#Savory Herb Combinations

[tkhuluq]

French Ratatouille: Mastering the Art of Provencal Delight in Your Kitchen

Start a cooking trip to the sun-soaked areas of Provence with the timeless French Ratatouille. In this detailed assist, we will discover the art of crafting this classic recipe, showcasing the lively tastes as well as aromas that specify the heart of French provincial food. Sign up with us as we unwind the keys to developing the best Ratatouille as well as bring the preference of Provence in your table.

Area 1: The Significance of Provencal Food

Submerse on your own in the significance of Provencal food, where fresh veggies as well as fragrant natural herbs take facility phase. Ratatouille, a medley of seasonal generate, encapsulates the rustic beauty as well as durable tastes that personify the cooking spirit of the French countryside.

Area 2: Crucial Active ingredients

Uncover the crucial active ingredients that create the structure of a fascinating Ratatouille. From lively tomatoes as well as zucchini to vivid bell peppers as well as eggplant, each veggie adds to the symphony of tastes that make this recipe a party of Provencal bounty.

Area 3: Careful Veggie Prep work

Understand the art of careful veggie prep work, as we assist you via the correct strategies for cutting as well as setting up the active ingredients. Attain the best stabilize of appearances by making sure also food preparation, developing a Ratatouille that's not just aesthetically enticing yet a happiness to relish.

Area 4: Fragrant Natural herb Mixture

Discover the fragrant natural herb mixture that boosts Ratatouille to brand-new elevations. Find out the art of incorporating fresh  mint and tulsi, rosemary, as well as basil to boost the all-natural tastes of the veggies, instilling your recipe with the great smelling significance of Provence.

Area 5: Food preparation Strategies

Reveal the keys to improving the food preparation strategies that generate a Ratatouille with tender yet distinctive veggies. Whether you select stovetop simmering or stove roasting, we will assist you via the actions to attain that ultimate melt-in-your-mouth benefits.

Area 6: Discussion as well as Pairing

Understand the art of discussion to display the lively shades as well as layers of your Ratatouille. Uncover pairing ideas to boost your eating experience, whether worked as a standalone recipe, a side, or also as a fascinating covering for crusty French bread.

Verdict:

Finally, crafting French Ratatouille is an art that permits you to bring the tastes of Provence in your very own cooking area. With its lively shades, fragrant natural herbs, as well as unified medley of veggies, this timeless recipe records the significance of French provincial food. Dive right into our skilled assist as well as relish the happiness of developing a Ratatouille that's as fascinating making as it's to relish, bringing the preference of Provence in your table with every mouthful.

Tags : French Ratatouille, Provencal Cuisine, Rustic French Dish

[curttu]

Recipe for Savory Ricotta Tart With just enough egg to hold it together, Chef John's recipe for savory ricotta tart combines great ricotta cheese with fresh herbs.

[selahvibe]

Savory Crackers Recipe Made with literally anything or everything! in your spice cabinet, these savory homemade crackers are bursting with flavor and so easy to make. 1 tablespoon dried basil, 1/4 teaspoon cayenne pepper, 2 tablespoons poppy seeds, 1/2 teaspoon smoked paprika, 1.5 cups all-purpose flour, 1/2 cup extra-virgin olive oil, 1 teaspoon garlic salt, 1/4 cup ground flax seed, 1.25 cups water, 1 teaspoon baking powder, 1 tablespoon dried oregano, 2 tablespoons dried onion flakes, kosher salt to taste, 1.75 cups whole wheat flour, 1/3 cup wheat germ, 1 tablespoon parsley flakes, 3 tablespoons sesame oil

[kieyul]

Savory Ricotta Tart Chef John's recipe for savory ricotta tart is a simple combination of great ricotta cheese and fresh herbs with just enough egg to hold it together. 1 pinch cayenne pepper or to taste, 1 tablespoon olive oil or to taste, 1 tablespoon finely grated Parmigiano-Reggiano cheese, 2 tablespoons finely grated Parmigiano-Reggiano cheese or to taste, 1 ounce finely grated Parmigiano-Reggiano cheese, 1.5 cups ricotta cheese, 1 pinch ground nutmeg, 1/2 teaspoon salt, 2 large eggs, 1/4 teaspoon freshly ground black pepper, 1 tablespoon olive oil or as needed, 1/4 cup chopped fresh basil, 1/2 cup panko bread crumbs, 1 tablespoon chopped fresh flat-leaf parsley

[whenyouliveincantabria]

Savory Crackers Made with literally anything or everything! in your spice cabinet, these savory homemade crackers are bursting with flavor and so easy to make.

