#food garnishing options

[suchananewsblog]

5 Amazing Garnishing Ideas To Enhance The Flavour And Look Of A Dish

Have you ever caught yourself in a restaurant looking at other diners’ plates? Many of us would answer ‘yes’ since we want to know if the item they ordered looks appetising or not! It goes without saying that visually appealing foods catch our attention first, which is why meal presentation and garnishing are crucial aspects of cooking. Food is enhanced with garnishes as they provide colour,…

[kcrossvine-art]

haiiii dungeon delvers! This is a quick one, gratefully both the materials and the dish-type are very close to their real life inspiration :D

As we speak, my favorite catgirl bestfolk is getting introduced to the anime and you haven no idea how much self control its taken to not immediately jump forward to be in sync with her, but theres SO many good recipes before we get there!!!

We will be making a Mandrake and Basilisk Omelet today!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Mandrake and Basilisk Omelet?” YOU MIGHT ASKIts made from the egg of a basilisk, which isnt a large chicken egg but instead a large snake egg. Oblong shape, soft leather texture, and no eggwhites just yolk.

A large daikon

½ lbs fatty bacon

Shallots

Garlic

Chicken eggs

Salt

Pepper

Arugula (for garnishing)

OPTIONAL; ketchup/hot sauce :)

You could try cooking this using actual snake eggs, but theyre hard to come by and reportedly quite bland compared to chicken eggs. I tried getting my hands on an ostrich egg for the pizzaz of it all. The zoo lady was kind in her dismissal.

AND, “what does a Mandrake and Basilisk Omelet taste like?” YOU MIGHT ASKOmelettes are standard fair but here we cook them like a french omelette and wrap it up like a burrito at the end.

Wetter eggs than im used to ( <- american)

Daikon and bacon r very tasty together

They end up having the same texture almost

Intensely savory. Heavy on the tummy

Chopped green onions would bring more levity to the filling

Ketchup pairs well

(but i prefer medium hot sauce)

Dark coffee pairs well

The acidity of the above 3 is what makes them work with this nutrient Dense dish

. In the show, decapitated mandrakes are more bitter than mandrakes left 'whole'. If you want that difference, using sweet/sour sauce on some of the daikon while it cooks will make the non-sauced daikon seem bitter by comparison. . Maybe ferment daikon too? . Adding a small amount of water with the bacon transfers the heat evenly, a small amount as to cook off before the fat/grease renders. Could also try cooking in the oven.

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"Consisting of a fluffy Basilisk egg omelet filled with minced Basilisk bacon and mandrake.If the mandrake used was killed with its 'head' still attached, it will be less bitter and more mellow" This dish is important as it marks the beginning of Senshi and Marcilles bonding, and the lead-up gives us our first glance into the school Falin and Marcille met at. Objectively the recipe is basic but it was challenging to write out.

Omelette making is muscle-memory, so having to learn the french variation and slow down felt like trying to ride a bike side-saddled.

It took about an hour and a half from laying out the ingredients, to eating the finished thing. I had to take a break in the middle of cutting veggies as my wrists are flaring up, so you could probably go faster unimpeded.

What would you rate this recipe out of 10?(with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do different, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 large daikon, chopped

½ lbs fatty bacon, chopped

2 shallots

3 cloves of garlic

3 Eggs

Salt

Pepper

Some arugula (for garnishing)

OPTIONAL; ketchup/hot sauce :)

Method:

Chop your bacon into roughly ½ inch squares. Cut off the ends of your daikon and cube the rest. Thinly dice your shallots and crush your garlic cloves.

Bring a cast iron skillet to medium-high heat. Once at temp, carefully add your chopped bacon to the pan with a very small amount of water.

Add your chopped bacon and stir-fry until almost cooked.

Add your shallots and garlic. Cook for about a minute or until the shallots have softened.

Transfer the bacon, shallot, and garlic mix to a bowl. Set aside. Lower the cast iron skillet to medium heat.

Place your daikon cubes in the cast iron skillet, you should still have enough bacon grease. Add salt and cook until lightly browned on each side.

Add roughly 1 tablespoon of water. Lower heat and cover. Simmer for 2 minutes.

Once your daikon are softened, transfer to same bowl containing your bacon, shallots, and garlic.

Crack your eggs into a seperate bowl and whisk for 2 minutes until 'frothy' with no egg whites visible.

Bring the cast iron skillet back up to medium heat. There might not be enough bacon grease left, so feel free to add butter! If the butter browns you've gone too hot.

Pour your eggs into the skillet. Use a spatula to spread the eggs, scraping down the sides of the pan. Sprinkle salt and pepper in, to taste.

Once your eggs are mostly solid, pour the bacon, shallot, garlic, and daikon filling into the center. If it starts to separate- stop touching and let it rest. Gently fold the edges of the omelette overtop the filling.

Lay a few pieces of arugula on a plate, and flip your omelette onto it :) enjoy!

[milksuu]

❀. │GIRL DINNER (O2)│. ❀

❥ prompt: You're hungry. You want food. You want a snack. You just want SOMETHING. You send your HEARTSTEEL boyfriend(s) on a food-run adventure. Let's see what each boy brings back. ❥ content/warnings: sexually suggestive themes, fluff ❥ characters/pairings: v!Heartsteel (sett, yone, k'sante) / f!reader

SETT

foot-long sub and gatorade

When it comes to feeding you, Sett isn’t willing to compromise. He goes big, or he goes home. And he’s not going home empty handed. 

He Facetime’s you when he’s at the Deli counter of the local grocer, where the sub-meat selection is divine, options are abundant, and the portions are unbeatable. 

When you say you want double amounts of meat, you’re getting it. When you tell him you want more toppings, it’s done. Oh, you want your bread extra toasted and slathered in condiments? Baby, it’s yours. No problem—he’s got you.

When he comes home, you get a running head start, and jump into his arms without warning. The man has no trouble catching you, ever. 

As he greets your neck with a kiss, you lean and whisper into his soft ears about wanting to ‘share some’ with him. Since Sett has an uncontrollably tendency to go over-board with anything portion related, he’s more than willing to help you out. He understands you can't finish most things by yourself. Especially if he's the one serving you.

You huff with an embarrassed whine, shaking your head. You weren't talking about the food! 

Sett finally catches on by the squeezing of your legs around him, the flush of your cheeks, and the hot puffs you tow against his twitching ears. He hums a low and warm grumble at the insinuation. That large hand cradling your bottom squeezes in all the right places. It's enough to elicit a satisfied cry from your lips.

Sett really didn’t come home empty handed. In more ways than one.

YONE

home cooked meal and water

Yone was an expert and perfectionist—especially in the kitchen. Why would he buy you anything processed and unhealthy when he could make anything you desired? He wasn’t going to tolerate you poisoning yourself. Not on his watch. 

Insisting on cooking for you, you watched at how meticulous he was in the kitchen. His expertise with a knife was incomparable. You never realized chopping vegetables could be a discipline and an art form.

When he finished garnishing the plate, he served you. If you didn’t know any better, you would think the dish came straight from a Michelin five-star restaurant!

