#which one is cheese and onion and which one is salt and vinegar

[m1zisua]

i nevwr know whay the names of crisp flavours are so i always go by colour

[dragontamer05]

Look Below for pictures (and slight description for those unfamiliar)

You can vote/pick one based on what ever criteria you want. Which one you like best/ think you'd like, Which one you know, anything.

The Poll isn't for anything in particular beyond fun and just in general wonder what people think of these.

Though feel free to say where you are from in the tags / or comments if you reblog.

Poutine

A classic. Fries smothered in Gravy with cheese curds. Total comfort food.

Nanimo Bars

Delicious three layer sweet treat- Wafer, nut and coconut crumb base, custard icing in the middle with a chocolaty top layer. So sweet but so good

Butter Tarts

As the name suggests a very buttery pastry. Butter Sugar Syrup and Egg filling (frequently made with raisins or pecans)

All Dressed Chips

A wild combination of flavours that sounds kinda gross (imo) but honestly tastes pretty good. ketchup, barbecue sauce, sour cream and onion, and salt & vinegar. (Seriously I don't know how but it works and they balance each other out)

Beaver Tails

Long/ stretched out pieces of Fried Dough that well look like Beaver Tails. Basically topped with anything sweet. Basically and elongated version of the similar fried dough treat Elephant Ears

Jos Louis

Delicious Chocolaty snack that are NOT the same as Moon Pies. These are very soft kinda cake like in texture - compared to a Moon Pies more like cookie sorta thing.

Smarties

No they aren't just "M&Ms" For one Smarties Came first- technically started in the UK but they're a pretty strong staple of Canadian Snacks so it gets a pass.

Maple Syrup on a Stick / Maple Taffy

Exactly as advertised, hot liquid maple syrup poured on a stick over clean snow (or just directly into spots made in the snow) once cooled and hardened you eat.

[shoku-and-awe]

I am *not* a fan of nameko mushrooms. There are a lot of difficult, acquired-taste, fermented or smelly or slimy or otherwise challenging Japanese foods that I'm good with, but these, I've never come around on. I don't like the smell (fruity, kinda rotten), I don't like the liquid they're packed in, I don't like the slime (it lingers on other foods and coats the roof of your mouth), I don't like the way they roll arond and squish and slide when you bite down. I simply am not a fan.

However! I am even more not a fan of wasting food. And I happen to be a recent recipient of a pack of nameko. So let's go! Let's make them palatable!

Step 1: My colander is my best friend. I rinse the nameko several times, under different temperatures of water, trying to see if I can get the slime off and turn them into normal mushrooms.

This is about as good as it gets. It's progress—they're no longer coated in the fucking ooze!—but we're still well far away from normal mushrooms.

(The gossipy mama at the 7-11 will later tell me that slimy food is what I need to heal my back injury. Okay! So maybe this failure is a good thing? I don't know if the slime actually helps, but I understand that it's considered to have an anti-aging effect, skincarewise, so I can see why it might help with old-person-related injuries, and anyway, I'm really enjoying okra in my shrimp and mulukhiyah leaves in my miso soup recently and that's certainly not hurting anyone! I'm still years away from being a nameko fan, though. [OR AM I?])

I chop and sauté a quarter onion, half a leek, and a couple cloves of garlic. When they're smelling good, I throw the nameko in too.

I make a batter with flour, water, salt, and a drizzle of sesame oil. If I'm doing it right, I think, I would mix the nameko straight into the batter, but for some reason, I don't. I pour it on top of them in the pan and immediately begin worrying that I've fucked up. I tear up a piece of my husband's sad-person reduced-cholesterol plastic cheese and throw it on top for insurance. Can't go wrong with cheese.

It might be starting to come together! The key is to start out low and slow so the pancake/pajeon/pizza has time to solidify and cook through. Once it's solid enough to flip unassisted, you can turn the heat up and get it crisping real nice.

I do the awesome flipping maneuver: cover the pan with a plate, then flip the whole deal over so the wet side of the pancake falls onto the plate, then sliiiiide the wet side back, facedown, into the pan to finish cooking. It's really coming together!

Would you look at that! It looks like real food!

I cut it with food scissors and find a dipping sauce. Most people would prepare some kinda soy sauce mixture, but idk; I just use chinkiang vinegar, one of the best things in the world. Which it turns out goes great with cheese!

And it's tasty! It really is. Some of the fruity, fermenty nameko flavor is still there, but between the doughy/crispy pancake, the cheese, and all the allium goodness, it's a very mild, soy saucey flavor! It's not unlike a very, very Japanese white pizza. If you'd told me a few hours ago that nameko could be this good, I wouldn't've believed you! Honestly, I still might not! Good for me.

[shabbytigers]

Tell us about cabbage salad (not coleslaw)?

the way my mom used to make it: get a small head of red or green (or both if catering for many). slice it pretty coarsely, don’t shred it fine like for coleslaw, and rip up the slices so you have strips of cabbage. dress it with a tangy garlicky olive oil and vinegar dressing and toss in some caraway seeds. leave in the fridge for at least a couple of hours before serving. it’s arguably better the next day and it will keep in the fridge till it’s gone.

the dressing obviously makes or breaks this, and it’s simple, the same one we used for ordinary lettuce+ salads, with the addition of the caraway seeds which are cabbage-specific. i am very passionate about it. i don’t absolutely love pressing garlic and inevitably make a mess, but it’s worth it. good strong vinegar (apple, red wine, sherry, whatever) and plenty of it is the crucial factor—don’t over-rely on sweet balsamic and consider a lower o:v ratio than usual, especially if your available vinegars are a bit insipid. we literally used 1:2 o:v in the eighties. imo that’s not necessary since both oil and vinegar quality are baseline much higher nowadays, and in fact i’d flip it and work down from there, but don’t be shy. to that, add two to five cloves of fresh garlic hand-pressed finely right into the bottle, handful of dried oregano crushed between your fingers as you drop it in, a tiny and i mean tiny pinch of sugar, salt, coarsely ground black pepper. iff it’s for cabbage salad, a handful of caraway seeds. boom

the cabbage and caraway make a fully complete salad imo but you could reasonably add red onions for even more zing or, perhaps, some sort of crumbly fresh feta-type cheese, goat or sheep. walnuts maybe. no carrots, and no creamy ingredients. this is not coleslaw!

