#chicken seasoned with only salt and pepper

[bulliness]

White people pad thai here i come baby 🤤

[emailandpassword]

Leon being able to cook but he can literally only make variations of chicken, veggies, and rice

What’s for dinner? Grilled rosemary lemon chicken, asparagus, and wild rice

The next day? Grilled cayenne chicken, steamed broccoli and cauliflower, ancient grain mix

Day after that? Caldo de pollo con arroz

[cheryxshug]

my mom just made the most white person meal jesus christ

[cuntwrap--supreme]

Bro, I hate small towns so much. There are 3 Mexican restaurants where I work. One looks dumpy, one looks ok, the other looks bougie. They're all the same price. Dumpy one looks like the building should be condemned, inside and out; best food in town. Mid one is so mid I don't remember it at all. Super fancy looking brand new building gave me a quesadilla with mother fucking mozzarella cheese and said they didn't have cooked onions and peppers and it was second worse quesadilla I've ever had, (first is one in the city that had Colby jack on their shit). I swear, the shittier a local restaurant looks, the better it is. Mozzarella cheese!!!! Hello??!?

[toddlerofgotham]

But what if they are very rich and nice? Do they get to be cheated too? And what if cheating hurts someone?

**gives you a flower and toddles off**

@toddlerofgotham

*He blinks surprised, but takes the flower.*

Thank you! Are you alright little one?

*Stray asks with a smile, hiding his concerns for now.*

[bloomzone]

A PROGRAM OF A HEALTHY DIET

(with idea)

- inspired by Korean idols !

By: ★﹕byeolgιrᥣ﹒

"Take care of yourself, That's the priority, You can only recieve love if you love yourself, I hope you think of yourself as a priority, Then people around you will love you"

- Jang Wonyoung

Breakfast:

1. Overnight oats with almond milk, chia seeds, sliced banana, and a drizzle of honey.

2. Whole grain cereal with skim milk, topped with mixed berries and a sprinkle of flaxseeds.

3. Veggie omelette made with bell peppers, onions, and mushrooms, served with whole grain toast.

4. Smoothie bowl with blended spinach, frozen mixed berries, Greek yogurt, and a handful of granola.

Mid-Morning Snack:

1. Sliced cucumber and cherry tomatoes with hummus.

2. Rice cakes with avocado mash and a sprinkle of black pepper.

3. Cottage cheese with sliced strawberries and a drizzle of balsamic glaze.

4. Whole grain crackers with tuna salad (made with Greek yogurt instead of mayo) and cucumber slices.

Lunch:

1. Quinoa salad with diced mango, black beans, diced bell peppers, and a lime vinaigrette dressing.

2. Whole wheat wrap filled with grilled chicken, lettuce, tomato, avocado, and mustard.

3. Lentil soup with a side of mixed greens salad and a whole grain roll.

4. Brown rice bowl with stir-fried tofu, broccoli, carrots, and a teriyaki sauce.

Afternoon Snack:

1. Sliced apple with a spread of almond butter and a sprinkle of cinnamon.

2. Edamame beans sprinkled with sea salt.

3. Greek yogurt parfait with layers of granola, mixed berries, and a drizzle of honey.

4. Air-popped popcorn seasoned with nutritional yeast and smoked paprika.

Dinner:

1. Grilled shrimp skewers with quinoa pilaf and roasted Brussels sprouts.

2. Baked cod fillet with roasted sweet potatoes and steamed green beans.

3. Turkey chili served over baked sweet potatoes and topped with diced avocado.

4. Whole wheat pasta with marinara sauce, lean ground turkey, and sautéed spinach.

Evening Snack (optional):

1. Sliced pear with a sprinkle of cinnamon and a few squares of dark chocolate.

2. Celery sticks filled with almond butter and topped with raisins.

3. A small handful of mixed nuts (such as almonds, cashews, and pistachios).

4. Herbal tea with a squeeze of lemon and a small piece of cheese.

These meal ideas offer a variety of nutrients while keeping the overall calorie intake in check for a healthy and balanced diet.

[why-animals-do-the-thing]

You may notice I frequently comment on the assumptions people make about animal facilities based on their branding. Frequently, people assume accredited facilities are inherently better for animals than unaccredited facilities, or assume sanctuaries are inherently more moral / better at caring for their animals than zoos.

I want to show you an example of why I am always, always skeptical of these assumptions.

If you’re in the California area, you might have heard about Hank the Tank - who is actually a Henrietta, btw - the 500 pound nuisance bear from Lake Tahoe who broke into 21 homes in search of food. She was recently captured by wildlife officials and moved to a sanctuary in Colorado. The Wild Animal Sanctuary has three main facilities, two in Colorado and one in TX. To give you some context, it’s the biggest carnivore sanctuary in the country - they advertise somewhere between 300-500 animals, mostly large carnivores, between their properties. It’s where most of the Tiger King cats went. It’s PETA’s preferred placement for confiscated exotic animals. So, obviously, it’s got to be great, right? Except… take a look at what they posted about Henrietta’s arrival.

Here’s their post about Henrietta’s arrival at the Refuge, the large facility in Colorado that isn’t open to the public. Let’s take a closer look at that food trough…

What do we see here? An entire rotisserie chicken that is either blackened or highly seasoned, and a whole ham. Maybe a second chicken underneath the pile, I can’t quite tell. The sanctuary gets the majority of their bear food donated from groceries stores once it’s past the sell-by date, so we know those are older meats and they’re full of a ton of salt. Then, for fruit and veg, there’s a cantaloupe, mango, corn, avocado, grapes, and apples. Maybe a pepper or two, it’s hard to tell. That’s a lot of sugar and not a lot of fiber or roughage.

