#spicy okra

[diamondpaintingworld]

Dill Pickles: An easy and delicious way to add flavor to your food!

Dill Pickles are a versatile and easy way to add flavor to your food. Whether you’re cooking for yourself or serving up a topping on a burger or sandwich, they make an excellent addition. Plus, they’re delicious! How can you go wrong?

How to Make Dill Pickles.

To make Dill Pickles, you will need some tools including a knife, a pot, and a jar. The most important tool in making best dill pickles is the knife- it is necessary to cut the pickles into small pieces so that they will not stick to the pot or jar. You can also use a fork to help with this process.

How to Assemble Dill Pickles.

Once you have your ingredients gathered, first put them all into the pot and bring it to a boil over medium heat. Once boiling, reduce the heat to low and let the pickles simmer for about 15 minutes. Then remove from heat and let them cool for about 5 minutes before transferring them to a jar or bowl.

How to Enjoy Dill Pickles.

After you have made your dill pickles, there are many ways to enjoy them! You can eat them straight up or in an appetizer or main course dish. You can also add them to your food when you are cooking or serving it as part of a meal.

How to Use Dill Pickles.

Dill pickles are an easy and delicious way to add flavor to your food. All you need is a small bag of dill pickles, some water, and some spices. To make a delicious Dill Pickles dish, start by adding the dill pickles to a pot of water and simmer for about 20 minutes. Once they’re softened, add them to your food and cook until they’re soft.

Add dill pickles to your menu as a side dish or as a recipe. For example, you can place Dill Pickles on top of pasta or rice dishes, or use them as an ingredient in recipes like gazpacho or chili. As a side dish, Dill Pickles are perfect for adding flavor to your food without spending a lot of money.

How to Enjoy Dill Pickles.

To enjoy Dill Pickles, first make them by boiling them in water for a few minutes. This will add a little flavor and make them easier to pickles.

Next, add them to your food. Use them as a sauce on burgers, hot dogs, or other dishes. You can also use them as a side dish on rice, noodles, or other foods.

Finally, make Dill Pickles as a recipe. This will involve cooking the dill pickles in water until they are tender and then adding them to your desired recipe.

What are the benefits of hot pickles?

Some people believe that hot pickles are an easy and delicious way to add flavor to your food. They say that they provide a great contrast against the blandness of many other foods, and that they can be used as condiments, side dishes, or even as the primary dish. There are a few key benefits of using hot pickles as a foodstuff:

They are veryudget-friendly: One of the best things about hot pickLES is their affordability. You can make them yourself with simple ingredients and no expensive equipment, making them a great option for beginner cooks.

They have a long history:hot pickles were first popularized in India centuries ago, so there is some history behind them. Plus, they taste delicious!

They are easy to store: Because they are so affordable and easy to make, you can easily store them away when not in use.

Why are pickles so tasty?

Pickles are a type of cucumber that has been soaked in vinegar or brine (water and salt). This process gives pickles their characteristic sour taste and smell. In addition, it helps to keep pickles food healthy because they lack the toxins that can cause food poisoning.

Pickle gifts are a great option

Dill pickles are a perfect way to add flavor to your food! They are easy to make and can be enjoyed by everyone, no matter their dietary restrictions. If you're looking for a unique and delicious gift, try giving someone a Dill pickle gift.

Why should I eat spicy pickles?

Spicy pickles are a great way to add flavor to your food and increase the overall appeal of your meal. They are easy to make and require very little effort, making them perfect for busy or on-the-go diners. Furthermore, they can be enjoyed in any number of ways – from as an appetizer before a main course to a condiment for your next barbecue!

Hot and spicy gourmet pickles

8.1. Preparation and Storage

Dill pickles are a delicious way to add flavor to your food! To make them, you will need:

-1 cup of diced onion

-2 cloves of minced garlic

-1/4 teaspoon of black pepper

-1 tablespoon of olive oil or cooking spray

-3 cups of water or cider vinegar (if desired)

-2 bunches of dill weed (about 2 cups), chopped into small pieces

The ingredients for Dill Pickles can be stored in a cool, dark place for up to two weeks. Alternatively, you can store them in a ziplock bag in the fridge for up to four days.

