#tomato flavour is everywhere

[ladytp]

Blue Swimmer Crab - made in Singapore Chilli Crab style. Yum!

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[bunnyhugs77]

Honey I'm Home

୨୧- Just a little slice of life of a hard working dad, his tired wife and their twin girls.

୨୧ WC: 900

Jungkook pushes open the door to your small two-bedroom flat, his keys jingling in the door which attracted the two little girls on the other side to come running instantly.

The soft patter of their socked feet hitting the wooden floors as they rushed to his as fast as they could. "Daddy!" The girls squealed. Jungkook crouched down, his once drained expression replaced with one full of delight.

"Girls!" He exclaims, taking the both of them in each of his arms, listening to their adorable laughter as he engulfed them into his tight embrace. "Daddy! Can't breathe!" Aria squeaks from where her head rested against his chest. Always the dramatic one of the two.

Jungkook laughs, apologizing and letting them go. Aria runs back to the kitchen where he could only assume the source of that flavourful scent was coming from. Meanwhile Hye-Ji stayed back to show him the flowers she'd picked just for him.

"Are these for me?" Bending at the waist to collect the crushed dandelions that were once in the grip of her fist. She nods with the brightest smile he's ever seen.

Picking her up as well, letting her rest on his side with one hand, careful not to ruffle the very elaborate princess dress she was wearing as he finally begins to make his way to the kitchen. "Thank you so much princess, I'll make sure to add this to my collection." He places a kiss to the crown of her head.

There you were. His eyes seemed to soften once they landed on you. In a button up and your favourite pair of mom jeans." Hi baby," He gets the chance to peck your lips briefly before Hye-Ji was asking to be put down.

She quickly ran off to her sister in the living room where there were colouring pages ripped out, building blocks all over the place, a box of crayons in the laundry bin full of clothes that were waiting to be folded.

"Hi." You manage a smile before resuming your blank stare into the pot of tomato sauce for the spaghetti that you'd been stirring for god knows how long. "Is everything okay?" Disregarding your mundane 'yeah' he know something is up.

"Honey, what's wrong? Talk to me." You sigh, dropping your shoulders, finally looking at him. He was in his typical work-wear for his day job as a private banker meanwhile he works part-time nights as a mail courier.

"Today was a bad day." Letting your head fall into your husband's firm chest in defeat. His hands raised to hold you in his arms the same way the have been for the last 5 years.

The shiny silver band of his wedding ring catching the light for a moment as he gently rubbed your back. "You wanna talk about it?"

You pout softly, "There's nothing to say, look at the state of the house. Hye-Ji turned the house upside down looking for her dress this morning. Then I took them to the grocery store and Aria got lost." Jungkook's eyebrows raise, but you weren't done.

"I finally got them to sleep for an hour while I did some laundry, and then I ended up falling asleep myself, waking up to crayons and toys everywhere, and Hye-Ji was crying because she missed you and then I started crying because I missed you too and-"

You couldn't believe this was making you tear up. The day was hectic and the fact you'd have to do it all over again tomorrow. Jungkook hushes you in a comforting manner, practically swaddling you in his arms. "I'm sorry I couldn't be here," you sniffle, stepping back.

"It's not your fault. You work two jobs. it's just hard sometimes." You admit and Jungkook gets an idea. "Go." He says and your brow arches, "I'll finish dinner, and take care of the girls. Go rest, or read that Jasper Wilde book you've been wanting to read. Please. Let me help, you deserve it." He pecks your forehead and you weren't going to fight him on it.

Leaving the kitchen and the responsibilities to him. Telling yourself that it would only be a thirty minute nap but it turned into 2 hours. By the time you walked back into the kitchen, it looked like you'd walked into a whole new house.

Everything was neat and tidy, the girls were sitting on the ground with a bowl of abandoned grapes shared between them as they watched Moana with an entranced gaze.

The laundry basket was gone, the floors were clean and the air smelled of soft fresh linens and cinnamon. Looking back to the kitchen where Jungkook quietly tidied up, humming softly to himself. You stood hidden from where you were admiring your little family.

You may not have had much but you had everything you needed right here. "You're amazing you know that?" Jungkook says as you approached him. "I should be saying that to you." You counter.

"No. I mean it, Y/n. Having two jobs is easy, but doing what you do everyday is a job for a saint. I appreciate everything you do for us, I love you so much." His lips pressing against your forehead while your heart felt so full of love. "I love you." You say.

"I have to potty!" Aria declares and the both of you look at each other.

"Not it."

"Not it."

[skinnyhoneyy]

Lunch: 263cal - 16g protein

Recipes below ⬇️

This is so good and actually so filling!! I like to eat a variety of flavours, I find it keeps late night cravings away. This lunch is savoury, salty, and sweet!

Buffalo chicken wrap : 186cal

Protein up flatbread x1 = 120c

Mini cucumber 29g = 2c

Cherry tomatoes 19g = 3c

Iceberg garden salad 18g = 3c

Shredded chicken 15g = 19c

Light ranch 14ml = 9c

Franks red hot 3ml = 0c

Tex mex shredded cheese 9g = 30c

*you can also leave out the cheese, to make the wrap 30cals less. I just find eating a little bit of it when I’m craving it keeps me from binging later*

Add all ingredients to wrap, roll it up and grill on high heat pan for a minute or two, on both sides, this helps to seal the wrap so it’s not spilling everywhere, cut in half, enjoy!

