#and there are white sprinkles on top like sesame seeds

[seismologically-silly]

so the hamburger cake i got yesterday is fecking delicious

[daisynik7]

A Bento for Kento

Chapter 3: Love Language

Pairing: Nanami x f!reader

Word Count: ~4.1k

cw: none, just fluff and delicious food

Summary: You do some internet sleuthing. Ren visits Jujutsu High for the first time. Nanami keeps a secret in his pocket. And a wild Gojo appears!

Notes: This chapter’s bento is inspired by this recipe: Chicken Meatballs. Thanks for all those that have read, reblogged, liked, and/or commented so far, hope you’re enjoying it!

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A Bento for Kento Masterlist

If you want to join the taglist, let me know in the comments, or interact with the post A Bento for Kento Taglist!

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This week’s bento features teriyaki chicken meatballs over a bed of white rice with a side of steamed broccoli. You elegantly drizzle teriyaki sauce on the top, the finishing touch is a sprinkle of sesame seeds. Aesthetics matter, you think to yourself, impressed by your arrangement. You repeat the meticulous process inside the Hello Kitty bento box.

When you’re done, you admire your creation. An idea pops in your head, inspired by the many viral videos you’ve watched. As a cute, personal touch, a small note can be included in the meal. It’s usually words of affirmation, sometimes even a funny joke. You take two sticky notes from your desk and write a different message on each, smiling proudly as you insert each one inside the cover of the containers.

Ren comes out of his room, ready for his Monday lesson. He joins you at the table to eat breakfast. “Morning, sis!”

“Morning! Are you excited for your lessons this week?” you ask, taking a bite out of your toast.

“Yeah! We might do one of our lessons out of the office. Nanami said he wants to show me around the school. I’m excited.” He takes a forkful of eggs into his mouth, grinning. 

“That sounds fun. It’s nice to change scenery once in a while.” You take a sip of coffee. “So do you like your mentor? Nanami, right?”

“Yup, he’s pretty cool. At first, he seems super serious, which he totally is. But I think we’re getting along well. He knows I’m taking these lessons seriously. I think that’s why he likes me.”

“Is he the grumpy old teacher type?” you ask, jokingly.

He chuckles. “He’s definitely grumpy. But he’s not old. He’s probably your age.”

This sparks your curiosity. You can’t help but wonder what he looks like, just to put a face to a name.

Ren continues. “Anyways, we’re making a lot of progress together. He’s a really good teacher. He’s opened my eyes to a lot of things.”

Part of your smile fades as you say, “Well, it sounds like you’re learning a lot from this Nanami guy. I hope you’re not planning on replacing me with him.” You’re kidding, of course, though there is a hint of actual jealously there. 

Smirking, he reassures, “Don’t be jealous, sis! He’s not as fun as you are, trust me. I told you, he’s super serious. Sometimes I wonder what he does fun. He probably reads.”

“Hey, there’s absolutely nothing wrong with that!” you exclaim, throwing a grape at him. “He sounds interesting. I should meet him one day, just to size him up.”

In all seriousness, you actually want to check this guy out, confirm that this man isn’t negatively influencing your sibling in any way. You still have no idea what these “lessons” consist of, or what this Jujutsu High is. This creep could be teaching your baby brother how to be a deviant.

Finished with breakfast, he gets up to retrieve his backpack, bentos packed securely in place. “You have nothing to worry about. He’s a good guy.” He pats you affectionately on the shoulder before leaving.

You sit at the table for a little while longer, contemplating while you play with the stray crumbs on your plate. Minutes later, you text Ren:

You: What’s your mentor’s full name again?

Ren: Kento Nanami

Ren: why?

You: just curious, thanks!

Let the internet sleuthing begin.

~~~

This week, Nanami plans to take Ren on a tour of Jujutsu High. He insisted Gojo visit sometime on Monday to give Ren an overview of the rules and general layout, hoping to prepare his student before he first steps foot on campus. It can be overwhelming for a first timer, he’s well aware of that.

As expected, Gojo does not give him an exact time for when he’ll arrive. Nanami’s attempts at extracting an answer from his flake of a friend are useless. I’ll get there when I get there, Nanamin! I’m a busy man! is all Gojo texts him, after being pestered for the third time about his current location.

The day isn’t wasted, however. In typical fashion, Nanami planned accordingly with some new material to teach Ren, already predicting this type of behavior from Gojo. Lunch time approaches and he still hasn’t shown up. Growing impatient, Nanami decides to take their break now. If Gojo pops in while they’re eating, he’ll just have to wait.

Ren hands the Hello Kitty bento box to Nanami, this gesture becoming a small tradition between them. “Thank you, Nakamura,” he says, walking over to his desk. “I’m going to the break room to make my tea. Would you like anything from the vending machine?”

“Hm, maybe a Pocari Sweat?” 

After Nanami brews his tea and a purchases Ren’s beverage, he returns to the room, ready for another delicious treat courtesy of the older sister. As he sets the drink on Ren’s desk, he sneaks a peek at his open container, spotting meatballs and some type of glaze over a bed of rice. The smell is intoxicating, his mouth watering from the inviting aroma.

Surprisingly, the food is untouched. Usually, when Nanami comes back from the breakroom, his student is halfway finished with his meal. He glances over at Ren to see what’s distracting him. He is staring at the inside cover of his bento box, a warm smile spread across his face.

Curious, Nanami asks, “Is everything alright?”

He looks at Nanami and answers, “My sister left me a note.” He flips over the cover to show it. In neat handwriting, the memo reads:

Happy Monday, booger! Have the best day ever!

A little heart and smiley face are scribbled at the end.

Nanami raises a brow, amused. “Booger?”

Ren chuckles. “Just a little nickname she calls me sometimes. Maybe there’s another one for me in your box! Can you tell me what it says when you see it?”

Agreeing, Nanami sits at his desk. For some reason, he’s nervous to open it. As if he’s intruding on something intimate, something personal. He uncovers it slowly, examining the top for a note. In the same handwriting as the other, a message is displayed:

The world is a better place with you in it. Always remember that.

There’s strange tightness in his chest upon reading those words. He glances at Ren, who is now his normal self, devouring his meatballs whole. Focused back on his desk, he quietly takes the note off the cover and pockets it.

Ren, mouth full, asks, “Is there anything?”

Nanami contemplates for a few seconds, then responds, “No, there isn’t.” He starts eating a meatball, which tastes even better than he imagined. Though, his mind is distracted by the fact that he just lied about something so trivial, so insignificant. Why?

“Ah, okay.” Observing his own note again, Ren laughs. “Can’t believe she’s still calling me booger! Ha!” He takes a sip of Pocari Sweat and continues to eat, blissfully unaware that his own mentor is hiding a secret in his pants pocket.

Nanami stuffs more food into his mouth in silence, questioning his own motives regarding this damn piece of paper. His hand slides into his pocket, feeling for it, remembering the words scrawled over it.

The world is a better place with you in it. Always remember that.

He knows it wasn’t written for him. Of course he knows that.

However, there’s an odd sensation coursing through his being. An unusual tightness in his chest spurred by a simple statement attached to the back of Hello Kitty’s face. Whatever this sensation is, Nanami reasons that this is what compelled him to lie about the note. 

A few more moments of contemplation, he realizes something as he finishes his last meatball. The true reason why he is acting this way.

He wants to pretend it’s for him.

Gojo finally arrives as soon as Ren and Nanami are finished with their food. “Hello, my dear friends!” he greets happily.

Nanami wipes his mouth with a napkin and closes the box. Just as he’s about to hand the empty container to Ren, his friend squeals, “Nanamin, wait. What is that?!” Even behind the blindfold, it’s obvious that Gojo’s eyes are filled with glee.

“It was my lunch,” he answers, nonchalant.

Gojo’s grin widens, as he squeals again. “I need to take a picture of this! You and Hello Kitty! Nanamin, this is just adorable.” He takes his phone out and starts snapping away before Nanami can hide his face behind his hand.

“Stop it. You are awful.” He slides the bento over to Ren, still trying to conceal himself from his annoying friend’s ridicule.

Gojo turns to Ren, showing him what he captured. “Isn’t this so precious? Little Nanami with Hello Kitty. This day can’t get any better.”

They giggle with each other while Nanami sighs heavily, palm pressed against his forehead in aggravation. “Can we just get on with this, Gojo? And delete those photos immediately.”

“No way. The world is better a place now because of these,” Gojo teases, swiping through his phone, a smug grin plastered on his face.

Nanami begins to blush, remembering the note. He sticks his hand in his pocket and feels for it again, making sure it’s still there. He clears his throat, speaking a bit louder. “Okay, enough. Let’s move on.”

After more snickering between Gojo and Ren, they finally get back on track. As Gojo introduces Jujutsu High to Ren, Nanami takes this opportunity to zone out. He stares at his desk, thinking of food, Hello Kitty, and his dumb friend taking those incriminating photos. Occasionally, he brushes his hand over his pants, rubbing the outline of the note. The one that is not his. What’s the harm in pretending? It makes him feel good. It makes him feel appreciated.

He slyly removes it out of his pocket and sets it inside his suitcase, where it’s safe. The last thing he needs is Gojo having any more leverage against him than he already has. If it accidentally falls into the wrong hands, specifically Gojo’s, he’d never hear the end of it.

