#dry powdered water

[goshyesvintageads]

Carnation Milk Co, 1956

[got-eggs]

i am slow cooking the most delicious of concoctions in the kitchen rn

(my tags are so long lol whole half ass recipe down there)

[mass4ubd]

Beauty is when you can appreciate yourself. When you love yourself, that’s when you’re most beautiful

[prosopopeya]

for my birthday this year i am doing basically nothing except shopping for myself. bought myself several cute little presents.

in my recent discovery of loving legos, i've been trying to find other ways to manifest this same process without needing to buy just tons of legos. so since i've been given puzzles but i don't have a surface big enough to put them together, i got a puzzle board for this purpose. also some paint by numbers.

then maniology had a big clearance sale so i got a bunch of stamping plates for a really good deal.

then i got myself some cute lil purple things from aerie and used a bunch of my rewards and my birthday discount :) (after the other week already purchasing arguably too much from aerie but i have been living in what i bought ever since so ??? maybe it all works out)

i do have vague interests in acquiring plant goods like rooting powder but i need to do a hack job on my current struggling pothos first and my dracaena. i was thinking i could use these cute pots i got for christmas for the dracaena but now i'm not sure it'll be deep enough...

i saw this incredible looking ponytail palm which has lowkey been a dream plant of mine however

it was $60 (and large, but still)

it was from the plant store that has like 30% of its plants looking in dire condition at any given time and i've basically decided to be safe i shouldn't buy plants from there

it's a succulent and i'm not convinced i could keep it alive

maybe if i find a babier one i could attempt to have another plant in terracotta... though i am concerned for my hoya in terracotta, i'm afraid my plant app is not telling me to water it enough.

[churchofthecomet]

when i was in high school i would frequently pour a bunch of frozen peas in a mug and eat them still frozen. i didn't have an eating disorder or anything i just REALLY liked frozen peas.

anyway if you wanted to get a similar nutritional profile as the right-hand meal, you could make aloo matar instead. it will require more effort but taste way better.

the bigger point here is: if you're eating like 1500-2000 calories in a day, there's no reason to shoot for 300-cal meals. that's 5 or 6+ meals per day. 300 cals is a snack, or part of a meal. not an entire breakfast, lunch, or dinner.

what the fuck is the second meal..yeah i'm def eating the crackers and candy if you're giving me plain white bread sorry

[foodflavorin]

South Indian Lemon Rice

[kedreeva]

Watching a post on FB about chickens not eating a food their owners got them, and people telling this person "just don't give them more until they eat it" and "they'll eat it if they're hungry enough" and thinking about how if someone asks about a toxic plant in their yard these same people will swear chickens "know what's good for them" and "they won't eat stuff that's bad for them." And somehow these two things live together in their heads with no conflict. Well which is it? Does your chicken know the feed is bad or can they not tell when things are good or bad for them?

I went through several feeds looking for one my birds actually liked that I also liked. The one they're on now is sound but they also seem to really enjoy it. They don't anymore, but they used to dig/sort through chows, spill a bunch, only eat it when they really had to. That's miserable, I think. What a miserable existence, to be expected to eat food you dislike every day with no control over it, no ability to change it. And it's deemed okay, because you're not willing to die over it so you're just being picky.

If your fowl are avoiding eating a feed, maybe it's not a good feed or maybe they don't like it. Maybe try a different one and see if you can find one that's decent but also tastes good. Try pellets vs crumble vs mash. This person was feeding mash (a powdery food meant to be served wet) dry and it had whole grains in it the birds were picking out. Of course they're going to pick out the whole grains and leave the dry powder behind. I would, too. It's not hard to give them some water with their chow. I do it near daily with crumble and the birds lose it, they love that stuff. It's so easy. It's such a little thing. Sometimes I just wish I could shake someone through a computer screen until their teeth rattle.

[nil-the-glitch]

actually yknow what, no. this is not being limited to discord, yall get it too.

some general cooking tips (in which there is a brief senshi posession):

moisture is the enemy of crispy skin. pat dry with paper towel, and if you have the time and spoons, give a thorough but even coat of baking powder and let sit uncovered in your fridge overnight. this will dry out the skin nicely. for pork belly, create a tight foil boat so that only the skin is showing, and cover in salt to draw out moisture, repeating a couple times if necessary.

furikake seasoning, for the fellow rice lovers, is just nori (seaweed), sesame seeds, sugar, and msg/salt. you might have most if not all of these things already in your kitchen.

