#garnished with capers

[thewiglesswonder]

[Jennifer Check voice] I am a god.

[irenehateslife]

0.

This could be fun. I scored 11. How about you?

[bocceclub]

Lox is a fillet of brined salmon, which may be smoked. Lox is frequently served on a bagel with cream cheese, and often garnished with tomato, sliced onion, cucumbers, and capers.

"Lox." Wikipedia, Wikimedia Foundation, 26 June 2023, https://en.wikipedia.org/wiki/Lox.

[syndrossi]

chapter 28: angst chapter 29: angst chapter 30: angst...and suddenly the most ridiculous slapstick caper adventure with daemon with jarring lemon twists of angst sprinkled throughout like a garnish between moments of hilarity

we'll see if this stays in 30 or makes it into 31 instead; originally i planned for it to be in 31 but the timing didn't work out great and the constraints introduced by having it in 30 are what make this whole caper necessary

A walk through the yard proved fruitless. The hatchlings abandoned him briefly to greet Caraxes, and Daemon trotted away in the moment of their distraction, unheeding of the strange looks it garnered, to duck back into the holdfast. But they hunted him down within a minute, gleeful in their success, as though it had been a delightful game instead. “I hope Jon and Rhaegar are enjoying themselves as much as you,” Daemon said, unable to maintain his sour mood.

[petermorwood]

More Paprikahendl (a bit, anyway)...

@blyddyn asked this:

@petermorwood , a question for you. About a fortnight ago, I made a Gulyas and with it I served Huskovy Knedlik, thinking about it the Huskovy would go well with Paprikahendl. What are your thoughts on this?

Since that accompanied the reblog of a long-ish post, any reply other than something terse like "Sounds fine to me!" would have made it even longer.

Terse would of course answer the question nicely, but terse doesn't work very well with questions like that - at least not for me - so the fuller (as will be anyone who eats these goodies) reply is here:

*****

I'll be honest and admit I didn't know what Huskovy Knedlik were, until I looked them up and realised I do know them after all, by another name: Brotknödel (bread dumplings).

After learning that, IMO knedlik would go very well indeed with Paprikahendl, or indeed with any dish that has a rich gravy or sauce needing chased and mopped up to the last savoury drop. :->

By either name, they're a dumpling of flour, yeast, butter, eggs and milk made either round or in a fat sausage shape, poached in water or stock. The round ones are served whole, the long ones are sliced before serving.

On the right is a Czech huskový knedlík (Google translates it as "bun dumpling") while on the left is a German Böhmischer Serviettenknödel (Bohemian napkin dumpling).

Other versions use - indeed, ask for - yesterday's stale bread or rolls, cubed and fried golden then mixed with herbs, or bits of bacon, or chopped onion, and combined with the other dumpling ingredients before being wrapped to hold everything together during cooking.

This wrapper can be a piece of cloth, hence "napkin dumpling", though nowadays - as the photo shows - it's as likely to be cling-film.

The "clooty dumpling" of Discworld's Ankh-Morpork and the "clootie dumpling" of Thisworld's Scotland both get their names the same way - they're a cloth-y dumpling.

Simpler versions with fewer bits to fall off can be cooked without a wrapper, in a saucepan on the hob or, using a double-pan arrangement, water in a large pan and dumpling in a smaller then everything into the oven.

The slicing can be done with a knife, or with a piece of kitchen twine.

Here are a couple of English-language recipes. (One) (Two)

Ireland is currently sitting in the tag-end of another heatwave, but I can hear the initial rumbles and peas-on-the-roof rain of the thunderstorms that are supposed to end it, meaning autumn and hearty food is closer than it was last week.

So here's inspiration: Knedlik with goulash and raw onion garnish alongside Knödel with sauerbraten, capers (per @kommgehwech, they're raisins. Thanks!) and red cabbage.

Yum...

[foragerskitchen]

Pascal Baudar

Interesting looking seeds of the week: Common Mallow - Malva neglecta.

Malva neglecta can be found in several continents, it's commonly known as common mallow or cheese weed. Its leaves and flowers can be eaten raw or cooked. When cooked, they can be used similarly to spinach, added to soups, stews, or sautéed as a side dish. The flowers of Malva neglecta can also be added to salads for a colorful touch or used as an edible garnish.

In addition to its culinary uses, Malva neglecta has been used in traditional medicine for its soothing and anti-inflammatory properties, particularly for skin and digestive system ailments.

