#slavic cuisine

[polish-food]

Polish Podpłomyk with Mushrooms (recipe in Polish)

[annachum]

Asgardian, Vanir, Alfheimr, Olympus, Talokanil, Wakandan and Nidavellir cuisines in MCU HCs

Basically, Asgardians eat a mixture of Ancient Nordic, Medieval and Renaissance European foods

Since it is a colder planet in comparison to Alfheim, Asgard has a number of stews and roasts

Bread and potatoes are literally staples amongst Asgardian cuisine

Oh, and seafood is a popular culinary choice in Asgard too

One of Loki's fave foods is salmon stew btw

In MCU, Vanir cuisines are actually a mix of Central Asian, Slavic, Mongolic and Far East Siberian cuisines

Yeah Vanir culture has some nods to Central Asian, Slavic, Mongolic and Far East Siberian cultures in MCU btw

So the Vanirs LOVE dumplings, stews, LAMB AND MUTTON PREPARED IN ANY WAY, and a hunch of dairy in breakfasts

Light Elven cuisine of Alfheim basically has several nods to Mediterranean and Balkan cuisines

Basically it's got a hunch of fruits and vegetables, sweets and baked treats being VERY popular in Alfheim, and edible flowers are also popular in Alfheim too

Breakfasts are at times served in little trays of breakfast goods with fruit/floral scented tea or coffee ( imagine like an Ottoman style breakfast )

A popular street food includes hand pies of different flavours - sweet, savory, spicy, etc

Also a cultural drink of Alfheim is actually wine - as in different types of wine, not just wine made from grapes ( and the Light Elven grown ups in general LOVE to drink wine )

Dwarven cuisine in Nidavellir basically has a mix of elements of Germanic and Slavic cuisine

Being a more blacksmith geared culture, the Dwarves in general usually eat protein and dairy often as a way to sustain themselves in blacksmith relater stuff ( especially for Dwarven blacksmiths )

The Dwarves in general love a good drink - a cultural drink of Nidavellir is actually beer ( and the Dwarven grown up in general drink A LOT beer )

Wakandan cuisines defo has nods to East African and Nubian cuisines

Wakanda is rife in spices, and alcohol is popular for grown ups in Wakanda in general

Teas and coffees are popular in Wakanda too, amongst the staples of Wakanda include beans and maize

Olympus cuisines are defo have nods to Ancient Roman and Grecian cuisines

Olympus is rife with olives and fruits and vegetables - and the Olympus grown up residents in general LOVE wine

Oh and they also love cheeses ( which is a popular desert in Olympus )

Talokanil cuisines defo have nods to Mayan cuisine

Since they are an underworld kingdom, Namor's family actually managed to figure out underwater agricultural and all And underwater food supplies

Seafood is rife in Talocan, and ofc edible seaweeds and corals are amongst popular cuisines in Talocan

Amongst staples of Talokanil cuisine include maize, chili peppers and beans

And coffee and chocolate drinks are amongsr popular drinks in Talocan

🤩🤩🤩🥺🥺🥺

[mortheim]

Solyanka - still not as salty as a losing gamer

Food is an important part of any culture. You can tell a lot about culture based on their beverages and cuisine. And in Slavic/Russian cuisine several things can easily prove it. We have (had?) a lot of fish dishes (a huge number of rivers), salting (harsher seasons), soups (again, harsher seasons), and the usual - different pastries (though this is pretty common). I could delve deeper into each category talking about kolach, okroshka, rassolnik, levashnik, kalja, oladyi, borsh, kurnik, shchi, ukha, botvinia, etc. But that wouldn't be really interesting if you would just get information without a recipe, wouldn't it?

So today we will focus on solyanka. There are actually two solyankas - one is a soup with pickles another is a main dish with cabbage. In this post, I will focus on the former - solyanka the soup!

This dish formed in the 15th or 17th century and was, basically, peasant food. It was a simple thick chowder with meat, cabbage, onion, and pickles. The current recipe appeared only in the 19th century with some new and several expensive ingredients - olives, capers, lemon, bread kvass, and salted or pickled mushrooms. There was a bit of a hassle among culinary scholars about why it got its name - either as a salty dish (solyanka is literally salt with a cute suffix), or as a denotation that it came from a rural area (russian word "selskiy" means rural, so they assumed that it was butchered word for "selyanka"). But most names of the dishes in Russian cuisine usually indicate the way a dish was prepared or consumed. So, how do you make a great solyanka?

