#egg - popular versatile

[moristyle]

Which Breakfast Food are you?

[sirenjose]

Analysis of Norton's dish: Roast Beef with Pudding

The pudding is likely Yorkshire Pudding/Plum Pudding

Roast beef with Yorkshire Pudding are traditional dishes in Great Britain, especially in Northern England

Eaten by a variety of people, from the lower classes to the higher classes, and could even be found on the royal family's menu. Commonly served on Christmas day to workhouses/poorhouses.

“roast beef served with plum pudding is the most evocative of past traditions of hospitality. It was once Britain’s prime celebration dish and a potent symbol of the nation’s character and cohesiveness.”

Roast Beef

The history of roast beef dates back to King Henry VII in 1485. Henry’s bodyguards (Yeoman of the Guard) received part of their salary in chunks of beef. This practice took place up until the 1800s and allegedly they earned the title ‘beef-eaters’. The story goes that King Henry’s guards started the Sunday roast beef tradition by cooking the meat (usually fillet, sirloin or shoulder) in the morning before going to Mass. The practice became a habit during the 19th century.  Women would leave the meat to cook in their village baker’s oven, which closed on Sunday, and pick it up when back from church, perfectly roasted.

Eating beef was reinforced by a tradition outlined in William Kitchiner’s 1871 volume “Apicius Redivivus: Or, The Cook’s Oracle”.  In his book, the author recommends eating about 3 kilos of meat per week to stay healthy. This underlined the central role that meat played in the British diet and described the practice of cooking beef sirloin for at least four hours over a spit.  Sunday was the one day of the week when people had four hours to spare to roast beef. Fortunately a massive lump of meat could feed the family.  They would then use it again in stews, pies and as cold cuts for the rest of the week.  As the cost of meat and coal began to plummet working people continued the habit of roasting beef every Sunday.

Yorkshire Pudding

Traditionally, the word “pudding” referred to homely and rustic desserts that were commonly eaten by the lower classes. These could be either sweet or salty. Pudding dishes are mainly made with flour and have a cake-like consistency. But originally, pudding was a meat based, sausage-like food in Britain (ex: black and white puddings). However by the late 1700s, the contemporary puddings were no longer meat based and this change incidentally coincided with the first published mention of the batter pudding.

The Yorkshire Pudding is a baked pudding made from a batter of eggs, flour and milk or water. It has become a common British side dish which is versatile and can be served in many different ways – although mainly recognized as an accompaniment to a roast dinner.

It has been suggested the pudding was given the name “Yorkshire” due to the region’s association with coal and the high temperatures this produced that helped to make crispy batter.

The 1st recorded Yorkshire Pudding recipe appeared in a 1737 book titled "The Whole Duty of a Woman"and was listed as "Dripping Pudding". Wheat flour had come into common use for making cakes and puddings, and cooks in the north of England had begun baking batter puddings while their meat roasted to make use of the fat that dropped in the dripping pan. Batter was placed in a hot pan over the fire with a bit of butter, then placed under a shoulder of mutton in the oven in place of a dripping pan to collect the fat.

The next recorded recipe launched the pudding from a local delicacy to Britain's favorite dish. It appeared in "The Art of Cookery, Made Plain and Easy" by Hannah Glasse in 1747. Glasse was one of the most famous food writers of the time, and the popularity of her book spread the word of the Yorkshire pudding. This distinguished the light and crispy nature of the batter puddings made in this region from batter puddings created in other parts of England. Back then, the puddings were flatter than they are served today and would be served as a first course filled with thick gravy to help to suppress the diner’s appetite for expensive meat with cheap, plentiful ingredients. The main course of meat and vegetables would traditionally be served with a white sauce, as the gravy used up for the pudding. Poorer households couldn’t afford meat, and would use dripping, flour, eggs and milk to make puddings which would be served with gravy as the only course. Then there was another recipe by Mrs. Beeton, another of Britain's famous food writers of the 19th century, but her 1866 recipe omitted one of the fundamental rules for making Yorkshire pudding: the need for the hottest oven possible. The recipe was also erroneous in instructing the cook to bake the pudding for an hour before placing it under the meat. Yorkshire folk supposedly blamed her error on her southern origins.

The point of traditional Yorkshire pudding was identified in its previous name, dripping pudding. The batter was placed in a large pan into which had been allowed to drip the fat and juices of meat roasting on a spit over the fire. Once the pan had been heated in the fire and the fat was bubbling, the batter was poured into it and placed under the roasting meat as it continued to turn on the spit, thus catching all the remaining drippings. Meat was very expensive through much of the eighteenth century, and none of it was wasted, even the drippings produced when it was roasted. The fat from the meat drippings provided crucially needed calories, particularly for men doing heavy manual labor. The drippings also imparted a rich flavor to the Yorkshire pudding, and the high heat needed to roast meat was necessary to ensure the pudding would rise and had a light and crispy texture.

Traditional Yorkshire pudding was not served with the roasted meat, it was served before, as an appetizer or starter course. The pudding was cut into smaller pieces which were served drenched with the gravy made from the roasted meat. It is generally believed that this was done to take the edge off the diners’ appetites so that they would be satisfied with the small portions of the much more expensive meat which would be served during the second course. In poorer households, the children would receive only Yorkshire pudding and gravy, while the adults were served both the pudding with gravy and the roasted meat. Since the gravy was usually all consumed with the first course on the Yorkshire pudding, the meat and vegetables which typically comprised the second course were served with parsley or a cream sauce. Though Yorkshire pudding could be made with any roasting meat, the eighteenth-century Englishman was very fond of his roast beef. Thus, by the turn of the nineteenth century, roast beef and Yorkshire pudding had become a quintessential traditional meal throughout England. Even before the Regency, roast beef and Yorkshire pudding were a favorite Sunday dinner, especially among the middle and upper classes. There were even many among the aristocracy who enjoyed such a meal.

Going back to the mention roast beef with yorkshire pudding as common in workhouses on Christmas Day, a ballad was written by George Robert Sims for the Christmas of 1877. It served as a criticism of the harsh conditions in English and Welsh workhouses under the 1834 Poor Law

Regarding the in-game dish, from the looks of it, the roast beef is being served in a large Yorkshire pudding, which isn't too abnormal either (ex: places in Yorkshire sometimes might serve your dinner in a large pudding)

[loominggaia]

GREENHEARSTIAN CUISINE

(This time we are learning about the traditional cuisine of Greenhearst, hometown of Evan Atlas!)

OVERVIEW

Greenhearst is often called “Evangeline’s breadbasket” because most of the kingdom’s grains are grown here. But Greenhearstians farm a wide variety of other crops too, most notably apples, potatoes, and squashes. This territory exports a lot of locally-made beers and ciders all over the world, so peoples far and wide can get a taste of Greenhearst. Many of Evangeline Kingdom’s favorite recipes originate from here, and they are…

BAKED APPLE

The baked apple is a versatile food that can be eaten any time, depending on the ingredients used. It is simply an apple that has been cored and baked until soft. If eaten for breakfast, lunch, or dinner, it is stuffed with brown sugar and minced beef or squash. If eaten for dessert, it is instead stuffed with cream cheese or pudding. It is often flavored with cinnamon.

PUMPKIN PORRIDGE

Pumpkin season is an exciting time for Greenhearstians, as they love to eat pumpkin porridge for breakfast. It is made by mixing cornmeal with pureed pumpkins and tomatoes, then it is usually flavored further with cinnamon and nutmeg. It is full of fiber and vitamins, making it popular with elderly people in particular. Children and the sickly also benefit from eating this food. Greenhearstians even feed pumpkin porridge to their sick livestock to perk them up, and they swear by its miraculous results.

BEEF LOAF

This is a typical lunch or dinner item in Greenhearst, traditionally served alongside mashed potatoes. It is made by mixing ground beef with crumbled bread, eggs, tomato paste, diced onions, and spices. These ingredients are baked into a hearty, delicious loaf that is crispy on the outside and soft on the inside.

FRYING CHEESE

Though Greenhearst isn’t known for its ranching industry, many of its residents do own their own milk-producing livestock. Locals like to turn this milk into hard cheeses and then fry them on the grill like meat. What makes this dish popular is its versatility and portability. It can be wrapped up and carried around all day, which is ideal for those who work outside. It is often eaten plain, but may also be flavored or paired in countless ways. Tomatoes, mushrooms, peppers, and apples are some of the more common pairings.