Not allowing it cool, you burned your tongue on your first bite. Yone chastised you (one of his ways of showing affection) before taking the next helping, and blowing away the steam. He raised the fork to your lips.

Yone was always cool, calm, and collected—but would then do things that were heart-pounding, sweet and seductive. You felt silly with embarrassment. You shook your head, declining his help.

Unacceptable. Yone took your chin without a word, pressed his lips against yours, and slipped a tongue to open your mouth. When you gasped a moan, he abandoned your mouth, and placed the food inside. He encouraged you to chew thoroughly, but all you wanted to do was collapse.

Yone was definitely an expert and perfectionist—at driving you absolutely mad about him.

K'SANTE

take-out and bottle of wine

K’Sante was never about the ‘Netflix and chill’ thing. More like the ‘Netflix and serve my Queen’ scene. And that’s exactly what he planned to do.

Knowing your favorite restaurant, he orders express delivery and pops the cork off of a pricey bottle of wine.

K’Sante has everything ready for the night. Lights dimmed, scented candles lit, and Netflix show ready to go at the press of a button. 

Like the Casanova he is, he serves you everything first. All the while showering you with compliments about how beautiful you are. K’Sante isn’t ashamed of expressing himself to what he likes—which is obviously you. 

After eating and having your fill of wine, you relax further into the couch with him. All the while, watching your shared guilty-pleasure reality TV-show; 'Too Hot To Handle'

The wine seems to get the better of you two. Spooning you from behind, you turn over a cheek expecting to see K’Sante watching the TV. Far from it—his lustrous gaze is on you. He graciously takes your mouth. Slow and passionate. And you can taste the spice of the wine. 

With eyes closed, you feel his trained hand slide across your waist, and slip between your thighs.

K’Sante wasn’t done serving his Queen. And that’s exactly what he planned to do.

[literaryvein-reblogs]

More Writing Notes: Cocktails

Traditionally, a cocktail (or a mixed drink) is a beverage that contains a mixture of alcoholic spirits combined with other ingredients, such as simple syrups, tonics, bitters, fruit juice, club soda, or other fizzy waters.

Today you can also find a variety of nonalcoholic spritz cocktails that combine alcohol-free spirits with mixer ingredients.

6 Mixology Tools

Bar spoon: long-handled spoon that makes it easy to stir drinks in tall glasses or pitchers.

Citrus juicer: extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Cocktail glasses: there are several different shapes of cocktail glasses, and each corresponds to a different type of mixed drink.

Cocktail shaker: A shaker is a tall container (usually metal) that makes it easy for bartenders to shake crushed ice and cocktail ingredients together to quickly cool down the beverage.

Cocktail strainer: The strainer fits over the shaker and lets you pour the cocktail into the glass while leaving behind the ice and any other ingredients, like herbs, that you used to shake the cocktail.

Muddler: When a cocktail recipe includes directions to muddle ingredients, usually fruit or herbs, it means to smash them to release the essential oils and fruit pulp. A muddler is a small handheld rod that lets you easily muddle ingredients in a cocktail glass.

Some Popular Cocktails

Bloody Mary: This classic brunch cocktail contains vodka mixed with tomato juice, horseradish, Worcestershire sauce, hot sauce, and a combination of herbs and spices. Bartenders typically serve a Bloody Mary in a tall glass, such as a pint glass or highball glass, and garnish with a celery stick.

Daiquiri: One of the classic rum cocktails, a daiquiri contains rum (white rum or Cuban rum), lime juice, and simple syrup. Today’s drink menus typically contain a variety of daiquiris that range from classic cocktails like the Hemingway Daiquiri (which contains lime juice, grapefruit juice, and Italian maraschino liqueur) to fruity cocktails like a shaken strawberry daiquiri.

Gimlet: Contains three ingredients: vodka (or gin), fresh lime juice, a splash of simple syrup for added sweetness, and an optional lime wedge for garnish.

Manhattan: Containing whiskey (or sometimes cognac), sweet vermouth, and a few dashes of bitters, the Manhattan is a simple yet elegant cocktail. The classic cocktail, which was invented in New York, is stirred, not shaken, and garnished with a maraschino cherry.

Margarita: There are several variations of margarita recipes. The classic margarita is served over ice cubes and contains lime juice, tequila (or mezcal), orange liqueur (such as Cointreau or triple sec), and lime and salt for the garnish. Experiment with other flavors—use lemon juice instead of lime, add a dash of agave syrup to sweeten the drink, or add a hint of spice with the addition of a few slices of jalapeño. For those who prefer fruit flavors, try making a watermelon, pomegranate, or strawberry margarita.

Martini: The classic martini is a boozy cocktail. The original contained three parts gin to one part vermouth with an olive or onion to garnish. A vodka martini calls for vodka in place of gin. Other drinks—such as an espresso martini, fruity drinks, or vodka cocktails like a cosmopolitan (often called a Cosmo), pear, or apple martini (also called an appletini)—are not considered martinis. Instead, they get their name from the cocktail glass.

Mint julep: Famous as the refreshing cocktail served at the Kentucky Derby horse racing events, a mint julep contains bourbon, simple syrup, and a muddle of mint. It’s typically served over crushed ice with a sprig of mint leaves.

Mojito: A highball cocktail with origins in Cuba, the mojito is a popular cocktail across the globe. Mix up white rum, sugar, mint, lime, and club soda (or soda water), and then add ice. The mojito is often called a perfect summer cocktail.

Moscow mule: Contrary to its name, the Moscow mule cocktail likely originated in New York, not the Russian capital. To make the fizzy drink combine vodka, ginger beer, and lime juice, and garnish with lime slices and sprigs of mint. It’s usually served in a copper mug, though food experts note the copper does not impact the flavor of the drink.

Negroni: With its balance of sweet and bitter, a classic Negroni is an ideal apéritif. Combine equal parts gin, Campari (or Aperol), and sweet vermouth. Shake them with ice and serve the drink with an orange twist. Other varieties of Negronis add additional layers of flavors using ingredients such as orange bitters, Champagne or prosecco, and a lime or lemon twist.

Piña colada: This favorite summer cocktail, which reportedly originated in San Juan, Puerto Rico, is traditionally made with white rum, pineapple juice, cream of coconut, and a squeeze of lime juice, and served with fresh pineapple for garnish. Blend the ingredients with ice cubes to create a slushie drink.

Tequila Sunrise: With only three ingredients, fresh orange juice, tequila, and grenadine syrup, the Tequila Sunrise tastes best when you use high-quality ingredients. White tequila is recommended for a fresher taste and a more vibrant color. You can make a variation of the cocktail called the Coconut Sunrise, which uses coconut rum instead of tequila.

Source ⚜ More: Writing Notes & References ⚜ Cocktails ⚜ Food History

[najia-cooks]

[ID: A purplish-grey stew topped with olive oil and garnished with piles of pomegranate seeds. Plates of green peppers, bitter olives, olive oil, taboon bread, green onions, radishes, and za'tar surround the dish. The second image is a close-up of the same stew. End ID]

رمانية / Rummāniyya (Palestinian pomegranate stew)

Rummaniyya (رُمَّانِيَّة; also transliterated "rumaniyya," "rummaniya," and "rummaniyeh") is a Palestinian stew or dip made from lentils, eggplant, and pomegranate seeds, flavored with nutty red tahina and a zesty, spicy دُقَّة (dugga) of dill seeds, garlic, and peppers. A طشة (ṭsha), or tempering, of olive oil and onion or garlic is sometimes added.