But… on top of it and to the right… are those Twizzlers?

Yes.

The sanctuary confirmed on Facebook that they fed this recently rescued obese bear what looks like almost an entire pack of Twizzlers.

I don’t know of any world in which it’s appropriate to feed candy to a bear. Maybe a piece or two as a really high value reinforcer for hard behaviors (that isn’t relevant here, it’s openly against this sanctuary’s ethos to do any husbandry or medical training). An entire pack of Twizzlers is just appalling. But it’s not uncommon for this facility! I have a book written about their operations and animal care (that I bought at their gift shop this spring) which openly discusses how the bears get fed bread, doughnuts, marshmallows, and all sorts of incredibly unhealthy food that comes in with the grocery donations.

But hey, this is apparently fine for the bears, according to the sanctuary’s founder. He was quoted in that same book as saying “Bears are the only animal I know of that can eat insane amounts of sugar and it never hurts them. It does not hurt their organs. They do not get clogged arteries. They do not have high blood pressure. In the wild they eat all these sweet berries in the fall, and they convert sugar to fat… so the more sugar they get the better… we would all love to have a system like that!”

Now while it’s true that bears have physiological adaptations that modulate their insulin production and sensitivity in ways that appear to prevent them from from developing diabetes, that does’t mean it’s healthy for them to regularly eat processed carbohydrates, sugar, and general junk food. And remember - Henrietta gained her fame because of how incredibly overweight she already is, and because she was seeking out human food, According to the Washington Department of Fish and Wildlife, a healthy weight for a normal adult black bear is between 100-300 pounds. So, obviously, the best thing to do is… continue to feed her candy.

Then, later on in the book, it details how they have to bribe a camel to sit tight for a regular medical examination (since they don’t train for medical behaviors) by letting him drink a can of Mountain Dew each time.

If a zoo was known publicly to be feeding their animals Mountain Dew or a couple Twizzlers - even just once, on a rare occasion - they’d be eviscerated in the media and by public opinion. But feeding out inappropriate junk food appears to be a pretty common practice at this place, and it just goes unscrutinized because everyone assumes sanctuaries are inherently better for animals.

So, long story short, never make assumptions about the quality of a facility based on it’s branding or accreditation. (TWAS is accredited by the Global Federation of Animal Sanctuaries). If you have concerns about the ethics or practices of a facility, always try to put your preconceptions aside, go and see for yourself, and think critically about what you see and what you’re told.

[foodshowxyz]

🍤 Garlic Parmesan Shrimp Scampi Pasta! 💖 So easy & Only 15 Minutes! 💖

Craving something delicious but short on time? This Garlic Parmesan Shrimp Scampi Pasta is your answer! Juicy shrimp, garlicky goodness, and a sprinkle of Parmesan come together in just 15 minutes for a meal that’s sure to impress.

Ingredients:

225 g linguine

1 teaspoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1 tablespoon olive oil

60 ml white wine or chicken stock

60 ml freshly squeezed lemon juice

55 g salted butter (4 tablespoons)

450 g medium shrimp, peeled and deveined

6 garlic cloves, pressed or grated

Salt and freshly ground black pepper to taste

Zest of 1 lemon

2 tablespoons chopped fresh parsley

100 g freshly grated Parmesan cheese

Instructions:

Cook the Pasta: In a large pot of boiling salted water, cook 225 g of linguine according to package instructions. Drain well.

Cook the Shrimp: In a large, deep skillet, melt 55 g of butter over medium-high heat. Add 450 g of shrimp, 1 teaspoon Cajun seasoning, 1 teaspoon crushed red pepper flakes, 1 tablespoon olive oil, and 6 garlic cloves (pressed or grated). Stir periodically until shrimp is fully cooked, about 3 minutes.

Add Flavour: Stir in 60 ml of white wine (or chicken stock) and 60 ml of fresh lemon juice. Season with salt and pepper. Lower heat to a simmer.

Combine: Remove from heat and stir in the cooked pasta, lemon zest, HALF of the 100 g Parmesan cheese, and mix until fully incorporated.

Finish: Top with the remaining Parmesan cheese and chopped parsley. Serve immediately and enjoy!

[paper-mario-wiki]

Hey how do you cook chicken so often. It's always a huge fucking hassle to me to prep and cook chicken and it's so expensive I usually don't bother. Is there some trick you know for making it easy?

the answer's a lot more simple than ya think. i just have a huge bag of chicken breasts in the freezer. dont remember PRECISELY how much it was, pretty sure under $25 for 10 pounds at costco, and it'll last you several weeks when cooking for one.

the only real "prep" for making it easier is, when i don't have any chicken thawed in the fridge, i take some out of the freezer and put it into a plastic bag in the fridge. then, by the next day, ive got chicken that can be cooked and eaten up in 10 minutes. while still raw, it'll stay good for 2 days refrigerated, and up to 4 if you're stupid.

the breasts are actually a little bigger than i'd like when cooking just for myself, so while they're still frozen i find their middle and split them in half on the hard corner of my kitchen counter.

before seasoning, pat down the breast with a paper towel to get excess moisture off. it'll cook more evenly and make seasoning stick easier. i only use salt and pepper before cooking because im lazy and spiceless (poor), but you can definitely use herbs and whatnot when cooking. also smash down some of the thicker bits of the meat with the bottom of a cup or a mallet if you've got one. as long as the breast isn't thicker than, say, the width of your index finger, it'll cook through very easily, mostly in its own juices. otherwise you'll have a harder time cooking it evenly, though it can still be done. it just takes longer and might not look as nice.

