#ground buckwheat mix

[ascodepatriarcado]

Polenta Taragna with Taleggio and Radicchio Recipe Polenta and ground buckwheat mix with buttery Taleggio cheese and grilled radicchio in this dish from the mountains surrounding Bergamo in Northern Italy. 6 ounces Taleggio cheese at room temperature cubed, 1 cup whole grain buckwheat flour, 3.5 cups water, 1 large head radicchio, 1/4 cup unsalted butter at room temperature cubed, 1.5 cups whole grain polenta, 1 teaspoon salt, 1 teaspoon olive oil, 1 cup vegetable broth

[ohsalome]

What Ukrainians ate to survive Holodomor

(translated excerpts from an Історична Правда article): + images source

The villagers would dig up the holes of the polecats to find at least a handful of grain hidden by these animals. They pounded it in a mortar, added a handful of oilcake (from hemp seed), beetroot, potato peelings, and baked something from this mixture.

Those who managed to hide at least a little grain would grind it in iron mills made from wheel axles and cook "zatyrukha" (a concoction made from a small amount of flour ground from ears of grain).

Acacia flowers were boiled and eaten raw, and green quinoa was mixed with crushed corn cobs. Those who could - and this was considered lucky - added a handful of bran. This food made their feet swell and their skin crack.

The peasants dried the husked ears of corn and millet husks, pounded them, ground them with weeds, and cooked soups and baked pancakes. Such dishes were impossible to chew, the body could not digest them, so people had stomach aches. Pancakes, the so-called "matorzhenyky", were made from oilcake and nettle or plantain.

It went so far that peasants would crumble straw into small chips and pound it in a mortar together with millet and buckwheat chaff, and tree bark. All this was mixed with potato peelings, which were very poisonous, and this mixture was used to bake "bread", the consumption of which caused severe stomach diseases.

There were cases when village activists took away and broke millstones, mortars, poured water on the heat in their ovens. After all, anything found or saved from the food had to be cooked on fire, and matches could only be purchased by bartering for their own belongings or by buying them in the city, which was impossible from villagers that were on "black lists".

Chestnuts, aspen and birch bark, buds, reed roots, hawthorn and rose hips, which were the most delicious, were used as food substitutes; various berries, even poisonous ones, were picked; grass seeds were ground into flour; "honey" from sugar beets was cooked, and water brewed with cherry branches was drunk. They also ate the kernels of sunflower seeds.

Newborns had the worst of it, because their mothers had no breast milk. According to testimonies, a mother would let her child suck the drink from the top of the poppy head, and the child would fall asleep for three days.

In early spring, the villagers began to dig up old potato fields. They would bake dumplings from frozen potatoes, grind rotten potatoes in a mash and make pancakes, greasing the frying pan with wheel grease. They also baked "blyuvaly" (transl. "vomities") from such potatoes and oatmeal mixed with water, which was so called because they were very smelly.

They ate mice, rats, frogs, hedgehogs, snakes, beetles, ants, worms, i.e. things that weren't a part of food bans and had never been eaten by people before. The horror of the famine is also evidenced by the consumption of spiders, which are forbidden to kill in Ukrainian society for ritual reasons.

In some areas, slugs were boiled into a soup, and the cartilaginous meat was chopped and mixed with leaves. This prevented swelling of the body and contributed to survival. People caught tadpoles, frogs, lizards, turtles, and mollusks. They boiled them, adding a little salt if there was salt. The starving people caught cranes, storks, and herons, which have been protected in Ukraine for centuries, and their nests were never destroyed. According to folk beliefs, eating stork meat was equated with cannibalism.

The consumption of horse meat began in 1931, before the mass famine. People used to take dead horsemeat from the cemeteries at night, make jelly out of it and salt it for future use.

Dead horses were poured with carbolic acid to prevent people from taking their meat, but it hardly stopped anybody. Dead collective farm pigs were also doused with kerosene to prevent people from dismantling them for food, but this did not help either.

After long periods of starvatiom, the process of digestion is very costing for the human body, and many people who would eat anything would drop dead immediately out of exhaustion.

If a family had a cow hidden somewhere in the forest, they had a chance to survive. People living near forests could hunt/seek out berries and mushrooms, but during winter this wouldn't save them. People living near rivers could fish in secret, but it was banned and punishable by imprisonment/death.

[tokidokitokyo]

新潟県

Japanese Prefectures: Chūbu - Niigata

都道府県 (とどうふけん) - Prefectures of Japan

Learning the kanji and a little bit about each of Japan’s 47 prefectures!

Kanji・漢字

新　あたらしい、あらた、にい～、シン　new

潟　かた、がら　lagoon

県　ケン　prefecture

中部　ちゅうぶ　Chūbu, Central Japan, the central region of Japan

Prefectural Capital (県庁所在地) : Niigata (新潟市)

Niigata Prefecture is famous for its high-quality rice, sake, spectacular fireworks displays in winter, skiing in winter, and hot springs year-round. Niigata lies along the Sea of Japan and includes the offshore islands of Sado and Awa. Silt deposited by the Shinano and Agano rivers has created the lowlying Echigo Plain in the central part of the coastline, where the majority of the prefecture's population live. Most of the cities are along the coast as the rest of the prefecture is mountainous.

