#cook:2025〜

[vegehana-sub]

✿ エリンギとしいたけのオレガノ風味 ✍️ まいたけ,パプリカ,ナッツ,油小1

[arielluva]

university girl antenna...

[one-time-i-dreamt]

Apparently cooking pasta wrongly was an Italian war crime. It resulted in me looking at the news reading, “The president got unalived by the pasta mob,” or something like that because there was a cooking video of him with an old lady and the first thing he did was putting butter with uncooked pasta in the pan.

[bacchuschucklefuck]

january month of yuugi

[stackapapers]

Muwahaha...Adult Redson. By monsters' standards, at least. Dude's 300+ years old in the novel. (I dont know what im saying...)

Yea, no. Expect that i wont be drawing this REdesign again anytime sooner XDD. I might tweak it a bit tho...

[aviomons]

“i love oumota! they’re so cute”

oumota:

w/o text + ref:

[valyrfia]

"why does everyone talk about the car? too many questions in the media are about just the car. me and oscar drove very very well. im not saying others didn't but others should not have been as far off as they were. that was clear" THEY GAVE THE CAR CAPABLE OF DUNKING TEN SECONDS ON THE REST OF THE FIELD IN THREE LAPS TO THIS GUY?

[vigilskept]

i genuinely don’t think i can overstate it so here it is explicitly: the idea of elves having originally been Evil Imperialists and As Bad As The Colonizers has a direct real counterpart in anti-indigenous discourse using violence perpetrated by the AZTEC EMPIRE as justification for imperialism and colonialism.

[pinkfairiesteaparty]

[moorishflower]

Dutch Mosterdsoep

We return to Soupquest 2025 by venturing much further north to the Netherlends!

Mustard is a condiment that is as varied as it is divisive. Living in the US, my experience with it growing up was of the French's Yellow variety, which I was not a fan of. It's no surprise that it took me until well into my teen years to start developing a taste for sweeter mustards like dijon and honey. These days, I find that I enjoy a lot more good-quality mustards than I ever thought I would, having discovered that putting a schmear of it on a grilled melt elevates the entire experience.

Dutch mustard soup has a lot of varieties, too. For this one, I used what was available to me at the grocery store (and what I knew would be the absolutely most palatable to me), which was stoneground dijon. You could absolutely change the whole flavor profile of this soup if you wanted to use, say, a spicier brown mustard, or even, if you could get a hold of one, a regional mustard from the Netherlands.

This soup is excellent, especially if you aren't a fan of chunky soups. It's smooth and creamy, and the mustard provides a bite and a bit of sweetness (because it's dijon). I didn't find it overly mustard-y, but your mileage may vary if you REALLY don't like mustard. I would NOT suggest subbing yellow mustard for this, but I think any other stoneground or coarse ground mustard of a half-decent quality would be good.

I followed this recipe from 12 Tomatoes. I did translate another recipe that was actually in Dutch, but I opted to use this one as it included leeks for bulk.

Choices I made:

The recipe calls for chicken or vegetable stock. I used Better than Bouillon's roasted garlic paste. Turned out excellent.

You can use either bacon or pancetta. I opted for bacon, because I had it on hand. I think either option would be good. Definitely don't skimp on the bacon if you'd like some texture in the soup afterwards, though!

I did opt to use some cornstarch to thicken the soup a little. I'm not sure it made as much of a difference as a full roux would, but it still tasted lovely!

I topped the soup with sharp cheddar. Not for any particular reason, I just thought it would go well. And it did.

For those who would like to preview the soups I'm planning to try, you can follow along on my World Soup Map! Please note: the free version of this map only allows for 100 items at a time, so there are gonna be a bunch of missing spots.

[vegehana-sub]

✿ 香味だれでいただくなめらか水餃子️ ✍️️ 油なし,ひき肉半分量

[cnidocyst]

for the past week or so the only One Piece anything I've been able to draw are Usopp and Robin interactions of this particular variety

[ID: Usopp laying his head on the ship's railing, shedding one tear as he's haunted by anxiety and depression demons, who are telling him: "What if you're not good enough?" and "Everyone hates you!". Robin nonchalantly stands right behind him and states: "Did you know that the human nose contains erectile tissue?" completely unprompted. /END ID]

[cjskribblez]

lotr boat boys.... save me lotr boat boys....

au by @terracottakore ! GO LOOK AT IT

[crossdressingdeath]

The thing is at this point seeing people talking like Lucanis hates being a Crow and wants out is an easy way to learn that they do not in fact understand Lucanis as a character. There is nothing to suggest that Lucanis is unhappy as a Crow. "The training was torture and he resented Caterina for it for a long time" and "he doesn't like being a Crow" are not the same thing. "He's hesitant at the idea of being First Talon" and "he doesn't like being a Crow" are not the same thing. Lucanis likes being a Crow. Is it the path he would've chosen for himself if he hadn't been born into it? Maybe not (but "this isn't where they would've ended up if their life was different" applies to most of the characters in this series so it's not really valid evidence re the question of whether or not he's happy; if you're going to claim that Lucanis clearly hates being a Crow just because he didn't get a choice you'd better also be claiming that Alistair hates being a Warden, and I don't think I need to say that that's not the case). Does he wish the training had been easier to bear? Maybe so (and he's for sure going to be a reformer). I think people miss that while he does acknowledge the Crows' flaws—especially with de Riva, he really is much more willing to raise the subject with a fellow Crow—he never once expresses any dissatisfaction with being a Crow beyond him not being entirely comfortable with the idea of being named First Talon. I assure you he doesn't want to be Rook's house husband! He's gonna go back to the Crows post-game! That's what he wants! And people ignoring that because they can't handle the idea that he can like cooking and knitting and caring for the people he loves and also genuinely enjoy being a professional assassin is a real shame, because they're ignoring one of the most fascinating parts of his character.

[ankle-beez]

[buffetlicious]

The Reunion Dinner (团圆饭) at Lai Huat Signatures (来發) was actually eaten a week and a half before Chinese New Year Eve. This dinner I am showing you now is on the actual eve day. As you can see, it is just some simple home-cooked dishes as mum is getting on in age and we ask her not to tire herself out over the cooking. So no braised bamboo shoots this year since this takes about three weeks to prep and cook.

Let’s start with some appetizers. A bowl of diced Pickled Daikon & Japanese Cucumber and some Ngo Hiang (五香). It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (五香粉) after which it is named, rolled inside a tofu skin and deep-fried.

The Roasted Chicken (烧鸡) is part of the offerings from this morning prayer. The chicken had just been cooked when sis brought it home from Chong Pang. Mum added this plate of Stir-Fried Pea Shoots (豆苗) with prawns, minced pork and tomato wedges.

The second last dish is this Fish Maw & Pork Ribs Soup with fish balls added. Fish maw is the air/swim bladder of the fish and we Chinese called it 魚鰾 or 花膠. The soup is sweetened with dried scallops and corns so minimum seasonings is required.

Lastly, mum’s Braised Five Spice Pork (五香卤肉) with shiitake mushrooms and braised eggs. For the meat, mum used pork belly, lean pork and pig’s trotters which is braised with five spice powder, dark soya sauce and garlic cloves.

For My Plate of dinner, I got a little of everything except for the roasted chicken. The white rice is drizzled with a little of the braising gravy of the pork. Nothing beats the wholesomeness of home-cooked food.