#rice wine or lemon juice

[fuzzy-little-wormi-guy]

My recipe...

I wish every trans person a belly full of delicious soup

[fieriframes]

[There's the fermented kimchi, its napa cabbage, red cabbage, and carrot with about to seven to 14 day fermentation. Invitation was made of lace, framing embossed letters of gold, olive oil, aminos, rice wine, vinegar, lemon juice, and sesame oil.]

[davidwhornii-blog]

Pan Seared Chilean Sea Bass over Golden Raisin Pilaf with Tomato Lemon Wine Sauce

A light and delightful way to prepare delicious filets of Chilean Sea Bass. The trick with serving great tasting fish, is to not overpower it with heavy sauces or strongly flavored side dishes that linger on your pallet interfering with the often delicate flavors of the fish, This recipe has the best of both worlds, a light and complimenting sauce with a side dish that introduces a little sweetness and texture pulling the dish together.

For this recipe, please go to:

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

[montyashley]

Lemon Prawn Risotto

Lemon Prawn Risotto. Chicken Broth, Onion, Shrimp, Minced Garlic Clove, Dry White Wine, Lemon, Grated Parmesan Cheese, Arborio Rice, Lemon Juice, Salt And Pepper, Butter. This Lemon Prawn Risotto is a delicious and flavorful dish that is ideal for a special occasion or a fancy dinner. The risotto's creamy and tangy flavors are perfectly balanced by the succulent prawns and zesty lemon. It's a dish that will not disappoint.

[ontologicalmoki]

easy pan chicken! (soft, edible, tasty, not at all rubbery or chewy, you’ll wow your guests but also just like. Have some chicken, which is a cheap and easy and delicious protein)

this works best with about as much raw chicken as you can fit in the bottom of the pan you’re using. I really do cram it in there. If you’re only cooking for yourself, you can use a small pan, or just have leftovers, or just only put one piece of chicken in there, but I find it’s easier to burn it or make it too dry that way.

Also I like using boneless skinless thighs best, but it does work with any cut of chicken, bones or no bones. You can dice it before you start, stirring instead of flipping when you get there, but I find it easier to dice afterwards.

(your pan should be cast iron or enamelled or non stick. If you’re using one that isn’t, you will basically need to turn the chicken into a soup base to keep your pan from being a nightmare to wash.)

once you have obtained suitable chicken and a pan to put it in!:

Heat the pan over medium heat and put in enough butter to cover the bottom of the pan. Wait till the butter melts.

over the melted butter, put a layer of salt. You’re unlikely to do too much, meat needs a lot of salt.

add the chicken. You want it to sizzle when you put it in, but it’ll turn out fine if it doesn’t.

to each piece of chicken add a splash of vinegar. I like rice wine vinegar, but literally any works. So does vodka.

layer of seasoning. My favorite is a bottle of pre mixed “garlic butter and white wine” seasoning, but anything works. Chicken is not picky. Options include:

Paprika and garlic powder

Italian seasoning and garlic powder

tarragon, coriander, and garlic powder (noticing a theme here?)

curry powder

just garlic powder

garlic powder and parsley

whatever you feel like today

then put a lid on it. If you don’t have any lids that approximate your pan, a sheet of tinfoil works. Heck a plate works. Just cover the chickies loosely. then forget about them until they start to brown on the bottom. This takes like 5-10 min depending on how much chicken is in there and how thick your pan is. You’ll be able to smell it before it burns irreparably (it’s artistically blackened, thank you very much) and it’s fine if it fails to actually brown, so don’t worry too much about this step. Just leave the lid on for a little while while you do other stuff (boil noodles, make veggies, stuff like that.)

Flip the chickens over. Add butter or vinegar if the pan is for some reason completely dry, but this should not happen. Turn the heat down if it does. Cover it back up.

when you come back to it, again 5-10 minutes later, check if it’s done. Do this by cutting into the two biggest pieces and making sure the inside is white like cooked chicken and not at all pink like raw chicken. No pink is allowed. This is not burgers. Put the lid back on if there’s any thing that looks raw. If you’re paranoid about this and unsure, you can just like. Dice the chicken up in the pan. Or use a thermometer I guess.

your chicken is edible! If there’s seasoning stuck to the pan add a tablespoon of water or lemon juice or wine if you’re feeling fancy (do not use rice wine it caramelises. Which actually tastes ok) while it’s still hot and scrape the seasoning up. You can then mix it back into the chicken. This chicken can be served like this, or you can dice it up, or you can turn the heat down a little, cook it a little longer, and then shred it with a fork for shredded chicken.

tldr!:

medium heat

In order:

butter

salt

chicken

Splash vinegar

seasoning (whatever)

cover it

cool till brown, flip, cook till done.

voila, you can pan fry chicken! I have never yet made it inedible doing it this way, you really won’t mess it up.

