#tsp shell

[vampthropologist]

[teamnarr8oftheparableverse]

Tumblr Blog Banner, Narrator order version and Rainbow version ^^

List of Endings shown: 

Yellow (Charles) - 3 Press Conference Ending

Green (Jasper) - Boss’ Office in Not Stanley Ending

Indigo (Neil) - Night in Epilogue

Orange (Hal) - Bucket Apartment Ending

Pink (Basil/Tulsi) - Stanlurines/Stanley Figurines Ending

Blue (Shell) - Executive Bathroom when you go upstairs in the Left Door Endings

Red (Tellor) - Countdown Ending

Purple (N1L-35 (Niles)) - “Is That A Bucket?” Ending

Hope this satisfies you before the official opening of this blog ^^

Have A Nice Day! ^^

[narrators-ruminations]

Hello

Got any cool shrimp facts?

Oh hello there, peculiar... Raccoon? Jester? Nevermind.

Ah, shrimp facts, you say? Hmm... I'm trying to think of one that isn't so common... Oh! Do you remember that shrimp in the dentist's fish tank in the movie, "Finding Nemo"? It's a type of cleaning shrimp, and when they're out in the wild, they do a silly little "dance" of sorts to catch the attention of fish for cleaning! I suggest you look it up on Youtube. Any possible parasites that may live on the fish are free food for them, and of course, the fish are happy to be... eh, parasiteless.

A sort of... Mutualistic symbiosis, if you will. I think it's fascinating.

[tytoalbatross]

@that-caffeinated-queer exploding, blowing up, torn to smithereens

the way the narrator loves stanley in that complete, all-encompassing, often destructive way a creative loves his creation and the way a tree loves the owl resting inside it and the way the lost soul loves their cheap entertainment. the way the narrator is bound to him in the way a prisoner is to his ball and chain and the way the earth is bound to the sun and the way the anchor is bound to the ship. the way you see how he literally slams the door shut on stanley in the ultra deluxe game awards trailer, holding freedom in front of his face and then yanking it away from him, opening up the floor and dropping him into his office and locking him in and showering him, drowning him in the profits of a potential revival and smothering him in the freezing, endless, yet safe sameness of the world he has built for them both, look, stanley, look at all the money we'll make, it'll make everything okay, stanley, i promise, let's go for one more round! the way he is so desperate for comfort and companionship that he loves stanley far too much for his own good and will never be free because to be free is to leave stanley...

the way the escape pod will only work properly if both the narrator and stanley are present, the player not mattering, it only matters that they're BOTH ready to go, ready to leave, ready to end this parable of theirs together, and the way the escape pod ending inevitably disables the narration far before that point because of course the narrator will NEVER be ready to leave, even if he tells himself otherwise in the figley ending- one last run with stanley, he says, and then the way the player never has to do the epilogue to end it. they can, if they choose, just keep playing as normal. the epilogue is not something that automatically follows the narrator's self-realization because it is not what he wants, and even if it was, it's too late for him to leave now.

the narrator keeping stanley trapped in the parable, traumatized and exhausted and just wanting a vacation but safe from the unknown, the narrator refusing to ever truly let stanley go, the narrator creating a wonderful room full of colorful light that they can both be happy in as long as they stay there forever,

the narrator refusing to be present for the escape pod sequence because he does not want to go, and stanley thinking about this as he arrives there with the bucket, his bucket, and sets it down in the pod and wipes its tears away and bids it goodbye and lets the bucket go...

[hellsitegenetics]

Chicken Pot Pie! :D

this is an actual recipe, but I have not tested it so have no idea if its good.

Ingredients

1 tbsp. olive oil

1 1/2 lb. bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1/2 yellow onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 tsp. fresh thyme

1/4 c. all-purpose flour

2 c. chicken stock

1/4 c. dry white wine

1 c. frozen peas

1/4 c. fresh flat-leaf parsley

1 (14-ounce) package all-butter puff pastry

1 large egg, beaten

Directions

Step 1Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high heat. Add oil. Season chicken with salt and pepper. Cook, skin sides down, until golden brown and crisp, 6 to 8 minutes. Flip chicken and transfer skillet to the oven. Cook, until the internal temperature of the thickest thigh registers 165°F on an instant-read thermometer, 12 to 14 minutes. Transfer to a cutting board. Discard skins and bones, and chop chicken. 