~~~

During your break, you decide to investigate Ren’s teacher. You type the name “Kento Nanami” into the search bar. The top result is a blog post from a finance company you’ve never heard of. Clicking on it, you notice the article is a few years old. It features five different employees from the company, each one having a picture with a small blurb beside it. You scroll towards the middle of the page and find what you’re looking for.

Name: Kento Nanami

Age: 23

Position: Senior Stockbroker

About: Kento Nanami is one of our youngest and most successful stockbrokers. He started working for our company straight out of high school and has excelled ever since. Hobbies include eating, drinking, cooking, and reading. He enjoys helping others and has been an asset to us during the onboarding process for new employees. His favorite part of working for this company is the salary because it helps him fund his addiction to bread.

You laugh out loud at the last part. Then, you notice his picture. It’s a professional headshot, probably taken in the office for the purpose of this post. His blond hair is parted on the side with loose strands falling over his forehead. He has a sharp nose and cheeks that are slightly sunken, maybe due to the stress of being a stockbroker. The spotted tie he’s wearing over his navy-blue button up stands out. It’s an interesting pattern, but for some reason, it works. His expression is neutral, neither smiling, nor frowning. He looks serious, just as Ren described him. 

You stare at him a bit longer and you smile to yourself.

He is handsome.

But why the sudden change in career? Based on his description, he was doing well as a stockbroker. Why would he leave? And what exactly is he teaching your younger brother? Surely it isn’t lessons on stockbroking. Or is it? Is this some sort of pyramid scheme? They have their lessons in an office building, which is very suspicious to begin with. 

You continue your web search and find nothing else outside of his previous occupation in finance. He doesn’t have any public social media pages and there is nothing mentioning current employment. Curious, you search Jujutsu High, only to be redirected to pages related to Jiu Jitsu, the Brazilian martial art. Anything related to Jujutsu doesn’t exist on public record.

Your inner alarm bells are ringing. This is strange. You’ve made it almost a month blindly trusting your brother, not asking too many questions. How much longer can you hold out for? You have no clue what Ren has gotten himself into and the constant mystery surrounding it has you worried.

Also, you know nothing about this Nanami fellow. He could be a creepy cult leader or a shady ex-stockbroker roping innocent youths into a Ponzi scheme, hiding behind an attractive suit and a pretty face. Either way, it’s suspicious. 

Retrieving a small journal from your drawer, you jot down questions you want to ask Ren. You need answers to give you peace of mind. The rest of the summer can’t go on like this. If something terrible were to happen to him, you will never be able to forgive yourself. You have to know the truth. 

~~~

On Wednesday, Nanami brings Ren to Jujutsu High. He can tell that Ren’s mind is blown as soon as he steps foot through the protective barrier, jaw dropping and examining the campus, speechless. 

They walk through the training grounds, watching students spar with each other. Ren observes them carefully, looking away briefly only to scribble notes. They watch for nearly an hour, Nanami explaining their moves and typical training regiments that are expected of first years. 

Their tour through campus continues. Ren gazes up at the buildings, appreciating the architecture. It reminds Nanami of his experience as a Jujutsu High student. He doesn’t dwell on the past all too often but being here makes him reminisce, as if he never left. 

Currently, there are no classes in session, so they take this opportunity to peek into each of the empty classrooms, ending with Gojo’s. There are plenty of windows, a sparse number of desks, and one big blackboard, displaying the remnants of whatever was taught in the most recent lesson. Nanami takes a couple of minutes to go over this with Ren.

Afterwards, they decide to take their break in one of the courtyards. Nanami is handed his usual bento box with Hello Kitty. He looks around to make sure Gojo isn’t nearby to tease him. With the coast clear, he uncovers the container, finding a note attached to the inside again. He purposefully positions himself across from Ren so that he can read the message in secret. Glancing over at his student, who is distracted by his own meal, Nanami focuses on the familiar handwriting:

Have the best day ever! I love you!

Followed by three hand drawn hearts in a row.

His lip twitches into a small smile, admiring the words in front of him. Once again, he removes it and secures it in his pocket. He’s not exactly sure why he’s keeping them. Maybe he likes having it within reach for a quick pick-me-up. Yesterday, he met with Gojo to exorcise a low-grade curse, and when he was home, he took Monday’s note out of his briefcase to read it again: The world is a better place with you in it. Always remember that.

The words replayed in his head as he soaked in the bath that night. It lingered in his mind as he prepared dinner, even when he was in bed, staring up at the ceiling, trying to fall asleep. That message gives him validation. What he’s doing now as a Jujutsu Sorcerer, and even as a mentor, makes a difference in the world. He is important.

However, this new note offers a different reaction, right in the pit of his stomach. A strange, fluttering feeling. He can’t remember the last time someone told him, “I love you.” In fact, he’s barely heard that phrase throughout his entire adult life.

Is he this desperate for affection? Enough to pretend that these words are actually for him? He’s actually envious of Ren for having someone like this in his life. A person who constantly reminds him how much he is loved, how special he is to this world. When will Nanami experience this for himself? He wonders if that will ever happen. 

He catches himself, scoffing as he continues to eat. It’s silly, sentimental, and immature for him to be feeling this way. This is unlike him. 

Ren breaks the silence, bringing Nanami back from his deep thoughts. “Hey Nanami, words of wisdom from my sister. ‘In life, we should all aim to be like meatballs: Well-seasoned and well-rounded.’” He flashes a smirk as he lets the joke sink in.

Nanami genuinely chuckles at the corny pun. “Clever.”

“She made huge ones today, just for fun. Wanna see?” Ren offers, scrolling through his phone. He faces his screen towards Nanami, showing a picture of a woman around Nanami’s age, wearing a black apron over pajamas. She smiles brightly at the camera, holding two massive meatballs in her hands, like trophies.

“She was so proud of them she had me take a picture,” Ren laughs, pulling his phone away.  

It isn’t the giant hunks of meat that captures Nanami’s attention. It’s her smile, bright and endearing. Inviting and welcoming. The second thing he notices are her pajamas, obscured partially by the apron she wears over it. They are wasabi green in color with different types of sushi as the pattern. It’s cute. As much as Nanami despises using that word, there’s no other way to describe it.

And it’s not just the pajamas. She is cute. 

He almost chokes on his meatball upon this revelation. Guilt sweeps over his body, ashamed that such a thought comes to his mind in front of his student. In front of her brother. He doesn’t even know this woman. One picture and he’s already thinking she’s cute.

A blush creeps up on his cheeks as he clenches his jaw, uncomfortable with the flurry of thoughts rushing into his head. He tries his hardest to stop thinking of her, but it’s too late. He imagines her standing in front of him smiling, holding out the Hello Kitty bento box filled with glorious food, reciting the words she scrawled on those pieces of paper. 

The world is a better place with you in it. Always remember that. I love you, Nanami.

His entire face is hot, certain that it’s red all over. Thankfully, Ren is distracted by his phone as he munches on a piece of broccoli lazily.

Nanami can’t believe himself. He’s making up scenarios in his head about a woman he’s never even met before. No one should see him like this, so it takes all his willpower to calm down and remove all these ridiculous thoughts from his head.

With perfect timing, Gojo joins them in the courtyard, eating an apple and chatting with Ren. He takes a moment to tease Nanami, Hello Kitty still in front of him, but he doesn’t have the energy to care. Instead, he’s focused on appearing calm and stoic.

He decides for himself that he wants to know more about Ren’s sister, mentally noting what type of questions to ask without giving his true intentions away. Ren constantly praises his sister, it’s only natural for Nanami to wonder what she’s really like. The woman behind the bento. 

It’s just curiosity, Nanami tells himself. That’s all it is. Nothing more.

~~~

Friday arrives and you send your brother off with his two bentos. Tonight, you’re going to demand the truth. Not every single detail, but anything to put your mind at ease. You plan to butter him up first by going to the local street food fair and buying him all the Yakitori he desires. Then, maybe after some delicious soft serve, you’ll ambush him.

