#onion syrup

[chestersbraincell]

I fw onion syrup actually

[morethansalad]

Vegan Andouille Sausage (Oil-Free)

[selinaeliott]

Pumpkin in Korean

[one-piece-moment-comparisons]

One Piece — "We're friends, right? So get on."

From Volume 5 - Chapter 41 / Season 1 Episode 17. Captain Kuro is defeated, and Merry has given the Straw Hats a new ship to set sail on! Usopp wants to go out to sea, and without even asking, he's offered a spot on the same ship!

[askwhatsforlunch]

Kūmara and Beef Shepherd's Pie

Whilst the days are still sunny, they are quite chill; and the nights are even chillier. This hearty Kūmara and Beef Shepherd's Pie thus makes an excellent, warming Sunday dinner, rather like a proper hug! Have a good one!

Ingredients (serves 4):

2 tablespoons unsalted butter

1 tablespoon olive oil

540 grams/1.20 pound beef chuck

1/4 cup plain flour

1 small onion

1 large garlic clove, minced

1 large red Bell Pepper, rinsed

1 teaspoon dried sage

1/2 teaspoon ground chilli

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 cup good red wine (such as a Bordeaux or Pinot Noir)

1 cup water

2 large kūmara or sweet potatoes

1 heaped teaspoon coarse sea salt

1/2 tablespoon demerara sugar

1 tablespoon pure (Grade A) Canadian Maple Syrup

2 tablespoons unsalted butter

1/2 tablespoon demerara sugar

1/4 cup double cream

Peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

In a large pot or Dutch oven, melt butter with olive oil over a high flame.

Cut beef chuck into large chunks.

Spoon flour in a shallow plate, and dredge beef chuck pieces, coating them well and shaking off excess flour.

Once the butter is foaming, add floured beef chuck pieces and brown well, on all sides. Transfer browned beef chuck pieces to a plate to rest; set aside.

Peel and finely chop onion, and stir into the Dutch oven. Reduce heat to medium-high. Stir in garlic; cook, 1 minute more.

Finely chop red Bell Pepper, and add to the pot. Cook, a couple of minutes.

Season with dried sage and ground chilli. Then, season with fleur de sel and black pepper.

Sprinkle in remaining flour, and cook out, 1 minute.

Deglaze with Bordeaux wine, stirring well to loosen brown bits. Then, stir in water. Bring to the boil.

Once boiling, reduce heat to medium, cover with a lid, and simmer, at least 45 minutes until the meat is juicy and tender, and the sauce has thickened. Remove from the heat and let cool completely.

Meanwhile, peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

Once the beef has cooled enough, cut into very thin slices, and return to the pot, coating in the sauce. Add demerara sugar and Maple Syrup. Give a good stir.

Lightly oil a baking tin with olive oil, and spoon beef stew mixture in, levelling well with a spatula. Set aside.

Preheat oven to 200°C/395°F.

Drain kūmara, and return them to the pot. First, mash them thoroughly with a potato masher and stir in half of the butter, until melted. Then, process using a hand-held blender, so the mixture is very smooth. Energetically stir in remaining butter, demerara sugar and double cream with a wooden spoon, until perfectly blended and sugar and butter are melted.

Spoon kūmara mash on top of the beef mixture, levelling into an even layer with a spatula.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, for 30 to 35 minutes.

Serve Kūmara and Beef Shepherd's Pie, with a glass of Bordeaux or Waiheke Island Pinot Noir.

[every-god-usopp]

[whyeverr]

Eugh. This smells... familiar...

"MMMMM! [retch] Oh god."

Alright, you nasty ass onion syrup.

[ggots]

So excited for summer I can start making condiments at home again

[onepieceanimals]

[rabbitcruiser]

National Chicken and Waffles Day

The lip-smacking and finger-sticking-inducing culinary combo of savoriness and sweetness that is chicken and waffles is celebrated today with National Chicken and Waffles Day. The day was proclaimed by Roscoe's House of Chicken 'N Waffles in 2021, at the same time they launched Roscoe's Motivation for Change Foundation (RMCF), which helps communities through charitable giving and focuses on "public service, culture initiatives, community empowerment, job skill development and programming in culinary arts and media training."

At the time of the day and the foundation's creation, Roscoe's founder Herb Hudson said, "Spreading joy through charitable activities is an integral part of our foundation and the core of our initiatives. We want to take ownership of the day by inviting everyone to celebrate with us and use this as a date to follow your purpose for good and join us." For the holiday's first observance, Roscoe's introduced the waffle tender, which was available for a limited time at select locations, and also introduced a new hot sauce, which was available at all locations.

Chicken and waffles generally consist of a waffle that is served with fried chicken and covered with butter and syrup. Variations of the dish may date as far back as the seventeenth century. The traditional Pennsylvania Dutch version comes from this era, and consists of stewed and pulled chicken atop a waffle, covered in gravy. It became a symbol of Pennsylvania Dutch Country over the next two centuries. The African American-created, Southern soul food version, made with fried chicken, is the most common version today. It became a menu favorite at the Wells Supper Club in Harlem in the 1930s, and at other locations in the New York neighborhood, and Wells is credited with boosting its rise in popularity.