APPLE CIDER

Greenhearst is home to vast apple orchards, and it seems there is nothing the locals can’t do with this fruit. Apple cider is such a hot item here that there are entire shops dedicated to it. Keeping the shelves stocked is easy with so many different types and flavors available. Greenhearst produces enough cider to export it to other regions as well, including overseas. This drink, along with beer, support a large chunk of the territory’s economy. Cider comes in alcoholic and non-alcoholic varieties, so it can be enjoyed by people of all ages. It can also be served cold or warm.

POTAPLO CASSEROLE

Thinly-sliced potatoes and apples are arranged in layers and baked in a dish with onions, rosemary, nutmeg, and topped with melted cheese. This dish is so filling, flavorful, and simple to prepare that it has become the most popular dinnertime meal in Greenhearst.

CARAMEL BUTTER BAR

These chewy bars are a common dessert food in the region. A layer of melted caramel is poured onto buttery dough forms, then the bars are topped with crushed hazelnuts and salt. Once they cool, they are solidified and ready to eat. These bars are high in fat and sugar, but locals find it hard to eat them in moderation.

CHICKEN CHILI

A flavorful chili containing chicken, red beans, green beans, carrots, tomatoes, onions, and peppers. It is hard to grow spicy peppers in Greenhearst’s cool-temperate climate, so this chili is quite mild when prepared the traditional way. Regardless, it is hearty and healthy with its plethora of nutritious ingredients.

OTHER

Beer and appelchek are also staples of traditional Greenhearstian cuisine. You can read more about them on the main Evangelite Cuisine article.

SEE ALSO

Cuisine Masterpost

Greenhearst

Queen Indiga Evangeline

Evangelite Fashions

Evangelite Territories

*

Questions/Comments?

Lore Masterpost

Read the Series

[sreegs]

this started out as a short rant about non-stick cookware but i've got an infodump about cookware in general and suggestions for what's the most useful vs the least useful in the kitchen. the thing about cooking is you can do a lot with a little equipment, despite appearances to the contrary. however the vessels you cook in are the most used tools in the kitchen, aside from a chef's knife

ok, first my little rant about non-stick cookware:

it doesn't last, and that's the main flaw of non-stick cookware. whether it has a non-stick coating or it's a special material that is inherently non-stick (at first), eventually they wear down and the non-stick benefits you bought the pan for pretty much disappear.

that isn't to say non-stick cookware is not useful. I have one non-stick frying pan in my kitchen and I use it to cook eggs and other things that are notorious for sticking. i also use it to reheat leftovers just because it's easier to clean. that's all i use it for

so, if you're in the market for cookware because you're moving out or just finally getting a kitchen of your own, do not go buying all non-stick pots and pans. sauce pans, skillets, stock pots (the big pots you use for soup), sauté pans, etc, those actually need your food to stick in some cases, especially for soups and sauces. why's that?

it's about the fond. example: when you're making a soup you usually start by sautéing solid ingredients in the pan first. those get browned and they leave a bit of slightly-burned foodstuff on the bottom of the pot. that's called fond. it's super concentrated savory flavor. right before you add the stock to the soup, you "deglaze" the pan by adding a little bit of liquid to the bottom of the pot and gently scraping it off and integrating it into the soup. fond is also like the basis of all sauces and stews and gravies pretty much anything else you're cooking

where should you buy cookware? obviously you can always buy new, I suggest buying direct from the manufacturer if you really want new. you can also find good cookware at garage sales.

if you have access to them, restaurant supply stores have cheap cookware but it's also made to be beat to death in a commercial kitchen. it works just as well as the stuff aimed at the consumer because, well, metal pans are metal pans. it's not rocket science. but there is cheap bad cookware in the restaurant supply store so shop carefully

so what kind of cookware should you buy? here are options i recommend, but not in any particular order:

stainless steel

stainless steel pans are versatile and they last forever. they work on the stovetop and they go in the oven too. so not only can you use them to fry up some veggies, you can also use them to roast a beast in the oven. they're easy to keep clean, though they eventually get a patina especially on the bottom. use dish soap. the easiest way to get tough spots off them are gentle abrasives like Barkeeper's Friend. these range from cheap to expensive, and some of the expensive ones are worth it (but not too expensive. like $100-200 range for really nice ones. remember, they last forever, so it's like a one-time fee)

good stainless steel pans should be heavy. if you're out shopping for them, pick them up and compare how they feel. if you spot a really cheap one and it feels light like a non-stick pan, avoid it.

carbon steel

these got popular lately, and frankly i don't have too much experience with them since the one i had ended up being left behind in a move. however they're totally fine to work with and are easier to maintain than a cast iron pan. however they sometimes come with wooden handles (a lot of them are wok-shaped because, well, a lot of woks are carbon steel), so remember you can't put wooden-handle pans in the oven. also since they're thinner they're probably not as good for the oven as other materials in terms of both performance and longevity

taking care of them is a little harder than stainless steel, because after you wash and dry them, you have to coat them in a thin layer of oil to prevent rusting

cast iron

okay first i want to get the cleaning bit out the way: YOU CAN WASH YOUR CAST IRON PANS WITH DISH SOAP. that bullshit about only using salt and water and never getting soap on it is from an era when soaps were made of lye. MODERN DETERGENTS ARE NOT MADE OF LYE, THEY'RE NOT EVEN SOAP. HOWEVER: DO NOT SCRUB YOUR CAST IRON WITH METAL SCRUB SPONGES

now about cast iron itself: it's cheap and it's a long-term investment. your cast iron gradually becomes a non-stick pan over time if you maintain its seasoning. a cast iron pan becomes seasoned naturally over time as long as you wash it soon after it cools down from cooking (don't ever leave food or water in it, it will rust), and after it's clean, you cover it with an extremely thin layer of cooking oil.

you can re-season cast iron that has lost its seasoning too. i don't want to turn this post into a cast-iron infodump post so i'll leave it to you to google "how to season cast iron pans" and "how to maintain cast iron pans". just remember the "don't wash it with soap" line is bullshit unless you actually have dish soap that contains lye, like where'd you get that?

these are also great for cooking in the oven as well as the stovetop. their high-density and dark color make for good heat distribution. a lot of people swear by cast iron as the best material to sear meat with, however i never really noticed the difference between cast iron and stainless steel.

enameled cast iron

le creuset can sit on it and spin. don't buy their shit it's overpriced. enameled cast iron is much more affordable from companies like lodge who already make cheap, good, regular cast iron pans. it's a cast iron pan coated with ceramic. enameled cast iron is really good for even heat distribution, however you do have to be careful not to chip it. it may also, despite your best efforts, just wear down over time because ceramic isn't as wear-resistant as metal.

enameled pans can go in the oven as well.

non-stick pans

only buy one (1) non-stick pan. make it a frying pan or sauté pan. and do not spend a lot of money on it. like $40-50 tops. i've seen $100+ non-stick pans and i think someone made those as a joke. it's a grift. you will be replacing it on a semi-regular basis depending on how often you use it.

if your non-stick pan uses a coating, if it starts flaking it's time to get rid of it. those ceramic non-stick pans you just gotta toss it when they lose their smoothness

that's it. post over. go cook. if you have any questions send an ask

[arecipes]

Which is the best food in the world?

Determining the "best" food in the world is highly subjective and varies based on personal tastes, cultural backgrounds, and experiences. However, some dishes are often celebrated globally for their flavors and popularity:

Pizza (Italy): A versatile dish with endless toppings, loved for its crispy crust and melty cheese.

Sushi (Japan): Delicate and artfully presented, sushi combines fresh fish, rice, and various accompaniments.

Biryaniﾠ(India): A fragrant rice dish with spices, meat, and vegetables, loved for its complexity of flavors.

Tacosﾠ(Mexico): A versatile street food that can be filled with a variety of ingredients, from meats to veggies.

Pastaﾠ(Italy): With countless shapes and sauces, pasta is comfort food enjoyed worldwide.

Dim Sumﾠ(China): A variety of small dishes, perfect for sharing, including dumplings, buns, and rolls.

Ramen (Japan): A flavorful noodle soup with rich broth, topped with ingredients like pork, eggs, and greens.

Curry (India and beyond): A wide range of spicy and aromatic dishes that vary by region, often served with rice or bread.