chai spice mix is just cinnamon, ginger, cardamom, cloves, nutmeg, & allspice.

pumpkin spice is just cinnamon, nutmeg, cloves, and ginger.

to cure your own bacon, you only need water, white and brown sugar, and a non-iodized salt - himalayan pink salt is not iodized, if you cannot find butchers curing pink salt. from there, you can add any seasoning/flavoring you want.

the truly adventurous may cook their rice in green tea for a fresh clean taste.

you can tell if a fish is truly fresh by their eyes - clear and bright is fresh, while cloudy is older or potentially has been frozen.

it's cheaper to buy a large block pack of ramen from your local asian market and repackage the bricks into sandwich bags, than to buy a box of individually packaged ones such as maruchan or top ramen.

when buying meat, look at it's fat content - more fat marbling usually means more tender + flavorful.

you can save onion skins and other vegetable scraps to make your own broth with. you can also save bones for this. mix and match ratios to create your ideal flavor.

bay leaf will always make a soup or broth taste better, but Watch Out (they are not fun to bite into on accident).

msg is, in fact, not The Devil, that was just a racist hate campaign against the chinese and other oriental races. it's literally just a type of salt. it is no more dangerous to eat than any other type of salt.

washing your rice is important because it not only improves flavor and texture by removing excess starch, but it also helps reduce any residual pesticides or dirt, or even insect fragments (please remember that rice paddies are essentially giant ponds that all kind of things live in and swim around. you should also be washing all your produce in general.)

please salt your cooking water for pastas, it just tastes better and you will be happier for it.

boiled potatoes are also improved by salt water.

if you hate vegetables, please consider trying them fried in butter or perhaps bacon grease. it is healthier to eat them fatty than not at all.

healthy food does not in fact have to taste miserable. thats a lie. they are lying to you. free yourself from your blandness shackles. enter a world of flavor.

[thehmn]

Advice nobody ever asks for but every time I tell someone they find it extremely useful:

If you want to get rid of ants in your house mix a cup of icing sugar and a cup of potato starch 50/50 (dry, no water) and spread it near the holes where the ants get into your house. They won’t be able to separate the sugar and starch and will feed their larvae with the mixture. The starch will kill the larvae. So you won’t see results right away but if you keep it up you’ll get rid of them over a few weeks. I make a batch every summer to combat ants in my kitchen.

Because the mixture is non-toxic to humans and other mammals it’s perfect if you have children or pets. God knows my dogs eat anything on the floor and this way my only worry is they might get cavities if they get into my pest control powder.

[zephyrchama]

Water Wrinkles

Seven demon brothers sat solemnly in a circle around you. You did your best to ignore them. It wasn't often that you got to spend time at the human world villa, and you were intent on soaking up as much sun as you could before returning to the Devildom.

You reclined your beach chair back, crossing your arms under your still-wet hair. It was a gorgeous day. Perfect for being at the pool.

Leviathan let out a muffled sob. As the demon with the highest affinity for water, he blamed himself.

"Let us take you to a hospital," Satan insisted for the tenth time.

"They're going to laugh us out of the ER," you nonchalantly repeated.

Satan lowered his eyes and muttered, "I couldn't find any traces of a curse in the water... So how...?"

Asmodeus had his head in his hands, unresponsive. Sometimes his fingers curled around the ends of his hair. You briefly glanced over to make sure he didn't pull his hair out - that would be grounds for a real emergency.

"I can't bear to watch. Lucifer, do somethin'," Mammon whined. He was fidgeting all over the place and winced whenever he looked at your feet.

The oldest glared at you. You knew it was out of concern, but his fears were unfounded. Even Lucifer refused to listen to reason when he thought you were in danger.

"Actually, yeah. Lucifer, can you pass me a towel?" you asked. It was embarrassing having seven shirtless demons intensely staring at you. If they wouldn't let you go back in the water, maybe covering up would make you feel less self-conscious.

Lucifer didn't move. It was Beelzebub who plucked a spare towel off his younger twin and handed it to you with a shaking arm. He looked like a wet puppy, having been the one who first discovered your "condition" and swept you out of the pool.

Belphegor hadn't gone in the water that day. He only hogged the plush towels because of how comfortable they were and, following Beelzebub's lead, dumped them all onto your chair. Now he sat, wide awake. He was anxiously squeezing a loose chunk of concrete but at some point, without realizing, it got crushed to powder in his hand.

You had more than enough towels now.

"In half an hour you're going to forget this all even happened," you said to reassure the worry warts.

