#tasty fish curry

[twentyfivemiceinatrenchcoat]

How did you make the curry it looks SO delicious!! 🤤

AWWW THANK YOU ANON!!! 🥺 it’s super simple to make hehe, i used golden curry blocks for mine:

^ this kind ….

the first step is to cook up lots of rice!!!! you can do this first or last, if you have a rice cooker it’s a simple process :3 then you peel, chop and pour all veggies you want in your curry (potatoes, carrots, onions, etc) into a pan and let them simmer in the oil until they’re nice and soft!!! after that you just pour water into the pan, let it boil up + simmer for a bit — and finally pour in the curry blocks !!!!!! stir and add blocks until it has a stew-like consistency.

and you’re done !!!!!!!! 🍛 super easy

[yfukuoka]

【3678日目】2023-02-12 やっぱり間違いない、やっぱりやまださんの料理はおいしい。 chinigura in Nomadic life@三軒茶屋 ‪____________________________________ “フィッシュ和ミールス” ＊鰆のモール ＊独活と伊予柑のコランブ ＊蕪のダール ＊蕗味噌マサラ ＊菜の花ポリヤル ＊タラの芽アチャール ＊いちごのアチャール やまださんの魚料理はいつも魚のエグみやクセが全くありません。油断すると気がつけないのですが、本当に何も違和感がないのです。 今回の鰆は、驚くほど脂がのっている。前回いただいた2019年12月も寒鰆という脂肪分多めの鰆でしたが同じかもしれない。とにかく、とろっとした口当たりと、やさしいけどしっかりした旨みがあり、白くて甘いスープに合う。 独活（うど）、蕪（かぶ）、蕗（ふき）、菜の花、タラの芽、まだまだ寒い日が続く立春を感じる山菜たち。春はもうすぐ…本気でそう思いました。日本料理の職人技とはこういうことなのですね。 特に蕗味噌マサラは、買って帰りたいくらいの病みつき味噌。この子のせいで僕のプレートは深刻な米不足に。ポリヤルもアチャールもすばらしかったなぁ。 おいしさの次元が違いすぎで…心が震えました。 カレー王子が熟睡してくれたおかげで、妻と久しぶりにデートしている気分になれました。 ※ちなみに我が家の「デート」とは「カレーを食べに行ってカレーについてのみ語り合うこと」です。 ‪____________________________________ 🇮🇳 #india #indianfood #vegetable #fish #meals #foodpic #foodstagram #tasty‪ ‬#spice #curry #chinigura #カレー #インド #ミールス #チニグラ #三軒茶屋 #フクドローン #ふくすたぐらむ #フィッシュ和ミールス ↓chinigura @yappari_yamada (輸入インテリア雑貨 Nomadic Life) https://www.instagram.com/p/CoruKWdSNjm/?igshid=NGJjMDIxMWI=

[powdermelonkeg]

Slowpoke Tails - Shed vs Chopped

Okay, so there's something of a discrepancy between how Slowpoke tails are treated by the Pokémon franchise. Initially, it was understood that these are a tasty, unethical luxury item, starting in Gold/Silver/Crystal and mirrored in Heartgold/Soulsilver:

The whole plot here is that Team Rocket has taken the Slowpoke in the Azalea Slowpoke Well and chopped their tails off to sell on the black market. These run for a whopping 1,000,000 PD a pop ($10k in USD).

But then, in later generations, it's said that Slowpoke tails fall off naturally. In fact, they're a crucial part of both Alolan AND Galarian cuisine:

The curry ingredient even sells for a measly 2,200 PD ($22 USD).

So what gives? Why is it a Million-Poké black market item when you can get a package off your local hiker?

Easy. Sweetness.

Slowpoke use their tails to fish for food. Typically, they do this by dipping their tails into the water, then letting the current catch the sweet sap they give off and bring it to hungry Water-types.

When a Slowpoke sheds its tail, it's because the tail's ability to generate sap has dried up. It's no longer useful as fishing bait, so the Slowpoke has to either get rid of the tail, or starve.

Shed Slowpoke tails, the ones commonly available for cooking, aren't sweet in the slightest—they're more like heavily-marbled tuna steaks, somewhere between beef and fish with a lot of fat dripping from them, and a rich umami flavor.

Chopped Slowpoke tails, the kind you find on the black market, are a completely different experience. The meat is more tender, the flavor a lot more delicate, with a sweetness permeating it that's a lot like the honey glaze on a ham.

Naturally, chopped Slowpoke tail then becomes a novel experience. Because you have to take it from a Slowpoke, you can't just find it lying around.

So why, then, is it illegal enough for Rocket to move in on? Why is Slowpoke farming or hunting for those sweet tails not a thing? They still grow them back afterwards, so what's the deal?

The problem with chopping a Slowpoke's tail off is that, even though it regenerates, its body wasn't ready to do so. This can cause a whole lot of complications for the poor thing.

A tail doesn't regenerate from nothing, for starters: every time you cut a tail off unexpectedly, the Slowpoke's body rushes to make a replacement, using up its body's fat reserves. This causes VERY rapid and dangerous weight loss, and a frankly ridiculous amount of stress.

Incorrect cuts can cause deformities, like a tail growing back too short, not being able to make enough sweetness to bait fish Pokémon, or even Espeon-tail syndrome, where the tail splits into two at the end.

And, perhaps most egregiously of all, a cut too high might mean the Slowpoke never regrows its tail at all. If you cut into anything that's not specifically tail tissue, the body will begin the scarring process over the wound, removing the Pokémon's ability to fish and evolve. And while it can learn to survive by fishing manually, like its evolutionary counterpart is required to, oftentimes, Slowpoke will just sit by the water and starve, not realizing that they aren't getting a bite because there's just nothing to bite.

In short: Shed = ethical, chopped = unethical, possibly lethal.

Slowpoke responsibly, guys.

[deshifoodchanneldfc]

Simple Quick And Tasty Honey Fish Curry Boneless Fish Recipes Modhu Mach...

[makeitmingi]

The Cat and Dog Game [Chapter 11]

Genre: Romance, Fluff, Comedy

Pairing: Yunho x Reader (y/n)

Characters: Chef!Reader, RestaurantOwner!Yunho, MaitreD!Hongjoong, Waiter!Yeosang, Waiter!San, Waiter!Mingi, SousChef!Seonghwa, SousChef!Wooyoung, PrepChef!Jongho

Summary: Yunho's dream was to open and run his own restaurant. But he doesn't know anything when it comes to cooking. Until you came along and accepted the job, bringing with you a small crew. How will the black cat tame the energetic golden retriever?

Word count: 3.3K

You tilted your head, staring at the bouquet that was now sitting in a glass vase on your counter top.

