#i live the texture of the lentils & rice

[empress-hancock]

I can never definitively decide what my favorite food is, nor can I rank my favorites in specific places in a top 10, but I know Koshari is one of them

[kneelingshadowsalome]

Ozzie back here again to add to the idea of how much König needs to eat a day, here are a few suggestions that I can imagine he does to make his great need for food easier to handle (this is based on my own experience and the experiences of the other people at my gym and old veterans at my favourite pub so do not use this for in real life as this is just to help imagine how König eats and lives)

So, from what I know from the veteran I have made friends with, when he was in the military, they had a focus on foods that provided them with a great amount of energy, protein, iron, zinc, and vitamins C and D as it was the nutrients that they tended to run out of the most but it also the ones with some of the greater consequences with diseases that can make them weak and cause their immune system to be weak. Soldiers also eat a lot of protein as it is believed to help them grow their muscles more quickly. This makes me believe that König would focus on foods that provide him with a lot of nutrients but mainly protein to grow his muscles but not too much protein as he does not want to get sick and to build the balanced diet needed for his lifestyle

Some great food options for him would be many vegetables and fruits but for protein, I would suggest things such as eggs, poultry, beans, lentils, fish, nuts, chickpeas, yoghurts, and cheeses, I tend not to suggest red meats unless they are very lean due to the amount of fat in them and not being fond of the texture but I imagine König to enjoy them so if you were to make him food I would include things such as those along with some form of starch/carbohydrate by giving him some pasta, rice, bread, or potatoes which can help fill him up faster without him overeating and if they are reheated they will get resistant starch

I imagine König lives in the Alps so that he can be away from people and enjoy nature but I also imagine him earning a lot of money due to his job, putting his money into stocks/businesses, some dodgy dealings, and saving it up as he had no reason to spend most of it which means he could buy a lot of land. With this large amount of land, I imagine him using it to have his own giant garden with some animals, as it means he has to deal with fewer people to get what he needs. The garden would probably be made up of an orchard with trees of his favourite fruits but it would mainly be patches of vegetables and fruits while for his animals it would make sense for him to have chickens as he probably needs a lot (and I mean a lot) of eggs so having chickens make it a lot easier

If he can not grow it on his own land, he would probably hunt or forage it, which means that he can get his energy and murderous tendencies out that would normally be taken out on the field while still getting some food out of it (but it sadly makes him more hungry). But if it is a certain food like milk or cheeses or yoghurts he will most likely just go down to the local markets in the nearby towns and villages so he can get fresh items from people he trusts

Now we know some information about where he gets the food from we need to know where you would be cooking and keeping it. An appropriate and smart option would be to have a walk-in freezer in his basement that he can use to store the great amount of meats he has that has a wine/alcohol storage opposite it. While the kitchen would probably be massive and fully decked out with anything you need to be able to cook and two or three double-door fridges that are filled with any item that needs to stay chilled in it, although the cabinets are mostly up too high for anyone to reach without a stool unless you are König but they are filled to the brim with sweets as the giant has a sweet tooth to match his size or the weird collection of novelty cups he has collected from places he has went on missions too or beer glasses from different bars or pubs

If you were to cook food for him batch cooking (so you do not keep having to cook again and again) would be the best option with foods that are traditional to Austria or hearty foods like stews that can be cooked in large amounts with lots amounts of meats and vegetables (I can give a whole list of foods I recommend or I think he would like if you want them)

As you can tell I have too many ideas about this and I have way more because this has inspired me, and thank you for reading this long rant that probably does not make any sense

I love this so much 😭 The sweet tooth headcanon, his collection of beer glasses and such, him living in the Alps and hunting some of that precious protein... This screams Cabin/Off the grid König to me, I would make a cute garden for him to get those veggies stocked and stashed to some root cellar like this:

And then I'd probably spend the rest of my time here, cooking those hearty stews for him:

[40sandfabulousaf]

大家好! The rainy season is well upon us, thus, it's time to hang up my Anta cap, a purchase I'd forgotten to share about, until we're once again into the hot season. I love their sports bras, gym pants, tees, shorts, bags, shoes and, also, caps! Pretty soon, I'll be adding socks to the list because that's their next product that I want to buy and try. Nights are getting chilly here, and I need to keep my feet warm. Anta is the brand I increasingly turn to for apparel and accessories aside from office wear. Their products are value for money - durable, functional, high quality - and come in classic, sleek designs.

I was about to pay for a pack of sushi at the local supermarket cum food hall when I caught a whiff of deliciousness. Browsing through the hot food section, I noticed jiao zi (dumplings). The cashier said this was mo yü jiao - cuttlefish dumplings - so of course I had to try them! She was kind enough to inform me that there's a microwave in a corner if the dumplings weren't hot enough. Each pack contained 10 steamed jiao zi and accompanying sauces. In order to cut down my salt intake, I ate them plain. They were delicious! Bouncy bits of cuttlefish dotted each bite and the dumplings weren't too salty. I finished them in record time!

I eat tofu regularly but not legumes and lentils in their original form unless they're prepared in a way that's palatable; I don't like their starchy texture. After watching videos of Palestinians proudly sharing their meals of a small piece of flat bread, a small quantity of veggies or olives and spices, and sometimes mashed up legumes or lentils, I decided to eat some. Who am I to be so choosy when choice is a luxury to them? Lei cha (ground tea rice), famed for its bright green broth made from ground mint, basil, seeds and tea, is 1 of our healthiest local dishes. I chose the version using chickpeas in place of rice at the stall near the office. Apart from chickpeas, there were anchovies, peanuts, green beans, cabbage, carrot, preserved radish, choy sum, tofu and peanuts. Honestly, it wasn't bad after mixing everything up. Most importantly, I felt more compassion for the Palestinians after eating this.

There was a downpour during lunch break this week and we craved hot soup. CY, ML, MI, SC and I revisited the coffee shop where the stall selling delicious tom yum goong is housed. I made a beeline for the stall. As I sipped piping hot, spicy and tangy broth chockful of fresh bouncy prawns, tender fish, tomatoes, oyster mushrooms and red onions, my mind wandered back to the Palestinians in Gaza. It's winter in the war-torn strip. Whilst some can cook hot meals with the aid they receive, the amount of food isn't enough. Many of them are at risk of starvation. How many can enjoy a comforting, nourishing and steaming bowl of soup? At that moment, I felt very grateful for what I have. I was perspiring by the time I finished my meal. Even better, I didn't need to wear a sweater or have a thick jacket covering my legs after lunch. Spicy food is a godsend when I'm trying to keep warm.

I've bought plant-based luncheon meat so in my next post, I'll share short clips of Palestinians in Gaza cooking chicken luncheon meat. I'll also share about another plant-based product which I purchased. There's too much turmoil in the world right now; if there's something we can do to promote peace, we should. Israel has been a friend to my country for a very long time and to speak out like this against them is painful. But just as one would tell a good friend, 'Bruh, what you did is wrong, man', I have to highlight what they're doing wrong. Let Palestinians live, let them thrive and if they still cause trouble, I won't speak out for them. For now, whilst many of them are dying, I cannot in good faith take Israel's side. 下次见!

[arabella-au]

A Vegetarian Journey: Exploring Plant-Based Middle Eastern Delights in Sydney

In a world where culinary exploration knows no bounds, embarking on a vegetarian journey through Middle Eastern cuisine in Sydney unveils a treasure trove of plant-based delights that cater to the discerning palates of vegetarians and vegans alike. With a harmonious blend of spices, fresh produce, and time-honored traditions, vegetarian Middle Eastern dishes paint a culinary canvas that is both vibrant and nourishing.

The Flavors of Tradition Reimagined

Diving into the world of vegetarian Middle Eastern cuisine is an adventure that awakens the senses and invigorates the soul. Traditional dishes passed down through generations are reimagined to embrace the power of plant-based ingredients without compromising on taste or authenticity. From hearty stews to savoury pastries, each creation tells a story of innovation while honouring time-honoured roots.

Wholesome Beginnings: Hummus and Beyond

All exploration of Middle Eastern cuisine is complete with indulging in the silky embrace of hummus. Made from humble chickpeas, tahini, and a dash of citrus, hummus symbolises the region's culinary prowess. Falafel, too, takes centre stage, boasting a crispy exterior that gives way to a tender interior packed with protein and flavour. These classics form the foundation of a vegetarian journey that is both satisfying and nutritious.