pan-frying is as easy as putting in a splash of olive oil (not a ton, just enough for the breast to rest in), and cooking for 5 to 7 minutes on both sides, depending on how brown you want it. this is on medium-high heat, so i set my stove's little heat dial to 6 or 7.

for reference, the meal i made today (chicken breast, hashbrown, fried kale) was prepared in about 15ish minutes, including prepping the chicken and getting it on the pan, which was done first cuz it takes the longest to cook. the hashbrowns cooked on the far side of the pan away from the chicken, and the kale in my air fryer for 3 minutes. the chicken came off the pan first, and i let it rest for a few minutes while i let the hashbrowns finish cooking.

it sounds like a lotta work, but sincerely the most tedious thing about cooking with chicken is thawing it out, so having a few single-person servings of chicken in the fridge makes the whole process much simpler.

make sure that you're wiping down surfaces and utensils that the chicken touches while still raw, and try not to let any of the other foods at all. salmonella is easily avoidable, but still no joke.

[sugarspicetwins]

Irish Potato Leek Soup

Ingredients:

4 cups (960 ml) vegetable or chicken broth 4 large potatoes, peeled and diced 3 large leeks, cleaned and sliced (white and light green parts only) 1 cup (240 ml) heavy cream 2 tbsp unsalted butter 1 small onion, diced 2 cloves garlic, minced 1/2 tsp dried thyme Salt and pepper, to taste Fresh dill or parsley, for garnish

Directions:

Sauté the leeks and onion: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leeks, cooking for about 5-7 minutes until softened and fragrant. Add the garlic and cook for another minute. Add potatoes and broth: Stir in the diced potatoes, thyme, and broth. Bring to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, until the potatoes are tender. Blend for smoothness: Use an immersion blender to blend the soup until smooth. You can leave some chunks for texture if you prefer. Stir in the cream: Add the heavy cream and heat the soup gently, but do not let it boil. Season with salt and pepper to taste. Serve: Ladle the soup into bowls and garnish with fresh dill or parsley.

[evolutionsbedingt]

The Mystery of Paprikahendl (which isn't all that mysterious)

So, since a friend of mine sent the (as far as I can tell) most commonly shared Paprikahendl recipe to me and I ended up quite confused about several steps in the preparation, I decided to have a look for myself and... Dear people, did you forget to check in German?? This is staple food in Austria and the amount of recipes I found with a single search makes me question why it ever was such a ✨mystery✨ in the first year of Dracula Daily. (Even my GDR cookbook has a recipe for it, like, come on.)

Anyway. Since that recipe mentioned above is not very good, I found you a better one and what's more: It comes with a brief history of Paprikahendl and a lengthy discussion of the ingredients. You'll find the translation of the (for Dracula fans) important bits below the cut.

Translation of the Recipe:

1 chicken

salt

lard

650g / 1.4lbs onion

60g / 2.12oz sweet paprika

knife-tip (or to taste) spicy paprika

650ml / 2 ½ cups chicken broth

80ml / 1/3 cup of lean sour cream or Greek yoghurt [t/n: Important! Sauerrahm has only 10% fat so it’s not equivalent with normal US-American sour cream!]

lemon zest

(optional, for serving) rosemary twig

Carve the chicken: Cut off the legs and divide into upper and lower thighs, cut the breast from the carcass and halve, detach the wings and separate at the joint. Salt well.

Dice or slice the onion. No need to overdo it, they will be puréed later anyway.

Melt the lard in a heavy-bottomed pan. Add the onion, season well with salt[, cover with lid] and let soften [on low heat], but don't let it take on too much colour. Add the paprika and fry briefly, then slowly pour in the soup. Add the legs, wings and carcass. Save the breasts for later.

Cover and simmer over a low heat for about 40 minutes. Then place the breasts in the hot sauce and cook gently for a further ten minutes with the lid on until they are just cooked through and still a little pink. Alternatively, keep for another dish, such as a soup.

Remove from the heat, carefully lift out the pieces of meat and discard the carcass (and pick off and eat the oysters and other tasty bits beforehand, if they are still attached).

[t/n: Let the sauce cool off. Unless you'd like to paint your kitchen afterwards.] Stir in the sour cream and purée the sauce with a blender until smooth.

Return to the pan and add salt and lemon zest to flavour. Put the chicken pieces back in, leave to warm briefly if necessary and serve with sour cream nockerl. [t/n: These are likely the Flour Dumplings mentioned in the og recipe. Personally, I prefer Spaetzle and it's never mentioned what Our Dear Friend Jonathan had with his Paprikahendl.]

History: (t/n: the author makes a strange remark about cultural appropriation. It seems he should look up that definition again.) Paprikahendl is an impressive example of how enriching and worthy of support cultural appropriation is. It is the noble, bourgeois Budapest version of a Hungarian shepherd's stew, which then really took off in Vienna.

Its grandfather is the gulyáshús of the Puszta, which has probably been stewed in open cauldrons since time immemorial and has been inextricably linked with paprika, the little man's pepper, since the early 19th century. When this popular dish became fashionable in the fine bourgeois kitchens of Budapest in the 1830s during an early ‘back to the roots’ and ‘country love’ hype, a form adapted to the urban upper class flavour quickly emerged: the paprikás. After all, real poverty rarely tastes well.

In contrast to goulash, it was not prepared with tough old puszta beef, but with expensive cuts of meat such as beef fillet or veal, or, if it was to be particularly noble, the most expensive of all farmed animals, chicken. To top it all off, it was further refined with cream or sour cream.

