#basic bagel recipe

[northbirdblog]

Cinnamon Raisin Sourdough Bagels

Time for another delicious sourdough recipe! We've had fun making and eating this one several times, and it's a great hands-on activity for kids to help!

[bunnyboy-juice]

where's my fellow autistics who are so sugar averse they will throw out food/drink bc its too sweet

[lucifer-kane]

saw someone make a recipe that needs bagels and i didn't pick up any when shopping for stuff so i think im just gonna make bagels for myself just to make this recipe

[toxycodone]

GOD modern Laios would make such a good little trophy/house husband 🥺 he LOVES cooking dinner for you when you come home after a long day of being the breadwinner. you get to spoil and dote on him and he gets to spend all day doing nerd shit and taking care of the house (he LOVES cooking you dinner and seeing the look of relief on your face coming home to a clean house & warm meal after a long day)

on your anniversary you come home and he's cooked a fucking 5 star meal- like the kinda shit you only get at some fancy ass overpriced restaurant . After dinner you suprise him with a huge intricate Lego set you know he's been wanting but wouldn't ask for because it's soooo expensive & he nearly cries.

He spends like 2 hours going down on you out of pure joy alone before letting you tie him to the bed and ride him until he DOES cry- whimpering "thank you" and "I love you"'s over and over before you've even let him cum. tears falling down his flushed cheeks and eyes rolling back in his head as he writhes against the restraints, so desperate and grateful for whatever you give him. such a good boy, your perfect little house husband 😌

GOOOOOOD YES

okay. Since we got minimum wage retail Laios confirmed by Kui. House husband Laios is so fucking real.

Laios who’s a total part timer since meeting you, he works for pocket change and like. Bare minimum benefits just to keep things comfy for the two of you while he basically puts everything in savings. (Until like one day he just quits tbh when yall are really settled in)

But like in my mind he works under the table at Senshi’s restaurant for cash + to learn about cooking! They go on fishing/hunting/hiking trips together and go to the farmers market to get fresh produce and Senshi teaches Laios everything he knows.

He cleans up your apartment every day. Like, he’s not the best or a maid or anything. He’s just a dude. But he does recognize that he’s immensely privileged and does his best to show you hey. He does care. And he wants you to not have to bust your ass after coming from a full time shift. He does basic things like dishes and stuff and on the weekends you guys maybe spend an hour or two maximum cleaning on the weekends together

LAIOS. PACKS YOUR LUNCH. He love love LOVES doing this and he has little sandwich shapers to make them into little dinosaurs or dolphins or something. And he does bentos with cute little pins and molds and he lovingly spends time on this. I think he genuinely enjoys doing this stuff and testing out new recipes.

And cooking in general!! Like that is how Laios shows he loves you forreal. He genuinely pays attention to your tastes and tries to “gourmet” your favorite foods. (I’ve been rereading the manga and when Marcille’s upset he offers to try his best to make whatever she wants to eat out of monsters and it’s so cute…). Like you want grilled cheese? How about grilled Brie on fresh made bread? Bagels? Oh yeah he tried a new recipe at Senshi’s at 4 am, here’s fresh out of the oven pastries. It’s so cute.

I think. He loves like those random ass kitchen gadgets too. He 100% has an ice cream maker and he makes custom flavors for you.

And he just loves watching you eat. It’s such an expression of love. He works so damn hard to make you smile and make you happy. And his food never sucks because 1. Senshi teaches him everything 2. He ALWAYS tests recipes before going way too hard with them. Like he pays attention to your palette so if he made something gross or something just. Not to your tastes you’d let him know in the trial stage.

And GOD. Laios is just a fucking sex toy I swear. He’s genuinely like. A subby service top. He wants you to absolutely use him however you want but he likes to be the one that’s doing most of the work because he likes to spoil you with his body…(also he cums super easily in my hc so if he tops he’s able to like. Pull out and give you head or switch positions when he’s getting too close)

But when you spoil him and ride him…tell him how handsome he is and how much you love him. yeah he’s crying and whimpering about how much he loves you and how you’re just so fucking perfect. It makes your head spin because Laios genuinely makes you feel like you’re the only person on earth for him.

[copperbadge]

Your latest bread success made me wonder if you've tried or had much luck making gluten free bread? I'm so tired of most commercially available options, they all seem to dissolve instantly. Awful for burgers or anything with sauce. I miss sourdough.