Step 2Place skillet over medium-high heat. Add onion, carrots, celery, and thyme. Season with salt and pepper. Cook, stirring occasionally, just until crisp-tender, 3 to 4 minutes. Add flour and cook, stirring, 30 seconds. Slowly stir in stock and wine. Bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 4 to 6 minutes. Remove from heat. Stir in chicken, peas, and parsley. 

Step 3Cut puff pastry into a circle 1 inch larger than the outside rim of a cast-iron pie plate. (You may need to roll the dough on a lightly floured work surface to get it to size.) Place pie plate on a rimmed baking sheet. Transfer filling to pie plate and top with puff pastry; crimp edges. Brush puff pastry with egg. Bake, until golden brown, puffed, and cooked through, 20 to 25 minutes.

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Closest match: Neolamprologus multifasciatus genome assembly, chromosome: 18 Common name: Many Banded Shell-Dweller

(image source)

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[askyves]

Hello everyone. Thank you for your patience while I worked on transcribing this recipe. I tend to measure by eye and instinct, you see. So it took a bit to properly measure what I typically use and turn it into a usable recipe.

That being said, this is a recipe for a rather experienced baker, so don't be discouraged if it takes a few tries to get the hang of it. Feel free to leave me any comments or questions you may have.

As for the crust, any shortcrust recipe will work just fine. Pie crust or tart crust are acceptable alternatives as well.

Licht's Favorite Darioles

Ingredients:

1/4 cup blanched almonds

175 ml cold water

150 ml heavy cream

2 eggs

1/4 cup sugar

1 tsp rosewater

1 cup minced strawberries

1 recipe of shortcrust pastry

Method:

Press pastry into mini tart tins. Prick the dough and divide the strawberries among the tins (these will act as pie weights during the blind bake)

Bake the crusts in a hot oven at 425°F/220°C for about 10 minutes until just starting to brown.

Pound the almonds until finely ground. Stir in the water and let sit for 10 minutes. Strain through a cheesecloth.

Measure out 150 ml of the mixture and mix with the heavy cream.

Whisk the eggs and sugar in a saucepan until homogeneous. (Take care not to whisk so much it turns frothy.)

Set over low heat and slowly stir in the cream mixture. Continue cooking while stirring constantly until thickened.

The custard is ready when it reaches nappe, meaning the consistency where it can coat the back of a spoon evenly, like so:

At this stage, stir in the rosewater and remove from the heat. Pour into the cooled tart shells and shake a bit so the custard can properly coat the strawberries.

Bake in a moderate oven at 350°F/175°C for about 20 minutes until set. The center should still be a bit wobbly.

Cool completely and chill before serving.

Taglist: @floydsteeth @littlewitty @the12thnightproject @bubblesthegreat3 @anonymousnamedhera @5mary5 @otomedad @solacedeer @sh0jun @yvies-whore

Please let me know if you would like to be added or removed.

[parasolladyansy]

cloud cookies with friends!

Debbie dropped by over here, bringing some nice rainstorms. In light of that, & needed to use up my extra ricotta from stuffed shells, I decided to do a little something I’ve seen around here as I baked some cloud cookies (soft ricotta cookies with a glaze). 🌧️

Sora (Castform) was watching the clouds & rain roll by as Rain (Vaporeon) helped me in the kitchen (very important that you know she helped!). Skye (Altaria) waited eagerly by the oven, & now these three sillies can’t wait to have one - gotta wait until “Ikrit” comes home! 🩵

See you with the next DxP REWRITE update on Sunday! Until then, stay safe! 

—

PS: I forget where I found this recipe online, but this is the one I use (plus a tiny bit of sparkly sugar before the glaze sets). Have fun! 🌧️ Cloud Cookies:

1 cup sugar

1/2 cup unsalted butter (softened)

1/2 of 15 oz whole milk ricotta cheese (about a cup)

1 tsp vanilla extract

1 egg

2 cups flour

1 tbsp baking powder Glaze:

1 cup powdered sugar

1/8 tsp vanilla

1 tbsp milk

Recipe:

Preheat oven to 350.

