#Steamed Milk Pudding

[morethansalad]

Vegan Steamed Jam Pudding

[junonreactor]

the thing is that being restricted to a no-solids diet is that it really isn't that bad. there are a lot of options there still. however being restricted to a COLD non-solids diet is like. what the fuck is left. puddings and ice cream? cold soup?

[atlaculture]

What food from their 'cultures' do you think the gang would like? Real life food

Oh, this will be a fun question to answer! I'll make this an ongoing series for as many characters as I can think of.

Favorite Foods: Aang

Seeing as Aang has always loved traveling the world on Appa, he strikes me as someone who prefers food he can easily carry and eat while in the air. He's more a snack guy than a meal guy, is what I'm saying. He's also shown to be very fond of egg custard tarts and fruit pies, so I assume he also really likes rich desserts. With these considerations in mind, here's Aang's food board:

Momos - Tibetan stuffed dumplings. They're easy to carry around and eat on the go. Plus, they share a name with everyone's favorite flying lemur. I think Aang's favorite momo filling would be cheese with mushrooms or veggies.

Shom-Dae - Tibetan rice pudding. It's made by mixing fresh steamed rice with yogurt and sugar. Tibetan yogurt is made from yak milk, so it's very rich in fat content. Yogurt is so beloved in Tibet that it even has its own festival there, called Sho Dun.

Bhatsa Marku - A cheesy dessert pasta from Tibet. The primary ingredients are gnocchi-like noodles, dried yak cheese, butter, and sugar. I've also seen non-dessert versions comprised of the gnocchi noodles with mushrooms and butter. I think Aang would love both.

Chhurpi - A rock-hard cheese traditional to the Himalayas. It's typically a yak cheese that has been smoked and dried to remove all the moisture content. This allows it to be easy to carry and transport, as it can remain mold-free and edible for up to 20 years. One cube of chhurpi can be chewed on for hours, as it takes quite a while for the cheese to soften in the mouth.

Ngarchur - A dried Tibetan sweet cheese made from boiled yogurt. Like chuurpi, it's keeps well and is easy to transport, although it's not hard.

Khapse - Tibetan fried dough. Depending on how you shape the dough, it can be crunchy like chips or soft like youtiao.

Sanga Balep - A crispy Tibetan pastry covered in powdered sugar. Not much to say other than it looks really satisfying to eat.

I also have a series on possible Air Nomad cuisine here:

Part 1

Part 2

Part 3

Part 4

Like what I’m doing? Tips always appreciated, never expected. ^_^

https://ko-fi.com/atlaculture

[kcrossvine-art]

Hi friends! Just a day after this years Yule and a few days out from Christmas, regardless of what you celebrate during this winter months, we're gonna be cooking a tangy tango between two traditional english staples-

Yule Plum Pudding and Wassail from Lord of the Rings Online!

(You can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Yule Plum Pudding?” YOU MAY ASKPlum Pudding is not a "pudding" as us americans think of it; its closer to a fruitcake but less shit.

Cranberries

White raisins

Macerated prunes (in brandy)

Chopped candied peel

Blanched almonds

All-purpose flour

Cinnamon

Nutmeg

Cloves

Sugar

Breadcrumbs

Lemon zest

Unsalted butter

Eggs

Whole milk

Half a bottle of brandy

It also doesnt contain any capital-P plums! it actually does contain plums im so fucking stupid i never connected the dots that prunes were dried plums oh my god. But they still ued any dried fruit, and "Plum" here is just referring to any dried fruit. And what about the birth of todays wassail?

4 cooking apples

2 pears

Brown sugar

Cinnamon sticks

2 lemons

A bottle of sherry

The other half bottle of brandy

Wassail is very similar to apple cider drank in the fall, with a few differences like the addition of pears and different alcohol source. It was commonly drank while "wassailing" which was a Yuletide predecessor to christmas carolling. People would go door-to-door with a big bowl of wassail, play music, and give well wishes- offering drinks from the wassail in return for small gifts!

AND, “what does Yule Plum Pudding and Wassail taste like?” YOU MIGHT ASK

The puddings like a fruitcake but if a fruit cake tasted good and wasnt a brick

Its thick and rich, and somehow actually tastes like plum despite that not being intended or making sense

I love the macerated prunes so much. Juicy berries to forage for. Enrichment

The icings reminiscent of buttercream but more savory than sweet

The wassail is like drinking the golden edges off the clouds at sunset

Its got a little bit of the dryness from the sherry that makes your mouth water the moment you stop drinking it

You just want to keep drinking more to sate yourself

Even without eggs its surprisingly full bodied and thick

I had to make a few substitutions from traditional elements due to either being not available or too expensive, but with a little problem-solving nothing was too hard to do.

