#beef kebab recipe

[daily-deliciousness]

Grilled steak kebabs

[fattributes]

Suya Beef Kebabs

[vegan-nom-noms]

Seitan Kebabs

[dragonomatopoeia]

Air's End-of-Year Youtube Video Rec-List Round-Up

In light of recent events and also because I wanted to, I have put together a rec list of various (mostly longform) videos that I've enjoyed this year. Not all of these videos were released this year, however-- I just happened to see them for the first time in 2023. For readability and quality of life purposes, I have put this list under a readmore and divided the videos up by category, then creator, which means that some youtube channels might appear in multiple categories

I reserve the right to edit this later as I remember more videos, but I feel comfortable publishing it as is, considering it has almost 100 videos on it at this point

Cooking

Get Curried Chili Garlic Rosemary Chicken Recipe | How to Make Chili Garlic Rosemary Chicken at Home | Prateek Anardana Chicken Recipe | Delicious Himachal Style Anardana Chicken Recipe at Home | Chef Prateek Old Delhi Style Tangdi Kebab | How to Make Indian Starter Tangdi Kebab Recipe | Chef Prateek Dhawan

How to Cook That The $10 Million dollar lie (Betty Crocker) Debunking the Pink Sauce Controversy | How To Cook That Ann Reardon Top 7 Best Easy Lemon Recipes 🍋 | How To Cook That Ann Reardon Toxic Foods promoted on TikTok! | How To Cook That Ann Reardon Why is Pyrex exploding? | How To Cook That Ann Reardon

Library of Congress' Youtube Channel El Camino del Mole a New Orleans El Camino del Pan a Baltimore

Immaculate Bites LEMON BUNDT CAKE FIRECRACKER SHRIMP

Simply Mamá Cooks 3 EASY Beef Pot Roast Recipes perfect for the cold weather EASY Chicken Tamales Recipe | How To Make Tamales Easy NO-KNEAD Soft Dinner Rolls + FLUFFY From Scratch Milk Rolls Recipe Zuppa Toscana Recipe EASY | Olive Garden Potato Sausage Soup Recipe

Fraud, Grifts, and Scams

FoldingIdeas Contrepreneurs: The Mikkelsen Twins The Future is a Dead Mall - Decentraland and the Metaverse In Search Of A Flat Earth This is Financial Advice

Maggie Mae Fish Is the "Off-Grid" Lifestyle a Lie??

Münecat I Debunked Every "Body Language Expert" on Youtube The Problem with Tony Robbins (Deep-Dive - Pt.1) The Problem with Tony Robbins (Deep-Dive - Pt. 2)

Super Eyepatch Wolf The Bizarre World of Fake Martial Arts The Bizarre World of Fake Psychics, Faith Healers, and Mediums Influencer Courses are Garbage: The Dark Side of Content Creation Tom Nicholas Griftonomics: Why Scams are Everywhere Now

We're In Hell A History of Spam on the Internet Hustling America: I Can't Believe This Show Is Real The Problem with Voluntourism WE Charity & the Nonprofit Industrial Complex

Gaming

Hbomberguy Halcyon Dreams: The Legacy of Dragon's Lair

Jacob Geller Games that Aren't Games How Can We Bear to Throw Anything Away?

Li Speaks An Exploration of the Avata Star Sue-niverse It's Time For You To Play Flash Games Again The Strange Case of Kissing and Flirting Games Untangling the Lore of Devilish Hairdresser

Mandaloregaming The Mystery of the Druids: A Bizarre Adventure Game

People Make Games The Games Industry Must Not Stay Silent on Palestine Investigation: Who’s Telling the Truth about Disco Elysium? Working at Valve: 'A Fearless Adventure' or 'Lord of the Flies'?