"Staring at it isn't going to make it grow legs and walk, darling." Seonghwa chuckled from behind you. You rolled your eyes, straightening up and turning to walk to the fridge. You grabbed a tray out and put it on the island.

"I'm still in shock, Hwa. A little empathy or even sympathy would be greatly appreciated. I've never gotten flowers from anyone before." You said.

"Wow...."

"You don't count." You hissed. You grabbed another tray from the fridge. But this one was covered with aluminium foil.

"What are you trying?" Seonghwa rounded the counter and came back to where you were, peering over your shoulder. You removed the foil to show him the second tray.

"I'm trying to see if I prefer the flavour of a dry brine compared to a wet brine for monk fish." You explained.

"Because it's meatier and tougher?" He tilted his head. You nodded.

"Usually for fish, we use a wet brine but since monk fish is so firm and can act like chicken or red meat, I was thinking if a dry brine might enhance the flavour a little more." You said. You took the pieces of fish out of the flavoured water, patting it dry between two pieces of kitchen roll.

"What's in the dry brine?" Seonghwa asked, taking a brush to help you brush off the salt seasoning mix on the surface of the fish. He wasn't going to wash it or it would get rid of too much flavour.

"One has salt, white pepper, kombu, dried shiitake. The other has salt, black pepper, rosemary, thyme, bay leaf, garlic and a hint of sweet paprika."

"Not smoked?" He turned to you.

"No, as much as I wanted a herbier, heavy flavour combination, I didn't want to overpower the flavour of the fish." You shrugged.

"Good choice. Especially since the monk fish can be sweet, it only enhances the natural sea water flavour that's already there." Seonghwa hummed.

"How should I cook it without impacting the flavour...?" You scratched your head.

"Ooh, you're making me think of a monk fish curry now." Seonghwa smiled, almost drooling at the thought.

"I said I don't want to impart any of flavours, Hwa. If we make a curry, all the dry brine flavour will be overpowered." You slapped his arm. In the end, you decided to lightly steam half of them and pan sear the other half. Seonghwa helped you manage the pan.

"As much as we should, we shouldn't baste it. Even butter will affect the taste." Seonghwa said. You agreed. When the fish came out, you left it to rest for a few minutes.

"So, you want to talk about that?" Seonghwa nodded over to the vase of flowers you were looking at.

"What's there to talk about except why did you put it in a vase?" You raised an eyebrow.

"You just left it on the table, sweetheart. They'll die if you just leave it like that, you have to put them in some water to let them survive." He rolled his eyes.

"Oh, so you're the flower expert now?" You asked.

"We're digressing here... Tell me what he said to you when he gave you the flowers." He said.

"I already told you. He wanted to 'cheer me up' and give me energy so he got me sunflowers. And he thought sugary sweets would also do the trick so he got me donuts, which were rather tasty, by the way. I'll be curious to try more flavours from the shop." You shrugged and took the tray of fish to start slicing.

"And what did you reply to that?"

"I said thanks and split the donuts with him. You know I don't eat sugary things much... What else was there for me to say or respond to him?" You questioned.

"Well, I guess it's the first time he's seen you in your... grumpy tantrum mode..." Seonghwa sighed.

"I wasn't grumpy and/or throwing a tantrum." You frowned.

"Sweetheart, there was a literal dark cloud floating above your head." Seonghwa chuckled. You glared at him with a small pout before focusing back on slicing the fish pieces.

"Okay but that's all? You didn't say anything else?" Seonghwa went back to the topic.

"Oh. I... patted him on the head..." You said, remembering your actions. Seonghwa's eyes widened before he burst out laughing at your words. You sent him a flat look for laughing at you. You ignored him and put the fish slices on plates.

"HE'S NOT A LITERAL DOG, (Y/N)!" He exclaimed amidst his laughter. You felt your cheeks heat up at his words.

"I know! I didn't mean to, I don't know what came over me so I just reached out to pat his head. It's not my fault he caught me as I was snoozing." You muttered.

"Still... You must have surprised him." He laughed, wiping a tear that had formed in the corner of his eye.

"Now that you're done laughing at me. Here." You handed Seonghwa a fork with gritted teeth. You both dug into the fish, quietly tasting and savouring each one for their different tastes.

"Oh, wow." You were amazed.

"The different dry brines bring out such different flavours." Seonghwa said as he chewed.

"Between the dry brines, the delicate seasoning of the kombu one fits steaming method while the heavier seasoning benefits from the pan sear." You noted.

"I think because the pan sear toasts the herb flavour on there like how we usually toast our herbs to bring out the aromatic oils. So after searing this piece, you taste a lot more rosemary, thyme and paprika." Seonghwa theorised. You nodded your head, writing all this down in your iPad journal.

"It takes on more flavour with the dry brines. But the texture is softer with the wet brine." Seonghwa took another piece.

"I think the dry brine has been able to remove more moisture so it's firmer in texture. If serving on it's own, I would like the dry brine. In stews or curries, wet brine for sure." You concluded.

"Should we do something with monkfish for tomorrow's dinner service then?" He suggested.

"Lotte à l'Armoricaine (French tomato based stew cooked with white wine and monkfish)?" You looked through your recipe archives.

"Good idea. Since it is served with rice. I think customers will like that." Seonghwa nodded, moving to start on the dishes. You took a piece of paper to write this down.

"The supplier said he has some nice pears so shall we make baesuk for dessert (Korean poached pears)?"

"Yeah. What will you poach them in?" He asked.

"If we go Korean inspired, I think a light honey, ginger poaching liquid. Maybe add some pink peppercorns instead of black peppercorns for a more berry-like flavour. We can accompany it with yuja sherbet and candied ginger." You said.

"That sounds good."

"I think we should do burgers tomorrow. Cheese stuffed burgers with bacon on top and caramelised onions. Koreans love burgers and fries." Seonghwa laughed.

"That doesn't sound too bad though. But I'd hate to be the one stuck on deep fryer duty." You cringed.

"We should do at least one savoury dish that has Korean flavours." Seonghwa reminded.

"Hmm... Scallop, kombu angel hair with perilla oil? It's light on the taste buds." You scrunched your nose, trying to come up with a dish and flavour profile.

"That'll work. I was thinking for appetisers, we can do mussammari (Julienned vegetables wrapped in a thin slice of pickled radish) with a gochujang sauce." He finished the dishes and sat with you.

"I like that. We can grill pork collar with salsa verde. And beef carpaccio with brine tomatoes and shredded shiso leaf." You turned to him. Seonghwa thought about the flavour profiles and nodded while you wrote it down. If Wooyoung and Jongho wanted to add other dishes, they were free to. Any of them could.

You put the paper aside, leaning back against Seonghwa's shoulder. Tomorrow's morning bake items had already been decided so you didn't need to brainstorm on what to bake.

"Tired?" Seonghwa asked.