This recipe can be used with both home-cooked broth and pre-cooked one. So, what do you need for a fancy solyanka? First, ingredients for the soup:

400 grams of beef - I use brisket, but you can use it shoulder or even shank (if you want to use it for a broth too).

200 grams of smoked sausages

~400 ml of grated tomatoes (I used 350 ml)

200 grams of onions

150 grams of carrot (to make it heartier)

40 grams of butter

120 grams of pickled cucumbers

100 grams of seedless black olives (or you can add another 100 grams of pickled cucumbers for that Peasant's Feast After Great Lent vibe)

200 ml of pickled cucumber brine

50 ml of olive brine (or replace with the same amount of pickled cucumber brine)

A bunch of dill greens

1-2 pcs of laurel leaf

2-3 pcs of peppercorn pepper

2-3 pcs of black pepper peas

sour cream to server

And now ingredients for the broth (you can just buy precooked broth if you want - I won't judge):

~2 litres of water

600 grams of beef bones (or shank if you will use it for both broth and soup)

150 grams of carrot

200 grams of onion

A pinch of dried thyme

5-6 pcs of peppercorn pepper

5-6 pcs of black pepper peas

2 leaves of laurel leaf

Part I - The Broth

I think it is the most important part of solyanka, so I don't slack here (you can though! If you are not obsessed with cooking, using precooked broth is fine). So, if you are going to cook broth, do this:

Wash the onions, peel them, and cut them in half.;

Wash the carrots, peel them, and cut them into 2-3 pieces each;

Rinse the beef bones under running water.;

Place the bones in a pot with approximately 2 liters of water and bring to a boil;

Once boiling, reduce the heat to low and simmer for 1.5 to 2 hours, skimming off any foam that forms;

Add the onions, carrots, thyme, and peppers 30-40 minutes before the broth is done;

Add the bay leaf 5-10 minutes before the end of cooking to avoid bitterness;

After the broth is ready, remove vegetables and meat. If you will use meat further, then cut it into pieces and follow the recipe

Part II - Solyanka

Now to the main part of the soup! You should do it after the broth is ready, or 10 mins before this because we will need to mix everything.

Peel the onions, and cut them into thin half-rings.

Peel the carrots, then shred them.

Heat a thick-bottomed frying pan and sauté the onions with carrots in butter until they soften.

Once the onions soften, add grated tomatoes and cook for another 5-7 mins.

Cut pickled cucumbers into cubes (I prefer to cut them into smaller ones, but medium-sized ones are fine too).

In a separate dry frying pan, sauté the cubed cucumbers with a small amount of broth (~200 ml) until they become pulpy, then add them to the sautéed onions and carrots.

Pour the cucumber brine into a saucepan, and bring it to a boil. Combine it with the meat broth and bring it all to a boil.

Cut smoked sausages and beef. Fry them in a pan for 5-10 minutes.

Add everything (sautéed onions with carrots and pickled cucumbers, meat, sausages, and olives - if you decided to use them) to the boiling broth with cucumber brine. Bring it to a boil and cook for another 20 mins.

After that add brine from the olives (if you decided to use it), peppers, and bay leaf. Cook for another 10 minutes.

Before serving, remove the bay leaf, taste for salt, and adjust if necessary. Let the soup stay for 10 minutes under the lid. Serve in a bowl with sour cream and a sprinkle of dill.

And that's it! If you want to make it simple - just follow Part II and you will be fine. Even if you cook it in simple water it will taste somewhat good. Not as good as if you used a broth, mind you. Also, there will be another post soon, because I slacked off yesterday. Just for funsies (if you can call a relocation of nearly 130.000 people a funsy).

[slavic-roots-western-mind]

Chinese Desserts

There's quite a large variety of treats and desserts in China (more than you can imagine), so here are some of the most common ones!

Almond jelly/tofu - 杏仁豆腐 - xìngréndòufu Despite the name, almond jelly doesn't actually have almonds in it. Almond jelly is made from gelatin and almond milk, although some recepies use dairy milk instead.