Line a baking sheet parchment paper.

Cream sugar & butter on low speed until light & fluffy.

Add ricotta, vanilla, & egg - mix.

Add dry ingredients - mix into a dough.

Scoop 12 cookies onto baking sheet.

Bake for 15-20 minutes, or until light golden brown & the tops bounce back.

Cool cookies on wire rack (careful, they’re soft!)

Prepare glaze - combine powdered sugar, vanilla, & milk (add more milk if it’s not liquid enough).

Glaze cookies when cookies are completely cooled.

Enjoy! Notes: For a lemony flavor: add 1 tbsp lemon zest to cookie dough, & substitute 1 tbsp milk for lemon juice to glaze (add milk if not loose enough) 🍋

[sweetcherryslim]

Mason Jar Instant Noodle Soup - 229 kcal/8g protein

Servings: 1 serving. 229 kcal / 8g protein

Ingredients

1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)

1/4 tsp. grated fresh ginger

1 tbsp. warm water

1 bundle (about 11/2 ounces) instant rice vermicelli

1/4 c. kimchi, roughly chopped

1/4 c. shelled edamame, thawed if frozen

1 c. baby spinach

2 cremini mushrooms, very thinly sliced

1 scallion, thinly sliced

2 1/2 c. boiling water

Instructions

In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.

Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).

[employee052]

[VERGO] Blank Scripts AU Self-Insert OC

[what is it with me giving tsp related characters names with a v in their name? /j]

[This is for @blackkatdraws's Blank Scripts AU OC/Self-Insert event!]

This is Vergo! He's a husk of a man with a stupid face but i love him sdkjf. (I hope he fits into the au well enough! ive never made an oc for someone elses au so i hope hes okay! skdhf)

Some additional stuff i thought up while typing this post out:

Originally, he was supposed to have a cool monster/scary looking being inside of his shell, but i dont know how to draw that so we have static instead.

You can also find his discarded bodies randomly within the Parable if they haven't been digested yet.

He can be spawned/respawned at any point so theres a lot of him out there, but way more that are dead.

He's usually near Frederick and waits for any task or order to be given. Usually he just kinda stares blankly until someone talks to him or tells him what to do

his hands are the only thing not made of porcelain, theyre purely static, however to keep form and to also hide the static from everyone Vergo keeps them in gloves.

Took inspiration from Monument Mythos' LINCOLNLOOKER, the Horror Short Film "Goodbye" from ALTER with Kevan Brighting, and Emesis Blue :3

+ small doodle of him and Frederick just bc kdjsfsdkjfh

[cravefoodie]

🌮🍗 Applebee's Chicken Wonton Tacos 🍗🌮

📋 Ingredients:

🐔 Chicken:

2 chicken breasts, finely diced

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp soy sauce

2 cloves garlic, minced

1 tsp minced fresh ginger

🥗 Asian-inspired slaw:

1 bag coleslaw

4 green onions, thinly sliced

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp honey

🌮 For tacos + toppings:

16 Wonton wrappers

Sweet chili sauce, to serve

Chopped cilantro, to serve

Sesame seeds, to serve

📝 Instructions:

1️⃣ Preheat oven to 375 F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the side of a 9×13 baking dish. Bake for 7-8 minutes, watching closely so they don't burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8 minutes until crispy.

2️⃣ Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic, and ginger. Heat a large skillet over high heat and sauté chicken for 7-8 minutes, tossing frequently until cooked through.

3️⃣ Meanwhile, mix ingredients for coleslaw together in a large bowl.

4️⃣ Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce, and sprinkle with cilantro and sesame seeds. Serve and enjoy!

💡 Notes:

​

◻️ Substitute the chicken breasts for boneless skinless chicken thighs if preferred.

◻️ Make your own sweet chili sauce using a combination of hot sauce and honey for a personalized touch.

◻️ Add in extra toppings like grated carrot or minced mushrooms for more variety.

◻️ For a low-carb option, use lettuce wraps instead of wonton wrappers.

[tripleseptet]

How to make the perfect chocolate chip cookies

Try to impress someone. You need to be shaking with anticipation, you need to be impatient and lose the recipe right before you need to make it. You need to turn over the whole house to find it and then make cookies in the debris.

