#Pink Onion- Powder

[ruvviks]

the fucking udon shrimp stir fry i just made is out of this world i'm gonna cum and cry

[morethansalad]

Succulent Vegan Filet Mignon

[nil-the-glitch]

actually yknow what, no. this is not being limited to discord, yall get it too.

some general cooking tips (in which there is a brief senshi posession):

moisture is the enemy of crispy skin. pat dry with paper towel, and if you have the time and spoons, give a thorough but even coat of baking powder and let sit uncovered in your fridge overnight. this will dry out the skin nicely. for pork belly, create a tight foil boat so that only the skin is showing, and cover in salt to draw out moisture, repeating a couple times if necessary.

furikake seasoning, for the fellow rice lovers, is just nori (seaweed), sesame seeds, sugar, and msg/salt. you might have most if not all of these things already in your kitchen.

chai spice mix is just cinnamon, ginger, cardamom, cloves, nutmeg, & allspice.

pumpkin spice is just cinnamon, nutmeg, cloves, and ginger.

to cure your own bacon, you only need water, white and brown sugar, and a non-iodized salt - himalayan pink salt is not iodized, if you cannot find butchers curing pink salt. from there, you can add any seasoning/flavoring you want.

the truly adventurous may cook their rice in green tea for a fresh clean taste.

you can tell if a fish is truly fresh by their eyes - clear and bright is fresh, while cloudy is older or potentially has been frozen.

it's cheaper to buy a large block pack of ramen from your local asian market and repackage the bricks into sandwich bags, than to buy a box of individually packaged ones such as maruchan or top ramen.

when buying meat, look at it's fat content - more fat marbling usually means more tender + flavorful.

you can save onion skins and other vegetable scraps to make your own broth with. you can also save bones for this. mix and match ratios to create your ideal flavor.

bay leaf will always make a soup or broth taste better, but Watch Out (they are not fun to bite into on accident).

msg is, in fact, not The Devil, that was just a racist hate campaign against the chinese and other oriental races. it's literally just a type of salt. it is no more dangerous to eat than any other type of salt.

washing your rice is important because it not only improves flavor and texture by removing excess starch, but it also helps reduce any residual pesticides or dirt, or even insect fragments (please remember that rice paddies are essentially giant ponds that all kind of things live in and swim around. you should also be washing all your produce in general.)

please salt your cooking water for pastas, it just tastes better and you will be happier for it.

boiled potatoes are also improved by salt water.

if you hate vegetables, please consider trying them fried in butter or perhaps bacon grease. it is healthier to eat them fatty than not at all.

healthy food does not in fact have to taste miserable. thats a lie. they are lying to you. free yourself from your blandness shackles. enter a world of flavor.

[wanttobeh3r]

Nina's Recipes

Low-Calorie Creamy Shrimp Curry (185 kcal)

Ingredients:

• Shrimp (peeled and deveined) – 100g

• Coconut milk – 30g (about 2 tablespoons)

• Onion – 30g, finely chopped

• Tomato – 40g, finely chopped

• Garlic – 1 clove (about 3g), minced

• Ginger – 1 cm piece (about 3g), minced

• Green chili – 1 small (optional, for heat), finely chopped

• Cumin seeds – 1/4 teaspoon (about 0.5g)

• Turmeric powder – 1/8 teaspoon

• Coriander powder – 1/2 teaspoon (about 1g)

• Red chili powder – a pinch

• Salt – to taste

• Oil – 1/4 teaspoon (about 1g)

• Fresh coriander leaves – a few, chopped

• Water – 30ml

Instructions:

1. Prepare the Shrimp: Lightly season the shrimp with a small pinch of salt and set aside.

2. Heat the Oil: In a small non-stick pan, add 1/4 teaspoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.

3. Sauté Aromatics: Add chopped onion, ginger, garlic, and green chili. Sauté until the onion becomes soft and translucent.

4. Add Tomato and Spices: Add the chopped tomato, turmeric powder, coriander powder, and red chili powder. Cook until the tomato softens and the spices are well incorporated.

5. Add Coconut Milk and Water: Pour in the coconut milk and water, stirring well. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes.

6. Cook the Shrimp: Add the shrimp to the curry and cook for 3-5 minutes, or until they turn pink and are cooked through. Avoid overcooking, as shrimp can become rubbery.

