#prepared polenta

[antigonickpdf]

everyone look at willoughby sitting between troy’s feet while they both gaze longingly at my polenta

[radardemediaonline]

AUDIENȚE TV Cristian Ușurelu a primit aseară șorțul de aur! MasterChef România a fost, din nou, lider incontestabil de audiență!

Iubitorii de gătit, entuziasmați și hotărâți să cucerească titlul MasterChef România și premiul de 75.000 de euro, s-au prezentat aseară în fața celor trei chefi – Sorin Bontea, Florin Dumitrescu și Cătălin Scărlătescu. Cele mai bune preparate i-au dus pe 8 dintre ei în etapa următoare, unul reușind să obțină cel mai râvnit șorț. Aseară, show-ul a fost din nou lider absolut de audiență. Marți…

[recipes2024]

Carne Asada alongside the lusciously creamy habanero honey polenta! 🌶️🌱Dive deep into Mexico's culinary heritage without leaving Houston.Embrace authentic tradition, savor the modern twist, and relish the moments you've saved. This dish is a heartfelt collaboration between two of our cooks, both hailing from Mexico. They've brought Salsa Molcajete Verde to life, traditionally prepared with a molcajete, to infuse soul into every bite! @vitalkitchenco #carne #carneasada #asada #creamy #habanero #honey #honeypolenta #habanerohoney #habanerohoneypolenta #habaneropolenta #hotcreamyhabanerosalsa #creamyhabaneropolenta #mexico #mexicofood #mexicanfoodinmexico #mexicofoodie #mexicofoods #salsa #salsamolcajeteada #salsamolcajete #salsamolcajeteada😋😋👌👌👌 #salsamolcajetea #molcajete #molcajetedecarnes #molcajetes #molcajeteviejo #molcajeteviral #molcajeteamateco #molcajetesalsa #molcajetesyartesaniasvillegas #molcajeteverde #vital #vitality #vitalkitchen #vitalkitchenco #kitchen #thekitchen #thekitchenco #recipe #recipes #recipes2024 #recipes2023 #recipes2022 #recipes2021 #recipes2020 #viral #fyp #fyp #asher #chefasher #asherchef #savory #savoryfood #flavor #flavortown #flavorgod #flavorstone #flavorsfromheaven #flavors_tastes #creamy

[jokeroutsubs]

[📝ENG TRANSLATION] The most personal conversation with Nace Jordan of Joker Out: "I wanted to justify being in the band"

Original article written by Alma Rahne for Metropolitan, published 14.11.2024. English translation by @weolucbasu, review by IG 10_anja, proofread by @flowerlotus8

Full article under the cut 👇

Prior to the release of the long-awaited Joker Out's third studio album we had a chat with their member, the bassist Nace Jordan. For him this is an especially huge milestone in his career, as this is the first album after he joined the band in 2022 after the previous bassist Martin Jurkovič left.

When Nace Jordan joined Joker Out two years ago, he probably didn't think he'd experience such a rich musical journey. During this time he performed at Eurovision, their song 'Carpe Diem' won the hearts of foreign audiences like a magnet. This was followed by a long European tour, creating new musical material in London and later in Hamburg. The boys also had a rich festival summer.

(Ph: Primož Lukežič)

The year and a half since it all began with the Eurovision song 'Carpe Diem' and up until today, has been rounded off with a new studio album 'Souvenir Pop' by Nace Jordan, Bojan Cvjetićanin, Kris Guštin, Jan Peteh and Jure Maček. The album will be released on the 15th of November. On it there are a collection of 10 songs in Slovene, English and Serbian.

"From every trip each of us usually takes some kind of memorabilia or a so-called 'souvenir'. That's basically what 'Souvenir Pop' represents," clarifies this time's guest, Nace with whom we talked about the creation of new material and his musical beginnings. We also found out after who his new family member got his name from, what food he eats and for how many years he hasn't been drinking alcohol.

(Ph: Mark Pirc)

Rocker bassist, who doesn't drink alcohol

Nace Jordan grew up in Kranj. Perhaps he was a newbie for most two years ago, but before joining Joker Out Nace had already professionally worked with music for over 10 years. He collaborated with most Slovene performers, including Jan Plestenjak, Samuel Lucas, Katarina Mala... and as he tells he "at least once in his life accompanied all the main Slovene musicians on an instrument."

When he turned 18, he went on a cruise ship where he gained invaluable experience. He always stood up for those who were weaker in school, even if that meant he got the short end of the stick. Likeable and almost always in a good mood, he admits that he also has a bad day sometimes.

(Ph: Nace Jordan's private archive)

"I'm definitely a positive person, but I also have days when I'm the complete opposite of myself and on those days, nothing is good enough, nothing is okay, everything sucks. Actually, the way I'm on stage I'm also privately. When I'm in a bad mood you notice it quickly, because I can't hide it. Which maybe isn't always the best." (smiles)

(Ph: Profimedia)

Alongside music, he's also enthusiastic about cooking, where he transfers his creative approach onto how preparing dishes. He especially likes dishes with polenta and he explores recipes without gluten. A few years ago he even applied to a goulash cooking competition in Kranj with a friend, where they won. He still keeps the medal and the pot at home. Even though he has gotten used to gluten-free food, he explains, with a sparkle in his eyes that he sometimes misses a really "good, freshly baked donut".

During our conversation, Nace confides in us that he hasn't been drinking alcohol for 10 years. If anyone encourages him, to drink something stronger, he playfully declines: "When you have a baby, I will drink to their health." And he stays true to this. He maybe drinks once or twice per year, at a really special opportunity or dinner.