Whisk 3/4tsp salt and 3/4tsp baking soda into 1 1/2 cups of flour. Spill it on yourself. Do it again, right this time.

Heat 1/2 cup unsalted butter in a saucepan and forget to watch it. You were trying to make brown butter, but now you’ve made burnt butter. Pour it in the trash, start over. She’s worth it. Use salted butter this time because you ran out of unsalted. Brown it perfectly. Pour into a large bowl and put it in the fridge for 10 minutes to cool to room temperature.

Cut 1/4 cup of butter into tiny cubes. You could cut it smaller, but you want them to be warm and ready when she gets here and you don’t want to spend more time waiting. Take the butter out of the fridge a little too early. Stir in the chopped butter.

Once the butter has melted, whisk in 1/4 cup granulated sugar and 1 cup dark brown sugar. Seperate the yolks from two eggs and add them, alongside one whole egg. Fish out the shells. Add 2 tsp vanilla.

Fold the dry mix into the wets. Get rid of any lumps, at least, as best you can when you’re pushed like this. Chop up 170 g of dark chocolate, or use dark chocolate chips. Mix in, then cover and rest in the fridge to hydrate and firm up. It will take more than 10 minutes, but you will get impatient after 8.

Realize you forgot to preheat the oven to 375 F. Shamefully put the cookie dough back in the fridge while you wait. Prep two baking sheets with parchment paper.

Roll the dough into small balls. Measure with your heart, which is thundering harder by the second. The drive is 3 hours, and she left 2 and a half hours ago. Every sound outside the door is her. You want to impress her so badly that it aches.

Put the prepped trays in the freezer for 5 minutes to set up and make sure they don’t spread in the oven. Last time, they did, and you ended up giving her cookie blobs. She didn’t know that you were ashamed of that. She loved them.

Bake for 5 minutes, then flip the trays around. Make sure you burn yourself a little. Bake for 4 more minutes and check them. They’re not done yet. Give them 3 more minutes.

Cool them just as she walks in the door. They won’t go down to room temperature now, because she makes every room so much warmer. You feel something jittering in your chest.

Watch her smile. She says something smells good. You feebly mention the cookies, and she lights up even more, taking one before it’s fully set up. It falls apart in her hands. Imperfect.

She doesn’t care.

The smile spreads across her face, through her body, like water going from a simmer to a rolling boil.

You’re not proud of the cookies, but she makes you want to be. You try them and they’re perfect only when she says they are. Only when you lean your head into her shoulder.

[obanais-koibito]

𝐊𝐚𝐦𝐚𝐛𝐨𝐤𝐨 𝐒𝐪𝐮𝐚𝐝 𝐱 𝐑𝐞𝐚𝐝𝐞𝐫 𝐂𝐡𝐫𝐢𝐬𝐭𝐦𝐚𝐬 𝐂𝐨𝐨𝐤𝐢𝐞 𝐂𝐨𝐦𝐩𝐞𝐭𝐢𝐭𝐢𝐨𝐧

You and your boyfriend were arguing about who could bake the best Christmas cookies and you figured that the only way to find out was to have a competition. You both got all the ingredients you needed and once you both were ready to begin, the competition began.

𝐆𝐞𝐧𝐲𝐚

He would have a little knowledge of baking but he figured that it couldn’t be that hard, right?

Wrong, when he looked up a recipe, he was extremely lost, did he even look up the correct thing?

He would trust in himself and just follow the recipe, he would get confused at the measurements and just eyeball it instead of figuring out the difference between a tsp and a tbsp

Besides the measurements, he followed the other instructions pretty accurately

When it was time to judge, his presentation was not the best but also not the worse

He sweat dropped when he saw how neatly decorated your cookies were and when he tasted them, he knew he lost

His cookies would taste too salty since his measurements were off which meant that you won

𝐓𝐚𝐧𝐣𝐢𝐫𝐨

He knew a lot about baking since Nezuko would often bake and talk about it with him

He wouldn’t even look up a recipe, he would pull one from memory and somehow remember all the instructions and measurements

He made sure to mix everything well, place them in the oven for the perfect amount of time and then decorate them carefully

His cookies would be soft and chewy, not to mention delicious

He also thought your cookies were really good so he decided to call it a tie and he congratulated you