PowerPak Dead Space 3 Is Worse Than I Thought King's Quest - The First Adventure Game King's Quest 2 - A Bridge Too Far... MyHouse.WAD - Inside Doom's Most Terrifying Mod Squirrel Stapler is Absolutely Nuts Tunic is Deceptively Brilliant

Super Bunnyhop Perusing Pentiment's Boisterous Bibliography

History

BobbyBroccoli The image you can't submit to journals anymore

Cambrian Chronicles Wikipedia's King who Doesn't Exist

Defunctland Journey to EPCOT Center: A Symphonic History

Elliot Sang How Tea Became European McMindfulness: When Capitalism Goes Buddhist

Intelexual Media Creating The Conservative New Right In The 1970s A Buffet of Black Food History

Kaz Rowe A Deep Dive into the Deadly World of Victorian Patent Medicine Why Have So Many People Seen Ghost Ships? Why the Myth of the Library of Alexandria Is Wrong

Kendra Gaylord 500 years of dollhouses and what it meant to teach girls Alice Austen, the 1880s photographer: her house, her photos, her love life What happened to cheap food? Diners, Automats, and affordable eating

Nerdsync Bonkers origins of superhero memes The Scandalous REAL Origin of Superman's Lois Lane Superman's Uncomfortable History with Nuclear Weapons

Premodernist Advice for time traveling to medieval Europe

Stepback History How The Vietnam War Birthed a Generation of White Terrorists OK Fine I’ll Talk About Ancient Apocalypse

Tantacrul Notation Must Die: The Battle For How We Read Music

Film and Television

Be Kind Rewind How Breakfast at Tiffany's Turned into a Totally Different Movie | Adapting a Classic Casting the Women of Valley of the Dolls | PT 1 The Making of Valley of the Dolls | PT 2 How the "Old Ladies N' Hijinks" Subgenre Became a Thing How a "Sacrilegious" Film Changed Hollywood Forever... So I watched BLONDE... Why Tallulah Bankhead Never Became a Movie Star

Big Joel The Song That Broke West Side Story

Cherrybepsi Can We Kill the Final Girl Trope Already?

Hazel weird & kinda scary tokusatsu girls

Jane Mulcahy The Lunacy of Teen Wolf (Part 1) What is the 'psycho biddy' genre?

Maggie Mae Fish BLACK CHRISTMAS Before & After "Me Too" The War on "Woke" Hollywood: A History of Blacklists and Strikes Why is Clint Eastwood

Princess Weekes Black Trauma vs. Black Horror Why Are There So Many Confederate Vampires? Why Don't Worry Darling Doesn't Work ...

Shanspeare EUPHORIA: Sam Levinson’s Unfulfilled Fantasy The Girlboss-ification of the Horror Genre TikTok Femininity Coaching and Aestheticizing Racism

Science and Technology

BobbyBroccoli The $21,000,000,000 hole in Texas The man who faked human cloning How to catch a criminal cloner

Eastman Museum's Youtube Channel Photographic Processes Series

Technology Connections What's the deal with the popcorn button?

Practical Engineering How Flood Tunnels Work What's the Difference Between Paint and Coatings? Why Is Desalination So Difficult? Why Railroads Don't Need Expansion Joints

[the-witchy-sideblog]

Recipes for Sun God Nika/Monkey D. Luffy

Vegetarian:

Vegetable Fried Eice

Fried Bell Peppers

Garlic Sesame Soba

Brown Rice Sushi

One-Pot Pasta

Seafood:

Seafood Kimchi Fried Rice

Creamy Seafood Risotto

Seafood Laksa

Seafood Rice

Spicy Seafood Creole

Seafood Pasta

Crab Rangoons

Salmon Cucumber Sushi

Chicken Teriyaki Sushi

Grilled Kebabs and Pasta

Beef/Pork/Chicken:

Swedish Meatballs

Stuffed Bell Peppers

Homemade Oden

Beef and Green Bean Soba

Beef and Vegetable Stew

Beef Stir Fry

Mongolian Beef

Beef Stroganoff

Spinach Beef Pasta

Creamy Beef Pasta

Ground Beef Mongolian Noodles

Indian Chicken Curry

Chicken and Dumplings

Chicken Veggie Ramen

Chicken Alfredo Pasta

Pan Seared Steak

Braised Pork

Pork Stroganoff

Miscellaneous

Chick-fil-A sandwich/meat

[trekwiz]

Today's grilling adventure: we tried making kofta kebabs, and loaded nacho style potatoes.

We used this kofta recipe, and it came out great! @ovenroastedtwerkey said I made it so well, he would have believed it came from Halal Guys rather than our grill. I will definitely make it again!

The potato topping started with bacon. Then we cooked the ground beef in the bacon grease. After setting aside, we sautéed grilled cubanelle and bell pepper, with onion and garlic in some more of the bacon grease. Then we set those aside to make the cheese sauce in the pot, and returned the bacon, meat, and veggies to it.

