#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

[kayakima]

this is super random but in a modern au what do you think jean and pieck's favorite foods would be?

for some reason I've always seen jean liking fish, and pieck being averse to seafood (lmao) bc I think it'd be fun to see how they'd work around their day to day like that, having opposite tastes in food.

in any case, I'm always interested to hear other people's jeanpiku headcanons and would love to hear yours if you're willing to share! :3

Hmmmm okay great question!!!

So I feel like Jean is very much a steak and potatoes guy who would always be down for a date at Ruth Chris or some other upscale steakhouse, but his guilty secret is that he could fuck up an Olive Garden any day of the week. He’s a big dude with a big appetite and he likes to get his money’s worth, so he doesn’t mind springing for the big portions. He doesn’t seem like the type to branch out a ton so you wouldn’t really see him at real hole-in-the-wall places that serve really obscure food. He’s OKAY with sushi but doesn’t really go past salmon sashimi. On VACATION? This is a man that loves to go fishin’. You can see him booking a deep sea fishing day with Reiner and Connie (while forcing Armin to come as well), and is very excited to show off his catch to Pieck when they get off. Any of those beach front restaurants that serve blackened snapper caught early that morning HATE to see this man coming, and he loves some good oysters if they’re grilled and swimming with garlic and butter. He likes a lot of dried fruit as well and does the “dad wiggling peanuts in his hand” thing. Pieck makes fun of it. He doesn’t have a sensitive stomach but very spicy food will definitely make him feel terrible later.

Pieck is a pickle girl. Pieck is a pasta girl. Pieck is a “full packet of sauce and an extra helping on top” Buldak noodles girl. Pieck will eat anything once and actually does manage to expand Jean’s palate a bit, but he leaves her to tackle raw oysters and uni by herself. Pieck will go into the dingiest restaurant on the street because she KNOWS the B rating on the health code sheet just stands for “best food on the block”. She has never gotten food poisoning. She will never get food poisoning. She also LOVES cake and will eat anything with cherries. She always argues that she can finish her entire meal, but usually gets about 3/4 of the way before tapping out and letting Jean take the leftovers. Jean always insists on taking her somewhere nice on her birthday but he’s learned to not even fight it when she says she wants to go to Cheesecake Factory.

Both of them like a good charcuterie board and some wine and oftentimes make a board that costs upwards of $150 just to sit in front of their fireplace and gossip all night long.

Their kids also grow up with a healthy relationship with food because neither of them really care much about calories more than they push the need to balance things out. The kids ONLY get candy if they eat ALL their broccoli, but they don’t complain because Jean can steam the SHIT out of vegetables.

Anyway thank u for the ask this was fun :3

[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.

[pushspacetocontinue]

Italicize what your muse likes. Bold what they love. Strikethru what they hate. Feel free to edit/add more options if relevant to your muse!

REPOST DON’T REBLOG

Taste Preferences

Sweet | Salty | Bitter | Savory | Sour | Umami

Meat, Fish and Dairy

Bacon | Beef | Blood | Butter | Caviar | Cheese | Chicken | Clam | Crab | Cream | Duck | Eel | Eggs | Elk | Escargot | Frog | Game | Goose | Heart | Herring | Honey | Kidney | Lamb | Liver | Lobster | Meatballs | Meatloaf | Milk | Mussels | Octopus | Oily Fish | Oyster | Pork | Rabbit | Roe | Salmon | Sausage | Scallops | Sea Urchin | Shrimp | Squid | Tilapia | Trout | Tuna | Turkey | Venison | White Fish | Yoghurt

Fruit

Apple | Apricot | Avocado | Banana | Blackberry | Blackcurrent | Blueberry | Cantaloupe | Cherry | Coconut | Cranberry | Dates | Dragonfruit | Fig | Grape | Grapefruit | Kiwi | Lemon | Lime | Lychee | Mango | Melon | Orange | Papaya | Passionfruit | Pomegranate | Peach | Pear | Pineapple | Plum | Prune | Raisin | Raspberry | Starfruit | Strawberry | Watermelon

Vegetables, Spices and Grains

Arugula | Beans | Beetroot | Bell Pepper | Bok Choy | Broccoli | Cabbage | Carrot | Cauiliflower | Celery | Chilli Peppers | Cilantro | Cinnamon | Corn | Cucumber | Garlic | Ginger | Eggplant | Green Beans | Jalapeños | Kale | Lentils | Lettuce | Mint | Mushrooms | Mustard | Olives | Onions | Orzo | Paprika | Parsnip | Peas | Potatoes | Pumpkin | Radish | Rice | Spices | Soya | Spinach | Sprouts | Tofu | Tomato | Vanilla | Wheat | Zucchini