Shortly thereafter, the dish also reached the Austrian half of the empire. The first German recipe we were able to find comes from Anna Dorn's ‘Großes Musterkochbuch’, the fourth edition of which was published in Vienna in 1849 (that's just over 30 years after the first Hungarian [beef] goulash recipes and shows how quickly recipes travelled even then). Dorn calls it ‘paprika chickens’, a generous plural that I really like. The dish was obviously an instant hit. In the 170 years that followed, it was hardly missing from any Viennese cookery book.

In keeping with the nobility of paprika, the old recipes recommend using young chickens, but in keeping with its origins as a stew, the chickens are often still cooked whole. Over the decades, they are cut up more and more reliably, and the reference to young chickens is dropped, probably because old chickens are almost impossible to buy anyway. Otherwise, however, the basic features of the recipe have not changed since then.

Note on paprika: Incidentally, the first paprika was probably always hot. Like its cousin, the chilli, it conquered the world as a cheap substitute for pepper, and today, as then, it is true that bad food tastes better with spiciness. Paprika was therefore an instant success, especially among poor shepherds, but was viewed with scepticism by the rich people of Budapest. Early cookery books also expressly warn against using too much ‘Turkish pepper’. The sweet paprika as we know it was bred in the late 19th century. More on this in the search for the perfect goulash. (Link provided by translator. The linked article doesn't provide too much more information though.)

[knavesflames]

I have this HC that Arlecchino cannot fucking cook, that she’s never bothered to learn, or just simply is not gifted in the kitchen😭 so have some Arlecchino that made me giggle. It’s very short and messy but I had to get it out of my drafts😭😭 ALSO THIS PICTURE MAKES ME SCREAM

Arlecchino trying to cook for you for your anniversary but failing miserably (arlie I love you but what the fuck is that signature dish). She’s so smart but so dumb sometimes, “it said a teaspoon of salt but they were in the dishwasher so I used a bowl instead”, or “it was pink so I kept cooking it and now it’s black????” While you try to keep your giggle in as you explain that it’s supposed to be pink. And how patient she is usually with other people, especially her children, but she uses her pyro when the potatoes aren’t finished when they’re ‘supposed’ to be, rendering them inedible. And of course, she doesn’t understand a thing, but she’s too proud to ask. So when you do finally get a dinner that tastes good, you can’t help but notice the two small cat shaped carrots, and a penguin shaped piece of chicken, a tiny indicator that it was in fact, not Arlecchino who made the dinner, but instead commanded the twins and Freminet to make it instead.

“You must make a dinner for two. Chicken, potatoes, the fancy kind, and those roasted carrots she loves. And for the love of the Tsaritsa, do not add seasonings. Salt and pepper is fine.”

“Why, Father?”

“Hush, Freminet. Father cannot cook.” Lyney gives Freminet a small kick.

“I did not tell you to question me. I can cook, I simply do not have the time.”

But everyone with a brain knows she can’t, that she’s a woman of many talents, but being in the kitchen is not one of them. Walking away only to have her cheeks flush as she hears the children snickering lovingly. Nobody says a word when she shows up to Fontaine’s cooking lessons the next month for fear of receiving her wrath, and when she finally presents you with a clumsy mess of a meal, and it actually tastes decent, you feel your heart swell.

“You’ve improved, Arlie.”

“Mm.” She grumbles, turning away to hide the small smile that grows on her face.

[knittingandscience]

Feed the bereaved. They're not dead yet.

This was not an unspoken rule in my community growing up; it was in fact spoken loudly and frequently.

Any time someone shared the news of a death in the family or even just a hospital visit, "don't forget to eat" would be found in the response.

At funerals, someone in the mourning family would always mention the casseroles, the chicken, the pastries waiting in their fridge. There would often be so much they'd ask funeralgoers to take some home for themselves.

This, of course, does not apply the same when family is far away, or when only one household is grieving. There is no overflowing fridge, no countertop full of grocery bags.

When it's my household in that situation, I make Grief Pasta Salad.

Large stock pot (10Qt or more)

Colander

Medium mixing bowl

Liquid measuring cup that will hold 2 cups

Pasta scoop

Fork

2 pounds rotini

3/4 cup finely diced ham (optional)

5 small tomatoes, diced

1 and a half large cucumbers, diced

1/2 cup olive oil

1/4 cup either red wine vinegar or apple cider vinegar

1/4 cup balsamic vinegar

1 tablespoon smoked paprika

2 teaspoons dried red pepper flakes

2 teaspoons dried basil

1 teaspoon dried onion

2 teaspoons garlic powder

2 teaspoons molasses

Pinch of salt

Black pepper to taste

Put the water on for pasta. Start preparing your tomato, cucumber, ham (if desired) and put them all in the mixing bowl. You might be able to get all that done before the water boils.

Cook the rotini to desired tenderness and drain.

If your chopping is done, mix the remaining ingredients together in your liquid measuring cup. You can adjust the seasonings as needed* and whisk them together with the fork if you don't want to have to wash a whisk later.

*Author's note: the paprika is non-negotiable.

Put all your solid ingredients into whichever receptacle has the most room. Most likely your stock pot. Pour your whisked vinaigrette over top and mix it through.

This is enough to feed two people for about a day or two. It tastes fine cold.

Eat. You're not dead yet.