I'm afraid I haven't done much work with gluten-free baking; the problem is the gluten tax. As I'm sure you know, gluten-free anything, even just ingredients, are more expensive, and the process of baking is more labor intensive and time-consuming for a product that isn't the same. Even the best gluten-free bread, lacking gluten, is lacking one of the defining characteristics of the thing it's emulating.

Since I can eat gluten and am not regularly responsible for feeding anyone who can't, there's no real motivation to do it. I try to always have gluten-free options when I'm hosting, but that's usually stuff like crudite and dip, charcuterie, or fruit -- things that can also avoid other allergens, and depending on the item be eaten by vegetarians or vegans.

Now, all that said, I can recommend King Arthur's Cup For Cup GF flour for baking; it makes the process fairly smooth and the final product seems pretty sturdy, although admittedly the flour is about twice the price of their normal bread flour per pound. I haven't encountered Bob's Red Mill GF flour in a while, but partly that's because when we stopped using them they hadn't really reformulated in a few decades and their GF flour was pretty coarse, and sometimes made from beans my family members couldn't tolerate. They may have advanced since, this was like 10-15 years ago at least.

The King Arthur website has a variety of GF baking recipes as well as mixes and I do have some experience making their GF bagels, which are pretty good, although I think they're actually better if you halve the size (easier to manage, easier to store, since they really need to be kept cold, preferably frozen, and eaten warmed). I baked those regularly for a while for a colleague's kid who was allergic to wheat, and they weren't much more work than baking regular bagels, just required more delicate handling pre-bake.

I realize this is basic and you've probably tried it, but just in case, any GF product you're going to be saucing (as you say, like burgers), you might try griddling first -- little scrape of butter, toss it in a hot pan for a few minutes. In regular bread it helps to both create a flat barrier so the sauce doesn't sink into the bread, and it also dries it out a little so that it can take more moisture to begin with. This is theoretical though, I've never done it with GF buns. I do know that generally King Arthur recommends toasting GF products baked with its recipes.

Readers, feel free to chime in with recommendations! Remember to reply in comments or reblogs, as I don't post asks sent in response to other asks.

[spooklia]

Nefarian during the Truce headcanons

Just remembered this evil bastard was basically on parole and left alone for 80ish years and I have thoughts.

Most of his allies are dead or fled Ireland and it wasn't like he could torture anyone anymore, so he started looking into other, more legal forms of entertainment.

Alcoholism was his solution for the first few years to deal with the boredom.

But he woke up one day to a broken sofa, a black eye and no memory of the previous evening and realised he needed hobbies.

Of course he had his experiments, which he spend an unholy amount of time on.

He actually found the cure for meningitis in the 60s but he never bothered to tell anyone.

He actually wrote quite a few scientific papers, under a pseudonym of course since no mage would trust anything written by him otherwise.

Once soap operas became a thing he was obsessed with them to an unhealthy degree.

Same with reality TV, he just loves drama and it wasn't like there was much going on in his life.

He got super into cooking throughout the whole truce, because he let go of most of his staff, so he had to learn to make himself meals.

He got surprisingly good, he even had his own cookbook for his own recipes.

In the late 80s he briefly considered adopting a child, just to cure his boredom and to say he had done it.

That thought didn't last long though once he remembered how loud children were, not like anyone would let him near a child anyways.

He did get a cat though, he was actually decent looking after it and it lived a surprisingly long and healthy life.

He developed an intense fear of birds when he was attacked by a seagull while he was out eating a bagel. He has never told anyone but still hadn't gotten over it.

[livebloggingmydescentintomadness]

i was just reading a fic where someone said they needed to set aside their pasta dough "to rise", and that made my eye twitch badly enough that i would like to give you all a quick lesson about dough for all your writing needs.

without getting into fussy details, there are four basic types of dough/batter. yeasted doughs, quick breads, laminated/pastry doughs, and unleavened doughs.

the only one of those that ever needs to rise is yeasted dough.

yeasted doughs are, as the name suggests, leavened with yeast. yeast is a microorganism that, when activated in water, feeds on sugars to produce gas. that gas, when trapped in dough, creates bubbles. most breads are yeasted, as are things like bagels, rolls, pizza crust, soft pretzels, english muffins, etc. yeasted doughs are also typically made by kneading, a process that develops the sticky gluten in wheat and makes the dough strong enough to hold onto itself and gives a pleasantly chewy result. (sourdough is also yeasted, but it's made by capturing wild yeast from the air rather than using prepackaged yeast.)

