#soy crush plants

[chadsmithdad]

Plant-2023 is Already Set in Stone

Plant-2023 is already on the minds of farmers across the country. As proof, Farm Futures recently did a survey of farmers in all parts of the country who will get right to work this spring. Jacqueline Holland is the grain marketing analyst for Farm Futures. Even if wheat plant-2023 does put a cap on corn and soybean plantings, Holland says American farmers are still going to plant a whole bunch…

[barwithnodoors]

From The Mighty Marvel Superheroes Cookbook (1977), Hawkeye’s Corned Beef Hash.

Now this recipe isn’t really a recipe, which is true for many of the recipes in this cookbook but rather heat up ingredients from tin directions.  So for that reason, and the fact I’m a vegetarian, I decided to do my take on it.  Here’s what I did:

Ingredients

300g plant-based mince

1 medium onion diced

4 cloves freshly crushed garlic

1 tsp soy sauce

1½ tsp garlic powder

salt, to taste

2 medium-sized potatoes, cut into small cubes

1 cup corn kernels

¼ cup diced capsicum (red pepper)

Squeeze of lime juice

oil of choice

Instructions

Add cut potatoes to boiling water, boil for 5 minutes.

Remove from water, sauté in oil on medium high for 3-5 minutes, until tender. Set aside

Sauté thinly sliced onion in oil, on medium high heat until translucent (about 2-3 minutes).

Add in crushed garlic, sauté for 30 more seconds.

Add in corn kernels and capsicum saute for 1 minute

Add in mince, separate with spatula.

Add soy sauce and garlic powder.

Continue to stir in pan for 5-8 minutes.

Add in potatoes and lime and toss through mince

Salt to taste and serve immediately!

[blubushie]

i think the reason so many people think they are against leather is that they don't distinguish between leather and exotic pelt production. one is taking advantage of the resources we already have while the other unnecessary wastes them

Oh no vegans and ARAs just think it's like. Morbid or something to wear something else's skin. I call it respecting the sacrifice of the animal and not letting any part of it go to waste.

They KNOW this shit comes from cows. But wearing cow skin is disturbing to them. Cow's gonna die anyway. So you're sacrificing the lives of countless fish to save the hide of one cow who's still gonna die, except its hide will rot instead of being put to use. Fucking wasteful.

Tbh there's a common thing of fish not being considered "worthy" of life though. Look at betta bowls, goldfish bowls, fish being given away as rewards at carnivals. A lot of people consider fish more on par with insects in the compassion department despite their intelligence and ability to feel pain and socially bond. And vegans/ARAs MASSIVELY show their hand and morals when they buy pleather knowing the environmental impact is has on microplastics in the ocean, but I guess the life of a few thousand fish aren't more important that the life of one cow who's gonna die anyway ay?

They bitch about the biggest impact to the environment? It's pollution. You're not polluting shit when you take an animal's hide and tan it and make it into a vest or shoes or what have you. But pleather? The entire production process is pollution.

But vegans don't care cuz they don't have to think about it. That's pretty par the course. "Plant food is humane" while ignoring the pollution from pesticides, the billions of animals killed every year from combine machines like deer and foxes and wildlife, to pesticides, to the people like me who are hired to shoot wildlife what feed on plant crops so it can reach THEIR tables.

Miss me with that "It's grown to feed livestock too." I was a stockman and all the cattle and sheep I ever drove were free-range grazed.

How's that soy taste, lads? Cuz it's watered in blood. Let's also ignore the human fucking slavery of avocado plantations, of quinoa farms, how the people who work the land to grow your food are kept indentured and paid so little they can't even afford to buy the fucking food they grow to export to you tarts. Where's your compassion and decency there, ay? You'll protest against dairy calves being taken from their mums cuz dairy cattle have zero maternal instinct and will sooner crush their own calves than raise them but you're silent on Nestlé? Modern slavery in the modern day doesn't get a word of protest from your bleeding hearts ay?

[mealmindset]

Vampire repellents for tis season

Halloween is coming up, which means the vampires are searching for new victims to dig their fangs into. We must protect ourselves with the most effective ingredient, GARLIC. Let us explore some wickedly good recipes and discover how this humble ingredient could be the halloween's hero.

DISCUSSING GARLIC: Garlic is something we use a lot in our daily cooking. When we think about garlic, the strong smell comes to our mind, this is because of the sulfur compounds contained, especially allicin. The scent is released when it's chopped or crushed. apart from the strong scent, Garlic has also been proven to have strong antimicrobial and antiviral properties, promoting health, it was considered magical and a sacred plant for people decades ago, like the times of the plague and ancient times. Now let's dive into the recipes garlic has to offer so we can make our houses VAMPIRE FREE!

1.Garlic Pasta (aglio e olio) An Italian classic, translated as Garlic and oil. It is a simple dish that embodies simplicity. You could make this with a few pantry staples. Start by slicing garlic and chop up parsley. Boil water with oil and salt, boil for 6 minutes, drain, and put aside, cover the pasta to let the steam do the rest of the cooking, this will ensure the true Al Dante pasta. bring a pan to medium heat and add a generous amount of oil, thinly sliced garlic, and pepper flakes. Add in pasta and a bit of the pasta water. Season and mix in parsley. For a Halloween vibe, use black garlic or serve the pasta with charcoal spaghetti for a darker presentation. Add roasted garlic cloves to resemble vampire fangs.

2.Garlic soup As the air gets crisp, there’s nothing better than curling up with a warm bowl of soup—especially one with a powerful bite of garlic! Similar to Česnečka, a soup that can knock out any cold and make you feel warm inside, not to mention the immaculate taste. Sauté butter and one diced onion, add one chopped potato and a BUNCH of sliced garlic, and season with salt, pepper, and turmeric. When everything turns into a beautiful golden color, deglaze with white wine and add chicken stock and bay leaves. then let simmer and some toasty bread cubes and serve! For a Halloween twist, make the bread cubes fang-shaped or use dollops of sour cream or cr��me fraîche to create ghost shapes on top of the soup, and add black sesame seeds for eyes.

