#whole coriander spice

[mildmayfoxe]

i didn’t post about it here yesterday but i made masala with a whole bunch of stuff in it (chickpea paneer AND tofu) (because i’m the boss and i get to do what i want) and it came out only ok (too much coriander, really old garam masala, weird taste) (edible but not ideal) and i just ate it as stew yesterday but today i made myself make basmati and eat it again as leftovers instead of ordering pizza. everybody clap

[shree-1r]

[opintexspices]

Successful raw whole spices export requires deep knowledge of the spice industry, strong supplier networks, adherence to quality standards, efficient logistics, and effective marketing strategies. By delivering high-quality products consistently, export businesses can establish a reputable presence in the global spice market.

[hotvintagepoll]

Hello! Do you have a favorite winter recipe? I'm looking to expand my repertoire, because I've only lived in a climate that snows for a couple years, and I don't have enough cozy, bone warming foods!

PS - I keep having to feed my cat pumpkin puree because he has some tummy troubles but he will only eat it if I gently hand feed him with a spoon. Just thought you might enjoy that.

YES HERE IS JOYOUS SOUP

(i have never actually called it joyous soup but it's what i feel everytime i make it and i feel like everyone should make it)

This soup does not have a proper recipe because uhh, my mom is bad with recipes but ALSO this soup truly adapts to whatever you have in your fridge, as long as you have 1) some kind of oil or butter to sautee things with and 2) potatoes. this is the sam gamgee make-it-on-the-side-of-a-mountain-winter soup.

Step 1. Take your potatoes—6 is the ideal but 4 works—and chop them up rough. "What kind of potatoes?" Whatever they have on the side of the mountain, Sam. You now have a bunch of 1" potato chunks or discs (I like discs). I assumed you washed them first but if you forgot you can wash them now.

Step 2. Get your oil or butter sizzling. I use about two tablespoons of butter to start and add more as I go if the potatoes don't look fully covered. I am probably cooking the butter on medium.

Step 3. You're putting the potatoes in the butter. You're pretending to fry them. Watch them get all buttery and golden and a little brown and crispy. You're thinking, man, I could eat these as they are right now. You could do that. Don't. Add garlic and onions if you have them. Add lots.

Step 4. Just as you're like oh MAN these potatoes and garlic and onions look really good fried just like this, you're going to swamp them in water. You're going to stare at what you've done and thought you made a mistake. You have not. The water should just be covering the potatoes and now you've turned the water up to high, staring at your weird sad soup pot, that smells deliciously of butter garlic onions and potatoes.

Step 5. In another saucepan, you are melting more butter (or oil, or what have you) and figuring out what else you have in your cupboard. Carrots? Those can go in. Parsnips could too. Spinach works nicely. Any onions or garlic you forgot can be added again now. Mushrooms are fucking fabulous. Leeks? Sublime. The only veg you should be avoiding are the ones that are secretly fruits (no watery tomatoes or squishy cucumbers) or the ones that you think are insipid (celery).

Step 6. You're chopping all of that up as much as you like and browning it up in the butter. You're also adding whatever spices strike your fancy. I love salt, so that's always going in, but I usually add black pepper and cayenne, and then I get fruity with it and start adding in paprikas and cumins and turmerics or corianders and thymes and basils and parsleys. It all depends on what smells right to you combined with the steams you're making, and how much spice you want kicking you later.

Step 7. How are your boiled potatoes looking? Are they soft yet? Good. Can you stick a fork in them yet, and has the water boiled down to almost nothing? Excellent. How are all your buttery brown vegetables looking? If you want to give up the whole experiment and eat them right out of the pan, it's time to make another mistake and add all your gorgeous browned vegetables to your disastrous wet potato pot.

Step 8. You now have a lot of delicious stuff looking wet and sad in your potato pot. Pour in a bit more water (or veg broth, or stock if you have it) and stir that all up. Let it stew together a bit and combine flavors. Turn it back down to medium so you don’t scorch any of your nice wet veg things. If you're fancy like my mom, you get out an immersion blender here. If you're broke and possess your grandmother's food processor, like me, you're pouring that all into the food processor with the biggest blade you have and turning it into a smoothie. If your concoction seems oddly chunky you need to add more water.

