#onion powder machine

[newbusinessideas]

How to Start a Fruit and Vegetable Powder Manufacturing Business

Start your own Fruit & Vegetable Powders Business today! Perfect for health-conscious consumers, long shelf life, and booming demand in the wellness market. 💪✨ #BusinessIdeas #FruitPowder #VegetablePowder #Entrepreneurship #HealthyLiving

Fruit and vegetable powders are versatile ingredients used in a variety of food and beverage applications, including smoothies, baked goods, snacks, and nutritional supplements. Fruit and vegetable powders are typically made by removing the moisture content of fresh fruits and vegetables through a process called dehydration. The fruit and vegetable powder manufacturing industry has seen…

[confinesofmy]

a meal really can be 4 cups of chopped lettuce and spinach topped with shredded cheese, bacon bits, and half of a diced beefsteak tomato. no dressing. no vinaigrette. raw-dog. you have to be a real vegetable lover for this one. and i am.

[allroundvp]

Experience the revolution in onion processing, from traditional to cutting-edge techniques. Discover the evolution of onions, from field to table.

[hellyeahsickaf]

Cooking While Disabled

One of the things I miss most about being less disabled is cooking. It was one of my favorite things to do and something I've always been good at.

On good days there are things I can do that make it easier. It's not the same as before, but I hope that sharing what makes it possible for me to cook helps others who struggle with it.

Tips for cooking while disabled:

You can incorporate precooked food in your meals. For example, stir fry with precooked rice with the ingredients of your choice, or taking frozen pasta (like the ones with maybe sauce and a couple other things) or plain microwave pasta (I prefer these, but heat it first) and putting it in a pan adding other ingredients like vegetables, cheese, garlic, etc

If it comes frozen or canned that can really help. Frozen rice you can just microwave, frozen cut veggies and garlic and onions are good as well

Buy a chopper with different shaped blades, spiralizer, electric slicer/grater, food processor, or any appliance that will save you energy. Ideally machine washable. Stand mixers are also better than manual ones. Especially helpful if you have joint/wrist issues

You can always prepare ingredients ahead of time. I find that sometimes it helps to prep (chopping or mixing ingredients, etc) earlier in the day or even a day before. Then you can put it in the fridge or freezer until you're ready to cook the full meal

Look up easy recipes or recipes for elderly/seniors. With the latter you may find more nutritionally balanced food but an unbalanced easy meal is better than none

You can sit while you prepare ingredients.

You're allowed to take breaks. You can turn the stove off, maybe put a lid on it to retain the heat, sit down, maybe take something for your symptoms. Some things you may not be able to stop in the middle of like making pancakes or deep frying something, but if you're making soup or curry or chili or something, often you can turn it off for a bit and take care of yourself.

If you need help and can get it, please ask for help. I know many of us need to work on asking for help including myself. Even if it's just washing the pots and pans or chopping something. You are not a burden you hear me?

Stretch before and after cooking just as one would before a workout. It will likely lessen any joint pain or stiffness as you are still exerting yourself

Listen to your body. Just as you're allowed to take a break, you are allowed to decide you won't be able to finish what you're doing. You may put away your food before it's done (if this won't ruin the meal). You are allowed to leave a dirty pot in the sink and come back to it later (just make sure you or someone else does before it gets gross). You can wash them in the dishwasher. I know this is bad for the seasoning on pots and pans but you can reseason them to be nonstick again and use nonstick spray

You can buy seasoning mixes rather than using individual seasoning. Instead of parsley, oregano, basil, etc you can buy Italian seasoning. Instead of paprika, pepper, cumin, oregano, salt, etc, you can just get taco seasoning. This may sound obvious but it can save a lot of time and energy

An issue I have is buying perishable ingredients thinking I can use them, having a bad week or two, and the ingredients have gone bad. Try to plan out your meals before shopping and ask yourself if there's an easier alternative for any ingredients. Maybe pre chopped fresh onion instead of a whole one, sliced mushrooms instead of whole, frozen vegetable blends instead of individual, powdered ginger instead of the root, bullion instead of stock that you may not be able to use all at once. I know this is like one of the other points but these are what I find most helpful

Use supercook.com! You input the ingredients you have on hand and you'll get a list of recipes you can make with what you have. Often there's a wide range of complexity and difficulty

Make enough food to freeze or refrigerate leftovers. It helps if you can portion it into single servings in Tupperware or freezer bags. You can prepare frozen burritos for your next few lunches or dinners, separate portion sizes of spaghetti, portion salads, etc

Feel free to add any additions!

[ninsletamain]

Fluffbruary Day 6: tie | embarrassment | dessert

My contribution to RebelCaptain Fluffbruary PLUS @quarantineddreamer's super ultra amazing fic addition below the cut!!!

The lines of code on the screen were no longer making sense. Somewhere between coffees 4 and 5 of the day they had slipped from Jyn’s grasp, gone from familiar symbols to something more akin to ancient hieroglyphics–as sure a sign as any that it was long-past time for her to take a break from her assignment. 

Reaching her arms skyward–tight knots in the muscles of her shoulders and along her spine protesting–Jyn glanced blearily at the alarm clock that perched neatly on the corner of the desk. 

Shit. Was that really the time? She scrambled to her feet, socks slipping on the linoleum floor, and threw her hair quickly into a bun. (Or what she hoped would pass for one anyways.)

Pants. I need pants. Jyn cast about the room, throwing the covers of the bed back, checking over the back of the roller-chair she’d spent the day–no, longer than that apparently���glued to, but found nothing. 