The Magic of Mezze

Enter the world of mezze, where small plates come together to create a symphony of flavours. Baba ganoush, a luscious spread crafted from roasted eggplants, and muhammara, a vibrant red dip featuring roasted red peppers and walnuts, tantalize the taste buds. The medley of textures and tastes allows for a diverse exploration of Middle Eastern flavours in a single sitting.

Plant-Powered Grains and Greens

In vegetarian Middle Eastern cuisine, grains and greens take centre stage, offering a wholesome and nourishing experience. Tabbouleh, a vibrant salad featuring parsley, mint, tomatoes, and bulgur, showcases the freshness of the region's produce. Mujadara, a hearty dish made from lentils, rice, and caramelized onions, exemplifies the marriage of simple ingredients and bold flavours.

Decadence in Desserts

A journey through Middle Eastern cuisine would only be complete with savouring the sweetness of its desserts. While traditional offerings like baklava continue to delight, a new wave of plant-based creations captivates the dessert scene. From dairy-free ice creams infused with fragrant rose water to nut-filled pastries that dance on the palate, these desserts are a testament to innovation and culinary artistry.

Embracing a Plant-Based Middle Eastern Lifestyle

Vegetarianism and Middle Eastern cuisine combine to create a lifestyle that celebrates personal well-being and cultural heritage. As the world shifts toward more conscious dining choices, Sydney's Middle Eastern restaurants welcome patrons to savour the richness of flavours, the diversity of textures, and the beauty of plant-powered creations.

A vegetarian journey through middle eastern restaurant i Sydney is an invitation to savour the essence of a rich culinary heritage while embracing the virtues of plant-based living. From the zesty notes of hummus to the fragrant spices that perfume the air, each bite carries the weight of tradition and innovation. Whether you're a dedicated vegetarian or simply curious to explore new horizons, the vegetarian Middle Eastern table has a place for you.

[postmodernmulticoloredcloak]

Well. I am no expert except I hate the texture of chickpeas and definitely can live without the texture of most of the others, and by live without I mean I avoid them.

Red beans have a texture I vastly prefer to other kinds of beans I've tried, if it can help

Also I find that the texture of beans is more of less enjoyable depending on where they are/how they contrast with other textures. Beans in minestrone? No thanks. Red bean curry? Yeah. (Basically how you'd make curry but with beans instead of chicken/meat.)

Hummus and farinata (flat "bread" but made with chickpea flour) are chickpeas without the texture! I love them!

Hulled red lentils made excellent soup, they cook quickly and lose their consistency entirely (tip: red lentils, bit of rice, broth, bit of olive oil, curry powder or other spices of your choice, put all in a pot, cook, enjoy)

Eggies? They have a bad reputation because of the high cholesterol but they're good for you if you don't guzzle them down like Gaston. Also your level of cholesterol is mostly due to your genetics anyway. Boiled or poached even better because no fry

Probably not what you're looking for but... chicken. That's the most environmentally friendly meat. It's fine to eat chicken. If everyone switched from beef to chicken the positive effect on the environment would be enormous, even if it doesn't entirely switch away from animal flesh.

Nuts!! Especially pinenuts, peanuts, almonds, walnuts. Peanut butter also counts ;)

Parmesan cheese (parmigiano reggiano or grana padano). Also good for calcium, important especially for female and transfeminine bodies

Seeds if you like them (hemp, chia, pumpkin...)

Vegetables rich in proteins, like spinach or Brussel sprouts

Well, tofu. Go to a well equipped Asian store for that, though, or it will probably suck. Your best choice is tofu that's been already seasoned. The Chinese have little bags of ready-to-eat pieces of tofu with various flavors!

Technically seitan, but the last time I bought some it was so bad I never got it again. I used to buy a certain brand but at some point I couldn't find it anywhere anymore. It was the only brand I liked :')

Never tried tempeh, so idk

Oats

Mushrooms

Spirulina

Whole wheat flour products (bread, pasta) instead of white flour products, they have a generally better nutritional value

Okay Vegans/Vegetarians,

People who understand plants hello! Here's the thing. I would like to eat much less meat (it is not time to try to convert me) but I hate:

-beans

-peas

-lentils

-chickpeas

It's a consistency thing, if there's a plant on here that I've missed but has a similar consistency? I hate it too. So...any other sources of protein popular in your diets?

[tastesoftamriel]

You know those days when your old injuries are acting up and you don't have the energy to cook, but you're still really hungry and need to eat so you just throw something together with minimal Actual Cooking involved, some people call it a Low Spoon Day, but like. What's some meals from around tamriel for days like that

Even as a chef (perhaps especially as a chef), I am generally quite lazy when preparing food for myself. That doesn't mean living off boiled lentils and bacon, thanks to my jaunts around Tamriel teaching me a few culinary tricks for when you just can't be bothered.

Altmer

Salad. Grab yourself a salad, and maybe a flatbread. This doesn't have to be drab at all, throw vegetables in with whatever you've got around to make a tasty salad! Think iceberg lettuce with lots shaved pecorino, yesterday's bread, baby plum tomatoes, thick balsamic vinegar and fresh basil. It's a good incentive to keep healthy ingredients around the house (and it's delightfully easy to grow your own basil at home too)!

Argonians

Always prepare your meals in advance, Argonians taught me, being the masters of "cook for a week in one sitting". Fried fish or chicken over coconut rice with steamed vegetables, cold noodles with saltrice shoyu and fishcake, and grilled seafood with pea stew are just some of the dishes you may encounter with Argonian meal-prep.

Bosmer

All you need is a fire and some water. I wrote some time ago about how the Bosmer make pemmican, a type of dried meat puck that can be chewed or boiled in water to make soup. If you're not Green Pact adherent, throw in some millet, noodles, and vegetables to add some flavour and texture.

Bretons

It's not a Breton kitchen unless there's a loaf of bread lying about. Assuming you have one, be sure to thoroughly raid your pantry for stuff to smear on it. Butter and jam, liver pate and cucumber slices, tomato and provolone...the possibilities are endless. If you've got the energy, you can even grill or toast it!

Dunmer

The problem with Dunmeri food is that it's all quite troublesome to make, and almost all dishes require hours of preparation. Unless, of course, you throw an ash yam on a coal grill (or straight onto the fire- those things could survive a volcano). Come back in 15 minutes, peel your ash yam, sprinkle with salt or sugar, and behold, a treat. Also works well for regular yams and sweet potatoes.

Imperials

Pre-made ravioli with fillings like beef ragu or spinach and ricotta can be found in many pantries across Cyrodiil. Just toss a handful in boiling water and leave for five minutes, before topping with a jar of store-bought tomato or cream sauce. You can even go so far as to season it, if you wish.

Khajiit

You could just chew on a stick of moon sugar cane or go to a street vendor in Elsweyr, but I would advise against doing that in the long run. If you're able to cook at home, there's nothing like miso soup. Miso comes in powders or as paste jars, and it's as simple as adding hot water and stirring. If you can, add some tofu, mushrooms and seaweed for a little bit of nutrition!

Nords

Whether it's crispbread or flatbread, a Nord is bound to have some lying around. These crispbreads (more akin to crackers) are perfect for spreading your favourite toppings on- whether it's salty caviar paste or goats cream cheese and snowberry jam. They also keep forever!

Orcs

Like the Argonians, the Orsimer are fans of having pre-cooked meals available and ready, kept in sealed trays and vessels in coldhouses or cellars. Beef and root vegetable stew, for example, is easy to reheat in a cauldron, even if it's a week old (the cold keeps the food fresh). Simply chill or freeze food in advance, and throw it in the fire when you're hungry!

Redguards

Cous-cous, a type of dish made from semolina, is easy to cook and takes no time at all. Simply throw in a cup of stock, boil until fluffy, and you're ready to go! Eat it plain with butter, or add spices and raw vegetables for a healthy warm salad.

[adhdanalogbrain]

Do you have any tips for healthy eating with adhd? I've seen suggestions in the past for microwave meals, but I'm weird with the textures of those and often times the thought of cooking, especially if its just for me, sounds like too much effort

OP, i have been sitting on this ask for weeks because i wanted to give you a really really good all-encompassing answer (with photos etc) that would solve all your food problems....