[catsushinyakajima]

I’m sitting by a trash can at the bus stop waiting for the bus for the past TWENTY minutes and I am also late to class (my own fault for going to the gym instead of heading to class early :/) SO ANYWAYS-

Voltron headcanons (realistic and college AU, also inspired by my own college misery):

- they’re all stem nerds. All of them. I know a lot of people HC them as liberal arts major which is great! but they are canonically astronauts (one part of canon that I like)

- Lance would be the kind of guy to be like “WE GOTTA HIT THE GYM EVERYDAY THIS SEMESTER RAHHHH” and then dip the second midterms start. Every single semester. Without fail.

- Keith found lectures useless since he could just “read the textbook”. He never showed up to a single class except for exams and somehow passed. He only stopped the habit when multiple friends scolded him for it.

- Coran would be in twenty different clubs. Correction: he would be PRESIDENT of twenty different clubs. No one knows when he joined them. The clubs range from archery to competitive coding to mental health awareness. (“Hey Coran are u free tonight?” “No sorry, the Roleplaying Ancient Romans club is having a bake sale tonight” “the what-)

- hunk would do a LOT of volunteering. He’s probably cook for shelters but I can also see him tutoring underprivileged kids in engineering :)

- Pidge would have a surprising amount of school spirit. Not bc she likes the college or the sport. She just wants to hate on the other teams. Also if her tuition is going to the football coach’s salary, she might as well be passionate about it.

- Allura is a triple major. Maybe even a quadruple major?? She’s the girl you see constantly stressing about their schedule. “Okay so should I take this class…that makes me have eight classes total all back to back” “WHAT” “what if I did a minor in psychology?” “Allura how tf are you going to fit that in there”

- Shiro is a TA (teaching assistant) for calculus or physics or something. Because the world hates him it’s an eight am class where the professor teaches wrong content and then dumps twenty hours of grading on him. “So you find the derivative under the curve” “Professor that’s not-“ You will never see him without a coffee.

- Hunk has beef with the Dining halls. They don’t season their food and they don’t even have much to begin with. On the other hand, Lance practically lives there. He’s making the most of the meal plans he paid for.

- At least he sticks to tastier things. Keith, who also practically lives at the dining hall, will eat salt and pepper chicken four times a day (“it’s protein”)

- it’s how Keith and Lance have had most of their meals together. Notably, also alone.

- aside from living at the dining hall, Keith also lives at the gym. This explains why he’s never at class.

- pidge has a car on campus. It’s Matt’s car or whatever. Not only can she not park for her life, she also can’t stop getting parking tickets. She uses the tickets as wall decor for her dorm.

- Lance skateboards. He’s pretty good at it. He’s only fallen twice, and both times had been in extremely public settings. Once was in front of a bus stop with fifty people. He tried teaching Coran how to skate and Coran accidentally slipped and launched the board towards the main road.

- Pidge plays clash royale in class. Shiro roasts her for it but then secretly also plays word games in class

- on top of having four majors, Allura also has four internships??? Everytime she posts about something that seems relaxing, it’s misleading. She’ll post herself getting drinks and SIKE it’s a networking event. She’ll be going hiking SIKE it’s a colleague bonding trip. Girl cannot take a break.

- Keith hates frats. Even educational ones with job opportunities. Even if he knows all frat boys aren’t shitty, he refuses to budge on his stance

- Shiro is the kind of guy you’d be talking to and ten people come up to him to say hi. Everyone knows him. Even if he doesn’t know them.

[the-shrimp-that-fried-rice]

Ok @adderalltheblue its jambalaya time. This is :

SHRIMP'S JAMBALAYA RECIPE

1. Start with the mise en place as usual.

Dice your trinity (onion, pepper, celery). Then skin and debone your chicken thighs, slice your sausage (i went for smoked chorizo since andouille is hard to find in the uk), and peel and devein your shrimp. For the chicken and shrimp, season them with old bay, smoked paprika, salt, and pepper.

2. Next you should sauté the sausage in a large pot. Don't use too much oil, as the fat in the sausage will render and you can use that. Plus it has more flavour.

3. Then take them out and place the chicken in and sear each side till it's got a nice brown colour to it.

4. Once that's done, the final protein you'll want to cook is the shrimp. Only cook it partially so that it doesn't go rubbery when it gets boiled later on

5. Now its time to move onto the veg. Start by putting in the celery first and sauté it for a few minutes before adding the rest, as celery tends to be a bit tougher than onion and pepper. Adding salt at this point will help the veg cook a bit faster too.

Once its sweated properly, you can add your minced garlic, tomato paste, paprika, and a bit of old bay. Sauté a bit longer, and then add a can of chopped tomatoes.

6. Next you're gonna want to add your washed rice in. I don't know exactly how much i used in cups but it looked like half a rice cooker pot. Then add about a litre and a bit of chicken stock

At this point you can add your proteins again, and they will cook through fully with the rice. The chicken becomes especially tender when it gets cooked like this. Season to taste with more cayenne, paprika, salt, garlic powder, and old bay, and allow it to come to a boil. Once at a boil, lower the heat and let it simmer till the broth has reduced and the rice is cooked.

Finally, once it's done it'll look like this. I like my jambalaya creole style so its a bit more saucy than cajun style. And thats my recipe for jambalaya :) i dont claim it to be authentic or anything but this is just how I've always made mine.

[makeitmingi]

The Cat and Dog Game [Chapter 11]

Genre: Romance, Fluff, Comedy

Pairing: Yunho x Reader (y/n)

Characters: Chef!Reader, RestaurantOwner!Yunho, MaitreD!Hongjoong, Waiter!Yeosang, Waiter!San, Waiter!Mingi, SousChef!Seonghwa, SousChef!Wooyoung, PrepChef!Jongho

Summary: Yunho's dream was to open and run his own restaurant. But he doesn't know anything when it comes to cooking. Until you came along and accepted the job, bringing with you a small crew. How will the black cat tame the energetic golden retriever?

