#Organic Flour & Starch

[thamesorganic14]

Exploring Thames Organic Food: A Journey to Healthier Eating

When you think of organic food, what comes to mind? For many of us, it's a promise of healthier eating, environmentally-friendly practices, and a closer connection to nature. Thames Organic Food embodies these values and offers a rich variety of products that cater to health-conscious individuals across the United States. Let's dive into what makes Thames Organic a standout choice for those seeking quality, sustainability, and flavor.

What Makes Thames Organic Food Special?

Thames Organic Food is not just a brand; it's a commitment to better living. At its core, the brand focuses on providing high-quality organic products that are both nutritious and delicious. But what sets them apart?

Commitment to Organic Farming: Thames Organic Food takes organic farming seriously. They adhere to strict standards that ensure no synthetic pesticides, herbicides, or genetically modified organisms (GMOs) are used. This commitment guarantees that you get the purest, most natural products available.

Sustainability Practices: Environmental sustainability is a cornerstone of Thames Organic Food’s philosophy. From eco-friendly packaging to reducing carbon footprints in their production processes, they strive to minimize their impact on the planet. Their dedication to sustainable practices means you can enjoy your food knowing it contributes to a healthier Earth.

Local Sourcing: Thames Organic Food prioritizes local sourcing to support regional farmers and reduce food miles. This approach not only ensures fresher produce but also strengthens the local economy. By buying from Thames, you're supporting small-scale farms and enjoying the benefits of seasonal, locally-grown food.

A Flavor for Every Taste

Whether you're a seasoned chef or just starting to explore the world of organic foods, Thames Organic Food offers a wide array of products to suit every palate. Their product line includes:

Fresh Fruits and Vegetables: Enjoy the vibrant flavors and crisp textures of fruits and vegetables grown without harmful chemicals. From juicy apples to leafy greens, Thames Organic Food ensures you get the freshest produce possible.

Whole Grains and Cereals: If you're looking to boost your intake of whole grains, Thames has you covered. Their selection of organic cereals and grains is perfect for a nutritious breakfast or a wholesome addition to any meal.

Dairy and Alternatives: For those who prefer plant-based options, Thames Organic Food offers a variety of dairy alternatives. Their organic almond milk, coconut yogurt, and other options are not only tasty but also free from artificial additives.

Snacks and Beverages: Organic snacks and beverages from Thames are perfect for on-the-go munching or relaxing at home. With choices ranging from organic chips to herbal teas, you'll find something to satisfy your cravings without compromising on health.

Why Choose Organic?

The benefits of choosing organic food extend beyond just avoiding chemicals. Here’s why opting for organic products, like those from Thames Organic Food, is a smart choice:

Nutritional Value: Organic foods often have higher nutritional content due to the natural farming methods and soil enrichment practices used. This means you’re likely getting more vitamins, minerals, and antioxidants in each bite.

Better Taste: Many people find that organic foods taste better. The focus on natural growth methods and the absence of synthetic additives contribute to richer, more robust flavors.

Ethical Considerations: Organic farming practices are generally more humane and environmentally friendly. By choosing organic, you're supporting methods that are better for animal welfare and the planet.

Tips for Incorporating Thames Organic Food into Your Diet

Start Small: If you’re new to organic food, begin by incorporating a few items from Thames Organic Food into your weekly shopping. Gradually, you can expand your choices as you get accustomed to the flavors and benefits.

Experiment with Recipes: Use Thames Organic Food products to experiment with new recipes. Organic ingredients often enhance the taste of dishes, making your meals both healthier and more enjoyable.

Plan Your Meals: Planning your meals around organic ingredients can help you make the most of your purchases. Thames Organic Food offers a variety of options that can be easily incorporated into meal planning.

Stay Informed: Keep up-to-date with new product releases and promotions from Thames Organic Food. Their website and social media channels are great resources for discovering new items and learning more about their sustainable practices.

Where to Find Thames Organic Food

Thames Organic Food products are widely available across the United States. You can find them in health food stores, organic markets, and even some larger grocery chains. Additionally, their online store offers convenient shopping options with delivery to your doorstep.

The Final Word

In a world increasingly focused on health and sustainability, Thames Organic Food stands out as a beacon of quality and integrity. Their commitment to organic farming, sustainable practices, and delicious products makes them a top choice for those who want to eat well and live responsibly. By choosing Thames Organic Food, you're not just making a healthy choice for yourself—you're also supporting a brand that cares about the planet and the people on it.

So next time you're shopping for groceries, consider giving Thames Organic Food a try. You might just find that their organic offerings become a staple in your kitchen, helping you enjoy better food and a healthier lifestyle.

[queensharotto]

Brittle Doughie’s Cookie Run x Reader Masterlist (Part 7: Spring 2024)

A masterlist of @brittle-doughie’s Cookie Run stories organized by month.

Genre Emojis

😞 is for angst, 🎃 is for Halloween, 🎄 is for Christmas, 🍪 is for Cannibalism, 💗 is for Yandere, 💝 is for Valentine’s, 👻 is for Horror, 🎂 is for Birthday, 💚 is for Yandere!White Lily Cookie

The Indents are related to the featured cookies. If there are numerous cookies (Over 10 Cookies Featured), I’ll make a note on that as well. Additionally, I’ll categorize various cookies if they’re associated with a specific hobby, location, food etc.

Also, the ⭐️ will indicate a story featuring one of Brittle’s OCs while ✨ will indicate someone’s interpretation of Y/N Cookie.

Additionally, many people proved art to showcase to Brittle, which will be indicated by this: 🖌️. I will also mention who provided the art.

April 2024 ☔️

• “Meeting White Lily Cookie” 💚

Featuring: White Lily Cookie

• “The Sound of a Divorce” ⭐️

Featuring: Crowned Cupcake Cookie

• “Angry or Grateful”

Featuring: The Five Beasts

• “The Perfect Vessel Doesn’t Exi-”

Featuring: The Five Beasts

• “Harbinger’s Bride” ⭐️

Featuring: Crowned Cupcake Cookie

• “Intolerance for Malevolence”

Featuring: The Cookies of Darkness

• “A Brave Advice”

Featuring: Gingerbrave and Friends, Pure Vanilla Cookie and White Lily Cookie

• “Legendary Group Chat”

Featuring: Legendary Cookies

• “Flirtatious Margarine”

Featuring: Royal Margarine Cookie

• “Frosty Affection”

Featuring: Frost Queen Cookie

• “Dessert Report” 🍪

Featuring: The Ancient Cookies

• “New Lock”

Featuring: The Time Balance Department

• “Hail Deity”

Featuring: The Weather Deities

• “Who Touched Y/N?!”

Featuring: The Ancient Cookies

• “I Know You”

Featuring: Stormbringer Cookie, Wildberry Cookie, Black Raisin Cookie, Crunchy Chip Cookie and Dark Cacao Cookie

• “Goddess of Apathy”

Featuring: Mystic Flour Cookie

May 2024 💐

• “Remember Who?”

Featuring: Starch Noodle Cookie and Pitaya Dragon Cookie

• “A Date?”