"Rummaniyya," roughly "pomegranate-y," comes from رُمَّان‎ ("rummān") "pomegranate," plus the abstract noun suffix ـِيَّة ("iyya"); the dish is also known as حبّة رُمَّانَة ("ḥabbat rommāna"), or "pomegranate seeds." It is a seasonal dish that is made at the end of summer and the beginning of fall, when pomegranates are still green, unripe, and sour.

This stew is considered to be one of the most iconic, historic, and beloved of Palestinian dishes by people from Gaza, Yaffa, and Al-Ludd. Pomegranates—their seeds, their juice, and a thick syrup made from reducing the juice down—are integral to Palestinian cuisine and heritage, and images of them abound on ceramics and textiles. Pomegranates and their juice are sold from street carts and cafes in the West Bank and Gaza.

Today, tens of thousands of tons of pomegranates are grown and harvested by Israeli farmers on stolen Palestinian farmland; about half of the crop is exported, mainly to Europe. Meanwhile, Palestinians have a far easier time gaining permits to work on Israeli-owned farms than getting permission from the military to work land that is ostensibly theirs. These restrictions apply within several kilometers of Israel's claimed borders with Gaza and the West Bank, some of the most fertile land in the area; Palestinian farmers working in this zone risk being injured or killed by military fire.

Israel further restricts Palestinians' ability to work their farms and export crops by imposing tariffs, unexpectedly closing borders, shutting down and contaminating water supplies, spraying Palestinian crops with pesticides, bulldozing crops (including eggplant) when they are ready to be harvested, and bombing Palestinian farmland and generators. Though Palestinian goods have local markets, the sale of Palestinian crops to Israel was forbidden from 2007 to 2014 (when Israel accepted shipments of goods including tomato and eggplant).

Gazans have resisted these methods by disregarding orders to avoid the arable land near Israel's claimed borders, continuing to forage native plants, growing new spices and herbs for export, planting hydroponic rooftop gardens, crushing chalk and dried eggplants to produce calcium for plants, using fish excrement as fertilizer, creating water purification systems, and growing plants in saltwater. Resisting Israeli targeting of Palestinian food self-sufficiency has been necessary for practical and economic reasons, but also symbolizes the endurance of Palestinian culture, history, and identity.

Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; donating to Palestine Action's bail fund; and buying an e-Sim for distribution in Gaza.

Serves 6-8.

Ingredients:

For the stew:

1 medium eggplant (370g)

1 cup brown lentils (عدس اسود)

600g pomegranate seeds (to make 3 cups juice)

3 Tbsp all-purpose flour

1/4 cup red tahina

1/2 cup olive oil

Salt, to taste

Citric acid (ملح الليمون / حامِض ليمون) (optional)

Red tahina may be approximated with home cooking tools with the above-linked recipe; you may also toast white tahina in a skillet with a little olive oil, stirring often, until it becomes deeply golden brown.

For the دُقَّة (dugga / crushed condiment):

2 tsp cumin seeds, or ground cumin

1 1/2 Tbsp dill seeds ("locust eye" بذور الشبت / عين جرادة)

5 cloves garlic

1 green sweet pepper (فلفل بارد اخضر)

2 dried red chilis (فلفل شطة احمر)

People use red and green sweet and chili peppers in whatever combination they have on hand for this recipe; e.g. red and green chilis, just green chilis, just red chilis, or just green sweet peppers. Green sweet peppers and red chilis are the most common combination.

For the طشة (Tsha / tempering) (optional):

Olive oil

1 Tbsp minced garlic

Instructions:

1. Rinse and pick over lentils. In a large pot, simmer lentils, covered, in enough water to cover for about 8 minutes, or until half-tender.

2. Meanwhile, make the dugga by combining all ingredients in a mortar and pestle or food processor, and grinding until a coarse mixture forms.

Dugga and components.

3. Cube eggplant. A medium-sized eggplant may be cut in half lengthwise (through the root), each half cut into thirds lengthwise, then cubed widthwise.

Cubed eggplant, red tahina, and pomegranate seeds.

4. Add eggplant to simmering water (there is no need to stir).

5. While the eggplant cooks, blend pomegranate seeds in a blender very thoroughly. Strain to remove any gritty residue. Whisk flour into pomegranate juice.

Pomegranate juice being strained.

6. Taste your pomegranate juice. If it is not sour, add a pinch of citric acid or a splash of lemon juice and stir.

7. Add dagga to the pot with the lentils and eggplant and stir. Continue to simmer until the eggplant is very tender and falling apart.

8. Add pomegranate juice, tahina, and olive oil to the pot, and simmer for another 5 minutes, or until stew is very thick and homogenous.

Bright pink pomegranate juice in stockpot.

9. (Optional) In a small skillet, heat a little olive oil on medium. Fry minced garlic, stirring constantly, until golden brown. Add into the pot and stir.

10. (Optional) Mash the stew with the bowl of a ladle or a bean masher to produce a more homogenous texture.

Serve rummaniyya hot or cold in individual serving bowls. It may be served as an appetizer, or as a main dish alongside flatbread, olives, and fresh vegetables such as radishes, green peppers, green onions, carrots, and romaine lettuce. It may be eaten with a spoon, or by using كماج (kmāj), a flatbread with an internal pocket, to scoop up each bite.

[kaijuno]

🍰 Blackcurrant Velvet Cheesecake Recipe 🍰

Ingredients:

For the Blackcurrant Velvet Cake Base:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon cocoa powder

1 cup vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons blackcurrant food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Blackcurrant Cheesecake Filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh blackcurrants, pureed

1 cup heavy whipping cream

For Topping:

Fresh blackcurrants

Whipped cream (optional)

Instructions:

1. Prepare the Cake Base:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

In another bowl, whisk together the vegetable oil, buttermilk, eggs, blackcurrant food coloring, vanilla extract, and white vinegar.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract, and continue to beat until well combined.

Fold in the pureed blackcurrants until evenly distributed.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

3. Assemble the Cheesecake:

Once the cake base has cooled, spread the cheesecake filling evenly over the top.

Smooth the top with a spatula and refrigerate for at least 4 hours, or until the cheesecake is set.

4. Add the Toppings:

Before serving, garnish the cheesecake with fresh blackcurrants and a swirl of whipped cream if desired.

Enjoy your delicious Blackcurrant Velvet Cheesecake!

