#salt fish kebab

[fieriframes]

[These days, they're still singing the same tune. Moussaka. This is Greek Corner. Salt fish kebab. If you want authentic Greek food in the Boston area, this is the place to come.]

[paulpingminho]

[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

[sevenredsunzz]

suns’s rain world ship masterlist!

i got quite bored with a lot of the generic ship names in the rw ship community, so ive composed my own set!! feel free to use or not, i just like these a lot better & will be using them on my own profile, so i guess it’s a guide? downpour/dlc spoilers ahead! some of these name are not mind, i was just content with them.

if you have any silly names to suggest let me know :] note i did not include survmonk as theyre siblings!

SURVIVOR SHIPS survivor x hunter - hunter-gatherer survivor x artificer - burnout survivor x gourmand - kiss the cook survivor x rivulet - gone fishing survivor x spearmaster - built to last survivor x saint - prove thyself survivor x enot - salt and pepper survivor x nightcat - lightborn / starstruck

MONK SHIPS monk x hunter - give and take monk x artificer - sunny side up monk x gourmand - berry picking monk x rivulet - lightweight monk x spearmaster - cheesestick monk x saint - peacemakers monk x enot - nacho cheese monk x nightcat - startamer

HUNTER SHIPS hunter x survivor - hunter-gatherer hunter x monk - give and take hunter x artificer - decisive strike / desperate measures hunter x gourmand - barbecue and chili hunter x rivulet - swordfish hunter x spearmaster - deliverance / sloppy butcher hunter x saint - pearly gates hunter x enot - antivirus hunter x nightcat - meteorite

ARTI SHIPS artificer x survivor - burnout artificer x monk - sunny side up artificer x hunter - decisive strike / desperate measures artificer x gourmand - burnt pastry artificer x rivulet - bathbomb artificer x spearmaster - dynamite artificer x saint - premonition / solidarity artificer x enot - bite the bullet artificer x nightcat - flashbang / fireworks

GOURMAND SHIPS gourmand x survivor - kiss the cook gourmand x monk - grilled cheese gourmand x hunter - barbecue and chili gourmand x artificer - burnt pastry gourmand x rivulet - seafood gourmand x spearmaster - kebab gourmand x saint - last supper gourmand x enot - cooking fever gourmand x nightcat - midnight snack

RIVULET SHIPS rivulet x survivor - gone fishing rivulet x monk - lightweight rivulet x hunter - swordfish rivulet x artificer - bathbomb rivulet x gourmand - seafood rivulet x spearmaster - fishsticks rivulet x saint - lilypad rivulet x enot - go fish rivulet x nightcat - fast asleep

SPEARMASTER SHIPS spearmaster x survivor - built to last spearmaster x monk - cheesestick spearmaster x hunter - deliverance / sloppy butcher spearmaster x artificer - dynamite spearmaster x gourmand - kebab spearmaster x rivulet - fishsticks spearmaster x saint - made for this / plot twist spearmaster x enot - lagspike spearmaster x nightcat - shooting star

SAINT SHIPS saint x survivor - prove thyself saint x monk - peacemakers saint x hunter - pearly gates saint x artificer - premonition / solidarity saint x gourmand - last supper saint x rivulet - lilypad saint x spearmaster - made for this / plot twist saint x enot - godmode / last standing saint x nightcat - pentimento

ENOT SHIPS enot x survivor - salt and pepper enot x monk - nacho cheese enot x hunter - antivirus enot x artificer - bite the bullet enot x gourmand - cooking fever enot x rivulet - go fish enot x spearmaster - lagspike enot x saint - godmode / last standing enot x nightcat - 404 error

NIGHTCAT SHIPS nightcat x survivor - lightborn / starstruck nightcat x monk - startamer nightcat x hunter - meteorite nightcat x artificer - flashbang / fireworks nightcat x gourmand - midnight snack nightcat x rivulet - fast asleep nightcat x spearmaster - shooting star nightcat x saint - pentimento nightcat x enot - 404 error

[gwendolynlerman]

Deutschribing Germany

Cuisine

Meal times

The German proverb Iss dein Frühstück wie ein Kaiser, Mittagessen wie ein König und Abendessen wie ein Bettler (Eat your breakfast like an emperor, lunch like a king, and dine like a pauper) sums up the German outlook toward meals.

A typical day begins with Frühstück (breakfast), when people drink coffee, tea, or hot cocoa and eat muesli with yogurt or milk or bread with butter, jam, honey, chocolate and hazelnut spread, sausage, or cheese. Some people also drink juice and eat a boiled egg. This usually takes place between 6 and 8 a.m. Children usually eat a mid-morning snack at school called Pausenbrot (recess sandwich) that consists of a sandwich, a piece of fruit, or a muesli bar. The adult version is called Zwischenmahlzeit (in-between meal).

Mittagessen (lunch) takes place between 12 and 2 p.m. A typical lunch dish includes potato salad with sausage or meatballs and meat with potatoes or vegetables. It is common for family members and friends to gather between 3 and 5 p.m. for Kaffee und Kuchen (coffee and cake).

Abendessen (dinner) is eaten between 6 and 7 p.m. Sometimes it is a light cold meal with bread and cold cuts, in which case it is called Abendbrot (evening bread). Dinner normally consists of a salad or soup, bread, cheese, meat or sausages, mustard, and pickles.