[literaryvein-reblogs]

Writing Reference: Food History

B.C.

10,000 - almonds, cherries, bread, flour, soup

8,000 - wheat ⚜ 7,000 - wine, beer, pistachios, pig, goat, sheep, lard

6,500 - cattle domestication, apples ⚜ 6,000 - tortilla, dates, maize

5,000 - honey, ginger, quinoa, avocados, potatoes, milk, yogurt

4,000 - focaccia, watermelons, grapes, pomegranates

3,200 - chicken domestication ⚜ 3,000 - butter, onion, garlic, apricots

2,737 - tea ⚜ 2,500 - olive oil, seaweed, duck ⚜ 2,300 - saffron

2,000 - peaches, liquorice, marshmallow, pasta, ham, sesame seeds

1,500 - chocolate, vanilla ⚜ 1,200 - sugar ⚜ 1,000 - mangoes, oats, pickles

900 - pears, tomatoes ⚜ 700 - cinnamon ⚜ 600 - bananas, poppy seeds

500 - artichokes ⚜ 400 - pastries, appetizers, vinegar

300 - parsley ⚜ 200 - turkeys, asparagus, rhubarb ⚜ 65 - quince

1st—13th Century

1st Century - chestnuts, lobster, crab, shrimp, truffles, blueberries, raspberries, capers, kale, blood (as food), fried chicken, foie gras, French toast, omelettes, rice pudding, flan, cheesecake, pears in syrup

3rd Century - lemons ⚜ 5th - pretzels ⚜ 6th - eggplant

7th Century - spinach, kimchi ⚜ 9th - coffee, nutmeg

10th Century - flower waters, Peking duck, shark's fin soup

11th Century - baklava, corned beef, cider, lychees, seitan

12th Century - breadfruit, artichokes, gooseberries

13th Century - ravioli, lasagne, mozzarella, pancakes, waffles, couscous

14th—19th Century

14th Century - kebabs, moon cakes, guacamole, pie, apple pie, crumpets, gingerbread

15th Century - coconuts, Japanese sushi and sashimi, pineapples, marmalade, risotto, marzipan, doughnuts, hot dogs

16th Century - pecans, cashews (in India), Japanese tempura, vanilla (in Europe), fruit leather, skim milk, sweetbreads, salsa, quiche, teriyaki chicken, English trifle, potato salad

17th Century - treacle, pralines, coffee cake, modern ice cream, maple sugar, rum, French onion soup, cream puffs, bagels, pumpkin pie, lemonade, croissants, lemon meringue pie

18th Century - root beer, tapioca, French fries, ketchup, casseroles, mayonnaise, eggnog, soda water, lollipops, sangria, muffins, crackers, chowder, croquettes, cupcakes, sandwiches, apple butter, souffle, deviled eggs

19th Century - toffee, butterscotch, cocoa, Turkish delight, iodized salt, vanilla extract, modern marshmallows, potato chips, fish and chips, breakfast cereal, Tabasco sauce, Kobe beef, margarine, unsalted butter, Graham crackers, fondant, passionfruit, saltwater taffy, milkshakes, pizza, peanut butter, tea bags, cotton candy, jelly beans, candy corn, elbow macaroni, fondue, wedding cake, canapes, gumbo, ginger ale, carrot cake, bouillabaisse, cobbler, peanut brittle, pesto, baked Alaska, iced tea, fruit salad, fudge, eggs Benedict, Waldorf salad

20th Century

1901 - peanut butter and jelly ⚜ 1904 - banana splits ⚜ 1905 - NY pizza

1906 - brownies, onion rings ⚜ 1907 - aioli

1908 - Steak Diane, buttercream frosting ⚜ 1909 - shrimp cocktail

1910 - Jell-O (America's most famous dessert)

1910s - orange juice ⚜ 1912 - Oreos, maraschino cherries, fortune cookies

1912 - Chicken a la King, Thousand Island dressing

1914 - Fettuccine Alfredo ⚜ 1915 - hush puppies

1917 - marshmallow fluff ⚜ 1921 - Wonder Bread, zucchini

1919 - chocolate truffles ⚜ 1922 - Vegemite, Girl Scout cookies

1923 - popsicles ⚜ 1924 - frozen foods, pineapple upside-down cake, Caesar salad, chocolate-covered potato chips

1927 - Kool-Aid, s'mores, mayonnaise cake ⚜ 1929 - Twizzlers

1930s - Pavlova cakes, Philly cheese steak, Pigs in blankets, margaritas, banana bread, Cajun fried turkey ⚜ 1931 - souffle, refrigerator pie