She could have sworn she had at least dropped a pair of sweatpants at the end of the bed at some point…

Cassian must have tidied up before he left (the neat freak); she hadn’t even noticed. That happened sometimes: the computer consuming her when she was locked onto a particular idea. But it shouldn’t have happened today. Today she had planned to wrap up her coursework early, surprise him… 

Okay screw the pants, Jyn decided, marching from the room towards the kitchen with all the determination of a soldier approaching the battlefield.

(If a soldier’s uniform was your boyfriend’s oversized, university sweatshirt and the fight ahead was the arduous task of preparing a meal.)

It took her more than a few tries to find everything–despite how organized Cassian kept his kitchen cabinets–but before too long Jyn was staring down at the black, glinting surface of a flawlessly seasoned cast iron pan and the looming depths of a large pot, a box of spaghetti, its matching jar of sauce, and an assortment of meat and vegetables thrown on the counter beside them. 

“I’ve got this,” Jyn muttered to herself, eyeing the recipe she’d taped to the fridge like it might grow fangs and snap at her. (Or catch fire and nearly burn the place down as had happened on her most recent foray into chefdom). “You’ve hacked into government systems before,” she continued. “This will be easy compared to that. A piece of cake, or a pot of pasta.” Hopefully anyways. 

She checked the oven clock. If she stood any chance of getting this done before Cassian (Impossibly-Punctual) Andor came home she had to start now. 

The empty apartment should have been quiet, peaceful. Instead, it suddenly seemed impossibly loud, noises swelling in her ears the longer she stood staring at the array of ingredients and tools––footsteps from the neighbor above, the distant rumble of a washing machine next door, the clicking of the fridge beside her, all clamoring in some insane harmony. 

The longer she stood there waiting (for what, she had no idea) the more power the sounds seemed to hold, quick to dredge up each and every anxious thought she had been so diligently shoving to the furthest corners of her mind since Cassian had told her of his plans to travel to Yavin…

When he cooked, Cassian always had music playing. Maybe that would help. Drown out the worry and the fear.

Jyn pulled her phone from the pocket of the red hoodie and tapped a playlist at random. Something upbeat began playing, muffled through the fabric as she tucked the phone back into the pocket, rolled up the too-long sleeves of the sweatshirt, and drew a deep breath. “Alright, here goes nothing…”

Turning down the hallway that led to his apartment, Cassian smelled something…interesting. 

He tried to pin down what it was. Starch, yes. Tomatoes, yes. Onions and garlic, most likely. But then there were other unexpected notes, the heat of what might have been chili powder tickling at his nostrils, growing stronger with each step closer he got to his door, and maybe the cheese he was smelling was parmesan or pecorino? The combination wasn’t exactly bad, just off–out of balance. 

He thought for sure it was one of the neighbors; maybe Mrs. McCleod experimenting again–after all, she had stopped him just last week to ask him about his favorite market for finding fresh produce.

But as he passed by Mrs. McCleod’s apartment, he noticed the crack under the door was dark, a small pile of mail collecting beneath her welcome mat. She was probably away visiting her niece again. Which meant that the smell was most likely emanating from the door at the end of the hall.

His door. 

Cassian tugged his tie looser, a warmth kindling in his stomach, a smile slowly spreading across his face; Jyn. 

He’d insisted she should stay at his apartment while he was gone–enjoy some solitude away from distracting roommates and loud neighbors–but he hadn’t been entirely certain she would take him up on it. She’d given him a strange look at the suggestion (despite the fact that after nearly a year of dating, she seemed to spend more time in his apartment than her own) and returned to her keyboard, completely absorbed in the endless numbers and symbols flashing wildly across the computer screen at her command.

The reaction hadn’t been a total shock to him. Jyn had been unusually quiet ever since he’d first mentioned his job interview in Yavin. He’d tried to tell himself she was just preoccupied with the workload associated with the final semester before she earned her degree, but deep down he knew that she was likely asking herself the same questions as he was: If I get this job, what happens to us? 

Cassian reached into his suit pocket for his key, twisted it in the lock, and slowly opened the door, his eyes tearing up at the overwhelming burn of capsaicin in the air. Dropping his backpack by the door, he followed the sound of hissing steam, music, and occasional cursing into the kitchen. 

It had been just over a day since he’d seen her, but even so, Cassian had spent the plane ride home longing for the moment when he could wrap his arms tight around her again, kiss her until they were both oxygen deprived and gasping for air. 

He’d envisioned a quick, eager reunion. Unable to hold himself back from rushing towards her; clumsy, grabbing hands and awkward clashing of teeth. 

But then he saw her: standing in his kitchen with her hair wild atop her head, dancing from the stovetop to a nearby drawer; humming along to the song playing faintly in the background as she poked uncertainly at a pan of sauteed vegetables and shot a quick glance at a boiling pot of water–and all he could think to do was lean his shoulder into the doorframe and stare, his breath catching in his chest with a fierce and sudden ache. 

Cassian knew he was helplessly, hopelessly lost–had known it for a while–but it had never been more apparent to him than in that moment, hovering at the threshold. He was certain that if he did nothing else for the rest of life but watch her, he’d still die the happiest man on earth. 

She’d decided to borrow his favorite sweatshirt while he was away–red, well-worn, with Ferrix University emblazoned across the front. As she rose on her tiptoes to reach into the spice cabinet, the bottom of the sweatshirt rose too, revealing the faintest glimpse of black panties, serving in sharp contrast to the perfect, pale curve of her ass. 