"Not physically. But my brain is, I think it's fried." You sighed, closing your eyes.

"You don't need to tire yourself out so much. Don't think and overthink too much. It'll only lead to faster burnout." He said as his hands massaged your achy ones.

"I know..." You said.

"Hwa?" You called out. He hummed in reply.

"You don't have to always take care of me and watch out for me, okay? You have to make sure that you take care of yourself too." You told him.

"I know." He replied, reply identical to yours. He knew you always felt guilty that he was constantly taking care of you, especially because you're known to not take care of yourself. But Seonghwa didn't see it as an obligation to care for you, he just wants to.

"Don't feel guilty or bad. You take care of me too, (y/n). We take care of each other, it's what we do and what we have been doing since we've met." He said.

"But you take care of me so much more."

"It doesn't matter who does more, you shouldn't worry about that. We're best friends. No one is measuring." Seonghwa chided.

"I just don't want to hold you back from anything. Like you said, we're best friends. And I would want you to venture out and do what you want to do, what's best for you." You sighed.

"What I want to do is be here with you. My best is being by your side. You're not holding me back." He comforted.

"Sure? Promise me that if I am, you tell me." You looked up at him.

"I'm sure. And as silly as that is, fine, I promise." He said. You held up your pinky and he chuckled but laced pinkies with you, stamping it to seal the deal.

"Tch, we've been glued together for so many years and you're still worried about all this. I already told you the day that we met that you're not getting rid of me so easily. That's why we never had any other friends growing up, except each other." Seonghwa playfully scolded you, flicking you on the forehead.

"Oww!" You held the place his flicked. Seonghwa clicked his tongue, knowing you were exaggerating. He didn't even hit you with so much force. He would never actually hurt you.

"So technically, you admit you're the reason I was a loner growing up?" You raised your eyebrows in accusation.

"You weren't a loner. You were with me and that's more than enough." He scoffed.

"That's true. You always made sure I wasn't left alone, Hwa." You giggled. You couldn't really remember a time where you and Seonghwa were apart.

Sure, you weren't spending every waking minute together but you've both never really let the other person feel lonely.

"Alright, it's time for an afternoon nap." You stood up, stretching your arms over your head.

"Shall I order Vietnamese food for dinner? I know you've been craving it." Seonghwa said. You were not shocked at this point that Seonghwa remembered something that you casually said in passing. You nodded your head excitedly.

"Yes. I would like bun bo hue (spicy beef noodle soup), pork tau hu ky (fried beancurd skin rolls with pork filling) and lemongrass pork please." You ordered.

"Okay." Seonghwa took it down.

"What are you having?" You asked as you laid down in bed, getting under the covers. Seonghwa took the spot beside you.

"My usual, bun rieu cua (tomato, crab and pork noodle soup). And some other sides to add on." He said, scrolling on the menu. You hummed, snuggling into your pillow.

Seonghwa has a large appetite so you could usually order a variety of food and he'll help you with finishing them.

"Go to sleep." Seonghwa put his phone down, turning to you. You hummed again, already starting to drift off. Seonghwa was always encouraging you to sleep more since you've had insomnia for as long as you can remember. It could build up and lead to you sleeping for a few days. Hence, you being sleep deprived the other day.

"Hwa, it doesn't mean anything, right?" You asked, half asleep.

"What?" He was confused by your question and what you were referring to all of a sudden.

"The flowers... He's just nice, right? I shouldn't be mulling over it or thinking that it means anything more." You clarified. Seonghwa was quiet for a while.

"If he meant something else, I'm sure he would have said it. Yunho wouldn't do one thing and mean another." He said.

"You sure?"

"We've known the guy for a like two weeks, (y/n). There's nothing really to be sure about when we barely know him. I'm just stating based off intuition and observation so far." He chuckled.

-

Yunho smiled stiffly as he sat at the table with his parents and younger brother at their family favourite steakhouse. He wasn't listening to their conversation at all, only plastering a smile but his mind was elsewhere.

"Hyung, what's up with you? Your head is in the clouds." Yunho's younger brother, Gunho, teased. Yunho sighed, his head wasn't in the clouds, just focused on something else.

Or rather, someone else.

"Is it work, Yunho? Something with the restaurant?" His mother asked. Yunho shook his head.

"No. It's nothing, don't worry about it. Sorry for not paying attention." He bowed his head, cutting into his steak and taking a bite.

"Which reminds me, we should pop by for dinner one of these days. You know, to support hyung." Gunho suggested to the two. It was true, Yunho's family had not visited since the opening.

"That's a good idea. But we don't want to pressure you, Yunho. We'll go when you're ready." His father smiled.

"Thanks, appa. I'm confident in my team. So please, when you're all available." Yunho smiled. His father was a lawyer and his mother was an accountant. Yunho knew that they were always trying to make up for the fact that they were never around while the two were growing up. But Yunho never really blamed them.

Them being busy also meant that Yunho was able to form such a deep and rich bond with his grandmother. And that was something Yunho would never, ever regret.

"That is exciting, I can't wait to see how things are." Mrs Jeong said with a big grin.

"As long as you're not helping out in the kitchen, hyung." Gunho snorted, making Yunho glare at his younger brother.

"I'm a lot better now. I'm slowly learning small things to help out in the kitchen. My head chef is always ready to teach me." Yunho rolled his eyes.

"Oh, tell us about him." Mr Jeong said in interest.

"Her, actually. She's an amazing chef, the whole team is. They work well together and you can tell when you watch them. It is almost like watching an orchestra play." Yunho explained.

"They must have been working together for a long while then." Mrs Jeong said.

"Yeah, they've known each other for a long time to know each other's likes, dislikes, work habits, skills, everything. I think you will be just as impressed by them as I was when you come to the restaurant." Yunho smiled proudly.

"That's good, Yunho. I'm glad you found a team that can work well not only amongst themselves but with you and your friends too. Good job." Mr Jeong commended.

"Thanks, appa. I couldn't have done it without my friends as well, especially Mingi." Yunho chuckled.

"Ah, you and Mingi hyung are inseparable as always." Gunho said.

"We just went to his mother's restaurant the other day to eat and see how she is doing. She sounded so happy that her son is working in the food industry too." Mrs Jeong giggled.

Of course with Mingi and Yunho being best friends since middle school, their parents were also close friends.

"San's father was proposing a fishing trip for all the fathers soon." Mr Jeong laughed.

"The mothers should take a trip too while the fathers go fishing. You all deserve it." Yunho said, glad that his parents were friends with his friends' parents. Mrs Jeong smiled softly, her son was always so caring and considerate of others. Mr Jeong nodded in agreement, raising his glass to clink it against Yunho's.

"But Yunho, I take it the restaurant has been well?"