Best maid dill pickles

Dill pickles are an easy and delicious way to add flavor to your food! They can be used as a condiment, or as a snack, and are perfect for any meal. You can find maid dill pickles at most supermarkets, or you can make them yourself using this simple recipe.

Bread and butter dill pickles

Dill pickles are an easy and delicious way to add flavor to your food! Simply combine a few tablespoons of dill weed in a jar with some bread or potato flakes, and let them sit for at least two hours. The bubbly dill pickles will then give your food that unique Dill flavor.

The best gourmet pickles for your taste

There are a number of different gourmet pickles that can be made to add flavor and texture to your food. Here are some of the best options:

- bell peppers: bell peppers can provide a great amount of sweetness and flavor, making them perfect for adding variety to your food. Bell peppers are also easy to work with, so you can make a large variety of pickles in little time.

- cucumbers: cucumbers offer a unique texture and color that can be used to give your food a pop of flavor. Additionally, they are easy to grow and produce, so they’re a great choice for those looking for an easy way to add some extra flavor to their food.

- onions: onions provide a Saag paneer dish with its rich flavor and excellent texture. They also make an excellent addition to any taco or burrito bowl.

Conclusion

Making Dill Pickles is a great way to add flavor to your food and enjoy them on the go. However, it's important to take some time to prepare your listing and promotional strategy before you get started. By optimizing your product listing for SEO, creating attractive photos, and pricing your products competitively, you can give yourself the best chance for success. Promote your products through social media, influencers, and other marketing channels to reach more potential customers. By monitoring your sales and making necessary adjustments, you can ensure that your business is successful in the long run.

[buffetlicious]

My takeaway of Economy Rice (菜饭) that mum bought in Chong Pang during her morning marketing trip. Just a quick pick of curry chicken, steamed egg custard and stir-fried lady's fingers or okra with curry gravy drizzled over.

[itsfunny-bcitstrue]

take it back 😩

[rabbitcruiser]

National Tofu Day

Tofu, the bean paste meat replacement, is enjoyed and appreciated by  people all over the world. For vegans and vegetarians, it is the perfect  way to be able to avoid eating meat while still getting enough protein  in the diet. Tofu has been around for centuries as a traditional eastern  dish.

Tofu can be prepared in a variety of delicious ways and can be placed  in so many dishes that it is the perfect filler. Tofu Day aims to  celebrate the creativity that tofu incites in people and celebrate its  long history as a beloved dish by many.

For those who don’t think they are really fans of tofu (because,  honestly, the name “bean curd” isn’t doing anyone any favors), this  would be the perfect day to try it – or try it again.

So get some tofu on that plate and get ready for Tofu Day!

History of Tofu Day

Tofu is considered to be an essential part of the diets of people in a  variety of different cultures, especially in the Eastern Asian diets.  Having much the same importance as meat, milk, and cheese, tofu is  undoubtedly a staple. Although it might be newer on the scene in the  West, the earliest recordings of tofu were in 900 AD, most significantly  in Japan.

Tofu, a word literally meaning bean curd, has been called numerous  names in the Chinese and Japanese languages, some meaning “morning  prayer” and other interesting cultural references. It wasn’t until the  1800s when English-speaking translations of cookbooks came around that  the term tofu was used. Then, later on down the road when the meat  substitute really began to gain popularity in the West, cookbooks in the  1970s began using the term Tofu as its official name.

After being passed down through thousands of generations, Tofu today  has become an iconic food and healthy alternative, particularly for  those who wish to live a vegetarian or vegan lifestyle.

Tofu can be prepared in numerous ways, and in Japan, each province  has its own way of preparing tofu individual to its local culture. This  soybean creation is loved by many people, as long as they know how to  use it well.

Tofu Day aims to celebrate the long and intricate history of tofu,  and showcase how it has influenced cultures everywhere. Tofu Day is  celebrated on this day each year all over the world as one of the most  versatile and nutritious foods on the planet!