The sight inspired a different kind of ache. Cassian made his way across the kitchen, and placed his hands on Jyn’s shoulders. Somehow, the only words he could seem to find were, “You’re cooking.”

A string of swear words fell out of her mouth in quick succession. “I could’ve stabbed you,” she grumbled, even as she set down the knife she was holding to lean backwards into him. “You shouldn’t sneak up on me like that.”

“I’m surprised I managed to.”

He felt her shoulders rise and fall against him. “I was distracted.” 

“I can see that,” he mused. “You’re cooking. You hate cooking.”

He could just make out the faint flush that rose in Jyn’s cheeks as she glanced back at him, her hair tickling his chin. “I do hate it,” she agreed, “but I figured you’d be hungry and…well, I don’t hate you.” 

A soft laugh escaped him, “What a relief.”

“Shut up.”

“No really,” he said, pulling her closer. “I was beginning to wonder.”

“Do you want food or not?” Her scowl was made significantly less believable by the smile catching quickly at the corners of her mouth. 

Cassian gave a considerate hum. His stomach had been rumbling as he stepped off the plane, but now a different kind of hunger was taking hold. His skin was hot beneath his suit where Jyn’s body pressed against his own; all he could seem to think of was her in his sweatshirt–in only his sweatshirt. 

But Jyn seized his brief lapse of silence as an opportunity to change subjects. “So…How’d the interview go?” she asked lightly, though her muscles went tight as she dipped a wooden spoon in the red liquid that bubbled on the stove in front of her.

He watched as she blew steam away from the spoon before bringing it to her mouth to taste and wincing. “The interview was fine,” he murmured, pressing (what he hoped she would as) a reassuring kiss to the top of her head.

The smile had already vanished from Jyn’s face. “You think you got the job then?”

Cassian moved his hand slowly up and down her arm, earlier ideas already forgotten. “They made me an offer,” he admitted quietly. 

“They did…” The energy seemed to have drained straight out of her–the dancing, humming, swearing woman from moments ago turned to shadow. 

Like she didn’t know. Like she couldn’t feel the frantic stuttering of his heart where his chest pressed between her shoulders blades. Like she couldn’t sense him, standing right here beside her on the knife’s edge. 

“I told them I couldn’t give them an answer yet,” he told her. Of course I did. As though there had been anything else he could do…

“You did what?” Jyn twisted in his arms. “That is your dream job. You know you want to go, so just go. Why would you–”

“Jyn,” he cut in, and she went still–let him hold her in place for at least a moment longer while he continued. “I said yet. I told them I couldn’t give them an answer yet.”

Her knuckles were white, wrapped tight around the wooden spoon. He reached past her and switched off the burners before anything could start smoking or boil over.

Cassian’s own nerves were starting to take hold. He gave a hard swallow, trying to clear the tightness from his throat. “I don’t want to go to Yavin. Not without you… I don’t want to go anywhere without you.”

“What are you saying?”

“Come with me. After you graduate in the spring, come with me.”

“Cass…”

He was about to tell her she didn’t have to answer right now–to delay whatever pain he sensed was coming from inevitable rejection–when she closed her hand around his tie and tugged him closer, tilting her head back to press her lips to his. 

Beneath his mouth, he could feel her smile forming, but it still took his breath away to see it when they broke apart. “Is that a yes, then?”

Jyn wound his tie tighter around her hand. “I like this suit,” she commented, eyes sweeping across the blue fabric and back to the black silk of the tie. 

“I’m taking that as a yes…” Cassian told her, his attention splitting as she began to playfully undo the top buttons of his shirt. 

“I cooked for you…” Her lips passed over his throat, her voice muffled. 

Heat was racing up Cassian’s spine, his thoughts going increasingly hazy. “You did…” he replied, inhaling sharply as the hand not wrapped in his tie found the back of his head, fingers tugging lightly at his hair. 

“I’m a terrible cook, but I cooked. For you.”

She still hadn’t answered him. Not really. He wanted an answer, a definitive answer. “What does this have to do with–”

“Are you still hungry?” 

“Jyn–” he pleaded.

“Because I was thinking we should forget about the food,” she continued, her mouth brushing over his ear–words like sparks to his skin. “I changed my mind. There’s something else I want to do for you instead. Something I’m much, much better at…”

He relented slightly, instinct shoving reason aside as he tugged at the hem of the sweatshirt, her skin soft against his fingertips. “What did you have in mind?” 

“You mean, aside from moving to Yavin?” she murmured with a teasing grin, pressing even closer, tips of their noses brushing, her breath warm against his cheeks.

“So that was a yes earlier…”

Jyn rolled her eyes at him. “What do you think?”

He lifted her off her feet, and she laughed, wrapping her legs tight around his torso. “I think you’re coming to Yavin with me,” he said, slightly breathless, not quite daring to believe it. 

“I’m coming to Yavin with you,” she echoed, delivering a quick kiss to the corner of his mouth. “Welcome home, Cassian.”