Featuring: Crunchy Chip Cookie and Wildberry Cookie

• “Letters from the Three Houses”

Featuring: The Triple Cone Trio

• “Deliciously Evil Banquet”

Featuring: Gingerbrave and Friends, The Cookies of Darkness and Pure Vanilla Cookie

• “Under the Castle” ⭐️

Featuring: Dumpling Cookie, Blueberry Pie Cookie, Financier Cookie, White Lily Cookie, Moonlight Cookie and Pure Vanilla Cookie

• “How NOT to charge your phone”

Featuring: Stormbringer Cookie

• “Gotta Go” 💗

Featuring: The Ancient Cookies, Black Raisin Cookie and Princess Cookie

• “The Wishful or the Regal”

Featuring: Lotus Dragon Cookie and Longan Dragon Cookie

• “Important Talks”

Featuring: Dark Fondue Cookie

• “Destined to be with You”

Featuring: Mystic Flour Cookie

• “Cocooned”

Featuring: Mystic Flour Cookie

• “Don’t Leave Me”

Featuring: Caramel Arrow Cookie and Dark Cacao Cookie

• “Late Arrival”

Featuring: The Cookies of the Dark Cacao Kingdom

• “Browned Butter Cookie”

Featuring: Financier Cookie

• “Such Drama”

Featuring: Romance Cookie and the TBD

• “Return to Flour”

Featuring: Dark Cacao Cookie and Mystic Flour Cookie

• “I thought we were friends”

Featuring: Shadow Milk Cookie and Mystic Flour Cookie

• “Longing Tide”

Featuring: Sea Fairy Cookie

• “No Escape” 💗

Featuring: Mystic Flour Cookie

• “Disintegrate” 🖌️

Featuring: Dark Cacao Cookie

Art by sei-cookie

• “Plans of the Harbinger”

Featuring: Dark Enchantress Cookie

• “Uh Oh” 💗

Featuring: Longan Dragon Cookie, Pitaya Dragon and Starch Noodle Cookie

• “Bitter Enemies”

Featuring: Chocolate Frosting Cookie and Street Urchin Cookie

• “The Lone Giant”

Featuring: St. Pastry Order

• “Broken” 😞

Featuring: White Lily Cookie and Silent Salt Cookie

• “Living Legend”

Featuring: The Ancient Cookies

• “Picked Up”

Featuring: White Lily Cookie

• “Sacrifice”

Featuring: White Lily Cookie

Divider Source l Next Masterlist l Previous Masterlist

[deliciously-vegan]

Yuzu Matcha Custard Bars

[[MORE]]

Shortbread Crust

2 cups all-purpose flour 1 cup organic cane sugar 1/2 tsp sea salt

1 cup cold vegan butter

2 tsp pure vanilla extract

Line a 9 X 13 inch glass baking pan with parchment paper. Preheat oven to 350 degrees F.

In a large glass mixing bowl, sift together the flour, sugar and salt. Cut in the cold vegan butter and, with hands, mix together until fairly crumbly. Sprinkle in the vanilla extract. Use hands to fully incorporate.

Transfer mixture to the lined pan. Spread out evenly and press down firmly with hands. Bake in preheated oven for 10 minutes. Set aside to cool for a bit while you prepare the filling.

​Filling

2 packages (300 grams each) of soft tofu 1 can full-fat coconut milk 1 cup powdered sugar 1/2 cup pure coconut nectar (or maple syrup) 1/2 cup yuzu powder 1/2 cup tapioca starch (or corn starch) 2 tbsp matcha powder 2 tsp lemon extract 1 tsp ginger 1/2 tsp sea salt

Place all of the filling ingredients into a food processor and process until smooth and creamy, scraping down sides occasionally. Pour over shortbread crust. 

Return to oven and bake for another 35 minutes.

Allow to cool on counter for 30-60 minutes then transfer to fridge and chill for several hours, ideally overnight.

[artemisarticles]

Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

[hummiscellanea]

lore post!!

infodumping under the cut

So Concorde (brooding one on the right) and Albu (left) live in this place called Hesti. (Or more specifically, they live in an outpost in the middle of nowhere on the farthest border of Hesti.) This post is about Hesti's economy. And I'm not talking about stock prices or gross domestic product; I mean economy in its most basic anthropological form: how food is acquired and distributed to a culture.

Hesti, climatically, geographically, in some ways socially, is a lot like Italy. But Hesti's shared dragon and human population makes things interesting. And by interesting I of course mean difficult.

How do you feed two hungry populations with limited land? Creatively. And with lots of olive oil.

Humans are omnivores, but I'm going to assume that you know what humans eat already. Hesti dragons are also omnivores, but, like dogs and cats, prefer meat. The problem is that meat is way too expensive to eat it exclusively. Not even the richest of noble families can afford to have a full portion of meat for every meal. The reason is that raising livestock requires a lot of land and a lot of feed. The math just doesn't work out; there's too much demand and not enough resources. Hesti has come up with many solutions to this problem.

First of all, they limit meat. Except for the most important religious festival days, they never eat a whole portion of meat cooked by itself. The meat is stretched out as far as it can go, lasting for multiple meals, thinned out with grain and starches. Stew is a very common way to do this. Sometimes the meat is "diluted" so much that it's more like a savory flavoring than anything. In Hesti, they never waste the meat. They'll use the good parts, obviously, but also the tripe/organs; they carefully preserve the leftover fat and grease (which they'll later use how we might use lard or butter); use the bones (to get at the marrow and also to make bone broth); they'll cook as much as they can along with the meat to transfer the meat flavor over; they will make broth. Sometimes, they will instead cook the meat, cut it into very thin slices/strips, and coat it liberally in salt, which acts as a preservative. The result resembles jerky and can be useful for journeys.

(If acquiring meat is this difficult an endeavor for dragons, it's nigh-impossible for humans. Beef is a lost cause, though humans can reliably manage to get chicken. The main thing they do is not to purchase meat at a market, but to hunt small game. Often, this requires the local noble's permission if she owns the forest.)

Second, they supplement. Grain is the main way: just as grain is a staple crop for humans, so it is for dragons in Hesti. They use flour for a wide variety of purposes, including as a thickening agent and to make bread. Both dragons and humans eat a lot of bread. The dragons don't really like bread very much, but they eat a lot of it. They make bread more palatable by dipping it in soup/broth, putting lard on it, or by drowning it in olive oil.

Those living near the coast (which is most of the Hesti population) will also eat fish, which they consider inferior to land-based meat. Fishing is a pretty big industry. Things like shellfish, oysters, freshwater fish, etc. are generally ignored by dragons, though humans eat them.

Eggs are an important part of their diet. Poultry is great, of course, but they found that they could get a lot more out of a hen by keeping it alive (and collecting its eggs) than by immediately slaughtering it. Chicken coops are everywhere in Hesti, from large egg-harvesting businesses to the backyards of peasant families. If there's a way to prepare and serve an egg, it's been done in Hesti. Most recipes involve at least one egg. They are inescapable.

Fruits and vegetables are also a part of their diet, and goes as you would expect. They do also ferment their fruits: their favorite is fermented grapes. They love their wine, and they make plenty of it. Hesti's countryside is well-endowed with vineyards.

One thing Hesti dragons won't consume is dairy. Since they're not mammals, they're lactose intolerant. While the human population loves their milk, cheese, and cream, the dragons find it all off-putting.

[sanrielle]

Summary: A case of mistaken identity leads to an impromptu date, and Sokka finds himself helping Toph on her mission to bake some bread. They’ve got all the major ingredients—flour, eggs, and innuendo—but little else.