[chaosintheavenue]

To be clear, I'm only counting the standard Walkers flavours here. No Sensations or any of that fanciness.

For the record, there's one flavour on here (which shall remain nameless) that in my experience is substantially less common and popular than the others. I don't feel like it even deserves to be included hgdsdfg, but I just took the current main flavour list from the official Walkers website, so don't blame me for daring to add an option for that and not your fave!

[thatgordongirl]

BBC Ghosts Season 2 : Life references

After months of putting it off, Season 2 is finally finished!

Episode 1 - The Grey Lady

Captain’s “For King and Country” is in reference to George VI

Thomas references Twelfth Night by William Shakespeare 

Julian plays ping pong and says it takes him back to the David Lloyd in Chelsea 

Julian spoils the World Cup quarterfinals for Pat, implying he watched it when alive 

Mary was mostly illiterate

A 14th century grindstone is found in the cellar 

Captain unsurprisingly mentions the war again

Julian thinks he can do an impression of Nelson Mandela 

Thomas does an impression of an earl, but I couldn’t find anything on them so please excuse my lack of British know how 

Fanny appears in photos 

Julian didn’t believe in ghosts when he was alive 

Pat lists his skills in life: knot-tying, tent-pitching, archery 

Julian references Newsnight 

Fanny has been to a sideshow 

I’m assuming Pat and Julian are referencing Bruce Forsyth, which Julian has before 

Not a life thing, but I find it interesting that both Robin and Captain have said ghosts can’t feel the cold, only for Captain to question it 

Side note: Thomas’ cheese commercial made me hungry

Fanny’s dress is made of silk 

I like to think Captain talking to Dante’s taxidermy means he likes dogs

Pat likes pop quizzes

Captain likes running, a no brainer 

Captain remarks that he’s in his prime and that’s he’s still got it, implying that he at least believed he was in good health when alive 

Episode 2 - About Last Night 

Mick the plague ghost comes back the village they’ll eventually die in

Mick claims to have had an orange, have seen a bear kill a man, and met the king and went fishing 

He brought salt and clothes for the other plague ghosts, which led to their deaths 

Side note: Mick coughing up the blood was so scary to me, dying from a sickness 

Thomas may be able to cook, since he says he wished he could make Alison breakfast - lamb’s kidney and onion- before being cut off. I wonder if Thomas learned or liked to cook 

Thomas acknowledges he wasn’t formally invited to the party, a custom he’s used to

None of the surrounding villages were struck with plague 

Captain asks to watch a war documentary while Pat wants to watch football 

Julian believed that you should drink more alcohol when hung over

Mary offers a remedy: mushrooms soaked in goats milk and vinegar till it’s warm 

Pat says that cola is good for a hang over 

Side note again: Thomas is really sweet when he informs Alison of Dante’s disappearance, or the multiple times he’s wished to help her with things like cooking and cleaning. We love a helpful king 

Fanny loved Dante like her own child according to Thomas, and she once told Julian she loved Dante more anything else in the world. If she did have kids, I wonder if the relationship was strained. Also, it’s such a notable fact that everyone knows it, including ghosts that weren’t around for Fanny’s life

I know he’s easily coerced into not doing it, but the fact that Captain wanted to tell Fanny immediately that Dante was missing is very sweet 

Julian has extensive experience in public inquiries, specifically being the one getting asked the questions

Julian describes how it make an alcoholic drink to Alison 

Kitty’s heard white wine helps with stains

Fanny is not fond of mice

Mary thinks Veronica, Clive and Annie are nice names. I won’t include Daniel because it was her having a close call with Daniel 

Dante used to like sitting by the fire 

Episode 3 - Redding Weddy

Captain’s soldiers at Button House were apparently prone to giggling and horseplay 

Introduction of Captain’s Lieutenant, Havers 

We see Captain being informed that France has surrendered, which occurred in June 1940 

Captain requested a service revolver

Lieutenant Havers had an emergency lockdown initiated shortly after 

Havers informs Captain he wants to be involved in fighting, and has put in a transfer for the North Africa front 

Pat is, unsurprisingly, well versed in activity badges, and everyone else can recite them 

Robin knows how to skin a mammoth 

Julian, my dear, you are way off. It took Mary more than 300 years to talk about the witch trial if she did indeed die in the 1610s 

Pat likes Top Gun 

Julian references Chariots of Fire from 1981, Mississippi Burning from 1988 and The Towering Inferno from 1974

Little reference to the next episode when Thomas says he would show Julian his glove if he had one. Also, the wedding guy says the backyard looks like a bomb site, when it literally is one. Stuff like that make the show so much cooler

Julian used to do boxing for Cambridge 

Pat says s'il vous plaît

Fanny and Kitty read Lady Chatterley’s Lover by D. H. Lawrence 

Julian references the Suez crisis

Thomas references Jack and the Beanstalk

Pat calls the laptop the computer that folds

Pat was with Carol at her parents’ house when the moon landing happened, eating fish and chips and trying a jumbo battered sausage for the first time

Julian was a student at Cambridge when the moon landing happened and having his first threesome 

Captain claims that his dog Barry is buried where the bomb is, which is obviously untrue, but he also says that where they buried their pets, plural. I like to think Cap’s soldiers had a few dogs about

Captain has a letter with William written on it, which he tucks into his clothes. Captain says he was just thinking about Havers, which would later link to how they both knew about operation William 

Havers gets a new service revolver 

Captain has poster in his office about men wanted in the army, and also a wall full of books

Captain and his soldiers played cricket 

Julian references 9 1/2 weeks, a 1986 erotic movie 

Thomas always chooses pistol

Julian sold 50 crates of AK-47 assault rifles to the Libyans in 1983 to pay for his orangery 

Julian uses a grenade and a flamethrower on Thomas, I don’t know if his “I’m melting” line is meant to reference the Wizard of Oz or not

The statue outside, Florence, was one of Kitty’s best friends 

Kitty’s sister would pretend to not be able to find her when playing hide and seek

Kitty once hid for a whole day and night, and got so hungry she had to eat a bit of her purse 

I mean it’s just meant to look funny and be a reference but Julian can canonically spin a ball on one finger 