Recommended Tourist Spot・おすすめ観光スポット The Katakai Fireworks Festival - 片貝まつり

Katakai Fireworks Festival (source)

The Katakai Fireworks Festival is an annual autumn celebration at Asahara Shrine. Fireworks serve as dedications to the shrine, with individuals and companies expressing their sentiments by contributions to the display. The display contains the "yonshakudama" firework, the world's largest firework with an 800-meter diameter, and is listed in the Guinness Book of World Records.

In the morning, the town of Katakai is full of traditional events like the dedication of firework balls to Asahara Shrine, and rituals praying for the success and safety of the upcoming display.

Other fireworks festivities include the Gion Kashiwazaki Festival Sea Fireworks (July 26th) which illuminates the night sky over the sea; the Nagaoka Festival Grand Fireworks Show (August 2nd & 3rd) which unfolds along the banks of the Shinano River; and the winter display of Echigotsumari Fireworks in the snow (Late February) where fireworks color ethereal flower fields of light on snowy plains.

Regional Cuisine - 郷土料理 Hegi-soba (Buckwheat noodles) - へぎそば

Hegi-soba (source)

Soba is usually made with soba flour and wheat; however, this Niigata style soba is made by mixing a type of seaweed called funori with the seaweed. Soba originated in the Edo period, and in Niigata soba was made in an area called Uonuma. Uonuma didn't grow wheat, and so often local vegetables like ground burdock root were added to the soba flour to make noodles instead. In addition to soba, Uonuma was famous for its beautiful textiles, and when weaving the cloth, funori would be ground up and applied to the weft to stiffen the fibers and make the process easier. Someone must have come up with the idea to add funori to soba flour one day, and hegi-soba was invented.

Like zaru-soba, hegi-soba gets its name from the rectangular serving tray in which it is served. The verb hagu means to strip or peel, and in many dialects of the Kanto region it is pronounced hegu. The trays made from planed wood were called hegi. Thus the soba, wound by hand into bite-sized portions and layered on the tray, is called hegi-soba.

The funori makes the noodles a little more slippery than regular soba noodles but the taste doesn't differ much. The best way to enjoy hegi-soba is to dip the noodles into the dipping sauce, or mentsuyu, to get a base flavor. Then, try it with some hot Chinese mustard: Spread a little mustard on the soba, then dip the soba into the mentsuyu without letting the mustard and mentsuyu mix. Next, add sliced green onions to the mentsuyu and dip in your noodles. Finally, add some ground sesame seeds to the mentsuyu and try out that taste.

Hegi-soba is the pride of Niigata, such that you can get a special Soba Ticket in the city of Tokamachi, which gives you two 500-yen vouchers for soba, usable at 14 different restaurants in the city.

Niigata Dialect・Niigata-ben・新潟弁

Niigata-ben has three different classifications - two on the mainland (T��kai-Tōsan dialect and Tōhoku dialect) and one on Sado Island (Sado dialect).

あちこたねぇ　achi kota nee

Standard Japanese: たいしたことない、大丈夫、心配ない　(taishita koto nai, daijyoubu, shinpai nai) English: trivial, not amounting to much, it's okay, don't worry about it

あちこたねぇよ、きっと大丈夫だから achi kota nee yo, kitto daijyoubu dakara

心配ないよ、きっと大丈夫だから shinpai nai yo, kitto daijyoubu dakara

Don't worry, it's going to be okay

2. かんべんね　kanben ne

Standard Japanese: ごめんね　(gomen ne) English: I'm sorry

あー！かんべんね。忘れちゃった。 aa! kanben ne. wasurechatta.

あー！ごめんね。忘れちゃった。 aa! gomen ne. wasurechatta.

Ah! I'm sorry. I forgot.

3. ごおぎ　(gougi)

Standard Japanese: 大変、ものすごく　(taihen, monosugoku) English: immense, greatly

これはごおぎ難しいね kore wa gougi muzukashii ne

これはものすごく難しいね kore wa monosugoku muzukashii ne

This is very difficult, isn't it

4. なじらね　(najirane)

Standard Japanese: いかがですか、調子はどうですか (ikaga desu ka, choushi wa dou desuka) English: how are you, how are things

A: 今日はなじらね？ kyou wa najirane? B: ばっかいいて～ bakka ii te～

A: 今日は調子どう？ kyou wa choushi dou? B: すごくいいよ～ sugoku ii yo～

A: How are you doing today? B: Really good～

5. そいがー　(soi gaa)

Standard Japanese: そうなんだ　(sou nan da) English: oh really, oh I see

A: この前ぽんしゅ館に行ってきたて～ Kono mae Ponshukan ni itte kita te～ B: そいが？ Soiga?

A: この前ぽんしゅ館に行ってきたんだよ Kono mae Ponshukan ni itte kitanda yo B: そうなの？ Sou na no?

A: The other day I went to Ponshukan* B: Oh really?

*Note: Ponshukan shops are located inside three major JR stations in Niigata, this sake "theme park" where you can sample leading local sake brands, purchase sake-related goods, and even soak in a sake hot spring bath.

More Niigata dialect here (JP).

[chromodorid]

Honey-Haunted Pumpkin Pie

"Harvey Hattington, perenially suspicious of the Blomberende-kind and their cuckoo-honey, nevertheless championed pumpkin pie made with cuckoo-honey as 'the Herald of Savour.'"

Recipe and notes under the cut!