There's also some grilled chicken on top. I wanted to do something closer to a dry rub than a marinade. But I wanted to ensure we kept in the moisture, so I mixed a small amount of olive oil with soy sauce, and jarred minced garlic. And thickened it up with salt, pepper, garlic, cumin, adobo, and sazon.

It was just enough liquid to soak up the smokey flavor in the grill. @ovenroastedtwerkey described it as "good mall chicken." It's probably one of the best dishes I've made!

[shawarmajiin]

From the Streets of the Middle East to Your Plate: The Story of Shawarma at Our Café

If you ever had the pleasure of enjoying a well-made shawarma, you know that it is much more than just a meal—it is an experience. The sizzling of the meat on the rotating spit, the aromatic herbs and spices that fill the air, the crispy edges and the tender, juicy layers that make every bite so delightful. For us, serving authentic Arabic shawarma isn't just about food; it's sharing a piece of our culture, our heritage, and a rich tradition passed from generation to generation.

The Origins of Shawarma: A Taste of Tradition

Shawarma traces its roots back deep into the heart of the Middle East. While the origins are unknown, most trace its conception to the 19th-century Turkish dish, doner kebab. Trade, travel, and conquest have been cross Middle Eastern waters by traders, travelers, and conquerors in taking culinary influence from Persia and the Ottoman Empire and on beyond. Shawarma, as we have it today, is a fusion of all those flavors—slow-cooked meats, including lamb, chicken, and beef, marinated in a complex mix of spices and served in warm pita bread with fresh vegetables, pickles, and sauces.

The word "shawarma" is actually derived from the Turkish term çevirme, meaning "to turn" or "to spin," referring to the vertical rotisserie where the meat was cooked. A dish born on the streets, it is actually made by street vendors who rotate huge chunks of meat and slice into crispy, caramelized bits, served to hungry customers. Starting as a humble street food to now a renowned worldwide phenomenon, shawarma was more than just street food-it became an embodiment of the hospitality, culture, and warmth of the Middle East.

Our Café's Journey: Authenticity to the Original Recipe

Our journey at the café began with an innocent dream - bringing the real Arabic shawarma taste to the new food enthusiasts. Our founder, being a native from the Middle East, started this new adventure in the bustling city and was determined to share the authentic taste of the home country with the community. After countless hours of perfecting recipes, sourcing the finest ingredients, and ensuring every element of the dish was as close to tradition as possible, our café was born.

We knew that serving authentic shawarma meant more than just copying a recipe—it meant embracing the techniques and spices that make shawarma so special. All our slices of meat placed on a spit are marinated for hours with spices like cumin, coriander, turmeric, cinnamon, and allspice to give that taste which makes shawarma irresistible. The vegetables are fresh. The garlic sauce, tahini, and pickles are homemade in the old-fashioned way to pass down the recipe through generations.

It is not only about the ingredients but also about the process. How we cook our meat, slow and evenly and with patience, makes sure that each bite is tender, juicy, and full of flavor. The respect for tradition is what distinguishes our shawarma from others and brings the true taste of the Middle East to your plate.

 A Blend of Cultures, A Legacy of Flavor

While we honor the traditions of our heritage, we also celebrate the diversity of the community we now call home. Our café is a reflection of the melting pot of cultures that make this city so unique. Whether you're a lifelong shawarma lover or trying it for the first time, we’ve created an inviting space where everyone can come together to enjoy delicious food and share stories over a meal.

Every visit to our coffee shop is not only a pleasure for your mouth but also to your heart; we don't serve food to just fill one's belly-we serve a tale of how a dish was made in the roads of the Middle East, over time, and cross-continent so it can remind people of others. And with each bite of authentic shawarma, we can only hope to convey the amount of love and passion and even history that pours into every one of our dishes.

More Than Just Shawarma: A Café Experience

While shawarma is the star, our café offers so much more than the iconic wrap. Our menu is a tribute to the depth and diversity of flavors in the Middle East, including falafel, hummus, tabbouleh, baba ganoush, and freshly baked pita. Like each dish of our menu, they are all prepared with the same care and authenticity that defines our shawarma: the taste of the region in every bite.