"Yes. Business has been going well and we've been receiving lots of compliments and good reviews despite being so new. I pray it'll only go up from here." Yunho said.

"We know you can do it. If you ever need any help, you know you can always ask us." Mr Jeong said.

"I know, I am very grateful for that. But I hope to not rely on both of you, I want to be independent in this." Yunho spoke firmly.

"You're right, that's a good thing to want." Mrs Jeong reached over to pat the back of Yunho's hand. Yunho nodded his head with a hum, holding his mother's hand.

"However, you should make sure to have some time for yourself. Find a girlfriend." Mrs Jeong added.

"O-Omma!" Yunho stuttered nervously.

"Aren't you just gonna marry Mingi hyung?" Gunho laughed. Yunho kicked Gunho under the table, too flustered to respond back to the teasing. Yunho's mother was always invested in Yunho's love life, encouraging him to 'venture out' and find a partner.

"Dear, he's too busy running the restaurant. He doesn't have time to find a partner now." Mr Jeong said, taking a bite of his food. Yunho agreed with his father.

"Plus, I'm not in a rush to find a girlfriend, omma..." Yunho muttered.

"I can only dream, can't I? Both you and Gunho don't have girlfriends, I want a daughter to pamper and do girl things with."

"What sort of girl things?" Yunho asked.

"Oh, you know. We can go shopping, do mani pedis together, go get our hair done, all that stuff you can do with a daughter. You boys never want to do anything with me." Mrs Jeong scoffed.

"Omma, sounds like you have your own motive in wanting us to get a girlfriend." Gunho pointed out.

"Of course I want you both to be happy too! Who knows, maybe Yunho can settle down and start a family." She said.

"Alright, I think we're thinking a little far here, omma. Who knows if I'm going to settle down with the next person I date? But anyway, I'm currently focused on getting the restaurant up and running before looking for a partner." Yunho spoke. Honestly, he hadn't thought about settling down or starting a family.

"Like I said, I can only dream." Mrs Jeong sighed dispairingly.

"Look, omma, when the time comes and I meet the right person, then I'll start thinking about all that." Yunho said, trying to somewhat appease his mother.

"Sorry to say hyung, but you can be a little... how do you say? Oblivious when it comes to girls." Gunho snickered.

"What do you mean? I'm not oblivious." Yunho said.

"When a girl tries to flirt with you, you always think it's just her being a nice person in general. Meaning, you don't flirt back or reject her. You're too impartial to everyone you meet." Gunho explained.

"It's good to be impartial. And being nice isn't a bad thing, Gunho ah." Yunho crossed his arms.

"But you never know, someone might misunderstand your kindness as something else. Let's hope your future girlfriend doesn't get jealous."

~

Series masterlist

[hiwelcometothemonstersancturary]

What are the characters favorite/least favorite food.

I'm sure they aren't picky after being starved for 10 years, but I'm sure that Angel said it was okay to dislike something

Oof, it's about time I answered this!

Poppy loves desserts, but brownies and cakes are her favorites. She detests dragon fruit – so pretty, and it tastes like that? Horrendous!

Huggy has a hard time eating salads in general thanks to his teeth and poor control over his movements. Loves gummy bears, though! They're SUPER squishy and nice to munch on.

Kissy doesn't like eating meat or anything crunchy, as it reminds her too much of what she had to eat at Playtime Co. She however loves soups since the day Angel first made one, which was two nights after the rescue!

Mommy Long Legs loves spicy food. She's tearing up and her mouth feels like burning but she WILL keep on eating whatever spicy food there is until it's all over. Also really likes pumpkins! But please don't let her even near beets. She thinks it tastes like dirt. Also doesn't like overly sweet things.

DogDay, unlike MLL, has a huge sweet tooth and can and WILL eat anything sweet he gets his hands on. He likes chocolate the most! Hates having to eat anything spicy, as well as fried foods because his hands always feel icky afterwards.

CatNap takes a long time before he finds any preferences, because to him food is food, but he does love sushi and fish in general. He avoids eating anything that isn't dry and he can hold in his hands at first because he can't move his hands very well, but after some months of training he stops avoiding. Has no food he refuses to eat or dislikes.

Picky Piggy goes vegan. She can't even smell meat for the first few months without risking a panic attack! Loves anything that has potatoes in it though, it's always a 10/10 to her.

Bubba loves curry. He doesn't know why, but it sure makes him happy! Hates beans in general, though, because he always eats them on groups of 4 and he has to make some mental math in order to see if he should add more or not.

Kickin likes pastel. Angel managed to make some and told him it's a brazilian food. Kickin fell in love and can't get enough of it. Also really likes sushi! Hates spicy food and plates that are just green. Spicy because of sensory overload, green because he likes more variety.

Craftycorn LOVES pie, it's the best food ever to her. Hates anything that takes too much work for her to chew or cut because it reminds her a bit of how things were back at the factory.

Bobby Bearhug loves bacon and eggs. And just eggs in general. Also salad. salad with eggs added is something she adores, girl can't get enough. Just please don't ask her to eat fish, she hates those!

Hoppy loves corn and burguers in general. She's stimming everytime she has the opportunity to do so. Hates soup though.

Miss Delight avoids meat in general, but doesn't refuse to eat it. She loves jelly though! She thinks it looks and tastes SO good, she's stimming every time she can eat one, much like how Hoppy is with her food.

Boxy Boo still likes meat, but is horrified at the things Picky makes that LOOK like meat but AREN'T. He feels like a fool, staring at her in disbelief while Hoppy is laughing her ass off.

Bunzo Bunny isn't allowed to be alone near corn or candy anymore because he can and will eat even if not hungry. Ironically doesn't like carrots at all.

PJ Pug-a-Pillar loves cooked veggies and is often following Picky around when she's cooking. He doesn't like chocolate, though.

Angel loves cooked veggies and pasta. They're used to making them because it was easy to do and super tasty, but after becoming a parent it's just comfort instead of "I have no energy to do more" food. Also hates dragon fruit, same reasons as Poppy.

Prototype, like Bubba, LOVES curry. Doesn't have a least favorite food though!

[garmmy]

2024 jp trip report (food edition)

i had originally planned to visit tokyo in 2020, but covid happened and...finally this year i managed to go on the trip! ;w; i rarely go overseas but it was really fun just walking around and stumbling upon things. i want to save up for the next japan trip already...

i'm making the post mostly to remember where i've been! i'm splitting up the food and the sights because of tumblr's image limit per post 🙄 will be posting the food here!