3.Garlic fried rice Do you have some day-old rice in your fridge? It's perfect for garlic fried rice, which is similar to Sinangag and more of a simple dish. Start by mincing a butt load of garlic and frying it in oil till golden brown. soup out the garlic to save for later, and add in rice and soy sauce to the pan until steaming, lastly mix in the garlic bits we made and top off with green onions, and serve! For a Halloween look, drizzle sriracha for a bloody look or add a fried egg and cut the yolk to a ghostly shape with a small knife or a cookie cutter.

4.Garlic focaccia Focaccia is a savory, aromatic flatbread that's perfect for any occasion. In fact, focaccia is already a favorite among bread lovers, when infused with garlic, it becomes downright irresistible. Find a good focaccia recipe, and before throwing it in the oven, roast some garlic by covering it with olive oil and throwing it in the oven, squeeze out the garlic compote on the dough, sprinkle cheese, fold the dough in half, and drizzle olive oil. decorate focaccia with fried garlic bits and it look Halloween-like. Bake and serve.

5.Garlic pull-apart bread This pull-apart bread is not only easy to make and an amazing appetizer, but it’s also a crowd-pleaser. Start by mincing enough garlic to kill a small child, and mix with salt, butter, and parsley, mix until it becomes a paste. prepare store-bought pizza dough and roll it into a flat rectangle, spread the garlic butter evenly, sprinkle your favorite cheese on top, cut into squares stack together, and put in a loaf pan to bake at 400 degrees. To give it a Halloween makeover. Melt extra mozzarella cheese on top after baking and use a toothpick to drag lines through the melted cheese to create a "spider web" effect.

Garlic is a versatile and flavorful ingredient that transforms even the simplest of dishes into something truly special. From its health benefits to its deliciously savory bite, garlic never fails to shine. This Halloween, embrace the spooky fun of garlic’s vampire-repelling powers while enjoying these mouthwatering dishes with friends and family.

[falseandrealultravival]

Kinpira of beetroot (prose, cooking)

dish

beetroot

Beets are a type of Amaranthaceae vegetable related to spinach. They are almost the same as sugar beets, which are used to extract sugar. Their photosynthetic efficiency is the highest of all plants, beating out potatoes.

The red roots contain potassium, magnesium, phosphorus, iron, folic acid, and vitamin C, and are also rich in polyphenols.

I boiled the root to soften it this time, then cut it into pieces. When boiled, they turned a color similar to tuna fatty tuna. This reduced the unique earthy smell and added a corn-like flavor, making them easier to eat.

The roots were cut into thin strips and fried with sliced ​​wood ear mushrooms in sesame oil, seasoned with sugar, soy sauce, and pepper. Crushed walnuts were added and removed from the heat.

The red color looks delicious. Beets that are soft enough are also easy to eat.

Note: Kinpira: stir-fried shredded vegetables

Rei Morishita

2024.08.09

ビーツのキンピラ（prose, cooking）

ビーツはほうれん草の仲間のヒユ科野菜である。砂糖を取るサトウ大根（甜菜）とほぼ同じもので、光合成効率は、ジャガイモを抜き全植物中最高である。

赤い根は、カリウム、マグネシウム、リン、鉄、葉酸、ビタミンＣを含み、ポリフェノールも豊富だ。

今回は根を丸ごと茹でて全体を柔らかくしてから切り分けた。茹でた時点で、マグロのトロのような色になった。こうすることで、独特の土臭さが減り、トウモロコシのような風味が加味されて食べやすくなった。

根を千切りにして、スライスしたキクラゲとごま油で炒め、砂糖、醤油、胡椒で味を調え、砕いたクルミを加えて火から降ろす。

赤い色が食欲をそそる。また充分柔らかくなったビーツは食べやすい。

[najia-cooks]

[ID: A spoon full of a dark brown liquid lies on a table in front of a jar of the same liquid. End ID]

Usata sosu / ウスターソース (Japanese Worcestershire-style sauce)

Japanese Worcestershire sauce, like its English counterpart, consists of simmered vegetable or fruit juices, sugars, vinegar, salt, and spices. It was first produced by Japanese manufacturers, who modelled it off of imported sauces, in the Meiji era (late 19th century); however, it did not achieve widespread popularity in Japan until after WWII, with the increasing popularity of Western-style food (洋食 / yoshoku).

Japanese Worcestershire sauce is commonly used to flavor okonomiyaki, yakisoba, and yaki udon; it may also be placed on the table in a sauce dispenser alongside soy sauce in restaurants or in the home. In western Japan, especially the Kansai region, it has become so prevalent within yoshuko that the term ソース (sosu), theoretically used to describe any Western-style sauce, usually means Worcestershire sauce.

Common sauces derives from usata sosu are 中濃ソース (chuno sosu), of a medium-thick consistency, and 濃厚ソース (noko sosu), also known as とんかつソース (tonkatsu sosu), of a thick consistency. Tonkatsu sauce also tends to be sweeter, while Worcestershire-style sauce is more heavily spiced.

This is the from-scratch version of a sauce that home cooks in the West sometimes make by mixing pre-made sauces (such as Worcestershire sauce, soy sauce and ketchup) together. Carrots, onions, tomatoes, fruits, spices, and herbs are simmered together to produce a tangy, fragrant sauce, more complex and punchy than the quick version. See my yakisoba recipe for my quick version—it’s still delicious, though mellower.

Recipe under the cut!

Patreon | Tip jar

To make Japanese Worcestershire sauce, you will first need to make a dashi (stock): this recipe calls for a combination of kombu and shiitake dashi and vegetable stock. You will then need to simmer vegetables, fruits, herbs, and spices in the stock. Finally, the sauce should be blended and strained through a fine cloth to remove plant fibers. The sauce may be thickened at this point, if desired.

This recipe makes about 2 cups of ウスターソース (usata sosu).