He joined the group without any greater expectations

His integration into the group happened at the speed of light. "When me and Bojan (Cvjetićanin) got together for a drink, he mentioned that Martin is leaving the group and they're looking for a new member. According to him, I was the most appropriate for that and they wanted to meet up with me at their place (practice space), so we could play something together. This was actually before the concert in Križanke (9th September 2022). In the beginning, I was careful, because I've been in situations where I came into a band and we didn't get along. Being in a group isn't easy. Back then I told Bojan: "Let's get together and get a feel for each other." Prior to that, I didn't know the other members. I entered slightly reserved, without any greater expectations," he describes the beginning of his collaboration with the other members of Joker Out.

(Ph: Aleksandra Saša Prelesnik)

"Then we played together a bit. After Križanke, we didn't see each other for a bit, because Kris went to travel in Peru. When he returned, we started practicing again, because we had a performance waiting for us. Martin decided he wouldn't play anymore, I had not yet been an official member of the band, but I did go and play with them." And the rest is, as we like to say, history.

"I wanted to justify being in the band"

The new third album of Joker Out, 'Souvenir Pop' is especially dear to Nace, as it is, as previously mentioned, his first album that he created together with the rest of the band members.

"Maybe I slept a bit worse the final nights when we were finishing up the album. Maybe because of that I was slightly more nervous, because I wanted to justify being in the band and the fact that some new good songs were made. For example, the single 'Carpe Diem', which was accepted greatly, as well as 'Šta bih ja' and 'Bluza', which are amazing songs to me. I also want the same for the other songs on the album. More or less, I felt some kind of pressure that this album has to be really good."

The new album of course has a whiff of foreign countries, as we find songs in two other languages besides Slovene: English and Serbian. But for sure, this album will not have an identical sound as the previous two albums.

(Ph: Vita Orehek)

"I think that everything that Bojan sings and we play is Joker Out. You can't escape that. But for sure, it doesn't sound the same as the previous albums. We all played those songs so often that you want something different in a while to make the concert more interesting. The song 'Carpe Diem' already doesn't sound the same as the previous album to my ears. Maybe the new album sounds more closely like a combination of 'Carpe Diem', 'Šta bih ja' and 'Everybody's Waiting'. That's the genre we're moving in. But there are definitely some surprises on the album, which caused some doubt in me during the middle stage, where I was wondering if this even fits on the album. But now that I listen to the album as a whole, I actually really like it," he says and is satisfied with the final product.

The order of the songs on the album is placed into a story. "I think that Kris described it very well in an interview. The first part of the album takes place right after Eurovision, this hype (circus, noise), confidence, this kind of power, surreality. The second part of the album represents the time after you've taken a step back and summarised all of this. At the same time, some dark things can come out during that time. The second half is a bit more dark and I think we nicely captured the transition into this," he clarifies.

Album cover taken between the sheets

If their last album covers were in colour, this one is black and white. On it, the boys pose in between the sheets. The picture was taken on the morning of the Eurovision final.

"Maybe none of us is perfect in this picture, but we all agreed that this picture isn't just some visual image, but it also has some kind of energy, which tells us exactly what was happening then. You look at this picture and you see some kind of energy between us, a bit of nervousness..." describes Nace.

Album cover of their new album 'Souvenir Pop'. (Ph: Joker Out archive)

The bassist likes it, if the songs jump from genre to genre on albums. "So you don't get bored, when you listen to it as a whole." Each song carries its own story and a kind of emotional charge. Between the new songs you can find ones that especially touched him.

"The first one that really touched me is for sure 'Carpe Diem', it's our first song together after all. Then the seventh song on the album ('Lips'), because is contains the most of me. Already the idea for it was created on a laptop in bed and not at the place with the band. The creative process alone connected me with it, it for sure is one of the most different, striking songs. When you'll listen to it, you'll see what I mean. The ninth song ('Sonce') is a ballad. When I listen to it, it doesn't matter how I'm feeling at that moment, it always touches me. With that song I like: the topic of the song, the lyrics itself and how Bojan serves it. When I played it to my mum, she got teary-eyed."

(Ph: Nace Jordan's private archive)

They experimented with different instruments on this album. Nace first and foremost plays bass, but recently he also bought a Wurlitzer piano (a type of piano which you plug into electricity). "It's a very dear instrument to me and I finally got to buy it. The same week I bought it, I put it into a new song," excitedly tells the 30-year old, who, for the album, alongside the bass also recorded another guitar, marracas and other pianos and programmed the drums, where there are no acoustic drums.

He often takes on the role of an older brother

In the group Nace takes place of someone who takes care of all the studio things. "I already did this in the past and I felt at home with it. When we were finishing up the album, I took care that the album was be finished on time. The last three weeks before the album was finished, I shared our Producer's Žare Pak's biorhythm which means I was up from 4pm until 10 am." (smiles)

As he is the oldest, turning 30 this year, he often takes on the role of an older brother. With his responsibility and mature approach he takes care of the other members: "Boys, today let's maybe hold back a bit, we have a long weekend ahead of us. Sometimes they make fun of me because of it, but the following day at least one of them is probably grateful." (smiles)

"We encourage each other"

It doesn't happen often that members of a band are also privately good friends. We can say that this certainly isn't true when it comes to Joker Out. As friends they support each other at all moments, go on holiday together, spend their free time together, hang out during social evenings, which creates a unique energy amongst them, which can be felt by the audience at every concert. This friendhsip gives their music additional depth and energy, because of which their fans feel as though they are a part of their story.

(Ph: Damon Baker)

The dynamic between members naturally changes and develops through time. Together they experience new challenges, creative processes and personal transitions, which effects their relationships. Slowly, special bonds are created between them because of this - with some they connect on a deeper emotional level, with some more in a business sense.

