#buy black pepper powder

[seoplassy]

Health Benefits of Black Pepper Powder and Where to Buy It Online

In the realm of spices, few are as ubiquitous and versatile as black pepper powder. Beyond its culinary uses, this humble seasoning harbors a treasure trove of health benefits, making it a must-have in any kitchen pantry. In this article, we'll delve into the numerous advantages of incorporating black pepper powder 100g into your diet, as well as provide guidance on where to purchase this spice online.

Introduction to Black Pepper Powder Black pepper powder, derived from the dried and ground berries of the Piper nigrum plant, boasts a rich history dating back thousands of years. Its pungent flavor and aroma have made it a staple in cuisines worldwide, adding depth and zest to dishes ranging from soups to meats.

Nutritional Profile Despite its small size, black pepper powder packs a nutritional punch. It contains essential vitamins and minerals such as vitamin K, iron, and manganese. Additionally, it is rich in potent compounds like piperine, which lends it its distinctive taste and provides a host of health benefits.

Health Benefits

Anti-inflammatory Properties One of the standout qualities of black pepper powder is its potent anti-inflammatory properties. Research suggests that piperine, the active compound in black pepper, may help alleviate inflammation in the body, potentially reducing the risk of chronic diseases.

Digestive Health For centuries, black pepper powder has been prized for its ability to promote digestive health. By stimulating the secretion of digestive enzymes, it aids in the breakdown of food, easing digestion and alleviating discomfort.

Antioxidant Effects In addition to its anti-inflammatory properties, black pepper powder also boasts antioxidant effects. Antioxidants help neutralize harmful free radicals in the body, thereby protecting cells from damage and reducing the risk of chronic conditions such as heart disease and cancer.

Weight Management If you're looking to shed a few pounds, black pepper powder may be your ally. Studies suggest that piperine may help boost metabolism and inhibit the formation of fat cells, making it a valuable addition to weight loss regimens.

Potential Cancer Prevention While further research is needed, preliminary studies indicate that black pepper powder may possess anticancer properties. Its high concentration of antioxidants and piperine may help combat cancerous cell growth, though more extensive studies are required to confirm these findings.

Respiratory Health In traditional medicine, black pepper powder has been used to alleviate respiratory ailments such as asthma and bronchitis. Its expectorant properties may help loosen mucus and ease breathing, providing relief from respiratory discomfort.

How to Incorporate Black Pepper Powder into Your Diet Adding black pepper powder to your culinary repertoire is simple and delicious. Sprinkle it generously on savory dishes like grilled meats, salads, soups, and stews for an extra kick of flavor. You can also incorporate it into marinades, dressings, and sauces for an added depth of taste.

Where to Buy Black Pepper Powder Online When it comes to sourcing high-quality black pepper powder, it's essential to choose reputable retailers that prioritize freshness and purity. Several online platforms offer a wide selection of black pepper powder varieties, including:

Garni Foods: A trusted name in the spice industry, Garni Foods offers premium quality black pepper powder sourced from the finest peppercorns.

Before making a purchase, be sure to read customer reviews and check product descriptions to ensure you're getting the best value for your money.

Tips for Selecting High-Quality Black Pepper Powder

When shopping for black pepper powder online, keep the following tips in mind:

Look for certifications such as organic or fair trade labels.

Check the product description for information on sourcing and processing methods.

Consider purchasing from reputable brands or retailers with a track record of quality and customer satisfaction.

Potential Risks and Precautions While black pepper powder is generally safe for consumption, some individuals may experience allergic reactions or adverse effects. If you have any underlying health conditions or are taking medications, consult with a healthcare professional before adding black pepper powder to your diet.

In conclusion, black pepper powder is not just a flavorful addition to your favorite dishes—it's also a potent ally in promoting overall health and well-being. By harnessing its myriad benefits and purchasing from trusted online sources like Garni Foods, you can elevate your culinary creations while reaping the rewards of this remarkable spice.

[wewontbesleeping]

I can’t be trusted at the Asian market . I just go hog wild

[pisswizard420]

Cooking is really just “puts garlic powder salt pepper and whatever spices my heart craves onto food that is then sauteed” huh

[nadiajustbe]

Underrated HMC moments I've never seen anyone talking about part 2

Howl choosing "H. Jenkins" for the shop's sign wich is the one and only moment in the series he actually uses his legal initials, as "H" can stand for "Howl" and "Howell" in the same time

Lettie being so angry about Prince Justin calling her "a sweet lady" that she said that she would prefer ever Howl over him. Wich is. Telling.

The King assuring that he never pushed Justin off and that everyone who knows them both wouldn't assume that.

Sophie being so RAGED with the whole weedkiller and daffodils situation she wasn't saying A SINGLE FULL WORD for about a page in the least. All of the sounds were like "argh!" and "Sophie gave the wordless glump of range"

The seven-league boots having the funniest description of use ever, as every time someone used it then the effects were simply narrated as "Zip!"

Howl raises the skull and quotes Hamlet directly to it, wich becomes a hundred times funnier when you remember that this Skull is canonically and ironically the only "person" in the room who can understand the reference.

Howl saying "Denmark" in the same sentence. And, again, they're in a fairly tale fantasy word. Sophie has absolutely no clue what to hell is Denmark. For Howl this is the basic knowledge of elementary school level.

Poor Percival being almost KILLED for transforming in the middle of a valley because people thought he's a WEREWOLF.

Poor Percival being STROKED with information of him being made of part of two other people right after experiencing heavy trauma, beheading, physical damages, not really well-planed adopting and moving a house.

Percival describing laying on the shelf and looking at the other parts of himself. What a lovely kids book.

Sophie accidentally making cayenne pepper magical. She would make a great seller-witch career because she doesn't need to know the spell in order to make. She takes random powder. She says it will do the duel fair. It makes the duel fare by making an opponent sneezing uncontrollable (wich is also just a way cayenne pepper affects people lmao)

Sophie's first thoughts after she heard that Howl is leaving the black door knob where it is being "Of course! There's miss. Angorian!'. Sophie, dear, he has a family out there.

Michael, apparently, hiding the money under the same brick Sophie will soon describe in CITA as "the brick where we're hiding money from Howl"

Miss Angorian and Howl acting like the spell in a modern Wales is the most normal thing ever. "That's a spell!!" "Oh yeah of course I suspected that"

“Didn’t know I used to fly up the wing for my university, did you, Mrs. Nose?” “If you were trying to fly, you must have forgotten how,” aka Sophie absolutely not understanding modern world sport terminology

Drunk Howell trying to get through the door MULTIPLE times, bumping on it before "discovering" the door

Calcifer "taking" that huge mention they lived (and almost never visited) in without buying it. It was literally said the owner is just Not Here.