[writingwithfolklore]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

[azzayofchaos]

You said you wanted art requests, how about tango trying to bake something?? :D

Not me getting busy and then procrastinating this for a month and a half. O_O

oops.

Here’s the guy! I think he’s probably a good cook, and at least a decent baker, he’s been alive for far too long to have not figured it out. Unfortunately he’s partial to Nether food which doesn’t always sit well with his non-nether companions.

Probably not the image either of us would have thought of but it was interesting to draw at any rate. He’s making a ghast-jelly soufflés or something!

Some thoughts about food and the Nether? (You didn’t think you could escape my world building, did you?)

This particular dish I image to be a fluffy soufflé or mousse-like texture. It’s a relatively sweet dish, a rarity it the nether, though it could easily be modified for a more savory flavor.

The list of ingratiates might look something like this:

- The luminescent, warped-vine fruits that grow at high altitudes in the temperate zone. They are much smaller and more fragile than shroomlights, and are a rare source of sugar in the Neth. Most nether plants are savory, umami, or sour/biter,

— The viscous ichor from a ghast’s innards that whips up much like egg whites (there are eggs produced by some nether species but not ones well suited for this process)

— Aromatic herbs and spices that can be found in various biomes are a good addition especially when combined with the fruit juice to make a sauce. The specifics would vary from recipe to recipe, but the benefit of the dish is that it can easily be made with ingredients that don’t contain capsaicin which is present in many nether plants. (this dessert is considered one of the most palatable for overworlders as long as you can get past the use of ghast ichors.)

— some fat source, generally a hoglin lard or oil from stems.

— Salt! Readily available. It can often be found in large mineral deposits or salt flats in the rime zone or wastes.

Additionally, adding other ingredients can alter the sort of dish.

— The texture can be made more cake-like for example with the use of spore-flour, and hoglin or nut-based milks.

— Things like cacao, sugars, and fruit are coveted goods that the Neath has historically traded with the overworld for.

— I thought it would be interesting if there was a certain type of heat-resistant but heat-sensitive plant that curls/uncurls based on refined temperatures. It could be used as a thermometer!

[hallowpen]

(I have a lot going on this week, so I'm just going to get straight to the point)

แป้งสิบ (pronounced 'paeng sip') are savory filled puffed dumplings that can be either steamed or fried. Their name, which literally translates to "Ten Flour", is derived from folding the dough ten times to wrap around the filling. The series features steamed fish dumplings, which were extremely popular to have as an afternoon snack within the royal courts of the time. Nowadays, it's more common to find the fried variety with various fillings.

Thai oil massages are pretty straightforward. They typically involve some type of massage oil in combination with an aromatic (usually essential oils). More traditional Thai massages include the use of herbal compresses. The process begins by preparing and coarsely grinding Thai herbs of various medicinal properties. The herbs are then wrapped in a white cloth, and the resulting compresses are steamed until comfortably hot. The compresses can be applied to various parts of the body, where its heat and the herbal properties help to relax muscles, reduce inflammation, and relieve pain. In combination with a salt scrub, which increases the skin's heat absorption, the herbs are much more effective in their effort to promote relaxation.

Floral garlands in Thailand are typically used in religious ceremonies, or given as a gesture of respect. The process of garland-making is said to promote mindfulness. The flowers chosen for a garland often hold unique and special meanings. ดอกปีบ (pronounced 'daawk pip') or Indian Cork Tree flowers, also known as Kasalong flowers, can be representative of humility and purity, or loyalty and respect.