[punkbakerchristine]

coming up on a year of me baking, so here are some things i’ve picked up on along the way:

read the recipe, especially with baking. if a recipe tells you to do something, it’ll probably tell you. the biggest mistake i see happen with people on the great british baking show (especially the celebrity one) is people overthinking things. a recipe is basically a successful lab experiment that was recorded, so i would listen to them if i were you.

that cooked.wiki/ shortcut is a huge lifesaver. really, i don’t know where i would be without it.

baking is science. cooking is an art. in fact, it wasn’t until around the 18th century when women started entering the kitchen to bake. i.e., this whole trope that baking is a feminine thing flies right over my head.

as mary berry would say, chocolate melts in your pocket. in other words, it literally does not need that much heat in order to be tempered.

if chocolate is shiny, that’s good. if not, turn down the heat and keep going until it is.

good way to save a frosting that’s “split” or curdled in appearance: add some more liquid and keep beating it.

butter is your friend. so is olive oil. hell, any kind of fat is your friend—except margarine. avoid that shit at all costs.

oil is used in spice cakes because butter will turn them into bricks. oil makes it lighter and fluffier.

when you’re adding some more wet ingredients, add a little more flour. this will help balance out the batter. this works the other way, too: add a little more liquid if it’s too dry.

a good method of making chocolate a little more chocolate-y: add a tablespoon of coffee. i did this for the chocolate bailey’s cake on st. paddy’s day and my last two chocolate babkas and the chocolate came out rich and delicious.

cardamom does this with cinnamon and ginger. one of the reasons why i love my recipe for spice cake so much is because cardamom enhances all the spices.

literally the best way to stop yourself from overbeating a batter is pause the mixer as you pour in an egg, dry mixture, whatever. you spare yourself from injury doing this, too.

always flour your surface and rolling pin before you roll out your cookie dough/pie crust/any kind of dough. do the same with powdered sugar for marzipan and fondant, too.

literally watch caramel as its melting down and bubbling because it turns amber in the blink of an eye. another big mistake i see on tv all too often.

the hellofresh kits: their best proteins are their beef, shrimp, and anything ground up. their chicken and their pork can be pretty hit-and-miss, but when they’re good, they’re amazing.

wash your hands after handling any kind of raw meat, eggs, onions, and chili peppers. make sure your knife is sharp and you’re wearing some kind of protection when you’re slicing an onion (something i heard in welding and machine shop a lot whenever i took off my glasses: “nothing worse than a blind engineer.”)

don’t ever let anyone tell you that you have to laugh if things go awry in the kitchen in order to be classified as a good cook or chef. shit’s an emotional experience and you put your heart into the food, probably more than art or writing (and i get emotional over art all the time, and i’ve found i give more of myself in writing than i do art). like… i cried over a quiche.

i actually have mad respect for anyone who does vegan baking. i made a vegan chocolate cake back in january of this year and it was like a crepe 😅

bake what you like. i like spice cakes, anything chocolate, breads, cookies, pies, and tray bakes. i like stuff that’s kind of unusual like babka and anything jewish, canadian, latin, indian, or british. i like aromatic stuff. i like the kinds of goods you get at halloween or christmas, like they’re warm.

if you’re making something like a pot pie or a wellington, something that has an interior that needs to be cooked, cook it beforehand and then put it in the crust and bake it.

you actually don’t always have to blind bake a pie crust, like if it’s a meringue pie or one of those enclosed meat pies you can get in england. it is a good idea if you’re making a tart, a quiche, or any fruit pie, however.

forget pastry: if you can master bread, you can tackle anything.

when you’re baking bread, you don’t necessarily have to bloom the yeast—i guess some authors do this because it wakes up the yeast and preps it for the dough, but moisture + flour will do that trick as is.

keep the salt and yeast on opposite sides of the bowl. salt stunts the yeast and will take longer for the dough to rise.

depending on the type of dough, you can just knead bread with your hands. if anything, this is the best way to do it. go by time, too: my first loaf took me 15 minutes to knead until it felt as smooth as the inside of my arm; really put your arms and shoulders into it, too, make your muscles work (and this was back when i was still over 200 pounds, too).

fewer things in life are more satisfying than kneading bread dough. it’ll make your arms and shoulders nice and strong, too.

good way to tell if your bread is underproved: there’s a big split near the top. if you poke the dough, and it doesn’t bounce back right away, let it proof for longer. if you poke it, and it sort of collapses, it’s overproofed (never been a problem with me because i’m always on top of that, but i see it a lot in my bread making group on facebook).

mnemonic device for remembering the different types of meringues: french meringue starts with “f”, “f” for “foundation”, it’s the most basic meringue with the egg whites, cream of tartar, and sugar. swiss meringue. “sw”. “sweet”. “sweet water.” whip the egg whites over a bain-marie and add the sugar there (swiss meringue inexplicably is a bit sweeter than french). italian meringue is made by pouring a simple syrup into the egg whites so it looks like the boot of italy. at some point, i’ll come up with one for the different types of pastry cream 😅

salt is also your friend, even in sweet goods. especially in sweet goods.

it’s a little difficult to confuse salt with sugar (especially if you’re like me and you keep them in separate cupboards). a mere taste will save you on that, too.

145° is the safe temperature for beef and pork. 165° for chicken. 200° for bread.

iirc: it’s your cheekbone for rare beef. the tip of your nose for medium rare. your chin for medium.

less really is more with baking and cooking. this is another thing that people on baking shows do that drives me nuts (judges often don’t like it, either, believe it or not). you don’t need to add cherry, lemon, ginger, and nuts to that chocolate cake, becky, you can just do the nuts.

i just barely started with sourdough but so far, i’ve learned that with some recipes, when it misses, it REALLY misses. like i made sourdough english muffins a while back: they were good and we ate them at breakfast, but they were weirdly heavy, like hockey pucks.

i actually really don’t like it when there are other people in the kitchen with me. i’ve always been autonomous and did better working alone without any distractions. for this reason, i could never be on a baking show, what with all the cameras in your face and producers running around.

the more you bake, the more you’ll want to turn away from any store bought baked goods.

and finally, i really could not have become a baker at a better time, if i’m honest. i made my first loaf of bread on october 7, when the middle east fell into chaos again and this fated feeling swept over me. food in america is mostly comprised of things that aren’t even food, like high fructose corn syrup—that’s part of why i managed to lose 60 pounds since then, i know what’s going into what i put in my mouth and i can think ahead to what i’m going to eat through the day (and we wonder why american society is having the mother of all health crises, on a physical and mental level: everyone is eating garbage and not getting their vitamins, good fats, good carbs, and proteins, and everyone isn’t treating themselves to something comforting like a donut or a piece of pie). i hope more people realize this, too, like… when shit hits the fan and america descends into chaos itself, turn to those of us with the tools of the trade and like to work with our hands.