Step 9. Wet sad potato smoothie is not much to look at but now you're adding CREAM. and CHEESE. and MORE SPICES TO YOUR TASTE. If you don't have cream MILK WORKS FINE. If you don't have cheese THAT IS OKAY. If you like your soup with chunks LEAVE OUT SOME OF YOUR VEG NEXT TIME and ADD IT IN HERE. At this point, you have a gorgeous creamy soup that's soft and luscious (that's the potatoes), includes all your favorite veg (that's everything you got out of the fridge), and can go in any number of taste directions depending on what spices you put in (I've made this with Indian spices, English herb garden spices, Mexican spices, Hungarian spices—every time it's delicious and works a different way).

Step 10. I hope you have a lot of bread because you're going to be dipping it in your soup saying :) man this is a nice soup :) and knowing you can make it whenever you have weird leftovers, as long as you have potatoes and butter. and what else does a person need in life than potatoes and butter?

enjoy your joyous soup <3 i may have forgotten several steps but as long as you follow -brown some veg -add water -add spice -blend the shit out of it, you can never really go wrong <3

[fuckingrecipes]

Food Myth: Roast your spices before using to 'Release the Flavor'

Truth: Dry Roasting your spices will CHANGE their flavor.

A raw sesame seed tastes different than a roasted sesame seed, just like a raw onion tastes different than a roasted or caramelized one.

There's chemical reactions happening in there. Aromatics aren't just released to be used, they're also broken down into OTHER flavor compounds.

Indian cooking exemplifies this: recipes will have WHOLE RAW spices, GROUND RAW spices, and ROASTED WHOLE spices. The same seed may be used in the recipe in 3 different states, and this is important because each different state will give your mouth a different interaction.

For example: Coriander (cilantro seed)

Raw coriander is floral and lemony. The roasted version is grassy and earthy - it's a totally different flavor!

A ground-up version will infuse the whole dish with an even flavor.

Leaving the seeds whole will impart the dish with some flavor and you get little bursts of intense flavor when your teeth crush a seed. Whether that's a burst of earthy or floral/lemony depends on if you roasted it or not.

Don't roast pre-powdered spices, because they burn easily and break down too fast.

BUT! You can Roast a seed first, and THEN grind it!

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[ying-an-sanren]

"Surp-ricee!!! Guess what we're doing this evening!!"

"That's right. Mommy is teaching me to cook so I can make dinners for San Lnag every day!

I just hope San Lang will like it..."

"So? How is it, San Lang??"

"It's delicious, gege. A but more salt next time, and it will be perfect!!"

Dinner spotlight:

If you'd like to re-create Lianlian's recipe — it'sactually quick and easy!

You'll need long-grain white, garlic, prawns, ginger, salt, pepper, turmeric, coriander powder, cardamom powder, cinnamon powder, cloves powder, lemon juice and plain white yoghurt. (And I think I also used a drizzle of Worchestershire sauce? The whole recipe was kind of an experiment tbh...)

1. Make sure to wash your rice and then place it either to a rice-cooker or to a pot. You're going to prepare rice according to the instructions on the pack (on the rice cooker manual), with a little additional step:

2. Mix the spices together and put half of them in the water with rice. Also add the juice of one lemon before you start cooking it.

3. While your rice is cooking, you're going to fry the prawns in a pan; first of all, put a few sluces of ginger and garlic in the oil. Once you notice they're close to getting burnt, take them out and put them aside. Next, put the prawns into the pan. Then add the rest of the spices. Toss the prawns around on the frying pan for a while until the prawns get nicely coated in all the spices. You can also drizzle a bit of Worcestershire sauce on them.

4. Finally add the yoghurt. That will create a nice sauce. Once both your rice and prawns are ready, you can serve — and optionally, you can add a bit of coriander leaves as garnish ☺️

[najia-cooks]

[ID: An extreme close-up of ground spices in various shades of brown and orange laid out in lines on a plate. End ID]

سبع بهارات فلسطينية / Seb'a baharat falastinia (Palestinian seven-spice)

Seb'a baharat is one of a few spice blends often referred to in English simply as “baharat” (the plural of Arabic بهار / bahar, “spice”). A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include cumin, cardamom, black pepper, nutmeg, and cinnamon.

Palestinian versions of seb'a baharat are usually dominated by allspice, black pepper, and cinnamon, giving them a pungent and sweet head; nutmeg, cloves, and cardamom provide additional warmth, while cumin and coriander often round out the blend with earthiness and a hint of florality. Ginger is also an occasional inclusion.

By the early 2010s, decades of Israeli taxation on exports and imports of non-Israeli goods had eroded Palestinian economic and culinary self-determination; Israel had instituted further blockades of the Gaza border in 2007, leading to a sharp decline in exports. Several farmers in Gaza turned to growing spices and herbs, including cumin and ginger, on their farms with the intention of finding a profitable market for them in Europe. However, frequent border closings, punitive export taxes, and Israeli shooting at Palestinian farmers who were attempting to work their land, made the plan unviable.

