#so they’re about 2 cups of butter a ‘stick’ and I having no context for what an American stick of butter was did not know it meant 1/2 cup

[courage-a-word-of-justice]

Iruma-kun 8 - 9 | BnHA 68 - 71 | NGL 8 - 9 | ID: Invaded Sneak Preview (i.e. eps 1 - 2)

Tw: suicide for ID: Invaded, by the way (it’s only briefly in the commentary, but it’s in ep 2). Plus, ID: Invaded gets its hashtag well before its debut.

Iruma-kun 8

“Lady Redhair”? I think Amelie’s hair is orange, but you do you, Clara.

I paused at the wrong time and saw Asmodeus had bug eyes behind his glasses.

Is that the vending machine Clara attacked her bullies with…?

I wonder what rank Amelie is…

Diabolical + botany = diabotany.

Come to think of it, the Azz-Azz/Iruma relationship is similar to the Gokudera/Tsuna relationship…

So as it turns out, Clara gets her juvenile tendencies from taking care of her younger siblings. Hmm…

Aw, it’s kinda disheartening to see Clara so down. It looks a lot like Zenitsu when he doesn’t see his own abilities, or something of the sort (which I always fall hook, lin and sinker for).

I wonder what Amelie’s seduction percentage is…?

Oh, you can see Succubus-sensei in the ED…hmm.

Update: where is Clara’s dad…? *gulps if he’s passed away*

Iruma-kun 9

Azz-kun is such a proud parent…even though he’s the same age as Iruma, LOL.

Lack of ambition? Clara just proved this wrong last episode and Sabro has his own ambitions…but then again, Azz-kun wasn’t privy to such knowledge.

“Fear 1” is a pun on ikkai (first floor). (At least, that’s what I can assume from context.)

There doesn’t actually seem to be a pun when Azz mentions Execution Cannonball (shokei gyokuhou)…which, I think, is weirder than having a pun in the first place. (The later joke is that Clara says gyouki instead of gyokuhou, which is pretty far off for part of it but completely spot on for the other , so the subbers put in a phrase that matched that kind of pattern in the English as well.)

Rumour has it there’s going to be an Iruma-kun dub. I wonder how they’ll make all the puns work…?

It’s-wahahaha! It’s just dodgeball!

Huh? A high-ranking demon? Sullivan? Opera?????

LOL, you can still see the tree sprouting from one of the rooms.

The Demonitor is handing Opera the dodgeballs, LOL!

I like Opera’s nails…they’re a nice shade of purple…

Ponytail Iruma…looks a bit strange, but I’ll get used to it. I like ponytails, y’know.

Even Azz-kun’s hands are big in comparison to Iruma…

That preview was far too abrupt!

BnHA 68

The giant moving crab is actually a thing. I went and saw it one time in Ginza and again on Dotonbori, Osaka. The crab is associated with Kani Doraku, a crab restaurant.

“Amajiki” literally means something like “eats the sky”. A good name for my good boi.

The subbers didn’t even finish the word “defence”! Eesh!

Amajiki likes butterflies…? I wonder, if he ate butter, could he be a butterfly too…?

Running All Might, I see…(it’s a parody of the Glico Running Man in Osaka.)

Basically, this is what Vigilantes was for! Woot!

I love how Kaminari charges people’s phones. That’s the sort of dumb thing heroes do with their powers, since you gotta remember they’re just young dumb boys at heart as well.

The problem with a hardening power is that it sounds lewd out of context…

I wonder what Fat Gum’s first job was…?

There’s a post-credits segment…keep watching.

BnHA 69

Centipeder has such a cute voice, albeit a distorted one.

Kirishima is voiced by Masuda, so it’s fun to hear him get such a prominent role again (after Charanko in OPM s2, Touken Ranbu and Boueibu, among other roles).

“Likes: All Might” – LOL, we knew that already though.

Nighteye is Seiya Ryuuguuin: Hero Version.

There’s a post-credits segment. Keep watching.

The manga calls the magical girl series “Preyure”, so it’s weird to suddenly have the dub refer to its dub name, “Glitter Force”.