Glutinous rice balls - 汤圆 - tāngyuán These rice balls are made from glutinous rice balls with a sweet filling, such as red bean paste (a pretty popular filling in desserts, I've been fooled more than once when purchasing what I assumed to be a chocolate filled pastry).

Red bean buns - 豆沙包 - dòushābāo One of my favorite desserts so far. These are steamed buns with a sweet red bean paste filling that I'd definitely recommend.

Egg custard bun - 流沙包 - liúshābāo A sweet and savory bun, with a lava-like egg yolk filling. A pretty interesting dessert, as it's both sweet and savory.

Pumpkin cake - 南瓜饼 - nánguābǐng I haven't tried this yet, but it definitely looks good. A fried and crunchy cake with a sweet filling such as red bean paste.

Eight treasure rice pudding - 八宝饭 -bābǎofàn This is a pretty popular dessert, especially during the Lunar New Year. It gets this name becase of the toppings, which are eight or more different types of dried fruits and nuts arranged on top of the sweet rice, with (once again) red bean paste.

Hawthorn stick/ Candied Haws/ Sugar coated haws/ Bingtanghulu - 冰糖葫芦 - bīngtánghúlu This treat has quite a few translations and you may have probably already seen it. This is basically candied fruit covered with a sweet, crunchy and sugary syrup. Traditionally, Hawthorn is used but other fruits such as grapes, strawberries and oranges are also popular options.

Sachima - 沙琪玛 - shāqímǎ I haven't tried this snack yet, but it looks quite fascinating. Sachima is made from fried batter stuck together with a sugary syrup, with an interesting texture.

Sesame balls - 芝麻球 - zhīmaqiú Similar to the rice glutinous balls, this treat is also made from glutinous rice flour with varying fillings including lotus seeds, mung bean and red beans, and sesame seeds.

Water chestnut cake A sweet pan-fried cake made from chinese water chestnut, with a unique semi-transparent appearance.

Wintermelon puff/ Wife cake/ Sweetheartcake - 老婆餅 - lǎopóbǐng This cake has many names, mainly because it has several different origin stories, each more fascinating than the next. This dessert is a flaky pastry with wintermelon, almond (not red bean this time!) paste and sesame filling.

Fortune cake - 发糕 - fāgāo Not a fortune cookie! This is a spongy steamed cupcake cake commonly made for the New Lunar Year celebrations and occasionally other events. They're usually a white-ish or brown-ish color, but they're often dyed bright colors to add extra festivity.

Mooncake - 月饼 - yuèbǐng This is a pretty well-known dessert, commonly prepared for the Mid-Autumn Festival. Mooncakes are smallish steamd/fried (depends on the region) cakes with a sweet filling that can also sometimes have an egg yolk inside.

Osmanthus cake - 桂花糕 - guìhuāgāo This is a unique traditional pastry made from glutinous rice flour, honey and osmanthus. This cake has a really interesting texture, as it's quite dense but also airy in a way? I'd definitely recommend trying it, as it's not super sweet and goes really well with tea.

[spirytus-stawski]

i love how the world is discovering kopytka and kluski śląskie and is now calling them "potato noodles". truly fascinating

[dogjak]

how i am

[quantomeno]

Italy as a unified nation has had a long and complicated history.

The state currently known as Italy has only existed for about 160 years. I like to contextualise this by pointing out the British had already landed in Australia about 70 years earlier (which is relevant given it is the anniversary of that date today) (also I'm often explaining this stuff to Australians).

One could argue that Italy as a political identity never really existed until 1861: the Roman Empire is probably the closest thing to a united nation on the Italic peninsula, but even in its early stages it controlled areas currently not part of Italy (or when it didn't control them it also lacked other parts of modern day Italy). However, Italy as an idea has existed before the nation. Napoleon was King of Italy, for example, but the area again doesn't match modern definitions.

This same issue, however, affects most modern nation states. Borders are defined somewhat arbitrarily (at best people of the border areas chose to join one country over another, at worst someone just draws a line on a map and calls it a day).

Italy during most of the middle ages and up until its unification was a chessboard of small nation states, some of which were ruled by foreign powers (e.g. Spain and Austria), 'Italians' (e.g. city-states like Florence) or the Pope.

