could leave out everything but the tuna salad and it would still be a great little meal.

another nice condiment that beats the supermarket stuff by far is homemade ‘pesto’. when i buy parsley from my local grocery store, it’s a gigantic amount that i in no way can consume in a week. first of all when buying fresh herbs i really recommend washing them, wrapping them in a damp towel and keeping them in a closed container. it will prolong their lifetime from lasting a day to a week(change the towel if it seems too wet). i once had some cilantro in my fridge for several weeks and still be fresh. anyways, when i buy that much parsley, i like to remove the tougher parts of the stem(which i use in stews/sauces! chop it up and sautee it along with garlic and onion), add literally just olive oil, water, pepper, garlic, and a bit of acid and then blend away! it keeps for a long time in the fridge and is also delicious beneath tomatoes/potatoes/cheese on open-faced sandwiches. if you want to be fancy you can of course add some type of hard cheese, nuts, seeds, dried tomatoes, whatever.

i know this is the longest text post ever, but as a last reminder, i really recommend watching pasta grannies on youtube. really simple recipes with focus on few, good ingredients that just takes some time and love.

#sorry about the spelling mistakes and everything #it's not my first language but it probably wouldn't be much better if it were #food

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purplesurveys · 4 years ago

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1034

survey by tater-tots What is a fruit that you might eat in the morning? Hahahaha. That’s a pass for me; I can’t imagine regularly eating fruit at any set time of the day.

Do you enjoy any food combinations that others might consider to be weird? I like to eat fish with mayonnaise, which was always normal in our household but I realized was weird when I first saw the horrified expressions on my friends’ faces when they saw me use the combination. I like mayonnaise with a lot of other foods as well, which a lot of people generally find weird.

What is a green vegetable that you enjoy eating? Broccoli and asparagus.

Name something you might find in a salad. In my salad, you’ll always find tuna sashimi in it heh.

What is your favorite type of sandwich? Anything that’s like an Eggs Benedict or Monte Cristo.

Which condiment do you use the most often? Mayo, for sure. Banana ketchup too. I also like sriracha sauce but my dad hasn’t been buying a new bottle of it for a while.

Name a chocolate bar that you enjoy eating. It’s called Whittaker’s - just not sure what country it hails from; maybe Australia? - and I like their peanut butter variant. Google also told me it’s a New Zealander brand.

What is a meat that you do not eat - ever. Dog or cat.

Are you lactose intolerant, or have any other sort of food allergies? I’m mildly lactose intolerant but I ignore it because a lot of my favorite foods use dairy. Other than that, no food allergies.

What was the last food that you burnt your mouth on? Just plain rice, haha. I had been extremely hungry and I just wanted to dig in; but I ended up spitting it back out.

Which brand of soup do you eat? I don’t regularly have soup, much less buy canned brands of it.

What are some flavors of ice cream that your enjoy? Cookies and cream, mint chocolate, coffee, chocolate chip cookie dough, queso real.

What is the best type of cookie, in your opinion? I like keeping things classic when it comes to cookies, and I’ve always been perfectly happy with chocolate chip cookies :)

Would you rather have popcorn, pretzels, or chips as your salty snack? Chips. I dislike the other two as I only like the softer, doughy version of pretzels.

Have you thought about going on a diet & actually went through with it? No.

survey by pinkchocolate

When you woke up today, was there anything on your mind? Kinda. I felt sad and I was aware of it instantly, compared to most days where the sadness will take a while to build.

Who was the last person you interacted with for the first time? Literally speaking, maybe the barista at Starbucks who took my temperature at the entrance before I was let in the store. I interacted with her yesterday.

What colour was the wrapper of the last snack you ate? White. It’s more of a tiny bag than a wrapper, though.

Do you have a favourite mug to drink from? What does it look like? Yeah, I’ve since claimed my mom’s mug for myself. It’s a copper mug with the Starbucks label on it. It looks super minimalist which I appreciate.

What was the last thing you used, that came in a spray can? It was a Lysol spray.

What colour is your favourite bra? Don’t really have one.

Who was the last person you went to for advice about something? I think it was Andi. I’ve been going to them a lot for help, advice, extra sanity, etc. lately. If it hasn’t been for them I probably would’ve left a few months back.

Have you had a deep conversation with anyone lately? Yes. I finally met up with Gab yesterday to discuss a lot things, iron some stuff out, figure out where to go from here.

What was the last compliment you recall receiving from someone? I’m not sure, I haven’t been receiving any.

And the last compliment you gave to someone else? It was most likely a compliment for Andi on how helpful they’ve been to me.

What kind of bread did you eat most recently? Flatbread.

What was the last sound you heard, that you found pleasant? We were watching a mass livestream earlier and I was delighted when they played the closing song.

How many books do you think there are in your house? Take a rough guess. I would guess around 60, the overwhelming bulk of them mine.

Of all the books you own, which do you think has the most pages in it? It would definitely either be Gone with the Wind or Les Miserables, but I’m not sure which one is thicker.

^ And how many pages is that? I checked both of my copies and they’re soooo close – GWTW has 1,440 pages while Les Mis has 1,463.

What was the last film you saw at the cinema? What did you think of it? Knives Out. I went to the mall yesterday and the cinemas were still closed, so it’s not like I’d be able to watch new movies at theatres anyway. Anyway, I’ve been vocal about the movie enough times on my surveys but I didn’t enjoy it. Whodunnits were never my cup of tea, but Gab had wanted to see it and I didn’t want to make her watch the film alone.

In the last book you read, what was the main character's name? Haven’t been reading.

What was the last song you heard, that meant something to you? Lose by Niki.

How many people do you know whose name begins with Z? I can only recall one such person at the moment; it’s one of my mom’s aunts who also doubled as a principal sponsor for my mom and dad’s wedding.