Nobody has ever found Kitty during hide and seek 

Nice canon Cap in a coat, love a bit of that

He also smokes, or at least fiddles the occasional pipe

Oh and he threw that envelope into the hole with the bomb

Captain buried a prototype limpet mine, which was so secret only he and Havers knew about it, along with the blueprints 

Captain talks bomb mechanics with Robin, the cutest thing I’ve ever seen

Pat knows about 2001: A Space Odyssey 

Robin thinks the earth is flat 

There’s a bit of speculation here: I can’t actually say with absolute certainty that Captain really saw Havers go. Maybe it’s wishful thinking that Havers would turn back and salute one last time, maybe it did happen, maybe it didn’t 

Episode 4 - The Thomas Thorne Affair

Robin would wear a space suit, Mary a seashell dress, Tom double denim with aviators, Julian misses pants, Pat’s wearing his lovely gist, Kitty wears the same as Alison, and Captain would wear his uniform 

Julian is unsurprisingly well versed in political tactics like the spin 

Captain identifies a musket ball

It’s the one that made Thomas very dead

This is another thing I’m uncertain about: whether Thomas feels pain or just does it for dramatic affect 

Quick side note before sad Thomas lore, I think I forgot to mention last time that Julian mentioned Great Expectations 

Thomas died October 10th, 1824

Thomas came to Button House when it was owned by the Highams’, Thomas and Francis were invited

They can both ride horses

Thomas had stated the house was pleasant to look at, but he wouldn’t want to live there (rippppp)

Thomas was in love with Isabelle Higham 

Thomas wrote a poem called Hermione and Roger and recited in front of everyone ( turns out he always sucked, but his poetry didn’t really sound that bad to me in this episode ) 

Isabelle played the harpsichord 

I always wonder during this episode how Thomas remembers his death so wrongly, whether he’s lying about it or simply so horrified he forgot I don’t know 

Even so, I think Thomas genuinely was in love and didn’t misinterpret as much before Isabelle

Thomas challenged some guy to a duel, we love a gun brandishing king 

Francis is a bitch- anyway back to Thomas

Thomas went twenty paces instead of ten, should’ve listened to ten duel commandments Thomas

The first animation with the spinning paper thing was shown

Monster munch, no words

Julian with his bloody playboy magazine, I’m not surprised 

First mention of Annie, Mary’s bestie

Humphrey is such a lovely soul, learning to admire the little things like shoes 

Okay wait, Alison says “you’ve literally got forever” which parallels Captain’s “we’ve got forever” 

HOLD UP THAT DUEL GUY WAS INSULTING MARY SHELLEY 

HOW DARE HE 

Thomas shot a bird and apologised before he died 

Isabelle never came to see Thomas before he passed, he was left alone to die

Julian cried at Thomas’ death 

Francis rigged the whole thing to trick Thomas and Isabelle in order to get Higham House

Francis and Isabelle’s son was George’s grandfather 

Everyone is related through Robin and his sister 

Poor Tom, you stay how you die and that letter isn’t going anywhere 

Episode 5 - Bump in the Night 

Cap likes to count with Humphrey’s hands 

Captain tells Alison of life from the knees “Trust me, you don’t want a hernia” either he had one or knew someone who did

Humphrey knows that hedgehogs will leave flees in the rug 

Also Captain and Humphrey’s exchange “Pick me up at six. Literally” “Very good” is so cute 

Fanny references oyster forks

She assumes they’re eating oysters at the wedding 

Julian sings “I’ll make love to you” by Boyz II Men

Humphrey on guard is cute 

Captain does his own little vocalisation of what I’m assuming is a long way to Tipperary 

Kitty assumes the intruders are there for a masked ball 

Julian references the Bramptons and assumes it’s insurance fraud 

Captain knows it’s a burglary 

Pat tries to put them under a citizens arrest, so cute 

Pat references Borstal 

Alison taught Kitty acronyms - Richard Of York Gave Battle In Vain 

Captain calls the police the constabulary 

“Burglary in process”

Captain - “why is no one ever alive when you need them?” Very telling, Cap

Julian gets worried Margaret Thatcher is dead. Too late Julian 

Fanny admires the brushwork of her portrait

Cap and Pat watched Star Wars 

Julian worries about getting RSI 

Pat, Cap and Julian know Morse code 

Julian lobbied against an animal welfare bill 

Robin always gets excited by fire 

Captain says he could have Robin shot off desertion, scaring Thomas 

Alison meets a ghost who died hitchhiking. I find that to be an interesting concept, as the ghost is more based on the archetype. Makes me think about if Robin’s ability or character was created first

Robin howls for the dogs

Uh, Pat talks about drugs going in unsavoury places 

Fanny would make a good criminal 

Captain says he fought in an actual battle, it’s difficult to hear but it’s there

Julian loves a good sauna 

Episode 6 - Perfect Day

Mary believes that bad weather means bad tidings for the wedding

Fanny believes marriages should be at churches 

Pat’s wedding day was the best day of his life, Carol wore velvet and he wore a brown three piece 

Julian was drunk on his wedding day 

Fanny’s wedding day was at Winchester Cathedral and she was given away by the Marquis of Granby 

Robin had at least thirty children

Kitty can throw up, and had food in her stomach when she died

Robin says that’s never happened before

Captain is very good at decorating, no surprise

Pat recognises the kid who killed him 

Mary and her wedding superstitious 

Both Pat and Julian talk about Dennis Waterman

Robin and Julian talk about Mick Hucknall

Kitty’s dress is burgundy 

Captain has great fashion sense

Thomas references Whitechapel 

You know, Thomas’ explanation of how Clare looked was pretty accurate, he’s quite aware of emotions

Fanny stops in front of George’s portrait, just an interesting detail 

Fanny had high expectations placed on her since she was a child 

Alison and Mike got married young 

Alison had second thoughts on their wedding day

Mary had a husband, who was crushed underneath a plough three years after their marriage 

The man Pat recognises is Keith Darren Dean 

First time hearing about Humphrey’s marriage: it was arranged, they were both from noble families, he was fourteen she was twelve 

They didn’t love each other, and Humphrey believed she didn’t like him, they couldn’t understand each other because she was French 

Course later we find out she thought highly of him

Keith has guilt that has lasted decades, that sounds so painful 

Fanny and Thomas exchange a look when she finally comes around to the wedding, it’s just so sweet I had to mention it