Drinks and Snacks

Ale | Beer | Biscuits | Bread | Burger | Cake | Candy | Cereal | Chewing Gum | Chicken Nuggets | Chocolate | Chips | Coffee | Cola | Condiments | Cookies | Crackers | Curry | Dried Fruits | Fried Chicken | Fries | Granola | Gummis | Hot Chocolate | Hot Dog | Ice Cream | Jelly | Jerky | Juice | Kimchi | Mac n’ Cheese | Marshmallows | Milkshake | Muffins | Nuts | Pancakes | Pasta | Peanuts | Peanut Butter | Pickles | Pie | Popcorn | Pretzels | Noodles | Oatmeal | Ramen | Rice Cakes | Rock Candy | Salted Caramel | Sandwich | Seeds | Soda | Spaghetti | Spirits | Sushi | Tea | Toast | Trail Mix | Water | Wine

Styles

Baking | Broiling | Casseroles | Frying | Grilling | Pickled | Raw | Roasts | Soups | Steaming | Stew | Stir Fry | Smoked

Tagged by: No one. This was originally made by @riddlesnap and I wanted to do it.

Tagging: You! Steal it.

[positivelybeastly]

Does hank have a favorite food? I read somewhere it's twinkies but I'm not sure if it's true or if that's all. If he doesn't have any, what's your headcanon?

So, the Twinkie thing actually comes from an issue of X-Men in the 90s!

X-Men #73, by Joe Kelly, as it happens. As for whether or not it's his favourite food, well - he certainly seems to like them a whole lot, but I love a good Kit Kat every now and then, and I wouldn't necessarily call it my favourite food, you know?

It's a fun character tweak, though. Someone like Hank would definitely indulge in the odd sweet snack cake, especially given his penchant for skipping meals and eating at irregular hours. I like to think he has a general sweet tooth, and Twinkies are just the instant sugar hit he needs sometimes.

Though I don't know if I could have as many as Hank implies he eats. I tend to get sick after just one or two, they're pretty sickly sweet and very rich.

As for what I think his favourite food is? Honestly, that's tricky. I could actually see it changing over time, because his taste buds probably change with his biology, just like everything else.

Probably something made by mom, good ol' Edna McCoy. I could see it being a massive stack of pancakes, with syrup and butter, something hearty and formidable, especially since his father has a love for the same breakfast, and I could see it being a really warm family memory for him, breakfast with mom and dad and the smell of pancakes filling the kitchen.

I think it's gonna be a form of street food, maybe a really outrageously sticky and greasy and drippy meat sub sandwich - Hank mentions in A+X #12, when he's eating such a sandwich with Simon, that he's surprised the board of health hasn't shut the place that sells them down, but the fact that he's still getting them years later, and visibly enjoying them? He doesn't care about the cholesterol, he wants that protein. Probably tons of sauces and toasted bread, too, the full shebang.

Privately, I think he craves something incredibly meaty and bloody. Nothing raw, I think that would disgust him, but rare, certainly - possibly a steak, some form of pork or beef, but messy. I think the idea of eating such a thing in public would fill him with shame, however, and instead he'd probably pivot to something sweet. Maybe a French creme caramel, or a burnt sugar cake, with a dollop of cold ice cream on top.

There's a sequence in an Infinity Comic where he just goes to town on a whole ass tray of pastries, so I think something baked, sugary or savoury, would be the pick here. As something of a fiend for a cheese twist myself, I could see that hitting the spot for Hank. I also think he'd have a soft spot for particularly salty French fries.

I think a sugar fiend. He probably likes a good meaty, sloppy burger (apparently he fucking hates pickles) with some red onion relish and some applewood cheddar, maybe a slab of bacon, but I feel like his heart lies with heavily processed sugar products, especially since I don't think that's something they really had in the Age of Apocalypse? Ice cream or sorbet would probably really hit the spot for him.

So, he's an overeater, from stress and guilt and a degree of ennui and dissatisfaction with life - I don't feel like he's particularly picky? We obviously see him eat lobster and tomatoes, the latter with a degree of relish, but I don't see him having it in him to eat anything with any real joy. He eats because he has to, feels he should. I could see something made with a lot of heart, something with a complex but earthy flavour profile, like a homemade stew or soup, really satisfying him on some level, even if he doesn't know why.