[orchidsangel]

dragging jason along with you to a popular brunch spot you've heard so much about on social media. he's resistant at first, insisting he could just make breakfast for you in the comfort of your own home, but you've already made the reservations knowing he wouldn't actually say no to you.

it's in the city so not too far from your apartment, but you still make a date out of it, and you dress in something cute that you wouldn't normally wear, while he opts for a t-shirt, jeans, and a leather jacket (in true jason fashion, you'd expect no different).

it's a small place but super crowded, with not a lot of sitting room and a 2+ hour wait for walk-ins. but you get seated fairly quickly because of the reservation you made.

the decor is cute, and the menu is cute, and your boyfriend sitting across from you is cute because he doesn't want to be here but he is for you and you can't help but smile when he rolls his eyes at you for taking a picture of him.

there's not a lot of options on the menu, he asks "why?" you say, "because it's curated." he says "that's dumb."

you stick with the classic french toast and he opts for a breakfast burger. the wait for the food is long but you barely notice the time passing as you ramble to jason about the rave reviews you've seen. he sits, listening intently even though you both know none of this information is of any use to him but he still inquires every few sentences to keep you talking. he likes the sound of your voice when you're happy.

the food comes and it's beautiful, perfectly golden brown and garnished with freshly cut fruit and powdered sugar. you snap pictures of both your french toast, and his burger which also looks amazing.

so, when you take your first bite and are met with almost zero flavor, you're a bit confused. you dig around taking chunks from various slices, and each one is more disappointing than the last.

"is yours good?"

"eh i've had worse. why? yours isn't?"

"tastes like wet cement."

he laughs, and you love his laugh, but in this moment the unsatisfied hunger in your stomach overpowers your usual love for him and all you can do is scowl.

"told you not to trust tiktok."

"they said it was good."

"of course they would, they're probably on payroll."

"don't be a smart ass."

he finishes up, pays your check, and the two of you walk out, leaving your half-eaten plate of disappointment behind. he wraps an arm around you as you stroll aimlessly around the city. it’s a nice day but it would be even nicer if you’d had an adequate meal. all you can do is wallow in your sadness.

"you're really upset about this huh?"

you don't answer, instead leaning in closer to him and he looks down at you buried in his side, and smiles to himself.

"alright. let's get you some good french toast."

a little self indulgent (i love french toast) bf!jason blurb while i work on expanding my friends to lovers universe. not my best work but sit tight :')

[rahuratna]

Get that Bread, Sir

Written for the Foodies and Goodies challenge, created by the amazing @tsukimefuku !

Ijichi hummed tunelessly, his fingers tapping out a rhythm on the steering wheel. Today was going to be a relatively stress-free day, a rarity in his line of work. And it was a Monday too. A stress-free Monday … practically unheard of! He owed it all to his overly diligent handling of the paperwork from the missions last week. He’d put in some overtime and managed to complete all outstanding tasks before the end of the day on Friday.

Friday afternoon had seen him exhausted, but happy and accomplished. He’d even managed to enjoy his weekend. And today … well. Nanami had requested his assistance on a mission in a quiet suburb, located an hour away from Shinjuku. The research had been run-of-the-mill and the file he’d compiled was handed over to Nanami with confidence that the information would guide him well.

Now, all he had to do was ensure that Nanami reached each location on time and make sure that the hard working first grade sorcerer had something to eat when he returned to the car. Speaking of which …

Ijichi checked his watch and nodded. It was almost lunch time. Nanami would probably complete his work at the marked location within the hour. It was time to go and buy him a meal.

Setting the car in gear, he pulled away from the kerb and drove slowly through the town centre, searching for any restaurants or seven-elevens that looked promising. Ijichi knew that Nanami preferred sandwiches, but was also partial to most food, provided that the ingredients were of good quality. He exclaimed softly as he spotted a small, but neatly kept deli on the corner, adjoining a bakery to the right. It looked like the perfect place to buy Nanami what he preferred.

Pulling up, he parked and hopped out, glancing up at the awning over the deli. It read “Sugimoto’s Slice of the Day”. The small board standing outside advertised that day’s specials: a pork cutlet sandwich, served with salad and a free coffee, and a baked cheese and corn with a pickled garnish and tea. Ijichi’s mouth watered at the thought of the cheese and corn on a cold day like this. He was also sure that Nanami would appreciate the sandwich.

Tugging slightly as his scarf, Ijichi pushed open the door of the deli, a small bell over the entryway tinkling musically as he made his way in. There were a few people in the shop, and he had obviously missed the lunchtime rush. He ordered his cheese and corn at the counter, turning to browse the shelves as he waited. He found some delicious looking croissants, along with a selection of freshly baked madeleines that he had always been partial to. Searching further, he breathed out a small sigh of relief when he saw that there was still one of the pork cutlet sandwiches left. As much as there were other options, this one looked particularly succulent.

As he reached for the sandwich, the bell over the door rang once again. Someone brushed brusquely past him and snatched the sandwich off the shelf, the same one he had been about to grasp. Ijichi turned, indignant, but the sudden hush that had descended over the store gave him pause. The person who had grabbed the sandwich was a stunning woman in a fitted maroon top and dark jeans, the sparkling diamond earrings she wore offset against her lush raven hair. She was obviously known in the area, because the quiet in the store was quickly broken by whispers and glances in her direction. The woman in question was looking at Ijichi as if he were a worm that had crawled out from under a rock.

“Problem?” she questioned, archly.

Now, Ijichi was normally a well-mannered, placid man who would not court trouble of any kind. Under other circumstances, he may have backed down and exited the store without comment, but there was something about this woman’s manner of speech and the way she looked at him, with that small, mocking smile, that rubbed him the wrong way. Not to mention, Ijichi had had to face down Gojo on a daily basis at work. Whoever this lady was, she certainly wasn’t in the league of the strongest sorcerer of modern times. This fact was what made Ijichi’s posture straighten, and his brows draw together.

“Yes, ma’am, there is a problem.”

She had been half turning away, but his words stopped her in place. Turning to him, one of her perfectly drawn eyebrows raised so high it almost disappeared into her hairline.

“And what, pray tell, may that be?”

“I was about to take that sandwich when you grabbed it. In a very ill-mannered way, might I add. I’d appreciate it if you put that sandwich down.”

She looked at him incredulously.

“Do you know who I am?”

The whispers around them were growing in volume. Ijichi’s mouth drew into a stubborn line.

“No, I’m afraid I don’t.”

The woman uttered a sharp bark of laughter. She didn’t bother responding to Ijichi, merely jerking her head at the burly man who seemed to be her companion. Ijichi noted that the man carried what looked like high-end filming equipment, an expensive video camera in his hand. ‘Muscles’, as Ijichi dubbed him in his mind, turned and shoved his bulk behind the woman, allowing her to progress to the counter unhindered.

Oh no. No, no. Not today.

Ijichi was not quite sure what came over him then. Perhaps it was the fact that they were in a small town which he was not likely to visit again. Perhaps it was the fact that none of the other sorcerers or any of his work colleagues were nearby. Maybe the miso soup he’d eaten for breakfast contained some special ingredient that gave him daring.

Grabbing one of Muscle’s elbows, Ijichi manoeuvred past him with ease, his sorcerer training coming in handy. In the same motion, he snatched the sandwich out of the woman’s hand, giving her no time to protest before he slapped some money down on the counter, grabbed his order of cheese and corn, and dashed out the door.

“Hey! You – “

“What the – “

“Get back here!”

“How dare you! Satou, get him!      