The seed pods of Malva neglecta, sometimes referred to as "cheeses," due to their shape resembling a small wheel of cheese, can be eaten raw or cooked. They have a mild, pleasant flavor and can be added to salads or used as a snack. In some regions, they are pickled or used as a caper substitute. But, I decided to go a little further and break the seed pods once dried to investigate possible culinary uses for the seeds.

They're super interesting looking, like little barrels with ridges, I didn't collect that many last year but I've enough to start a couple of experiments. Of course, I'm in the progress of sprouting some but I have the feeling that one of the best use will be to grind the dried seeds and make an interesting flour.

[alexanderwales]

My kimchi samgyeopsal carbonara didn't quite turn out like I'd dreamed, but I think with a few tweaks it might get there. The idea was that pork belly is basically what guanciale, pancetta, and bacon are, and the main thing missing would be some saltiness that I could add back in with some fish sauce and miso paste. All that was theory was borne out in practice. I added some mushrooms, which was no problem, and some garlic, which is usually a part of carbonara anyway.

I think the problem was the kimchi. The idea was that it would serve the role of capers, something bright and acidic to cut through the fattiness of the pork belly and eggs. The problem is, I had all this pork fat, and I love frying up kimchi in pork fat, and I forgot that it gets rid of both the acidity and freshness, which meant that it wasn't serving its purpose.

Overall, a good experiment with what I would call a middling outcome, though leaving the kimchi aside it was pretty good carbonara. Also, I definitely should have had some chopped scallions for color/garnish, but I used basil instead, then didn't eat the basil because it didn't go with the meal.

My apologies to culinary purists from Italy.

[adickaboutspoons]

Happy Olu-Wednesday my v. dears! Who's ready to celebrate our favorite bartender with a little OFMD-themed adult beverages (options for mocktails provided. I know some of you have a whole day ahead of you still)? Episode 1: Impossible Birds Lime Ricky 1 ½ ounces (3 tablespoons) fresh lime juice

For a cocktail: 3 ounces gin or bourbon For a mocktail: ¼ teaspoon caper juice or pickle juice, ½ ounce simple syrup, or omit entirely

4 ounces (½ cup) soda water Ice, for serving Garnish: lime wedges

Combine lime juice, cocktail or mocktail ingredients, and bitters in an ice-filled highball glass and stir. Top with soda water and garnish with lime wedges.

Ricky was really overselling it in my opinion, but I'm an inveterate girly drink drinker, and the alcoholic version isn't even sweetened at all. It's refreshing, sure, but not something I would go out of my way for. So if you're a pantywaist like me, do yourself a favor and get some sweetened lime juice or throw some simple syrup at this bitch. I like the gin version better than the bourbon version, but it's a close call; I just think the lime goes better with the mother's ruin, but maybe drinking Christmas trees isn't your thing (I am referring to gin, in case anyone is wondering what the hell I'm talking about). I will say the bourbon version is more complex (but that I would also go easy on the simple syrup if you're adding it to that one) Episode 2: Red Flags Dark and Stormy 2 ounces rum (Iced tea for a mocktail) 1/2 ounce lime juice, freshly squeezed Ginger beer, to top (about 5 ounces) (can't find ginger beer? ginger ale is fine, darling)

Ice, for serving Garnish: lime wheel Stir rum and lime juice in a tall glass filled with ice. Top with the ginger beer. Garnish with a lime wheel. Easy peasy lime-y squeezy.

The recipe doesn't call for spiced rum, but the Kraken is my favorite, quite aside from thematic relevance, so that's what I used, and my v. dears, it is BEAUTIFUL.

Episode 3: The Innkeeper

I was tempted to go with the Corpse Reviver, but I have to admit I don't actually care for absinthe that much. So instead, champers is the drink of the hour, but why just have champagne when you can have a champagne cocktail? So I will share with all you, my v. dears, my v. favorite champagne cocktail; a little beauty we made up for our Addams Family themed Halloween party:

The Morticia 1/2 oz Créme de pêche 1/2 oz Passionfruit juice 1/2 oz Rose water 1 oz Pomegranate juice Champers of your choice (I prefer an Asti, but live your best life if you're more of a Brut girlie. For mocktails, add some Tonic Water instead for the bubbles)

Really just add all ingredients to a champagne flute. I am not a fancy bitch.

[timdrakequotes]

Ives: What is that you’re eating?

Tim: Just some leftovers.

Ives: I mean what is it?

Tim: It’s trout Dijon over wild rice with a garnish of capers. Alfred made one helping too many and…

Ives: What the heck are you doing at Gotham Heights, Master Tim?

Tim: What do you mean?