. Used a bundt cake pan instead of a pudding tin .  Suet (animal fat) was historically used for plum pudding. I couldnt find any and used butter instead . Used golden delicious apples when called for . Used concorde pears when called for . Some wassail recipes fold in egg whites before serving, to make the drink creamier. I didnt do this, but if you do, the recommendation to drink it fresh still stands (and strongly)

-----------------------------------------------------------------------------------------------------------

I gotta admit, I was nervous approaching this recipe. Not only because I didn't own and couldnt find a "pudding tin" without ordering online, or because the concept of steaming a pastry(?) feels foreign and odd, but also because of how old and storied this dish is. You always run into the issue with historical foods who date back to the times where oral history was the only history. The issue of people being combative that their recipe is the only true variant of the recipe, and all the others are mucking the whole thing up.

Its good to remember that like with most dishes, cooking is something that evolved and continues to evolve overtime. Unless someones trying to rewrite history and claim that ants on a log is a creme brule in which case you should run them over with a '98 Pontiac Sunfire.

Theres a few things I'd do differently when cooking again, like chopping the blanched almonds. They were a bit too big when left whole. And adding some amount of heavy cream to the icing? Maybe? To give it a fluffier/milkier feel? But the proces of cooking itself was very straightforward and I have no real complaints or modifications to make. When having leftovers of the pudding it did seem to "mature" and taste better and better the more days i kept it in the fridge, so thats something to keep in mind! But it tastes great a day after all the same.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Happy winter everyone! Congrats to another year of staying alive!

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Yule Plum Pudding Ingredients:

16oz cranberries

12oz white raisins

9oz macerated prunes

4oz chopped candied peel (any fruit)

2oz blanched, chopped almonds

4oz all-purpose flour

Measure spices with your heart (cinnamon, nutmeg, and cloves)

8oz granulated sugar

8oz fresh white breadcrumbs

lemon zest (one lemon)

4oz grated unsalted butter

4 eggs

8oz whole milk

Pudding Icing Ingredients:

1½oz unsalted butter

1½oz all-purpose flour

10½oz whole milk

3oz granulated sugar

2 tablespoons brandy

Yule Plum Pudding Method:

A week before making, macerate your prunes in brandy.

Mix together all the dried fruit, peel, and almonds. Sieve flour and spices together then add to the fruit mixture along with the sugar, breadcrumbs, rind, and grated butter.

Beat eggs and then blend with 8oz of milk.

Stir the egg/milk mixture to incorporate into the dry ingredients. Add prunes, and stir some more.

Put batter into a well-buttered pudding basin, with parchment paper to cover.

Get a large pot and place a kitchen towel or something similar at the bottom- then place the pudding basin on top of the towel, inside the large pot.

Fill the outer pot with water until it’s halfway up the side, cover the pot with a lid (or foil).

Steam on the stovetop at 210f for 4-6 hours depending on size of pudding basin. If the water gets too low, add a bit more.

After steaming, uncover and allow to cool to room temperature. Do not remove it from the pudding basin! Cover with fresh parchment paper and foil and store in a cool, dry place for at least a day.

(optional) to reheat; steam for 40-80 minutes, until warmed through.

Pudding Icing Method:

Place butter in a medium saucepan with the flour, pour in the milk then whisk everything vigorously together over a medium heat.

As soon as it comes to simmering point and has thickened, turn the heat to its lowest setting, stir in the sugar, and let the sauce cook for 10 minutes.

Add the brandy and stir to mix. Keep warm until required.

Wassail Ingredients:

4 cooking apples

2 pears

Brown sugar

4 Cinammon sticks

2 lemon

1 bottle of Sherry

½ bottle of Brandy

Wassail Method:

Core the apples and pears, leave the rest intact, and set in a baking pan. Fill the hollow centers with brown sugar.

Add about an inch of water to the pan and bake at 350f for 30 minutes, or until the fruit is soft.

Move the fruit to a large pot, add a bottle of sherry, half a bottle of brandy, lemon peel, and 4 large cinnamon sticks. (Feel free to use less booze!)

Bring the pot to a simmer for about 45 minutes, stirring occasionally. Strain before serving!

[darksilvania]

Kroelian SINISTEA & POLTEAGEIST (Fire/Fairy)

They are based in traditional mexican hot chocolate, their hotness and spicyness are why they are a fire type, as they are so hot they constantly produce steam, their spicyness is a reference to how originally chocolate was made with chilli, this is also why there are some little chillis included in the design

their shiny colors are based on "Arroz con Leche" a traditional sweet rice pudding often served hot and also spiced with cinammon, just like chocolate

SINISTEA is based on a Mayan spouted cup, the spout is used pretty much like a straw to drink the chocolate

POLTEAGEIST is based on the Rio Azul chocolate vessel, a pot that was used to store chocolate

The wooden club POLTEAGEIST is holding is a "Molinillo", is a wooden tool used during the preparation of Chocolate to mix the solid chocolate with the milk or water in the pot, you need to give one to SINISTEA for it to evolve into POLTEAGEIST