BnHA 70

Midoriya doesn’t have any bedhead…because his hair’s already messy! LOL.

“…what’s important is what you do afterwards.”

“Maybe we can catch the League…and the Hassaikai all at once!” – Yeah…that’s not going to happen Kirishima, considering the series is still going.

Come to think of it, Eraser’s goggles are the only part of his outfit that don’t really match…no wonder the idea comes from somone else (maybe saying that is a spoiler for those only following the main series and not Vigilantes, though…?).

Swordfish will become important later on…you know Tamaki’s Quirk, so you’ll see when it’s important soon.

Another post-credits segment…keep watching.

BnHA 71

One of the reasons I like Amajiki is because of his intro. Now you can see why!

Hassaikai = Hassai Group, so calling the opponents the “Shie Hassaikai” and “Hassai Group” in the same translaton is inconsistent.

“…playing into their hands.” – You can’t say that when you don’t have hands, Tamaki…

No Guns Life 8

Well, there ain’t no metaphor like the blatant one – man is the deadliest weapon to himself…or something of the sort.

Geesh! I wanna dub for this!

Well…couldn’t Olivier light the cig and stick it in Juzo’s mouth…? Or is that not “sexy enough” for the target audience?

No Guns Life 9

I’ve noticed only the women have lip flaps now…LOL. (But maybe I’m stating the obvious because my head’s a bit fuzzy from lack of sleep…)

“Medico” appears to be the Spanish word for “doctor” (as you might be able to guess). Then again, what Spanish colonies are there in the world…? Spain, sure, and South America…*googles* Basically all of South America, dangit.

Context says “madre” = mother.

Context also says “mentira” = lie, or “you’re lying!”.

Geesh, that cup size joke was such a non-sequitur that I didn’t even find it funny…

Geesh! This Colt dude is basically Sabro (from Iruma-kun)! Update: He also looks like he came straight outta JJBA.

ID: Invaded 1 – 2 (SNEAK PREVIEW!) 

I thought I wouldn’t be able to access the preview, but by accessing Funimation’s videos…I can watch it!

Ohmygloooooooob, this “I’m in pieces, but I’m connected” concept is so cool! (But also hella freaky, which is exactly my style!...You do know that I’m a bit of a freak for body horror, right?)

You…probably shouldn’t be yelling at the person if they appear to be dead(!)  

This would make an awesome escape game, no…?

I never knew the future looked so similar to the present.

Ooh, this gets more and more interesting! There are people watching this murder mystery.

Whose ID Well is this…? If it’s Sakaido’s, then maybe he can find out more about himself through the celebs.

The code appears to be from the Windows operting system, since C: is the default hard drive. So I’d say it might be Windows Visual Basic, actually, or C (the programming language).

Hmm…maybe that’s when the episode ws being produced.

Okay, so how I’m understanding this is that Sakaido is in the world of the murderer (of Kaeru’s) mind and he has to find her murderer to get out.

Ooh, so Sakaido is also a murderer…and as it turns out, Sakaido’s perp drills holes in the heads of their victims…scary. What I was really here to say was that this reminds me of a movie called Minority Report.

I think one of the victims had part of his head missing in the ID Well, so maybe Sakaido’s missing an elbow in real life…?

The joke is that the word for “well” in Japanese is i (井) or ido (井戸) and then ID, of course, is ID and likewise id is id (but it’s ido in Japanese). Googling ID: Invaded reveals Sakaido is written with this same kanji, plus two others (酒井戸), meaning his name is part of the wordplay too.

It’s like Minecraft, except you make the world with your entire body…LOL.

Maybe that’s (takoya) short for “takoyaki”…? Just a guess. Update: I’m right.

The licence plates say “Shinagawa”. This show takes place in Shinagawa (or the car I read the plate of was obtained in Shinagawa)!

Huh? How did Hondomachi get into the well? Do they have a drive to kill as well????

These quotes have gotta mean something, so here’s the first one: “Is it ridiculous to believe that I have been given a certain role to play for this present world?”

What’s up with the numbers in the room Matsuoka is in…? (Apparently a terrible day volunteering is enough to put me on edge and subsequently make me a master detective, it seems.)