I'm not going to touch on the social class/ranking dynamics that were commented on during this episode, because I think they are becoming much more straightforward and pronounced as the series unfolds 👍🏾👍🏾👍🏾

[najia-cooks]

[ID: First image is of a golden brown boule studded with blueberries and covered with seeds; second image shows the boule cut in half to show a holely bread with blueberries throughout. End ID]

Rustic no-knead blueberry bread

This is a crusty, no-knead, sweet-savory bread that pairs blueberries with spices and herbs inspired by West Asian cooking. Fennel, anise, sesame, and mahlab powder are reminiscent of the دُقَّة كَعْك ("duqqa ka'k"; cake powder) used in pastries, while za'tar and caraway skew more savory.

The long rise yields a well-fermented dough with a robust flavor that stands up well against the sweetness and pungency of the fennel and aniseed. The result is a jammy, complex, aromatic boule.

This bread has an open, irregular crumb, great for slicing, toasting, dipping, or spreading. Try it with labna and honey, olive oil and za'tar, or a spreadable cheese. I've also made sandwiches with thick slices of this bread and fried, glazed tofu drizzled with tarator and topped with Iraqi mango pickles, to excellent effect.

Recipe under the cut!

Patreon | Paypal | Venmo

Makes one medium-sized boule.

Ingredients:

3 cups (360g) bread flour

2 tsp kosher salt

1/4 tsp dry active yeast

2 tsp mahlab powder (optional)

1 tsp fennel seed + 1 tsp aniseed, coarsely ground

About 1 2/3 cup water (room temperature)

1/2 cup firm fresh blueberries

1 Tbsp za’tar (wild thyme), crumbled

Additional fennel seeds, aniseed, caraway, and sesame, to top

Mahlab (محلب) powder is the ground-up pits of Mahleb cherries. It can be purchased at a halal or specialty spice store.

Za'tar (wild thyme) can be found in dried form at a halal grocery store. Note that the spice blend, which includes wild thyme, sumac, sesame seeds, and other spices, will also be labelled "za'tar." If you don't have or can't locate any of the herb itself, use any dried woody herb of your choice (e.g. rosemary, thyme, sage), chopped.

Instructions:

1. Making the dough. Measure flour into a large mixing bowl. Add salt, yeast, seeds, and thyme and stir to combine.

2. Gradually add water until a soft, sticky dough forms. You may need more or less than 1 2/3 cup.

3. Flatten dough in the bowl and top with some of the blueberries. Fold the dough to enclose the blueberries, add more blueberries on top, and fold again. Repeat until all blueberries are incorporated.

4. First rise. Shape dough into a ball and place in the bowl seam-side down. Pat the top of the dough with some olive oil and cover the bowl with a kitchen towel. Allow to rest at room temperature for 16-20 hours.

5. Shaping. Gently remove the dough from the bowl and allow it to deflate. Shape the boule by folding an edge in over the center, rotating the dough slightly, and repeating until you have gone all the way around.

6. Flip the ball over so the seam side is down. Place your hands on either side of the dough and then move them down towards the base of the boule, tucking some of the dough under and towards the seam, to tighten the top of the ball. Rotate the ball slightly and do this again, repeating until you've gone all the way around a couple times.

This is the basic method for shaping a boule, lightly adapted to avoid breaking any blueberries. If any of the blueberries start to pop out of the surface of the dough, just press them back in.

7. Second rise. Place your boule on a piece of parchment paper and cover with a kitchen towel. Allow to rise for 1-2 hours, until noticeably puffy.

8. Baking. Place a Dutch oven in your oven and preheat to 450 °F (230 °C). Remove the Dutch oven and place the boule, along with the parchment paper, inside. Put the lid on the Dutch oven and return it to the oven. Bake for 30 minutes.

9. Remove the Dutch oven's lid and bake bread for another 20 minutes, or until the crust is deeply golden brown.

To bake the bread without a Dutch oven, preheat a baking tray in the center of the oven, while preheating a skillet (rated to at least 450 °F) in the bottom; once preheated, transfer the bread and parchment paper to the tray, and pour a few cups of water in the skillet; bake for 30 minutes. Remove the skillet and bake another 20 minutes until golden brown.

Allow the bread to cool completely before cutting into it to avoid creating a mushy texture.

[violet-hearth]

Herb Butter

Also known as compound butter and is a way to preserve herbs and flavour butter.

