#i dont know how common it is actually to have red bean to drink in tea like tapioca bubbles.

[orcelito]

& you may ask. "Fanny, you're just drinking beans in tea?"

To which I will say. "Ya lol"

[rfadaydreaming]

boyfriend zen headcanons

he genuinely loves you in any way, shape or form. if you crack open his mind its all just love for you in there, he gets so frustrated if you’re insecure with yourself because why!!! he adores you!!!

he can understand though, inside he’s insecure despite the act he maintains. its not as easy as just “you’re beautiful dont be sad” and then bam its gone. he knows that, but does everything in his power to help lessen it where he can. he knows how far some kind words can go, and he has a lot of kind words to throw your way.

will shower you head to toe in love. zen is a very touch oriented person, its a comfort thing to hold you nowadays. runs his hands all over your body and gets that one feeling in his chest, has to hold himself back. you know when you see something thats just too cute to comprehend you wanna grab it and scream to the world at how insanely cute it is? squeeze it super tight?

that’s the exact feeling he gets when he holds you. the weirdest urge ever but you just make him so !!!!!

sometimes acts on it, he’ll squeeze your face in his hand and just shake your head around a little before kissing you, calling you the cutest angel in the whole entire world. just can’t help himself when it comes to you.

he’s tall, if you ask him he’ll tell you he’s 6 feet. hes not hes 5’11 but he absolutely hates the fact jumin is taller than him.

so if you’re shorter, he loves when you wrap your arms & legs around him and hold him. literally crawl on him and just be a piece of cling wrap. absolutely loves it. climb him like a tree. if he’s cooking you can climb on his back and hold onto him from behind. you’re his little taste-tester while he cooks! ratatouille vibes

if you’re taller, you can get away with absolutely anything. tease him, pat his head, kiss his forehead. he turns into an entirely new zen. blushy mess.

tries his hardest to shape up when he enters into a relationship with you. eats better, stops drinking so much. more routine in his daily life which is nice for both you and him. doesn’t fully quit any of his bad habits but strongly cuts back on them. likes a cold beer with fried chicken here and there, cigarette when he’s really really stressed. but besides that its nothing near how it was before. skin is glowing, crops are watered. he is flourishing✨

he doesn’t bat an eye at things that are mostly frowned on for men. intense skincare, makeup, really takes care of his body on the outside. inside needs a little work because of his bad habits and diet, but the outside is well taken care of. he smells like god. his skin is exfoliated and soft. his hair is silk, actual silk. so if you wanna do facemasks, yes. if you wanna paint his nails, yes. if you wanna do his makeup, yes. you want him to wear a skirt, yes. but wont go in public though. thats only for your eyes to see.

onto dates! if you want romance he’s the man for you. its not extravagant like it might be with jumin, much more sentimental and small. picnics under the stars, he kisses you under the moonlight and showers you with words of affection. going to the theater together, but his attention just can’t seem to leave you. will make out with you five minutes in, both of you don’t even pay attention to the rest of the show. even just watching movies on the couch at home is a date. candles, snacks, blankets and of course your boyfriend all sprawled out whose just dying for some snuggles. loves when you lay on his chest and he gets to run his fingers through your hair, or if you run your fingers through his while the film plays. he actually prefers these little stay home dates, they’re so intimate to him. he likes it.

he’s not a huge fancy restaurant kinda guy, too expensive and they give you like two bites of food. he’s a tall man with a fast metabolism, none of this fancy french stuff can ever fill him up. so takeout from the best local joints, just because they know how to do it right. loves going to little food trucks with you or bringing takeout home and eating it together on the couch. he will steal little bites from your food when you guys eat. he just wants to try it!

zen i got the same exact thing you did

okay babe, just needed to make sure it was really the same 🥺

but to make up for his thievery, he’ll always give you the last bite of something. only one fish shaped red bean bun left? all yours babe♥︎ only catch is he gets to feed it to you~

PDA! zen is the KING of pda. absolutely no shame. loves it to bits. will stop walking in the middle of the sidewalk to have a full on make-out session. you never know when a camera is on you after all

if the paparazzi is around it fuels him even more. you better not be camera shy, because he lays on the romance anywhere and everywhere. there will be photos of you a flustered mess, one way or another. he’s always got an arm around you, a hand laced with yours. if anyone even looks at you funny he’ll glare at them and squeeze you to his side so tightly you’ll see stars. now if anyone flirts with you, they’re getting punched directly in the face OR his tongue will be down your throat right in front of them. either or.

for gift giving, he’s not able to go all out just because he doesn’t have too much money, but that almost makes it better when he does get you gifts. flowers often, but its always random! he doesn’t have a set day where he gives them to you, just to keep it all surprising. he’ll get you a heart shaped locket, but only he has the key. inside is a constellation that was in the sky the night you both shared your first kiss while stargazing. he doesn’t give you too many material gifts unless they have a lot of meaning behind them, gift giving just isn’t his love language, but he will spoil you with attention whenever he can. and honestly, thats worth way more than any gift he could ever buy.

loves when you show up to rehearsals and cheer him on from the sidelines. means the world to him. he waves to you before shows start, blows you big kisses at the end when everyone takes their bow. his co-stars tease him so much, but he doesn’t care. thats his girl out there <3

sings you love songs and dances with you in the living-room. you two are the couples people see through the windows and envy, romance movie style moments are common like that. his voice carries you away and surrounds you with love, he picks you up and twirls you around while dancing. its just you and him. time stands still in moments like that.

the best part of being in a relationship with zen is that you guys aren’t just a couple, you’re bestfriends too. sometimes you can be on the couch chatting about nothing in particular, laughing together. then he can say something insanely flirty to break up the casual mood, catching you so off-guard and making you just melt. its a friendship and relationship perfectly combined. you can always talk about anything and everything with him. he’s always there to depend on too, any time, any place. he’ll be there. anything for his beautiful jagiya~

[adashelbysgirlfriend]

A Taste for Something Younger  - Polly Grey Headcannon

Omg I love the Ada roommate headcanon! Could you do the same for Polly? Maybe with a woman a little older/same age as Ada (because we accept age gaps in this household) and her and Polly actually get together in the end? I'd die for that ( @vikingsxf​ )

this idea gave me a big gay hard on and honestly I'm so glad you had it; Polly doesn't get enough love. Ive gone for a younger (Ada age) reader because we definitely support a healthy age gap relationship and i just want to pretend its me who's with polly so. ALSO THIS IS A BIT SMUTTY JUST A LITTLE BIT BUT JUST A WARNING OKAY BABES 

you and Ada had been friends since she started at the library

you both had a lot in common and she would tell you about her crazy relatives which always kept you entertained

obviously you had no clue that the Ada Throne you knew was actually thee Ada Shelby 

when you finally do meet her brother in one of his unannounced visits to her flat its a massive shock that your besties family are the notorious Shelby's 

she brings you out to meet the other brothers and John and Arthur both take a liking to you

when Finn tells Polly about Adas new friend from the city who is breaking hearts all over Birmingham she doesn't really have much to think 

i mean it wouldn't be the first time the shelby boys lost their heads over a girl (especially dumb and dumber) and it probably won't be the last

but when she gets the pleasure of meeting you she can't help but understand why the lads lost their heads

you're stunning, not just physically 

you're mind is almost too wise for your years

“you've got an old soul” 