Equipment:

A nut milk bag or cheesecloth

A large pot

A blender or immersion blender

Ingredients:

For the dashi:

6g (4” x 4” piece) kombu, dirt wiped off but keep white stuff, slit with scissors

3-5 dried shiitake mushrooms (10g)

2 1/4 cups water (to make 2 cups kombu dashi)

2 cups vegetable stock

Fruits and vegetables:

1 yellow onion

1 medium carrot (125g)

2 medium sweet apples (200g each)

1-inch chunk (10g) ginger

2 cloves garlic

1 rib celery (including end and greens, if available)

3 roma tomatoes

2 plums or prunes (optional)

Spices and herbs:

3 bay laurel leaves

1 tsp coriander seeds

12 whole cloves

2 sprigs fresh oregano, or 1/2 tsp dried

2 sprigs fresh thyme, or 1/2 tsp dried

1 tsp cumin seeds

1 tsp freshly grated nutmeg, or 1/2 tsp ground nutmeg

1 stick cinnamon (Indonesian or Vietnamese cassia)

1/2 tsp black peppercorns

Dried bird's eye chili, crushed (optional)

Bay laurel leaves, or Mediterranean bay leaves, are the type of bay leaf most commonly in use in the U.S.A. and Europe. They will have small lines radiating outward from a central vein.

Cassia is the most common variety of cinnamon in North America; Chinese, Indonesian, and Vietnamese (Saigon) are common sub-types. Chinese and Indonesian cassia are thick strips of bark rolled into quills; Vietnamese cinnamon is too brittle to be rolled and is sold in thick chunks.

Seasonings:

⅓ cup soy sauce

6 Tbsp mild vinegar (balsamic, apple cider, or red wine)

2 Tbsp molasses or brown sugar

2 Tbsp date paste (or substitute more molasses or other sweetener)

Salt and ground black pepper, to taste

Thickener (optional):

3 Tbsp tapioca flour

Instructions:

1. Make the dashi. Make “first” dashi (一番だし / ichiban dashi) by soaking kombu and shiitake mushrooms in 2 1/4 cups cold water overnight. Then heat kombu and its soaking water, uncovered, in a sauce pot on medium-low and slowly (over the course of about 45 minutes) allow it to come to a simmer. Occasionally skim off the bubbles at the top to remove unwanted debris. You can skip the overnight soak to make "quick" dashi.

If you already have reconstituted kombu and shiitake mushrooms from making a past batch of dashi, make “second” dashi (二番だし / niban dashi) by simmering them in water for 1-2 hours. Second dashi is a bit less nuanced than first dashi, and so it tends to be used for sauces, stews, and glazes rather than soups.

2. Strain dashi and add 2 cups vegetable stock.

3. Prepare vegetables. Be sure to wash your fruits and vegetables thoroughly, but there is no need to peel them. Chop or dice the carrot, onion, apples, celery, and tomato (smaller pieces, or diagonal cuts, mean more surface area exposed to the stock and so more flavor extraction). Remove seeds from tomato. Slice the reconstituted shiitake mushrooms from making the stock.

4. Simmer chopped vegetables in the stock, covered, for one hour.

Rather than simmering, it may be possible to use a juicer to extract the flavors from the fruits and vegetables, then simmer the herbs and spices in the resulting juice--but I have not tested the recipe this way.

5. Roughly crush coriander, cloves, cumin, and black peppercorns in a mortar and pestle or spice mill. Add everything in the list of spices and herbs to the stock and simmer for another hour.

6. Remove cinnamon and bay leaves. Use an immersion blender to roughly blend the sauce and then simmer, covered, for another 15 minutes to half an hour (the most surface area is exposed to the stock at this point).

If using a countertop blender to blend the sauce, allow it cool down first.

7. Allow sauce to cool. Strain through a nut milk bag and reserve the pulp for a soup or stew. I had three cups of liquid at this point.

8. Return liquid to the pot and add seasonings. Simmer, uncovered, for about 30 minutes to thicken. Add tapioca starch dissolved in a bit of cool water if extra thick sauce is desired.

9. Taste and adjust sugar, salt. and black pepper (tonkatsu sauce tends to be sweeter than thin Worcestershire sauce, while thin Worcestershire sauce is more spiced). Add a pinch of ground nutmeg and clove, if desired.

Store in a sealed jar in the fridge for several months.

[ididntorderthesoup]

beyond meat or any plant based meat you like, however much you like (usually I do 2 packets and mix types)

packet of water crackers, crushed, or if not then flour will do

couple tablespoons malt vinegar

couple tablespoons soy sauce

mustard, turmeric, whatever spices and herbs you like

onion, finely diced, and/or finely grated carrot or beetroot for juiciness, optional

mix it all together in a bowl and then roll into balls

bake on oiled tray at 180 for 30 minutes give it take til slightly brown

Thank you @faithfromanewperspective I'll be trying this the next time I go grocery shopping! I'm so excited!

[halftheguilt]

Delicious Vegan Pad Thai Recipe

Pad Thai is a popular Thai dish loved for its vibrant flavors and satisfying textures. Traditionally made with shrimp, eggs, and fish sauce, this vegan version provides a delightful twist while maintaining all the deliciousness of the original. This recipe incorporates plant-based ingredients that offer a healthy alternative, making it perfect for those following a vegan or vegetarian diet.

Health Benefits of Vegan Pad Thai

Vegan Pad Thai is not only delicious but also nutritious. It features a variety of colorful vegetables, which are rich in vitamins, minerals, and dietary fiber. The tofu in this recipe provides a good source of plant-based protein, while the rice noodles offer a gluten-free alternative to traditional wheat-based noodles. By using a homemade sauce instead of store-bought options, you can control the sodium and sugar content, making this dish a healthier choice.

Variations

While this recipe serves as a great base, you can customize it to suit your preferences. Here are a few variations you can try: - Protein Variation Substitute tofu with tempeh, seitan, or edamame for a different source of plant-based protein. - Vegetable Variation Feel free to add or substitute vegetables such as bell peppers, bean sprouts, or snap peas to enhance the nutritional profile and add more color to the dish. - Nut Variation Add a sprinkle of crushed peanuts or cashews on top for extra crunch and flavor. - Spice Variation If you enjoy a bit of heat, add some sliced Thai chili peppers or a dash of Sriracha sauce. - Grain Variation Swap rice noodles with zucchini noodles or quinoa for a lighter option.