There was, however, a sense of Italian identity before the nation existed. Even Dante (14th century) believed Italy should be united. It was more of an intellectual concern, however. Even post-unification most peasant-types didn't really have a proper understanding of what 'Italy' was since from town to town everyone was often quite isolated (the 'dialects' mentioned above are almost innumerable since they vary not just by region (and there are 20 regions of Italy) but also from place to place within the regions).

Part of the desire for unification was a sort of desire to free Italy from foreign dominion. In a way, perhaps Italianeità can be defined as a 'not-French-German-Austrian-Spanish-etc-etc-etc'-ness. While it has roots in the Roman Empire and the Middle Ages, the Unification of Italy took off in the Romantic period, a time of strong nationalism throughout Europe.

Essentially, a bunch of pro-unification people got the king of a kingdom in northern Italy (close to the French border) to support them and with a bunch of fellow idealists they headed south and got rid of the Spanish and French and Austrian etc rulers and united the country under one king. OK technically two: the Pope wasn't happy with the idea of giving up Rome and it took until World War II for a proper settlement to be resolved (for a while the Catholic Church essentially refused to accept Italy as a nation and told Catholics to boycott elections).

Italian as a language has technically existed since the Middle Ages: the Italian dialect of Florence (the language of the poets Dante and Petrarch who had dreamed of unification back then) is the basis of modern-day Italian. To claim that Italian as a language does not exist is rather specious. Italian is a descendant of Latin, like any of the Italian dialects, and thus it has as significant a tie to the land as any other widely-spoken Italian dialect (except perhaps Latin itself, since the Papacy kept it going for a long time so in a way it still hung around, but even then Latin would have existed with other Latin/Italic dialects). Italian is so similar to medieval Tuscan dialects that with a good knowledge of Italian you can (with a bit of work) read works by those old poets. It's more similar to modern Italian than Old English is to English (even Latin is more similar to Italian than Old English and modern English).

While I enjoy being self-deprecating about Italy's awkward history, it is no less weird than any other country. Germany didn't unite properly until after Italy, although it had been the main part of the Holy Roman Empire not too long before so it had some degree of unity in a way Italy didn't.

But, Italy did have a problem of Italian identity in that it did have to be 'manufactured'. There was a bit of a morale problem in WWI since farmers from the south were fighting in battlefields in the north with no idea why they should care about these 'Italians'. Poor literacy rates also prevented the adoption of Italian as a language for quite a while, so I do concede that dialects of Italian were much more widely spoken than Italian for a long time. So much so that I think my nonni's generation might be the last to have really grown up speaking it from birth and only learning Italian as a second language (i.e. it took that long for it to become commonly used). Mussolini and Fascism helped instil a sense of national identity in the country (as one would expect) and so by WWII Italy was well and truly 'Italy', but even then, Italians still have a strong parochialism and the North and South have often been at odds with each other (there was even a party that advocated for the North to secede from the rest). Also the world wars caused some border-shifting (e.g. Trieste which if you look at it on a map doesn't even look like it's in Italy. There area around there has shifted a lot).

All country borders are arbitrary and ill-defined. All nations are equally made-up and to suggest Italy is any less legitimate is mean. Also I feel like the point of the original post was just to point out that history is weird, so I'm not annoyed about the post. It's just I studied this stuff at Uni and now whenever I get the chance I go into a long-winded spiel about the history of Italy. I wrote this for my own fun.

There isn’t some day in history when Rome started being medieval Italy. In fact, what is an Italy? Why is an Italy? When is an Italy? What am Italy? Does Italy really exist? All questions you end up asking yourself when you stare at history for so long that you go cross-eyed.

[polish-food]

Polish Strawberry and Cream Sponge Cake with Jelly (recipe in Polish)

[rhirhidamiengurl666]

Homemade haluski

[linddzz]

okok I know that Jayce is like. Runeterra Hispanic and Viktor is Runeterra Slavic so it's natural to map those culinary habits onto them. And I'm not here to take that away at all I'm here to add to it. Because CONSIDER that Viktor is the one who grew up in the underprivileged, extremely impoverished areas with lots of canals, right on the river full of fish/water bugs that, assuming they're even edible, would taste like river fish and bugs which is to say they taste like mud. It's cramped and damp and likely warm from geothermals depending on how deep those fissures go.