For all their posturing, Ijichi was a lot faster than Muscles, who he now knew as Satou. By the time people had been pushed out of the way and the bakery door slammed open, Ijichi was already behind the wheel, pulling away from the kerb, swinging the steering expertly. In his rearview mirror he saw the woman grab the video camera away from her companion as they clambered into a white van with some kind of mural on the side. He noted that she had lifted the camera, from where she sat in the passenger seat, and seemed to be filming his car.

Oh no, you don’t.

Accelerating away, Ijichi took one hand off the wheel, raising his index and middle finger in front of him.

“Emerge from the darkness, blacker than darkness … “

Of all the jujutsu techniques, summoning a veil was the one that Ijichi was most proficient at. Although not possessing a huge amount of cursed energy, control and manipulation of the little he had had always been his strength. He could manipulate cursed energy to the point that he could make smaller, condensed curtains over objects and people of his choice. He used that ability now to shroud his car, such that any identifying factors would be impossible to record on camera.

Eat that, lady.

The country roads were winding and empty, allowing Ijichi to use his far superior driving skills to navigate the tricky turns and sharp bends with ease. Although his pursuers would probably be far more familiar with the area, they were no match for a Jujutsu Tech assistant determined to leave them in the dust. Ijichi eventually lost them, pulling to a stop in slightly concealed cul-de-sac. He consulted his GPS, nodding in satisfaction when he realised that he was not far from Nanami’s pick up point.

Emerging slowly from the cul-de-sac, Ijichi drove to Nanami’s location. Standing tall and intimidating in his longer-length warm coat, blonde hair gleaming in the winter sun, Nanami cut a distinctive figure standing on the sidewalk. Ijichi hoped that nobody would connect their arrival in town with the … incident.

Seeing the car, Nanami raised a hand and approached, clambering into the back seat. He exhaled heavily and worked the tension out of his neck.

“Successful mission, Nanami?”

“Yes. No issues. All targets at the location have been exorcised.”

Succinct as always, Nanami relaxed into the cushioned seat with a sigh and rubbed the bridge of his nose. Having known the man for this long, Ijichi knew that there was only one thing that could fix that fatigue. He was one of the very few who was privy to the sight of Nanami surrounded by breads and snacks of various kinds, the chiselled, angular face bulging slightly at the cheeks like a hamster as the sorcerer helped himself to the things that made him most happy.  

Contrary to the stoic and cold demeanour Nanami showed most others, he was kind and generous with many things, including his food. He would often share with Ijichi and had even remembered all of Ijichi’s favourites. This was why Ijichi had gone through such lengths to procure that sandwich today. This man, of all sorcerers, was worth the effort. Reaching for the parcel in the passenger seat, he handed the wrapped sandwich to Nanami.  

“Here you go. It’s a pork cutlet sandwich, with salad. There’s also coffee in the cup holder and some croissants. Still warm!”

“Ah, thank you.”

It was extremely subtle, but Nanami perked up immediately and unwrapped the sandwich, taking a large bite followed by a quick, satisfied sip from the coffee cup. Ijichi smiled and put the car in gear once again, heading for the interchange that would lead them back to Tokyo.

“Have you eaten, Ijichi?”

“Err … not yet. I’m not that hungry. I’ve got something for myself though, so I’ll warm it up at the next stop.”

He couldn’t exactly let Nanami know his reasons for wanting to book it out of that town as soon as possible.

____________________________________________________

Of course, things never worked out that smoothly for him.

Somehow, the story reached even a few news sources in Tokyo. The strange tale of the well-known morning magazine show host, Maeda Yoshino, who had been robbed of her sandwich by a mysterious dark-suited man. What drew the audience in wasn’t so much the bread snatching, but the fact that on the recorded footage, the car had been obscured by a dark cloud that was shaped suspiciously like a raised middle finger.

Yoshino and her assistant had insisted that they hadn’t seen such a cloud surrounding the car during the chase, but had never closed the gap enough to take the registration number. Yoshino appeared on TV, indignantly describing how the man had grabbed the last speciality pork cutlet sandwich right out of her hand.  

Ijichi tried his best to avoid Nanami at work, knowing full well that the wily sorcerer would take no time at all to figure the situation out. It appeared that he had not been entirely successful there either. Coming in to work one morning, he paused as he noted a parcel on his desk. Opening it, he found a beautifully prepared pork cutlet sandwich with a note stuck to the packaging.

Next time, we’ll just go for yakiniku.

Nanami.

@strawberry1042 @darkfaerietails @Jay220a @fattybattysblog @suguru-nugget @senseifupa @aleigant @gigiculona

[feyburner]

chicken tikka masala recipe?? 👀👀

Sure. This is compiled from a bunch of different recipes, primarily Swasthi’s Recipes, Bon Appetit, and personal recipes from curry enthusiasts on a reddit post.

I use chicken breast bc I prefer the texture for curries, I don’t like non-crispy chicken fat (not a fan of chicken fat/meat fat in general, I know, it’s my toxic trait). Thighs are of course also great.

Spice measurements should be considered a baseline minimum. Add more to taste.

CHICKEN TIKKA MASALA

1 head garlic, minced

2 Tbsp minced ginger

1 heaping Tbsp turmeric

1 heaping Tbsp garam masala

1 heaping Tbsp coriander

1 heaping Tbsp cumin

+

1.5 cups plain full fat yogurt

1 Tbsp kosher salt

1.5-2 lbs boneless skinless chicken breast (or thighs), sliced in half lengthwise

+

3-4 Tbsp ghee or butter + oil

1 large yellow onion, chopped

10-12 cardamom pods, crushed (or 2 tsp ground cardamom)

1 Tbsp red pepper flakes or chili powder

1 x 6 oz can tomato paste

1 x 28 oz can tomato puree

1.5 cups heavy cream (or less cream + make up remainder with water or coconut milk/cream)

1-2 Tbsp brown sugar

DIRECTIONS

1. In a small bowl, mix together garlic, ginger, turmeric, garam masala, coriander, cumin.

2. In a separate bowl, whisk together yogurt and salt. Whisk in 1/2 spice mix; reserve the rest (covered and chilled). Pat chicken dry and add to yogurt marinade, coating fully. Cover and chill 4-24 hours.

3. Heat ghee in a large saucepan over medium heat. Add cardamom and red pepper flakes. Bloom until fragrant, 20 seconds. Add onions and tomato paste. Cook, stirring, 5 minutes until tomato paste has darkened and onions are softening. Add reserved spice mix and cook, stirring, another 4-5 minutes until darker brown. Add extra ghee if needed.

4. Add tomato puree. Bring mixture to a boil, stirring and scraping bits from the bottom. Simmer 8-10 minutes until slightly thickened.

5. Optional (but highly recommended): Carefully transfer sauce to a food processor. Pulse until smooth and blended. Transfer back to saucepan.

6. Add cream and brown sugar (and leftover yogurt marinade if desired; it’s a raw chicken marinade but you’re cooking long enough that it’s fine). Simmer, stirring often, 30-40 minutes.