Dishes

German cuisine varies from region to region, and what is considered typically German is actually typical in the south, mainly Bavaria, where cuisine is similar to that in Austria. There are also international varieties such as doner kebab, pizza, sushi, Chinese food, Greek food, Indian food, and Vietnamese food.

Bread and sausage are staples of the German diet. There are about 600 types of bread and almost 1,500 sausage varieties, including Bratwurst (made of ground pork, beef, or veal and spices) and Weißwurst (white sausage eaten with sweet mustard, a pretzel, and beer).

The national alcoholic drink is beer, of which there are many varieties, including Helles (a pale lager beer produced in southern Germany), Radler (a beer mixed with lemonade), and Weizenbier (a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley).

Berliner/Krapfen/Pfannkuchen

These sweet dough dumplings, filled with jam and glazed with powdered sugar, are known as Berliner in northern and western Germany, Pfannkuchen in eastern Germany, and Krapfen in southern Germany.

Birnen, Bohnen und Speck

Birnen, Bohnen und Speck (pears, beans, and bacon) is a dish made with pears, green beans, and bacon, accompanied by potatoes. It is eaten in Bremen and Lower Saxony.

Bratkartoffeln

Bratkartoffeln (fried potatoes) are fried potato slices with diced bacon and/or onions.

Brezel

Brezeln (pretzels) are baked pastries made from dough and shaped into a symmetrical knot. They are typically seasoned with salt, but can also have toppings such as cheese or seeds.

Brot

Brot (bread) comes in many different types, from white wheat bread (Weißbrot) to gray (Graubrot) to black (Schwarzbrot), which is actually dark brown rye bread. Some breads contain both wheat and rye flour and are called Mischbrot. Others have seeds such as linseed and sunflower seeds and are wholegrain (Vollkornbrot). Bread can also be made from spelt (Dinkelbrot), rye (Roggenbrot), or a mix of these with wheat.

Brötchen (bread rolls) are also very common and can be made from the same cereals and seeds as normal bread.

Currywurst

Currywurst is Berlin's most famous dish and consists of a pork sausage with ketchup and curry powder.

Eierschecke

Eierschecke, whose name is derived from a tripartite piece of clothing, consists of three layers: the bottom one is either a yeast dough or made with baking soda, the middle layer is a cream made of quark, vanilla, butter, egg, sugar, and milk, and the top one is made from eggs, butter, sugar, and vanilla pudding powder. It is a specialty from Saxony and Thuringia.

Fischbrötchen

A Fischbrötchen (fish bread roll) is a sandwich made with various fish, either pickled or fried, and onions, common in northern Germany.

Flammkuchen

Flammkuchen means "pie baked in the flames" and originates from Baden in Baden-Württemberg and the Palatinate in Rhineland-Palatinate. It is similar to a pizza with thin crust covered with crème fraîche, onions, and lardons.

Frikadellen

Frikadellen are flat-bottomed, pan-fried meatballs of minced meat. They are commonly eaten with pasta salad or potatoes, or in a bread roll with mustard.

Himmel und Erde

Himmel und Erde (heaven and earth) is a dish with mashed potatoes, stewed apples and fried blood pudding. Potatoes are also called Erdäpfel (ground apples), so it is a meal made with apples that grow above and under the earth. It is popular in the Rhineland in Rhineland-Palatinate and North Rhine-Westphalia, Westphalia in North Rhine-Westphalia, and Lower Saxony.

Kirschenmichel

Kirschenmichel is a kind of bread pudding made with cherries and served hot with vanilla sauce. It is typically eaten in Franconia in Bavaria and Thuringia, the Palatinate, Baden-Württemberg, and Hesse.

Klöße/Knödel

These dumplings are known as Klöße in northern, central, and western Germany and Knödel in southern Germany. They are usually made from flour, bread, or potatoes. There are different varieties, including dumplings made of ground liver or breadcrumbs.

Kohlroulade

A Kohlroulade (cabbage roll) consists of cooked cabbage leaves wrapped around a meat filling seasoned with garlic, onion, and spices. Rinderrouladen are similar but consist of bacon and onions wrapped in beef.

Labskaus

Labskaus is a dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. It is typically eaten in northern Germany.

Leberkäse

Leberkäse ("liver-cheese") is eaten in Franconia, Saarland, and Swabia in Bavaria and Baden-Württemberg. It consists of beef, pork, and bacon that are finely ground and then baked as a loaf in a bread pan. It is served with an egg and mashed potatoes.

Leipziger Allerlei

Leipziger Allerlei was invented in Leipzig and consists of a mixture of peas, carrots, green beans, asparagus, morels, and celery. It may also contain broccoli, cauliflower, or corn. It is served with potatoes and a sauce made from crayfish butter, crayfish tails, and semolina dumplings.

Marmorkuchen

Marmorkuchen (marble cake) has a streaked appearance, achieved by lightly blending light and dark batter. It can be a mixture of vanilla and chocolate.

Maultaschen

Maultaschen ("mouth bags") are large meat-filled dumplings typical of Swabian cuisine. They can also be filled with spinach, onions, and spices and can be either served with broth or cut into slices and fried with eggs.