1933 - chocolate covered pretzels ⚜ 1936 - no-bake cookies

1937 - Reubens, chicken Kiev, SPAM, Krispy Kreme

1938 - chicken and waffles ⚜ 1939 - seedless watermelon

1941 - Rice Krispies treats, Monte Cristo sandwiches ⚜ 1943 - nachos

1946 - chicken burgers, tuna melts, Nutella ⚜ 1947- chiffon cake

1950s - chicken parm, Irish coffee, cappuccino, smoothies, frozen pizza, diet soda, TV Dinners, ranch dressing ⚜ 1951 - bananas foster

1953 - coronation chicken ⚜ 1956 - German chocolate cake, panini

1957 - Quebec Poutine ⚜ 1958 - Instant ramen noodles, crab rangoon, lemon bars ⚜ 1960s - beef Wellington, green eggs and ham, red velvet cake

1963 - black forest cake ⚜ 1964 - Belgian waffles, Pop Tarts, Buffalo wings, ants on a log, pita bread ⚜ 1965 - Gatorade, Slurpees

1966 - chocolate fondue ⚜ 1967 - high fructose corn syrup

1970s - California rolls, pasta primavera, tiramisu ⚜ 1971 - fajitas

1975 - hicken tikka masala ⚜ 1980 - turducken

1980s - Panko, portobello mushrooms, bubble tea, chicken nuggets, Sriracha, Red Bull energy drink, everything bagels

1990s - artisan breads, Jamaican jerk ⚜ 1991 - turkey bacon, chocolate molten lava cake, earthquake cake ⚜ 1993 - broccolini

1995 - Tofurkey ⚜ 1997 - grape tomatoes

21st Century

2002 - flat iron steak, tear-free onions ⚜ 2007 - Kool-Aid pickles, cake pops

2008 - Mexican funnel cake ⚜ 2013 - cronuts, test tube burgers

Source ⚜ Writing Notes & References

[powdermelonkeg]

Hey guys. Rice ball time.

Things you need:

Sushi rice

Mirin (technically optional)

Rice wine vinegar

Sesame oil (technically optional)

Seaweed wraps (technically optional)

Salt

Filling: I prefer spicy lemon mushrooms or spam with prosciutto, but you can use basically anything you want here. Cheese, taco meat, spinach and feta, take your pick.

Equipment/supplies you need:

Rice cooker

Frying pan

Spatula

Spoon

Plastic wrap

Cookie sheet (technically optional)

STEPS:

Measure the rice according to your rice cooker.

WASH THE RICE. This is important. It just means swirl it around in water with your hand, drain the water off, and repeat until your water's not getting any clearer.

Put in the rice cooker with water according to how your rice cooker works.

Add a splash of rice wine vinegar, + mirin and sesame oil if you have it.

Cook rice.

While rice is cooking, prepare filling however you want.

When both are done, take out a sheet of plastic wrap. Sprinkle generously with salt.

Scoop some rice onto the plastic wrap. About a fist-sized portion should be more than enough.

Put a spoonful of filling in the center.

Cover spoonful of filling with more rice.

Close up the plastic wrap and twist it. You should have a formless rice ball.

Shape it into a triangle by squeezing the plastic wrap. You might need a washcloth for heat protection for this.

Repeat until you're out of rice. Congrats, you have rice balls for the next few days.

Refrigerate until cold.

At this point, they should hold their shape fairly well. If you want to seaweed-wrap them:

Fill cookie sheet with warm water.

Have surface ready to put seaweed and rice ball on.

Submerge seaweed sheet in warm water for 10 seconds MAX.

Put flat on the surface from 2. It will be messy, that's fine.

Put rice ball in middle of seaweed.

Fold seaweed around it. I like to fold the corners over the top of the triangle first, then the bottom.

Wrap in foil and refrigerate.

Repeat for as many rice balls as you want like this.

SPICY LEMON MUSHROOM FILLING:

Cajun seasoning (paprika + oregano + thyme + salt + cayenne + white pepper + red pepper flakes. Paprika should be the biggest component, everything else, add as much as you think you want)

Lemon juice

Margarine or butter

Sliced mushrooms

Put in a lot of butter and let it melt.

Add the mushrooms.

Season generously with cajun seasoning.

When they look like they're properly cooked (dark, smaller, kind of curled in on themselves, shiny, the butter's mostly gone), add lemon juice.

Cook until lemon juice is mostly gone.

Profit.

SPICY LEMON SPAM FILLING:

The exact same as above except you cut up spam for it instead of mushrooms. Maybe add soy sauce if you want. Cooked spam looks lightly brown on the edges.

I like to wrap my spam rice balls in strips of prosciutto so they look like the meaty rice balls from Breath of the Wild.