"When I feel bad or I want to talk about deeper matters with someone that person will certainly be Bojan. Because he really knows how to get close to a person in that moment and give them good advice. With Kris we are both more business orientated and we have almost daily conversations about what we have to do and what we have to improve. Because of this we often go and grab a coffee and we see each other the most. With Jure you will never just be sitting down, but you have to do another activity as well. A love for keyboards connects me and Jan, we talk the most about music. Jan also often inspires me with his manner of playing," say Nace, who with Jan forms a fantastic guitar duo on stage.

(Ph: Vita Orehek)

Their collaboration is energetic, synchronised and soaked with the right amount of improvisation, which concert goers already feel during the first chords. Their connection is expressed through music, as they can easily communicate through looks alone while playing and improve their performance. This authentic relaxed chemistry between then is something so natural that they have also moved this to the audience.

(Ph: Profimedia)

He takes care of his stamina at night

The Jokers are famous for their dynamic performances, where stamina comes in handy. "It's definitely easier, if you have some stamina. I try to keep it up. Sometimes a bit better, sometimes a bit worse. When I come on stage, I want to support what I'm doing with movement, with my body and to someone in the audience, who is looking at you and wants your attention, I try to give it back tenfold. I try to put myself into the shoes of a fan because I know exactly what I would like. We provide each other with energy, so it's very important that we're in a good mood during our performances. We encourage each other, support each other."

Recently he spends a lot of time at the piano, which relaxes him. As a true Gorenjska local he also loves mountains, but he's recently been running out of spare time. "I like going to the hills very much, but I sadly go so rarely that I'm almost embarassed to say. The walking really relaxes me. I would also like to fish more. Me and Bojan are very amateur fishermen, but that's our common interest."

He mentions that he also likes to run and swim. "I am the funniest runner in the world, because I run between 11pm and midnight. I often look behind me and also run faster. (laughter) Getting out of the door is the most difficult. I admit, it's sometimes torture, but the satisfaction after I'm finished is then that much greater. Running also helps my mental health a lot."

(Ph: Vita Orehek)

New family member - dachshund Pino

A few months ago, Nace's life was enriched by a new family member, an adorable dachshund named Pino. He was named after the amazing English bassist with Italian roots, Pino Palladino, who performed with Adele, Paul Young, The Who, Nine Inch Nails and others. At first, Pino was a bit shy, but he quickly won his heart over.

"In the beginning I always needed a sitter for him. Now we've progressed so far that he can be home alone a bit longer. It's definitely some kind of additional responsibilty, but he made my life better. When I come home he is very honestly happy to see me. Nothing can replace this feeling. Everyone who has a dog knows this well. He also won a right to the bed, he sleeps with me. I spoiled him a bit much," he honestly admits while laughing.

In the past months Nace's life is being made better by the dachshund Pino. (Ph: Nace Jordan's private archive)

Even though taking care of a dog is an additional responsibilty, Nace is grateful for his new furry friend and the feeling of unconditional love, which can only be understood by those, who have a dog.

For the ending, we were interested in what has been the greatest lecture he has learned in the past year, "Oof, great question. I don't now if I've learned it, but I'm still trying. At the moment when something wasn't going my way, I always wanted to do anything to solve it. Now, I've realised that it's much better to take a step back and look at things from a different perspective and then return."

[note-a-bear]

Honestly, I'm of the opinion that if you want to 'elevate' quick grits on a budget you really don't need the added dairy (I mean, it's great, but sometimes you ain't got it).

BUT you do need to treat them like polenta and cook a little lower heat and be prepared to keep it moving to help agitate and release those starches that make for a good creamy consistency. (This is, in fact, the trick to all those really good creamy, thick, grain foods like oatmeal and risotto, too. Slower cooking with more agitation is what brings out all those starches into your cooking liquid and turns it creamy)

[blushcoloreddreams]

9 dishes for cold days that will heat your soul

Capeletti soup - a warm soup is perfect for cold days and capeletti is known for its simplicity, flavor and comforting sensation.

Polenta - There's nothing better than polenta with ragú or minced meat on a cold day, accompanied by good cheese.

Risotto a la milanese - a classic risotto from the Milan region, prepared with arborio rice, saffron, meat broth, onion, butter and parmesan cheese, it is delicious!

Pumpkin cream soup - Pumpkin is a very tasty option for making creamy soups. This dish is even better with shredded chicken, croutons and gorgonzola!

Stuffed pasta - a tortéi or ravioli with tomato sauce and cheese could be the solution to accompany a ragú and make a perfect dinner!

Fondue - It is a popular option in the winter of the Rio Grande do Sul mountains. The melted cheese with the various side dishes, meats, followed by a beautiful dessert... makes it the perfect experience to enjoy with friends and family.

Pot roast - the cooking method leaves it soft, juicy and full of flavor; The juices and seasonings mix together to create a rich, flavorful sauce. It goes perfectly with a purée and potatoes go very well with the meat sauce.

Lasagna - an iconic dish of Italian cuisine, made with layers of pasta, Bolognese meat sauce, cheese and béchamel sauce. It is surprisingly good accompanied by a beautiful wine.

Hot chocolate - Although it's not exactly a dish, hot chocolate is a popular drink, a cozy dessert, enjoyed all over the world and especially in cold weather... it's a treat to savor and make a simple moment special!

since your mouth is watering when you see this content now… 😋

In this winter chill… all we want for ourselves and our loved ones is that food that warms, welcomes and comforts…

And these dishes I chose, besides being eye-catching and delicious… are also true comfort food - that preparation that feeds, nourishes and embraces the heart and our soul.