How to Celebrate Tofu Day

On Tofu Day, people go out of their way to eat tofu and get creative  with their cuisine by adding tofu to any dish. It’s fun and easy to try  something new with tofu, or to go back to a well-known and appreciated  standard recipe. Try out these ideas for paying homage to this versatile  and amazing food on Tofu Day:

Try Making Dishes with Tofu at Home

Tofu can be used in so many dishes, so one of the best things you can  do on this day is to look up recipes involving tofu and give it a try!  Try a hand at making pad thai, bibimbap, tikka masala, and soba salad  with tofu.

Get Creative with Tofu Dishes

The problem some people have with tofu is that they think of it only  in one way: chunks of a slightly soft and slimy substance. But it  doesn’t have to be that way! The complete versatility of tofu means that  it can be cooked (and even baked) into a wide variety of dishes that  will enhance and complement the flavors.

Try these interesting ideas for creative ways to use tofu at home:

Vegan Creamed Spinach. For those who have  chosen a healthier, more earth-friendly vegan lifestyle, they may be  missing out on some favorite dairy dishes. Tofu is a great way to bring  those favorites back by using a tofu cream cheese substitute.

Vegetarian Taco Bowls. Tofu isn’t just for Asian type foods! Try substituting the meat from tacos with tofu and create a whole new style of food.

Crispy Tofu with Maple Soy Glaze. Tofu  doesn’t need to be soft! Change the texture by draining it and then  cooking it in hot oil. Drizzle with glaze and garnish with scallions.

Host a Tofu Day Party or Gathering

For those who are looking for something to do closer to home, then  celebrate Tofu Day by hosting a party with all tofu dishes. Invite  friends and family to the celebration and help them learn more about the  benefits tofu can offer. Plus, if they are a little skittish, this is a  great opportunity to open their minds about the way tofu can really be  very delicious.

Take a Trip to Japan for Tofu Day

Those who truly want to experience tofu in all of its glory should  head on over to Japan, where tofu started. In the midst of various  tourism activities, take the opportunity to try some delicious tofu  dishes on the eastern side of the world.

Between the bamboo forests, cutting edge skyscrapers, and placid  religious temples, Japan is a place like no other. And because they  invented tofu, they also know how to make it better than almost any  other place on earth. Try out these Tokyo restaurants for some excellent  tofu dishes:

Asakusa Hamasei Tofu Kawakaze. Just a  delightful ten minute walk from the subway stop, this restaurant offers  daily specials and seasonal menus that will delight the taste buds. Its  location offers a sense of calm and serene in the midst of a busy city.

Tofu Room Dy’s.  Enjoy a meal in or get a quick lunch to takeaway–or enjoy a quick bite  with a traditional afternoon Japanese tea. For dessert, don’t forget the  Tofu Cheesecake which is delicious and refreshing.

Sasanoyuki. This  famous, old-fashioned restaurant offers traditional charm with some of  the best tofu in Tokyo. This place is considered by some to be the  inventor of the silken tofu.

Source

[junkie-ginger]

So much hard work put into this cabinet! Such a fulfilling task. Growing the veggies, preserving them and placing them neatly on the shelves. 😌😌

[sparkchef]

Aloo Bhindi Sabji Recipe

[hookmeuphook]

Steamed Okra with Spicy Shallots

[fates-theysband]

video i was watching mentioned orzo and that took me back to when i worked food service at a hotel and a customer asked me what orzo was and i didn't actually know what it was so i just said what it looked like to me which was "rice 2"

[starcreatives]

Air Fry Okra Recipe, tasty

[tetedurfarm]

i promised y'all recipes but i forgor

it's ok im fixing it now tho

anyway. hi. hello. i eat a lot of rabbit. i am also blessed by god to be one of the few, the chosen, the descended from the acadians who were blessed with the ability to cook food that doesn't suck. you can trust me. màmaw cécil's ici.

just a fair warning though these recipes kinda assume you have basic cooking skills, and things are measured with the heart as my ancestors intended.

onward to the recipes

the tried. the true. the rabbit gumbo

one whole rabbit

half an onion

one package of andouille sausage (or other spicy pork sausage)

a bell pepper if you like

some okra if you like

some garlic

a jar of dark roux (savoie's is my go-to)

tony chacherie's

tabasco

filé

a good long-grain rice

debone the rabbit and cut into chunks, or pressure cook until it falls off the bones. you can also cook the rabbit IN the gumbo but this method takes a long time and is a PITA, but you do get all the good rabbit grease in the gumbo.