[angelmush]

been a while but here's what i'm cooking this week, extra special and laborious since it's my gf's bday this week:

a very easy red curry w rice noodles + chicken + coconut milk

another very easy pasta dish, maybe w bacon, but mostly just with parm and butter

big container of homemade garlic dill pickle chips

frying some of those pickles w creamy herby homemade ranch

MAYBE i'll make a batch of brown butter miso chocolate chip cookies to keep around for a snack if im feeling crazy

big fluffy buttermiilk pancakes w a side of thick cut bacon and a generous drizzle of maple syrup

cold crisp cucumber salad w snap peas and lemon and red wine vinegar and herbs and maybe feta

fried chicken sandwiches w the homemade pickles, mayo, + brioche buns. the meat either dry brined w spices, salt, sugar, + msg uncovered on a rack in the fridge or brined in whatever pickle juice i have leftover

a fudgy, decadent 4 layered mud cake with dark chocolate ganache and fudge frosting. i splurged for fancy baking chocolate and dutch process cocoa to make it extra special + itll be topped w birthday candles, same as last year :))

[hetalianhistorian]

Menu and goods information has been released for the upcoming Hetalia Halloween Party AMOCAFE collab!

Source links: 1 2

The event period will run from October 10th until November 11th. Reservations will start on October 6th! It is advised to read the precautions before signing for a reservation, in which you can find through the AMOCAFE website.

Something peculiar about this collaboration menu is that it seems it will change halfway through the event. The first two weeks will serve a menu based off the Axis and the later half will serve based on the Allies! If you are dropping by this event for a certain character, please keep in mind of the dates!

That said, below are the menu items with each dish and drink being themed after each character. The dates, ingredients, and prices will all be included. Please keep in mind that I use a translator for all of these, so there may be mistakes!

Menu (10/10 - 10/24)

Italy

For dish, Spaghetti al Nero di Seppia- ¥1,540 yen each - Squid pasta/squid, tomato, and powdered cheese. For drink, Amaretto Milk Almond Latte - ¥880 yen each - Amaretto milk, and whipped/sliced almonds.

Germany

For dish, Baumkuchen - ¥1,210 yen each - Plain chocolate, marshmallow, and chocolate sauce. For drink, Kiba - ¥880 yen each - Cherry syrup, banana syrup, and milk.

Japan

For dish, Chestnut Rice and Seared Bonito Set Meal - ¥1,870 yen each - Seared bonito over straw, sliced onion, shiso leaf, daikon radish with ponzu sauce, boiled hijiki, chestnut rice, sesame salt, wakame, daikon miso soup, and bamboo charcoal powder. For drink, Brown Sugar Milk - ¥880 yen each - Brown sugar syrup, milk, and whipped warabi mochi.

Portugal

For dish, Pastel de Nata - ¥1,100 yen each - Egg tart, caramel ice cream, caramel sauce, and cocoa powder. For drink, Port Wine Grape Juice - ¥880 yen each - Elderflower syrup, grape juice, mixed nuts, and honey.

Spain

For dish, Creme Catalana - ¥1,210 yen each - Creme brulee, bamboo charcoal powder, cinnamon powder, orange peel, and orange. For drink, Calimocho-Style Drink - ¥880 yen each - Grape juice, cola, and lime mint.

Prussia

For dish, Götterspeise - ¥1,100 yen each - Strawberry jelly, strawberry, raspberry, custard raspberry sauce, mint, and bamboo charcoal powder. For drink, Schwarz Coffee Tonic - ¥880 yen each - Instant coffee and carbonated water.

Romano

For dish, Polpo Affogato - ¥1,540 yen each - Octopus, tomato sauce, olive, parsley, countryside garlic butter sauce, and bamboo charcoal powder. For drink, Limoncello Royal Lemonade -¥880 yen each - Peach lemonade, white grape soda, and lemon mint.

Menu (10/25 - 11/10)

America

For dish, Sugar Glazed Donuts - ¥1,210 yen - Baked donuts, chocolate sauce, chocolate spray, sugar glaze, and white chocolate. For drink, Pumpkin Latte - ¥880 yen - Pumpkin milk and whipped cinnamon powder.

England

For dish, Shepherd's Pie - ¥1,540 yen each - Meat sauce, mashed potato, cheese, and seaweed. For drink, Pimm's Style Drink - ¥880 yen each - Elderflower syrup, black tea, white grape juice, carbonated water, orange, cucumber, raspberry, and mint.

France

For dish, Potage de Potiron - ¥1,210 yen each - Pumpkin soup, fresh cream, and fresh bread. For drink, Chocolat Chaud - ¥880 yen each - Chocolate sauce and milk whipped cream.

Russia

For dish, Blini - ¥1,210 yen each - Crepes, sour cream, strawberry jam, raspberry sauce, and granola. For drink, Yagoda Lemonade - ¥880 yen each - Lemon syrup, strawberry sauce mixed berries, and mint.