(sights edition here)

Day 1 (13/5/2024)

we arrived at night so pretty much everything was closed, but before i went to bed i had some cold haikara udon...i love cold udon so much and wish there was a way to get it cheap back home 😭 i also added some chilli oil with garlic, but it wasn't spicy..only the first day in and i miss singapore's spicy food 😂

Nakau なか卯 (chain store, multiple outlets)

Day 2 (14/5/2024)

we spent day 2 at ikebukuro and nakano...mostly browsing weeb shit 😭

started the day with some breakfast at komeda's coffee, they have a morning set and auugfhjhghh the bread used in japan cafes' toast is always so soft and fluffy..obsessed

Komeda's Coffee コメダ珈琲店 (chain store, multiple outlets)

at nakano broadway, the basement had some supermarkets/grocery stores and one of them sold sashimi. i didn't end up buying from here, but...LOOK at this sashimi, for 580jpy?? omg 😭😭😭 i want

we had lunch at a hayashi rice place near nakano broadway! i had curry omurice myself while my friend got the hayashi omurice. the omelette was sooo good...society if i could cook an egg like this on my own

Hayashi-ya Nakano-so ハヤシ屋中野荘 164-0001 Tokyo, Nakano City, Nakano, 5 Chome-55-15

and for dinner we had monjayaki at ikebukuro..we've never tried like, actually cooking the monjayaki before? so it was a fun experience!

Monjaya Mon もんじゃや紋 170-0013 Tokyo, Toshima City, Higashiikebukuro, 1 Chome−12−10 ヤンズビル 3F

Day 3 (15/5/2024)

on my morning walk i decided to try a canned drink from a vending machine. satsuma-imo milk! so in singapore, there was recently a 'nutri-grade' rating introduced mandatory for all drinks to indicate the sugar level in the drink. i didn't think i would miss it in japan LOL i'm sorry but drinking this drink was like drinking sugar syrup T_TT i think as i got older my sugar tolerance has drastically dropped..

we started at akihabara, and had brunch at niku no mansei (yes the well-known building with like 10 floors of meat before it closed, i think it split into a couple of places?) we went to the akiba place branch for their hemborger hamburg steak...how am i supposed to go back to eating it in singapore after this?? 🫠 IT'S SO GOOD (i'm also laughing at the token broccoli though)

Niku no Mansei Akiba Place 肉の万世 アキバプレイス店 101-0021 Tokyo, Chiyoda City, Sotokanda, 3 Chome−15−1, Akiba Place, 3F

after akiba we went to asakusa, and since it's asakusa we had to have some tendon..we just went into one of the tendon places we spotted but i didn't realise it was akimitsu!? we have akimitsu in singapore too 😂 but loved the tempura eel!

Akimitsu 秋光 111-0032 Tokyo, Taito City, Asakusa, 1 Chome-29-11

Day 4 (16/5/2024)

i got some plum onigiri from famima for breakfast on my morning walk. oughgkhghjh i already miss conbini onigiri so much...affordable yet tasty! i really love onigiri, but our convenience store onigiri in singapore is a bit overpriced, which wouldn't be so bad if the onigiri itself wasn't also terrible with cold hard rice :')

we started the day at tsukiji outer market. SEAFOOD..... we finally got some sashimi today, my beloved,,, we had engawa truffle salt sushi and also a sashimi bowl of the day. and also it was my first time trying shiokara! apparently it's squid in a kind of sauce made from fermented fish/sea animal innards. i'm not sure if it might be an acquired taste, but for a seafood lover like me it was so good 🥺 the lady serving us food was also really nice and we had a little chat even with our terrible spoken japanese lol.

Taneichi たねいち 104-0045 Tokyo, Chuo City, Tsukiji, 4 Chome-9-5

i also found shirako in the market! it was my first time eating it (i think it can be found in singapore? but not particularly common). other than the shiso leaf it was served plain though, while i like the taste i kinda wish i had rice or something to go with it.

also we got some matcha latte from the market before leaving! i got the 'less sweet' which was perfect, when a lot of times the least sweet (without being zero sugar) option from drink stores are too sweet for me..

Matcha Stand Maruni マッチャスタンドマルニ 104-0045 Tokyo, Chuo City, Tsukiji, 4 Chome−14−18

some ramen for dinner at ryogoku! admittedly i'm not a super into ramen person 😅 but butter in noodles is always such a nice combo!

Tadokoro Shoten 田所商店 (chain store, multiple outlets)

and some parfait for supper. look at their logo!! so cute 🥹🥹🥹

Mayonaka Farm (Ryogoku Yokozuna Yokocho outlet) 真夜中牧場 両国横綱横丁店 130-0026 Tokyo, Sumida City, Ryogoku, 3 Chome-22-8

Day 5 (17/5/2024)

started the day with some zaru soba. it was nice but cold soba was kind of a mistake because it was raining that morning and so COLD lol

Yudetaro ゆで太郎 (chain store, multiple outlets)

we started at shinjuku today and walked our way down to shibuya. with my friend's recommendation we tried blue bottle coffee? the latte was nice and even had this natural sweetness(?) to it despite not adding sugar.

Blue Bottle Coffee ブルーボトルコーヒー (chain store, multiple outlets)

and then we went to takeshita street. i think marion crepes is the most well-known one, but the queue..??? so we ended up going to another crepe store. it's still a treat and has a variety of flavours! i got the regular strawberry whipped cream.

Santa Monica Crepes サンタモニカクレープ 150-0001 Tokyo, Shibuya City, Jingumae, 1 Chome-16-16-8

late lunch at yomenya goemon! i had the tarako butter one and i really liked it...i think i could try buying some mentaiko from donki back home and trying it out myself..

Yomenya Goemon 洋麵屋 五右衛門 (chain store, multiple outlets)

Day 6 (18/5/2024)

conbini haul for the morning. i would like to shoutout to famima's pudding in particular; i feel a lot of store-bought pudding tend to be closer to the jelly-like consistency, but i prefer my pudding to be closer to the creamy? eggy? like consistency and famima's pudding is perfect for the price ;w;

we went to miura peninsula in kanagawa for the day using the misaki maguro ticket (it's so worth!! highly recommend if you want a day trip from tokyo). for breakfast we had some coffee and toast at coffee house poem. their signature blend (kaigan blend) in particular was really unique and nice..kinda regret not ordering that for myself 😂 love the rustic interior too!

Coffee House Poem (Miurakaigan outlet) ぽえむ三浦海岸駅前店 238-0101 Kanagawa, Miura, Minamishitauramachi, Kamimiyada-3130

nearby there's a souvenir shop selling mainly jams, and pickles (including daikon, one of miura's specialties). did you know that i hated eating radish until japanese daikon changed my life 🤣 i also got some persimmon jam to try since i'd never really heard of it! and also some honey+daikon candy.

Temiyage Iroiro Miura Store 手土産いろいろ 三浦ストア 238-0101 Kanagawa, Miura, Minamishitauramachi, Kamimiyada-3255

and finally we got SUSHI...i could cry the maguro here is so good 😭😭😭😭😭 the place is called 'kaitenzushi kaisen', but the sushi does not actually 'kaiten'/revolve, the chefs just serve it 😂 we used the maguro ticket on this so we got some maguro and some local catch!