In the 1970s, Herb Hudson moved from Harlem to Los Angeles and opened Roscoe's Chicken 'N Waffles, which made the crispy combo even more popular, in part because celebrities were known to frequent the restaurant. Roscoe's isn't the only restaurant known for chicken and waffles; Metro Diner also has some skin and syrup in the game. Regardless of where one eats chicken and waffles, it remains a staple of both Pennsylvania Dutch cuisine and soul food, and is specifically eaten today, because it's National Chicken and Waffles Day!

How to Observe National Chicken and Waffles Day

Celebrate by having chicken and waffles at Roscoe's House of Chicken 'N Waffles, Metro Diner, or one of the other best places in the United States to have it. Check for specials and events in honor of the day. You could also make some chicken and waffles at home. Make the Southern version with fried chicken, or try the Pennsylvania Dutch version with gravy and cooked chicken.

Source

[vegan-nom-noms]

Chipotle Maple Cauliflower Tacos

[morethansalad]

Chili Lime Chickpea Cauliflower Wrap (Vegan)

[gutwrenchflowerbomb]

As I’ve mentioned before, I’m currently riddled with Covid and the coughing has kept me awake. I’m bored but too weak and sick to do anything other than sit on this couch and think. And so now y’all gotta deal with it. And with the no doubt numerous typos.

Like many other neuro-spicy folks, I have a very strange memory where I can remember insane details about shit that absolutely does not matter while simultaneously forgetting where my keys/phone/glasses are, usually while they are physically on my person.

It often feels like at least 3 of the 27 tabs open in my brain at all times are hitting random on every piece of media I’ve ever witnessed - movie, tv, music, play, video game etc - and sometimes one of those tabs decide to be the main one seemingly for no reason.

I am going to share one of the reoccurring tabs.

This is old. Very old.

We were poor. We lived in a poor neighborhood. My neighbor had a PS1 but only like 2 games. We would save money up and rent games. But he would also find free demo disks, where you could play like 1-3 levels of a game, and we would just play those over and over.

Out of all of those, this is the one that has stuck with me, 25 years later. I will be doing the most inane shit, the dishes, driving to work, taking a shower. Actively watching a show.

Then this will take over.

Kids, this is Parappa the Rapper. And this video is the extent of what I know about the game because again - this was on the demo and it’s all we had. Literally have never played anything beyond this. I assume the goal was to rap good enough to get to the next stage but I have no idea what the story was. Was it just a never ending set of battle raps? Did he have to rap to impress bad guys in order to defeat them?

I’ll never know. But what I do know is that if you are around me and just say the magic words “Kick. Punch. It’s all in the mind…” I’m gonna bust out the whole fucking song. All of it. Both Master Onion and Parappa’s parts.

[bobosbigfoods]

maple kabocha salad

for dressing: 3 tbsp miso paste 1/4 cup tahini 1/4 cup olive oil 3 tbsp apple cider vinegar 3 tbsp maple syrup 1 garlic clove, minced 1/2 tsp cinnamon 2 tbsp water to thin (or more) salt and pepper to taste

for roasted veggies: a bunch of kabocha, sliced into thin wedges 1/2 red onion, cubed 1 tbsp olive oil 1 tbsp maple syrup 1 tsp five spice powder salt

roast at 425F for 20-30 min, or until slightly charred

for assembly: kale (in this case, but any green) chickpeas or tempeh or shredded chicken roasted veggies 1/2 apple, cubed chopped almonds or walnuts or other nuts crumbled goat cheese (I wish)

[askwhatsforlunch]

Maple and Sage Red Kuri Squash and Chestnuts

Hearty and fragrant, these Maple and Sage Red Kuri Squash and Chestnuts --with a tiny home-grown squash!-- made a beautiful Thanksgiving side for us; but this Autumnal dish can also be enjoyed as a vegetarian main all season long! Happy Monday!

Ingredients (serves 4):

1 ½ tablespoon olive oil

half a large onion

half a dozen large (or a dozen small) leaves Garden Sage 

a small (330-gram/11.5-ounce) Red Kuri Squash, thoroughly scrubbed

2 cups cooked chestnuts (bottled, canned or sous-vide)

1 large garlic clove, minced

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

3 tablespoons pure (Grade A) Canadian Maple Syrup

Heat olive oil in a large, deep skillet over medium-high heat.

Peel and finely chop onion, and stir into the skillet. Fry, a couple of minutes until just tender.

Finely chop Sage Leaves, and stir into the onion. Cook, 1 minute more.

Peel, halve and seed Red Kuri Squash, then, cut it into dices. Add Red Kuri Squash dices to the skillet, and cook, stirring often, about 4 to 5 minutes.

Stir in chestnuts and minced garlic and cook, 1 minute.

Season with fleur de sel and black pepper. Cook, a couple of minutes, then reduce heat to medium. Cook, about 5 minutes more, until Red Kuri Squash has softened.

Drizzle generously with Maple Syrup, stirring gently to coat.

Serve Maple and Sage Red Kuri Squash and Chestnuts hot.

[every-god-usopp]