Fortunately, not even Toph’s catastrophic kitchen skills can put out the fire in her heart.

Warnings: None

Rating: Teen and up

Wordcount: 5,300

Tags: Flirting, Romance, Humor, Fluff, Friends to Lovers

Excerpt:

“Excuse me,” Sokka said to the man at the register. “Do you have–” After a quick glance at the list, he just held it out. “Any of this?”

“Hm… Yeah, some of it. Mostly on aisles two and three. If you’re having trouble finding anything specific, just ask the boy that’s stocking the shelves.”

“Thanks.”

He set off in the indicated direction, though his focus was on the list. In his peripherals, he noticed a petite woman trailing her fingers lightly over some boxes on the shelf in front of her. The cane in her other hand served as confirmation that she was blind.

Instantly, Sokka was put in mind of Toph. This woman also had long black hair, though hers hung in loose waves nearly to her waist. Was Toph’s hair that long? He wasn’t sure. And unlike her, the woman in front of him wore shoes and fitted clothes that accentuated her curves. 

A brilliant plan was taking shape in his head. I bet she’ll go out with me. I can use Toph as a conversation starter! He thought of little else but getting a date whenever an attractive woman crossed his path. Oddly enough, his corny lines usually worked. 

What ended up coming out of his mouth was, admittedly, not his best. “The way you’re caressing those bags in public should be a crime. Wouldn’t it just be easier to forget cooking dinner and let me take you out instead?”

There was a brief but torturous pause where her hand went still and he was sure he'd fucked up, then she turned slowly to reveal a familiar smirk and the faintest hint of a rosy blush. “So you’re into blind chicks, are you?”

Sokka’s mouth fell open and he froze. His mind simply refused to comprehend what was going on. She looks just like Toph! it told him, putting the pieces together but in the wrong order. And sounds like her too!

He heard his mouth say, “You look just like my blind friend!”

The amusement on her face melted into irritated disbelief. “It’s me, you meat-brained moron! Ten years, and you don’t even know when I’m standing right in front of you?! Who’s the blind one? I knew it was you the second you opened your mouth, and I would’ve known sooner if I wasn’t trying to figure out if this is flour or fucking corn starch!”

The end of her rant was punctuated with an exasperated sweeping gesture at the small bags on the shelf next to her. But Sokka had barely listened to a word she’d said. All he could do was stare in shock while his poor, confused brain struggled to catch up.

“Wow. Speechless,” she continued, now with her arms crossed and a smug expression plastered across her face. “If I’d known that all it would take was for me to let my hair down, I would’ve done it years ago.”

[agapi-kalyptei]

pancake recipe, 2018 version

this is (intentionally, autistically) way too long, but here's a verbatim copy of my facebook post where I detail my pancake recipe. I'll probably make amends later, since I made a few hundred more pancakes since then after all.

---

2025 update!

canola (rapeseed) oil is an ultraprocessed food! Avoid using it or consuming it all costs.

Aronia flour can be used with or instead blueberry flour for a bit more purple tint and a bit metallic berry taste

if you can, treat yourself to Ceylon cinnamon! It's less spicy but more flavorful, and smells lovely.

---

Several of my friends have now said that my pancakes are "the best they've ever had" and I refuse to take that as a hyperbole, so here goes: Milan's ultimate pancake guide.

(Content warning: Marie-Isabel said "your pancakes are pretty crêppy" - so I'm not going to talk about those other 398 variants of pancakes - you figure those out later. We're talking crêpes and vegan crêpes. Half-assed vegan recipe at the bottom.)

First of all - this is dumb. Just add flour, eggs and milk together and that's it. Boom. Done.

But just in case you like an uncomfortable level of detail:

Flour: Regular fine ("half-coarse") wheat flour works the best (marked in Estonia as 405 - for the love of God, please do NOT use 550; these are known in central Europe as 'ultra fine' or '00'). The results will be *radically* different for every flour you try. Buckwheat flour will make the pancakes break the moment you look at them. Ultra fine will make them taste undercooked and chewy. Other, esp. gluten-free flours will just mean you'll need to improvise - please do experiment and let me know your experiences, mostly it just means you'll need to make them a bit thicker. (both Rimi and M&S gluten free flour mix seemed to work quite well though, a mix of rice, potato and corn starch)

Milk: Please do me a favor and use farm milk, organic milk, or at least whole-fat milk (in Estonia they're marked as 3.8~4.2%). It doesn't matter that much, but it terrifies me when people go "OH NO FULL FAT MILK! WE"RE GONNA DIE!" like... you know, you'd have to drink a whole liter of it, and the fat would literally do a less damage to your body than eating a row of milk chocolate. (I'm gonna skip whether milk is good for you or not, you already know your opinion.)

Eggs: Obviously, I'm going to say "get those expensive organic eggs". Please do, really. Hens are treated abysmally in most places. As a rule of thumb, you can tell how stressed a hen was by how thin the eggshell is. In Europe, eggs are marked with a number, a country code, and a serial number. For the first number, "0" means organic, "1" means free range, "3" means devil's torture chambers. So for example "3EE123456" on an egg means you've just supported evil capitalist overlords and comrade worms in Marx's grave are wiggling in discomfort.

Oil: Obviously use oil with a high enough smoking point. Don't use virgin olive oil, that's just terrifying, and carcinogenic. Avoid ultraprocessed seed oil, esp. canola oil. I generally use some variation of "light olive oil". And honestly, try to get one of those small (supposedly non-refillable, ha ha) oil spray bottles. They are *extremely* useful, esp. if you're clumsy like me and pouring from a normal oil bottle results in anything between 2 drops, and a testing ground for Noah's ark.

Obviously the other 2 basic ingredients that you should be taking for granted is salt and sugar. If you want to pick only one, pick salt. A pinch of it, obviously. Sugar with fat and without enough fiber is poison and you'd be wise to avoid it, but I usually cave in to popular demand and add a few spoons of brown sugar more for the color than taste. In all, practice moderation.

Secret ingredients: This is the fun part.

Obviously, I use blueberry flour. Like, 2-3 spoons of it are enough for a batch.

Add cinnamon freely.

Add a vanilla extract if you're rich.

Add sesame seeds to make it crunchier. (They float, so stir more than usual if you add them.)

The real fun is adding things no one expects, in tiny amount:

Spanish Inquisition

black pepper (ha ha, "I would never!!!", you say? Well, you probably ate my pancakes with black pepper, so dill with it)

a hint of chili powder

mint tea

guarana powder

maca powder

honestly the trick here is to get people to drink a little and see how far can you push your luck, drunk people love any and all food

Now, the boring part! Preparation.

Put flour, eggs, a tiny bit of milk, some oil, salt, sugar, cinnamon &c together. Two eggs per half a liter of milk, approximately. Careful about eggshells. If you bang two eggs against each other, only one will break (and you're less likely to get eggshell bits in). Start stirring, and when it's obvious it's gonna be too thick to be workable, and a bit more milk, bit by bit. Not more than maybe 1/3 of the target volume of milk in total. Now stir it properly and completely - it should be thick, but not solid. This way you'll get rid of those annoying flour chunks. Don't forget the corners of the bowl. Once it's smooth, add a 1/3 more milk, stir, and when confident add the rest of it. Unless you know the ratios, add it slowly - you're aiming for liquid batter, but not too watery, not too thick. You'll get a hang of it, trust me. Obv it's easier to start thicker and then dilute.