Best used for savory foods, can be an amazing way to elevate kitchen witchcraft.

Generic Recipe Base

8 tablespoons or 1/2 cup butter

1-3 teaspoons of finely chopped fresh herbs of choice (combine herbs for more flavour profiles)

rosemary, coriander, chives, parsley, dried chilies, sage, dill, garlic, lemon, edible flowers etc.

optionally 1 teaspoon lemon zest

optionally salt to taste

Soften butter at room temperature then add to a bowl with the herbs and zest. Using a fork, mask it all together until thoroughly combined.

Add salt to taste and combine

Scoop the butter onto a piece of waxed or parchment paper and roll into a log - optionally place in a shaped dish. Place in fridge to set

Fisherman's Butter

To be added to a seafood salad, white fish, shrimp, or on bread. Would pair amazingly with a holiday featuring fish, a holiday honouring an ocean deity, or to bring to a group meal.

8 tablespoons butter

1 tablespoon parsley

1 tablespoon lemon juice

1/2 tablespoon rosemary

1/2 - 1 tablespoon fish sauce (vegan works too)

salt and pepper to taste

Yuletide Butter

Serve in a communal or partnered meal to bring in love, prosperity and community during the colder months - best served with chicken, warm bread, or potatoes.

3 tablespoons butter

OPTIONAL: 1 table spoon of scotch

2-3 cloves crushed garlic (protection, love, lust)

1/2 teaspoon zest of clementine (love, home blessing, luck)

1/4 teaspoon clove (love, money)

1/4 teaspoon cinnamon (love, protection, prosperity)

1/4 teaspoon smoke paprika (heat, energy, fire)

1/2 teaspoon salt (protection)

Adapt the recipes as needed for what you have and to your own practice <3

[slasherhoe87]

What Cologne I think the Slashers Would Wear:

ART THE CLOWN

Fcuk Friction by French Connection

"Fcuk Friction is an attention-getting fragrance for men. Let it tickle your senses with a musky ensemble of fruit, lavender, coconut and geranium notes. This well-balanced fragrance has a spicy finish and is perfect for everyday use. It is an excellent choice for the man who wants a magnetic fragrance that is appropriate to wear to work or a date. Make this warm, fruity and aquatic fragrance your new signature scent"

JASON VOORHEES

Minotaure by Paloma Picasso

"Mysterious and virile, Minotaure for men embodies the symbolism and spirit of a mythological creature. Its bold Oriental composition features tart bergamot citrus in juxtaposition with savory spice notes of coriander and tarragon. Wear this intriguing masculine scent to stamp yourself as a rugged individual possessing an uncompromising free spirit"

MICHAEL MYERS

Obsession Night by Calvin Klein

"Anticipation builds when evening approaches and Obsession Night casts its seductive spell. The alluring oriental elixir blends crisp pear, sweet vanilla and incense-like patchouli with spicy accents of cardamom and nutmeg"

Bonus cologne because Michael is my one true love:

Halloween Man by Jesus Del Pozo

"Wrap yourself in mystery with Halloween Man. Its intriguing contemporary formula for men combines tart mandarin and the crisp note of apple martini with ginger spice and pungent violet leaf. A fine example of aromatic alchemy, the unique masculine fragrance conveys a free-spirited attitude along with dark allure. Dare to show your devil-may-care spirit with Halloween Man"

BRAHMS HEELSHIRE

Toy Boy by Moschino

"Liberate yourself and feel wild and free every time you walk out the door wearing Moschino Toy Boy, a playful men's fragrance. This tempting cologne blends spicy, floral, fruity and woody accords for a well-rounded, exhilarating scent that's sure to leave you feeling confident as you glide through the night in style. Top notes of Indonesian nutmeg, elemi resin, green pear, pink pepper and Italian bergamot immediately set the tone with their bold, bright intensity, only to be smoothly calmed by middle notes of flax flower, clove bud, magnolia and rose absolute. This tantalizing bouquet is further enhanced by base notes of sylkolide (musk), amber, cashmeran, Haitian vetiver and sandalwood for a warm, seductive comedown that saturates the air with its luscious charm"