fill a large stock pot about 3/4 the way up with water and set to boil. add salt until it's salty to the taste. add about five to seven heaping spoonfuls of roux and let it dissolve while the pot comes to a boil.

while you wait, chop the onion and bell pepper into a rough dice and add it to the pot. i'm sure someone's màmaw will tell you what to do with okra, but i don't like it so idk. i just know some people put it in their gumbo. not me tho. tbh i don't even like bell peppers but it's traditional. anyway you can put some garlic in too. and tony's. lots of tony's.

cut the sausage into about quarter inch rounds and throw 'em in too. if you did not precook your rabbit, add it now. if you did precook, you can add it once the vegetables and sausage are cooked. around this time is also when i put the rice on.

once all the meat is done cooking, taste for seasoning and adjust as desired. it should be salty and a little spicy (or a lot, if you aren't a coward.) now all you have to do is wait for the rice to finish.

when everything is done, scoop some rice into a deep bowl (a soup crock is ideal) and pour gumbo over, making sure you get a bit of everything. top with tabasco to taste, and a healthy dash of filé.

some variety of sausage

1 - 2lbs of ground rabbit

soy sauce

garlic rice wine vinegar (if you can't find it, normal RWV works just add more garlic)

rubbed sage

garlic powder

minced garlic (if not using garlic RWV) (or if you just want it)

brown sugar

drizzle a little oil (i like using sesame oil) in a saucepan and put in ground rabbit. as it cooks, cut it up into small chunks with your utensil. once it's cooked, throw in all the rest of the everything and season with salt and pepper and a little msg if you got it. measure with your heart and taste as you go. you are shooting for a sort of savoury-sweet thing going on. it should be closer to a breakfast sausage in taste.

this goes really good in a dumpling, fried into a patty, or turn it into a white gravy with some milk and flour and put it over rice with creamed corn for a nontraditional but still delicious rice and gravy.

german rabbit stew

this one is just a link because someone else made it up but it's real good: https://honest-food.net/german-rabbit-stew/

alfredo mushroom rabbit pasta

roughly one cup per person's worth of cooked, shredded rabbit

as many portobello mushrooms as your heart desires

minced garlic

a jar of alfredo (or make your own i ain't your mom)

your pasta of choice

pretty straightforward. put your pasta on to boil (we like penne.) chop up your mushrooms and sweat them out in a saucepan. when they're cooked enough, toss in the alfredo, the minced garlic, and your rabbit. season with salt/pepper/whatever else you like to taste. when the pasta is done, combine pasta and rabbit mixture and enjoy

just the filling part of pei wei's lettice wraps but on rice instead

1lb ground rabbit

half an onion

garlic

hoisin sauce

teriyaki sauce

hot chili oil

green onion (grunion)

sesame seeds

short-grain rice

set your rice to cook. when it's almost done, roughly dice onion and set it to cook in a little oil (i like seasme for this.) when it turns translucent, add ground rabbit and garlic. once the rabbit is cooked, throw all the other sauces in to taste. it should be hoisin-forward, a little sweet and savoury. add some cayenne and more chili oil, maybe some gochujang, whatever, if you want more spice. eat it with rice and top with sesame seeds and grunions, i like some shichimi togarashi too sometimes. maybe a lil fried egg if you're feeling sassy.

i made this up from a dupe recipe for a lettuce wrap i liked at a restaurant so you could put it in lettuce too if you wanted. i just don't ever buy a whole head of lettuce.

weird midwestern chili

1-2lbs of ground rabbit

half an onion

garlic

one large can or two small cans of petite diced tomatoes

1-2 habañero peppers (or none if you're yankee)

some sort of stock or broth, or water and a bouillon cube

chili powder

sometimes corn is nice in this if you have it

pasta of your choice

i use my instant pot for this, but you can do it without one in a normal stockpot, it'll just take longer.