Now, you need to know your stove, generally I aim for 6/10 or 2/3 heat, but obviously gas range stove = 💙. Preheat the pan, but don't ruin it. Be especially careful with ceramic pans - if it's darkened, it's ruined. You're a pan ruiner. You ruin puns. Spray it 6-12 times with oil, making diagonal lines - when the oil drops perk up and join, it's probably hot enough - if in doubt, put a drop of batter on oil - it should sizzle, but not scream.

When you're pouring batter, always fill up only about 1/2 of diameter and then immediately tilt the pan in a circle until it forms a pancake shape. Size matters - I find a 20cm pan to work best. You'll see, depends on your batter, pan, heat.

When you see the edges of the pancake get golden or brown, it's time to flip the f--- uh-- flip the pancake. If the middle of the pancake is still raw and almost liquid, you might have made it too thick. (It might work just fine.)

Don't believe the rumors that the first pancake is always weird. Lies and slander! Accidents happen, but the first pancake can be a valid member of the breakfast family. Circle the pan edges with a bent or curved spatula, get under the pancake, and... yep, it broke. Oh well. Now you have two, I guess. Flip them nevertheless, wait about 1/2 of the time it took to fry the first side, and then flip it again to make the first side crunchier if needed.

Flipping pancakes is lots of fun! It's not hard, I recommend everyone to try it. Describing it here is like telling you how to ride a bike - awkward - but I'll try: quickly wiggle the pan left and right to make sure it's done enough (the edges will lift off the pan), then keep the pan horizontal and push it back and forth, or in circles, without pushing the pancake over the edges, to see if it slides easily. If not, don't risk it - either give it more time, more oil, or just flip manually. If it slides effortlessly, push the pan away from you, and tilt the further end 20-30 degrees up, and abruptly pull the pan towards you a little. The rest.............................. is up to you. Good luck. (Tip: you can practice with a finished pancake or a tortilla on a cold pan if you're afraid of injuries or wasting food. What is important is that the pancake slides and bends.)

Adding jam: Obviously, there's only one good and holy way to spread jam on pancakes. Put it on the lower 40%, then fold from bottom to about a 1/3, then roll about 2cm from the bottom at a time. Also, a great combination is vanilla sauce, dark chocolate cream, and a pistachio cream.

~~~~~~~~~~~~~~~~~~~~~

Vegan pancakes! They're a whole other can of... peas. And I honestly don't have a lot of experience. One thing I could never get done properly are banana-based pancakes. They're sticky and burn easily and... yeah. I'm sure some of you can make amazing banana pancakes, but not me. The best vegan pancakes I ever had were prepared by Annija - mineral water, wheat flour, flax seed flour, left in the fridge overnight, I think.

This is where I love to experiment though - last time I mixed wheat, hemp, chickpea, pea, potato+rice+corn starch/flour, salt, sugar, cinnamon, blueberry flour, water... and it kinda worked. If you like to play games on hard difficulty, then try to make gluten-free pancakes. Again, crushed flax seeds help a lot. "Vegan egg" mixes can be helpful too, but they might add a bit of strange flavor, some I've seen have garlic extract in them.

A lot of what I said about preparation of eggy pancakes still applies, but you're probably better off forgetting about flipping the pancakes unless you're confident in the recipe.

Almond flour seems to add to the taste, but doesn't bind especially well. Coconut milk can help, but also remember that coconut milk and coconut oil aren't taste-neutral.

Plant-based milk is a tricky substance - it is by far not a direct replacement for cow/goat milk, both in taste and in how it affects the batter. Pancakes made with plant milk might burn more easily on the outside, so it's trial and error. For what it's worth, "barista almond" type milk seemed to work ok.

Any tips for better vegan pancakes are welcome.

~~~~~~~~~~~~~~~~~~~~~~~

tl;dr - just invite yourself over for pancakes, it's easier.

[ancientgrainsteton]

Einkorn Wheat Berries: The Ancient Grain Making a Modern Comeback

If you've ever felt like modern wheat just isn't cutting it anymore—literally and figuratively—then it’s time to introduce einkorn bread into your life. This einkorn bread recipe brings back an ancient grain that’s been around for over 10,000 years! Packed with nutrients, easier to digest, and boasting a rich, nutty flavor, einkorn flour is a game-changer for home bakers. Plus, let’s be honest—there’s nothing quite like the smell of fresh-baked bread filling your kitchen.

But what makes Einkorn so special? And how can you bake the perfect loaf without the stress? Let’s dive in.

What Is Einkorn, and Why Should You Care?

Einkorn is the OG of wheat—the first cultivated variety, dating back to ancient civilizations. Unlike modern wheat, it has never been hybridized, which means:

It has a simpler gluten structure, making it easier to digest. ✔ It’s richer in protein, B vitamins, and essential minerals like magnesium and zinc. ✔ It has a naturally sweet, nutty flavor—no need for extra sugar! ✔ It’s lower in starch and higher in fiber than conventional wheat.

In short, einkorn is the bread your ancestors would approve of. And it just so happens to make the perfect loaf for sandwiches, toast, or simply enjoying with a generous slather of butter.

Einkorn Bread Recipe: Foolproof & Flavorful

Ingredients:

1½ cups warm water

⅛ cup honey (or maple syrup for a vegan option)

1½ teaspoons instant yeast

1½ teaspoons salt

4⅔ cups organic whole grain einkorn flour (or grind 2⅓ cups einkorn berries)

Instructions:

Activate the Yeast – In a large bowl, mix warm water, honey, and yeast. Let it sit for about 5–10 minutes until foamy.

Mix the Dough – Add einkorn flour and salt. Stir until just combined. (Pro tip: Einkorn dough is stickier than regular wheat dough—resist the urge to overwork it!)

First Rise – Cover the bowl with a cloth and let it rise for 25–35 minutes. It should puff up but won’t double in size like traditional bread dough.

Shape & Second Rise – Transfer the dough to a buttered loaf pan. Wet your hands to smooth the top without adding extra flour. Let it rise for another 25–30 minutes.

Bake to Perfection – Preheat your oven to 375°F (190°C) and bake for 33–38 minutes until golden brown.

Cool & Enjoy – Brush the top with butter (optional) and let the bread cool for at least an hour before slicing.

Common Mistakes (and How to Avoid Them)

1. Why is my dough so sticky?

Einkorn flour absorbs liquid differently than modern wheat. Instead of adding extra flour, wet your hands when handling it.

2. Why didn’t my bread rise as much?

Einkorn has weaker gluten, so it doesn’t rise as dramatically as other flours. But don’t worry—the flavor makes up for it!

3. Can I use a bread machine?

Absolutely! Just use the dough cycle and bake separately in the oven for best results.

Why Homemade Einkorn Bread is Worth It

Still, buying store-bought bread? Here’s why you might want to reconsider:

Most commercial bread is packed with preservatives and refined flour. Making bread at home is more affordable in the long run. Freshly baked einkorn bread is insanely delicious and far superior to mass-produced loaves.

Ready to Bake? Get Your Einkorn Flour Now!

The secret to the best einkorn bread recipe is using high-quality flour. That’s where Grand Teton Ancient Grains comes in! Their organic, stone-ground einkorn flour preserves all the nutrients and flavor of this incredible ancient grain.