“thank you, Mrs Gray”

“its Miss, and call me Pol”

you're around a lot

you help in the office with the other women and come for drinks when Tommys in a good mood and feels like having the gang out

Polly’s sass making an impression

you're really intimidated by her because she's just this all knowing mature lady who is also really stunning 

she invites you and ada over to have a girly evening 

you literally don't want to go

anxious as hell

i feel like Polly is one of those people that gives off this no bullshit vibe, so you're scared to even chat to her just incase you say the wrong thing

dressing to impress by buying a new outfit and feeling like a fool for it

its the first thing Polly notices when she sees you 

“you look ravishing don't you”

literally blushing all over

stumbling on your words

Ada has no clue whats going on and is so confused

maybe even a little jealous? why are you swooning over her auntie so much 

Ada gets a surprise phone call and has to leave and you are wanting to leave with her but Polly all nah stay 

this is the (best) WORST CASE SCENARIO PEOPLE 

ALONE WITH POLLY 

in her HoUSE

getting drunk to hide the fear but then also getting loose lipped

chatting absolute beans with her and she can't stop laughing at you 

Because she loves that you're a bit scared of her but seeing a more bold side of you kinda turns her on

the drinking night becomes a weekly thing

you start to relax into Polly presence 

seeking comfort in your time in her home 

Ada doesn't even get an invite anymore

getting drunk together and her listening while you babble on about literally the most random topics ever

you get two whiskies in and start telling her all the facts you know about giraffes or the fall of the Berlin wall

and she just loves to sit and watch you 

insane tension 

a lot of staring 

touching but nothing that would cross the friendship line, flirting with it though 

her doing you makeup and telling you about the wild things she's done 

that almost so close you could kiss but without the kiss tension when she's in your face putting your lipstick on

she says you look good in red, which you don't believe but at this point she could tell you you looked good in a teletubbie costume and a bitch would be dressed head to toe as Lala

she sees you start to push your comfort zones and she loves it 

the new found confidence makes her horny as hell

Jealous Ada is more jealous when she sees you walking round in Polly’s shade of lipstick 

“she must really like you to let you borrow that” - but its LACED IN GAY ANGST BECAUSE WTF HOW DID HER AUNT STEAL YOU 

i feel like you make the first move 

which isn't something you or Polly expected

like you've both been drinking all night and for some reason you start doing vodka shots

and this is the good shit vodka were stalking russian standard pissed off your tits shit love

and you watch her neck those shots like she's getting paid by the hour

and you just 

walk stumble right on over there and fall into her lap 

grab that sexy face in both hands and give her the softest kiss she's ever had in her life

it feels like her first kiss ever

which is saying something because you betcha that womans had a lot of kisses

polly doesnt know how to respond she's SHOOK 

she doesn't even close her eyes she's like 

literally frozen in shock 

pulling straight back

whoops

suddenly all that drunk confidence is gone and you're hit with that crippling anxiety you get when you've done something wrong and been caught for it 

Polly grabbing a fist full of your hair and pulling you back down 

now she's KISSING YOU AND OH LORD 

passion 

she's not even clumsy when she's drunk like you are this woman is EXPERIENCED

lip biting oh my christ 

not that pussyass nibbling but actual biting 

and tongue 

and i mean after that loves theres no going back really is there

finding your confidence again or maybe just horniness and drifting your hand under her skirt

your newfound confidence surprises her but she refuses to let you know that because hello she's Polly fucking Gray 

“dont start something you can't finish, little dove”

“do you want me to stop?”

“i didn't say that”

this is the START OF SOMETHING NEW

leaving her panting and sweating, lipstick smudged and clinging to the arms of the chair

i mean once it happens once its a common occurrence loves

not that either of you are complaining 

not just sex but dates in her living room by the fire

walks together arm and arm 

nobody really thinks to much of seeing her and you together, either assuming you're just one of the boys girlfriends or that you're her niece or something 

and they couldn't be more wrong but their ignorance is bliss

she loves how young you make her feel

and you love how much she takes care of you

i feel like maybe she's a little nervous of baring all to you; physically and mentally

her body is slightly more mature than yours, things aren't as new and shiny as yours may be; i feel like she’d take some reassurance maybe before she knew that you wouldn't just leave her for someone your own age

not that Polly is one to doubt her self worth but she feels like maybe she's just a phase for you 

you wouldn't want her any other way though; you love her body and lets be real we all do too 

she takes even longer to be open about her memories and past

i feel like she slowly but surely reveals more and more about her private life until she can finally trust you with the complete story 

the rest of the shelbys know better than to question Polly on her personal choices; but they are happy to see the carefree woman they remember from when they were young 

even salty Ada can see the happiness you bring out in her, although she doesn't want to admit it to herself

Polly buys lingerie for you all the time 

being bratty and flashing your bra strap to her in public places 

or grabbing her hand and running it under your dress until she can feel the lace of your underwear when you're both out in the Garrison 

she has this “wait until i get you home” look that you'll do anything to provoke 

she teases you until you beg for her to let you finish as punishment 

“you see what you get for being naughty, y/n?”

she likes it when you ride her face, because although Polly is still in control she likes to put you in a position of power

and she likes to be able to see all of you when you're close to the edge

angry sex, because lets be real Polly can be a snappy little bitch and when you both get angry what better way is there to solve the issue than rough lesbian sex 

she loves your smile 

and your giggle

it makes her feel like a teenager all over again 

nobody really understands how you put up with such a intimidating, dominating woman everyday but they don't see cuddly Polly who likes to be little spoon 

she does her very best to keep you out of the family business and always will because you're one of the only people on earth Polly couldn't live without 

you often joke about how Polly would just move in after you but she knows that after you there would be nobody else for her

“without you my little doll, i couldn't be me” 

lots of lap sitting 

hair stroking  

the sweetest kisses; she tastes of cherry and whisky

she says you're like pink gin, sweet tasting and extremely intoxicating 

Polly had given up on love until she found you, and now she's got you best believe she will spend the rest of time she has on earth making sure she keeps you 

[aly126]

Im arriving tomorrow in Romania for Euros and some tourism. Since I dont really know anyone to ask, could you advise me on some food and beverages that you like or that are typical and one I should be aware of etc? Thank u!

Hope you have fun! Most touristy restauntants, like the ones in city centers, have menus in English, too, so you shouldn't worry about not knowing what things are.

Fair warning, we celebrate Easter this week, so if you go to restaurants and see Easter specials/menus, that means a lot of lamb meat. Also, on Saturday at midnight, people go to church, so don’t freak out if you see literally everyone in the streets with lit candles on Saturday night hahahah.

Ok, here are some of the traditional things.

Soup/Ciorba

So, 'ciorbă', is some kind of soup, only it's sour. Kinda like the Russian bortsch? Soup is 'supă'.

