#Pink Onion- Powder

[morethansalad]

Brie au Poivre (Vegan)

[ruvviks]

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

[asmayasirtr]

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[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.

[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.

[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.

[clairelutra]

A dead cheap extremely spoonie-friendly recipe that I constantly get compliments on:

Chili (adapted from this recipe)

2 tbsp cooking oil (preferably olive but basically any mild cooking oil works, as does butter/butter substitute/etc)

1 diced onion (any size, try to go for 1-2 cups of diced onion total, as your heart desires) (can be bought diced if need be)

SPICES*

1-5 cloves of garlic (chopped, minced, jarred, etc)

3 15oz drained cans of beans (your preferred mix of black, kidney, pinto, red, garbanzo, etc)

1 14.5oz can of diced tomatoes

1 6oz can of tomato paste

1lbs ground meat (beef, pork, turkey, chicken, whatever) (optional)

1 tbsp sugar (make sure it's normal sugar, not a substitute)

1 cup of water (or beef/chicken/vegetable stock)

OPTIONAL: Leftover vegetables/mushrooms/etc, 1 drained can of corn, 1-2 tbsp of worcestershire sauce, extra bullion, a splash of soy sauce

Spices:

1 tsp cumin

1/2 tsp onion powder

1/4 tsp garlic powder

1 tbsp smoked paprika and/or chili powder (the mild spice blend, make sure you're getting that unless you know what you're doing)

1 tsp salt

OPTIONAL: 1/2-1 tsp smoked paprika, 1/2-1 tsp Italian seasoning/oregano/dried herb of choice, 1/4 tsp cayenne, 1/2 tsp black pepper

Instructions:

Oil in big pot over ~medium heat until it's fizzling

Measure the spices into a bowl

Put the onions in the pot with the oil, dump the spices on top and stir it around

Set a timer for 3 minutes and go sit down while you open and drain the cans. Stir when the timer goes off and then set it again and sit.

When the onions look like they're probably translucent-ish (6-9 minutes for me), add the garlic. If it's raw cloves chopped big, cook em for 5 minutes. Raw pressed or chopped small, 1-2 minutes. Jarred, not at all.

Add in the meat, if using. Poke and stab and stir until it's in cooked crumbles and there's no pink left. Take breaks to sit if you need to.

Add all the cans, all at once (beans, tomatoes, tomato paste, any extra canned vegetables), plus the water/stock and any other vegetables you might be using.

Stir until it's all combined, and sit and wait for it to boil (big bubbles) stirring occasionally, then drop the heat until it's only giving you small bubbles

Set a timer for 30 minutes and let it simmer, stirring every 5-10 minutes.

This is the time to start adjusting things by taste if you're into that. Add more salt or bullion or soy/worcestershire or sugar as needed -- the sugar is to help cut the acid from the tomatoes and can offset bitterness from the spices if you messed those up. Go tsp by tsp and taste after every addition.

It's good to eat after 30 minutes of simmering, but you can leave it there for an hour or two and it'll only get better.

NOTES:

I am a biiiiig wimp about heat and leave out the cayenne and pepper and only use smoked paprika, but I have it on good authority that it's very good with heat as well

Costs as low as $5-7, depending on whether you already have the spices and if you can chop an onion, if you make it vegetarian.

Makes like 6+ solid meals.

All the ingredients except the meat are shelf stable or long-lifed at room temp, so it's good for leaving in the cupboard as a backup meal

It's extremely adaptable. You can make it with just about any combo of canned beans you might have around, you can make it with whatever the cheapest ground meat is currently, it's already dairy-free and you can make it vegetarian or vegan or whatever. Use up old veggies in the fridge and grab your favorite savory spices.

The process can be done almost entirely sitting, if you need to. If you have slightly more money and you're very low energy, you can buy pre-chopped onion.

It's pretty forgiving if you're prone to forgetfulness. The only things that really need to go in order are the onions and meat, because the onions need to break down and flavor the meat, and the meat needs to be crumbled before it goes into the liquid. I forgot to add the meat at the right time once and came out with a perfectly good vegetarian chili. Yesterday I forgot the garlic until the simmer and dumped it in halfway. The spices need to be simmered for a while, but if you forget until the end somehow, you can add them and let it simmer for another hour. It doesn't burn very easily. You can add water or boil it off if you need it thinner or thicker. There's a very long time in the middle to adjust the flavor if it tastes off.