Pfefferpotthast

Pfefferpotthast (boiled meat pepper pot) is a traditional Westphalian stew made with beef, lard, onions, and spices. It is served with boiled potatoes and salad in the summer and pickled cucumbers and beetroot in the winter.

Pinkel mit Grünkohl

It is a dish made from slowly cooked kale served with Pinkel, a salty sausage eaten mainly in Bremen and Lower Saxony.

Quarkkäulchen

A Quarkkäulchen ("little quark ball") is a Saxon dish made from quark, mashed boiled potatoes, flour, an egg, and lemon peel. The dough is then baked in the form of a pancake and eaten hot with sugar and cinnamon or with fruit, whipped cream, and vanilla ice cream.

Reibekuchen

These potato pancakes are served with black bread, sugar beet syrup, or stewed apples. They are common in many areas of the country, but the name is characteristic to the Rhineland.

Rollmops

Rollmops ("rolled pug/fat young boy") are pickled herring fillets, rolled around a savory filling, usually consisting of onion and a pickle. It is a specialty from Berlin.

Sauerbraten

Sauerbraten is regarded as the national dish of Germany. It originally comes from the Rhineland and consists of large pieces of beef or horse meat, marinated in a spicy water-vinegar mixture before baking and served with Klöße.

Sauerkraut

Sauerkraut is finely cut raw cabbage fermented by lactic acid bacteria.

Saumagen

Saumagen ("sow's stomach") is popular in the Palatinate and consists of a pork's stomach filled with pork, sausage meat, and potatoes. It is usually served with mashed potatoes or Bratkartoffeln and Sauerkraut.

Schnitzel

A Schnitzel is a fried, breaded thin piece of meat, typically pork or beef. Although the most famous one is Wiener Schnitzel (Viennese style), there are other kinds, including Jägerschnitzel, with mushroom sauce; Rahmschnitzel, with cream sauce, and Zigeunerschnitzel, with a sauce made with tomato, bell peppers, and onion.

Schupfnudel

Schupfnudel are thick noodles typical of southern Germany. They are usually made from flour or potatoes and eggs and served with Sauerkraut.

Schwarzsauer

Schwarzsauer ("black sour") is a North German blood soup with spices cooked in vinegar.

Schwarzwälder Kirschtorte

Black forest cake is a chocolate and whipped cream cake with a cherry filling and cherries on top.

Schweinshaxe

Schweinshaxe is a typical Bavarian dish of roasted ham hock served with Sauerkraut. A variation of this dish is known elsewhere as Eisbein ("ice leg"), in which the ham hock is pickled and slightly boiled.

Schwenkbraten

Schwenkbraten is a pork neck steak marinated in spices and onions. It is originally from the Saarland and grilled on a Schwenker, a grill that hangs on a chain over a wood fire.

Spaghettieis

Spaghettieis (spaghetti ice cream) is an ice cream dish made to resemble spaghetti. Vanilla ice cream is extruded through a modified Spätzle press to give it the appearance of spaghetti. It is placed over whipped cream and topped with strawberry sauce to simulate tomato sauce and either coconut flakes, grated almonds, or white chocolate shavings to represent Parmesan cheese.

Spätzle

Spätzle (little sparrow) are hand-made egg noodles, originally from Swabia. They are the main ingredient of several dishes, such as Käsespätzle (Spätzle with cheese) and Linsen mit Spätzle (lentils with Spätzle).

Streuselkuchen

Streuselkuchen ("crumb cake") is made of yeast dough covered with a sweet crumb topping (Streusel). The recipe originated in German Silesia.

[nova-dracomon]

Vegan Kin Food Ideas

S'up! So, we've been seeing a lot of kin food posts, but the focus is always on meat. Then when vegan or vegetarian options are listed it's like salad + fruit and that's it. We've been vegan for some years now so here's a list of things we eat that we think others might enjoy too!

A piece of advice we found helpful is to think about the food item you miss and break it down into what exactly you miss. If you miss eating gems, is it the appearance? The crunch? Gritty texture or dry taste? In that spirit of that, our list will be largely broken up by texture/experience.

Crunch Crunch Snacks

This includes snacks/sides that get your jaws working or have a satisfying "snap" to them.

Roasted chickpeas

Kale chips

Ants on a log (celery, peanut butter and raisins)

Hummus + baby bell peppers/sugar snap peas/carrots

Granola / cereals (a lot of types are vegan, read the ingredients before purchasing)

Banana chips

Nuts + seeds

Popcorn (avoid "buttery" packages, buy plain or kettle corn)

Peanut butter pretzels (crunchy outside, delicious soft inside)

Smartie candies

Keep your cookies/chocolate bars in the fridge or freezer

Also, load cookies up with extra nuts/seeds/choco chips

Soft, but with some crunch

This section is for dishes/sides that are overall easier on the teeth, but with elements that still crunch or snap. If you're looking for recipes that combine different texture elements check these out.

Lentil nachos + nacho cheese sauce

"Crunchwrap" (quesadilla made with refried beans and homemade cheese sauce that we open and place tortilla chips and lettuce inside after grilling)

Tempeh bacon (we like this on a BLT or grilled cheese sandwich)

Crispy tofu sandwiches

Grilled asparagus

Apple slices with nut butter

Pickles

Apple turnovers

Vegan sushi (there's a ton of recipes, check out these two collections to get started X, X)

Falafel (can be used a hundred different ways, sandwiches, wraps, on it's own, etc.)