Order your premium einkorn flour today at Grand Teton Ancient Grains and start baking like our ancestors only better. Happy baking!

[breadflavor]

The Science of Taste: How Ingredients Influence Bread Flavor

Bread is one of the oldest and most beloved foods in human history. While its basic ingredients—flour, water, yeast, and salt—may seem simple, the complex interplay of these components creates an astonishing variety of flavors. Understanding the science behind how ingredients influence bread flavor can help bakers craft loaves that are rich, aromatic, and deeply satisfying.

The Role of Flour

Flour is the backbone of any bread recipe, and its type significantly impacts bread flavor. Wheat flour, for example, contains proteins that develop gluten, which contributes to texture and chewiness. Whole wheat flour, with its bran and germ, offers a nuttier, more robust taste than refined white flour. Meanwhile, alternative flours such as rye, spelt, or einkorn introduce unique flavor notes, ranging from earthy to slightly sweet.

The freshness of flour also matters. Over time, flour can oxidize, leading to a duller taste. Freshly milled flour contains volatile compounds that enhance the natural aroma and overall bread flavor. This is why artisan bakers often prefer locally milled or freshly ground flour for their bread.

The Magic of Yeast and Fermentation

Yeast is responsible for the fermentation process, which not only makes bread rise but also develops its depth of flavor. During fermentation, yeast consumes sugars and produces carbon dioxide and ethanol. This process leads to the formation of organic acids and alcohols that enhance bread flavor.

Slow fermentation, such as that used in sourdough baking, allows more time for the development of complex flavors. Sourdough’s tangy profile comes from lactic acid bacteria, which create a unique balance of acidity and richness. Commercial yeast, while efficient, often results in milder flavors compared to naturally leavened bread.

The Impact of Salt

Salt is an essential ingredient in bread-making, contributing not just to taste but also to dough structure. It enhances other flavors by reducing bitterness and balancing sweetness. Without salt, bread can taste flat and uninspiring. Different types of salt, such as sea salt or Himalayan pink salt, may also subtly influence bread flavor by adding trace minerals that affect taste perception.

The Sweet Side: Sugars and Enzymes

Sugars play an interesting role in bread-making. While they contribute to sweetness, they also serve as food for yeast, accelerating fermentation. Some recipes call for added sugar, honey, or molasses, which can introduce caramel-like notes. Even in breads without added sugars, natural enzymatic activity breaks down starches into simple sugars, subtly influencing the final bread flavor.

Diastatic malt powder, often used in artisan baking, contains active enzymes that break down starch into fermentable sugars. This not only improves fermentation but also enhances crust color and deepens the bread’s natural sweetness.

Fats and Dairy: Richness and Complexity

Adding fats such as butter, olive oil, or milk can significantly alter bread flavor. Fat coats flour proteins, limiting gluten development and resulting in a softer texture. Butter adds a creamy, slightly sweet taste, while olive oil imparts a fruity, sometimes peppery note.

Dairy products, like milk or yogurt, contribute both richness and a slight tang, depending on their acidity. This is why brioche, with its high butter and egg content, has a tender crumb and an unmistakable depth of flavor.

The Influence of Spices and Additives

Beyond the basic ingredients, additional elements like herbs, seeds, and spices can transform bread flavor. Cinnamon, cardamom, or nutmeg add warmth, while sesame or poppy seeds contribute nuttiness. Ingredients such as garlic, cheese, or sun-dried tomatoes introduce savory dimensions that elevate the bread to gourmet status.

The Science of Crust and Baking

The way bread is baked also affects its final taste. A hot oven encourages Maillard reactions, where proteins and sugars caramelize to form a golden, flavorful crust. This crust adds contrast to the soft interior and enhances the overall bread flavor. Steaming the oven at the start of baking helps develop a crispier crust while preserving moisture inside the loaf.

Conclusion

Every ingredient in bread serves a functional and flavorful purpose. From the type of flour to the fermentation process, from salt to added fats and spices, every choice a baker makes influences the final bread flavor. Understanding these elements allows for creativity in the kitchen and helps produce loaves that delight the senses. Whether enjoying a simple sourdough or a rich brioche, knowing the science behind taste makes every bite even more satisfying.

[marketing4us]

Top Wheatpaste Agencies in South Carolina

Exploring the Art of Wheatpaste: Top Wheatpaste Agencies in South Carolina

Introduction

In the bustling landscape of street art, wheatpaste has emerged as a powerful and accessible medium for artists to share their creativity with the public. This adhesive method, often associated with guerrilla art and street poster campaigns, has gained popularity for its simplicity and effectiveness. South Carolina, known for its rich cultural heritage and thriving arts scene, is home to several wheatpaste agencies that excel in crafting innovative and impactful campaigns. This article delves into the significance of wheatpaste as an art form, highlights key agencies in South Carolina, and explores the unique strengths they bring to the table.

Understanding Wheatpaste

Wheatpaste, also known as flour paste, is a simple adhesive made from wheat flour or starch and water. This paste is commonly used to adhere posters, flyers, and other paper-based materials to surfaces in public spaces. The process of wheatpasting involves applying the paste to the back of the paper and then pressing it onto a wall or other surface. Once dried, the paste creates a strong bond that can withstand weather conditions.

Wheatpaste has a long history, with its origins tracing back to ancient times when it was used for bookbinding and paper-mâché. In modern times, it has become a popular medium for street artists and activists to share their messages with a wide audience. The temporary and ephemeral nature of wheatpaste art makes it an ideal choice for artists looking to make a bold statement in a public space.

The Role of Wheatpaste Agencies

Wheatpaste agencies specialize in designing and executing wheatpaste campaigns that capture the essence of a brand or message. These agencies leverage their creativity, market insights, and strategic planning to craft campaigns that resonate with their target audience. In today’s saturated market, where consumers are bombarded with countless marketing messages, the ability to create meaningful and memorable interactions is invaluable. Wheatpaste agencies help businesses and artists cut through the noise and make a lasting impact.

Top Wheatpaste Agencies in South Carolina

One Columbia for Arts and History

Overview: Based in Columbia, One Columbia for Arts and History is a non-profit organization dedicated to promoting arts and cultural activities in the city. The agency’s mission is to transform public spaces through innovative art projects, including wheatpaste campaigns.

Notable Projects: One Columbia has partnered with numerous artists and organizations to create impactful wheatpaste campaigns throughout South Carolina. One notable project involved collaborating with local artists to design a series of wheatpaste posters promoting environmental awareness. These posters were strategically placed in high-traffic areas, sparking conversations and encouraging community action.

Strengths: One Columbia’s strength lies in its ability to foster collaboration between artists and the community. The agency’s focus on public art and community engagement ensures that each campaign resonates with a wide audience and leaves a lasting impression.

The Jasper Project

Overview: The Jasper Project is a community arts organization based in Columbia that supports and promotes local artists. The agency specializes in creating wheatpaste campaigns that celebrate the rich cultural heritage of South Carolina.

Notable Projects: The Jasper Project has executed several wheatpaste campaigns that highlight the work of local artists. One notable project involved collaborating with artists to create a series of wheatpaste murals that depicted scenes from South Carolina’s history. These murals were displayed in public spaces, enhancing the visual landscape of the city and educating residents about their heritage.