What do you expect to be doing at this time tomorrow? Maybe doing my embroidery (my package finally arrived!!) or surveys or watching Start-Up, because tomorrow will be a holiday :)

survey by luckforlemmy

Did you start listening to more Michael Jackson after his death? I can remember that there was definitely a brief period after his death that I caught up with his discography and listened to MJ nearly everyday; I read up on him and his life as well. 11 year old me figured he must’ve been an interesting figure because of the big reception around his death, so I wanted to know the reasons behind it.

When was the last time that you played hide and seek? I can vividly remember the day when Nina and I played hide and seek when the house was newly-built and still devoid of furniture, back in maybe ‘07 or ‘08. I’m fairly certain that was the last time I played hide and seek.

Who was your first celebrity crush, if you can remember? It was a tie between Ashley Tisdale and Zac Efron, though the older I get the more I’ve been convinced that I ‘crushed’ on Zac only because I was surrounded by girls who went crazy over him in school. I’m pretty sure my first real celebrity crush was Ashley, hahaha.

Do you worry about money? Yeah, especially now. I can’t even enjoy my first paycheck because most of it’s gonna go to Christmas presents, but oh well; at least I can finally buy gifts for my loved ones who’ve always gotten me presents.

Have you ever had to beg for a second chance? Kind of, when I was trying to convince Gab to let our relationship have another shot four years ago. Beg is a strong word for what I actually did, though. It was more of me pitching the idea, not begging.

When was the last time that you sent an actual letter through the mail? I don’t think I even ever did that, not even when I was younger and snail mail was still kind of a thing.

Are you excited to return to school? There’s nothing to return to anymore. Unless I decided to take up a post-grad course in the future, I’m done with school.

Do you hate Internet abbreviations? It can just feel a bit jarring when they’re used excessively in a single sentence, but I honestly don’t mind it for the most part. It’s understandable especially now that most, if not all, of my interactions whether personal or for work happen online.

What was the last insult you gave out? I was never really the roasting type of person, not even towards my friends.

What'd you last look up on YouTube? Hahaha I looked up ‘skynwallz.’ I was looking for the episode of Rhett and Link’s vlogs where they painted the rooms of their offices in the color of their entire person – hair, eyes, and skin. They were joking about starting a new business for it called Skynwallz, so that’s what I looked up.

Are you texting someone really awesome right now? No, I prefer to be alone today.

Do you know when to be serious and when you shouldn't be? Er sure, it’s not that hard.

Do you think that you're funny? I like my sense of humor, yeah, but I know it’s not always going to translate to everybody’s tastes. For example, I’m still figuring out the dynamic in the team I was put in at work, so I can’t make the same jokes that I would normally say with my co-interns with whom I have a more comfortable relationship.

Have you ever sent a secret to Post Secret? I don’t know what this is, so no.

What movie do you really want to see in theatres right now? They aren’t showing anything at the moment. A movie I want to see badly, though, is Ammonite.

Have either of your parents shown affection for you today? My mom made breakfast for us, if it counts. She also gives each of her kids a kiss during the peace-giving portion at mass, so there’s that as well.

What's the last thing that you sang out loud? I watched Start Up before this survey and was humming to the song that was being played at the end of the episode. I couldn’t sing along to it because it was in Korean, but I knew the melody so I hummed.

Is there a word that you always misspell? Rhythm is one of my worst enemies for sure. I also have a love-hate relationship with accommodate.

What was the last thing that you bought that someone else benefited from? I met up with Gabie yesterday and bought her her favorite meal from Yabu to break the ice – menchi katsu with brown rice. I originally got mozzarella sticks for myself but when we got to talking, she mentioned her sisters at one point; I remembered how much I miss them, so I gave up my food and told her to just give my food to her sisters since I hadn’t touched it yet anyway.

Has someone ever made you a really great mix CD? Andi gave me one before she made the flight to New Zealand 10 years ago to permanently live there. I believe I still have it, but I’m just not sure where it currently is.

Have you ever been on Omegle.com? Yes, when I was a teenager and it was new.

Did you talk to someone cool there? Not really; most seem to exit our chat after we did the whole asl thing. I also avoided the webcam option because my anxiety for video calls has always been present.

What song reminds you of your best friend? Any song by The Maine.

Who was the last person to hit on you? Some creep on Facebook.

What's on the paper nearest you? It’s the guide for my embroidery kit. It tells me what stitches to do and the colors of thread to use for the different parts of the template I was provided with.

Do you have a set of lyrics that you really love? From Paramore’s Pool: “As if the first cut wasn’t deep enough, I dove in again ‘cause I’m not into giving up Could’ve gotten the same rush from any lover’s touch, But why get used to something new When no one breaks my heart like you” I scream those lyrics every time they come on. I know I often showed the good, shiny side of my relationship on these surveys; but it was very much toxic at a lot of points and those lyrics - and that song - served as a nest for me, something that told me someone understands how I sometimes felt about my own relationship.

Did you get an A in your last English class? I got a 1.25 instead of a perfect 1.00, but I think that’s still equivalent to an A so yes.

What did you last use scissors for? Cutting thread.

Did you ever secretly hate a friend of yours that thought you liked them? That makes me sound shitty lol, but yeah I’ve acted nicely to people I don’t particularly like.

What do you think of when I say "boat"? That episode of Friends where Joey bought himself a boat at an auction; and Canadian accents.

Would you ever get a tattoo sleeve? Nope. I planned on getting one as a teenager, but I grew out of that phase.

Do you know any really fake people? Yep. I think everyone’s got to be at some point.

What does the last blanket you used look like? It’s pink and has multi-colored polka dots on it.

Do you have appreciation for graffiti? Sure, especially if it’s for political purposes (that I agree with).

Why don't you drive? I do. I just have done it a lot less because I have had little need for driving and traveling to places throughout the pandemic.

Does it annoy you when your printer runs out of ink? I think we have the kind of printer that never runs out of ink, but I’m not exactly sure about the terminologies or how the technology works. I let my sister do the printing hahaha.

Have you ever drank anything from a thermos? Yes, mostly water and coffee.