You both would eat all the cookies while watching a Christmas movie and cuddling

𝐙𝐞𝐧𝐢𝐭𝐬����

He would try so hard and would spend so much time trying to figure out how to read the measurements

His hands would be shaky when pouring the sugar or any other ingredients since he didn’t want to mess up

He almost had a mental breakdown during the baking process, he did not expect baking to be this hard

When all the cookies were ready, he was extremely nervous when it came to judging

His cookies were surprisingly tasty and he had never felt so much relief in his life

He still thought yours were better but this competition made him discover that he actually liked baking even though he was a nervous wreck the whole time

𝐈𝐧𝐨𝐬𝐮𝐤𝐞

He thought he could bake the best cookies without any guidance so he just mis random ingredients and think that they would be the best thing you’ve ever tasted

He would throw in two whole sticks of butter before drowning them in a whole bag of sugar

He would throw a lot of eggs in the mixture, shell and all before mixing them very roughly

He wouldn’t even divide them into parts, he would just dump the entire thing onto the pan, put it into the oven and crank the heat up all the way

When it was time to judge, you didn’t want to eat his cookies so you just let him win

[oceans-beloved]

★｡:*･.Thaumoyaki Recipe .･*:｡★

Thaumoyaki, or Grilled Thaumo Balls, originated in Osaka and are one of Japan’s best-known street foods. Whether you make a traditional style with bits of Thaumo or choose creative alternatives, these ball-shaped dumplings are fun to make with your friends and family!

Thaumoyaki is a Japanese snack in the shape of little round balls containing pieces of Thaumo. Thaumo-yaki literally translates to “thaumo-grilled/fried” and some people may call it “Grilled Thaumo Balls” or “Thaumo Dumplings”.

PREP TIME: 15minutes mins

COOK TIME: 10minutes mins

TOTAL TIME: 25minutes mins

SERVINGS: 26 pieces

INGREDIENTS

For the filling:-

3 g katsuobushi (dried bonito flakes) 

2 green onions/scallions

1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

120 g Thaumo sashimi (boiled Thaumo)

For the Batter:-

120 g all-purpose flour (plain flour)

2 tsp baking powder

½ tsp Diamond Crystal kosher salt

2 large eggs (50 g each w/o shell)

1 tsp soy sauce

360 ml dashi (Japanese soup stock)

For Cooking:-

2 Tbsp neutral oil

15 g tenkasu/agedama (tempura scraps)

For the Toppings:-

120 ml Thaumoyaki sauce

Japanese Kewpie mayonnaise

katsuobushi (dried bonito flakes)

aonori (dried green laver seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

INSTRUCTIONS

Gather all the ingredients.

To Prepare the Filling:-

Grind 3 g katsuobushi (dried bonito flakes) into a fine powder. Set aside; we‘ll use this powder when we‘re cooking the Thaumoyaki.

Cut 2 green onions/scallions into fine slices and mince 1 Tbsp pickled red ginger (beni shoga or kizami beni shoga).

Cut 120 g Thaumo sashimi (boiled Thaumo) into ½-inch (1.3-cm) bite-sized pieces

To Make the Batter:-

In a large mixing bowl, combine 120 g all-purpose flour (plain flour), 2 tsp baking powder, and ½ tsp Diamond Crystal kosher salt and whisk it all together.

Add 2 large eggs (50 g each w/o shell), 1 tsp soy sauce, and 360 ml dashi (Japanese soup stock).

Whisk it all together until well blended and transfer the batter to a measuring cup with a handle (or any other pitcher with a spout for easy pouring.)

To Cook the Thaumoyaki:-

Heat the Thaumoyaki pan to 400ºF (200ºC) over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with 2 Tbsp neutral oil. When smoke starts to rise, pour the batter to fill the chambers. It’s okay to slightly overfill the cavities. In the next steps, the batter will likely overflow as you add more ingredients to it.

Add 1–3 Thaumo pieces, depending on their size, to each chamber and sprinkle on top the katsuobushi powder that you ground earlier.

Sprinkle 15 g tenkasu/agedama (tempura scraps), the green onion slices, and the chopped pickled red ginger on top. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.