Keith remembers the knot tying Pat taught him

Episode 7 - The Ghost of Christmas

Julian is giving a speech for a bill at the start of the episode, referencing saying goodbye to Margot the day before 

He refers to her as ‘this woman from my wedding’ and implies he’s about to sleep with another woman by the end of the scene

Nickname count: Dearest, darling and dear

The baby, Rachel, is heard crying on the phone

Margot asks when Julian is coming home, so he lies to her and says he won’t be back for days

Pat loves Christmas cooking, such a dear

Captain wishes he had a whiteboard

Julian points out the humbugs, and says he hates Christmas 

Captain misses hearing the King’s speech on Christmas

Pat liked playing games with his nephew and his son, Daley

Games like Buckaroo, Boggle, Yahtzee and KerPlunk 

Thomas misses the mistletoe, implying he’s been kissed before

Kitty used to open presents in the morning and then after lunch Eleanor would pick the ones she wanted

Mary says that some babies can see ghosts until they start walking 

Julian is in the warmest room in the house due to his legs

Julian was in Brussels once at a strip club,  but he tells Margot he’s at a restaurant eating moules-frites and drinking a Sancerre 

Margot seems at least skeptical of him

This is one of the Christmases he misses, the last four of his life that involve Rachel 

Julian references the European Union

Fanny convinced Alison to follow the tradition of chopping a tree down and bringing it on for Christmas

Fanny planted at least fifty saplings in her time

It’s kind of funny that Julian is horrified by Mary getting naked

Thomas’ Christmas recital thing wasn’t that bad 

From inference, it’s implied that Julian believes Margot wanted the baby, and that he had it thrust upon him

And if “I know, darling, I know” represents Margot, and Julian thinks that’s a reaction she would have, damn is that sad

She’s practically taking the blame for his misery

Julian would go for a drive if the baby got too irritating to him 

It appears that out of the four Christmases away from Rachel,  one was to do oil deals, one was to be in Brussels, one at Colonel Gaddafi’s palace, and possibly another in Brussels 

Pat loves Twister

Thomas and Cap have physical discipline 

Pat would go to the shed to drink a Watney’s 

Julian being considerate of Angela sleeping is either a new development, or something he was never pushed to do in life

The PC brigade may have interrogated Julian

Fanny seems to hold her Christmases in a high regard, despite George. Maybe it wasn’t always bad

Julian has kissed the wrong people under the mistletoe 

Alison plays In the Bleak Midwinter on the piano 

Rachel Fawcett is an MP for the Green Party, she’s a Major Leader of it 

[mishafletcher]

i wrote a book called cooking is terrible, which you can buy on amazon, or at any of the retailers here, or pretty much anywhere you can buy books.

the main post was getting pretty long, and the faq was also pretty long, but people often ask what kinds of recipes are in it, so here are some example recipes!

butter bean salad

Rinse and drain a tin of butter beans. Add crumbled feta and capers. Dress with lemon juice, olive oil, and a little bit of mustard.

Variations: Add quartered marinated artichoke hearts. Add chopped red onion. Add fresh chopped parsley, or fresh or dried thyme. Add sumac to the dressing. (If you do all these things, you have a main course salad that is fancy enough to serve at a party, or to grudgingly take to the work potluck.)

Keeps in the fridge for three to five days.

shitty soup

This soup isn’t actually shitty—it’s actually nice, and I eat it a lot—but we started calling it shitty soup, and the name’s stuck.

Bring enough stock for one person to a boil.

Add about 2 Tbsp of pastina. When the pasta is nearly done (which is only like, two minutes), crack in an egg and turn the pot to a simmer. After about two minutes of simmering, add some sort of veggie—shredded carrots, fresh or frozen spinach, frozen peas—and let it cook for another minute or two. Tada! You’ve made soup.

You can change this up, and don’t have to include all three bits—pasta and a few veggies, or just an egg boiled in stock, is great, and totally a meal. I give all three components mainly so there’s a note about timing. There are a million variations on this—add tomato paste or sesame oil, add other veggies, cook the egg to different degrees of doneness, etc. You can add a little cheese at the end, or a handful of (rinsed) tinned beans, or shreds of previously cooked meat. But at its most basic, broth + something else = soup, which is a meal that you can totally manage to make for yourself in under ten minutes, and then you can smugly tell the internet that you’re sure that what they’re having is nice and all, but you’re having homemade soup. And let’s be honest—most nights, this soup is not good enough to justify that, but who cares. Sometimes you gotta take what you can get.

things you can put on top of cottage cheese or yogurt to make them feel more like an interesting meal

this is just a list of ideas. the things in parentheses are optional extras, though you can use—or not use—whatever you'd like.

Peach or pineapple chunks

Jam

Pumpkin or apple butter

Berries

Cantaloupe/rockmelon

Granola or muesli

Apples, cinnamon, and honey

Literally just honey

Cinnamon sugar

Sunflower seeds + raisins + shredded cheese

Chili powder + black beans + avocado

Chopped tomatoes + garlic (+ spinach) (+ steak seasoning)

Cut-up spinach and chopped green onions (+ tomatoes)

Sundried tomatoes and olives

Chopped cucumber and olives (+ za’atar)

Salsa or hot sauce

Chopped radish, ready cooked beets, or cucumber + dill (+ garlic)

Mix in a bunch of Milo, Nesquick, or other sweetened chocolate powder. (You might want to add a splash of milk.)

Mangos + cardamom (+ honey or other sweetener) (+ pistachios)

Balsamic vinegar (+ strawberries if you wanna get fancy)

Basically any fresh herbs you have + salt

A spoonful of nut butter (+ chocolate)

Dried meat (like pork or mushroom floss, or that weird shredded jerky) + green onion

if you think all this sounds terrible, that's cool—this is not the cookbook for you.

if you're like, 'oh shit, i could make that soup in less than fifteen minutes,' maybe pick up a copy.

[teecupangel]

I suddenly remembered that one line from Desmond as Al Mualims daughter ask where Desmond was craving a cheese burger and Al Mualim sent Assassins to find it and it got me thinking so I searched up if it was possible but all I got were from the middle ages so I wanna know your take if a cheese burger can be made during that time

The Desmond is reborn as Al Mualim’s daughter post, the “I misunderstood the ask so now Al Mualim has a wife oops” follow up idea and its sequel, the “Eli POV”, for those curious.