Take advantage of this weekend, and make some of these dishes for the special people in your life… take advantage of the opportunity to exercise one of the most beautiful forms of the feminine: NUTRITION - get ready for compliments and to surprise those you love 🥰

[mariacallous]

Back in the 1980s, when polenta was the hot new item on restaurant menus, I was eager to try it. I knew it was a traditional Italian dish, but it was foreign to everyone else, including me. I bought a package of cornmeal, began the preparation, and when it was done I realized I had been eating it all my life. It was the same dish Jonathan Harker ate before his encounter with Count Dracula in Bram Stoker’s novel, known in the American South as “cornmeal mush” and “pap” in South Africa. But I knew it as mamaliga, which had been a staple in my grandma’s Romanian kitchen. 

Because mamaliga was such an essential in our lives, I didn’t realize that most of my Jewish friends had never heard of it. The hallways in the buildings we lived in all had the same familiar scents of Ashkenazi staples we all knew — chicken soup, challah, braising briskets, and roasting chickens. Shared values and menus.

Except when it came to mamaliga, which I learned was limited to those of us whose ancestors were from Romania. 

While our family was dining on cornmeal mush, everyone else was eating kasha varnishkes, a dish I ate regularly only after tasting it at my future mother-in-law’s house (it was love at first bite).

It all has to do with geography, I think. Polenta/mamaliga is based on cornmeal, which had been unknown anywhere except the Americas, where corn is indigenous. Christopher Columbus and other Spanish and Portuguese explorers brought corn to western Europe and Africa, where it flourished. Cornmeal became a staple.

Turkish traders noticed corn grain in the markets of Africa and brought some “granoturco” back to Southeast Europe, including the region we now know as Romania, which then belonged to the Ottoman Empire. In 1692, a Romanian nobleman tried some, thought it worthy, and introduced it to Romania. It became the country’s national dish. 

A few years ago I visited “the old country,” including the city of Iasi, where my grandparents were born, and laid stones on the graves of my great-grandparents who are buried in the one remaining Jewish cemetery (when my grandparents lived there, the city was about one-third Jewish). 

Naturally we sampled mamaliga, which is ever-present on every restaurant menu. It’s usually served as a side dish, much like any starch, but in my childhood, my grandma, and later on my mother, served mamaliga in a multitude of ways, including our favorite, mamaliga cu branza si smetana – mamaliga with cheese and sour cream, served for lunch or as a side dish at dairy dinners. 

In my own kitchen, I’ve learned that mamaliga is incredibly versatile. I’ve used it as a substitute for potatoes, noodles, and rice (complete with butter, sauce, or gravy). I’ve served it as a full meal, as a topping for brisket or chicken pot pie filling, with mushroom ragout, and with caramelized onions and cheese. I’ve even mixed it with molasses and cream to make a quick Indian pudding. 

The leftovers are spectacular, too. In fact, in Romanian households they make extra mamaliga to pour into a loaf pan, let it firm up, and then cut slices to fry to crispy goodness. I’ve served fried slices of “Romanian toast” for breakfast, topped them with gravy or cheese for lunch, or with a fried egg for dinner.

It’s no wonder that the Romanians called dried ground corn mamaliga, a word that translates to “food of gold.” It’s a tribute not merely to the grain’s beautiful yellow color, but to its adaptability. Whatever you call it, this dish is an enduring winner and, as far as I am concerned, another treasure of the Ashkenazi kitchen.

[dollsahoy]

It seems silly, but I've been getting into cornmeal mush lately? (well, not literally "getting into" it...you know what I mean)

I generally prepare it as a fake polenta, with Italian seasonings (so much pesto), but I do want to explore it more with sweet flavors, and letting it solidify so I can try frying it

And eventually I'll figure out how to get the internet to show me more Native American cornmeal recipes than just just blue cornmeal mush and poyha and "you meant a meal with corn, right? whole corn kernels?"

[dolce-tenebra-toscana]

La squadra's spice tolerance, from highest to lowest 🌶🌶🌶

1) Formaggio 🧀

Cheese man has the highest tolerance among his teammates, can easily eat a whole chili withput breaking a sweat and actually enjoys spicy food. However he has to remember to control himself when he makes " Aglio olio e peperoncino ", last time he sent one of his friends at the er ( more on that later 👀 )

2) Pesci 🐟

I know it's surprising, but pesci actually handles heat like a pro! His nonna and mamma are very fond on heavily seasoned cooking and they taught Pesci that a high tolerance to spices means you have a strong and warm heart.

He may not handle coffee, but he can easily eat a whole jar of 'nduja by himself!

3) Melone 🍈

Now Melone is more fond on sweet and sour than spicy, but his tolerance is actually kinda high! He can't actually explain that to himself and other to be honest cause he rarely eats spicy foods but when he does, you won't hear him complain that much; just some " ooh, maiala scotta scotta!!" Or " Deh che gliè un piccantino sto troiaio?"

4) Illuso 🔍

Now we are reaching the bottom of the pit, and illuso's sensitive tastebuds get a real kick in the shins whenever he eats spicy! Which is weird since he really likes pepper, but put even just a lil pinch of chili powder more than it supposed to be in his plate and he'll complain all night about how is tongue is " ruined forever "...such a drama queen

5) Risotto ✂️

You want the big scary capo out of your way for 2 hours? Make thai food for dinner, or even just season his pasta with the blandest chili powder you can find; you'll see him caugh and cry in no time.

His iron deficiency and his low spicy tolerance are a deadly mix and the only thing it can help him in that case is a 2 hours nap after a good ice cream, poor capo he tries his best when he goes to resturants tho 🤣

6) Prosciutto 🍖

No. Just no, take that f*cking devil dandruff away from him. Not only he can't handle spicy food, he hates it from the bottom of his heart! This includes both ethnic and italian foods, his refined palate only allows sophisticated and delicate flavours inside his mouth....and then smokes Malboro but that's beside the point! You'll never even see Prosciutto eating spicy food...but if you do prepare to see him run to the bathroom to throw up.