Recipe Card: Vegan Pad Thai

Frequently Asked Questions

Can I use other types of noodles instead of rice noodles?Yes, you can try using zucchini noodles or even quinoa as a gluten-free alternative.Is Pad Thai a spicy dish?The level of spiciness can be adjusted according to your taste. You can add Thai chili peppers or Sriracha sauce for a spicier kick.Can I omit tofu or replace it with something else?Absolutely! You can substitute tofu with tempeh, seitan, or edamame for a different source of plant-based protein.Is Pad Thai a balanced meal?Yes, Pad Thai can be a balanced meal when you incorporate a variety of vegetables, protein, and whole grains like rice noodles.How do I store leftover Pad Thai?Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.Can I make Pad Thai oil-free?Yes, you can skip the oil and use a non-stick skillet or cook the ingredients in a small amount of water or vegetable broth.Is Pad Thai suitable for a gluten-free diet?Yes, this recipe uses rice noodles, which are naturally gluten-free. Just ensure that other ingredients, such as soy sauce, are also gluten-free.Can I add more vegetables to the Pad Thai?Of course! Feel free to add or substitute vegetables like bell peppers, bean sprouts, or snap peas to enhance the nutritional profile and add more variety.What can I use instead of peanuts for garnish?If you have a peanut allergy or prefer a different taste, you can try garnishing with chopped cashews or toasted sesame seeds.Can I make Pad Thai ahead of time?While it's best to enjoy Pad Thai immediately after cooking, you can prepare the ingredients in advance and stir-fry them just before serving to maintain freshness. That concludes the information about the Vegan Pad Thai recipe! Enjoy your delicious and nutritious meal! Read the full article

[loveoriginalcollectionsalad-blog]

Spicy Udon Stir Fry

Spicy Udon Stir Fry

Inspired by Yaki Soba / Udon ( which literally means fried noodles) this Udon Noodle dish is super flavorful. It’s salty, spicy with a bit of sweetness and so easy to make. You’ll be Noodle to face in about 30 minutes! What I love about quick noodle recipes like this is that you can really customize it with whatever veggies you have on hand. You can add Shiitake Mushrooms, Cabbage, Red Peppers just to name a few. I used crumbled Tofu because I was going for the texture of “ground beef” but you can certainly use Tofu cooked any way you like or an entirely different plant protein. As for the spice level I’d say this is mild to medium but I like spice so adjust to your preference.

Serves 1-2 ( one very hungry person) You can add a 2nd package of Udon to stretch the recipe.

Ingredients

7oz (200g) package of fresh or frozen Udon Noodles

8 oz  (225g) of Extra Firm Tofu finely crumbled ( I used Wildwood Super Firm it’s already pressed)

1 large Carrot julienned

2 Green Onions sliced thin (reserve some of the green parts for garnish)

4 cloves of Garlic minced

2 Tbsp (30 ml) of Grape Seed Oil for cooking

Sauce

2 Tbsp (30 ml) of Vegan Oyster Sauce (you can find at Asian markets)

1 1/2 Tbsp (23 ml) of Dark Soy Sauce

1 Tbsp (15 ml) Soy Sauce or Tamari

2 tsp (10 ml) Rice Vinegar

1 1/2 Tbsp (23 ml) Sambal Oelek (crushed chili paste)

2 tsp  (8g) of Sugar

White Pepper to taste

Directions

1. Make the sauce by combining all of the ingredients and set aside.

2. Using a fork or your fingers, crumble the Tofu to resemble ground “beef” (I recommend pressing your tofu first or allowing it to drain thoroughly before cooking)

3. Add your Udon Noodles to boiling water and cook for about 1 minute. Drain and rinse with cold water. Set aside.

4. On med-high heat, sauté the crumbled Tofu in about 1 Tbsp of Oil until browned

5. Add 3 Tbsp of the sauce to the Tofu and continue to cook until crisp

6. Remove the Tofu and set aside. In the same pan add another Tbsp of Oil and sauté the Carrots for a minute or two before adding in the Garlic and Green Onions. Cook until the Garlic becomes fragrant.

7. Add in the cooked Udon Noodles and stir. Cook for about a minute.

8. Add in the cooked Tofu and mix well. Continue to cook for a minute while stirring.

9. Add in the remaining sauce and mix together making sure everything is well coated. Heat through and serve.

https://theyummyvegan.com/blog/spicyudonstirfry

[lordmilori-ofnowhere]

SwynrpWriMo Task #19 - All You Can Eat Buffet!

Pick five of these menu categories and come up with a significant food associated with your character and write about their experience with each one: appetizer, soup, salad, beverage, main course, dessert, breakfast, lunch, brunch, dinner, midnight snack, side dish, cocktail. Images welcome

Tracker

May be helpful to reference task #18

Dinner - Dìsānxiān

This is a dish made from stir-fried potatoes, eggplants, and sweet peppers, flavored with garlic, green onion, and soy sauce. The name roughly translates to "three treasures from the earth" because of the potatoes, eggplants, and peppers. Di San Xian was a staple food in the Qiqihar hollow where Milori grew up. He misses it :(

It doesn't quite taste the same when he makes it himself.

Main Course - Shui Zhu Yu

One of Milori's favorite Chinese dishes originates from the Sichuan Province. It's called shui zhu yu and is slices of flaky white fish swimming in hot chili and peppercorn oil and broth, topped with bean sprouts, and crushed chilis and peppercorn.

Dessert - Nan Gua Bing

Delicious Chinese pumpkin cake! Milori has fond memories of eating it throughout his childhood and adulthood in China, and the ethnic Chinese fairies in his Kyrgyzstan hollow brought the dish with them. So he got to eat it a lot still!

Side dish - Oromo

Fairies, typically do not consume meat. However, fairies exist in every biome that can also support human life, and there are some parts of the world where living on a vegetarian or pescetarian diet would be near-impossible. The steppes and mountains of Central Asia are among those places.

While fairies do primarily still eat a plant-and-dairy-based diet, and if animals are consumed the first choice would be fish, fairies from Central Asia will occasionally eat the lamb, camel, mutton, horse, or chicken-based dishes of the humans around them, primarily in times of poor harvest of forest plants.

A SMALL amount of meat can feed an entire pixie hollow and fairies, so fairies from a hollow will be selected to trade goods with human locals for a small amount of meat.

Oromo is OFTEN made vegatarian in the hollow, but occasionally will be made with a small amount of minced lamb.