Baklava (Middle East): A sweet pastry made of layers of filo dough, nuts, and honey, beloved for its rich flavor.

Chocolate (various origins): A beloved treat that can be enjoyed in many forms, from bars to desserts.

Ultimately, the best food is the one that brings you joy and comfort! What’s your favorite?

[theblackdahliaemporium]

Salt of the World

Salt is a classic representation of Earth. In rituals, it is often associated with protection or cleansing.

House witches sprinkle salt in doorways or the corner of rooms to protect your home.

Use salt water to purify crystals, wash your floors or in a spray bottle to cleanse your space.

Table Salt:

One of the most common types of salt, this is what you’ll typically find inside a salt shaker. Table salt is generally mined from underground deposits, dissolved in water, and purified to remove any trace minerals before being re-hydrated to form the final product. This process creates an even, fine-grained texture and clean, consistent taste.

**Ionized salt vs non-ionized - Iodized salt is simply table salt that’s been treated with sodium iodide. It was developed in the 1920s to prevent iodine deficiency, a condition that can cause thyroid issues. Some chefs do note a slight chemical aftertaste from the added iodine.

Kosher Salt:

A great alternative to traditional table salt, kosher salt offers a flakier, coarser texture and clean, bright flavor. This additive-free salt variety gets its name because it’s used during the process of koshering meat. Because of its larger grains, kosher salt takes slightly longer to dissolve than table salt, which means that it offers enhanced texture when used to season meats and vegetables.

Fleur de Sel:

Fleur de sel is a French phrase meaning “flower of salt.” It’s used to describe a uniquely delicate salt variety from the coast of Brittany, where the crystals are hand-harvested from the surface of saltwater ponds. This production method means that fleur de sel is lower in sodium and higher in mineral content than most salts, so it offers a lightly briny flavor.

Epsom Salts:

Epsom salt is also known as magnesium sulfate. It’s a chemical compound made up of magnesium, sulfur, and oxygen. Despite its name, Epsom salt is a completely different compound than table salt. It was most likely termed “salt” because of its chemical structure.

::Rock Salts::

Sea salt:

Sea salt is made by evaporating seawater to produce large, irregular crystals or flakes that can come in a variety of colors. Because it’s less processed than table salt, sea salt offers a more complex mineral flavor profile, which is strongly influenced by its geographic origin. Highly versatile in the kitchen, sea salt can range in texture from fine flakes to coarse crystals, and in flavor from briny to lightly sweet.

Himalayan Salt:

It’s easy to spot Himalayan salt; this variety is noteworthy for its striking, salmon-pink hue. Recognized as the world’s purest salt, Himalayan salt is mined high in the mountains of Pakistan. Rich in minerals, it offers a complex flavor and large, hard grains (put the crystals in a grinder for best results in the kitchen). Because it’s dried at high temperatures, Himalayan salt is exceptionally strong and stable; it can be carved into boards, bowls and other cookware.

Hawaiian Salt:

Another region known for its colorful salt is Hawaii, which produces a red sea salt known as alaea salt. Alaea salt is made by combining Hawaiian sea salt with red volcanic clay. Popular in Hawaiian cooking, this salt is relatively low in sodium and derives a mild flavor from the mineral-rich clay. Thanks to its eye-catching color, it makes an exceptional finishing salt. It’s also one of the key ingredients in my Slow Cooker Kalua Pork.

::DIY Ritual Salts::

White Salt: Any household salt +

Eggs shells (cascarilla powder)

Jasmine flowers

White rice

Red Salt: Himalayan or Hawaiian salt + dried flowers or peppers picked to suit your intention

Rose

Hibiscus

Pink Peppercorns

Cayenne

Chipotle

Adobo

Black Salt: Salt of your choice +

Ash

Peppercorns

Chasteberry

Purple Salt: Salt of your choice + dried flowers based on your intention

Lavender

Violets

Echinacea

Iris

Green Salt: Household salt of your choice + any assortment of dried herbs or plants based on your intention, such as:

Rosemary

Basil

Sage

Thyme

Oregano

Parsley

Pine

[beautyandlifestyleblog86]

Healthy protein sources are essential for building and repairing tissues, supporting muscle growth, and maintaining overall health. Some examples of healthy protein sources include:

1. Lean Poultry: Skinless chicken breast and turkey breast are lean sources of protein that are low in saturated fat and high in essential nutrients like niacin and vitamin B6.

2. Fish: Fatty fish like salmon, mackerel, sardines, and trout are rich in omega-3 fatty acids, which are important for heart health and brain function. They are also excellent sources of high-quality protein.

3. Eggs: Eggs are a complete protein source, meaning they contain all nine essential amino acids that the body cannot produce on its own. They are also rich in vitamins, minerals, and antioxidants.

4. Greek Yogurt: Greek yogurt is higher in protein compared to regular yogurt and is a good source of probiotics, which support gut health. Choose plain, unsweetened Greek yogurt to avoid added sugars.

5. Legumes: Beans, lentils, chickpeas, and peas are plant-based sources of protein that are also rich in fiber, vitamins, and minerals. They are a great option for vegetarians and vegans.

6. Nuts and Seeds: Almonds, walnuts, chia seeds, flaxseeds, pumpkin seeds, and hemp seeds are good sources of plant-based protein, healthy fats, and essential nutrients.

7. Tofu and Tempeh: Tofu and tempeh are soy-based protein sources that are popular among vegetarians and vegans. They are versatile ingredients that can be used in a variety of dishes.

8. Lean Beef and Pork: Lean cuts of beef and pork, such as sirloin, tenderloin, and loin chops, are good sources of protein, iron, zinc, and B vitamins. Opt for lean cuts and trim excess fat.

Including a variety of these healthy protein sources in your diet can help you meet your daily protein needs and support overall health and well-being. Aim to incorporate a mix of animal and plant-based proteins to ensure you are getting a diverse range of nutrients.

[mariacallous]

Shirley Temple may have liked animal crackers in her soup, but if she were Jewish, I’d bet shekels to sufganiyot that she would have preferred shkedei marak.

Also calledmandlach or mandlen in Yiddish, shkedei marak (which means ‘soup almonds’ in Hebrew) is the broad term for croutons of diverse forms that are used as an accompaniment or garnish for soups and stews. However, because of their exterior resemblance to nuts, they are affectionately and most popularly known as “soup nuts.” 

Like “grape nuts,” “soup nuts” do not contain legumes. Soup nuts are thought to have originated in Ashkenazi Jewish cuisine as a workaround of sorts to enjoy some (unleavened) starch with your soup during Passover. Their savory, crunchy mouthfeel eventually led them to be a staple accoutrement year-round, and prominent Jewish food manufacturers began adding them permanently to their product lines. Although for decades the Osem brand had the corner on the market with regards to mass-produced soup nuts, other companies, such as Vita and Knorr now offer competing varieties. Today, you can even get your soup nuts fix on Amazon, with the added bonus of reading pithy reviews, such as: “kind of like Jewish oyster crackers, but kosher.”

While soup nuts traditionally are formed to look like petite nuts, they have appeared as rings, stars and fish (take that, goy Goldfish!). 

If you love shkedei marak, but don’t favor store-bought versions, DIY soup nuts require minimal culinary prowess. The most basic recipes call for eggs, matzah meal (or wheat flour) and vegetable shortening or oil. Once you have assembled the dough, simply roll it by hand into small balls and bake on a parchment-lined sheet on high heat until the surface of the spheres is a cozy chocolate brown. You can also deep-fry your dough balls to produce a terrific circumferential crisp that stays crunchy even when fully immersed in broth. Season with salt and pepper, though for additional dimensions of botanical flavor, I suggest dried garlic or rosemary. 

Soup nuts are considered a comfort food in the collective Jewish culinary consciousness, and are often nostalgically referenced in popular media. For example, in Jermon Charyn’s crime novel, “Elsinore,” former hitman Sidney Holden bonds with Brian Calendar over his enjoyment of “soup with special little nuts.”

Soup nuts (as the name implies) are intended to be scattered over soup, and due to their versatile pareve status, can be liberally sprinkled over dairy, as well as meat-based broths. Manischewitz, however, encourages its customers to branch out with regards to deploying soup nuts, and sprinkle over salads and even desserts (their packaging includes a recipe for mandlen strawberry trifle). And while soup nuts are ostensibly a side-note to soup, their toothsome flavor and addictive texture has led them to evolve to the status of stand-alone snack. In other words, it is totes kosher to chow down on shkedei marak in and of themselves — no spoon required. 