7) Ghiaccio 🧊

Tastebuds of a 3 year old child? Y e s!

Ghiaccio can't even SMELL the chili powder in the air that he starts gagging and caughing like crazy!! Even pepper has to stay away from his plate, and no joke he'll straight up punch you if you even dare to put something like that nearby his plate. And yes, he is the poor guy who went to the ER after tasting formaggio's food; apparently the nurses were afraid cause he looked like a rabid dog screaming blasphemies, crying, salivating and spitting....not a good sight at all.

In conclusion, Ghiaccio will have " spezzatino e polenta " grazie~

Pesca has the highest tolerance of the group, the boys saw her eating whole chilis like popcorn and were kinda freaked out 🤣

[billetwoes]

Food! Headcanon Smoke (Tomas Vrbada)

Just some food headcanons that have been "stewing" in my head for our Friendly Neighborhood Wholesoome Sidekick!

Rated: PG-13, mentions of alcohol and "Sex on a Beach" drink

Words: 932

-As an Earth Realm Protector, Tomas had been billeted by different hosts from all over our world during various missions that take place in different parts of the world.

-Tomas is always appreciative of homecooked meals prepared by his billet hosts because he understands that it takes valuable resources, time and effort, especially if it is evident that the billet family is poor. There’s nothing more delicious than a homecooked meal made with love.

-He eats a lot of vegetables and loves them! Tomas appreciates vegetables prepared in different ways: salads, roasted vegetables, pureed as a soup, battered and fried, as snacks, you name it. Authentic Mexican tortillas and nachos with a lot of salsa with juicy chunks of tomatoes, bring on the vitamin C!

-Tomas also eats a lot of fruits, his favourite ones being apples, oranges, grapes, stone fruits, pineapple, mangoes, and any fruits that are both sweet and tart, especially if crunchy. He doesn’t mind bananas, melons, berries and local fruits from different countries and will eat them when offered.

-Tomas doesn’t mind smoothies, but doesn’t normally consume this, since they weren’t available during his time in the Lin Kuei, and currently in the Shirai Ryu.

-Tomas’ favorite thing to eat is stew. It reminds him of his childhood days as a hunter, as his mother often cooked stews for him and his sister. Got a pot roast in the slow cooker, he’s game! Make sure that there are a ton of veggies in that Crockpot, and he’ll appreciate that. Happen to have a large Dutch oven of Osso Bucco in the oven, he’s inwardly drooling and counting the minutes until he can get his mitts on a bowlful of that tender beef shank on top of creamy polenta and topped with gremolata! Got some chicken or pork adobo and rice, he’ll take seconds! Got a big bowl of Caldo de Res (yes, I know it’s a soup), it’s gone in no time. In a mood for some comfort food, he’ll gladly accept a bowl of scouse made with lamb. Got butter chicken on coconut rice, yes, please! :D

-If a billet host can or is well off, Tomas loves being treated to different restaurants. If a billet host has recommendations and is enthusiastic to take him to a popular spot, Tomas is always happy and appreciative to go with. From a popular hole-in-a-wall noodle shop to a lively gastropub on a game night to a Michelin Star restaurant in an upscale part of downtown, he loves being exposed to different culinary experiences. Tomas always has a great time bonding with his billet families this way, and they always enjoy hearing about his stories and adventures.

-Tomas won’t eat anything that isn’t well-cooked or under cooked, not out of rudeness but for his own safety. If there is anything that is pungent in a bad way, he’ll try it once in small quantities, but that’s it. If an animal that is being butchered is illegally acquired and slaughtered in an inhumane way, Tomas wants nothing to do with it.

-It only takes only a few occurrences for Tomas to learn to have a sack of snacks or MRE’s, courtesy of Johnny Cage’s connection with the US army.

-Just because Tomas must keep a certain physique doesn’t mean that he can’t enjoy any foods and beverages that are “less” healthy. Having been to different parts of the world has made him acquainted to the popular fun foods. If he’s in Canada, he must have some poutine with those squeaky cheese curds! If he’s in the Southern US, bring on the fried chicken with biscuits and gravy! If he’s in a Southeast Asian country, the street food offers a ton of options: try the fish balls on sticks, various fresh seafood cooked fresh, and shaved ice desserts, to name a few! If he’s in the Middle East or in the Balkan region, Baklava is a must!

-Tomas can generally hold his liquor and knows his limits. His alcoholic beverage of choice is beer, specifically the beloved pilsner. It must be the Czech in him or the fact that men can generally metabolize alcohol faster, or both, that he’s able to put away a lot of beer. In fact, Tomas is one of the few that can out drink most of the Earth Realm protectors.

-If Tomas is offered wine or Prosecco with some dinners, he will accept 2-3 glasses. He rarely drinks hard liquor, but if with a culture where it is customary and polite to accept a drink from a billet host, he will. He’s had quite a few tequila shots in his life.

-At one point, Tomas had been curious about Jello Shots at one point. Tomas enjoys them if he’s with younger members of billet families that offer them, especially when he can enjoy the more adventurous drinks like Sex on a Beach, Long Island, AMF (Ooof!), Ceasar, and other creative concoctions with no names. Tomas has also taken a liking to Baileys, by itself or in hot chocolate.

-Tomas has a sweet tooth. Ice cream, gelato, and popsicles are consumed in large quantities. He likes mini fruit tarts and cakes in general, especially Japanese sponge cakes with strawberries and light whipped icing. Anything matcha will always be welcomed, be it as tea, in cakes, ice creams, and anything creatively sweet.

