#minse garlic

[martistonfire]

a little bit of backstory about this.

so my DnD character is the cat. his name is Minse Garlic and he is so so stupid. he is a chef and a rouge.

he was given (stole) a cheese that was very stinky. and the whole party failed to investigate the specific nature of magic around this cheese.

so he ate some.

this had minse roll on a random effects table. the DM did not tell me what the result of this was.

Minse then decided to try and cook with it for one of the people the party was investigating. He was employed in the kitchen and brought the cheese with a breakfast platter.

this broke bad for Minse pretty quickly. The guy he was serving nearly died from the stink of the cheese alone. thinking this was an assassination attempt, he attacked Minse and paralyzed him with a poison dagger.

then the effect of this cheese kicked in. "attracts bears"

12 bears (a random number of bears rolled on a d12) charged through the front door of this man's house allowing Minse to get free.

the cheese began to telepathically communicate with Minse expressing a desire to become a sharper cheese. so mince let it age in a milk bath (and incidentally grow stronger)

while he set that aside. Minse thanked the bears for his rescue. and they ended up adopting him. (what is a cat but a small bear)

when Minse returned to the cheese, it had become much stronger and introduced itself as Harold. It dubbed Minse the first cleric of Harold.

anyways thats how my stupid cat oc started a religion and created a god in DnD

[thyrell]

im minsing cloafs of garlic

[letscookvegan]

SWEET POTATO SUSHI BURRITO By @earthyandy⠀💛 RECIPE⠀ INGREDIENTS⠀ 2 cup sushi rice⠀ 4 tablespoon rice vinegar⠀ 2 tablespoon sake (optional)⠀ 4 soy paper or 4 nori sheets⠀ 1/2 steamed sweet potato ��� ½ cucumber, thinly sliced⠀ ½ carrot, thinly sliced⠀ ½ avocado, thinly sliced⠀ ¼ cup raw red cabbage⠀ Fresh Cilantro 7 or chives⠀ Fudakiki (optional but great flavor)⠀ Miso Wasabi Vegan Mayo (recipe below)⠀ INSTRUCTIONS⠀ Cook rice according to package directions.⠀ Make Your favorite sushi rice. We cook 2 tbsp sake into the rice and put in 4 tbsp rice vinegar after rice is cooked.⠀ Layer a soy or nori sheet flat. Scoop on about 1 cup rice. Wet your fingers and spread rice evenly across the nori sheet filling in empty spots. Top with a couple strips of sweet potato cucumber, carrot, avocado, red cabbage, cilantro, fudakaki, and wasabi miso mayo (optional).⠀ Roll the soy or nori sheet away from you, tucking in all of the toppings. Add an extra sheet to the bottom to make big fatty burritos. Just wet the edge a bit to seal the sheets and roll with a bamboo mat if you have or some wax paper.⠀ To store for later, wrap in foil or wax paper (with a little twine) and store in the fridge! Great go on the go or bringing to school or work! ⠀ ⠀ Miso Wasabi Mayo (vegan)⠀ 2 tbsp Vegan Mayo⠀ 1 tsp Minsed Raw Garlic⠀ 1/2 tsp Chili Garlic Sauce⠀ 1/2 tbsp Miso Paste⠀ 1/2 tsp Wasabi⠀ 1/2 tbsp Lemon Juice⠀ Enjoy! #letscookvegan

[wagyubeefy]

Any tips for cooking roo?

Yes!

First tip - what kinda kangaroo are you cooking? in most of Australia, kangaroo is found prepacked in supermarkets and only come in a few varieties (as opposed to a butcher where you Know what part of the carcass your cuts are coming from.) These prepackaged cuts vary in levels of tenderness and how they should be cooked. This advice can probs be applied to places where you can get kangaroo fresh from a butcher, but tbh I wouldn’t know cause i havent seen what kind of cuts most butchers have of kangaroo. ANyway!! I’ll go into each cut below!