Word count: 3.3K

You tilted your head, staring at the bouquet that was now sitting in a glass vase on your counter top.

"Staring at it isn't going to make it grow legs and walk, darling." Seonghwa chuckled from behind you. You rolled your eyes, straightening up and turning to walk to the fridge. You grabbed a tray out and put it on the island.

"I'm still in shock, Hwa. A little empathy or even sympathy would be greatly appreciated. I've never gotten flowers from anyone before." You said.

"Wow...."

"You don't count." You hissed. You grabbed another tray from the fridge. But this one was covered with aluminium foil.

"What are you trying?" Seonghwa rounded the counter and came back to where you were, peering over your shoulder. You removed the foil to show him the second tray.

"I'm trying to see if I prefer the flavour of a dry brine compared to a wet brine for monk fish." You explained.

"Because it's meatier and tougher?" He tilted his head. You nodded.

"Usually for fish, we use a wet brine but since monk fish is so firm and can act like chicken or red meat, I was thinking if a dry brine might enhance the flavour a little more." You said. You took the pieces of fish out of the flavoured water, patting it dry between two pieces of kitchen roll.

"What's in the dry brine?" Seonghwa asked, taking a brush to help you brush off the salt seasoning mix on the surface of the fish. He wasn't going to wash it or it would get rid of too much flavour.

"One has salt, white pepper, kombu, dried shiitake. The other has salt, black pepper, rosemary, thyme, bay leaf, garlic and a hint of sweet paprika."

"Not smoked?" He turned to you.

"No, as much as I wanted a herbier, heavy flavour combination, I didn't want to overpower the flavour of the fish." You shrugged.

"Good choice. Especially since the monk fish can be sweet, it only enhances the natural sea water flavour that's already there." Seonghwa hummed.

"How should I cook it without impacting the flavour...?" You scratched your head.

"Ooh, you're making me think of a monk fish curry now." Seonghwa smiled, almost drooling at the thought.

"I said I don't want to impart any of flavours, Hwa. If we make a curry, all the dry brine flavour will be overpowered." You slapped his arm. In the end, you decided to lightly steam half of them and pan sear the other half. Seonghwa helped you manage the pan.

"As much as we should, we shouldn't baste it. Even butter will affect the taste." Seonghwa said. You agreed. When the fish came out, you left it to rest for a few minutes.

"So, you want to talk about that?" Seonghwa nodded over to the vase of flowers you were looking at.

"What's there to talk about except why did you put it in a vase?" You raised an eyebrow.

"You just left it on the table, sweetheart. They'll die if you just leave it like that, you have to put them in some water to let them survive." He rolled his eyes.

"Oh, so you're the flower expert now?" You asked.

"We're digressing here... Tell me what he said to you when he gave you the flowers." He said.

"I already told you. He wanted to 'cheer me up' and give me energy so he got me sunflowers. And he thought sugary sweets would also do the trick so he got me donuts, which were rather tasty, by the way. I'll be curious to try more flavours from the shop." You shrugged and took the tray of fish to start slicing.

"And what did you reply to that?"

"I said thanks and split the donuts with him. You know I don't eat sugary things much... What else was there for me to say or respond to him?" You questioned.

"Well, I guess it's the first time he's seen you in your... grumpy tantrum mode..." Seonghwa sighed.

"I wasn't grumpy and/or throwing a tantrum." You frowned.

"Sweetheart, there was a literal dark cloud floating above your head." Seonghwa chuckled. You glared at him with a small pout before focusing back on slicing the fish pieces.

"Okay but that's all? You didn't say anything else?" Seonghwa went back to the topic.

"Oh. I... patted him on the head..." You said, remembering your actions. Seonghwa's eyes widened before he burst out laughing at your words. You sent him a flat look for laughing at you. You ignored him and put the fish slices on plates.

"HE'S NOT A LITERAL DOG, (Y/N)!" He exclaimed amidst his laughter. You felt your cheeks heat up at his words.

"I know! I didn't mean to, I don't know what came over me so I just reached out to pat his head. It's not my fault he caught me as I was snoozing." You muttered.

"Still... You must have surprised him." He laughed, wiping a tear that had formed in the corner of his eye.

"Now that you're done laughing at me. Here." You handed Seonghwa a fork with gritted teeth. You both dug into the fish, quietly tasting and savouring each one for their different tastes.

"Oh, wow." You were amazed.

"The different dry brines bring out such different flavours." Seonghwa said as he chewed.

"Between the dry brines, the delicate seasoning of the kombu one fits steaming method while the heavier seasoning benefits from the pan sear." You noted.

"I think because the pan sear toasts the herb flavour on there like how we usually toast our herbs to bring out the aromatic oils. So after searing this piece, you taste a lot more rosemary, thyme and paprika." Seonghwa theorised. You nodded your head, writing all this down in your iPad journal.

"It takes on more flavour with the dry brines. But the texture is softer with the wet brine." Seonghwa took another piece.

"I think the dry brine has been able to remove more moisture so it's firmer in texture. If serving on it's own, I would like the dry brine. In stews or curries, wet brine for sure." You concluded.

"Should we do something with monkfish for tomorrow's dinner service then?" He suggested.

"Lotte à l'Armoricaine (French tomato based stew cooked with white wine and monkfish)?" You looked through your recipe archives.