brown the rabbit in a little bit of oil with the pot on sauté. while you wait, chop up the onion, garlic, and papper. when the rabbit is browned, throw everything else in the pot besides the pasta. pressure cook for about 15-20 minutes.

in the meantime, set a pot of pasta to boil. we like farfalle.

when the chili is done cooking, season further to taste with more chili powder, cayenne, tony's, whatever you like. serve on the pasta. i know, i know, it ain't chili to me either, but that's what my friend's minnesotan family calls it and whatever it is, it's damn good so i forgive them.

rice that is dirty AND ugly

1-2lbs ground rabbit

half an onion

garlic i guess

about four or five rabbit or chicken livers

long-grain rice

tony's

set the rice to cook. brown the livers in some oil until they are just barely not-raw. then blitz 'em up in a food processer until they are mush. while you do this, brown some ground rabbit and onion and garlic if you want it in a saucepan. when it's browned, add the livers and just. stir it all together. does it look horrible? you're doing it right. season to taste once it's cooked through. add in rice and mix. i promise to god it tastes better than it looks.

for bonus points, mush dirty rice into balls and dredge in egg and seasoned cornmeal and deep fry or air fry until golden brown. ta da, your very own boudin balls.

i guess you can also run the mixture into a sausage casing for 'normal' boudin too.

('but what about the gizzards cecil' i have tried for years and i can't make gizzards palatable. they just end up weird and tough and i don't like the texture in the dirty rice. you know how to make 'em work, you go for it.)

mexican meatloaf that is neither mexican nor meatloaf

1lb ground rabbit

half an onion

garlic

one can of petite diced tomatoes

one can of whole corn

one can of pork n beans

(optional can of kidney beans or other bean you like)

taco seasoning

shredded yellow cheese

sour creme

tabasco

fritos

chop onion into a rough dice and put in a saucepan with a little oil. when onion is translucent, throw in rabbit to brown. when meat is cooked, thrown in everything that comes in a can, and the taco seasoning. i use about half a packet, but you can do to taste. once it's cooked, spoon over fritos and top with shredded cheese and sour creme. i like a dash of tabasco too.

absoutely a 'hear me out recipe' but if you like frito pie you will probably like this. most importantly, though, it makes a TON of food and for very cheap. excellent end of the month meal. also idk why it's called mexican meatloaf that's just what my mom named it and i'm pretty sure she made it up herself lol

rabbit jambalaya that makes my ancestors cry

approximately one half a rabbit's worth of shredded rabbit

one can of petite diced tomatoes

andouille or other spicy pork sausage

half an onion

bell pepper if ya like it

celery if ya like it

rabbit or chicken stock/broth

tony's

long-grain rice

if you are starting with a whole rabbit, either debone, chop into chunks, and cook, or pressure cook the rabbit until it falls off of the bone. set your rice to cook.

chop veggies and toss em in a saucepan with a little bit of oil or butter. sauté until soft, then add your tomatoes, broth, andouille, and rabbit. when it's all warmed through, add the rice in and mix. season with tony's, crab boil, cayenne, whatever, to taste. put some tabasco on that bitch before you eat, and enjoy.

(my ancestors cry because i'm cajun and traditionally we don't put tomatoes in our jambalaya. mais c'est bon, escuse-moi les anciens.)

creme cheese rabbit joes or whatever

one whole rabbit

one block of creme cheese

one packet of ranch seasoning

jar of pickled jalapeños

shredded cheddar cheese

your favourite burger bun

we use an instant pot, i guess you could probably do it on a stove if you had to but keep an eye on the liquid levels. pressure cook rabbit with half of the ranch seasoning packet and as much jalapeño juice as you want (it should have a kick.) when meat is tender, remove bones and drain liquid into another container (it makes a great stock if you want something with a little pizzaz.)

turn the instant pot on saute, and then put meat, creme cheese, cheddar cheese, jalapeños to taste, the rest of the ranch powder if you want, and as much jalapeño juice or the stock you just made until it's the consistency you want. it should be pretty creamy and a little gloopy. toast your buns, slop the goop on, and enjoy.

well these are the ones i can remember off top my head/that i actually eat regularly. we also make burgers and stir fry and curry rice and shit too, but those are like...y'know. don't really need a recipe for burgers and stir fry.

go forth and eat your fuckin animals

[foodffs]

Authentic Louisiana style Chicken and Sausage Gumbo made with spicy andouille sausage, onions, celery, and bell pepper, commonly referred to as the holy trinity, and okra. This gumbo starts out with a chocolate roux and ends with a touch of file powder, giving it that classic flavor-packed Cajun taste.