7. Finish and Serve: Adjust salt to taste, garnish with fresh coriander leaves, and serve hot.

Calorie Breakdown (Approximate for 1 Serving):

Shrimp (100g): ~85 kcal

Coconut milk (30g): ~60 kcal

Oil (1g): ~9 kcal

Vegetables and spices: ~30 kcal

Macros (for 1 serving):

Calories: ~185 kcal

Protein: ~20g

Carbohydrates: ~7g

Fat: ~9g

[feyburner]

chicken tikka masala recipe?? 👀👀

Sure. This is compiled from a bunch of different recipes, primarily Swasthi’s Recipes, Bon Appetit, and personal recipes from curry enthusiasts on a reddit post.

I use chicken breast bc I prefer the texture for curries, I don’t like non-crispy chicken fat (not a fan of chicken fat/meat fat in general, I know, it’s my toxic trait). Thighs are of course also great.

Spice measurements should be considered a baseline minimum. Add more to taste.

CHICKEN TIKKA MASALA

1 head garlic, minced

2 Tbsp minced ginger

1 heaping Tbsp turmeric

1 heaping Tbsp garam masala

1 heaping Tbsp coriander

1 heaping Tbsp cumin

+

1.5 cups plain full fat yogurt

1 Tbsp kosher salt

1.5-2 lbs boneless skinless chicken breast (or thighs), sliced in half lengthwise

+

3-4 Tbsp ghee or butter + oil

1 large yellow onion, chopped

10-12 cardamom pods, crushed (or 2 tsp ground cardamom)

1 Tbsp red pepper flakes or chili powder

1 x 6 oz can tomato paste

1 x 28 oz can tomato puree

1.5 cups heavy cream (or less cream + make up remainder with water or coconut milk/cream)

1-2 Tbsp brown sugar

DIRECTIONS

1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, cumin.

2. In a separate bowl, whisk together yogurt and salt. Whisk in 1/2 spice mix; reserve the rest (covered and chilled). Pat chicken dry and add to yogurt marinade, coating fully. Cover and chill 4-24 hours.

3. Heat ghee in a large saucepan over medium heat. Add cardamom and red pepper flakes. Bloom until fragrant, 20 seconds. Add onions and tomato paste. Cook, stirring, 5 minutes until tomato paste has darkened and onions are softening. Add reserved spice mix and cook, stirring, another 4-5 minutes until darker brown. Add extra ghee if needed.

4. Add tomato puree. Bring mixture to a boil, stirring and scraping bits from the bottom. Simmer 8-10 minutes until slightly thickened.

5. Optional (but highly recommended): Carefully transfer sauce to a food processor. Pulse until smooth and blended. Transfer back to saucepan.

6. Add cream and brown sugar (and leftover yogurt marinade if desired; it’s a raw chicken marinade but you’re cooking long enough that it’s fine). Simmer, stirring often, 30-40 minutes.

7. Meanwhile, heat ghee or vegetable oil (not butter or olive oil) in a nonstick pan or well-seasoned cast iron on highest heat until smoking hot. Sear the chicken 2-3 pieces at a time, 3 minutes on each side, to char. Chicken will still be pink inside.

8. Cut chicken into bite-size cubes. Add to simmering tikka masala sauce and stir until cooked through, 10 minutes.

9. Garnish with fresh cilantro (coriander). Serve with rice and/or naan, paratha, etc.

[foodshowxyz]

Classic Clam Chowder with Seasoned Shrimp Topping

Ingredients 🦐 For the Seasoned Shrimp:

200g (1/2 lb) shrimp, peeled and deveined

1 tsp paprika

1/2 tsp garlic powder

Salt and pepper, to taste

1 tbsp olive oil

🍲 For the Clam Chowder:

2 cans (6.5 oz each) chopped clams, juice reserved

3 cups fish or vegetable stock

200g (1/2 lb) potatoes, diced

1 onion, finely chopped

2 celery stalks, chopped

2 garlic cloves, minced

1 cup heavy cream

3 tbsp all-purpose flour

4 tbsp butter

Salt and pepper, to taste

Fresh parsley, for garnish

Preparation Time & Cook time Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes

Estimated Calories and serving portion Calories: ~350 per serving (serves 4)

Instructions

Season the shrimp with paprika, garlic powder, salt, and pepper. In a skillet, heat olive oil over medium heat and cook shrimp until pink, about 2 minutes per side. Set aside.

In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5 minutes.

Stir in flour and cook for 1 minute. Gradually add the stock and clam juice, stirring constantly.

Add diced potatoes, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.

Add clams and cream. Cook for another 5 minutes. Season with salt and pepper.

Serve the chowder in bowls, topped with seasoned shrimp and garnished with fresh parsley.

[najia-cooks]

[ID: First image is of two dark brown glazed lamb chops. Second image is a close-up; one of the chops has been cup open to show a pink interior. End ID]

Seitan lamb chops

This vegan meat can be used as a substitute for lamb chops or rack of lamb. Like well-cooked lamb, it is fine-grained, moist, subtly sweet, and meltingly tender. Once simmered it is ready to be seared, breaded, fried, or sliced, and included in your favorite recipes.