"Good idea. Since it is served with rice. I think customers will like that." Seonghwa nodded, moving to start on the dishes. You took a piece of paper to write this down.

"The supplier said he has some nice pears so shall we make baesuk for dessert (Korean poached pears)?"

"Yeah. What will you poach them in?" He asked.

"If we go Korean inspired, I think a light honey, ginger poaching liquid. Maybe add some pink peppercorns instead of black peppercorns for a more berry-like flavour. We can accompany it with yuja sherbet and candied ginger." You said.

"That sounds good."

"I think we should do burgers tomorrow. Cheese stuffed burgers with bacon on top and caramelised onions. Koreans love burgers and fries." Seonghwa laughed.

"That doesn't sound too bad though. But I'd hate to be the one stuck on deep fryer duty." You cringed.

"We should do at least one savoury dish that has Korean flavours." Seonghwa reminded.

"Hmm... Scallop, kombu angel hair with perilla oil? It's light on the taste buds." You scrunched your nose, trying to come up with a dish and flavour profile.

"That'll work. I was thinking for appetisers, we can do mussammari (Julienned vegetables wrapped in a thin slice of pickled radish) with a gochujang sauce." He finished the dishes and sat with you.

"I like that. We can grill pork collar with salsa verde. And beef carpaccio with brine tomatoes and shredded shiso leaf." You turned to him. Seonghwa thought about the flavour profiles and nodded while you wrote it down. If Wooyoung and Jongho wanted to add other dishes, they were free to. Any of them could.

You put the paper aside, leaning back against Seonghwa's shoulder. Tomorrow's morning bake items had already been decided so you didn't need to brainstorm on what to bake.

"Tired?" Seonghwa asked.

"Not physically. But my brain is, I think it's fried." You sighed, closing your eyes.

"You don't need to tire yourself out so much. Don't think and overthink too much. It'll only lead to faster burnout." He said as his hands massaged your achy ones.

"I know..." You said.

"Hwa?" You called out. He hummed in reply.

"You don't have to always take care of me and watch out for me, okay? You have to make sure that you take care of yourself too." You told him.

"I know." He replied, reply identical to yours. He knew you always felt guilty that he was constantly taking care of you, especially because you're known to not take care of yourself. But Seonghwa didn't see it as an obligation to care for you, he just wants to.

"Don't feel guilty or bad. You take care of me too, (y/n). We take care of each other, it's what we do and what we have been doing since we've met." He said.

"But you take care of me so much more."

"It doesn't matter who does more, you shouldn't worry about that. We're best friends. No one is measuring." Seonghwa chided.

"I just don't want to hold you back from anything. Like you said, we're best friends. And I would want you to venture out and do what you want to do, what's best for you." You sighed.

"What I want to do is be here with you. My best is being by your side. You're not holding me back." He comforted.

"Sure? Promise me that if I am, you tell me." You looked up at him.

"I'm sure. And as silly as that is, fine, I promise." He said. You held up your pinky and he chuckled but laced pinkies with you, stamping it to seal the deal.

"Tch, we've been glued together for so many years and you're still worried about all this. I already told you the day that we met that you're not getting rid of me so easily. That's why we never had any other friends growing up, except each other." Seonghwa playfully scolded you, flicking you on the forehead.

"Oww!" You held the place his flicked. Seonghwa clicked his tongue, knowing you were exaggerating. He didn't even hit you with so much force. He would never actually hurt you.

"So technically, you admit you're the reason I was a loner growing up?" You raised your eyebrows in accusation.

"You weren't a loner. You were with me and that's more than enough." He scoffed.

"That's true. You always made sure I wasn't left alone, Hwa." You giggled. You couldn't really remember a time where you and Seonghwa were apart.

Sure, you weren't spending every waking minute together but you've both never really let the other person feel lonely.

"Alright, it's time for an afternoon nap." You stood up, stretching your arms over your head.

"Shall I order Vietnamese food for dinner? I know you've been craving it." Seonghwa said. You were not shocked at this point that Seonghwa remembered something that you casually said in passing. You nodded your head excitedly.

"Yes. I would like bun bo hue (spicy beef noodle soup), pork tau hu ky (fried beancurd skin rolls with pork filling) and lemongrass pork please." You ordered.

"Okay." Seonghwa took it down.

"What are you having?" You asked as you laid down in bed, getting under the covers. Seonghwa took the spot beside you.

"My usual, bun rieu cua (tomato, crab and pork noodle soup). And some other sides to add on." He said, scrolling on the menu. You hummed, snuggling into your pillow.

Seonghwa has a large appetite so you could usually order a variety of food and he'll help you with finishing them.

"Go to sleep." Seonghwa put his phone down, turning to you. You hummed again, already starting to drift off. Seonghwa was always encouraging you to sleep more since you've had insomnia for as long as you can remember. It could build up and lead to you sleeping for a few days. Hence, you being sleep deprived the other day.

"Hwa, it doesn't mean anything, right?" You asked, half asleep.

"What?" He was confused by your question and what you were referring to all of a sudden.

"The flowers... He's just nice, right? I shouldn't be mulling over it or thinking that it means anything more." You clarified. Seonghwa was quiet for a while.

"If he meant something else, I'm sure he would have said it. Yunho wouldn't do one thing and mean another." He said.

"You sure?"

"We've known the guy for a like two weeks, (y/n). There's nothing really to be sure about when we barely know him. I'm just stating based off intuition and observation so far." He chuckled.

-

Yunho smiled stiffly as he sat at the table with his parents and younger brother at their family favourite steakhouse. He wasn't listening to their conversation at all, only plastering a smile but his mind was elsewhere.