Roasted chickpeas again, but with a caveat**: You can roast them at 350 F for 30 mins and they'll be cooked enough to pop between your teeth, but soft in the center. We like to either eat them as-is or top our salads with them. (We season with salt/pepper before going into the oven, nothing else) **Must be eaten after baking, they will not keep

For the foragers in the crowd

These dishes focus more on having either multiple different foods in a visible way or a tactile element to how you eat them.

Chia pudding

Smoothie bowls

Overnight oatmeal

Trail mix

Pumpkin bars (We replace the egg with a flax egg and use vegan butter)

Chocolate chip banana monkey bread

Corn on the cob

Grilled veggie kebabs

Cranberry cilantro quinoa salad

Chili

Bush's beans and rice

Salads topped with sliced fruit, nuts, grains and/or beans

Edamame (a favorite, we love pulling out the insides with our teeth, you can get ones without the pods if they bother you)

Plant-based burgers, the kinds with the chunks of veggies (our favorite is dr. praeger's black bean quinoa burgers)

Chewy Foods

This section is for foods that work your jaw, but more in a "needing to chew" way.

Potato gnocchi

Dried fruit (comes in all different flavors, not just raisins)

Swedish fish, red vines, skittles or sour patch kids

Granola bars (a lot of types are vegan, read the ingredients before purchasing)

Thick bread-y pizza (our favorite dough recipe)

Pancakes

Chewy chocolate chip cookies

Peanut butter cookies

Baked oatmeal

Potato skins

Meat Substitutes

The most obvious way to make a dish vegan is to sub in the appropriate mock meat. We've eaten quite a few and we won't sugar-coat it: a lot of them are either going to match the taste, texture, OR look. It's hard for mock meats to copy meat 1:1, some get way closer than others, but if you go into this expecting no difference you will be disappointed.

Our two favorite brands are Impossible and Gardein. We've tried a lot of their products and have yet to eat one we don't like.

These aren't your only options though!

Beans

Falafel (deep-fried balls of ground chickpea)

Tofu

Tempeh (fermented soybeans)

Seitan (made from wheat gluten)

Jack fruit

You might have guessed based on the recipes shared, but we usually opt for beans. We haven't eaten much seitan or jack fruit, but they are options. At our local grocery stores they're sold in the "free from" section and can be brought pre-seasoned and ready to cook with. Jack fruit in particular is a popular replacement for shredded pork.

The trick with a lot of these is to marinate them. Tofu in particular so you can infuse it with flavor. Here's a few recipes we love:

Lentil and sweet potato loaf ("Neat"loaf)

Marinated tofu

Crispy tofu sandwiches

Tempeh bacon

Chili (our mom's recipe that we modified)

Soft / Squish

For things that are soft or squishy and you can slurp up.

Seaweed salad

miso soup

Pico de Gallo Black Bean Soup

"Nice" cream

Chocolate mousse

Oatmeal

Popsicles

Applesauce

Brownie batter hummus

Chia seed jam

Lavender syrup (to flavor other drinks, we use it in coffee)

Lavender lemonade (final product will be a light brown color)

Mashed potatoes + Gravy

Slow cooker apple cider

Tofu scramble

JUST egg

Non-dairy mac and cheese (our favorite brand is the upton's)

Smoothies (if you're looking for a protein powder to include, we recommend Vega)

**Just a reminder to supplement for B12 if you're consuming a vegan diet. There are some foods that are fortified with it; however, a supplement is cheap, easy to find and all-around a more reliable way to ensure you are getting enough.

[sasslett]

Thinking back to the quests from Stormblood and Endwalker, Jess presumably grew up on the rather bland and vegetable-based cuisine of Gridania?

Does this early influence on her gastronomic outlook result in her preferring the plainer fare of her youth over the spicier or meatier offerings of the wider world?

Oh that's such a fun question, thank you Mimble!

She certainly had no issues with Gridanian fare growing up - it was all she knew, after all, and was what she prepared regularly for the patrons of the Druthers. Once she began traveling, though, she truly learned what the culinary world had to offer... and dove in head-first. One of the first things she does when entering a new land is go for their cuisine - from the fresh fish of La Noscea to the kebabs of the Steppe, she loves experiencing it all, and went in with no fear.

Thankfully, her intestines didn't kill her for her brash approach!

Though there's one thing she refused to try... The Ishgardian salt rock.

[mylordshesacactus]

Question 2 for all of your DND characters because they’re all cool

What are your OC’s food preferences?

Benny: No alcohol. She orders "lemonade or whatever you have that's weakest" at taverns (her deep dark secret is that she actually doesn't like lemonade at all, it's just reliable). She loves a good pork pie--it reminds her of home. In general, her preferences are for slightly spicy, aromatic foods that aren't too heavy or fatty; nothing that will make her feel sick if she's playing or dancing immediately afterward. If it can be held in one hand, that's a plus.

Rinda: Let Me Make Ye Some Eggs, Lad. (Simple, filling, and comforting; things that remind her, or someone else, of home.) Rinda is the kind of person who strongly believes that the stories on recipe blogs make the food taste better.