China

For dish, Black Sesame Dan Dan Noodles - ¥1,320 yen each - Dan Dan noodles, black garlic oil, green onion, meat miso, and cheese. For drink, Tapioca with Coconut Milk - ¥880 yen each - Coconut milk, tapioca, whipped condensed milk, and mint.

Goods Information

Source links: 1 2

There will be goods available for purchase and offered during the event!

Goods List

Acrylic Stand - ¥1,540 yen each

Mini Acrylic Stand Keychain - ¥880 yen each

Clear File - ¥770 yen each

A2 Sized Tapestry - ¥3,960 yen each

Mini Tapestry - ¥1,650 yen each

Clear Card - ¥550 yen each

Postcard Set - ¥1,210 yen each

Tin Badge - ¥550 yen each

Offers List

For every character drink ordered, you will receive a free coaster of random design.

For every character dish ordered, you will receive a free placemat of random design.

A random invitation ticket style card will be given out to customers who come to the event! The offer will continue while supplies last.

For every ¥2,000 yen spent on food, drinks, or products, you will receive a random heart card from each period at the register! If there are any defects on the card, exchange will be limited to the time of your departure.

For every ¥3,000 yen spent, you will receive a lottery application form for a random mini-sized stand panel! If you receive this application, you will need to drop it off in the application box within the café. The lottery will be drawn once the collaboration ends.

[bentojapon]

Chiba Prefecture is known as Narita Airport and its peanuts. My uncle living there sent so many fresh-picked peanuts last week that I was very busy cooking them. But this busyness is just my pleasure.

Fresh peanuts are available only in September and October around the producing districts. So I cooked them for the first time. The cooked rice with fresh peanuts tastes incredible! Peanuts cooked with the rice cooker have soft and flaky texture and taste sweet.

These slices of beef made in Hokkaido are so good bargain that I bought them for my father who loves beef very much.

I made 2 boxes of bento. These are consisting of stir-fried beef with lotus roots and Shishito peppers, thick omelet with "Mistuba", Japanese parsley, shredded carrots with lemon juice, red cabbage with wine vinegar and whole grain mustard, and cooked rice with peanuts.

[gemsofgreece]

8 rare local dishes from the Greek islands

Post inspired by this Greek article. I picked half of the dishes in order to create an island and local exclusive list, then translated and summarized the info. The pictures have links and in most of the respective websites you can find the recipes in Greek.

Makarunes with Sitaka, Kasos island

Makarunes is thick penne-like handmade pasta which is served with caramelised onions and the special Sitaka cheese of Kasos island. Sitaka is so rare, it is sometimes hard to find even in Athens but some restaurants do have this dish in their menu.

Atherinópita (Smelt pie), Syros island

It is not truly a pie, but it is a dish produced from frying various small fish like sand smelts and bogues as well as onions all close together until they create a crust holding them together.

Photography: Χριστίνα Γεωργιάδου

Stuffed Hachles, Lesvos island

These are small baskets made of sun- and air-dried wheat kneaded with sour tarhana. They are usually stuffed with cheese, fresh tomato, herbs and spices but the filling is up to anyone's appetite really.

Sweet sefuklotí pie, Naxos and Tinos islands

Sefukloti or fesklopita is a rare pie that is actually a dessert, which is surprising (in Greek cuisine) because it looks exactly like a spinach pie. Sefukloti is a traditional recipe of these islands, particularly of the Catholics celebrating Christmas Eve (The Cyclades islands have the largest presence of Catholic Christians in Greece.) The pie is made of swiss chard, rice, sugar, molasses, walnuts, raisins, cinnamon and clove. The crust is kneaded with orange juice. Some also add onions and leeks, which also do not prevent this pie from working perfectly as a dessert. Before the serving, sefukloti is dressed with sesame seeds and honey.

Anthógalo with eggs, Réthymnon, Crete island

Anthogalo or Staka is produced exclusively in Crete island. It is made of the salted fats of sheep milk. In this recipe, eggs are fried with anthogalo which works here like butter. The eggs are buttered by the anthogalo, while parts of it curdle and form cheese pieces during the frying.

Aliaða & Vakalaópita, Cephalonia island

Aliaða is the local version of the Greek garlic dip "skorðaliá". Aliada is made of garlic, potatoes and the juices of boiled cod or octopus. The latter turns the dip a burgundy colour. Besides the famous fried cod that is enjoyed everywhere in Greece, in Cephalonia cod is also used to make "Vakalaópita”, a cod fish pie, in which the crust and the filling are kneaded with wine and vinegar.

Rhodian pungiá, Rhodes island

These are wild greens pies baked in special local traditional pans. The wild greens are not boiled before they are added to the pie but they are salt dried. The juice that is produced by this process is mixed with olive oil and is used as a dressing for the pie when it's served.