The seitan is made using the washed flour method, which kneads dough in water to separate the gluten from the starch: this allows you to control how much starch you leave alongside the gluten in the dough, and thus how tender versus chewy your final cut of meat will be. This recipe makes a dough that leaves more starch in than most seitan recipes do, and then kneads the dough again to distribute that starch into an even, fine grain. A simmer in a spiced, aromatic broth leaves the final product tender, moist, and flavorful all the way through; the broth is then cooked down to a glaze.

The spices called for in this recipe are geared towards replacing lamb in Palestinian recipes, but they can easily be swapped out to complement the flavor profiles of other dishes.

Recipe under the cut!

Patreon | Tip jar

Makes 4 large lamb chops.

Ingredients:

For the dough:

720g bread flour (or any white wheat flour with at least 12% gluten)

About 2 1/4 cups water

For the dry flavoring mix (scaled to 455g dough yield):

2 tsp (7.5g) ground sumac

1 3/4 tsp (5.25g) onion powder

1 tsp (4g) kosher salt (1/2 tsp table salt)

1 tsp (5.5g) vegetarian granulated sugar

1 tsp (2.5g) black peppercorns, toasted and ground

3/4 tsp (2g) caraway seeds, toasted and ground

3/4 tsp (3g) garlic powder

3/4 tsp (2.5g) ground turmeric

3/4 tsp (2g) cumin seeds, toasted and ground

3/4 tsp (1.5g) aniseed, toasted and ground

1/2 tsp beet powder; or 5 drops red + 1 drop green food coloring

1/2 tsp (2.5g) MSG (optional)

To fry:

4 tsp vegan margarine or ghee (سمنة), divided

4 tsp olive oil, divided

For the simmering broth:

2 Tbsp soy sauce (I used Chinese aged soy sauce)

1 Tbsp red tahina

2 tsp miso paste (preferably red)

2 tsp pomegranate molasses

2 tsp vegetarian 'beef' stock concentrate (optional)

1 small yellow onion, quartered

2 cloves garlic, crushed

1 bay laurel leaf

1 stick cinnamon bark

5 allspice berries

5 green cardamom pods, crushed

2 cloves

1/2 tsp black peppercorns

1 tsp vegetarian granulated sugar

Several cups water

Instructions:

To wash the flour:

To make seitan using the washed flour method, a dough is first made out of flour and water; then, the dough is washed in water multiple times. The water carries off the starch, leaving the gluten behind.

1. Make the dough. Mix flour and water in a large mixing bowl until dough comes together. Knead for several minutes, and then cover the dough and allow it to rest for another 10-15 minutes to develop gluten. After resting, the dough should be very smooth, elastic, and stretchy.

2. Soak the dough. Fill the bowl with enough cool water to cover the dough, and let it soak for about an hour. This allows gluten to continue developing.

3. First wash. Leave the soaking water in the bowl, and begin to knead the dough with your hands under the water. Repeatedly pull, stretch, fold, and press the dough for several minutes to knead, occasionally using your fingertips to break through and shred or mangle the dough as you pull. Soon, the water should be a thick, opaque white.

4. Drain the dough. Set up a colander over a very large container, and pour the contents of your mixing bowl through. You can also just pour the starchy water down the sink if you don't have plans to use it (to make liangpi noodles, or dumpling wrappers, or any of the recipes out there for vegan bacon using wheat starch...).

At this point, you will see two distinct substances in the dough: the gluten, which is thin and stringy and feels rubbery when pinched, and the starch, which is thick and 'globby' and feels soft when pinched, offering no resistance. We want to wash the flour a few times until most of the starch has been removed, and there are only some small globules interspersed throughout the stringy gluten.

5. Second wash. Return the dough to your mixing bowl and fill it with fresh cool water. Knead and pull the dough for another few minutes, until the water once more turns opaque. There should be fewer large areas of starch in the dough, and more development of the gluten strands. Drain the dough again (just like in step 4).

6. Third and fourth wash. Repeat this process another time or two, until the starch globules are about 20% of what you see, and the gluten is around 80%. For the last wash, the water should be a bit less opaque with starch than it was for the first one, but it should be more than a bit cloudy. You should see your fingers when you cup some of the water in your hand, but not the bottom of the bowl.

After the third wash

After the fourth wash

7. Drain the dough. Drain the seitan again and allow it to continue draining, flipping over once, until it is noticeably less wet. Squeeze the dough to remove any extra water or starch on the surface.