Sedge: Sedge Burdock lived with a druidic circle for several years trying to pay off her student loans (long story). She will eat wherever the hell has the most calories and the fewest cops but if you try to make her eat one more salad ever in her life she'll black out and kill everyone in the room.

Lorne: Lorne is a grad student on a merit scholarship. Her favorite food is "free".

Atri: Unseasoned pigeon. What? Is that weird? Uh.......kebabs? (She's an obligate carnivore who can't chew and also can't taste capsaicin or digest dairy. Kebabs are like, the only tavern food she can eat half the time. She really does like them, though.)

Concorde: Pussy Fish and chips, obviously. Really, anything but salt pork. Literally anything. For the love of god, anything but salt pork and peas.

Kite: Ribs. Sauce optional. Cooking process of any kind also optional. (If asked, she actually has like, insanely specific opinions about how to prepare a rack of ribs, but she recognizes this as an art form rather than a routine thing that she herself would ever be able to prepare on a daily basis.) Alternatively, this leg she ripped off a random bandit three days ago. Sorry, did you want some?

[runawaycarouselhorse]

[Updated with pictures of hospital meals I've had.] Pasta is a staple food, bread, pasta, rice are at the bottom of the traditional food pyramid for a reason! If you look at hospital food, you'll find the pasta/rice/bread makes up most of the food, then, some stewed vegetables, and a bit of protein in the form of meat, fish, chicken, beans, or whatever. There's usually a whole fruit or fruit juice on the side. Milk or yogurt. Water. That's what hospital food looks like and my coworkers complain it's "too healthy," fff.

Pasta's meant to fill you up and you're meant to have it with your other food, unless there's some dietary need to decrease the amount or avoid certain kinds. ^^

Pictures of actual hospital food included for representation:

Stewed zucchini with, I believe, tomato and onion in the medium section of the plate. The biggest section is, of course, rice. The smallest section has meat. Please ignore the single, sad kebab, somebody kept stealing one or both of the kebabs in my meals, PFFT. On the side is a wrapped banana, a bottle of water, and a bottle of laban (yogurt-like drink.)

This is a balanced meal.

This is also another hospital meal!There's spaghetti in the biggest section. Medium-sized section has fish, fried, I think, with some vegetables. The remaining section has stewed beans. I think there was a small box with some kind of soup or fuul, I forget what's in that smaller box. There's also yogurt and a croissant. The fruit or fruit juice is not pictured, probably still in the bag (I probably left it because it was too acidic, like kiwi or orange or something, I have GERD.)

ALSO not pictured: salad (often acidic, like fattoush, so I don't eat them) and half a piece of Arabic flatbread also accompanies all of these meals for. Even. More. Carbs! Except for breakfast, it's a whole piece of Arabic flatbread. I never managed to eat a full hospital meal in my life, I often kept parts for later or left them for other people.

ALSO not pictured: tea bags, sugar, salt, pepper.

"pasta only fills you up with empty calories" have you considered that it also fills me with love

[universalinfo]

5 Tips for the Perfect Indian Culinary Experience

We’ve all been there: the eagerness to try something new, the anticipation of a flavor-packed journey, and the hope to find a gem in the world of dining. And when it comes to Indian cuisine, with its plethora of spices and varied dishes, this excitement doubles. But, how can you ensure that you relish every moment at an authentic cuisine restaurant? 

Well, we’ve got you covered. Dive in as we dish out five easy steps to make your experience unforgettable. Let’s begin, shall we?

1. Come With An Open Palate

Indian cuisine is a symphony of flavors, and the first note to hit is coming in with an open palate. Picture this: you’re standing on the edge of a culinary ocean, with countless dishes, tastes, and textures waiting to be discovered. Each ripple, each wave, has its own story and flavor.

When dining at an authentic Indian cuisine restaurant, think of yourself as an explorer. You’re not just about to have a meal but embark on an adventure. Even dishes that might seem familiar can surprise you. The butter chicken at one restaurant might have a tangier tomato base, while another might be creamier with a hint of honey. By keeping an open palate, you’re allowing yourself the joy of these delightful surprises.

Remember, culinary experiences are about discovery. From sizzling kebabs to steaming biryanis, there’s a universe of flavors waiting for you. So take a leap, try something unexpected, and relish the journey.

2. Engage With The Staff

Imagine entering a vast library filled with books from all over the world. It’s thrilling, but where do you begin? The staff at an authentic cuisine restaurant are like your personal librarians in this culinary library. They know the stories behind each dish, the nuances of flavors, and the chef’s special for the day.

Start a conversation. Ask about the origin of a dish, or if you’re feeling adventurous, let them choose for you. They can point you toward hidden gems on the menu or help you navigate through the levels of spiciness. It’s these interactions that often lead to the most memorable dining experiences.

Think about it: there’s a certain thrill in waiting for a surprise dish, recommended by the staff, to arrive at your table. The anticipation, the first whiff as the lid is lifted, and the explosion of flavors in that first bite. All this is amplified when you engage with the staff and let them guide your journey.

3. Explore Regional Dishes

India is not just a country; it’s a tapestry of cultures, languages, and yes, cuisines. When you walk into an authentic Indian cuisine restaurant, you’re not just stepping into a dining space, but a microcosm of India and its rich culinary heritage.