7. Meanwhile, heat ghee or vegetable oil (not butter or olive oil) in a nonstick pan or well-seasoned cast iron on highest heat until smoking hot. Sear the chicken 2-3 pieces at a time, 3 minutes on each side, to char. Chicken will still be pink inside.

8. Cut chicken into bite-size cubes. Add to simmering tikka masala sauce and stir until cooked through, 10 minutes.

9. Garnish with fresh cilantro (coriander). Serve with rice and/or naan, paratha, etc.

[boyslit]

HSR Cooking Headcanons!

found a big document of these i never finished but i think they're fun. doesn't include everyone but a vast majority of Belobog+Luofu characters

Trailblazer - not so great with a stove. Pom-Pom has PTSD flashbacks when they offer to help prepare meals and the Trailblazer is thusly shooed from the premises. they're used to foraging snacks and treasures in the trash anyway

March 7th - ADHD disaster. she can whip up desserts mostly but the kitchen looks like a tornado happened afterwards and she'll rope someone into helping

Dan Heng - this boy grew up in a prison and then spent his adult life on the run from his murderous ex, when did he have time to learn to cook? naw, if he's not on the Express it's takeout and fast food for this poor meow meow

Pom-Pom - the esteemed head chef of the Astral Express. they are the ruler of their kitchen and no recipe is beyond their grasp. you might wonder how they can reach the counters and grip utensils when they are so small and bunny-like but Pom-Pom is very good at what they do, so you don't have to worry at all!

Welt Yang - he's an ok cook, like many dads, but he's got a tendency to lean on parental shortcuts like frozen French fries or chicken nuggets (not that anyone ever complains about this)

Himeko - she's best left to her coffee brewing, let's just put it that way.

Kafka - also a disaster, but she has little interest in cooking for herself. this is also the reason the trailblazer can't cook - she wasn't able to teach them

Silver Wolf - no interest in cooking beyond TV meals or reheating leftovers. takeout, gamer supps and snackies take priority 

Blade - somewhere in his muddied floodwaters of memory there's the capability to cook, but it comes and goes and the pain in his hands make it difficult to grip utensils and other implements with the fine motor movements required to chop and whisk and flip. He used to cook for his husband occasionally despite Dan Feng having a personal chef as high elder

Gepard - he does his best… things like breakfast eggs, toast, sausage, noodles, these are easy to accomplish. anything too fancy is a step too far. he's really too busy to practice.

Serval - generally competent. she had to learn to feed herself after getting kicked out of the architects and staying on her own. she's adventurous, always trying new flavor combinations and changing recipes for fun

Lynx - a true outdoorswoman, knows how to forage and trap game and cooks a mean stew. it's unconventional fare, though, and not to everyone's sensibilities. 

Pela - a good cook. sticks to the recipes religiously, and very good at baking because of her precision

Natasha - "knows" how to cook but while she's great at the chemistry behind making medicines, food takes a backseat. grin and bear it if she asks you to try something she made, you don't want to make her sad. she tried really hard for you after all.

Hook - isn't allowed to cook without supervision but she makes an enthusiastic sous chef! helps Dad make dinner and sets a lovely table

Seele - abysmal but I can see her being interested in improving in order to cook something nice for Bronya. when asked why she's suddenly interested in learning, however, the lady doth protest too much. you don't question it further though because you don't want her to make you a knuckle sandwich.

Sampo - unfortunately my own biases cloud my judgement here because I love a man that can cook. but Sampo does seem like the sort of guy who operates on comedy law and that's something I am familiar with. option 1: he closes the door to the kitchen and refuses anyone's help. there's an unholy racket, a cloud of black smoke, some coughing, a Wilhelm scream, and then a few bars of whistling. when he emerges, it's with a pristine plate of gorgeously prepared braised meat and carmelized vegetables with delicate garnish. option 2: he puts on a bit of a show. it's like that cooking porn anime, and onlookers find they have to look away periodically or loosen a tie to keep themselves in check. finally, when he lifts the lid over the plate… the censorship committee has ordered it pixelated so it can still air in the same time slot. (both of these scenarios happen within the same week)

Bronya - she's too busy! she's always working or training or sleeping. luckily, Seele is hard at work learning to cook for her wife hard-working friend

Qingque - Maybe instant noodles, maybe the Xianzhou equivalent of box Mac and cheese. Otherwise she's patronizing the food spots in Aurum Alley and getting takeout ordered to her desk so she can be seen working through lunch (she's not actually working tho)

Fu Xuan - she makes a mean pot of tea but she's so busy she has no time to cook. She subscribes to box meals (like Hello Fresh, etc) so she can feel like she's not surviving on takeout and restaurant meals. She definitely has Girl Breakfast and Girl Lunch though (her favorite bubble tea and two cups of extra sugary tea for that afternoon pick-me-up, respectively) which is not great. Watch out for gastritis, sis.

Jing Yuan - he's got dad grilling vibes but I can't see this man seriously cooking. at best there'll be weaponized incompetence before he's shooed out of the kitchen, chuckling. since he's the general however I have to assume he has a personal chef. 

Yanqing - tried to cut vegetables with his swords once and was summarily banned from every kitchen

Jingliu - I'm not even sure she eats anymore. Doesn't she just feed off of ambient malice or something

Luka - Mr. Meat Boy knows his way around a grill and a campfire, but try to sully it with vegetables and you're getting the biggest glare he can muster. A boxer can't live on meat alone, and considering you're nihility path, do we think a vegetable may cause less despair?

Guinaifen - does this girl live somewhere? Like in an apartment or something? She seems to be always out and about, busy streaming or performing or meeting friends to do either of the previous. She probably eats like Qingque does, grabbing something from the Alley whenever her tummy grumbles, but otherwise we are on 👏 the 👏 go !

Topaz - this girl is BUSY busy, she's ordering Grubhubs and Doordashes and having her order from the caf delivered by drone bot while she works through lunch. likes big meetings in the conference rooms though, because there's usually pastries and coffee

Aventurine - much like the other hardworking folks, he ends up with a lot of Space Doordashed lunches and late-work dinners. He attempts recipes from internet videos sometimes, for fun and the love of the trend. He doesn't super know what he's doing but it always turns out marvellously.

Ratio - Few things are outside Dr. Veritas Ratio's wheelhouse, and because a healthy diet is required to maintain a healthy body and mind, he's well versed in cooking techniques and healthy eating. Occasionally will stoop to making something less healthy like french toast to spoil Aventurine with.

Ruan Mei - In my head she's got the 'tism that makes her dislike all but like 2 or 3 textures, and those textures are generally desserts she's learned to make for herself - smooth puddings and pastes, soft dough. I suppose the Lifeform Oven isn't technically cooking, however…

Mme.  Herta - [Automatic Reply] I'm busy. The cafeteria is open for this purpose. [This user cannot be replied to.]

Asta - there's a reason Arlan makes fried rice so well 🙃

[acocktailmoment]

This Sailor Is Smooth !

2 oz Faraday rum

1 oz fresh-squeezed lime juice

0.75 oz house-made almond orgeat* (recipe below)

0.75 oz basil vanilla light syrup** (recipe below)

1 egg white

Add all the ingredients to a shaker. Shake without ice for 30 seconds. Add ice, shake for an additional 30 seconds. Double strain into a large coupe. Garnish with a basil leaf (don't forget to slap it first!).