-Tomas loves chocolate bars and protein bars. He also loves cookies and Nutella on fresh bannock. Have options of snacks in a basket, and that completes his billeting experience with you :D

[unearthitaly]

Neapolitan Street Food: 6 Snacks You Should Try

Back in the days, having a meal “on the go” in Naples had little to do with hurry, but rather with poverty. Eating street food was cheap and, at the beginning of the 20th century, you could actually buy a portion of pizza for just one soldo.

Nowadays, even though the love for a table laden with food and conviviality is undeniable, street food is a common habit very ingrained in the local culture.

Here following, you will find a list of some of the street food you should try while in Naples. The amount of this kind of food is quite consistent, but here I’m listing only some of the most common specialties, easier to access for tourists.

Pizza a portafoglio

Pizza a portafoglio ( literally "pizza wallet-style") is a lighter version of the most popular pizza: it is smaller, it has less topping, and it is easier to carry around, since it is basically a “folded small pizza”. The classic version, with few ingredients, usually costs around 1,5/2 €.

Pizza fritta

Pizza fritta (“fried pizza”) was invented after WWII in order to face the crisis, given that even the classic pizza, a traditionally cheap food, had become a luxury, due to the difficulty to find and pay for ingredients like tomato and mozzarella.

The dough, during the frying process, inflates and the empty space is filled with ricotta cheese, salami and mozzarella. At the time, preparation and selling happened on the streets: the dough, previously prepared by the pizzaiolo, was fried and sold by his wife in a stall located along the alley.

Cuoppo

The Neapolitan cuoppo is a cone of vax paper filled with fried goodies. The traditional cuoppo (“cuoppo fritto” or “cuoppo di terra”) is usually composed by zeppoline salate, panzarotti (called also crocchè) made with potatoes, cheese and ham, Neapolitan arancini, mozzarella in carrozza  and scagliuozz (small triangles of fried polenta). A more recent invention is the “cuoppo di mare”, made with fried fish and fried vegetables.

Tarallo sugna e pepe

This is quite an old recipe, which is the result of the resourcefulness of 1700’s bakers who were located in the fondaci, a very poor area near the port. Instead of throwing away the leftovers of the dough used to make the bread, they opted for re-using them, giving them a ring shape and adding pepper and lard. At the beginning of 1800, almonds were also added to the recipe, giving birth to the a snack, which was sold by peddlers and that represented a nourishing yet cheap food for the poor Neapolitan workers.

Nowadays you can find taralli in the osterie (inns), served with wine, beer or even sea water, and they are sold in the tarallerie (specialized shops) and bakeries.

Frittatina di pasta

Frittatine di pasta are often consumed in pizzerias as an appetizer before pizza, or as street food. A frittatina is a disc of dough of 10 cm, filled with bucatini pasta, white sauce, peas, ham and provola cheese, covered with batter and fried. Some varieties also contain ragù (see pic).

Sfogliatella

One of the most common street desserts is the famous sfogliatella, invented in the 18th century, by the nuns of the ancient St.Rosa Cloister located in the Amalfi coast. For this reason, the sweet was called “Sfogliatella Santarosa”.

At the beginning of the following century, one of the nuns passed the recipe to her nephew P. Pintauro, who had a patisserie in via Toledo in Naples and the rest is history: he modified the recipe and invented the typical Neapolitan sfogliatella. There are two versions of it, the sfogliatella frolla and the sfogliatella riccia (see pic). The filling is equal for both: it is made with semolina, ricotta cheese, eggs, sugar, candied fruits, orange blossom’s water, vanilla and cinnamon and it is very aromatic.

In Naples you usually find these two typologies, whereas in the rest of the region Campania, you can still find the original Santarosa and its spinoff version called coda d’aragosta (“lobster’s tail”), with a filling made of cream and chocolate or with chantilly cream.

If you want to read the complete version of this article, check my blog. Enjoy your next trip to Naples! 😜

Sara-Unearth Italy. Find me on WordPress, Instagram, X.

[h0neyfreak]

I’m gonna share another very useful approach to life as an adult with ADHD: cooking and nutrition edition.

The American idea that dinner is “meat/protein with a veggie and a side” and that this is somehow an easy thing to prepare is a lie. That’s so much work. Sometimes I like making a meal that requires a lot of effort but that’s not sustainable for my average weeknight dinner.

I would like to instead introduce you to my world of Sauce Based Cooking. It is predicated on the idea that the “one pan meal” is not a category of recipe but rather a decision made by the chef. There are some deviations (some meals require a pasta pot and/or sheet pan) but that’s still way less than a lot of recipes call for. If it requires a blender, simply close the link and step away.

Rules for Sauce Based Cooking Freedom:

Have more spices/flavorful pastes than you know what to do with. Better than Bouillon and miso paste and curry paste and spice mixes etc etc. You are not running an authentic Tex-Mex restaurant from your kitchen just get the taco seasoning packets.

If you eat meat, you should be buying bone-in skin-on chicken thighs. Not chicken breasts. You can braise a chicken thigh for two hours and it will only get tastier and better. Cooking a chicken breast is stressful and requires a level of precision im not prepared to give to a chicken.

Focus on learning to make tasty BASES. You have learned if you make it and it tastes good to you. Nail down a good cream sauce, perfect your 20 minute marinara, learn a coconut curry, figure out the basic components of a marinade. Add some ground ginger to your chicken soup and thank me later. Then cooking is just beating protein and veggies into submission under your sauces and above your grains.