When was the last time you played in the snow? Never.

Do you know any ignorant people? Sure, mostly Gen X-ers and Boomers.

What is the coolest name you've ever heard? Thylane.

What did you last argue with someone about? Relationship stuff. It wasn’t a full-blown argument, but when Gab and I talked yesterday it was natural for us to disagree on a few points.

Is there anyone that you dislike for no real reason? Hmm, I don’t think so. If I feel that strongly about someone, I usually have a reason otherwise it wouldn’t be fair to them.

Have you had a good day? It was okay; it was nice. I got to do my embroidery hoop art thing, got to watch a couple episodes of Start Up, played with Cooper, and now I’m doing these surveys and am planning to continue my embroidery later. It’s nice to feel productive about non-work things :)

Are you going to have a good night? I hope.

#survey #surveys #multiple surveys – chop em up if you wish

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imitranslates · 7 years ago

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Honjitsu no Kami Oroshi Ch. 1

New series I’ve decided to translate on a whim. I’ll be playing catch-up as the 3rd chapter comes out tomorrow, but this series will be translated on a more relaxed schedule when I do get caught up, prob within 1-2 weeks of the release. This won’t affect my Mononokean translations, so no worries.

Honjitsu no Kami Oroshi (or, “Today’s Divine Revelation,” as I’ve decided to translate it) is a slice of life-y/cooking manga by Yata Midori that just started serialization in Gangan Online last month. In it, established author Takatsuki Ryuunosuke hires his younger brother, Rintarou, to cook menus inspired by literary works in order to spark his ideas!

You can read the first chapter at http://www.ganganonline.com/contents/honzitsu/ by clicking “[1話] 赤毛のアン“ in the chapter listing!

Today's Divine Revelation Chapter 1 – Anne of Green Gables

Page 1

[Raspberry cordial, two types of cookies, fruit and nut pound cake,]

[A layer cake, and cherry pie.]

[This is

The divine revelation menu for entering the world of "Anne of Green Gables."]

Page 4

Ryuunosuke: Haa...

No ideas are coming to me...

Ryuu: How...

Ryuu: Many days ago did I last leave the house, again...?

Page 5

Woman: Eh?

You ended up firing that kid?

Man: No...

When I told him, "You should serve customers with more of a smile," he told me he couldn't...

Man: He said, "If it's going to be an issue, I'll quit."

Woman2: How inflexible!!!

Woman: He always had a sour look on his face, didn't he.

High school students should act more carefree.

Woman2: But, he was such a diligent worker. It's a shame.

What was his name again... Takasugi-kun?

Man: Takatsuki.

Page 6

Man: Takatsuki Rintarou-kun.

[This job wasn't any good either...]

Rintarou: (I thought I'd be able to manage if it was a bookstore...

Well...)

Rin: (The bookstore worker...

Said it was part of customer service. [But it's impossible])

Ryuu: Wha?

Page 7

Ryuu: What, now?

You ended up fired at another job!?

Rin: That's bad manners, Ryuunosuke.

Don't stand up while we're having a meal.

And don't point your chopsticks at people.

Rin: Lastly, a grain of rice! It's stuck to your face.

Ryuu: Ah, sorry.

Ryuu: ...That said, you shouldn't just call me by my name like that. I'm still your big brother, you know.

Rin: I didn't technically get fired.

Rin: I wasn't able to fulfill my employer's demands, so I quit.

Ryuu: Demands?

Rin: .......

Rin: A smile.

Page 8

Ryuu: (Bahaha!) That...

Ryuu: That was the demand...!?

Rin: ...

Ryuu: You can at least smile, can't you!?

Rin: Impossible.

I can't give one of those fake smiles.

But... Selfishly saying "I can't" at work is also unforgivable.

Rin: Therefore, I quit.

It was totally logical!!

Ryuu: How strict!!!

Ryuu: You're so strict, or should I say stubborn!

Ryuu: Are you really my younger brother...?

Ryuu: In the first place, why did you suddenly start looking for a part-time job?

Page 9

Rin:......

No real reason.

Rin: I just thought I should earn my own spending money since I'm a high school student, now.

Rin: Unlike my older bro, who's a shut-in with no talent for normal work.

Ryuu: !

Ryuu: Hey, hold up.

Ryuu: You know I'm a novelist!

Since my workplace is at home, it's not like I'm shutting myself in!

Rin: How many days has it been since you left the house?

Ryuu: If you're gonna say it like that...

Ryuu: Two weeks...?

Rin: Then you're a real shut-in, aren't you!?

Go outside a little! Don't you know your legs are gonna degenerate!?

Ryuu: No way!!

If there's nothing I have to do, there's no way I'm leaving the house!

Page 10

Ryuu: I hate the cold and stifling feeling of the outside world.

Society is overflowing with facades and fabrications.

Ryuu: Unending desires in transient abundance, false love...

The state of all those things wounds my heart.

Ryuu: That's why I've decided...

"I'll do my best not to leave the house."

Rin: Are you a hermit?

Ryuu: I have no discomfort. For I have the wings called "imagination"!

With these wings, I can go anywhere.

Rin: There's no helping you, huh.

Page 11

Rin: (Sigh...) Hey, bro...

It's a really good thing you found your current work as an author.

Ryuu: It's my calling!

I think... it's my calling, but...

Ryuu: ........

Recently, I've been in a little slump...

Ryuu: "A short story commemorating the 10 years since my debut."

Ryuu: Is the story I'm doing, but...

I'm not getting any good ideas.

Rin: They've dried up, huh? (All of them).

Ryuu: Haa... How nice...

Unlike me, the apple blossoms are in full bloom...

Rin: Don't get jealous of a tree.

Ryuu: Whenever the apple tree blooms, it reminds me of Anne of Green Gables...

Rin: Green Gables? What's that?

Page 12

Ryuu: "Anne of Green Gables" is a Canadian coming-of-age story about an orphan with red hair named Anne Shirley.