[canonical-transformation]

What is your take on Lisa when she was at Sumeru Academy?

TL;DR: Lisa was a “model Akademiya student” — non-stop research output, overworking, lack of study-life boundaries — until she burned out hard.

(Note: this is primarily headcanon.)

Well, first, lemme use this as an excuse to plug my Lisa Vision ficlet:

They call you the Lohefalter of this century, the Biruni of this millenium. Young and old, all your classmates strive to emulate you.

[...]

When you tag along on Ruin and Domain exploration trips as part of [your] thesis... dozens of imitators attempt the same: they hire their own Adventurers Guild escorts, and head deep into the Mare Jivari’s ruins to find data they can sell on to you in exchange for co-authorship. Of the thirty percent who survive, all but two of them drop out to pursue other careers[...]

[...]

When you start bulk-making protein shakes—the saved time increasing your productive hours by nearly eight percent—your recipe is known across the Academia within a week: a sickly yellow powder made of desiccated pumpkin, ginger, turmeric, onion extract, and almond flour, mixed 1:2 with water to serve. Most people give up in disgust after a few days: the chalky texture and homogeneous flavour prove too much for them. (They don’t realise you yourself have been taking medicine to suppress your gag reflex: tempus fugit, every minute saved gets you that much close to being a Dastur.)

Read more

You don't finish two theses in a record two years (instead of decades!) without falling into the "be passionate about your work" trap. I imagine late teens + early 20's Lisa as wanting to Do Great Things, falling in love with the Akademiya. She turned herself into a machine for churning out Knowledge and Research, and was supported every step of the way by the Akademiya.

I'm not sure whether it was the Akademiya's culture or the price of power/knowledge in Teyvat that finally pulled the wool from the eyes — probably a bit of both. But she burned out, hard, graduating and then "retiring" to a sleepy town where nothing ever happens, going out of her way to pursue a life of late mornings and minimal stress.

One could easily read her as having post-traumatic chronic fatigue. Remember this line?:

“I really wish people would just return their books on time!”

(Cf. EN audio 1 2 from Wikia page; see also e.g. 1:29 here.)

[EN VA] Mara Junot's performance provides a lot of characterisation here, well before we see how terrified everyone is of her wrath. This is a woman with a lot of sublimated anger, a 99% calm demeanor with a temper that flares up out of nowhere. And the trigger for said temper? People causing her extra work— which, knowing what we know about her, is tantamount to people causing her undue stress.

I think Lisa is going out of her way to insulate herself from any triggers reminiscent of her Akademiya years, and work overload is a huge part of that.

[hugemilkshake]

The patrons as the mystery machine gang

Grilled Tomato- Daphne

Shimmering Onion- Shaggy

Scorched Garlic- Fred

Bubbling Onion- Velma

Powdered Basil- Scooby Doo (If I keep doing this to my man he’s going to have a full blown villain arc-)

[theinfamousdoctorf]

Wasn’t planning on burritoes for dinner, but my partner mistook a yellow can of refried beans for a yellow can of chili. So here we are. :)

First really sucessful batch of rice I’ve made in the cooker our ex-roomie gave me too. Looks like I needed to be rinsing the rice more throughly. I added tomato paste, chicken bullion paste, salt, pepper, garlic, chili powder, cumin and onion flakes to the water before I ran the machine too.

The sauce is salsa, pickled jalapenos with some of the juice, sour cream, two cut up cherry tomatoes, chili powder, cumin and a little sugar.

Beef was just salt and a taco bell spice packet.

[adventure-alex]

$3 Udon Restaurant in Osaka | Low Budget Travel Japan | Japanese Noodlesoup

Welcome back to Osaka! In this video, we're exploring an authentic Udon restaurant located in Fukushima ward – Udon Sanku, where you can enjoy a delicious meal on a budget while experiencing the true flavors of Japan.

Full Blog here with all details!

As you step into the restaurant, you'll notice a vending machine to purchase your meal tickets. Don't worry if it's all in Japanese; I'll provide a description of the vending machine in the comments below to help you navigate through the ordering process.

Once you have your tickets, head to the kitchen area, present them, and choose a seat to relax. Like in most Japanese restaurants, you'll find free water available for guests.

Next, listen closely as your order is called, and then head to the counter to pick up your bowl of Udon. Customize your dish with toppings like tempura flakes or chili powder (7 spices) according to your taste.

I opted for the basic version, topped with a raw egg and green onions, which cost only around $2-3. The noodles are delightfully thick and mouthwateringly delicious, complemented by a flavorful broth that perfectly matches the Udon.

Udon has a rich history, dating back over 1000 years, and it's interesting to note that Udon is more popular in western Japan, while Soba takes the lead in eastern Japan. Surprisingly, Udon and Somen share the same noodles, with the primary difference being their thickness – Somen being very thin and Udon, as we know it, being thick and hearty.

Once you finish your delightful meal, remember to return your plate to the kitchen and dispose of the one-time-use items yourself.