Ives: Your butler sends you to school with a bag lunch that ain’t exactly a PB and J sandwich. The clothes you have on cost more than my whole closet.

Tim: So?

Ives: So why aren’t you packed away to one of those fancy boarding schools like the rest of the rich brats?

Tim: Been there, Ives, old chum. Mister Wayne thought Gotham Heights would be more…broadening.

--Tim Drake with Sebastian Ives (Robin Miniseries II #2 – Tomorrow A Tragedy)

[beautyandlifestyleblog86]

Spring salmon Niçoise salad -

Ingredients:

- 1 lb fresh salmon fillet

- 1 lb small new potatoes, halved

- 1/2 lb green beans, trimmed

- 4 eggs

- 1 cup cherry tomatoes, halved

- 1/4 cup Niçoise olives

- 1/4 cup capers

- 1/4 cup fresh parsley, chopped

- 2 tbsp Dijon mustard

- 2 tbsp red wine vinegar

- 1/4 cup olive oil

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Season the salmon fillet with salt and pepper, then place it on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

2. While the salmon is cooking, bring a large pot of salted water to a boil. Add the potatoes and cook for 10-15 minutes, or until they are tender. Remove the potatoes with a slotted spoon and set aside.

3. In the same pot of boiling water, add the green beans and cook for 3-4 minutes, or until they are crisp-tender. Remove the green beans with a slotted spoon and place them in a bowl of ice water to stop the cooking process.

4. In a separate pot, bring water to a boil and carefully add the eggs. Cook for 8-10 minutes, then remove the eggs and place them in a bowl of ice water to cool. Peel and quarter the eggs once they are cool.

5. In a small bowl, whisk together the mustard, red wine vinegar, and olive oil to make the dressing. Season with salt and pepper to taste.

6. To assemble the salad, arrange the cooked salmon, potatoes, green beans, cherry tomatoes, olives, capers, and eggs on a large serving platter. Drizzle the dressing over the salad and garnish with chopped parsley.

7. Serve the Spring salmon Niçoise salad immediately and enjoy!

[rabbitcruiser]

National Wienerschnitzel Day

Make your own deceptively simple Wiener Schnitzel out of pork or veal to add a delicious and wholesome new meal to your repertoire that dates back centuries.

Wiener Schnitzel is a delicious treat that is much beloved by Austria and other countries in that region. It is, in fact, one of the premier examples of Viennese cuisine and has served as the backbone of many a native’s childhood diet.

Wiener Schnitzel Day celebrates this meal, its culture and its history.

History of Wiener Schnitzel Day

A breaded cutlet that is deep-fried in oil, Wiener Schnitzel is traditionally made from veal, but also can be made from pork. In Australia, it might even be found made out of chicken or beef.

This dish is actually named after the city where it was invented, as “Wien” is the way Vienna is written in German.

Wiener Schnitzel was first mentioned in 1831 in a cookbook where it was called eingebröselte Kalbsschnitzchen, and would find its way to Vienna in 1857. The dish continued to appear throughout the region, and one comment from 1887 said that it was “a gastronomic dream”, though the dish he describes is decidedly a complex affair, including slices of lemon peel, sardines, gherkins, capers, and an unknown array of other spices.

Today’s version of Wiener Schnitzel is also known by other names around the world. In the Midwest of the United States, it’s known as a “pork tenderloin” and is typically served on a bun as a sandwich. In Latin American, the dish is known as “Milanesa”, and in Czech Republic, it is called “Řízek”.

Wiener Schnitzel Day celebrates this dish and its place in that history!

How to Celebrate Wiener Schnitzel Day

Enjoy the celebration of Wiener Schnitzel Day with these types of fun activities:

Learn Some Fun Facts About Wiener Schnitzel

Impress friends, family members and coworkers by sharing interesting facts and tidbits about the guest of honor on Wiener Schnitzel day:

Wiener Schnitzel is tenderized through the use of pounding on it to make it thinner and more comfortable to eat.

An American fast food chain named ‘Wienerschnitzel’ was founded in 1961. Strangely enough, they started by selling hot dogs, but have since expanded into other menu items. They’re located in at least 10 states and also in Guam.

In Finland, Wiener Schnitzel is called “Wieninleike” and is always made of pork. It became particularly popular toward the end of World War II. Here, it is typically served with mashed potatoes or french fries.

Garnishes for this food vary significantly based on the place where it is served. It may range from a simple lemon wedge to butter, from parsley to potato, from anchovy slices to capers and horseradish.