We also believe food should be something that's had by community. That is why we've established a space that lets you be relaxed, appreciate your meal, and share good times with your friends, family, or even other strangers. Either way, in the rush or while having fun over a casual meal, we are offering everyone a warm place to sit in our café. 

Join us on our journey of flavors

At our café, we don't just serve food; we share a piece of our culture, our history, and our love for authentic Arabic shawarma. We invite you to take part in this journey with us, to experience the magic of the Middle East through the timeless flavors of shawarma, and to create your own stories, one bite at a time.

Thank you for being part of our story. We look forward to welcoming you and sharing the authentic taste of shawarma with you soon.

Visit us today and experience the true taste of Arabic shawarma.

[cookiraw]

RV Cooking

Whether you are looking for recipes for your next RV getaway or are just looking for healthy and nutritious food to make while at the campsite, you will find here a collection of recipes that are not only are easy to make while on the road but also brings in the flavors big time!

Inside, you’ll find:

The essentials of RV cooking and the equipment and utensils needed for RV living

Useful tips on making your food taste even better while on the road and at the campsite

A word on food safety

Useful information on different cooking methods for RVs and campsite cooking including foil packets and Dutch oven cooking

Fulfilling breakfast, snacks, and sandwiches like the Spiced Scones and the Breakfast Scramble

Nutritious soup and stew recipes such as the Camper’s Onion Soup in Foil and the Corn and Sweet Potato Chowder

Satisfying poultry recipes like the Grilled Barbecue Chicken and the Turkey Chili

Wholesome pork and beef recipes such as the Country Style Ribs and the Foil Hamburgers

Traditional fish and seafood recipes such as the Spiced Prawn & Tomato Curry and the Bacon-Wrapped Trout

Delightful pasta recipes such as the Mac ‘n Cheese and the Dutch Oven Lasagna

Tasty vegetarian recipes like the Veggie Kebabs and the Corn Casserole

Luscious dessert recipes such as the Campfire Strawberry Shortcake and the Dump Cake

This collection includes recipes you can prepare with the most basic RV kitchen - or “galley”, in RV lingo. Most of the recipes have been created to encourage more outdoor-type cooking.

Buy it now

[daily-deliciousness]

Kofta kebab

[fattributes]

Lula Meatballs with a Spiced Tomato Sauce and Sumac Onion Salad

[vegan-nom-noms]

Vegan Turkish Kebabs With Sumac Onions And Garlic-Dill Mayonnaise

[siamesephoenixrandomideatank]

Worldbuilding Cuisine of Helluva/Hazbinverse by Layers [Headcanon]

The Pride Ring

Being home to most of the sinners, the Pride Ring contains the best(and the most cruel, and the most ‘exotic’) cuisines that exist in all The Rings of hell. Live Sashimi, Ortolans-Foir Gras, mother boar stuffed with her cooked children and left to rot before eaten decomposed, and local eel cooked alive in an acidic and spiced broth. The cuisine, no matter its ‘normal’ version(as a hell-adapted version of Earthly recipe) or the brutal ones, is enjoyed by sinners who believe they don’t have any virtues to lose(and as a coping mechanism for homesickness). 

For their ‘creativity’ and struggling beasts being cooked in agony as a show, some middle-class and elite hellborns also enjoy the sadistic feast for the sake of their pride over lesser beings, meals, and shows that give them entertainment, and flavors they may never get to try without arriving on Earth.

Several dishes are also a mockery to the faiths of humanity they fail; Beef Tandoori, Pork and dog meat kebab, and food once considered tributes to the gods of the ancient temples. Dozens of business catering dishes have been forgotten by living humans, a few of them were even a pot of stew that has been cooked since the Stone Age.

Two main aspects of ‘pride’ in the local cuisine are the roots of sinners and demonic nobility, and the expectation for the ‘authentically fine’ dishes. Recipes are invented and kept secret steadily in the pride ring, while demand for better and more luxurious services is always rising. Sinners who have proven their cooking mastery attract Hellborns customers, which may grant them status as personal chefs, business partners, or licenses to work in Gluttony Ring’s Cornucopia Court.

The Wrath Ring

Aspects of animal husbandry, hunting, and wars culturally shape populations of the Wrath Ring. Their food is mostly carnivorous, preserved or cooked to have a long shelf life, and heavily spiced. The Wrath Ring has two main groups of sub-cultures: the nomads and the forgebeasts.