quick breads are leavened with baking soda and/or baking powder. these agents do not need rise time, as the chemical reaction happens when they are introduced to water/acid and heat. muffins, pancakes, cake, and sweet breads like banana, pumpkin, and zucchini are quick breads, and not only are they not kneaded, they shouldn't be overworked. overworking activates the gluten in the wheat, which isn't desired in these soft, tender breads. cookies and brownies would go under this umbrella as well.

laminated/pastry dough is leavened by thin layers of cold butter reaching a quick boiling point and releasing a steam that separates the layers of dough. this effect can be most clearly seen in something like a croissant, though croissants are also yeasted. pie crusts, most biscuits (the american kind), scones, and many other types of pastries are made this way. any time a recipes instructs you to "cut" butter into flour, this is what you're doing. phyllo, the type of dough used to make baklava, uses a similar process where oil or melted butter is brushed between paper-thin sheets of dough.

unleavened dough is exactly that, unleavened. there is nothing in this dough that makes it rise. pasta, many crackers, some flatbreads like tortillas - they don't rise at all. you do, on the other hand, typically have to let it rest for at least fifteen minutes, as the mixing of the dough creates elastic gluten strands that will resist attempts to roll it out.

special mention: whipped egg whites. when eggs are whipped into stiff peaks, they become filled with air, and some recipes use whipped egg whites folded carefully into batter as a leavener. angel food cake, for example, is leavened with nothing but egg whites. many cake recipes use this technique, as it creates a very light and delicate result.

SO. please take this knowledge and incorporate it in your writing as you will. thank you. <3

ps: things that are gluten free never require kneading, as there is no gluten to develop. gluten free baking is an alchemy which i do not pretend to understand.

[mariacallous]

Bourekas were one of the foods I fell in love with hard while in Israel for the first time. I am a sucker for pastry filled with, well, basically anything — samosas, empanadas, calzones, you name it. So warm, flaky dough filled with cheese, potatoes, or mushrooms was like a savory dream come true. And as my colleague Rachel Myerson points out, even when Israeli bourekas are bad, they are actually still good.

When in Israel, we buy them in bulk at the corner makolet (convenience store), and snack on them all day. Of course, they make the perfect breakfast alongside some Israeli-style chopped salad and labneh.

While flavors like spinach and cheese are more classic, pizza bourekas are a new, more Americanized version of the traditional Turkish-inspired bourekas. As a half-Italian, half-Jewish, self-proclaimed pizza bagel myself, I cannot think of a more perfect flavor for bourekas then pizza.

My recipe for pizza bourekas is very Israeli-meets-Italian-American: I use a combination of shredded Edam and mozzarella cheeses, a schmear of tomato sauce, and sliced Israeli green olives, like you would find in Israel. But you can use any shredded cheese you prefer: mozzarella, cheddar, Monterey Jack, or even that pre-shredded bag of Italian mixed cheeses hanging in the supermarket. I like to add a little Italian seasoning and a pinch of thick sea salt after I have egg washed them, but this is completely optional.

These are so easy, they come together in just 30 minutes — perfect for a nosh, finger food for a party, or even an easy weeknight dinner. They are crowd-pleasing and 100% kid-friendly.

[beardedmrbean]

A Canadian TikTok creator whose viral cucumber salad recipes have received millions of views and shares is being blamed for a shortage of the vegetable in Iceland, the BBC reported. 

TikTok creator Logan Moffitt, who shares videos with his 6 million followers under the username "@LogagM," started making cucumber salad content in July. 

He told Fox News Digital he suspects his videos are popular because they're "super-simple, easy-to-follow and fast recipes," he said via email. 

WOMAN MAKES SOURDOUGH BREAD MID-FLIGHT IN VIRAL TIKTOK VIDEO: SEE IT

His recipes mainly follow the same basic steps. Moffitt holds a cucumber to the camera and says, "Sometimes you need to eat an entire cucumber. Let me show you the best way to do it." He then slices the cucumber into a deli container, using a mandoline slicer. 

