#Indian cooking inspiration

[phillygrub]

Product Corner: Make Indian Meals at Home with Moji Masala

Product Corner: Make Indian Meals at Home with @MojiMasala - a Philadelphia-area based company!

Are you a fan of Indian food but prefer to order from an Indian restaurant? Are you intimidated by attempting to cook Indian food at home? You shouldn’t be! A Philadelphia-based company is demystifying cooking Indian food at home with pre-packaged spice blends, recipes, and shopping lists designed to help you make delicious Indian meals at home in 30 minutes or less. Sounds good? I thought…

[dieschwartzman]

the other day i said my dad would be the best family member to go on bake off. because he is an excellent baker/cook AND would make paul and prue cry from his spice levels

[arwenkenobi48]

Made my signature dish today (came up with it myself) and some flatbreads to go along with it.

I call it Grandma’s Secret Recipe, as it was inspired by the dishes my maternal grandmother used to make.

Ingredients and recipe are detailed below

Ingredients

1 can of peeled potatoes

1 can of chopped tomatoes

1 can of garden peas

Three tablespoonfuls of rice

Chilli powder

Cajun seasoning

A pinch of salt

Olive oil

Four large free range eggs

Recipe

Pour some water into a large saucepan and bring it to the boil.

Slowly lower the eggs into the water with a spoon, then leave them to hard boil for 15 minutes.

While the eggs are boiling, assemble the rest of the ingredients.

When the eggs are done, carefully remove them from the saucepan and place them in a large bowl. Drain the saucepan.

Fill the bowl with cold water and leave it in the fridge for 20 minutes.

While the eggs are cooling, open the can of potatoes and drain it.

Cut the potatoes into quarters and add them to the saucepan.

Add the chopped tomatoes, the peas, the chilli powder and Cajun seasoning, along with a pinch of salt. Mix them all together and cook them on a high heat.

In the meantime, pour the rice into a small saucepan and add some salt, olive oil and boiling water.

Boil the rice on high heat, stirring frequently.

Once the rice has absorbed all the water and oil, drain it with a sieve and then add it to the vegetables and spices, stirring it all in thoroughly.

Turn off the heat and place a lid on the saucepan.

By now, the eggs should be done. Remove them from the fridge and peel them.

Cut the eggs in half symmetrically.

Serve the vegetables and rice in a large bowl and place the sliced boiled eggs on top.

Also, here’s how to make the flatbreads

Take three large spoonfuls of plain full fat Greek yogurt and three large spoonfuls of self raising flour and knead them together into a stretchy dough.

Slosh some vegetable oil over the dough and continue kneading until it’s no longer sticky.

Once it’s flattened out, place the dough in a frying pan on high heat.

When it has solidified on one side, continuously flip the flatbread with a spatula until both sides are golden brown.

And there you have it, the most elaborate dish I’ve managed to create yet. Hope everyone finds this helpful!

[kiisstuff]

The Bakshi Family

Summary:

"The Bakshi Family" is an interactive fiction inspired by the sitcom Full House. After the untimely death of their mother, Rakesh Bakshi finds himself navigating the challenges of parenting his four children— The twins Alisha & Asim, Bevis, and the youngest, Darsh. The family's dynamics are further complicated by the arrival of their 25-year-old aunt/uncle, the MC, who must balance their own life while helping the Bakshi family cope with their loss. Amidst the chaos, the MC encounters five potential romantic interests: Bo Wu, Rakesh's best friend; Rakesh himself; Grace Clarke, a celebrity; S Smith, the neighbor; and Charlie Andrew, the teacher. As the MC forms bonds and supports the Bakshi family, they discover that love and laughter can heal even the deepest wounds in this heartwarming and entertaining interactive narrative.

Aunt/Uncle MC: Play as the 25-year-old aunt/uncle, juggling personal life and responsibilities to support the Bakshi family in the aftermath of their mother's death. (decide to play male or female and create a personality and a appearance)

Diverse Romantic Interests: Choose from five distinct romantic interests, each with their own personalities and backgrounds. Will you pursue a relationship with Rakesh, the best friend Bo, the celebrity Grace, the neighbor S, or the teacher Charlie?

Coping Mechanisms: Witness how each family member copes with grief in their own way. Delve into the emotional nuances of the characters as they navigate the healing process.

Parenting Challenges: Assist Rakesh, the father, in overcoming his chaotic and embarrassing parenting style. Navigate the ups and downs of family life while trying to understand the needs and emotions of each child.

Slice-of-Life Situations: Experience everyday situations reminiscent of the Full House sitcom, including heartwarming family moments, humorous mishaps in the kitchen, and the joys and challenges of raising children.

Bo Wu:

Personality: Bo is a 28-year-old Asian-American with a flare for the dramatic. He exudes arrogance, flirts unabashedly, and considers himself the coolest person in the room. Despite his rude exterior, there's a mysterious charm that draws people in.

Appearance: Bo has fair skin, dark brown eyes, and shoulder-length black hair tied in a small ponytail. Standing at 6'0ft, he embraces a relaxed and effortlessly cool style.