The Nomads rely their life on their mount animals, hunting wild beasts, and taming flight animals(like fiery hawks or midget bat-drakes). Their food mostly consists of preserved meat, cheese, yogurt, and a hardtack-like ration made of foraged wild grains and nuts. Occasionally, especially for successful raids, the birth of strong heirs from powerful families, or the declaration of the new khan, full roasted animals, fermented alcoholic yogurt, and spicy berries-based chutney are involved as a celebration.

The forgebeasts, however, are settled animal farmers and blacksmiths, relying on raid and slaves-growth grains and rooted plants. Spices and meat symbolize the elites as the common warriors mostly rely on offals, rough cuts of smaller animals’ meat, and grains/rooted starch. Spicy food and strong alcohol are locals’ favorite relievers of laboring and oppressive life, especially stew made of potatoes, rooted vegetables, meat, offals, and bones, and affordable spice mixes(Sometimes with sulfur, magmatic rock, or specific acidic mixes) enjoyed with a vodka-like drink. The stew also serves as a reminder of family and battle comradery since meat is usually bought by combining each member’s cash, and the meal is shared from the common cauldron.

Since urbanization and integration between the two cultures, populations of the Wrath Ring formed its outstanding identity; spicy dairy-based dishes with a fondness for spiciness, pungence, and ‘meaty’ savory. One of the most adored dishes of the Wrath Ring is ‘scourged gargoyle’; a roasted full gargoyle/gigantic muscular bat bathed in spicy sauce and aged cheese. More modern approaches are spicy wraps, meal jerky, and sausage-based grab-and-go.

The Gluttony Ring

The breadbasket and orchard of Hell, the Gluttony Ring has not only fed an entire hell(at least those who manage to get it), but it is also known for brewing the best alcohol from various grains, fruits, spices, and herbs. In addition, food products from Earth are being sold there legally. In addition, the sinners and hellborns alike who are the best in culinary are usually found in Cornucopia Court; a complex building combining restaurants, supermarkets, fresh markets, cooking suppliers, and food stalls.

With combinations of ingredients local to hell, imported supplies from Earth, masters of cooking in various origins, and constant high demand for the gourmet, the Gluttony Ring becomes a breeding ground for creative and rich cuisines. Unlike the Pride Ring, food is valued as nourishment and performance to witness by aroma, texture, and flavor, rather than unrelated overt decor and screaming of live ingredients. Plus, rather than the essence of the ancient recipes and stories of the dish, the food of the Gluttony Ring is focused on aspects of business, culture, honor, nourishment, and innovation.

From all-you-can-eat Full English Breakfast Buffet(it is quite a challenge to traffic black puddings and baked beans without raising an eyebrow at Earth’s authorities) to a hell’s adaption of Paletas, there are ten thousand food businesses on the ring. There was a saying “There is always a feast you dream of or need in the Gluttony Ring. You may just not find or be aware of it yet.” 

However, the spotlight of the Gluttony Ring is on all-you-can-eat buffets, offering different cuisines and price ranges. Unlike the Omakase/tailoring dishes culture that is more common in the Pride Ring, Gluttony Ring’s meal focuses on getting great food with good numbers at affordable prices. 

The Greed Ring

Fast, Cheap, and Decent; are the only requirements(yet, crucial) for a functional food business in the Greed Ring. The food is rarely ‘cooked’, but mass manufactured, lab-synthetized, or recycled. Each standardized meal is packaged in preserved conditions, requiring only temperature, microwave oven, or boiling water(or any edible fluid), if needed. Not only can they be made steadily in numbers, nutritional supply is expected to be consumed quickly, yet, not too nourishing to keep the consumers buying it often.

“Ingredients” are mostly ‘digested’ leftover biomass(sawdust, moldy fruit peels, meat from a cemetery, and thick slime from sewer), broken into basic, simple nutrients while eliminating contamination by converting them into part of the ingredient paste. There are five types of ‘ingredient paste’; budget(minimalized processes and has a chemical aftertaste, but is very cheap), plain(removed most flavor and odor, with some nutrient values), filler(plant fiber-based, made of sewer algae and plant-based trash), savor(tastiest and the most expensive, made of fresh bodies of rats, insects, pest animals, and locals), and gel(lubricant-like, make consumption faster and less disgusting taste. Also good for sauce base). 