Okay, so there’s a lot of variations of the cheeseburger. For the sake of analyzing if it’s possible to recreate a cheeseburger in 12th century Levant, let’s go for the ‘basics’:

Bun

Cheese that can be melted

Patty (ground beef)

Lettuce

Tomato

Onion

Pickles

Sauce

Let’s start with the parts that needs to be 'prepared':

Buns can easily be recreated with flour, yeast, milk, egg, sugar, salt and butter or oil. Sesame seed that will sprinkled on top is optional but can be gotten in Egypt since they seemed to have it during Ptolemaic period as ‘sesemt’.

Patty can be prepared using ground beef (I’m sure Al Mualim would have no problem getting novices/recruits to chop the beef enough for it to be grounded, good luck, you poor boys), salt, ground black pepper, egg and dry bread crumbs. The lost ancient port city of Muziris is said to have exported black pepper to Levant.

Salt for both the buns and patty is possible to get during that time as well. It’s gonna be expensive though XD

Now, for the other ingredients:

Lettuce – it’s originally farmed in ancient Egyptians so they can find this easily.

An onion variation/ancestor has been noted in Iran so they can contact Alamut for this.

Cucumber for the pickles is available in India and other East Asian countries so their best bet would be the Silk Road. Pickling would need vinegar which should be available already by that time (vinegar has been available since alcohol brewing has been a thing… maybe…) (this needs salt as well)

Tomato – They’d need to sail to America for this one. Time to get into contact with Ratonhnhaké:ton’s tribe, I guess. XD

The sauce though is a bit complicated. Cheeseburger usually use thousand island for the sauce but that would mean ketchup and mayonnaise. Ketchup needs tomato as well so… yeah. (of course, the sauce can be something else but then… it won’t be a classic cheeseburger if it’s not at least mayonnaise and homemade mayonnaise is… uuuhh… good luck, novices and recruits)

Now… the cheese…

American cheese is… well… sorta maybe impossible? XD

It would be too much to try and create even a Swiss or Cheddar cheese for this one so what will make or break this cheeseburger endeavor will be the cheese.

It needs to be a type of cheese that can be melted…

Or…

Well…

They do have the Apple so they can cheat it to learn how to make that kind of cheese themselves XD

(all information taken from wikipedia)

[restorativemeal]

Menu Twenty-Five

Menu twenty-five from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook".

Gazpacho Soup: tinned whole tomatoes, tinned tomato juice, garlic, cucumber, capsicum, onion, olive oil, whole meal bread, red wine vinegar, salt, pepper, italian herbs, tabasco sauce, worcester sauce, fresh parsley. 

Carrot Tabouleh: bulghur wheat, carrots, spring onion, parsley, walnuts, salt, pepper, lemon juice, tabasco sauce, mayonnaise, black olives. 

Farmhouse Pie: wholemeal flour, rolled oats, salt, butter, kumara, onion, pumpkin, leek, butter beans, plain flour, milk, vegetable stock, horseradish sauce, cheese. 

Crisp Green Salad: Lettuce, mustard, olive oil, lemon juice, salt, pepper, garlic.

Still the middle of March, my problems were resolved and I had started reading a book that led me to believe I may have textbook issues. A newer flame was sparking within me this week, which to a degree only highlighted the textbook issues noted in the sentence prior. It was the Twenty-Seventh week of the long journey through Bishop and Carruthers’ “The Vegetarian Adventure Cookbook”. The Autumn equinox was set to occur on Wednesday, the night of the dinner party. My tendency to look inward caused me to think of it more as just the end of Summer, a time of historical personal woes, I was grateful to have made it through relatively unscathed. The weather was getting colder, the days shorter, and I was becoming thankful despite the issues I knew myself to have. 

Menu Twenty-Five was made up of a medley of dishes across a spectrum of temperatures. A cold Gazpacho Soup and Carrot Tabouleh, with a warm Farmhouse Pie and a side of Crisp Green Salad. I needed the Farmhouse Pie, envisioning a lifestyle where I spent time on a lifestyle block further north than where I was situated, or south depending on the location of something I had seen on Instagram. At the same time, I was having compulsive thoughts about bad things that would happen if my Instagram following went down by one. I discovered a glitch in the supermarket self-checkout which meant you could get two capsicums for the price of one. 

Farmhouse

I was home from work by 5 PM on Wednesday and ready to begin the equinox meal, in a meditative silence in the small kitchen. The hours I spent cooking before my guests arrived was beginning to feel like the only time I knew peace, despite the elevated mood I held steady during Week Twenty-Seven. I assembled the pastry dough in a red pot early, so that it could rest in the fridge for half an hour while I prepared the Farmhouse Pie filling. I tossed the leek stems out the kitchen window because they were too big for the food scrap bin. The Carrot Tabouleh was put together no problem then shifted to the fridge. Twenty-Seven weeks into the journey but I still don’t own a rolling pin, this proved problematic when it came time to roll out my pastry dough with a glass, some of the pie would be left exposed. Still it entered the oven, covered in tinfoil, for as long as the oven would handle. With guests arriving, I blended together the Gazpacho Soup, accidentally pouring a lot of worcester sauce into the mixture but hoping for the best in my calm space.

Autumnal changes

I sat down at the corner of the dining table with all the dishes in the middle. There were six guests around the table, they dipped spoons into the Gazpacho soup and I cut the Farmhouse Pie into equal servings and placed it on the empty plate of each guest. The dinner went down a treat, warm enough to signify the end of Summer, but cold enough to address the higher March temperatures we were facing. Conversation flowed carefully, discussing things, traveling artists, love, and I broached the subject of my textbook issues.

A casual dinner celebrating the end of another Summer

I felt myself coming back into my own by the end of Week Twenty-Seven. At work, my colleague had signed the pair of us up to complete a “Personal Effectiveness Bundle,” an online course geared toward improving personal effectiveness. I learned about personal mission statements and considered ways I could change my morning routine to become a more productive and inspiring person. I wrote down in my diary beside every date for the next week to go for a walk each morning, knowing full well that I wouldn’t go on any of them.

[vengefulcooking]

Made a sweet n sour curry variation— it was meant to be a pineapple chicken, but I had a few missing ingredients (namely uh the chicken) and so I played around with it a bit.