Ranch flavoured cucumber chips: 7cal

Mini cucumber 84g = 7c

Powdered ranch seasoning 1/2tsp = 0c

Cut cucumbers into slices & sprinkle on the seasoning, mix well, enjoy!

Dessert: 70cal

• Made Good choco chip cookies 14g(2cookies) = 70c

I usually don’t eat desserts, but I was really craving sweets, I’d rather eat sweets in the middle of the day and knockout the craving, instead of caving and binging late at night.

[jadefyre]

I'm in the process of writing out recipes from an old notebook onto recipe cards, and thought I'd share a family recipe for my mom's really tasty spaghetti sauce!

This is one of those "measure with your heart" recipes, so I won't have exact quantities/measurements for most ingredients.

This recipe should be relatively doable with medium-low amounts of energy or with a helping hand. I've broken down the steps as much as I can since I hate it when a "step" is actually 3 or 4 steps in a trenchcoat.

Mom's Spaghetti Sauce Recipe

ingredients:

1 medium yellow onion (or more, especially if you're making a big batch)

garlic (crushed or minced; 2 cloves for a small batch is a good starting place if you're really not sure, but add as many as your little heart desires.)

a pat of butter to sauté stuff in

ground meat (or vegetarian substitute of your choice! for meat, I've found ground turkey works great if you don't eat red meat)

a couple big cans of tomato sauce (I use plain because we're adding our own herbs and alliums, but up to you!)

1 small can of tomato paste (per couple big cans of sauce, I guess)

oregano

thyme

salt & pepper to taste

white sugar (mom recommends a teaspoon or so)

mushrooms (entirely optional)

equipment:

a saucepan or pot that's big enough to hold the tomato sauce (with plenty of room. trust me, you don't want this thing to be too full)

a sharp knife for chopping your onion, mincing your garlic (garlic crusher optional if you don't have one) and slicing your mushrooms (if using).

a can opener, if using store-bought canned tomato sauce/paste

cutting board or mat, or other suitable cutting surface

stirring implement like a wooden or plastic spoon

a lid for your pot. this one is imperative. the sauce WILL splatter everywhere if you don't have some sort of cover for it, and i've found splatter screens to be mildly ineffective (but your mileage may vary.)

prep time!

chop up your onion and garlic, slice mushrooms if using

sauté onion and garlic in the butter over medium heat in a pot/saucepan until clear (make sure your pot is big enough to hold the tomato sauce)

add mushrooms, sauté until just starting to brown

add oregano and thyme, then add ground meat (or substitute) right after

break meat apart and fry until brown

add a bit of salt & pepper to taste while the meat's cooking

add your tomato sauce, stir

add tomato paste, stir

turn down heat to low and simmer with a lid on

add the sugar after about 15 minutes

total cook time should be about an hour to let all those flavours mingle

Scoop some on top of your pasta of choice, top with parmesan if you want, and enjoy!

(Bonus tip: this tastes even better on day 2! And it reheats on the stove just fine.)

(also, I'm not a food expert so I don't know the standard 'keeps in the fridge' time but I'd say probably use it within 5 days or fewer cuz of the meat and stuff. I usually store it right in the pot but I don't know if that's actually recommended or not, ya know?)

[fuckkbrunch]

Oysters were on sale, soooo...

Lemme just say, I'm not huge on seafood. I like shrimp, and a good fish and chips a couple times a year, and that's about as far as I go. The smell when I opened these oysters made me instantly unhappy, but the end product was surprising.

I took the risk and just deep fried these in a pot on my stove. My thermometer sucks, so it was a bit of messy start but I got all the oysters fried off pretty fast. Simple buttermilk soak and corn meal dredge. Salt the dredge more heavily than you think you should, he doesn't give an amount.

I have such a small, dark kitchen. Yes that's a toaster under my veg cutting board. I'm also using a random dish rack as a cooling rack here...

Now, I tried to make Tony's homemade mayo recipe here. I can make homemade mayonnaise in my sleep, I've literally made thousands of litres of it during an old kitchen manager gig a decade ago. That goes out the window when I realized (after the fact) my canola oil was rancid and my freshly made mayo tasted like an old kitchen rag. So I settled for store brand, which the recipe also says is acceptable.

I think this needs all the things it calls for in the recipe, even the optional pickles. If it didn't have the pickle, the fishy flavour would really punch you in the face. Root beer on the side was also a perfect palette reset, and I'm not a big fan of pop either.

We added additional hot sauce, which really improved it. The two of us powered through and finished the whole thing, but you'll definitely be eating light the rest of the day after that. If not straight up napping.

Tony says to serve with Barqs root beer, and we looked everywhere. Even stores I was SO SURE had it. Alas, we had to settle for Mug. Flavour is probably arguably similar, but still annoys me.

| Oyster Po'Boy |

Difficulty is a 3 out of 5. Deep frying is a little tricky, and it's a little bit of mise en place. Then the soak and dredge.

Taste is a 3 out of 5. Fishy, but tangy and crunchy. Refreshing lettuce and tomato. Add more Louisiana hot sauce.

