#fresh peeled onion

[linyiorganic]

[thebookworm0001]

Highlights of Glass Onion

1-Daniel Craig’s terrible southern accent

2-Daniel Craig as Benoit Blanc playing Among Us in his bathtub again Angela Lansbury and Stephen Sondheim

3-“it’s so dumb”“It’s so dumb it’s brilliant”“No! It’s just dumb”

4-literally the whole movie is about how dumb Elon Musk is. Also Zuckerberg. And whoever the fuck the other billionaire is. But also definitely Elon Musk.

4-Benoit Blanc is so clearly gay in such a casual way I love it

5-Janelle Monáe

6-The very clear messaging of ‘you will never take down a person like this through the legal ways so just beat the shit out of them until something gives’

7- everyone is clearly having the time of their lives making this movie

[askwhatsforlunch]

Spicy Bean and Tomato Soup (Vegan)

I love when Soup Season begins, on these early Autumn rainy and chilly days when a steamy bowl of something hearty feels like hug! (To be fair, I also love when Salad Season begins on the first warm days of Spring; but that's another story!...) This Spicy Bean and Tomato Soup definitely warms you from within, and it is tasty as, too!

Ingredients (serves 3):

2 tablespoons olive oil

1/2 red Bell Pepper, rinsed

1/2 green Bell Pepper, rinsed

1/2 teaspoon ground chilli or Cayenne Pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 red onion

1 large garlic clove, minced

a small bunch Garden Parsley

1 tin red kidney beans (about 1 cup)

1/2 cup Garden Cherry Tomatoes, rinsed

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 cup Whole Peeled Tomatoes 

2 cups water

1/2 tablespoon demerara sugar

In a large pot over medium-high heat, heat olive oil.

Seed and dice Bell Pepper halves, and stir into the pot. Cook, a couple of minutes.

Add ground chilli, cumin and cinnamon, and fry, a couple of minutes more.

Peel and finely chop red onion, and stir into the pot, along with garlic. Cook, another minute.

Finely chop Garden Parsley, and stir half into the pot.

Drain red kidney beans, rinse under cold water, and drain thoroughly again. Stir into the pot, coating in spices and herbs.

Halve Cherry Tomatoes, and add them to the pot. Cook, a couple of minutes.

Season with coarse sea salt and black pepper.

Roughly chop Whole Peeled Tomatoes, and stir into the pot, along with their juice. Cook, about 3 minutes more.

Stir in water and bring to the boil.

Once boiling, reduce heat to low, and simmer, one hour.

Just before serving, stir in demerara sugar until completely dissolved.

Serve Spicy Bean and Tomato Soup hot, sprinkled with reserved chopped Parsley.

[july-19th-club]

omg i got the jammy eggs perfect this time the trick with the salt really worked

[stateofdrought]

The Persian Frittata Kuku Sibzamini is a hearty and tasty egg and potato dish that can be eaten for breakfast, brunch, or even as a light dinner. That gives it a very Persian taste: fragrant spices like cumin and turmeric are mixed with fresh herbs like parsley and cilantro.

Ingredients: 6 medium potatoes, peeled and thinly sliced. 1 large onion, thinly sliced. 5 eggs. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. 1/2 teaspoon ground turmeric. 1/2 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup olive oil.

Instructions: Preheat the oven to 375F 190C. In a large bowl, mix together sliced potatoes, onions, eggs, parsley, cilantro, turmeric, cumin, salt, and black pepper until well combined. Heat olive oil in a large oven-safe skillet over medium heat. Pour the potato mixture into the skillet, spreading it out evenly. Cook for 5-7 minutes until the bottom is set and lightly golden. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is set and golden brown. Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.

#KukuSibzamini, #Frittata, #PersianFood

Cara Horton

[dilfsuzanneyk]

thinking about how the very first scenes in the first episode already tell you so much about the characters and how they are...

[iliothermia]

Favourite way to prepare leeks? Shana Tova!

Thank you for asking! Yahni de Prasa (A Sephardi Greek leek stew) 3-4 large leeks 2 large onions thinly sliced 2 tbsp + 1/2 cup olive oil 2 large tomatoes peeled, seeded, chopped 2 tbsp fresh dill 1/2 cup vegetable stock salt + pepper Cut leeks into fairly large pieces, wash well. Saute leeks and onions in 2 tbsp olive oil until golden. Add tomatoes, 1/2 cup of olive oil, salt and pepper. Stir well periodically until it's simmered for 5 minutes. Add dill and 1/2 cup vegetable stock. Simmer tightly covered over low heat until most of the stock is absorbed. Serves 4. It's meant to be eaten with bread, I usually will make pita or bazlama to accompany it or make a stuffed pita with it.