BO SINCLAIR

Old Spice

"Top notes are Nutmeg, Star Anise, Aldehydes, Orange and Lemon; middle notes are Cinnamon, Carnation, Pimento, Geranium, Heliotrope and Jasmine; base notes are Benzoin, Vanilla, Musk, Tonka Bean, Cedar and Ambergris"

LESTER SINCLAIR

Hunter by Armaf

"The top opens with a refreshing burst of citrus notes, coming in strong and zesty with a combination of grapefruit, bergamot, lemon and mandarin. The heart settles into floral accords, the romantic aroma of lavender, geranium, tuberose and ylang-ylang spiced by fragrant hints of cardamom and black pepper. The cologne finishes on a warm, aromatic base, featuring the alluring aroma of cedar, labdanum, musk, patchouli and vetiver"

VINCENT SINCLAIR

Close Up by Olfactive Studio

"This fragrance almost defies categorization. It's a little tobacco, a little Oriental, a little gourmand, and everything you want a perfume to be. It opens warm and sweet with top notes of Santos green coffee, Griotte cherry, and fresh spices. The heart notes are complex and mysterious with white tobacco, California rose, Atlas cedar, and patchouli. Base notes of amber, tonka bean, and musk shine through in the dry down for an earthy finish to this alluring scent"

HARRY WARDEN

Craftsman by Tabac Original

"Sharp and confident yet charmingly balanced, Tabac Original Craftsman is a spicy-citrus cologne enhanced by accords of aromatic herbs, clean florals and spice. The opening refreshes and invigorates with a bright blend of tart-sweet grapefruit, bergamot and piquant black pepper. Crisply herbal florals of lavender and peppery geranium merge with almond nuances of tonka bean at the heart. A smooth, enveloping base of vetiver, patchouli and supple leather leaves a clean masculine trail that’s perfect for casual wear"

THOMAS HEWITT

Brut by Faberge

"This manly mix features woody and balsamic accords accented by aromatic and sweet notes for an exhilarating yet simple aroma that enhances your image"

JENNIFER CHECK

Psychedelic Love by Initio

"Fall under the dizzying rush of Initio Psychedelic Love, a powerfully seductive essence that can leave you in an emotional trance. This decadent elixir blends floral, citrus and exotic accords for a deeply bright and satisfying scent that has the power to ensnare that special someone from across the room. Top notes of sparkling bergamot and sweet ylang-ylang work together to form a radiant energy. Following this is a provocative heart of hedione, heliotrope and Bulgarian rose, which walks a fine line between playful romance and immense passion. Completing the alluring perfume are spicy and sensual elements of myrrh and sandalwood, creating a mystifying foundation that intrigues and attracts with ease"

BUBBA SAWYER

Mickey Mouse by Disney

"Mickey Mouse is classified as a refreshing, fruity fragrance. This masculine scent possesses a blend of citrus, lemon and lime"

BILLY LOOMIS

Thallium Black by Yves De Sistelle

"Thallium Black is an enticing men's fragrance that is both sensual and gentle to attract plenty of attention. Fruity notes of apple are warm and welcoming, while cardamom is spicy and aromatic. The scent of bergamot adds a fresh citrus quality to the fragrance, plum notes contribute sweet and fruity tones, and nutmeg infuses a warm spiciness to the scent"

PENNYWISE

Realm by Erox

"Transcend the veil of the mundane, and enter into a realm of otherworldly sensuality with Realm. This seductive scent for men sets itself apart with its bright notes of orange and ginger, offset by the deeper and more mysterious notes of lavender, patchouli and juniper"

STU MACHER

CK In 2U by Calvin Klein

"A fragrance for men that consists of perfume notes of lime, gin fizz, grapefruit leaves, frosted tangelo, pimento, shiso, cocoa base, vetiver, white cedar and musk to form a well balanced cologne"

[esotericmama]

Permaculture Methods

Mixed Grazing: grazing a flock of multiple species together in Pasture, such as cattle, sheep and goats. Each species has different dietary needs and are able to graze on different plants in the Pasture keeping weeds down and using acreage more efficiently. Cattle prefer grass, sheep prefer weeds, while goats like brush and forage. The animals also graze at different levels, cattle tall, sheep short, and goats climbing. A mixed flock is also healthier because each species has its own unique parasites that will not spread to members of a different species.