[buffetlicious]

A pack of Economy Rice (菜饭) or cai png as we called them in our dialect. On the left is steamed savoury egg custard or steamed beaten eggs with water or soup stock added to give it that silky and melt in the mouth texture. If you don’t know what to choose, curry chicken and curry gravy is the way to go. Lastly, stir-fried okra or lady’s fingers to add in some dietary fibre.

[feyburner]

Why would anyone ever eat green peppers (bad, bitter, mean) when the infinitely better red, orange, or even yellow peppers exist (tasty, refreshing, loving)? There is no dish containing green peppers which is not made better using red peppers instead.

You’re so wrong. We’re operating from fundamentally different worldviews on this topic. Listen sometimes you DON’T want the added sweetness that yellow, orange, and especially red bell peppers bring to a dish. Especially something like jambalaya where, if you’re making it with andouille sausage, there’s already a hint of sweetness in the sausage and for the rest of the dish you really want to focus on the spicy and savory notes, with YES a hint of bitterness from green bell pepper (and okra if you want)!!!

This is like sending me (beautiful) (undeserving of such treatment) a message saying “Why would you eat cucumbers when you could eat sweet pickles instead?” I mean this is crazy. This is crazy! Buddy I’m eating vegetables that would blow your mind and fuck your wife. I need to lie down

[rabbitcruiser]

International I Hate Coriander Day

We don’t like to be filled with hate here at Days Of The Year, but sometimes you need a day when you can have a good old moan about something, right? Well, International I Hate Coriander Day gives you the perfect opportunity to do so! Yes, there are a lot of people out there who love coriander. However, some people hate the little green stuff, and it can be incredibly annoying when they see a meal come out at a restaurant and it has green leaves dotted all over the top. We know that some of you out there are nodding your head right now!

Learn about International I Hate Coriander Day

We all love food, right? However, we all have foods that just don’t do it for us. For example, there are a lot of people that think that putting pineapple on a pizza is criminal! There are then people that don’t like eating seafood of any nature. And now, we have another group of food haters, and of course, we’re talking to those that can’t stand the herb coriander. Trust us, there are more of you than you may realize!

So, what is it about coriander that people hate so much? Well, there has even been some research on the subject. It is believed that genetics could play a key role when it comes to the hate for coriander, as per a study that was carried out at Deakin University.

History of International I Hate Coriander Day

So, where did this hate for coriander begin? Well, it all started a few years ago when a group on Facebook popped up called I Hate Coriander. The group involved a bunch of like-minded individuals who simply hated the herb! They would send messages and create posts about their dislike for coriander and their sheer bafflement at anyone who enjoyed eating it. You may think that this was a tiny little group, but no; it has hundreds of thousands of members! In fact, the group even sell their own merchandise, so it is clear to see that there is a big worldwide group of people who simply hate coriander.

How to observe International I Hate Coriander Day

So, how can you celebrate International I Hate Coriander Day? Well, an obvious place to begin is by making sure you do not have coriander with any of your meals. If you are someone who doesn’t mind the herb or even enjoys eating it, you should try and refrain from eating it on this date.

If you are someone who considers themselves part of the I Hate Coriander crew, you may want to celebrate this day by voicing your hate for the green herb. You can post social media memes and graphics that show your dislike for coriander. You may even want to consider getting yourself some of the I Hate Coriander merchandise and sporting it for the day so that everyone you come into contact with can understand your sheer hate for the widely used herb.

Source

[tastesoftamriel]

I hate hot food. For many reasons. I know a lot of Argonian meals are served cool/cold, but do the other races have meals intended to be the same way?

While not particularly common in some Provinces, chilled dishes can be found across Tamriel and are the perfect refreshment when hot food feels a little too weighty.