[darkficsyouneveraskedfor]

The House Guest 5

Warnings: non/dubcon, and other dark elements. My username actually says you never asked for any of this.

My warnings are not exhaustive but be aware this is a dark fic and may include potentially triggering topics. Please use your common sense when consuming content. I am not responsible for your decisions.

Character: Bucky Barnes

Summary: an old acquaintance calls in a favour, leaving you with an unexpected house guest.

As usual, I would appreciate any and all feedback. I’m happy to once more go on this adventure with all of you! Thank you in advance for your comments and for reblogging ❤️

The speaker drones lowly, your playlist cycling through your most listened. You fall into your routine. You always liked cooking. It was always comforting. Your grandmother taught you all her favourite recipes whenever you came around. The familiar aromas bring back what can never truly be. 

You split the squash with a large knife, the thunk jarring you. You might not be the safest person in the kitchen but you’ve yet to do worse than a few nicks. You gut the seeds from inside and scoop in a heap of butter and brown sugar, then drizzle the rest with maple syrup. You’ll bake that while you work on the roast. 

The back door clatters and makes you flinch. Somehow, you almost forgot. That needling presence never really fades completely but you felt somewhat normal. 

You listen as Bucky lingers at the back door. He appears in the kitchen door as you look over. His grey jacket is streaked in dirt and his hands are similarly filthy. You give him a curious squint. 

“Got rid of that dead stump. Rot’s not good to keep around,” he explains. 

“Oh, right, you... wait? How did you do that? I was supposed to borrow Ian’s axe--” 

“Don’t need an axe,” he wiggles his vibranium fingers at you. “Gonna wash up. Anything I can help out with in here?” 

“Think I’m good,” you assure him, “I’m almost done.” 

“Mm, smells good,” he glances the pan of squash. 

“Hope so,” you reply. 

He watches you a moment before he turns away. His footsteps echo after him and fade into the soft music. You carry on, putting quartered onions and garlic cloves round the cut of meat. You baste and season, then put it all in the stove. 

You gather up the peels and seeds into your hands and head down the hall to toss it all in the compost. You get to the back door and clamour through, dumping it all into the barrel. You dust your hands off before you head inside. 

You didn’t notice the open door before. You’re slightly embarrassed as you glance over and catch Bucky lathering up his hands in the sink. You quickly flit away without another look. Oops. 

Cramped quarters are bound to get awkward but you hadn’t expected that sight. Bucky, shirtless, focused on his hands as he scrubbed away the dirt. You can see it vividly as you try not to think of it.  

The tortured flesh around his left shoulder, trimming the dark metal of his prosthetic, his other arm as hard as the other, firm and rounded with muscle. His chest full and just as taut, though his middle was softer. The little bit that stuck out over his pants and the extra layer of padding up his stomach filled him out, though there was strength woven into his entire body. 

You shake your head and swallow. You wipe down the counter and rinse off the used dishes and cutlery. You busy yourself and do your best to forget. 

You open the fridge and take out a bottle of sparkling water. You close it and nearly cry out as Bucky stands behind the door. He reaches up to grip the top of the fridge. He wears a fresh ribbed tank top, his arm flexing as he looms over you. 

“Mind grabbing me a beer, please and thanks.” 

“Uh, yeah, sorry,” you open the door again and take out a bottle of beer.  

��Sorry?” He echoes as the fridge closes with a nudge of your elbow, “for what?” 

“Um, nothing, just, didn’t hear you, I guess.” 

“Ah, so it’s not that Canadian thing you do?” 

“Canadian thing?” 

“You apologised for tripping earlier.” He shrugs as he accepts the beer. 

“Oh? Habit, maybe. I didn’t notice.” 

He chortles, “you know, I served with some Canadians. Good soldiers. They always show up.” 

“Wow, I... makes sense... my great grandfather served. Came back and drove a truck after,” you say. “My grandmother talked about him a lot but I was too young to remember him before he passed.” 

“Sorry,” he says, “ha, there I go, huh? Or is it eh?” You give him a look. He uncaps his beer and arches a brow. “What’s that for?” 