The best plans begin with food, right?

~~~

Gojo suggests taking Ren on a low-risk mission, which Nanami hesitantly agrees to. He’s aware his pupil will not be the one fighting; he’s only there to observe. Still, he’s nervous. Although more mature than some other kids his age, he is a child that Nanami has temporarily taken under his wing.

On Friday, they stay in the office for the first half of the day, going over every possible detail he can about this mission. They agree to eat before heading out, following their usual routine: Ren distributes the bentos, Nanami heads down the hall to brew his tea and grab a drink from the vending machine for Ren. The two of them sit at their desks, eating their lunch while exchanging casual conversation. 

Today, Nanami’s note says: Can’t wait to spend this weekend watching movies and baking cookies with you!There’s a doodle of the Cookie Monster surrounded by chocolate chip cookies. He takes it, sliding it into his briefcase, wondering what movies they enjoy watching together. He smiles thinking of the cookies, how wonderful their house will smell as they bake in the oven.

He looks over at Ren. “Any words of wisdom today?”

Ren shakes his head and responds, “Nope. All she said was ‘Happy Friday to the best brother ever.’” He stares at the note with a small frown.

“What’s wrong, Nakamura?”

He sighs, setting his fork down. “I don’t know. I feel guilty. I haven’t told my sister anything, and she’s been so great and supportive, but I just…” He stops, unsure what to say next.

“I understand where you’re coming from. What we do...well, it’s not easy to explain.”  

“Exactly. Like, what do I even tell her? Hey sis, I think my biological parents were involved with some curse users and killed. Then I somehow inherited these strange powers and now I can see curses. How crazy would she think I am?!”

“Well, that is the truth, isn’t it?”

Ren scratches his head anxiously, not responding. Then, Nanami says, “You always talk about how supportive your sister is. Don’t you think you should give her some credit? She might be more understanding than you think.”

Still frowning, Ren replies, “Yeah, maybe you’re right. I just have to tell it to her straight and hope for the best. I mean, we’re going on a small mission today, right? We might be going on bigger ones in the future. What if something happens to me? She’s gonna see my mangled body and not even know what happened. I can’t do that to her. I won’t do that to her.” He goes back to eating his meatball, brows knit in deep thought.

Nanami is honestly impressed. Ren is a teenager, but he’s surprisingly mature and responsible. “So, do you think you’ll tell your sister tonight?”

“I think so. We’re planning to go to this street food festival nearby. Once we’re full of Takoyaki, I’ll tell her.”

Sounds fun, Nanami muses. “I hope your talk goes well.” He gives Ren a small smile, then returns to his lunch.

“Do you like street food, mentor?” Ren wonders, sipping on his drink.

“I do. I like Takoyaki as much as anyone, but I’m partial towards Taiyaki.” Pancake batter filled with sweetened red bean paste and shaped like a fish. Of course it’s Nanami’s favorite.

“Ha, you’re the same as my sister. She loves Taiyaki.”

Grinning, he wonders what other foods she might like. What other things they have in common with each other. Trying to play it cool, Nanami asks, “What’s your favorite, Nakamura?”

“Oh, it’s definitely Yakitori. I love meat!” Ren exclaims. He turns to face Nanami. “Hey, do you want to go to the festival with us? I’m sure my sister wouldn’t mind.”

Nanami’s heart thumps, actually considering it. Street food on a Friday night sounds amazing, but he should decline the offer. Tonight will be important for both Ren and his sister. The last thing they need is a gloomy Nanami hovering over them like a rain cloud.

“That’s alright. You have important matters to discuss, so I don’t want to intrude.” He pauses for a few seconds before adding, “But thank you for the invite.”

Ren smiles politely. “Maybe next time then. I’d really like you to meet her.”

Nanami thinks it at first, then decides to say it out loud.

“I’d like that, too.”

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Tag List: @liliorsstuff-blog @hughugh20 @lucyrocks86 @bloompompom @vampyra-needs-food @extrasugafree @deepcloudspyhairdo @invisible-mori @justnamuaf @syynnaaah @unknownspecies @goldencattto @maqqiekwon

[somethingclevermahogony]

As Promised! A Recipe for Kipsha (Sort of)

Hello everyone! A few days ago I said that, as a way to celebrate reaching 100 followers that I would make one of the dishes from the setting of my WIP. And I did that! Kind of. You see it turns out that Sainsbury's or at least Google, lied to me, and so I was unable to find barely which was a necessary component of this recipe. Even worse when I returned home I found that the only wheat flour that I had was self-rising. And so, I did not make Kipsha (recipe here) which is eaten in the western and central parts of Kishetal, rather I made Kipisa which is eaten on eastern border of Kishetal and Makur in cities like Kutar and Nabi (shown below).

The primary difference between Kipsha and Kipisa is the grain used. Kipisa is made with rye while Kipsha is made with barley. In addition, Kipisa is often served with butter. Butter as a culinary ingredient is almost entirely limited to the eastern plains, where it preferred to or eaten alongside olive oil. Saramuk Ukishiya, meaning "Butter Eater" (Saramuk coming from the Lakuri word for butter, Shayram) is a common derrogatory term used to refer to those people living in the region shown above. The recipe is below the cut!

Kipisa

Kipsha or Kipisa or Kipcha is a kind of cake or biscuit commonly eaten by the wealthy and poor alike. It can vary wildly from soft and spongy to harder and more cracker like. It is a popular form of street food and can be served as savory or sweet. In savory applications honey is typically forgone and olive oil may be replaced with various varieties of animal fat. All varieties contain some amount of barley or more rarely, rye, however examples meant for nobility may contain up to 70 or even 90%.

The name Kipsha is a reference to the sesame and/or poppy seeds used in and sprinkled over the top. Kip being the Kishic word for seed or grain. Though it may also refer to an infant, thus part of the cake's association with fertility.

This recipe is for Sweet Kipisa, as it is enjoyed in the city of Kutar. A similar varient is eaten just across the mountains in Labisa, though here they make use of barley rather rye. It is this barley variety, Kipsha, which is my MC, Narul's favorite dish.

This particular variety of Kipsia is cracker-like, with a slightly chewy interior.

Ingredients

Note: For those ingredients which are not available on earth, approximate substitutes are provided.  

The Cakes

(Note that Kishetal has no distinct set of measurements nor are recipes recorded. Recipes are typically passed down orally and differ greatly between regions and even families. Adjust ingredients to one's own liking)

1 ¾ cups Rye Flour

1 ¼ Unbleached Wheat Flour

½ cup Water

1 Tbsp Olive Oil or Untoasted Sesame Oil

2 Tbsp Sweet White Wine (Riesling or Muscat are suggested)

3 Tbsp Kafa (This Kishic yogurt drink can be substituted with equal parts plain greek yogurt and whole milk)

2 Tbsp Honey 

1 Tbsp Red Wine Vinegar

2 ½ Tsp Untoasted White Sesame Seeds

½ Tsp Sinrian Cinnamon (Substitute Cassia Cinnamon)

¼ Tsp Ground Black Pepper

Toppings

 1. This are meant to reflect Narul’s Preferred Toppings, though with the addition of more typically eastern additions

1-2 Dried figs chopped (Fresh figs may be substituted)

3 Tbsp Honey, warmed

2 Tbsp Regula Juice (Substitute 1:1 parts orange and lemon juice)

Ground black pepper to taste

Sesame Seeds to taste

Chibalan Salt to taste (Substitute: Flake Salt)

Torn mint leaves

Goat Butter, melted (Cow or sheep is also acceptable)

2. Other Toppings

Unsalted soft cheese such as ricotta

Yogurt

Dates

Crushed nuts (typically walnuts or pistachios)

Chopped Cherries or other fruits

Preparation

1. Combine all dry ingredients in a large bowl.

2. In a different bowl combine all liquid ingredients and whisk thoroughly.

3. Combine wet and dry ingredients, knead using your hands to form a firm ball, add water and flour as needed to achieve this.

4. Cover the dough with a damp towel and allow it to rest at room temperature for a minimum of 1 hour and a maximum of 4.

5. Preheat oven to 400 F or 200 C (fan 195 C).

6. Liberally dust a counter or large cutting board with rye flour. Dust a rolling pin or similar instrument with flour.

7. Place the rested dough onto the floured surface and roll out to approximately 1/4 inch

8. Using a biscuit cutter or knife, cut dough into cakes, these can be any number of shapes, delicately score the surface.

9. Place cakes on a covered cookie sheet making sure that they do not touch. 

10. Bake for 10-15 minutes until golden or lightly browned.

11. Remove and immeditately apply melted butter, honey, and regalu juice to surface. Allow to sit and cool for at least 5 minutes (Kipisa is not eaten hot. The more time is allowed for the absorption of the toppings, the better)

12. Once cool, add additional toppings. It is not unusual at this point to add additional butter and honey, nor is it unheard to dip the cake in the regalu juice and butter while eating it.

13. Enjoy!