Sophie loosing an acces to her own room. Wich must be really sad.

Witch of the Waste leaning on a swing when literally capturing Howl's family

Additionaly: Howl canonically NOT altering his clothes while rushing to save his family. He was running around in a long-sleeved medieval closes on a welsh playground

Sophie and miss Angorian having a whole fight over the guitar pulling it back and forward while it was making horrible sounds

Sophie literally pushing miss. Angorian off the house using the said guitar

Howl immediatly reacting when someone mentioned that the star Michael tried to catch looks sad.

Scarecrow literally running around with parts of Justin's body on its sticky shoulders for eighty percent of the book's finale

Howl saying he could be "the evil fairy at his own christening" which is probably a reference to the "Sleeping Beaty". Also. rises a question: did Howl HAD a christening. There's a huge chance he actually did.

Ben and Justin just. smiling at each other for enough amount of time for Sophie's narrative to say "If she had paid any attention she would see them". Am I interuppting something???

Lettie hating Howl's courting SO MUCH she asked Percival to bite him several times.

Additionally: Ben apologising to Howl for trying to bite him. That's also probably first time they're interacting

Howl ignoring all of it because sOPHIE HATTER

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[rainbowbarnacle]

Please make a tea post so I can save it especially the pineapple ice cubes I need more info

Oh, like, different teas I like to make? Okay! :D

🍍Pineapple Tea🍍

The way I do it is really simple:

Buy a giant jug of already-made tea (I like gold peak!)

Buy a carton of pineapple juice

Freeze the juice into cubes, pour a little of it in the tea for extra flavor

And that's it. That's aaaall you gotta do.

There's all kindsa ways you can dress it up, but nine times out of ten I just do this and drink it by the gallon when it's hot out.

If you wanna get fancy with it, feel free to cold brew your own black (or green) tea, add actual hunks of pineapple fruit in there, add some orange juice, add some honey, add some coconut milk or sweetened condensed milk, whatever sounds good! (Also, pairing pineapple tea with coconut cookies? SO GOOD.) Put mint in the pineapple cubes if you like mint! Add a bit of boiled ginger root or some brown sugar and cinnamon for a little kick! Heck, last summer I used blue peaflower star-shaped ice cubes just because they were pretty.

(Peaflower petals don't taste like much, but they make a GORGEOUS blue, and if you put something acidic in there like lemon juice IT TURNS PINK. :D)

🍓Strawberry Tea🍓

I find this stuff sort of difficult to find where I live, so often I go the same route as the pineapple tea: grab a jug of black tea, grab a jug of strawberry juice, (ocean spray has a really nice cran-strawberry one I like) freeze the juice, mix, and enjoy. Super simple.

If I can't find strawberry juice, I dice some strawberries up and put it in a jar with some water and a bit of sugar for a few hours, then add *that* to the tea. (heck, it's really nice all by itself!)

What goes with strawberry? ANY DANG THING YOU WANT. I am particularly fond of lychee. Jasmine tea and rose petals pair really well with it too. Again, if you like mint, it's *really* nice with strawberry. And you know how if you put black pepper on strawberries they taste even strawberrier? (If you haven't tried this, go do it, it's magic.) Same goes with the tea, add some peppercorns or a teeny bit of chili powder or some ginger.

If you wanna drink it hot or cold brew a batch of your own, here are some brands that are also nice:

1. Strawberry Sensation

2. Adagio Strawberry Tea (this is also where I got the peaflower petals)

3. Any of Lupicia's Strawberry Teas they are HEAVENLY

🍏Apple Tea🍏

As with the pineapple and strawberry teas, it's totally fine to just go find some ready-made tea and mix it with some apple cider or apple juice for tasty low spoons fun. If you drink it iced, a bit of sugar and lemon juice brings out the apple flavor nicely!

I prefer drinking this stuff hot though. You know that Fall Drink post that was floating around? IF YOU HAVEN'T YET, TRY IT, IT'S AWESOME.

☕Chai Tea☕

So here's the thing about chai for me personally: I don't tend to drink it iced or sugary, but if you do like it iced and sugary, there are a couple of really nice chai tea concentrates:

Oregon Chai Latte

Tazo's Chai Latte (Forget the "skinny" nonsense, I just wanted to include an option with no milk so you can add whatever you want to it)

Pacific Chai isn't concentrated, but you can use it to make hot or iced chai and it's really lovely, not too sweet and super easy to work with. As for dressing up chai, I don't tend to! There's already so much going on with all the flavors, I just drink it as-is most days. Play with milk-to-tea ratios or sugar amounts all you like, figure out what's your jam.

I do know that mixing chai and coffee together (or chai and chocolate together) is guaranteed to make a feeling groovy kind of morning, at least if you have two thumbs and you're me. Iiii think that's all the tea blather I can think of for right now. Thank you for asking, anon, it was fun! Anybody reading this, feel free to add your own favorite things to do with tea. :D

[pikahlua]

Fourteen Days of MHA: Day 2

UA Academy, Education

In honor of UA/education day, I'mma learn you all some practical skills, à la the summer training camp arc.

How to make Japanese-style curry from scratch!

Yes, from scratch. Plus ultra. No pre-made curry roux box necessary for those of you who may not have access to such products where you live or who want to make modifications for food intolerance (this can be made gluten free! in fact that's usually how I make it). I will include two recipes: one for curry roux, and one for curry the complete dish. This is going to be my personal recipe for making curry, curry roux included, with some notes on other twists you can add to this dish.

Recipes below the cut. Let's get cooking!

Recipe: Curry roux

You need blocks of curry roux to make Japanese-style curry. If you'd like to go the easy route, buy a box of S&B curry blocks (the most widespread brand I believe) or from any other brand. But if you'd like to make this from scratch, here's how you do it.

Required Ingredients:

Note: This recipe makes about 3.5 oz of curry blocks or the equivalent of one small container of store-bought pre-made curry blocks. You would dissolve it in 2.5-3 cups of liquid to make curry. I double this recipe to make larger batches.