'Ciorbă de fasole'. It's beans (sour) soup. Some places serve it in bread, instead of an actual plate. Like they have a round bread, cut it, carve the soft, middle part and replace that with the soup. Some add bacon to it. Sometimes it’s served with pickled onions. It's really good!

'Ciorbă de perișoare'. Sour soup with meatballs and vegetables.

'Ciorbă de burtă'. It's tripe (sour) soup. It has tripe in it, so it might be a a turn off lol. I don't know about this one, it's kind of an acquired taste, you might not love it. I definitely don't.

'Ciorbă rădăuțeană'. I think this is meant to be the ligther/less difficult to like version of the tripe soup. It's similar in taste, but instead of tripe it has chicken breast strips. A safer choice, if you ask me.

Then there are soups, like tomato soup, chicken noodle soups, etc., but those aren't particularly special. I mean, we eat those a lot, too, but they're not different from how others make them.

Main Course

'Tochitură'. Several types of meat (sausage, pork, chicken bits) in tomato and red wine sauce. Comes with polenta and a fried egg and grated cheese on top. My favorite Romanian dish tbh, I even made it for Christmas lmao.

'Sarmale'. Minced meat rolled in sour cagabe leaves. You can have that with polenta. You can have anything with polenta here probably lol. My second fav.

'Mici'. Minced meat rolls made of beef, pork and lamb meat and spices. They go with fries and mustard.

You'll find all sort of other meat based dishes, because we eat tons of meat, like men! Fried, grilled, you name it. ‘Chiftele’ (meat balls), all sort of pork, ‘Șnițele’ (fried chicken slices), ‘Ardei umpluți’ (bell peppers, baked and filled with, you guessed it, more meat).

I don't think we have much traditional street food. You'll find a lot of 'șaorma' places, though (shawarma / souvlaki wrap thing).

Desserts

'Papanași'. They're donuts with sour cream and jam and they're awesome!

'Clătite'. they usually translate as pancakes, but they're not the fluffy, American pancakes, but thin, rolled and filled with jam, or honey and nuts, or chocolate.

'Cremă de zahăr ars'. This is pretty common too, it's basically Crème Brûlée.

‘Kurtos Kalacs’. I think these are more of a Hungarian thing, but are typical for the Transylvania region. You’ll find these in shops and they usually make them on the spot. It’s sweet dough coated with sugar, nuts, coconut, cinnamon, etc. Can’t wait to have some in Cluj, since you rarely find them in Bucharest.

'Cozonac'. You don't usually find this in restaurants, but it's a traditional Easter dessert, so in case you come across it, it's sweet bread, sometimes filled with chocolate and nuts, or turkish delight. Everyone and their mothers are making it at home this week for Easter. If it's not well made, it's not exactly great, though.

Drinks

I don't think we have some specific soft drinks. You'll find the ones you can buy anywhere, like Coke, Pepsi, etc. Because of the lemonade discourse post, I have to say, if you order 'Limonadă' (lemonade), you'll get tap or mineral water with freshly squeezed lemon juice and sugar/honey. Not Spite, or 7up.

For alcohol, we have a lot of local wine, which is pretty cheap if you buy it at a supermarket. I think the best local kinds are Cabernet Sauvignon, Merlot, of Fetească neagră.

Some traditional alcoholoc drinks are 'Țuică', or 'Palică'. Those are basically fruity spirits, țuică being made of plums exclusively. They are served in shot glasses and generally both are stronger than vodka (it depends, though). I find those a punishment for your throat, so beware lol.

Ok, I might forget a few things, but this turned out too long as is hahah. Romanian food is really tasty, but it’s also pretty fat/greasy, so there’s that. Hope this was helpful. Enjoy!

[caredogstips]

Appear the scorch: why do we cherish chilli?

Its not just about the aroma or even the sorenes. In this extract from his new volume, Bob Holmes discloses the pharmacology and psychology behind humanitys heat-seeking desire

Ive been postponing. On my breakfast nook table I have lined up three hot pepper: one habanero, flame-orange and lantern-shaped; one skinny little Thai chicks gaze chilli; and one relatively innocuous jalapeo, ogling by comparison like a big light-green zeppelin. My mission, should I choose to accept, is to eat them.

In ordinary life, Im at least moderately fond of hot pepper. My fridge has three kinds of salsa, a bottle of sriracha, and a container of Szechuan hot bean glue, all of which I use regularly. But Im not extreme: I pick the whole peppers out of my Thai curries and adjust them aside uneaten. And Im a habanero maiden. Its honour as the most wonderful pepper you can easily find in the convenience store has me a little bit unnerved, so Ive never cooked with one, let alone ate it neat. Still, if Im going to write about hot pepper, I ought to have firsthand suffer at the high discontinue of the compas. Plus, Im curious, in a vaguely spectator-at-my-own-car-crash road.

When people talk about flavor, they are generally places great importance on savor and bouquet. But theres a third major flavour sense, as well, one thats often overlooked: the physical perceptions of signature, temperature and sting. The blaze of chilli peppers is the most familiar precedent here, but there are others. Wine mavens speak of a wine-coloureds mouthfeel, a hypothesi that includes the puckery astringency of tannins something tea drunks likewise notice and the fullness of quality that commits figure to a wine. Gum chewers and peppermint devotees recognise the sentiments of minty coolness they get from their confections. And everyone knows the fizzy burn of carbonated drinks.

None of these sensations is a matter of fragrance or flavour. In fact, our third primary flavor feel wings so far under our radar that even flavour wonks havent agreed on a single appoint for it. Sensory scientists are apt to refer to it as chemesthesis, somatosensation, or trigeminal feel, each of which covers a slightly different subset of the feel, and nothing of which intend much at all to the rest of the world. The common theme, though, is that all of these whizs are actually manifestations of our sense of touch, and theyre surprisingly crucial to our experience of smell. Feeling, smell, touch the flavour trinity.

Sensory scientists have known for decades that chilli burn is something different from smell and stench something more like suffering. But the real breakthrough in understanding chilli shine came in 1997, when pharmacologist David Julius and his colleagues at the University of California, San Francisco, eventually distinguished the receptor for capsaicin, the active ingredient in chilli heat. The chore demanded a lot of fortitude: Julius and his team took every gene active in sensory nerve cadres, which respond to capsaicin, and swapped them into cultured kidney cadres, which dont. Eventually, they found a gene capable of doing the kidney cells answer. The gene turned out to encoded a receptor eventually identified TRPV1, and enunciated trip-vee-one that is activated not just by capsaicin but likewise by dangerously red-hot temperatures. In other paroles, when you call a chilli pepper red-hot, thats not just an analogy as much as is your brain can tell, your opening really is being burned. Thats a experience , not a fragrance or flavor, and it delivers to the mentality through nerves that handle the sense of touch.

Like other touch receptors, TRPV1 receptors are received all over the inner layer of your scalp, where they warn you of shine peril from midsummer asphalt, cooking dishes straight-from-the-shoulder from the oven, and the like. But they can only gather up pepper scorch where the protective outer surface is thin enough to let capsaicin participate that is, in the mouth, sees, and a few other situates. This excuses the old Hungarian saying that good paprika flames twice.