It's important to mention that the exit is separate from the entrance in this restaurant, so make sure to head in the right direction when you leave.

Thank you for joining me on this Udon adventure in Osaka! If you enjoyed this video, please give it a thumbs up and consider subscribing for more exciting food tours and travel experiences.

[demonictreegremlin]

Compiled Scents

Mustard

Peppermint

Whiskey

Dark Chocolate

Root Beer

Squid Ink Pasta

Wheat

Coffee

Custard

Popcorn

Meatballs

Chocolate Fudge

Chocolate Cake

Barbecue Sauce

Pepper

Carrots

Fresh Fish

Coca-Cola

Tequila

Wine

Bacon

Caviar

Oysters

Chicken Broth

Protein Powder

Ginger

Tea

Vodka

Calamari

Dog Food

Maple Syrup

Licorice

Coconut

Eggnog

Olives

Mud

Wet Forest Floor

Flowing River

Cedarwood

Rusted Iron

Wet Fur

Amber

Forest

Roses

Fresh Blood

Leather

Coal

Mahogany

Cactus

Driftwood

Bones

Salt

Ash

Flint

Shedded Fur

Graphite

Lava

Cattails

Hay

Tar

Obsidian

Charcoal

Gasoline

Vinyl

Engine Exhaust

Satin

Gunpowder

Wet Cement

Velvet

Hot Iron

Frayed Wires

Change

Corks

Cigarettes

Mochi

Pumpkin

Rice

Sushi

Cantaloupe

Gingerbread

Honey

Toffee

Cheese

Gingersnaps

Flour

Filtered Water

Champagne

Molasses

Butter

Tap Water

Breads

Macadamia Nuts

Almonds

Brown Sugar

Rotting Fish

Tuna

Sake

Grapes

Figs

Yogurt

Milk

Hazelnuts

Chestnuts

Banana

Macaroni and Cheese

Peanut Butter

Silver

Earth

Oil

Aluminum

Copper

Clay

Aloe Vera

Fresh Rain

Lilies

Ice

Sand

Glue

Melted Wax

Ironed Laundry

Shoe Shiner

Spray Paint

Rubber

Soap

Wet Plaster

Sparks

Cotton

Instant Film Accord

Fresh Laundry

Burnt Sugar

Lemons

Pina Colada

Bubblegum

Melted Marshmallows

Crème Brûlée

White Chocolate

Sugar

Cinnamon

Whipped Cream

Pineapple

Shortbread Cookies

Maraschino Cherry

Cotton Candy

Lollipops

Papaya

Apricots

Margarita

Peaches

Mint

Candied Orange

Cranberry

Caramel

Raspberry Jam

Key Lime Pie

Frosting

Candied Apple

Meringues

Coconut Pie

Macroons

Sugar Crystals

Honeycomb

Cherry Blossoms

Tulips

Daises

Lavender

Pulveroboletus Ravenelli (a type of sweet-smelling mushroom)

Lip Gloss

Sandalwood

Maple

Citrus of any kind (lemon, orange, grapefruit, lime, etc)

Berries of any kind (strawberries, blackberries, raspberries, blueberries, etc)

Rosemary

Sugar-clove

Moss

Pine

Chocolate

Lemongrass

Cloves

Pomegranate 

Cypress 

Sage

Teakwood

Pecan

Cherry

Rose water

Firewood

Myrrh

Mocha

Machine oil

Red velvet 

Cupcakes/cakes

Pancakes/waffles 

Iron

Shampoos/deodorants

burnt anything

Smoke

Pine Trees

Fireplace

Aftershave

Old Spice

Burning Wood

Apple Pie

New Car Smell

BBQ

Matches

Fresh Money

Patchouli

Seawater

Seaweed

Pears

Pesto

Sautéed Onions

Funnel Cake

Fresh Cut Grass

Ink

Snap Fire Crackers

Wet Dog

Rancid Meat

Blood

Sweaty Feet

Bamboo

Shortbread

Macaroons

Sharpies

Baby Powder

Butterscotch

Mangos

Sautéed Garlic

Marigolds

Lilacs

Vanilla

Soda

Vinegar

Chocolate Covered 

Jasmine

Spearmint

Old Books

Honeysuckle

Eucalyptus

Marijuana

Cinnamon Bun

Apples

Sea Breeze

Magnolia Trees

Thunderstorms

Cherries

S’mores

Cookies Fresh from the Oven

Sky After it Rains

Smell of Baskin Robins

Burnt Rubber

Rotten Eggs

Bleach

Nail Polish Remover

Fresh clean laundry

Wood

Paper (old or new)

Sugarcane

Straw

Rosin 

Cocoa 

Dough 

Oats

Herbs

spices‐ anise, clove, nutmeg, savory paprika cardamom 

Root vegetables 

[searchofs0ul]

I’ve been working on a body recomposition for the past two months or so.

My weight started increasing gradually over the last year, and at my heaviest I came in at 179.3 on March 20. This is very high for my body. I wasn’t comfortable in my clothes, nothing fit, my stomach always hurt, I looked like shit.

I did a ton of research and came up with a workout regime to follow weekly alongside a nutrition / meal plan specific to my goals. It took some time, listening to podcasts, using multiple calculators, following tons of fitness influencers.

I’m happy to say since on my new program, this morning I weighed in at 171.9. My smart scale says the muscle is increasing and fat decreasing. I feel so much better already and am on the right track. I eat so much healthier and corrected a lot of my poor eating habits. I’m in the gym 5-6 days a week.