Visit Vienna for Traditional Wiener Schnitzel

A trip to Vienna is just the thing for experiencing the most authentic and tastiest Wiener Schnitzel found all over the globe. Enjoy visiting the palace where the Habsburg royal family would spend their summers, or view museums that house works of art by famous artists such as Gustav Klimt, Albrecht Dürer, or Hieronymus Bosch.

From the US, hopping on a flight to Austria can be fairly quick and easy, as Trans-Atlantic flights go. With several airlines that have direct flights from a few different American cities, a trip to Vienna can be made in around 8-9 hours from the east coast.

For enjoying the best of Vienna’s culinary delights, almost any traditional restaurant will serve a delicious schnitzel that’s probably bigger than your head! Squeeze a bit of lemon juice on that tender breaded meat and enjoy some potato salad on the side.

In between delicious meals, don’t forget to visit Vienna’s best attractions, including the Schönbrunn Palace, St. Stephen’s Cathedral and the Hofburg Palace and Museum. And, of course, after meals, visiting a Viennese cafe for a delightful cup of Viennese coffee is the perfect treat.

Source

[forkfulofflavor]

Smoked Salmon Crostini Ingredients: 1–2 baguettes, enough to yield about 30–35 slices, cut into ¼–½ inch slices Olive oil spray 8 oz cream cheese, softened 1 small lemon, juiced 2 tbsp fresh dill, chopped 1 fresh garlic clove, crushed Salt, to taste Freshly cracked black pepper, to taste 8 oz cold smoked salmon For garnish: Capers Fresh dill sprigs Directions: Prepare the Crostini: Preheat the oven to 350°F (175°C). Cut the baguette into ¼–½ inch slices (approximately 30–35 slices) and arrange them on a baking sheet. Lightly spray both sides with olive oil. Bake Crostini: Bake for about 9 minutes, flipping halfway through, until both sides are golden and crisp. Remove from the oven and set aside to cool. Prepare Cream Cheese Mixture: In a medium bowl, add softened cream cheese, lemon juice, chopped dill, crushed garlic, and a pinch of salt and pepper. Mix until well combined. Optional: spoon the mixture into a piping bag for easier assembly. Assemble Crostini: Once the crostini has cooled, arrange the slices on a serving platter. Place a slice of smoked salmon on each piece of crostini. Add Cream Cheese Topping: Pipe or dollop a small amount of the cream cheese mixture onto each salmon-topped crostini. Garnish and Serve: Top each crostini with a few capers and a sprig of fresh dill. Serve immediately and enjoy! Prep Time: 10 minutes Cooking Time: 9 minutes Total Time: 19 minutes Kcal: 85 kcal per crostini Servings: 30–35 crostini These Smoked Salmon Crostini are an elegant and flavorful addition to any appetizer spread. The combination of creamy dill-infused cheese, tangy lemon, and smoky salmon is perfectly balanced, creating a savory bite that’s both delicious and visually appealing. Each crostini is topped with a few capers and fresh dill for a beautiful and flavorful garnish. Ideal for brunches, parties, or holiday gatherings, these crostini offer a refined taste with minimal preparation. The crisp baguette base provides the perfect texture to complement the creamy topping and delicate salmon, making them a hit at any gathering. Serve them as a standalone appetizer or as part of a larger spread for an unforgettable treat.

[mayasaura]

Uhhh opinions on pickled capers?

Delicious as a garnish! A friend made some excellent puttanesca for me yesterday with pickled capers in it. <3 At least, I think they were pickled. To be perfectly honest, I'm not certain I've ever seen a caper that wasn't. I may or may not know what a caper is without the pickling. But I know I had some yesterday!

[spotsupstuff]

Do farmer ancients have to cut the worm grass?

Is it any good to eat or is it just a weed? I imagine it could make a good garnish, I always imagine worm grass as homicidal green onion.

Also, what kinda tools/weapons do they use? Do they use guns to fight off predators or do they rely on spears and such, maybe electric spears as cattle prods to fend off the deer who shall not be named?

most likely they have to, yeah! can't have that shit growing tall and deathly dangerous to Them too. i can imagine that worm grass is often around the actual plots with the crops to keep em safe from smaller herbivors

you people and askin me what these fictional people stick into their mouths i swear sdjgklkcmsldmlk honestly anything living can be food if u prepare it well, so sure, yeah, worm grass is edible under Certain Circumstances. i can't help but think of it as some fucked up chewy gummy worm.....

