#mushroom fritters

[supperbug]

scallion pancakes, mushroom fritters, and tom yum with vermicelli and laver

january 9th, 2024

[foodfarrago]

spicy mushroom black bean fritters

[morethansalad]

Japanese Keema Curry with Zucchini Fritters (Vegan)

[icewindandboringhorror]

Recent misc pictures

[lowcalrecipeformysoul]

Recipes below 300 kcal (Youtube edition)

Was lurking on youtube and thought why not make a list of low cal recipe that i found, and here it is!!

129 kcal ice cream

124 kcal creamy vegetable soup

190 kcal flourless chocolate brownies

265 kcal lasagna ( 1 / 2 )

175 kcal buttermilk chicken

157 kcal keto chicken dumpling

98 kcal everything bagel

189 kcal chicken soup

172 kcal warabi mochi (without topping and syrup)

low calorie bubble tea (two types of drinks, the pearl is 0 kcal)

136 kcal (per slice) cheesecake

107 kcal spring roll, 126 kcal carrot snack, 157 kcal chicken kelaguen

271 kcal mushroom soup

292 kcal vegan veggie burger

267 kcal vegetarian one pot spaghetti, 375 kcal taco quinoa, 238 kcal one pot pizza pasta

110 kcal sweet potato soup, 193 kcal minestrone soup, 201 kcal coconut chicken curry soup

126 kcal roasted cauliflower soup, 254 kcal sweet potato soup, 145 kcal beet soup

33 kcal pepperoni pizza bite

136 kcal cheesecake

36 kcal chicken meatball

261 kcal apple fritter

134 kcal mac and cheese (there’s three version of mac and cheese in the vid)

253 kcal honey garlic cauliflower

45 - 150 kcal pizza (6 varieties of pizza)

222 kcal air fryer cauliflower wings

You can always find substitutes for the ingredients to lower the calorie count.

If you made any of the recipe, feel free to share it with us ❤

Stay safe lovelies ❤✨

[buffetlicious]

Nephew didn’t want steamed rice and he asked for the Yang Zhou Fried Rice (扬州炒饭). We got him a medium portion (S$10) to share with those who may preferred a little more carbo. The savoury fried rice has got that wok hei (breath of the wok) and is packed with quite a few other ingredients like char siu, crab stick, peas, egg and spring onion.

Everyone loves fried chicken so we had the Prawn Paste Chicken (虾酱鸡). The appearance is not really Instagram worthy but the umami flavour of the crispy and succulent wings won us over.

Instead of the usual sweet and sour pork, we order the Sweet & Sour Sliced Fish (酸甜鱼片). Would have been nicer if the batter coated fish is still crispy and the flesh is too firm for my liking.

Cereal Sotong (麦片苏东) was a letdown with too thick a batter and rubbery texture. Sotong is Malay word for squid. My brother also commented that the cereal was on the sweet side and I have to agree with him. Maybe we should have opted for the prawn instead.

The Yam Ring (佛钵飘香) is deep-fried separately then filled with a medley of sautéed vegetables and seafood like prawn, squid and scallop. Normally, there would be crunchy cashew nuts added but I don’t see it anywhere and sis said the colour of the yam basket is too dark a colour though still tasted decent.

This Claypot Superior Pot (砂煲一品锅) is the most expensive of the dishes coming in at S$50. But is chocked with plenty of seafood like fish maw, prawn, scallop, sea cucumber and mushroom. The brown thickened gravy goes well with the bowl of white rice.

A large plate of stir-fried Sambal Sweet Potato Leaf (参巴番薯叶) is up next. The tender leaves and stems of the sweet potato plant is cooked with sambal chilli which give the vegetable a spicy kick.

The last dish of the night is this Salt Egg Prawn (咸蛋虾). Everyone was looking forward to it but it turned out to be the worst disappointment that night. The prawn fritters were supposed to be crispy but it came smothered in the salt egg sauce and ended up mushy. Moreover, there isn’t enough salt egg yolk in there so it is more milky sweet than savoury fragrant.

Compared to last year’s Reunion Dinner (团圆饭), the overall standard of the food at the restaurant had deteriorated a lot. Not sure if it is because different chefs are manning the kitchen or some other reasons but we have decided to patronize another restaurant next year.

[barszcz-czerwony-i-biali]

Episode Two: Dungeon Meshi is it Kosher

So I looked up mandrakes and turns out like the city of Sioux Falls, it's real I just thought TV made it up. 🤷🏼‍♀️ I learned a ton about them so naturally I will info dump everything

In the Tanakh they were seen as a plant that would help increase fertility. In Bereshit 30:14 the gist of it was that Rachel was like hey Leah give me your mandrakes, you can sleep with Yakov.