At this rate I’ve lost 7 lbs in 5 weeks, or an average of 1.4 lbs a week. With a goal of 150, I should be able to get there in approximately 16 weeks, or another 4 months by September.

Current weight: 172 lbs Goal weight: 150 lbs (approx) Lifestyle: Moderately Active Timeline: August/September Calories: 1669 Protein: 125g Carbs: 146g Fats: 65g Days of exercise per week: 6

Sunday: Endurance 60-70 mins zone 2 cardio. Nasal breathing only. Incline treadmill or long hike.

Monday: Legs and Glutes At least 2 exercises per muscle group. Most intense day. Set metabolism for the week. Won’t be sore for endurance day.

Tuesday: Recovery Heat cold contrast for recovery benefits. Sauna, hot bath, cold shower, theragun.

Wednesday: Torso Rows, push ups, pull ups, chin ups. Pulling and pushing muscles. Working multiple muscle groups.

Thursday: Abs and Moderate Cardiovascular Core/ab exercises on cable machine. 30 mins 70-80% all out cardio. Mouth breathing.

Friday: HIIT Burpees, jump squats, jumping jacks, mountain climbers, planks, cycle, row, run…. Etc Be careful of injury don’t go fully all out. Peaks and valleys.

Saturday: Indirect Biceps, triceps, neck, calves. Torso and Legs indirectly. At least 2 exercises per muscle group.

This is just a rough estimate, I may deviate slightly and eat less than this or have a cheat meal here and there, but generally in a day I’m eating…

Snack before the gym: Siggi’s yogurt

Breakfast: 2-3 eggs, 1 tablespoon butter, 1 cup of golden crispy potatoes air fried, 2 cups of spinach. An alternative to the potatoes might be a cup of oatmeal.

Lunch: 3 cups of salad made of chopped romaine, tomato, shredded carrot, onion, red peppers, cucumber, 1/2 an avocado, 1-2 tablespoons of homemade salad dressing (avocado oil and white vinegar), 4-5 oz of lean protein.

If I don’t have protein for the salad or I’m really hungry that day, I’ll also make a small turkey sandwich on 2 slices of Ezekiel bread, just some boars head turkey, 1 slice of American cheese, tomato, romaine, and 1 tablespoon of Mayo.

Dinner: 4-5 oz of lean protein, 1 cup of long grain brown rice, 2 cups of broccoli, 1 tablespoon of butter or sauce of choice. Broccoli can be subbed for other vegetables.

Other: 1 scoop of preworkout, and 1 scoop of protein powder.

Treat: I keep a chocolate bar in the fridge and let myself have a nibble every day. Just 1-2 pieces.

I also don’t drink soda or coffee, only tea or seltzer as an alternative to water.

[iftari]

make chili paste by using the machine thungy - kashmiri chili powder - red crushed chili - vinegar (for tangy and add more if dry) - coriander seed/powder - cumin seed/powder - turmeric powder - 4-5 garlic cloves - 1in ginger - 4-5 cloves -4-5 cardamim pods - cinnamon stick - 1/2 tomato (for paste) - oil

add paste & oil into chicken

saute onion

add chicken

add tblsp tomato puree

1/2 cup of chicken stock

cook till its dehydrated and when its dry add water on low heat for 10-15 mins

[batmonkfish80]

Butternut Squash Soup

An onion A butternut squash Some garlic Rosemary Olive oil Veg stock cube

Turn on the oven, 180C is good. Wash off the butternut squash. As we're going to liquidise it the skin can stay on. Cut the top and bottom bit off, along with any hard bits and blemishes. Cut it in half across the middle, then cut open the bottom half. Scoop out the seeds and string bits, and discard them. Cut the squash into 3-5 cm chunks.

Peel and roughly cut up the onion. Peel and cut up some cloves of garlic. Put the squash, onion and garlic in a roasting tin. Pour a glug of oil on them and toss and turn them. Put the rosemary on top and put in the oven for 45 minutes.

Take the rosemary off. If the squash is soft enough to mash then it's done, otherwise put it back in, checking every ten minutes.

When done pour the contents of the roasting tin into a big soup pot. Crumble over the stock cube, or you could use some stock if you're fancy. cover with water then liquidise using whatever machine you think best. If you don't have a machine then mash with a masher or big fork or spoon or something. It will probably be a bit thick so add more water.

Bring to the boil. While you're doing this you can powder the rosemary after stripping it from the twigs. When the soup is boiling, turn it down to simmer. You can remove anything that appears on top, but mostly it will cook back in. Simmer for perhaps half an hour, then sprinkle in some rosemary, season with salt and pepper and serve, perhaps with some bread. 

Sorry for the low number and quality of the photos, I was distracted by making soup.

[bizzna-pop]

Exploring the Sweet and Savory World of Popcorn Flavors

Popcorn has been a cherished snack for generations, captivating people with its delightful crunch and irresistible aroma. The sound of kernels popping evokes a sense of nostalgia, making it a staple at movie nights, parties, and casual get-togethers. What makes popcorn truly special is its incredible versatility; with the right seasonings, it can be transformed into a culinary masterpiece. In this blog, we’ll explore the art of creating delectable sweet and savory popcorn seasonings that will elevate your snacking experience to new heights.

Irresistibly Sweet Seasonings

For those with a sweet tooth, popcorn offers a blank canvas for indulgent flavor creations. Caramel popcorn is a classic favorite that reigns supreme. To craft this delicious treat, drizzle warm, melted caramel over freshly popped popcorn, add a sprinkle of flaky sea salt, and gently toss to combine. This combination creates a delightful contrast of sweet and salty flavors that will leave you wanting more with every bite.