“What?” You wonder. 

“That look? Sam did say you could be a bit... never mind.” 

“He said I could be a bit what?” You twist of the plastic lid of your flavoured water. 

“Nothing, he always says shit, you know? Tells everybody I’m a grumpy old man. I’m old and I’m tired, not grumpy,” he insists as he leans on the counter and drinks his beer. As he does, he lifts his vibranium hand and picks at his thumb with the index. “Mm,” he pulls his lips off the neck, “you got a cuticle stick or something? This damn thing collects dirt like a broom.” 

“I might have something. Got Q-Tips,” you offer. 

“Whatever you got. I should probably clean this thing before dinner,” he says. 

“Sure, let me just go look.” 

You put your water down and squeeze past him. He doesn’t shy away, crowding you as you pass him. You don’t know if he’s just not paying attention or what.  

You go down to the bathroom and pull out the drawer. You wince as something rolls against the front. Shit. You really hope he wasn’t looking around already. You reach inside and take out the suction toy you shove it up your sleeve. Would he know what the silicon rose was? 

You search around and find a nail kit. You bought it thinking you were going to go camping but that never happened. Maybe next year. 

You dip into your room and tuck the silicon toy on the bookshelf then head back to the kitchen. You hand him the small case. “Brand new. You can keep it.” 

“Oh, uh, thanks,” he accepts it, wiggling it between his fingers, “I’ll just go... take care of this.” 

He drinks again from his beer and sidles through the doorway next to you. You slip through and retreat to the stove as warmth blooms around it. Is it the cooking that’s making you sweat or something else? 

[kcrossvine-art]

Hey folks! Itsssssssssssss timeeeeeeeeeeeeeeeeeeeeeee for another dungeon meshi cooking time!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Isnt that neat.

Its weird to think how long its gonna be before season 2 of the anime drops. Anyway go read the manga i promise you wont regret it. This ones from senshis lil garden on legs-

Today we'll be making Golem Field Fresh Veggie Lunch!

(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 in to Golem Field Fresh Veggie Lunch?” YOU MIGHT ASKIts vegetables, vegetable wauter, and not Much else! Knife is there too.

Head of cabbage

4 carrots

3 potatoes

2 onions

2 turnips

Thick slice bacon

Butter

Seasoned rice vinegar

I lied theres pork did you fall for it did u catch it.

AND, “what does Golem Field Fresh Veggie Lunch taste like?” YOU MIGHT ASKSon, have you ever eaten a vegetabel

Broth is surprisingly flavorful considering the limited spices and short cooktime

Potatoes are perfect texture for dipping

Cabbage absorbed a lot of the juices!!!

Was more impressed by the salad part of the meal-

The turnips need to be sliced enough to Barely see through, and the carrots julienned thin enough to be almost peels

And its this wonderful vegetable confetti tasteful in its simple pleasure

Rice vinegar of any kind will work, seasoned rice vinegar is just what i had

Salt both parts of the meal generously

In the future i wouldve shredded or cut the cabbage much smaller. We'll talk more on that later. Its also intentionally barebones with spices and oils, me using butter and rice vinegar is even pushing the limits of show accurate because in the show they used plain olive oil.

-----------------------------------------------------------------------------------------------------------

From idea to execution, this was a very quick recipe. For starters, nothing gets cooked all that long (the water spends more time empty than it does ingredient'ed) and for lasters nothing gets cut all that much. It was tricky finding good sources for stewing a whole cabbage because most recipes call for either shredding or at least chopping smaller. And they do this for a reason. Its unwieldy trying to eat a whole half of cabbage, you never quite know when to start or where to start. Do you bite chunks out? Peel leaves? Spear it with other things? I dont know. I still dont. Im not a huge raw cabbage fan and it wasnt raw, but it wasnt transformed much either. Minimalist. 

This was a feast in the show and i bet that the freshness of the veggies were a factor, considering they were plucked fresh off the living rock guys. I wouldve killed to be able to brown the onions, roast the carrots, or maybe cube the potatoes (though the consistency was perfect for forking and dipping them in butter so! Bonuses.)

Oven roast bacon is a beloved treet for me. It seemed to absorb some of the vegetable broth and vice versa with the broth absorbing the oils from the bacon, which enhanced all the flavors. Maybe in the future itd be nice to try cooking the bacon a bit ahead, and then adding it to the pot while everythings boiling? Also adding a spritz of lemon juice to either/both is always nice!