Altmer

Probably the Tamrielic masters of cold dishes, the High Elves are probably best known for their cold raw seafood dishes. Fresh fish, prawns, squid, octopus, sea urchin, and much more are sliced with a deft hand and served with wasabi and saltrice sauce. Sometimes, the seafood is placed atop rice and wrapped with a thin slice of nori to hold it together. While the idea of eating cold raw fish may not appeal to many, it's one of my favourite foods in Tamriel.

Argonians

Keeping clay or metal vessels submerged in water is an age-old Argonian technique of keeping their food cool, which is an absolute must in the hot and muggy climate of Black Marsh. Cold swamp jelly and seafood salad topped with grilled prawns and chilled marinated snails is a customary dish offered to visitors, and it's delightfully refreshing! The swamp jelly doesn't taste of much, but its soft, jelly-like texture complements the crunch of the seaweed.

Bosmer

Cold food isn't much of a thing for the Wood Elves, but one exception jumps to mind: the humble cottage cheese dip. Cottage cheese made from timber mammoth milk is aged in caves for two days, seasoned, and kept chilled. The dip is served cold with dried cured meats to dip with. It's not terribly exciting, but there's nothing quite as satisfying as eating meat and cheese in one bite!

Bretons

Chilled soufflés are all the rage in High Rock, and require lots of patience (and swearing) to master. Both sweet and savoury soufflés are served in this manner, from orange liqueur to parmesan and rosemary. My personal favourite is the chilled chili chocolate soufflé from the Rosy Lion in Daggerfall, part of their seasonal menu. The combination of rich dark cocoa with a touch of Alik'r spices is out of Nirn!

Dunmer

Chilled foods aren't an integral part of Dunmeri gastronomic culture, but certain Houses, namely the Telvanni, Hlaalu, and Redorans, do enjoy them. A Telvanni specialty is a cold chicken salad, where the chicken is marinated overnight in a blend of matcha, fire fern, saltrice sauce, and secret spices. It grilled and shredded, and served cold with hackle-lo leaves and gold kanet seeds atop steamed saltrice. However, don't let appearances fool you; any Telvanni with cold chicken salad leftovers can probably be found gobbling it at midnight straight from the cold cellar.

Imperials

The Gold Coast is famous for its chilled seafood soup, made with a creamy tomato and fish stock base, and loaded with all manner of fish and shellfish. While the hot variant from Bruma is more popular in colder climes, the cold seafood soup is a delightfully refreshing meal when beating the summer heat, especially when served with a mojito on the side.

Khajiit

If there's an excuse to make a food cold, the Khajiit will find it, and for good reason: the Deadlands-like heat of Elsweyr. Cold vegetable curries are a notable mention. Three or four small bowls of different curries, from mild okra to spicy potato, are served with moon sugar, saffron rice or tandoor flatbreads, and are meant to be eaten with your hands. I must say, though, that there's a rather jarring contrast between the cold curry and the searing heat you get from biting into a bird's eye chili.

Nords

Unlike the Khajiit, Nords look for any excuse to make food hot, with a couple of exceptions. Cold smoked salmon, mudcrab, or trout with dark rye bread is one of them. This rustic lunch dish is served with chilled horseradish cream, goat cheese, and fish roe topping, and is the perfect meal for when you want something filling that won't send you straight to sleep.

Orcs

Glass noodle salad is an Orcish delicacy said to have originated in Wrothgar in the early Second Era. The noodles, made from sweet potato starch, are thick and chewy, and are served chilled. To turn it into a salad, simply throw in some cold shredded daikon radish and carrots, sweet frost mirriam vinegar, peas, cold rare beef tongue slices, and fried chorizo. Easy and delicious, while packing lots of flavour!

Redguards

Cold foods are a welcome treat in Hammerfell, where the searing heat can be just as unbearable as Elsweyr's. Cold, pulled goat in a chilled tomato and harissa-based stew is eaten as a soup, and is a filling meal when mixed with bulgur or cous-cous. While it may sound and look a little like last night's disappointing leftovers, one bite of this on a Midyear day in the Alik'r will have you moaning with delight.

[fattributes]

Smoked Sausage and Spicy Vegetable Okra Soup