Chocolate is another timeless flavor that pairs beautifully with popcorn. Whether you prefer the rich intensity of dark chocolate, the creamy goodness of milk chocolate, or the delicate sweetness of white chocolate, each option provides a luxurious experience. The smooth chocolate coating melts in your mouth, offering a decadent treat that balances the popcorn's savory crunch.

Bold and Flavorful Savory Seasonings

While sweet popcorn is undeniably tempting, savory seasonings bring a bold, satisfying twist. If you prefer savory snacks, a world of flavors awaits. Classic seasonings such as cheddar cheese, sour cream and onion, and barbecue provide a savory punch that enhances the popcorn's natural flavor.

For cheese lovers, generously sprinkling grated Parmesan or a blend of sharp cheddar and creamy Monterey Jack over freshly popped corn creates a gooey, indulgent treat. If you're feeling adventurous, add a kick of heat with chili powder, jalapeño, or even a dash of hot sauce for an exciting flavor explosion. At Bizznapop, we take popcorn to the next level with a wide range of savory seasonings, including Barbecue, Butter Cheese, and Peri Peri. These unique blends are perfect for anyone seeking to enhance their popcorn experience.

Discovering the Perfect Flavor Balance

Achieving the ideal balance between sweet and savory popcorn seasonings is both an art and a science. The key lies in experimentation—don’t be afraid to play with different combinations and ratios until you find your perfect blend. A subtle touch of sweetness can elevate a savory base, resulting in a dynamic flavor profile that delights the palate.

Expert Tips for Flawless Popcorn

Select Quality Kernels The journey to extraordinary popcorn begins with high-quality kernels. Bizznapop is South India’s premier supplier of popcorn kernels, providing top-grade options that pop to perfection. Our kernels are sourced from trusted producers in Argentina, Brazil, South Africa, and the United States, ensuring a consistently delightful popping experience.

Evenly Distribute Seasonings To achieve maximum flavor, it’s essential to distribute seasonings evenly across your popcorn. Consider using a shaker or mixing bowl to ensure each piece is coated thoroughly, allowing for a well-balanced taste in every bite.

Get Creative with Flavor Combinations Individual taste preferences vary widely, so don’t hesitate to experiment with different seasoning blends. The possibilities are endless—mix and match until you discover unique combinations that excite your taste buds.

Perfecting the balance of sweet and savory popcorn is a delightful journey of exploration and personal taste. Bizznapop offers an extensive selection of flavors to cater to every palate, along with ready-to-use popcorn premixes that ensure consistency and convenience. Beyond seasonings and premixes, we also supply popcorn machines and raw materials throughout Karnataka and South India. Choose Bizznapop as your ultimate popcorn partner today, and transform every snacking occasion into a celebration of flavor and creativity!

[beeseverywhen]

Ideas for staying cool!!! 💙💙💙

[Hotter] summers have totally changed when I can grow certain crops,and things that I used to grow in the summer I’m now growing over the winter – onions, peas, various greens.

I’m lucky to have a lot of trees and shade on my property. It’s usually cool in the early morning, so in the summer I live on farmers’ hours – in bed at 8pm and up before 5am. That way I can do the heavy physical labor before it gets too warm out. After 10 or 11am I’m indoors for the rest of the day.

I have an absorbent neck band that holds water – I put it in the fridge and put them on when I’m too hot to keep working.Those of us in the south-west have a head start on the rest of the country, because we are used to this kind of heat. We’re used to getting it in August rather than in June, but at least we have tools and routines already developed.

Many of Baltimore’s old homes are equipped with wooden shutters. I keep them closed during the day against the sun, close rooms that we don’t actively use, and create good airflow through the rooms that we do.

I take cold showers, I run the air conditioners on high at night, so that I can run them less during the heat of the day. I avoid using the oven, the dishwasher and the washing machine during heat spells. I use my car as little as possible, and utilize a reflective windshield and sunscreen to block the sun’s heat.

I spend a few hours a day in a large public air-conditioned space, such as a museum, to avoid going stir-crazy. I try to spend as much time outdoors when the weather is not overly hot, so that I can tolerate being indoors when it is.

Many years ago, when I was in India and did not have air conditioning, I would soak heavy towels in cold water, wring them out, hang them over a chair and blow a fan on them. This would cool the room.

At night, I would spray my top sheet with cold water and then blow a fan on it. Soon it was so cool I had to turn the fan off. When driving without air conditioning, all occupants of the car had wet towels spread over their laps and chest. With all the windows open and the air blowing in and hitting the wet towels, it felt like air conditioning.

I, and other mail carriers, carry a small insulated cooler [that] I stock with frozen bottles of water along with packets of Gatorade powder to replenish electrolytes. I also keep both a frozen therapeutic cold pack and a damp bandanna in the cooler, in case the ice-melt bottles aren’t quite cutting it.

Staying indoors in a cool environment is key. Even being in a shady area in a splash pool outside was detrimental for my child. If your home doesn’t have cooling, finding somewhere that does is important. We like to spend time at our local library when we need to get out of the house. Staying hydrated in extreme heat is not enough either. Electrolytes are important – either dissolving ones you add to your water, coconut water, or foods like bananas or pineapple can work.

And of course do not exercise after the sun comes up. I jog regularly and get up before it gets light in order to exercise. Once the sun comes into view over the horizon, back indoors we go.

I leave a little water in dishes outside for our local wildlife to make their experience in the heat a little easier too. Even the snakes take advantage of it in extreme conditions.