(This) alludes to this plant's properties in promoting pregnancy, but the passage seems specifically intended rather to point out that pregnancy is a gift of the Lord, for Leah, who handed over the mandrakes, became pregnant and not Rachel, who received them.

Jewish virtual Library

My question is am I getting this right, did Rachel end up sleeping with Yakov too, or did she just think having the plant would get her pregnant?

I was born through IVF so I won't judge.

Another thing I learned was that the method that Marcielle discusses having learned in school was actually recorded down by Josephus.

They are poisonous but there are people such as this person in Israel who makes them into liqueur

Link Jerusalem Post

Dungeon Meshi Wiki Says we can use Parsnips if you are worried about the poisonous part

Anyway

First Dish : Roast Basilisk

I discussed earlier that the basilisk is not kosher but a roast chicken should suffice.

Mandrake and Basilisk Bacon Omelette

Mandrake (1 med. size)

Basilisk bacon (use the fattiest cuts) (50 grams)

Basilisk egg (1)

Salt and pepper (to taste)

Ketchup (to taste)

For the Basilisk Egg we can use a chicken egg and for the bacon there are many things we can use such as any kosher bacon product, shiitake mushrooms are also a good substitute.

So Irl Kakiage is prepared by taking clumps of either a shellfish such as shrimp, dipping it into tempura and frying to create a sort of fritter or pancake.

These are often made vegetarian by substituting the shellfish with ingredients such as carrot, burdock root, and onion.

They look quite similar to latkes made using grated potatoes

[xphaiea]

H.L. Brakstad illustration from Norwegian Folk and Fairy Tales. Circa 1890

"Fairy tales are more than moral lessons and time capsules for cultural commentary; they are natural law. The child raised on folklore will quickly learn the rules of crossroads and lakes, mirrors and mushroom rings. They’ll never eat or drink of a strange harvest or insult an old woman or fritter away their name as though there’s no power in it. They’ll never underestimate the youngest son or touch anyone’s hairpin or rosebush or bed without asking, and their steps through the woods will be light and unpresumptuous. Little ones who seek out fairy tales are taught to be shrewd and courteous citizens of the seen world, just in case the unseen one ever bleeds over." S.T. Gibson

[theleastprofessionalchef]

Ah, sadness. Final meal of the season, and with this, I have left the boat for the winter. Lady has been hauled out in Port Townsend, her yards and masts pulled, and will be going into phase one of her half-life refit.

Did something fancy for our final meal together, and totally didn't cry. Nope. Not at all. Shut up.

From top going clockwise, we had fresh dinner rolls, mashed potatoes and a mushroom-molasses gravy (we'd recently rewatched Over the Garden Wall and people were clamoring for it), baked lingcod with a garlic-lemon sauce, potato lentil fritters, and baked veg (cauliflower, carrots, and onions (I was trying to use up a lot of stuff we had in the freezer lmao)).

WITH THAT, I am now on my seasonal break from the ship, which means no more posts about the meals I've made for my crew (as if I was super on top of that this season anyways. oops). However, I got my hands on a copy of Lobscouse and Spotted Dog this season, the cookbook companion to the Patrick O'Brien Aubrey-Maturin series. I was planning to play around with some of the recipes in it this winter on my own, and see what all I can bring back to the boat next season. If I do, I will absolutely document my experiments on here!

[tastesoftamriel]

The Shrewd Brew

Lillandril seasonal menu. Summerset wine pairings available with all food.

Starters

Barbecued bamboo clams, wrapped in Russafeld grape leaves with a spicy white wine sauce

Gryphon egg scramble, with Summerset sheep's cheese, wild mushrooms, and smoked mackerel

Shrewd salad, with local salad greens, seasonal fruit, Auridon feta, and garlic croutons. Finished with Russafeld red wine vinegar

Mains

Roast fellrunner, with herbed rice cooked in fellrunner fat

Lillandril swordfish steak, with a sweet mirin glaze and sour plum nori rice

Garlic and Summerset sheep's cheese gnocchi, with pine nuts and brown garlic butter sauce

Dessert

Summerset Rainbow Pie, with tonka bean ice cream

Smoked oolong and dark chocolate mousse, with jalapeño caramel sauce

Lillandril apple fritters, with whipped maple-apple butter

[nenelonomh]

some breakfast idea's

i love food. i love making food. making food, playing with flavours and trying to recreate what i have found online have to be some of my favourite ways to create. i've put together a lil list of some brekkies that i have enjoyed. there's no photos or recipes attached (yet) but maybe i'll work on that throughout the holidays.

i try to eat mostly whole foods,, and make sure that i get enough protein in. i get a lot of my vegetables in through my breakfast, since it is the time i have the most energy and it always sets me up for a good day❤️

tofu veggie scramble

sweet potato savoury pancakes and scrambled egg

chia and almond porridge with slivered almonds and some berries

savoury oatmeal with mushrooms and spinach (and an egg?)