[nohkalikai]

If you were to ever dip into the book and pay close attention to the recipes — you’d realise that most of them do not need oil. Why is that? Because, Dalits could not afford oil, and that is why we have dishes such as the steamed mutke, which is made out of jowar, garlic and coriander. Instead of oil we used beef fat. Then, there is the famous Maharashtrian dish, the rich puran poli, but the Mangs used to substitute ghee with butter milk for obvious reasons. Reading about some of the other dishes in the book would amuse someone with a sense of irony. For instance, we have been having a sort of blood pudding for ages. Lakuti is essentially cow/buffalo/bullock blood that is generally infused with a fiery masala called yesur and then boiled. We have also been practising ‘nose to tail eating’ for years. In fact, fashi, a dish made out of the epiglottis of a cow/bullock has long been a delicacy among Dalits in Marathwada. I believe foraging is the new trend in the West, and there are restaurants that take great pride in having foraged food as part of their menu. But again, centuries of deprivation made expert foragers out of us — wild leafy vegetables, bee larvae and pumpkin leaves were for a long time a part of our diet.

[slavic-roots-western-mind]

Chinese Desserts

There's quite a large variety of treats and desserts in China (more than you can imagine), so here are some of the most common ones!

Almond jelly/tofu - 杏仁豆腐 - xìngréndòufu Despite the name, almond jelly doesn't actually have almonds in it. Almond jelly is made from gelatin and almond milk, although some recepies use dairy milk instead.

Glutinous rice balls - 汤圆 - tāngyuán These rice balls are made from glutinous rice balls with a sweet filling, such as red bean paste (a pretty popular filling in desserts, I've been fooled more than once when purchasing what I assumed to be a chocolate filled pastry).

Red bean buns - 豆沙包 - dòushābāo One of my favorite desserts so far. These are steamed buns with a sweet red bean paste filling that I'd definitely recommend.

Egg custard bun - 流沙包 - liúshābāo A sweet and savory bun, with a lava-like egg yolk filling. A pretty interesting dessert, as it's both sweet and savory.

Pumpkin cake - 南瓜饼 - nánguābǐng I haven't tried this yet, but it definitely looks good. A fried and crunchy cake with a sweet filling such as red bean paste.

Eight treasure rice pudding - 八宝饭 -bābǎofàn This is a pretty popular dessert, especially during the Lunar New Year. It gets this name becase of the toppings, which are eight or more different types of dried fruits and nuts arranged on top of the sweet rice, with (once again) red bean paste.

Hawthorn stick/ Candied Haws/ Sugar coated haws/ Bingtanghulu - 冰糖葫芦 - bīngtánghúlu This treat has quite a few translations and you may have probably already seen it. This is basically candied fruit covered with a sweet, crunchy and sugary syrup. Traditionally, Hawthorn is used but other fruits such as grapes, strawberries and oranges are also popular options.

Sachima - 沙琪玛 - shāqímǎ I haven't tried this snack yet, but it looks quite fascinating. Sachima is made from fried batter stuck together with a sugary syrup, with an interesting texture.

Sesame balls - 芝麻球 - zhīmaqiú Similar to the rice glutinous balls, this treat is also made from glutinous rice flour with varying fillings including lotus seeds, mung bean and red beans, and sesame seeds.

Water chestnut cake A sweet pan-fried cake made from chinese water chestnut, with a unique semi-transparent appearance.

Wintermelon puff/ Wife cake/ Sweetheartcake - 老婆餅 - lǎopóbǐng This cake has many names, mainly because it has several different origin stories, each more fascinating than the next. This dessert is a flaky pastry with wintermelon, almond (not red bean this time!) paste and sesame filling.

Fortune cake - 发糕 - fāgāo Not a fortune cookie! This is a spongy steamed cupcake cake commonly made for the New Lunar Year celebrations and occasionally other events. They're usually a white-ish or brown-ish color, but they're often dyed bright colors to add extra festivity.

Mooncake - 月饼 - yuèbǐng This is a pretty well-known dessert, commonly prepared for the Mid-Autumn Festival. Mooncakes are smallish steamd/fried (depends on the region) cakes with a sweet filling that can also sometimes have an egg yolk inside.

Osmanthus cake - 桂花糕 - guìhuāgāo This is a unique traditional pastry made from glutinous rice flour, honey and osmanthus. This cake has a really interesting texture, as it's quite dense but also airy in a way? I'd definitely recommend trying it, as it's not super sweet and goes really well with tea.

[kimetsu-no-yaiba-writings]

Maybe making a bento for the kamaboko squad?

Anon (´∀｀•) This was such a nice request to receive! It just instantly sent my head into fluffy territory and it was just a pleasure to write.