Don’t try and make ~dishes~. I call this “Zelda cooking.” You need something that you enjoy eating and gives you the nutrients you need to function. Prep vegetables and proteins you like and dump them into a sauce you also like. Add some polenta or bread or rice or couscous or any other grain to soak up the sauce and make it filling and satisfying. 9 times out of 10 it’s gonna work. The only decision you need to make is the flavor profile of the sauce.

Buy the precut vegetables. I know. It feels wasteful. So much plastic. But I promise you it’s way more wasteful to throw out half your groceries and order Uber eats 5 days in a row because you never managed to chop an onion. It’s okay. Precut/frozen vegetables and canned ingredients and prepared food items are going to be your lifeline. I can turn a rotisserie chicken and plastic tub of mirepoix (pre chopped onions, celery and carrots) into a delectable soup with just things in my pantry at this very moment.

Same as above but line the pan with foil. Save yourself a dish.

Add at least one vegetable to everything you cook. This might be controversial but you need fiber. And all sorts of other vitamins and minerals that things like kale and carrots and sweet potatoes have. My go to is canned chickpeas. A jar of marinara plus some canned chickpeas and kale is suddenly a hearty and filling topping for pasta that’s gonna satisfy me way more than just the pasta and sauce. And all I had to do was dump a can and a bag into the pot. That’s not a dish that really exists or has a recipe but it’s Sauce Based and I eat it a lot.

Keep some fortified cereal (most cereal is fortified by default) and trail mix on hand. Sometimes I get in a funk and order a lot of takeout or just eat a lot of carbs and not much else and then get woozy because I’m a little dumb and don’t eat a lot of animal products so all my Nutrients are low and that makes cooking harder. Fortified cereal and trail mix together will have most of the stuff you need to get rid of the lightheaded wooziness (iron and b12 and fats and sugar) in a dense little package that’s easy to munch on while cooking.

Finally, I know online recipes and Pinterest are great and wonderful but get proper cookbooks whenever you can. The first reason is that even with AdBlocker online recipes are a minefield and can be distracting and frustrating and overwhelming which are all things you don’t want when knives and hot pans are around. The second is that you will learn so much about cooking from a proper cookbook and the better you are at cooking the easier and faster it goes. ThriftBooks has plenty as will your local library or even older relatives. Ones like “Cook What You Have” by Christopher Kimball and “The New York Times Cooking No-Recipe Recipes” book and the classic “The Art of Simple Food” by Alice Waters are great.

[queengiuliettafirstlady]

Taste of Home

Taste of Home

Fandom: Ikemen Vampire

Pairing: Leonardo Da Vinci x Le Comte de Saint-Germaine

Tag: Established relationship Cooking Kisses Spicy lines Fluff

Word Count  991

Author’s Note: The song is La donna è mobile from Rigoletto written by Giuseppe Verdi.

A little something to celebrate Italy with Leonardo and his lover, in a ordinary day with a normal amount of dishes prepared from our italian chef, much to the delight of the residents, with some sweet and spicy adding, I very much hope will be of your taste like this little dish I prepared myself take a seat and enjoy the feast. 🥰

Tag list

Tag list

@kissmetwicekissmedeadly @aquagirl1978 

@william-rex @writingwhimsey

@fang-and-feather @moonstruckmelancholic

@wistfulwanderingone @rjthirsty @lichtluv

@ike-garden2024 @jollibeeshappiness @starzyquee              

@maeko-kun @rkmaru

You can find me on AO3 as QueenJuliet 😊

Thank you for everyone who will like, reblog, or comment please be gentle with me english is not my first language so please do not leave rude comments I apologise for eventual errors I hope you will like it 😊

It was a summer day at the mansion, the whole nation simmered with perfumes and sounds he never heard of more pleasant, except the ones of his native country, an heavy sigh escaped from his lips at the thought as he shifted around the table, filled to the brim with his skillful hands creations.

La donna è mobile

Qual piuma al vento,

Muta d'accento - e di pensiero.

Sempre un amabile,

Leggiadro viso,

In pianto o in riso, è menzognero.

The fragrant perfume of white bread still warm from the oven placed in a plate next to the baci di dama, the unmistakable aroma of gianduia melted well with the bitter scent of coffee of the tiramisu, the yellow color of the polenta stalked in contrast with the red cover of the lasagna placed next to it, on a side of the candid tablecloth stretched a feast of pasta of any kind and pizza with various filling, enough to satisfy every taste, everything rigorously handmade following the recipes he known by heart. Amidst its chaos stood the improvised cook who do not even remotely cared about any intruder immersed in the task of stirring the red tomato sauce in the pot, carefully blowing air on it before savouring its taste rolling on his tongue as he hummed in delight, his fingers from time to time threw some ingredients in one of the pan like a magician practising his magic in broad daylight, bathing everything in sight in its warm hues.

È sempre misero

Chi a lei s'affida,

Chi le confida - mal cauto il core!

Pur mai non sentesi

Felice appieno

Chi su quel seno - non liba amore!

He let out a chuckle, laughing at the irony of singing about the love for a woman, his parents words ringed still clear in his ear. 

-Do not show us your face unless you have took a wife.-

-Ah if only they knew.

“What are you preparing today ?”

The arms of his husband wrapped around his torso, like the sun brushing away all his dark thoughts, smiling at the soft kiss he left on his neck

“Geez there are people watching us ya know ?” his low chuckle reverberated in his chest, a tone of defiance in his voice he loved so much hearing sing for him in the bed

“Who ?”

“Someone will surely come out of this frat house you create.”

a soft giggle escaped his lips as he pulled away, he leaned against the counter to face him as he spoke.

“I see you have given Sebastian the day off.”

“He deserved it that poor guy acting all up as he is our maid and butler at once.”