Total time was 1 hour. 15 minutes of veg prep, 30 minutes soaking the oysters, 15 minutes cook time. Assembly time may vary.

I wanna try this again in the summer, with deep fried shrimp. I think they'll have a much nicer texture than the oysters.

[mrsgiovanna]

(Little Jolyne visiting Giorno and his team :D)

- Inside Giorno's mind -

Angel Giorno: Aw, Jolyne is such a delight! It's a pity that we didn't get to meet Papa's side right away...

Devil Giorno: Have you seen how Jotaro looked at us before? He was staring daggers at us just because of Padre!

Haruno: Ah! Be polite! He's Mr. Jotaro! We have to call him Mr. Jotaro! He's a bit scary. Mr. GER, I'm a bit scared.

GER: Not to worry. Mr. Jotaro may look, sound, and act intimidating and scary, but underneath he's a good guy.

Haruno: Ah! Really? Okay! *smiles*

Devil Giorno: Yeah, well, if he wants a fight...

Angel Giorno: Hey, be nice! Jolyne is here!

- Outside -

Jolyne: Grunkle Giorno, can I ask you a question?

Giorno: *smiles* Sure, Jolyne! What is it?

Jolyne: When are you and Ms. Bri gonna get married?

Giorno: !

- Inside Giorno's mind -

*Flower petals are scattered everywhere on the mind floor*

Devil Giorno: Send out wedding invitations! :D

Angel Giorno: *blushing, shy* Oh my! Oh my!

Haruno: Ooooh! Flowers!

GER: What a question.

- Outside -

Giorno: *blushing, face red like a tomato, smiling bashfully* Er... I...

Bri: *walks in* Hi, Jolyne! Hi, Gio! Eh? What's up?

Giorno: *clears his throat* uhhh Jolyne and I were just about to get some Gelato.

Bri: Awww cute, I'll come back later, enjoy yourselves! (^^,)

Jolyne: wait, come with us!

Bri: um...

Giorno: please join us,

Bri: alright, if you guys are okay with it.

Jolyne: so maybe I'll ask you this question, mis Bri, when are -

Giorno: Jolyne, look at all the butterflies!

Bri: Gio, what's got you so red?

Giorno: *laughs* it's nothing... so what flavour can I get for you?

Owaaah this is so so so cuuuuute, thank you so much vanilla, I hope you have the best day/evening 🥰🌟❤️✨️💖💐

[bye-bye-firefly]

I’ve heard of Colleen Hoover books. I like listening to book reviews on youtube while doing other stuff (I’ll listen to reviews for books I haven’t read along with books I have read, sometimes I’ll find something that sounds good enough that I’d want to read it and then I’ll add it to my list. Though, most of the time the reviews are just entertaining) and I’ve heard reviews for Colleen Hoover books soooooo often. They’ve all sounded like such fever dreams. Like very huh?????? Vibes. Haven’t actually read any of them though.

Books are indeed very expensive. I’m very happy things like libraries and second hand bookstores exist. They are a wonderful magic. I would like to bake them all a cake and give them a cup of hot cocoa

I haven’t heard of Jungi Ito before or Meg Mason or Mark Danielewski. I shall google them after I’m done writing this! I have heard of Steven King, which probably isn’t surprising considering how popular some of his stuff is. In like 4th or 5th grade it was like I could not walk into a room at school without seeing It on someone’s desk. That book was everywhere.

Do you have a favorite genre to look for stuff in or a favorite method of finding books? Also, thoughts on flowery writing?

NEVER HEARD OF JUNJI ITO........You will learn

my favourite genre of all time ever since i was like really little has been horror. like when i was little i would read goosebumps and then when my dad heard that i could actually read well above my grade, she was like Oh fuck yes I am indoctrinating you so now i have read a lot of stephen king and i read stephen king books when she tells me to. there are things that i dont like about stephen king but for the most part? a lot of his books are worth reading. but yeah i always look in horror sometimes i pick up slice of life shit but only if its batshit okay like if i engage with ANYTHING slice of life it has to be the most batshit flavour and that means i am going to go for nichijous of the world OR drama. if its dramatic i always consider it. i dont like things to be boring or dragging on for too long it has to be a wild ride.

other than genres, finding books themselves...i mostly wander around bookstores or libraries and pick up whatever interests me OR i wait for someone online to talk about some obscure book and then i go Oh that sounds sick as fuck and then i go and read it and sometimes i like it sometimes i dont. i REFUSE to go to tiktok for books. i dont really use tiktok or like tiktok but those girlies are going fucking crazy over there for REAL!!! theyre the girlies who are making book tropes a thing that you can use in advertising and i hate it ive never seen so many new books lack a description in my whole fucking life THIS IS NOT A SUMMARY I DONT KNOW WHAT IM MEANT TO DERIVE FROM THIS LIST OF WORDS!!! like the whole point of tags on ao3 is yes to search but also to warn others of what is INSIDE the book and if you dont have a good summary or an interesting summary no one is going to read that fucking fic. like. look at nameless right. my summary is GREAT on there. THATS THE STORY. people who READ the fic know like THAT is the story. AND you get a taste of my writing. now, another fic i wrote, o green world. THAT'S NOTHING. THAT'S NOT A SUMMARY. i was OBSESSED with one to two-sentence summaries back when i was first starting out and it SHOWS you do not get SHIT from my summaries. no WONDER that hit count is so low god damn