Ryuu: The highly imaginative protagonist Anne causes a stir with all sorts of incidents.

Ryuu: Friendship, family, and the old-fashioned daily life are all vibrantly written about in that masterpiece.

Ryuu: In the start of the series, before Anne is adopted, when she heads toward the "Green Gables"...

Ryuu: She passes through the rows of dreamily beautiful apple trees...

Ryuu: I really love that scene...

Ryuu: Ahh...

Ryuu: I want to visit Anne's world.

Page 13

Ryuu: If I could visit that world, if I could meet with Anne and happily chat with her...

Ryuu: I might get a revelation from god...

Rin: Why don't you go?

Ryuu: Eh...?

Rin: You have wings called imagination, don't you?

Then, why not go visit? Canada.

Why not visit that world?

Rin: In your head.

Ryuu: !

Ah...

Page 14

Ryuu: That's right! You're totally right, Rintarou!

Hey, why don't you do some work here at my place?

Rin: Wha? Work here?!

Ryuu: Yeah! See, your cooking's good, right?

Rin: Cooking...?

I mean, I can do a certain amount, but...

Ryuu: In Anne's story, all sorts of delicious food shows up.

Please let me have a taste of that moment's joy! While sitting in the comfort of my own home.

Rin: ...?

In your own home?

Ryuu: Yes! The title is!!

Ryuu: Under the Apple Tree!

Rin: !

Ryuu: A wonderful picnic that will take us to the world of Anne of Green Gables!!

Page 15

Rin: ....

Rin: Ehh...?!

Rin: Eh?

(An unforeseen development)

Ryuu: How about it?

Ryuu: One thousand yen an hour!!

Rin: ........

.....

Rin: Are...

Rin: Are you serious...

Girl1: Hey...

Takatsuki-kun is acting weird today, isn't he?

Girl2: Weird?

...He's eating lunch alone while reading, just like always.

Girl1: No, not that.

The book he's reading is what's weird! Look!

Page 16

Girls: A..

Anne of Green Gables...!!!

(Girl1: And with such a scary expression...)

Rin: (It's not like...)

Rin: (I want money so bad I need it from Aniki...)

(But, if I say "I can't" to everything...

I'll become a person that can't do anything.)

Rin: (Above all...)

Page 17

(When he was my age,)

(Aniki had already become an author.)

Rin: (I have to do something, too!!!)

Rin: Uhhh...

Two kinds of cookies, a fruit and nut pound cake, a layer cake...

Raspberry cordial, and a cherry pie. All together, six dishes.

Rin: If it's like that, any idiot should be satisfied.

Rin: The beginning of the tea party is at one o'oclock.

So, in five hours... Okay.

Page 18

Rin: (I'll make this order a success!!)

Rin: Uh, first off...

I'll cut the dough I made and refrigerated last night into cookies and bake them.

Rin: The classic cookies need a little assembly.

Place some jam in the middle of the plain cookies...

Rin: While they're baking, the raspberry cordial.

It seems a lot like raspberry juice...

Rin: The berries are mixed with sugar and put over heat,

And lemon juice and water are added. Once it reaches a boil, the mixture is strained.

(Rin: Incidentally, there's equal parts berries and sugar..)

[Sugar, 500g]

(Rin: The calories must be crazy...)

Rin: I did that part last night, so I just have to add water and soda to taste and it's ready.

Page 19

Rin: Next, the pound cake.

Rin: Beat together room temperature butter and sugar until it turns pale,

Then incorporate beaten eggs a little bit at a time.

(Rin: Looks like it's coming together...)

Rin: Then the flour,

Raisins, walnuts, orange zest, and almonds go in.

Rin: Stir to distribute evenly.

[All right? This cake tastes horrible! Is this the fault of the baking powder?]

[(Oh, Marilla!)]

Rin: (...Is how that scene went in the story, I think.)

Rin: (I guess things would really go wrong if the baking powder was bad back then.)

Rin: (But I'll be fine. I used good baking powder...)

[170C for 40-50 minutes.]

Rin: Oops, onto the next! (The cherry pie!)

Rin: I mean, I should clean up a little.

Uwah! It's already this late!?

(Crash!)

Rin: Ow!

Page 20

Rin: !

Rin: Uwah...

It's a success!!

Rin: (It rose nicely,

Has a golden brown color, and it smells great!!)

Rin: (It's going well!!!)

Rin: (Alright, let's keep this mood up!

The last obstacle for today!

The layer cake!!)

[Slice the sponge cake into layers and fill with jam and cream.]

(Basically, a shortcake.)

Page 21

Rin: Beat the eggs and sugar over heat over heat for 5 minutes until frothy.

Keep going until fluffy and airy.

[Ideal]

Rin: You can tell when it's finished when the mixture leaves tracks behind... (Or so it says...)

Rin: Huh?

This isn't any good...

Rin: Ehhhh~~?

The egg isn't whipping up at all...

Ryuu: (I thought it'd be any moment now, so I came to check...

But it looks like making sweets is pretty rough...)

Page 22

[20 minutes later.]

Rin: I...

Rin: I did it somehow...?

Rin: Haa... haa....

Rin: Gently mix flour into the whipped eggs using a sifter...

Then add milk to the finished batter and mix again.

Rin: When you put it in the dish, gently hit the bottom of the pan to get out any air bubbles, and put it in the oven.

Rin: Now I'll pour the custard onto the cherry pie I baked earlier,

And line it with cherries.

Page 23

Rin: Once the sponge cake is cooled, decorate it.

Rin: Okay...

Rin: Done!

Ryuu: Rin!!

Rintarou! Over here, in the garden!

Page 24

Ryuu: Let's eat over here!!!

[This is...]

[The picnic menu for traveling to the world of Anne of Green Gables.]

Page 25

[1. Raspberry cordial]

[2. Jam cookie

3. Chocolate cookie]

[4. Dried fruit and nut pound cake]

[5. Layer cake]

[6. Cherry pie]

Ryuu: It...