Each state, and each region of India, offers dishes that are distinct and incredibly diverse. The coastal regions, with their abundance of seafood, offer spicy fish curries and coconut-rich stews. The mountainous terrains bring forth dishes that are hearty, warming, and flavored with local herbs. And then there are the vast plains and deserts, each with its array of bread, pickles, and curries.

Don’t just stop at the universally loved butter chicken or biryani. Delve deeper. Try the fluffy ‘Dhokla’ from the west or the tangy ‘Puchka’ from the east. Let your taste buds wander and explore. After all, each dish tells a story, and by trying them, you’re not just eating but traveling and learning.

4. Pair It Right

Imagine attending a grand ballroom dance. The magic happens when dancers sync harmoniously, creating a spectacle that’s pure delight. Similarly, the dance of flavors at an Indian restaurant is all about pairing the right dishes with the perfect accompaniments.

Sure, you might have had naan before, but have you experienced the sheer joy of tearing a piece of garlic naan and scooping up a rich, buttery dal makhani with it? Or the exhilaration of balancing a spicy Rogan Josh with cool, minty cucumber raita? Just like a pinch of salt can transform a dish, the right side dish or drink can elevate your main meal to gastronomic heights.

And, let’s not forget beverages. Sipping on a chilled mango lassi after biting into a fiery kebab or washing down a plate of spicy pakoras with a hot cup of masala tea is part of the full Indian dining experience. Let your tastebuds dance to these harmonious pairings, and you’ll see what true culinary euphoria feels like.

5. Leave Room For Dessert

Every great story has an epic climax, and in the world of Indian dining, desserts are those show-stopping endings. But it’s not just about satiating your sweet tooth; it’s about embarking on a sugary journey that complements the savory adventure you’ve just had.

Visualize the velvety texture of ‘Gulab Jamun’ melting in your mouth, its syrupy sweetness balanced perfectly with the spices from the main course. Or the flaky layers of a ‘Kaju Katli’ yielding to the gentlest of bites, leaving a trail of rich cashew goodness. Indian desserts are like treasure troves; they’re packed with surprises, from saffron strands to edible silver leaves.

So even if you think you couldn’t eat another bite, take a plunge into the dessert section. It’s like the encore after a magnificent show, and trust us, you wouldn’t want to miss it.

Experience The Curry Modern Indian Restaurant

Now, imagine you’re on a cruise. You’ve traveled through the vast seas, encountered waves of flavors, and danced under the starry skies of desserts. As you near the shore, there’s one final destination calling out to you: The Curry Modern Indian Restaurant.

Our space isn’t just a restaurant; it’s a sanctuary for flavor enthusiasts. As you step through our doors, you’re greeted with the aroma of freshly ground spices, the sizzle of tandoor ovens, and the warm smiles of our dedicated team. For more details visit us at https://thecurryrestaurant.com/.

Each dish on our menu is a chapter from India’s rich culinary tale, crafted meticulously by Chef Linil. From the crispiness of the Kurkure Bhindi to the smoky allure of Achari Paneer Tikka, we promise a sensory overload.

The Curry Modern isn’t just about dining; it’s about crafting memories. Whether you’re celebrating a special occasion or simply seeking a memorable meal, our authentic cuisine restaurant is here to paint your evening with shades of saffron, turmeric, and all things Indian.

In Conclusion

Indian cuisine is a delightful world waiting to be explored. With its myriad of dishes, flavors, and techniques, there’s always something new to try. By following the steps above, you’re sure to have an unforgettable experience at any authentic cuisine restaurant.

And, if you happen to be in Huntsville, Alabama, don’t forget to pay us a visit at The Curry Modern Indian Restaurant. We’re here to exceed your expectations and make your culinary journey truly special. Whether you’re a seasoned Indian food enthusiast or a curious newbie, we promise an experience that will keep you coming back for more.

Read More:

Indian Cuisine

[iicanewdelhi]

Knife handling skills & understanding kitchen operations

Making your First Halwa (Sooji/Gajjar Ka Halwa/Moong Dal Halwa/Pineapple Halwa) or GulabkiKheer(Choose one)

Your Choice of 2 Starters (VEG) + 2 Starters (Non-VEG) Veg starters: Crumb fried cheesy mushroom, Vegetable cheese balls, DahikaSholay, Hara bhara kebab, Punjabi kurkura paneer, Chana dal vada.

Nov-veg starters: Cajun spice chicken nuggets, Amratsari fish, Mutton Shammi kebab, Shrimp Salt & Pepper, Chicken Satay, Harisa spice fish fingers.

[wellthebardsdead]

Excuse me. I don’t come to our British overlords defence often but how DARE YOU INSULT CHIPPIES! They are a staple food here in Australia! Fried potatoes covered in chicken salt! Or with gravy! Or gravy and cheese! Or the humble tomato sauce! (Sweet tomato ketchup far less vinegar!)

Or if you’re a masochist with salt and vinegar! Or garum! (Fish sauce!)

It’s the friend to the single mother tired after a long day and who needs to feed their kids! Brother to the lads returning from a drunken night on the lash and not a kebab shop in sight! And haven to the poor collage students needing a comforting meal on a budget!

I WILL DIE BY THE BLADE ON THIS HILL!!!