It also made me want to make a bento?

if you have any other requests like this one - or literally any other type of request - then please send it in because your more than welcome too <3

Making a Bento for the Kamaboko Squad!:

Tanjirou Kamado:

Ok, first off! Tanjirou would literally eat anything and everything you made him - seriously, head AND stomach of steel

Obviously if you took the time to make it all pretty and presentable he would look it in awe and eat it slowly to properly savoir the presentation and flavoring

Loves it when you pack him all the home cooked meals

He's happy with food that were left over from breakfast or dinner from yesterday - so long as its something you've made

Enjoys your Miso Yaki Onigiri with Honey Soy Chicken with a side of cherry tomatoes + sauteed cabbage

Anything yummy makes him happy - well... anything that you've put time and effort in is always gonna make him happy

Wouldn't say he has a big sweet tooth but he really can't turn down your desserts - especially if freshly made!

Particularly loves your Matcha Marble Pound Cake

If you ask him, Tanjirou will help you make your's and his bento's

Nezuko Kamado:

Nezuko loves your bento's

She loves the bright colours of the food that you use - it always makes her happy to see that you've added something into the rice to make it slightly pink

Nezuko also has a soft spot for sweet things so when you add extra Tamagoyaki (sweetened omelette) from breakfast to her bento it adds a little pep in her step

She really loves forward to the bento's you make during cherry blossom season cause everything is cherry blossomed themed - lots of cherry blossom themed desserts too! e.g. Cherry Blossom milk pudding

Oh! Enjoys abit of Sweet and Sour in her bento - specifically when you use the lefter overs from your sweet and sour chicken + vegetables with steamed rice

Sweet and Sour Chicken with Japanese Potato Salad and steamed rice with sesame seeds and umeboshi (pickled plum) + cherry tomatoes

Will absolutely help you make the bento's

Inosuke Hashibira:

He's still getting used to receiving a packed bento - Inosuke was really confused when you first gave him one

Doesn't see the point of all the pretty food shapes and colours to begin with but he does secretly enjoy it when you shape and do all that stuff with his food - it just helps prove that you love him cause your making him food and making it into things he likes

Cackles when he opens his bento up and there's onigiri shaped like boars + pigs

Will eat anything that's smothered in teriyaki sauce or tempure-d

Absolutely adores sweet potato pie and will eat an entire one to himself.... - its safe to say that you put at least a couple of slices in his bento when you make a pie to hold him off

To give him his vitamins in the form of fruits, other than berries, you usually pack him a Fruit Sandwich/Fruit Sando - a taste sweet dessert in sandwich form that consists of sweet milk bread, fresh whipped cream with strawberries, kiwi and orange - which you usually have to give him extra as he scoffs down the first one

don't ask him to help make the bento's.....he'll eat everything as your preparing them...

Zenitsu Agatsuma:

Absolutely sobs when you give him a bento.... actually that happens every single time you make him a bento

Enjoys literally all of your food

Will absolutely sob while eating it...

Really enjoy when you use ginger and honey in the foods

Has a softspot for your Ginger Pork Onigirazu

Although he really loves when you pack Nikujaga (Meat and Potato Stew) with Shirataki Noodles with a side of Miso eggplant in his bento

Loves all the desserts/sweet things that you pack him

Doesn't matter what type of dessert - cake,mochi, crepe, etc. - its going into his stomach

although if he had to pick a favourite, it would have to be your Warabi Mochi

You can ask him to help prepare the bento's but he will add more stuff than needed or add the wrong decorations and/or seasonings

[chaosheadspace]

A little birthday gift for @seiya-starsniper. May your new year of life be full of happiness and joy! Also tagging @ginoeh, because the start of this is technically me misinterpreting one of her prompts, lol.

Without further ado, have some Dream raiding Hob's dreams post-fishbowl.

Stars twinkle through the window as Hob stands in his kitchen and cooks. It is late, but he is hungry, having forgotten the time grading. He’s got a day off tomorrow though, and so he is making himself a rather elaborate feast, because he feels like it. Because he can.

The light summer breeze coming through the window stirs the various smells about, sauteed onion and tomatoes and beef, spices and fat and broth, warm milk for hot chocolate and the dense, syrupy sweetness of baking apples. He’s never been good at moderation, least of all with food. Sue him. There’s a few candles burning on his kitchen table, decked out with earthenware, and through the speakers of his radio is playing a song he’s quite convinced he’s heard some time in the seventeenth century. It’s really crazy what musicians nowadays dig back up and incorporate into their music.

Just as he stirs the pumpkin soup bubbling on the back burner, there’s a low sound behind him. Hob turns, the dripping spoon still in his hand. “Oh,” he blurts out, “I am dreaming.”

Because there, in front of him, stands his stranger, who snubbed him at their last appointment, who he hasn’t seen in much longer than a hundred years. Who definitely, positively, has deep, black pits for eyes, who looks even more gaunt than usual, malnourished, even, and who is absolutely bang naked. He has to be dreaming. The music suddenly makes a lot more sense. The dishware, too, really.

