#and I LOVE raw pickled garlic

[lvstharmony]

my weird snack cravings / combos makes me question how bad my pregnancy cravings would be

[puzzled-pegasus]

wof headcanons but theyre oddly food and substance related for some reason

Although I understand why Tui didn't include very much info abt alchohol or drugs in a kids book there is an extreme lack of culinary related world building so here are some ideas I had while on this train of thought :)

SeaWings tend to be foodies and are generally given cooking classes in school. Which if you think about it, is rather important, because like 60 percent of the creatures in the ocean are poisonous and the rest have parasites and nasty germs so they need to know whats up when it comes to food safety.

SeaWings use a lot of citrus in their food and drinks and they also use it for fragrances and stuff they just really like it

SeaWing nobles commonly eat fugu and there have been assassinations where a chef was bribed to not properly take out the poison so the dragon eating it would die

SeaWings drink to taste. SkyWings drink to forget what century it is.

SkyWings typically eat their meat raw but on special occasions they will barbecue it and put some spices n stuff on it. They don't eat much else besides meat but they do like spicy things like peppers and they also like strong onion or garlic flavors. The little masochists. Anyway,

SkyWings don't really like sweet things and many of them can't even taste them so they're like wtf is a dessert

man do they love them some olives tho. Olives everywhere. In their drink. Out of the jar. On their meat. Oil on their scales. Oil in their hygiene products. They started trading them from the Sand and SeaWings millennia ago but theyve selectively bred ones that grow in the mountains

This one's more drugs than food but SkyWings will sometimes take some kind of stimulant before battle like a beserker so they're all fired up heheh

MudWings are excellent meal preparers and sibs like to all cook together so they'll make a big pot of stew or something

They like bread and desserts, they have easy access to sugar cane being along the east coast and they also use a lot of honey. They're re into canning stuff too, they have a lot of raspberries and blackberries and strawberries in their temperate forest areas and they grow them to make jam and wine and they use honey to make mead

basically they are Cottagecore(TM) and I love them

They also eat lots of freshwater fish and crawfish and whatnot

And they also eat a lot of tatoes

Vanilla grows in the swamps, they use that in their cakes

MudWings deserve some appreciation goddamnit their kingdom is biologically diverse and beautiful

SandWings have tequila because. Yknow. Cactus.

They eat a lot of bugs and lizards, they don't really need to eat every day so it's not a huge deal

they do like coconuts tho and they use coconut oil in a lot of their hygiene products as well as in their cooking

They deep fry a lot of shit. Idk where i got this but trust me. They love things with lots of fat in it bc they need all they can get

Really sticky sweet desserts and candy; enjoyers of those one lollipops with the mealworms or whatever tf in them

also canning stuff like bone broth is very important

pickled cactus as well

rhey probably have a festival when cactus fruit goes in season

what even is IceWing cuisine.

Well way up north where there's nothing but ice it's pretty bad and the dragons have to eat just plain ass meat and seafood, but down into the tundras there's some pretty good stuff like cinnamon, pines for tea, honey berries, and other foraging as well as more diversity of meats

They would probably eat sushi

All the other tribes like to make fun of them and rightfully so bc their food is so plain

they make good honey berry wine tho

Maube that's why theyre so damn grumpy

RainWings are expert foragers ofc but they don't really feel the need to prepare their food in any way

They are, however, in constant dire need of sodium because they get absolutely none from their fruit

So anything salty is wow

Maybe rhey have a place near the mud kingdom border where they can grow some asparagus for salt

they are also the only tribe besides Night that can eat chocolate but forgor 💀 how to make it so the NightWings and them have to re figure it out together

Salted dark chocolate bing bang boom instant delicacy

NightWings used to be able to cook really well, especially desserts and pastry, but they forgor while they were trying to not die on the volcano

[daemon-in-my-head]

As requested by @theannoyingurge let's take a detour from our regular schedule and talk food preservation in medival settings / before everybody had a refrigerator so you can write the bg3 fic of ur dreams and be realistic even with details that keep getting in ur way:

Underground cellars/basements. No rly. They can be incredible cool even in summer or even if they're not too deep, and they've been used to ripen and store food such as wine or cheese or meat since ages. Cooling and freezing has been no new invention, we've been refrigerating food (where possible aka northern regions and those with real winters) since forever. The only difference is that it's more convenient nowadays.

Your food can't spoil if you let it rot deliberately aka fermenting. Whether it's fruits and vegetables, honey and grape wines, beer, cheese, or soy sauce. People have been using fermentation since ancient times to preserve foods. Remember Surströmming? The canned fish that smells incredibly bad? Yeah that's just fermented fish.

My personal fav: The burial method. Foods would be burried in dry soil (the deeper u go the cooler it gets) to protect from, well, the sun, but also and very importantly, pests and that stuff. Sometimes the food would also be tightly packed in salts or some marinades to infuse some flavour and to dry it out even better, it's a method still used today for food such as Graved Lachs (lit. buried salmon) a 'delicacy' and yeah shit tastes awesome actually I highly recommend trying it.