Ingredients

The ingredients to make this pie in-game are a Soft Amber Pumpkin, dough, and spices. I couldn't find pumpkins that had the honey already in them, though, so we're using the pureed stuff from a can instead and adding the honey separately :p

Pie Crust

1 cup (two sticks or 227 grams) butter, cut into cubes, cold 

About ½ cup of ice water

10 oz (284 grams) flour

1 1/2 teaspoon salt

Pie weights (1 cup dried beans or rice work as well)

1 egg, beaten

Filling

1/4 cup (85 grams) honey

5 tbsp (70 grams) butter

1 15 oz can (425 grams) pumpkin puree

1/2 cup (100 grams) granulated sugar

1/2 cup (95 grams) brown sugar

3 eggs

1 tsp vanilla extract

3/4 cup (178 grams) heavy whipping cream

1 tsp ground ginger

1 tsp allspice

1 tsp cloves

1 tsp nutmeg

1 tsp salt

3 tsp cinnamon

1/2 tsp ground black pepper

Instructions

Making the Crust

In a food processor, add flour and butter and pulse until mixture resembles wet sand. Transfer to a large mixing bowl. 

If you aren’t using a food processor, add flour to a large mixing bowl. Cut butter into smaller cubes and combine with flour using a fork. Stop when butter chunks are about the size of a pea.

Add ice water to flour and butter mixture two spoonfuls at a time until the dough can hold its shape but is still slightly dry, around 16 spoons of water. This will vary depending on temperature and humidity in your area. Knead the dough into a single mass, cut in half, and wrap both pieces in plastic film. Form each into a disc and refrigerate for at least 1 hour.

After chilling, preheat your oven to 400F (200C). Roll out the dough to about 1 inch wider than your pie pan of choice and transfer to the pan. Trim the dough so that it fits your pan, decorate the crust as desired, and poke holes into the dough with a fork. Cover with foil and add weights. 

Bake dough for 15 minutes. Remove from the oven and brush the entire crust with an egg wash, and then bake again for another 10 minutes. Remove from oven again and set aside to cool.

Making the Filling

In a large saucepan, melt 5 tablespoons (70 grams) of butter on medium-low heat, stirring occasionally. Once the butter begins to bubble and sputter, continue cooking for another 5 minutes or until the milk solids turn brown and the mixture begins to smell sweet and nutty. Remove from heat and whisk in the honey immediately until the mixture is consistent. Set aside to cool.

In a saucepan, cook pumpkin puree over medium heat for 5-7 minutes. This will intensify the flavor of the pumpkin. Set aside to cool.

In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, whipping cream, salt, and vanilla extract until combined. Mix in cinnamon, nutmeg, ginger powder, allspice, cloves, and black pepper.

Once the honey mixture and pumpkin have cooled, gradually add them to the rest of the ingredients and whisk until smooth. 

Assembly

Preheat your oven to 400F (200C).

Pour about half of the filling mixture into the par-baked crust. Brush the outer portions of the crust with egg wash again and then place the pie dish on a baking sheet pan. Bring the sheet to the oven and then pour in the remainder of the filling. Place the entire baking sheet in the oven on the lowest rack possible.

Bake for 45 minutes or until the edges of the filling have set but the center is still wobbly. After baking, crack open the oven slightly to allow the pie to cool gradually. This will reduce cracks in the surface. After one hour, remove from the oven to cool for another two hours. 

(Optional) Draw a little ghostie on a piece of paper and attach it to a toothpick. Stick the ghostie decoration into the pie at an angle to make it cuter! It'll also look more like the art from the game :)

Notes

On Cuckoo-Honey: I used buckwheat honey for this recipe, but any type will work just as well! Buckwheat honey has a very earthy, sharp sort of flavor to it that I thought would suit Cuckoo-Honey’s additional Scale, Edge, and Knock. It’s not essential to the recipe, though! Use whatever honey you like best!

Par-baking the crust helps prevent sogginess once the filling’s added. The extra egg wash also helps keep the filling from seeping into the crust. 

Depending on the size of your pie pan, the filling might overflow. A deeper pie pan can help prevent this, as can making two smaller pies instead of a single larger one

[2treez]

“With no supermarkets and almost no money back in the day, it was "root hog or die" if we liked to eat. Food? We grew most everything we ate. For instance, sausage, ham, tenderloin and fatback? (bacon to us moderns) Yep! Along with all the other foods we grew, we grew those too and never ever did we go hungry, come winter time.

Come spring of the year, Pa bought a small pig; we fed it well all summer and by fall of the year, it had grown quite big. On a frosty November morning, Pa built a fire under the scalding vat, shot the hog, (right between the eyes with a .22,) we hauled it to the scalding vat on the sled and rolled it into the hot water to loosen the hair so we could scrape it off. We then hung it upside down from a tree limb, Pa cleaned it out, cleaned it up and lowered it to some planks he had laid on the ground.

What did he do then? With a butcher knife and axe, he made magic right there on the spot: ham, shoulders, side meat, tenderloin and other good things. (He was mighty good at doing that.) Meanwhile inside the house, we ground up meat in the meat grinder, Mama mixed in red-hot pepper and other stuff, we rolled it into balls, she canned it in fruit jars and stored it in the cellar. (Come breakfast time on cold winter mornings, home canned sausage was the best stuff on God’s Green Earth, bar none.)