Soup - Solyanka

Solyanka is a Russian soup that fairies tend to make with either cured fish, or, with mushrooms as the protein. Milori first encountered this soup while living in Moscow in the 1900s. The soup was also commonly enjoyed by his Kyrgyzstan hollow, and now the soup has become served in the Enchantra hollow with the arrival of Milori's fairies.

[star-soupery]

behold,

a large amount of oc incorrect quotes !!

Saķ: Dude, I will never forgive Craigslist for banning me after I wrote a post seeking a sworn nemesis. Whoever reported that is obviously my nemesis but I was so pissed.

May: Which one of you was going to tell me that tea tastes different if you put it in hot water??

Axel: Y- you were putting it in cold water??

Aaron: May. Answer the question, May.

May: Yeah??? I thought people just put it in hot water to speed up the tea-ification process. didn't realize there was an actual reason.

May: Plus you think I have the patience to boil water?

Aaron: You don't have the patience to microwave water for 3 minutes??

Axel: Why are you putting it in the microwave to boil it?

Aaron: Do you think I have the patience to boil water on the stove?

Axel: It takes less than a minute.

Aaron: Is your stovetop powered by the fucking sun???

Axel: How long does it take you to boil a cup of water on the stove?

Aaron: Like seven minutes??

Sage: Just stick the mug on top of the stove on medium heat and it boils in like 2 minutes... less than that if you use a saucepan!

Aaron: Why are you putting the whole mug on the stove?? On medium heat?? Sage? Your stove is enchanted!

Francis: Every single person here is a fucking lunatic.

Bergé: Do none of you own a fucking kettle?!

Fern: Can I have some water?

Saķ: *starts chugging their water bottle*

Saķ: *chokes from drinking too fast*

Saķ: *spills water all over themself*

Saķ, coughing: I don't have any water.

Saķ: The best person I know is myself.

Arelie: Plants have feelings too?! What is this? Now I can't have food!

Axel: You can eat a rock.

Francis: Air.

Evelyn: The fabric of time and space.

Reid: Chugging a bottle of bleach can solve all your problems.

Arelie: You guys are not helpful.

Police Officer: You have the right to remain silent.

Reid: I choose to waive that right!

Reid: *screaming*

Francis: Axel, what is the ONE thing I asked you NOT to do tonight?

Axel: Raise the dead.

Francis: And what did you do?

Axel: Raise the dead.

Fern: Do you take constructive criticism?

Axel: Not without crying

Reid: It’s impossible to make a sentence without using the letter A.

Lance: Despite your thinking, it is quite possible, yet difficult, to form one without the specific letter. Here’s one more to further disprove your theory.

Bergè: Fuck you.

Axel: My life is a little too much panic and not enough disco.

Aaron: My life is a little too much fall and not enough boy.

Francis: My life is a little too much chemical and not enough romance.

Quint: My life is a little too much imagination and not nearly enough dragons.

Francis: So, Axel, do you have a crush on anyone?

Axel: The only crush I have is this crushing anxiety.

Axel: My only talent is being stress.

Quint: Don't you mean stressed?

Axel: No.

Francis: Is there anything you want to be in the future, Quin?

Quin: Dead

Axel: He wanted to be my wife when we were 11

Quin: You pROMISED NOT TO TELL

ok now some possessed ones

Ringlead: I love murder mysteries!

Monojester, trying to impress them: I've been a suspect in four murder cases.

Monojester: I know we’re not exactly friends, but-

Ombrè: What do you want?

Monojester: I've been stuck with Ringlead for 2 weeks and they've been drinking all the soy sauce.

Monojester: Help.

Ringlead: Can you be quiet?! I'm trying to think.

Monojester: Don't worry. Doing anything for the first time is difficult.

Ringlead, explaining why they are not allowed to cook: I put the noodles in the pot and put the pot on the stove and turned the burner on high. Turns out you don't put noodles in marijuana and I almost burnt the whole house down.

Paeros: Why would you think any of this was a good idea?!

Ombrè: Probably because I’m a dangerous sociopath with a long history of violence.

Paeros: Oh...

Ringlead, from across the room: I don’t understand how you keep forgetting that.

(note 2 self edit this l8r)

[omagazineparis]