Ryuu: It's so high quality!! (Amazing!!)

Ryuu: Rintarou...

You really are impressive, huh... (Was this really your first time making these sweets...?)

Rin: Yeah.

Now, what to start with?

Ryuu: Hmm... Anything's fine.

Rin: !

What's that mean, just pick one!

Ryuu: I don't mean it like that.

Page 26

Ryuu: These are the confections you worked hard to make, right?

I'm sure all of them are delicious.

Rin: Then...

The layer cake.

Rin: Here.

Page 27

Rin: Why don't you call it down.

Your revelation or whatever.

Ryuu: Yeah.

Thanks for the food.

Page 29

Ryuu: ......

Ryuu: Rows...

Of apple trees?

[Just when did I get here...]

[Is this exit...

This way?]

Page 30

[An apple tree.]

(That's right.)

(The apple tree in the garden... I planted it when I'd just become an author.)

(A charm)

[To bear fruit]

Page 31

[To all sorts of creative ideas, just like that girl.]

Page 32

Rin: ....?

Rin: (Was it bad...?)

Rin: Ryuunosuke?

Page 33

Ryuu: Mm!

Ryuu: Delicious...!

Rin: Eh?

Ryuu: It's delicious!

All of it's amazingly good!

Rin: R-

Really...?

Ryuu: Really, really!

Ryuu: I just remembered

How I felt when I was just starting as an author...

Page 34

Ryuu: It's all thanks to you, Rintarou!!

Ryuu: It's really wonderful! Thank you!!

(Huh...)

Rin: (Huh?)

Rin: Eh...

Rin: Uh...

Rin: (Huh, what's with that...)

Page 35

Rin: The... job...

Ryuu: ?

Rin: (Just now, he told me "thank you"...

Big bro's gratitude...)

Rin: Well, that job... my work...

Uh, that is...

Rin: (What...

What should I do?!!)

[Man: Takatsuki-kun.

Can't you try serving the customers with more of a smile?]

[Rin: ...

I can't.]

[Ah...

I...]

(This is the first time anyone's been pleased with my work, isn't it....)

Rin: Th...

Rin: ......

Thanks.

Page 36

Rin: !!

Rin: Uwa!

Rin: The wind's picked up, huh.

Should we move back inside? Ryuunosuke.

Page 37

[Oh.

It switched on.]

Page 38

Dad: Isn't that amazing, Rintarou?

Ryuunosuke won a big award for his novel.

Dad: Amazing...

[A 16 year old's break-out work!]

Rin: (Ryuunosuke is...)

(A shut-in with way too much imagination, and he can't acclimate to society...)

(Even so, he's made an incredible amount of people happy.)

(I really...

Wanted to know what I could do, and started doing part-time jobs...)

Page 39

Rin: ...Is it good?

Rin: (I'm still no match for him...

But...)

Ryuu: Hmm?

Ryuu: Oh, yeah...

Rin: (What an absent-minded reply.)

(Making others happy isn't so bad.)

Rin: ...

Uh-huh.

Page 40

[The next day]

Rin: Eh...

What's this "Divine Revelation" on the 27th?!

Ryuu: It's an appointment...

I realized it this time. I need your power.

Rin: You liar!

Don't just decide that on your own, it's a huge pain!

Eh?

Ryuu: For a writer, you know...

You should realize that I need a new revelation one after the other...

[<-A day before the deadline.]

Rin: Wh--

Ryuu: Don't you get it?!

Rin: ......

.....

Rin: I...

Rin: I get it....

Ryuu: (Alright!) I made my appointment. That's one thing off my mind.

Ah, but I'll probably have morning and night switched around by then, so it should be in the evening!

Ryuu: Oh, if I eat too much I'll get tired, so make something light.

Even so, I want something nutritious.

Rin: ......

Ryuu: But if it's hard to digest, my concentration will....

[That was the start of a pain-in-ass event in my regular life.]

#honjitsu no kami oroshi #today's divine revelation #manga translation #honjitsu no kami oroshi 1 #honjitsu no kami oroshi chapter 1

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kembungsusu · 3 years ago

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Soft rice cookies with sesame seeds. Sesame seeds - one cup might seem too much, but they're just enough to coat twenty-four pieces Also known as Sicilian Sesame Cookies, this delicious treat is covered with crunchy sesame seeds That's gonna be a bit difficult Deborah since it's not a soft dough. If you don't have a food processor. Chewy Black Sesame Cookies Black sesame seeds are a common ingredient in Asian dishes I grew up eating sweets made with black sesame seeds, like tang yuan (black sesame rice balls) or Goes great with a cup of tea!

We cannot find any ingredients on sale near you. Pour the hot coconut milk over the rice, folding until just combined. Top with the mango and sesame seeds and serve, passing the sauce at the table.

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, soft rice cookies with sesame seeds. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Sesame seeds - one cup might seem too much, but they're just enough to coat twenty-four pieces Also known as Sicilian Sesame Cookies, this delicious treat is covered with crunchy sesame seeds That's gonna be a bit difficult Deborah since it's not a soft dough. If you don't have a food processor. Chewy Black Sesame Cookies Black sesame seeds are a common ingredient in Asian dishes I grew up eating sweets made with black sesame seeds, like tang yuan (black sesame rice balls) or Goes great with a cup of tea!

Soft rice cookies with sesame seeds is one of the most popular of current trending foods on earth. It is simple, it's quick, it tastes yummy. It is enjoyed by millions daily. Soft rice cookies with sesame seeds is something which I've loved my whole life. They're fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have soft rice cookies with sesame seeds using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Soft rice cookies with sesame seeds:

{Take of almond powder.

{Prepare of boiled rice.

{Prepare of sesame seeds.

{Take of teaspons of soy sauce.

{Get of mirin (sweet sake for cooking) (Optional.

{Get of Nori seaweed for decoration (Optional).