*Orgeat Recipe

3.5 cups almonds (or nut of your choice)

8 cups cold water, divided

3.5 cups sugar

2 tsp orange blossom water (optional, not used for this cocktail)

Cover almonds in 4 cups of water, let sit for 30 minutes, then drain. Break up almonds in a food processor until fully blitzed. Transfer back into soaking container, cover in remaining 4 cups of cold water, sit for one hour. Strain through a fine mesh strainer covered in cheese cloth. Let strain though for 15 minutes, squeeze out remaining liquid. Put liquid in saucepan over low heat. Slowly add sugar until fully dissolved, remove from heat. Add orange blossom water, if using. Put into your desired container (will keep for up to two weeks).

**Vanilla Basil Syrup

1 loose cup basil leaves

2.5 cups hot water

1.5 cups sugar

0.5 tsp vanilla bean

Put basil leaves into a Mason jar, pour hot water on top. Let sit for 10 minutes (no longer or it will turn acrid). Strain out basil, add sugar and vanilla, stir. Cover jar (will keep for up to two weeks).

Courtesy: Amber Stitt, bartender at Moxy

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[toshio]

What's the best potato dish?

OMG LOLLL PLEASE?!? i love food questions. y'all need to ask me the most insane food related asks on anon...i'd start ascending ^q^

the absolute best i can think of is pretty #basic, loaded potatoes of course. relatively easy to make.

(img pulled from google)

you basically just carve out a baked warm potato and then you'd incorporate cheese of your choice, sour cream (fatty but optional), bacon bits (you can buy this at any grocery store), and of course you can plop this bad boy in the oven. honestly easy as FUCK to make but delicious, not entirely healthy but if you're craving a cheesy warm potato with bacon bits and green onions on top (for garnish babyyy) oh my gawddd you'll BUSS~

but yeah you can find this at food carts and stuff, some restaurants and whatnot. look up Lisa Nguyen on youtube she's one of the BEST food vloggers who does YT shorts, absolutely obsessed with her content. she's done loaded potato food vlogs :+)

[astarab1aze]

➥ Booberry Cream Pie

What you will need:

➟ 1 1/2 cup Blueberries ➟ 1 cup Blackberries ➟ 2 cups Banana Cream OR Vanilla Pudding* ➟ 1 whole container Whipped Cream* ➟ Mint Sprig, or a few extra berries for garnish ➟ Food Dye (optional) ➟ 1 Pie Crust* (can be homemade or store bought)

What to do:

➟ Make your favored pudding or empty out a few premade servings into a bowl. ➟ Blend berries together - strain out some of the bigger chunks (unless you'd prefer to keep them in, up to you) - then slowly stir them into the pudding. ➟ Fold in 1/4 of the container of whipped cream, repeat this step until container is empty and mixture is thoroughly blended. ➟ Mix in 2-3 drops of blue food dye (or red; or none at all; i just like blue for this) - it should be a light-medium color. ➟ Pour into prepared crust. ➟ Garnish with mint and/or berries however you like.

*for this recipe, I used a half and half mix of the two *you can use any whipped cream, sugar free, dairy, free doesn't matter *i used a premade chocolate-walnut crust, but this is up to preference

This is how it turned out for me:

[najia-cooks]

[ID: First image is a thin crèpe topped with ground 'meat,' herbs, and tomato, and garnished with lemon. Second image is a close-up of the same crèpe with a thick red sauce drizzledover it. End ID

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि / Chatamari (Newari rice crèpe)

𑐔𑐟𑐵𑑄𑐩𑐬𑐶 / चतांमरि (chatā̃mari), sometimes called "Newari pizza," are rice crèpes made plain or with a savory topping. Chatamari are a popular festival food among the indigenous 𑐣𑐾𑐰𑐵𑑅 / नेवा: (Naivāḥ / Newa) people, most of whom live in the 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅 / नेपाः गाः (Naipāḥ gāḥ / Nepa Valley) in central Nepal. [1] They are regarded as a near-compulsory addition to the table for holidays including 𑐴𑑂𑐩𑐥𑐸𑐖𑐵 / म्ह पूजा (mha pūjā) and 𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵 / दिगु पूजा (digu pūjā), when they are served as snacks and appetizers.

A chatamari consists of a thin, fried crèpe, fluffy on the inside and crispy around the edges, and an optional juicy, well-spiced topping. Common toppings are vegetable (with black-eyed peas, potato, and/or soy chunks); meat (with minced chicken or buffalo and tomato); a cracked egg; or some combination thereof. Ginger, garlic, red onion, cumin, turmeric, and sometimes red chili powder and coriander add bite and aroma. To cook chatamari, a thin layer of batter is spread on a tawa, and the batter is topped; the whole is then covered with a clay conical lid and left to steam.

This recipe is for a 𑐎𑐷𑐩𑐵 / कीमा (kīmā; minced meat)​ chatamari with potato, but you can try replacing the meat substitute with cooked black-eyed peas, replacing the potato with more meat, or replacing the meat and potato with vegetables of your choice (try green peas, julienned carrots, and green onion)—the basic format of this dish is highly customizable.

The Nepali language is increasingly the language of broadcast, education, and even the home, to the detriment of other languages including the Newa language Nepal Bhasa (𑐣𑐾𑐰𑐵𑑅 𑐨𑐵𑐫𑑂‎ / नेवा: भाय्, nevāḥ bhāy). Scripts historically used to write Nepal Bhasa and Sanskrit have been almost entirely replaced with Devanagari. 𑐥𑑂𑐬𑐔𑐮𑐶𑐟 / प्रचलित (prachalit; lit. "common") was the script used by literate Newa until it began to decline at the turn of the 20th century; the 1960s governmental policy of सांस्कृतिक एकता (Nepali: sā̃skr̥tik ektā; cultural unity) further marginalized it.

Revival efforts have begun, which claim Prachalit (and the ornamental script Ranjana, also used to write Nepal Bhasa and Sanskrit) as parts of Newa identity, and seek to teach them at fairs and in workshops. A process of "ethnicity-building" and identity formation within Nepal, including pushes to use students' mother tongues as the language of instruction (with Devanagari as a "common" script) and to use minoritized languages in television and radio broadcast, have been ongoing since the 1990s.

[1] Terminology is given in Nepal Bhasa unless otherwise specified, in Prachalit followed by Devanagari script. "𑐔𑐟𑐵𑑄𑐩𑐬𑐶," "𑐡𑐶𑐐𑐸 𑐥𑐹𑐖𑐵," and "𑐎𑐷𑐩𑐵" are my transliterations from Devanagari into Prachalit. Latin transliteration is ISO 15919 standard except: "च" ([t͡ʃə]) is rendered "cha" and not "ca." Where two Latin phrases are given, the first is ISO from Devanagari, and the second is the typical English-language spelling or phrase.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients

Makes 4 large.