Ingredient paste is later flavored and kneaded into artificial texture, sorted for each sync-fresh ingredient, before reassembling them into packages. Most products barely have food-like characteristics, are over-seasoned with a numbing taste beyond savoring, and have slimy dough-like texture. However, the population of the Greed Ring lives on under minimum wage and intense work. 

The Lust Ring

The culinary arts of the Lust Ring are founded on intense flavor and aroma for those benumbed tongues and throats of drugs, sex, and sensation-exposed hellborns. Whether sweet, salty, acidic, bitter, spicy, or savory, the flavors are meant to be strong and harmonized. Fruits, chocolate, seafood, or some specific herbs, spices, and mushrooms are featured in every dish in the Lust Ring, and at least a few of them together make an ideal food for the lusty dwellers.

Vitamins, Minerals, Lean Whey Protein, and Artificial flavonoids play a major part in lust ring, where calories and nutrition are taken seriously to maintain stamina and appeal. In addition, hell’s version of collagens, zero-calorie fillers, and meal pills are invented after the concept of human nutrition sciences. Before the appearance of modern sciences, people of the Lust Ring relied on greens, fruits, insects, and ‘filler’ like jellyfish drakes, edible sponges, or konjac-like plants.

Despite a focus on quick consumption, unlike the Greed Ring, Lust Ring’s cuisine offers more varieties of meals; salad wrap, smoothie, veggie bowl, and fruity bar. Its food manufacturing is less massive and more ‘tailoring’; it’s mostly customized to customers’ requests by nutritional and flavor preferences. Some kiosk machine franchises from the Greed Ring are featured, but middle-class and upper-income ones prefer to buy their food from local businesses they know by persons.

In addition, the culinary knowledge of the Lust Ring is less art and more sciences; nutrition, medicines, beauty maintenance, and performance demand the food service industry to nourish local hellborns without excesses or malnutrition. A few local universities even established specific schools for nutritional sciences, physical maintenance medicine, beauty pharmacy, etc.

The Envy Ring

Composed almost two-third as a water body by area and most of them are saltwater or acidic seas, local foods are mostly made of algaes, aquatic animals, edible mosses, mangrove fruits, and mud-dwelling crustaceans or bugs. They are also known for a variety of preservation-based ingredients, especially fermenting, pickling and brining. The old cuisine features stable/filler made of the salt marsh and edible mud along with limestone-brined acidic sea-originated food, shellfish broth, and mashed bugs. Pickles are featured as ‘flavonoid’, especially as seasonings, dipping, and base for the curries/stews.

‘New’ Culinary Culture of the Envy Ring is considered ‘localized copy attempts’ of cuisines from Pride and Gluttony Ring, while economically influenced by the Greed Ring and Lust Ring. Dishes are heavily seasoned with both organic and synthetic origins, while nutritions are also added to increase its number (also the hidden amount of toxins and harmful components). Examples include seafood(with bugs mash and digested ingredients from the Greed Ring)-based paste shaped and seasoned as skewers, thin and crispy pizza/crepe made of mixture of dough and salt marsh and topped with local sauce and ‘larvae cheese’(made of salted and smashed larvaes), and stuffed bun with ‘stuffing of the day’ that is mysterious and changed daily(or weekly, depend on business flow).

Spices are so rare in the Envy Ring that locals rely on parts of local mangrove plants, synthetic acids, limestone-based flavonoid, and heavily-pickled ingredients. Peppery dishes are mostly eaten privately indoors by the upper classes, especially after ‘the spice revolt’ led by middle-class merchants and local thugs to get share of spices from the nobles and Leviathan’s supporters. Most spices are reused in pickling until it loses all the taste while many working classes never had a taste of peppercorn before.

The Sloth Ring

To cook with minimum labor required, people of the Sloth Ring relied on geothermal cooking, pickling, fermenting, steamed, stewing, and dried their food. One of the most popular ingredients is a block of hardtack, jerky, and dried vegetables that get dehydrated, pressed, and smoked as a preserving method. The food is called ’Brothed Blocks’, which is consumed by putting in a boiling fluid and letting it turn into broth for quick and easy consumption.