"In half an hour, you might be gone!" Mammon snapped back.

"You're going to be a wrinkled mess of skin and bones," Asmodeus weeped quietly.

Leviathan pressed his hands over his ears. Though, with nothing to cover his eyes he was forced to look at your wrinkled hands again. Based on the noises he was making, you'd think someone was torturing him.

"As I've said!" you reiterated. "All humans get wrinkly in water. Look, now that I'm drying off it's going back to normal."

Beelzebub grabbed your ankle, raising it for the brothers to observe at eye level. "I don't see a difference."

You didn't expect the sudden manhandling and slunk several inches down the lounge chair while the demons stared at your foot. Kicking and twisting your leg was futile. You modestly crossed your free leg.

"I think it's getting worse," Satan said.

"We need to take action," Lucifer decided.

Asmodeus was actively quivering now. Belphegor and Leviathan had crept behind you and started picking at your wrinkly fingers. You tried to swat them away to no avail.

"Give me 25 minutes! Literally! Probably even less, this will go away on its own! I just need to dry off."

"We need a solution now," Mammon asserted. The cogs in his brain were turning. "We need fire."

You tried to sit up, to jump up and stop Mammon before he burned the whole villa down in an attempt to dry you off, but Beelzebub had not let go and you stumbled. You grazed your knee on the concrete and winced.

A second round of panic overcame the demon brothers. Beelzebub let go, Lucifer picked you up, and Belphegor wrapped your knee with every available towel he could lay his hands on. Asmodeus and Leviathan were crying on each other's shoulders. Mammon came running back, oblivious to the second disaster that just occurred, with a flaming stick in his hand that Satan tried to keep at bay. If you got burnt on top of everything else, they'd probably go insane and destroy the human world.

In the midst of the chaos you caught a glimpse of your hand. It was practically dry. You couldn't even see the wrinkles anymore. You angrily wiggled in Lucifer's grasp as various hands fussed over you.

"Stay!!" you shouted over the clamor.

The brothers went tumbling to the ground, save for Lucifer who fought to stay rooted in place. You could finally hear yourself think again. There was primarily one thought on your mind.

"I just want to go swimming."

[ms-demeanor]

Hey also you know that post about getting better at cooking and handling meat and stuff?

Meat is really expensive and it goes bad pretty quickly.

If you're a new cook and you're trying to figure out how to pan-fry something so that it tastes good, might I recommend tofu?

I'm not saying "treat tofu like meat and try to replace all your favorite meat dishes with tofu" (though, I mean, if that sounds good - go for it), I'm saying "it's a lot easier to practice heating a pan and flipping objects in a pan for a meal and seasoning objects in a pan when the objects in the pan cost two dollars instead of ten dollars."

Tofu lasts a lot longer in the fridge than meat does, is easy to season, and you can easily learn how to pan-fry it into a tasty snack (or main course) and only requires a little extra prep. You can also pretend that the tofu is raw meat (the texture isn't dissimilar) and start practicing for things like how to take it out of a package or cut it on a sanitizable surface, etc.

My favorite way to cook tofu is to press extra firm tofu for at least half an hour (you can get a cheap tofu press for around ten dollars, or you can put it between two plates with some books on the top plate - this is that extra prep i was talking about - tofu cooks best if you press the excess water out), then slice a 14oz cake of it into 8 slices. I lay these flat and sprinkle cayenne pepper, mushroom powder, and smoked paprika on all of the slices, then I rub it in and flip the slices and season the other side the same way. I cook it in a frying pan with a thin layer of avocado or olive oil over medium heat, flipping every two minutes until the flat sides start to crisp up a little. Just before the last flip I add about a tablespoon of tamari sauce (you can use soy sauce, I've just got allergies) to the pan, sprinkling it over the tofu so that both sides get a little bit of sauce on them.

I have that with steamed vegetables and with jasmine rice (with two teaspoons of rice wine vinegar per 3 cups of dry rice and 4.5 cups of water). I also make a honey-siracha-mayo sauce that I dip the tofu in.

It's really good. And now I end up eating leftover rice and sauce with fried eggs for lunch at least two days a week and that's also really good.

This has become one of my go-to low spoon foods because it's so easy to make, it's filling, it tastes good to me, and it has become extremely easy for me to keep a stock of tofu in the fridge compared to the effort of keeping un-expired meat in the fridge.

I find that a 14oz pack of tofu feeds two adults for one meal, though I can stretch that to three meals if I'm the only one eating.