Can't have fermenting without pickling. Even ancient Romans loved pickles. Everyone knows that wine can turn into vinegar, and guess what they took advantage of. Also you can pickle pretty much everything. Fish, meat, fruits, veggies. It's edible? You can pickle it. And apparently people will.

Boiling stuff with sugar or honey, aka, making jams and jellies. Sugar can preserve food, and while they didn't have those cute lil glasses we do, they still very much enjoyed their jam. Ofc this was used primarily for sweeter foods. Strawberry jam has been used as a treat for God knows how long. You wouldn't believe how old some cake recipes really are.

Curing and smoking: a method we still very much use to this day to make sausages and prepare other sorts of meat and fish. People have ever since loved the smoke flavour and dangerous amounts of salt. Jerky is certainly no new invention.

Drying: yep. Grain, nuts, fruits, veggies. Lots of shit lasts nearly forever if its purposefully dried. Just make sure you don't screw it up and treat the not yet so dry produces carefully. Garlic ropes may keep out vampires but the biggest advantage is that it'll keep it from spoiling so fast.

And most importantly; the take only what you need approach. You need only 2 tomatoes? Only pluck 2 off the vine. You need meat 3 days from now? Well, only get it on the day you'll need it. You need bread today? Bake it today. People we're very conscious about their foods and what they needed. Doesn't hurt to leave the apple on the tree for one more day if it's not close to overripe already.

Now for the fun part, the random trivia regarding food;

Originally it was a woman's job to brew the beer

Beer can be used as food and it often was used as a cheap tavern food or in times of need

Island nations and coastal regions love to eat fresh, raw fish. A lot of culture from this region somehow includes raw fish in their cuisine for a plethora of reasons. Coastal people love their raw fish. Also algae. They do love algae too

Not a single hair on an animal was wasted. Hair = brushes, fat = soaps and cosmetics, blood = can be cooked and eaten. Blood sausages and all that stuff. Lamb's intestines were famously used as condoms. I meant it when I said everything.

The 'trash' meat aka scraps and very non tasty looking stuff was mixed with grain and fried in times where food was rare. Great source of protein and very filling.

Meat was expensive, so it was rare to come by and very much valued.

Normal middle/lower class people would often only eat the "good stuff" once a week or on special occasions.

During outbreaks of the pest and other illnesses even kids drank beer. Water was too dirty and contaminated.

In fact the primary drinks were wines, beers, ales all that stuff. Water had to be boiled first.

Pretty much everything that wasn't poisonous would be eaten by people. Wasting food really didn't happen a lot outside of the upper class.

Religion was heavily influenced by food. Meat will spoil very quickly in the deserts heat, a sober soldier fights better than a drunk one, fish is rare outside of coastal towns so it's expensive and rare, cows are much more useful if they're alive rather than dead, you took a life to feed yourself so be responsible about it, that kinda shit. Food influences religion. Has always done that.

Hope this helps or this is what u were looking for. I somehow crave Graved Lachs now so I shall hunt some in the supermarket or smth.

[emhm]

I put extra jalapenos in my food cause my sinuses were driving me nuts.

So now I'm just sitting casually with my mouth on fire and I refuse to do anything about it. It's a good kinda hurt. I love quesadillas.

How To Make A Copycat Taco Bell Quesadilla

Taco Bell Quesadilla Sauce Ingredients:

1/2 Cup Mayo

2 Tsp Minced Pickled Jalapenos [Use more]

2 Tsp Pickled Jalapeno Juice [Use more]

1 Tsp Sugar

1/2 Tsp Cumin

1/2 Tsp Paprika

1/8 Chipolte chili pepper powder

1/8 Tsp Garlic Powder

1 Dash Salt

Taco Bell Quesadilla Ingredients:

1 small [beef] steak [or stew meat cause we're gonna tenderize it anyway.]

1 Cup Monterey Jack/Colby Cheese [It's the marbled block guys]

2 Flour Tortillas (Burrito size)

Instructions

How To Make Taco Bell Quesadilla Sauce:

Add all ingredients to a small bowl. Stir well to combine. Set aside.

How To Make Taco Bell Quesadilla:

Thinly slice raw steak and toss in about a teaspoon baking soda. Return to the fridge for at least 30 min. After the time has passed, cook the steak to desired doneness in a very hot skillet with a little salt and a small amount of vegetable oil.

Place tortilla on a cold skillet if you want to build it in the pan so you don't feel hurried. On one side of the tortilla paint the sauce, on the other side sprinkle meat chunks and cheese. Fold it in half and cook it on low until it's tan and crispy on both sides. Put sour cream on it if you're not a spicy Dorito like me.