The convenience is highly valued in the Sloth Ring, even before medicalization of the society. Cooking is more a business than housework, as specific families or small groups work as cooks and serve locals quick, easy, and decent-tasted dishes. The common ones are ‘One pot stew’, steamed brothed blocks, or tubes of milky and mushy meal. However, time is what the Sloth Ring has more than the Greed Ring for obvious, making them being the best of slow cooking. The tastiest soup, geothermal-baked pulled meat, and steamed bun are mostly in the Sloth Ring. Some local businesses selling stew, soup, or broth claim the pot is always kept full with ingredients constantly running in and cooking slowly but constantly happens.

The ultimate form of food in the sloth ring is a thick soup made of ingredients that had been cooked slightly below boiling points for months and left boiled and untouched. The soup slits into three layers; the foamy and complex umami sheet used as seasonings and reserve only for the special customers/guests, the opaque soup with taste of ‘savory, sour, salty, and oddly tang’, and under the bottom is caramelized(and partly burnt) substances giving other layers slightly smokey and maillard taste. The soup is known as ‘Centurion Cauldron’, and those that are proven to cook for over a century constantly are called ‘Belphaegorite Cauldron’ as honor. 

[ronniefein]

Pebre Sauce

On Monday (May 27), we Americans will be celebrating Memorial Day, a federal holiday to honor those who died in military service of the country.

Memorial Day weekend is also the traditional time that ushers in “barbecue season.”

I mean, some of us barbecue all year but many of us (me!) don’t because it’s too cold before the end of May to venture outside to cook.

And so, to begin the season, I offer a recipe for Pebre Sauce. In case you haven’t heard of it, Pebre is similar to Chimichurri. It’s originally from Chile, but well known throughout South America. I included this recipe in my first kosher cookbook, Hip Kosher, and I’ve made this sauce every summer since that book was published in 2008.

Why?

Mostly because it’s so tasty. But also: you can use it for all sorts of grilled meat, poultry or chicken (in Hip Kosher I paired it with beef kebabs) and even for vegetables, grilled or otherwise. Or use it as a marinade. And you can mix in some mayonnaise or olive oil and vinegar to use as a salad dressing (particularly delicious for potato salad).

Follow me on Instagram @RonnieVFein

PEBRE SAUCE

1 cup packed fresh flat-leaf parsley leaves

1/4 cup fresh cilantro leaves

2 large garlic cloves, quartered

1 tablespoon fresh oregano leaves

2 tablespoons lemon juice

1 small habanero or serrano pepper, deseeded and chopped

1/2 cup olive oil

Process the parsley, cilantro, garlic, oregano, lemon juice and pepper in a food processor until they are finely chopped. With the machine still on, gradually pour in the olive oil.

Makes about 1/2 cup

[griffinhallie]

Grilled Beef Kebabs Recipe

Grilled Beef Kebabs are a tasty and simple way to enjoy a summer meal with family and friends. The marinade gives the beef a savory and tangy flavor, while the vegetables add a fresh and colorful element to the dish. Made with Garlic Powder, Beef Sirloin, Red Wine Vinegar, Dijon Mustard, Green Bell Pepper, Salt And Pepper, Dried Oregano, Red Bell Pepper, Olive Oil, Yellow Onion.

[arborealhivemind]

Improved Market Stalls 1.0

Over time, EA added a variety of regional recipes and market stalls — except they didn't care to integrate any of them.  This mod fixes that.  Initially, this mod was just going to focus on the missing recipes, but as there are multiple market stalls (even non-food ones) that could use improving, this mod was built from ground-up to be expansible.

The first release of this mod focuses on the above problem. Dishes that were added via SDX and updates were added to their respective food stalls, as well as recipes from other packs (looking at you, Weddinhg Stories).

[*] indicates that the recipe module is required

DOWNLOAD

City Living

Wedding Stories provided us with new Chinese and Indian recipes and, while City Living recipes were available at the Tartosa food stalls, Wedding Stories recipes were not. Additionally, the developers seemed to have missed the Vegetarian Butter Chicken recipe and the Lunar New Year SDX recipes were nonexistent.

Snow Escape came with a wide variety of Japanese recipes.  For the sake of brevity, I only added food types that are not already repesented in the menu (Maki, Onigri, Yakisoba) and a vegetarian option for one already represented (Ramen).