It makes a very cheap, filling, easy dinner that I can keep the ingredients around for without too much concern for food waste or anything going bad (the tofu that I get lasts about a month in the fridge and these days I just buy three packs every time I'm at aldi and cycle in new stock - it costs $1.50 per pack)

If you're interested in becoming a better cook, rather than worrying about actual high-risk products like raw chicken that can be seriously dangerous and also cost a fair amount, tofu has a pretty low barrier to entry while also being a good way to learn on a new ingredient that has some similar properties to raw meat.

[3liza]

everyone with touch aversions who hate doing the dishes please 1. try dish gloves 2. put some scrunchies around the wrists so they don't get water inside 2a. fold the cuffs about an inch to catch drips 3. make sure you check for cracked rubber before you put them on because flooded gloves are a nightmare 4. if your gloves have a tendency to get sweaty try putting some cornstarch, baby powder (don't use talcum based powder, it has asbestos in it) or or antiperspirant on your hands before they go in the gloves

i see tons and tons of people posting about how much they hate doing the dishes or other wet chores because of the horrible touching, and i want you to know dish gloves exist and are extremely cheap. you can also wear gloves for literally any task you don't want to touch. folding laundry for example or moving wet laundry to a dryer. using a microfiber cloth to clean windows. dusting. putting moisturizer on your legs. whatever. if it's not a wet task you can use normal gloves. i really like using leather gloves for dry tasks, they're comfortable and breathable and not hot.

this post is not for people who also have a touch aversion to gloves too, if i find a good solution for you guys I'll let you know

[gothgleek]

Ka’ak Al-Quds Bread (click link for recipe)

INGREDIENTS

Yeast mixture:

2 cups Warm water

1 tbsp Active dry yeast

1 tbsp Sugar

Rest of dough ingredients:

5 1/2 cups All-purpose flour

1 tbsp Salt

1 tsp Baking powder

1/4 cup Olive oil

3 tbsp Powdered milk

1/4 – 1/2 cup Water if you feel like your dough is a bit dry, start with adding an extra 1/4 cup of water and go from there. The factors of where you live (the climate/altitude plays a big part in most bread recipes)

Topping:

1 cup Water

1 tbsp Pomegranate molasses

1 tbsp Honey

8 oz Sesame seeds

[liberty-spiked]

one of my geefs sisters had a bf until recently who got us a fuckton of to be thrown away military rations. like we got a fuckton of choclety milk pakets which can be used with water since its got milk powder in it, another fuckton of pureed apples and other nice stuff.

[kingsafetyofficial]

Kelebihan Dan Kekurangan Tabung Apar

Alat Pemadam Api Ringan atau yang lebih dikenal dengan singkatan APAR, merupakan salah satu alat pemadam kebakaran yang sangat umum digunakan di berbagai tempat seperti rumah, gedung, kendaraan, atau tempat-tempat umum lainnya. APAR memiliki kelebihan dan kekurangan yang perlu dipertimbangkan sebelum digunakan. Pada artikel ini, kita akan membahas lebih detail mengenai kelebihan dan kekurangan APAR.

Kelebihan APAR

Mudah digunakan

Salah satu kelebihan utama dari APAR adalah mudah digunakan. APAR umumnya dilengkapi dengan instruksi penggunaan yang mudah dipahami. Dalam situasi kebakaran, di mana waktu sangat kritis, kemudahan penggunaan APAR dapat membantu mempercepat proses pemadaman api sebelum api semakin membesar.

2. Dapat memadamkan api di awal kebakaran

APAR dapat memadamkan api di awal kebakaran sehingga api tidak semakin besar dan menyebar. Ini sangat penting karena semakin lama api terus menyala, semakin besar kemungkinan kebakaran semakin meluas dan sulit dikendalikan.

3. Harga yang terjangkau

APAR tersedia dengan berbagai ukuran dan harga yang terjangkau. APAR kecil, yang biasanya digunakan di rumah, dapat dibeli dengan harga yang sangat terjangkau, sehingga siapa saja dapat memilikinya.

4. Mudah ditemukan di tempat umum

APAR sering kali ditempatkan di tempat-tempat umum seperti gedung perkantoran, pusat perbelanjaan, dan lain sebagainya. Hal ini membuat APAR lebih mudah diakses dan digunakan dalam situasi darurat.

5.Agen pemadam api yang aman

APAR menggunakan agen pemadam api yang aman dan tidak berbahaya bagi manusia dan lingkungan. Agensi pemadam api seperti halon, dry chemical, dan CO2 yang digunakan pada APAR adalah agen pemadam api yang sudah teruji dan aman untuk digunakan.