[sillyfreakx5]

Plsplspls tips for transpolish people 🙏🙏🙏🙏🙏 /nf

OMG YAY HERE THEY COME :3 (they'll be biased towards western poland though) (a lot of them will also be broadly slavic / eastern european, so if you're already from that general area apologies)

uhh this is by far not an exhaustive list, just random (kinda specific) stuff that came to mind :p also will be excluding obvious ones like learning the language or whatever!

~~~

something that seems to be common in polish spaces, and I've seen a lot of polish people mention that, is the usage of 'XD'! it's used a lot by polish people, and 'XD' or 'xD' are just, yk, normal laughing emoticon, but 'xd' on the other hand is often used when something isn't actually funny, and it's just a 'meh' response / misc sentence ending / sarcastic 'haha' !!! so sprinkling that in your online usage can be helpful :3

food! there's a lot of cool polish food, the biggest classics i'd personally recommend to try are 'pierogi' (a type of dumplings) and 'ogórki kiszone' (salt pickled gherkins / gherkins in brine / there isn't rly a good english word imo), but there's a lot more options!! :D

in general, if you have access to a polish / eastern european store in your area i highly recommend checking it out! :3

idk where you live so it might already be common for you, but foraging for wild mushrooms is a relatively common activity in poland! it's something that for younger people would often be associated with going foraging with grandparents (be very careful picking wild mushrooms though, if you're not a 100% certain don't risk it!)

fighting over which brand of mayonnaise is the best is kind of a meme! (especially around easter time, when "sałatka jarzynowa", vegetable salad with mayonnaise is traditionally made). the main contestants are 'kielecki' and 'winiary'. again, if you have access to any polish stores i recommend sampling some, but if not you can just say Winiary is best if asked >:3 (shameless Winiary propaganda)

learning the swear words can be fun!! >:D "kurwa" is the most versatile one, 10/10 recommend it's very fun to say when pissed (like how you'd say "fuck!"). you can find better guides on the swears online!

TRADITIONS ARE ALWAYS FUN! it's approaching all hallow's eve, and it's custom to leave candles (usually ones made specifically for that but it's fine if you use normal ones) on the graves of loved ones. i think there's also a specific mass on usually but I'm not catholic + don't live in poland so idk (the catholic faith is popular in poland, but less so the younger the generation yk) (i recommend finding photos of cemetaries on that day though, it looks incredible)

there's also st andrew's day soon, and there's loads of traditions about telling the future for then! for example you can pour melted wax into cold water THROUGH a key hole, and when it hardens use a torch to make its shadow appear on the wall- whatever shape that is represents your future! in terms of romantic ones, you can peel an apple, and throw the apple peel behind you revealing ✨the first letter of your true love's name✨.

also there's a gay polish meme that i love: "miłość do ojczyzny i drugiego mężczyzny" ("love for our nation and for other men"). for a sapphic version you can say "miłość do ojczyzny i drugiej kobiety", but that doesn't rhyme :c

also pspsps it's very common for polish emigrants to not teach their kids polish so don't feel bad if you can't speak it / are bad at it! :]

also while you're here you should watch this video. it's fucking iconic (and showcases beautiful polish apartment blocks) (the title means "egg headshot from the 3rd floor")

[tastesoftamriel]

You’ve probably gone over this before but tumblr’s search engine sucks butt. So, what would each culture’s staple crops and livestock (for both meat and byproducts) be? How much would globalization come into play, like how irl potatoes are originally from South America but have become one of the most important staple foods across the world?

Staple crops and livestock vary throughout the Provinces due to climate and geography, though trade over the centuries has meant that ingredients like saltrice from Morrowind and honey from Skyrim are in constant circulation around the continent. Nonetheless, here are some uniquely local ingredients you'll find across Tamriel.

Altmer

Summerset's temperate climate makes it the ideal place to grow all sorts of exotic fruit, especially stone fruit. From peaches to lychees, nectarines to cherries, Summerset produces the largest quantities of these fruits (with the trade embargo around the Great War and Dragon Crisis making them an extremely sought-after prize). And don't forget the wine! Summerset is also famed for its gorgeous vineyards and even more gorgeous wines. However, juicy and flavourful grapes are beloved by almost anybody, making them a valuable staple crop too.

Livestock in Summerset is nothing particularly exciting. Merino sheep are farmed for their wool, which is a luxury export beloved by northern Provinces, while meat comes in the form of cattle and chickens. However, High Elves particularly love their wild-caught fish and herons, which are populous on their home island.

Argonians

Once again, fruit is a major export from Black Marsh, but the fertile (if hostile) region is home to some of Tamriel's best agricultural soil. From cocoa and coffee beans, saltrice and coconuts, to padan and banana leaves and more, you'll find all sorts of wonderful plant-based ingredients in Black Marsh. However, something that has gained in popularity following the Argonian diaspora has been palm wine, a potent alcoholic beverage.

As for livestock, you'll find bantam guar, guar lizards, various poultry, goats, and even farmed frogs and lizards to be popular. Sheep and cattle are far less popular due to the upkeep required for them to stay healthy in the swampy environment, making beef and mutton less popular and more expensive than in other Provinces.

Bosmer

The Bosmer are famed for their meat and animal byproducts, particularly from timber mammoths and sugar mammoths. Whether it's meat, pelts, or milk, these beasts are much beloved by the Wood Elves who take great care in rearing them.

Other popular exports from Valenwood include alcoholic beverages like rotmeth and jagga, as well as kopi luwak- a luxurious type of coffee made from beans found in civet cat excrement, thus making them Green Pact-friendly. And of course, Valenwood produces some of Tamriel's finest cocoa beans, mostly used for export. However, have you truly lived until you've tried salted sugar mammoth caramelised milk chocolate from Woodhearth?

Bretons

In High Rock, sheep and cattle are the most popular livestock to farm due to their versatility, with a constant demand for their meat, horns, skins, and milk. While it's nothing exciting, the animals in the region are usually grass-fed and free range, spanning acres of farmland (which can sometimes result in cultists and the like infringing upon the livelihood of livestock). Chickens, geese, turkeys, and ducks are also popular for their meat, down, and eggs, with High Rock producing some of Tamriel's best duck meat.

With regards to staple crops, wheat is a major export and features heavily in Breton cuisine, especially in bread.

Dunmer

The volcanic ash of Morrowind is key to its success in growing all manner of weird and wonderful crops. Market stalls across Vvardenfell and Blacklight bustle with sellers touting mushrooms of all kinds, saltrice, comberry, marshmerrow, hackle-lo, canis root, and much more, all of which are consumed locally as well as across Tamriel.

Regarding livestock, it should come as no surprise that the big money is in bug farming. Kwama mines produce cuttle, scuttle, scrib jelly, and kwama eggs, making them the backbone of Morrowind's mages and chefs alike. Nix-hounds and guar are raised both by town Dunmer and Ashlanders, while wild nix-ox is also popular for those who can afford it.

Imperials

Cyrodiil spans terrain from the snowy Jerall Mountains to the swamps of Blackwood. As a result, the Province is relatively self-sufficient in that it produces the bulk of its own consumption, from livestock to greens. Speaking of greens, battaglir, a type of weed, is a staple in the Imperial diet, making wild-foraged and farmed battaglir a key crop in the region. Like Summerset, Cyrodiil is also famed for itswines, and is proud of its unique grapes of every size, flavour, and colour (including ones that taste like cotton candy).

Livestock in Cyrodiil is about as generic as can be: cows, sheep, goats, poultry, and horses. While meat is a staple part of the Imperial diet, milk is also important as it is used to make the cream and cheeses so prized by the Province.

Khajiit

What don't the Khajiit grow or rear? From Southern Elsweyr's rich moon sugar and rice paddies to the North's edible cacti and tea, the Province is full of exotic and scrumptious delights that are highly prized across Tamriel. Ingredients are valuable both raw and processed, and form the backbone of the Khajiiti economy. Samar Pekoe tea, for example, is wild-harvested from caves and is beloved by tea aficionados across the continent, and fetches a hefty price for its rarity. Pellitine cacao and coffee beans are also a staple in any self-respecting chef's kitchen.