In some videos, Moffitt references the "demure" TikTok trend and reminds viewers to "be mindful" of their mandolines. 

Moffitt, who is in his 20s, then inserts various ingredients into the deli container before closing it and shaking it. The videos end with him taking a bite of his salad. 

Moffitt told Fox News Digital he'd been making cucumber salads for a while, but "just recently started posting them" in an attempt to experiment with different types of content.

They're seasonal, too, as summer is "the perfect time to have some cucumber salad," he noted. 

While many of his cucumber salad variations are inspired by Asian foods, Moffitt said he's been inspired to transform other foods into salads, too. 

"I usually think of ideas for the salads from pre-existing food: jalapeño popper cucumbers, chipotle cucumbers, sushi cucumbers," he said. 

His favorite, he added, is the "salmon cream cheese" cucumber. 

One variation of that recipe has received more than 32 million views on TikTok in the month since it was posted.

Rather than use specific recipes and ingredient amounts, Moffitt relies on his cooking experience to craft his salads. 

"I think through a lot of practice and time spent in the kitchen you grow to learn what quantities are important for your own taste," he said.

He said that he "cooked dinner every day for my family and watched a lot of YouTube chefs throughout my childhood." 

For Moffitt, "focusing on your taste, rather than an exact recipe, makes cooking super fun." 

Said one TikTok user in response to Moffitt's "salmon bagel cucumber" recipe, "You've somehow romanticized cucumbers and I love that for you."

"I don't even like cucumbers but still find myself watching the whole video every time," said another TikTok user.

The popular recipes are partly to blame for a shortage of cucumbers in Iceland, the BBC reported in late August. 

The Horticulturists' Sales Company (SFG), Iceland's farmers' association, told the BBC that there were shortages of the vegetable and that farmers "have been unable to keep up with spiraling demand" for cucumbers. 

One Icelandic supermarket chain told the BBC that cucumber sales had doubled since the salad recipes became popular. 

The sales of other ingredients used in Moffitt's recipes, including sesame oil and chili oil, have also increased, the BBC reported. 

The cucumber shortages in Iceland should resolve themselves before too long, the BBC also noted.

Kristín Linda Sveinsdóttir, who works in marketing for the SFG, told the BBC that the viral cucumber salad trend came at the same time that many farmers are not producing large amounts of cucumbers. 

"Everything is happening at the same time," Sveinsdóttir told the BBC. "This is the first time we have experienced something like this." 

There likely would not have been a shortage had the cucumber salad TikTok recipes gained popularity earlier in the summer, Sveinsdóttir told the BBC. 

Moffitt himself posted about the shortages in an Aug. 26 TikTok video.

"A lot of you guys have been asking me how many cucumbers I buy in a week, so let's count them out," he said in a video captioned, "Cucumber haul!"

In the video, Moffitt revealed that he had purchased 17 cucumbers that week.

"Seventeen cucumbers," he said, holding the vegetables.

"This is why there's no cucumbers left in Iceland. I bought them all," he joked. ____________

that's a good way to get people to eat their veggies, now if they can get enough cukes to them to keep the salads going.

[whentherewerebicycles]

hello dear Jes, I am all out of good meal ideas!! I’m always in awe of your drive to cook and the great-looking meals you create. Any good recs for yummy and relatively easy / quick recipes? thank u 🙏

hello!! yes here are some very easy, low effort low prep recipes i love. the bolded ones are the ones i find myself making most often when i am like wow i do NOT want to cook but if i must do so, i wish to make the easiest thing ever.

shakshuka (all recipes are basically the same! i make it with canned tomatoes to cut down on prep, add a sliced jalapeno to make it spicier, and top it with feta and cilantro. if you are not crazy about eggs my sister often makes it with chickpeas and no eggs!)

thai peanut noodles (you can make as-is but i often add roasted broccoli and air fryer tofu if i have time!)

ricotta pasta with roasted broccoli and chickpeas (i roast the broccoli rather than broiling it as i am afraid of broiling lol but it's very easy and delish)

creamy corn pasta (my beloved)

spaghetti with onion-"bacon", corn, and basil

roasted sweet potato tacos (roast sweet potatoes, warm black beans on the stove with spices, and make easy quick-pickled onions if i have time - then you can add avocado, sour cream, cilantro, and any other toppings you like!)

