#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

[july-19th-club]

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

[askwhatsforlunch]

Hot Pasta alla Vodka (Vegetarian)

This spicy, creamy and warming Hot Pasta alla Vodka makes a deliciously comforting lunch, especially when you've caught a bit of a chill! Happy Tuesday!

Ingredients (serves 2):

2 cups short pasta (like orecchiette)

2 tablespoons olive oil

1/2 large onion

1/3 red chili pepper

a generous bunch Garden Parsley 

3 large Whole Peeled Tomatoes+ 1/3 cup of their juice

1 tablespoon Hot Pepper Sauce 

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper, to taste

5 tablespoons good quality Vodka

½ tablespoon caster sugar

half a dozen large leaves Garden Basil

½ cup double cream

Parmesan Cheese

In a pot of salted boiling water, cook orecchiette according to package’s direction, usually 9 to 11 minutes until al dente.

While the pasta is cooking, heat olive oil in a large, deep, nonstick skillet over medium heat. 

Finely chop the onion and stir into the skillet. Cook, a couple of minutes until softened.

Thinly slice red chili pepper, and add to the skillet; cook, 1 minute more. 

Finely chop Parsley, and stir into the skillet as well.

Roughly chop Whole Peeled Tomatoes, and stir them into the skillet, along with their juice. Increase heat to medium-high, and simmer, 4 minutes, stirring often. Stir in Hot Pepper Sauce. Season with salt and black pepper, to taste. Then, stir in Vodka and caster sugar. 

Finely chop Basil, and stir half into the sauce. Simmer, a couple of minutes more, then add double cream.  Allow to reduce and thicken a little, 2 minutes.

Then, drain orecchiette, saving 1/3 cup of its starchy water. Stir both into the skillet, coating the pasta in sauce. Grate in about ¼ cup Parmesan. Give a gentle stir until the sauce beautifully coats the pasta.

Serve Hot Pasta alla Vodka, sprinkled with remaining fresh Basil, topped with freshly grated Parmesan, hot, with a glass of chilled dry white wine, like a light and citrus-y Chardonnay or Sauvignon Blanc.

[friendrat]

Conversation between my husband and I

H: Do you want to know a secret about onions?

Me: Not really. But go ahead.

H: Onions have layers...

Me: *interrupts* Ogres have layers too!

H: I have never tried to cook an ogre.

[dilfsuzanneyk]

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

[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.  

[nobrashfestivity]

24 Hour Red Sauce

Since I am making this right now as I type, I thought I would share one of my sauce recipes. The long cooking time may seem daunting but that's also what makes it difficult to mess up. There are probably typos and I never before have written this down but here it is.

24 hour red sauce

People ask me sometimes “How did you make this sauce?” and I usually say something like, “Well, I cook it a really long time.” But now I will share, roughly, how I do make that sauce.

In spite of my part-Italian family, This is my recipe not a family one. My mother and Italian grandmother showed me how to make sauce but frankly, theirs was not that great. Okay, serviceable, not amazing. Perhaps, like many people I learned to cook at an early age because I didn’t like other people’s food. I went to one of those terrible schools where they would make you eat what they gave you. I’m stubborn and refused their overtures, and as I went forth in life I said no to many things. and thus never developed a taste for them. I’m basically the opposite of Anthony Bourdain.

Because I am a vegetarian, I would bring Lasagna or the like to holiday meals for friends and family and over time I endeavored to make a sauce that would stand up in lasagna, stuffed shells or other sauce killers. I make other sauces but this is the favorite of my friends because, I think, the long cooking time makes for a complex flavor.

I’m not the New York times, so this is a little rough in terms of measurements but the beauty of red sauce is that you taste as you go.

-7 tablespoons extra virgin olive oil (I use Tuscan olive oil such as Vetrice for critical stuff but it can be waste of money in long cooking sauce. Any good olive oil with a little bite will work)

-2 28 oz cans of Bianco DiNapoli crushed tomatoes. (you can also use San merican, Mutti or what have you, but I like these best)

- 14 ounce Bianco DiNapoli whole tomatoes (opinions differ on crushed vs whole, I use a mix)

-25-35 cloves fresh garlic, finely chopped

-½ to 3/4 oz fresh basil leaves, chopped (this depends on how many stems you get and how pungent the basil is)

-Vegetable broth (this will add salt, if you want less salt use low sodium broth. If you’re not a vegetarian, you can use beef or chicken broth too).