corn fritters and scrambled eggs

pumpkin seed and oat granola with coconut yoghurt and kiwi

banana oat-flour waffles with nuts and yoghurt

loaded omelette

veggie blend waffle with egg

cashew butter and banana smoothie (cashew because i HATE the taste of peanut butter and almond butter)

yogurt bowl with fruits and homemade granola

oats (oatmeal) with sliced bananas and a sprinkle of cinnamon

vegetable waffle fritters with avocado, salt n pepper and a poached egg

quinoa breakfast bowl with honey and roast pears

tropical protein smoothie with pineapple, spinach and mango

chia coconut protein muffins

spiced vanilla chai smoothie

warm protein zucchini bread with butter

(images are from pinterest)

[supperbug]

mushroom and leek soup with mushroom fritters, and chili crisp mayo on the side. the hen of the woods was foraged by a professor of mine.

october 13th, 2023

[yurucamp]

hello io! i hope that you're doing well (no stomach ache! or at least a manageable one..). i've been wanting to ask you about your favourite fruits, vegetables, and plants! you drew persimmon fruits recently, which i adore. i'm trying to plan gardening for the next planting season, so i'm asking lots of people. also wanted to thank you for sharing your photography - you've inspired me to take even more photos - i want to see beauty everywhere. hope that you're taking care. stay safe!

hi anon! what a wonderful question... honestly, it would be much easier for me to list the fruits and vegetables i don't like (i hate pineapples and am largely negative towards brussel sprouts). basically any vegetable can be prepared in a scrumptious way, but if i had to choose a handful to subsist off of, it would be radishes, cucumbers, red cabbage, sea buckthorn, endives, oyster mushrooms, pomegranate, figs, good apples (aport, macoun!), honey mandarins... oh, is rhubarb a fruit? i adore rhubarb most of all

as for planting, maybe you're not far north enough for it, but you should plant rhubarb, it's a perfect herald of spring! i also think fresh tomatoes and cucumbers, even if they are the most generic thing to plant, can beat out pretty much anything... i especially like the green zebra cultivar of tomatoes if you can find it, they are yummmmmmy!! and the zucchini conundrum is really a blessing, because they are such a versatile vegetable; lebanese zucchini fritters, georgian zucchini rolls, and any sort of sweet zucchini bread/muffin are all divine

good luck with your garden and thank you so much for the message! i'm so overjoyed to read it and hear that (about the photos); it's easy to feel silly for stopping to take a photo of everything, but i am so much better off for having the ability to preserve and recall the little spontaneous moments of beauty. (my mom beats me in this regard, i can't take a walk with her without losing her and then finding her crouched behind a dumpster trying to capture a photo of textures on the facade of an abandoned building. i have such a respect for her ability to find collage everywhere and i want to carry it into my own life.)

[beneathsilverstars]

you could. probably think if some characters are texture eaters and if so which textures they would prefer or what reactions they'd have over disliked textures

@kimdokjafan replied

I would love to hear what you have to say about the party's food preferences! Things like favorite food, things they dislike/won't eat

i started answering this anon and then got this reply, so i'll combine them. got really long lol, food is such a complex topic!

bonnie enjoys the multi-textured fish head, so they're probably big on texture! i think they're starting to have enough cooking experience to get put off when a texture isn't correct. like the problem isn't the texture itself but rather that rice should not be like that, they overcooked it, yuck, ugh! they would probably make a new batch if possible. however, they're also used to eating what you have because it's all you have — sometimes the nice neighbor drops off her shitty mac n cheese and it's better than nothing, or you mix up salt and sugar for today's bread but you're almost out of flour — so they'll try to come up with a new use for the fucked-up batch where the weird texture works better, or just eat it themself. unpleasant, but better than serving it to someone else or wasting it! as for what they enjoy the most: lots of different textures mixed together, like a salad or deluxe burrito. and chewy things!

we know bonnie's favorite foods are pineapple, rice, and samosas. i'd say they love sweet things as most kids do, but they're really starting to prefer a little more complexity to their sweet treats, like the tart acidity of pineapple. rice is a great favorite bc it's a comforting plain staple, but it can also be used in such a variety of dishes, as the entire base or to add texture! bonnie likes spicy, sour, etc... bring on the flavor! honestly i don't think there's many ingredients they don't like, it's more often a case of that flavor doesn't go there, why would you do that??? maybe they haven't grown into bitter vegetables yet.