Silvopastoralism: grazing Livestock in Orchards and vineyards. The animals keep the grass and weeds down in the Orchards which helps keep the trees healthy. They fertilize the Orchards with their manure. Of course, as with most types of integrated farming it really helps save space for the smaller farmer or homesteaders.

Integrated rice farming is done is Asia, using a variety of animals to help benefit the production of rice. The most common being rice-duck-fish farming, where fish are farming in channels around the rice field and ducks are released into the paddies. The fish and ducks fertilize the rice and keep pests at bay, especially mosquito larvae which can easily run rampant in a swampy rice field. The ducks and fish naturally replace the need for chemical fertilizers and pesticides.

As a bonus: a lot of rice farmers use the water buffalo to plough the field, this animal is naturally at home in the swampy environment of the rice paddy. Aside from ploughing, the water buffalo is also used as a source of milk, meat and hide.

Intercropping/Companion Planting: planting different species of crops together that will have beneficial effects to each other. The most ancient intercropping is growing cereals and pulses (legumes) together, as the legumes provide lots of nitrogen that helps the grains grow. The Three Sisters is variation of this, combining maize (grain) with beans (legume) but also incorporating squash into the mix which help keeps weeds and pests like raccoons at bay with their sprawling prickly leaves. This system will work interchangeably with any grain, pulse or Marrow (the Marrows are squash, gourds, melons and Cucumbers).

Some other combinations we like to use are Root veg + Leafy green. We intercrop carrots with spinach (and beets with lettuce), the crops don't compete with another for space as one crop mainly grows up and the other grows down, the leafy greens also shade the root rows and help keep weeds down.

I think everyone's heard of the Tomato + Basil intercropping, and how the basil keeps tomato pests at bay and help flavour the tomatoes. We use this system with other nightshades (Eggplant and Peppers) as well, basil is a herb in the Mint family so we substitute basil for other herbs too (summer savory, marjoram).

[beautyandlifestyleblog86]

These pairings not only highlight the natural flavors of the ingredients but also demonstrate the importance of using herbs to add depth and complexity to a dish. Whether it's a simple grilled peach dessert with honey and thyme or a classic pasta with basil pesto, the combination of seasonal ingredients and herbs can create a culinary experience that is both delicious and memorable.

Examples of delicious pairings -

1. Grilled salmon with lemon and dill: Pairing fresh salmon with the bright flavors of lemon and dill creates a mouthwatering dish that is perfect for spring or summer. The citrusy notes of lemon complement the richness of the salmon, while the herbaceous freshness of dill adds a pop of flavor.

2. Roasted butternut squash soup with sage: Butternut squash is a fall favorite, and when roasted and blended into a creamy soup with fragrant sage, it becomes a comforting and flavorful dish. The earthy sweetness of the squash pairs beautifully with the savory, slightly peppery flavor of sage.

3. Grilled peaches with honey and thyme: Grilling ripe peaches and drizzling them with honey and a sprinkle of fresh thyme creates a deliciously sweet and savory dessert or side dish that is perfect for summer. The caramelized peaches, sweet honey, and aromatic thyme combine to create a flavor explosion that will tantalize your taste buds.

4. Lemon rosemary roasted chicken: Roasting a whole chicken with lemon slices and fresh rosemary sprigs creates a mouthwatering and aromatic dish that is perfect for any season. The tangy citrus of the lemon complements the woodsy, fragrant notes of rosemary, infusing the chicken with flavor and creating a deliciously juicy and tender result.

5. Pasta with basil pesto: Fresh basil pesto made with basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil is a classic pairing that creates a bright and flavorful pasta dish. The herbal, peppery notes of basil combined with the nutty richness of pine nuts and the salty tang of Parmesan cheese make for a deliciously satisfying meal that is perfect for spring or summer.