Meanwhile, the whole house smelled of raw meat and by the end of hog-killing day, fresh meat was the last thing I wanted to eat. BUT, come next morning, Mama fried a stack of buckwheat pancakes that reached the sky, made white-sop gravy, (sauce, you all) home-made biscuits, perked coffee on top of the wood stove, and best of all, fried up a whole bowl of fresh tenderloin. Was it good? Best stuff I ever seen; bar none.

After hog-killing day was done, it was comforting to know, that (with firewood piled high, the cellar and meat box full to the brim) no matter how rough the coming winter, we would be warm and fed.”

🌳🫶🏼🌳

By Wayne Easter resident of the Appalachian mountains

[nature-godsgardenofeden]

protein-packed dish for fall is healthy, creamy, and so comforting ❣️💛❤️

Instructions:

1. In a blender, combine soaked cashews (drained and rinsed) and portobello mushrooms. Blend until smooth, and add ground garlic, salt and pepper to taste. Set aside the creamy cashew mushroom sauce.

2. In a large skillet or pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.

3. Add buckwheat and stir for 1 minute. Pour in the white wine and cook until it has mostly evaporated.

4. Begin adding vegetable stock, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue for about 20-25 minutes or until the buckwheat is cooked.

5. Once the buckwheat is cooked, stir in the pumpkin puree and the creamy cashew mushroom sauce. Mix well and let it cook for an additional 5-7 minutes until the flavors meld and the risotto becomes creamy. Season with salt and pepper to taste.

6. To serve, top with edamame beans and garnish with fresh dill.

[butcherlarry]

Weekly Fic (and Meat) Rec 50

Holy moly! This is my 50th fanfic rec list! I have to admit, these have been fun to make each week. Along with these fic recs, I also have a meat rec for you at the end! It's an interesting one, heehee.

To Err is Human, to Purr is Batman by Internerdionality - Batfam with a little Superbat, wip. Bruce gets turned into a cat by Batmite. It's super adorable :)

how to divide the conquest of they sight by streetlight_skeletons - Batfam, complete. A case fic. Something Bruce got into while on patrol is causing him to attack Dick.

Patchwork Pod by Ktkat9 - Superbat, wip. More mer Bruce AU! Still on the look out for missing Bruce!

Stand Up for Yourself by UnicornVomit - Batfam, complete. Jason gets in trouble at school, but Bruce has his back :)

The Return by lurkinglurkerwholurks - Batfam, complete. A re-read for me. A fic about what happens after Bruce gets back after being lost in time, especially with the relationships within the Batfam.

Bruce Wayne and his vampire boyfriend by Speechless_since_1998 - Superbat, complete. Jason runs into Tim at a gala. Tim tries to convince him that Bruce's boyfriend (Clark) is a vampire. Shenanigans ensue.

have your cake and eat it too by amyritter - Superbat, complete. Clark is sad he can't get hickies :( Good thing he has a creative partner :)

As promised, a meat recommendation! If you're from Pennsylvania, you already know it, it's scrapple!

Here is the Wikipedia entry for it:

I was introduced to this dish when I was in college! One of my meat science professors was from that state, and he wanted to teach the processed meats class I was in how to make it. It's actually a pretty interesting dish! Leftover pork meat and pork offal are ground up, mixed with spices, buckwheat flour/cornmeal/wheat flour, and water. It's cooked down and put in to loaf pans so you get that loaf shape. It's sold fully cooked, so you could eat it as is when you buy it, but it's traditionally served sliced thin and pan fried on both sides to get that nice crispy crust. I like to eat mine with maple syrup! It's a nice contrast of sweet and savory, I think.

At one of my previous jobs, I worked in a pork packing plant in Pennsylvania, so we made this! It would be served in the cafeteria as one of the breakfast options, and they would DEEP FRY the slices. They were nice and crispy then!

I think what I like so much about this product is the whole thought process that went into making it, so the packer/butcher shop owner could make money from inexpensive parts of the hog. It is literally made of the leftover parts of the hog that no one wants to eat by themselves (hearts, livers, kidneys). Also, the flours and meals added to extend the product tends to be pretty cheap compared to the meat. The water added as well is also pretty inexpensive. It's a way to create value out of parts of the hog that people would normally not eat, while making it tasty (in my opinion) too! It's problem solving at the meat butchery level!

I know some people might read/look at this and think "gross!!", but I just think it's neat (insert Marge Simpson potato meme here). I also have some good memories that I associate with scrapple when I was going to school and when living in Pennsylvania. ALSO, we have this new thing going on at my work where all the food labs get together and discuss what's happening in our labs each month. The R&D director said that he's open to suggestions to showcase interesting food products in our industry at the end of the meeting. I suggested this to my boss and he didn't like it, probably because he thinks it's gross or something. This is my little "fuck you" to him (that he will never see since he is a straight white man who has no idea what Tumblr is).

Happy reading (and eating!)

[camille-lachenille]

Clover Cotton’s Cookbook: pumpkin spice muffins

Hello dears, I am sorry I could not share another recipe sooner but there has been much to do lately. Bag End was in a bit of an uproar what with Master Baggins leaving with the Elves, then my niece got the chicken pox and I went to help Rosie around the house and I didn’t have time for much else until now.

But enough blabbering, here is the recipe! The pumpkin spice muffins are the perfect treat for autumn, especially served for tea with a warm cup of black tea or even at first breakfast for the ones with a sweet tooth.