After 4 minutes, rotate them again, starting with the first ball: Turn each Thaumoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home Thumoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.

To Serve:-

Transfer them onto a plate and drizzle 120 ml takoyaki sauce and Japanese Kewpie mayonnaise on top. Finish the dish with a sprinkling of katsuobushi (dried bonito flakes) and aonori (dried green laver seaweed) and a side of pickled red ginger (beni shoga or kizami beni shoga). Serve immediately. (But, be careful—they‘re VERY hot inside!)

To Store:-

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2–3 weeks.

Join us next time for a quick 15 minutes "Crispy Hot Butter Nalis" recipe!

This beautiful ingredient character belongs to @symptomsofdeceit

PLEASE GO PLAY SYMPTOMS OF DECEIT!!! YOU WILL NOT BE DISAPPOINTED!!!!TRUST ME!!!!

And if you want to actually make takoyaki this is the original recipe

[najia-cooks]

[ID: Two triangles of baklava garnished with ground pistachio and whole cloves, with a silver Moroccan tea set in the background. End ID]

μπακλαβάς / Baklava

Baklava is a layered pastry consisting of a filling of chopped nuts piled between thin sheets of dough and sweetened with syrup. It is of contested and potentially ancient origin, with similar pastries attested in modern-day Turkey, Greece, and Assyria. Today, many regional variations of the pastry exist throughout North Africa and West and Central Asia.

This Greek-style recipe layers a spiced walnut filling between sheets of homemade filo dough, then soaks them in a sugar-honey syrup flavored with cinnamon, clove, and lemon. The resulting pastry is flaky, flavorful, and über-sweet.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the dough:

4 2/3 cup (560g) bread flour

1/2 cup + 1 Tbsp (133mL) olive oil

1 Tbsp + 2 tsp red wine vinegar

About 1 - 1 1/3 cup (240 - 320g) lukewarm water

3/4 cup (165g) butter or non-dairy margarine, melted, for brushing

For the filling:

400g walnuts (or hazelnuts, shelled pistachios, and/or blanched almonds)

1/4 cup (35g) breadcrumbs

1 1/2 tsp ground cinnamon (1/2 cassia cinnamon stick)

1 1/2 tsp ground cloves (18 / 1.5g whole cloves)

Greek baklava most commonly uses walnuts, though pistachios are also used. You may experiment with nuts of your choice.

The breadcrumbs help to soak up the syrup evenly and prevent sogginess.

For the syrup:

2 1/2 cups (500g) vegetarian granulated sugar

1 1/2 cups (355mL) water

1/4 cup (80g) agave nectar or honey

1 tsp orange blossom water (optional)

Peel of one lemon

1 cassia cinnamon stick

3 whole cloves

Instructions:

For the dough:

1. Combine flour and salt in a large mixing bowl. Add the vinegar and olive oil and mix to combine.

2. Gradually add a scant cup of water and continue to mix until the dough just comes together. Continue to knead, by hand or with a stand mixer and dough hook attachment, until the dough becomes smooth and elastic, about five minutes. If the dough does not come together, add additional water 1 tsp at a time. The dough should not be sticky.

3. Divide the dough into small balls of about 40g each (for a 13" x 9" pan). You may decide to make the dough balls slightly larger if you’re a beginner at working with thin dough.

4. Coat each dough ball with some olive oil and cover. Allow to rest for at least an hour, to allow gluten to form and facilitate rolling out later.

For the syrup:

1. Scrub a lemon thoroughly and remove the outer layer of peel with a knife or vegetable peeler. Heat sugar, water, lemon peel, cinnamon, and cloves in a large pot over medium heat until simmering. Stir to dissolve sugar and continue to simmer for about 5 minutes.

2. Remove from heat and stir in honey and orange blossom water. Allow to cool to room temperature, then refrigerate.

For the filling:

1. Blanch almonds by boiling them for about a minute, draining, and pinching gently to remove their skins. Shell pistachios. Chop nuts, or use a food processor, to achieve a coarse grind (you don't want a powder!).

2. Toast and grind whole spices, if using. Combine nuts with breadcrumbs and spices in a mixing bowl and set aside.

To assemble:

Baklava is made by interspersing thin sheets of dough with butter and nut filling to create flaky layers. Several sheets of dough will be needed at the top and bottom to prevent the weight of the nuts from causing the pastry to collapse. Some cooks add all of the nut filling between two groups of filo dough, while others intersperse the nuts throughout.