[tomatoluvr69]

I’m making myself so miserable with this ribcage injury and not being able to exercise so I’m making myself a bunch of yummy treats. Today: mango honey kombucha, chocolate covered strawberries & figs, chocolate covered banana freezer pops, spicy cucumber & carrot rice vinegar fridge pickles, black bean breakfast bowl meal preps for the freezer, chocolate chip cookie dough flavored overnight oats. Tomorrow I’ll do Caesar salad dressing with the anchovy and raw egg and everything, ciabatta garlic croutons, homemade salsa, pickled beets, carrot cake baked oats, and maybe a cold peanut noodle salad with assorted veggies for work lunches next week. I forgot how much I loved the challenge of taking a big ol batch of dumpster produce on the brink of rot and getting it all put away to sustain me for a long time. I don’t even like need to do this but I eat so many more fruits and veggies this way plus I just enjoy a challenge and saving stuff that was headed to the landfill anyway it’s just so fun and makes you get really creative. Some of the stuff can sit a bit longer so I’ll do beet/carrot/cabbage kraut, and some basil and carrot top pesto maybe this weekend. And I already made baba ghanoush so I’ve been eating that a lot

[yxamilover420]

i see garlic got mentioned

i eat garlic by the spoon fulls

table spoons to be exact

i love garlic so much, i will die for it if i had to

but raw onions?... no, never.

minced onions are cool, the dehydrated ones, but raw? doo doo stanky ass

but not pickled red onions, those are delicious

Garlic so good

I love garlic so much

[nintendont2502]

An (Uncomprehensive) list of sandwich related crimes I've been forcibly made an accomplice to

- A chicken classic footlong with tuna

- A double meat meatball sub with double chicken classic

- Every type of cheese on one sub

- Steak and seafood

- Literally any sub with seafood

- Subdogs

- A sub being microwaved instead of toasted (disturbingly common)

- An uber order for just a bread roll. No meat, no cheese, no salad - just an uncut white roll. They paid 20 AUD (not including delivery) for something you could get for like 3 bucks at Woolies

- That one time someone asked me to toast their sub three times

- Anyone who pays for beetroot or avocado (I usually "forget" to charge them if no ones looking but sometimes I forget to do that (or they're an asshole))

- That one time there was red shit all over the floor and we genuinely couldn't tell if it was blood or raspberry

- Every time I've mixed lift and Fanta together because it tastes good

- I think I sneezed near someone's sub once. They didn't say anything.

- One time someone bought our entire stock of turkey to feed his dog. There's nothing wrong with that it was just an incredibly bizarre thing to experience at 10 am. Also I didn't know how much to charge him for so I just kept hitting the "Turkey 6 inch add-on" button until it looked right. (Also turkey is the most annoying meat to prep)

- I dropped an untoasted garlic and cheese toastie once. There was mozzarella everywhere

- I also dropped someone's toasted chicken strip's sub in the salad bar once

- The uncomfortable amount of times i/my coworkers have dropped something in the tuna or seafood, and just dug it out and put it back

- There are absolutely no cross contamination procedures here please for the love of God don't even come in if you're allergic to a single ingredient. Everything's touched everything

- sometimes I just stand in the fridge when it's hot and/or I don't want to do my job

- I cut myself breaking down boxes today. I don't know how

- We're meant to count out the amount of pickles we put on subs (6 for a 6 inch, 12 for a footlong). I've literally never done that. I don't know how to count

- My first time working the till someones card never went through and I just didn't say anything until they left. Then I just told my coworkers that the card payment prompt never went away even though they paid. They believed me

- I eat the choc chips left on the trays after the cookies have been flipped sometimes

- Someone broke in once, and all they did was break the toilet lock and leave

- I've eaten melted cookie dough that we couldn't use multiple times

- I've seriously considered eating the raw capsicum multiple times. The only thing stopping me is the cameras

- 90% of the time at work I'm just thinking about homestuck (horrifying)

- I was put in charge of the store music *once* and everyone complained about it. (So did I to be fair - I was playing the first non-explicit playlist I could find)

- Near the end of my shift this woman came in who was *obnoxiously* cheerful. Like she sung and posed when she walked in, she kept yelling at her friends and tapping on the glass excitedly (and dropped the glass screen on my arm). I had to serve her on tje till, and after she told me that she and her friends had had a wild night and were still pretty buzzed, I looked her in the eyes and said "haha I wish that was me right now" in the deadest tone possible

- im like 90 percent sure she was still on something

- this one guy used to come in all the time and order carrot "for colour". I miss him.