I probably should have a taglist but I don't know who all would be on it, whoops. So I'm just tagging my followers that liked the original post @patternwelded-quill , @skyderman , @flaneurarbiter , @jclibanwrites , @alnaperera, @rhokisb, @blackblooms , @lord-nichron , @kosmic-kore , @friendlyshaped , @axl-ul , @talesfromtheunknowable , @wylanzahn , @dyrewrites , @foragedbonesblog

[the-gnomec-college]

Atalantec Tagenites

Tagenites are a Greek pancake, made with wheat, wine, curdled milk, and olive oil, served as a staple breakfast food in Ancient Greece.

Due to scarce resources during the Atlasfall, the Atalecs and Helenes of Atalantes began using ocean water to make rations stretch farther, giving Atalantec tagenites their signature briny quality, which stuck long after the lean times were over.

Ingredients:

3 Parts Wheat Flour

1 Part Wine

1 Part Curdled Milk

1 Part Brine

Olive Oil

Honey

Sesame seeds

Feta crumbles

* the “parts” can be read as any measurement, but between a 1/2 Cup and 1 Cup is a good baseline

For the wine, a sweet & aromatic white wine such as a Greek Muscat is recommended, but any sweet white wine will do.

To curdle milk, boil it for 1-2 minutes, then take it off the heat and let stand for 10-15 minutes. You can also add an acid like lemon juice or white vinegar to aid the process (you don’t need a lot, just a teaspoon or so, depending on how much milk you’re using). Don’t leave the milk out for longer than 2 hours. If you prefer, you can also use cottage cheese or ricotta in place of curdled milk.

To make the brine, just dissolve salt in warm water. Ideally, aim for at least the salinity of ocean water (around 3-4% salt, or 2 teaspoons per Cup), but the proportions are up to you.

Step 1: combine the flour, wine, curdled milk, and brine in a mixing bowl until they form a smooth batter

Step 2: pour a thin layer of olive oil in a pan over medium heat. scoop the batter into the pan (ideal tagenite size is 2-3 inches wide)

Step 3: cook and flip until both sides are brown

When you’re done, drizzle the tagenites in honey, sprinkle with sesame seeds and feta—or really any toppings you prefer—and serve hot. Pairs well with a side of dates, figs, or grapes, and a glass of wine.

[scopostims]

heart-shaped spam musubi (source) :•]

made by me, please credit this post if using elsewhere!

[ID: 6 gifs of making spam musubi shaped like hearts.

1: A person uses a cookie cutter to cut two heart shapes out of a slice of spam, then removes the excess.

2: Tongs place four spam hearts into a pan with oil, where it bubbles.

3: The spam is frying to a golden brown, and sauce is poured on top.

4: White rice with furikake on top have been packed into the cookie cutter shape, and tongs place a piece of spam on top; it perfectly fits.

5: Someone lifts up the spam and rice and wraps a thin strip of nori around it.

6: They use a brush to spread sesame oil on the nori before sprinkling it with sesame seeds. End ID]

[mealmindset]

Vampire repellents for tis season

Halloween is coming up, which means the vampires are searching for new victims to dig their fangs into. We must protect ourselves with the most effective ingredient, GARLIC. Let us explore some wickedly good recipes and discover how this humble ingredient could be the halloween's hero.

DISCUSSING GARLIC: Garlic is something we use a lot in our daily cooking. When we think about garlic, the strong smell comes to our mind, this is because of the sulfur compounds contained, especially allicin. The scent is released when it's chopped or crushed. apart from the strong scent, Garlic has also been proven to have strong antimicrobial and antiviral properties, promoting health, it was considered magical and a sacred plant for people decades ago, like the times of the plague and ancient times. Now let's dive into the recipes garlic has to offer so we can make our houses VAMPIRE FREE!

1.Garlic Pasta (aglio e olio) An Italian classic, translated as Garlic and oil. It is a simple dish that embodies simplicity. You could make this with a few pantry staples. Start by slicing garlic and chop up parsley. Boil water with oil and salt, boil for 6 minutes, drain, and put aside, cover the pasta to let the steam do the rest of the cooking, this will ensure the true Al Dante pasta. bring a pan to medium heat and add a generous amount of oil, thinly sliced garlic, and pepper flakes. Add in pasta and a bit of the pasta water. Season and mix in parsley. For a Halloween vibe, use black garlic or serve the pasta with charcoal spaghetti for a darker presentation. Add roasted garlic cloves to resemble vampire fangs.

2.Garlic soup As the air gets crisp, there’s nothing better than curling up with a warm bowl of soup—especially one with a powerful bite of garlic! Similar to Česnečka, a soup that can knock out any cold and make you feel warm inside, not to mention the immaculate taste. Sauté butter and one diced onion, add one chopped potato and a BUNCH of sliced garlic, and season with salt, pepper, and turmeric. When everything turns into a beautiful golden color, deglaze with white wine and add chicken stock and bay leaves. then let simmer and some toasty bread cubes and serve! For a Halloween twist, make the bread cubes fang-shaped or use dollops of sour cream or crème fraîche to create ghost shapes on top of the soup, and add black sesame seeds for eyes.

3.Garlic fried rice Do you have some day-old rice in your fridge? It's perfect for garlic fried rice, which is similar to Sinangag and more of a simple dish. Start by mincing a butt load of garlic and frying it in oil till golden brown. soup out the garlic to save for later, and add in rice and soy sauce to the pan until steaming, lastly mix in the garlic bits we made and top off with green onions, and serve! For a Halloween look, drizzle sriracha for a bloody look or add a fried egg and cut the yolk to a ghostly shape with a small knife or a cookie cutter.

4.Garlic focaccia Focaccia is a savory, aromatic flatbread that's perfect for any occasion. In fact, focaccia is already a favorite among bread lovers, when infused with garlic, it becomes downright irresistible. Find a good focaccia recipe, and before throwing it in the oven, roast some garlic by covering it with olive oil and throwing it in the oven, squeeze out the garlic compote on the dough, sprinkle cheese, fold the dough in half, and drizzle olive oil. decorate focaccia with fried garlic bits and it look Halloween-like. Bake and serve.

5.Garlic pull-apart bread This pull-apart bread is not only easy to make and an amazing appetizer, but it’s also a crowd-pleaser. Start by mincing enough garlic to kill a small child, and mix with salt, butter, and parsley, mix until it becomes a paste. prepare store-bought pizza dough and roll it into a flat rectangle, spread the garlic butter evenly, sprinkle your favorite cheese on top, cut into squares stack together, and put in a loaf pan to bake at 400 degrees. To give it a Halloween makeover. Melt extra mozzarella cheese on top after baking and use a toothpick to drag lines through the melted cheese to create a "spider web" effect.

Garlic is a versatile and flavorful ingredient that transforms even the simplest of dishes into something truly special. From its health benefits to its deliciously savory bite, garlic never fails to shine. This Halloween, embrace the spooky fun of garlic’s vampire-repelling powers while enjoying these mouthwatering dishes with friends and family.

[punkbakerchristine]

it’s soup-making season!

after making it a couple of times, tweaking it and researching, i decided to write it down.

it’s like a cross between koufteh and the ancient israelite lentil stew, made with the pearls and za’atar mix and cooked low and slow. i also added chicken to give it more depth.

all spices can be adjusted accordingly and it can very easily be made vegan, too: just omit the chicken and use veggie or mushroom stock 🇮🇱

halve and dice the onion. trim and peel the carrots and slice into 1/2” thick medallions. trim and slice the scallions: separate the white part from the green. wash the bay leaf.

pour a small dollop of olive oil into a pot over medium heat. sweat the carrots, onion, and white scallions for 4-5 minutes. season with salt and pepper.

meanwhile, dice the chicken (if you’re using bone-in thighs, you might want to do this beforehand). once veggies are tender, add the chicken and cook for 5-6 minutes until cooked.

pour in half of the water (2 cups) and the stock. drop in the bay leaf and season with salt. bring to a boil, then turn down the heat to low. cover and simmer for 10 minutes.

add the rest of the water, followed by the rice and the couscous. keep simmering for about 10-15 minutes.

(***you might have to add more water as the lentils need it, about a cup and a half, give or take). add lentils followed by the spices. simmer for 15-20 minutes or until the water is mostly absorbed and evaporated, and the rice, couscous, and lentils are all tender.

serve with green onions sprinkled on top and a slice of flatbread or challah on the side 🍲

notes:

you can use chicken stock but beef stock has more flavor, imo. as does mushroom stock.

not everyone has access to a bay leaf or za’atar, so the leaf can be omitted and/or replaced with just a pinch of basil.

and za’atar is: 1 tablespoon of dried thyme or oregano, crushed; 1 tablespoon of ground cumin; 1 tablespoon of coriander; 1 tablespoon of toasted sesame seeds; 1 tablespoon of sumac or lemon pepper or lemon juice; 1/2 teaspoon of salt; and 1/4 chili flakes (though this is optional)

[omnibenevolent-couch-blog]

Yi Ti Cuisine:

Breakfast consists of a soup or stock, seasoned with scallions or chives, sweet basil, salt and pepper, and then vegetables like chopped carrots are added alongside egg noodles. Some choose to eat a fried egg on top of their soup, but this is usually done in the northern provinces. Drink in the summer is traditionally a heavy red tea flavored with citrus or saffron if you can get it.

Lunches differ depending on the region, in the south, a common dish is that of rice seasoned lightly with pepper and crushed dried seaweed, side of fried fish topped with chopped chives and salt and pepper, served with a dipping sauce of sesame oil. While in the north, a wheat berry and oats porridge is topped with breadcrumbs and a side of auroch meat strips grilled with salt and pepper is seen as a filling lunch.

Enjoyed for either lunch or dinner, shredded goat or lamb meat is seasoned lightly with salt and pepper and then filled into a thin grain-dough wrap, alongside finely chopped cabbage, scallion, carrots, and ginger. A sauce made of sesame oil and a dash of rice vinegar alongside small bits of crushed garlic is available to dip the roll into. Alternatively, this dish can be enjoyed in a soup, often in a chicken stock that in preparation has garlic and ginger in it, but when reaching boiling point the larger pieces are taken out. Otherwise seasoned with chopped chives and coriander, and added for texture is a small bundle of egg noodles.

For dinner, an easy to make meal is a whole chicken or pheasant gutted but not deboned, and then stuffed only halfway with a mix of scallions, leeks, ginger, salt and pepper. The chicken is marinated in a pot of its own juices and a splash of boiled water with added seasonings like soy sauce, a dash of cane sugar and rice wine. The chicken is then cooked in a covered pot over a flame. The finished product is served with boiled cabbage and carrot covered in finely chopped bits of garlic and salt to taste.

A species of small kraken makes its home in the Jade Sea. Reaching a size no longer than that of a man’s forearm and hand, the body of the kraken is only truly about a quarter of that size, with its tentacles making up the length of it. The color is a sickly pale gray-pink with yellow-green eyes, but when cooked the meat turns a clean white color. Common dinner cuisine in the south, especially in port cities, dictate that the eye and beak portion of the body be cut from it and the tentacles. The mantle of the kraken is gutted and then stuffed with crabmeat and diced shrimp. That filling is then seasoned with pepper, ginger, a pinch of cinnamon, occasionally garlic if desired, and then the open end is stuck shut with a small pick. The mantle is deep fried in an egg yolk and breadcrumb batter, alongside the tentacles seasoned only just with salt and pepper, and then plated on a dish covered with light cloth to soak up the residue oil. A dipping sauce of either rice vinegar or soy sauce with sesame seeds added in is offered, and sprinkled sparsely over the meat is shredded basil.

Tulao—a sweet, soft cheese able to be spread with a knife across pastry. Take a spoon and scoop the cheese out onto a small plate. Place beside it four pitted and divided cherries, preferably tart to bittersweet ones found in the southeastern provinces of Yi Ti, and slices of a ripe peach to surround the cheese. Drizzle over it rosehip syrup or cane syrup at choice.

During winter periods, especially in the northern provinces of Yi Ti, it is common to see people enjoying Yanmo, which is a delicious dessert made of goat milk heated and mixed with honey and waxberry syrup, for rosehip syrup is too sparse and difficult to find without scam. This is mixed until dissolved and then left to cool completely, and then poured over a heaping of shaved ice and eaten with a small spoon.

Often drunk in winter, the popular choice of drink is either fermented cows milk spiced with cinnamon and occasionally honey, or that of Pinjui. It is a mixed drink, part cider and rice wine; only made during the cold season in Yi Ti. Dried, good shaped apples still surviving after the first frost are picked from the tree and processed, then put underground for 3 months to ferment halfway. The Pinjui produced is then added to steamed rice alongside a spiced yeast-water mixture, and left to further ferment for another 4-5 months. The resulting Pinjui has a savory-sweet flavor that warms the body, with hints of caramel and a faint aftertaste of sour apple.

For the eccentric in the winter that want to fight the biting cold of the world with a chilled drink of their own, ice cider is preferable. Fresh and sweet, it offers less of the spreading warmth that Pinjui does and more of a blood pumping sensation not unlike that of chewing mint and then eating snow would.

Golden wine from Yi Ti is medium-bodied and made from the versatile Subi grape selection. Many golden wines can taste similar due to the usage of these grapes, but differ vastly in aftertaste and small flavor notes; all depending on where they are grown and processed. In the northeastern provinces it has a subtle bite of sourness. In the south to some south-western regions, the wine doesn’t hold quite the tart kick of its neighbor in the eastern provinces, it still has enough to be a refreshing summer wine served coast side. Rarely found now in the further west of Yi Ti, the few golden winemakers differ from their competitors in the other provinces with their golden wines being full-bodied, and producing a heavier coloring than the others, often becoming closer to amber than gold due to production varying wildly with how few golden winemakers are left, and how closely they hold their secrets. These golden wines often hold strong hints of safflower, and would be termed in Westeros more likely as strongwine[1] than golden wine, given their flavoring and coloration compared to that of the other wines made using Subi grapes. The largest producer of wines in Yi Ti is the Luma Province.

Strongwine = fortified wine (wine mixed with spirits like brandy)

-

to hold the tide while I wade through molasses;

sauce

[ruvviks]

What's something yummy you've cooked recently?! I'm out of ideas for dinner and looking for more!

HIII i've been cooking a lot of things lately yeas :^) here's some easy recipes i love a lot!!

chicken and rice

very basic and versatile recipe that you can't go wrong with :D i like making a little marinade for the chicken (diced chicken thighs or breasts, chicken breasts are easier to work with if you don't make chicken often), then cooking them until golden brown in a pan in some oil on medium-high. remove from the pan and use the same oil for some garlic (1 min), add in onion (4 mins) and bell pepper (2-3 mins) while on medium, add some more of the marinade you used and stir, then add the chicken back in and simmer on low for 1-3 mins

cook some rice in the meantime (use a rice cooker or microwave rice or boil some water, add a cube of vegetable stock and some salt, add rice in the pan, bring back to a boil then boil on low for 10 mins, drain instantly and stir regularly to keep it loose from the pot) then put the rice in a bowl with your chicken and veggies on top and some sesame seeds et voila, done :^) you can add more veggies if you'd like! i personally like adding some broccoli before tossing in the bell pepper

here's some of my favorite marinades, i don't really do precise measurements because i add it on vibes but the first ingredient is the one you add the most of!

olive oil, balsamic vinegar, red wine vinegar, brown sugar, lemon juice, italian herbs, salt and pepper to taste

soy sauce, honey, rice vinegar, lemon juice, chili flakes, salt and pepper to taste, optional sambal if you have any

chili sauce, soy sauce, honey, paprika, salt and pepper to taste

barbecue sauce, ketchup, soy sauce, chili powder, salt and pepper to taste, optional hot sauce

olive oil, honey, garlic, balsamic vinegar, oregano, salt and pepper to taste

when adding a mix of any of these as sauce to your veggies and chicken and you feel it's not thick enough for a sauce, you can add some cornstarch or flour to thicken it :)

butter shrimp

this recipe is very very good and i love it. so so much. i highly recommend using gouda instead of parmesan because it just tastes better in my honest opinion but then again that may just be because i'm dutch LMAO

you can eat it with pasta but i don't like pasta so i usually have it with bread instead! you can make some garlic bread or get some flatbread or pitas to go with it :D

greek chicken

cook some diced chicken on medium-high seasoned with honey, salt and pepper until golden; 1-2 chicken breasts/thighs should be enough

use the same pan for the veggies; 3-5 cloves of garlic, 1 onion and a generous sprinkle of oregano, cook for 3 mins on medium-high

add 100-200g of baby spinach (depending on how hungry you are and if you want leftovers), 100-200g cherry tomatoes (halved) and optional some mixed olives (as many as your heart desires), toss for 1-2 mins

add anywhere between 500 and 750g of tomato sauce (you can also use passata but that will make it a lot more sour!) 2 teaspoons of white sugar and salt and pepper to taste, bring it to a simmer and cook for 5 mins stirring occasionally

stir in a generous amount of greek yogurt and diced feta (as much or as little as your heart desires), put the chicken back in and cook for 1-2 mins then turn off the heat

serve with pitas or flatbread

udon shrimp stir fry

cook a pack of shrimp seasoned with some salt and pepper and a dash of soy sauce, remove from pan and set aside

cook mixed veggies (stir fry veggies of any kind) in the same pan following the instructions on the packaging