Kaitenzushi Kaisen 廻転寿司 海鮮 238-0101 Kanagawa, Miura, Minamishitauramachi, Kamimiyada-3372-18

we then took the train to misakiguchi station, and the bus to misaki port. there's a market there called urari marche, which sells seafood and veggies mainly. we got some skewer hotate (scallop) and maguro karaage there! i was not a big fan of the maguro karaage though..i still think maguro is best as sashimi lol

Urari Marché うらりマルシェ 238-0243 Kanagawa, Miura, Misaki, 5 Chome-3-1

right next to the port was a cafe i used my ticket on, for some danish loaf with pistachio ice cream and a coffee drink. the ice cream goes so well with the fruity loaf!

3204 bread&gelato 238-0243 Kanagawa, Miura, Misaki, 3 Chome-12-10

Day 7 (19/5/2024)

went for a short walk at ueno park in the morning. there were some food stalls there! we tried some of the freshly roasted hojicha, and also some mitarashi dango. there's some skewered fish that looked good but i didn't try because i was scared of the bones 😅 and other kinda matsuri-like foods such as kakigori and yakisoba, a bit higher priced i guess because of the tourists there but i'm not a fan of yakisoba so 😆

also there was an asian food festival going on near shinobazu pond! i didn't try the food (it seemed largely SEAsian food, we can get cheaper thai, viet food etc in singapore anyway), but also for some reason there is a food truck for US food? and the representative food is 'american long potato' 😂 is that a thing in US? (ok but i know US is huge)

i met up with a friend for lunch at akiba and they recommended ootoya! a restaurant chain for teishoku. i got the recommended fried fish and veg in sweet vinegar sauce and 🥺 the taste mix is so good! i also wanted to randomly bring up something i'll miss about japan: pretty much every eatery, whether cafe or restaurant, serves free water, or even green tea! you rarely get free water in singapore eateries even though we have friggin drinkable tap water here 🙄 (except in japanese chains like saizeriya or sukiya..lol) you'll have to buy overpriced bottled mineral water or something even if you just want water to go with your meal.

Ootoya 大戸屋 (chain store, multiple outlets)

after some walking around akiba (i.e. combing weeb stores), we stopped for some thick fluffy toast and drink (mine was cinnamon toast and almond cafe latte) at vault coffee. true it was a sunday, but we were surprised that it was some random cafe hidden in third floor of what looked otherwise like a normal commercial building on the outside, and it was still soo crowded, we had to wait a little while to be seated!

VAULT COFFEE 101-0021 Tokyo, Chiyoda City, Sotokanda, 4 Chome−5−1 3F

and this marks the end of our week-long food journey in japan 😆 i had to save a lot of funds for my splurging on weeb and stationery stuff LOL, but i hope the next time i come i can focus more on sightseeing and food maybe! but for now it's back to capitalism to save up first 🏃

[ratsoh-writes]

Are there any dishes or recipes unique to grimmtale? Anything that is especially considered a delicacy to the Grimm folks?

Mmm lemme give some plants that are both food and potions ingredients!

Star-root: a deep blue root with glowing white speckles. When peeled, the flesh inside glows like a beacon. It tastes like a watery potato and is used in fire potions as well as fever reducers. And it’s delicious in salads

Deaths breath: a black leafed herb that doesn’t do anything special on its own, but if eaten raw can cause paranoid hallucinations. It’s used in pheromone and calming potions, and if cooked properly is a good substitute for black pepper.

Dustmouth peppers: the third hottest pepper in the world, these grey peppers can only be grown underground. They’re used in aphrodisiac potions and energy potions. They are dried and added as seasonings to souls, curries and rubs to make an especially spicy meal as well

Chicken of the caves: closely related to the mushroom chicken of the woods, this mushroom is very similar in appearance but with more of a grey color. And it still tastes like chicken! It’s used in nutrient potions or just as a tasty part of a meal

Fillers: a tall grain that can only be grown in wetlands, fillers is a tall grass that grows egg sacks in the underwater portion of the grass blade. The egg sacks are drained of fluid and dried and ground into flour, or used as a cheese substitute in meals. It has a mild cheesy flavor. They are also used in nutrient potions and pregnancy potions (to help with morning sickness) as well as hormone control potions.

Silk press: a flat lily pad with a beautiful royal purple color. The young leaves are harvested and juiced. They taste like sugary plums and are a favorite treat in ice creams for young Grimm monsters. They are used in hair potions and are an ingredient in any color changer potions geared towards purple.

Subterranean olive: these olive trees will grow in swamps partly submerged under the water. They’re finicky plants and take hundreds of years to finally bear fruit. The olives are pitch black and are much more bitter than their surface cousins. The oil can be used in cooking but nobody but the rich would dare waste it that way. It is used in strengthening potions

Shaman pear: another fruit tree made for the swamps, the shamans pear will grow a bulbous Pearlike fruit that taste just like.. a dragon fruit! It’s so strange as it’s nearly indistinguishable from normal pears unless you poke it to feel its texture and firmness. These fruits are used in color changing potions from yellow green and white. And they make great snacks on their own!

Lesser pumpkin: these mini magical pumpkins are the size of a man’s palm, and come in oranges, whites, purples and black. When ripe, they create cracks in the faces like carved jack o lanterns. And when they’re close to overripe, they start moaning lol. They’re used in healing potions and nutrition potions as well as voice changing potions. They are cooked and eaten like normal pumpkins as well

Now Grimm monsters are big seafood lovers! The top three dishes from their culture all involve something from the water somehow!

Break and bake: clams and mussels are broken open and soaked in a Dustmouth and jalapeño mixture before being breaded, cut up with a bunch of tuber veggies and peas and baked in a simple pie crust. It’s terribly spicy and delicious. Not for those weak against the burn

Reapers trout. A trout is carefully cleaned and scaled before being laid on a bed of deaths breath, onion and garlic. Traditionally the veggies are cooked before and the fish is eaten with them raw with some lemon, but the modern dish has the fish baked with the veggies.