[ravika-spices]

How to Make Delicious Non-Veg Dishes with Ravika Masala

If you are a fan of non-vegetarian cuisine, you know how important it is to use the right spices and masalas to enhance the flavor and aroma of your dishes. Whether you are cooking chicken, mutton, fish or biryani, you need a good quality masala that can bring out the best taste of your ingredients.

That’s why we recommend Ravika Masala, a brand of spice powder and masala that offers a range of products for different non-veg dishes. Ravika Masala is made from natural ingredients, without any artificial flavors, colors or preservatives. It is also hygienically packed and easy to use.

In this blog post, we will show you how to make some mouth-watering non-veg dishes with Ravika Masala. You can buy Ravika Masala online from Flipkart1 or JioMart at best prices.

Ravika Biryani Masala

Ravika Biryani Masala is a perfect blend of spices that can make your biryani delicious and aromatic. It contains ingredients like cardamom, cinnamon, cloves, bay leaf, cumin, coriander, turmeric, red chilli, salt and more. You can use it for any type of biryani, such as chicken biryani, mutton biryani or vegetable biryani.

To make biryani with Ravika Biryani Masala, you need to follow these simple steps:

Wash and soak basmati rice for 20 minutes. Drain and keep aside.

Heat oil or ghee in a large pot and fry sliced onions until golden brown. Remove some onions for garnishing and keep aside.

In the same oil or ghee, add Ravika Biryani Masala and sauté for a few seconds.

Add the meat of your choice (chicken, mutton or vegetables) and fry well until coated with the masala.

Add water as required and bring to a boil. Lower the heat and cook until the meat is tender.

In another pot, boil water with salt and a few drops of oil. Add the soaked rice and cook until almost done. Drain and keep aside.

In a large baking dish or oven-proof pan, layer the rice and meat alternately. Sprinkle some fried onions, chopped mint leaves, coriander leaves and saffron soaked in milk over each layer.

Cover the dish with a tight-fitting lid or aluminium foil and bake in a preheated oven at 180°C for 15 minutes or until the rice is fluffy and the meat is cooked through.

Serve hot with raita, salad and papad.

Ravika Chicken Masala

Chicken is a versatile ingredient that can be cooked in various ways. You can make curries, gravies, tandoori, tikka, roast or fry with chicken. But to make your chicken dishes more flavorful and tasty, you need a good chicken masala.

Ravika Chicken Masala is a specially formulated spice mix that can give your chicken dishes a spicy and tangy taste. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, fenugreek, cumin, black pepper and more. You can use it for any type of chicken dish, such as chicken curry, chicken tikka masala or butter chicken.

To make chicken curry with Ravika Chicken Masala, you need to follow these simple steps:

Wash and cut chicken into medium-sized pieces. Marinate with some salt, lemon juice and Ravika Chicken Masala for 30 minutes.

Heat oil in a pan and fry chopped onions until golden brown. Add ginger-garlic paste and sauté for a few minutes.

Add tomato puree or chopped tomatoes and cook until soft.

Add water as required and bring to a boil. Lower the heat and simmer until the gravy is thickened.

Add the marinated chicken pieces and cook until done.

Garnish with chopped coriander leaves and serve hot with roti, naan or rice.

Ravika Mutton Masala

Mutton is a rich source of protein that can be cooked in various ways. You can make curries, kormas, kebabs or pulao with mutton. But to make your mutton dishes more succulent and tender, you need a good mutton masala.

Ravika Mutton Masala is a special blend of spices that can give your mutton dishes a robust and savory flavor. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, cardamom, cinnamon, cloves, bay leaf, nutmeg and more. You can use it for any type of mutton dish, such as mutton curry, mutton korma or mutton rogan josh.

To make mutton curry with Ravika Mutton Masala, you need to follow these simple steps:

Wash and cut mutton into medium-sized pieces. Marinate with some salt, yogurt and Ravika Mutton Masala for 2 hours or overnight in the refrigerator.

Heat oil or ghee in a pressure cooker and fry chopped onions until golden brown. Add ginger-garlic paste and sauté for a few minutes.

Add the marinated mutton pieces and fry well until browned on all sides.

Add water as required and pressure cook for 4 to 5 whistles or until the mutton is tender.

Release the pressure and open the lid. Adjust the salt and spice level as per your taste.

Garnish with chopped coriander leaves and serve hot with roti, naan or rice.

Ravika Fish Masala

Fish is a healthy and delicious food that can be cooked in various ways. You can make curries, fries, tikkas or baked dishes with fish. But to make your fish dishes more crispy and flavorful, you need a good fish masala.

Ravika Fish Masala is a unique blend of spices that can give your fish dishes a crispy and tangy taste. It contains ingredients like coriander, red chilli, turmeric, salt, garlic, ginger, onion, fenugreek, cumin, black pepper and more. You can use it for any type of fish dish, such as fish curry, fish fry or fish tikka.

To make fish fry with Ravika Fish Masala, you need to follow these simple steps:

Wash and cut fish into medium-sized pieces. Marinate with some salt, lemon juice and Ravika Fish Masala for 15 minutes.

Heat oil in a pan and shallow fry the marinated fish pieces until golden and crisp on both sides.

Drain on paper towels and serve hot with onion rings, lemon wedges and mint chutney.