Rakesh Bakshi:

Personality: At 36, Rakesh is the Indian father of the Bakshi family. Despite his embarrassing and chaotic parenting, he is genuinely nice and friendly. He enjoys baseball, snowboarding (though it always ends badly), and casual cooking sessions that often result in culinary mishaps.

Appearance: Rakesh has tan skin, messy brown hair, a casual stumble, and stands tall at 6'4ft, giving him a laid-back and approachable look.

Grace Clarke:

Personality: Grace, a 23-year-old British celebrity, is sweet, insightful, outgoing, and enthusiastic. She enjoys singing, acting, dressing up, surfing, yoga, and cooking. Grace brings a positive and vibrant energy to every situation.

Appearance: Grace boasts porcelain skin, mid-length wavy auburn hair, and ocean-blue eyes. Standing at 5'3ft, she carries herself with a sensual and graceful demeanor.

Scott/Skye Smith:

Personality: S a 29 American Person, is the athletic neighbour with a shy, spontaneous, logical, caring, and strategic personality. They have a love for various sports and photography, bringing a unique dynamic to the neighborhood.

Appearance: Scott, at 5'8ft, features blond, bald hair, a beard, sharp features, rosy skin and an athletic, sporty look, while Skye, standing at 5'6ft, has blond hair in a loose bun, sharp features, rosy skin and also an athletic, sporty look.

Charlie Andrew:

Personality: Charlie, the 28-year-old Native American teacher, is efficient, reliable, playful, and intellectual. They enjoy reading, hiking, and drawing.

Appearance: Charlie has shoulder-length aqua blue hair, brown eyes, golden brown skin, and a professional look, standing at 5'8ft. They radiate a calm and intellectual aura.

demo: tba probably April

forum: tba probably April

other: soulmate-if , TBFamily-If

[bilgiarena]

Allkindaideas - Platin

When it comes to dinner ideas, there are countless options to choose from. Whether you're looking for a quick and easy meal or something more elaborate, the possibilities are endless. One popular dinner idea is to create a themed meal, such as a taco night or a pasta bar. This allows for customization and variety, as each person can choose their own toppings and ingredients. Another option is to try out new recipes from different cuisines, such as Indian, Thai, or Mexican. This not only introduces new flavors and spices into your meals but also expands your culinary horizons. Additionally, incorporating seasonal ingredients into your dinner ideas can provide a fresh and vibrant twist to your meals. By using ingredients that are in season, you can take advantage of their peak flavor and nutritional value. Whether it's a hearty soup in the winter or a refreshing salad in the summer, seasonal ingredients can elevate your dinner ideas. When it comes to drawing ideas, the possibilities are truly endless. One popular option is to draw from nature, capturing the beauty of landscapes, flowers, or animals. This allows for creativity and exploration of different textures and colors. Another idea is to draw portraits, either of people or animals, focusing on capturing their unique features and expressions. This can be a great way to practice observation and improve your drawing skills. Additionally, abstract drawing can be a fun and expressive way to explore shapes, lines, and colors. It allows for freedom and experimentation, as there are no rules or limitations. Whether you prefer realistic drawings or more abstract and imaginative pieces, the world of drawing offers a wide range of possibilities for creative expression. Tattoo ideas are deeply personal and can hold significant meaning for individuals. When it comes to tattoo ideas, one popular category is food tattoos. From intricate designs of fruits and vegetables to tattoos of favorite dishes, food tattoos can symbolize a love for cooking, a connection to nature, or simply a passion for good food. Another popular tattoo ideas is chef tattoos. These tattoos often feature culinary tools, such as knives or utensils, and can represent a person's dedication to the art of cooking . Additionally, tattoo designs inspired by nature, such as flowers, animals, or landscapes, are timeless choices that can hold personal significance. Ultimately, the best tattoo ideas are the ones that resonate with you and reflect your unique personality and interests.

[najia-cooks]

Cranberry chutney

Sweet, tart, jammy cranberries evolve into the subtle aromatics of cumin, mustard, and bay leaf before rounding off into a smooth, even chili heat in this Anglo-Indian-style chutney. It's excellent in place of cranberry sauce on all kinds of roasts, meat pies, flatbreads, sandwiches, and charcuterie boards.

The cooked fruit-and-vinegar chutneys made by English cooks during the British colonization of India were inspired by the fresh and pickled Indian condiments that English traders and soldiers—including those in the East India Company's military arm—had acquired a taste for, but substituted locally familiar produce and cooking methods for Indian ones. "Indian" recipes began appearing in English cookbooks in the mid-18th century, inspiring and fulfilling a desire for the exotic and, effectively, advertising colonial goods. The domestic kitchen thus became a productive site for the creation and negotiation of colonial ideology: the average English housekeeper could feel a sense of ownership over India and its cultural and material products, and a sense of connection to the colonial endeavor desite physical distance.