The measure unit for this recipe is a cup. A literal drinking cup. The one I use is a 150ml coffee cup, which gives a dozen chunky muffins. If you live in a country that uses cups as a standard measure unit, use it and it should work all the same. It’s not so much the exact measurements that matter for this recipe as the ratios between ingredients.

Ingredients:

1 cup of mashed red kuri squash (or butternut squash if you can’t find the former, but its less tasty)

cinnamon and anise according to personal taste

2 cups of sugar

3 cups of buckwheat flour

a pinch of baking soda

2 eggs

1/2 cup of sunflower seeds oil or equivalent

Recipe:

Cut the squash into small bits and steam cook it. You can also boil it but I find it makes the batter much more waters and less pleasant to work with.

When the squash is soft enough to be mashed with a fork, let it cool for a few minutes then mash it until you have a thick, smooth paste.

Pre heat your oven at 180°C

Add ground anise seeds and cinnamon to the mashed squash. Anise has a very strong flavour so use way less of it than you think you should, it will still pop through the rest of the flavours and leave a pleasant aftertaste. I also personally like to ad the smallest dash of curcuma in the mix as well, just for the additional colour and flavour.

Add the sugar to the mashed squash and mix until you obtain a thick, almost liquid batter.

Add the flour, mixing thoroughly in between each cup. Add the baking soda with the flour. If the batter becomes too thick, add the eggs before the last cup of flour.

Once you have a thick batter, almost like bread dough, add the sunflower seeds oil and mix until you have a homogeneous and sticky batter.

Put the batter in a greased or oven-paper covered muffins tray and bake for 25-30 minutes, until a knife blade stuck in comes out clean.

Enjoy!

[angelkin-food-cake]

Lemon, Almond & Raspberry Layer Cake

Cake:

300g butter (1⅓ cup) , softened

300g (1½ cup) caster sugar

2 tsp. vanilla extract

6 eggs

300g (2¾) ground almonds

75g (⅔ cup) flour (or buckwheat flour to make gluten free), sifted

1½ tsp. baking powder

zest and juice of 2 lemons

1⅓ cups fresh or frozen raspberries

Icing:

225g (1 cup) butter , softened

375g (3⅓ cup) icing sugar, sifted

2 tsp. vanilla extract

150g ( ⅔ cup) cream cheese

zest of 1 lemon (optional)

Pink Chocolate Ganache:

⅓ cup heavy cream

120g (4.2 oz.) white chocolate, chopped finely

a few drops pink gel food coloring (it needs to be gel as water-based coloring messes with the thickness and consistency of the ganache).

Cake:

Preheat oven to 170°C (338F). Line 3 x 15cm (6 in.) round cake tins with baking paper.

In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.

Fold in the ground almonds, sifted flour and baking powder.

Fold in the lemon zest and juice.

Divide the batter equally between the three tins, and dot the top of each with raspberries.

Bake for 25-35 minutes or until a skewer inserted comes out just clean.

Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.

Cream Cheese Buttercream:

Beat the butter with an electric or stand mixer until very pale, about 5 minutes.

Add the icing sugar and beat again until combined and very pale, another 5 minutes.

Add the vanilla extract.

With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.

Add the lemon zest and mix to just combine (optional)

Ganache:

Put the finely chopped white chocolate in a bowl.

Heat the cream in a small saucepan until it just reaches boiling point.

Pour the cream over the chocolate and leave for 3-4 minutes. Stir with a fork to combine to make a silky ganache (if the chocolate hasn’t quite melted, carefully microwave for 5-10 seconds and stir again).

Add the pink gel food coloring, a little bit at a time, until the ganache reaches the color you want.

To Assemble:

Place one cake layer on the plate, cake board or cake stand you plan to serve it on.

Top with a spoonful of cream cheese buttercream and use an offset spatula to spread evenly over the cake at about 1/2 cm - 1 cm thick.

Gently place a second cake on top. Repeat with the icing, then another cake layer, then icing again. If it is warm in your kitchen, at this point you may want to place the cake in the fridge for 20 minutes to make it easier to ice the sides.

Gently spread icing around the sides of the cake. I use an offset spatula as I find this makes it easier to get a smooth layer. It may take a little bit of patience to get it even and smooth.

To drip the pink chocolate ganache down the cake, use a small teaspoon and do a trial drip to check the consistency of the ganache. Gently spoon ganache onto the edge of the cake and nudge over the side - the ganache should run down the side of the cake slowly, and stop before the bottom. If it is too thick, quickly microwave for 10 seconds and stir again. Continue adding drips around the side of the cake. Carefully fill in the top of the cake with the remaining pink ganache, smoothing the surface.

If it is summer/warm, refrigerate for another 30 minutes to set the cake together.

Decorate with edible flowers and serve.

[smalltowngnoll]

Gourmet Fried Chicken and Waffles

Eat them together and its a combination of sweet, salty, and crispy!

A comfort food restaurant in town sadly closed when the owner retired, and they made the best chicken and waffles I’ve had! They made maple butter and a sriracha aioli which made the waffles to die for! This is an involved recipe, be warned. Let’s break it down!

The chicken needs to sit in buttermilk for a while, and you’ll want to make the maple butter and aioli before you serve. This is written in paragraph form, and I hope I’ve made it easy to read!