and flowery writing..........i. i dont really like it that much. but most of the time it doesnt bother me until it gets to a point where im like this is a BREAKFAST TABLE. okay. i take flowery writing as a hint that i should be paying attention to everything the position of everything the colours i should be deriving some kind of meaning and i WILL take note of it because i am the kind of motherfucker that i will take notes on a book either in a journal or in the margins (BOOOOO TOMATO TOMATO TOMATO im so sorry i only do it with books i own) but like a lot of the books ive read where theres flowery writing used for specific scenes or in bursts like theres no REASON for them to be flowery in that moment theyre just BEING FLOWERY and i suppose theyre trying to make it more impactful but if you want an impactful moment i personally always stick with making impactful moments feel kind of FAST. like we dont dwell on it too long we have to keep moving i dont want to prove that it is impactful by being like And with a caress like a flower petal on the wind, Kokichi placed his warm hand against Shuichi's cold skin, breaking the frost and turning ice to water, water to vapour WE DONT NEED ALL THAT so sometimes yes it does annoy me but its like . there are times for it. you know? and a lot of old books use flowery language because that is the time that is the style there is probably a purpose for it. dorian gray has a lot of flowery language in it and it serves a PURPOSE. dorian gray is just a giant gay horror book like there is NO heterosexual explanation for the things that are said in that book for the things that are done like. the flowery language plays a huge part in a lot of it because a lot of the time oscar wilde is using it to put emphasis on something in a scene or describing a POWERFUL emotion. there are places for it but i have read a lot of books (AND fics) where its just. unnecessary. use your tools properly forever

[trekbec82]

I love a good sourdough as much as the next person, but if you're a white bread lover too, there are some genuinely tasty white breads out there! My personal favourite is tiger loaf, and if you buy it fresh at a bakery you can ask them to slice it thick instead of thin. (Tiger loaf tends to be small in shape, so you may want to make a couple of sandwiches at the same time, depending on your appetite.) Tiger rolls are wonderful if you want the fluffy white bread even thicker, with that glorious crusty top.

Roast chicken is fantastic on a sandwich, and if you like (or love!) stuffing you can put that on your sandwich too, just smoosh it on your bread so it doesn't fall out. (Supermarket roast chickens are a time-saving shortcut for this, just make sure you either heat or chill it very thoroughly, get it out of the bacteria danger zone.)

Fresh ham goes great with roast chicken as an alternative to bacon. My personal favourite is honey leg ham, but Virginia is awesome too if you prefer a mild smoked ham.

There are so many varieties of cheese, and so many of them are brilliant in sandwiches! Red Leicester is one of my favourite somewhat-crumbly cheeses, but if you're after one that melts well in a toasty, then Colby or Swiss are delicious options.

Truss tomatoes are the best for rich flavour available pretty much everywhere in Australia, but if you have a fruit & veg shop or farmer's market close by, take a look at their different varieties, and ask what the staff recommend if you aren't familiar.

Shallots are a brilliant option if you don't like or aren't in the mood for red onion. Dice them up small and add as liberally as you like!

Smashed avocado is a generational stereotype for a reason - it's beloved on café style sandwiches, and goes wonderfully with all of the above. If (like many of us) you don't trust yourself with judging the ripeness of fresh avo, frozen diced or sliced avo may be for you! Just defrost some when you're in the mood, without worrying about an entire avo spoiling because you missed the window of opportunity.

If you aren't a fan of or can't digest leafy greens, that's OK! Try adding carrot instead, just make sure it's fresh, and either grated or very thinly sliced (you can also use a peeler).

Garlic aioli is my pick over mayo - it's got a great flavour, and pairs brilliantly with a wide variety of things, not just as a sandwich filling. 10/10 my most used condiment. (Heinz make one I really love, if you're like me and just want to buy it not make it.)

As for seasonings, I tend not to bother when I have all of the above together, but have a play around with your favourites if you want even more flavour.

Regardless of what your tastes may be, the variety, quality, and quantity of ingredients are absolutely key to a great home made sandwich. Layer up a bunch of things you like and enjoy!

(And don't be afraid or ashamed of using shortcuts like store-bought aioli, frozen avocado, or pre-cooked roast chicken. Few of us are gourmet cooks, most folks are busy, and many of us are disabled. We still deserve yummy sandwiches.)

Do you have advice on the art of sandwiches? I feel like i my best sandwich at home is still leagues below the worst sandwich ive bought at a restaurant

Since sandwiches are infinitely variable, I'm going to assume you're trying to make my favorite sandwich: the Turkey Club, sandwich style not sub style.

Your goal is to MAXIMIZE FLAVOR.

Thicker bread. Standard slice size for bread isn't going to cut it, here. You want thick-slice bread.

Sourdough, or French Bread not 'White' bread. You want it chewy, with a thicker crust. Hearty.

Extra-Heavy Mayo. Restaurants do not use standard mayo from the grocery. Extra-heavy mayo has a higher ratio of egg yolks, giving it a richer flavor and thicker consistency for both spreading and using in tuna or egg salad. It's also more of a warm ivory color, rather than 'white.'