So all the settings for food you would want to make taste like anything other than what it actually is, and food that you would want to add antibacterial spices to. Chili peppers need light yes, but they're insanely productive with small space (source: i have been overwhelmed by peppers from one I had in a that got less than 8 hours of light) and Zaun does have the upper levels. Chili peppers are very easily preserved into long lasting sauces or powders and Cajun food okay I'm putting it out there that Zaunite cuisine could be very Cajun

Anyway what I'm getting at is that it's no reach at all to headcanon that Jayce thinks he likes spicy food until he sees Viktor casually bite into the Runeterra equivalent of a habanero like it's a snack.

[pagan-stitches]

Looks like we had Zjnomo beef for solstice dinner the year before last.

Day 13 Štědrovečerní večeře table runner.

[readychilledwine]

what do you think prythian's food is like? Like how does the food differ in each court? Which one is known for spicier food? Or meat centric or veggie centric food? Summer would probably have more seafood right?

The Food of Prythian Headcanons

Warnings - Mentions of alcohol. While this is food based, it is based on the vibes of what I felt the culture of each court would be like in comparison to real places in our world. Some of these may be discussion worthy. We handle that in polite ways. Also, Liz thirsting over Helion's thighs.

A/N - The gif had to be Anime food. No cooking show makes ya girl hungry like anime food does. Welcome to the beginning of the requests being queue. Some of you have waited a very long time for me to get out of my funk. I cannot thank you all enough for that.

Spring-

Spring in my opinion would be French style foods. Why? Because of how SJM described the molten chocolate Feyre had.

I imagine Spring to have fresh ingredients that, combined with meats, make light but filling meals and vibrate plates.

I see Tamlin as the cheese board kind of guy. I think Spring would be filled with different cheeses from around the map and lands and people capable of telling you all about them and proper pairings.

Wine. I know we hear about wine a lot in Night, but I will never drop the headcanon that Spring is 7 course meals with different wine pairs as the meal progresses

Overall, I imagine Spring to be filled with dishes that are focused on fresh and quality. I think they'd have a wide variety of options for meats and game.

Ps, edible flowers. They garnish plates with edible flowers

Summer-

Hear me out, I think Summer would be a combination of Hispanic and Latin foods

Summer is seafood heavy, no doubt. Fresh catches served after flavorful preparations.

Summer isn't afraid of seasoning. Nor spice. I think in terms of getting your spicy food fix, Summer is your best options.

Access to fresh fish and summertime thriving fruits such as limes and lemons, naturally Ceviche is a very common dish to be served and a traditional welcome meal for guests.

Pazole would also be right up there with the incorporation of fresh peppers and produce to make it flavorful and impactful.

Alcohol pairings in summer also include fruity mixes. Tarquin is a margarita on the rocks baddie. I will die on that hill.

Autumn-

I'm hiding from how controversial this one might be. I was torn with Autumn because of how Eris and Lucien are written. I think the Forest House with the High Lord and his family do not eat traditional Autumn cuisine and try to separate themselves. So, for Autumn, I am torn but will be focusing on my gut instinct.

Autumn is English and Irish cuisines. Hearty beef stews, bangers and mash, Yorkshire pudding. Meals in Autumn are warm, heavy, and meant to be fulfilling at a price point that even the lowest income families can pull off. Spoiler, I 100% think Lucien and Eris are throwing down bangers and mash. Why? Because it feels right.

Breakfasts tend to have a variety on the plate. Eggs and sausage served over beans was an immediate one that came to mind for me.

I think game meat is also very common in Autumn, but farming is the primary meat source. Cattle, boar, and sheep would make up the majority of dishes with chicken being a last choice.

I think fish is potentially common in Autumn, but they are tinned fish central. And let's not bash tinned fish. You can do a lot with it and create meals for a fairly decent price.

Autumn is spiked cider country. Apples grown so rapidly here that they had to find a way to work them into their drinks. Mother bless the barmaid who asked for some rum and said to hold her mead. Apples since have been worked into whiskey, wine, vodka, and whatever else they could sell. Cinnamon apple whiskey is a personal favorite of Eris's. I asked him myself.

Winter-

Winter to me has very Slavic vibes. With it being so bittery cold, though, I imagine their diets are filled with soups and very heavy stews.

Winter is a season that would struggle with produce and with how I picture trade systems working in Prythian, I'll bluntly say it, Winter is the pickled everything part of Prythian.