[justforbooks]

Potatoes Au Gratin (Gratin de pommes de terre), tender and creamy with a deliciously crispy and cheesy crust! It's the best carb-loaded side dish for almost any meal❗

An au gratin is a traditional French technique that is comprised of a dish topped with cheese, butter, breadcrumbs, or a combination of the three and baked and/or broiled to form a browned and crisp top. The most commonly known gratin dish is a gratin de pommes de terre.

Gratin de pommes de terre is a dish that you can have anytime of the year, although our favorite time to enjoy them is during the fall and winter. They make a perfect side dish with just about anything and are especially great to serve to a larger group of people.

Whenever I make these potatoes, they’re always the first thing to disappear, so I’d say it’s a pretty good sign. The potatoes are tender, creamy and soak up all the delicious garlic and cheese flavors and it’s finished with a crisp, golden, bubbling top 😋😋😋

For a more savory garlic flavor, you can roast a few cloves of garlic ahead of time and mash them into the cream mixture before tossing the potatoes and pouring over the dish. You can also add herbs such as thyme, rosemary or chives to give the gratin an herbaceous flavor. Last but not least toss some diced ham or crumbled bacon into the potato and cream mixture❗💥

Daily inspiration. Discover more photos at Just for Books…?

[mariacallous]

Tonight was an orzo potato vegetable soup using the krakow nights mix from penzeys:

All-purpose, time-tested seasoning, great for adding rich depth of flavor to quick-cooked meals. Shake on chops, steaks and chicken breasts. Great on pork or beef roast; perfect with pasta.

Hand-mixed from: salt, black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace and savory.

We also use tsardust memories:

Tasty and enticing, Tsardust Memories is both a reminder of the past and a gateway to the future. Excellent in anything hearty, but really useful in meat-free dishes as well. From long-simmered soups and stews, to quick-cooked chops and burgers, to really simple pan-seared carrots, Tsardust Memories brings goodness and delight to please all, right to the table.  Hand- mixed from: salt, garlic, cinnamon, pepper, nutmeg and marjoram.

and also old world seasoning:

Old World Seasoning is a popular, lower salt, all-purpose blend. Sprinkle on chicken, beef and fish before baking, 1-2 tsp. per pound. Perfect for sauteed vegetables--from zucchini to pea pods.

Hand-mixed from: paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, marjoram, thyme, savory, basil and rosemary.

we decided to get some herbes de provence this time:

Herbes de Provence combines sweet French herbs and flowery lavender with Italian herbs and fennel. Excellent for roasting chicken or Cornish hens, beef or pork tenderloin, rub on 1/2 -1 tsp. per pound.

Hand-mixed from: rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.

and fines herbes:

A light, sweet blend great for baked chicken or fish, soup, salads and sauteed vegetables.

Hand-mixed from: chervil, minced parsley flakes, chopped chives and French tarragon.

[beguilingcorpse]

PLEASE tell me some of your favorite sandwiches...i work at a diner and i get one free sandwich per day and i almost always get the exact same thing. gimme something that will deeply bamboozle the kitchen staff

thank you for this ask. i am so sorry for the sandwich tangent that it inspired. this post is in fact so long that i have to put it under a read more tag so it doesn't reach Do You Love The Color Of The Sky notoriety. also this has been written as, like, a general cooking guide instead of Things You Can Order At A Diner, but otherwise feel free to show this post to your kitchen staff and watch their minds crumble

to build a great sandwich - a truly Fucked Up Sandwich - you must first understand that a sandwich is, at its core, just some bread with stuff on it. as a disclaimer, i don't mean to diss the classics. they're around for a reason. i just know that PERSONALLY i am a little bit sick of the same second grade lunchbox sandwich, and PERSONALLY i prefer to push the boundaries of simple food preparation into the realm of the eldritch and unknown.

the sandwiches i make are different every time. you may have heard the old adage "cooking is an art." that is partially true, sometimes, kind of. cooking, for me, is more like a four year old getting access to paint for the first time and losing their whole goddamn mind about it. i want you to let go of every rule you think there is. make things up. go crazy.

the bread of the sandwich matters only insofar as it can support its fillings. i tend to use plain ol whole wheat, but honestly, you can use whatever you'd like. my big piece of advice here is to think about the structural integrity of your design. much like a bread engineer, because that's what you are. if your fillings are wet or gelatinous (hold on, we're getting there) you NEED a crustier bread. sara lee won't cut it. some people like fancy bread with herbs and shit. i see the bread more as a canvas than as part of the painting, but like, there are no rules. go ham.