This sauce, centered around a tart fruit that is simmered with sugar and savory aromatics and spices, is similar in composition to an Anglo-Indian chutney, but some Indian pantry staples that British recipes tend to substitute or remove (such as jaggery, bay leaf, and mustard oil) have been imported back in. The result is a pungent, spicy, deeply sweet, slightly sour topping that's good at cutting through rich, fatty, or starchy foods.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

1/2 cup dried cranberries (krainaberee), or 1 cup fresh or frozen

5 curry leaves (kari patta), or 1 Indian bay leaf (tej patta)

1/2 tsp cumin seeds (jeera)

1/2 tsp black mustard seeds (rai)

3 Tbsp jaggery (gur / gud)

1-3 small red chili peppers (kali mirch), to taste

1/2” chunk (5g) ginger (adarakh), peeled

1 clove garlic (lahsun)

1/2 red onion (pyaaj) or 1 shallot

1 Tbsp mustard oil (sarson ke tel)

1/3 cup (80 mL) water

Pinch black salt (kala namak)

Curry leaves can be purchased fresh at a South Asian grocery store. If you can't find any, Indian bay leaves can be used as a substitute (the flavor isn't per se similar, but it would also be appropriate in this dish). Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein.

Instructions:

1. Pound onion, garlic, ginger, and chili to a paste in a mortar and pestle; or, use a food processor.

2. In a thick-bottomed pot, heat mustard oil on medium. Add curry leaves or tej patta and fry until fragrant.

3. Add cumin and mustard seed and fry another 30 seconds to a minute, until fragrant and popping.

4. Lower heat to low. Add aromatic paste and fry, stirring constantly, for about 30 seconds, until fragrant.

5. Add cranberries, jaggery, black salt, and water. Raise heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring often, until thick and jammy. Remove from heat a bit before it reaches your desired consistency, since it will continue to thicken as it cools.

Store in a jar in the refrigerator for 2-3 weeks.

[erisweekofficial]

Tonight, we’re celebrating @mistandmemories, a brilliant new writer in the Acotar community who's already making waves! 🔥

If you’re an Azris lover, you NEED to check out their story, A Song of Bonds and Legacies. Prepare to be swept away by stunning world-building, deliciously deep lore, and Azriel/Eris angst that hits all the right notes. 😍🔥 (((Okay but seriously the characterization is SPOT ON))))

She's also cooking up something for Eris week and we're SUPER excited to see what it is 👀

Read more to learn the origin behind A Song of Bonds and Legacies and Eris's relationship with his brothers!

Give us a name for one of Eris's Brothers!

I absolutely love making up names for the unnamed Vanserra-brothers. We already have first names in the family ranging from French and German to Greek in origin, so it feels like you can call them literally anything. For my story I’ve been looking for names in mythology in particular, and one of the names I’ve used for a Vanserra-brother is “Paras”, a Hindu name of Indian origin.

Give us a name for one of Eris's hounds!

Mutt! In “A Song of Bonds and Legacies” Mutt is the name of Eris’s half-breed, who he (not so secretly) has a soft-spot for. The twelve full-blooded hounds are kept in a kennel, whereas Mutt lives in Eris’s chambers. He’s very rare (which is probably why Beron allows him at all), as cross-breeding Smokehounds rarely ever result in viable pregnancies. His other hounds are named alphabetically from A to L and they all have either aristocratic titles, autumn- or weapon-related names.

How do you see Eris evolving as a character in future books?

Ah… I hope we will see him as High Lord of Autumn and that there will be a reconciliation between him and Lucien, but other than that I’d love for him to stay pretty much the same, only sans the “oh-so-horrible-and-cowardly-villain” stamp that he’s been given by the Night Court. I honestly don’t think he’s done enough bad to deserve it, and I think calling someone who has had to endure torture and cruelty at his own father’s hands while (probably) trying to help his family and his court in secret a coward, is uncalled for. It would be great if he could lower his mask a bit, but for the love of the Mother, don’t make him another Rhys in terms of justifying every mean thing he’s ever said or done. Let him be sassy and condescending, but twist the narrative a little, so we can see things from his perspective.

How do you think Eris view his siblings, and what kind of relationships does he have with them?

I think it varies how he views them and what kind of relationship they have. I believe some of his brothers may follow more closely in Beron’s footsteps than he does, and that he doesn’t necessarily like them very much, whereas others, I think he’s trying to protect and shape more. There’s definitely an element of competition between all of them though (apart from between Eris and Lucien, who I believe Eris knows is not Beron’s), and considering that the Autumn Court is cutthroat, I don’t think Eris trusts any of his unnamed brothers. They see the same persona he’s been putting forth for centuries, and he shows them no weaknesses. I can’t see him having a genuine and honest relationship with any of them.

What kind of legacy does Eris want to leave behind?

I honestly don’t think he cares about his own legacy. He’s willing to be labelled as anything as long as his Court and the people he (secretly) cares about are all right. I think he wants a more just and peaceful world in general, where power is more evenly distributed, but I don’t believe he needs (or wants) credit for making it happen.

What is the inspiration behind your fic A Song of Bonds and Legacies?

I had the overall idea for this fic when I read HOFAS, but for the storyline, I’ve found a lot of inspiration in mythology and fairytales (I’m a huge mythology nerd). I also build heavily on canon lore and take much inspiration from that, and I love drawing upon and incorporating socio-political, ontological and ethical discussions as well. (But I guess the primary incentive was to make Azris happen🤣❤️)

[writtenbygracewilliams]

Inspired by Kathani Sharma’s hatred of English tea and the fact Anthony is absolutely WHIPPED for this woman. Here is my ficlet. Thank you a million times over to my incredible beta @tofanasmuse ilysm.