3 tbsp butter (or a neutral oil like canola)

3 tbsp flour (all-purpose gluten free flour works just as well)

3 tbsp curry powder (I use S&B curry powder)

1 tbsp tomato paste

Salt

Seasoning (see below)

Pika's Special Seasoning:

Garlic powder or garlic salt

Chinese chicken bouillon powder (or just MSG) (Lee Kum Kee has a gluten free option)

Ground mustard

Celery salt

Sugar

Black and/or white pepper

Chili pepper (I use shichimi togarashi), optional for spicy

These are the ingredients I typically use to flavor my roux. You may ask how much, and well, sorry, my measurements here are in my heart. I throw in dashes based on aroma and experience. I also like my curry strong and spicy.

Any ingredient can be omitted as all each does is add a new layer of flavor. No ingredients depend on any others (though sugar with tomato paste seems like a given to me). You CAN omit the tomato paste if you're sensitive to tomatoes.

Other Optional Seasoning:

Cayenne, optional for spicy

Ground ginger (fresh ginger would probably work too)

Onion powder (especially if you don't have MSG or chicken bouillon powder)

Garam masala (around 1 tbsp adds a sweeter flavor and a cinnamon-cardamom aroma)

Honey (I personally put honey in the curry after it's made, not at this stage)

These are ingredients others use that you may consider adding for different depths of flavor. I do not typically use them in this recipe, but I have been known to experiment with them on occasion. I've listed them in the order of how likely I am to throw them in on a whim.

Instructions:

Make one batch of roux for a small, mild curry. Make two batches of roux (i.e. double the ingredients) for a stronger and/or larger batch of curry.

Heat a skillet on the stove over medium-low heat. Optionally toast dry spices if desired, though not necessary, then remove spices and set aside. Melt butter (or heat oil, if using) in pan.

Add flour and combine. I personally use a nonstick pan-safe whisk to make sure it combines well, but a wooden spoon or silicone paddle would work too.

Reduce heat to low (medium-low if you're ready to watch that thing like a hawk). Cook 5-15 minutes stirring constantly to keep the roux from sticking to the pan and burning. You're looking for the roux mixture to turn light brown like peanut butter. It will develop a nutty aroma as it cooks.

Add curry powder, tomato paste, salt, and all desired seasoning ingredients. Stir to combine. The mixture should become dry and pasty.

Cook for 30 seconds to 1 minute or until all ingredients are well-combined and then turn off burner.

If using roux soon, set aside. If not using roux soon, put all the roux in a container lined with parchment paper. Score the paste with a knife to make it easy to break and remove. In an air-tight container, the roux will keep in the fridge for up to 1 month* or in the freezer for up to 4 months. *Caveat: If you use chicken bouillon powder or any ingredient that includes meat, I do not know if it will store in the fridge for longer than a few days. In this case, I would suggest freezing the roux to be safe.

Recipe: Japanese-style curry

Ingredients:

Note: My portions are determined by what fits in my pot.

2 tbsp neutral oil (canola)

1-2 lb protein (you can use any protein i.e. beef, pork, chicken, seafood, tofu, tonkatsu, etc., but I usually just stick with mushrooms for ease; if I do meat, I usually pick ground beef or cubed beef chuck)

1 batch of curry roux for mild curry (or 4 blocks packaged curry roux), 2 batches for strong (see above recipe) (or 8 blocks of packaged curry roux)

1 sweet onion (can substitute with yellow or white onion), sliced into half moons

1-2 carrots, peeled and sliced rangiri style

5-6 Yukon gold potatoes, cut into large chunks

8 oz button mushrooms (16 oz if mushrooms are the primary protein), cut into bite-sized chunks

2-3 stalks of celery, cut into bite-sized chunks

4-6 cloves or equivalent of minced garlic

1 quart chicken stock (dashi or vegetable stock or other stock or even water can also be used)

Meiji milk chocolate, 4-5 pieces (you can use any chocolate you like)

1-2 tbsp honey (add to taste)

1 grated apple, optional (I don't usually do this but it's a thing some people like to do)

Cheddar cheese, shredded

Cooked starch of choice i.e. rice or noodles

Pickled ginger, optional garnish

Fukujinzuke pickles, optional garnish

Instructions:

If your protein is raw and requires cooking or browning, prepare it first. Heat oil in a pot over medium heat and sear all the sides brown or cook ground meat until browned. For seared meat, do not worry about cooking it completely; it will finish cooking in the curry. Remove protein from pot. You can leave the drippings in the pot if you'd like to add their flavor to the curry. Ground meat might produce an excess amount of fat though, which you may want to clean out first.

Heat more oil in the pot and add the vegetables. Cook on medium heat for 5 or so minutes or until the vegetables start to develop color and the onions turn translucent.

Add back the protein and any accumulated juices to the pot.

Add chicken stock (or broth/liquid of choice) and bring to a boil. Reduce heat to a simmer and cover. Simmer until ingredients are tender and potatoes can be pierced with a fork, approximately 15 minutes.

Remove lid and reduce heat to low.

Add curry roux (or packaged curry blocks), chocolate pieces, honey, and grated apple if using. (If you'd like, you can break the blocks and chocolate up or shave them into small pieces with a knife.) Stir constantly, making sure to scrape the bottom of the pan often, until curry and chocolate are completely melted and incorporated in the liquid.

Simmer 5 minutes while stirring constantly. Cook longer if you want it to thicken more.

Serve over rice or noodles. Top with shredded cheddar cheese (in my opinion there is no such thing as too much cheese). Optionally garnish with pickled ginger and/or fukujinzuke pickles.

Store leftover curry in the fridge for 3 days. The curry and liquid may separate, but they'll combine again when you heat it up and mix it together. I'm not sure about freezing leftovers as it usually doesn't last long enough for me to get to that stage, but it's worth a try.

Now eat up, you damn nerds!

[three--rings]

Threerings' Dinner Plan

Okay so you've got the average or more than the average amount of stress and limitations to your time and/or ability, but you like to eat good food. And you know you need to both eat healthier and more cheaply (i.e. home cooked food.) What do you do?

Well in the past few months I've kinda perfected a system for low effort cooking of very healthy meals that last for many days of leftovers. None of this is revolutionary or anything or original but IDK it's working really well for me so I'm sharing.

(Also this is for omnivores. Sorry non meat eaters.)

Basically the idea is sheet pan meals. Like I said, not revolutionary. But I've found a system to make it as easy and low-effort as possible.

Step One: Choose your meat and recipe.