-Full bodied red wine, like Cabernet, Merlot or Rojas. Don’t break the bank but don’t use something disgusting, you’re eating this.

-1 dried bay leaf (yes you have to)

-¾ teaspoon crushed red pepper (I use a whole teaspoon actually)

-½ teaspoon coarse ground black pepper

-1 medium to large sweet onion

Get a big sauce pan because red sauce will splatter as cook it and it's easier if that doesn’t end up on your stove.

Chop the whole tomatoes (I do this by hand but you can use a food processor) set aside in a bowl.

Under low heat, put the olive oil in and add the garlic and the red pepper, saute a little until the garlic becomes a little glassy.

Add the crushed and chopped whole tomatoes, increase the heat to medium. Set aside the cans.

Peel your onion (you can use two if they are small) and chop it in half. Now look where the sauce comes up to in your cooking pot. Make a little mark (obviously on the outside) of your pot or just wing it.

Fill one empty can half way (14 oz) with vegetable broth and slosh it around to get the remaining tomatoes out of it. Add the black pepper and bay leaf and pour into the sauce.

Fill the other empty can half way with red wine (also 14 oz), a Cabernet is good here, slosh it around and add to the sauce. Now you have wasted nothing except your life cooking this sauce.

Add the two halves of your onion to the sauce. Stir in about half the chopped basil.

Cover the sauce with a lid with a hole in it or half cover it allowing some steam out and turn the stove way down below a simmer. You should even being seeing regular bubbles I the sauce at first and they shouldn’t be appearing rapidly ever.

Every hour tell Michael to stir the sauce (or do it yourself)

Pour a glass of wine and drink it.

Cook it half covered for 4-6 hours on as low heat as possible. You should see occasional bubbles. If the cooked sauce falls below the line you made on your cooking pot, you’re cooking it too fast, but no matter, if that happens, add a cup of 1/3 wine, 1/3 water and 1/3 broth and stir it in. Taste the sauce, it should be pretty good.

Go to bed and out the sauce in the ice box (My grandmother said Ice Box, refrigerator is what it means).

When you get back up in the afternoon (if you get up early, who even are you) uncover the sauce and put it back on low heat simmering or below. Add another two cups of the wine-broth-water mixture and cook for another 5-8 hours. Remember to stir.

When the sauce tastes amazing and you can’t stop tasting it, remove the onions and bay leaf and throw them away. Turn the stove off. Add the rest of your fresh basil and stir it in. You don’t have to use all the basil but basil is not a bad thing. Let the sauce cool for at least an hour. Serve or store. Drink the remaining wine.

It’s actually difficult to ruin this sauce if you follow these guiding principles-

1- You want roughly the same amount of sauce you started with before you added the liquids (wine, water and broth). So you want to see about 50-65 oz of finished sauce depending on how thick you like it.

2- Cooking the onions provides the sweetness to take the acidity out of the sauce, if it’s not sweet enough to can add another onion but it should all even out with more cooking. More sugar will be released from the onions over time. The sauce should be spicy and somewhat strong and acidic but also smooth and flavorful. Add more of your liquids if the sauce is too thick, cook more if it’s too thin. Don’t use sugar.

3- The red wine is a big flavor in this, the alcohol will cook off but flavor is part of the dynamic. Sicilians will tell you to use paste, but that’s a different sauce.

4- I cook this sauce for as long as 24 hours but you don’t have to to make it good. It depends a lot on how high your heat is, how much liquid you use etc. but I would recommend no less than 7 hours of cooking. Otherwise the magic doesn’t happen.

5- Make this often, tweak to your taste, you will return to it each time affirming its power to sustain you in a harsh and unkind world.

[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

[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. 

[askwhatsforlunch]

Skipjack Tuna with Courgette and Tomatoes

This Skipjack Tuna with Courgette and Tomatoes, both hearty with its chunky slice of fish, and light with its Summer vegetables, is a delicious and fragrant celebration of the season. Best eaten in the sun, if you can!

Ingredients (serves 2):

2 tablespoons Chili and Herb Oil

1 small lemon

2 large, thick slices fresh skipjack tuna (about 680 grams/1.5 pound)

1 small onion

half a dozen large leaves Garden Basil

1 large courgette, rinsed

4 Whole Peeled Tomatoes + 1/3 cup of their juice

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

a dozen black olives, pitted

Heat one tablespoon Chili and Herb Oil in a large, deep skillet over medium-high heat. Grate in the zest of the lemon.

Once hot, add skipjack tuna slices, and cook, about 4 minutes on each side, to brown. Transfer to a plate; set aside.