Kekurangan APAR

Kapasitas terbatas

APAR memiliki kapasitas terbatas, sehingga hanya dapat digunakan untuk memadamkan api di area yang kecil. APAR mungkin tidak efektif untuk mengatasi kebakaran yang sangat besar atau api yang telah menyebar dengan cepat.

2. Waktu pemakaian terbatas

APAR memiliki waktu pemakaian yang terbatas, biasanya hanya beberapa detik hingga beberapa menit, tergantung pada ukuran dan jenis APAR. Setelah waktu pemakaian habis, APAR harus diisi ulang kembali, sehingga tidak dapat digunakan kembali dalam waktu yang cepat.

3. Sulit untuk digunakan dalam situasi darurat yang sebenarnya

Walaupun APAR mudah digunakan dalam kondisi normal, tetapi dalam situasi darurat yang sebenarnya, penggunaan APAR bisa menjadi sulit. Kondisi kebakaran bisa sangat berbahaya dan membuat orang menjadi panik, sehingga penggunaan APAR tidak bisa dilakukan dengan baik.

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[ontologicalmoki]

easy pan chicken! (soft, edible, tasty, not at all rubbery or chewy, you’ll wow your guests but also just like. Have some chicken, which is a cheap and easy and delicious protein)

this works best with about as much raw chicken as you can fit in the bottom of the pan you’re using. I really do cram it in there. If you’re only cooking for yourself, you can use a small pan, or just have leftovers, or just only put one piece of chicken in there, but I find it’s easier to burn it or make it too dry that way.

Also I like using boneless skinless thighs best, but it does work with any cut of chicken, bones or no bones. You can dice it before you start, stirring instead of flipping when you get there, but I find it easier to dice afterwards.

(your pan should be cast iron or enamelled or non stick. If you’re using one that isn’t, you will basically need to turn the chicken into a soup base to keep your pan from being a nightmare to wash.)

once you have obtained suitable chicken and a pan to put it in!:

Heat the pan over medium heat and put in enough butter to cover the bottom of the pan. Wait till the butter melts.

over the melted butter, put a layer of salt. You’re unlikely to do too much, meat needs a lot of salt.

add the chicken. You want it to sizzle when you put it in, but it’ll turn out fine if it doesn’t.

to each piece of chicken add a splash of vinegar. I like rice wine vinegar, but literally any works. So does vodka.

layer of seasoning. My favorite is a bottle of pre mixed “garlic butter and white wine” seasoning, but anything works. Chicken is not picky. Options include:

Paprika and garlic powder

Italian seasoning and garlic powder

tarragon, coriander, and garlic powder (noticing a theme here?)

curry powder

just garlic powder

garlic powder and parsley

whatever you feel like today

then put a lid on it. If you don’t have any lids that approximate your pan, a sheet of tinfoil works. Heck a plate works. Just cover the chickies loosely. then forget about them until they start to brown on the bottom. This takes like 5-10 min depending on how much chicken is in there and how thick your pan is. You’ll be able to smell it before it burns irreparably (it’s artistically blackened, thank you very much) and it’s fine if it fails to actually brown, so don’t worry too much about this step. Just leave the lid on for a little while while you do other stuff (boil noodles, make veggies, stuff like that.)

Flip the chickens over. Add butter or vinegar if the pan is for some reason completely dry, but this should not happen. Turn the heat down if it does. Cover it back up.

when you come back to it, again 5-10 minutes later, check if it’s done. Do this by cutting into the two biggest pieces and making sure the inside is white like cooked chicken and not at all pink like raw chicken. No pink is allowed. This is not burgers. Put the lid back on if there’s any thing that looks raw. If you’re paranoid about this and unsure, you can just like. Dice the chicken up in the pan. Or use a thermometer I guess.

your chicken is edible! If there’s seasoning stuck to the pan add a tablespoon of water or lemon juice or wine if you’re feeling fancy (do not use rice wine it caramelises. Which actually tastes ok) while it’s still hot and scrape the seasoning up. You can then mix it back into the chicken. This chicken can be served like this, or you can dice it up, or you can turn the heat down a little, cook it a little longer, and then shred it with a fork for shredded chicken.

tldr!:

medium heat

In order:

butter

salt

chicken

Splash vinegar

seasoning (whatever)

cover it

cool till brown, flip, cook till done.

voila, you can pan fry chicken! I have never yet made it inedible doing it this way, you really won’t mess it up.