add teriyaki sauce and udon noodles, stir to combine and cook for 3-5 mins on medium

add shrimp back in the pan and heat them through for another 1-2 mins on medium-low

dutch pancakes

mix together 300g flour, a generous pinch of salt, 2 eggs, 500ml milk, some vanilla extract and some cinnamon (you can do this with an electric mixer or by hand, either works, just try to get all the flour lumps outta there)

heat some butter in a pan on medium and use a soup spoon to pour the batter in; if you're wanting bacon pancakes: instead of heating butter, put two strips of thin bacon in the pan and wait for them to start curling up a bit, then pour the batter on top

when the pancake is mostly solid on top (you'll be able to see the edges dry first and then slowly move toward the center, you'll want to flip when the center is still a bit moist but not active liquid anymore) flip it and cook for another 1-2 mins

repeat until you're out of batter :) these amounts should get you about 8 pancakes depending on how big you make them

potato salad

boil some water, season generously with salt, add baby potatoes and cook for 15-20 mins until you can easily stick a fork in them

in the meantime, cook diced bacon in a pan with onion and some garlic until the bacon is crispy, take out of the pan and set aside

use that same pan to make a little sauce out of apple cider vinegar, brown sugar, dijon mustard, honey and salt and pepper and simmer for 1 min

cut the drained and cooled baby potatoes in half and put them in a bowl, pour the sauce over it and toss to coat then add bacon and onion

add some parsley and chives and toss

optionally serve with pork chops: season generously with salt and pepper on both sides then put in a pan with some oil, get them golden brown on both sides, remove from pan, add some soy sauce and a generous amount of honey and some garlic in the pan and let it simmer for 1 min then add the pork chops back in on high and turn them a few times to properly coat them in the sauce

shrimp wraps

find some pre-seasoned shrimp (either chili or garlic flavor, both work, garlic will result in milder heat levels) and cook them following packaging instructions, remove from pan and set aside

use the same pan for 1 onion, 2 bell peppers and 1 diced jalapeno pepper (remove seeds if you want it less spicy)

mix in some chili sauce, lemon juice and honey; season with salt and pepper to taste

put shrimp back in the mix

serve in tortilla wraps

those recipes should be fairly easy to follow and mostly use the same kind of ingredients so you can buy a whole bag of bell peppers and use them for several different things :D also highly recommend investing in a veggie cutter to save yourself energy and time if you have little to spare, i personally cut everything myself but i totally understand others might not have the spoons for that

as for all the sauces and stuff, you really just gotta practice to gain confidence in making it because there's no way i can explain measurements to you SHGJFDHGFD i just do whatever nowadays. don't be afraid to season things generously and as a general rule go easy on the vinegar specifically because that can most easily ruin the taste of something, keep smelling stuff to see if the sauce you're making is balanced or not!

if you have any leftovers, you can put those in a tupperware box of any kind and store them safely in the fridge! don't forget to eat it within the next couple of days or you'll have to throw it out, reheat it in a pan and make sure that the meat you put in is heated through well! as for the pancakes, you can put those on a plate and wrap in foil and leave them in the fridge for a few days as well, you can also eat those cold if you like :D

[thekitchnpro]

How to Make Homemade Sushi Rolls

New Post has been published on https://thekitchnpro.com/how-to-make-homemade-sushi-rolls/

How to Make Homemade Sushi Rolls

What can we say about sushi rolls that haven’t already been said? It’s healthy, it’s delicious, and best of all, and it’s endlessly customizable! No matter how long you’ve been in the kitchen, there are always new skills to master when it comes to this classic dish. Even better, sushi doesn’t have to be intimidating or difficult—just follow these steps to get started with your own homemade sushi rolls!

Things you will need

-Rice Cooker 

-A bamboo rolling mat

–Two long-handled wooden chopsticks 

-Nori (seaweed) sheets -Dried Seaweed (optional) 

-Sushi rice (approximately 1 cup per roll, preferably made with short grain rice)

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Step One: 

Prepare your ingredients. The first step in making sushi rolls is acquiring all of your ingredients. These include but are not limited to salt, sesame seeds, Nori sheets, raw fish and various vegetables for toppings. Begin by preparing a large pot of boiling water. Once you add your sticky rice it should be boiled on a high heat for five minutes before being turned down slightly and simmered on a low heat for another 10 minutes while covered with a lid.

While your rice is cooking, prepare whatever vegetables or meats you intend to use as a topping. When you can see that there are only three minutes left on your timer, remove the lid from your pan, turn up its heat slightly and stir continuously until steam rises through holes placed in the center of its surface. 

This will help ensure an even consistency throughout each sheet of sushi when rolled later. Sticky rice will now need to cool completely for approximately 30 minutes so line a surface below with cling film which has been lightly dusted with either white or brown sugar depending upon whether you’re making sweet or savory rolls respectively.

Next, place half a teaspoon of oil into your hands along with some salt and dip each individual grain of rice individually. This process will prevent any grains from sticking together once cooked, improving both taste and appearance alike. Using these same hands push aside any grains towards one side of your mixing bowl while pouring additional cold water over them if needed until they’ve reached room temperature. 

Now, pour these cooled grains onto your prepped working surface where they’ll be easier to work with. If your sushi involves a filling such as a tuna then slice it thinly prior to placing it atop your rice. Vegetables should also be sliced into thin strips after being rinsed thoroughly with cool water. If desired, sprinkle extra toppings such as sesame seeds or soy sauce prior to wrapping before using cling film to seal each roll tightly yet gently. 

Store them in your refrigerator once completed for at least two hours; however they can remain wrapped for around four hours without issue. Other recipes may call for a simple layer of mayonnaise or a small pat of butter atop your rice instead. Be sure to make a double batch since it never lasts long! Before cutting, allow your sushi to come back to room temperature unless stated otherwise.

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Step Two

 Preparing your fillings. In most cases, sushi chefs choose to use seafood with their uncooked fillings since most types of meat do not generally take well with uncooked rice. However, most types of seafood do, especially those prone to spoiling quickly such as shrimp and squid. While whole shrimp must always be peeled prior to tossing them within rice others like mussels should simply be removed from their shells before dipping within the rice. After dipping, ingredients such as cucumber and avocado can be used to top your rolls. This is done prior to rolling as these ingredients will not hold up well with rice or seaweed.

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Step Three

 Roll your sushi. As you begin to create each roll, use a rectangular piece of plastic wrap (cling film) and lay it out flat on a smooth surface. Covering much of its surface with a moist paper towel prior to adding rice is recommended for best results, helping reduce its likelihood of drying out during storage after being wrapped in it. 

To begin each roll, begin scooping rice from your mixing bowl into your hands until you have enough to cover much of its surface area evenly. This is referred to as a rice ball. The amount of rice you use should be relative to how thick you want your rolls to be. If you want them thick, use a little more rice. If you want them thin, useless. 

Once ready, begin flattening out your rice ball until it resembles a rectangle in shape. Place your chosen ingredients evenly atop its surface and bring up opposite sides from its corners until it touches itself from opposite ends. Your ingredients will now be in a vertical line in between these sides while positioned horizontally on each end of it. At last, roll up your fillings horizontally in between these sides while squeezing any excess air within their center away from its edge for best results. Repeat with the remaining ingredients to complete your sushi rolls.

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Step Four

Preserve your sushi rolls. For best results, wrap each of these rolls in clear cling film (plastic wrap) before storing them in your fridge for no longer than 48 hours. If you’d prefer to freeze them, it’s best to do so immediately after completing their creation for the best results since they don’t do well at room temperature or warmer temperatures once frozen. This is due to rice swelling as it thaws, losing its texture, and becoming overly soft with extended exposure to warm conditions compared to seafood items which are better suited for freezing. Frozen sushi can be stored for up to three months. 