So mostly I use chicken for this, because it's cheapest. But if your store is having a great sale on pork or beef, by all means. This last week I did pork tenderloin cause they were super cheap I just searched for a recipe for sheet pan pork tenderloin and adapted it.

But we're gonna assume you're going chicken. So I really only like chicken breasts, but if you like thighs you can use those because it's cheaper. I typically use about 1.75-2lbs of chicken at at time for these recipes.

So what I do is buy the thin sliced chicken breasts from the store. The benefit here is they are already pre-trimmed of all the nasty parts so you're not paying for bits of chicken you don't want and also you don't have to handle and cut the chicken yourself. All I do is open the package and I cut each piece of sliced chicken in half in the middle, horizontally. You don't have to do that, but it makes all the pieces about the same size and it fits better on the tray and then people can take exactly as much meat as they want more easily. (I'm only feeding two adults but it would work well for kids that way.)

Step Two: Veggies

So that's your meat, then you need veggies. I use frozen veggies because they are 1)cheaper and 2)pre-cut. You can pretty much use whatever veggies you like with whatever recipe, but I try to keep it in theme. Like with a Mediterranean dish I did onions and bell peppers and cauliflower. Recently I got a bag of "roasting vegetable blend" that was excellent with brussel sprouts, butternut squash, and onions. Get the higher quality veg like broccoli "florets" cause it's worth a few cents more. You will need/want more veggies than you think, like 20 oz total, you can mix a couple small bags of different ones per tray. And they will shrink a good deal in cooking.

Step Three: Sauce/seasoning.

And then we have seasoning/sauce. This is where I turn to internet recipes for "sheet pan whatever chicken." But I have a few I've used that I've adapted so I'll give them here. Whatever you do, basically you just mix the sauce and pour it over the chicken and/or vegetables and throw it all on a sheet tray and cook it in the oven. (Specifics below.)

Korean Chicken

4  tablespoons dark soy sauce (I've tried both dark works better)

4 tablespoons brown sugar

2 tablespoons neutral oil

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

4 cloves garlic , minced (or ½ teaspoon garlic powder) (I use pre-minced jar garlic for ease)

1 tablespoon gochugaru red pepper flakes (if you don't have these just either use a smaller amount of regular red pepper flakes or just more sriracha. This shouldn't be really HOT, just tangy. )

Do Broccoli and Chicken with this, and mix it all in the sauce. It makes the absolute best broccoli EVER. Like I just want a plate of this broccoli it's so GOOD.

Greek Chicken

2 tbsp olive oil

2 tbsp fresh lemon juice

6 cloves garlic minced

1 tbsp dried oregano

1 tbsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup feta cheese crumbled

(Sub pre-juiced lemon juice and jarred garlic for ease.) Marinate the chicken in the mixture for like 30 minutes first if you have time. Onions, bell peppers and zucchini is good for this. Don't add feta until the last 3 minutes of cooking, sprinkle feta over it and then put it back to get a little melty and browned.

Shawarma Chicken

3 garlic cloves, minced

1 teaspoon ground coriander 

1½ teaspoons paprika (may substitute smoked paprika)

2 teaspoons ground cumin

½ teaspoon ground turmeric

1 teaspoon fine salt

¼ teaspoon black pepper

3 tablespoons neutral or olive oil

Juice of ½ lemon

You can again marinate the chicken for a bit if you want. But you don't have to. I recommend cauliflower for this, with whatever else you like. Grape tomatoes are good too. For this one I sprinkled the veggies with curry powder to make sure they got seasoned because there wasn't that much of the marinade.

So for ALL of these the process is this:

Preheat over to 450

Spread the frozen veggies all over a sheet pan (wrap the pan in aluminum foil first for easy clean up.) You can drizzle them with oil, salt and pepper, or a little of the sauce/marinade and toss to cover. Toss the sheet in the oven while it's still preheating. This will get the veggies started and defrosted before you add the chicken so it will all cook together.

Meanwhile get the chicken ready/wait 10-15 minutes for the oven to heat and the veggies to start cooking. (If you're using smaller/more tender veggies you can cut this time. Skip this entirely if you're using fresh.)

Mix your thin sliced chicken pieces with the marinade/sauce. Remove veggies from the oven and push to the sides to make room for your chicken in the middle. You can also simply lay the chicken pieces over veggies if you don't care about the veggies getting carmelized. Arrange your chicken and dump all the sauce. Return to oven.

Cook for about 20-25 minutes. You can check the temp of the chicken with a thermometer, but it's so thin it should be fine. This is why we start the veggies first so they can get mostly cooked and have time to start browning without overcooking chicken.

Remove from oven.

Serve with rice. I have been going the ultra-lazy route of using frozen microwaveable rice, but some of you may have rice cookers.

Congratulations you have a super healthy meal. If you feel crazy you could make a second tray of veggies at the same time and just have less meat with each meal to stretch your $. You could also add beans to your veggies and same.

My husband and I can get dinners for 4-5 days out of one of these meals. But neither of us eats a lot at a sitting, so ymmv on that.

You can also probably see how to adapt this. Find a sauce/marinade recipe, choose veggies and meat, and go! You will have to figure out the cook time for different kinds of meat though.

[ms-demeanor]

Huh. Realized I made a soup from leftovers that would make a pretty decent beginner soup.

Leftover Turkey Pot Pie Soup

The goal of this soup is to be (relatively) quick and easy to prepare and to make use out of leftover poultry. It relies pretty heavily on pre-made ingredients (though you can make those ingredients yourself if you want to)

Ingredients:

Pre-cooked turkey or chicken (one large turkey breast, two medium chicken breasts). You can use leftovers, a grocery store rotisserie chicken, or, optionally, uncooked frozen chicken breasts or thighs. The poultry should not be breaded and the skin should be removed; if you are using uncooked frozen poultry you may want to taste more carefully and make sure to season sufficiently.

64oz poultry or vegetable stock (I used the stock I made out of turkey carcasses and my stock bags of kitchen trimmings from the freezer, but store bought is fine) (if you do not want to or cannot use stock, you can also just use water but you will likely have to add more spices and I would recommend adding one extra carrot and one extra onion)

3tbsp Cooking oil (can be olive oil or canola oil or butter - use what you've got handy and what tastes good to you, you don't have to buy something special for this)

1 cup of frozen peas

2 large carrots coarsely chopped

2 large onions coarsely chopped

3 tbsp cooking starch (most people use corn starch, I use potato starch because of food allergies. Any neutrally flavored starch is fine, but do not use flour).