Further measures showed that TRPV1 reacts not just to heat and capsaicin but to a variety of other hot meat, including black pepper and ginger. More lately, various more TRP receptors have turned up that open other food-related somatosensations. TRPA1, which Julius calls the wasabi receptor, causes the awarenes of hot from wasabi, horseradish and mustards, as well as onions, garlic and cinnamon. TRPA1 is also responsible for the back-of throat ignite that aficionados appreciate in their extra-virgin olive oil. A good petroleum extradites enough of a ignite to effect a catch in your throat and often a coughing. In knowledge, olive oil tasters charge petroleums as one-cough or two-cough petroleums, with the latter going a higher rating.( One intellect wasabi feels so different from olive oil is that the sulfur-containing substances in wasabi are volatile, so they deliver wasabis characteristic snout ten-strikes, while non-volatile olive oil merely ignites the throat. Olive oil are also welcome to prompt TRPV1 receptors to some extent .) Curiously, TRPA1 is also the hot receptor that rattlesnakes are sufficient to spot their prey on a dark night.

Chilli aficionados get moderately passionate about their pods, picking precisely the right various kinds of chilli for each application from the dozens available. The gap among chilli smorgasbords is partly a matter of smell and flavour: sometimes there sweeter, sometimes there fruitier, some have a dusky profundity to their feeling. But there are differences in the way they appear in your opening, too.

One difference is obvious: hot rank. Chilli experts step a chillis stage of scorch in Scoville heat units, a magnitude first descended by Wilbur Scoville, a pharmacist and pharmaceutical researcher, in 1912. Labor in Detroit, Scoville had the luminous plan that they are able to evaluate a peppers hotness by diluting its remove until tasters could no longer see the burn. The hotter the pepper was initially, the more youd have to dilute it to wash out the blaze. Pepper extract that are required to be diluted exactly tenfold to quench the hot tallies 10 Scoville work unit; a much hotter one that are required to be diluted one hundred thousandfold tallies 100,000 Scovilles.

Nowadays, investigates often avoid the need for expensive boards of tasters by evaluating the chillis capsaicin material instantly in the lab and altering that to Scoville groups. The more capsaicin, the hotter the chilli.

However you weigh it, chillies contradict widely in their heat degree. Anaheims and poblanos are quite mild, tip-off the scale at about 500 and 1,000 Scovilles, respectively. Jalapeos come in around 5,000, serranos about 15,000, cayennes about 40,000, Thai birds see chills near 100,000, and the habanero on my table somewhere between 100,000 and 300,000 Scovilles. From there, gallant minds can endeavour into the truly red-hot, topping out with the Carolina Reaper at a staggering 2.2 million Scovilles, which approaches the potency of police-grade pepper spray.

Many chilli foremen claim that a peppers hot is defined by more than merely intensity. If anyone would know about this it would probably be Paul Bosland, the director of the Chile Pepper Institute at New Mexico State University. As a weed breeder by commerce, he has a keen professional interest in all the minuscule details of how chilli hot distinguished from one cod to the next.

Bosland says he and his colleagues recognise four other components to chilli heat in addition to hot height. The first is how fast the heat starts. Most beings, when they pierce the habanero, it maybe takes 20 to 30 seconds before they experience the hot, whereas an Asian chilli is immediate, he articulates. Nippies likewise differ in how long the scorch lasts. Some, like jalapeos and many of the Asian smorgasbords, fade relatively quickly; others, like habaneros, may loiter for hours. Where the chilli stumbles you also runs. Often, with a jalapeo, its the tip-off of your tongue and lips, with New Mexico pod types its in the middle of the mouth, and with a habanero its at the back, responds Bosland. And fourth, Bosland and his gang is the difference between sharp and flat qualities of flame. Sharp is like rods protruding in your opening, while flat is just a paintbrush, he enunciates. New Mexico nippies tend to be flat while Asian ones tend to be sharp.

Its time to take the plunge. First up, the jalapeo. As youd expect from its comparatively wimpy position in the tabasco pepper abides, it imparts merely a mild incense, which builds gently and mostly at the figurehead of the mouth. Tackled with such a tame incense, I have spate of tending left to focus on its thick, crispy body and dessert, nearly bell-peppery flavour. The Thai birds-eye chilli, second on my register, is much smaller, and its flesh substantiates to be much thinner and tougher. Despite that, though, it almost immediately tells liberate a smash of heat that explodes to replenish my opening from front to back, establishing me gasp for breath. No gradual construct to this one its a sledgehammer blow. If I think hard, I might imagine that the chilli hot is a little bit sharper, pricklier, than the jalapeo. But I could just be fooling myself.

Finally, the one Ive been dreading, the habanero. I cut a tiny slice and start chewing. The first thing that strikes me is how different the aroma is. Instead of a vegetal, bell pepper flavour, the habanero gives me a often sweeter, fruitier impression thats astonishingly pleasant. For about 15 or 20 seconds, anyway and then, gradually but inexorably, the heat erects. And builds. And constructs, long after Ive swallowed the slice of pepper itself, until I cant think up much else besides the volley that crowds my lip. It surely hits farther back in the mouth than the Thai chilli, though theres a late-breaking flare-up on my tongue as well. The whole know lasts five or 10 instants, and even a good half hour afterwards its as though coals are gently sketched in my mouth.

Having set my lip afire, Id now like to quench the burn. Astonishingly, scientists cant give a whole lot of help in this regard. A cold suck certainly helps, because the coolness calms the heat-sensing TRPV1 receptors that capsaicin rouses. The only difficulty as youve without doubt find if youve is seeking to cope with a chilli flame this route is that the effects goes away in exactly a few seconds, as your lip returns to ordinary body temperature. Youve maybe heard, extremely, that carbohydrate and fatten facilitate douse the fire, but health researchers themselves arent entirely convinced.

The best event out there is probably cold, whole milk, reads John Hayes of the department of meat discipline at the University of Pennsylvania. The cold is going to help mask the ignite, the viscosity is going to mask the incense, and the fatty got to go pull the capsaicin off the receptor. When pressed, though, he notes that theres not a lot of data to back that up.

Making a meat more viscous has been shown to damp down flavor probably just because it furnishes a contesting sensation to confuse our tending, Hayes observes, but he cant think up any person who has experimented whether it also increases chilli scorch. And hes not entirely sure that sugar really helps, either. Im not convinced that it actually knocks the hot down, or whether it precisely prepares it more charming, he pronounces. Even the value of paunches or petroleums which sounds like they ought to help wash capsaicin, who the hell is fat soluble, off the receptors is in dispute. If youre feeling the ignite, enunciates Bruce Bryant of the Monell Chemical Senses Center in Philadelphia, the capsaicin have so far been probed your tissue, so a superficial gargle of whole milk or olive oil isnt able to help much.

Millions of parties actively seek out the sorenes of red-hot breezies as a word of gratification. The ignite features prominently in more than a few of “the worlds” great cuisines, with more than a quarter of “the worlds” person ingesting hot peppers daily. Britain spends 20 m yearly on hot sauce.