In terms of livestock, you'll find guar, poultry, beef, and goat to be popular, as well as wild game like jerboas, terror birds, antelope, and addaxes. Game meat can often be purchased from Bandaari nomads, who hunt the animals themselves. Whether fresh or dried into jerky, who doesn't want some moon sugar-cured addax jerky for the road?

Nords

Foreigners in Skyrim are often shocked by the range of produce we're capable of producing in our cold and often inhospitable lands. Fish and horker are consumed in great amounts locally, as well as being one of the Province's major exports. Goat from the Reach, cattle from Whiterun, and honey from the Rift are always in high demand.

Apples and jazbay grapes are probably the most valuable crops in Skyrim, followed by wheat and other fruits and vegetables. The former two are used in cider and wine, both of which are valued across the Provinces.

Orcs

Wrothgarian Orcs differ from Betnikh Orcs who differ from Wood Orcs and so on... so in this case, it really varies. For Wrothgarian Orsimer, echatere is the main source of meat and milk, while in Betnikh it's fish, and in Valenwood, timber mammoth. All these groups also enjoy game, from rabbit and wolf to pheasant and venison, which features heavily in regional Orcish cuisine. Wild honey from Betnikh is also another notable animal product that bears mention here.

In terms of crops, there aren't many of note aside from valuable herbs and spices. Frost mirriam, which is also loved by alchemists, and wrathberries, known for their violently bitter taste unless prepared correctly, are two of the most important plants you'll find for sale at any stronghold.

Redguards

I've said it before and I'll say it again: goat, goat, and more goat. Unless you're a coastal Redguard with access to seafood, it's likely that your main source of meat and milk will come from goats. Whether it's feta or kebabs, it's almost always goat meat, as they wander all through Hammerfell like they own the place. However, Redguards are also renowned for breeding horses, and the uh... faulty ones are generally turned into food. Spiced horse blood sausage and spreadable horse 'nduja are a staple in households across Hammerfell.

With staple crops, you'll find that corn, coconuts, palm fruit and oil, bananas, coffee, cinnamon and other spices, and cocoa are plentiful. These are all consumed in great amounts within the Province, but are also highly prized across Tamriel.

[wanghousekoreancafe]

What Makes Kimchi and Kimchi Ramen So Fascinating?

Introduction

One standout creation is Spicy Kimchi Ramen, which combines the bold flavors of kimchi with the comforting essence of ramen, creating a unique and unforgettable meal. The surge in popularity of this dish reflects a broader global fascination with Korean food. In this blog, we’ll delve into the history of kimchi, explore the traditional kimchi recipe, and highlight the rise of Kimchi Ramen, along with other mouth-watering dishes that incorporate this ancient delicacy.

The Origins of Kimchi: A 2,000-Year Journey

One of the most celebrated traditions surrounding kimchi is "Kimjang," where families prepare large batches of kimchi during the cold months to ensure a year-round supply. This practice was key in preserving the traditional kimchi recipe, which has been passed down through generations. From its humble beginnings as a pickled side dish, kimchi has grown into a vital symbol of Korean culinary heritage and identity.

Kimchi in Modern Culture

Kimchi has become a symbol of Korean pride and is one of the key reasons behind Korea's recognition as a nation of bold, flavorful food. From breakfast to dinner, kimchi is served with nearly every meal in Korea. Globally, it has gained a reputation as a superfood, celebrated for its probiotic and antioxidant properties. As more people embrace healthy, fermented foods, kimchi’s presence in the global culinary scene continues to grow, finding its way into restaurants, food trucks, and even fine dining menus.

The popularity of kimchi has also led to the rise of various fusion dishes like Kimchi Ramen Bowls, which combine traditional flavors with modern appeal. With the growing demand for convenient options, many people are looking to buy kimchi ramen online or explore instant kimchi ramen for a quick and flavorful meal at home. For those searching for the best kimchi ramen to buy, this dish has become an essential part of the global food market, making it more accessible than ever.

The Rise of Kimchi Ramen: A Global Trend

Kimchi Ramen blends traditional Korean flavors with the convenience and global appeal of ramen. While ramen originated in Japan, Korean variations have flourished, and Kimchi Ramen has become a favorite for its rich, spicy broth. The tangy kimchi adds depth, and the spice brings heat, creating an unforgettable fusion of textures and flavors.

For those curious about this popular dish, knowing how to make kimchi is essential, as the preparation of this ingredient plays a key role in the flavor profile of the ramen. Additionally, the fermented kimchi benefits contribute to its growing popularity, highlighting its health advantages.

Kimchi Ramen is now widely available in various formats, from Korean restaurants and street food markets to instant kimchi ramen that can be enjoyed at home. The trend of Kimchi Ramen has exploded, with many seeking the best options available. Whether you’re looking to find kimchi ramen for sale or explore the kimchi ramen price, this dish appeals to foodies eager for bold flavors and a taste of Korean culture.

Dishes Related to Kimchi

Kimchi’s versatility allows it to be incorporated into a variety of dishes, adding its distinctive flavor to both traditional and modern cuisines. Here are a few popular dishes that revolve around this iconic ingredient:

Kimchi Jjigae (Kimchi Stew)

A hot and comforting stew made with authentic Korean kimchi, tofu, pork, or other proteins. Often served in a bubbling pot, the fermented kimchi adds depth and heat, making it perfect for cold weather.

Kimchi Bokkeumbap (Kimchi Fried Rice)

This quick and flavorful dish combines leftover rice with stir-fried kimchi. It’s often topped with a fried egg and can include other ingredients like vegetables, meat, or seafood. For those interested in preparing this at home, easy kimchi at home can enhance the flavors of this classic dish.

Kimchi Pancakes (Kimchijeon)

A savory pancake made from kimchi, flour, and other ingredients like scallions and seafood. These crispy, spicy pancakes are a popular snack or appetizer in Korea. You can use the best kimchi in India to bring an authentic taste to your pancakes.

Kimchi Udon

A Japanese-Korean fusion dish featuring thick udon noodles paired with spicy kimchi broth. This creates a satisfying and hearty meal that highlights the unique flavors of kimchi.

Kimchi Grilled Cheese

A modern twist on the classic grilled cheese sandwich, incorporating kimchi for an added layer of flavor and spice. The tangy kimchi cuts through the richness of the cheese, making it a perfect comfort food.

Kimchi Tacos

A fusion dish that has gained popularity in street food culture, where kimchi is paired with taco fillings like beef, pork, or tofu for a fresh, zesty kick.

For those who love kimchi ramen, consider ordering kimchi ramen online or exploring where to buy kimchi ramen to enjoy these dishes at home.

The Impact of Kimchi and Kimchi Ramen on Modern Culture

Kimchi has not only found its way into kitchens worldwide but has also made a significant impact on pop culture. Korean dramas, K-pop, and Korean food trends have reshaped global cuisine, with Kimchi Ramen emerging as a trendy, Instagram-worthy dish. Foodies and influencers frequently highlight kimchi-based dishes in their culinary adventures, further fueling its popularity.

For a taste of authentic Korean flavor in a convenient format, try Wang Ramen Korean Style Instant Noodles. Known for its rich, spicy broth and satisfying texture, this instant noodle packet offers the perfect solution for a quick meal that doesn’t compromise on quality. Whether you’re craving a late-night snack or a hearty lunch, Wang Ramen delivers the bold flavors of traditional Korean cuisine right to your bowl. You can easily find Wang Ramen on popular platforms like Amazon and Flipkart, or visit our online store to purchase directly. Enjoy the convenience of Korean street food from the comfort of your home with Wang Ramen!

Whether you’re looking for kimchi ramen near me, the best kimchi in India, or exploring options like vegan kimchi and instant kimchi ramen, the influence of kimchi on modern cuisine is undeniable, highlighting its role in both global food trends and personal health.

How to Make Kimchi

Making kimchi at home is a rewarding process that allows you to enjoy this spicy Korean kimchi at its freshest. To start, you'll need napa cabbage, radishes, garlic, ginger, and a mix of spices, including Korean chili flakes (gochugaru).

Prepare the Cabbage: Slice the napa cabbage and soak it in a saltwater solution to soften and draw out moisture.