No chicken to coat and cook, so instead I threw in boiled potatoes and sweet potato. I'm really becoming the boil 'em, mash 'em, stick 'em in a stew potion concocter, eh! But I'm moving next week, so this was less of a 'let's go get ingredients!' thing, and more of a chance to use up what's in the fridge so I have to carry and move less stuff.

So we made the sauce as is:

Base:

Sauté chopped onions: heat them in oil on low heat until they're a bit soft

Add spices to it: garlic powder, whatever else your heart fancies in small doses: I used some cinnamon powder and some cayenne. Your salts and peppers.

The sweet n sour bit of the sauce:

Pineapple juice (loads), brown (or w/e) sugar, vinegar, soy sauce (all in equal quantities) and some flour (about half of the sugar, etc.). Technically, the recipe called for cornflour, but if you give it a good five minutes to cook properly, flour is okay.

I also used some of the sweet potato boiling water because it's also kinda sweet and I didn't have as much pineapple. Chicken broth would also do, but like I said. No chicken in my fridge rn.

Keep whisking as you add each bit in so you get an actual sauce without lumps of flour/sugar or stuff settling in layers.

Pro tip: if the flour is the last thing you add, you can taste the proportions as you add stuff. Too sweet? Add more soy. Too much vinegar? More of everything, sorry, you're fucked

Cooking:

Into the base of sautéd onions, add the boiled (and cut, because I'm not a heathen) vegetables: for me it was potatoes and sweet potatoes, but I also had some frozen veg so that went in. Bell peppers n stuff is lovely with this. My pot's (potatoes; this did not look like I thought it would in my head) were soft enough from boiling so honestly I sort of ended up just coating them.

Then add in the sauce, keep stirring, add more broth of choice if you like. If you've got too much pineapple sweetness, then actually do add non-sweet broth. How much is really you vibing it and sizing up your onions: the minute you've got too much water and not enough onion, you will taste the water; the unfortunate truth of cooking is that water is cool, but water is not food. If you want more quantity of food, you uh, need more quantity of food (this was for me, I am bad at proportions).

If you'd like a thicker, more jam-like texture, then firstly the stickiness of pineapple juice from a pineapple helps with that (I got one of those pre-cut ones from the grocer's, they tend to release juice over time). Secondly, go for less liquid, but also remember to account for the fact that some will evaporate because you're cooking.

Sorry if you're smarter than this; if you check the premises of this blog (pinned post) this is basically cooking for dummies. For idiots. For vengeful, low-skilled bastards that want to make something so good, it makes everyone in their life who has doubted their cooking re-think their whole life so far. Such idiots are often so focused on the revenge part of this dish that we forget little details. Like. Water boils when you heat it and then there's less water.

I ended up also adding a finishing sweet and sour (possibly Thai; I can't remember bc it is 2 am) sauce I was enticed to buy at the grocer's even though it was 10 days before I move house. How we all fall. So anyway, I must use the sauce, and in lieu of just coating cooked chicken/shrimp/other meat or veg, I just kinda threw it into the sauce.

Again, this is all optional because it's cupboard-emptying stuff, but I threw in some flax seeds on top, and honestly, when serving, I have also enjoyed it with a dollop of mayonnaise and a small cut of a cheddar cheese slice, but I don't really think using mayo in everyday cooking is a great idea? But also, I had soft-boiled eggs, which also did a fantastic and really fancy-looking job of drizzling into the stew at the very end ('plating', if I may be so bold (<- sucks at plating)). That's vengeful cooking, baby!

And of course, me being me, I finished it with rice. My whole existence is stews for rices. I bought a 3 kg pack of rice because it was 1) long grain (my mum nods in approval) and on discount. But. 10 DAYS BEFORE I MOVE. So yeah, rice bonanza. I am having so much rice. Living a real regal life out here.

And that's the dish! Revenge may be best served cold but please for the love of god have this while it's still hot and mmm so yummy.

Pics tomorrow maybe (though it'll be of a reheat) because it was mmm so yummy that I never took a picture.

(Quick rice tip: water : rice 2:1, + maybe a quarter glass of water extra to keep it from burning if anything fucks up, 18 mins on the timer, start at high heat, when you hear the boiling, turn it down to medium (that's like a 5 on a numbered stove, think 6 o'clock) and then just taste and monitor when you've got around 4 mins left. People say rice is hard, please, rice loves you and it's very easy give it a chance.)

Update:

With some sesame sprinkled because why not. Extra flavour. Lovely eh?

[nancypullen]

Sweatin' and Eatin'

I feel like that's all I've been doing lately. It's just too dang hot for anything else. I will do just about anything to avoid turning on the oven or standing over a hot stove. Tomorrow's dinner will be pork carnitas in the crock pot. I'll quick pickle some purple onions, chop up tomatoes and avocado, and serve it up with tortillas and a little sour cream. Mickey loves it. I've been eating loads of salads. LOTS. I feel like a rabbit. Yesterday this was lunch.

Kale, dried cranberries, walnuts, feta, avocado, and a little rotisserie chicken on top. Drizzled with balsamic vinaigrette, it was perfect for a hot day. Dessert was a bowl of delicious Rainier cherries - so good!

Most days this is breakfast. I'm not on Atkins, but I love these protein shakes over ice. So yummy.

Mickey was across the bridge doing a photo shoot today so I was on my own for dinner. That meant another salad. Tonight it was fresh peaches, bleu cheese, another sprinkle of walnuts, and a homemade vinaigrette of white balsamic vinegar, honey, a little Dijon mustard, salt and pepper, and olive oil, Simple, tasty, and I never touched the stove. That's a win!

Still awake? No one comes here to find out what I'm eating. Let's move on. I mentioned that Mickey was taking photos. He was over on the western side of Maryland at an assisted living facility - more like a resort, taking photos for a calendar that they sell. There's a different theme every year and this year it's blockbuster movies. The residents dress up and pose and the backgrounds are put in later. This husband and wife are posing as the characters from Top Gun.

I see it.

This gang is self explanatory.

And my personal favorite....