Idées de déco pour un noël de toute beauté

La période qui sent bon le pain d'épices et la cannelle arrive à grandes enjambées. Fourmillent un peu partout dans les enseignes de décoration un panel de styles, pour répondre aux aspiration de chacun et faire scintiller votre intérieur de mille feux. Chez Ô magazine, nous avons choisi de mettre à l'honneur la gourmandise et le retour nostalgique en enfance. Après tout, n'est-ce pas cela la "magie de noël" ?  La bougie détient le pouvoir magique de vous enivrer et vous transporter dans un ailleurs enchanteur. Avec cet objet à la flamme mouvante, s'offre à vous une gamme élargie de saveurs allant des plus basiques aux plus excentriques. Pour les fêtes de fin d'année, la rédac' s'est penchée du côté de deux fabricants aux identités différentes. Tout d'abord, Bath & Body Works, chaîne américaine emblématique spécialisée dans les cosmétiques et les articles pour son chez soi. Voici le top des bougies qui ont su ravir nos narines d'experts en la matière… - Twisted Peppermint : on succombe en un instant aux effluves de menthe poivrée, de sucre et de vanille. - Cinnamon Caramel Swirl : comme un voyage onirique qui rappelle un air canadien. A vous le tourbillon de sirop d'érable, de caramel et de cannelle. Notre deuxième crush : BYREDO, dont les maîtres mots sont sobriété et sophistication. Le créateur Ben Gorham s'est évertué à donner à ses bougies une esthétique épurée et minimaliste. Vous deviendrez vite accros des effluves qui donneront à votre intérieur un caractère feutré et apaisant. À lire aussi : Le grand guide des chaises pour embellir votre salle à manger Une idée cadeau pour les fêtes de Noël : le coffret de mini bougies sélection Violette. Rien que les dénominations vous font voyager : "Fleur fantôme", "Burning rose" et "Bibliothèque". Succombez aux notes de tête, de cœur et de fond qui s'exhalent tout au long de la combustion. - Peppermint Brownie : que les aficionados de chocolat sortent de leur tanière car cette bougie va devenir votre meilleure amie. Let's go pour un panaché de notes chocolatées et mentholées. Le tout surplombé de crème fouettée ! - Gooey Marshmallow : remémorez-vous ces belles soirées passées au coin du feu avec cette bougie aux aspirations de sucre brin, de caramel et de guimauve flambée. Que dire du packaging ? On est complètement gaga des esquisses brillantes et colorées sur les produits. Son prix : 13 euros l'unité. N'hésitez-pas à aller faire votre shopping de noël sur l'e-shop... A lire aussi : Mobilier de jardin : créez l’oasis estivale de vos rêves Des bougies élégantes Notre deuxième crush : BYREDO, dont les maîtres mots sont sobriété et sophistication. Le créateur Ben Gorham s'est évertué à donner à ses bougies une esthétique épurée et minimaliste. Vous deviendrez vite accros des effluves qui donneront à votre intérieur un caractère feutré et apaisant. Une idée cadeau pour les fêtes de Noël : le coffret de mini bougies sélection Violette. Rien que les dénominations vous font voyager : "Fleur fantôme", "Burning rose" et "Bibliothèque". Succombez aux notes de tête, de cœur et de fond qui s'exhalent tout au long de la combustion. Pour apporter à votre nid douillet une joyeuse naïveté et une fraîcheur d'âme, pourquoi ne pas succomber aux objets de décoration made in Disney ? Dans cet univers teinté de féerie et de poudre aux yeux, se cachent de petits pots à plantes artificielles, à l'effigie de nos personnages préférés, parmi lesquels le pot de Winnie l'Ourson ou le mug Chip. Et la cerise sur le gâteau, c'est le prix tout mini : 6,90 euros l'unité. Amusez-vous à les collectionner et les éparpiller pour dégager un esprit magique et majestueux, en allant sur l'e-shop. A lire également: Table de Noël: Idées de déco à faire soi-même Décorer son sapin Maintenant que votre antre respire le bon air hivernal et chaleureux, il est temps d'habiller de ses plus beaux apparats l'emblème des fêtes : le sapin ! Véritable travail d'orfèvre et casse-tête chinois que de s'adonner à la décoration de l'arbre de noël. Quelle(s) couleur(s) choisir ou quelle thématique, sont autant de questions qui hantent nos esprits chaque année. Néanmoins, on a décidé d'opter pour l'originalité... Les beautystas vont se réjouir à l'idée de pouvoir placer sur les petits picots verts, des articles cosmétiques miniatures ornés d'un ruban. En avant pour le podium des cuty produits : - Le mini mascara "better than sex mascara" de Too Faced : vous allez craquer pour son écrin en forme de sapin et ses coloris rose nacré et or. Son prix : 11,50 euros. - « L'étoile de Noël » by L'Occitane : des couleurs pep's et électriques et un coffret qui ne cache pas un, mais trois produits de la gamme Karité : un savon, une crème pour les mains et un lait pour le corps. Son prix : 12,50 euros. - Le "Gogotint Stocking stuffer" par l'iconique usine à rêves Benefit Cosmetics: mettez en avant une couleur cerise éclatante grâce au blush pour vos joues et lèvres. Son prix : 13 euros. Ne reste plus qu'à se délecter dans votre cocon de ce joyeux esprit en dégustant un chocolat chaud devant une comédie romantique estivale... À lire également : Design d'intérieur automne/hiver : TOP tendances Marion Tabard Read the full article

[pepperberries-seleuss]

SELEUSS - PEPPERBERRIES & CREAM

BATCH 1461B

No longer a seasonal indulgence of the Katopodisians in BerryLand, our Pepperberries & Cream is made with organic cream, Pepperberries, and our specially formulated 32% Pompadour™ Pink Chocolate to complement the natural fruitiness of the Pepperberry. Encased in a Creamy 30% Bauta™ white chocolate first and then hand enrobed in a 37% Pompadour™ Pink Chocolate infused with more Pepperberries and sprinkled with crushed Red Peppers or Bee Pollen. Pairing: Champagne, Earl Grey. 

Background: Beyond the Pike Valley and a week long hike over the treacherous snow covered Stewart Mountain Range, you will find a peaceful meadow with gentle waterfalls and Unicorns called Berryland, this is where we find the most scrumptious organic PepperBerries to make our Truffles. PepperBerries tastes just like Strawberries, but with a hint of sweet pepper, hence PepperBerry! The harvest season is very short, lasting only two weeks in mid-Spring and the fruits are highly coveted and guarded by the native Katopodis tribe. Although fierce warriors and good with their Sam-Duk swords, the Katopodisians are proponents of fair-trade and are always looking for ways and means to secure their ongoing territorial disputes with the Tweakers from Plymouth. The Tweakers were once elves, however, they were deceived by the evil witch Karen-Ranke with Pervitin, an addictive drug that turned them into hideous maniacs without remorse and useful pawns in her greedy expansionist policies. This time, with help from the International Chocolate Relief Agency, not only did we bring chocolates to trade for PepperBerries, but Stingers as well!

PEPPERBERRIES & CREAM INGREDIENTS: CHOCOLATE (RUBY CACAO, SUGAR, CACAO BUTTER, FULL CREAM MILK, LACTOSE, SUNFLOWER & SOY LECITHIN, VANILLA), ORGANIC CREAM, ORGANIC STRAWBERRIES, ORGANIC SUGAR, GLUCOSE, STRAWBERRY POWDER, MALTODEXTRIN, STRAWBERRIES, CANE SUGAR, DEXTROSE, FRUCTOSE, FRUIT PECTIN, CITRIC ACID, NATURAL FLAVOR, PLANT EXTRACTIVES (FOR COLOR) AND POTASSIUM SORBATE (FOR FRESHNESS). SPRINKLED WITH: RED PEPPERS OR SPANISH BEE POLLEN. CONTAINS: SOY, MILK, LACTOSE. This product is processed in a facility that contains milk, eggs, wheat, PISTACHIOS, almonds, peanuts, cashews and other nuts. Ingredients From: BELGIUM, UNITED STATES, FRANCE, VIETNAM, AND PERU.