We hope you enjoyed this blog post and learned how to make some delicious non-veg dishes with Ravika Masala. Try these recipes at home and share your feedback with us. You can also check out our other products like Ravika Upgrade Your Kitchen, which is a combo pack of 10 different masalas for your everyday cooking needs.

[misplacedraven]

So I saw this post on Facebook (I know, I use it specifically to buy second hand dolls and I don't even use my real name), but it was so wild to me and I wish I could have posted this response in the comments, but the timeline whisked me away before I could, so I'm sharing my frustration (and the added years of when these things started existing) here. I wanted to add more comments, but I didn't know how to respond succinctly. (Also, these numbers are through very basic Google searches, so I'm sure someone with more knowledge could add more, but y'know).

[Image Description: bulleted list titled "Growing Up in the 50s and 60s" with added text next to multiple points. 1. Pasta was not eaten (1700 - 1100 BCE) 2. Curry was a surname. (1773 CE) 3. A takeaway was a mathematical problem. 4. A pizza was something to do with a leaning tower. (997 CE) 5. Crisps were plain; the only choice we had was whether to put the salt on or not. 6. Rice was only eaten as a milk pudding. (???) 7. A Big Mac was what we wore when it was raining. (1967 CE) 8. Brown bread was something only poor people ate. 9. Oil was for lubricating, fat was for cooking. 10. Tea was made in a teapot using leaves and never green. (14th Century) 11. Sugar enjoyed a good press in those days, and was regarded as being white gold. Cubed sugar was regarded as posh. 12. Fish didn't have fingers. (1950s CE) 13. Eating raw fish was called poverty, not sushi. (5th - 3rd Century BCE) 14. None of us had ever heard of yoghurt. (5000 BCE) 15. Healthy food consisted of anything edible. 16. People who didn't peel potatoes were considered lazy. (?) 17. Indian restaurants were only found in India. (1810 CE) 18. Cooking outside was called camping. (BBQ?) 19. Seaweed was not regarded as food. (Prehistoric) 20. "Kebab" was not even a word, never mind a food. (1377 CE) 21. Prunes were medicinal. (1870s CE) 22. Surprisingly, muesli was readily available, it was called cattle feed. (1900s CE) 23. Water came out of the tap. If someone had suggested bottling and charging more than petrol for it, they would have become a laughing stock! (1622 CE) 24. And the things that we never ever had on our table in the 50s and 60s: elbows or phones! End photo ID]

[jellybeansmud]

apparently food is great when its not pasta with nothing but salt or buckwheat with boiled chicken breast or pilaf for a tenth day in a row!!!!! i am enjoying my sticky rice with marinaded fried pork (which was made to be a kebab but i dont have a brazier so how the hell do i make a kebab on a pan lol) and soup with everything i could find in the house AND SOME FUCKING SPICES FINALLY. WE HAVE THEM IN THE HOUSE WE JUST NEVER USE ANY BC IDK WHY i guess my sister doesnt like spicy and peppery things idk. ofc its waaaaaaaay easier to throw shit in water for 20 minutes and forget about it than stand in the kitchen for an hour but man. finally some fucking good food. i wanna some roased fish with potatoes next....... rice would be better but i ate it for two days im kinda bored of it

[saucemanufacturerscompanies]

Top 5 Subway Sauces You Must Try for Tasty Meals

Sauce is the best thing to enhance the taste of your boring meals. But it is not limited to this; there are some meals that require subway sauces as their main ingredients. These taste best when paired with go-to meals like sandwiches, kebabs, tikka, wraps, etc. There is a wide range of subway sauces in India that you can add to your cooking basket. Keep reading this blog to learn about the different types of sauces you can buy from Veeba. We will also discover which one suits your taste buds.

Chipotle southwest This is characterised as a creamy, spicy, and all-purpose condiment. You can serve it as a dip for fries or as a topping for burgers and tacos. Chipotle sauce is in high demand among food lovers because it gives a slight spicy flavour to your meal.

You can even mix it with smoked jalapenos and adobo sauce to achieve a tangy and spicy taste. People who are gluten-sensitive may like this sauce.

Sweet onion You can categorise this subway sauce as healthy because it is low-fat and a sweet, flavorful dressing. This is made from onions and other herbs. You can pair this sauce with tuna, chicken, or fish subs. Vegans can add this sauce to their meal menu.

Red Chilli This is one of the most preferred subway sauces in India due to its rich flavour. It is made from red chilli peppers, olive oil, vinegar, and salt. Add this sauce to your meal if you want the perfect amount of heat on your tongue.

Barbeque Barbeque sauce is popular all around the world, and you can find it at most sauce manufacturers companies in India. It works best with a pork, beef, or chicken sub. Its constituents, like red wine vinegar, brown sugar, onion powder, molasses, and other spices, make it a flavorful condiment.

Mayonnaise Mayo is one of the best subway sauces that works best with sandwiches, tuna, chicken, momos, seafood subs, etc. The creamy texture comes from its ingredients like oil, egg yolk, vinegar, etc. Light mayo is the preference of most vegetarians.

Buy the top subway sauces from Veeba It might not be wrong to say your good day mostly depends on your food's taste. There are many ways to make your meals delicious, and one of the best ways is to add subway sauces. These come in a wide range, and you can choose as per your food and taste requirements. You can visit Veeba to buy your favourite sauce; this is one of the best condiment and sauce manufacturers companies in India.