Last year's calendar was epic, and it looks like 2025's will be too. The residents have so much fun doing this, and since they'll be in the calendars soon I think it's okay to share their faces here. I'm not naming names or even the place. Mickey thoroughly enjoys this assignment and tells me so many funny stories. For example, the wife of the Top Gun couple told him to be careful with her husband because, "I don't have time to train another one." I feel you, ma'am. I told Mickey that if he kicks the bucket I will replace him with a cat. Anywho, that's a little tidbit from our corner of the world. Mickey is out snapping photos and I'm trying to avoid the kitchen. This heat is no joke. I pulled up a few spent sunflowers today and cleaned and filled the birdbath. When I came inside I put an ice cube in my bra.

I may stay inside until Halloween (which, if you're wondering, is just 105 days away). That's enough nonsense from me tonight. I just heard a distant rumble of thunder so I'm going to do a rain dance and hope that Mother Nature smiles on my gardens. I don't want to say it out loud, but I have baby pumpkin plants up!

I'm probably setting myself up for heartache, but let me live in this happy delusion for a while.

Sending out plenty of love tonight, take what you need and pass it along. Stay safe, stay well. XOXO, Nancy ,

[fcukfodmap]

Day 41: Low-FODMAP Gluten-Free Stuffed Peppers with Cajun Vibes

After the success I had with sort of Greek stuffed peppers, I thought I'd try my hand at sort of Cajun stuffed peppers. The trouble being that a low-FODMAP diet allows neither garlic nor onions, and both are a component in any given commercially available Cajun seasoning mix. So this recipe adds all the other seasonings in a Cajun mix, and it worked pretty well, I thought. Culinarily speaking, my native diet is about as far from Cajun you can get in the contiguous 48, so be aware that this is completely inauthentic Cajun fare. This is vibes-based cuisine all the way.

Low-FODMAP Gluten-Free Stuffed Peppers with Cajun Vibes

6 red, yellow, or orange bell peppers (not green)

1 lb ground pork

1 1/2 c diced tomatoes, or one 15 oz can petite diced tomatoes

1 tbsp Italian seasoning

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp thyme

1/4 tsp black pepper

1/4 tsp cayenne pepper

1 1/2 c long grain white rice

3 cups water or broth

2 c shredded co-jack cheese

1 1/2 slices gluten-free bread

1/3 c grated Parmesan

2 tsp minced banana pepper rings, plus 2 tbsp of the brine

olive oil, salt & pepper

Preheat broiler and adjust oven rack 6 inches from broiler element. Line rimmed baking sheet with aluminum foil. Halve the bell peppers lengthwise through stem, removing the seed pods but leaving the stem. Arrange peppers cut side down, brush with olive oil, and sprinkle salt on peppers. Broil for 4-5 minutes, until beginning to spot brown but not mushy. Set aside to cool.

Turn the oven down to 400F. Cook sausage in big skillet over medium-high heat until browned, then add Italian seasoning and tomatoes and cook until the liquid is gone. Add the rest of the seasonings and rice, and cook until fragrant, 30 secs to a minute. Add water or broth, cover, and simmer for 20 minutes. Off heat, add 1 1/2 c shredded co-jack, and let cool for 10 minutes.

Meanwhile, pulse bread in food processor until crumby. (You should have about 1/2 c.) Combine breadcrumbs, Parmesan, and 1 tbsp oil in bowl. Take two of the bell pepper halves and chop up; you should have about a cup. Process chopped bell pepper, 2 tbsp breadcrumb mixture, banana peppers & brine, 2 tbsp oil, and salt to taste in blender until smooth, about 1 minute. Set aside sauce.

Arrange peppers on baking sheet cut side up, and fill with the sausage-rice mixture. You can really mound them up. Sprinkle with the rest of the co-jack, then divide the breadcrumbs over all the peppers, pressing lightly to flatten. Bake for 20-25 minutes, until well browned and heated through, and then let sit for 10 to cool a bit. Serve with sauce.

A note on various FODMAP concerns: broth is often a problem, because most commercially available broths have onions, garlic, celery, you name it. I went ahead and used the chicken-flavored Better Than Bullion, even though it has onions and garlic, because I'm of the opinion that it's a low-FODMAP diet, not a no-FODMAP diet. Otherwise water is fine, though you might want to add a little salt.

Green peppers aren't allowed, and you can have one serving of other colored peppers, which is one whole pepper. I found an Italian seasoning mix that didn't have garlic in it, but if you can't source such a thing, a mix of marjoram, oregano and thyme would work as a substitute. Tomatoes are similarly restricted, but the amount in any given stuffed pepper should be below the threshold.

Though decently spiced, this recipe could handle more seasoning, especially if you like hotter fare. The banana pepper sauce -- I used a yellow pepper in the mix, so it would be a bright yellow color -- was really cool, adding a note of sour brightness to the dish. You could probably use a hotter pepper, if you can find one without ubiquitous garlic.

The salad we had this with was just a garden salad with a simple oil and vinegar dressing: equal parts olive oil and an elderberry balsamic vinegar, and salt and pepper. The younger kid, who can be super picky, went back for seconds after asking, "Is this really low-FODMAP?" Which seems like pretty high praise.

This diet still sucks, but I'm kinda into how it's forced me to stretch my skills in the kitchen to compensate for all the things I'm missing. This is a weird analogy, but I have a background in poetry and prosody, and these restrictions are like the restrictions in writing a sonnet: it's easy to write a bad sonnet, but when you write a good one, it's sublime.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[daftpatience]

gimme that recipe bro, I need some veggies

sure! i actually just wrote it down (i dont really have quantities cus i measure that shit with my heart, but ill go over what i did!)

ingredients were just veggies i like that i know roast well. what i used was:

zucchini tomato parsnip turnip potato carrot red bell pepper onion garlic and the spices/seasonings: balsamic vinegar oil (we just use vegetable oil but something nice like olive oil would be great) thyme salt n pepper sunflower seeds (we used roasted salted ones cus its what we had, but theyre getting cooked anyways so im sure raw ones are fine. the double roastedness of them was tasty tho) cilantro (as a garnish, dont really need it if u dont wanna) and here are the steps:

preheat the oven to 400F halve and scrape out the zucchini to make lil bowls (keep the insides for the filling) put em in a pan or something cus theyre gonna be drippy and smushy drizzle the zucchini bowls with the olive oil n vinegar. thinly slice all the veggies ratatouille style and toss em in a bowl with the vinegar, oil, crushed garlic, thyme, salt, pepper, and sunflower seeds. fill up the zucchini bowls with all that and sprinkle a little more salt and sunflower seeds on top. cover with foil and bake for 30min or so, then uncover and let it get a little crispy (5-10 more mins) and tada! all done!

i don't have exact measurements, but when we made it i felt like it could have used more balsamic vinegar than we put in, which was sorta just a drizzle to coat it all when i tossed it, so maybe keep that in mind! a lot of ratatouille recipes want you to simmer the tomatoes and onions down first, so that might be a good thing to try to give it a little more juice or cohesiveness. and definitely use plenty of seeds if you enjoy those. they bestowed an excellent nuttiness to it and i was very happy with the flavors!! parsnips are lovely and aromatic and i adore them.

another thing we didn't have on hand which woulda been super tasty is a little grated cheese on top to get all nice and crispy. maybe a gouda or something would be nice!

we're gonna use the leftovers to make a big soup tomorrow with some homemade stock that we had frozen!