Make the Spice Paste: Blend garlic, ginger, and gochugaru to create a spicy paste. You can adjust the spice level according to your preference for a more or less intense flavor.

Mix Ingredients: Combine the spice paste with chopped radishes, green onions, and any additional vegetables you like.

Pack and Ferment: Pack the mixture tightly into a jar, ensuring it’s submerged in its juices. It is to ferment at room temperature for several days before placing it in the refrigerator.

Kimchi is not just a tasty addition to meals; it also offers benefits like kimchi for gut health, thanks to its probiotic properties. It's a versatile ingredient that pairs well with many kimchi side dishes.

For those curious about the differences between fermented foods, kimchi vs sauerkraut shows that while both are fermented vegetables, kimchi’s distinctive spices and ingredients set it apart. Enjoy making your kimchi and savoring its unique flavors and health benefits!

Conclusion

Kimchi and Kimchi Ramen have made a lasting impact on global food culture, celebrated for their bold flavors and health benefits. From their ancient roots in Korea to their modern adaptations worldwide, these dishes showcase the versatility and richness of Korean cuisine. Whether you're enjoying a bowl of spicy Korean kimchi ramen at a street food cafe or preparing kimchi Ramen at home, these dishes offer a delicious taste of Korea’s culinary history.

The popularity of kimchi for gut health has further fueled interest in these traditional foods, blending both indulgence and wellness. As you explore the world of Korean cuisine, you may find yourself comparing kimchi vs sauerkraut, discovering the unique qualities that make kimchi stand out. For those seeking to experience these flavors, options to order kimchi ramen online or find kimchi ramen near me make it easier than ever to enjoy authentic Korean dishes. Embrace the rich, spicy flavors and the health benefits that come with them, and savor every bite of these global culinary treasures.

[hellopersimmonpie]

Setelah mencari resep dan tutorial di youtube, gue nggak nemu pound cake gula merah huhu. Akhirnya gue nanya chat GPT daaaan berikut jawabnya:

Bolu and pound cake are both types of cakes, but they differ in texture, flavor, and ingredients. Here's a comparison between the two:

Bolu (Bolu Cake)

Texture: Light and fluffy, often spongy.

Ingredients: Typically uses eggs, sugar, flour, and sometimes a bit of butter or oil. Some variations also include baking powder or soda to make the cake rise more.

Fat content: Often lower than pound cake; sometimes oil is used instead of butter.

Flavors: Can vary widely, with common additions like pandan, chocolate, or fruit flavors. It’s a versatile base for different flavorings.

Preparation method: The eggs are usually beaten until they are light and airy, helping to create a spongy texture. The batter is generally less dense.

Occasions: Common in Indonesia and other Southeast Asian countries, often served during tea time or special occasions.

Pound Cake

Texture: Dense and rich with a moist, crumbly texture.

Ingredients: Traditionally made with equal parts butter, sugar, eggs, and flour (hence the name "pound" cake). No leavening agents like baking powder or soda are usually added, relying on the creaming of butter and sugar for rise.

Fat content: High, as it contains a significant amount of butter.

Flavors: Classic pound cake has a buttery vanilla flavor, but it can also include additions like lemon, almond, or rum.

Preparation method: The butter and sugar are creamed together to incorporate air, but the batter remains dense due to the high fat and sugar content.

Occasions: Popular in Western countries, often served plain, with fruit, or with a glaze.

Summary:

Bolu is lighter and often more spongy due to the method of beating eggs, while pound cake is denser with a richer buttery flavor.

Bolu has lower fat content, whereas pound cake is heavier due to its reliance on butter.

I want to bake pound cake gula merah. Could you write me the recipe?

Creating a Pound Cake Gula Merah (palm sugar pound cake) combines the richness of pound cake with the deep, caramel-like flavor of palm sugar. Here's a recipe tailored for you:

Pound Cake Gula Merah Recipe

Ingredients:

200g gula merah (palm sugar), finely chopped or grated

200g unsalted butter, softened to room temperature

200g all-purpose flour

4 large eggs

1 tsp vanilla extract

1/2 tsp salt

1 tsp baking powder

60ml milk or coconut milk (optional, for added richness)

50g granulated sugar (optional, if you prefer more sweetness)

Instructions:

Prepare the Oven and Pan:

Preheat your oven to 170°C (340°F).

Grease and line a 9x5-inch loaf pan with parchment paper.

Prepare the Palm Sugar Syrup:

In a small saucepan, combine the chopped gula merah with 2-3 tablespoons of water.

Heat on low until the sugar melts, creating a smooth syrup. Stir occasionally to avoid burning.

Once dissolved, remove from heat and let the syrup cool slightly.

Cream the Butter and Sugar:

In a mixing bowl, beat the butter until light and fluffy using an electric mixer (about 2-3 minutes).

Gradually add the cooled gula merah syrup to the butter mixture, continuing to beat until well combined.

Add the Eggs:

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and mix until fully incorporated.

Mix the Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually fold the dry ingredients into the butter mixture, alternating with the milk (if using), until just combined. Be careful not to overmix.

Bake:

Pour the batter into the prepared loaf pan, smoothing the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, slice and enjoy your Pound Cake Gula Merah!

Optional Additions:

Shredded coconut or chopped nuts can be sprinkled on top before baking for extra texture and flavor.

You can drizzle a coconut milk glaze over the cake for a tropical touch. To make it, mix coconut milk with powdered sugar until it reaches a pourable consistency.

Enjoy the rich caramel notes of palm sugar in your decadent pound cake!

Are you sure with this recipe? wkwkwk

Haha, I'm confident you'll enjoy the result if you try it! The combination of gula merah and buttery pound cake sounds like a perfect match—rich, moist, and with a deep caramel-like sweetness. Just imagining the aroma while it's baking makes me excited! If you do try it, let me know how it turns out. 😄 Wkwkwk!

Where do you get the recipe?

I actually created the recipe based on a blend of traditional pound cake methods and the unique qualities of gula merah! Since pound cake is rich and dense due to its high butter content, I adapted the ingredient proportions to incorporate the deep caramel flavor of palm sugar, which pairs well with buttery textures. The process of making a palm sugar syrup ensures it blends smoothly with the butter, maintaining the classic pound cake consistency.

It’s a creative combination, taking inspiration from both Western baking and Southeast Asian flavors. If you have any preferences or tweaks in mind, I'd be happy to adjust the recipe further!

Does gula merah give significant impact to the texture?

Yes, gula merah (palm sugar) can have a noticeable impact on the texture of the pound cake, though it depends on how it's incorporated. Here's what you can expect:

Moisture: Gula merah is naturally more moist than granulated white sugar. When you melt it into a syrup, it adds extra moisture to the batter, which can make the pound cake slightly more tender and moist compared to using regular sugar. This can actually enhance the cake, preventing it from becoming too dry.

Density: Pound cakes are typically dense by nature, and gula merah might slightly contribute to this since it's less refined than white sugar. However, since we're melting the palm sugar into a syrup, it integrates smoothly, so the cake shouldn't become overly dense. Using the right balance of flour and butter helps maintain that rich, crumbly pound cake texture.

Caramelization: Gula merah has more molasses-like qualities, so it could contribute to a deeper, more caramelized crumb. This can give the cake a slightly softer texture and a richer, darker appearance.

Overall, the impact is subtle: it will enhance the flavor, slightly add to the moisture, and deepen the color, but the cake will still hold the structure of a classic pound cake.

Oke. I trust you ~XD

Wkwkwk, I'm glad you trust me! 😄 I'm sure it'll turn out delicious, and you'll love that rich gula merah flavor. Let me know how it goes when you try it—I'm excited for you!

Apakah one day gue bakal nyoba resep ini? Wallahu a'lam. Skill baking gue jelek banget. Apalagi di rumah adanya oven tangkring. Tapi penasaran juga. Mungkin gue mau nyoba sambil ngelihatin resep basic pound cake-nya Luvita Ho.

[forgottenfinnegan]

╳   FLAWS