“You are,” his stranger says, and even his voice is different, cavernous, deep and soft like his eyes.

“You’re welcome here, regardless,” Hob tells him. “You can have a shirt and sweats from me, if you want. Soup will be ready in just a tick.” He can see him swallow, hard, the movement of his Adam's apple on his slim neck stark.

“Very well,” he says, turning away. “See that it is.”

When he comes back, he’s wearing one of Hob’s old band shirts that’s somehow black now, and a pair of pajama pants with little yellow stars on them. Hob smiles, motions for him to sit down, and puts a bowl of the promised soup in front of him, steaming and fragrant, spiced with curry and nutmeg and roasted sesame seeds.

His friend wastes no time, forgoes the spoon entirely and lifts the bowl to his face to drink, his bony fingers clutching the glazed dish tight, uncaring about its heat. He doesn’t stop, doesn’t breathe until the heavy bowl is empty. Then he holds it out to Hob, the rim clutched between three fingers as if it weighs nothing. “More,” he demands, and Hob obliges.

This goes on four more times, and then the pot is empty. Next Hob serves up venison pasties, and he’s more than a little smug as his stranger devours the first one in just three bites, but Hob figures he’s allowed. “They’re good, right?” he says. His friend just glowers at him and reaches for the next one. When the pasties are gone, there’s dumplings and omelette and the apple pie.

It all vanishes, piece by piece, bit by bit, bite for bite, into his stranger. Afterwards, they look at each other in silence, Hob stunned at the speed it all vanished, his stranger apologetic for some reason. Then the silence is cut by the rather loudly growling stomach of his friend.

“I. uhm. I could make you some pasta?” Hob offers. “Maybe some pudding, too, let’s see…”

“No,” he’s interrupted just as he gets up. “I am afraid I have to hurry. There are things I have to tend to rather urgently. I thank you for being so hospitable.”

Suddenly they are standing in the doorway again, from one second to the next, Hob blinking up confusedly intovast, starlit eyes. They’re close, closer than they’ve ever been. There is no warmth emanating from his stranger, just a heavy, almost humming sense of presence that draws Hob in.

“Do you have to go?” He pleads. “Maybe I could—”

“I am afraid I cannot delay my task any further, Hob.” His stranger shakes his head. “I thank you for this.”

“Wait,” Hob says, desperately. “This is a dream, right?”

His stranger turns back around, the look on his face incredulous. “Yes,” he confirms for the second time, “it is.”

“So there’s no harm in doing this then,” Hob murmurs, stepping closer, gently placing one hand upon a lily-white neck. His friend shivers. Hob gets up on his toes and slowly, gently kisses his brow. “I hope you fare well,” he whispers, “and I will not give up hope to see you again when I am awake.”

From one moment to the next, Hob is alone. There is a relieving sense of loss in him, like a splinter being drawn from a wound.

Hob wakes.

[ms-demeanor]

I remember you posting about freezing avocados back when your MIL ripped out the trees. What do you do/make with frozen avocado?

Thankfully she kept that tree, she just trimmed off a whole bunch of branches all at once so we had hundreds of ripening avocados. She actually gave us a bag of avocados a couple weeks ago that are finally ripening (they taste so good, I'm glad she didn't rip out that tree and the lemon tree).

If you're storing just frozen plain avocado, the texture and color get a little weird when it thaws so it's not ideal for stuff like guacamole, but it can work well for pudding (and I know there are many vegan recipes for avocado pudding out there; I haven't tried them personally so I don't have one to recommend). Avocado bread can be a good option for this thawed stuff too. And being real, even though the texture isn't *ideal* for guacamole and it can oxidize and turn brown, I will totally make guacamole for myself out of frozen avocados, it's just not a dish i would serve to guests or take to a potluck. (guacamole is great on chips but I also like it on the easy summer work lunch that I make, which is black beans, steamed broccoli, and rice mixed with salsa)

But mostly I put frozen avocado in smoothies. I like it in smoothies with frozen banana, spinach, and berries blended with almond milk and fruit juice. It's especially good if you're looking to add some creaminess to a vegan smoothie and aren't using dairy.

[iliveforyouilongforyouvesuvia]

So the devs for the Arcana actually posted the recipe for Selasi the Baker's pumpkin bread on their YouTube channel four years ago?!?

@helshollowhalls sent me the link because they know I like to make my own bread on my days off. Read below the cut for pictures of my attempt and my in depth review!

First off, this is an involved recipe. You can expect it to take 4 hours start to finish (for context, my normal weekly baking for 2 loaves of whole wheat bread takes about 2 hours). There's the dough itself, the pumpkin filling, and a glaze to go on top.