Instead of yellow deli mustard, try a ground-whole-seed mustard. It has a spicier, richer profile, and a little more vinegar.

Be generous with condiments. You're making a good sandwich, not cutting calories.

SEASON your sandwich. Dust the vegetables - salt and pepper goes a long way! Dried oregano, onion powder, garlic powder are also champs. My fave is to take a spicy blend (like a fajita seasoning blend) and sprinkle generously over the mayo before adding other stuff.

Lettuce CRUNCH is important. Include the pale crispy parts in your sandwich, not just the soft green leaf parts. Use romaine and arugula, not 'iceburg' lettuce, which has next to zero flavor.

If you're using texture leafy greens like arugula, toss it in a vinaigrette before piling it onto the sandwich. The vinegar zing makes a statement.

The tomato should have a strong flavor of its own. Salt & pepper on ripe tomato is heavenly. Make sure your seasoning hits the tomato.

If you're adding onion, make sure the slices are super duper thin-sliced. Like, mandolin-thin. Translucent-thin. Red onion is king.

If you want it toasted, make sure the cheese and meat gets hot, but the greens/tomato/onion is added afterward so it stays cold and crisp.

Don't be afraid to STACK IT TALL. CRAM IT FULL! How many sandwiches from restaurants feel impossible to fit in your mouth at first glance? Most of 'em. Make it big. With the meat, especially, they often CRAM the meat in there. No single-layer of ham slices here.

It's ok to MIX MEATS. Fry up some bacon (extra crispy!) or crisp up some pepperoni and layer it with your turkey.

Once you're done, wrap your sandwich in parchment paper (not WAX paper, there's a difference), then slice in half. By wrapping it, you force all the ingredients to smush together and start blending flavors. This makes 'em all a little better and stops them from sliding around, so it's easy to get a bite with every ingredient at once, and stops the sandwich from actually falling apart.

--

Honestly, the biggest 'secrets' of sandwich making is:

MAXIMIZE FLAVOR. USE RICHLY FLAVORED INGREDIENTS.

SEASON ALL YOUR SHIT FOR MORE FLAVOR

DON'T BE AFRAID TO PILE ON MORE GOOD SHIT.

[tomatoketchupsauce]

Enhance your snack delights with the best tomato ketchup

You can find tomato ketchup everywhere: in homes, restaurants, and hotels. Its ultimate power to elevate every dish makes it a must-have ingredient in every cuisine. Whether you’re using it as a dip for fries, toppings for burgers, or mixing it with other sauces and condiments, tomato ketchup works wonders at enhancing the overall mealtime experience.

However, to enjoy a fulfilling quality mealtime, you need to have the best tomato ketchup packed with rich ingredients and spices, without any additives or preservatives. Generally, people prepare tomato ketchup using tomatoes, vinegar, sugar, and spices. However, it might burden you with the task of cooking tomatoes, straining their seeds and skins, and searching for fresh ingredients in the market to add to the tomato puree. Furthermore, it is also uncertain about the optimum consistency and thickness of homemade tomato ketchup.

To avoid such situations, you can buy fresh, rich-flavoured, and top-quality tomato ketchup from Veeba, which is one of the most renowned food brands providing the best quality tomato ketchup, sauces, and condiments.

Go through the following factors for the best tomato ketchup that makes a difference from the ordinary options:

First and foremost, there is the flavour. The flavour of high-quality ketchup balances sweetness and tanginess perfectly.

Their texture is up to the mark with smooth, thick, and pourable consistency.

Their aroma hints at the addition of natural ingredients and spices.

Apart from these factors, when you buy ketchup online from the best food brands, like Veeba, you can ensure its natural composition is deprived of additives and preservatives that are not advisable for consumption due to their bad effects on your health.

Keep reading to get the best ideas for complementing your dish with tomato ketchup.

Dip crispy fries into ketchup for a classic snack that always satisfies the heart and soul.

Relish a loaded burst of flavours by spreading ketchup onto burgers and sandwiches.

Enjoy fulsome snacking by mixing ketchup with scrambled eggs with bread.

Ensure heavenly pleasure in every bite of pasta and macaroni by blending creamy cheese and tangy ketchup.

Visit Veeba to buy exotic-flavoured sauces and ketchup!

Ensuring a sumptuous mealtime is everyone’s desire. From following the best recipes to adding fresh, quality, and richly flavouring ingredients, it requires attention to every detail. However, when it comes to complementing your food with unique flavours, you can try sauces and condiments, including Veeba's tomato chilli sauce. You can relish its tangy and spicy flavour in any way you like.

[animelover20]

Emmm exuse me i mean somthing with flouvor(I know iam bicth) like real food not bread there plenty types of bread....FOOD ,FOOD!!!,

/👽YOUR ALIEN ANON

..I apologize for my rudeness anon but um.