...but that obviously isn't happening any time soon. so instead I've reblogged several other fooding-while-ADHD posts (and will continue to do so when I find good ones!). And I'm going to give you the short, short version of the beautiful answer that lives only in my head:

FROZEN VEGETABLES

+

QUICK-COOK GRAINS

=

EASY HEALTHY FOODS

Ok so let me explain. Microwave meals are vile because: 1) lots of different textured food cooked for the same amount of time creates bad textures, 2) ridiculous amounts of sodium and preservatives taste gross and hurt your stomach, 3) heckin' expensive, and 4) full of germs, don't look this fact up, you really dont want to know, just trust me on this.

HOWEVER! You can make your own easy, balanced microwave meals for super cheap by combining absolutely normal frozen vegetables, quick-cooking grains, and your own seasonings.

As a quick reminder, a well-balanced meal is comprised of:

50% non-starchy vegetables (aka, 1/2 of your plate)

25% carbs / starches (1/4 of your plate)

25% protein (1/4 of your plate)

1 serving of dairy

1 serving of good fats

Here's each of those categories broken down further (bold items are readily and cheaply available frozen):

Non-Starchy Vegetables: Artichoke, asparagus, baby corn, bamboo shoots, green beans, wax beans, bean sprouts, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumber, eggplant, leafy greens, jicama, kohlrabi, leeks, lettuce, mushrooms, okra, onions, peppers, radishes, rutabaga, tomato, turnips, water chestnuts, zucchini, summer squash.

Starchy Vegetables: Corn, hominy, parsnips, green peas, plantain, potato, pumpkin, winter squash, sweet potato.

Grains: Bagel, bread, pita, tortilla, barley, bulgur, oatmeal, kasha, millet, quinoa, rice, pasta, couscous, green peas, beans, lentils, black-eyed peas.

Proteins: Meat, eggs, fish, beans, black-eyed peas, edamame, falafel, hummus, lentils, nut butter, tofu, cheese, cottage cheese.

Dairy: Milk, soymilk, yogurt

Good Fats: Avocado, peanut butter, nuts, canola oil, olive oil, olives, margarine, mayo, corn/cottonseed/flaxseed/safflower/soybean/sunflower oil, flax seeds, pumpkin seeds, sesame seeds.

FUN FACT ABOUT FATS: Many of the vitamins in vegetables are fat-soluble, which means your body can absorb them much better if they are eaten with fats. I hereby give you permission to add oil/butter/whatever to your meal, to eat your broccoli with ranch dressing, etc etc. (Also, eating good fats is good for your LDL cholesterol, and helps you feel full longer)

You'll notice that some items are on more than one list! That's because plant-based proteins also count as carbs/starches. Don't fret too much over this-- just know that if you've got beans in your microwave-safe bowl, you don't need to go hunting down a separate protein, you can just add more beans.

What to do with all the information i just dumped on you:

1. Grab a microwave-safe bowl and add 1/4 cup water

2. Add half a meal's worth of non-starchy veggies

3. Add your carb/starch (3/4 of your bowl is now full)

4. Add your protein (bowl is 100% filled)

5. Add oil of your choice

6. Add spices and seasonings -- spice mixes are your friend. ADD A DASH OF SALT. Salt helps dissolve flavors on your tongue, making your veggies extra delicious.

7. Cover and nuke until cooked.

VOILA!! A BALANCED MEAL IN 6 OR SO MINUTES!!

You're done at this point, but I'm going to add some extra info/ideas below:

Quick-cook grains such as oatmeal, couscous, quick rice, and quinoa can be added along with the frozen veggies and cooked until soft

Some veggies cook faster than others, so you may need to add the slower veggies first, nuke for 4 minutes alone, then add the rest of your meal and continue cooking

You can freeze your own veggies! 1) Wash, peel, and chop just about any cook-able vegetable, 2) place in microwave-safe bowl with 1/4 to 1/2 cup water and cover, 3) microwave until veggies are soft, but not full cooked, 4) drain, set aside to cool, 5) Place in plastic freezer bag and add to freezer. NOTE: Unlike storebought veggies (which are flash-frozen at -40° F), home-frozen vegetables are good for about a month, so write your own "best by:" date on the bag with a sharpie.

You can also do the above with any dried beans. Cook the beans per the instructions until almost fully cooked, then FULLY DRAIN and freeze. If you hate the texture of canned beans, this may be a good solution for you. Dried beans, when cooked, are much less mushy than canned beans.

ADD FROZEN VEGGIES TO LEFTOVERS TO STRETCH THEM OUT FURTHER. Especially leftovers with a sauce.

Add frozen veggies to canned soup to both stretch it out further and to make it 10x more delicious and satisfying.

Cook grains in bone broth for both protein and deliciousness

Frozen, pre-cooked meat and meat substitutes are also widely available and can be added to the mix.

You can pre-mix your meals (including the grains) and store them in individual plastic bags in the freezer at home or at work until you're hungry. DO NOT LET THEM THAW IN THE FRIDGE. Frozen foods do NOT go in the fridge, they go straight from freezer to microwave. The reason is germs.

Tofu and cheese cannot be frozen, sadly.

That's all i have at this time! Now I'm going to start eating my microwave bowl of leftover takeout + frozen peas.

[robert-the-greyhound]

Kennel Coat and Condition; Tips and Tricks to a Healthy Houndie!

After bringing Robert home, I noticed a very stark difference between the soft, sleek coats of the hounds I had met at the meet and greet and his dry, dull and tufty coat. His coat was rough, and felt almost gritty in texture. At first, I thought he might just be a little grimy from living in kennels for so long, and so, I booked him to a local dog groomer for a good scrub. He came out of the Dog Spa smelling a million times better, but still plagued by a course, patchy coat. Underneath that coat, his sky was dry and flaky, and patches of skin, particularly around his elbows and hips were so thick and calloused they were more reminiscent of sandpaper than skin! I know from experience now that he was suffering what is commonly referred to as "Kennel Coat".

Kennel Coat is a phenomenon seen in Greyhounds and is often contributed to a combination of substandard living conditions and poor diet. Due to their lean, low fat body type, Greyhounds tend to feel the cold more so than other dog breeds. This means that hounds living in kennels, often with little more than shredded paper for bedding, tend to develop thicker, coarser coats in an attempt to stay warm. Off the back of the lack of body fat, any boney points on the hounds can quickly become pressure points when the dogs lie down on un-padded surfaces. This leads to the formation of what is colloquially known as "kennel sores", patches of hard, calloused skin, often seen on the elbows, hips and legs of Greyhounds.

In conjunction with the harsh living conditions, the poor diets of most Racing and Coursing Hounds, often an unbalanced mix of cheap, subsidized kibble, bakery left-overs and knackery meat plays havoc on both dental hygiene and skin health. Unbalanced diets without the proper ratio of Omega 3 to Omega 6 lead to medical conditions, from minor dry, flakey skin to more aggressive inflammatory issues with joints and skeletal health.

In Roberts case, years of systemic neglect had led to the development of this thick, dull, dead kennel coat, as well thick calloused areas of skin on areas such as his elbows. On top of that, he also suffers from a genetic condition present in many Greyhounds known as "Balding Thigh Syndrome", which is just as it sounds, a condition in which the hair on the thighs thins and falls off, often never to return. Not much is known about BTS, many hounds suffer some degree of fur loss during their time in the Racing or Coursing industries, but upon entering rescue life, most grow it back. For Robert, he never recovered the hair on his thighs but with a combination of a good diet rich in skin and coat boosting nutrients, a proper coat maintenance routine, and time and care in a warm, loving home with a soft bed and cozy PJs to stave off the winter chill, the rest of his coat shed off and was replaced by a sleek, shiny, soft one in time.

Diet:

Poor Diet plays a huge role in most issues when it comes to our pets, but can also be the greatest medicine when harnessed properly. Avoid any of cheap "Greyhound Feeds". They are often nothing more than by-product and flavorings, boosted with synthetic nutrients to make minimum nutrient guidelines, and often produced by brands that sponsor or support the industry. A decent quality kibble, made with real meat and/or meat meal (not by-product or unspecified protein meal), a relatively low inflammatory carb content (rice and maize are incredibly inflammatory in nature, which can worsen conditions such as arthritis), and low legume content (legumes such as peas or lentils are known taurine-blockers, and can cause issues with Dilated Cardio-Myopathy later down the line) is ideal. There is no one food that suits every greyhound, as every dog is unique, so you may need to experiment with different brands to find one that works well for your dog. Contacting a Canine Nutritionist can often be helpful if really struggling with diet. For Robert, the best food for him turned out to be a homemade Raw, Fresh Food Diet, due to his issues with processed kibble, however we have had fosters than did well on brands such as Go Native, Acana and Real Wilderness, to name a few. Once you have your base food sorted, you can add whole food "toppers" tailored to your dogs needs. Toppers should be limited to no more than 10-15% of your dogs total bowl volume so as not to unbalance the base food! Beware of upsetting balance and throwing off calories when adding toppers.