Here's what it looked like right out of the oven, before the cinnamon glaze:

Here's what it looked like with the glaze on (please ignore the mess):

And here's the loaf cut open:

The original recipe says that the result should be a mildly sweet, mildly spiced bread. I'm sure that it normally is. However, it seems Asra and I share certain experimental tendencies when it comes to making food, because I ended up more than doubling the spices in the pumpkin filling.

The result I got was honestly one of the best sweet breads I've ever eaten. There's cinnamon in the dough, the glaze, and the filling, so the whole thing tastes really warm and comforting and homey. Don't let it fool you though, because (at least the way I ended up making it) the spices liven it up. It has cloves, all spice, ginger, cinnamon, and nutmeg besides the expected sugar, salt, and vanilla. It didn't call for cardamon but I added a respectable chunk of that anyways because it was sitting in my spice rack with all the others and I didn't want it to feel ignored. (And also because it was referenced as being in the rice pudding in Asra's route.) I also like making pumpkin soup through the winter, so my filling came out a little more watery than it normally would because I like to steam and freeze my own pumpkin puree.

The result I got was rich, sweet, soft, and flavorful enough that I was still tasting it after I brushed my teeth. The smell also lingered in my kitchen for days. The dough is enriched, meaning that it has eggs and milk and butter in it, which makes it somewhat like a cinnamon brioche. It would be like if a cinnamon roll and a pumpkin pie had a kickass loaf baby. The cinnamon glaze on top definitely added sweetness, but what I appreciated about it was how sticky and gooey the texture became because of it. Be prepared for delightfully messy eating.

If you're thinking, brainrot, the only reason you like this so much is because it makes you feel like you're sitting across from your beloved in the marketplace on a sunny Vesuvian afternoon, I'd say you're not wrong. It's a whole experience. However, after I had my first slice, I took it over to my family's place to share and fell asleep right after. By the time I woke up the whole thing was gone. My mom and younger sibling on their own admitted to eating at least two thirds of it before my dad could get to it. The other younger sibling got all of one (1) slice, poor dude.

100000000/10 will absolutely be scheduling four hours into my next day off to make it again.

(Side note - if you're looking for a trans malewife who cooks/bakes for fun and cleans up after himself and will spend four hours making something just because it's referenced in a romance game, I am right here. I desire cuddles.)

[eepyandie]

here is a filipino bakery breads pt. 1!

mamon : soft fluffy bread, very light and airy sponge cake.

egg pie : filipino pie with egg custard filling.

puto : a steamed rice cake made from slightly fermented rice.

spanish bread : bread roll shape with a traditional sweet filling made of butter or margarine and brown sugar and sprinkled with bread crumbs on the outside.

yema cake : chiffon cake with custard filling

ensaymada : filipino style brioche, tender, fluffy, light and sweet. popular in the Philippine bakeries.

ube cheese bread : combination of intense purple yam and cheese. a soft fluffy bread with cheese filling and a purple yam bread.

cheese bread : creamy, sweet and savoury cheese soft bread.

star bread : (popular as "putok") because of the design in the top. it looked like it popped. also topped with white sugar.

kalihim : (popular as "pan de regla") pink bread pudding filling made from stale bread with a mix of sugar, butter, eggs, milk and vanilla.

kabayan : soft muffin with a distinct shape of "salakot". can be toasted at the edges too.

pan de coco : fluffy bread roll filled with sweetened coconut.

[macgyvermedical]

How to Cook Cheap Staples:

I recently learned that in the USA, on average, each person eats about 1,670 calories per day of just 4 foods: wheat, corn, rice and soy.

Wheat, corn, rice and soy also happen to be some of the cheapest foods available in US grocery stores. If you buy them as wheat flour, corn meal, rice, and soybean oil. If you buy them as bread, soda, rice cakes, and fried foods, they can also be some of the most expensive.

Based on the least expensive versions of these staple crops available on Amazon (because I didn't want to get off the couch to go to the store for you all), you can get 23,380 calories (the average 1,670 calories per day for 2 weeks) in 5lb of brown rice ($6.20), 5lb of wheat flour ($2.49), 2lb corn meal ($2.98), and 32oz of soybean oil ($6.48).

This means if you make all your own staple foods, 3/4 of your calories could be taken care of for about $9/week. You could even go cheaper than this if you buy white rice. I just threw the brown stuff in there for flair and fiber.

Here's how to cook your staples:

Yeast Bread Loaf

Quick Bread Loaf

Tortillas

Pancakes

Fresh Pasta

Hand Pie/Pierogi/Dumpling Dough

Polenta (don't need the cheese or butter)

Cornbread (can replace butter with oil and buttermilk with milk or water)

Corn Cakes

Tortillas (masa- this is different than cornmeal)

Tamale dough (masa)

Steamed Rice

Congee

Rice Pudding

Rice Cake

If you're trying to save money, shoot for a meal plan that basically includes your staples as the primary food, and adorn with your protein and vegetables. That means, say, a bowl of polenta with tomato-beef sauce. Or rice with black beans, onions, peppers, and spices. Keep in mind that since your staples have been taken care of, you just need about 400 calories in legumes, meat, fruit, and vegetables per day to meet a 2,000-calorie target. That's pretty much an apple and peanut butter for breakfast, a little tomato-beef sauce at lunch, and a handful of beans flavored with onions, bacon, and peppers at dinner.