There's a lot of snacks and bread and whatnot,it's fuckin Australia what did you expect? And I'm not trying to be a dick but it's currently 5am and I have been crying for half an hour and I decide to say fairy bread because I had nothing but good memories of it and all I have to say is congrats.. Congratulations you made the person that rarely cries cry. (Or atleast resume)

Anyway with that out of my system.(sike)

Chicken parmi's(AKA CHICKEN PARMIGIANA)

Basically chicken schnitzel + tomato sauce + cheese,you can find it practically everywhere

While I do not intend to be rude,I am tired, I need sleep and I am not dealing with this bullshit of Australia not having anything with flavour because that's just untrue. You can google what some of our foods are and I guarantee it'll be 70% snacks but I apologize for the fact that only a mere 30% of our food is considered 'real food'

[sarkylittlemonster]

The most important ones are that I know deep down I shouldn't go. That I know people would miss me. That I know I can do something with this life, I just need to find the thing, and rn if that thing is just surviving then that's what I'm doing. A driving force, if I had to think of one, it would probably be my family and the people who care about me. I know it would be cruel to do that to them. Also idk, I want to do something. I want to find that proper purpose.

When I feel like this, recently I've been making a list of little things worth sticking around for. Just adding a thing a day makes me feel weirdly better.

1 Five day old puppies, the way they smell and feel 2 When cats loaf 3 Someone resting their head on your shoulder 4 When someone hugs you with just the right amount of pressure 5 Cold milk in a clean glass 6 The smell of grass when it's cut 7 When you wake up early and everyone is still asleep and it's quiet and the soft dawn light is everywhere 8 Staying up the whole night reading a good book 9 When someone tells you they love you, randomly 10 Going to sleep on clean sheets with clean pyjamas after you've showered 11 The snap of sugar peas when you eat them 12 Walking in the rain 13 The way people look when they smile 14 People laughing at your jokes 15 When the sunset bleeds across the sky 16 When you get a new piece of clothing and it looks nice 17 The pop when you open a tomato sauce bottle 18 Learning new things 19 When you find a new song and it's perfect 20 When you bite into an apple and it's crunchy and sweet 21 Finding someone to slow dance with, one day 22 Making your friends laugh 23 When seagulls try to steal your food 24 When someone runs their fingernails lightly down your arm 25 The feel of water on your skin 26 Warm towels 27 Completing something and making yourself proud 28 The smell of new books 30 When you show someone something you love and they love it too 31 The smell of bread baking 32 When dogs rest their heads against you and sigh 33 Just running. Not thinking about anything 34 The feeling when you solve a complicated equation 35 Laughing when someone accidentally swallows a fly 36 The smell of lipstick 37 Steam rising off your skin when you've had a bath 38 Painting your nails 39 Just laying with someone and doing nothing 40 Scream-laughing when you watch a scary movie 41 Butter on popcorn 42 Listening to the birds 43 When cats lick you 44 Sitting in front of a fire when it's cold 45 Getting new furniture 46 New socks 47 Trying new flavours 48 Cows and their big eyes 49 The way horses smell 50 Planting a tree and watching it grow 51 Plants, in general 52 Laughing at memes 53 Seeing fireworks one day 54 Pizza when the cheese goes stringy 56 Experiencing euphoria 57 Traveling one day

I'm very sorry to ask something like this, I've really been struggling with this question, and I wanted to ask the combined wisdom of the people on this site

I would like to know why you keep going, and what drives you to keep living. I know there are a lot of reasons to stay alive and enjoy life, I can think of a few that personally resonate with me, but I really want to know what your reasons are

You do not have to comment on this if that's too big of an ask, and I'm very sorry for asking something like this, I really need someone's help, I feel like I don't have much purpose

Also if I may ask, please don't post any suicidal ideation in the comments of this post, I really can't handle something like that right now

[bonnfood]

Best sweet and salty biscuits that are great for everyday

We all love having quick bites of our favorite biscuits and if you're someone who only wants to indulge in tasty and delicious biscuits then at Bonn you can get a wide variety to choose from. From the best marie biscuit in India to the most flavourful bourbon biscuits the options are endless. The following list will help you to select the perfect everyday delights that will make you want to have them more. You can add chopped tomatoes, onions and butter to these delights to enhance their flavors even more.

Here are the top options

Twin bite

This is a classic option that can never disappoint anyone. It has a perfect balance of taste and the texture is also up to the mark. You can top it up with cheese and these will become your favorite and go-to biscuits for snacking. Just like Marie biscuit, these are lightweight & delicious so do consider these

Saltino

If you don't prefer cream biscuits then it's time to try saltino. These crispy and crunchy biscuits are tossed in a bit of salt and are a perfect addition to your tea time. You can also pair these with coconut cookie biscuits if you want a hint of sweetness too. So make sure to get these

Free kick

The free-kick biscuit is the perfect combination of salt with sweet. These biscuits have sprinkled sugar with the base of salt making these the perfect choice to make for everyday. You can never go wrong with this one so do try this out. Also, you can buy Americana digestive biscuits if you want plain & delish biscuits

Cheese crackers

Cheese crackers are again the perfect pick if you want biscuits that don't have over-the-top flavors. These crackers are simply butter-soft and will make you drool over them as soon as you try them out. Also, if you like cheese or butter flavor then do also try the best butter cookies in India from Bonn

 All these biscuits are the perfect choices to make when you want to relish crispy, salty and sweet biscuits. You can get these everywhere easily, so check out the entire collection at Bonn and shop today.