1/2 cup milk/half and half/cream (you can use a combination or just one of these, it depends on what's in your kitchen and what taste you prefer)

Poultry seasoning (pre-made mix; alternately you can add sage, rosemary, and marjoram to taste. I added poultry seasoning then added extra sage and rosemary)

Salt

Black pepper

Paprika

Garlic powder

3 Bay Leaves

1tsp dried Parsley

Tools:

4-6 quart stock pot with a close-fitting lid

Chef's knife (for chopping vegetables and poultry)

Cutting board

Large cooking spoon

Small bowl

Fork or small whisk

Before you cook:

Read the entire recipe and check that you have all the tools and ingredients listed in your kitchen and ready for use.

Prep your kitchen - make sure there's room in the trash can, that the sink is clear of dishes, and that there is a burner on the stove clear for your pot. Designate a space close to the stove as your working area and set your cutting board there so you can easily transfer from your cutting board to the pot.

Gather your ingredients - make sure that you've got all the tools and ingredients listed. If you want to, you can take the time to measure out everything at this stage and have it ready to go in the pot.

Prep your ingredients - wash and chop your carrots, peel and chop your onions. Remove the skin from your poultry (if frozen, set the poultry aside, you will do something slightly different) and chop into bite-sized pieces.

Cooking Instructions:

Turn the heat on your stove to medium and warm the oil up in the bottom of the pan. Once it is shimmering and flowing easily, add the chopped carrots and onions to the pan.

Add a small amount of each of your seasonings to the pot - no more than half a teaspoon of each at this stage - and stir them in with the vegetables.

Stirring continuously, heat the vegetables and spices until the onions are softened and translucent.

If you are using pre-cooked poultry, add it to the pot and stir it in with the vegetables and spices (if you are using raw frozen poultry, don't add it to the pot yet). Add in the frozen peas at this point.

Add your broth or stock to the pot and stir, using your spoon to scrape the bottom of the pot to make sure nothing is sticking to the bottom. Add the bay leaves to your pot. Increase the heat to high and watch the pot until it comes to a boil.

If you are using raw frozen poultry, NOW add the frozen meat (whole breasts or thighs still frozen) to the pot and bring to a boil. For raw frozen poultry ONLY keep the pot covered at a boil for thirty minutes, watching to make sure it doesn't boil over. Once the poultry has cooked for thirty minutes, use your spoon to remove the pieces from the pot and set them on your cutting board, then cut them into bite-sized pieces. Instructions are the same regardless of what meat you're using after this step.

Once the previous steps are finished, reduce the heat to a low simmer and cover the pot. Let simmer for half an hour.

Taste the soup and add spices and seasonings as needed. You will probably want to add more salt first, half a teaspoon at a time. Add in your salt then stir and simmer for five minutes before tasting again. Repeat as needed, adding spices in small amounts to adjust the flavor as you go.

Once the flavor is close to right, mix the milk and the starch in a small bowl, whisking thoroughly to ensure that there are no lumps. Gradually add the starch slurry to the soup a few tablespoons at a time. Stir between increments, checking for thickness. When the soup is at the desired thickness (should be quite thick, like what you would find inside of a pot pie) taste test the soup and adjust spices as needed.

Add parsley and do a final taste test, simmer for five minutes before serving.

If you want, you can let the soup cool and fill a pre-made pie crust with it (top and bottom crust, making sure to leave holes for venting) then bake in a 400 degree Fahrenheit oven for 40 minutes or until the crust is golden brown.

For the slurry, I like to use 2:1 liquid to starch when mixing an use half and half for the slurry but add a couple of tablespoons of heavy cream after the soup has started to thicken; this is totally optional and if you just go based on what's in the recipe you should be fine.

How to make homemade stock, if you want to:

as you cook over the course of several weeks, gather things like onion tops, the ends of tomatoes, wilty celery, and whatever other safe-to-eat but unpleasant vegetable trimmings you've got and add them to a 1-gallon freezer bag.

Keep the bag in the freezer and add stuff until the bag is full. Once it's full, or if you happen to have a chicken or turkey carcass and a mostly-full bag, add the frozen trimmings and any meat trimmings or carcasses you have to a large stock pot (at least a two gallon pot).

Add in a few cloves of garlic and a few bay leaves

Add in water until the vegetables and trimmings are completely covered.

Bring to a boil.

Reduce heat and let simmer for a minimum of two hours.

Turn off the heat and let cool

Spoon or strain out the solids - one way to do this is to pour from the pot into a collander and into another large pot. You can also use a slotted spoon or a strainer or ladle out the liquid from the stock pot, but you want to discard the solids and keep the liquids.

Skim excess or undesired fat off of the stock and discard.

Ladle or pour the stock into containers for storage. I like to use cleaned salsa jars and leave about 20% of the space in the jar free, then freeze the stock in jars so I can use it whenever I want to.

If you aren't freezing the stock, use it within two weeks.

[kimyoonmiauthor]

Triple Black Korean Fried Chicken and Waffles

On the back of Eugene Yang's (Of the Try Guys) failure to make fried chicken and waffles, I, as a fellow Korean, thought I would help a bit. by:

Making it super black

Improve the flavor

Make it Korean spicy

For reference how Eugene failed are in these categories:

He failed to realize that Silkie Chicken is more lean, thus he needs to marinade it and cook it for a shorter cooking time.

He used the wrong dipping method. Dry dip, then wet, then that's it.

He could have used rice to make it crispier

He could have made it more evil by making it completely black

He should have made the dipping sauce sweet and spicy.

To be clear he did a pretty good job. He used honey, and used Soy sauce in the place of salt. But I'd have considered a bulgogi marinade at that point for it.

Fried Chicken:

Ingredients

3 tbsp of honey

3 cloves of garlic

1 thumb of ginger

6 tbsp soy sauce

6 tbsp sesame seed oil

1 tbsp kochukaru, fine

1 tbsp ground white pepper

4 tbsp Black sesame seeds

2 tsp of charcoal powder

2 tbsp Corn starch

1/3 cup ground Black rice, made into a black flour

4 cup AP Flour

6 tbsp soju

2 eggs beaten

1 lb Silkie Chicken thighs and wings

kochujang

scallion

1 quart of canola oil for frying

Method:

Make Bulgogi Sauce

1 tbsp of honey

3 cloves of garlic

1 thumb of ginger

6 tbsp soy sauce

6 tbsp sesame seed oil

Mix the marinade. Put the chicken into a bowl. pour marinade over the chicken.