If that sounds like you're eating mostly starch and fat, you're right, but technically if you're the average American you're already doing that. This is just doing it cheaper.

[littlefaefeather]

Black Butler manga foods/drinks

I'm sure I missed some things, but it was all things that weren't really named or specified, or I couldn't tell with certainty what they were. @sebastian-ciel-mutual-bullying this is for you! feel free to take and use as you need o7 Book 1 breakfast: poached salmon and mint salad with toast, scones, and pain de campagne on the sides, ceylon tea horribly salty lemonade dinner: Japanese green tea, gyuutatakidon, Italian red wine, apricot and green tea mille-feuille dessert: orchard fruit cake with pears, plums, and blackberries dessert: deep-dish apple raisin pie milk

Book 2 assam tea afternoon tea: keemun and summer pudding of currants and other berries lunch: stuffed cabbage and minted potato salad chocolate earl grey afternoon tea: cornmeal cake of pears and blackberries salty rosehip herbal tea

Book 3 hot milk with honey or brandy peeled apple assam tea with milk oranges with shalimar tea steak and kidney pie and salmon sandwiches messy birthday cake and donburi strawberry-decorated birthday cake

Book 4 fish chai with ginger breakfast: shrimp curry and French toast with ginger mackerel with gooseberry sauce and cottage pie

Book 5 British-style Bengali chicken curry chicken curry afternoon snack: gateau au chocolat beef curry blue lobster with seven curries curry bun assam tea white darjeeling tea champagne sushi

Book 6 Christmas pudding cookies shaped like bones fish and chips, meat pies, bread

Book 7 rice porridge dinner: milk risotto with a three-mushroom medley, a pot-au-feu of pork and wine, and a warm apple compote with yogurt sauce

Book 8 oranges afternoon tea: chocolate macarons with fruits and three-berry shortcake

Book 9 custard cream puffs red wine white wine brunch: herring pie and spinach quiche dinner: curry, and chopped vegetables for an appetizer

Book 10 dinner: soybean hamburg steaks

Book 11 elevenses: darjeeling tea and petits fours tonkatsu, shougayaki, tonjiru, tonshabu, yakiton

Book 12 cake with strawberries on top

Book 13 spiny lobster saute, roast turkey, sticky toffee pudding, fairy cakes (cupcakes) warm milk with honey

Book 14 watered-down darjeeling tea darjeeling tea dinner: roast duck and gateau chocolat

Book 15 golden syrup sponge pudding tea cakes lemon myrtle souffle glace with milk tea

Book 16 lunch: beef mince pie

Book 17 dessert: strawberries, cream, and meringue (Eton mess) with a side of iced summer pudding

Book 18 chicken pie coffee and walnut cake

Book 19 ravioli (maultaschen) and wurst soup, stewed pork with herbs and spices (eisbein), and rote grutze (sour berries boiled and chilled to jelly, served with cream) evening snack: caramel macarons, coffee cream eclairs, dark chocolate florentines. black tea ceylon tea

Book 22 earl grey tea with orange almond cake and berry tarts

Book 23 smoked salmon sandesh (milk sweets)

Book 24 soft licorice candy apples

Book 25 berry-filled pudding fish and chips and steak and ale pie gulab jamun (fried balls of dough drenched in syrup)

Book 29 kidney pie, fish and chips, and ale wild-hare pie tapioca steak

Book 30 nilgiri tea breakfast: pea soup, meatballs, croissants, boiled egg, orange jelly chicken and steamed vegetable salad, oxtail stew, pain de campagne with butter oolong tea

Book 31 candy cigarettes

[anti-gluten-homemaker]

POTS Meal Plan 1🧂

Meal One: Chinese Steamed Egg 🥚

This meal can be made with a lot of salt! Plus it has practically no carbs, can be made wheat free, and has protein!

Ingredients:

1 egg

1/2 cup broth of choice (this adds more sodium)

1/2 tsp gluten free soy sauce (soy sauce often has wheat as a filler so buy gluten free options)

1/2 tsp maple syrup

Chives or green onion if feeling fancy✨

Pre cooked small shrimp 🍤 if feeling up to it! (This adds extra protein and salt. Frozen shrimp actually has a good amount of salt!

Instructions:

Whisk your egg and broth together

Pour through a sieve into a microwave safe bowl. I learned that a wider shallower bowl makes it more silky. The pictured dish was when I used a cereal bowl and it was tasty but not as good.