The pregnant ladies helpmeet: or just helpmeet for short, this dish must be made with filler flour in order to work as for some reason the plant soothes pregnancy symptoms like morning sickness. A ball of filler dough lightly seasoned with spices like cinnamon and allspice is rolled out. In the middle a filling of pumpkin and/or fruit is added. The dough is folded over and cut into cute shapes before being baked in an oven or in tinfoil over coals. When finished top with some cream cheese and powdered sugar. Many pregnant ladies and monsters rely on this dish to be able to eat everything else they love

[symphorine]

sometimes to pass the time i daydream about opening my own little chill restaurant and what id serve there and how itd work. bc i would want to be the cook but like, id need to make it fit my energy reserves and stuff. id serve mostly different things in rotation (maybe over a week or two) depending on supplies and mood with a few constant staples. id have a couple ppl to do service, and id have to learn good alcohol pairings, and and and

its not realistic id need to have so much money before i could do this but its nice to think about

anyway some dishes: blanquette with baked rosemary diced potatoes, lemon baked fish with those potatoes also and a side of fresh tomato salad or creamy spinach, japanese curry with rice (u could add meat if u want; id make the roux myself to make sure its gluten free), mac n cheese (actually fucking cheesy, and i could basically just assemble it on demand, but i usually add in bacon spinach and mushrooms) (also easy to make gf), pasta with spinach pesto, pine nuts and sun-dried tomatoes (tomatoes optional), roasted garlic and potato soup (my sibling found the recipe, its soooo tasty and the texture is wonderful), my moms bacon wrapped and goat cheese stuffed filet mignon (SO good) w potatoes and garlic-fried broccoli, chicken apple curry on rice (could make lactose free), pasta with a simple mushroom sauce (mushrooms, dijon mustard, white wine, cream - can add extra veggies or meat, and can use lactose free cream), roasted lamb with couscous and veggies cooked with mediterranean spices, salad with cantaloupe, cherry tomatoes, crispy bacon or parma ham, crumbly fresh goats cheese, served in the cantaloupe (and fine lettuce i guess - roquette would work well i think), quiche lorraine, fried salmon fillet with baked herby carrots, potatoes and parsnips

desserts could have cheesecake, fresh doughnuts, miso brownies (kep found the recipe, it is. so good), toffee cake (made recently for a party, it was fun to make!), fruit salad (depending in the season), lava cake (actually benefit from being made in advance and sitting in the fridge!) with ice cream and/or raspberry coulis, tarte tatin (upside down apple pie with caramelized top)

mainly i just daydream about getting to cook nice food at my own pace and sharing it with people and adapting it when i can so ppl with diet restrictions can enjoy it too

[missguomeiyun]

Homecooking [July-Aug ed]

As promised, I am combining July & August homecooking into 1 post so this is gonna be a loooooong one :P

Starting off with a new thing I've never tried before! As you know, this summer in Edm was crazy hot! So there's a saying. .. cure the heat with more heat lol this was jjambbong with extra spice from kimchi.

Breakfast hash. I don't make this often but had leftover fries so I used that. I like to recycle foods to create new things with them.

Salmon poke (from Costco) with kimchi & egg on rice.

Curry chicken udon~

Jjajang ddeokbokki in-progress. Doesn't look appealing at all, I know lol but .. mehhh

The final/plated version of the jjajang ddeokbokki.

Thin rice vermicelli with leftover beef stew. (I had already picked out & ate all the potatoes & onions in the stew so only had beef cubes & carrots left)

Soybean paste soup with ramyeon =D

Chilled thick rice noodles. This was an experimental dish. These thick rice noodles aren't meant to be eaten cold bcos once the temperature drops, they are prone to becoming hard (& dry). I seasoned with seaweed & soy sauce, which was very tasty. I would make this again but I would need to over-cook the noodles a bit.

Ddeokbokki <3 (with added onion & sausage)

Fish cake udon~ aahhhhhh YESSSSS

Leftover curry made into a noodle dish (added bokchoy & imitation crab meat).

Kimchi fried rice.

Soybean paste soup from scratch. YUM!

This looks like one of those DIY noodle dishes. Omg remember back in the day that place that allowed you to DIY your noodle dish... geez the name of the restaurant have escaped me -.-"

This contained: udon noodles, tofu, bokchoy, carrot, bean curd & ribs meat lol (the carrot & ribs meat was from leftover soup my mom made)

Looks disgusting but tastes amazing: odeng-tang.

Oyster pancake.

I've tried many kimchi dumplings. This is probably the most spiciest one :O I was lazy & didn't steam, so I microwaved according to the instructions. PLEASE do not do this. The texture of the skin was not good. So dry &.. .just ... not good. 100% recommend steaming!

Diet food: air-fried salmon with avocado & seaweed. hahaha yeah, basically your BASIC roll without the rice :P

Rice vermicelli salad - used fish sauce, lime juice & sugar as sauce.

Tofu pockets but glammed up version haha that's the salmon poke from Costco.

Featured snack of the SUMMER has gotta be this one ^

I don't like earl grey but love grapefruit things. This is an earl grey biscuit with grapefruit jam filling. So good!!! The 2 flavours actually went so well together !

Okay, this is it. Will come back with monthly posts after this one haha

PS: I'm still fangirling Lovely Runner content. I can't move on from the SolJae couple.

[androcola]

whats the boyses favorite food (alltogether or separate). pizza preferences.

YAAY

I think Micky has a million favorite foods, but his top favorites are mikes chili, mikes meatloaf, mikes egg salad, pretty much all of what mike cooks. he also LOVES mexican food!! and PASTA PASTA PASTA PASTA!!!!

mike is very particular. he has ARFID so any food deemed his Favorite food is lucky. he likes grits! it's a real comfort food for him, easy on the gut and always tasty 😋

peter really likes baked fish with lemon 😋😋😋 he really loves some good smoked salmon too😋

davys british so... who knows. I think he loves a good classic authentic fish and chip plate. he also loves some good curry !

as for pizza preferences, due to peters gluten intolerance idk if he can eat pizza. idk if there were any gluten free options for anything back in the 60s/70s/80s/90s etc etc but if he could eat pizza he'd love a nice veggie pizza

mikes not a huge pizza fan, but classic pepperoni is good enough for him 😋😋 anytime micky gets pizza mike will always be like "no no I don't want any it's all yours guys" but then a few minutes later he'll be seen wandering into the kitchen to grab some from the box,😋

Micky LOVES super mega supreme pizzas, he'd put every single topping imaginable if he could. INCLUDING pineapple. and when he gets the pizza, he'll cover it all over in hot red pepper flakes and just DIG IN!!!!!

Davy also enjoys supreme pizza :) but he refuses pineapple. he really enjoys extra bell pepper and black olives 🤤🤤he tries to have some of the supreme pizza Micky gets, but its so full of pepper flakes he can't stand it 😭😭

[nervouspersontragedy]

One thing I can never deprive myself of despite my ed is taste. I do not care about the spices, or the little dash of fish sauce and sesame oil every now and then on my glass noodles, or the insignificantly tiny amount of butter at the bottom of my baking dish, the 3 spoonfuls of rice on my plate of curry, nor do I care about barely a pinch of cheese on my otherwise dry rice cracker.