He dipped the spoon in the tomato sauce pot once more, bringing the point to his lips, it tasted like home, like the country he could not come back to if not as outsider or traveller, the one he still felt to belong, both italian and french at once even though he far preferred to call himself citizen of the world, inhabitant of the earth, belonging anywhere and nowhere at once, but when the light goes down and he had to find a shelter he knew exactly where to go, the same place he would have kept coming back to over and over again, the one and only he would have chosen in every universe in every timeline even after thousand years he would have still come back home to him, the only man who intrigued him, he felt to know everything and nothing of every time they talked, a mystery he would have gladly spend all eternity discovering, each side of him a precious treasure he collected in his heart.

Before he could do anything he moved to block him against the counter, a cat like smirk on his lips as he stared in his husband’s golden eyes sensual and alluring, leaning over to press a soft kiss on his nose, his gesture made him smile at his boldness, he never was good at masking his own desire, at least not like le Comte taught from a young age to conceal every emotion and so he took action cupping his face in his hands melting his own lips on his, lacing his own hands on his husband’s hips to steady him.

Their kiss was sweet and deep, intoxicating and exhilarating pervading each and every one of his sense leaving him speechless and astounded, butterflies swirling inside his heart, fluttering with all the love he felt for his husband, the sweetest of flavour invading his tongue spreading on his palate, it was the most delicious meal he had ever had in all his life and it was only the first course he though smiling to himself, for the even sweeter dessert that waited for them both in bed, late at night when all the others were asleep and the clock struck midnight signing the start of the time for lover.

Reluctantly they pulled away panting for air, lost in each other's gaze so much to not notice their butler peeking from the doorframe, sliding noiselessly away once he witnessed that forbidden view.

He kissed his forehead tenderly, revelling in the astoundment glimmering in his golden eyes 

“I love you so my ferret.” a smile so bright like the sun itself brightened his gorgeous features

“I love my cat too.” he smiled softly to him, feeling his lips leave a little kiss on his nose making him chuckle, he really did puzzled him one minute he was bold and the other shy, but he knew that despite all their bicker and banter their love was genuine, hidden deep in their hearts only for one another.

Their love confessed countless time with each moan and groan escaping their lips, with every kiss sealing their soul together and that night would have been not exception, basking in the soft alluring gleaming in his eyes at his heartfelt words murmured tenderly on his skin as they laid on their sides looking at one another with only the aster as guardian of their love, because it did not matter how much times they kissed or made love or how many refined dishes they tasted, he always had and always would have been his favourite flavour of them all, because to him his husband tasted like home.

[recipes2024]

Carne Asada alongside the lusciously creamy habanero honey polenta! 🌶️🌱Dive deep into Mexico's culinary heritage without leaving Houston.Embrace authentic tradition, savor the modern twist, and relish the moments you've saved. This dish is a heartfelt collaboration between two of our cooks, both hailing from Mexico. They've brought Salsa Molcajete Verde to life, traditionally prepared with a molcajete, to infuse soul into every bite! @vitalkitchenco #carne #carneasada #asada #creamy #habanero #honey #honeypolenta #habanerohoney #habanerohoneypolenta #habaneropolenta #hotcreamyhabanerosalsa #creamyhabaneropolenta #mexico #mexicofood #mexicanfoodinmexico #mexicofoodie #mexicofoods #salsa #salsamolcajeteada #salsamolcajete #salsamolcajeteada😋😋👌👌👌 #salsamolcajetea #molcajete #molcajetedecarnes #molcajetes #molcajeteviejo #molcajeteviral #molcajeteamateco #molcajetesalsa #molcajetesyartesaniasvillegas #molcajeteverde #vital #vitality #vitalkitchen #vitalkitchenco #kitchen #thekitchen #thekitchenco #recipe #recipes #recipes2024 #recipes2023 #recipes2022 #recipes2021 #recipes2020 #viral #fyp #fypシ #foryou #foryoupage #blowthisup #xy #xyzbca #xyzcba #xybc

[deepcoraldragon]

Gluten Free Flatbread Recipe*

* Taken from “Gluten Free Baking” by Phil Vickery

Gluten-Free Flour Mix A

(Note: I have actually never used this and usually just use polenta and super market gluten free flour straight out of the bag and it's still held structural integrity. I also added way more spices than the recipe says because the GF flour mix we use tends to taste like pea pods if left to its own devices)

Makes: 1KG | Preparation: 5 Minutes

700g fine white rice flour

200g potato flour

100g tapioca flour

Mix all the flours together very thoroughly or put into a food processor and pulse until mixed. Store in an airtight container.

Ingredients:

150g Gluten-Free Flour Mix A (see page 22) note: above

½ teaspoon xantham gum

3-4 pinches of salt

½ teaspoon whole cumin seeds

¼ teaspoon freshly ground black pepper

½ teaspoon baking powder

4 tablespoons olive oil

Recipe

Place the flour, xantham gum, salt, cumin seeds, pepper and baking powder in a bowl and mix well. Add the oil and three-quarters of the warm water and mix to form a wet dough. You may need to add a little more water to achieve this - aim for a slightly loose mix. Knead well on a board, using a little cornflour to stop the dough sticking.

Cut the dough into 6 equal pieces. Roll out each piece into a circle, approximately 15cm in diameter, as thin as you can - the thinner the better. Brush half of each circle with olive oil, then carefully fold in half and press together to form a semi-circle.

Heat a griddle pan or a 23cm non-stick frying pan over a medium-high heat, then place the first bread straight in the pan, with no oil. Cook for 2-3 minutes on each side, until the bread is slightly scorched on both sides. Remove from the pan, place on a wire rack and brush lightly with olive oil. Repeat the process until all the breads are cooked and serve straight away

Thank you so much! I'll try them next time we eat falafel