For the topping:

3/4 cup (74g) textured vegetable protein + 1/2 cup (118mL) broth

Or 1 1/2 cup ground beef substitute of choice

1 russet potato (200g) (optional)

2 roma tomatoes, minced or thinly sliced

1 small red onion, minced or thinly sliced

1 green chili, diced or thinly sliced

1/2-inch chunk (5g) ginger, peeled and grated or pounded

2 cloves garlic, grated or pounded

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp red chili powder (substitute sweet paprika to reduce spice level)

1 tsp meat masala (optional)

2 Tbsp neutral oil (if not including 'egg')

Cilantro, to top

For the egg (optional):

2 Tbsp yellow mung flour or chickpea flour (besan)

1/4 cup coconut milk

1 tsp kala namak (black salt)

You may also use any other egg substitute. This one is inspired by Vietnamese bánh xèo. The coconut milk provides binding and fat; the final topping will not taste of coconut. You may replace it with any neutral oil.

For the batter:

1 1/2 cup (240g) white rice flour

About 1 1/2 cup (350 mL) cool water

Mustard oil, to fry

The chatamari in the photo is served with achar.

Instructions

For the batter:

1. Measure flour into a bowl. Pour in water slowly while whisking until a smooth, pourable batter (the consistency of crèpe batter) forms. Set aside to rest while making the filling.

For the filling:

1. Peel and cube potato, then boil until soft. Mash thoroughly with a bean masher or fork.

2. Hydrate TVP in broth or stock (I used water with 1/2 tsp vegetarian beef stock concentrate) for 10 minutes.

3. Mix potato, minced tomatoes and onion, ground 'meat', spices, and 'egg' together in a large mixing bowl until well-combined.

To assemble:

1. Heat a large tawa, comal, or nonstick skillet on medium. Fill a ladle with 100 mL (a bit less than 1/2 cup) of batter, and pour it into the center of the skillet; it should become round on its own. Thin it out a bit with the bottom of the ladle.

2. Cover the top of the batter with the topping, leaving a bit of space on the edge. Optionally, add about 2 tsp of oil around the edges of the chatamari to crisp.

3. Lower the heat to low and cover. Cook for 7 minutes. Remove chatamari onto a plate.

If the rice pancake cracks, your batter is too thin; try resting it, uncovered, for 5-10 minutes, then stirring it and trying again.

4. Raise heat to medium for a minute. Add another ladle of batter, top the chatamari, add oil, lower the heat and cover to cook as before. Repeat until batter or filling runs out.

[foodshowxyz]

Almond and Orange Flourless Cake

Ingredients:

• 🍊 2 large oranges

• 🥚 6 large eggs

• 🌰 2 1/3 cups (250g) ground almonds (almond meal)

• 🥄 1 1/4 cups (250g) granulated sugar

• 🧁 1 teaspoon baking powder

• 🍬 Powdered sugar, for dusting (optional)

• 🌰 Sliced almonds, for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform cake pan and line the bottom with parchment paper for easy removal.

2. Prepare the oranges:

• Place the whole oranges (with skin) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 1-2 hours, or until the oranges are very soft.

• Drain the oranges and let them cool. Once cool, cut the oranges into quarters, remove any seeds, and blend the entire oranges (peel and all) in a food processor or blender until smooth.

3. Combine dry ingredients:

• In a large mixing bowl, combine the ground almonds, sugar, and baking powder. Mix well to combine.

4. Mix wet ingredients:

• In a separate bowl, beat the eggs until they are light and fluffy. Add the blended orange puree to the eggs and mix until well combined.

5. Combine and mix:

• Add the orange and egg mixture to the almond mixture. Stir until you have a smooth batter.

6. Pour and bake:

• Pour the batter into the prepared cake pan. Smooth the top with a spatula.

• Bake in the preheated oven for about 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it with foil to prevent burning.

7. Cool:

• Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.

8. Decorate and serve:

• Once the cake is completely cool, dust the top with powdered sugar and garnish with sliced almonds, if desired.

Tips:

• This cake can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

• For a more intense orange flavor, you can add a tablespoon of orange liqueur (such as Grand Marnier) to the batter.

[torihakaraublog]

Little Brother Appreciation Day <3

If I'm being honest this was kind of an 'unnecessary' event as they didn't need a thank you from Lucifer for being nice to him lol. Cute though.

Basically Lucifer after seeing how much thought his brothers put into planning something special for him (takes place after "Lucifer Appreciation Day" btw) he decides to do something for them as well. He gives them each a gift and leaves the house for a few days. We get half a day with each brother to do their gift/activity.

Mammon - Casino (winning + handholding)

Levi - Spooky anime watching (cuddling)

Asmo - Shopping (kissing or musical lipstick)

Satan - Bookstore (reading together + picking out books)

Beel - Burger place (trying limited edition food)

Bel - Bedding Shopping (cuddling)

All the moments were very sweet, but since the event was so short it was over in a blink of an eye xD

Love how Lucifer's excuse for leaving was for "Out for business with Diavolo" for 3 days... sus.

Beel was also super sweet wanting to find a way to thank Lucifer for the gifts *cuteness aggression intensifies*

And they also got to show Lucifer they can manage the house themselves!

Obey Me! NB "The Devildom Cooking Royal" Pop Quiz

A cute and silly event! (with a slight very real economic problem mixed in)

Mammon, Diavolo, Bel, Raphael and Levi join you in searching for the food that ran away from the cafeteria!

Liked how we got to see a bit of how proactive Bel can be when he's interested in the problem being solved - making a list of run away foods without anyone asking because he knows it will help.

Was cracking up when Dia said we should give the veggies a chance to explain why they ran away xD I was like: "Probably cause they don't want to get eaten Dia..." But I was WRONG! It was a protest to protect Devildom food culture!! lmao (as lots of human world foods have become popular)

In the bottom route Mammon comes up with the idea to have a food festival with Devildom only foods. However, he also tries to sneak off with some veggies to sell while we are cooking. I put him on garnish duty after that to keep him busy lol.

I'm concerned with how excited these veggies are to be cooked...

In the sparkle route its Mammon that makes the activity suggestion again; this time a cooking competition!

Poor Raphael is ignored by the veggies :(

Diavolo treating the peppers like his pets was funny!

Got to share cake at the end with Mammon :3

Teams are:

Beel + Raphael

Bel and Dia

Mammon and us

Levi = announcer

Is Levi wearing his chess outfit...? lol

Foods Mentioned

midnight lettuce

snapping grapes

underworld potatoes

shadow carrots

lamentation onions

shadow curry (has potatoes, carrots, and onion in it)

jet-black Devildom curry (I use this as an option to make)

dark banana (like warm climates)

nightmare mango (like warm climates)

underworld fruit punch

pesky peppers

minestrone (devilishly tasty lol)

grilled shadow veggies (chose this to make for competition) /mixed grilled shadow veggie special (made by Beel's team)

shadow veggie and cheese gratin

purgatory ratatouille (chose this to change our dish into cause how could I not??)

I'm very sad to hear about the recent game update T_T but it makes me feel a bit better to see the VAs seem excited about the upcoming projects <3

I never finished the OG game story so I'll probably be posting more content relating to that once NB stops updating.