speaking of ham. this is the section where you expect me to disavow lunch meats. i shan't. pre-sliced meat is a brilliant (and cheap!) way to provide the basis of flavor for your sandwich AND to make sure you get enough protein. if you're vegan or vegetarian, you'll have to skip this step, but that's okay because it's not an integral part of the process. that being said, i think it lays a solid foundation for the whole sandwich's raison d'etre.

pairing with a good cheese is a classic for a reason. i stay away from american - it melts beautifully, which makes it great for grilled cheese, but it also has an artificial quality to it that i don't really vibe with. swiss, provolone, and cheddar are staples, but honest to god, any cheese can be made to work if you build around it. (side note: the best grilled cheese uses american, pepper jack, colby, and a tomato. season the OUTSIDE of the bread with butter, red pepper flakes, garlic, and a dash of oregano. fry up an egg and put it on top and oh baby. ham optional if you want some extra protein.)

ok. you have your basics. now i need you to take a look around your kitchen and GO WILD.

one of my Go To Combinations is turkey, swiss, and a fruit jam (i like apricot). it is EXTREMELY good and easy to make, and the jam gives it just the right touch of sweetness to complement to mellow flavor of the turkey. if you're like, "oh, wow, you put JAM? on a SANDWICH??? ARE YOU OK????" you need to stop reading right now. the shaggy-like combinations that i concoct may be too strong for you, traveler.

if you like sweet foods and want to lean into that, keep exploring Fruit Road. jams and preserves work wonders. fruit butters are also nice for a more savory touch, but can get expensive and/or seasonal. you can also go for Fruits themselves: thinly sliced apple + ham + brie (or swiss, if you can't swing a more expensive cheese) is a godsend. most fruits belong on a sandwich tbh. grapes, tangerines, bananas, pineapple: it's all about the right context.

if you want to go Even Further Beyond, Fruit Road takes you right down to Sweets Avenue. honey works on most sandwiches, and - hear me out - will cut the tangy, eggy flavor of mayonnaise. it's easy for honey to overpower, though, so i'd say to go for a little before tasting and reassessing. plain or vanilla yogurt also complements fruit really well without being overpowering. if you REALLY want to go sweet, i like marshmallow fluff + bananas + peanut butter for protein. i've yet to find good vegan alternates to these, unfortunately - agave nectar would work in place of honey, but play around and see what you can come up with.

if you want to go savory, then Aromatics Boulevard will make sure you get substance and flavor. basil is an underrated addition to sandwiches, as are green onions, garlic (jarlic works great for this, don't @ me), and cabinet spices. you might need to try a little to get the proportions right, but chicken + mozzarella + plain yogurt + curry powder is frankly a godsend. i also lovelovelove a good sauce; nando's perinaise is usually region-specific, but it's creamy and tangy and goes with everything and i'm obsessed with it. get creative with what you have!

ok. this is my secret ingredient. come here. lao gan ma is chili oil, but with chili crisps in it. it is the single best ingredient in my kitchen. it's not expensive, a jar of it lasts forever, and you can find it at almost every asian grocery store. it is the perfect kick of spice to add to a sandwich. plenty of heat but not overpowering, and with a mostly savory finish. god it's so good. i scoop it with a knife to avoid most of the oil and spread just the crisp over the sandwich. crunchy, spicy, savory. mamma mia.

those are the BASICS of what i can give you. if you've read this far and you actually make a Fucked Up Sandwich PLEASE tag me in it, because odds are i'll try it. be bold. make a potato salad + tangerine + tahini monstrosity. (i haven't tried that but maybe it's good???) anything is a sandwich if you're brave enough. if you're still looking for inspiration, i get a lot of ideas from traditional tea sandwiches, which are usually ~3 ingredients and can get absolutely hogwild.

if you want more specific recipes or combinations then reach out and i can send you a list, but i hope that this gave you the tools and confidence to go forth and wreak havoc. have fun stay safe eat sandwiches!