Pickled fish, vegetables, and olives are all very common ingredients in meals and as snacks.

Root vegetables such as onions, garlic, and potatoes are featured in every meal. They're known to grow in harsh environments, and paired together can be a great base to a meal.

Game meat is common here. Venison, elk and some options that we may less commonly think of such as bear, fox, wild big cats, and rabbit

Drinks wise, like the foods, it is about warmth. Mulled wines, warm ciders, anything to keep their hands warm and bellies full.

Dawn-

It would have been far too easy to argue Dawn is 24/7 breakfast, but I think Thesan is very into cuisine that touched the homelands of his Court's population.

Dawn is heavily leaning to Japanese and Asian styled foods. Bright dishes, bold flavor, and full of experiments and experiences. I don't think there is a dull meal in Dawn.

Dawn is filled with brothy soups centering around rich cuts of meat, different styles of noodles, and an ever rotating flavor profile as seasons change.

Seafood is common in Dawn, but they're open to trying any form of proteins. Eggs are a favorite.

I think meals in Dawn vary from you feeling heavy and ready for a nap afterward to something light and refreshing. I think this variation comes with seasons and availability to ingredients.

Dawn is drinking a variety of things. Hard liquor with touches of fruit, hearty beers, plum based wines, and teas. Dawn is filled with variety in the beverages, all paired perfectly to compliment meals.

Day-

Helion and the Day Court had to be a Mediterranean diet. I won't apologize. She can't describe thigh daddy as wearing white togas, snake arm bands, and not expect me to decide he serves me my favorite cuisine post... thigh admiration.

I also feel this works well with the Day Court due to me picturing it as a similar situation where the days reach high grueling temperatures and Nights are made for dancing under the moonlight in anticipation of getting to see morning break and the sun begin to rise.

The Day Court is light meals during the day hours that center heavily around fruits, vegetables, and seafood kissed with notes of citrus. Nights are slightly heavier with touches of beef and lamb joining in.

Hummus. There's various hummus bowls at every meal, and each one is a different layer of flavor or spice. Helion ensures they are served with a variety of root vegetables, pita breads, or falafel.

Drinking is common, but beers are not. Even beverages are kept light in Day. Of all the courts, though, I feel the Day Court is heavily pushing water intake.

Night-

Full discretion. I wanted to break the Night Court into Velaris, Hewn City, and Illyria. Due to tumblr LIMITING MY CREATIVITY (jerks) i am focusing on Velaris.

Have you ever wanted to make love to your food or make love because of your food? If so, "Welcome to the Night Court."

I think Velaris doesn't necessarily have a region of food from our world, but instead, it is a melting pot due to the variety of citizens and walks of life there. One thing is always true, though, artistic expression is worked into food.

Velaris is known for gorgeous plates, high end cuts of meats, and things being extra. It is common to see edible gold leaf in Velaris.

Proteins wise, I think due to the melting pot, there isn't a common or most popular choice. Venison, beef, lamb, chicken, and seafood are all common. I do think Velaris leans towards roasted vegetables, though. Roasting them can bring out flavor and, most importantly, color. I heavily believe presentation is key here.

Chocolate dipprd fruits are a favorite, but dipped figs with a touch of sea salt are a go to dessert.

Wines. Prepare for wines with every turn. Full bodied reds, crisp whites, flirty rosé, and oh so bubbly champagne.

In short, food in Velaris is meant to make you feel something, to push boundaries and flavor palette, and to fill your tummy.

[slavic-roots-western-mind]

Breakfast foods in China

Since arriving in China my typical breakfast has changed quite a lot (hello baozi and mung bean paste!) so I decided to explore some common local breakfast foods eaten in China!

包子 - Bāozi (my love) These have been an almost consistent (excluding the lunar new year when the canteens and most cafes and restaurants closed) staple of my breakfast ever since I arrived in China. They come with several fillings such as veggie, pork, seafood etc. and they can cooked in different ways such as being steamed, fried etc. Here's a more in-depth post about the types of dumplings and bāo.

粥 - Porridge (zhōu) I sometimes have porridge for lunch instead and it's a really filling meal. I get the Century Egg Congee with Chicken - 皮蛋瘦肉粥 (Pídàn shòu ròu zhōu) and it's one of my all time favourite meals.