siffrin also likes the fish head, so they really enjoy a fun texture, and they like trying new foods as they travel — but when they don't like something they hate it. but they also hate to raise a fuss! so if they're eating with other people, they'll try to just eat around the offending element without making it too obvious that's what they're doing, and then claim they're just not that hungry. if they're by themself, they'll spit it out and rinse out their mouth and eat something crunchy. they don't like tomatoes, which is convenient bc they also don't like when sandwich bread gets soggy at all. they don't like mushrooms or caramalized onion. they enjoy super crunchy things and a nice thick soup!

we know malanga fritters are presumably his favorite. i think he likes mashed potatoes too. fish, of course, and hearty stews. he loves clam chowder! he used to be a big sweet pastries fan, but post-canon he pivots to fruity sweetness bc he can't stand caramel-marshmallow-candy sweetness anymore, and even fruit's on thin ice. most of his disliked foods are about the texture, not the taste. but he's also really sensitive to associations - if he coincidentally gets sick after eating something, eats something badly seasoned, etc, it'll put him off of that taste for a while even if he doesn't remember why.

iirc isabeau wasn't into the fish head. he likes simpler and more predictable foods! he gets yucked out by overripe fruits, but luckily it's usually pretty easy to tell if a fruit will be good. if he does accidentally bite into a bad one, he makes a face and swallows it as quickly as possible, and asks if anyone else wants the rest before he donates it to the local wildlife. he likes fluffy breads and nuts! he's the kind of guy to pack a stack of pb&js and an apple for lunch every day, just buying a different flavor of jam each time he runs out. he doesn't like anything too spicy or bitter! probably a cheese fiend too.

mirabelle isn't super particular about textures, but she is pickier about tastes; she doesn't like a couple common vegetables, like green beans and cooked carrots, and a couple common sauces, like mustard and marinara. she doesn't like nuts, but sometimes eats them anyway because they're so popular in dormont's house for some reason and she gets tired of refusing to eat them, and now she sorta hates them even more but also will absentmindedly stand there munching on them? in general if she doesn't like a food she's served she'll still try to eat enough to be polite, but sometimes can't manage it. some foods she loves are honey, olives, and apple pie. she does love plums too, but it's less that they're objectively her favorite taste and more that they're her thing. it's fun having a thing!

odile likes delicate textures like flaky pastries and watermelon, and doesn't like purely glop-based foods like oatmeal, though it's tolerable with a crunchy topping. she really enjoys a good meat, like a nice herby steak or buttery pork belly. she doesn't dislike sweets, but she doesn't indulge in them in often; when she does, she prefers lemony desserts or bitter chocolate. she finds most foods tolerable at least, and especially likes sharp flavors, like vinegar and vodka!

[frenchy-and-the-sea]

Dinner time! And it's Mori's turn to cook. What does she make? Is she a good cook? Do you think the other companions look forward to her meals, or do they make themselves scarce when dinner time comes around?

So, here's the thing about Mori: she kind of hates a formal dinner. Historically, for her, an actual sit-down meal meant a dull and dreary affair with some Nevarran nobility who got very uppity about how they would be received by the Watch and who insisted on things like table manners and small talk. So even now, surrounded as she is by her friends, Mori tends to eschew the idea of formal dinner in every possible way.

This means that when she cooks, she tends to lean into a "make your own meal" sort of thing. She makes big tureens of rice or lentils and then puts out bowls of pickled veggies, roasted broccoli, chopped cucumber, etc., and throws in something like mushroom or chickpea fritters for a little protein. (She's not quite fully vegetarian like Emmrich is, but she doesn't particularly like meat either, so almost all of her dinners are meat-free.) Then she just gestures to all of it in a sort of "have at it" way LMAO.

She's also one of those people who, if they're all busy on the day that she is scheduled to cook, will just put out a tray of dry sausage and cheese and fruit and a bunch of recently-made flatbread with about six different dips and just lets everyone come in and grab something when they're hungry. Mori was always a scavenger rather than a meal-prepper, so this sort of thing really speaks to her sensibilities.

And I think that is especially appreciated by certain people! Neve, I think, especially likes having something that she can swing by and grab without a big to-do. But Mori is also one of those people who tends to, uh. have like one meal that they can eat forever??? So. She does not provide much in the way of VARIETY when it is her turn in the kitchen. Which I think drives Lucanis a little crazy. But Mori isn't cooking EVERY night, and she's made the same meal often enough that it's still flavorful and decent in terms of quality, so she doesn't get the same hesitant reception that, say, Harding does. 😬

[halomancer]

Mushroom feast from my haul last week!

Yorkshire pudding with onion, chanterelle, and foraged apple

Lobster mushroom skewers

Cauliflower fungus soup

Lobster mushroom fritters with chili black bean sauce

Sautéed chanterelle in red wine vinaigrette

All served with some white wine, rice, chicken katsu, and golden curry