I give this recipe a solid 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its simplicity. With modifications like shredding the cabbage and more seasonings, it could become an easy 10/10. hit that like and subscribe or kill me

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

Head of cabbage

4 carrots

3 russet potatoe

2 white onions

2 turnips

10 slices of thick slice bacon

Butter

Seasoned Rice vinegar

Stew Method:

Preheat your oven to 400f. Line a rimmed baking sheet with foil and place a baking rack on top (alternatively you can use a rimmed baking sheet with parchment paper and no baking rack. but the baking rack lets the air circulate better and the grease drip off!)

Cook your bacon for about 18 minutes or until crisp. Flip halfway through.

Chop your carrots, peel and slice your potatos in half, and slice your onions into rings.

Get a large pot with a tight fitting lid, add water, salt, your carrots, your potato pieces, and your onions. Cover and heat to a low boil.

Cut the cabbage head in half down the middle. Once the pot is boiling, carefully add your cabbage to the pot and arrange the halves so theyre fully covered.

Cover and cook for about 13 minutes, the cabbage should be slightly crisp but have give to them. 

Remove from heat and laddle contents into a bowl, arrange some of your bacon along the sides so the fat and the broth mix :) salt and pepper to taste. And get a little saucer for butter so you can dip the potato pieces and/or coat the cabbage pieces.

Salad Method:

Peel your carrots and turnips. Cut off the ends of both. Julienne your carrots, and thinly slice your turnips.

Add your carrot greens (or your chosen leaf filler) to a bowl, then add your carrots and turnips.

Coat with seasoned rice vinegar, salt, and pepper. Thoroughly mix and enjoy :) 

[edgeray]

Hi child :]

What about arle cooking for reader?

I think she can’t cook it’s hilarious but I’d love to see what you come up with if you decide to write it<3

Onions Are Her Weakness

(Arlecchino x GN! Reader)

A/N - Hi momma!!! I've been looking forward to this one, but I do my requests based on chronological order. Finally got to this one! Was waiting to write some crack :D Reader is gonna be gender neutral. I was so excited about writing about how arle can't cook, i forgot about the prompt and decided to have reader teach arle how to cook. hopefully this is okay  Content warnings / info - author attempts to be funny, author pretends that they know how to cook

Despite Arlecchino's best efforts, it had come to her beloved's attention that Arlecchino did not have much cooking experience. Like the loving partner that you are, you aim to correct that. After all, cooking is an essential life-skill that even children need to learn. How Arlecchino has yet to learn, you're not certain, but you suppose better now then never for Arlecchino. 

For your sanity, maybe never was better. 

Your husband is, archons bless her, talented in a number of fields. But archon, you will never allow her to set foot in the kitchen again.

It was clear that Arlecchino didn't just not have cooking experience, but she didn't have any experience, period. Neither did she have any cooking intuition, or the bare necessity, common sense. With how abysmal her skills are, you no longer find her fondness of raw meat all that surprising. 

For the day, you banned the kitchen from the rest of the House of the Hearth; it was reserved for you and Arlecchino only. 

You first started off with Fontainian Onion Soup. Easy enough, you naively thought. 

“Okay, Arlecchino. First step is to ‘peel and thinly slice onions from–” You begin reading out, but before you can finish the instructions, a flash of black and red flies past your sight and then a crisp, wet, crunch that makes you cringe. You glance up from the book and to your utter horror, a gruesome murder scene lies in front of you on the cutting board.

You couldn't fathom what the onions did to deserve such a fate. Instead of the thinly sliced peel you're supposed to see suggested by the book, there is the sick, disgusting scene of the maimed remains of the once fresh onions. It’s like the onions are crying for death after that assault. Arlecchino stands besides you, unaware of the atrocity she commited on your counter. The knife next to you remains untouched.

“Arlecchino,” you say, as composed as one can be, though you already feel like you're about to cry–and it's not because of the onions. “You're supposed to use the knife to cut.”

Arlecchino looks at her claws for a beat of silence. “Thank you for the clarification, my love.” 

She awkwardly picks up the knife, as if never having picked up a cooking tool before. Her entire fists grips around the handle, as if she continues to torture the already tormented onions. You set aside the mangled onions, and place the unharmed ones in front of her.

“Don't hold it like you're going to stab them,” you sigh, correcting her finger placement so that she was properly holding the knife. The poor onions had enough, you think to yourself. Your husband seems confused, but adjusts to the new position. 