You now have your washed flour! This will be the base for the rest of the recipe. I had 455g of dough at this point.

To finish the dough:

1. Add all dry ingredients to the dough and knead again to distribute evenly; or use a blender for about 30 seconds until everything is well-incorporated and the gluten strands are visible.

2. Pull the dough into a single long, thick strand, and then tie it into a couple knots. Do this a few times to build structure.

To cook:

The dough will first be seared to develop a crust, then simmered to infuse it with more flavor. After a rest in the simmering liquid, it is seared again to re-crisp, then tossed in the thickened liquid to form a glaze.

1. Divide dough into four pieces. In a large skillet, heat 2 tsp of margarine and 2 tsp of olive oil (or use all olive oil). Add dough pieces and push flat with a spatula. Fry, turning as needed and intermittently pressing flat with the spatula, until the surface is browned and crispy.

2. Mix liquid simmering ingredients together and whisk to combine. Pour over browned chops and add whole spices and aromatics. If necessary, add more water to cover.

3. Slowly bring simmering liquid up to a bare simmer. Don't let it come to a rolling boil, which could produce a spongey texture.

4. Cook at a very low simmer, uncovered, for 20 minutes, stirring occasionally. Remove from heat and allow to soak in the simmering liquid (including spices and aromatics) for at least an hour in the fridge, or overnight.

This is a good place to stop for the night if you want to make these ahead of time.

5. Remove lamb chops from liquid. In a large pot or deep skillet, bring simmering liquid (including spices and aromatics) to a boil, uncovered, until considerably reduced.

6. Strain to remove whole spices and aromatics. Return to pan and continue to reduce until thickened to a glaze-like consistency.

7. In a clean skillet, fry lamb chops again in remaining margarine and oil until browned and crispy. Add glaze and cook, flipping and agitating occasionally, for a couple minutes until coated.

Serve immediately over rice or frika (فريكة / freekeh), topped with fried pine nuts, alongside plain cultured soy yoghurt, pickles, olives, and a side salad, etc.

[forkfulofflavor]

Creamy Chicken and Rice Soup Ingredients: 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces 1 tsp. kosher salt 1 tsp. Italian seasoning 1/4 tsp. mustard powder 1/4 tsp. paprika 1/4 tsp. chili flakes 3 Tbsp. unsalted butter 1 medium yellow onion, diced 3 large carrots, peeled and diced 3 stalks celery, diced 4 cloves garlic, minced 1 Tbsp. fresh thyme, chopped 1 Tbsp. fresh rosemary, chopped 1/4 cup all-purpose flour 6 cups chicken broth 1 cup half and half 1 Tbsp. soy sauce 1 Tbsp. hot sauce 1 cup long grain white rice, uncooked Salt and pepper, to taste Garnish: Parmesan cheese, black pepper, fresh parsley Directions: Season the chicken: In a medium bowl, toss the diced chicken pieces with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside. Sauté the vegetables: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Cook the chicken: Add the seasoned chicken pieces to the pot and cook until no longer pink. Stir in the fresh thyme and rosemary. Thicken the soup: Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes. Add the liquids: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce. Stir well. Add in the uncooked rice, stir again, and bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. Adjust the consistency: If the soup becomes too thick, add additional broth or water to reach your desired consistency, especially when reheating leftovers. Taste and serve: Adjust the seasoning with salt, pepper, and more hot sauce if desired. Ladle the soup into bowls and garnish with shaved Parmesan, freshly cracked black pepper, and fresh parsley. Enjoy! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 400 kcal per serving | Servings: 6 servings This Creamy Chicken and Rice Soup is the perfect combination of rich, creamy comfort and hearty ingredients. Made with tender chicken thighs, fresh herbs like thyme and rosemary, and a flavorful broth thickened with rice, this soup is ideal for warming up on cold nights. The addition of garlic, soy sauce, and a hint of hot sauce brings a delicious depth of flavor, making each spoonful more satisfying than the last. Serve this soup with a garnish of freshly shaved Parmesan, cracked black pepper, and a sprinkle of parsley for a bright finish. Whether you're making it for a weeknight dinner or prepping meals for the week, this soup is sure to become a family favorite!

[hugemilkshake]

How would your ocs react to y/n proposing to them for marriage?

💍

I. Am. READY!!!

Out of all the questions this was the one I was expecting the least tbh 0-0 but enjoy the milkshake!!

How my OCs would react to being proposed too!