Fried Chicken

Take 2 lb boneless chicken (light, dark, whatever) and put it in a container filled with 2 c buttermilk to sit for at least a couple hours.

In a large bowl, mix 2 cups of flour. Add 1 tsp of salt, 1/4 tsp paprika, and 1/2 tsp black pepper. To flavor that chicken add between 1/4 tsp to 1 tsp each of herbs and spices you like, such as garlic powder, onion powder, tarragon, thyme, oregano, ground mustard, ground ginger, white pepper, green pepper, and /or chili powder. You can even just do a tablespoon or two of curry powder if you want. Sift it all up with a fork. Store until usage.

Once your aioli, maple butter, and waffle batter are made, you need to fry the chicken. Start by taking out chicken from the buttermilk and dredging it in the flour mixture so both sides are coated

Fill a skillet with enough neutral oil (I used veggie oil) that your chicken cutlets are half submerged. Bring to heat on medium high, that a little drop of buttermilk sputters when dropped in. Put cutlets in a few at a time, as to not overcrowd and reduce the temp of the oil. Once browned flip them over with a spatula or tongs. After both sides brown, put the chicken on a towel or a baking rack to sop up any extra oil.

Sriracha Aoili

Mix 1 cup mayo with 1 TBS of sriracha. Mix. Halve this if you want.

Maple Butter

Melt 1/2 c butter in a bowl. I don’t own a microwave, so I double broiled it on the stove. Add 2 TBS of maple syrup and mix. Put maple butter in a smaller container to chill and harden.

Buttermilk Pancakes

In a bowl, sift 2 c flours (I used 1 1/2c all purpose and 1/2 c buckwheat for earthiness), 2 tsp powder, 2 tsp soda, 2 TBS sugar, and 1 tsp salt in a bowl.

Whisk 1 egg. Add it to the bowl with 1 tsp vanilla extract, 2 TBS neutral oil, and 1 c buttermilk. It will create a thick paste.

Whisk in 1 more c buttermilk until lumps disappear.

Heat up your waffle iron, and I recommend putting in batter after you heat the oil for the chicken, but not before you put the chicken in.

Shitty Picture

I don’t own a traditionally shaped waffle maker. We left it when we moved out of my granny unit (too small for two), and when I went online to replace it, I saw the bubble waffle maker and that was that!

[foodies-channel]

🍥 Mixed berry and banana baked oats with toasted buckwheat and ground flaxseed [OC]

🍔YouTube || 🍟Reddit

[sweaterkittensahoy]

HOW HAVE I NEVER HAD A CABBAGE ROLL

There's a rightfully beloved Russian restaurant in PDX called Kachka, and when I told Sean, "What I want for my birthday is for you to reserve a table at a place that sounds good," he chose Kachka. Because I'd been there once before with the former friend, and he'd never been properly (he showed up to get me and finish my pressed hen), and it was absolutely the perfect choice. It let me re-write my experience to something that does not carry baggage, and MY GOD THE FOOD.

THE FOOD.

We started with the meat and cheese board, and there was a smoked string cheese that my brain was certain was a meat because of how the strings wrapped. And there were various cured meats and a not-fucking-around spicy mustard, and the restaurant prepares for possible allergies, so they had tiny buckwheat pancakes for me to use instead of bread.

For entrees, Sean ordered the rabbit in a clay plot. I almost ordered it first, but then the server said, "If you want a completely gluten-free meal with no substitutions, the cabbage rolls are totally safe, and it's a pork/beef/lamb mix."

I nearly shouted "YES" because it sounded AMAZING.

Also, I've had rabbit, but I've never had cabbage rolls, and I love to try new foods.

So, the rabbit in the clay pot came out first, and the server brought me thick-sliced roasted potatoes so I could enjoy the full experience of the meal. The course is usually served with potato cakes that include wheat. Sean tried one of my potato slices with the rest of the dish and reported it tastes basically the same.

It was AMAZING, by the way. Just a really well-balanced rabbit stew, basically.

Then my cabbage rolls showed up, and my god. My god. MY. GOD.

Every Christmas, my dad sends a very heavy box of home-canned foods he spends the whole year making in large enough quantities for the family (his dad was one of ten kids; he doesn't send food to everyone, but it's at least 20 people). He has a marinara clam sauce that he does, made with whole clams and homemade tomato juice and lots of spices and mushrooms and it's just real fucking good, okay? When he and I were first figuring our shit out when I met him at 14, he asked if he could make me a birthday dinner, and I said yes. He asked what I wanted. I said pasta. Because I've always loved pasta. The current clam sauce is a descendent of the first sauce he made for the first time he cooked for my birthday.

The cabbage rolls were served in a thick tomato sauce, and the entire dish reminded me wonderfully of my dad's cooking. I nearly cried.

It was astoundingly good.

And I am very glad I thought to myself, "I don't know what the histamine situation at Kachka is gonna be, so I'm gonna take precautions this week" because otherwise I'd be VERY itchy (cured meats, aged cheeses, ground meat, mushrooms, and tomatoes are all high-histamine and they were all parts of our meal).

[zaryathelaika]

Recipe: Dog Porridge

Posting this translated recipe from Finnish in English. If you appreciate the translation, please consider tipping via PayPal.