You raise the book to her eye level, pointing at the picture. “Okay, it's supposed to look like this. Cut it like that, yeah?” 

Arlecchino nods, and attempts her best. Though not proportional, at least the cuts were straight. Improvement, right? The process is slow, her fingers keep returning to a stabbing position before you correct her again, reminding her that the onions do not feel pain. 

Finally, she has sliced the last one, as terrible looking as all the others, but you give her some slack. You glance up at her expression, wanting to see how she felt now that she had completed the first step of the recipe. 

Her face is wet. More specifically. She's crying.

“Arlecchino. You're crying.”

Arlecchino hastily wipes her eyes with her sleeves. “No, I am not.” 

“Yes, you are.”

“Crying is a display of weakness.”

“So onions are your weakness?”

You don't stop cackling for a good while, imagining how the Knave, the Fourth Fatui Harbinger, being defeated by cut onions. Maybe the next time Arlecchino decides to have a duel with her children, you'll inform them to bring some onions and chuck them at her. 

“You speak of this to no one.”

Lyney, Lynette, and Freminet would benefit from this information. No, even better, this can act as blackmail. Oh, you need to engrain this into your mind. “Of course.” 

You decide that you can't trust her enough to mince the garlic cloves. 

The next step was caramelizing the onions in the pan. 

“Arlecchino.”

“Yes?”

“What is the color of caramel?” 

“It is brown, why do you ask?” 

“Look at your onions, and tell me what color they are.”

Arlecchino looks down at the pan in her hand. She frowns. “They appear black.” 

“And why is that?”

“Perhaps they are cursed like I am.” 

“Arlecchino, no–”

You drag Arlecchino to the nearest market for more onions as a punishment for wasting your hard-earned money. Once you've returned, you impel her to cut and cook the onions again.

“Stir occasionally, okay? Don’t forget the oil and butter.” 

This time, the onions aren’t turned to ashes, and you think, maybe Arlecchino isn't so hopeless. The next few steps are just adding the rest of the ingredients for the soup, and you make sure that even she can't mess that up. Wine, then the stock and herbs, and you get something that vaguely reminds you of puke. 

Next comes the Fontainian bread. Nice crispy, cheesy bread is great with soap. This is the last step. Baking is easy. Just put things in the oven, and it'll be done.

“Take a pinch of the cheese and sprinkle it on the bread–no, Arlecchiono, that is not a pinch, that is a handful and a half. Put that back.” 

“But you like cheese.”

“I like my bread with cheese, not cheese with bread.” 

“They are the same thing.” 

“No, one is bread with cheese, and one is a mountain of cheese suffocating the bread as if it was demanding its money back. I like being able to taste bread.” 

Arlecchino pauses, likely confused by your comparison. “But you like cheese,” she repeats again, so sweet and so, oh confused. Archons, she's pouting. 

“Arlecchino. I don't need this much cheese,” you quietly confess. “Put it back.” 

“But–”

“Arlecchino, I love you, and I will always ask you to get me a fistful of shredded cheese when I want to. But it is not now. Put it back.” 

Sometimes, you wonder how this woman, this beautiful, sexy, hot woman of your husband was a Snezynayan diplomat. This is one of those times.

“Why do we have to wait for this long, when I can just use my vision?” 

“Because you will burn them, now can you please set down the tray so we don't char our bread. The bakeries are already closed, and burnt bread does not taste good.”

Arlecchino sighs and places down the cheesy breads, sparing them from their painful fate.

“I'm sure charred bread tastes acceptable. Charred meat has excellent flavor.”

That explains so many things and it makes you want to cry.  

After the bread is toasted, without the assistance of Arlecchino, you serve her the homemade soup and bread, the creation taking from noon to evening. Although you're starving, watching your husband’s eyes light up upon eating her creation makes all the hair pulling and teeth gritting moments worth it. In these moments, you forget that this hopeless, loving husband was anything but just that; not the Knave, not the Fourth Harbinger, just yours. You can forgive her for the slaughtered onions and the nearly burnt bread if it meant more domestic moments like these. 

In the middle of her meal, however, she stops and comments something.

“This would benefit from raw beef.”

You don't have the strength in you to deny her otherwise.  