-Romantic-

Starfruit Milkshake and Snake Tooth would have very similar reactions, those being that the don’t accept since they are hopelessly in love with each other

Bubbly Milkshake would cry, out of both happiness and fear

Burnt Caramel only has one rule if you’re going to marry him. FOLLOW HIS BELIEF

Rex Cookie is unsure because she’s a dinosaur and is confused about why anyone would marry a dinosaur. But she’ll accept

Sugary Jello is super excited and will be cooking something for you very shortly

Cinnamon Spider might cry because the kinda believed he wouldn’t ever get married

Red Fruit is happy for tax benefits

Blackberry Shade will have a cheeky smile and will gladly accept… but you just have signed and unwritten contract…

Powdered Basil will pick up the proposal ring and be in shock for a while but there is no way of telling if he’ll say yes or no

Shimmering Onion is kinda obvious to it so you’ll have to ask him several times and really emphasize that you are proposing to him. Once he realizes he’ll be super embarrassed

Grilled Tomato is very hyper about this and will tackle hug you

Scorched Garlic might cry out of happiness, he will crack a pun or dad joke though

Bubbling Oil will be very flustered

Wild Basil will say no and run away into the forest with the wolves

Barbecue “Dragon” will be stunned but then will accept and boast about his amazing soon to be spouse

Gran-Berry will jokingly ask if your into milfs-

Minty Snail will pass out from surprise

Dark Apple would love to accept but he just can’t at the moment… maybe if you had proposed later when things weren’t that bad for him he accept…

Pink Mantis will happily accept and will write you love letters like the two of you are teenagers

Emperor Catterpilar will happily accept and then try to give you lots of gifts

Peach Novius will stutter and stumble over her words but she’s really happy

Leaf Sheep Slug won’t give you an answer but the hug you get should tell you that they accept

Adenosine Cookie will say L ratio to you and run away. Marriage means commitment. Marriage means showing you their face. That’s not something they want

Adele Penguin, Blushing Snail and Tabby Cat are not able to get married, but they will be flower girls/ hold the rings (I have never been involved in wedding planning so idk how one works-)

[loominggaia]

RODANGI CUISINE

(This is the traditional food of Balthazaar's people!)

OVERVIEW

Rodanga is a territory of Matuzu Kingdom, located in the Midland Savannah region. This region is prone to long droughts and locust swarms, which can decimate crops and cause sudden famine. Because of this, the notion of wasting food is deeply offensive to the Rodangi people, and they make a point to consume every calorie they can get while they can still get it. Their traditional cuisine is notoriously fattening, with a generous use of lard, butter, fried foods, and sugars. Tourists who visit Rodanga always leave heavier than they arrived, but luckily for them, being fat is a point of pride in this culture.

HAM ROLLS

When people think of Rodangi cuisine, the first thing that comes to mind are ham rolls. This dish is prepared by melting cheese on long ham slices, then rolling the slices up with a mix of diced vegetables inside (corn, tomatoes, and green onions are common). The rolls may or may not be fried afterwards. Either way, they are drenched in white gravy to complete the dish. This greasy, salty food is not exactly healthy, but no one can deny its delicious taste.

SPICY STICKS ‘N STRIPS

A cut of meat (usually a poultry drumstick) is battered with corn flour and deep-fried in tallow, then spiced with hot chili powder. This spicy meat is traditionally eaten alongside fried yam strips and white gravy dipping sauce. This is a popular lunchtime meal for Rodangi’s lower classes, as chicken and yams are the city’s cheapest and most abundant foods. Upper classes tend to substitute the chicken drumstick for a leg of goat or ostrich, but the preparation of the dish remains the same.

RODANGI BURGER

There are many styles of burger around Looming Gaia. The Rodangi-style burger contains ground buffalo meat, cabbage, purple onions, and a generous amount of melted cheese. Chilies and sugar are added to the meat to give it a distinct sweet and spicy flavor, and the bun is topped with crispy buffalo bits. Most Rodangi citizens work labor-intensive jobs such as farming and ranching. This large burger is easy to prepare and provides all the calories they need for the day, so it is a popular staple food for the average family.

GRILLED SUNFLOWER

Sunflowers are an abundant crop all throughout the Midland Savannah. Most peoples harvest the seeds and discard the rest of the flower, but the Rodangi are not so wasteful. They prefer to grill the sunflower head until the seeds turn to mush, then slather it with a garlic and butter glaze to make a tasty meal. Just one large sunflower head can feed a whole family of middleweight peoples, such as humans. But heavyweight peoples, such as centaurs, often demolish the whole thing themselves. If the seeds are left in-tact before grilling, they provide a ton of healthy fat, fiber, and calories with every bite. This dish is a daily staple for Rodanga’s poor, but wealthier classes also eat it on occasion.