The Mexican food stall has some recipes from Jungle Adventures and the Latin American cuisine SDX.  As I am not Mexican, I had to do research to confirm if a recipe was in Mexican cuisine and I welcome feedback from more knowledgable Simmers.

Similarly, the Morrocan food stall has recipes from Discover University and the Arabic cuisine SDX.  I welcome feedback from anyone more knowledgeable on Moroccan cuisine.

Chinese

Chicken Stir-fry*, Minced Pork Noodles*, Rice Cake*, Steamed Fish*

Wedding Stories: Mud Carp, Roast Duck, Sweet Buns, Vegetable Dumplings

Indian

Vegetarian Butter Chicken*

Wedding Stories: Butter Chicken, Dal Makhani, Gulab Jamun, Palak Paneer

Japanese

Snowy Escape: Avacado Maki, Tuna Maki, Onigri, Miso Ramen, Beef Yakisoba, Veggie Yakisoba

Mexican

Chili, Chips and Salsa*, Elote*, Pan de Muerto*, Fish Tacos, Tofu Tacos

Jungle Adventure: Bunuelos, Empanadas Verde, Platanos Fritos

Luxury Party: Ceviche*

Morrocan

Knafeh*, Zaatar Manaeesh*

Get Together: Pita and Hummus Tapas*

Discover University: Fattoush Salad, Tabbouleh Salad, Shish Kebabs, Beef Wrap, Chicken Wrap, Falafel Wrap

Discover University

As the kebab stall seemed to be more of a pan-Arabic cuisine, I did not add the Moroccan dishes from City Living.

Kebabs

Knafeh*, Zaatar Manaeesh*

Get Together: Pita and Hummus Tapas*

Snowy Escape

City Living's selection of Japanese recipes is heavily limited in comparasion with Snowy Escape's, so there weren't many recipes added to the menu.  For consistency's sake, I only added recipes already represented on the menu.

In addition, the Festival of Light has Pufferfish Nigiri.

Traditional

City Living: Dango, Nigiri

Mountain Food

City Living: Dango, Ramen

Festival of Light

City Living: Dango, Nigiri, Pufferfish Nigiri

Festival of Youth

City Living: Dango, Nigiri

Festival of Snow

City Living: Dango, Nigiri, Ramen

Jungle Adventure

The food stall for Jungle Adventure appeared to be pan-South American, so I included all the recipes from the Latin American cuisine update and the Brazilian cuisine update, including drinks.  It did not seem to include Mexican recipes, so only one recipe from City Living (Empanadas) was added.

As Sims tend to waste food when they get the "Overwhelming Flavor" buff, I suggest my Don't Waste Food mod.

Food

Acaraje*, Asado*, Brigadiero*, Chimis*, Chimichurri Skewers*, Chripan*, Churrasco*, Hallacas*, Pinchos*, Pollo a la Brasa*

City Living: Empanadas

Luxury Party: Ceviche

Drinks

Caiprinha*, Coquito*

Wedding Stories

As mentioned above, Wedding Stories stalls already integrated City Living recipes into their menu.  I only needed to add the recipes from the Lunar New Year update and the Vegetarian Butter Chicken.

Chinese

Chicken Stir-fry*, Minced Pork Noodles*, Rice Cake*, Steamed Fish*

Indian

Vegetarian Butter Chicken*

Growing Together

This one was slightly harder to choose for as it's essentially a sampling of multiple cuisines.  I didn't want to flood the menus with every regional recipe available, I decided to go with a recognizable recipe from each of these cuisines: Brazilian, Korean, Middle Eastern, and Polynesian.

I plan to update this stall continuously as EA adds more recipes.

Around the World

Aracaje*, Japchae*

Island Living: Poke Bowl

Discover University: Shish Kebabs

[johnsonrosa]

Grilled Beef Kebabs Recipe

Grilled Beef Kebabs are a tasty and simple way to enjoy a summer meal with family and friends. The marinade gives the beef a savory and tangy flavor, while the vegetables add a fresh and colorful element to the dish. Made with Garlic Powder, Beef Sirloin, Red Wine Vinegar, Dijon Mustard, Green Bell Pepper, Salt And Pepper, Dried Oregano, Red Bell Pepper, Olive Oil, Yellow Onion.