We dont take pleasure in eating food thats still searingly red-hot from the oven, even though that gives exactly the same superstar we get from nippies: same receptors, same nerves. We dont have decided to chemically ignite our tongues with strong battery-acids. So why do we happily, even eagerly, inflict hurting by breezies? Whatever the secret is, this appears to unique to humans. No other mammal on the planet has a similar taste for chillies.( Chick eat them enthusiastically, but only because they lack receptors that respond to capsaicin. To a parakeet, the most wonderful habanero is as bland as a bell pepper .)

One possible explanation is that chilli lovers simply dont find the anguish as intensely as those who shun hot peppers. In the laboratories, its surely true that people who are repeatedly exposed to capsaicin become less sensitive to it. Genetics may play some place, extremely. Surveys of identical twins( who share all their genes) and dizygotic twin( who share only half) suggest that genes account for 18 -5 8% of our liking for chilli peppers. Some parties may have most sensitive TRPV1 receptors, for example though Hayes, whos looking into who are currently, says: The jury is truly still out on whether there is meaningful TRPV1 variation.

Its abundantly clear, though, that chilli lovers arent immune to the ache. Just request one. I like it so all my holes open up and weepings are rolling down my appearance, does Hayes. But with two young children in the house, I dont get that quite often. For now, Hayes becomes do with a handy bottle of sriracha hot sauce. My children refer to it as Daddys ketchup, he says.

Its clear from listening to Hayes that he and probably most other chilli eaters actively enjoys the suffering. That inconsistency has attracted the attention of psychologists for several decades now. Back in the 1980 s, psychologist and pioneering chilli researcher Paul Rozin of the University of Pennsylvania proposed that chilli eating is a figure of benign masochism, like watching a unnerving movie or journeying a roller coaster. After all, most forms of anguish are admonishes of imminent impairment. That roasted potato still steaming from the oven is red-hot enough to kill the cadres rowing your mouth, potentially making permanent detriment. But chilli burn except at its uppermost, million-Scoville extreme is a false alarm: a route to get the excite of living on the edge without the risk of disclosing yourself to real danger.

A few years thereafter, Hayes and his student Nadia Byrnes( perhaps the best reputation ever for a tabasco pepper researcher) took Rozins ball and ran with it. If chilli presidents are looking for stimulates, Byrnes and Hayes reasoned, youd expect them to have sensation-seeking temperaments. And, for sure, when they came to the enormous arsenal of tests that psychologists have developed to measure facets of personality, they discovered several measures of hotshot searching, of which the most recent and best was the Arnett Inventory of Sensation Seeking. Then they set out to see whether chilli lovers really do pray excitement.

When Byrnes and Hayes measured roughly 250 voluntaries, they found that chilli lovers were indeed more likely to be agitation seekers than people who shunned chills. And its not only that perception seekers approach all of life with more gusto the effect was specific to nippies. When it is necessary to more boring foods like candy floss, hot dog or skimmed milk, the awarenes seekers were no more likely to partake than their more timid confreres.

Chilli eaters also tended to tally higher on another aspect of personality called sense to reinforce, which quantifies how drawn we are to praise, tending and other external reinforcement. And when health researchers appeared more closely, an interesting pattern developed: superstar searching was the best predictor of chilli eating in ladies, while in souls, sensibility to reward was the very best predictor.

Hayes thinks thats because machismo play-acts a role in the chilli eating of men, but not dames. For women, theres no social status to being able to eat the hottest chilli pepper, while for men there is, he theorizes. Without the heavy hand of machismo on the scale of assessments, womens chilli eating is more strongly governed by their internal drive for excitement.

Incidentally, while chilli lovers laud the charge they get from a spicy bowl, and sometimes claim the peppers wake up their palate to other tones, youll often hear chilli-averse parties complain that the incense keeps them from enjoying other feelings in their banquet. Which is it? The affair has received surprisingly little science studies, but the bottom line seems to be that if capsaicin obstructs other aromas, the effect is small-minded. Most likely, when people complain that they cant experience as well after a spicy sip, its predominantly because theyre paying so much attention to the unfamiliar blaze that the other tones move for the purposes of the radar. In other words, its not red-hot but too hot that intervenes with the happiness of feeling and the threshold where red-hot becomes too hot is a very personal one.

Removed from Flavour: A Users Guide to Our Most Forgotten Feel by Bob Holmes( Ebury Press, 20 ). To prescribe a facsimile for 17, going to see bookshop.theguardian.com or call 0330 333 6846. Free UK p& p over 10, online tells exclusively. Phone orderings min. p& p of 1.99.

Read more: www.theguardian.com

The post Appear the scorch: why do we cherish chilli? appeared first on caredogstips.com.

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[samanthasroberts]

WD-40 and microwaved tampons: secrets of food photography revealed

Its the job of a food stylist to make products look delicious on camera even if the makeover leaves the meal inedible. Six stylists tell us their tricks

Behind most professional food photos is a stylist who tricks the viewer. These deceits range from a touch of lipstick to redden a strawberry, to milkshakes made from mashed potatoes. Its not that food stylists are liars and cheats. Theyre simply in the business of improvisation.

Throughout the 10 hours it takes, on average, to complete a photo shoot, stylists are expected to solve any given crisis on the spot. No tzatziki on set? Make do with the mayonnaise or whipped cream in the fridge. A client wants that turkey skin to look a little more red? Better have food coloring on hand.

When shooting, you cant stop and say: Hey, ugh, I forgot this, explains Denise Stillman, an Orange County-based food stylist whos been in the business for 26 years. You just have to make sure you [bring enough materials on set to] cover all your bases and then [ask yourself], What else can go wrong?

But not everything is faked. The product the advertiser is trying to sell is often featured, explains Stillman. When, for example, she shoots an ad for Breyers, she shoots the real ice cream. But if shes styling Gay Lea Foods whipped cream, the ice cream it rests atop can be made of anything so long as it looks delicious.

Whether shooting a television commercial or print advertisement, a food stylists goal is often to emphasize an ingredients natural beauty.

Im like hair and makeup for food, says Charlotte Omnès, a stylist based in New York. When you see models walk down the runway, they dont look like that. But after they come out of makeup, youre like, Wow.

If you want your Instagram food photos to resemble Bon Appétit covers, weve collected some pro tips that will help. Six food stylists served us their secrets on how to make common dishes look ready for their close-ups.

Enchiladas: mashed potatoes give the appearance of bulk

For a tasty-looking enchilada, add mashed potato. Photograph: Photo by Rick Gayle. Food styling by Kim Krejca.

Mexican food is not the most photogenic. No one knows this better than Kim Krejca, a Phoenix-based stylist who works with a lot of south-western cuisine. Enchiladas with sauce bleeding into the beans [are] not very visually pleasant, she says. You have to modify that but still be true to the food.

To give the enchiladas the appearance of bulkiness (as seen above), she stuffed them with instant mashed potatoes, a stylists go-to filling because they are easy to make and mold. Then Krejca added meat and veggies to the ends where the tortillas open up. To finish the dish, she used a heat gun to make the cheese melt perfectly on top.