Strengths: The Jasper Project’s strength lies in its commitment to supporting local artists and preserving cultural heritage. The agency’s focus on collaboration and community involvement ensures that each campaign has a meaningful impact and fosters a sense of pride among residents.

Redux Contemporary Art Center

Overview: Based in Charleston, Redux Contemporary Art Center is a non-profit organization that provides a platform for contemporary artists to showcase their work. The agency’s mission is to support and promote innovative art projects, including wheatpaste campaigns.

Notable Projects: Redux has partnered with various artists to design wheatpaste campaigns that blend contemporary art with public engagement. One notable project involved creating a series of large-scale wheatpaste murals for a local art festival. These murals featured intricate designs and interactive elements, enhancing the overall festival experience and generating buzz on social media.

Strengths: Redux’s strength lies in its ability to integrate contemporary art with public engagement. The agency’s innovative approach and attention to detail ensure that each campaign stands out and captures the audience’s attention.

Cola Town Creative

Overview: Cola Town Creative is a design agency based in Columbia that specializes in creating immersive art installations and experiential marketing campaigns. The agency’s multidisciplinary team combines architecture, design, and visual art to craft unique and engaging experiences.

Notable Projects: Cola Town Creative has worked with various clients to design wheatpaste campaigns that blend art and architecture. One notable project involved creating a series of wheatpaste murals for a local music festival. These murals featured interactive elements and dynamic visuals, enhancing the overall festival experience and drawing attention from attendees.

Strengths: Cola Town Creative’s strength lies in its ability to integrate different artistic disciplines to create visually stunning and interactive experiences. The agency’s innovative approach and attention to detail ensure that each campaign is unique and memorable.

West Main Artists Co-op

Overview: West Main Artists Co-op is a non-profit organization based in Spartanburg that provides a platform for artists to showcase their work. The agency’s mission is to support and promote local artists, including those who use wheatpaste as a medium.

Notable Projects: West Main Artists Co-op has collaborated with numerous artists to create wheatpaste campaigns that celebrate artistic expression. One notable project involved organizing a wheatpaste workshop for local artists, where participants learned the techniques of wheatpasting and created their own posters to display around the city. This initiative not only showcased local talent but also encouraged artistic experimentation and collaboration.

Strengths: West Main Artists Co-op’s strength lies in its commitment to supporting local artists and fostering a sense of community. The agency’s focus on artistic freedom and collaboration ensures that each campaign is authentic and resonates with a diverse audience.

The Role of Creativity and Innovation

Creativity and innovation are at the heart of successful wheatpaste campaigns. Agencies in South Carolina leverage cutting-edge techniques and out-of-the-box thinking to design experiences that stand out. Whether it’s incorporating augmented reality into a wheatpaste mural, using eco-friendly materials, or creating interactive elements, creativity is the driving force behind memorable wheatpaste art.

Challenges and Opportunities

While wheatpaste agencies in South Carolina excel in creating impactful experiences, they also face certain challenges. The temporary and ephemeral nature of wheatpaste art means that campaigns must be carefully planned and executed to ensure maximum visibility and impact. Additionally, securing permission to install wheatpaste art in public spaces can be complex, requiring collaboration with property owners and local authorities.

However, these challenges also present opportunities for agencies to refine their strategies, embrace new technologies, and deliver even more compelling wheatpaste experiences. By exploring innovative techniques and materials, agencies can create wheatpaste art that is not only visually stunning but also environmentally sustainable and socially impactful.

The Future of Wheatpaste in South Carolina

As the art and marketing landscape continues to evolve, the future of wheatpaste in South Carolina looks promising. Emerging trends such as augmented reality (AR), virtual reality (VR), and data-driven marketing are reshaping the way agencies approach wheatpaste campaigns. These technologies offer new avenues for creating personalized and immersive experiences that resonate with viewers on a deeper level.

Moreover, the increasing importance of sustainability and social responsibility is influencing wheatpaste strategies. Agencies in South Carolina are incorporating eco-friendly practices and socially conscious initiatives into their campaigns, aligning with the values of today’s consumers.

Conclusion

Wheatpaste agencies in South Carolina are instrumental in bringing art to life through creative and immersive experiences. Their ability to connect with the public on an emotional level, drive engagement, and foster community pride is invaluable in today’s dynamic art world. From public art installations to social activism campaigns, these agencies offer a diverse range of services that cater to the unique needs of their clients.

As technology and consumer preferences continue to evolve, wheatpaste agencies in South Carolina are well-positioned to lead the way in innovation and creativity. By embracing emerging trends and adapting to new challenges, these agencies will continue to play a crucial role in shaping the future of public art and community engagement.

[maltextract123]

Barley Malt: The Best Option for Taste, Nutrient Value, and Brewing Efficiency

Barley Malt Extract functions as an organic sweetener that substitutes traditional sugar cane sugar and honey in food preparation. When mixed flours are used to make fermentation bread and other baked goods, a high-protein variety of malted barley is often specified as an ingredient. This product provides power to the body while helping with digestion and cleansing processes. The sweet liquid serves dual functions by enhancing the flavours of sweet beverages and dessert items.

Why is powdered barley malt a superior option?

Barley malt powder represents a natural sugar product that uses sprouted barley for its production. After drying the barley grains turn into a grounded fine powder. This food processing substance finds extensive application in baking together with brewing and food manufacturing sectors. Through malting treatment, the grain develops increased levels of natural sweetness along with better nutritional content.

The powder contains multiple essential nutrients together with vitamins and minerals as well as dietary fiber. The substance contains breaking enzymes that convert starches into basic digestive sugars. Barley malt serves perfectly as an ingredient that provides digestive support. As a source of antioxidants barley malt powder helps the body resist free radical damage. Barley malt powder serves to improve food flavours through its pleasant weightless malty taste.

Manufacturers use barley malt powder as a main ingredient to produce bread and biscuits and to make cereals. The product works as both a natural colouring agent and a flavouring substance when incorporated into beverages.

Malt-based Food and Their Applications

The manufacturing process of malt-based food products involves the utilization of malted barley grains. People commonly eat these foods because they deliver rich and nutritious benefits that extend beyond taste. Health drinks infant formulas and confectionery products contain malt as a basic component. Malted foods deliver fast energy along with quick digestibility.

Malt extract functions as an essential ingredient in both energy drinks and nutritional supplement production. Manufacturers add vitamins and mineral ingredients to these drinks because they want to boost their nutritional value. Malt-based food serves as nutritious beverages for normal consumption by children who are growing up as well as athletes.

The application of malt extends to developing bakery products such as cookies, cakes and breakfast cereals. Malt extract contributes to better product texture while simultaneously improving the taste and delivering a natural sweetening effect. The brewing process requires malt which enables beer production and helps create whiskey.

Conclusion

Malt-based foods contain essential amino acids along with proteins making them beneficial dietary materials. Malted milk food in India helps build muscles and promotes general health benefits. Active consumers look toward barley malt because it gives them an alternate sugar option to avoid traditional refined sugar intake.

for more information about: Malt extract powder in india Please visit at https://www.mahalaxmimaltextract.com/

[yuzukahibiscus]

Yuzuka Ray talks passionately about her favourite food, fried chicken!?

Looking forward to Yuzuka Ray after her graduation!

Yuzuka Ray was previously active as the Flower Troupe Top Star of the Takarauzka Revue. As an otokoyaku of sophisticated glamour and exquisiteness, she attracted many fans. After her graduation, she’s about to start her first solo concert!