I feel like this man is a secret pizza fiend. Maybe that's just born out of him ordering, like, twenty pizzas in the comics during Infinity Crusade, but something with a lot of meat on it, maybe a stuffed crust, garlic sprinkles? It's just a feeling I get.

Doesn't want to admit it, but probably the store brand cookies that Zeke favours. More because of what they symbolise than anything else - a human connection after so long, a degree of innocence, the trust that he's fostering again? This feels like the right answer.

Cheese.

[queer-ecopunk]

I think the tuna recipes you suggested doing in your post would be great

Ok I am not a person of precise measurements so the point of these is more to give ideas on how to mix up your canned tuna goodness

*I use mayo in all 3 of these recipes for creaminess. If you dont like mayo, there are some substitution options out there. You could also leave it out entirely, but the result may be dry. For cold recipes, avocado makes a good substitute!

Tuna salad variations

1. To a can of tuna add your prefered amount of mayo* (remember that you can always add more, but you can't subtract)

2. Chop and add any of the following in whatever combo you'd like

Celery, onion, pickles, radish, carrot, peppers

3. Add whatever seasonings you want, like:

(My go-to) garlic powder, cayenne pepper, paprika, black pepper

Dill and lemon

4. Eat as is, or serve on:

Any type of bread/toast as a sandwich (including crossiants)

Crackers as a dip

Chopped lettuce/spinach/kale/sprouts as a salad (I love to add crispy onions on top)

Lettuce wraps (try with sriracha and sesame seeds on top!)

Tuna rice bowl

1. Make white rice (I let mine cool but you could also serve it hot)

2. Add mayo* and sriracha to a can of tuna and mix to desired texture and mayo-ness

3. Add any of the following:

Cucumber, carrot, radish, cabbage, edamame, avocado, sprouts, kimchi**

4. Top with any of the following:

Green onion, sesame seed, nori, sesame oil, sriracha, chili oil/crisp

Tuna melt (grilled cheese but more)

1. Mix tuna with mayo, Dijon mustard, and whatever diced add-ins you'd like from the tuna salad recipe

2. Spread mayo or butter onto 2 slices of a bread of your choice (literally any kind you'd like. Buns also work)

3. Toast bread, mayo/butter side down, on a medium-low heat. If you'd like more crunch, toast on both sides before adding toppings

4. Add a slice of cheese to both slices of bread (whatever you'd like. I prefer a sharp cheese like cheddar) and let them melt a little

5. Add your tuna mix to one slice. If you'd like, add lettuce/sliced raw onion/tomato. Then place the other slice of bread on top, cheese side down

6. Squish it down a little and make sure cheese has melted to act as a good gooey glue

[thessalian]

Thess vs Speciality Dishes

Not the most modest thing in the world, but fuck it; I should own when I am good at things, and I am very damn good at roasting a chicken.

Also at clearing out some of what I can only call the Remnants. You know those things that you only bought to do a recipe and that recipe didn't call for all of it and you couldn't think of anything to do with the rest of it and eventually you had to throw it away? Well, I had a bunch of spring onions that were technically still usable but were kind of old and I didn't really want to use raw in anything, and a bunch of fresh dill from my refrigerator dill pickles. So I stuffed the cavity of the chicken with both of those, along with some fresh sage, marjoram, and thyme from my balcony herb garden and a potentially unreasonable number of garlic cloves from a head of garlic that was also getting up there age-wise. Used my much-loved pastry brush (not sure whether to ask when I became a person that needed a pastry brush or how I managed to go for so long without one, but I digress) to brush some garlic puree on the skin - this I did not only for the garlic flavour, but to help the salt I sprinkled on afterwards to get the skin all crispy and keep all the liquid from the chicken and the stuff I'd stuffed it with in the chicken where it belonged.

And once again, I ended up with a chicken so juicy and tender it barely needed carving in terms of the legs and wings - they just kind of came off, and the meat was falling off the bones. Lovely subtle flavours from the spring onions and the herbs - nice little bit of tart from the dill. Hey, if I'm going to be good at something, just as well that it's something that keeps me healthy and makes me happy.

What I guess this means is that roast chicken is now one of my speciality dishes. I think everyone has a few - they're the things in one's repertoire that always come out better than everything else. I'm lucky to have a pretty goodly number, as things go. Mine are:

Meat loaf

Roast chicken

Party pork chops

Lamb dopiaza with aloo gobi

Japanese curry

Tuna broccoli lemon pasta

Spaghetti bolognaise

Chilli con carne

Maybe one day I'll add roast pork to that list, but that's only when I can reliably get good crackling.