Tacos: cosmetic sponges keep the shells open

Tacos: try cosmetic sponges, glue, and WD-40. Photograph: Photo by Rick Gayle. Food styling by Kim Krejca.

In real life, tacos are a delicious mess. To make them presentable on camera, Krejca glued two tortillas together and placed cosmetic sponges behind the meat to keep the shells open. For dark and juicy-looking beef, she painted the pieces with a brown sauce called Kitchen Bouquet, made of water and food coloring. Krejca then sprayed the filling with WD-40, her secret weapon to make Mexican food glisten. Stillman uses red peppers in place of diced tomatoes for a more vibrant color and pours corn syrup on beans so they look moist and fresh.

Cereal: mens hair products and sunscreen make a perfect milk

Do you prefer your cereal dry or with hair cream? Photograph: Photo by Chris Elinchev at Small Pond Productions. Food styling by Tamara Kaufman.

This may ruin your appetite, but the milk used in cereal photos is usually fake. Since the real stuff quickly makes cornflakes look soggy, food stylists have come up with alternatives. In this photo, Wisconsin-based Tamara Kaufman used Wildroot, a white hair cream for men with a sunscreen lotion-like consistency that many stylists covet. Krejca prefers the old-school method of white glue, which photographs just like the real deal. When pros do use actual milk, its only a very small amount. According to Michelle Rabin, a Toronto-based food stylist, you can place the most beautiful pieces of cereal in a bowl filled with vegetable shortening and cover it with a thin layer of milk. The shortening resists the liquid and it looks like the whole bowl is filled with mounds of cereal, she says. The pieces will stay pretty crisp for a long time.

Coffee: watered down soy sauce and gelatin give a smooth look

For a smooth-looking coffee, try water and gelatin. Photograph: Photo by Beth Galton. Retouching by Ashlee Gray. Food styling by Charlotte Omnès.

Black coffee is hard to work with because of its oily sheen. In a latte or cappuccino, the foam will quickly evaporate. In this photo, Omnès used a combination of Kitchen Bouquet, water and gelatin to give the coffee a smooth look. In a pinch, Rabin has used watered-down soy sauce and once had to improvise with cream and gravy browner on the set of a popular Canadian brand. I see that billboard I worked on and Im like: Thats funny, because thats not a coffee, she says. Kaufman uses the real deal when possible, but adds drops of soapy water around the perimeter with an eyedropper to simulate fresh brew. The froth, stylists say, is often made from piped soap foam.

Turkey: it may be raw and bloody inside, but the skin looks good

Undercooked turkey is often featured in ads. Photograph: Photo by Marshall Troy. Prop styling by Grace Knott. Food styling by Charlotte Omnès.

Every home chef knows its hard to make a bird crispy on the outside and moist on the inside. Luckily, food stylists only have to focus on aesthetics, which means they never fully cook one. It is important not to overcook them so the skin stays looking moist, plump and juicy, says Omnès. These are visual cues that make your mouth water when you look at it. New-York based stylist Brian Preston-Campbell says he often roasts five or six turkeys for a few hours each to get that perfect hero bird. Its still raw and kind of bloody inside, he says. Its kind of nasty but its about the end product in the photo.

In this shot, Omnès pinned down the turkeys skin so it wouldnt tear in the oven. She lined the pan and stuffed the bird with a water-soaked paper towel so it would steam instead of turn crispy. To achieve that brown, glistening look, she brushed the turkey with a mixture of water, Kitchen Bouquet and dish soap.

Ice cream or whipped cream: shortening, corn syrup and frosting

Frosting plus icing sugar makes an impressive-looking ice cream. Photograph: Photo by Marshall Troy. Prop styling by Grace Knott. Food styling by Charlotte Omnès.

If ice cream were a human model, she would be a diva. The dessert is hard to mold, and if youre not styling in a refrigerated space, melts quickly. To avoid the headache, experts often turn to other ingredients. To create the ice cream on the left, Omnès mixed frosting with icing sugar (the cone on the right is the real deal), but the most common fake ice cream recipe is a combination of vegetable shortening, powdered sugar and corn syrup.

For other milky desserts, stylists have many hacks. For a dollop of whipped cream, Omnès used a non-dairy creamer that does not wilt or weep. Kaufman prefers Barbasol shaving cream but notes: The woman who mistakenly tried a bite was not pleased. For milkshakes, Stillman uses sour cream because its thick and easy to swirl.

Drinks: that frosty glass? Its spray-on deodorant

If your drink lacks the right sheen, just spray some deodorant on it. Photograph: Alamy

Stylists dont waste real booze unless the ad is for alcohol. To make cocktails, Omnès mixes food coloring in water, a trick Kaufman also uses to create chardonnay from diluted Kitchen Bouquet. In truth, the liquid itself is the sideshow. The most important part about cocktails are the visual cues, says Omnès cues such as ice, fizz, bubbles and froth. They [make the drink] look refreshing.

For frozen drinks like margaritas and daiquiris, the pros rely on ice powder, bits of gelatin that look like crushed ice when mixed with liquid. They also use fake plastic or acrylic ice cubes, which dont melt under the hot camera lights and vaseline on the rim of margaritas. To create frost, Stillman coats a beer mug with spray-on deodorant and uses a mixture of Scotchguard and glycerin to make soft drinks look icy cold with beads of condensation. What a hassle it would be otherwise, says Stillman. This way, you can choose the level of wetness on the glass.

Steamy pasta: incense gives the appearance of steam

That moment when steam rises up from pasta like mist over a mountain is hard to capture naturally on camera. Kaufman hides a tin foil package of steam chips inside the pasta bowl and adds water to create vapor. To get the same effect, she has also lit incense and later removed the stick with Photoshop, while other tricks involve a clothing steamer or cigarette smoke. By far the most interesting method is to microwave water-soaked tampons (cotton balls work as well) and bury them behind a dish. I have them in my kit just in case, says Kaufman. Regardless of the technique, she says steam should always be shot against a dark background.

Source: http://allofbeer.com/2017/05/27/wd-40-and-microwaved-tampons-secrets-of-food-photography-revealed/

from All of Beer https://allofbeer.wordpress.com/2017/05/27/wd-40-and-microwaved-tampons-secrets-of-food-photography-revealed/

[allofbeercom]

WD-40 and microwaved tampons: secrets of food photography revealed

Its the job of a food stylist to make products look delicious on camera even if the makeover leaves the meal inedible. Six stylists tell us their tricks

Behind most professional food photos is a stylist who tricks the viewer. These deceits range from a touch of lipstick to redden a strawberry, to milkshakes made from mashed potatoes. Its not that food stylists are liars and cheats. Theyre simply in the business of improvisation.

Throughout the 10 hours it takes, on average, to complete a photo shoot, stylists are expected to solve any given crisis on the spot. No tzatziki on set? Make do with the mayonnaise or whipped cream in the fridge. A client wants that turkey skin to look a little more red? Better have food coloring on hand.

When shooting, you cant stop and say: Hey, ugh, I forgot this, explains Denise Stillman, an Orange County-based food stylist whos been in the business for 26 years. You just have to make sure you [bring enough materials on set to] cover all your bases and then [ask yourself], What else can go wrong?