Some of our favourite skin and coat boosting whole foods include:

Porridge Oats. An easy to find, high fiber source of Thiamine, a nutrient that plays a key role in healthy skin function. Simply mix with warm water and stir through food.

Small, Oily Fish. Rich in omegas, small oily fish such as sprats, sardines, mackerel or anchovies make a phenomenal addition to your dogs bowl a few times a week. Other fish such as cod, trout, flounder, herring or whiting are also safe to feed, but don't boast the same benefit as the smaller fry. Best to avoid fish like Salmon or Tuna, or limit the serving to once a week or two, due to the bio-magnification of mercury and nutrients like vitamin D in these proteins.

Egg. A whole egg two or three times a week, cracked raw over kibble provides an almost perfect balance of essential amino acids that help regulate the function of kin.

Flaxseed, a rich source of omega 3 and 6 fatty acids as well as Alpha-Linolenic Acid (ALA) which is known for its anti-inflammatory properties. Feed as either a ground seed or oil (beware the calories and concentration when feeding oils!)

Chia seeds. Simply mix with water and watch them become a sticky skin-boosting jelly! Rich in omega 3 fatty acids, adding chia jelly to your dogs diet gives an extra fiber boost as well as promoting skin and coat renewal.

Apple Cider Vinegar, a teaspoon poured over food can help calm skin irritation and help soothe itchy skin, giving skin a chance to heal from the lifetime of abuse.

Seaweed. Seaweed is rich in chlorophyll and iodine which promote skin and coat health. As iodine can be overfed, best to air on the side of caution to avoid any thyroid issues later down the line.

Evening Primrose oil. Whilst often thought of just as a hormonal balancing supplement, Evening Primrose Oil also does wonders for skin and coat health due to its essential fatty acid content.

Coat Maintenance:

Once you shift that kennel coat, there's little to no brushing really required to keep your hounds coat in good nick. And unless they roll in something particularly foul on their evening strolls, they likely wont need many bath time adventures! Should you need to wash your hound, remember to pick up not just a shampoo but a conditioner. Greyhounds have a relatively low concentration of oils in their coat, which on one hand means less 'doggy odor' but on the other means they can be prone to dandruff, so conditioning the coat after shampooing can help prevent any snowflakes in summertime!

We went through alot of trial and error with brushes and grooming supplies, but have had great success with the following:

Deshedding Brush. The number one tool in your arsenal against a kennel coat is a good de-shedding brush. The brand furminator is often the most easily accessible, but does carry a relatively hefty price point, however you can often find knock-offs or alternatives at a more reasonable cost in most pet shops. The way these brushes work is they catch and remove any dead or compacted hair in the coat. They can be quite heavy on the coat however, and overuse can break or damage the remaining hair so best to utilize in short bursts once or twice a week.

Rubber mitt. A firm rubber brush is your daily use tool against shedding and kennel coats. They help gather up any loose hairs, gently removing them without the pulling action of the stronger deshedding blades. They also massage the skin, helping promote blood flow and distribution of natural oils in the coat. There are many, many different styles of rubber mitt. I've picked up a few different types, but personally found THIS one to be my favourite due to the serrated edge and honeycomb combo design that gathers and removes hair easily whilst the more clustered side smooths the coat.

Bristle Brush. In terms of shedding, a bristle brush doesn't do much to help remove the hair, however, it does help to distribute oils, smooth the coat, and remove any static. There's aren't a necessary purchase by far, but I like to have one on hand to help 'dust down' any stray, uncollected hairs after using other brushes to remove coat.

Finishing mitt. Like the bristle brush, this tool doesn't really do much for shedding, but does help add shine and condition to the new, healthy coat that grows in to replace the dead kennel coat. Essentially, think of it as polishing your pet!

For calloused areas of skin, moisturizer is key. Id personally skip the coconut oil in favor of a more targeted product such as honeycure or oatmeal balm. Coconut oil is often touted as a cure all, but the high calories and fats can reek havoc on the pancreas if consumed in large quantities and the smothering effect can trap bacteria on the skin, creating an ideal breeding ground.

Should your hound be one of the unlucky few, like Robert, to suffer from Balding Thigh for life, you will likely also need to invest in some doggy sunscreen (though some brands of children's sunscreen are dog safe!). Sunscreen for dogs might sound like a skit, but with no hair over that dark thigh meat, those sighthounds can sizzle! Those with thinning coats can also burn along the nose, ears and belly too, so slather up, especially if you have a sun bather!

With time, good food, good care and a warm, soft space to sleep, you'll find that dull dry coat just falls away. It can come out in clumps or patches, or seem to all fall off in one leaving a rather scraggly hound in its place but love heals all wounds and with the right care, you'll have a sleek, shiny sighthound in no time! Best of Luck!

[katologs]

V E G A N

On May 12th, after being vegetarian-ish for about 8 months, watching numerous documentaries and reading books on the matter, I decided I wanted to go vegan. 

Over the past 3 months I’ve learnt that the subject of food is incredibly complex and somewhat taboo.

Transitioning to veganism was like coming home after a long day at work. Don't get me wrong, the transition was not plain sailing and i’m sure there are some obstacles I've yet to encounter, but I definitely feel more grounded not only in my body but also in my values. 

I’ve always tried to be “healthy” and always considered I was, even though I spent most of my teenage years overweight. I might go into that one day but I’m still unpacking that time of my life and its repercussions now on my adult life. Anyway, I grew up loving vegetables thanks to my health conscious mum. Because of the aforementioned weight situation, I yo-yo, low-carb, dieted between the ages of 18 to 30 which was when I found the Ketogenic diet. 

I dropped 23kg and promised myself that when I got to my goal weight I would then look at vegetarianism because logically, meatless diets seemed to make more sense.  BUT I held the view that they were not conducive to weight loss because...carbs. In 2018 my body decided it just didn't want meat anymore. It was a very curious and slow process. I craved vegetables more and didn't enjoy the taste or texture of meat as much. I still clung to fish and cheese but, my mind then caught up when I dug a little deeper into the meat agriculture, dairy and fishing industry.

The thing is, knowledge is key. There are so many mixed messages when it comes to food, often fueled with hyperbole and fear mongering. But at the end of the day, I believe It's all about being and staying informed to make your own choices. 

I'm not sharing this to cajole anyone into veganism. I'm suggesting we all try and get active so that our decisions about what we eat are rooted from a place critical thought and reason based on facts and information from multiple (and reputable) sources.

Anyway, here are a couple of things that I found interesting while transitioning from an omnivore to a herbivore.

Veganism isn't as scary as I thought and I guess it helps that I love veggies and I love to cook. My fear came from a potential change of mindset and admitting that this lifestyle was more aligned with my personal values. Once I overcame that fear, the rest was easy. Only small snag was others reactions to this decision. Again, I discovered food choices are super taboo and political but i’m learning to be more patient and understanding when i’m questioned or faced with defensive behaviour. Oh, and being vegan in Japan is in itself an obstacle but ill talk about that in my next post.

It is said that vegan diets are restrictive and deficient personally I haven't enjoyed eating this much in FOREVER. Not only do I get to eat a larger volume of veggies, which are my favourite, but I get to introduce things that were touted as bad in all the previous “diets” I've been on such as, rice, legumes and lentils, fruits, soy based products, bread etc. Most vitamins or nutrients we get from meat is a by product from what the animals eat so...basically eating veggies, nuts, seeds etc is cutting out the middleman. 

Veganism goes deeper than just not eating animal products. Not only is a more plant based diet connected to disease reversing magic but the LIVES of so many beings would be saved, including our own. The planet would suffer less, which in turn would have less impact on developing countries and their environments as well as exploitation of those are directly affected by the animal product industry’s practices. 

Like all new changes it will take time for the body to get used to the changes. I was really nervous about gaining weight (this did happen at first) and I was pretty susceptible to fatigue and any viruses that were going around. But this was just because it was a completely new way of eating; I didn’t realise I had to eat MORE as I was getting less calories. After three months of trial and error coupled with a bunch of research I now have a better understanding of what my body needs. This is also reflected my relationship with food which again, is another story. 