It was one of the few things that reliably came out good when I was forgetting my sentences in the middle of saying them, so I hope this helps some of you as well!

[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.

[devildevotee]

okay, i've got another idea for an original post. a lot of people seemed to like my post talking about using lamb in my kitchen witchcraft specifically working with satanic energy. i figured i'd add more ideas, for funsies. fair warning though, because there are very minimal sources on cooking for satan and lucifer - this is entirely UPG and what i would personally associate with their energies. i'll try to explain why i choose each thing, in case any of y'all get ideas for using these for a devotional meal and/or kitchen witchcraft utilising satan/lucifer's energy.

⛧ satanic-themed food

drinks:

fruit-based teas or tisanes: referencing the garden of eden/the serpent.

spicy chai tea: i associate any kind of spice, heat or kick with lucifer/satan's sometimes-brutal energy. you want things that taste like a kick to the teeth /pos.

coffee with no milk or sugar: a standard offering that i feel is versatile for many demonic and non-demonic entities. to me it also helps wake us both up re: energy working.

grape juice or wine: standard offering for many entities.

water (not ocean water): standard offering for many entities. additionally, many things can be added to it. it can also be used as satanic "holy" water (which i playfully call unholy water). reason why i say not ocean is because i haven't personally had success with any salty liquids outside of offering to leviathan or sea-based entities.

anything that includes boiled/hot water: i'm gonna be repeating myself here but again, it comes back to heat and my personal associations with satan/lucifer and fire. make things with boiled water and he should enjoy it.

meats:

lamb: this one should be obvious, but it's basically a symbol of the death of jesus.

birds: this one should also be obvious, but a fallen feathered friend is very reminiscent of lucifer's fall from heaven re: angel wings.

vegetables (i'm just going to use common veggies here):

beetroot: any red or red-esque fruits and vegetables have given me good results with lucifer and satan. it can mean a few things: blood, hell, doom, evil. all that edgy stuff.

garlic: traditionally a symbol of archangel michael, the slayer of satan in his dragon form usually, which means it works very well for blasphemous cooking.

onion: again, anything that has a kick is good. satan and lucifer like bold flavours, in my practice. unafraid flavours. flavours that can make you cry but you persevere anyway.

peppers of any sort: read onion.

fruits:

any fruit is good fruit

everything else:

pink salt: for its iron. i also use pink salt if i want to offer blood without offering blood.

cayenne and chili powder: read onion.

chocolate or chocolate powder: for its inherent decadent flavour. he seems to like things that feel like pride.

clove: read onion.

garlic powder: read garlic.

onion powder: read onion.

black pepper: anything that makes you sneeze and say 'bless you' can be used blasphemously.

rose: while lucifer/satan enjoy the thorns, the rose containing those thorns makes the rose itself very valuable to them. obviously don't eat thorns, i'm just saying the rose petals are good too.

egg: the action of splitting the egg involved seems to be appealing to him. both the egg itself and the eggshells are good to use. that being said, i don't eat the eggshells lmfao.

might add to this as i experiment more. again this is upg. don't come for me. these are just ideas and a starting ground for your own experimentation.

[morethansalad]

Succulent Vegan Filet Mignon

[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-)

[quincysrecipes]

Can you do the recipe for Phoenix Powder?

Phoenix Powder

Ingredients

2 Tbsp Pink Salt

1 Tbsp Peppercorns

3 Tbsp Paprika

1 Tbsp Cayenne Pepper

1 Tbsp Onion Powder

2 Tbsp Garlic Powder

1 Tbsp Red Pepper Flakes

Instructions

Grind the salt and peppercorns together.

Add the rest of the spices and mix thoroughly.

Enjoy!

Note: Since peppercorns and pink salt aren't always available (or cheap), and not everybody has or wants to buy a mortar and pestle, you could substitute already-ground salt and pepper and skip step 1. If you find this doesn't work, please tell everybody in the notes.