The recipe listed here is a derivative of a popular Finnish recipe of home-made dog food ”Yrjölän puuro” [trans. Finnish: “Yrjölä’s Porridge”] developed during the 1950s by J.A.U Yrjölä, a judge, a former Chairman of Finnish Kennel Club’s Board of Directors and a chairman of Suomen Rottweileryhdistys ry.

Adapted from and with permission from the Rovaseudun Pystykorvakerho ry:

Ingredients

1 litre of water

1 ts of salt

1 dL of powdered milk

½ dL short-grain rice (eg. sushi rice, Arborio, or Nordic pudding rice)

½ dl whole pearl barley

½ dL whole millet groats

½ dL whole buckwheat groats (eg. kasha)

300 – 500 g ground pork and beef

2 — 3 carrots, grated

Instructions

Grease the baking pan with margarine

Add a litre of water to the pan

Add salt and powdered milk

Add rice, grains, ground meat and grated carrots

Mix the ingredients in the pan

Place the pan in the oven and bake at 200°C for 1 ½ to 2 hours

Cool the porridge and place them aside in containers as single-serving portions

Freeze for later

Conversions

1 L is 10 dL, 4.2 US cups or 34 fl. oz

1 dL is 100 mL, 0.42 US cup or 3.4 fl. oz

100 g is 3.5 oz

200°C is 392°F

This recipe is fairly easy to make and is a time-tested one. Yrjölä’s Porridge is one of the most popular recipes for dogs in Nordic countries and readily available in many grocery stores in the frozen or refrigerated sections for only a few dollars.

The nutrient profile for this one has not been translated yet, but nevertheless fairly easy one to make and can be adjusted.  During working season, it might be wise to have very fatty cuts; and during the off-season, lean cuts. The reason for using this recipe is because a previous dog did well with Acana for the first year and a half of his life before Champion Petfoods changed the formula as the result of the gluten-free or grain-free trend. The problem with the changes in ingredients is that he couldn’t digest starches from tubers such as potatoes and yams. Unfortunately, tubers are very common as binders in dog kibbles, and the brands which still use rice or other grains were difficult to come by or were low-quality. There are many more home-made recipes available in K9 Kitchen and Optimal Nutrition by Monica Segal. Familiarize yourself with the Association of American Feed Control Officials’s guidelines as well as European Pet Food Industry Federation and the National Research Council’s. Most recipes out there will lead to long-term deficiencies and owners won’t recognize the symptoms.

[ydavboulogne]

Jumbals

(from the archives oct 2017)

Jumbals, known by many different names, are fairly simple mideaval cookies. This particular version comes by way off http://www.kiriel.net/cooking/laurelprize.html

These jumbals taste a bit like baked marzipan. Deliciously almondy with some extra aniseed flavor. I'm a fairly lazy cook when it's about presentation so rather then making intricate knots or circles I just quickly rolled these into balls. A half batch is done in about half an hour including rolling if you're using a mixer.

This recipe can be converted into a grain-free version by replacing pastry flour with buckwheat flour, adding another egg and some more butter so the dough comes together. The buckwheat reduces the almond flavor but still has delicious aniseed at the forefront.

This recipe can be converted into a dairyfree version by replacing the butter with melted margarine or using vegetable oil.

If you want to reduce this recipe down from these quantities mix the egg and eggwhite together and add gradually as the last ingredient once everything else has been combined. Stop once you've reached the stage of being to form little balls from the dough.

450g icing sugar

450g pastry flour

125g melted butter

60g almond flour

1 whole egg + 1 egg white

1 tbs rose water

1 ts ground aniseed

1/2 ts ground coriander seed

Sift or whisk all dry ingredients together

Mix in butter, egg and rose water

If you're using buckwheat flour (or other higher fiber flour) and the mixture isn't becoming a dough, add another egg and a bit more fat.

Roll into balls (or a shape of your choice). They'll flatten slightly during cooking.

Bake 15 minutes at 150C

[transmalewife]

Bake bread with garlic. Here:

idk like, 1-2 tablespoons of live yeast, put into warm (NOT BOILING HOT) water, probably like a half a cup. wait 5ish minutes for it to foam up a little. if it doesn't foam, your yeast was dead (rip).

add about a cup of flour. maybe a little more warmish water. some salt, like a teaspoon or two. crumble up some parmesan cheese if you want. MINCED GARLIC! be as generous as you want. I do like, a big ole spoonful.

mix all that shit up. add more water or flour if the spirit moves you. google a picture of bread dough if you don't know what it should look like. move it from the mixing bowl into a loaf pan (some will say to let it rise in the mixing bowl, but they are wrong and should be gently shushed).

let it rise for like an hour. stick it in the oven at about 350-375 F, convert it to C bc I know you're European and use the other unit, you're probably better than me and it's fine. leave it in the oven for something like 15 minutes.

GARLIC BREAD. also mix some garlic salt (or salt and garlic powder) into butter. spread that shit on your nice bread.

you're welcome, I love you, I have never measured shit in my life and I will not start now

Sadly, I'm allergic to gluten and it's genuinely so funny to me that you can fit a bread recipe in a tumblr ask bc gf recipes are like 20 pages with recommended extraneous reading and also take a week to make. 15 minutes in the oven i'm gonna cry.