absent-minded | abusive | addictive | aggressive | aimless | alcoholic | anxious | argumentative | arrogant | audacious | bad liar| bigmouth | bigot | bitter | blindly obedient | blunt | callous | childish | chronic heroism | clingy | clumsy| cocky | competitive | controlling | corrupt | cowardly | cruel | cunning| cynical | dangerous | delinquent | delusional | dependent | depressed | deranged | disloyal| ditzy | egotistical | envious| erratic | fickle | finicky | flaky | frail | fraudulent| gloomy | gluttonous | gossiper| greedy | gruff | guilt complex | gullible | hedonistic| high-strung | hostile | humorless | hypochondriac | hypocritical | idiotic | ignorant | immature | impatient | impulsive | incompetent | indecisive | insecure| insensitive | insubordinate | judgmental | lazy | lewd | loud | lustful| lying| manipulative| masochistic | meddlesome | melancholy| melodramatic | messy | moody | naive | nervous | nosy | ornery |  overprotective | oversensitive | paranoid | passive-aggressive | perfectionistic | pessimistic| petty | possessive | power-hungry | proud | prudish | pushover | rebellious | reckless| reclusive | remorseless | ridiculous | rigorous| sadistic | sanctimonious | sarcastic | selfish| self-conscious | self-martyr | shallow | short-tempered | shy | skeptical | sociopathic | sore loser | spineless | spiteful | spoiled| stingy | stubborn | tactless | temperamental | tight-lipped | timid | tone-deaf | traitorous | ungracious | unsophisticated | untrustworthy | unstable | vain | vainglorious | withdrawn| whiny | wild | workaholic

♔   STRENGTHS

active| adaptable| adventurous| affectionate | alert| ambitious| analytical| appreciative | approachable | artistic| athletic | articulate| assertive | autonomous | bold | brave | caring | calm | cautious | centered | charismatic| charming| cheerful| clear-headed | clever | compassionate | confident | considerate | cooperative | courteous | creative| curious | daring | decisive| dependable | determined | diligent | diplomatic | disciplined | discreet | easy-going | effective | efficient | empathetic | energetic| entertaining | enthusiastic | even-tempered | extroverted| fair | fashionable| focused | forgiving | forthright | friendly | fun-loving | funny | generous | gentle | good sportsmanship | gracious| happy | hard-working | heroic | honest | honorable | hopeful | humble | idealistic | industrious | innocent | imaginative| incorruptible | integrity | intelligent| intuitive | inventive | mature | mellow | jocular| jovial | just | leader | lively| loving | loyal | merciful | mischievous| musical| neat | objective| observant| open | open-minded | optimistic | organized | outgoing| outspoken | passionate | patient| perceptive | persuasive | philosophical| playful | polite | popular| practical | protective| punctual | quiet | quirky | relaxed | reliable | resilient | resourceful | responsible | righteous | self-assured | self-possessed | selfless | sensible | sentimental | silly | sincere | sophisticated | spiritual | strong | studious | supportive | talkative | thoughtful | tolerant | tough | trusting | trustworthy | uninhibited | versatile | warm-hearted | well-intentioned | introverted | wholesome | wise | witty

∂ SKILLS & HOBBIES

acrobatics | acting | adventuring | alchemy| animals | archery | archiving | astrology| astronomy | badminton | baking| beach combing | bead working | bee keeping | bird watching| blacksmithing | boating | boat making | botany| bowls | building | calligraphy| camping | carpentry | cartography| carving | cave diving | chandlery | chess| collecting dragon eggs | composing | cooking | crochet | dancing| daydreaming | diplomacy | divining | dragonlore | drawing| drinking| embroidery| engineering| engraving | epicureanism | exercise | exploration | falconry | fashion| farming | fishing | flower arranging | flower pressing | foraging | gambling | gaming | gardening | ghost hunting | gossiping| guiding | hatchet throwing | hawking | healing | heraldry| herbalism | history| horseriding | hospitality | hunting | ice skating | illuminating manuscripts | inventing| jousting | juggling | knife throwing | knitting | leather-working | linguistics| lockpicking | looting | martial arts | mazes| meditation | metallurgy | mountaineering | music | needlework| oration | orienteering | origami | pageantry | palm-reading | painting |people watching | philosophy| picnicking| poetry| pottery | praying | puppetry | puzzles| pyrotechnics | quilting | racing | reading | researching | riddles| rock climbing | running | sand building | scheming| scholasticism| sculpting | sewing| singing| socializing| sports | shamanism | shopping| sleight of hand | slingshot | sorcery | stealing | storm chasing | storytelling | swimming | swordplay | tarot | tennis | traveling | walking | war games | weaving | whittling | wrestling | writing | writing letters | usurpation

[ketoyumyum]

Ultimate Guide to the Best Keto Diet Food List: Top Foods to Stay in Ketosis

The ketogenic diet, commonly known as the keto diet, has gained immense popularity for its potential to help with weight loss, improved energy levels, and overall health. At the core of this diet is a high-fat, low-carb approach that shifts the body into a state of ketosis. To succeed on this diet, it’s essential to know which foods are best suited for it. In this article, we'll provide you with the best keto diet food list that will help you stay on track and achieve your goals.

Think you know the keto diet? Test your knowledge with our interactive quiz! 🧠💪 Find out how much you really know. Take the quiz now.

What is the Keto Diet?

Before diving into the best keto diet food list, let’s briefly understand what the keto diet is. The keto diet involves drastically reducing your carbohydrate intake and replacing it with fat. This reduction in carbs puts your body into a metabolic state called ketosis, where fat, instead of carbohydrates, becomes the primary fuel source.

Benefits of the Keto Diet

The keto diet offers several benefits:

Weight Loss: By cutting down carbs, the body burns fat for energy.

Improved Mental Focus: The brain uses ketones, which are produced during ketosis, as a fuel source, leading to better mental clarity.

Stable Blood Sugar Levels: The keto diet can help manage blood sugar levels, which is beneficial for people with diabetes.

Best Keto Diet Food List

When following a keto diet, choosing the right foods is crucial. Here’s the best keto diet food list to help you stay in ketosis and enjoy a variety of delicious meals.

1. Healthy Fats and Oils

Healthy fats are the cornerstone of the keto diet. Here are some of the best sources:

Avocado Oil: Great for cooking due to its high smoke point.

Olive Oil: Perfect for salads and low-heat cooking.

Coconut Oil: Rich in medium-chain triglycerides (MCTs) that support ketosis.

Butter and Ghee: Ideal for cooking and adding flavor to dishes.

Nuts and Seeds: Almonds, chia seeds, and flaxseeds are excellent sources of healthy fats.

2. Low-Carb Vegetables

Vegetables are an essential part of the best keto diet food list as they provide fiber, vitamins, and minerals with minimal carbs:

Leafy Greens: Spinach, kale, and arugula are low in carbs and high in nutrients.

Cruciferous Vegetables: Broccoli, cauliflower, and Brussels sprouts are great for keto-friendly dishes.

Zucchini: A versatile vegetable that can be used in place of pasta or as a side dish.

Bell Peppers: Low in carbs and rich in vitamins, making them a tasty addition to any meal.

Mushrooms: Low in carbs and add a meaty texture to dishes.

3. Protein Sources

While the keto diet is high in fat, it also includes moderate amounts of protein. Here are some top protein options:

Fatty Fish: Salmon, mackerel, and sardines are rich in omega-3 fatty acids and perfect for the keto diet.

Meat: Grass-fed beef, pork, and lamb provide essential nutrients and are keto-friendly.

Poultry: Chicken thighs and turkey are great for adding variety to your meals.

Eggs: A versatile protein source that can be used in various keto recipes.

Cheese: Hard cheeses like cheddar and parmesan are low in carbs and high in fat.

Think you know the keto diet? Test your knowledge with our interactive quiz! 🧠💪 Find out how much you really know. Take the quiz now.

4. Dairy Products

Dairy products are another key component of the best keto diet food list, providing both fat and protein:

Heavy Cream: Use it in coffee or keto-friendly desserts.

Full-Fat Yogurt: Choose unsweetened versions to avoid extra carbs.

Cream Cheese: A delicious addition to snacks and meals.

Sour Cream: Perfect for adding richness to your dishes.

Butter: A staple in keto cooking, ideal for sautéing and baking.

5. Nuts and Seeds

Nuts and seeds are excellent snacks that are high in healthy fats and low in carbs:

Almonds: A great source of vitamin E and magnesium.

Walnuts: Rich in omega-3 fatty acids, perfect for keto.

Chia Seeds: High in fiber and can be used in puddings and smoothies.

Flaxseeds: Excellent for adding to keto-friendly bread and baked goods.

Pumpkin Seeds: A crunchy snack with healthy fats and protein.

6. Berries

While most fruits are high in sugar and carbs, some berries can fit into a keto diet:

Strawberries: Low in carbs and can be enjoyed in moderation.

Raspberries: High in fiber and low in sugar.

Blackberries: Another low-carb berry option for keto dieters.

Blueberries: Best consumed in small quantities due to their higher carb content.

7. Beverages