Have you ever considered becoming vegan? If you’re you vegan in Japan, what  has your experience been like?

Next up: ”Beegan in Japan?” Resources I’ve come across so far for those in Japan.

[crazyexomnivore-blog]

Flours For All Occasions

I need to start out by saying I am not a nutritionist, I’m just a bitch with WiFi who studied some #scienceshit and knows an unhealthy amount about food because of all the awful diets I’ve put my body through and all of the allergies I have. Fortunately for you that means I have a decent amount of food knowledge and I’m going to put some of it right here. So let’s talk about FLOURS. (disclaimer: this article is named for my favorite bar which is presumably named after every flower shop ever, I know it’s not original).

Rice Flour

Properties: Rice flour is my all time favorite wheat-free flour. It is easy to digest, flavor-neutral, and produces the best cakey texture in baked goods (especially when mixed with coconut flour!). Although brown rice flour is more nutritious, I’ve found that white rice flour produces better desserts, so if you’re making an occasional treat it’s definitely the way to go. I don’t want to tell you how to live your life but if you’re baking with anything else you’re wrong and I hate you. Also rice pasta is the best pasta and lentil pasta is stupid.

When to use: Cakes, muffins, brownies, cookies

Rating: 11/10

Tapioca Flour

Properties: HELLA starchy. Like the starchiest besides cassava flour (which I’m only not writing about because I pretty much never use it, write what you know, ya know?). It’s basically pure starch so it’s great as a thickener or a binder, you’ll see me use it a lot in baking rather than eggs (we’ll talk about how dumb most egg substitutes are in a future post). Just like never use this as a base in baking, it will not be good no matter what you do.

When to use: Gravys, pot pies, sauces

Rating: 9/10

Coconut Flour

Properties: Coconut flour is relatively low on the glycemic index and keto compliant if used in reasonable serving sizes, so overall it is compatible with *most* dietary restrictions. The high fiber content is convenient if you're counting net carbs or if you generally just care about your digestive system. Although it gives a good fluffy texture to baked goods that most non-wheat flours lack, whatever you make will have a slight coconutty flavor, so just be ready for that. I usually use it half and half with rice flour.

When to use: Pancakes, cakes, muffins

Rating: 8/10

Almond Flour

Properties: I mainly only added this to the list to talk mad shit. Yes it’s nutritious and good and bakes well and WHATEVER but STOP BUYING SO MANY ALMOND PRODUCTS. Almonds are a high irrigation crop and are DESTROYING CALIFORNIA. I’ll probably write more about this in my ethical shopping blog post but like trust me it’s not worth it. Rice flour is better anyway.

When to use: Never, unless you HATE THE ENVIRONMENT

Rating: 0/10

Oat Flour

Properties: Be careful because not all oat flour is gluten-free, check the packaging! Or even better, make your own by blending natural oats in a high power blender. Although high in fiber oat flours is not the greatest if you’re trying to do keto, and I’ve never gotten it to be “fluffy” in baking, but it is hearty and has a pretty neutral flavor.

When to use: Cookies, breakfast bars, hearty breads

Rating: 6/10

Buckwheat Flour

Properties: So buckwheat is a seed (I just googled that so don’t feel dumb if you also thought it was wheat). It has a pretty high mineral content and is good for digestion and blah blah blah…. But I rarely use it. If you’re going for healthy it’s a great alternative, but it usually tastes healthy, so you know, balance.

When to use: When you hate yourself

Rating: 6/10

Obviously there are more flours you could use (chickpea, amaranth, etc.) but I haven’t really experimented with them, but if you want me to I will. I have a lot of shitty stupid allergies and I’m assuming that a lot of you do too, so tell me what they are, I am here to accommodate you. Allergies suck but our food doesn’t have to.

[theindiansun]

Indian food – SpiceOut | Indian restaurants in Australia

The Indian Sun - The Best Indian Food In Indian Restaurants In Australia, Melbourne, Sydney

The Indian Sun provides comprehensive coverage of Indian cuisine and restaurants in Australia, including Melbourne and Sydney. The Indian Sun invites you to sample delectable Indian cuisine at Australia's greatest Indian restaurants in Melbourne and Sydney. The best Indian food is served in Indian restaurants in Australia, particularly in Melbourne and Sydney.

Anjum Anand, award-winning food writer and chef, offers Diwali advice.

Diwali is the time of year when award-winning cuisine writer and chef Anjum Anand celebrates, cooks a feast, and shares it with her family and friends. Anand grew up in London and has worked at a variety of unique restaurants around the world, including Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel's Indian restaurant in New Delhi, enjoys excellent and fashionable food that is easy to prepare at home. In an exclusive interview with The Indian Sun, Anand said that this year's celebrations will be low-key due of COVID-19. However, she believes that this should not discourage anyone from continuing the festive tradition of cooking and eating with loved ones at home. Anand discusses Diwali in this video, as well as some dishes and ideas for a great Diwali feast.

What does the festival of Diwali mean to you?

Diwali is the Hindu New Year, and after the year we've all had, I believe we should all take advantage of this opportunity to wish for a brighter year ahead. We spring clean our homes in the weeks leading up to Diwali and adorn them with flowers, coloured powders, and candles to welcome Laxmi, the goddess of wealth and success, into our homes and lives. We prepare a feast for friends and family every year. We may not be able to invite them over this year, but we will celebrate, cook, and share, especially with those who do not have family. It's a happy occasion as well as a chance to reflect and plan for the coming year.

What are your plans for the vacation and what will be on the menu?

Because we live in the United Kingdom, we are unable to see friends and family outside the house this year. As a result, this Diwali will be considerably more low-key for us. We can celebrate this year by eating delicious cuisine and spending quality time with immediate relatives (within the household), as well as focusing on bringing in prosperity and happiness for the coming year (which is especially important this year).

Giving something sweet to your friends and family is considered good luck during all Indian festivals, so my family and I always buy a lot of Indian mithai (small self-contained desserts) and Indian sweets the day before Diwali, or in the morning, in the hopes of being able to drop some on the doorsteps of some of our close friends and family.

This year, what Diwali food recipes do you recommend?

Our Diwali table is always vegetarian, and we make every effort to make it unique by using a variety of flavours, textures, and colours. There is always a large bowl of lentils, which provide the meal's protein, as well as a range of vegetables prepared in various ways—some stir-fried with spices, others cooked in sauces—as well as greens, crunchy bits, and meatier bits, such as mushrooms. Indians are always proud of their vegetarian meals, and you won't miss the meat.

Here are a few of my suggestions:

•             Potato cakes with chickpea chaat from TST.

•             Classic Rice Kheer

•             Crispy Lentil Fritters

•             Egg and Chickpea Biryani

What are some simple cooking tips for those who aren't experts?

Make assured you have a fantastic recipe to follow.

Before you begin cooking, make sure you have all of your items ready, diced, and weighed.

Try to prepare foods ahead of time as much as possible—a biryani, for example, benefits from time, so it may be something you make in the days leading up to Diwali;

Invite others to help—I always include my family in the preparation of our Diwali dinner. Also, enquire about your friends' and family's tested recipes.

Also, if you can, consider shortcuts, such as using The Spice Tailor products—biryanis take a long time to prepare, but with ours, you can have something on the table in a matter of minutes.

Also, please see my menu for this year below.

[necessaryveganism]

What are vegan products anyway? I’ve been vegan for almost two years now and I’ve bought vegan sausages maybe twice. I rarely buy plant-based milk cause it costs ~5$ where I currently live. If you want to be vegan and you care about animals, you’ll avoid animal products at all cost, no excuses, it’s that simple.

I applaud you for your dedication if plant-based milks are so expensive! A trick that I learned for super cheap plant milk is homemade oat milk- here’s a tutorial! If you buy your oats in bulk (the only other thing you really need is water, maybe some sugar and vanilla), you can have plant milk for only pennies a serving! 

There’s no rulebook that says you must buy pricey meat replacements to live as a vegan- in fact, lots of vegans don’t! It’s totally normal to live on lentils, beans, rice, pasta, and potatoes! I find that the life of food comes from spices, not expensive textured soy in a box

(That being said, you give me chick’n nuggets, I will eat the whole tray in an instant)

Being vegan isn’t about how fancy you get with your Buddha bowls- I know many vegans who grab frozen veg and tater tots for a few pennies, and call that a meal. Many vegan shopping carts are bags of dried beans and lentils. I’d say that plant milk is the most “expensive” (still comparable with milk) plant-based product that vegans buy regularly. 