I just realised i forgot to add garlic naan to that poll which is unforgivable

I was mostly aiming for quick and dirty methods to get your garlic fix, like if i'm going for something fancier i'll make some garlic butter but rubbing a crisp garlic clove onto crunchy toast is its own special thing. however I do appreciate this ask a lot, I love that you took the time to write it out and I really hope someone who sees this uses it and I'm also gonna try the parmesan and garlic in dough method. it could also be good in pasta dough i think

I really really respect the no measurement baking I'm also like that. never understood ppl who are like you can eyeball cooking but you need a lab scale a candy thermometer and a higher power on your side to bake. idk that sounds like a you problem. maybe yeast just likes me more. I can make apple pie in a rice cooker with no scale or measuring cups

I cannot, however, make bread. or at least I couldn't, until last week. Like I have never achieved anything even remotely edible when making gluten free bread, let alone somthing actually good, but then suddenly, out of nowhere I managed to make something that looks and tastes exactly like sourdough rye, and my delight at being able to eat garlic toast again is what inspired that poll. I made it twice now, and I fully expect this to become a weekly thing I can't remember when i last enjoyed eating bread. all gluten free bread you can buy is either basically plastic wrapped cardboard or vegan ridiculously healthy with the taste and consistency of the last pickle on a platter of finger food that has been laying on a table and warming up all night

So, here goes the recipe, if only to show how hilariously complex gluten free baking is (though if someone actually makes this I'd be overjoyed):

mix 1 cup teff flour, 1/4 cup brown rice flour, 1 tablespoon almond flour and 1 teaspoon ground flax seed (I just put flax seed through a food processor so it's pretty coarse) in big jar with enough water to make a paste. put the lid on loosely and leave to ferment at room temp.

after 2 days pour off the water that gathers on top. mix one cup of clean water with like idk 3 or 4 tbsps of the paste and cook stirring continuously until it gets dense and gel-like. leave to cool. mix 1/4 cup of brown rice and/or buckwheat flour with enough water to match the consistency of the paste. add it into the jar with the cooled mixture, mix everything, put lid back on loosely and leave for another day.

attempt to make teff injera and fail miserably. (yes this is an essential step, I did it both times. Idk if I have a bad recipe or my teff is not right. I'm gonna try to get dark teff flour and leave it for longer. anyway). give up and decide to use the rest as sourdough starter. I do think this could be a quick and easy alternative to proper sourdough starter for gluten baking as well. t

from now on I'm following a bakerita gluten free sourdough recipe, but with some pretty major changes. mainly in the amount of water, I had to nearly halve it. I know my flat is pretty humid, but I wasn't expecting it to affect baking this much,.

for the preferment: grab whatever's left of the teff batter, probably around 200g, add enough brown rice flour and water to get it to the 330g from the recipe. leave it to grow for 1-3 hours (I'd like to try longer at some point but i'm impatient and my schedule's tight)

instead of the psyllium husk: mix 10g ground flax seed with 20g honey and 150g boiling water, leave covered to let the flax seed gel a bit. when it cools down to blood temp add about half a teaspoon of yeast bc you don't really trust your starter.

mix that with the preferment and add 15g of olive oil

for the dry ingredients i switched some types of flour with similar ones, i'm also using potato flour not starch. I've been using them interchangeably in baking for years and it really doesn't matter much, potatoes are mainly starch if you exclude water. as most you'd just use a little less starch than you use flour.

so: 10g guar gum, 12g salt, 100g potato flour, 60g tapioca flour, 80g buckwheat flour (don't have sorghum) and 80g brown rice flour. whisk really, really well or the gum will cause clumping.

mix your dry into your wet, stiring with a spoon. then keep adding buckwheat flour until it pulls away from the sides and you can sort of almost manipulate the dough with well floured hands for a couple seconds instead of instantly sticking to it horribly. then dust with corn flour (not corn starch).

form it into a ball by rapidly moving the bowl in a circle and making the dough roll inside it. (touching gluten free dough only brings misery.) line bowl or collander with teatowel, dust with corn flour and put the dough in there, cover with edges of tea towel, leave to rise in the fridge overnight

preheat oven to 220C with cast iron pan inside, transfer bread into hot cast iron, cover with something (i use upside down stainless steel bowl) bake 45 mins with cover then another 50 uncovered, leave to cool completely either in oven with cracked door or on cooling rack. don't even look at it until it's cold

understandably, you are then too tired to put anything on your delicious bread more complicated than just rubbing a garlic clove on it

[gracie-lue-freebush]

Indulge in the wholesome flavors of this vegan apple pie with a hearty buckwheat crust. Bursting with sweet and spiced apple filling, it's a delightful dessert for any occasion.

Ingredients: For the crust:. 1 1/2 cups buckwheat flour. 1/4 cup coconut oil, chilled. 3-4 tbsp cold water. For the filling:. 5-6 medium-sized apples, peeled and thinly sliced. 1/4 cup maple syrup. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1 tbsp lemon juice. 1 tbsp cornstarch. Pinch of salt.

Instructions: Preheat oven to 375F 190C. In a bowl, combine buckwheat flour and chilled coconut oil. Use your hands or a pastry cutter to mix until crumbly. Add cold water, one tablespoon at a time, until dough comes together. Press the dough into a pie dish, covering the bottom and sides evenly. Prick the bottom with a fork. In a separate bowl, toss sliced apples with maple syrup, cinnamon, nutmeg, lemon juice, cornstarch, and salt until evenly coated. Transfer the apple mixture into the prepared pie crust. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool slightly before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 50 minutes

Nicole