If it's not tasty I don't want it; call me picky and crazy but I'd rather the very few things I allow myself to eat taste somewhat good, otherwise I yearn too much and binge. Everything in moderation keeps one's mind stable in this hell

[mapsoffun]

Ma Der Lao Kitchen was the first restaurant I put on my map for Oklahoma City after reading a food writer sing its praises. This restaurant is adored by the food media, and for good reason: it’s pretty fantastic. I was completely new to Lao food, so I was excited to just go with the flow and take recommendations from our bartender.

My husband and I were here for happy hour, where cocktails are half-price and they have a nice menu of food specials, including an exclusive house-made sausage that comes with a papaya slaw on top. We ordered a batch of the sticky rice to scoop up the other dishes with our hands and then went a little crazy with some happy hour specials as well as selections from the main menu. Everything is meant to be served family-style, but the portions are pretty reasonable for two people to eat a good amount of food.

There were a lot of highlights for me, including the fried chicken wings with the spicy curry sauce, the pickled cabbage, the aforementioned house sausage, and the fried rice. The fish steamed in a banana leaf with some rice noodles was tasty, but I was so full by this point I wasn’t able to eat a ton of it. The cocktails were also very creative and refreshing, and we were never without water which was helpful given how damn hot it was out!

If you’re staying in downtown OKC, the easiest way to get here is via rideshare, but it’s totally worth it. The neighborhood that it’s in is small but growing, and locals on the OKC subreddit and our Uber driver couldn’t help but sing the praises of The Plaza District neighborhood and how it’s a destination for food enthusiasts. Ma Der is definitely the star--its chef is a James Beard nominee--but I’m hopeful that its gravity pull brings more people to this neighborhood to turn this spot into a flourishing food-focused destination.

[cookiraw]

RV Cooking

Whether you are looking for recipes for your next RV getaway or are just looking for healthy and nutritious food to make while at the campsite, you will find here a collection of recipes that are not only are easy to make while on the road but also brings in the flavors big time!

Inside, you’ll find:

The essentials of RV cooking and the equipment and utensils needed for RV living

Useful tips on making your food taste even better while on the road and at the campsite

A word on food safety

Useful information on different cooking methods for RVs and campsite cooking including foil packets and Dutch oven cooking

Fulfilling breakfast, snacks, and sandwiches like the Spiced Scones and the Breakfast Scramble

Nutritious soup and stew recipes such as the Camper’s Onion Soup in Foil and the Corn and Sweet Potato Chowder

Satisfying poultry recipes like the Grilled Barbecue Chicken and the Turkey Chili

Wholesome pork and beef recipes such as the Country Style Ribs and the Foil Hamburgers

Traditional fish and seafood recipes such as the Spiced Prawn & Tomato Curry and the Bacon-Wrapped Trout

Delightful pasta recipes such as the Mac ‘n Cheese and the Dutch Oven Lasagna

Tasty vegetarian recipes like the Veggie Kebabs and the Corn Casserole

Luscious dessert recipes such as the Campfire Strawberry Shortcake and the Dump Cake

This collection includes recipes you can prepare with the most basic RV kitchen - or “galley”, in RV lingo. Most of the recipes have been created to encourage more outdoor-type cooking.

Buy it now

[krenenbaker]

Recipes for Dove (and others, too)

This is a small selection of recipes that I put together for @dove-da-birb. They are some of the recipes that I and my family use, mainly vegetarian, but also with a few non-vegetarian options. I tend to adapt these a bit when I make them, usually adding more of the seasonings and aromatics, but the recipes are a good basis to build off of.

The recipes are from The Ultimate Vegetarian Cookbook, The Paleo Diabetes Diet Solution, and a couple websites (which I've linked).

Recipe Websites I Often Use

The 1940s Experiment - A website containing a variety of recipes from 1940s Wartime Britain. They can be a little hit-or-miss, but I linked a few of my favourites below. They're definitely rather British in nature, so may or may not appeal. Many of the recipes are wither vegetarian, or have a vegetarian option.

Just One Cookbook - A HUGE collection of Japanese recipes, from mains, to sides, to desserts, to a whole lot of other dishes. There are a lot of recipes that I've enjoyed from here!

Sides and Starches

Tattie Scones (Tippitiwychett) - I LOVE this recipe. It's just a really good starch to have with a meal!

Mock Black Pudding (The 1940s Experiement) - One of the many "mock" foods of the era, this is a fried, seasoned oat patty. It's nice with either veggies and a protein for dinner, or with eggs and tomatoes for a savoury breakfast.

Lemon Garlic Pasta (Pinch and Swirl) - Just a nice, simple pasta recipe. I generally add some spinach towards the end of the cooking process to wilt a little, and it's also really tasty if made (significantly) spicier. Roasting the garlic beforehand also adds another layer of richness to the dish, but it's not necessary.

Mains (Vegetarian)

Mushroom risotto (Recipe Tin Eats) - I posted about this the other day, but it's a really rather nice recipe if you enjoy risotto and/or mushrooms :)

Mock Goose (the 1940s Experiment) - Not goose, but a baked lentil dish! It's surprisingly nice, especially topped with cheese in the last few minutes of baking.

Mock Crab (The 1940s Experiment) - Again, not crab, but a cheesy scrambled egg dish. It's nice on toast as a quick lunch, with some fresh veg as a side. I would definitely recommend using less margarine/butter, as it can get a bit too oily otherwise.

Masoor Dahl (Choosing Chia) - This is an alright basis for this recipe, but I usually add about double the amount of seasoning (if not more). It's a quick recipe, though, so it's nice in that way.

Tofu Katsu Curry (Okonomi Kitchen) - I'm a HUGE fan of curries, especially Japanese curries. This recipe, with breaded tofu cutlets, is a nice recipe, and I often use it. I usually just make triangles, rather than the "cutlet" shape suggested on the website, and I also make "family style" curry (as in this recipe). (Also, Okonomi Kitchen is another website with a lot of good vegetarian/vegan dishes!)

Curried Squash Soup - I don't remember what this exact recipe is like, but you can alter the seasoning to suit your tastes ^w^ (Using frozen, cubed squash is a really good option here!)

Vegetarian Bolognese - You can use canned beans instead of dried, and though they won't have the bay leaf flavouring, it's a quicker way to make this sauce. I'd also recommend adding some heat, either with pepper flakes, fresh hot peppers, or canned chipotles.

Roasted Ratatouille - You can of course just use normal diced tomatoes for this. It won't have the same smokiness, but it's still just as good!

Mains (non-Vegetarian)

Greek-Style Turkey Burgers - My family makes these into meatballs, usually. They also need more seasoning than is called for in the recipe, by quite a bit. (Mint is also a nice addition to these!)

Baked Haddock with Peppers and Tomatoes - This recipe is more me just putting the concept in this collection, of white fish baked in a chunky tomato sauce. It's always just a nice, simple meal to have, especially with some rice or wild rice.