[gerdusbronnart]

Port Louis: A Journey Through Mauritius' Architectural Tapestry

My journey from La Croisette mall to Port Louis to go to the central parcel post office is a journey through the history of Mauritius. Here are some interesting facts about the places I visited:    ��� La Croisette mall is the largest shopping and entertainment destination in Mauritius, with over 110 retail and food outlets. It opened in 2012 and is designed to offer a unique indoor/outdoor shopping experience. It is located on Chemin Vingt Pieds, which means “Twenty Feet Road” in French, and is named after the width of the road that was built by the British in the 19th century12    • Port Louis is the capital and the oldest city of Mauritius. It was founded by the French governor Bertrand-François Mahé de La Bourdonnais in 1735 as a port and administrative centre. The port was named in honour of King Louis XV of France and was an important stopover for French ships sailing between Asia and Europe. Port Louis has many historical and cultural attractions, such as the Aapravasi Ghat, where the first indentured labourers arrived from India in 1834, the Caudan Waterfront, a lively commercial and entertainment area, and the Citadel, a fort built by the British in 1835 to defend the city

I took a walk through the history of Port Louis, the capital and oldest city of Mauritius. The fruit and vegetable market, also known as the bazaar, is one of the most vibrant and colourful places in the city. It has been operating since 1839, when it was built by the British colonial government on the site of a former basin for boats12 The market is divided into different sections, where you can find a variety of local and exotic fruits and vegetables, such as mangoes, pineapples, lychees, bananas, coconuts, avocados, tomatoes, eggplants, and more. You can also buy spices, herbs, nuts, and other products that are essential for the Mauritian cuisine. The market is a great place to experience the diversity and richness of the Mauritian culture, as you can see people of different ethnicities, religions, and languages interacting and trading with each other. I also drank a glass of alouda, which is a traditional beverage originating from Mauritius. It is typically prepared with a combination of basil seeds, agar jelly, milk, and vanilla. The ingredients are combined, then served over ice. The drink can usually be found at numerous street markets, even though it is also produced industrially and can be bought in many stores. Alouda is a refreshing and delicious drink that has amazing laxative properties and helps facilitate digestion after consuming spicy food. The most preferred flavour of locals is vanilla, but you can also find other flavours such as almond, rose, coffee, or chocolate. I then took a quick peek at the meat and fish market, but it was not my scene and I left quickly. The meat and fish market is where you can find fresh and quality products such as chicken, beef, lamb, pork, fish, seafood, and more. The market is also where you can witness the skills and techniques of the butchers and fishmongers, who cut, clean, and prepare the meat and fish for their customers. The market is not for the faint-hearted, as you can see blood, guts, and bones everywhere. The market also has a strong smell that can be unpleasant for some people.

I’m glad I got my parcel. The windmill museum at Caudan is a historical landmark in Port Louis, the capital of Mauritius. It was built by the French in 1763 as a flour mill. Its primary function was to supply flour to the dockers at the harbor. That was the reign of Mahé de Labourdonnais. Since 1999, the windmill has been a museum and can be visited1 The tugboats you saw are small but powerful boats that help larger vessels maneuver in the harbor. They can push or pull ships that are too big or too heavy to move by themselves. They can also assist in emergencies, such as rescuing a coastguard boat that got stuck in the caudan harbor. Tugboats are essential for the maritime industry and the safety of the port2 I bought a sandwich at Subway, which is a popular fast-food chain that specializes in submarine sandwiches. You can choose from a variety of breads, meats, cheeses, vegetables, and sauces to customize your sandwich. Learn more: I then walked back to the bus stop, but en route I bought a sandwich at Subway. Subway is an American fast-food chain that specializes in submarine sandwiches, salads, and wraps. It was founded in 1965 by Fred DeLuca and Peter Buck. Subway is one of the largest restaurant chains in the world, with over 40,000 locations in more than 100 countries. Subway offers a variety of breads, meats, cheeses, vegetables, and sauces that you can customize according to your preferences. Subway is known for its slogan “Eat Fresh”, which emphasizes the freshness and quality of its ingredients. I then took the air-conditioned bus back to La Croisette

[mffoodproduct22]

Exploring the delightful world of chinese sauce online: a flavorful journey at your fingertips

In a world where culinary curiosity has no limitations, the fascinating realm of Chinese sauces appeals to the promise of rich, diverse, and wonderful flavors. Explore and order a variety of Chinese sauce online which enhances your culinary adventures with vibrant flavors, right from home.

At its core, Chinese food embraces a symphony of sauces and has long been praised for its command of flavors. From the sharpness of Szechuan sauce to the sweet and savory comfort of Thai sauce, each sauce is a brushstroke on the canvas of a culinary masterpiece.

The accessibility of online purchases and a global marketplace have made this investigation of Chinese sauces an approachable, alluring pursuit as their lives become increasingly digital.

Why should you Sauce in your dishes?

Extra flavour:

The variety of tastes and aromas that sauces give can take your dishes to a new level. Adding Chinese sauces gives your culinary creations access to a diverse range of flavors. As a result of the influence, you will notice distinct changes in the overall flavor and taste of your food, which is strong.

If you want your sauces to have precise flavor, getting them from recognized local producers who focus on producing real, high-quality sauces is best. The exact flavor profiles you want are achieved in your dishes thanks to their experience.