Let me know what you think, send requests anytime, and free Palestine.

–Grace Williams xo

Word Count: 562 | Rating: General | Vibe: Fluff

Chai Love You

Kate Bridgerton still had little desire for Anthony to splash around his money on expensive gifts, despite her change in title. She appreciated living comfortably, sure, she would not deny that, but spending the family fortune on lavish clothes and hats was not something that brought her a great deal of joy.

Of course, to every rule there is an exception. They had barely stepped off the boat in Bombay, but Anthony could already see how Kate was settled in a way she never was in England. More than anything else, the flavours of this city and country were refueling Kate’s soul. Anthony tried to appreciate them, but his English palate recoiled from the amount of chili.

Anthony, like any respectable doting husband, insisted on shipping whatever spices Kate desired back to England. Unlike most gifts proffered by her husband, Kate welcomed this one most happily.

Now here Kate stands, one week past her honeymoon, as the only Bridgerton who knows how to turn on a stove, making herself chai long after everyone else has gone to bed.

“What are you doing?” Anthony asks softly, leaning against the doorframe to the kitchen.

“Oh,” Kate turns, slightly startled, “I didn’t mean to wake you when I got up. I’m making a pot of chai,” she looks back to the stove, lightly stirring the mixture of milk and spices.

“I’m most impressed you know how to,” he replies amusedly, pressing himself off the wall.

“You’re impressed I know how to make a drink native to my culture?” she raises an eyebrow.

“No, of course not,” he rushes to clarify, “that you know how to use the,” he spares a look combining embarrassment and disdain, “stove.”

“You cannot be serious,” she snorts unbecomingly, falling into uncontrollable laughter that is much too loud given the hour of night.

“Did the cook not make chai this afternoon?” Anthony huffs, resting against the table in the centre of the room.

“She did…” Kate says slowly.

“What is it, Viscountess? Lady of the household?”

“Evidently my written instructions were not clear enough. The chai the cook made was, for lack of a better descriptor, inadequate.”

“Would you like to hire a second cook? One who specialises in Indian cuisine?”

“That’s most thoughtful of you to offer,” Kate smiles, placing a terracotta cover over the flame once her chai finishes brewing. “If a household this large has always had only one cook, then I shall not change that. I will just have to teach the cook of my culture’s food.”

“And you will do a most excellent job, of that I am certain,” Anthony grins proudly.

“I will do my best, to teach a cook how to cook,” she hums bemusedly.

“Is your chai adequate, my love?” he asks fondly, watching each delicate movement of the cup to her lips.

“It is perfect,” she sighs happily, unsure how she went without it for so long during the last London season. The two months since they had left India was long enough.

“I shall see to it that we always have the ingredients you require on hand,” Anthony promises, bringing her empty hand to his lips.

“If the Bridgerton fortune is to go to a collection of spices you cannot pronounce, I will ensure it does not go to waste. I shall see to it that you learn to love chai.”

[raylazuko]

Genshin Spoilers

Okay okay lemme cook for a second.

Anyone else find the blood purity and relations shit weird?

Like what we know now is that Caribert died at age 8 in the creation of the loom of fate. So therefore Caribert has no heir and was also regarded as an illegitimate child by Clothar and that his mother is of Mondstandt origin. So he is not pureblood which is why he was turned into a hillichurl.

We can make assumptions that Clothar had no other children with this woman or if he did, they are still monsters and not able to repoduce, so therefore there are no halfblood heirs of Clothar.

Next I have to talk about race and geography since I’m such a nerd about this crap. So many characters should have darker complexions based on how much sun they get (Sumeru desert, Natlan, and Liyue, PLAYABLE character not just NPCs.) Like if Mualani looks dark compared to 90% of the cast, we have a problem.

So let’s assume Teyvat is a globe and it’s laid out on a flat map for us to see. Let’s also assume that the climate is similar to earth. Let’s assume the equator is around the center so like above most of Liyue and Sumeru. Parts of Mondstandt being based on Italy, it should have a medeterranean climate, therefore melanin, but I digress. Okay so the Sumeru deserts and Natlan are close to the equator. Inazuma would be closer to the South Pole and has a harsh climate hence people not getting sun. (This is also ignoring places like Fontaine which is based on France, where yes, Black people exist in real life, but I digress). The only playable characters with dark(er) skin as well as NPCs are from Natlan and Sumeru (and also Xinyan for some reason).

We also know from Dainsleif, Halfdan, and the Sinners, that they use Norse names. Also Khaenri’ah being underground would mean they got little to no natural light. So it’s safe to assume pureblood Khaenriahs are white as fuck.

With this knowledge, wtf is going on with Kaeya?