But not everything is faked. The product the advertiser is trying to sell is often featured, explains Stillman. When, for example, she shoots an ad for Breyers, she shoots the real ice cream. But if shes styling Gay Lea Foods whipped cream, the ice cream it rests atop can be made of anything so long as it looks delicious.

Whether shooting a television commercial or print advertisement, a food stylists goal is often to emphasize an ingredients natural beauty.

Im like hair and makeup for food, says Charlotte Omnès, a stylist based in New York. When you see models walk down the runway, they dont look like that. But after they come out of makeup, youre like, Wow.

If you want your Instagram food photos to resemble Bon Appétit covers, weve collected some pro tips that will help. Six food stylists served us their secrets on how to make common dishes look ready for their close-ups.

Enchiladas: mashed potatoes give the appearance of bulk

For a tasty-looking enchilada, add mashed potato. Photograph: Photo by Rick Gayle. Food styling by Kim Krejca.

Mexican food is not the most photogenic. No one knows this better than Kim Krejca, a Phoenix-based stylist who works with a lot of south-western cuisine. Enchiladas with sauce bleeding into the beans [are] not very visually pleasant, she says. You have to modify that but still be true to the food.

To give the enchiladas the appearance of bulkiness (as seen above), she stuffed them with instant mashed potatoes, a stylists go-to filling because they are easy to make and mold. Then Krejca added meat and veggies to the ends where the tortillas open up. To finish the dish, she used a heat gun to make the cheese melt perfectly on top.

Tacos: cosmetic sponges keep the shells open

Tacos: try cosmetic sponges, glue, and WD-40. Photograph: Photo by Rick Gayle. Food styling by Kim Krejca.

In real life, tacos are a delicious mess. To make them presentable on camera, Krejca glued two tortillas together and placed cosmetic sponges behind the meat to keep the shells open. For dark and juicy-looking beef, she painted the pieces with a brown sauce called Kitchen Bouquet, made of water and food coloring. Krejca then sprayed the filling with WD-40, her secret weapon to make Mexican food glisten. Stillman uses red peppers in place of diced tomatoes for a more vibrant color and pours corn syrup on beans so they look moist and fresh.

Cereal: mens hair products and sunscreen make a perfect milk

Do you prefer your cereal dry or with hair cream? Photograph: Photo by Chris Elinchev at Small Pond Productions. Food styling by Tamara Kaufman.

This may ruin your appetite, but the milk used in cereal photos is usually fake. Since the real stuff quickly makes cornflakes look soggy, food stylists have come up with alternatives. In this photo, Wisconsin-based Tamara Kaufman used Wildroot, a white hair cream for men with a sunscreen lotion-like consistency that many stylists covet. Krejca prefers the old-school method of white glue, which photographs just like the real deal. When pros do use actual milk, its only a very small amount. According to Michelle Rabin, a Toronto-based food stylist, you can place the most beautiful pieces of cereal in a bowl filled with vegetable shortening and cover it with a thin layer of milk. The shortening resists the liquid and it looks like the whole bowl is filled with mounds of cereal, she says. The pieces will stay pretty crisp for a long time.

Coffee: watered down soy sauce and gelatin give a smooth look

For a smooth-looking coffee, try water and gelatin. Photograph: Photo by Beth Galton. Retouching by Ashlee Gray. Food styling by Charlotte Omnès.

Black coffee is hard to work with because of its oily sheen. In a latte or cappuccino, the foam will quickly evaporate. In this photo, Omnès used a combination of Kitchen Bouquet, water and gelatin to give the coffee a smooth look. In a pinch, Rabin has used watered-down soy sauce and once had to improvise with cream and gravy browner on the set of a popular Canadian brand. I see that billboard I worked on and Im like: Thats funny, because thats not a coffee, she says. Kaufman uses the real deal when possible, but adds drops of soapy water around the perimeter with an eyedropper to simulate fresh brew. The froth, stylists say, is often made from piped soap foam.

Turkey: it may be raw and bloody inside, but the skin looks good

Undercooked turkey is often featured in ads. Photograph: Photo by Marshall Troy. Prop styling by Grace Knott. Food styling by Charlotte Omnès.

Every home chef knows its hard to make a bird crispy on the outside and moist on the inside. Luckily, food stylists only have to focus on aesthetics, which means they never fully cook one. It is important not to overcook them so the skin stays looking moist, plump and juicy, says Omnès. These are visual cues that make your mouth water when you look at it. New-York based stylist Brian Preston-Campbell says he often roasts five or six turkeys for a few hours each to get that perfect hero bird. Its still raw and kind of bloody inside, he says. Its kind of nasty but its about the end product in the photo.

In this shot, Omnès pinned down the turkeys skin so it wouldnt tear in the oven. She lined the pan and stuffed the bird with a water-soaked paper towel so it would steam instead of turn crispy. To achieve that brown, glistening look, she brushed the turkey with a mixture of water, Kitchen Bouquet and dish soap.

Ice cream or whipped cream: shortening, corn syrup and frosting

Frosting plus icing sugar makes an impressive-looking ice cream. Photograph: Photo by Marshall Troy. Prop styling by Grace Knott. Food styling by Charlotte Omnès.

If ice cream were a human model, she would be a diva. The dessert is hard to mold, and if youre not styling in a refrigerated space, melts quickly. To avoid the headache, experts often turn to other ingredients. To create the ice cream on the left, Omnès mixed frosting with icing sugar (the cone on the right is the real deal), but the most common fake ice cream recipe is a combination of vegetable shortening, powdered sugar and corn syrup.

For other milky desserts, stylists have many hacks. For a dollop of whipped cream, Omnès used a non-dairy creamer that does not wilt or weep. Kaufman prefers Barbasol shaving cream but notes: The woman who mistakenly tried a bite was not pleased. For milkshakes, Stillman uses sour cream because its thick and easy to swirl.

Drinks: that frosty glass? Its spray-on deodorant

If your drink lacks the right sheen, just spray some deodorant on it. Photograph: Alamy

Stylists dont waste real booze unless the ad is for alcohol. To make cocktails, Omnès mixes food coloring in water, a trick Kaufman also uses to create chardonnay from diluted Kitchen Bouquet. In truth, the liquid itself is the sideshow. The most important part about cocktails are the visual cues, says Omnès cues such as ice, fizz, bubbles and froth. They [make the drink] look refreshing.

For frozen drinks like margaritas and daiquiris, the pros rely on ice powder, bits of gelatin that look like crushed ice when mixed with liquid. They also use fake plastic or acrylic ice cubes, which dont melt under the hot camera lights and vaseline on the rim of margaritas. To create frost, Stillman coats a beer mug with spray-on deodorant and uses a mixture of Scotchguard and glycerin to make soft drinks look icy cold with beads of condensation. What a hassle it would be otherwise, says Stillman. This way, you can choose the level of wetness on the glass.