-Admin Samantha

[mixingbowlnyc]

an interview with a young, talented, and innovative chef; Edouard Massih.

Edouard Massih is a private chef and a caterer based in Greenpoint, Brooklyn. His catering company delivers a modern twist Middle Eastern-influenced meals that are beautifully presented and showcase the array of colors, flavors, textures, and aromas.

Inspired by his grandmother’s cooking, chef Edy’s dream is to share Lebanese cuisine to America with its freshness, vibrant flavor, and authenticity. He graduated from the Culinary Institute of America, worked in several well-known catering companies and high-end restaurants in New York City before deciding to open his business flag in 2017.

It was an incredible afternoon in chef Edy’s kitchen, as I learned to make three different kinds of vegan dip. His red lentils dip, curry cauliflower dip, and broccoli dip were served on his innovative “brown paper board” as a colorful and delicious feast that we savored together.

How was your childhood meals in Lebanon? 

I grew up eating my grandmother’s cooking. She was the core of the kitchen in our family. She prepared food for us every day. On the weekend after church, and especially during summer in the beach house, we’d had a big lunch. We ate lots of grilled fish, kebab skewers, babaganoush (mashed cooked eggplant mixed with tahini, olive oil, lemon juice, cumin, and salt), different kinds of dips, kibbeh, lots of bread, pickled goods, and middle eastern desserts. All of these were made from scratch!

My grandmother lived her life just to feed us, her full-time job was to cook for her family. That’s very interesting because this is now what I do for people.

  Where do you get your ingredients? 

I get my ingredients from a variety of different places. I buy vegetables in Greenpoint and the green market in Union Square, and my produce locally here in Brooklyn. My seafood is sourced from Out of the blue in the Hamptons, and my Lebanese goods are from Sahadi’s. The spices I use are from Kalustyan’s, and I get my breads from a local Polish bakery.

  Who is your biggest inspiration? 

My biggest inspiration has to be my grandmother.

Just watching her cooking all her life and how she devoted her time to cook was very inspiring to me. It was cool to watch her and her girlfriends get together once a month and made a bunch of stuff like grape leaves, and sambusak (which is a turnover pastries, similar to hand pies stuffed with a variety of fillings like ground lamb or beef or chickpeas and spinach)

She also taught me to work smart. She was always thinking about the next meal and prepared food ahead of time, she froze them to be enjoyed later with her friends and family. She cooked with love, joy, and passion. That’s what I admire about her.

Now in my catering business, my sous chef and I pick a day to make a bunch of stuff like meatballs, falafels, chicken stocks, sliders, and freeze them to be used when we need it.

Could you share tips on how to cook smart for a busy lifestyle? 

You can start by making a big batch of meals in a single day. For instance you can prepare a few different vegetables, cook two kinds of protein, a few different types of sauces or dips, then you can mix match them throughout the week. 

One of my favorite thing to teach people is to cook rotisserie chicken. By roasting a whole chicken, it requires less prep time and lets your oven do all the work. Rotisserie chicken is great served with noodles, cauliflower rice, or sauteed vegetables. 

For leftovers, try adding mix vegetables to make a stir fry, or add it to pasta, or make a cauliflower dip with shredded chicken on top. You can also make sandwiches, soups, or fried rice with it. You can also save the bones and use them to make a chicken stock. 

You can even (this may sound crazy, but I do it all the time!) freeze the rotisserie chicken, and thaw it for… let’s say Taco night!

To learn more about chef Edouard Massih go to: edouardmassih.com

Red Lentil Tomato Dip

Protein packed dip perfect for brunch, party, or side dish

1 cup red lentil, cooked

3 cup cool water to cook the lentil

½ cup red tomato paste

2 cloves garlic

1 tbsp tahini

2 medium lemon

1 tbsp salt

How to cook the red lentils

heat 1 tablespoon of oil and add lentils.

toast the lentils for one minute, then add 3 cups of cool water. (do not put salt)

cook the lentils for 10-15 minutes or until tender.

drain the lentils and set aside.

To make the dip

put all ingredients in a food processor, including the lentils.

blend until mixed well.

Curry Cauliflower Dip

creamy vegan roasted cauliflower dip

1 whole cauliflower, roasted

1.5 medium limes

1.5 tbsp curry powder

2 tbsp ground ginger

½ cup coconut milk

2 cloves garlic

1 tbsp olive oil

To roast cauliflower

pre-heat oven 350 degree F

cut the cauliflower, and mix it with 1 tablespoon olive oil, 1 tablespoon curry powder.

roast the cauliflower in the oven for about 20 minutes.

the cauliflower is dfone when they are tender.

To make curry dip

mix all ingredients in a food processor and mix it well.

Broccoli Tahini Dip

Spicy roasted broccoli dip

3 florets broccoli, roasted

½ cup tahini, (use Seed + Mill)

½ teaspoon aleppo pepper (middle eastern dried pepper)

3 medium lime juice

2 cloves garlic

½ tbsp scallion

½ teaspoon cilantro

Pre-heat the oven for 350 degree F

Cut broccoli, and mix it with 1 tablespoon oil and salt

Roast the broccoli for about 20 minutes

In a food processor, mix all ingredients together

Mix it well

  Vegan Dip three different ways an interview with a young, talented, and innovative chef; Edouard Massih. Edouard Massih is a private chef and a caterer based in Greenpoint, Brooklyn.

[kentonramsey]

Now Is a Really Good Time to Have Breakfast for Dinner

The other day, Austin and I had a 10-minute conversation about Life. I don’t mean we talked about our thoughts and feelings, or the state of the world, or our experience orbiting around each other in close quarters like planetary moons for the past two weeks. I mean we talked about Life! The cereal. The subtly sweet squares, golden brown and reminiscent of a woven basket. The breakfast staple of our ’90s-era youths.

This particular conversation sparked when I purchased a box of it, on a whim, in the midst of buying pantry staples when the quarantine first began. It sat there for a little over a week, surrounded by more nutrient-dense options–canned lentil soup, chickpea pasta, raw cashews, kale chips. I prioritized consuming the latter, dutifully sandpapering the texture of my days to make them resemble something like a normal, healthy routine. I spent hours plotting how to make everything look and feel the same and hours wondering why my anxiety almost seemed to worsen with each measure of supposed self-care:

Wake up as soon as my alarm goes off–no snoozing!

Get dressed in a presentable ensemble!

Work!

Exercise!

Bathe!

Eat a well-rounded dinner with protein, vegetables, fats, and carbohydrates!

Read!

Go to bed!

Then one night, after a particularly manic day of regimented activity, I was standing in front of my kitchen cupboards, contemplating the responsibilities of an impending mealtime. I attempted to hype myself up about the prospect of drizzling raw chicken breasts with herbs and olive oil and baking them in the oven at 400 degrees for 10 minutes, and then sautéing some spinach in a skillet because I had a carton in the refrigerator that was about to go bad, and heating up leftover white rice in a pot… when the box of Life caught my eye. I took it down from the shelf, opened it up, and poured some into a bowl. I topped it to the brim with oat milk, carried it to the table, and started eating.  It tasted like 1998. It tasted like my mom braiding my hair before school. It tasted way better than chicken.

I was still hungry after finishing the bowl, so I fried an egg sunny-side-up and ate that on top of a heel of toast. When I was done with that, I pressed my fingers into the plate to pick up the crumbs and licked them off. I sat back in my chair and thought about a quote I’d once loved but hadn’t thought about in years, from the first season of Modern Family, spoken with comedic seriousness by the uptight Uncle Mitchell: “I am loose. I’m fun. Remember breakfast for dinner last week? My idea.”

Hehe.

I’ll be the first to admit that pouring cereal into a bowl instead of roasting some chicken breasts hardly constitutes “living on the edge,” but the tiny thrill I got out of it was enough to make me pay attention. Over the next few days, it dawned on me that–despite all the advice I’ve heard about the importance of adhering to the habits that buffered my pre-quarantine life–a “normal” routine does not necessarily lend itself to a completely abnormal situation. In fact, for me at least, it was a bit like trying to fit a square peg into a round hole: frustrating at best, damaging at worst.

I still see the value in routine, I’m just open to rethinking what the concept of routine looks like right now. Maybe it looks like chicken, maybe it looks like cereal. Maybe it looks like watching TV on weeknights. Maybe it looks like trying to start the first chapter of the book I’ve always wanted to write. Maybe it looks like lying on the floor in my living room and closing my eyes for a few minutes every day. I’m still figuring it out, holding gently to the things I thought I knew, understanding now that the answers were always meant to evolve.