We also have to examine how this curse works. If all the non pure bloods were turned into monsters, it’s safe to assume they can’t reproduce. Also judging by Kaeya very clearly being a child in the past and growing up with Diluc, it’s safe to assume that the modern Khaenri’ahns have a normal lifespan (unless being halfblood is what dictates that). It may have diminished or weakened over time, throughout the generations. We don’t know the exact mechanics but we can assume that Kaeya has a normal lifespan. I know Hoyo is gonna try to say he’s pureblood and not explain stuff but logically, no. When he sees Dain he comments “you’re a pureblood Khaenri’ahn” implying that, he, Kaeya, is not that. Also there’s the Sumeru trip when he was young. Assuming that his father is the one with the Alberich surname, which makes sense judging by how surnames usually work, we can assume that Kaeya’s mother was the one who isn’t Khaenri’ahn.

We can assume that the only Khaenrians who could reproduce from that original cursed generation were the ones who retained human form (pure bloods). We can also assume that Kaeya is a descendent of one of Clothar’s pure blood children. He probably had an affair with Caribert’s mother out of wedlock. We can also assume that more blood mixing naturally occurred over time. So either Kaeya’s family has been mixed for awhile and it’s no big deal, or more likely, Kaeya’s father had an affair with Kaeya’s mother out of wedlock. Judging by how dark he is compared to the majority of characters, his Indian inspired outfit for his in-game skin, the trade trip to Sumeru, when he was young, and the geographical proximity, it’s safe to assume that Kaeya’s mother is probably Sumerian (and likely from the desert and Eremite affiliated). I could go deeper into what I think may have happened but for sake of brevity, it’s very possible and likely that one reason Kaeya was sent as a spy and to Mondstandt and not made an heir to the clan has to do with the fact that he’s an illegitimate child.

Okay, another additional note. Ragnvindr is a Norse name, make of that information what you will.

[inquisitive-june]

Separatist Swaps: Home Cook Youtubers

This week’s theme from @radblrthemeweeks is  Separatist Swaps (suggesting equivalent female artists/musicians/creators/etc to support as well as or instead of men)

I’ll admit I don���t read or watch TV much, but I do watch a lot of YouTube.  I added some of my favorite channels to this post in the past (X).  This will be an expanded list in no particular order.

Initially, I wanted to compare each channel to a similar male-led one, but I opted to just summarize what I think is unique about each one.

Food and Cooking

Note: I prefer vegan/plant based cooking, so I’ll specify which of these channels are exclusively vegan.

Cheap Lazy Vegan (V) Rose makes a lot of Korean food, but the ingredients are pretty easy to find at a regular grocery store.  Many of her videos feature high protein, nutritious meals that can be ready in 20 minutes or less.  I’ve also found her recipes to be shockingly simple without getting boring.

Rainbow Plant Life (V) Nisha is one of my favorite youtubers.  Her recipes are a bit more involved that Rose’s, but I’ve made several of them myself so they’re still approachable for a home cook.  Her recipes are primarily American or Indian inspired with advice for meal prep and saving time.

Pick Up Limes (V)  Sadia is a nutritionist, so her recipes tend to be wholesome and nutritious.  However, she still has a lot of recipes for comfort food and desserts.  I don’t make her recipes as often, but her videos are enjoyable.

Sierra Ann  I like her easy “recipes” (more like meal ideas), but she sometimes posts about fashion as well.  Her content is more akin to a vlog than concrete recipes or cooking tips, so I find myself watching her YT shorts more than her longform content.

Lisa Nguyen  I’ve only ever seen her YT shorts so idk if she makes longer videos or not.  She does instant ramen challenges where she tries different brands or ramen hacks.

Morgan Drinks Coffee  Morgan releases a mix of recipes and other content like appliance and coffee reviews.  She has a lot of advice for people just getting into coffee or those who want some fresh ideas.

Inga Lam  When I made the other post she was still working for Buzzfeed, but she recently decided to focus on her own channel.  I’m not sure what she has planned but she’s very creative and ambitious.

How to Cook That  Ann Reardon mostly makes baking videos, but I prefer her debunking videos.  She seems to have shifted more toward debunking dangerous videos in general, not just food related videos.

June Xie from Delish  June makes long videos creating a week’s worth of meals, often on a budget.  My main complaint about her content is that some of the food she makes is either not for everybody or uses ingredients that aren’t readily accessible, like produce from specialty shops.  However, that also means her recipes tend to be unique and interesting.  Her boyfriend also comes off as kinda rude, but he’s only there when they’re tasting the food.

Beryl Shereshewsky  People from around the world submit ways they eat a particular food, like instant ramen or onions, and Beryl makes and reviews them.  These videos are helpful when I feel stuck in a routine and want to see ingredients from a different perspective.

Alix Traeger  Alix used to work for Tasty, but now she makes content on her own channel with her girlfriend Zoya.  Zoya is Persian, so it’s been fun watching Alix try to master Persian dishes.

Here are some others I saw in my Watch Later list that I don’t watch often or haven’t seen yet.

Mina Rome (Cooking)

Doobydobap (Cooking)

Flo Lum (Cooking)

Sarah’s Vegan Kitchen (Cooking)

Sweet Simple Vegan (Cooking)

Julia Pacheco (Cooking)

Feelgoodfoodie (Cooking)

Anne of all trades (DIY)

The busy brown angel (Gardening)

Gardening and Homesteading

Girl in the Woods  I just found her channel last week, but it was too interesting to leave out.  Usually I don’t like homesteading YouTubers because they focus on the aesthetics, but I’ve actually learned a lot about off-grid living just from watching a few of her videos.