Steaks (marinated/bear):Treat it like a beef steak. As long as you don’t over or undercook your meat (raw kangaroo isnt good like raw beef sadly) its going to be juicy and Beautiful. I usually prepare my kangaroo steaks by seasoning them liberally and starting them in the oven, getting them to about 60C internally and then giving them a hard sear over the stove (reverse searing. Also works great for ribeye/pork chops/any particularly thick cut of meat.) If you can be bothered marinating them, do it. Something along the lines of red wine, garlic and herbs is really good on kangaroo. (Maybe a bit of a sweeter wine.) Let them rest like you would a steak and slice them on the bias. This means you’re slicing your steak across the cords of the muscle, not in the direction of the cords.With the bias:

against the bias (what you want to do):

Fillets:

Similar prep to steaks, just cook them faster. No reverse searing business- these are thin cuts of meat and probably just need 4-5 minutes on each side over high heat and you’ll be good. Still, cut on the bias.Mince:

From what I’ve experienced, kangaroo mince is mostly made using meat too tough to possibly use anywhere else. It has quite a bit of sinew and is very tough. It should probably stewed for the best results; nice and slow cooking, so it becomes more body to a pasta sauce or chili. My fave time using kangaroo mince was when I made chipotle kangaroo burritos, and I basically browned the meat a little, added the chipotle seasoning, and then filled the pan with water and let it simmer and reduce. It was pretty nice by the end! on its own the texture was a little too grainy for me, but in a sauce or as part of the burrito it wasn’t at all noticeable and was just a nice lean meat to have in there.If you want kangaroo burgers, I suggest getting the kangaroo patties they sell. I suspect their kangaroo patties are made from different mince since they’re really v nice and not nearly as tough as the loose minse.

Diced fillet:

These are best marinated on a skewer for the bbq, or stewed slowly. They cook quickly and become horribly tough if they arent cooked slow enough. Would be good in a nice thick curry (treat it a bit like mutton - but like, tasty mutton.)

Roo Bangas:

No fixing perfection. (These are actually kinda nasty on their own, definitely have a nice gravy with them.)Roast:

Kangaroo roasts tend to be pretty small, so they’re a pretty easy to do! First step is browning them evenly in whatever pan you’ll be using to cook them; Or, brown it in a pan you’ll later use to make gravy so you can make use of the fonde. If you just want your roast out there, 25-30 minutes should be enough for most kanga roasts! But all roasts are better when cooked slowly; slow cooking will Defs get you the best result. (even for chicken.)and that is all of my kangaroo wisdom thank u goodnight

[wrfood]

Ground Orange Chicken

Chicken, Veggies & Aromatics:

1 lb ground chicken

1/2 bell pepper

green onions

3 garlics minsed

1 tbsp ginger root (or 1/4 tsp ground ginger)

Sauce:

1 Tbsp rice wine

2 Tbsp water

1 tsp sesame oil

4 tsp soy sauce

3 Tbsp sugar (can be / mix with brown sugar for extra depth)

3 Tbsp Rice Wine Vinegar

2 Tbsp white vinegar

zest of 1/2 orange - or - 2 limes.

1/2 tsp chili flakes

Corn Starch Mix:

1 Tbsp water

1 Tbsp corn starch

Make Sauces and set aside

Prep Veggies, cut garlic & ginger into slices, roughly chop bell pepper, chop green onions into 1/2 - 1 in penne slices. If ginger is ground, add it to your sauce.

Heat oil, once hot add garlic, and ginger (if fresh).

Once aromatic, add chicken, quickly spread it around and let it sit to develop a little crust (2-3min), then break up, stir and flip chicken with spatula. Cook for another 2ish min.

In another pan, heat oil and add veggies once hot. Let cook for 1-2 min, then Sprinkle the veggies with a little soy sauce and rice vinegar and turn veggies. Veggies will cook for another 1-2 min, then turn off the heat and set aside.

Add veggies on top of chicken, add sauce and bring to a simmer / boil.

Add corn starch mixture and mix, then serve.

Notes:

Good with steamed broccoli mixed in.