potato egg and cheese breakfast tacos (i roast or air-fry small-cubed potatoes, scramble eggs, melt cheese into the eggs, and top with the salsa of your choice!)

migas breakfast tacos

tortellini with pesto and roasted veggies

caprese toasts (toast bread of your choice, then add pesto, sliced mozzarella, sliced cherry tomatoes, basil if you have it, and balsamic glaze... my all-time fave easy/no-cook meal)

pesto pasta with frozen peas (another super easy one i make when i want to barely cook at all - you boil the frozen peas in the pasta pot for the last three minutes of the pasta's cook time. then add pesto, grated parmesan, a squeeze of lemon, and halved cherry tomatoes if you have them)

easy asparagus soup (thinly slice a leek and cut 1-2 bunches of asparagus into half inch pieces. melt 3 TBS of butter in your pot, then saute the leek plus 5-6 cloves of garlic for 8 min. add asparagus pieces and 4-6 cups of veggie stock, bring to a boil, salt and pepper, and simmer for 30 min. transfer it all to a blender and blend, then add 1/4th cup grated parmesan and the juice of half a lemon. serve with crusty croutons and sliced chives)

roasted sweet potato & figs dish (you can also make with dried dates if you can't find figs!)

easy chana masala

nectarine, arugula, and feta salad (best in the summer when it's nectarine season but delish all year round... you can also use peaches. i usually serve it on a bed of quinoa so it's more filling/more of a main dish. the basil dressing is to die for i could eat it with a spoon)

avocado & egg sandwich (you can make this on a bagel, english muffin, or bread... just toast your bread, mash avocado onto the bread & sprinkle with red pepper flakes, and then scramble or fry eggs to your liking and put on top)

[northbirdblog]

Sourdough Cheesy Bagels

Enjoyed the Soft Pretzel Sourdough Recipe? Read more to find out how to make both bagels and pretzels from one batch of dough!

[hollowsart]

what kinds of food does Acedia and her boyfriends usually make or buy to eat? you can learn a lot about a person by what they've got in their fridge and pantry:

Acedia: boxes of pasta/noodles, jars of sauces, hotdogs, buns, bread, cans of chili and soup, lots of snacks. water (with flavor packets) and ginger ale are all she really drinks. most of these are relatively cheap. also blueberry bagels, rice, chicken, cheese, ham, and eggs. and milk. (she's often hungry, but knows how to make a few meals that sit heavy for awhile, good for the boosted metabolism she's got) probably eats the least healthy out of the group. on special occasions she'll have a bit of money saved up to get some better food. she likes to visit and eat out at the [Commodite Cafe], they have a lot of her favorite foods for a good price.

Beck: the basics, bread and milk (whatever is cheapest), but also plenty of coffee, any kind of bagel really (tends to favor cinnamon & raisin most), boxed or frozen meals (a tv dinner kind of guy.. not really by choice), occasionally he'll stock up on some ingredients to make him something special that he can have leftover for a couple of days that's more filling and healthier. he likes takeout, anything cheap and easy. he's a busy guy most of the time so he doesn't have the time to cook very often. but when he does, he's actually not too bad. has a few recipe books in a cabinet in the kitchen, his favorites have colored notes sticking out of the pages.

Otto: eats the healthiest out of the group and has all the basics when it comes to what fills his pantries. he makes the time to prepare his own meals. having the actuators helps a lot. he's not exactly a chef nor a baker, but he finds it quite pleasant and not too different from his usual work, making food for himself and all his pets. he's usually got a stocked fridge and freezer filled with stuff for him and his pets, too. he's got a few cabinets of snacks and treats. enjoys both coffee and tea, and enjoys a nice everything or cheesy bagel, depending on the time of day. ..he has a slight sweet tooth and does his best to refrain from eating too many chocolate/chip bagels, he's moved to occasionally getting a honey one instead.

[moonlightrosebud2000]

I’ve made the Pizza Bagels

from Steven Universe.

I don’t know what but I sometimes make these almost every supper, but hey it’s basically cartoon food. So that’s a good thing. <3

Also btw, If you wanna know how I make these then check out the recipe video from Feast Of Fiction.

[solarbird]

Okay, so I didn’t describe making the bagel dough rounds so they’re smooth and easy to make into nice even bagels in my very detailed bagel recipe. In fact, I’ve basically never shown it before at all, and people want to know. So let’s do that!