So I'm curious - what are your speciality dishes? Tell me your best recipes - and hey, if you want an exchange of tips, I'll happily share mine.

[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

[karatekamania]

Top 5 shrimps and/or onions?

I do not know enough about shrimps but I can inform u about my fave onions...

5. the adorable pearl onion. they're really cutes and tiny but I don't think anyone rly cooks with them or anything regularly beyond like. fancy recipes. like they're a massive effort to peel all the individual little onions and I don't really see them in shops for sale. idk

4. the delicious shallot. I like shallots but I haven't figured out how they're Distinct from onions yet. I just use them in place of red onion sometimes. but they're more expensive than regular onions and I'm not cheffy enough to appreciate why

3. the beautiful, elegant scallion/green onion/spring onion (they're the same to me. idk). also a winner. can be both a standard onion w the white part and a delicious green topping w the green bit. I loveee putting it on top of noodles and I might make scallion pancakes tonight if I don't spend ages in the lab... the gradient they make is so delightful when you cut them.... my one criticism is that it's low-key annoying to wash all the gritty bits of dirt out between the layers so I don't buy them as often as I would.....

2. the humble brown onion. so so versatile, u can put that shit in anything and it's good. bonus for when u fry it in olive oil w garlic... yum dot com...

1. the amazing red onion. it's delightful. it's wonderful. I love red onions so so much. they're so versatile and delicious!!! raw in a salad or burrito or something? pickled (they turn hot pink??? amazing)? in a stir fry?? roasted with other vegetables? all amazing u can't go wrong w red onions, they truly are the best...

late addition is crow garlic because google says it's a wild onion so I'm counting it. w wild allium species there's not much distinction between onions and garlic I think. anyway these things have little bulbs and u can forage and eat them apparently. idk if u can find them in my local area,, I wanna look for them...

wait I forgot about CHIVES..... chives would maybe rank on the same level as pearl onions but I actually buy/eat chives sometimes. anyway thank u for coming to my ted talk

[patrik6090]

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

[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

[het-brunette]

Beef Bulgogi by cassyeungmoney on Tiktok and Instagram

I am craving beef bulgogi real bad and I’m hungry. So we’re gonna pull this together quick and easy. Ideally you wanna get your beef already thinly sliced but I didn’t have any. This is just some ribeye that I’m cutting into thin slices. Raw meat away.

To a blender I’m gonna add in a quarter of an Asian pear. You can also use an apple, pear, or kiwi. This is gonna tenderize the beef. Quarter of an onion. The remaining quarter I’m gonna thinly slice. Four cloves of garlic. Soy sauce. Mirin. You can also substitute with rice vinegar and sugar. Brown sugar. And I like mine spicy, so a big scoop of gochujang. Blend.

Add that in to the steak along with the onions. Green onions I’ve just chopped into pieces. Also some sesame seeds. And give that a good mix.

Now ideally you would let this marinate overnight but I’m hungry now. Still gonna be good.

A piping hot wok with some oil. You’re gonna add in your beef. As best as you can, spread it into a flat layer and don’t touch it from there. I repeat you’re gonna be tempted to mess with her but love her. Leave her alone. We’re not gonna touch it until all that liquid cooks out.

Once there’s little to no liquid, saute aggressively. And you’ll notice you’lll get that nice barbecue color. Spread it flat once again and let it cook a few more minutes. Once it reaches your desired color you are good to go.

My favorite way to enjoy this is with rice, lettuce so I can make lettuce wraps. And the best part is always getting the little sides or the bachan. Obviously kimchi, bean sprouts - these are honestly my favorite, also some pickled daikon as well. Sesame seeds to finish. And of course green onion razzle dazzle.

Go ahead bestie, first bite. And that is a first bite.

This is my go to cuz it’s healthy, quick, and it’s not boring. I’ve shared this before with ground beef but I wanted to show you can make it with any protein. It reheats so well, it stretches, it’s just like the best “meal prep.” Korean barbecue at home hits every time.