These nutty buttery sesame checkerboard cookies are designed to pair with your morning coffee and afternoon tea. Made with two different types of They are easier to make than you're probably thinking. The result is a buttery soft nutty cookie that is perfect for pairing with a hot beverage like tea or coffee. · Honey Sesame Cookies are soft cookies made with a honey sweetened dough and a double dose of sesame flavor from sesame puree (tahini) and Ottijiet - Maltese Tea Time Cookies with Sesame Seeds, Cloves and Aniseed — Meike Peters Almost ten years ago, I found my.

Steps to make Soft rice cookies with sesame seeds:

Overcook the rice so it gets creamier and softer than normal rice. Drain it and wash the starch off with cold water. Pre-heat oven to 180°C/356°F.

Mix the rice with the almond powder until it well get integrated (add the rice bit by bit, not all at once).

Add the mirin (if wanted) the soy sauce and the sesame seeds and mix with a wooden spoon. If you want them saltier, add salt bit by bit..

With table spoon make small balls. Chop the seaweed and sprinkle on top. Bake for 20-30 or until golden brown. They can be eaten hot or cold!.

I bake these black sesame seeds cookies annually to celebrate Chinese New Year, but they are great for just about any time of the year. Hi Sandra, I find that if you fill a baking pan with rice, then place the wrapped cookie dough logs on it, the round shape is more retained. Sesame cookies, like all Chinese cookies, are delicate treats that are not too sweet and go great with tea or coffee. Sesame cookies, like almond cookies and other types of Chinese cookies, were traditionally Roll each piece into a small ball and roll the ball in the bowl of sesame seeds to cover. Rice has always been my top comfort food.

So that's going to wrap it up for this exceptional food soft rice cookies with sesame seeds recipe. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

#recipesfood

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all-the-usernames-are-gone · 8 years ago

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Observations about white people cooking stuff by a white American

Okay guys. I'm bored and haven't made an original post in a while so listen up. I've been a white person for a long time now. My whole life, in fact. And as nice as that is, I've gotta say, our cooking kinda sucks sometimes. So, I've decided to compile a random list of observations I've made while being a white person in a white family in a place where a lot if people aren't white and cook better than us. If you have any more observations add on, do it please. I'd like to hear. Or, read rather. Keep in mind that I'm Californian with a lil bit of German and Swedish in me culturally left over from the fatherland my family left who knows how long ago and I'm just writing this list because at the moment I'm bored and want to make fun of myself and a bunch of people that kinda look like me and probably have similar eating patterns. -potato -We eat rice, but we can't just eat it plain -We've gotta put butter in the water or something even if we do eat it plain -We pretend that we can make sticky rice, but we can't. We really can't. -For some reason we really like to pickle things -And boil them -Boiled potatoes -Pickled cabbage, pickled eggs, pickled beets, pickled herring(ewwwwwwew), pickles, pickled red cabbage(don't ask what the difference is. It's just red), pickled onions... -potatoes -We either eat spicy food or we don't, and the white people that don't eat spicy food will cry and complain about something any normal person would swear has no spice at all -dairy -Just put milk in everything -Milk and potatoes -Milk and rice -Put cheese on your pie. Put cheese on your goddamned apple pie. Do it. Appease the cheese gods. Cheese on pie. -Potatoes -Put cheese on the potato -Now put sour cream on the potato -And milk based gravy -Now smother that damn potato with melted butter and dump out your damn salt shaker on it. -Congratulations. You're gonna have heart surgery in your forties. Now eat the salty dairy potato. -Eat a spoonful of horseradish. Prove your superiority. No? Just me? Okay. -Vinegar. In chips, in potatoes, in milk, in eggs. Heck, just down a cup of the stuff. It's good for you, right? That's how that works. -Organic and greasy have a similar appeal. They are delicious buzz words that will get us to buy things. -For some reason some of us put canned vegetables in green jello? -Yeah I think we do a lot with jello. -Put fruit in it. That's probably healthy, right? -Put hot dogs in everything -Cook the dogs into your mac 'n cheese -Bake it into bread, I dunno. -Just find a way to put hot dogs in something and we've done it -We put it on our damn pizzas for crying out loud -PUT FOOD ON A STICK WE WILL FIND A WAY -Deep fry it Deep fry it Deep fry it Deep fry it Deep fry it Deep fry it -Asparagus. -Potato -Red potato -Golden potato -Deep fry the potato -You can cut potatoes like 135885428934 different ways trust me I've done it -Bake the potato -Boil the potato -Burn the potato -Roast the potato -Grill the potato -BE THE POTATO -Scalloped potatoes -Cheeseburger pie -It's time to get your gluten on my friends. Let's bake some stuff. -Have I mentioned deep frying yet? -Awww. Look. It's a cutesy sugar cookie grandma spent all day decorating. Let's spread it all over the house. -Deep fry the dough. Put raisins in it probably. Put sugar on it. There ya go. You have diabetes now. -The heck is a tamale pie? It has nothing to do with tamales. Oh well. It's a tasty mush full of meat and corn and that's all that matters -Wait that's not dessert. I'm getting distracted. -We call them Mexican wedding cakes or Russian tea cakes, but they probably have nothing to do with either Mexico or Russia -Fudge time ya sissies. -Eat the fudge. -Ambrosia. Full of marshmallows and fruit. I'm sure this is what the Greek gods would have wanted -Put walnuts in it. -You can probably grate any kind of squash and bake it into bread with pretty good results -Why do we use so much powdered sugar? -I'm moving on to meat -Bake the meat -Eat POTATOES with it -Store bought spice packs because apparently we're too lazy or untalented to mix or grind the spices ourselves -Don't forget the bacon -Wrap your damn chocolate bacon we don't give a damn. Put it in your ice cream. Wrap it around a jalapeño. Just get the bacon in there somehow -Meatloaf and ketchup with POTATOES -You want lemonade with that? Trick question. Of course you do. Drink the lemonade, Sharon. -Drink the tea, Katie. Drink the iced tea. I don't care if you don't like it. You will. Feed the tea to the children. Give them coffee. They will be consumers. Make them drink it. That's all I can think of right now. Please add some more. In the meantime, remember potato.