[LOTS of photos, so you get a Continue Reading for your feed]

[inconsideratekidney]

10/22/24

good evening y'all,

question (/hot take?): do you prefer toaster ovens or air fryers?

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i'm curious why people put stickers on poles and other public structures. why do they waste good stickers on public spaces? sure i don't want a furry sticker or an anime one, but someone does, so why do people throw them up everywhere? i'd say keep them if you bought them! i know some are advertisements, but i see the same furry wolf sticker every week and do not need to see it. if you like it, keep it or advertise it on your own belongings, not on a public space.

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can you get along with someone who is very similar to you? do you just get someone that is very similar to you or do you clash and butt heads often? for me it depends on the person and the differences (wow, no shit!) but like seriously, yeah.. if our differences are that we both share the same trait, but in different ways, then yeah we're bound to actually be more different, but when we both have the same personality and humor is works out nicely. it's either water and oil or bread and butter. now i want some bread and butter, ooooh, no i want garlic bread.

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how does one achieve that tomboy aesthetic, while also maintaining femininity? i've had this problem since elementary school, believe it or not. i can't tell if people think i have it all together fashion-wise cuz i don't. i often see people wear similar things every day and have a general style--even if that style is extraordinary and extravagant or if they're gender fluid--i still see somewhat of a pattern, but what do they think in their heads? i'm constantly annoyed when a fit doesn't eat and also isn't comfy. it irks me that a fit is just mid and plain and stupid. when i put effort into it and it just looks like i did nothing or like i cant match a style to my body type. i still don't know what my body type is and what style would look best.

i did actually find myself recently thinking of friends and others i see on a regular basis and what clothing i would put them in or what i think would look best on them and it's honestly so much fun, until i can't focus on it for very long. i cannot daydream or fantasize on purpose which is rough when i actually have cool ideas. i wish my brain let me focus on one thing, then i'd have more to write about in this section. womp womp.

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one second i crave chocolate, and the next i crave cheese. what is up with that?? i really want one of those cheddar baked-on bagels ever since i saw someone eat it yesterday. i know i won't like it, but i want to have it. i also really love brie now. has anyone else been getting those cooking videos where all they do basically is bake garlic and smear it on bread with brie or make pesto and smear that on, drizzle a shit ton of olive oil at like every step and tons of salt and pepper at the end. crazy how at one point i saw so many of those videos and they just stick with me. love them, but they do bamboozle me. one account can just label themself as a cooking channel, but mostly post the same garlic recipe five thousand times. i will like every single one they post, but will still be annoyed they know how to get people like me. i am still shaking my fist at the stupid good algorithm.

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i wrote something yesterday while walking to class and added a bit more to it:

something about the warmth of the wind and the liveliness of the swaying flora around summoned her attention to the auburn leaves and singing fronds about. suddenly the depths of the internet mattered no more than benign particles floating just out of sight. her gaze traveled to the earth around calling out for one glimpse of recognition. one existence waiting peacefully to be noticed and appreciated by the bumbling folks who don't often pay any mind to the beauty around them. only then when her breath come back into her body did she realize she had forgotten everything prior to this moment. she took it all in, breathed in and out, and continued about her day.

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it is a struggle for me to not pick up leaves off of the ground lately. i'm kinda addicted to leaves rn. got a whole bunch of them sitting on my window sill..i'm not kidding, there's probably at least 20 or 30. and i love them all. all so beautiful in their own ways even with their "imperfections" which are totally perfect to me. i love every leaf i see on the ground, but especially the vivid orange and red ones. i do love a good brown and green leaf as well tho, gotta represent my favorite colors.

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anyshways, i felt like this was a good blog. it felt genuine and not over the top ¯\_(ツ)_/¯

tldr?: it didn't feel that long, but there's always someone who thinks it is

toaster oven or air fryer?

stickers in public

opposite persons

tomboy/feminine style

food...

something i wrote

leaves!!!

idk if these tldr's are useful or not, but i like summarizing and it keeps me on track knowing i gotta write one so i don't go on and on. maybe i should put these at the beginning, but i don't wanna. >:(

guten tag,

kD >:p

[robustcornhusk]

20. What's in your freezer right now? (Bonus: any other with an interesting answer that no one's asked yet)

bonus question first, because i take any opportunity to talk about food at length

41 - What's the oldest thing you own?

huh. i was going to say "my grandfather's sword", because that's the cool answer, but i guess it's actually my house, which is both a boring and ship of theseus answer. large portions of this place have been ripped out and put back over its 105 years of existing.

but as for objects that i can carry around, probably the sword, from the 40s.