--

The "official" recipe from Cassey's Instagram

8oz thinly sliced beef or protein of choice 1/2 large onion (1/4 thinly sliced, 1/4 for marinade) 1/4 Asian pear (or apple, pear, kiwi) 4 cloves garlic 2 tbsp soy sauce 1 tbsp mirin (can sub w rice vinegar + 1 tsp sugar) 1 tbsp gochujang 1 tbsp brown sugar 1 tsp sesame seeds 1 tsp sesame oil 1 green onion

Blend all of your ingredients aside from the green onion and add to the beef. Chop green onion and onion and add in along with salt and pepper to taste. To a smoking hot wok, add in the meat and use your spatula to flatten out. Don’t be tempted to sauté! Allow to cook until the juices have evaporated and the bottom has become crispy. Don’t be alarmed by any burnt looking pieces, the sugar will caramelize and give you a similar Korean bbq flavor. Once the liquid is no longer visible, stir then flatten back out to cook another minute or until it reaches your desired color. Serve over rice or with lettuce for lettuce wraps along with your favorite sides (I like kimchi, pickled daikon and bean sprouts) and enjoy!

[gutangle]

Gut Health for Women: The Natural Probiotics Your Body Craves!

Ladies, let’s get real—your gut health isn’t just about digestion. It’s connected to your energy, immune system, mood, and even your hormones! Ever feel bloated, sluggish, or just off? Your gut might be begging for some TLC. And the best way to nurture it? Probiotics! Instead of reaching for pricey supplements, why not get them straight from natural, delicious foods? Here are some of my absolute favorite probiotic-rich foods that every woman should add to her diet.

1. Yogurt (Dairy & Dairy-Free)

Yogurt is the OG of probiotic foods! Packed with gut-loving bacteria like Lactobacillus and Bifidobacterium, it’s a must-have for digestion and vaginal health. If dairy isn’t your thing, no worries—coconut and almond-based yogurts with live cultures are just as effective (and super tasty!).

2. Kefir

Think of kefir as yogurt’s turbo-charged cousin! It’s loaded with even more probiotic strains, making it a gut-health MVP. Whether you choose dairy or plant-based kefir, adding it to smoothies or drinking it straight is an easy win.

3. Sauerkraut

This isn’t just a hot dog topping—it’s a probiotic powerhouse! Fermented cabbage is packed with gut-friendly bacteria, fiber, and vitamins. Just make sure to grab raw, unpasteurized sauerkraut (the pasteurized kind won’t have the good bacteria you need). Many Canadian brands offer delicious, locally made options!

4. Kimchi

Need a probiotic with a little kick? Kimchi, a spicy fermented cabbage dish, is packed with good bacteria and immune-boosting ingredients like garlic and ginger. I love adding it to rice bowls, tacos, or even scrambled eggs��trust me, it’s a game-changer!

5. Miso

Miso isn’t just for soup! This fermented soybean paste is full of probiotics and essential minerals that help balance hormones. Stir a spoonful into warm (not boiling!) water for an instant gut-healing broth or use it in salad dressings.

6. Tempeh

Looking for a plant-based protein that loves your gut? Tempeh is a fermented soybean product packed with probiotics and nutrients. It makes a great meat substitute—grill it, stir-fry it, or throw it into salads for a protein boost.

7. Pickles (Fermented, Not Vinegar-Based)

Not all pickles are probiotic-rich! If they’re pickled in vinegar, they don’t have the live cultures you’re looking for. Instead, go for naturally fermented pickles found in the refrigerated section. Your gut will thank you!

8. Kombucha

A fizzy, refreshing way to get your probiotics! Kombucha is a fermented tea filled with gut-friendly bacteria and antioxidants. There are so many amazing Canadian brands making organic, delicious flavors—I always keep a few bottles in my fridge!

9. Apple Cider Vinegar (With the Mother)

Raw apple cider vinegar (ACV) isn’t just a kitchen staple—it’s a gut health hero. The “mother” in ACV contains probiotics and enzymes that support digestion. Try adding a tablespoon to warm water before meals (but start slow—it’s strong!).

10. Coconut Yogurt & Coconut Kefir

If you’re dairy-free, don’t worry—you can still get your probiotic fix! Coconut-based yogurts and kefirs are full of gut-friendly bacteria and super gentle on digestion. I love topping mine with berries and flaxseeds for an extra nutrient boost!

Final Thoughts

Ladies, your gut health isn’t just about avoiding tummy troubles—it affects your whole body, from your skin to your hormones to your energy levels. The best part? You don’t need expensive supplements to fix it. Just start adding these probiotic-rich foods into your daily routine, and you’ll feel the difference!

And if you’re wondering exactly what’s going on inside your gut, you’re not alone. More and more women across Canada are turning to Gut Check to get real insights into their microbiome. With science linking gut bacteria to everything from digestion to hormonal balance and immunity, knowing what’s happening in your gut can be a total game-changer.