Anthos, Andros island

Anthos means flower. In Andros island it is also the name of the local spoon sweet, made of lemon flowers as well as the flowers of other citrus plants. It is fragrant, chewy and is considered an aristocratic dessert with limited production. It is a pretty hard recipe, because the flowers must be picked at the right time of the season and the cooking must be very careful so that the sweet won't get bitter and dark.

[loftec]

Hi, I saw you talking about your savory oats breakfast, and how much you love it, and I honestly didn’t understand how someone could be so excited about oatmeal? But I tried making it because I have mushrooms and wanted something warm and salty and HOLY WOW I totally understand you now, that was so freaking good. New breakfast unlocked.

I LOVE THIS I'm so happy to assist the unlocking of new breakfasts. Also, have two more random savoury oats recipes that I've cobbled together (I don't eat these for breakfast, oddly enough they feel more like lunches or dinners, but that's just because they're based on "full" dishes I normally make for dinner):

Loftec's oat cookbook part two, I guess 🍲

(Also sorry about starting this answer ages ago, putting it in the drafts and then never finishing or posting it! Until now!)

Oatotto

The bastard oat son of risotto, Italians avert your eyes!!

This is based on the risotto recipe I usually make, but takes a LOT less time when the rice doesn't have to cook. The risotto is obviously better because it's risotto, but this is a really good way to do some savoury oats.

Serves one 1 large mushroom 1 small onion (I use a shallot) Butter or oil for frying Thyme Splash of white cooking wine if you have it (Optional: zest of half a smallish lemon) 2,5 dl Water or stock, I use a mushroom soup base bouillon I happen to have right now, if I didn't have it I'd use water and 1/2 mushroom stock cube. Pepper 1 dl oats 1 tsp miso A pleasing amount of frozen peas Juice of half a lemon (or to taste of pre-squeezed juice, obviously it's nice with fresh lemon but bottled lemon juice is fine, we're making oats) 1 tbsp nutritional yeast (or some Parmesan-adjacent cheese if you have it! We're making oatotto!)

In a small pot, stir-fry the thinly sliced mushroom, chopped onion and thyme in some butter or oil on high heat until the onion is translucent. Add wine and lemon zest if you have it. Pour over water/stock and lower the heat once the stock has come to a boil. Pepper pepper pepper, and add oats. On lowest heat, let the oats cook and stir occasionally. Once it gets a bit gloopy, add miso and stir in, and then add the pleasing amount of frozen peas and lemon juice. Stir until peas defrost and the gloop reaches your desired consistency. Add yeast or cheeeeeeese!

カレーオーツ - Japanese Curry Oats

Serves one 1 large mushroom (it's a theme) 1 small onion (shallot) 1 small carrot Butter or oil to fry 2,5 dl water Pepper 1 dl oats 1 medium size finely chopped tomato 1/2 cube Japanese curry roux (I'm a Golden gal, I keep the open package wrapped in some extra plastic in the fridge, hasn't gone bad yet)

Halt! Do not finely slice the mushroom! This is a Japanese Curry, the mushroom should either be a larger number of whole TINY button mushrooms, or a larger mushroom chopped into 6 or 8 pieces. Very important! Roughly chop the carrot into bits that are the same size as the mushroom and cut the onion into slices lengthwise (these are my curry rules, you can make your own according to what comforts you).

Stir-fry mushroom, carrot and onion on high heat until onion becomes translucent. Add water and pepper, and bring to low heat. Add oats and stir occasionally while it cooks on lowest heat until it's almost done. Add the finely chopped tomato and the curry roux, stirr until the roux has dissolved, the tomato is warm and the gloop is good. Test and make sure the curry is good, if not enough curry add more curry roux.

I would garnish this with some baby mayo and aonori, and if you're feeling fancy and have it at home, shallow-fry some approximation to a schnitzel, slice and put on top. I have a bag of frozen vegan schnitzels in the freezer and I never know what to do with them besides putting them on a Japanese curry.

[zoesblogsposts]

o 625 words to know in your target language o

There is a really interesting blog called "Fluent Forever" that aids foreign language learners in tricks, tips and techniques to guide them to achieving fluency "quickly" and efficiently. One of the tricks is to learn these 625 vocab words in your target language, that way you have a basis to start delving into grammar with ease as you can understand a lot of vocab right off the bat. Plus this list of words are common across the world and will aid you in whatever language you are learning. Here is the list in thematic order

• Animal: dog, cat, fish, bird, cow, pig, mouse, horse, wing, animal

• Transportation: train, plane, car, truck, bicycle, bus, boat, ship, tire, gasoline, engine, (train) ticket, transportation

• Location: city, house, apartment, street/road, airport, train station, bridge hotel, restaurant, farm, court, school, office, room, town, university, club, bar, park, camp, store/shop, theater, library, hospital, church, market, country (USA,