OSTRICH EGG

Chickens and guineafowl are the most commonly ranched birds in Rodanga, but ostriches are the most famous. These birds don’t lay eggs as often as others, but when they do, the egg is large enough to feed an adult human for an entire day. Fried ostrich eggs are a common breakfast for Rodanga’s upper class people, as they are much more expensive than other eggs. They are traditionally sprinkled with black pepper and parsley. Lower classes tend to eat them only on special occasions, such as holidays.

PLUM MILK

Plum milk is made by mashing plums into a paste, straining out the sweet juice, and stirring it in with cow’s milk until it turns pink. The drink is then topped with whipped cream and candied fennel seeds. It’s said to be as delicious as it is beautiful, and its bright color makes it particularly popular with Rodangi children. This drink may be served cold or warm. Just one cup provides a big shot of sugar and fat, so plum milk is considered a whole meal by itself.

PUDDING CAKE

Considered the quintessential dessert of the Rodangi people, pudding cake is a sweet, dense cake made from cornmeal, sugar, milk, and eggs. It has a filling of sweet lard-based pudding and an even sweeter glazing of honey on the outside. It may be eaten on its own, but most often it is eaten right after dinner. How the Rodangi make room in their stomachs for such a rich dessert remains a mystery!

OTHER DISHES

Sugared locusts are also a traditional Rodangi food. You can read about them on the Matuzan Cuisine article.

*

Questions/Comments?

Lore Masterpost

Read the Series

[morethansalad]

Hibiscus & Pink Peppercorn Kale Chips (Raw Vegan)

[rougerave]

"Bruce Wayne can't cook to save his life." That's a load of bullshit. Listen Bruce can cook, he just doesn't have the time for it, and the fact that he hardly passes as functional human being.

You can't tell me that in all his traveling he hasn't picked up something. If he can remember miniature details for a case that was three years ago, he can remember recipes.

Listen other than Alfred, Martha Wayne was the only person who knew how to cook. Martha wasn't going to let her son become like his father it that department. She and Alfred taught Bruce everything from the correct utensils to how to properly spice meat, "BBQ spice is not for chicken Master Bruce, have some class."

That was one thing Alfred and Bruce still kept doing after his parents died, and because of this he becomes an amazing cook.

When he meant Taila, trust and believe that she went Gordon Ramsey on his ass when she taught him how to cook the meals of her homeland (that's when he fell in love with her. I refuse to believe anything else on this matter), and obviously as he traveled he gained more knowledge on different dishes. Most from his masters and some from random old ladies that he came across.

The problem comes when he desides to take over the company and become the cities regular furry problem. He just doesn't have time and this leads to his kids never finding out. They grow up knowing that Alfred cooks. They also don't know that on rare occasion that Bruce is free he would sneek into their apartments and make food that can be frozen and reheated, because just like him, his kids can hardly pass as functional.

And that's how Jason found him, one random Tuesday. There his father was, floating around in a black AC/DC t-shirt, gray slacks, sparkly pink crocs(Dick), Jason's apron (because Jason is the only kid that knows how to cook) and the Rolling Stones playing form a speaker that was definitely Tim's. Bruce only glances at him before speaking, "Go change, wash your hands, then come cut the carrots." then goes to drain the pasta, and because Jason is to stunned to speak he goes without a word.

Jason doesn't bring it up, so Bruce won't bring it up.

One thing he does do every night is make Damian, Duke, Tim and Steph's school lunch. He strongly objects to the idea of his babies eating Gotham Academy/University powder egg shit. No sir.

That's how the family found out. That was funny.

"I once saw you put salt and vinegar Lay's in bread."

"Not my finest moment."

They tell Dick. He laughs in their face until he sees his dad in his kitchen cutting onions without flinching or wiping his eyes.

"You have no soul."

"Yes I don't. Wash your hand and cut that baby marrow."

"But I don't like baby marrow." he complained as he washed his hands.

"I have no soul, right?"

Dick sticks out his tongue, he get whacked by a wooden spoon.

[makaira-art]

Ace Attorney x Paselabo Collaboration Cafe Translations

Translated from this website

Announcing the commemorative Collaboration for the release of "Ace Attorney 456 Apollo Justice Selection"! Original illustrated goods are being sold again. Event period: 1/25/2024 - 2/29/2024 Host store: Paselabo Tower Shinjuku Store

To commemorate the release of "Ace Attorney 456 Apollo Justice Selection", A collab cafe will be left from January 25th, 2024 at the Tokyo/Shinjuku "Paselabo Tower Shinjuku Store", selling takeout drinks! We have decided to resell the illustrated goods that were released at the 2021-2022 Monster Hunter Bar in Akihabara and Anshin Oyado in Nagoya! Don't miss this opportunity!