20 - oh boy! i just cleaned out the freezer two weeks, and it is still 100% full! it's very wide, tall, and shallow; it's got a deep drawer, a very shallow shelf, and one reasonable drawer.

deep drawer:

10 bagels (from the last two weeks)

8 tahini rolls (last night, recipe handed to me by @adiantum-sporophyte)

1 spare bagel, shichimi togarashi (last fucking december)

8 dinner rolls (in the last month; i like them with The Beans)

500g of sourdough bread (in the last month)

bags of corn, peas, raspberries, blueberries, and 6tbsp or so tomato paste

a few ounces of frozen french fries

1 bag of vegan nuggets that i haven't tried yet

1 bag of not-chicken strips

2 bags of breaded not-chicken filets, like for sandwiches

2 bags of not-burgers

the bagels come from partner's favorite bagelry (?). we eat bagels for breakfast 4-5 days a week, so we get 12 bageldays of bagels every 2-3 weeks.

i love fake meat so much. people are out there jerking off, "i feel we should celebrate vegetables for what they are, and not try to make them into what they aren't". poppycock! burger is good. nugget is good. vegetable qua vegetable is also good. they're both good! eat both! one needs micronutrients and big hunks of protein!

the tahini rolls are basically extra flavorful dinner rolls. the flavor is a little hard to pair with, though. i have some stews in mind to try them with.

the sourdough is the leftovers of a huuuuuuuge miche i bought at nearby bakery because i went right at close and it was all they had left. i fucked up and froze it in 3 chunks, instead of slicing before freezing; when i tried to slice up one of the chunks, it was a huge mess. i might turn the rest into ribollita, now that i think about it.

partner had the idea that we'd 3d print some dividers, so that the bagels wouldn't collapse into the frozen vegetables, and the faux meats wouldn't collapse, so we got a profiling tool... and we haven't made the dividers yet. eventually!

shallow shelf:

6 frozen mulberry scones on a quarter-sheet pan

1 basket of frozen mulberries

mashed mulberry to use in lemonade (as suggested by @tinyyellowflowers-blog), occupying one of my eighth-sheet pans

frozen blackberries, occupying another quarter-sheet pan

a deli container completely full of apricot pits

the mulberry scones smelled really weird when i cooked the first two... but they tasted fine. mild; not a fantastic use of mulberry imo. the frozen ones are like ice cream. i'm supposed to bake with the blackberries, and i have been -- made these peanut butter bars, and then merged it with some jam bars; the second one was like the best pb&j i've ever eaten.

the apricot pit bucket is for infusing into alcohol. slaw, a doctor, was over last night, and i casually asked how much cyanide is okay to eat. she made a frowny face at me. then i said it was apricot pits and she was like "that's fine".

i really really need to either reclaim those baking sheets or get more; i use them more for organization than for baking, though.

reasonable drawer:

1 box of "plant based breakfast patties"

1 box of folded fake eggs

1 box of fake poached eggs

3 boxes of tofu skins (help)

8 dinner rolls (in the last month)

1 miniloaf of baharat banana bread (march?)

4oz of pepita dukkah (december)

8oz of flaxseeds (ancient)

6 little containers of apple butter (from a year ago)

1/3 pint of ice cream (a month or two)

2 little containers of a very condensed tomato-shallot sauce (possibly 2 years old)

1 jar of yeast (18 months)

uhhhh, ice

the dinner rolls are parker house rolls, but i don't actually like the parker house shape (too much hassle); i just do them as miniboules. they freeze and reheat perfectly. if i get another 9x13 i could do double batches, and maybe i will.

every now and then we eat bagel sands for breakfast, with bagels (real), egg (fake), sausage (fake), cheese (fake), and i love it. they're so good.

no idea what to do with the tofu skins; i've never used yuba before, and i haven't had hot pot either.

the ice is impossible to get out of the ice bucket, due to how shallowly the freezer drawer extends. for fashion reasons, there's no in-door ice or water dispenser.