#paprika of course

[owlbear33]

it's funny we denigrate the medieval pottage, I more or less had pottage for tea last night and it was lovely

well it was a one-pot lentil and pearl barley veggie stew, really tasty

[daily-deliciousness]

Cast iron chicken breast

[missusruin]

PAPRIKA

[niftyrecipe]

Baked pork chops

[dyingfad]

Paprika (2006)

[davidwhornii-blog]

Grilled Harissa Chicken

Ready to spice up your chicken dinner? This quick harissa chicken recipe is your ticket! Chicken thighs coated in harissa chile paste, garlic, onion and a few warm spices. Savory, smoky, with a little spice kick!

For this recipe, please go to:

https://creativeelegancecatering.blogspot.com/.../grilled...

For hundreds more delicious recipes and mouthwatering food images, please go to:

[kittenwivfangs]

You said fangs and I was summoned from my coffin.

Fangs ♡ FANGS ♡

Bitey bitey teefs r absolutely the best ever

Fangy fangs <3

Also what if we were both girls and we were both vampires and we had fangs and and and

[theoptimisticdaydreamer]

I think it would just add to the warm vibes of bake off if we see Noel as a taste tester and taste encourager for the bakers’ creations.

There have been hints of it throughout all of the seasons and I love it when the hosts tell the bakers it tastes delicious and the bakers’ shoulders sag in relief and their face lights up.

Flavor encouragement is much needed in the tent.

[puppys-rhythm-heaven]

i think group activity 2 is like, the only challenge train course in paprika world that doesn't end with a life goal or monster goal. cuz it just ends with a score goal. but also imagine 210 bpm monster goal lockstep that'd be amazing (in a terrible way)-

[fieriframes]

[And it is a big one. -We're gonna make the... -Tres Hombres sandwich. We're gonna build our dry rub for our pulled pork. Let's see it. Course ground black pepper, kosher salt, a little paprika, chili powder, brown sugar, granulated garlic, and granulated onion.]

[emzawheezy]

omnomnomnom

[daily-deliciousness]

Air fryer chicken drumsticks

[augustameretrix]

forever doomed to have a char moment anytime I hear amuro's VA somewhere I go *newtype sound effect* *color shift with high contrast* *creeping flash in the background* amuro ray...? no, it can't be....

[ninyo-petit-mart]

Spiced Up Potatoes Sliced potatoes with seasonings to give it an excellent flavor. This is a great side dish for any main course meal. You can add more of the seasonings for your liking. I suggest a little more paprika, it gives it a great flavor. You can also put in bacon bits when cooking if you would like.

[moodyvamp]

the random urge to travel i get every once in a while vs The Problems

[ms-demeanor]

Hey also you know that post about getting better at cooking and handling meat and stuff?

Meat is really expensive and it goes bad pretty quickly.

If you're a new cook and you're trying to figure out how to pan-fry something so that it tastes good, might I recommend tofu?

I'm not saying "treat tofu like meat and try to replace all your favorite meat dishes with tofu" (though, I mean, if that sounds good - go for it), I'm saying "it's a lot easier to practice heating a pan and flipping objects in a pan for a meal and seasoning objects in a pan when the objects in the pan cost two dollars instead of ten dollars."

Tofu lasts a lot longer in the fridge than meat does, is easy to season, and you can easily learn how to pan-fry it into a tasty snack (or main course) and only requires a little extra prep. You can also pretend that the tofu is raw meat (the texture isn't dissimilar) and start practicing for things like how to take it out of a package or cut it on a sanitizable surface, etc.

My favorite way to cook tofu is to press extra firm tofu for at least half an hour (you can get a cheap tofu press for around ten dollars, or you can put it between two plates with some books on the top plate - this is that extra prep i was talking about - tofu cooks best if you press the excess water out), then slice a 14oz cake of it into 8 slices. I lay these flat and sprinkle cayenne pepper, mushroom powder, and smoked paprika on all of the slices, then I rub it in and flip the slices and season the other side the same way. I cook it in a frying pan with a thin layer of avocado or olive oil over medium heat, flipping every two minutes until the flat sides start to crisp up a little. Just before the last flip I add about a tablespoon of tamari sauce (you can use soy sauce, I've just got allergies) to the pan, sprinkling it over the tofu so that both sides get a little bit of sauce on them.

I have that with steamed vegetables and with jasmine rice (with two teaspoons of rice wine vinegar per 3 cups of dry rice and 4.5 cups of water). I also make a honey-siracha-mayo sauce that I dip the tofu in.

It's really good. And now I end up eating leftover rice and sauce with fried eggs for lunch at least two days a week and that's also really good.

This has become one of my go-to low spoon foods because it's so easy to make, it's filling, it tastes good to me, and it has become extremely easy for me to keep a stock of tofu in the fridge compared to the effort of keeping un-expired meat in the fridge.

I find that a 14oz pack of tofu feeds two adults for one meal, though I can stretch that to three meals if I'm the only one eating.

It makes a very cheap, filling, easy dinner that I can keep the ingredients around for without too much concern for food waste or anything going bad (the tofu that I get lasts about a month in the fridge and these days I just buy three packs every time I'm at aldi and cycle in new stock - it costs $1.50 per pack)

If you're interested in becoming a better cook, rather than worrying about actual high-risk products like raw chicken that can be seriously dangerous and also cost a fair amount, tofu has a pretty low barrier to entry while also being a good way to learn on a new ingredient that has some similar properties to raw meat.