usual farm tools are present! they have spade forks, axes (trees real, wood usually used for some building or woodcutting art, Sparrows' mask is made of wood!), shovels (Sparrows' favorite weapon of choice), scythes n so on

the weaponry is more sophisticated than what we get in game, absolutely. though electric spears as cattle prod i Do Really Like, you're smart

chemical warfare (pesticide can get wild) and guns are often utilized. each family has at least one designated expert at one of these and for Sparrows' family it's the elder twin brothers, Breeze and Inferno. took interest in the respective offensive crafts as kids and nerded about it hard. one of their duties is passing some skills on the other kids in the family- Sparrows is a pretty solid shot thanks to Inferno's endless enthusiasm for bullets in chitin covered heads

in the first Beppi noodle they are actually gettin ready to drop a lil pesticide dynamite stick shaped thing into a thingy- prolly their version of a silo

i've a Scenario

updated thought-thru version: all bugs in the game are things that naturally occur in the world (+ also lizards. to me.), so beastly centipedes were a thing even back then n maybe even more common. the red centipede thing happened when Sparrows was 18 and Not Yet in the respawn cycle. she likes putting her life in danger despite not wanting to die, apparently

it was scuttling through the streets, so you can imagine how much of an issue That was. the whole district capable of fighting (plus dumbo teen Sparrows) got together and hunted it down. when she managed to bump into it in an alley, it was already injured and stripped of a lot of its armor and she Still managed to waste like five bullets before actually getting the first head. the second one was a much cleaner, faster hit. mom grounded her for a month

later she even invited Breeze and Inferno to help her out with the spider infestation of Caper's underhang, that's how Euros met them. Inferno had the time of his fuckin Life shooting it all up while suspended upside down

[fuckkbrunch]

Another cold one for a heatwave week. I was pointedly less excited for this one.

My new phone seems to be taking these title text photos like shit. Need to look into that...

Now, I'm used to gazpatcho with tomatoes. Or cucumbers. Not bread and almonds.

This should be illegal. Feels bad, man. After this photo, I realized I was supposed to remove the crusts before I soaked it, so I had to pour water over two different bowls of bread. Gross.

I bought fancy garlic from the farmers market for this one, since Tony emphasized that the garlic should be fresh. The cloves were huge, that part in the photo was just half of one.

Squeezing the water out of the bread is incredibly unenjoyable. Toss the squeezed bread in with garlic and ground almonds and blitz with fresh cold water.

Once it's pasty, pour in the oil with the machine running to emulsify. Season with kosher salt and toss it in the fridge for at least an hour.

The only required garnish was the croutons, but Tony offers a bunch of optional ones. Thinly sliced green grapes, lightly toasted almonds and fried capers. I figured since this was a pretty simple recipe on its own, that I'd do all of them.

I did them rapid fire style. First I toasted some sliced almonds in my dry cast iron. Then I added canola oil to fry the capers in. While the oil was still hot I fried the croutons. It gave the croutons a little hint of capers, which was nice. While all of that was happening, I thinly sliced some green grapes. This was the weirdest garnish.

So, fried capers look like dead flies. This must be an old-man-from-the-80's thing again.

I chilled my bowls before serving, topped with everything plus a drizzle of olive oil. And you know what? It wasn't bad. It really wasn't. The garlic and the cold grapes went oddly well together, and all the different textures of the capers, croutons, and almonds was very nice.

This definitely wouldn't be as good with any of the garnishes missing. They should all be required.

| White Gazpatcho |

Taste is a 3.5 out of 5. A bit on the salty side - even though I was conservative with the salt according to the recipe - but surprisingly tasty.

Difficulty is a 3 out of 5. I'm including all the garnishes.

Time was about an hour, plus the hour wait for it to chill.

Tony says this should be made with fancy bottled water, or at least filtered tap water. I took a risk and used straight from the tap British Columbia tap water with some ice from my ice machine, and it came out pretty good, so don't go crazy.

The only way I can accurately describe the flavour is that it tastes as if garlic bread was a cold soup, in a good way. I realize it sounds fucking gross saying it that way, but seriously. Pretty tasty for what I thought was going to be a big cold flop.

[dreadfutures]

pork belly pasta idk

pork belly (skinless thin cut ribbons, frozen

sundried tomatoes (julienned)

garlic

onion

pesto

bowtie pasta

capers

parmesan

spicy of some kind (red pepper flakes)

salt

over med high heat cook the pork belly in minimal olive oil until crispy and browned, draining if necessary

season w salt and spicy thing

add onion and garlic, saute til delicious

deglaze (woulda been good w white wine but I just used water) and scraps up the browned bits

lower heat

mix in pesto and sundried tomatoes

separately: make the pasta and drain it

combine and mix thoroughly

garnish w basil if ya have it and parmesan and capers if you like them