1. Melt margarine in a small saucepan or in the microwave. Using a pastry brush, coat the bottom and sides of a 9 x 13" baking dish in margarine.

2. On a lightly oiled surface, roll out one ball of dough into a rectangle a little larger than the bottom of your baking dish (it will relax as it transferred). Place the sheet in the bottom of the dish, gently stretching it into the corners. Don't worry too much about small holes—there will be many layers!

3. Gently drizzle and brush melted margarine over the sheet of dough.

4. Repeat this process 4 more times, for a total of 5 sheets interspersed with margarine. I placed each sheet on top of the previous one on the counter and waited to transfer them to the pan until I had rolled out all four. You may need to re-oil your working surface as you go.

5. Add just enough nut filling mixture to form a thin layer.

6. Roll out another two sheets of dough and brush them with margarine as before. Add another layer of nuts. Repeat until the nut mixture is gone, making sure to reserve at least five balls of dough for the top.

7. Roll out and place the remaining balls of dough and brush them with margarine as before.

8. Refrigerate for 10-15 minutes to make the baklava easier to cut. Using a sharp knife, cut the baklava into diamonds by cutting in lines diagonally in one direction, and then diagonally in another direction to form points at an acute angle; or, form triangles by cutting lengthwise and then widthwise to form squares, and then diagonally to cut those squares in half. Stick a whole clove in the center of each piece of baklava, if you like.

9. Bake at 300 °F (150 °C) for an hour to an hour and a half, until the top of the pastry is golden brown.

10. Remove from the oven and allow to cool for about 10 minutes. Pour the cooled syrup evenly over the surface of the baklava. Don't add the syrup warm, or it may make the baklava soggy!

11. Allow the syrup to absorb for several hours, or overnight.

[kaylinalexanderbooks]

OC Beach Episode

Thanks to @illarian-rambling here, @urnumber1star here, @willtheweaver here, @somethingclevermahogony here, and @paeliae-occasionally here!

Rules: What would your ocs do in a beach episode?

Alright, finally getting to this one.

Lexi - poor girl doesn't like this much skin showing for fear of direct contact due to haphephobia. This would be a test of exposure therapy, but she'd likely just huddle in a towel on the sand and chat with her friends and have a good time that way

Maddie - gets competitive with the (younger) children making sandcastles

Ash - ventures out a little too far into the ocean, freaks Lexi out

Gwen - did some reading on the beach before going to play in the water with the others

Noelle - was dragged by Robbie and Ash (and convinced by Hye-Jin, assuming this is Part Two) to see how far she can go until she's neck deep in the water

Rose - also making sandcastles like Maddie, but comes out of her shell to get into a splash fight

Kelsey - may actually be buried in the sand courtesy of Maddie and Sam, and have some fun in the water

Robbie - alternates between making sure Lexi and Akash don't feel left out before getting buried in the sand by the other three, may try beach volleyball and fail miserably, honestly he's just going wherever he feels like it

Akash - if we're in Ceteri he'll need a beach wheelchair and some extra help, if we're in Alium then he has the option to fly, but his options will be limited; would probably just talk to Lexi and cheer other people on

Jedi - honestly he's just happy to be there

Carmen - not happy to be there, hanging out with Jedi the whole time

Carla - probably tries volleyball and will make a terrible sandcastle, will likely just hang out with her brother and Tyler

George - will make a sandcastle that rivals Maddie and it just becomes a 1v1 with them. Liam is their judge

Hye-Jin - actually good at volleyball and tries to make Noelle have fun and they'd probably just end up splashing each other; is the only one who likes seeing crabs and is okay with seaweed touching her feet

This was fun I hope it was entertaining

Tagging @happypup-kitcat24 @memoriethereaderandwriter-blog @mk-writes-stuff @lesleymoonwriter @badluck990

+ ANYONE ELSE

TSP intro

TSP tag list (ask to be +/-): @thepeculiarbird @illarian-rambling @televisionjester @finchwrites

@nebula--nix @literarynecromancy @honeybewrites @the-golden-comet