[chefboyardrew1]

🌟Chicken Breast Chowdown😈🌟 . . . Ingredients . 1. About 5 Medium to Large Chicken Breasts. 2. One 16 oz bag California Blend Vegetables(Broccoli, Cauliflower, Carrots) 3. Half of a 14oz Bag of Frozen Peas and Carrots. 4. Two Large onions. One small onion. Or 3 medium to large onions. 5. About 5 to 7 Tablespoons Lemon Juice. 6. About 8 large, rinsed, peeled and minsed cloves of garlic. . . Seasonings: . Sea salt, Peppercorns mix, Garlic salt, Chili powder seasoning mix, Thyme. . Instructions: 1. Heat oven to 400 degrees Farenheit. 2. Steam California Blend vegetables and peas and Carrots in separate pot on stove. VerySmall amount of water. 3. Put frozen chicken in bag and submerge bag in cold water. In plastic container in sink.To dethaw. 4. Rinse, Peel, and mince onions and garlic. Set aside. 5. Wash two pans,pots. One for chicken and one for rice. 6. When chicken is dethawed, rinse. Then put in large cooking pot. 7. Put seasonings on chicken. Lightly coat chicken. You don't want chicken to be too salty. 8. Put other vegetables, onions, garlic, peas, carrots, California blend in baking pan. 9. Put lemon juice on top of everything in baking pan. 10. Put in oven. 11. Cook for 20 minutes per pound. 12. Take cover off for about 10 minutes if you want a crust for the chicken. 13. Put cover back on. 14. Chicken is done. . . . Boil a pot of white rice for the side dish. . 1. Rinse two cups of rice. Three times. 2. Boil 3 cups of water. 3. Mince two garlic cloves. 4. After water has boiled, add rice, garlic, teaspoon of sea salt, and 4 tablespoons extra Virgin olive oil. 5. Return to boil. 6. Turn temperature to low heat,1 or 2, and simmer for 20 minutes. 7. Done. . . #buzzfeast #dailyfoodfeed #delicious #eater #eatfamous #eattheworld #eeeeeats #feedfeed #foodbeast #foodgasm #foodiegram #foodielife #foodiesofinstagram #foodlover #foodography #foodpic #foodpics #forkyeah #heresmyfood #instayum #liveauthentic #onthetable #smartfoodchoices #tastemade #foodart #foodoftheday #foodbloggers #forkfeed #tablesituation #thekitchn . . . (at Fort Myers, Florida) https://www.instagram.com/p/B_DoKfNh50I/?igshid=uw080x3m5ajb

[doonitedin]

Spinach Sunflower Pie: Recipe By - Kalpana Singh

Ingredients 2 cup All Purpose Flour (450gms) + 1/2 cup for dusting 1 packet of Dry Active Yeast (2 tsp) 1/2 cup warm water at 110°F/ 45°C 1 tsp sugar i tsp salt 1 tbsp Vegetable oil 1 tsp Garlic, minsed

Filling 3/4th cup Spinach, boiled 1/2 cup Ricotta cheese 1/2 cup Mozzarella cheese 2 tsp Oregano + 1tbsp for dusting Salt to Taste 2 tsp Pepper Melted Butter for brushing

PROCESS

1. Dissolve 1…

[olgierdlisewski]

Ingredients:

4 spoons of wheat middlings

1 cup of joghurt

1 spoon of soya sauce

4 garlic cloves

400g of minsed meat

1 green pepper

2 red peppers

1 onion

4 spoons of oil

4 spoons of toamto puree

salt

pepper

a spoon of butter

First make a mass made out of the minced meat, eggs, wheat middlings, joghurt and the spices all mixed up together. Next cut the pepper into slices and the onion into moons, ofcourse remove the seeds from the pepper. Then from meatballs and fry them on thin oil. Once done put them in a seperate pot.Mix the fat left from the meatballs and slightly fry the onion on that, also add the pepper. When done that, add everything including the meat.

[martistonfire]

he id eepy

[martistonfire]

minse garlic sketch :)