[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

[nelyoslegalteam]

For the ask game: Do you have a favorite family recipe and if yes, what is it? (The food not like, the whole recipe. I do not object to a whole recipe, but some families get cagey about that stuff.)

darling i am so sorry for letting this sit in my inbox for A Week. especially since it was a REALLY good prompt for that ask game!!

can i make it up to you by dropping a recipe for you??

so this one originated with me actually. yes, there are things my family makes that technically fit the letter of the prompt better, but i’ve been sharing this one and it’s the best thing i know how to make. hopefully that’s still in the spirit of the prompt enough for you, but either way you’re getting food out of it.

okay. cupping your face gently. you are going to do what i say now.

you are going to get a large soup pot. biggest one you have.

you are going to cover the bottom of that soup pot in a thick layer of olive oil. i have an herbs de province infused olive oil that i love for this, but any olive oil will do. failing that, any good cooking oil will do.

you are going to let that get to a good cooking temperature. nice and bubbly.

sweet onion. garlic. ginger. you are going to put them into the oil. i like to buy pre-minced for this because i hate prepwork with my entire heart but you do you. measure with your heart because this is soup but i CANNOT stress enough: put at least twice as much ginger as you think you need.

vegetable bullion. large large tablespoon or two of it. you can get away with more than you think you can. into the oil.

you can also put seasonings in. put garlic powder. put onion powder. put GINGER POWDER. also put herbs in!! i like herbs de province, but failing that rosemary will do. lots of seasonings. measure with your heart.

potatoes. i buy these pre-sliced ones that come marinated in rosemary because i hate prepwork and also because the rosemary tastes good in it, but you can slice your own if you really want. they can have skin on that’s fine. cut them up however you want and let them get soft in the oil.

vegetable stock. stock, not broth. use the low sodium ones if you can because you can get away with more bullion or even a little garlic salt that way without making anything too salty and it’s just better. into the soup pot. check your seasonings and adjust them as your heart desires.

beans. whatever beans you like but a combination of pink beans, white beans, and chickpeas does it for me. i get them canned because i don’t want to have to worry about pre-cooking them so just rinse them, toss ‘em in some seasonings, and throw them in the pot.

one part napa cabbage to one part green cabbage to one part kale. chop ‘em up or get pre-chopped if you want. into the pot. you can probably play with the greens you add to your liking but this is what i do.

let everything simmer and cook down. you can let it do this for a while. broth gets more flavor the longer you let it go. throw some rice in a rice cooker while you’re waiting even.

you now have soup. serve over rice if you want. finish with sour cream + chili oil + gochujang, or any sub-combination of the above, if you want.

profit.

trust me, it tastes like Warm. you will regret nothing.

[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.

[followingtheladyofthesacredflame]

Slow-Cooker Thanksgiving Stew

Ingredients:

Turkey breast

Gravy packet included with the turkey or gravy of your choice

Carrots, cut into disks

Small red potatoes, cut into quarters

Salt (protection, cleansing)

Black pepper (protection, speedy work)

Onion powder (protection, healing)

Garlic powder (protection, healing, warding)

Rosemary (cleansing, amplification)

Thyme (cleansing, healing)

Process:

Thaw your turkey breast in the fridge - the common rule of thumb is one day for every 4-5 lbs.

Oil the inside of your slow cooker lightly (this isn't completely necessary, but it can help with keeping things from sticking).

Place the turkey, carrots, and potatoes in the slow cooker. Cover everything with the included gravy packet from the turkey breast (or sub for about a cup of the gravy of your choice) and add your seasoning.

Cook on low for ~4 hours, then on high for 3-4 hours, or until turkey is cooked through (there should be no pink, and the internal temp should be 165F/~73C minimum). Add small amounts of water as necessary throughout to prevent burning.

This stew is delicious, filling, and can be adjusted to feed lots of people if you use a larger slow cooker or multiple slow cookers. The ingredients can be found pretty cheaply and prepped in a matter of minutes. Plus, there are so few dishes involved that cleaning up is a breeze. It's a great meal to savor on a cold November night and will make for some epic leftover sandwiches the next day!

I like cooking big Thanksgiving meals for my family, but with it just being a couple of us this year and life being...challenging, shall we say?...I opted to make something much simpler that still had all the classic holiday flavors we love. I highly recommend serving this with cranberry sauce and dinner rolls if you've got them.

(And yes, of course I understand the problematic origins of the holiday - I am not advocating for the horrendous story of oppression. I am, however, a fan of the idea of taking a day to remember what we have to be grateful for, especially during a year like this. If you can, please support indigenous people during this time of year and always.)