煎饼 - Egg pancake (jiānbing) Popular also as a street food, this is a thin crepe type pancake with an egg, veggie, spice, sauce and sometimes meat filling. The actual filling varies as you can customize what veggies and spice level you'd like and whether or not you want meat.

热干面 - Hot and dry noodles (règānmiàn) I honestly had no idea about this dishes existence until a while ago, probably because it's a regional dish originating from Wuhan which is kind of far away from my location. These are spicy and dried noodles which are actually eaten without a broth unlike many other noodles. They seem pretty interesting so if anyone tried them before do share your experience!

桂林米粉 - Guilin Rice noodles (guìlín mĭfĕn) This appears to be another regional dish from Guilin, Guanxi as I had no idea that this was a also a pretty popular breakfast dish. Apparently it's not the noodles but rather the broth that they're cooked in that makes them special, with the actual recepie varying across the region. Someone should do a long weekend trip vlog (pondering on this) to Guilin where they just go from store to store trying these noodles and trying to determine the differences.

葱油饼 - Scallion oil pancake (cōngyŏubĭng) A tasty but heavy-ish pancake imo. These pancakes are cooked with scallions (green onion) and pan-fried to give it that crispy and chewy texture. Very tasty, but it's a little too heavy on the oil for me so I save these pancakes for special occasions instead.

豆浆油条 - Soy milk and deep-fried dough sticks (dòujiāng yóutiáo) I have tried the dough sticks, and I have tried soya milk but separately so far. The dough sticks are these long deep-friend dough sticks, reminding me slightly of breadsticks but more lighter and chewier.

茶鸡蛋 - Tea eggs (chájīdàn) I adore these, my canteen serves them along with regular eggs for breakfast and the tea eggs are usually the first to go. They actually don't really involve tea, instead these eggs are cooked in a mixture of chinese five-spice powder (pepper, cloves, cinnamon, star anise and fennel seeds), soy sauce, and black tea leaves, although some recipes leave out the tea leaves. They have a relatively strong smell so I usually grab some for breakfast on the weekends or in the canteen at lunch if there are any leftover after breakfast. They are also quite cheap, one egg is around 2 yuan so around 0.30 euro, making them a pretty filling and affordable breakfast food.

If there are any other common or specific breakfast foods that you know of, do share them please as I love trying out new things!

[sweetiecutie]

141 x Eastern European reader relationships hc’s

Warnings: some cussing, stereotypical behavior, pretty much safe, not meant for russians - just scroll past

A/n: I was heavily inspired by this post by amazing @kivino, absolutely go and check it out!!

Pretty much all of 141 were in Eastern Europe with missions - Ghost and Price were with missions in Ukraine, Soap, Gaz and Price were to russia.

All of them worked with Eastern Europeans, so boys are generally acquainted with Slav traditions and superstitions - not to whistle within a building, for example, or not to pass things through the threshold. But working with Eastern European for a few weeks and having a romantic relationship with one - completely different things.

So here are some headcanons of how Task Force 141 deals with their Slavic lover<3

Simon “Ghost” Riley

Starting off - Simon loves your culture. He finds many national quirks amusing; his favorite one tho, is how boisterous and bossy Eastern European women are. Usually people tend to be scared of him due to his intimidating stance and quiet behavior. But these ladies who are barely over 160 cm? They can beat the living shit out of him with a single slipper, and he both respects and slightly fears them for it.

For some strange reason Ghost can’t learn a word you teach him, but all the swearings that accidentally slip off your tongue throughout the day? Ghost knows all of them by heart. And he can’t hide a small smile of amusement whenever he hears you cussing angrily over spilled tea or shattered mug. And his favorites so far are ‘kurwa’ and ‘blyat’

Simon is a huge fan of your country’s cuisine! He’s a big man, so he requires proper nutrition. And all the delicious meals your mom cooks? He’s nomming everything to the last crumb! Simon is especially fascinated with a godly meal called “shashlik” - he is definitely a meat eater, Riley loves him a juicy steak freshly off the fire. And eating a meal that consists purely out of roasted meat - a paradise for him.