I went back to my old Honeyfeed stories recently and I rediscovered a character that I wrote about a few years ago – Yuki, after the matching character I axed from my original plot of Half-Paid Heroes (because the story I’m referring to is the Honeyfeed version of HPH) – who was partially close-shaven like Fukuda. I gave Yuki such a character design just to set up intrigue, but I didn’t think I’d ever see a similar design to it, ever. Now, here I am.

Narihisago? What a name! I checked what “hisago” means and apparently it means “gourd”.

Is this Kaeru (the one that committed suicide), perhaps, the one in Hondomachi’s head and that’s not actually the case…?

The CGI’s a bit awkward in this show.

Is “Muku” Sakaido/Narihisago’s daughter…?

I think the old guy – the head of the cop team – uses a Mac, based on his GUI.

New quote: “Wind comes in this hole and out the other, and it makes the world a little bit clearer.” This reveals the quotes are actually from the episode.

This music which acts as the ED is nice. I’m basically sold on this show, y’know.

The original work is by “The Detectives United”. I wonder what that means…?

[lookwhatilost]

swissless swiss mac and cheese: a spite motivated recipe

so i guess internet recipe etiquette involves writing a drawn out story about what inspired the recipe, or what relative you stole it from, or whatever. i know that nobody cares abt stuff like that, so i’m going to keep the context short and sweet and get waste 17 paragraphs on troubleshooting instead

mac and cheese is a preposterously simple dish, but almost no one seems to know how to make it well. i dnt know if people dnt have taste, or if bad advice jst keeps being regurgitated to them or what, but i’m at the point where i’m always really skeptical of homemade mac and cheese unless i’ve tasted that person’s cooking before, because i’ve had so many unfortunate experiences with it. usually i’ll make it myself for thanksgiving, but my stepsisters’s cousin insisted on bringing it this year. it was foul, like, sincerely the worst. bland, dry, questionable pasta choice, rly jst every potential fuckup that one could potentially commit. my thanksgiving dinner was jst a huge plate of grilled mushrooms bc my usual dish was no longer an option. i felt robbed so it finally motivated me to throw this together. sometimes you jst need to eat something gross to put things into perspective, and push you to refine your cooking skills a little further.

i dnt like to share my rly good recipes bc i want to maintain the illusion that i am some kind of untouchable kitchen deity, but i’ve decided to leak this one as an act of community service.

the base sauce (bechamel) without the wine and nutmeg is what i always use for mac and cheese: 3 cups of bechamel to 2 cups of cheese with a pound of pasta. you can modify it with whatever cheeses you see fit.

some general advice with mac and cheese:

you’re going to get the best results if you serve it immediately and dnt bake it. this is probably one of the only foods i can think of where the texture is more important than the taste itself, and if the sauce is too thick, it’s going to taste dry and have a weird mouth feel. most people go wrong by putting it in the oven for too long. dnt do that. if you’re insistent on having a baked breadcrumb layer on top, then dnt keep it in the oven any longer than 5 minutes or so. any longer will compromise the creaminess. this recipe has a pretty big yield, so if you have to refrigerate leftovers, add a little milk when you heat them back up.

if it doesn’t taste cheesy enough, it’s because there’s not enough salt in it. i promise. salt it and then taste test it again. if you add more cheese, you risk making the sauce too thick.

the salt you use makes a difference. iodized salt is good for baking, or adding a pinch of it to something a little bit under-seasoned, but it can add a weird metallic taste to food if you cook with it. i usually use kosher salt, or sea salt, or that stupid pink salt that my mom always used to insist on buying, depending on what’s available to me. if you dnt have kosher salt or can’t rationalize purchasing it, then cut the portion in half to avoid cyborg mac.

the age of the cheese you use is going to be one of the biggest factors in the taste. usually the longer it ages, the cheesier it tastes, but the taste profiles of aged cheese are obviously dependent on the cheese you use. it helps to read up on them when you’re hashing out cheese choices and flavor combinations. i personally always use at least two cheeses, so before i pick them out, i make sure the ages of the cheeses have similar or complimentary taste profiles. it’s a lifesaver. w cheddar specifically, i never use one that’s been aged less than 9 months.