Cover with Saran Wrap and poke three holes

Microwave on 50% power for 5 minutes

Let it sit in the microwave for a minute if two when done cooking

Once you remove it run a knife through it in a grid pattern

Top with soy sauce, maple syrup, and chives and shrimp if using

Meal Two: Tuna Salad 🐟

This is a salty option that requires no cooking!

Ingredients

1 small can tuna (canned tuna contains a good amount of salt and protein)

Some mayo

Some mustard

Relish or chopped up pickles for extra salt

A pinch of salt. I use Baja Gold mineral Salt. Sea salt is supposed to increase blood pressure slightly more than table salt. At least that was what I was told by a registered dietitian

Just mix together and eat or serve on gluten free crackers or celery sticks.

Meal Three: Cottage Cheese and fruit ��

Ingredients

Cottage cheese

Fruit of choice (I like apple the best)

Optional - dark chocolate chips

Just mix and enjoy! 😉

Meal Four + Five: Tuscan Salmon 🍣

So meal four and five are the same dish. Simply cook and divide into two small portions.

Ingredients:

2 slices bacon

One 4 oz salmon fillet

1/4 yellow onion, diced

1 tsp garlic, minced

1/4 C chicken broth

1 Tbsp sun dried tomatoes

1 1/2 Tbsp heavy cream

A sprinkle of spinach (just eye ball it)

Instructions

Chop onions and bacon

Cook chopped bacon in a sauce pan over medium heat. Over from pan when done but leave fat in pan

In bacon fat, cook onions until translucent.

Add garlic and stir for about 30 seconds

Add broth, sun dried tomatoes, and bring to a boil then add cream

Add salmon skin side down, bacon, and sprinkle spinach around it. Cover and cook for 4-8 mins. Salmon should be 145 F or 63 C

Meal Six: High Protein Chia Seed Pudding 🍧

Ingredients

1 C Greek Yogurt

3/4 C milk of choice

1/4 C chia seeds

1 Tbsp honey

1/2 tsp vanilla extract

Pinch of salt

Pinch of cinnamon (it’s anti inflammatory!)

Instructions

Mix in a large bowl and cover and refrigerate for at least 4 hours. It will make many servings.

Topping ideas! Nut butters, fruit, jam, dark chocolate chips, nuts 🥜

If you are on the go, here is my travel snack list! 🏃‍♀️💨

[vipesterix]

Here is the Part 2 to the previous part

Melting Love Jello + Puddings ^ For the main Jello, that was quite literally strawberry Jello packets with some strawberries. ^ For the puddings, that was a recipe, which I will have to write out here because it's in a book lol. The book is called Bake Anime by Emily J. Bushman. If you do buy the book, you'll probably see that there's more ingredients and everything. This is due to the fact mine are an adaptation to the recipe. I can't have alcohol yet lol so I opted out of that as well as the caramel sauce because molten sugar scares me. 2 1/2 tablespoons unflavored powdered gelatin 1/4 cup water 1 3/4 cups whole milk 1 vanilla bean, split seeds and scraped out OR 2 teaspoons of vanilla extract 4 large egg yolks 1/3 cup sugar 1. To make the pudding: Pour the gelatin into a bowl and stir in the water. Set aside for 3 to 5 minutes to allow gelatin to bloom. 2. Combine the milk and vanilla in a heavy-bottomed saucepan. Bring to a simmer over medium-low heat. When the milk is bubbling around the edges of the pan, turn off the heat. 3. Whisk together the egg yolks and sugar in a bowl until light yellow and "fluffy". While whisking continuously, ladle 1/4 cup of the hot milk into the egg mixture and whisk to combine. Repeat this until the egg yolks are tempered, then pour the egg yolk mixture into the pot with the remaining milk. Return the heat to medium-low and cook, whisking continuously, until the mixture is steaming. 4. Pour in the bloomed gelatin and whisk until it's melted into the milk mixture. Turn off the heat and strain the mixture through a fine-mesh sieve into a bowl. 5. Divide the custard evenly among the prepared pudding cups, then cover the cups with plastic wrap. Chill in the refrigerator overnight. 6. To serve, run a knife or offset spatula around the edge of the pudding and tip each pudding out onto a plate. Enkephalin ^ Once again, I sort of made this on the go, but this one is simple I feel. - Get 1 packet of Lemonade Koolaid flavoring, then 1 packet of Blue Raspberry Lemonade Koolaid flavoring. Combine in a pitcher with as much sugar to your liking, then add water. ^ I used about... 1/4 or more of sugar...? I really dislike super sugary drinks, so just keep that in mind. ^ Now, here's another tip too. It's going to look blueish teal, and that's okay. The flavoring packets funnily enough add quite a load of opacity to the drink, so at that point I just added green food coloring until I was satisfied. --==--==--==--==--==--==--==-- And that's it! Congratulations, manager. You now have 100% research knowledge on these sweet and savory abnormalities!