Photos by Louisiana Mei Gelpi.

The post Now Is a Really Good Time to Have Breakfast for Dinner appeared first on Man Repeller.

Now Is a Really Good Time to Have Breakfast for Dinner published first on https://normaltimepiecesshop.tumblr.com/ Now Is a Really Good Time to Have Breakfast for Dinner published first on https://mariakistler.tumblr.com/

[greaseonmymouth]

Thank you for answering my question! I've never heard of horse being used as a meat animal before (I'm from the U.S. and the concept of eating a horse is like... a last resort type of thing and not something that's done now), and cows just being kept for dairy. I'm gonna have to learn more about your food system, it sounds very interesting.

No problem, I'm happy to talk. :)Here in Denmark, where I live now, eating horses is pretty taboo so it's next to impossible to get hold of horse meat at all. (That horse meat scandal the UK had a few years ago? Yeah, we had that too.) mutton is expensive because Danes apparently hate nice food, and fish is expensive because...Danes don't like fish unless it's pickled herring, ugh. (I can't stand herring.) so what I eat meat-wise here is actually 90% chicken, 5% processed pork (chorizo, bacon, etc) and 5% beef on sale. When not eating meat, I get my protein from eggs, dairy, and beans/lentils w/rice. I could get pork, it's cheap, and Denmark is Pork Country, but I don't like pork, so.Icelanders eat a LOT of dairy. You *can* get beef and it's not like it's not produced at all, but when you already get much better meat from e.g. sheep, there's just no point in optimising beef production when you can put that effort towards dairy instead. (And tbh the best goulash is made with horse meat, not beef. Horse meat is much more tender than beef. Mutton does nicely as well.) And man, we eat and drink so much dairy. Even adults drink milk with their meals, not just kids. Milk, yoghurt, cheese, ice cream, butter, cream, skyr... like...I'm lactose intolerant, always have been, and as a child I laughed in the face of that and kept stuffing my face with ALL THE DAIRY EVER. A bowl of skyr with cream (or milk) on top with some blueberries if available is an entire meal in its on right, and we'd often just get that for lunch. Hell, I still just grab a bowl of skyr for dinner sometimes if I don't feel like cooking. I definitely have milk with my meals. I don't know what the statistics say, but it'd be difficult for an Icelander to not consume a single dairy product on any given day.Looking at the food history, all the traditional meat dishes that turn up are primarily mutton, pork and horse, and they're usually salted, smoked, pickled (in whey), or fermented. My favourite meat dish ever is actually salted horse meat (just...boiled, and served with boiled potatoes. You know that bit from CA: TWS when Steve says to Sam "we used to boil everything"? Yeah. We too.), and my second favourite is split pea soup with salted meat (the usual is salted pork but I prefer salted mutton. I've never been a big fan of pork.)And I talked specifically about livestock before, but hunting is still a pretty big deal - whale*, reindeer, fowl such as ptarmigan, goose, duck, and puffin are all meats eaten on the regular, though it varies from family to family and region to region. My mum's brothers A and Þ and my cousin S (A's son) usually go hunting once or twice a year, once for reindeer and once for ptarmigan. In some families ptarmigan is the main course for Christmas. (In mine it's smoked ham and a cut of mutton I don't remember the name for in English. It's a section of the sheep's back.) my dad's family don't hunt. I come from a family of fishermen (in Iceland, who doesn't?) so fish was always, always a staple. I like it best fresh, not salted or smoked (too strong flavours) and boiled and served with boiled potatoes, or minced into fish balls (meatballs, but with fish) and fried, or just filleted and fried in breadcrumbs, or in various types of gratin, etc. Cod, haddock, that big ugly looking fat "eel" with TEETH (what the fuck is it called in English? Wolffish? Anyway in icelandic it's ROCK BITER, that's how hardcore it is), those fishes that are like salmon but aren't salmon, are staples. Actual salmon is not, I guess there isn't much of that around? Idunno. I never had salmon in my life until I moved to Finland, where it (and other salmon fishes) are easily available and not all that expensive. Lobster (well, we call it lobster but I think in English it might be crayfish?) is pretty cheap and easily available as well. Shrimp too. Many kinds of seafood, really. In Denmark I don't get a fraction of the seafood I used to eat on the daily in Iceland because here it's rich people food, not poor people food.Like...look, back in the day when food was more scarce in Iceland and people had to be creative with what they had and utilise every single part of the animal, you just didn't slaughter the cow for the meat if the cow was still giving you milk. You instead ended up with dishes like cod cheeks (I think usually salted? I'm not sure, it's been literally decades since last I had cod cheeks), singed sheep heads, blood pudding, liver pudding, smoked cod roe, meat jelly made from boiling a pig's head, pickled ram testicles, fermented skate and the one that the Internet always likes to bring up every now and then: rotten shark. Well, I'm here to tell you that it's not actually rotten, but fermented. Not the same thing. Etc. Lots of different kinds of meet dishes that all come from sheep, horse or pork, plus lots of dairy + whey byproduct from dairy production that was used to pickle half those meats. So there just isn't much tradition for beef in the first place? We had all these sheep for eating (and bonus: wool + toys made from the bones and horns, leather from the skin, etc)! and practically, sheep are much much cheaper to raise than cows. Half the year you don't have to provide for them, just let them loose on the mountains and they'll fend for themselves and return in the fall super tasty from eating all sorts of grasses and plants. The texture of the meat is also fantastic, no doubt because the sheep get to actually...like...do stuff. Work those shanks. The rest of the year they're eating hay that you cut from the fields around the farm. (I'm no expert on this, so idk if Icelandic livestock gets fed other stuff in addition to hay these days? And sheep are really the overwhelming majority here.)WELL, ALL THIS FOOD TALK HAS MADE ME REALLY HUNGRY SO I'M GONNA GO MAKE DINNER. *(Please leave all whale hunting discourse in the bin where it belongs, please, I'm not interested. If you want to know: yeah, I do eat whale meat when given the opportunity (it's similar in texture to reindeer meat and not that different flavour wise either. If you're being served whale meat that smells/tastes of fish, it's gone bad and you shouldn't eat it) and I don't have anything against whale hunting.)

[atravellingfoodie]

A flop-proof Cape Malay Potato Koesister recipe is like a pot of gold. It will result in fragrant and aromatic sweet yeasted doughnuts spiced with powdered cinnamon, cardamom, mixed spice and ginger and uplifted with the heady scent of aniseed and naartjie peel (mandarin orange or tangerine peel).

In the Cape Malay community koesisters are synonymous with Sunday mornings and although one can eat them at any time, we feel that a Sunday without koesisters is not Sunday. Although a favorite on Sunday mornings, they are also welcome addition to any morning or afternoon tea.

Cape Malay koesisters recipes are all very similar but differ slightly in the amount of spices used; whether or not they add mashed potato or whether they stuff the koesister with cooked sweetened coconut or sprinkle with dessicated coconut.

Although many Cape Malay families have their own go to koesisters recipe, our tradition was to buy Sunday morning koesisters from the koesister lady. When I was a child every neighborhood had a few homes where they sold koesisters and we could go with our own bowl to buy hot syrupy koesisters to have with coffee for breakfast.

Aunty Seera who lived in the cul-de-sac at the end of our road was the spicy koesisters recipe maker. My father would drive me down to Aunty Seera’s house and I would run up to the house with a heatproof glass bowl and come out a few minutes later with my treasure. The minute it took from Aunty Seera’s house to our home felt like a lifetime, before I could finally get my hands on a warm soft pillowy koesister.

Before I learned how to make koesisters, my father’s childhood friend Uncle Daglaan would bring over a bowl of piping hot koesisters bought from their next door neighbour on a Sunday morning. After my father passed Uncle Daggie would still pop in sometimes to bring us koesisters for Sunday breakfast.

During Ramadan koesisters are one of the make-ahead iftar snacks and often eaten with Vegetable or Lentil Soup or Boeber.

The first time I tasted a koesister recipe that included mashed potato in the mix was when my Aunty Josie served them after dinner one Saturday afternoon. I must confess I was smitten by the soft pillowy texture and have loved Potato Koesister recipes ever since. I did not get her recipe before she passed away, and have tried to recreate my own Potato Koesister recipe from my memories of watching her make them.