pasta choice is a big part of it. wagon wheels are usually my go-to, but rotini looks a little bit more sophisticated if you’re serving this to other people. shells are a little bit more obvious, but effective. i like to shoot for something that has a lot of external surface texture so the cheese sauce adheres to it better. elbow macaroni and penne dnt live up to my standard, personally, but if you wanna use one of those, get something that’s ribbed. same goes for cellentani. pipette works a little better. dnt bother with rigatoni, campanelle or farfalle. dnt use spaghetti unless you want to look like an idiot.

garlic helps. i almost never omit garlic when i’m making mac and cheese unless i’m going for something sweeter (dnt knock it til you try it). unless i want something with a more noticeable garlic taste, i put two cloves in. dnt let me tell you how much garlic to use, though. we all know that garlic is measured with the soul.

skim milk is actually your best bet. when you’re making bechamel, it’ll thicken significantly when you melt the cheese into it. skim milk usually gives you an ideal creamy consistency. whole milk is too thick. fat free milk gives you something a lot thinner, but if you’re making the sauce in advance, it’s a helpful workaround for when the sauce inevitably thickens in the refrigerator.

kind of a given, but if you’re cooking with beer or wine, always read the tasting notes unless it’s something you’re familiar with. dry white wines work best in recipes like this, but a lot of them have strong citrus notes and the acidity can be overpowering. i run into the problem a lot with pinot grigio. same goes with beers––it should accentuate the taste, not dominate it. if you’re not sure, mix a tiny bit in and taste test. it’s a lot of taste testing.

you dnt have to waste your money. if you’re experimenting with fancy cheeses that you typically find on cheese plates, keep in mind that a lot of the reason why you only ever seem to see them on cheese plates is bc they’re best in small doses. this isn’t to say avoid them entirely, but unless you cut them with havarti, jack, swiss, etc, the end result is barely edible when the flavor is that concentrated. dnt let this be discouraging, but i’ve mostly found that the more accessible, available cheeses produce better end results, and never puts me in a position where i blew $11 on a piece of cheese and ended up throwing most of it out. that’s always discouraging. the only things you should definitely stay away from is mozzarella (eat one mozzarella stick to find out why) and brie (i know it seems like a good idea but pls take my word for it)

notes on this recipe specifically:

on gruyere and fontina: my main objective here was to highlight some of the nuttier flavors in the cheese (and wine!) without actually putting ground up nuts into the sauce. younger gruyere tends to have nuttier notes, so does older fontina, but older fontina is kind of difficult to find in general, let alone for a reasonable price. i picked up a 5 month gruyere for this, and hardest block of fontina i could find in the store, which only ended up being aged 3 months. not ideal, but it worked out fine.

on raclette: not gnna mince words, it smells terrible. dnt let that scare you. when it’s mixed w the garlic and the other cheeses, it’s fine. it’s kind of difficult to find too. i got mine at wegman’s, but if you’re outside of the mid atlantic, that’s not an option. if it’s too elusive or if you’re sensitive to smell, emmental is a less elusive, less offensive substitute with a similar taste.

on the wine: aim for something with notes of honey or almonds or hazelnuts. i used beaulieu vineyard carneros chardonnay 2015

ingredients:

1 1/2 cups gruyere, shredded

3/4 cup fontina, shredded

1/4 cup raclette, take a wild guess

2 cloves of garlic, minced

1/2 cup butter

1/2 cup flour

3 cups of milk

1/4 cup chardonnay

2 tsp kosher salt (or 1 tsp iodized salt)

1 tsp nutmeg

1lb rotini

green apple slices (optional)

and without any further bullshit, here’s how you make it:

cook the pasta until its a little less than al dente––a minute or two less than the box instructions dictate. strain it and put it off to the side

heat up the milk over medium heat for abt 4 minutes, until it starts to bubble (NOT BOIL) a little bit. remove it from the heat.

in a different pot, melt the butter over medium heat and add the flour. whisk it until it’s light brown. usually this only takes a minute or two.