France, etc.), building, ground, space (outer space), bank, location

• Clothing: hat, dress, suit, skirt, shirt, T-shirt, pants, shoes, pocket, coat, stain, clothing

• Color: red, green, blue (light/dark), yellow, brown, pink, orange, black, white, gray, color

• People: son, daughter, mother, father, parent (= mother/father), baby, man, woman, brother, sister, family, grandfather, grandmother, husband, wife, king, queen, president, neighbor, boy, girl, child (= boy/girl), adult (= man/woman), human (# animal), friend (Add a friend's name), victim, player, fan, crowd, person

• Job: Teacher, student, lawyer, doctor, patient, waiter, secretary, priest, police, army, soldier, artist, author, manager, reporter, actor, job

• Society: religion, heaven, hell, death, medicine, money, dollar, bill, marriage, wedding, team, race (ethnicity), sex (the act), sex (gender), murder, prison, technology, energy, war, peace, attack, election, magazine, newspaper, poison, gun, sport, race (sport), exercise, ball, game, price, contract, drug, sign, science, God

• Art. band, song, instrument (musical), music, movie, art

• Beverages: coffee, tea, wine, beer, juice, water, milk, beverage

• Food: egg, cheese, bread, soup, cake, chicken, pork, beef, apple, banana orange, lemon, corn, rice, oil, seed, knife, spoon, fork, plate, cup, breakfast, lunch, dinner, sugar, salt, bottle, food

• Home: table, chair, bed, dream, window, door, bedroom, kitchen, bathroom, pencil, pen, photograph, soap, book, page, key, paint, letter, note, wall, paper, floor, ceiling, roof, pool, lock, telephone, garden, yard, needle, bag, box, gift, card, ring, tool

• Electronics: clock, lamp, fan, cell phone, network, computer, program (computer), laptop, screen, camera, television, radio

• Body: head, neck, face, beard, hair, eye, mouth, lip, nose, tooth, ear, tear (drop), tongue, back, toe, finger, foot, hand, leg, arm, shoulder, heart, blood, brain, knee, sweat, disease, bone, voice, skin, body

• Nature: sea, ocean, river, mountain, rain, snow, tree, sun, moon, world, Earth, forest, sky, plant, wind, soil/earth, flower, valley, root, lake, star, grass, leaf, air, sand, beach, wave, fire, ice, island, hill, heat, nature

• Materials: glass, metal, plastic, wood, stone, diamond, clay, dust, gold, copper, silver, material

• Math/Measurements: meter, centimeter, kilogram, inch, foot, pound, half, circle, square, temperature, date, weight, edge, corner

• Misc Nouns: map, dot, consonant, vowel, light, sound, yes, no, piece, pain, injury, hole, image, pattern, noun, verb, adjective

• Directions: top, bottom, side, front, back, outside, inside, up, down, left, right, straight, north, south, east, west, direction

• Seasons: Summer, Spring, Winter, Fall, season

• Numbers: 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 21, 22, 30, 31, 32, 40, 41, 42, 50, 51, 52, 60, 61, 62, 70, 71, 72, 80, 81, 82, 90, 91, 92, 100, 101, 102, 110, 111, 1000, 1001, 10000, 100000, million, billion, 1st, 2nd, 3rd, 4th, 5th, number

• Months: January, February, March, April, May, June, July, August, September, October, November, December

• Days of the week: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday

• Time: year, month, week, day, hour, minute, second, morning, afternoon, evening, night, time

• Verbs: work, play, walk, run, drive, fly, swim, go, stop, follow, think, speak/say, eat, drink, kill, die, smile, laugh, cry, buy, pay, sell, shoot(a gun), learn, jump, smell, hear (a sound), listen (music), taste, touch, see (a bird), watch (TV), kiss, burn, melt, dig, explode, sit, stand, love, pass by, cut, fight, lie down, dance, sleep, wake up, sing, count, marry, pray, win, lose, mix/stir, bend, wash, cook, open, close, write, call, turn, build, teach, grow, draw, feed, catch, throw, clean, find, fall, push, pull, carry, break, wear, hang, shake, sign, beat, lift

• Adjectives: long, short (long), tall, short (vs tall), wide, narrow, big/large, small/little, slow, fast, hot, cold, warm, cool, new, old (new), young, old (young), weak, dead, alive, heavy, light (heavy), dark, light (dark), nuclear, famous

[ltwilliammowett]

What food was served to the sick aboard a Ship ?

This decision about what a sick person was allowed to eat was made by the surgeon. He determined whether the man was put on a full (pieces of meat were included in the meal wich included soft bread, pudding and soup)), half (soft bread, pudding and soup) or low diet (just soup). And in consultation with the purser, he gave the man his ration according to the instructions. The Surgeon also discussed with the Captain whether it was necessary to kill an animal for additional meat or whether the sick man was given wine while the rest of the crew was given beer or grog at the time.