- where are you carrot for colour guy :((

- i almost choked on ice at the end of the night trying to prove a point to my coworkers

- one time we were out of almost everything, and we genuinely considered closing at 11 in the morning because we couldn't serve anyone

- I hear the uber incoming order sound in my sleep sometimes

- people keep tapping the glass FUCKIGN STOP WE ARENT FISH

- someone kept tapping the glass with their keys and I wanted to scream

- every time someone pronounces macadamia as "macadamian" I lose a year of my life

- every time someone pronounces Chipotle as "chip-ottel" I gain a year of my life because that shits hilarious

- there was once an hour long debate in the work group chat about what cookies were the best. Someone called someone else racist + claimed they called a homeless guy the n word

- in the same group chat someone once sent shirtless pictures of themself and also this

[oonajaeadira]

Knifeyyyyyyy 11, 19, and 29!

HELLO FRIEND.

.

anything from your childhood you’ve held on to?

Pretty much everything. Mostly because my dad told me not to throw away my toys because I'd regret it. I think he meant that I'd want to give them to my own kids, but I never wanted kids and I have 5 nephews, none of which were interested in "girl" toys. This has caused a problem because now I've had them so long that it feels wrong to get rid of them. So there are boxes in my parent's basement filled with ponies and dolls and games and stuffies. There are all the scripts from my theater school and all the mixtapes my friends made for me, and, of course, a box full of intricately folded notes that my friends and I passed in school. And there's my very first video game system (still works!) and all the games for it.

But there's some other things too. School assignments and grade cards. Journals. Photos. T-shirts from shows and events.

Every once in a while I go down there thinking I will just weed some of it out, get rid of a box...but then I look inside and just can't.

.

the veggie you dislike the most?

This is a tough one just because I like most of them in one raw or prepared way or another. I'd say beets, but a fresh olive oil and rosemary beet croquette is to die for. I'd say carrots, but a good shaved carrot pickle is damn tasty. I'd say squash, but roast that shit up with some honey/vinegar/garlic/lime wash (especially acorn squash)? Perfection. Oh! I know what it is. Celery. It just tastes like big, watery grass to me. I find it really hard to eat when it's raw (the strings), and I cannot stand the texture when it's cooked in stir fry or something. Celery. It's celery. I hate celery. You can put it on my gravestone.

.

preferred pasta noodle?

I love this question because it's tortellini and I will scream about it. It comes stuffed with things! Tortellini means "little pie!" And they are specifically made to look like belly buttons! HOW CAN SOMEONE NOT LOVE TORTELLINI?

.

weirdly specific and unrelated asks

[toa-greatmind-nothingislittle]

Every time I see your little garlic icon on my dash, it makes me happy (and also want garlic)

Thank you!! That really means so much <3 I love garlic (Jews love garlic) and I regularly eat it roasted, pickled, and raw! I also make a mean garlic soup

[aimmyarrowshigh]

16 & 29 for ao3 wrapped? 😊

16. What’s your most common “Additional Tags” tag?

I'm boring and tag very generically but like, utility-focused, so my most common tag is Drabble, followed by Canon Compliant, Canon Character of Color, Alternate Universe, and Alternate Universe - Canon Divergence. The first like, "fun" tag that comes up with over 100 uses is Polyamory, but I PERSONALLY FEEL like I use "Food As A Metaphor For Love" and "Grief/Mourning" an awful lot.

29. Favorite line/passage you wrote this year?

Oh, damn. Uuuuuuuuhhhhhhh. That's a really good question. I don't often have lines that I feel like are like, particularly great on their own? There are beats I've written or drabbles I've written that I think have a good rhythm because of a line in them and how it plays with the other lines, but I very rarely have a "star line." And I think that because most of what I write IS a singular beat, I just either like it as a whole piece or I don't, yk?

This is a really good question. It's making me think about my writing in a way I normally don't.

I think maybe my favorite line of Five Times Captain America Fucked A USO Girl... is:

"“Ain’t you blue,” Lois teases. She bends over the back of Steve’s abandoned chair, butt high and round and framed in those soft pink garters, a perfect pinup gal. Steve bites his lips at the way her nipples match the silk like they came as a set."

My favorite line of Not In the Answer But the Question is either:

"Yeasty challah and tangy rye. Hot, fresh bagels. Charred onion and garlic. Bright vinegar on the half-sour pickles. Roasting beef dripping fat that sizzles on the bottom of the huge, hot ovens. Earthy barley and mushrooms. The iron-rich blood scent of liver. Schmaltz. Chicken soup with fat matzoh balls. Briny salmon and whitefish and sable. Herring smothered in biting raw onions. Caviar that scents of the sea. The sugary fake chocolate of egg creams and phosphates. The strange herbal fizz of celery soda. Peppery pastrami and salty corned beef, roasted chickens and blistered skirt steak. Cinnamon babka. Raspberry jam rugelach."

or

“Sure I am,” Bucky says. “Steve, ain’t no words for anything that I am that aren’t drenched in blood and the poison of people who hate me for being alive.”