[linyiorganic]

supply fresh peeled onion, yellow onion, purple onion,red onion ,LINYI ORGANIC FOODSTUFFS CO.,LTD, Whatsapp+8613562930101. email yulongrobert @ aliyun . com. #onion #whiteonion #redonion #freshonion #peeledonion #frozenonion#purpleonion#yellowonion#garlic#carrot

[forkfulofflavor]

Creamy Chicken Noodle Soup Ingredients: 2 sticks celery, chopped finely 2 medium carrots, peeled and chopped finely 1/2 medium onion, chopped 1 tablespoon olive oil 1 tablespoon butter 3 cloves garlic, minced 1/4 cup flour 4 cups chicken broth 1.5 pounds uncooked chicken breasts 1/4 teaspoon Italian seasoning 1 cup heavy cream 2 cups uncooked egg noodles Salt and pepper, to taste 1 tablespoon fresh parsley, chopped Directions: In a large soup pot, heat the butter and olive oil over medium-high heat. Add the celery, carrots, and onion. Sauté for 5-7 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring constantly to avoid any raw flour taste. Pour in the chicken broth, stirring until the flour dissolves. Add the chicken breasts, Italian seasoning, and heavy cream. Increase heat to high and bring the soup to a gentle boil. Cover with the lid slightly open. Lower the heat to a simmer and cook for 10 minutes. Add the egg noodles to the pot, stir, and cover again with the lid slightly open. Cook for an additional 8-10 minutes, stirring halfway to prevent noodles from sticking. Remove the chicken, cut it into bite-sized pieces, and return it to the pot. Season the soup with salt and pepper to taste. Stir in fresh parsley and serve immediately. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Calories: 430 kcal | Servings: 6 This Creamy Chicken Noodle Soup is the ultimate comfort food, bringing together tender pieces of chicken, flavorful vegetables, and egg noodles in a rich and creamy broth. Each bowl is warm and satisfying, with a touch of Italian seasoning and fresh parsley to add a hint of herbal freshness. Perfect for cool nights, this soup will quickly become a family favorite for its comforting and classic flavors. Serve this hearty soup with a sprinkle of fresh parsley and a slice of crusty bread on the side to make it a complete meal. The creamy broth, tender chicken, and flavorful vegetables make each spoonful a treat, offering all the coziness and warmth you crave in the fall and winter seasons.

[askwhatsforlunch]

Caponata Calda (Vegan)

This Caponata Calda, a hot stew version of the Sicilian salad, was met with happy sighs and grunts of contentment as I served it for dinner last night, for it is hearty, fragrant, tasty and warming all at once! Happy Thursday!

Ingredients (serves 3 to 4):

4 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground chilli or Cayenne Pepper

2 aubergines, rinsed

half a large onion

1 large garlic clove, minced

1 heaped tablespoon capers, drained

1/4 cup black olives, pitted

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons Modena Balsamic Vinegar

4 Whole Peeled Tomatoes + 1/2 cup or their juice

1 1/2 tablespoon caster sugar

a small bunch Garden Parsley

In a large, deep, nonstick skillet, heat olive oil over medium-high heat.

Add dried basil, oregano and thyme, along with ground chilli, and fry, 1 minute.

Dice aubergines and add aubergine dices to the skillet,. Cook until golden, about 4 to 5 minutes, stirring often.

Peel and finely chop onion, and stir into the skillet. Cook, a couple of minutes more. Stir in minced garlic.

Finely chop capers, and stir into the skillet, along with black olives. Cook, another couple of minutes.

Season with fleur de sel and black pepper. Deglaze with Modena Balsamic Vinegar, cook, 1 minute.

Finally, roughly chop Whole Peeled Tomatoes and add them, along with their juice, to the skillet. Bring to the boil.

Once boiling, reduce heat to medium, stir in caster sugar, and cover with a lid. Simmer, 10 minutes or so.

Finely chop Garden Parsley.

Just before serving, stir chopped Parsley into the skillet.

Serve Caponata Calda, as its name suggests, hot!

[kedreeva]

Well, it took 2 full days of reducing, but here's my chicken stock bullion! It is cooling/freezing in my little portable freezer so it doesn't wreck the temp o in my real freezer, and then I will pop them out and stash them in the chest freezer for later use. We don't eat a lot of chicken, but we do use a lot of chicken stock for rice dishes, and this reduces our non-compostable waste.

I also pitted, cut, packed, and froze 4lbz of dark sweet cherries for later. LOOK at how pretty these bad boys are!

Recipe for the bullion under cut!