Gut Check offers an easy, at-home microbiome test kit that helps you take control of your health with personalized, science-backed data. Want to feel your best? Join the thousands of Canadian women already using Gut Check to unlock the secrets of their gut health! mygutcheck.ca

What are your favorite probiotic foods? Let’s chat in the comments! 🥒🥑🍵

[nature-s-trunk]

Enjoy Homemade Pickles – A Flavorful Indian Delight

Are you craving some delicious pickles? Give homemade pickles a try, crafted with fresh ingredients! You can buy Indian pickles online and indulge in authentic flavors. Order the best pickles in India today!

Homemade Pickles – A Tasty and Spicy Treat!

Pickles are the perfect blend of spicy, tangy, and bursting with flavor! In India, people absolutely love pairing homemade pickles with rice, roti, and various snacks. These delightful pickles are crafted from fresh vegetables, fruits, and traditional spices, adding a unique taste to every meal!

Why Do People Love Indian Pickles

Indian pickles are packed with flavor, thanks to age-old family recipes passed down through generations. The best part? They’re naturally preserved, so they stay fresh for quite a while. Now, you can easily order Indian pickles online and enjoy them right at home!

Varieties of Delicious Pickles You Must Try

Indian pickles come in a delightful array of flavors. Some are spicy, others tangy, and a few even have a touch of sweetness! Here are some must-try pickles:

1. Raw Mango Pickle (Aam Ka Achar)

🥭 A tangy and spicy favorite made with raw mangoes and aromatic spices.

2. Tomato Pickle

🍅 A flavorful mix of fresh tomatoes, traditional spices, and a hint of tanginess.

3. Ginger Pickle

 A perfect blend of spiciness and tanginess, great for digestion and enhancing meals.

4. Lemon Pickle

🍋 Zesty and salty, this pickle is a fantastic addition to dal and rice dishes!

5. Amla Pickle (Usirikaya Pickle)

🍈 Made from nutrient-rich Indian gooseberries, packed with health benefits.

6. Dry Red Chilli Pickle

🌶️ A fiery treat for spice enthusiasts, bursting with bold flavors.

7. Sorrel Pickle (Gongura Pickle)

🌿 A tangy South Indian specialty

8. Garlic Pickle

🧄 Bold, flavorful, and wonderfully aromatic—perfect for pairing with parathas!

9. Bitter Gourd Pickle

🍈 A one-of-a-kind pickle that brings together a delightful mix of bitter, spicy, and tangy flavors.

10. Tamarind Pickle

🌰 A sweet, sour, and spicy treat that’s best enjoyed with steaming hot rice and a drizzle of ghee!

How Are Homemade Pickles Made?

Making pickles is not only simple but also a lot of fun! Here’s how it’s done:

Step 1: Select Fresh Ingredients

Start with high-quality fruits, vegetables, and spices to ensure a fantastic taste.

Step 2: Mix with Spices

Blend your ingredients with mustard seeds, turmeric, red chili powder, and salt to capture those authentic flavors.

Step 3: Allow to Marinate

Let the mixture sit in jars so it can soak up all those delicious spices.

Step 4: Store and Enjoy!

Keep your pickles in glass or ceramic jars, and watch as they develop rich flavors over time.

Why Choose Nature’s Trunk Homemade Pickles?

Nature’s Trunk pickles are homemade, authentic, and simply delicious! Here’s what makes them special:

✔ 100% Natural – No artificial preservatives, just pure goodness!

✔ Traditional Recipes – Crafted using time-honoured methods.

✔ Wide Selection – From mango to tamarind, garlic, and more.

✔ Buy Online Easily – Fresh pickles delivered right to your doorstep!

FAQs About Pickles

1. Are homemade pickles healthy?

Absolutely! They’re made with natural ingredients and can aid digestion.

2. How long do pickles stay fresh?

When stored correctly, pickles can last for months or even years!

3. Can children eat pickles?

Yes, but in moderation, as some varieties can be quite spicy.

4. How can I buy Indian pickles online?

You can easily order fresh, homemade pickles online from Nature’s Trunk!

5. Which pickle is the spiciest?

The Dry Red Chilli Pickle packs quite a punch! If you love heat, this one’s definitely for you.

Conclusion

Pickles are a staple in Indian cuisine! Whether you’re into spicy, tangy, or mildly sweet flavors, there’s a perfect pickle out there for everyone. Give Nature’s Trunk Homemade Pickles a try and discover the best pickles

[zznsthetic]

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.