Captain John Price

Now, this man is most acquainted with all Slavic traditions of all 141 since he works closely with Nikolai, so throwing him off wouldn’t be that easy. But still, having an Eastern European partner does give him some unexpected experiences. For example, John is really surprised by how easily and lightheartedly you and your family joke about dark topics as death, physical traumas or alcoholism. And while everyone is rolling with laughter Price is like “What the fuck is wrong with you guys🧍🏻‍♂️”

If some of your relatives happened to speak English, John will do his absolute best to speak slowly and reduce his accent to minimum, so that they can understand him better. I think it’s just so sweet of him 🥺

What never fails to impress Price is that how much Eastern Europeans care about their appearance. In UK people don’t bother much about their looks, preferring clothes that are comfortable rather than fashionable. And seeing all these people on the streets wearing luxury brand stuff, women with full on glam makeup, their hair made elegantly - it makes him wonder just how much time and effort these people put into their looks. (He soon learn just how expensive and tedious that is once you two start dating)

Kyle “Gaz��� Garrick

I’m pretty sure many Eastern European countries have this magnificent dish - meat jelly. Looks and sounds terrifying, true cultural shock for Kyle’s poor British soul. Or soup called Okroshka - even tho I grew up eating it, I still question its existence, no wonders Kyle gets absolutely weirded out by it.

Many Eastern Europeans, especially in small towns and villages, are very unfamiliar with people of color. It’s not because they mean ill, no, but simply because it’s very rare to see foreigners in such places. So, when Kyle came over to your home for the first time, all neighborhood was quite literally gawking at him. And Garrick, being more closed-off and shy person, was really unnerved by it. What especially set him off was when some random grandmas on the streets asked him “Whose are you?”😭

Oh and he loves, loves, loves when you spill the tea about your family members, sometimes even in front of this exact person bc they can’t speak any English. Sounds mean to do so, but Kyle is very eager to hear about all the drama, glancing discreetly at relative in question. Everyone thinks it’s so cute, watching you two cooing at each other in soft voices in a faraway corner, but in reality you two are just talking shit about everyone in the room😂

John “Soap” MacTavish

What Johnny likes the most about Eastern Europeans is just how generous they are, how they treat all guests with such kindness and hospitality. Usually, when Scottish/British/Irish person invites you for some tea - you do have tea and some sweets. In Eastern Europe though, if you are invited for some tea, you will be having a three meal course of delicious national dishes with incredibly tasty bakery for a dessert, and, of course, tea as promised. And afterwards they will also give you some food in a plastic container so you can take it home. Johnny was genuinely surprised by such warm treatment.

He remembers a lot of random words you say: names of different objects and foods or whole sentences like “turn on the lights” etc in your mother tongue. Johnny likes listening to you talking on the phone with your relatives, his ears perk up slightly whenever he catches a familiar word. But can he actually spell or write these words down? Not really. And if your language uses Cyrillic alphabet? Absolutely no. (This thought came to me based off @kivino’s hc’s)

When Johnny visited your home for the first time, he was actually surprised to see this stereotypical picture: a bratz doll gf and her shreck bf. He was also surprised by how unattractive most Eastern European men are, especially those in their 40s.

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[owlets-outlet]

my family was never really into the national cuisine, but i remember coming over my friends' places, and id always be so shocked by the amount of fat, meat and dairy that was in their food 💀 i was overwhelmed by the oilyness of it all

'slavic doll diet' 💀💀💀

the slavic diet is half potatoes half cheese. why are you eating avocados and gruel 💀

the real slavic diet consists of:

-preserved meat (salami, smoked meats)

-butter and animal fat

-sourdough bread

-strongest homemade alcohols known to man

-black cofffe

-dumplings. soooo many duplings. bread dumplings, potato dumplings, dumplings filled with meat and or cheese. potato dumpling things with fried onion, meat, saurkraut and sheep cheese (halušky 😋😋😋😋), dumplings filled with fruit or poppy seeds and doused in butter

-soup/sauce thats just. the fattest meat boiled for several hours/overnight

-sooo much pickled stuff. pickles, cabbage, beet....

-buchty (pies?? sweet yeast dough, often filled with jams or poppy seeds)

no traditional slavic food is vegan guys, bcs ppl WANTED the calories to. yk. not die. actually, if u look at the food, it reflects that: its fatty, but with limited variety of ingredients and everything is preserved, smoked, pickled, made into jam, dried, etcso it can llast the winter. all the plants that are used in the food are plants that can survive in a soil that isnt really. friendly.