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melodymgill49801 · 4 years ago

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When It Comes to a Recipe, What’s in a Name?

Back in May, the response was swift when Milk Bar's Christina Tosi uploaded a video of what she called her "flaky bread." Instagram commenters quickly pointed out that the unleavened rounds were essentially South Asia's paratha by another name, while Tosi's recommendation to add scallions might also call to mind a riff on Chinese scallion pancakes. With neither mentioned in Tosi's description, critics on social media saw the dish as another food industry whitewashing gaffe. But this wasn't the first time "flaky bread" caused problems online.

In 2014, Bon Appétit posted a similar dish. Developed by Alison Roman, that "flaky bread" recipe was simple, accompanied by no context besides a quick prep tip in the headnote. As with Tosi's recipe, keen observers homed in on its similarity to paratha, and by May 2020, readers had begun weighing in with comments like: "Not a single mention of where this food comes from or the people that have been making it forever? This is literally just paratha." By June 2020, BA had changed the recipe's name to "Flaky Bread (Malawah)" and expanded its headnote to state that it was based on a Yemeni dish.

All over the world, different cultures have developed flaky rounds of dough—from paratha, to malawah, to cong you bing, and certainly more. That's something you'd never know from a name like "flaky bread," as accurate as it may be. Flaky bread can come from many cultures rich in culinary history; "flaky bread," meanwhile, suggests no culture in particular.

As the online recipe space grows more competitive, the names of a world's worth of dishes morph. Avgolemono becomes the New York Times' "egg lemon soup," "lemony egg soup with escarole," or "slow cooker creamy chicken soup with lemon, rice, and dill." Roti gains new life as "whole wheat balloon bread" or "Asian flat croissant," and "Korean rice bowls" are a longer, more Westernized way of saying bibimbap. "Spicy chocolate milk simmered chicken" becomes a new phrase for mole, and chana masala is revised as Alison Roman's "spiced chickpea stew with coconut and turmeric," which internet colloquialism transforms into just "The Stew." What's to be gained by changing a dish's name? But also, what's lost?

What we call a dish can either ground it in a particular culinary history, or it can remove a dish from that culture entirely. With translation comes a level of separation, as the idea of a dish's audience is shifted; calling roti a "balloon bread" or bibimbap a "rice bowl" is a choice to appeal to a specific sensibility. As platforms diversify their selection of recipes, each one is trying to sell you on dishes it assumes you don't already know how to make, and every online recipe aims to make an argument for why you should rely on it above all others. To make that case, food is packaged for "mainstream" consumption: Ideally, anyone should want to click on it.

As Eric Kim—the recipe developer and writer behind the "Table for One" column at Food52—works on his debut cookbook about Korean American food, he's been thinking about recipe names. Kim's book, currently scheduled for release in spring 2022, will be informed by his Korean background, Georgia upbringing, and his approach to pantry cooking. Writing through its recipes, some of which lean conventional and others that are entirely new, Kim finds himself repeatedly changing their names.

"It's such an interesting question because a lot of these dishes are traditional—traditional bulgogi, for instance, or traditional kalbi—and I almost don't want to call them that, but calling them 'soy-marinated short ribs' feels flattening or disregarding their inspiration. I feel like this is something I've grappled with as recipe author, but also as a food editor, for years," Kim told VICE. He's found welcome inspiration in Priya Krishna's Indian-ish, which uses names like "spinach and feta, cooked like saag paneer" to find the middle ground between innovation and tradition.

Writing recipes for the internet poses a particular challenge: Like every piece of content in the digital world, recipes must pull in readers through the quickest glance. Terms or names that are assumed to be unfamiliar might be replaced with something more widely recognizable and immediately comprehensible, and trending phrases get thrown in for the sake of appealing to what people are searching (think "bread without yeast" during the baking-crazed days of the pandemic). More and more, algorithms shape how content is presented online, and search engine optimization (SEO) dictates the best practices for giving a website a chance at ranking high in a Google search for a specific keyword. As UCLA professor Safiya Noble has explored in the book Algorithms of Oppression, even search engines can be subject to cultural bias in ways that privilege whiteness.

Casey Markee is the founder of Media Wyse and an SEO consultant who works exclusively in the food, DIY, and lifestyle space. Acknowledging that unconscious bias can play out in everything, he thinks that the renaming of recipes might be done to gain an advantage in the crowded food space. Anglicized names might have more visibility online due to less competition and more search interest for that particular term, he suggested. People creating recipes online may think: "My audience might not understand what this original name is, but maybe they understand the more English or Anglicized version here, and that's what I'm gonna focus on," he said. The idea of accessibility, however, should also prompt the question: accessible to whom?

On The Sofrito Project, blogger Reina Gascon-Lopez takes a different approach to food media's usual centering as she presents recipes for Puerto Rican dishes as well as what she grew up eating in Charleston. Puerto Rican dishes are named in Spanish, with English left in parentheses: "berenjena guisada (stewed eggplant)" or "asopao de gandules (pigeon pea rice stew)," for example. "I honestly try to stick with the traditional name for the recipes, particularly the Puerto Rican dishes," she told VICE, "because honestly... naming them something that would be more palatable for white mainstream media, I feel like that kind of takes away from the dish, at least in my opinion."

Anglicizing a recipe's name can be done out of a sense of making it "neutral" and therefore "mainstream," but as we know from the recent conversations around race in media and other industries, that version of objective neutrality is actually a stance centered on whiteness. The idea that a dish can be rendered culturally neutral still relies on the construction of a culture: one for whom "flaky bread" is assumed as more appealing and recognizable than its alternatives.