If you want an extra umami kick, then use guk kanjang, but keep in mind it's super umami and also super salty, so you might want to cut down the amount by a tbsp and add a little water.

Normally I would put in sesame seeds and green onions, but both will burn.

The food science reasoning on this is: A marinade makes the chicken more tender. And the oil should slow down and even out how the Black Chicken is cooked. Black chicken also cooks faster, being leaner meat, so this may help even out the cooking process.

The Breading:

Dry Ingredients

1 tbsp kochukaru, fine

1 tbsp ground white pepper

4 tbsp Black sesame seeds

2 tsp of charcoal powder

2 tbsp Corn starch

1/3 cup ground Black rice, made into a black flour

4 cup AP Flour

Wet ingredients

6 tbsp soju

2 egg beaten

1 cup buttermilk

Gochu dipping sauce

1 tbsp gochujang

3 tbsp soy sauce

1 clove garlic

1/2 thumb of ginger, peeled and ground.

1 scallion, diced

1 tbsp black sesame seeds

1 tbsp honey

Combine the wet ingredients separately from the dry ingredients

You're going to take the mairnated chicken and dredge it in the buttermilk mixture first, and then dredge it in the dry ingredients second.

Use an air fryer/fryer to cook the chicken until crispy. Again, be careful to not overcook the chicken. Silkie is leaner and takes less time.

Black Ink Noodle salad

As a side, black ink noodles in a sesame dipping sauce.

Try to undercook the noodle a tiny bit since the noodles will absorb the sauce.

Sesame dipping sauce:

1 tbsp Honey

3 tbsps soy sauce

1/4 cup rice vinegar (If you're being "more Eugene" you can use balsamic [black] or pomegranate vinegar [deep red] for the color effect for the same amount)

1 tbsp black sesame seeds

3tbsps sesame seed oil

Cook the noodles, and then mix together the dipping sauce. Put the dipping sauce to the side, serve it like soba.

Waffles

The idea is to up the whole "red waffle" is evil idea by making red fish with black spots that bleed red in the middle. Cue evil Eugene laugh.

1 sweet potato, medium, baked prior, and mashed into a paste. (Red fleshed would be better)

1 tbsp soju

1/2 cup rice flour (Not sweet rice flour. Don't mix them up).

1/2 cup AP Flour

1/4 cup Black Sesame seeds

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

5 tbsp red beet powder

1/2 cup buttermilk

2 eggs

Black sesame seeds (optional and to taste)

1 fish waffle maker

Sweet Adzuki paste (You can buy online or make it yourself fairly easily).

Combine well until there are no lumps the buttermilk and the beet root powder first. Beet root powder has a tendency to clump so make sure it dissolves.

Combine the dry ingredients first: The rice flour, the cinnamon, the baking powder, the AP flour, the rice flour, the sesame seeds, the salt, the nutmeg.

Then combine the wet ingredients, the buttermilk with the beet root powder, the eggs, and the buttermilk. Add the sweet potato in last.

Heat up your waffle maker. (Better if a fish waffle maker)

Slowly combine 1/3 of the dry ingredients to the wet ingredients. Combine together slowly. Then combine another 1/3 and then the last 1/3rd. When just combined, spray your waffle maker, and do a test waffle. Often the first one is a dud. Let that be.

Add half the amount of the waffle, let cook halfway, add adzuki paste, cook the other half of the waffle, let cook together.

Serve the waffles hot and crispy.

The theory is that when you serve this recipe, it should be crispy, but still have contrasting flavors, yet have colors that aren't neceearily recognizable. Does it break the majority of the Korean rules? Yes. I suppose if you want to make it more colorful you can add a mango salsa, but look... it looks like a dish Eugene would serve.

[sankalppackagedfood1]

Black pepper powder or kali mirch apparently was used as currency in ancient Greece. Black pepper powder is a pungent spice derived from dried and ground peppercorns. Buy now at ₹140/100 gm.

[kingshovelbug]

forrest!! SOS!! i have no good food to eat!! ik u can cook so can u tell us some yummy recipes?

oh god i feel like senshi because im so so very late to this ask because ive been in a slump with cooking myself and youve definitely eaten by now. BUT i have a few that i make either when i want comfort food that still checks some boxes of being kind of nutritious or that are just fast

i. spam musubi but its not actually

spam musubi are these awesome hand held things. sometimes they have egg sometimes they dont but i will eat a whole can worth in one go. so i do it as a bowl instead

i start jasmine rice in our rice cooker and chop the spam into cubes vs slices like it would be for musubi. fry them on medium high until theyre crispy. then ill julienne an onion and add it to the spam. once the onion is starting to soften ill add the sauce. the recipe i saw was 2tbsp soy sauce, 1 tbsp mirin with like a spoon full of sugar (honestly it was probably just under a tbsp) but ive been cheating recently and using a japanese bbq sauce i found at our local asian grocery store. once everything is coated i cook it a few mins so the sauce thickens up. by then the rice should be done and then you just take a scoop of each and i add seaweed on top

i know its not proper but since will doesnt like the sweet savory combo and im the only one eating it this way is easier for me to handle. i can store the rice and spam separately so nothing gets mushy and even refry the spam when i want to heat it back up

ii. black bean, pepper and cheese quesadilla

this is actually how i got will to try beans. i just take a can of black beans and dump the whole thing into a pot and cook on medium until i can smash them. ill also fry peppers and onions on medium until they have a little char. spices are honestly up to you and how spicy you want it. i usually put salt, pepper, cumin, paprika, chili powder and garlic in with the beans. once the beans are mostly smashed and the peppers cooked ill throw them together and smash them more just so everything is easier to spread onto a tortilla. that plus you can add your cheese. ive shredded my own and used grocery store mixes so its up to you!

iii. spicy garlic tofu

almost no notes on this. i use less maple syrup than the recipe calls for so 1tbsp of everything in the sauce. and instead of gochujang i use a chinese chili paste, imo it ends up less ketchup flavored but if you like ketchup then just use gochujang

iv. https://thecookiewriter.com/roasted-mushroom-pot-pie/

i dont make this as often but this is a recipe i use as a base and then cheat. i swap in frozen veggies and it speeds everything up

v. hotpot

i love making hotpot at home. its super easy skill wise it just takes some time. you can buy premixed hot pot bases from the grocery store if you have an asian grocery store near you and you just dunk stuff in the soup until its cooked. you just need to watch out for the spice level of the broth

will and i will usually get thinly sliced beef, rice cakes, udon noodles, fish cakes, bok choy and mushrooms. all you do is bring the broth to a boil and cook your ingredients. sometimes i dunk with chopsticks other times i cook with a small strainer lol

[feyburner]

tumblr user feyburner, i have a confession. i don't know how to roast a chicken, or do anything with a chicken, and at this point i'm afraid to ask.