Add remaining Chili and Herb Oil to the skillet. 

Peel, and finely chop onion. Add to the skillet, and cook, a couple of minutes.

Finely chop Basil, and stir into the skillet.

Dice courgette, and add to the skillet as well, stirring well to coat in herbs and oil. Cook, about 4 minutes, until getting softer.

Roughly chop Whole Peeled Tomatoes, and stir them into the skillet, along with their juice. Bring to a slow boil. Thoroughly squeeze in lemon juice. Reduce heat to medium.

Return skipjack slices, seasoning them with fleur de sel and black pepper. Cover with a lid, and simmer, about 10 minutes;

Meanwhile, cut black olives into thin slices. Just before serving, stir them in, and cook, one minute more.

Serve Skipjack Tuna with Courgette and Tomatoes hot, with a glass of well-chilled rosé, such as Méditerranée or Côtes de Provence.

[givehimthemedicine]

El fresh out of the lab and having to learn food

Mike wiping El off with a washcloth: "I know yeah they look the same when they're hard boiled"

"El what do you do with your banana peels?" "what" "whenever I bring you a banana to eat I never find the peel, where do you put them?" "what is peels?" "wait have you been just

El, very weird face, watering eyes: "Mike.. why are they called oranges when some of them are yellow" "what do y- no.. no"

El, pretending to bring an onion to her mouth "wait El that's-" "joke! haha" "oh haha, ok" "peel first, I know" (bites in)

Mike finds a whole bowl of peaches all with one big bite taken out. "rocks" "what do you mean rocks?" "there was a rock in it. all of them"

"pineapple hurts. I ate the wrong part?" "yeah no that's the right part actually it just makes your mouth hurt"

"Wait El don't bite into chicken like that, watch out for the bones" (horrified whisper) "bones?" "yeah" "like people have?" "I... guess"

"Mike help me find my popsicle" "what" "I left it on the table earlier and it went away, there is only the bone now"

El lying on the lawn, crying, leaking snot: "how do you know if a pepper is nice or mean"

El taking notes after every meal

[najia-cooks]

[ID: Two photos of a saucy dish in a bright blue serving vessel with offset lid. End ID]

Blueberry-leek tajine

A typical Moroccan spice profile and cooking method with an unusual flavor combination. Slow steam cooking brings a hint of sweetness out of the mild, earthy leeks and rutabaga; blueberries cook down to a deep, jammy tartness; fennel and mint add sharpness and complexity. The result is a surprising, well-balanced dish that pairs well with a crusty Moroccan bread, or may be served as a side with seitan lamb chops.

Recipe under the cut!

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Ingredients:

Serves 2-3.

3 leeks

1/2 rutabaga, halved and cut into wedges

1 red onion, cubed

4 cloves garlic, chopped

1/2" chunk ginger, peeled and minced

1 tsp table salt

1/2 tsp ground cumin

1/2 tsp ground black pepper

1/4 tsp ground turmeric

1/4 tsp ground fennel

1/4 tsp ground allspice

1/4 tsp ground paprika

3/4 cup blueberries

2 sprigs fresh mint, roughly chopped or torn

1/4 cup (60mL) good olive oil

Instructions:

1. Prepare leeks by chopping off the root end and the tough dark green upper leaves; reserve the latter for a saute or to boil for stock. Cut the remaining white and light green portion of the leek in half lengthwise, and in half or thirds widthwise. Soak in cool water while you prepare the rest of the vegetables to remove dirt.

2. Halve a rutabaga lengthwise (through the root) and reserve half for another use. Halve the remaining half again widthwise and peel, then cut into large wedges. Cube the onion and chop the garlic.

3. Add onion, garlic, ginger, and a large pinch of salt to the bottom of a tajine, Dutch oven, slow cooker, or heavy-bottomed pot. Arrange rutabaga and leeks on top of the aromatics.

4. Sprinkle salt and spices over the rutabaga and leeks. Drizzle olive oil over top. Slowly add about 1/2 cup (120mL) water over top (so as not to rinse off all the spices).

5. Heat pot on medium low, or as necessary to maintain the water at a very low boil. Cover and let cook without stirring until the leeks and rutabaga are almost finished cooking, 1-2 hours. Occasionally use a spoon to pour broth from the bottom of the pot over the vegetables.

6. Add blueberries and mint, and, if necessary, a little bit of water. Cover and continue to cook until blueberries, rutabaga, and leeks are very tender. Taste and adjust salt.