gradually pour in the milk, abt a half cup at a time and continue to whisk it. when all the milk is in the mixture. keep whisking it until the consistency is similar to gravy. this usually takes abt 2 minutes.

add the wine, keep whisking until you get the gravy consistency back

add the salt, garlic, and nutmeg.

add the cheeses and stir until they’ve barely melted

slowly add the cooked pasta and stir it continuously until the pasta is steaming. usually this only takes a couple minutes, but it depends on how warm the pasta is when you add it

spoon it into some bowls, garnish it with the apple slices and a little bit more nutmeg if you want. or skip garnishing it and jst dip the apple slices into the sauce. surprisingly good.

i dnt know what actually defines a serving, but if you’re using it as a main dish, it should feed four people. or jst one if you try your hardest. whatever works

[natiashakirkwood]

Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onions

Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onions are a wonderful grab-and-go breakfast idea to make on the weekend and reheat during the week, or serve these as a dinner muffin if you prefer! Check out Low-Carb Recipes for more low-carb treats like this one.

Click to PIN Low-Carb and High Fiber Savory Muffins with Parmesan and Green Onions!

Back in February I posted Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins, and so many readers told me how they enjoyed those muffins! I made Donna’s muffins over and over myself and ate them for breakfast. And after a while I started to wonder about creating a savory muffin variation that used almond flour and flaxseed meal as the base the way Donna’s muffins did. The next time I was cooking with my niece Kara we experimented with a muffin recipe that was a combination of ingredients from Flourless Egg and Cottage Cheese Savory Breakfast Muffins and Donna’s Muffins, and these Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onions were the delicious result!

Kara and I both thought the muffins tasted a bit like garlic bread, so you could serve this as a side muffin to go with soup or dinner. But I am loving these new savory muffins for a quick breakfast option too, and I’m pretty sure everyone who likes the idea of a savory breakfast muffin is going to enjoy this new recipe. I make a batch on the weekend, freeze in a Ziploc bag, and then reheat in the microwave for one minute, just like I do with Donna’s muffins. And yes, I like to eat them spread with a little butter, but that’s up to you!

Click to continue reading…

{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onions", "author": { "@type": "Person", "name": "Kalyn's Kitchen" }, "image": "https://kalynskitchen.com/wp-content/uploads/2019/04/2-650-low-carb-high-fiber-savory-muffins.jpg", "datePublished":"2019-04-08", "description":"These savory muffins were inspired by two other favorite muffin recipes on the blog, and these were absolutely a wow! You can serve them for breakfast or dinner.", "prepTime":"PT20M", "cookTime":"PT25-27M", "totalTime":"PT45-47M", "recipeYield":"12 large muffins", "recipeIngredient": [ "1 cup cottage cheese, rinsed and drained well", "1 1/2 cups blanched almond flour", "1 1/2 cups flax seed meal", "1 C finely grated Parmesan (I used freshly-grated Parmesan but I think the Parmesan in the green can might work for this.)", "2 1/2 T baking powder", "2 tsp. Spike Seasoning", "8 eggs, beaten so they’re well combined", "1/2 cup thinly sliced green onion (1 bunch green onions)" ], "recipeInstructions": [ "Preheat oven to 375F/190 C and spray silicone muffin cups with non-stick spray. (I used these silicone muffins cups, Jumbo size; see notes.)Dump the cottage cheese into a colander with small holes that’s placed in the sink, rinse with cold water, and let the cottage cheese drain well.Put the Almond Flour, Flaxseed Meal, freshly grated Parmesan, baking powder, and Spike Seasoning (or another all-purpose seasoning blend) into a bowl, then mix well with a large spoon until ingredients are evenly combined.Beat eggs until they’re well combined.Thinly slice the green onions. (Use them all please, they were great in this and the green onion flavor wasn’t strong!)Mix the drained cottage cheese and green onion into the beaten eggs.Then combine the egg mixture with the dry ingredients (the batter will be stiff, keep mixing until it’s all combined.)Divide the batter into 12 muffins cups, start with 1/3 cup batter each and then add a little more if you have extra batter.Bake 25-27 minutes, or until the top is lightly browned and feels firm." ] }

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