HannahLeeDuggan  She bought a property with a run-down cabin a few years back.  Before that, she was living in a van and selling handmade clothes online.  I can’t say I’ve learned much about van life or homesteading from her videos, but I haven’t given her a fair chance yet.  Last I checked, she was planning on documenting the process of fixing up and weather-proofing her cabin.

Learn Something

Answers in Progress  This channel is run by three people, two of which are women.  They answer random questions with a surprising amount of research and interviews with professionals.

The Take The Take claims to be “ the leading female-led entertainment analysis channel on TV, Movies & Pop-Culture”

Cheyenne Lin  Cheyenne focuses on feminist analysis and film analysis through a feminist lens.

Jessica Chou  She isn’t active anymore but she has some basic videos on car maintenance.

Micarah Tewers Micarah sews a combination of beautiful and insane clothes.  I’ve never tried to recreate any of her patterns but she’s so entertaining to watch.  She made fake eyelashes out of her dog’s hair and that’s not even the craziest thing she’s done on her channel.

Since this is intended to be a discussion, I’m also including a list of channels I’d like to find that are usually male dominated.

Game News and Lore I like watching lore videos for games like the Fallout series, RDR2, and TES.  So far, the only female gamers I’ve seen on YT are overly sexualized and don’t make the content I’m looking for.

Food Science There are a few channels that break down food science like Adam Ragusea and Kenji Lopez-Alt.  The closest female equivalent is How to Cook That, but it’s not quite what I’m looking for and she primarily posts baking videos.

I’ve been watching a lot of Ethan Chlebowski’s videos lately because he makes meal formulas and focuses on high protein meals.  If anyone knows who I’m talking about, I’d love to see female-run channels that make similar content.

Gardening and Homesteading  I want channels that actually teach me something new and don’t focus on pseudoscience or religion.

[icallhimjoey]

panel things!

coming into the series as a newbie and into the fandom was extraordinary and insane, changed his life

he finds himself in situations now that leave him overwhelmed

when asked about the physicality of her performance, joe joked grace broke her arms for real as chrissy

joe wasnt given any homework from the duffers for his part, said he maybe pulled some 80s inspo from the breakfast club

he doesnt play dnd, only played it once because he had to for the netflix thing and had to pretend to know what he was doing

joe doesn't know what animal crossing is

he hasnt really played guitar since the show

doesnt have much time for hobbies, said he still cooks

grace said she binge watches indian matchmaking on netflix and joe joked that he was going to watch that too now

he said a lot has changed for him but at the same time not much has changed at all, is glad he gets to travel and work more

joked he was furious when he found out eddie was gonna die

grace said she liked dying because she'd never done it before, then gave joe a look (bc he fucking dies in everything)

said the kas theory sounds amazing and that he doesnt know if its gonna happen

when asked if he could play any person in history, who would he pick, he let the audience decide because he didnt know - they went with RDJ or Heath Ledger

if he could be a magician in a movie, he'd be david blaine

he said it’s moving to hear how these characters have changed peoples lives

if joe could talk to his future self, he'd ask how it's all going

if joe could talk to his 16 year-old self, he'd tell him to go to bed and do his homework

in the ST5 scripts, it was always master of puppets (never another song), like his death, no discussion

joe talked about hanging out with his cast-members and mason coming up with fun things to do, like going to the aquarium together

joe was asked 'american or european dr pepper' and he said ?? there's a difference?

joe met andy serkis and had sushi with him, said he’s great, no big deal

grace said joe would be a great paul newman - joe said, no he wouldnt

he kept rubbing the mic on his mouth

joe's not a starwars nerd

but he met darth vader and thought that was cool

first piece of media that inspired joe is disney's animated alice in wonderland, said he loved that film when he was younger

(xoxo to @jo-harrington once more who fed me live updates all throughout the full panel!)

[tailsbeth-writes]

Happy Friday, Taylor! Either of the first two for Henry please!

Ideal day in or out?

Is it incredibly cheesy if I stay with my fiance for both? Actually, I don't know if I want him to know that. His ego is inflated enough. As much as I enjoy days out, the fact that I can even have days in makes me so happy. I like an early-ish start around 9. I'll take David out for a short wander before anything else, this day would obviously land on a day where our fantastic dog walker would get him later. Alex would be back from his run and make us breakfast while I make the tea and coffee. He's got me well trained on the machine now. If the day was nice enough, I'd sit out on the porch and read for an hour or so. I'm currently reading Guest Privileges by Gaar Adams, a non-fiction piece on queer lives in the middle east. Alex would eventually join me after pottering around the house, he likes to batch cook on days off. We might fool around in the afternoon, and that is all the information about that you'll be getting, there is far too much of our private activities out there. Once David is away with his doggy chums, we would settle inside with our favourite snacks (for me; Jaffa cakes and pretzels, maybe a Tunnocks teacake) and do some kind of movie marathon. Star Wars will always be a back up but we like to come up with a particular genre sometimes. The last one was Shakespearean inspired teen movies: Get Over It, 10 Things I Hate About You and She's the Man. Once David is back, we'll order dinner. French if we're feeling fancy, Indian if I'm missing home or Chinese if we're feeling indulgent as we get a lot of sides. Before bed, I'd go for a bubble bath and let Alex wash my hair (I swear the man is a wizard). I'd light my favourite candle which was bought by my future sister in law, it smells like banana bread. And I'd go to sleep the usual way, listening to Alex ramble about whatever he's fixated on.