[shoku-and-awe]

Light Saturday dinner, featuring beggy dog and pilfered airline spoon! I made grilled cheese and tomato soup, the latter of which I’d never done before. Well, I tried once but it turned into marinara sauce. This was fantastic though. My husband says it was the first tomato soup he’s really liked/the best one he’s ever had!

Roughly chop one white onion and sauté in olive oil til soft. Add 1.5 cans of tomatoes, the water to rinse the cans, powdered chicken stock, and salt, and blend. Let simmer over low heat, adjusting flavor to taste with more stock, lemon juice, and a splash of balsamic vinegar. If it’s not gonna be tasty in time, add a bit of sugar. Finish with smoked ghost pepper, and dip your cheesy sandwich for best results.

Next time, I’d like to roast the onion with some garlic and bell peppers too, but that’s a different flavor profile. Also, I totally forgot garlic and cracked pepper……. which is maybe why it didn’t turn into marinara sauce this time?

[buckets-of-dirt]

Top 5 best foods (I'd ask for the top 5 mash episodes but i feel like we've already HAD that discussion)

Yes, I think we have already had the mash discussion lol. These are in no particular order because I refuse to pit bad bitches against each other

1. Welsh rarebit

It's a really nice cheese and beer sauce on toast, what's not to love? I had some with a poached egg on top at a pub in Conwy when I visited the UK last year and it might've been the jet lag but it was close to a religious experience

2. Bagel with lox and cream cheese (often referred to as a New Yorker)

I'm a recent convert to this because I was afraid to spend money on smoked salmon and then not like it, (I've had texture problems with raw fish before) but finally a low-stakes opportunity to try it presented itself and I loved it. Capers, red onion, and a tiny squeeze of lemon juice complete the dish

3. Bibimbap

Rice, garlicky beef, mushrooms, sauteed veggies, and bean sprouts, then throw a runny fried egg on top and drizzle on a sauce whose main ingredient is gochujang paste. Except for the amount of time it takes to sautee each type of vegetable individually (my dad does this for presentation) it's one of my new favourite comfort foods and it's pretty easy to make. I like that I get to customize my bowl from what options are available and each person gets to control their own spice level

4. Salt and vinegar chips

Just a basic snack food, true, but the world would be incomplete without it. They're best as kettle chips (as are most chip flavours) and the more vinegar the better. My mouth should feel like it's dissolving and there's a Canadian brand that meets this requirement better than any other I've tried

5. Maple creemee

This is Extremely regional to one part of northern New England, which is why I've included a picture. "But Wally, it's just soft serve!" Wrong. A creemee is very similar to soft serve, and some places will cut corners by using soft serve mix instead, but a proper one uses cream instead of milk and thus has a richer ice cream base. While you can get them in basically any flavour that's used in soft serve (chocolate vanilla twist is extremely popular) maple is the pinnacle of the form. Unlike a lot of maple flavoured things, they use real maple syrup (probably because they only exist in the exact region where serving fake maple syrup is considered a deadly insult) and it's simply divine. In some places you can even get maple sprinkles that are just crushed up bits of maple candy

[strawberrystepmom]

hi kendy today I made red lentil soup and thought of that one recipe you shared with us, I still have it saved somewhere and I'm planning to give it a go in the winter! what are your top homemade comfort dishes? <3

hello my sweetie pie!!!!!! that sounds amazing ngl to you im a soup in the summer girlie so anytime someone is like i had soup im like welp guess i need to go make some too fkdkdkdndn

hmmmm for summer comfort dishes i kind of get particular about using fresh ingredients bc I always have so many of them lol like my neighbor brought me more tomatoes today and another dear family friend gave me a ton of zucchini. i digress (kind of bc this relates to my next point)

a few of my favorite things to make and i def consider them comfort foods are zucchini corn fritters usually served with some kind of dipping sauce sometimes homemade ranch sometimes something herby if i have extra herbs. you grate a couple zucchini and squeeze out most of the moisture in a cloth or paper towel and then use the kernels cut off of 1-2 ears of corn (I recommend fresh if u can get it if not defrosted frozen is fine), and grated onion mixed with flour, milk, one egg, and a tiny bit of baking powder and seasoned to taste. you can add cheese but I usually leave it out even for being a certified usamerican cheese loving girl. so at this point you’ll have a pretty thin batter and that’s fine you can make it as thin or thick as u want by adding milk and then you just shallow fry them. so good and weirdly not heavy!!!!!

another one i eat almost daily during the summer is pan con tomate bc I have so many fucking tomatoes. grate a tomato, paying careful attention to your fingers bc graters love to bite they get hungry too. you’ll be left with gelatinous goo which is what you want. take a slice of thick, good bread and i am insistent upon it being pan toasted in olive oil although a toaster will work it doesn’t have the same richness that you’d get from frying bread in oil. cut a clove of garlic in half and rub the cut side all over both sides of the warm bread. top with your tomato goo, spreading it across the bread like gorgeous jam. top with sea salt, flaky salt, salt whatever u have just salt it a bit and enjoy.

also cooking with fruits and vegetables together is always a summer slay to me. i may lose some people here but a few weeks ago i made a balsamic peach feta puffed pastry thing and it was really good. used prepackaged puff pastry, simmered down some red onion and peach and and a good splash of balsamic vinegar and garlic with some thyme and rosemary until it became jammy and really beautiful this took like 30 mins on medium low. smeared that on the pastry, topped it with a generous sprinkling of feta and baked it per package instructions and it was delightful. very light!