My favorite line in Gee, I Hope You're Ready For A Fic About Death is:

No one is ever ready to deal with the idea of death, Beetlejuice has found. Well, almost no one. Occasionally there’s a stray lama or emo who gets it, is ready to sail through the Netherworld to—whatever is on its other side. But Dalais and Dark’ness Dementia Raven-Ways aside, Beetlejuice has never, not ever, met a soul who could deal with the idea that everything dies.

What about my kids? My cat? My cactus? What about rock’n’roll? The video star? Print journalism?

Everything. Dies.

And my favorite line in A Smile On Your Immortal Face is:

“Don’t I get to choose what I deserve?”

“No,” Nellie says simply. “You’re a woman.”

A dragonfly buzzes jewel-like over the water.

“That isn’t fair,” says Samantha. “I didn’t ask to be. I wanted to stay a girl. An American girl, the freest creature in all history.”

[beomnoullistheorem]

I'm so exhausted from dealing with my eating disorder and the constant battle with myself. It feels like I'm trapped in a never-ending cycle of self-destruction, and no matter how hard I try to escape, the relapse is always waiting for me.

Anon.. I feel you, though I do not have an eating disorder.

I am a picky eater, if I see some veggies like cucumber, bitter gourd, cluster beans, beans, egg plant pickle, etc curries or dishes, I do not eat. Hell, I hate salads and even with fruits, I'm too selective. I just can continue eat as plainly as I do everytime, I still hate gatherings outside too. I can't eat the vegetables in junks in pizza, garlic breads etc. It is always something like, "you aren't gonna die, nounou, are you?" When I try to eat but I end up puking later due to forceful mastication. You know, I can't drink raw milk, without adding bournvita & sugar? When I say I drink milk, I mean bournvita. And, even that bournvita needs to so hot. So hot that one's hands should burn once made contact with the liquid. I swear to go, even in desserts and ice creams, I only prefer plain chocolaty items. It is self-destructive, been suffering since I was 16. My balanced diet of eating the items I'm used to is ruined since like 3 years almost and I've gotten so sick myriads of times, I know. The relapse won't end. I understand you and feel you.

I wish to comfort you, but idk how to. I can't surely say, start slow, take things slow, you'll get used to it, right? And then, the family and people. "You have to eat." And when I do, "You're a SELECTIVE GLUTTON." I eat so less you know? I am still chubby (family genes). I rarely eat chocolates that delight me these days, yet body shamed to the fullest. It is an endless torture but I know you and I are humans and it is our nature to comply and power through it. We'll soon learn to actually get used to this, people do not change nor do we have to, for anyone. We'll find a solution. Cause isn't it nature's law that everything has a cause? This has a cause, surely know of it, and then use it cure/power through this is a Canon!

I love you, I feel you. You'll power through, all these years of suffering and efforts would not turn its back on you, it will suffice you with equal amount of health, happiness. Stay strong love, you do you. You eat what you eat.

[lemonflowercat]

75 soft: day 10

[] morning walk/run or yoga x6/w

skipped. when A is off from work somehow my mornings get more chaotic and stressful? it might be something to do with the extra cuddle hours in bed, or having to make breakkie for two. i want to figure out how to make these mornings feel less chaotic.

[x] meditate x at least 15min every afternoon

i'm gonna check this off, not because i meditated but because my therapy session was super intense today and i think that fills my introspection quota for the day. i cried for the first time in a session and it was uncomfortable af, i made sure not to cry too much though - lol, i hate expressing strong emotions around people (except A and N, of course). it was exhausting.

i can never express how grateful i am for therapy. firstly, it's so expensive, and it truly feels like a privilege that i get to do this every week. second, my therapist is an angel. her empathy feels genuine and so...spontaneous, you know? it's surprising honestly, because i always imagined their reactions to be very calculated (with good reason of course). i love the way she teaches theories, i've always loved the intellectualization of emotions. and she's also very efficient and professional, which is something i greatly admire in people.

my biggest learning in therapy is just sitting with emotions. i've come to truly appreciate the meaning of that - it's plain and simple sitting. not fighting it, not rationalising it, not judging it. just watching, almost clinically, the distinct energy patterns moving around inside me. it's crazy how emotions have such a physical manifestation. they're not just a buzz in my head, but things i can feel all over my body if i really pay attention. //forever in awe of the human experience//

[] study 42h/w: 34h 30m to go

skipped because apparently studying never gets done w A around? jk. it was one of those days where a lot of things around the house got done, like grocery-shopping, cleaning and stuff. super busy and tiring but hella productive day. i had a hard time turning of the you-should-be-studying voice in my head, i had to keep reminding her that these are things that need to get done and we should just accept it and go with the flow.

[x] evening wxo x6/w

super sweaty 40m pilates.