Steamy pasta: incense gives the appearance of steam

That moment when steam rises up from pasta like mist over a mountain is hard to capture naturally on camera. Kaufman hides a tin foil package of steam chips inside the pasta bowl and adds water to create vapor. To get the same effect, she has also lit incense and later removed the stick with Photoshop, while other tricks involve a clothing steamer or cigarette smoke. By far the most interesting method is to microwave water-soaked tampons (cotton balls work as well) and bury them behind a dish. I have them in my kit just in case, says Kaufman. Regardless of the technique, she says steam should always be shot against a dark background.

from All Of Beer http://allofbeer.com/2017/05/27/wd-40-and-microwaved-tampons-secrets-of-food-photography-revealed/

[umnachtung]

Food survey stolen from @my-world-is-ruled-by-fiction​

69 questions

Breakfast! 1.) Have you ever eaten a “balanced breakfast” like they show in cereal commercials (I.E., bowl of cereal, fruit, glass of orange juice)? Yes. As a kiddo.

2.) When’s the last time you made someone breakfast? IDEK.

3.) What’s your favorite cereal? Weetabix chocolate minis

4.) What’s the highest calorie, most terrible for you breakfast you’ve ever had? I guess English breakfast with beans and sausages. 

5.) Would you rather get breakfast from McDonald’s or Burger King? Neither.

6.) Waffles or pancakes? pancakes

7.) Eggs or cereal? Eggs.

8.) Milk or orange juice? neither.

9.) PopTart or Toaster Strudel? neither.

10.) Do you even eat breakfast? kind of. Like a tea and cereal maybe. Sometimes just tea.

11.) Do you take vitamins with your breakfast? No.

Lunch! 1.) When do you usually eat lunch? 2pm or 3pm but usually never. If I actually wake up early and would have to go somewhere it would be 11 am.

2.) Did you get notes from your parents in your lunch when you were little? No.

3.) If you had one, what did your lunch box look like? I had several because I kept losing them or making them unuseable by forgetting them and leaving the things inside to slowly build their own culture and social system.

4.) What’d you have for lunch today? It’s not lunch time yet and it’s probably gonna be nothing.

5.) Do you like to go out for lunch? Where? Not really. I don’t like the idea of spending money.

6.) Do you have/want any cute sandwich cutters? (They decrust your sandwich into a shape) No. I like my crust, thank you.

7.) Do you sit with/meet with anyone for lunch often? Not really. Even at uni I usually ate alone.

8.) Have you ever had a peanut butter and butter sandwich, or does it sound appealing at all? Pls no.... peanut butter is enough already.

9.) Is your lunch usually a hot food or a cold food? cold. it’s like second breakfast.

10.) Has the word “lunch” been repeated so many times it’s a meaningless word by now? Yes.

Dinner/Supper! 1.) Do you follow the health rule of having a small dinner and big breakfast? Naw, fuck that rule.

2.) Do you ever say a prayer before eating dinner? No, I dig in like a savage.

3.) What’s your favorite take out dinner, if you have one? Italian.

4.) Have you ever been taken out to a nice restaurant for a dinner date? Yes. I think it was Greek food but it has been like idfk 5 years ago??

5.) Did you grow up eating dinner with your family? How do you think that affected you? It would affect me in a sense that I wouldnt like if someone bailed on dinner. Or you know... I would forget about dinner completely since my parents usually make it and I am just too lazy.

6.) Do you have “nice” dinner plates for special occasions? Not that I know of.

7.) Do you ever eat frozen dinners? No.

8.) What dinner foods can you cook? basics like noodles, potatoes, rice with chicken....most things that take around an hour or less to make.

9.) White or red meat (or their vegetarian substitute counterparts)? Red meat.

10.) Soup or salad? salad.

Dessert! 1.) Do you ever get dessert at a restaurant when they ask? Sometimes. but the food you get is usually enough so I am not hungry anymore.

2.) Is there a dessert food most people like that you hate? Rice pudding. Gross! -> lol same

3.) Cupcakes or real cake? true cake made by mom.

4.) Ice cream or pie? pie.

5.) What kind of birthday cake (or other sweet birthday type thing) do you usually get? My mom likes making cakes so she ASKS what kind of cake I want and I usually get those. This year will probably be a lemongrass lime cake sort of deal.

6.) What was your favorite childhood birthday cake? Something with raspberries.

7.) Do you have a favorite foreign (to a Westerner, anyway :P) desserts? (Baklava, biscotti, churros…) tiramisu.

8.) Do you bake sweets? Which are you best at? I have no real interest in baking so I never tried to make anything tbh.

9.) Have you ever had a good “diet” dessert, like something endorsed by Weight Watchers? What was it? Nah. I don’t care about healthy when it comes to food.

10.) What’s your dream dessert? Everything nom.

11.) Do you watch shows like Cake Boss or Cupcake Wars? I used to check out Cake Boss since my family watched it but it’s just 10x worse with the German voice acting over it.

Snacks! 1.) What’s the best candy in the world? Why are you making me choose one?!

2.) Do you eat more snacks or full meals? snacks currently I think.

3.) Is there anything you find yourself eating when you’re bored? chocolate.

4.) Do drinks with calories count as a snack? No.

5.) What’s your favorite food that’s usually served at parties? IDK. Pizza?

6.) Do you eat in class? If so, what is it, usually? My lunch. lol.

7.) Honestly, are your snacks healthy or bad for you? I don’t care.

8.) Potato chips or trail mix? Potato chips....trail mix is like.... just sad im sorry.

9.) What do you usually get at the movie theater? Nothing. too expensive.

10.) Did you get fruit snacks with your favorite character on them when you were little? Naw.

11.) Do you remember any sayings from conversation hearts? Which is your favorite? No. not only are they cheesy they are also gross as hell.

Food in general! 1.) Do you buy generic brand food? Depends on the food. 

2.) Is there a common food you find repulsive? Currywurst?

3.) What’s your favorite “ethnic” cuisine? Any country that can make a mean curry. yum. So I think India, Pakistan, Thailand and many more? 

4.) If you were stranded in a zombie apocalypse with only a full, run-of-the-mill and full-of-junk vending machine for food, which items would you eat first? snickers bars maybe?

5.) Are you a candy fanatic? Somewhat? I certainly dont mind trying new stuff.

6.) Do you like any weird food combinations? IDK what’s considered weird. Maybe cheese with marmalade.

7.) Are there any foods you shouldn’t eat because of your religion? I am not religious so no.

8.) Would you eat a bug if it was covered in your favorite food? Maybe?

9.) Do you think being a vegan would be/is really hard? With all the offers at the supermarket for them currently probably not so much. But it depends on the region and on the money you have. Veganism seems like a luxury to me. Also you have to like read the ingredients everytime. you cant just go and buy something.

10.) Do you eat in the car? I don’t have a car.

11.) Do you pay attention to serving sizes? No. Serving size for 2 means It will fill me maybe and I am hungry in 2 hours probably.

12.) Fruit or vegetables? both.

13.) Mustard or ketchup? mustard.

14.) Does mayonnaise disgust you? No.

15.) What’s your favorite holiday, in terms of the food you get to eat during it? Christmas, haha.

16.) Are you hungry? (: What do you plan on eating next? I’m good. probably around 3 pm?