In this part, we will reveal recommended items that Yuzuka bought, her love for fried chicken and many of Yuzuka’s things.

(Source from Domani; photo archive → redirected to twitter thread)

Q. It’s already been a few months since you graduated from the Takarazuka Revue, have you felt any great changes?

YUZUKA RAY. The flow of time feels different. Especially when I’m performing, there’s a rhythm I feel when each second and hour passes in performances, that always make me so nervous to the extent that I can almost feel my heart shrink. Such as changing quickly, and so on. But now, I no longer feel that nervous because I have enough time.

Q. What’s the fastest quick change you’ve done?

Y. It differed depending on where I went from one side to the other on stage and how much I was wearing, but the fastest was 30-40 seconds.

Q. That’s impressive…!

Y. Sometimes I’d have to go down 1 level, run up the grand stairs, return to backstage, change again, and run again, and standby on the top of the grand staircase and go down again. You can see it’s quite hard (LOL).

Q. But on stage, we don’t seem to see you out of breath.

Y. My forehead becomes damp though (LOL). I sweat so much you’d think it was raining (LOL).

Q. After your graduation, you mentioned elsewhere that ‘you feel the change of seasons’.

Y. Yes. It’s very refreshing to see the subtle weather changes every day. I was also able to see more sunsets.

Q. You won’t be able to see much when you’re in rehearsals and performances.

Y. Yes, rarely… We had one rest day each week, but that wouldn’t become an opportunity to see the sunset either. I’m so moved now that I’m able to hear the music on the streets at 5pm during sunset.

Q. Do you go out more now?

Y. Yeah, but every day is hot. I went out more, and I do apply a lot of sunscreen to avoid sunburn. Before, I used to just let it be, but it was great to hear the makeup staff’s recommendation now. I also heard from social media that not using UV absorbers is also good for your skin. This is ‘Etude Airy Water Suncream’. It’s smooth when I apply it on my skin, and it’s comfortable to use it.

Q. I think a lot of people are unsure about which sunscreen to use, so this is helpful. I’d like to hear what other tips you have.

Y. Once I got all the hangers in my house to be the same type, I could see them neatly organized every time I opened my closet, and it made me really happy (laughs).

Even if the clothes were different styles, they looked neat and my storage efficiency went up.

Q. Yuzuka has a strong image of ‘loving rice’, but what is your favourite pairing with rice?

Y. It’s still fried chicken. Is it soy sauce flavoured or salty? Is it made with potato starch or wheat flour? Do you marinate it for a long time or do you marinate it for a short time and add flavor to the batter? There are so many different kinds. Even a small difference can make a completely different taste, so I never get bored of eating it.

Q. As expected from the ‘fairy who loves fried chicken’ (LOL). If you were to describe yourself with a kanji, what woulld it be?

Y. Hm, it would be ‘Ray’ in my name. It’s my favourite kanji.

From Yuzuka’s story, we can think more in-depth about making fried chicken. Whenever the time, we look forward to seeing her produce her fried chicken recipe.

Click here to read the third part of the interview~

[wholesomebowl]

How to Choose the Right Healthy Instant Noodles for a Guilt-Free Meal

Instant noodles have long been a quick and satisfying meal option, but their reputation for being unhealthy can make health-conscious individuals think twice. Fortunately, the market now offers healthier alternatives that allow you to enjoy a delicious bowl of noodles without the guilt. But how do you choose the right one? In this guide, we’ll explore the key factors to consider when selecting healthy instant noodles, helping you make an informed choice that aligns with your dietary goals.

1. Understanding the Nutritional Content

When it comes to instant noodles, the first thing to look at is the nutrition label. Here are a few essential aspects to check:

Caloric Content: Many instant noodles are calorie-dense, often exceeding 400-500 calories per serving. Opt for brands that provide a balanced calorie count suitable for your dietary needs.

Protein & Fiber: High-protein and high-fiber noodles keep you full longer and aid in digestion. Look for whole-grain, legume-based, or protein-fortified options.

Fat & Sodium Levels: Traditional instant noodles are often fried and contain high sodium levels, which can lead to health issues like high blood pressure. Choose air-dried instant noodles with reduced sodium for a healthier alternative.

2. Choosing the Right Ingredients

The best way to ensure your instant noodles are healthy is to examine their ingredients. Avoid noodles that contain:

Artificial preservatives, flavors, and colors – These may have negative health effects over time.

MSG (Monosodium Glutamate) – Though generally recognized as safe, excessive MSG consumption can lead to headaches or bloating in some individuals.

Refined Flour (Maida) – Instead, opt for whole-wheat, buckwheat, or rice-based noodles for better nutrition.

Look for noodles made from wholesome ingredients such as:

Whole grains (wheat, quinoa, brown rice) for added fiber and nutrients.

Legume-based noodles (chickpea, lentil, or soybean) for higher protein content.

Vegetable-infused noodles to add an extra boost of vitamins.

3. Pay Attention to the Seasoning Packet

Most unhealthy elements in instant noodles come from their seasoning healthy packet noodles, which often contain excessive sodium, unhealthy fats, and artificial additives.

Opt for brands that use natural seasonings like dehydrated vegetables, real spices, and herbs.

Consider making your own seasoning with fresh herbs, low-sodium soy sauce, and a squeeze of lemon for flavor without the added preservatives.

Watch out for excessive sugar in some seasoning blends, as it can add unnecessary empty calories.

4. Cooking Method Matters

Did you know that how you prepare your noodles can also impact their health benefits? Here’s what you should do:

Avoid frying the noodles – Many traditional brands pre-fry their noodles to shorten cooking time, adding unhealthy fats.

Choose air-dried or baked noodles that retain their nutritional value without unnecessary oils.

Boil and drain excess oil and starch before adding your seasoning to reduce unwanted fats.

5. The Best Healthy Instant Noodle Brands

Here are some top-rated healthy instant noodle brands to try:

Wholesome Bowl Noodles – Protein-rich, whole-grain options with no artificial additives.

Lotus Foods Rice Ramen – Made from organic rice with no preservatives or artificial flavors.

Dr. McDougall’s Right Foods – Whole-grain, non-fried noodles with plant-based ingredients.

Koyo Ramen – Air-dried, non-fried noodles with reduced sodium seasoning.

6. Adding Your Own Healthy Touch

While healthy instant noodles are a great start, you can boost their nutritional value by adding:

Protein: Boiled eggs, healthy halal foods, tofu, grilled chicken, or shrimp.

Vegetables: Spinach, carrots, bell peppers, or mushrooms.

Healthy Fats: Avocado slices, sesame seeds, or a drizzle of olive oil.

Final Thoughts: Can Instant Noodles Be Part of a Healthy Diet?

Yes! As long as you choose wisely, read the labels carefully, and prepare them with additional nutritious ingredients, instant noodles can be a convenient, guilt-free and low-calorie meal replacement. Remember, the key is balance—moderation is essential, and pairing your noodles with whole, nutrient-dense foods can make them a wholesome option. Next time you’re craving a quick meal, reach for a healthy instant noodle brand and customize it to fit your health goals!