"Hyung, what's up with you? Your head is in the clouds." Yunho's younger brother, Gunho, teased. Yunho sighed, his head wasn't in the clouds, just focused on something else.

Or rather, someone else.

"Is it work, Yunho? Something with the restaurant?" His mother asked. Yunho shook his head.

"No. It's nothing, don't worry about it. Sorry for not paying attention." He bowed his head, cutting into his steak and taking a bite.

"Which reminds me, we should pop by for dinner one of these days. You know, to support hyung." Gunho suggested to the two. It was true, Yunho's family had not visited since the opening.

"That's a good idea. But we don't want to pressure you, Yunho. We'll go when you're ready." His father smiled.

"Thanks, appa. I'm confident in my team. So please, when you're all available." Yunho smiled. His father was a lawyer and his mother was an accountant. Yunho knew that they were always trying to make up for the fact that they were never around while the two were growing up. But Yunho never really blamed them.

Them being busy also meant that Yunho was able to form such a deep and rich bond with his grandmother. And that was something Yunho would never, ever regret.

"That is exciting, I can't wait to see how things are." Mrs Jeong said with a big grin.

"As long as you're not helping out in the kitchen, hyung." Gunho snorted, making Yunho glare at his younger brother.

"I'm a lot better now. I'm slowly learning small things to help out in the kitchen. My head chef is always ready to teach me." Yunho rolled his eyes.

"Oh, tell us about him." Mr Jeong said in interest.

"Her, actually. She's an amazing chef, the whole team is. They work well together and you can tell when you watch them. It is almost like watching an orchestra play." Yunho explained.

"They must have been working together for a long while then." Mrs Jeong said.

"Yeah, they've known each other for a long time to know each other's likes, dislikes, work habits, skills, everything. I think you will be just as impressed by them as I was when you come to the restaurant." Yunho smiled proudly.

"That's good, Yunho. I'm glad you found a team that can work well not only amongst themselves but with you and your friends too. Good job." Mr Jeong commended.

"Thanks, appa. I couldn't have done it without my friends as well, especially Mingi." Yunho chuckled.

"Ah, you and Mingi hyung are inseparable as always." Gunho said.

"We just went to his mother's restaurant the other day to eat and see how she is doing. She sounded so happy that her son is working in the food industry too." Mrs Jeong giggled.

Of course with Mingi and Yunho being best friends since middle school, their parents were also close friends.

"San's father was proposing a fishing trip for all the fathers soon." Mr Jeong laughed.

"The mothers should take a trip too while the fathers go fishing. You all deserve it." Yunho said, glad that his parents were friends with his friends' parents. Mrs Jeong smiled softly, her son was always so caring and considerate of others. Mr Jeong nodded in agreement, raising his glass to clink it against Yunho's.

"But Yunho, I take it the restaurant has been well?"

"Yes. Business has been going well and we've been receiving lots of compliments and good reviews despite being so new. I pray it'll only go up from here." Yunho said.

"We know you can do it. If you ever need any help, you know you can always ask us." Mr Jeong said.

"I know, I am very grateful for that. But I hope to not rely on both of you, I want to be independent in this." Yunho spoke firmly.

"You're right, that's a good thing to want." Mrs Jeong reached over to pat the back of Yunho's hand. Yunho nodded his head with a hum, holding his mother's hand.

"However, you should make sure to have some time for yourself. Find a girlfriend." Mrs Jeong added.

"O-Omma!" Yunho stuttered nervously.

"Aren't you just gonna marry Mingi hyung?" Gunho laughed. Yunho kicked Gunho under the table, too flustered to respond back to the teasing. Yunho's mother was always invested in Yunho's love life, encouraging him to 'venture out' and find a partner.

"Dear, he's too busy running the restaurant. He doesn't have time to find a partner now." Mr Jeong said, taking a bite of his food. Yunho agreed with his father.

"Plus, I'm not in a rush to find a girlfriend, omma..." Yunho muttered.

"I can only dream, can't I? Both you and Gunho don't have girlfriends, I want a daughter to pamper and do girl things with."

"What sort of girl things?" Yunho asked.

"Oh, you know. We can go shopping, do mani pedis together, go get our hair done, all that stuff you can do with a daughter. You boys never want to do anything with me." Mrs Jeong scoffed.

"Omma, sounds like you have your own motive in wanting us to get a girlfriend." Gunho pointed out.

"Of course I want you both to be happy too! Who knows, maybe Yunho can settle down and start a family." She said.

"Alright, I think we're thinking a little far here, omma. Who knows if I'm going to settle down with the next person I date? But anyway, I'm currently focused on getting the restaurant up and running before looking for a partner." Yunho spoke. Honestly, he hadn't thought about settling down or starting a family.

"Like I said, I can only dream." Mrs Jeong sighed dispairingly.

"Look, omma, when the time comes and I meet the right person, then I'll start thinking about all that." Yunho said, trying to somewhat appease his mother.

"Sorry to say hyung, but you can be a little... how do you say? Oblivious when it comes to girls." Gunho snickered.

"What do you mean? I'm not oblivious." Yunho said.

"When a girl tries to flirt with you, you always think it's just her being a nice person in general. Meaning, you don't flirt back or reject her. You're too impartial to everyone you meet." Gunho explained.

"It's good to be impartial. And being nice isn't a bad thing, Gunho ah." Yunho crossed his arms.

"But you never know, someone might misunderstand your kindness as something else. Let's hope your future girlfriend doesn't get jealous."

~

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