[x] [x] [x] 1 raw veggie or a fruit x3 meals

- salad from yesterday. i love how colourful my lunch is

A has diarrhea so i made him a curd rice bowl, served w a dry fruit pickle and a brinjal pickle. this Goan brinjal pickle is my absolute (probably only) favourite pickle ever.

i actually ate a lot of curd today hehe. it's gotten pretty hot and after my wxo especially, my brain was literally craving a bowl of curd. it's so cooling + probiotic benefits, oof! think this is an aspect of food that i forgot to mention earlier in my vision board post - food is medicine. in my every day life it's easy to forget how much of an impact it has on my body. this is another thing that pushes me to making better food choices - this is something i give myself every.fkn.day. imagine the power it holds over my health! i also want to incorporate more of this aspect in my cooking - it's not just about what tastes good, but also the little things like raw fibrous veggies for better gut health, a pinch of hing in my dal to counter lentil-bloat, pepper and ginger to max my digestive juices, mint for cooling down my tummy. cooking with these things in mind makes me feel very witch-y hahaha and i absolutely love it!

- ok not entirely raw, but minimally cooked - the radish tops from yesterday's farm bounty! i had to cook them because they're super fibrous - sauteed with some garlic and nigella seeds. they have the same radish-like pungency. not super delicious (i'm not the biggest fan of radish), but v healthy :3

- went to pickup groceries today and discovered cherries are in season (':

[x] 1400cal x6/week

this makes me very happy!

[x] progress picture/day x6/w

[x] 2.5L of water/day

[x] brush before bed

[x] no media consumption (one movie/d allowed) - for freezes and PMS days

A made me watch a Mr. Beast video on YT ahahahaha. yep, i get why this guy is a big deal but i couldn't help but be lowkey disgusted by the entertainment industry.

[midnightartworks56]

List of Side foods in Tomodachi Bliss (Part 17):

Red Chili Pepper (US)/Red Chilli Pepper (EU) 🇺🇸/🇪🇺/🇯🇵 (Main dish)/🇰🇷 (Main dish)/🇹🇼 (Main dish)/🇦🇺

Description: "The pepper that will make you run. Don't touch your eyes afterwards." (US)/"Only for pros. Keep milk handy and don't touch your eyes after eating." (EU/UK/AU)

Prices:

US: $0.50

EU: €0.45

UK: £0.40

JP: ¥50

KO: ₩500

TW: $15.26

AU: $0.75

Raw Oyster 🇺🇸/🇪🇺/🇯🇵 (Main dish)/🇰🇷 (Main dish)/🇹🇼 (Main dish)/🇦🇺

Description: "If you pretend to like it, people with respect you more. Just sayin'." (US)/"After you squeeze lemon, close your eyes and pretend to like it like other people." (EU/UK/AU)

Prices:

US: $1.50

EU: €2.00

UK: £1.79

JP: ¥680

KO: ₩1,000

TW: $45.78

AU: $2.24

Surströmming 🇪🇺

Description: "Ew! This fish stinks! Wait, I mean... eat up! It's baltic herring from Sweden."

Prices:

EU: €4.50

UK: £4.50

Sauerkraut 🇪🇺

Description: "Traditional German fine-cut pickled cabbage that's good for your health."

Prices:

EU: €4.90

UK: £3.50

Sausage 🇺🇸/🇪🇺/🇯🇵/🇰🇷/🇹🇼/🇦🇺

Description: "This is official sausage from the butcher. The casing is made of.... uh, love." (US)/"The Germans put it on a bun with onions, but you can eat it as it is if you're starving!" (EU/UK)

Prices:

US: $2.00

EU: €2.30

UK: £2.06

JP: ¥200

KO: ₩2,000

TW: $61.04

AU: $2.98

Satsuma Age 🇯🇵 (さつま 上げ)

Description: "Big or small? Short or tall? Short or long? Well, how about them all?" (「大きいか小さいか? 短いか高いか? 短いか長いか? では、それらはすべてどうですか?」)

Price:

JP: ¥400

Spinach 🇪🇺

Description: "Eat it all up and you'll grow big and strong!"

Prices:

EU: €2.50

UK: £2.23

Souffle 🇪🇺

Description: "A dish that's light and fluffy hot from the oven, this French treat can be a dessert too!"

Prices:

EU: €6.90

UK: £6.17

Mexican Rice (US)/Spanish Rice (EU) 🇺🇸/🇪🇺

Description: "Rice that's from Mexico. It goes great with garlic and tomatoes!" (US)/"Despite the name, it is from Mexico, not Spain. Either way, it's tasty!" (EU/UK)

Prices:

US: $6.40

EU: €5.76

UK: £5.15

Spinach Rice 🇪🇺

Description: "For those who dislike spinach by itself, this is like a fusion of rice and spinach. Healthy!"

Prices:

EU: €6.90

UK: £6.17

[menuandprice]

16 Vegetables That Start With W

There are so many amazing veggies that start with the letter W, it’s hard to figure out where to even begin! We could talk about watercress or winter squash. But those are too easy. How about wasabi? It’s a type of horseradish that is popular in Japanese cuisine. There’s also winged bean – a type of legume that is popular in Southeast Asia. Whatever is your reason to go looking for a list of vegetables that start with W, you have come to the right place. Ready to go explore?