Buy Now!  

Step Five

 Slice your sushi rolls. Although you could eat your sushi as is, most people will want to cut them into smaller pieces prior to consuming them. This can be accomplished by first removing their cling film (wrap) and slicing their roll with a knife atop a clean surface such as wood or marble rather than directly on your countertop or table which may become stained from its oils/flavors after time and ruin its finish if not cleaned afterward.

When creating these slices, it’s best to use a gentle rocking motion at first while applying light pressure until you feel that all of its ingredients are beginning to separate before pushing harder until they do so uniformly into equal-sized pieces. Don’t forget to remove any leftover bits of rice as well as its nori (seaweed) from your roll before doing so. 

Now, Serve and enjoy your sushi rolls!!

[1punch]

@blzzrd sent:

if you decide that you don't want me around, just tell me and i will go. 

[ PROMPTED ] ...  ▬▬▬   accepting !

" Is that so ? " Amusement tugs at the corners of his lips, mostly out of disbelief than anything else. A rich spicy scent erupts from his frying pan as a spoonful of black sesame seeds gets sautéed in salty oil. " Fubuki is usually a lot more stubborn, did something happen ?  Are you feeling alright ? "  A bit more than a half tease, he spares her a glance through the small passe-plat opening of his kitchen, checking if she actually looked out of shape in any way. But besides the short-lived apprehension, everything seemed fine, especially with Rover huddled by her side deeply breathing and fast asleep. 

What's with her anyways ?  Forcing herself into his life and singlehandedly deciding she could maybe leave whenever she likes. He may not be a real expert in socializing, but that's definitely not how human relationships work. Good grief, she's really just like her sister. Such personalities were truly hard to deal with, and apparently, he's lucky enough to be completely surrounded by such people.  " If you really care about what I think, then you should stop assuming things. " He says after a long nonchalant pause. People's wishes, decisions, emotions, attitudes. Even if it's about yourself, what right do you have to think for anyone ? 

" Oh- " The spices he's been preparing nearly roast too much, but he turns off the stove in time and moves for the rice cooker. Making sure to keep Genos' share in mind, he fills two bowls with fluffy white rice, topped with steaming cubes of Satsuma-imo and sprinkles of black sesame. Content with the results of his nearly-effortless cooking endeavor, he finally joins Fubuki on the floor around the table, setting one of the bowls in front of her in a silence offer. 

" Besides, Rover seems to like you. " A careful hand pets the sleeping monster dog between its beautiful eyes. " That's a good thing, isn't it ? " 

[barwithnodoors]

Tony Stark’s Cheeseburger Bloody Mary

because what sometimes a genius billionaire playboy philanthropists needs a cheese burger and the hair of a dog.

Recipes under the cut:

Bloody Mary:

large handful of ice

100ml vodka

500ml tomato juice

1 tbsp lemon juice, plus 2 slices to serve

few shakes Worcestershire sauce (I used a vegan brand)

few shakes Tabasco

pinch celery salt

pinch black pepper

2 celery sticks

Olives

One mini-cheeseburger

Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.

Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.

Top up with fresh ice, add a celery stick, skewers of olives (one with the tiny cheese burger) lemon slice to both glasses and enjoy.

Cheese Burger:

Mini Hamburger Buns (I baked my own)

sliced cheese

one sliced pickle

Hamburger patty (I used Future Farm Plant Based, but you can use whatever you want, or even make mini patties from scratch)

Use a small glass to cut burger patties into small rounds and grill for a few minutes on one side.  Flip and add 1/4 of a slice of cheese to the top of the patty.  Continue grilling to taste.  

Cut bun in half and add one slice of pickle, patty with cheese, and ketchup.

Mini Buns:

1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast or bread machine yeast

1/2 cup water, warm, about 110 F

2/3 cup whole milk, room temperature

1 large egg

3 tablespoons butter, melted and cooled slightly

2 1/2 tablespoons sugar

1 1/4 teaspoons salt

3 cups all-purpose flour

Butter or oil, for greasing the bowl

1 large egg white

1 tablespoon water

1/4 cup sesame seeds

Combine the yeast and warm water in a large bowl or the bowl of a stand mixer. Let the mixture stand for about 10 minutes, until foamy.

In a small bowl, whisk the milk, egg, and melted butter together to blend.

Add the milk mixture to the yeast mixture along with the sugar, salt, and flour.

Knead the dough by hand (or using a stand mixer with the dough hook) for 8 to 10 minutes, adding a little more flour if necessary to keep the dough from sticking to your hands, the countertop, or the sides of the bowl. The dough should be smooth and elastic at this point. (do the window pane test - if you can stretch it to the point it’s see through, it’s ready).

Generously grease a large bowl with butter or oil. Gather the dough into a ball and place it into the greased bowl. Turn it over a few times to coat the dough thoroughly.

Cover the bowl with plastic wrap and let the dough rise for 1 to 1 1/2 hours, or until it has doubled in bulk.

Line 2 large baking sheets with parchment paper or lightly grease the pans.

Punch down and pat the dough into a rectangle.

Use a small glass or egg cup to cut out buns and put on tray 2 inches apart.

Preheat the oven to 375 ° F

 Whisk the egg white with 1 tablespoon of water until blended and brush over buns.  Sprinkle on sesame seeds. 

Bake for around 10 minutes.  Keep a close eye on them.  They are very small and cook very quickly and can go from undercooked to burnt very fast.  To check if they’re baked through, tap on the bottom of the bun.  If it sounds hollow it’s done.  Should be golden in color.

[pifindsfood]

Ochazuke (Green Tea Over Rice) お茶漬け

https://www.justonecookbook.com/ochazuke/

Ingredients

1 Japanese Salted Salmon (homemade or store bought) (or ½ fillet of salmon and a pinch of salt for 1 serving)

1 cup cooked Japanese short-grain rice

1 tsp bubu arare (crispy puffed rice pellets) (or use crushed Japanese rice crackers; it's a bit expensive, but you can buy bubu arare on Amazon)

1 tsp shredded nori seaweed (kizami nori)

¼ tsp toasted white sesame seeds

2 sprigs mitsuba (Japanese parsley) (you can substitute trefoil or ⅛ scallion for 1 serving, cut into small pieces)

wasabi (optional, to taste)

For Ochazuke with Dashi (picture on the left):

1 cup dashi (Japanese soup stock; click to learn more)

1 tsp mirin

1 tsp soy sauce

⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

For Ochazuke with Green Tea (picture on the right):

2 tsp Japanese green tea leaves (I used genmaicha, but sencha, hojicha, and mugicha work as well; 3 g (1 tsp) tea leaves for 100 ml (about ½ cup) hot water)

1 cup hot water (see the tea package for appropriate temperature for your tea leaves)

½ tsp soy sauce (optional)

Instructions

Gather all the ingredients.

To Prepare the Ingredients

Preheat the oven to 425ºF (218ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Bake the salted salmon fillet (shiojake) for 20-25 minutes until the skin and flesh are blistered and charred (Japanese salted salmon is always cooked until firm and well done). If you’re using regular salmon, season it with a pinch of salt and set it aside for 10 minutes before baking. When it’s cooked, remove the skin and bones and break up the salmon flesh into flakes. Set aside.

If you don’t have bubu arare, crush Japanese rice crackers into small pieces (you can also use a bag to crush it).

To Prepare the Dashi or Tea

Ochazuke with Dashi: Combine all the ingredients in a small saucepan and bring it to a boil. Pour the soup into a small teapot.

Ochazuke with Tea: Put the tea leaves in the pot. Bring the water to the appropriate temperature for your tea and pour it into the pot. Set aside for 1-2 minutes (follow the directions on your tea package).

To Serve

Now, place the cooked rice in the serving bowl. Place the flaked salmon on the rice and sprinkle the rice crackers, nori, and sesame seeds on top. Serve with tsukemono (pickles), such as Pickled Cucumber, as a part of the meal.

Ochazuke with Dashi: Pour the dashi into the bowl to cover half the rice and top with the mitsuba and wasabi. Enjoy!

Ochazuke with Tea: Pour the tea into the bowl to cover half the rice and top with the mitsuba and wasabi. Add the soy sauce, if you'd like.

For Ochazuke in Summertime

You can use cold rice and cold dashi or tea (I love mugicha or barley tea) in the summertime to enjoy a cool and refreshing version of Ochazuke.

[quintessentialflavour]

Spicy Asian Cucumber Salad

Ingredients

6 Mini cucumbers or Persian cucumbers

2 teaspoon salt to drain water

Dressing:

1 tablespoon Regular soy sauce

2 cloves Garlic minced

1 tablespoon Rice vinegar or white vinegar

1 tablespoon Chinese chili oil

1 tablespoon white granulated sugar

1 teaspoon Sesame oil

1 teaspoon Sesame seeds

2 tablespoon green onion finely sliced

Instructions

Wash cucumbers and cut off the ends.

Place one cucumber between two chopsticks that you don’t mind nicking up (like takeout chopsticks). Make thin diagonal slices on the top. Then flip the cucumber over and do the same on the other side. Then cut cucumber into halves. Repeat for remaining cucumbers. Transfer to a large bowl. Alternatively, you can thily slice your cucumbers too. *Refer to video below for better visuals. Note: Do not cut them in on a straight angle or the spiral will not work.

Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.

Combine dressing ingredients in a separate bowl.

Pour dressing over cucumbers and gently mix.

Photo and Recipe by: Christie Lai

[kitchenhermit]

New York-Style Bagels

The New York-style bagel is truly iconic. When I lived in NYC I couldn’t get through a week without a few of these! When I moved out of the city, bagels were among the things I missed the most. Luckily, they are super simple to make at home.

Bagels were brought to NYC by Ashkenazi Jewish immigrants from Poland in the 1800s. Overtime, they became a widespread local staple, and they’re still a popular mainstay to this day. New York-style bagels are distinctive because they are boiled before baking. This is how the famous chewy texture is achieved.

I’ve included a recipe for “everything seasoning,” but these bagels are also great plain. As far as fillings, these bagels are perfect with just cream cheese and chives or with the addition of smoked salmon, capers, pickled onions, and dill. 

Ingredients:

Bagel dough:

 297 grams/320ml water 90F/32C

10 grams dry yeast 

23 grams white granulated sugar 

500 grams bread flour / Manitoba

6 grams/1 1/2 tsp salt 

1tbsp baking soda/malt syrup (optional)

Egg wash:

1 egg

1tsp cream/milk

Everything seasoning:

Makes 3/4 of a cup - so there’s some leftover!

2 Tbsp + 2 tsp white toasted sesame seeds

2tbsp black toasted sesame seeds

4 tsp Maldon sea salt flakes

2 tsp poppy seeds

2 tbsp dried minced onion

2 tbsp dried minced garlic 

Method

Whisk in the yeast and sugar to the warm water, and let it rest for about 10 minutes or until frothy. 

In a large bowl, whisk bread flour and salt together. Add in the yeast mixture and stir until the dough is shaggy. Once everything is well-combined, turn it out onto a lightly floured work surface and knead for about 10 minutes or until the dough is smooth and pliable. You can also do this in a mixer with the dough hook. 

Put the dough into a lightly-oiled bowl. Cover with a damp towel and place in a warm place away from drafts (I use the oven with the light turned on), Let it ferment for about an hour or until doubled in size. 

Then, punch down the dough to deflate it and turn it out onto your bench. 

Before you move on to the next step, put on a pot of water to boil and pre-heat your oven to 218C/425F. You can add baking soda or malt syrup to your water, but this is optional. 

With a bench scraper, split the dough into eight pieces that are roughly the same size. I cut it in half, then quarters, then eighths. Pinch each piece to create a seam and then place it on an un-floured work surface (seam side down) and move your hand in a circular motion to tighten it into a ball. 

 Place the dough balls onto a baking sheet lined with baking paper or a silicone mat. Cover with a damp towel and let them rest for 10 minutes. 

When your water is boiling, pick up a ball with a floured hand and poke a finger straight through the middle. With two fingers in the hole, slowly turn the bagel to widen it. Then carefully drop the bagel into the water and boil for 1 minute on each side. Drain well and place on a baking sheet lined with baking paper. 

When all the bagels have been boiled, whisk the egg and the cream together and brush the bagels with the egg wash, covering the surface well. 

Sprinkle a generous amount of everything seasoning on top of the bagels. Bake in the oven for 15-20 minutes or until the bagels are golden. Remove from the oven and let them cool completely on a wire rack. Enjoy with your favourite toppings!

Did you like the recipe? Let me know on Instagram! 

[artsychowroamer]

Pick of the Month: Downtown Kitchen

AUTHOR: ARTSY CHOW ROAMER

Pick of the Month:

DOWNTOWN KITCHEN

There are a number of high quality, consistently good eating spots in downtown Canton, Georgia. One of our latest favorites for date night dinners is Downtown Kitchen. Claiming not to follow trends but setting the standard, this local favorite wants to provide perfection for your best dining experience.

HISTORIC DOWNTOWN LOCATION

Located behind the black exterior at 140 East Marietta Street, this cozy casual spot offers bar, booth, table and outdoor patio dining options. Simplicity is the word of the day with entrees changing daily according to market and seasonal availability for a farm-to-table experience from a practiced hand in the kitchen.

We hit the place with friends most recently on a Friday evening without a reservation. We like early dining so the fact that Downtown opens earlier than most is great. At 4:30, we were one of two or three tables and had our pick of where to sit.

COCKTAILs & BREAD

Our waiter arrived with cocktail menus and trays of fluffy fresh bread with a spicy tomato dipping sauce on the side. We looked over the menu and odered a few drinks first. While some of us stuck to the usual like a martini with blue cheese olives, others chose a Tom Collins, a Georgia peach old fashioned and a ginger jackass mule from the make-your-own-mule choices.

Our drinks arrived quickly and perfectly with the right chill, glass choice and garnishes-both pretty and delicious. They were a heavenly match with the bread and spice of the dip. If those don’t do it for you, there are Margarita and Sangria choices as well as a very nice curated menu of white and red wines.

California, Oregon and Washington are represented with a couple of Rieslings, Sauvignon Blanc and Chardonnays ranging from $7-11 a glass. Italy and Eastern Europe provide some nice Pinots. California and Italy provided some lovely reds like Malbec, Zinfandel and Cabernets ranging from $8-12.

FIRST COURSEs

We opted to order both Caesar and kitchen salad plates for table sharing with our bread and drinks. Both were very good with fresh crisp greens and just the right amount of dressings with anchovy forward creaminess and sweet tangy balsamic vinaigrette.

The caesar had crunchy bits of sunflower seeds for a twist making it even saltier with the sprinkle of parmesan. The kitchen offered juicy grape tomatoes, red onion and crisp cucumber with bits of blue cheese.

SECOND COURSE

Pay attention to the blackboards for the daily soups and specials. We ordered the French onion and fall squash for a second course. Both were a tasty different take on the usual recipes. The broth had a different herb that popped with gruyere cheese instead of Swiss while the squash offered creamy smooth texture and warm herbs like cinnamon and nutmeg.

We also decided to try the Asian tuna tartar. Served in a martini glass, the fish was rough chopped in small cubes and super chilled. Cold avocadoes and chopped green onions were mixed in with a dressing of soy sauce, rice vinegar, sugar and sesame oil for shut-the-front-door goodness topped off with a crunchy crisp fried wonton chip.

Want other choices? You got them with fried calamari or shrimp, hanger steak wontons or crab cakes. We’ve also had the spinach and artichoke dip mixed with cheese along with tortilla chips for some lip smacking dipping on previous visits.

ENTREES

The kitchen specializes in steak and offers a lot of different items to pair with it should you opt to go that way for your entree. A sirloin, filet, strip or hanger are the four cuts of choice. Your pairings range from Asher blue cheese to mushrooms and chimichurri or horseradish sauces.

We opted to try a special from the board as one choice and took two items off the regular menu as well. Fried green tomatoes came to the table crispy and hot with a touch of sour cream, sweet berry jam and micro greens for a perfect finish. The mushroom raviolis with tomato cream sauce are a menu staple that everyone raves about. They were pretty gosh darn good. Hands down however, the winner was the short ribs over creamy mashed potatoes with crispy fried onion rings. The demi-glace was delicious and hearty while the meat was fork tender.

DESSERTS

A word about desserts. Leave room for some. We decided two to share was about all we could do so pistachio pie and creme brule were the evening picks. The former was creamy and semi-sweet with the crunchiness of fresh nuts on top. The brule classic and prepared properly with the crisp sugar topping to the finish.

COZY DATE NIGHTS

I like sitting at the bar on the weekends just to run in and grab a quick drink sometimes. The interior is casual, dark and cozy which makes for the best date night dinners. The high booths provide privacy and a level of quiet that makes this restaurant unusual as well. Loud experiences are the norm everywhere anymore so this spot makes it easy to have a conversation with your peeps.

CONCLUSION

This is the same team that brought you Queenie’s and Goin’ Coastal also in downtown Canton. So you can see why this spot should be next on your bucket list whether it’s for date night or a get together with friends. The food is simple, well prepared, fresh and tasty. The seasonal changes mean you won’t tire of the menu. You never know what might be on the blackboard as a special. Grab your better half and check it out soon. Tell ‘em I sent ya OK?

If you enjoyed what you read, you might also enjoy other posts under Edible Fare. There you will find restaurant reviews, recipes, foodie tips and best spots to eat in a variety of cities. Check out the next post on traveling off-season in Italy. Until next time…

Cheers!

ArtsyChowRoamer

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