[discoverybody]

What Natural Nut Butters Are Good For You

Natural nut butters are a healthier alternative to spreads with unhealthy fats and added sugars. They're created from crushed nuts with no added oils or sugar. Nut butters, including peanut butter, almond butter, cashew butter, and walnut butter, have distinct nutritional profiles and health advantages. They are high in vitamins, minerals, antioxidants, fiber, and healthy fats, making them an important part of a balanced diet. Nut butters provide critical nutrients and vitamins such as magnesium, calcium, iron, zinc, selenium, and vitamin E, which promote bone health, immunological function, and energy production. Nut butters include good fats, including monounsaturated and polyunsaturated fats, which can help lower bad cholesterol and reduce the risk of heart disease. Nut butters also contain plant-based protein, specifically arginine, which increases blood flow and muscle development. When selecting a natural nut butter, it is critical to consider dietary limitations and allergies. Choose low-sugar and low-salt options to avoid overconsumption of these substances. There are nut-free alternatives available for people who are allergic to nuts, such as seed butters, soy nut butter, and sesame seed butter. Always read the contents label to check for allergies. Natural nut butters provide diversity in the diet because they may be utilized in a variety of ways. Spread them on toast, add them to oatmeal, smoothies, sandwiches, or use them as a sauce or dressing base in the kitchen. They can improve the flavor of sweets such as ice cream or strawberries.

[plantbasedrebel]

Discovering New Ingredients on a Plant Based Diet

Ok, so I was ready to start cooking. Looking through recipes there were plenty of foods I recognised and others I didn't know about yet. There were things like pasta, potatoes and pitta breads. Some of the lovely carbs that I know well. I have been a keen cook for most of my life but I was learning there was so much more to the plant based pantry. I intend to break down my findings for you, in a not-too-factual sounding way.

When I thought about plant based meals I had visions of lots of porridge and many things with chickpeas in them. Yes there are oats and also the chickpeas but let me tell you a bit about what else I have discovered.

We'll start with one of the absolute basics and a favourite in our home: the humble Tofu. Made from soybeans it is a source of complete protein, rich in calcium and magnesium and low in calories. Reasonably priced and available almost everywhere it is a very useful ingredient. Tofu doesn't have a strong flavour of its own so we can go to town and dress it up with our favourite herb and spice mixes, simple soy sauce or a mouthwatering marinade. Used in stir fries and curries it holds it shape and texture really nicely. It can be fried, baked, scrambled, grilled, breaded, crumbled and sautéed but don't let these suggestions limit you. It really is as simple as opening the pack, giving it a little rinse and patting it dry with some kitchen paper or a clean dry towel and you are good to go. It does not need much cooking, just a warming through, so it can be added closer to the end of the making of a curry for example and for this I would chop it into bite size chunks.

I would encourage you to try cooking a dish using Tofu as your source of protein and see how you get on. Adapt a recipe and give it a go. A personal favourite of mine is to scramble the Tofu (crush the bite sized chunks with the back of a fork), add mixed dried herbs and a pinch or two of turmeric, sauté in a pan with a little sunflower oil and serve on some hot buttered (I use Flora plant-based) wholemeal toast for a tasty weekend breakfast.

My main aim with this blog is to demystify the Plant Based diet and I'm looking forward to sharing more with you next time.

[apoorvaguru]

TOP 10 SPICES COMPANIES IN THE WORLD

INTRODUCTION:

  Spices and herbs are defined as plant derived substances that add flavor to any dish. Spices come from the plant parts such as: roots, rhizomes, stems, leaves, barks, flower, fruits and seeds. It is something that adds interest to the dish.

WHAT ARE THE MAIN FEATURES OF SPICES:

  Spices exhibit essences of the following:

Bitter- Ajwain, turmeric, bay leaf, thyme.  

Salty-fine Sea salt, garlic salt, seasoned salt, chipotle salt.

Sour-amchur, tamarind, hibiscus, lemon peel(dried).

Sweet- honey, allspice, nutmeg.

Umami- tomato flakes, mushroom powder, soy sauce powder.

WHY SPICES ARE IMPORTANT:

  Spices not only improve the taste of food but also a good source of vitamin b and c, iron, calcium, and other antioxidants.

WHAT ARE THE FUNCTIONS OF SPICES:

  Spices are primarily used as food flavoring or to create variety. They are also used to perfume cosmetics and incense. At various time, many spices are used in herbal medicine.

WHY SPICE IS A TASTE:

  Capsaicin, released as a spray when you bite into foods that contain it, triggers heat receptors in the skin, tricking the nervous system into thinking you’re overheating.

HOW DO YOU CLASSIFY SPICES:

Hot spices: Capsicum, black and white pepper, ginger.

Mild spices: Paprika, coriander.

Aromatic spices: Allspice, cardamom, cinnamon, clove, cumin, fennel, fenugreek, nutmeg.

Herbs: Basil, bay leaves, thyme, marjoram.

Aromatic vegetables: Onion, garlic.

WHAT IS THE TOP 10 SPICES COMPANIES:

Kikkoman corporation

Kerry group PLC

Olam international

Cargill incorporated.

Sensient technologies corporation

House floods group Inc

Dohler group SE

Baron spices Inc

Prymat Sp.zo.o.

10)SHS Group (British spices and pepper)

KIKKOMAN CORPORATION:

 The Kikkoman is a Japanese food manufacturer. The main product and service include soy sauce, food seasoning and flavorings, sake, juice and other beverages, pharmaceuticals, and restaurant management services.

ABOUT THE PRODUCTS:

SOY SAUCE: Kikkoman soy sauce is a renowned product that adheres to the traditional method of natural brewing, resulting in distinctive and nuanced flavor. The process commences with an extended soaking of soybeans in water, followed by high temperature streaming, and then they are blended with crushed roasted wheat. The salt plays a role as preservative, ensuring the longevity and stability of the soy sauce. Next a genus of the aspergillus fungus is added to the mixture and left for three days to create shoyu koji, the base for soy sauce. The base is then transferred to a tank and mixed with saline solution, which creates a mash known as Moromi. Several months of aging follow, when various organic processes occur lactic acid, alcoholic and organic acid fermentation take place to create a unique flavor. Then Moromi is pressed through layers of fabric for around 10 hours to extract the raw product. Then it is left for 3 to 4 days, pasteurized using steam, which stops the enzymic activity. The final product is ready for inspecting and bottling.  