Winter Squash

Winter squash includes pumpkins, butternut squash, acorn squash and spaghetti squash. They are orange or yellow inside with tough skins and meaty flesh. The seeds are removed from the skins of winter squash to be cooked in a variety of ways. When buying winter squash look for ones that have shiny surfaces that feel hard with no soft spots or wrinkles. Winter squashes can last for months at a time if stored in a cool, dry place.

Wasabi

Wasabi is known for being spicy. However, it can also be found in paste form that is used as a condiment. Usually it is served with sushi and sashimi. Wasabi paste can be added to mayonnaise or peanut butter for a spicy sandwich spread. It can also be added to soups and eggs for a flavor boost. Wasabi comes from the root of the wasabi plant and is commonly sold as ground powder or in dried leaves that are then crushed or grated. When buying ground wasabi, look for cans of powder without artificial coloring or preservatives.

Water Chestnut

Water chestnuts are often used in Chinese and Vietnamese cuisine. They have a white exterior and a firm, crunchy interior. While buying water chestnuts, look for ones that are heavy for their size. Water chestnuts have a sweet flavor and are often eaten raw or in salads. They add crunch to stir-fries and can be added to soups. It is used for its flavor and texture.

Water Caltrop

Water caltrops are also called “water chestnuts” and “boat melons.” They are a type of water plant that grows in the pond or river. Water caltrop is peeled, boiled, and sometimes added to Asian soups and salads. The water caltrop has a hairy, brown exterior. The flesh is white and crisp but can be hard to find in the U.S. It is used for its texture and for the flavor it imparts. As a condiment, water caltrops are often added to Asian dishes.

Water Spinach

Water spinach (sometimes called “Gogi”) is another vegetable loved by some and hated by others. The plant grows in wet or swampy areas across the tropical world. It was first brought to the United States in 1914. Water spinach is now a popular ingredient in Asian cooking, often added to green salads or served stir-fried with garlic and ginger. Water spinach is high in nutrients and that makes it a good choice for vegetarians.

Walking Onions

Walking onions are a type of onion that grows in clusters similar to grapes. You can find these onions in some supermarkets. Look for them at farmers’ markets, too. Walking onions can be eaten just like any other onion. The green tops can be eaten as well. They are stronger flavored than most other types of onions. Walking onions often pair with beef and pork dishes.

Winter Gourd

Winter gourd is also called “Bitter Melon” because of its very bitter skin. There are many different varieties, with some having hard skins and others being very soft. Bitter melon can be fried or roasted like squash or eggplant. It can also be pickled, used in soups and stews, or eaten raw in salads. I use bitter melon in the stir-fried bitter gourd and minced pork recipe.

Wheatgrass

Wheatgrass is a popular green juice. It comes from the grass on wheat plants. It is used to make bread, pasta, and other products. It has become popular for many people. It is known for its high levels of chlorophyll and other nutrients. The taste of wheatgrass juice can be bitter but it is often sweetened with fruits and juices to improve the taste. Wheatgrass can be blended into smoothies, added to salads, or juiced and consumed straight. Wheatgrass can be purchased fresh at grocery stores or ordered online from juice companies.

Wild Garlic

Wild garlic has a very strong flavor that many people dislike. It grows in clumps on the ground and is a member of the onion family. It can be found in most parts of North America. Wild garlic can be eaten by itself or used to season meats and other foods. The flavor is strong and sweet, so it is often cooked in small doses. It can be cooked with meats like bacon, duck, lamb, or pork.

Watercress

Watercress is a vegetable that gets its name from the type of water it grows in. It grows in streams, ponds, and other bodies of water. Its leaves are green or purple on top and white underneath. They are very small, growing to be only two inches long. Watercress is a “superfood” since it is high in nutrients. The flavor can be a bit peppery with a hint of mustard and an onion-like aftertaste. Watercress can be chopped up and added to soups or salads or used as garnish for sandwiches or sushi rolls.

Wax Beans

Wax beans are a variety of green beans. They are cream-colored or yellowish along their middles with a dark green spot at the tip. Wax beans are very popular in the United States and China. They can be eaten raw in salads, added to soups and casseroles, or cooked with other vegetables and meats. Wax beans can also be shelled and eaten as a snack or used to make dips like hummus.

Welsh Onion

Welsh onions are a kind of onion that grows in clusters. It has a mild garlic flavor, making it popular with seafood and cheese lovers. It is very popular in the United States and Europe. To grow Welsh onions, onions are planted in spring and harvested during the fall months. They can be eaten raw or used in soups, stews, and casseroles.

White Radish

White radishes are actually a type of turnip. They have a thick, fleshy root that is white in color and takes on the color of whatever it’s cooked with. Radishes are full of nutrients, which make it popular with health-conscious individuals. Radishes can be eaten raw or cooked into soups, stews, and casseroles. I use it in a traditional Vietnamese noodle soup.