4 rotisserie chicken carcasses (everything we didn't eat the day of acquisition, bones, skin, juices etc)

6-8 large carrots (washed, ends clipped, but not peeled), cut in half to make thick chunks

1 Vidalia onion (as much of it as possible, chunked into quarters)

2 celery hearts (pulled apart, tips snipped, green stalks only not the yellow inner heart... That's for me to crunch on while waiting)

3 heads of garlic (not cloves, the whole head, cloves peeled)

1/2-3/4 cup dried parsley flakes (prefer to use whole fresh stalks but my garden is still growing and I have dried to use up)

Salt (no idea how much but. Salt.

Normally that's the recipe but it's been kind of bland (I know chicken stock is supposed to be kind of bland but this was worse) so I also added a tablespoon of cumin, a pinch of paprika, a pinch of cinnamon, and a spoonful of brown sugar, and it really kicked the flavor up well.

Toss everything into the pot, fill with water past the level of the stuff in it, and let simmer (not boil) for 8-12 hours. If you want the broth to be clear (not opaque) you can skim the foam/Stuff off the top as you go, and make sure you DO NOT BOIL it. Once it hits boil temp the proteins dissolve and cannot be separated back out and the broth will be opaque. Which doesn't hurt anything imo and skimming is more work so I don't bother, but some people don't like it.

Remove the chicken and stuff to a bowl or other pot (I use a screen colander over a smaller pot and ladle stuff in until I'm sure it will fit and then dump the rest in). Take the clean liquid that is left and reduce to the desired concentration. I could have gone another hour or so on this batch, I think but I was done waiting.

[petermorwood]

As mentioned more than once, @dduane's Middle Kingdoms don't have potatoes. A frequent alternative is parsnips, and the fried cakes in that photo are the result of an experiment done earlier this week to see if parsnips can substitute for potatoes in our always-reliable potato cake recipe.

Yes, they can!

*****

Here's @dduane's recipe.

First peel three regular-sized parsnips. then top and tail them.

Chop them into chunks and boil them in about 2 pints (1 litre) of water.

Drain them and return to the pan: let them steam dry. Then, while still hot, mash them well with a hand masher and allow to cool completely.

As mentioned further down, parsnips retain more water than potatoes even after steam-drying, so DON'T use a food processor or other power appliance for mashing or the result will be parsnip wallpaper paste. However, a processor is ideal for the rest of the recipe.

Put 2 cups (500g) all-purpose flour and ½ tsp salt into the processor bowl, blip the pulse switch to combine them then add 1½ tsp baking powder and blip again.

Now add 3 tablespoons butter and blip the pulse switch until the butter is completely worked in and the whole mixture has a cornmeal-y texture.

Now add the cooled mashed parsnips.

Process with the flour mixture, pulsing at first, then continuously, until the mixture comes together in a dough.

(If yours behaves the way our recipe did, no additional liquid should need to be added. The parsnips hold onto a surprising amount of water even after being steamed dry.)

Flour a work surface, roll the dough out about 1/3 inch (1 cm) thick, and use a sharp biscuit cutter to cut out into rounds. Then heat cooking oil in a frying pan to medium heat and put five or six of the cakes into the hot oil.

Fry until the cakes begin to rise a little (usually 4-5 minutes) and are going golden brown Turn and fry the cakes on their other sides for another 4-5 minutes. Test one for doneness: if necessary, turn the cakes once more and give them another 5 minutes or so.

Then cook the rest of the cakes in the same way. When they're done cooking, drain on paper towels until they're cool. Eat fresh or, to keep them, put them in a biscuit tin or other airtight container.

They'll keep for a few days. The parsnip flavor mellows somewhat the day after you bake them.

Like their potato-cake cousins, they're very good split, toasted, buttered and topped with a slice of cheese or (and) salami. They also shine as an accompaniment to bacon or sausages; give the parsnip cakes a brief re-fry in the fat left from frying these, then serve alongside the fried meats, dressed with a splash of Worcester or HP sauce and maybe a dotting of Tabasco or similar.

Our next experiment will be to make this recipe with the addition of some crumbled crispy bacon, grated cheese, grated onion or a combination of same.