Sickbay aboard USS Constitution, by Stephen Biesty (x)

In principle, however, the sick received their food with little or no salt. In addition, a sowins or flummery was cooked, which was a kind of very thin oat porridge. The flummery, by the way, developed in the course of the 18th century into a very popular desert, in which the porridge was sweetened, milk and cream were added, but also madeira and fruits were also added. If she was lucky, her porridge was sweetened a little and enriched with milk.

Another big part of the diet was the portable soup and flour, which was used to make soft bread or pudding, which could also be sweetened and sultanas added, depending on the surgeon's instructions. What was also not to be missed was the daily portion of alcohol, but it could be that the patient had to do without it completely, or only light wines diluted with water, or very strong alcohol.But that also depended on the Surgeon, whether he allowed it or not.

Sickbay aboard HMS Victory (x)

One problem was that the whole thing consumed a lot of extra material, which is why the Surgeon received ready-packed Necessaries boxes from the Sick and Injured Board. These came in three sizes - half single for 25 men, single for 50 men and double for 100 men. Their contents were sufficient for three months' service. If we now assume HMS Victory with her 850 men, then the Surgeon received 8 double and one single box for 3 months. If she had now been at sea for 6 months, we would have 17 double chests. A double case of 1806 contained linen and flannel, a saucepan, a canister for tea and one for sago, 4 1/2 pounds (2.04 kg) of tea, 4 pounds (1.81 kg) of sago, 8 pounds (3.63 kg) of rice, 16 pounds (7.26 kg) of barley, 32 pounds (14.51 kg) of soft sugar and 2 ounces (57 g) of ginger powder. In the Mediterranean, barley was replaced by macaroni and in the West Indies by arrowroot. Portable soap and lemon juice were added to the list of medicines, and the sickbay was even given special equipment that included pillows, nightcaps, bedpans and spitting pots. After the Napoleonic wars and the development of cannings, tins of beef and soup were added.

Small treats were also occasionally brought into the sickbay from the officers' table to get the men back on their feet more quickly and to spoil them a little. But this was only allowed after consultation with the Surgeon.

[donnerpartyofone]

We had some golden beets to use up, so we got the idea to do a beet salad and orzo with sausage and zucchini, but then I found this recipe for a beet soup where you make a puree with beets, buttermilk and lemon juice, and you serve it with finely-diced marinated (with shallots, rice wine vinegar, and olive oil) beets and some dill and sour cream. I added some hot honey to the puree and a little garlic powder to the marinate. It was insane, I thought the buttermilk would make the soup heavy but it didn't, it was addictive, like eating a popsicle. And it went great with the orzo which was cooked in chicken stock, and then we had these goat cheese crumbles that held the perfect shape but they were really creamy to eat. Insane summer dinner we dreamed up out of nowhere.

[the-ellia-west]

What is everyone's favorite foods/drinks? :3

Ronan: I've always liked goat stew, and lemon water!

Finn: Cheese and dried fruit are so good, I don't care that they're simple and a little flavorless. As for drinks, I love cold Cidar!

Morena: Oh! Well, Angel cakes, and Ginger cinnamon tea are always a lovely combination, honestly, I don't think there's anything that can top it!

Rose: Ooh, That's a fun question! Nothing tops a fresh Apple Pie and something my mom used to make called a butterscotch steamer!

Jakkon: Rakia, and uh... probably truffles or something I suppose, I don't know.

Mangrove: Sun peaches! Those things were SO GOOD, though I suppose I can't eat them now. Mortal food, Honey and Peaches, and for drinks, I like Pineapple juice?

Wild: I loved Shortcake when I could snatch it, and uh... idk, water? Milk maybe?

Phenik: Food? Hm, I love Salted Bubble fish with rice, and whenever my dad could get cherry syrup from the Overlands for the Lemon juice things the servants used to make my brothers and I.

Fye: Warm sweetbread and Orange juice. Though I did always love Amber drops when Father let me have them.

Rune:CHERRY PIE AND LEMONADE!!!

Eveny: Some nice lavender tea and cream tarts? Perfect for a holiday or a nice late night conversation by the fireplace!

Aseiri: I love lemon cake and strawberry pudding and grape juice.

Niisuda: ...Pancakes. And Iced water when we can get it.

Eynalis: Lamb, and good wine.

Jatár: Caviar or something, Screw off.

Kyrin: Probably good cheese and Nightlily ale. It has a strange tanginess to it.

Mirês: Something with Magic in it, Vykin most likely (Vykin is a type of potato that tastes like pomegranites and pineapples with a bit of starchy, sweet, and earthy tones to it)

Thank you for the ask! I hope you enjoyed this!