Wild Endive

Wild endive is a type of chicory that is popular in the United States, Europe, and elsewhere. It can be found at farmers’ markets and some stores that specialize in natural foods. Wild endive has a bitter taste when eaten raw but it is said to have a mellow texture that pairs well with stronger flavors in meat dishes. The leaves can be eaten raw or cooked like spinach.

Wild Leek

Wild leeks are a type of leek that grows wild and are considered a weed. They have long white stems that look like lilies. They grow low to the ground, making them tough to harvest. Wild leeks have white roots that resemble celery and taste like an onion with a hint of garlic. It is one of the most commonly used vegetables in many European countries. The flavor is enough to make your stomach turn, but it is mild and can be eaten raw or cooked into soups, stews, and casseroles. There are many types of wild leeks, some with purple stems like the ramps and some with leaves similar to lettuce.

Winged Bean

Winged beans are a type of bean that grows on vines in the tropics. They are often used in Asian cooking. The beans can be eaten raw or cooked into soups, stews, stir-fries, and curries. Winged beans have a tangy flavor that combines well with basil, cilantro, coconut milk, garlic, prawns, and shrimp. They are often used as a substitute for broad beans and soybeans in curries and stir-fries. This vegetable is popular among Asian countries and is easy to cook at home with its bright color that attracts attention even in an exotic dish like curry or stew.   This was our comprehensive list of Vegetables That Start With X. Have you tried any from this list? Let me know in the comments section. The post 16 Vegetables That Start With W appeared first on Real Menu Prices. Read the full article

[oonajaeadira]

these weirdly specific asks look fun.

3, 19 and 29?

They seem fun...perhaps it's a trap....

a specific color that gives you the ick?

To be honest, I don't think I have one. I really love color. I mean, I will admit that I'm not a fan of most greens unless it's really blueish or pastel. The darker/muddier it is the lesser I like it...olive green is probably my last choice of paint color. Yellowish/greenish browns maybe? Camel? Remember Pedro's crochet sweater top? That's probably a color I could say makes my face involuntarily frown. So maybe it's not always a color that puts me off, but an ill-fitting combo. Like camel and cherry red. 🤮

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the veggie you dislike the most?

This is a tough one just because I like most of them in one raw or prepared way or another. I'd say beets, but a fresh olive oil and rosemary beet croquette is to die for. I'd say carrots, but a good shaved carrot pickle is damn tasty. I'd say squash, but roast that shit up with some honey/vinegar/garlic/lime wash (especially acorn squash)? Perfection. Oh! I know what it is. Celery. It just tastes like big, watery grass to me. I find it really hard to eat when it's raw (the strings), and I cannot stand the texture when it's cooked in stir fry or something. Celery. It's celery. I hate celery. You can put it on my gravestone.

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preferred pasta noodle?

I love this question because it's tortellini and I will scream about it. It comes stuffed with things! Tortellini means "little pie!" And they are specifically made to look like belly buttons! HOW CAN SOMEONE NOT LOVE TORTELLINI?

.

weirdly specific and unrelated asks

[formeryelpers]

1919 Noodle Express, 500 N Atlantic Blvd, Monterey Park, CA 91754

Hmm, I confused this restaurant with 1919 Lanzhou Beef Noodle in Arcadia. Both specialize in Lanzhou beef noodle soup and hand-pulled noodles. The logo looks similar for the two places. I probably should have gotten the Lanzhou beef noodle soup.

The menu includes cold appetizers, dumplings, noodle soup, dry noodles, and rice plates. If you opt for noodles, they make 7 kinds of noodles there. You can also customize your noodles by adding beef, pork rib, pickled cabbage, a tea egg, etc.

Spicy chicken gizzards ($7.99): The gizzards were thinly sliced, firm and chewy. They were sitting in a spicy mala sauce. The gizzards were on the salty side and very oily.

Biangbiang noodle with chili oil ($11.99): wide, flat noodles, chopped raw garlic, bok choy and a chili oil sauce. I don’t think she asked me how spicy I wanted the dish to be but on the receipt it said non-spicy. I love spicy noodles. At least there was spicy chili sauce at the table (and she even pointed it out). The noodles were chewy and wide but the other Biangbiang noodles I’ve had were wider and chewier. Still, the noodles were good. The sauce didn’t have much flavor though. Adding the chili sauce helped but the noodles were very oily and pretty plain compared to the other Biangbiang noodles I’ve had in the past.

Hot tea ($2): got a mug with a tea bag, no refills

The restaurant looked nice – clean, white walls, white tables, contemporary. Service was friendly but she brought the food and bill and that was it. She didn’t offer to refill my tea or check on me.

Closed on Wednesdays.

3.5 out of 5 stars

By Lolia S.