The experiment after that will be to see if this can become parsnip bread in the same way as Irish potato farls. I think it will... :->

[meirathinks]

⊹ ♡₊˚๑ 𝙀𝘼𝙏 𝙔𝙊𝙐𝙍 𝙃𝙀𝘼𝙍𝙏 𝙊𝙐𝙏 ! ⊹ ♡₊˚๑

chef!Sukuna headcannons

okay. I know I haven't posted anything in like a year. and I know I'm a little rusty so bare with me ok😭 I'm sorry for the wait! Reader was intended to be black but I don't describe any features. lmk if I should turn this into a fic!!

Warnings: none!!

Chef!Sukuna is one of the world's biggest assholes. SURE he graduated top of his class AND SURE! The waitlist for his restaurant is so, ridiculously long. But his personality? Awful. 

He’s known for his near godly knife skills. He can chop an onion in ten seconds. He’s pretty sure it’s a world record.

His own staff is so, so terrified of him. The new kid, who’s bright-eyed and fresh out of culinary school, who was beyond excited to work at a Michelin-star restaurant quits on his first day.

(he cried on his walk home)

Sukuna leans into the back of his chair, while Uruame lets out an uncharacteristically loud sigh from their spot at the door. 

They step closer into the room while speaking, “You can’t keep a Junior chef for more than six hours—”

Sukuna groans, “Calm down— your job is to be my sous. Act like it.”

He puts his feet up on the peeling wood desk in front of him, deftly ignoring several receipts that were strewn on it.

Uruame nods, before leaving.

Sukuna wasn’t in the wrong you know, the junior chef should’ve known the difference between sauté and panfrying. 

He groans while moving to leave his office— he had prep to do. 

He’s worked hard to get where he is— to make his restaurant as good as it is. He designed the kitchen himself. He chose each appliance meticulously and placed them in the space deliberately

The delivery and food-prep and pastry sections are in specific parts of the kitchen, they cater to the menu.

Speaking of the menu. You cannot tell me that he didn’t lock himself in his apartment with pots and pans strewn everywhere. 

He’d have a thin layer of sweat on his forehead, and his hair would be a little dishevelled

But, he finally figured out that what his main dish needed was an acid. 

He’d have a rare, genuine smile on his face while he runs his hand through his hair. He’ll take another bite and excitedly drum his fingers on his kitchen countertop. He’s good. He knows he’s good. 

Sukuna’s leaning on the host station with a pencil in hand reviewing the guest list for that night’s dinner. His eyebrows raise at your name— which is circled in red marker angrily. He shouts to Uraume, who’s at the back prepping.

“What’s the red marker for.”

“We have a food critic coming in tonight.”

Sukuna scoffs, “We always have food critics coming in.”

“This one’s different.”

Yeah right.

For the head chef, and owner of a michelin star restaurant— Sukuna is relaxed. 

He’ll wear a white button up and some black slacks and the days he’s expected to work front of house. But his sleeves will be rolled high on his forearms and there’s always this dismissive look in his eyes

He doesn’t have to be some kiss ass— his food speaks for itself. 

People waited months to get into his restaurant for his food, not to have a conversation with him. 

The first thing Sukuna realizes is that you take a laughably short time looking at the menu. From what he can see from the host station, you’re looking at it out of graciousness than necessity. 

He walks over, ready to take your order. He nearly laughs when he notices that your notepad already has writing on it. 

You’re looking up at him through the low light of the restaurant. It’s tinged red. Like a night club you think. Tacky. 

“Hi,” You smile, “I’m surprised I’m being served by the Sukuna.”

“Yeah— it’s a slow day.”

You hum, “And here I was, thinking that you were out here just for me.”

He laughs. It’s this loud, low and smoothe. “I can hear your heart breaking from here.”

“Let’s start with the focaccia.” Your voice is a little shaky. He likes the sound of it.

He walks to the kitchen with a familiar grin on his face. 

Food critic his ass— you’re in love with him. He can tell. 

Chef!Sukuna who’s never had a negative review. Ever.

GQ. The New York Times. The Washington Post. Critics become regulars— they want an excuse to chat Sukuna (even if he doesn’t entertain it)

He’s earned a name for himself in the food scene, you know. People love him whether they like it or not. 

This was just the start too— he’ll open more restaurants, maybe something more formal. He thinks of himself as an immovable object or an unstoppable force or whatever is in those management books Uraume reads

So, imagine his surprise when Uruame forwards an article to him at 11:54 pm on a thursday.

Especially when he sees that you wrote the article. 

And that you gave the restaurant a 3 out of 5

A three out of fucking five.

Sukuna was going to kill someone. You, preferably.