[runningpsychic]

Why Venba resonated with me so much

First of all, I want to preface this article with who I am. I am not Indian nor Tamil, but I am an Taiwanese immigrant living in the Netherlands, and I also spent some of my childhood in the US.

Using food as the through line for the story is genius. Food really represents so much about a culture. By moving abroad, I feel I am broken from that lineage. My grandmother worked as a chef, and my mother learned from her too. But now that I am abroad, I don't have access to the same ingredients, and often it is just easier to cook the same way as the locals do. There's a very limited number of dishes I remember how to cook, and it's hard to even get inspiration. I only wish I could've learned more from my mom, or have a cookbook passed down from my grandmother. Seeing Venba and Kavin try to remember their home dishes reminds me of trying to recreate a flavor I had in my childhood, with nothing but a blurry memory, and my general knowledge of Chinese cooking principles.

When I was born, my parents felt that Taiwan didn't offer enough chances, and they want me to be a global citizen, so they taught me English, by only showing me English TV shows, and later on, we got to live in the US for a couple years. But when I returned, I no longer fit in. Even though I spent most of my childhood in my own country, I felt like a foreigner. I related to internet culture more than my home culture. 

I cried a lot when Kavin said he felt like a fraud, because he tried not to be Tamil when it was inconvenient. I also wished that I was born in western europe. I thought it would make things much easier. I'd already know the culture, the language, the way of life, and have citizenship. I do not blame Kavin for wanting to distance himself from that culture. If anything, the fault lies in the locals not being accepting of foreign cultures.

This game reminded me that there is something unique in having a foot in both doors. I have a unique perspective on cultures that most people don't have. And that is why it's so important to tell these stories in games. Like Rosa's trans immigrant story from Goodbye Volcano High, it helps others understand my experience, and it helps me understand and accept myself.

[southeastasianists]

Penang is well-known for its vibrant Straits Chinese Peranakan culture, but if you know where to look, there’s another chapter to its history. While the focus is often on the marriage between overseas Chinese traders marrying local Malay women, the truth is, the Chinese were not the only traders conducting business in George Town. Merchants from around the region were familiar with Penang, having already flowed through Penang on various trading missions.

Between the 10th and 18th centuries, traders and migrants from India, Persia, and the Middle East arrived in Penang. Their marriages with local Malay women gave rise to a new branch of the Peranakans, known as Jawi Peranakan, with Jawi denoting Southeast Asian Muslims, and Peranakan taking its meaning from the Malay word ‘anak’, or child. Over time, this group expanded to include those who had Arab-Malay ancestry. In Penang, they were also once known as Jawi Pekan. 

The Jawi Peranakan cuisine, much like its Chinese cousins, draws on cultural exchanges between Malay cuisine and its Indian, Arab, and Persian influences. Jawi Peranakan dishes tend to feature ingredients from India and the Middle East, including ground almonds and cashews, saffron, and rosewater. The cuisine of the Jawi Peranakan was generally recognized to be more lavish, and was often served during feasts and special occasions. 

To get a taste of this chapter of Peranakan history, visit Jawi House, located on Armenian Street in the heart of George Town’s downtown heritage district. The house was recently renovated in 2012 according to UNESCO World Heritage Guidelines, but it has existed for six generations. It was established by the Karim family of Punjabi-Jawi Peranakan history, and today functions as not just a restaurant showcasing a modern take on Jawi Peranakan cuisine, but also as a small gallery charting the family’s history as well as classic handcrafted art. Helmed by Chef Nurilkarim Razha, a descendant of the Karim family, the restaurant offers up iconic Jawi Peranakan fare. Popular dishes include lamb bamieh, a fragrant, aromatic Persian-inspired okra and tomato-based lamb stew; serabai, a Malay kuih which resembles a tangy, spongier pancake made from fermented rice batter and served with caramel kaya (coconut jam); and nasi lemuni, an herbaceous rich rice dish cooked with butterfly pea flowers and the herb Vitex trifolia.