Collab Menu Reproduction of popular drinks from past collaborations! The drink inspired by Blackquill has become a hot coffee that's perfect for the cold season. Please enjoy our new food menu!

◆Takeout menu (700 yen, 770 yen w/ tax) Apollo Justice: Hot-blooded Hot Lemonade Take a breather with this warm berry lemonade. "I'M FINE!" Hot lemonade, cranberry juice

Phoenix Wright: No Objections! Apple Soda There are no objections to this apple-flavored blue drink! Blue lychee syrup, pink lemon syrup, apple juice, soda, apple chips

Miles Edgeworth: Splendid Black Currant Tea A drink with black currant flavor and a gentle sweetness. Black currant (cassis) syrup, iced tea

Simon Blackquill: Shut Up! Although Blackquill is a prisoner, he also holds the impressive title of Prosecutor. See for yourself if it is sweet or bitter!! Coffee, chocolate syrup, fresh cream, pocky

Nahyuta's Holy Ghost Funeral Soda Satorha!? If you drink this, your soul will be saved! White soda, energy syrup, gold powder

One original postcard will be distributed per takeout item.

◆ Cafe menu

(Translations for food items/drinks not seen in the takeout menu) Apollo Justice's Perceiving Taco Rice ~rings included~ Has onion rings that look like his bracelet. Includes bright red sauce and bright white rice that is inspired by Apollo! Rice, lettuce, onion, taco meat, mixed cheese, salsa, ketchup, onion rings

Klavier Gavin's Melting Neopolitan The silver accessories that Gavin wears are made with silver powder, and the gooey egg is the same color as his hair. The neapolitan and egg match perfectly together. Neopolitan, egg, chili peppers, silver powder

Athena Cykes' Mood Matrix Tropical Sweets Happiness (Green) Anger (Red) Sadness (Blue) Surprise (Yellow) A dessert with colored sauces that looks like the mood matrix! How do you feel!? Dorayaki dough, mango, whipped custard, chervil (french parsley), powdered sugar, 4 types of sauce (blue raspberry syrup, muscat syrup, strawberry sauce, mango sauce)

Maya Fey's Kurain-style Spirit Mediumship

This drink resembles the costumes worn by those at the Kurain school of spirit mediums. However, even if you drink this, you will not be able to channel spirits. "You need to stop judging things based on narrow-minded cultural assumptions, Nick!"* Kyoho grape syrup, milk, tapioca

*The direct translation of this line is something like "You've got to see more of the true nature (of things), Nick!" in reference to the infamous ladder vs. stepladder debate. However, these are my translations, so I'm putting the localized version of that line, since it also became a meme in English. Nice to know this particular exchange crossed the language barrier!

Collab special items ■ Collab cafe in-store menu order perks: original character stand (12 types) If you purchase one collaboration menu item at the cafe, you will receive one at random.

■ Takeout drink order perk: Key visual postcard (1 type) Customers who order one collaboration drink will receive one of these postcards as a present.

GOODS MENU

1) "Ace Attorney" series 20th x Pasela (special outfit) original trading can badges random from 14 types | 440 yen 2) "Ace Attorney" series 20th x Pasela (special outfit) original trading acrylic standees random from 14 types | 880 yen 3) "Ace Attorney" series 20th x Paselabo (special outfit) original tranding acrylic keychains random from 14 types | 660 yen

(The second half of the goods menu is the same can badges, acrylic standees, and keychains but in the characters' regular clothing)

※ This product is a resale of the "'Ace Attorney' series 20th anniversary collaboration" event goods. ※ All goods are sold randomly, designs cannot be chosen. ※ Pictures shown are images and may differ from the actial product ※ It is possible to purchase goods only at the Paselabo Tower Shinjuku Store. ※ There may be purchase limits imposed on in-store purchases. Thank you for understanding. ※ We will accept orders at the mail order site "Paselabo store" from 12:00 on Monday, January 22nd. Please check the product page for delivery times.

Paselabo online store

Thanks for reading all my translations. Seems like there will be a chance to order merch online, so if you wanted it you can try and proxy it! It is blind box, though. I ran through these translations the past hour, so apologies for any mistakes. I'll be uploading more translations of things such as the Capcom cafe collab menu on here, too. There are also a few blurbs for art (such as the Valentine's & White day art) that I've yet to see translated, so I'll post those here too at some point.

