#Recipes for mothers

[retrogamingblog2]

“Mom’s Homemade Cake” from Animal Crossing

[peliginspeaks]

Standing at a rainy cold bus stop and thinking about recipe books in the Neath. Battered old things from the Surface that perhaps sat in a cupboard for a good few years until their owners accepted that they couldn't afford the import on those ingredients now, and started crossing them out and replacing them with mushrooms, lichen powders, and the less dubious local meats. Glossy-covered ones titled in looping script, printed on something not quite unlike typical paper, trying to call on the tradition and elegance of a sunlit kitchen and not quite getting all the way there. Books that embrace the Neath entirely, with indexed guides to avoiding toxic ingredient lookalikes and descriptive flavour profiles entirely without comparison to Surface fare. I want to peek inside a PC's cupboards. let me see their recipes.

[junglejim4322]

I’ve never felt more surreal than trying to figure out what to do when I said I’d cook my friend dinner as repayment for helping me w some shit and asked his favorite food and he just said “roast”. And I said what kind what is roast. and he said “idk, roast” and refused to elaborate. And then my mom somehow knows a mysterious “roast” recipe from my dad’s fucking adoptive white parents. What world am I living in what is “roast”

[literaryvein-reblogs]

Writing Notes: Food (5 Mother Sauces)

for writing your cooking and other food-related scenes

Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.

The Roux

Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.

Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.

The fat used is generally butter, but oil or other fats can also be used.

The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.

Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.

The darker the roux, the nuttier the flavor.

When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.

Four out of the five mother sauces are thickened by roux.

The 5 French “Mother Sauces”

1. Béchamel (“bay-sha-mel”)

Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.

White and just a tad bit thicker than heavy cream.

The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.

Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.

By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.

The sister sauces include:

Mornay = béchamel + Gruyère + Parmesan + butter

Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard

Soubise = béchamel + onions + butter

2. Velouté (“vuh-loo-tay”)

It’s made similar to a béchamel, except in this case, stock replaces the milk.

A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.

The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.

Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.

Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.

The sister sauces include:

Bercy = velouté +shallots + white wine + fish stock + butter + parsley

Normandy = fish velouté + fish stock + mushrooms + liaison

Allemande = veal/chicken velouté + liaison

Suprême = chicken velouté + cream

3. Espagnole (“es-puhn-yohl”)

Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.

If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.

Espagnole is rarely served on its own due to the strong flavors.

Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.

The sister sauces include:

Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper

Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter

Madeira = demi-glace + Madeira wine

Mushroom = demi-glace + mushroom caps

4. Hollandaise (“hol-uhn-dehz”)

This is the one mother sauce not thickened by a roux.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.

Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.

Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar

Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

5. Tomate (“toe-maht”)

Sauce tomate, better known as tomato sauce, is based on tomatoes.

A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.

The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.

If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.

The sister sauces include:

Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce

Spanish = creole sauce + mushrooms + olives

Milanaise = tomato sauce + mushrooms + butter + cooked ham

Sources and other related articles: 1 2 3 4 5

If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!

More: On Food

[marc--chilton]

screaming going insane im begging you to talk more about house developing a pavlovian response to wilsons nagging. like you’re right.

like house is already not subtle about wilson (you can only joke about wanting to fuck a guy so much before people start thinking you actually wanna fuck the guy) (i am not convinced he was ever joking)

and house has sooo many issues, the most prevalent being ones that stem from his leg and resulting disability after a life of activity, BUT we also must consider also those that stem from his childhood..... when a parent treats you terribly even the most logic-minded and rational people will think they deserve it. and when that is normal for you, it's almost a comfort. especially if that's the only attention you're getting from them

now let's set that aside for a second. house has always thought of wilson positively from day one (finding him "interesting" which is like the normal person equivalent of saying love at first sight, in this case) and i am not alone in thinking that house is pining in some form. and he fucks. the wires get crossed. something in his brain goes from "no one can make him mad like i can :) " to "he's hot when he's negging me" to house beating it in the hospital showers