[valentine-cafe]

˖⁺. we're gonna get sky-high & create a new world .𖹭 ݁

﹙ meet the admins. ﹚ ─── get to know us 𖹭 ” 

  . . . eden rose !! 🍰 :

writer and aspiring artist, editor who pulls her hair out over aesthetics a bit too much. they call me the aesthetic demon and angst monster 🩷 

the pink enthusiast on this blog <3

indian ( a strange mix of north and south bc of families mixing )

I’m a native english speaker who can speak some hindi and tamil, brushing up on my telegu. I'm a bg language learner! learning variations of spanish, italian ( hopefully ) but primarily chinese and arabic ( CRIES )

pansexual aromantic and female

lovvvesss SWEETS, a bit of a cookiemonster 

former fencer and pianist, music composer and dramatic arts student ( STEM MAJOR AND HATED IT IIIII BELONG TO THE LITERATURE )

aspiring to be an english literature or creative writing professor 

I’m a pink fairy<3 ( or so howl says )

really don’t like moths, or the dark or the ocean -

adore flowers! roses especially

love cooking but never ever let me because there’s always a disaster 

snakes are my babies along with fishies 

copper’s defence attorney + talisen’s 781’s wifey<3 ( sighs, just in general a whore for all the talisens/jingyis )

reaperfucker, reapersexual, reaperromantic ( haoyu is my bbg )

you can find my private blog @edensrose

help me steal a plane so I can get to my SPOUSE

 

. . . howl the eldritch !! 🍓 :

hello, I am howl. the eldritch artist, poet and writer, that was cast down to earth with a mission to spread some creativity and a little bit of chaos, but ended up being sold to an eldritch zoo in the 1950s for my crimes of writing too much hardcore angst.

bit of a blue devil if I say so myself — hand me something that is blue and I will steal it.

danish Italian ( with lots of other family in the mixing pot — hence why I speak and learn some specific languages )

as for the languages, I speak a bit of spanish, danish ( first language ), understand swedish, I am fluent in english and I am currently learning italian to reconnect with roots and I am trying to learn chinese.

unlabeled nonbinary ( they/them ) aromantic — one might notice that from time to time my mascot’s appearance changes in the art I make, depending on how I feel during the days I create.

SPICY FOOD LOVER RAAHH, give me all the spicy foods. also, licorice lover if you don’t like the salty licorice, hand it over to me <3

aspiring to be an author, graphics designer and artist that can one day teach art or share my art with the world and inspire other creators and artists.

former theatre student, I did improv and composed songs for the pieces that were made.

I am an eldritch being that follows eden around in all of her lives.

thalassophobic, also have claustrophobia, don’t like narrow stair cases that tilt.

PARENT OF TWO BEAUTIFUL CATS NAMED LUNA AND LUDO. ( yes eden is their mama )

I really like willow trees and lilies. ( all lilies really ! )

love cooking, it is one of my love languages, along with making art of the people I love!

1 ᴀʟᴇꜱꜱɪᴏ Qᴜᴇʀɪᴅᴏ ᴅᴇꜰᴇɴᴅᴇʀ  + alessio and rishen 781's SPOUTH ( I want all of dee alessios and rishens )

you can find my personal account here @bluezenzennie

the proudest whoreluthoe <3.

if you see me running down the streets at 3AM with a bunch of plane tickets, no you don’t.

 

. . . and so it begins !! 🍒 :

just two sillies who created a world together and are joined at the hip<3

we’re both 19+ 

we met via tumblr, may the fourth ( please don’t starwars jokes, we will not get them ), when howl sent some art to cheer up eden from the exam stress she was undergoing. the same day we began interacting about hobbies and ocs and our mutual interests in the fandoms we were in prior. we started chatting on discord and have been inseparable ever since 

we created this whimsical world on accident, by simply allowing our ocs to interact via tupperbots and silly headcanons. it soon turned serious when we discovered we were both fully invested in the lore of our accidentally created world and one day decided to make a blog to share it.

ever since we concluded we should make a blog, we eventually began getting bigger ideas and aspirations in our heads and we thought: “what if we made this world into a bookseries?” it was a joke at first. . . and then we spiralled down.

the world you see on this blog is only some��of the new world and story to be featured in the books we are currently working on.

we are very connected to our ocs as they are the reason that we have grown as close as we have, along other personal factors. that said, it was these ocs that brought a lot of this friendship into blossom.

we are SPOUSES married with candied rings 

we keep one another out of trouble ( especially howl with eden SIGHS ) and fly around like two chaotic birdies just wishing to create and make our dreams come true. one day we hope to meet one another ( since we live on opposite sides of the entire fucking ocean )

. . . but we’ll make a plan and have fun while doing so <3

[najia-cooks]

[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]

ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)

Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).

Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.

My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.

Recipe under the cut!

Patreon | Tip jar

Serves 2.

Ingredients:

For the sauce:

3 Tbsp (35g) Thai palm sugar (น้ำตาล���ึก / nam tan puek)

2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew

1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)

Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.

Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.

You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.

For the stir-fry:

4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour

1/4 cup chopped Thai shallots (or substitute Western shallots)

3 large cloves (20g) garlic, chopped

170g pressed tofu

3 Tbsp (23g) sweet preserved radish (chai po wan), minced

1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)

Cooking oil (ideally soybean or peanut)

The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.

Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.

Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

¼ tsp kala namak (black salt), or substitute table salt

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

1 banana blossom (หัวปลี / hua plee) (optional)

1/3 cup peanuts, roasted

Additional sugar

Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.

Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.

Instructions:

For the eggs:

1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.

For the noodles:

1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.

For the tamarind paste:

1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.

2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.

You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.

3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.

For the sauce:

1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.

2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.

3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.

4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.

To stir-fry:

1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.

2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.

3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.

4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.

5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.

6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.

If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.

7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.

8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)

9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.

10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.

11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.