SOYMILK: soymilk is made through use of carefully selected soybeans cultivated in the nature and ensure product freshness.

TOMATO JUICE AND KETCHUP: Their gunma plant has been dedicated the production of tomato seasonings, while Nagano plant focuses on the beverages. The new tomato ketchup was launched LYCOPENE RICH.

KERRY GROUP PLC

 It is a public food company headquartered in Ireland. Kerry was founded in 1972 in Listowel, county in Kerry. The group operates across two business:

Taste and nutrition.

Kerry diary Ireland.

           PRODUCTS:    

            Food ingredients and flavors

BRANDS INCLUDE:

Big train

Island oasis

Davinci gourmet

Golden dipt

Ravi fruit

3)OLAM INTERNATIONAL:   

        This is a major food and agri-business company, supplying food and raw materials worldwide founded in Nigeria (1989). Its value chain includes farming, organization, processing and distribution operation. Olam is among the world’s largest suppliers of coco beans and products, coffee, cotton and rice.

4)CARGILL INCORPORATED:

It is a private American global food corporation based in Minnetonka, Minnesota and incorporated in Wilmington, Delaware, founded in 1865.it is largest privately held company in US.

PRODUCTS: Agricultural services, crop and livestock, food, health and pharmaceutical, industrial and financial risk management, raw materials.

COUNTRIES OF OPERATION: Africa, indo pacific, Oceania, south Asia -India, Pakistan, Europe, Latin America, middle east, north America.

5)SENSIENT TECHNOLOGIES

It is a global manufacturer and marketer of colors, flavors and fragrances based in Wisconsin. Their products are used in many foods and beverages, pharmaceuticals, cosmetics, home and personal care products, printing and imaging products, computer imaging and industrial colors.

Founded: Sensient was founded in 1882 as meadow springs distilling company.

Subdivision includes:

1) Sensient flavors and fragrances group

2)Sensient color group.

 PRODUCTS: Colors, Flavors and Fragrances.

6)HOUSE FOOD GROUP lnc

 It is one of the Japan largest food manufacturers and brands. It began in 1913 in Osaka as urakami shoten and began selling curry in 1926. Founded by sei Suke urakami. It is well known for Japanese curry brands, Vermont curry and java curry. It is also a major manufacturer of spices such as wasabi, shichimi, yuzu kosho, and black pepper.

SUBSIDIARY: Its subsidiary House Foods America Corporation is the largest provider of tofu products in the United States.

Products: Spices, seasonings, retort pouched food, health food

In addition, house foods manufacture mixes and roux.

7)DOHLER GROUP SE:

   Dohler or Doehler is a global producer, marketer and provider of technology based natural ingredients i.e., food additives, for the food and beverage industries. Their product line ranges from flavors, colors, cereal ingredients, dairy ingredients, fruit & vegetable ingredients.

Founded:      1838

Founder:       Lorenz Dohler

SUBSIDIARY (LOCAL):

Darmstadt (Germany)

Dahlenburg (Germany)

Denizli (Turkey)

Dubai, (United Arab Emirates)

PRODUCTS:

Flavor’s, colors and ingredients for health

Flavor’s

Emulsions

Flavor extracts.

Colored emulsions

Color extracts and concentrates.

         Ingredients and ingredient systems

fruit preparations.

Milk and soy bases.

Tea and coffee bases

Malt and grain bases

Sweeteners and acidifiers

Vegetable Fruits

Concentrates

purees

Concentrated puree

Special concentrates

Grain concentrates (oats)

8)BARON SPICES lnc:

              As a leading wholesale spice company, we provide high-quality bulk spices and seasonings to food distributors, chain restaurants, specialty restaurants, catering companies, prepared food manufacturers, dairies, bakeries, and other food-based businesses. We also supply our products to meat, poultry, seafood, and vegetable companies.

High Quality Spices and Seasonings

What makes Baron Spices stand out is the quality of our products. Only the freshest and purest ingredients are taken to our spice company’s state-of-the-art, temperature-controlled production facility. where we do all milling, mixing, blending, and packaging. We have a strict quality assurance program in place for every phase of the business—from sourcing, product development, production, packaging, and shipping. We implement HACCP guidelines, so you are assured that every product that comes out of our facility is of premium quality.

PRODUCTS:

Bulk Spices, Herbs, and Dehydrated Vegetables

Seasonings, Rubs, and Marinades

Extracts, Flavor’s, and Food Colors

Salt-Free Blends

Sauces, Gravy, and Soup Mixes

Baron is committed to customer service and satisfaction. We value long term customer relationship.

     9)PRYMAT SP. ZO. O:

Prymat sp. z o. o. (formerly Prima) is a Polish company established in 1983, specializing in the production of spices and fruit and vegetable processing.

MANUFACTURING PLANTS:

Poland

Germany

Hungary

Czech Republic

PRODUCTS: Spices

Also available in other countries.

10)SHS GROUP (BRITISH PEPPER AND SPICES):

Established in 1975, the SHS Group is a dynamic brand and service provider within the Fast-Moving Consumer he British Pepper & Spice is a manufacturer of a herbs and spices in the UK. The company specializes in processing, packing and marketing of herbs, spices, and seasonings selling to virtually all of the UK's retail and wholesale distribution food service companies as well as food manufacturers. The company provides much more than simply recognizing the importance of an efficient ordering and delivery service. The team sets out to provide a service to all customers, incorporating a desire for genuine partnership across areas as diverse as new product development, supply chain management, and marketing initiatives.

PRODUCTS:

Wet range – sauces and pastes

Dry range-herbs, spices, seasonings, curry powder, drink garnishes.

CONCLUSION: 

Spices and herb have a crucial role in humankind. The delightful flavor of spices makes them indispensable in the preparation of palatable food. Enjoy spices and herbs! Not only they add flavor and aroma to foods without adding salt, calories or fat, but they have exciting health benefits of their own.