95% (why did the numbers get HUGE just then. like i'm making a point sure but goddamn 70 point font pop off) of the time house will walk away from an interaction with wilson feeling great, even if he just got lectured within an inch of his life. just look at how often he gets the Diagnosis Revelation just from bothering wilson for five minutes (and that being all of wilson's screentime in the ep)

they're sick. they're basically having sex every episode. there are cathedrals everywhere for those with the eyes to see

[patron-saint-of-lesbeans]

I feel like I legitimately experienced a miracle last week.

I screwed up a bread recipe the other day (I was cooking for the contemplative nuns I was living with and they wanted to try my homemade pretzel recipe) and I was in a complete panic. Spent alllll adoration and mass praying about it. I couldn’t think of a patron saint of baking so I was like ‘well, I’m sure the Holy Virgin Mary burned bread or made baking mistakes in her sinless but human life.’ So I prayed three Hail Marys specifically about that and lo and behold, the dough was perfect and everyone loved my pretzels.

Mary, Queen of Mothers and their associated activities, intercede for all amateur bakers that their dough rise appropriately and their cutting boards be lightly floured.

[creepyscritches]

Sharing recipes with my mom rules bc she also just vibes her way thru things. "If it smells good, put it in too" is our general soup recipe format. We really only write down the "how to cook this ingredient" type steps. Smelling my way down my spice collection like huh I guess the soup DOES need little a bit of a pinch of cinnamon...

[goshyesvintageads]

Del Monte Foods, 1947

[silky-nereid]

Female Yanderes

Public letters of Noble Friend, Evangeline Abel

Clara Alden’s Journal

Cowboy, Dorothea Tracy's Wanted Posters

+ Gwendolyn’s medical bag

Gender neutral Yanderes

Happy accidents in space with Cosmic entity

I don’t know why I bite with caretaker Ellison Sawyer

Memory's Regret with Firework owner Ray

Favorites with a Fan Emil Bass

Male Yanderes

Honey and chains with Crumbled king Casimir Dragomir

Race car driver Richard Temples’ Collection

Deer in headlights || DARK CONTENT with Cult Leader Charis

Gerald’s Cigars

Skin & teeth with Traitor

Love like a broken pot with Crime lord Ranvier || DARK CONTENT

Served cold with College friend’s dad Thomas Walker

Duo Yanderes

— Mae and Julius’ recipe book

Fiat iustitia, et pereat mundus with Monarda Agency || DARK CONTENT

Group posts

Jealousy is not a pretty look on you with Yandere! crumbled king, Yandere! caretaker, Yandere! race car driver, Yandere! cult leader, Yandere! Noble friend

Running away is easy with Yandere! cheater, Yandere! firework owner

Masterlist for NSFW material

[pain-del-doge]

I haven',t made smth for myself in a while, so here's Kurio cooking up a storm for Saturn and Chayil to come home to, after a day of csndlerunning/annoying whoever rhey come across

[rayroseu-reblogs]

this is kinda funny detail... but i just realized?? iirc Malleus praises Lilia for having a good son but he rarely praises Lilia for the way he has raised him (bcs Malleus knows how chaotic Lilia has raised Silver lol)

[chappellrroan]

[fullcravings]

Cinnamon French Toast Casserole with Cinnamon Streusel

[thefloatingstone]

Truly a horrendous fate is that the vast majority of the living population will only ever equate Richard Harris for portraying Dumbledore in the first 2 movies... and NOT for his vocal performance singing "McArthur's Park".

This post is my attempt to at least reduce that number by 1

[chongoblog]

I've been kinda popping off on cooking things lately.

Like more than just grilled cheese (although my grilled cheese is still incredible)

[thegikitiki]

What Mothers Love...

Quaker Oats & Mother's Oats Ad, 1962

Mother - Daughter Dresses Offer