I can tell you're afraid to ask bc this isn't really a question. But I will answer it anyway. I'm always happy to talk about chicken.

You’ll be pleased to learn that roasting a chicken is so easy. The below explanation is quite long bc I am including all the information I can remember, to set you up for chicken roasting success. But, essentially, you’re rubbing a chicken in oil and seasonings and putting him in the oven for like an hour. Done.

Remember that people have been roasting whole chickens since the dawn of time using whatever they had around bc it’s the most low effort, high reward meal ever. You could say the word “salt” in a chicken’s general direction and toss him at a candle flame and he would still turn out great.  

To roast a chicken:

Buy a whole chicken, however big you want. 4-5 lbs is enough to feed 3-5 people with leftovers.

Prepare a workspace with a plastic cutting board (not wooden bc raw chicken juices) and paper towels. 

Remove the giblets, pin feathers, extra flaps:

1. Stick your hand up his primary orifice and pull out anything loose. There is usually a handful of little organs like heart and gizzards and sometimes these strings of pale bean looking things (tbh not sure what those are). Save these for stock, except the liver (super dark squishy organ) which will disintegrate. You can eat the liver separate if you want.

2. Trim off any sticky-outy bits that have pin feathers on them, and the flaps of fat/gristle over his orifice. Save the fatty bits for stock. Leave the triangle of fat directly above the orifice (his tail). 

Pat the chicken dry with paper towels inside and out. Get him as dry as possible. 

Spatchcock: You don’t have to spatchcock/butterfly but I like to, bc it maximizes outer surface area for that good good crispy skin. Also easier to get breasts and thighs done at the same rate.

All you have to do is cut the backbone out of the chicken with poultry shears or kitchen scissors if you’re desperate. Then push down hard to crack the breastbone so he lies super flat. Save the backbone for stock or jus. How to spatchcock step by step guide.

Dry brine: Prepare a bowl of coarse kosher salt. More salt than you’d think. Like 1 Tbsp per lb of meat. Rub salt over the whole chicken inside and out. Don’t skimp on the salt especially on the inside. It will not make your chicken crazy salty, it doesn't penetrate the meat that deep. Also some will be wiped off before you cook. 

Put the chicken on a wire rack on a baking sheet and chill uncovered in the fridge for 2-24 hours. The point of this step is the salt draws moisture to the surface of the chicken, which then evaporates in the circulating fridge air. It helps you get crispy chicken skin.

Dry brine + resting isn't 100% necessary, if for some reason you must produce a roasted chicken on a time crunch. But it's a good practice.

Roasting time:

Pat excess moisture off chicken inside and out. If you did not spatchcock you can stuff the inside with a halved lemon or garlic head, herbs, whatever you want. 

Seasoning rub: Prepare a small bowl with olive oil (maybe 1/4-1/3 cup?), salt, freshly cracked black pepper, and whatever dried herbs and spices you want. A good starter is: salt, pepper, parsley sage rosemary thyme, paprika, garlic powder, onion powder. I love me some Cajun spice mix like Slap Ya Mama. Start with like 1-2 tsp of each (1 tsp spices, 2 tsp dried herbs) and build from there. Don’t be shy. Recipes on the internet are like “Use 1/2 tsp herbs for this whole recipe” because they’re heading off 1-star reviews from annoying people who can’t handle a molecule of flavor. Season with your heart, your pussy, and your balls. Don’t be ashamed to use a store-bought spice rub. It’s not lazy, it’s efficient. Also, who gives a shit.

Rub the oil all over Mr. Chicken like he’s an Ancient Greek warrior-prince you’re preparing for the Olympic Games. 

Some recipes tell you to use butter, or slip butter under the skin, but butter has higher water content than oil and might not get you the ideal crispy skin. You can do whatever you want though. It’s your chicken. 

Preheat the oven to 425°. People will tell you a billion different temperatures—screaming hot, low and slow—but I’m here to tell you that it is so hard to fuck up a roast chicken, you can experiment and the results will always be great. 

I like to start at a high temp for 30 minutes to get the skin crisping and then reduce to 375° for the rest of the time to avoid burning. Sometimes you’ll have to cover him with foil if the seasonings start charring. That’s fine.

General cook time: 20 minutes per lb of meat, give or take 20 depending on oven temp. A 4-5 lb chicken at 425° -> 375° generally takes me ~1 hour 20 minutes. If you do low and slow at like 325° it might take 2+ hours. Just check on him periodically. Tbh it’s harder to overcook a chicken than you probably think. 5 minutes, or even 10-20 minutes, is NOT the difference between beautiful tender juicy chicken and a bone-dry tragedy. Chicken is not turkey. He is versatile and he can take it.

Pull the chicken when a meat thermometer inserted into the thickest part reads 145° or above. (160° is the “safe temp” but 1. The temp will continue to rise for a few minutes after it leaves the oven, and 2. 160° is the temp at which bacteria dies immediately. 145° is fine for eating. Disclaimer: I am not a scientist just a guy who makes a lot of chicken.)

If you don’t have a thermometer, pull the chicken when you insert a knife into the thickest part and the juices run clear. Gorgeous.

Let him sit for 10-20 minutes before carving. When carving, find the oysters and give them to your favorite person or take them as the Cook’s Bounty.

**********************

Again, this explanation is quite long because I included lots of detail. If you do it even one time, you'll realize it's incredibly easy and intuitive and doesn't take much time at all.

Godspeed!

[aqua-dan]

🌶️ DC Kitchen - Green Arrow's Chili aka "Ollie's Stupendous Chili Recipe (Just like Mom used to make!)" 🌶️

I don't know what possessed me recently -- I really don't, -- but for some reason I got the idea that it would be a good choice to make and eat my way through the DC universe using recipes provided by DC themselves. I bought a bunch of official cookbooks and looked up as many recipes as I could that have appeared in a DC comic. But in truth, I already knew which recipe I would be making first: Ollie's infamous chili; spicy crisis on infinite tongues.

... and it. is. HORRIBLE. 🤮

This is quite possibly close to the WORST chili I have ever had the displeasure of putting in my mouth. Oliver Queen, what the fuck?!