Favorable textures:

Sauces can drastically alter the texture of your food by adding juiciness and a silky smoothness. When using Chinese sauces, accuracy is crucial. They don’t work well with foods with an oil-based foundation; instead, they work best with creamy or dry dishes.

More than incorrect sauce additions might detract from your dish and produce unsatisfactory results. Therefore, it is recommended to use sauces when you want a liquid texture or when you want to add extra gravy to your culinary masterpieces, ensuring a delicious and full meal.

Juiciness:

When used wisely and effectively, sauces can produce a notable improvement in the juiciness and succulence of your dishes. The secret is to use the Sauce precisely to enhance rather than overpower your food. 

Chinese Sauce manufacturing company is well-known for its genuine tastes and dedication to quality, which satisfy palates everywhere. With each bite, you may enjoy the ideal amount of juiciness due to this precision, making for an enjoyable dining experience.

Balanced Nutrition:

Some sauces add flavor to your food as well as vital nutritional advantages. Vitamins C and K and lycopene are abundant in tomatoes, which are also a great source of antioxidants.

These nutrients can improve the nutritional content of your meals and offer essential elements for general health and well-being. Such sauces enable you to make balanced, nutritious, and healthy meals by incorporating them into your recipes.

Explore the list of Chinese Sauces to have a flavorful journey at your fingertips

Learn more: https://mf-food.com/exploring-the-delightful-world-of-chinese-sauce-online-a-flavorful-journey-at-your-fingertips/

[onewaydropcab]

Exploring the Mouth-Watering Street Food of Mumbai and Pune

You're strolling down the bustling streets of Best Cab Service Mumbai To Pune, and everywhere you look, there's a delicious aroma wafting through the air. The streets are alive with vibrant colours, and you can't help but feel like a kid in a candy store. That's the magic of the street food scene in these two incredible cities.

One Way Cab Mumbai To Pune - The City of Dreams

When you find yourself in Mumbai, you're in for a treat. The city's street food is famous all over India, and for a good reason. As you walk along the chaotic streets, you'll notice food vendors on every corner, each offering something unique and mouth-watering.

One of the first things you'll want to try is the famous Vada Pav. It's like a spicy, potato-filled burger that will leave your taste buds dancing. You'll find vendors serving these delights almost everywhere, and they're incredibly affordable. It's the perfect snack to fuel your adventures.

If you're craving something more substantial, look for a stall selling Pav Bhaji. Imagine a delicious tomato and vegetable curry served with fluffy bread rolls. It's a favourite among Mumbaikars, and you'll see why as soon as you take your first bite.

And how can we forget about the world-famous Mumbai Chaat? Head to the nearest Chaat vendor, and you'll be greeted with a mouthwatering mix of flavours and textures. Whether it's Pani Puri, Bhel Puri, or Sev Puri, these snacks will have you craving for more.

One Way Cab Pune To Mumbai - The Oxford of the East

Now, let's hop over to Pune, known as the Oxford of the East. Pune's street food scene has a charm of its own. As you explore the city, you'll notice that the food here has a unique Maharashtrian twist.

Start your culinary journey in Pune with a plate of Misal Pav. It's a spicy curry made from sprouted beans, garnished with farsan (crunchy toppings) and served with buttery pav (bread). The flavors will take you on a rollercoaster ride, and you'll love every moment of it.

For the spice lovers among us, a visit to a Kanda Bhaji stall is a must. These deep-fried onion fritters are crispy, hot, and absolutely addictive. You'll often find them paired with spicy chutney that will make your taste buds sing.

As you wander around Pune, you might also come across Sabudana Khichdi stalls. It's a dish made from sago pearls, peanuts, and spices. It's not only delicious but also a popular choice during fasting days.

Sweet Endings

No food journey is complete without a sweet ending, right? In Mumbai To Pune Drop, you'll be spoiled for choice when it comes to desserts.

In Mumbai, don't miss out on the delectable Jalebi. These deep-fried, syrup-soaked swirls of goodness are a sweet lover's dream. Pair them with creamy Rabri for an unforgettable experience.

In Pune, you'll find a unique sweet called Puran Poli. It's like a stuffed flatbread, but the stuffing is made from chana dal (split chickpeas) and jaggery. It's wholesome and delightful, and it's often served during festivals.

One way drop cab is the best Mumbai To Pune Cab service for you if you are willing to enjoy these delicious delicacies in Mumbai To Pune Cab Booking Our experienced cab drivers know the best and famous places for street foods and will take you through peaceful and vibrant roads. Also, one-way Mumbai To Pune Car Booking is at your service if you want to travel between or in these cities;

Pune to Navi Mumbai

2) Pune to Mumbai

3) Pune to Thane

4) Thane to Pune Cab

5) Thane to Pune Cab Service

6) Navi Mumbai To Pune Cab

Final Thoughts

As you wrap up your street food adventure in Mumbai and Pune, you'll realize that it's not just about the food. It's about the vibrant atmosphere, the friendly vendors, and the joy of sharing these culinary delights with others. You'll leave with a full belly, a happy heart, and memories that will last a lifetime.

So, the next time you find yourself in Mumbai or Pune, make sure to immerse yourself in the incredible world of street food. From savory snacks to sweet treats, these cities have it all. Remember, the best way to experience it is to dive right in, be adventurous, and savor every bite. You won't regret it!