White, vaguely European-influenced food is positioned as such a default in modern American culture that it exists without being explicitly stated, as Navneet Alang deconstructed for Eater. "Only whiteness can deracinate and subsume the world of culinary influences into itself and yet remain unnamed," he wrote. With this guiding food media, figures like Alison Roman—who at the peak of Stew fame once described herself as coming from "no culture"—can then pick and profit from global culinary traditions without ever tying herself to one.

While white food culture can weave in and out of global inspirations and not lose anything, the reverse isn't true. Dishes from cultures outside the white American norm and the people who make them are made less visible, told they don't draw as many views, relegated to trend pieces, and subjected to quotas.

The appeasement of translation can seem like a self-fulfilling prophecy: If people aren't given the word "bibimbap," if it's called a "Korean rice bowl" instead, will the original term ever enter "mainstream" parlance? Food publications have the power to steer the conversation for readers and home cooks; suggesting that a dish's traditional name is too complicated or unfamiliar to include is a cop-out for platforms that dictate these trends.

"It all goes back to the othering of food, and readers are only as smart as the information they're given," said Rebecca Firkser, a freelance food writer and recipe developer. Since her official start in food media five years ago as an intern at PopSugar, which led to becoming culinary editor of the now-defunct Extra Crispy, Firkser thinks people have overall become more knowledgeable about food and cooking. "I do feel like readers are smarter; they're interested in the real dishes, and so, why do we bother dumbing it down for them?"

In their staff roles at large food publications, Firkser and Kim—who have worked together on recipes at Food52—told VICE that SEO has been a consideration in the recipe process. But according to Kim, Google is "a lot smarter than people realize," and its algorithm changes all the time. "You don't have to have to bludgeon the title with some straightforward whitewashed title just to get it to show up on Google," he said. Whether it's putting keyword phrases in different parts of the page or in the URL, "there are ways to do it without disintegrating the integrity of the actual title."

But naming a dish the way it's historically known and loved isn't a panacea, either, as tradition creates a tight box of expectations. As Gascon-Lopez pointed out, her Puerto Rican dishes have at times garnered responses that her recipe isn't how a commenter's family made it, or how they make the dish. She clarifies that even traditional recipes are her version, as dictated by the ingredients available to her in South Carolina. "I do find that there is a little bit of a line to walk when I call something by the traditional name, and I don't have something that's been in that dish for years," she said.

Thankfully, Gascon-Lopez's blog gives her flexibility. While she said it sounds "crazy" as a food blogger, she doesn't consider SEO very much. "I try to stay aware of how I need the recipe [to be] from the aspect of accessibility on the blog, and I try to keep it short and keep the title tight. But other than that, if it's in Spanish, it's going to be in Spanish," Gascon-Lopez said. "That's something that I'm willing to sacrifice to stay true to my style of cooking."

So what's the answer to fixing all of this? Multiple recipe developers told VICE that presenting a recipe online comes with a responsibility to do ample research. With constant cooking comes the ability to riff in the kitchen, but even still, said Firkser, a recipe developer should go the extra step, even if it seems like a dish just popped up in your head. The act of putting a recipe on a public platform implies authority, and while there's leeway for modification in individual cooking, the recipe itself is perceived as objective—the standard from which one can then diverge.

"Even if I independently was thinking like, What would be yummy to eat? A white bean and tomato soup with tiny pasta," Firkser said, "I would search the internet, search cookbooks, and see: Have other people have done this—white bean and tomato soup with tiny pasta? Oh, wow, looks like there is a dish, and it's called pasta fagioli and I'm going to acknowledge that."

At Food52, Kim takes a generalist approach, creating dishes like "beef short rib bourguignon with garlicky panko gremolata" and "chicken-fried steak katsu with milk gravy." When he cooks from cuisines outside his culture, Kim tries to be "as responsible as possible," he said, by citing inspirations and adding context in the headnote as to how he learned the techniques. "Coming from an academic perspective is a way to make sure you close the loops and honor every possible inspiration for a dish," he said, "and that's one way to make sure that you're avoiding any semblance of tokenization or appropriation."

With the racial inequity in food media, we frequently return to the question of who gets to profit from other cultures' foods; it is still often the case that globally inspired dishes are presented by white recipe developers. Following Bon Appétit's organizational reckoning over these exact issues, the publication has announced plans to not only address its pay disparities and lack of staffers of color, but also to re-envision its content to better address cultural biases. As part of this push into the future, the magazine's research director Joseph Hernandez announced in a newsletter last month that he would be working with Test Kitchen editors to "address many of these problems of authorship, appropriation, the white gaze, and erasure."

Referencing its past controversies regarding flaky bread, "white guy" kimchi, pho, and Filipino halo-halo, Hernandez wrote that BA "has been called out for appropriation, for decontextualizing recipes from non-white cultures, and for knighting 'experts' without considering if that person should, in fact, claim mastery of a cuisine that isn’t theirs." In response, "our team will be auditing previously published recipes and articles that may not have been thoroughly fact-checked or read for cultural sensitivity when originally authored," he announced. Addressing the most popular recipes first, the publication will add context and address past problems in editors' notes: "Do we give credit where it’s due? Did we properly credit our inspirations, or did we shoehorn in a trendy ingredient with no explanation?"

There's no clear-cut answer on how to handle recipe names, as each recipe developer has their own perspective. As tidy as it may seem for recipes to exclusively come from authors of that specific cultural background, no one person can stand-in for an entire culture's culinary history, and that approach is unrealistic in a media landscape in which there are many, many more writers than there are jobs. Further, that set of rules also ignores the ways culinary traditions meld both naturally and by force. Despite those constraints, we can at least push for more thoughtful and contextual approaches to recipe development—ones that respect the interplay between cultures, instead of stripping foods from their histories.

As recipe developers broaden the context they provide with dishes, home cooks can in turn become more conscious consumers if they choose to engage with that added knowledge. "I absolutely think it's the responsibility of the recipe developer to do that extra research, because it's only gonna help someone," Firkser said. "I don't think anyone's ever been bitten in the ass for doing the homework, right?"

Follow Bettina Makalintal on Twitter.