[hospitalitymanagement]

Baking the Future: Innovations Shaping Bakery Arts

 Introduction

The bakery industry has been an integral part of culinary arts for centuries, but the landscape is evolving rapidly with technological advancements, sustainability concerns, and consumer preferences. The future of bakery arts is shaped by innovative techniques and tools that enhance efficiency, creativity, and sustainability. This article explores key innovations driving the transformation of bakery arts and what aspiring bakers can expect in the coming years.

 Smart Baking Technology: The Rise of Automation

Automation and smart baking technology have revolutionized the bakery industry, making production faster and more precise. Advanced ovens, AI-driven dough mixers, and robotic decorators help ensure consistency in baking while reducing human error.

AI-powered ovens optimize temperature and humidity for perfect bakes.

Automated dough sheeters improve efficiency in large-scale bakeries.

Smart sensors monitor ingredient ratios, preventing waste and enhancing quality.

Aspiring bakers looking for hands-on experience can benefit from industry-focused education at top hotel management colleges in Kolkata, where students receive training on the latest baking technologies.

 Sustainable Ingredients and Eco-Friendly Practices

Sustainability is a major focus in the food industry, and bakeries are adopting greener alternatives to traditional baking methods. The shift toward organic, locally sourced ingredients and reduced food waste is shaping the future of baking.

Plant-based and gluten-free alternatives cater to diverse dietary needs.

Upcycled ingredients, such as fruit pulp and vegetable starch, minimize food waste.

Solar-powered bakeries and biodegradable packaging reduce environmental impact.

As sustainability becomes a priority, bakers are learning innovative ways to incorporate these practices into their craft, ensuring a responsible approach to bakery arts.

 3D Food Printing: The Future of Customization

One of the most exciting innovations in bakery arts is 3D food printing, which allows for intricate designs and customized confections. This technology enables precision and creativity beyond traditional baking techniques.

Customized cake toppers and intricate chocolate sculptures are now possible.

Restaurants and bakeries can personalize desserts for customers.

3D-printed dough can streamline production and reduce manual labor.

With 3D printing, bakeries can cater to a new era of personalized treats, setting themselves apart in an increasingly competitive industry.

 The Influence of Artificial Intelligence in Recipe Development

Artificial intelligence is transforming how recipes are created and optimized, allowing bakers to develop innovative flavors and textures with data-driven insights.

AI analyzes consumer preferences to predict trending flavors.

Machine learning suggests ingredient substitutions for healthier options.

Automated recipe testing reduces trial-and-error, saving time and resources.

For those interested in exploring the art and science of baking, enrolling in a bakery course in Kolkata provides the perfect opportunity to learn both traditional and modern techniques.

 Health-Conscious Baking: A Growing Market

Consumers are increasingly prioritizing health, and bakeries are adapting by offering nutritious alternatives without compromising taste. The demand for sugar-free, high-protein, and fiber-rich baked goods is driving this trend.

Natural sweeteners like stevia and monk fruit are replacing refined sugar.

High-protein ingredients such as almond flour and quinoa enhance nutritional value.

Probiotic-rich baked goods promote gut health.

This shift towards healthier options ensures that bakeries remain relevant in a health-conscious market while appealing to a broader audience.

 Fusion of Culinary Arts and Technology

The blending of traditional baking techniques with modern technology has led to innovative approaches in the culinary world. Augmented reality (AR) baking tutorials, virtual reality (VR) bakery training, and smart kitchen appliances are enhancing how professionals and enthusiasts learn and practice baking.

AR baking apps provide real-time visual guidance.

VR simulations offer hands-on bakery training without physical ingredients.

Smart kitchen gadgets track nutritional data for balanced recipes.

These innovations make bakery arts more accessible and interactive, helping both professionals and beginners refine their skills in a tech-driven world.

 Conclusion

The bakery arts industry is undergoing a remarkable transformation, driven by technology, sustainability, and consumer demands. Innovations such as smart baking technology, AI-driven recipe development, and 3D food printing are paving the way for a more efficient, creative, and responsible approach to baking. As aspiring bakers and professionals adapt to these changes, the future of bakery arts looks promising, offering endless opportunities for growth and innovation.

[turkahveci-coffee-seleuss]

SELEUSS - TURKAHVECI - TURKISH COFFEE TRUFFLES

BATCH#: 1573, 1574

Türkish Proverb: “A single cup of coffee can create a friendship that lasts for 40 years!”, with our chocolates added, your friendship will endure the test of time! Made with fresh organic cream, a formulated 51%+ REGINA™ Dark Milk Chocolate, famous KURUKAHVECI Türkish Coffee and Dark Muscovado Sugar from Mauritius to bring you back to the Grand Bazaar! Enrobed in a smooth 71%+ MORETTA™ Dark Chocolate and rests on a bed of dark Crispearls or Roasted Cacao Nibs. Pairing: Turkish Coffee, Irish Cream, Black Russian. (1573,1574) 

TÜRKAHVECI TÜRKISH COFFEE TRUFFLE INGREDIENTS: CHOCOLATES (CACAO BEANS, SUGAR, FULL CREAM MILK, LACTOSE, CACAO BUTTER, SUNFLOWER & SOY LECITHIN, VANILLA), ORGANIC CREAM, GLUCOSE, KURUKAHVECI MEHMET EFENDI TURKISH COFFEE (100% ARABICA COFFEE), DARK MUSCOVADO SUGAR (RAW, UNREFINED BROWN CANE SUGAR), COFFEE EXTRACTS (COFFEE, WATER, SUGAR), POTASSIUM SORBATE (FOR FRESHNESS). CRISPEARLS (chocolate 84.0% (unsweetened chocolate; sugar; cocoa butter; milkfat; soy lecithin; natural vanilla flavor); crisped cereals (wheat flour, sugar, wheat malt flour, starch (wheat), sodium BICARBONATE, SALT, COCOA BUTTER, VANILLA, GLUCOSE SYRUP, SUGAR, ARABIC GUM)). CACAO NIBS (CACAO BEANS). CONTAINS: CAFFEINE, SOY, MILK, LACTOSE, GLUTEN. This product is processed in a facility that contains milk, eggs, wheat, PISTACHIOS, almonds, peanuts, cashews and other nuts. INGREDIENTS FROM: ITALY, BELGIUM, USA, FRANCE, VIETNAM, GHANA, ECUADOR, TÜRKIYE (TURKEY), PERU, MAURITIUS.

MADE WITH COFFEE FROM KURUKAHVECI MEHMET EFENDI:

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Wholesale Arrowroot powder, Kudzu Flour, Kudzu powder

About this product

Kudzu Flour, Kudzu powder, kudzu starch, Arrowroot powder, Manioc Flour delicious Organic Arrowroot Powder. This keto and paleo-friendly starchy powder is naturally gluten-free, non-GMO, vegan and grain-free. Also known as arrowroot flour or arrowroot starch, it has recently been recognized for its versatility and its safe, additive-free composition. Completely grain-free, organic arrowroot powder is a favorite of those practicing keto or low carb diets. A favorite baking and cooking replacement, this powder is a fantastically healthy substitute for both flour and cornstarch. Kudzu flour is a starch powder made from the root of the kudzu plan. It is used in traditional East Asian cuisine mainly for thickening sauces, making various types of desserts. Kudzu flour is obtained by washing, grinding, filtering, and drying the kudzu root. Kudzu flour is known as géfěn, kuzuko, chik-garu, galbun, bot san day, Macrobiotics, Gluten Free Kuzu Kudzu Kuzuko Flour Manioc Powder