Quick disclaimer that, although I tried to follow the recipe as closely as possible, there were a few parts I was unable to replicate. The most major of these changes was the exclusion of the lean sirloin chunks. Meat and I don't vibe. Perhaps this chili would have tasted better with meat in it (and potentially would have been less liquid-y too), but it is as it is there. The other change I made (if you can call it a change) is that I specifically searched out the hottest version of each spice I could find. If you were to personally use less intense chili powder mixes & paprika, as well as use less Tabasco, it would probably be a bit more palatable. However, I wanted to replicate the authentic "Ollie's Chili Experience."

The first step, of course, was to prepare my spice mix. I couldn't find California Chili Powder in a pre-prepared form, so I had to buy and dry the chilis myself.

What you're seeing here is 2 tsp of cumin, 2 tsp of paprika, 1 tsp Cayenne (~45,000 Scovilles), 1 tsp freshly ground black pepper, 1 TBSP California Chili Powder (2,500 Scovilles), I could not find Gebhardt Chili Powder but I substituted with TRS Chili Powder Mix Extra Hot (~170,000 Scovilles), 1 TBSP Hot New Mexico Chili Powder (~1,500 Scovilles), 1 1/2 tsp salt, and some dried basil.

Because I wasn't using meat in the recipe, I let the spice mix dry toast for a little while before I went about adding the onions and garlic.

Then came a little oil to replace what would have been some of the fat from the meat, and to that went the onions and garlic. Since the green pepper was optional, I decided against using it since there's something about the sweetness of bell peppers that I absolutely hate 😬

After I let the onions soften, I added the chunked tomatoes, tomato sauce, and water and left it on the stove to simmer for a few hours.

As directed, during the last 10 minutes of cooking, I added the beans, brown sugar, and a TBSP or so of Tabasco (~5,000 Scovilles)

The finished product was a watery, unpleasant mess with (in my opinion) not nearly enough substance. Now, I know that if I added meat, it would have been heartier, but even then I don't know if this amount of water and tomato sauce would have cooked down to something satisfactory. Where is the corn? The squash?? Why not more beans??? Ollie, what IS this???

You are meant to serve it with "help yourself" bowls of crackers, cheese, and chopped onions. I went with the onions and crackers when I served myself a bowl.

Bone apple teeth.

🔥🔥🔥 IT IS HOT 🔥🔥🔥

Admittedly, that's partially on me for trying to make it extra spicy, but still, I guess they aren't kidding about that part. It's not "melt your mouth off" hot like the picture of the League there seems to suggest. It certainly does have a SOLID kick, but it won't leave you coughing, gasping, or begging for milk. You feel it far more on the front of your tongue and almost not at all in the back.

All in all, I do believe that anyone with a little bit of spice tolerance could manage to finish a bowl. However... do you REALLY want to? It's just straight up not good chili. It reminds me of the kind of chili you get from church luncheon fundraisers in the Midwest USA, and that is NOT A GOOD THING.

Ollie... you make me feel sorry for all of your friends and anyone else you've ever managed to shove your cooking off on 🤢

______________________________________________________________

Let me know if there's any other DC recipes you'd like me to make!

[lacefuneral]

once again another "i've never been sponsored by anyone in my life but i'm autistic and feel compelled to share when i've enjoyed something" post. i've gotten these as groceries multiple times

the buldak i eat with a lot of milk (3/4 cup), some butter (1 patty), some shredded mozzarella (vibes), and some imitation crab (~2.5 oz, or 1/3 of an 8 oz bag of flake style) i shred with a fork and knife. all of the powder. most of, but not all of the hot sauce packet. microwave to ensure the cheese melts. top with black pepper. i've also eaten them as-is (albeit with a little too much water) and the spice level was too high for me, but it's basically a spicy alfredo with a hint of indistinguishable umami meat-flavor. the spice overpowers the flavors, in my opinion. so bringing them out with real milk, real cheese, "real" meat, really elevates it. (and also because i didn't realize this the first time because the english instructions are unclear: this is a pasta. you cook the noodles alone and then strain all the water out before you add sauces and such.) also also. "cream carbonara" is different from "carbonara." i specifically get the cream one because it is milder.

the classic samyang i use about 1.5 tablespoons of the soup base, all of the toppings. i do egg-drop ribbons. and then sometimes i'll toss other stuff in depending on what's in my fridge. maybe some chicken or meatballs or lunch meat. edamame i feel is too firm but maybe a softer legume or vegetable. the more stuff you add, the less spicy it will be, so i'll add more soup base if i think it's too bland. the flavor of the soup is like... smoked ham? but it's actually halal. and it's spicy as well.

the milk toast i typically slice into four pieces, and put all four in the toaster (even the "end" pieces) for a VERY short time (because they burn easily). and top with either a fruit jam or butter + honey + schechuan pepper. you can also eat the cube as-is by pulling pieces off and eating them as you would a baguette. it's a sweetened bread so it's not really meant for savory things like sandwiches. and it's shelf-stable for several weeks at least, although it starts to go stale over time. the bags each contain four cubes that are like... 3 x 3 x 3 inches i think? the slices just barely fit in my toaster

the UCC brand of melon soda i used to drink a lot when i was a kid but i can't find it anywhere around here anymore. it makes for a nice treat every once in a while. very refreshing. the mango flavor is good too but not as much as the melon

the salted-vanilla pocky is seasonal (for summer) so i'm going to be sad when it's gone. but it's a really interesting flavor contrast. it reminds me of "milk pocky" (which i've also been unable to track down for years) and it's also sort of pretzel-like with the salt coating. really good

the marshmallows, if i'm not careful, get devoured in one sitting. they're loose in the bag, not individually wrapped like other marshmallow candies i've had before. and they're also smaller in size. the mango jelly is really good

i haven't tried a lot of japanese chocolate but i was impressed by how creamy this lotte bar was. i'm also a sucker for strawberry-flavored chocolate in general. i'm curious to see what their milk chocolate is like

and, again, not sponsored. no code. nothing. but i get my asian groceries through Yami, which i find is cheaper than amazon. i click the "fulfilled by yami" box so everything ships at the same time and it's coming from california, rather than overseas. i haven't had any issues with them so far. but if you actually have access to these groceries in your area, support local asian grocers rather than buying online. i live in a food desert, so this isn't possible for me unless i drive quite a distance, and even then, there are not many options