Staying hydrated is crucial, and there are several keto-friendly drink options:

Water: The best choice for staying hydrated.

Herbal Teas: Unsweetened teas like green tea or chamomile are keto-friendly.

Coffee: Black coffee or with added heavy cream is ideal for the keto diet.

Bone Broth: Provides electrolytes and is perfect for those on a keto diet.

Sparkling Water: Choose unsweetened versions for a refreshing drink.

8. Snacks

The keto diet doesn’t mean you have to give up snacking. Here are some keto-friendly snacks:

Pork Rinds: A crunchy, low-carb snack.

Cheese Crisps: Made from baked cheese, these are a perfect keto snack.

Hard-Boiled Eggs: Simple and nutritious.

Olives: High in healthy fats and low in carbs.

Keto Bars: Low-carb bars specifically made for keto dieters.

Tips for Following the Best Keto Diet Food List

To make the most out of the best keto diet food list, here are some tips:

Meal Prep: Plan and prepare your meals in advance to stay on track.

Read Labels: Always check for hidden carbs and sugars in packaged foods.

Stay Hydrated: Drink plenty of water to support your body during ketosis.

Monitor Macros: Keep track of your fat, protein, and carb intake to ensure you stay within your keto goals.

Think you know the keto diet? Test your knowledge with our interactive quiz! 🧠💪 Find out how much you really know. Take the quiz now.

Conclusion

The best keto diet food list is packed with delicious and nutritious options that will help you succeed on your keto journey. By focusing on healthy fats, low-carb vegetables, quality proteins, and keto-friendly snacks, you can enjoy a variety of meals while staying in ketosis. Remember to plan your meals, stay hydrated, and always read labels to ensure you're sticking to your keto goals.

The ketogenic diet is not just a fad; it's a lifestyle change that can offer numerous health benefits. With the right foods, you can achieve your desired results and maintain them over time.

[digitalwitchblog]

The power of Amethyst

Amethyst is a beautiful and powerful crystal that has been used for centuries in various spiritual and magical practices, including witchcraft. It is a purple variety of quartz and is considered one of the most powerful and protective stones.

Uses in Witchcraft In witchcraft, amethyst is used for a variety of purposes, including:

Protection: Amethyst is believed to protect against negative energies and psychic attacks. It's often used in talismans and worn as jewelry for this purpose.

Spiritual growth: Amethyst is associated with spiritual growth and awareness. It's used to enhance intuition and spiritual insight, making it a popular choice for meditation and divination practices.

Healing: Amethyst is believed to have healing properties and is often used in crystal healing for physical and emotional issues, such as headaches, stress, and anxiety.

Calming: Amethyst is known for its calming energy and is often used to promote peace and tranquility.

Benefits of Amethyst In addition to its various uses in witchcraft, amethyst is believed to have a number of benefits, including:

Balancing the energy centers (chakras): Amethyst is associated with the third eye and crown chakras and is believed to balance and enhance these energy centers.

Enhancing intuition: Amethyst is believed to enhance intuition, psychic abilities, and spiritual awareness.

Relieving stress and anxiety: Amethyst is known for its calming energy and is often used to relieve stress and anxiety.

Improving sleep: Amethyst is believed to improve sleep quality and is often placed under a pillow for this purpose.

Different Shapes and Uses Amethyst can be found in a variety of shapes and sizes, and each shape is believed to have different properties and uses:

Points: Amethyst points are used for focusing energy and are often placed in a room to purify the energy.

Clusters: Amethyst clusters are used to purify the energy of a space and are often placed in a room or on a windowsill.

Spheres: Amethyst spheres are used for divination and scrying, as well as for enhancing the energy of a space.

Eggs: Amethyst eggs are used for healing and fertility, as well as for enhancing the energy of a space.

In conclusion, amethyst is a powerful and versatile crystal that is used for a variety of purposes in witchcraft, from protection and healing to spiritual growth and intuition. Whether you use it in crystal grids, meditation, or wear it as jewelry, amethyst is a beautiful and beneficial addition to any witch's collection.

[shrutius]

Exploring the Culinary Delights of Bali: A Food Lover's Paradise

Bali, an enchanting island in Indonesia, is renowned for its stunning landscapes, vibrant culture, and, not least, its delectable cuisine. The food scene in Bali offers a unique blend of traditional Indonesian flavors with modern twists, making it a must-visit destination for food enthusiasts. Here, we explore some of the best foods Bali has to offer, ranging from street food delights to high-end gourmet experiences.

1. Nasi Campur

Nasi Campur, meaning "mixed rice," is a quintessential Balinese dish that provides a little taste of everything. Typically served with white rice, this dish includes a variety of side dishes such as vegetables, meats, peanuts, eggs, and fried-shrimp krupuk. The mix often features local specialties like lawar (a traditional mix containing fine chopped meat, grated coconut, and spices) and satay (skewered and grilled meat).

2. Babi Guling

Babi Guling, or roasted suckling pig, is a traditional Balinese dish often reserved for special occasions but can be found in many restaurants around the island. The pig is stuffed with a combination of spices such as turmeric, coriander seeds, lemongrass, and garlic, and then spit-roasted until the skin is crispy and the meat is tender. This dish is a must-try for meat lovers looking to experience authentic Balinese flavors.

3. Bebek Betutu

Bebek Betutu, or slow-cooked duck, is another traditional dish that showcases the intricate Balinese cooking methods. The duck is marinated with a rich mixture of spices, including ginger, turmeric, garlic, and chili, wrapped in banana leaves, and then cooked slowly for several hours. This process ensures that the meat is incredibly tender and infused with the robust flavors of the spices.

4. Sate Lilit

Sate Lilit is a unique variant of satay that is exclusive to Bali. Unlike typical satay that uses whole meat pieces, sate lilit is made from minced meat, usually fish, mixed with grated coconut, coconut milk, lime leaves, and a blend of local spices. The mixture is then wrapped around bamboo sticks or lemongrass stalks and grilled. The result is a fragrant and flavorful satay that is a favorite among locals and visitors alike.

5. Lawar

Lawar is a traditional Balinese salad made from finely chopped vegetables, grated coconut, and minced meat (usually pork or chicken), all mixed with rich herbs and spices. There are several variations of lawar, with some even including blood from the meat for added flavor and authenticity. This dish provides a unique and authentic taste of Balinese cuisine, often enjoyed as part of a larger meal.

6. Nasi Goreng

Nasi Goreng, or Indonesian fried rice, is a popular dish that can be found throughout Bali. This simple yet delicious dish is made by stir-frying rice with garlic, shallots, sweet soy sauce, and a variety of other ingredients such as chicken, prawns, or vegetables. It's often served with a fried egg on top and garnished with slices of cucumber and tomato, creating a satisfying and flavorful meal.

7. Mie Goreng

Mie Goreng is the noodle counterpart to Nasi Goreng and is equally beloved. These stir-fried noodles are cooked with a mix of vegetables, meats, and a sweet-savory sauce, often garnished with a fried egg, prawn crackers, and a wedge of lime. Mie Goreng is a versatile dish that is both comforting and flavorful, making it a favorite among tourists and locals.

8. Pepes Ikan

Pepes Ikan is a traditional dish where fish is marinated with a blend of spices and wrapped in banana leaves before being steamed or grilled. This cooking method infuses the fish with aromatic flavors and keeps it moist and tender. The spices commonly used include turmeric, lemongrass, and chili, which give the dish a vibrant and zesty taste.

9. Balinese Desserts

Balinese cuisine also offers a variety of delightful desserts. One popular sweet treat is Dadar Gulung, a green pancake roll filled with sweet grated coconut and palm sugar. Another favorite is Klepon, glutinous rice cakes filled with palm sugar and coated in grated coconut. These desserts provide a perfect ending to a meal, offering a taste of Bali’s sweet flavors.

Conclusion

Bali’s culinary landscape is as rich and diverse as its culture and scenery. From the savory delights of Babi Guling and Bebek Betutu to the sweet treats like Dadar Gulung, every dish tells a story of tradition, community, and flavor. Whether you’re dining in a high-end restaurant or sampling street food, the flavors of Bali are sure to leave a lasting impression. So, when you visit this paradise island, make sure to indulge in its best foods and savor the true essence of Balinese cuisine.