[jetstargenderfuckery]

ok while cleaning out my backpack i found a recipe that a church teacher gave me for butter chicken. he supposedly makes the second best butter chicken in utah county (and it is very good) but he was also kind of transphobic and an asshole so heres his secret recipe if anyone wants to steal it and make delicious chicken out of spite:

seminary butter chicken

chicken:

1 lb boneless skinless chicken (thigh is best)

1/2 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger (paste or minced)

1 tbsp garlic (paste or minced)

1 tbsp red chili powder

1 tbsp salt

oil to pan fry

gravy:

2-3 tbsp oil

1 medium-large onion, roughly cut

2-3 medium tomatoes, roughly cut (or 1 28 oz can stewed tomatoes)

1/3 cup cashew nuts

1 tbsp garlic (paste or minced)

1 tbsp garam masala powder

4 tbsp granulated sugar

2 tbsp white vinegar

2 tsp chili powder (optional)

5 tbsp butter

3 tbsp heavy cream

salt to taste

2 tsp kasoori methi or fenugreek leaves (optional)

* if cooking on cast iron or skillet - cut chicken into bite size pieces. if cooking on bbq grill, leave chicken in large breast or thigh

* marinate chicken with yogurt, lemon juice, ginger paste, garlic paste, red chili powder and salt. set aside, overnight if possible.

* pan fry onions on high heat until caramelized, add tomatoes and cashews

* add garlic, garam masala powder, sugar, vinegar, and chili powder. mix evenly and let it simmer on medium-low heat for 10-15 minutes, stirring every few minutes until cashews are soft.

* blend onion/tomato/cashew into a fine puree

* cook the marinated chicken pieces until no pink appears. if using a skillet, cook in batches so meat does not boil in its own juices. otherwise, cook on bbq grill, let rest 5 minutes, then cut to small pieces

* add blended puree back into pan (strain to remove tomato seeds)

* combine puree, cooked chicken, butter, cream, and kasoori methi in large pan and let simmer for 8-12 minutes

* garnish with cilantro if desired

* serve with basmati rice and/or naan bread

[foodshowxyz]

Burmese Coconut Chicken Noodle Soup (Ohn No Khao Swè) 🍜🍗🥥 ( full recipe ⬇️ )

Ingredients:

For the Soup:

• 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces 🐔

• 2 cups coconut milk 🥥

• 4 cups chicken broth 🍲

• 1 cup chickpea flour (or gram flour) 🌾

• 1 medium onion, finely chopped 🧅

• 3 garlic cloves, minced 🧄

• 1-inch piece of ginger, minced 🧑🏻‍🍳

• 2 tbsp fish sauce 🐟

• 2 tbsp soy sauce 🌿

• 1 tsp turmeric powder 🌿

• 1 tsp paprika 🌶️

• 1 tsp ground coriander 🌿

• Salt and pepper to taste 🧂

• 1 tbsp vegetable oil 🫒

• 1 lb egg noodles 🍜

For Garnish:

• 1/2 cup chopped cilantro 🌿

• 1/2 cup sliced green onions 🧅

• 1/2 cup fried shallots 🧅

• 2 hard-boiled eggs, halved 🥚

• Lime wedges 🍋

Instructions:

1. Cook the Chicken:

• Heat vegetable oil in a large pot over medium heat.

• Add the chopped onions, garlic, and ginger. Sauté until fragrant and onions are translucent.

• Add the chicken pieces and cook until they are no longer pink.

2. Make the Soup Base:

• Stir in turmeric, paprika, and ground coriander. Cook for another 2 minutes.

• Add chickpea flour and stir well to coat the chicken.

• Gradually pour in the chicken broth, stirring constantly to avoid lumps.

• Add coconut milk, fish sauce, and soy sauce. Bring to a simmer and cook for 20-30 minutes, until the chicken is tender.

3. Prepare the Noodles:

• Cook the egg noodles according to the package instructions. Drain and set aside.

4. Assemble the Soup:

• Divide the cooked noodles into bowls. Ladle the coconut chicken soup over the noodles.

5. Garnish and Serve:

• Garnish with chopped cilantro, sliced green onions, fried shallots, and halved hard-boiled eggs.

• Serve with lime wedges on the side.

[hearthwitchery]

Easy mini chicken pot pies

Easy mini chicken pot pies:

2 cans of refrigerated biscuits (8 count each can)

1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)

1 bag frozen peas and carrots

1 can cream of chicken soup

Cooking spray for pan

Preheat oven to 350 degrees F and spray muffin tin with cooking spray

Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. Add any spices desired (I use garlic powder, onion powder, and a pinch of salt but you can use whatever you like) remove from heat

Stir veggies and soup into pan with chicken. Set aside.

Open biscuits and flatten to make thin enough to fit into cups. Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown.

If you only use 1 can of biscuits, keep recipe the same and the unused portion of chicken mix can be frozen for up to 2 months to use as a second meal