My potato Koesister recipe has all the warming spices familiar in South East Asian cooking. The fried spiced doughnuts are boiled in hot sugar syrup for a minute or two then strained and topped with a scattering of fine desiccated coconut.

Although one can now find Koesister pre-mixes available in certain supermarkets, it is so easy and much more flavorful to make your own from scratch. There are no special ingredients required excepts perhaps the naartjie peel.

I love the flavor of the naartjie peel in any koesister recipe but over the years have found that I always forget to dry the peels before the time or my cleaner throws them away. I tried fresh naartjie peel and while grating it I realised why the older generations dried it first. The naartjie peel is much softer than an orange or lemon and has less white pith so it can disintegrate very easily if it is manhandled. If you have a microplane that would be ideal!

 Cape Malay Koesister recipe vs. Koeksisters recipes

Koesisters are pillowy spicy doughnuts from the Cape Malay community whereas Koeksisters are plaited vanilla flavored doughnuts drowned in cold sugar syrup that are a speciality of white South Africans of Dutch colonial descent. That being said, my Aunts Gadija and Doreen both made delicious koeksisters and I am going to try to recreate the perfect koeksister recipe as my next project, in shaa Allah.

Koesisters are spiced doughnuts containing warming spices like cinnamon, cardamom, and mixed spice whereas Koeksisters contain little or no spice although some recipes include a small amount of nutmeg in the dough and fresh ginger root in the syrup.

Cape Malay Koesister recipes are leavened with yeast and sometimes baking powder, whereas only baking powder is used in Koeksister recipes.

Koesisters are deep fried then cooled completely before they are boiled in hot sugar syrup for a few minutes, then strained and sprinkled with dessicated coconut. Koeksisters are fried, drained and plunged into ice cold syrup white still hot.

All versions of koesisters may be eaten at breakfast on a Sunday morning. Koeksisters are usually served after a braai or for a sweet snack for afternoon tea.

How to make Cape Malay Potato Koesisters

The first thing to do is peel, cube and boil the potatoes until soft, then strain and toss them in the dry pan on the stove for another 5-10 seconds to release any excess water.

The potato is then mashed or put through a potato ricer and the butter is added.

The warm milk and water is added to the mashed or riced potato and mixed to combine. Do not add cold milk to the potato as it will not melt the butter and the potato starch will become gummy and sticky.

Lastly a beaten egg is added to the mash and then the liquid is mixed in slowly into the dry ingredients. You can use a electric stand mixer for this part if you are doubling the recipe but for this amount it is easily mixed by hand.

The dough is kneaded until it is smooth and elastic and placed in a well oiled heat proof bowl. I rub a little oil over the top of the dough to prevent it sticking and cover with plastic wrap and a clean dish cloth and then leave it to rise in a warm place.

In the past I’ve wrapped my covered koesister bowl in blankets and duvets during winter or on cooler days with mixed results.

I discovered it’s much easier and more consistent to put it in a warm oven. I set the oven to 100 degrees celcius and then turn off the oven after 5 minutes.

The covered koesisters are placed in the center of the oven to rise until they have doubled in volume. This normally takes between 60-75 minutes.

I used to cover my counter with a light sprinkling of flour before making the dough balls and leaving them to rise a second time. However, I don’t like the flour burning in the oil and leaving a black sediment at the bottom of the pot.

I found that it is also less messy to rub the counter with a very light film of vegetable or cooking oil to prevent it sticking. Alternately you can cover trays with plastic wrap and spray or rub a light film of oil before placing down the dough balls.

After the first rising, I gently knock down the dough and fold it over itself until all the oil is mixed in.

I usually weigh the dough to get an idea of how many balls I can get from it and how heavy they should be. I break off golf ball sized pieces of dough of approximately 40 grams each and roll them between my palms to get a smooth ball then put them down to rise a second time.

When the oil is hot enough I take one ball at a time and gently stretch it into an oblong shape then place it into the hot oil. I turn it when it reaches a nice golden brown. When the second side is the same color as the first I remove it and drain on a cookie sheet lined with paper kitchen towels.

When the koesisters are completely cooled you may bag them and freeze for later use, or give them a syrup coating and sprinkling of dessicated coconut and serve with freshly brewed coffee.

The fragrant and aromatic smell may tempt you to syrup these beauties before they are completely cooled but that would result in very doughy clumpy koesisters. The cooling allows the cooked dough to relax and soak in the syrup a little.

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Cape Malay Potato Koesister recipe (spiced doughnuts)

Cape Malay Potato Koesisters are fragrant and aromatic doughnuts spiced with powdered cinnamon, cardamom, mixed spice and ginger and uplifted with the heady scent of aniseed and freshly grated naartjie peel (mandarin orange or tangerine peel).

Dough

160 grams potato (approximately 1 large potato, peeled, cubed and boiled)

65 grams butter (approximately 4 1/2 tablespoons)

125 ml lukewarm water (approximately 1/2 cup)

125 ml lukewarm milk (approximately 1/2 cup)

1 egg (lightly beaten)

500 grams cake flour (approximately 3 2/3 cups, firmly packed)

5 ml baking powder (approximately 1 teaspoon)

10 grams instant yeast (approximately 1 sachet)

7.5 ml salt, divided

50 grams sugar (approximately 60 ml or 1/4 cup)

7.5 ml cardamom powder (approximately 1 1/2 teaspoons)

7.5 ml cinnamon powder (approximately 1 1/2 teaspoons)

7.5 ml ginger powder (approximately 1 1/2 teaspoon)

5 ml aniseed, whole (approximately 1 teaspoon)

5 ml mixed spice (approximately 1 teaspoon)

7.5 ml grated fresh clementine peel, optional (approximately 1 1/2 teaspoon)

750 ml cooking oil, for frying the doughnuts (approximately 3 cups)

Sugar syrup

400 grams sugar (approximately 500 ml or 2 cups)

375 ml water (approximately 1 1/2 cups)

5 ml butter

10 ml lemon juice

Garnish

125 ml desiccated coconut, fine shredded (not sweetened)

Making the koesisters

Peel and cube the potato and place it in a small pot with 1/2 teaspoon salt. Cover with water then boil until soft.

Strain the potatoes and place back in the pot on the stove for 5-10 seconds to dry out any excess water.

In a small bowl, mash the potatoes or put it through the fine mesh of a potato ricer, ensuring there are no lumps or big pieces.

Add the butter to the mashed potato and mix until combined.

Add the warm milk and water then add the lightly beaten egg and mix to combine. If using, grate in the fresh naartjie peel.

In a large bowl, sift the cake flour and add the baking powder, yeast, remaining salt, sugar, and spices.

Add the milk and potato mixture to the dry ingredients and knead until smooth and elastic, approximately 5 minutes.

Scrape the bowl clean and rub the inside with oil then put the dough back into the bowl. 

Cover the dough with cling wrap / plastic wrap and a clean dish towel and leave in a warm place to rise for 60-75 minutes or until doubled in size.

When the rising time is completed and the dough looks springy and light to the touch, knock it down gently. Fold it over itself a few times to incorporate the oil.

On a clean dry surface, rub a thin layer of vegetable oil.

Weigh the dough then break off equal size pieces, approximately 40 grams each. This amount of dough will yield exactly 25 koesisters.

Roll the dough pieces into balls between your palms and allow to rise a second time on the oiled surface, not longer than 15 minutes.

Heat the oil in a medium pot or fryer and fry the koesisters until golden brown.

Making the syrup

Boil together the water, sugar and lemon juice together for 10 minutes until it becomes slightly sticky.

Add the butter and boil for another 2 minutes before adding the koesisters.

Boil the koesisters in the sugar syrup for 2 minutes then remove with a slotted spoon and toss in fine shredded dessicated coconut.

Serve for Sunday breakfast or tea time with big mugs of coffee or tea.

Do not use cold milk and water to mix into the mashed / riced potato as it will make the starch in the potato sticky and gummy.

During winter when there are no warm places in the kitchen, I usually let the dough rise in the oven. Switch on the oven and set the temperature to 100 celsius, then and turn it off after 5 minutes. Place the dough in the center of the oven to rise. 

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Cape Malay Potato Koesister recipe (Spiced doughnuts) A flop-proof Cape Malay Potato Koesister recipe is like a pot of gold. It will result in fragrant and aromatic sweet yeasted doughnuts spiced with powdered cinnamon, cardamom, mixed spice and ginger and uplifted with the heady scent of aniseed and naartjie peel (mandarin orange or tangerine peel).