More recently, Palestinians have continued to work to find new ways to produce food despite shrinking access to arable land and fresh water. Resisting Israeli targeting of Palestinian food self-sufficiency is a matter, not just of subsistence and economic power, but of identity and dignity.

Today, Israel's total siege of Gaza continues as civilians run out of food, water, power, and medical supplies. Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

1 Tbsp ground allspice (6.6g; 1 Tbsp + 1 tsp allspice berries)

1/2 Tbsp ground black pepper (6.2g; 1/2 Tbsp black peppercorns)

1/2 Tbsp ground cinnamon (5.3g; 1 large stick Chinese cassia)

1 1/4 tsp ground coriander (2g; 1 1/2 tsp coriander seeds)

1 tsp ground nutmeg (1.4g; 1/2 nutmeg)

1 tsp ground cloves (2g; 1 1/4 tsp whole cloves)

1 tsp ground cardamom (scant 1/2 Tbsp pods; 2.6g just seeds)

3/4 tsp ground cumin (2.1g; scant tsp cumin seeds)

Instructions:

1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.

2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate.

3. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.

[theoutcastrogue]

I need to share this. (@st-just : hearty gruel alert!)

Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.

Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.

Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.

Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.

hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.

It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".

If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.

cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).

[iwonderwh0]

You know what, I crave to try new things and so I wanna start a tag game

Tag 5 blogs and share your go-to recipe(s) you cook regularly that you think more people should try

You can type or link a recipe, use whatever way you prefer. Doesn't have to be a meal, could be a drink or a snack or something. No pressure to participate.

@tartrazeen @unlisshed @alcatrazoutpatient @justanotherhumblebagel @heyyjae @feltsticker @kishavo @nothinggathers @senorpugbean @verved @radibe5 (I'm tagging a whole lot of you, sorry) and feel free to participate everyone who sees this post and feels like it

I've already shared mine on multiple occasions (hi @tartrazeen) , but I'll do it again before I love dal and I can't really think of anything else to share (that's why I'm making it!)

Ingredients in the order of how they're added, orange ones are the ones I always add and consider essential, blue are optional. No precise measurements because I never measure it and just do how I feel like. This dish can be prepared in so many different variations you really can't get it wrong, it'll always end up delicious

Some oil or butter heated in a pot

Some cumin seeds added to the pot and heated

One diced onion. I usually have red ones but use whatever you prefer, whatever size you like. Fried until translucent before adding next ingredient

Garlic and/or ginger. Can be freshly diced/grated or can be premade paste. I add both in paste because it's convenient and easy

Chilli/Jalapeño peppers if you have any and like it spicy

A can of chickpeas (some variations of this dish don't have chickpeas in it but I always add them in mine)

Garam masala spice mix (I don't remember the exact content of what's in it)

Two-three diced tomatoes or a can of tomatoes of you're feeling lazy/don't have fresh tomatoes

Additional tomato paste/puree

Additional veggies if you want/need to use them. Pretty much anything will do, but I enjoy cauliflower the most, and if you make it more like a soup with more water in it, potatoes can be nice addition

Lentils (I use regular red ones + I add some moong dall chilka just because I can)

Water + bouillon cube (any) or just salt if not

(now just put a lid on and cook it until lentils are ready. Mix once in a while or add more water of it's getting too thick for your taste)

Greens like spinach or parsley if you have/want them

A can of coconut milk is optional but really nice addition + it can help if you accidentally made it too spicy

More greens (like parsley or coriander)

If you didn't use coconut milk, you can enjoy it with sour cream or some plain yogurt or without

I guess you can also add lemon/lime juice but tbh I've never done this

Enjoy!

[opintexspices]

Customers may rest easy knowing they are obtaining the best raw whole spices when they pick Opintex as their spice exporter. Because of their dedication to quality and client satisfaction, Opintex is a top choice among spice sellers, food manufacturers, and food enthusiasts worldwide. Opintex's premium quality spices, which provide meals from all around the world depth and richness, will elevate your culinary experiences.

[scrabbleknight]

I'm bored so here's a recipe for beef cream stew I made.

Ingredients

150g Beef, cut into small bite-sized chunks about as thick as your thumb

1 Yellow Onion, cut into 12ths (that means cut into quarters, then for each 1/4ths, cut into thirds)

1 Carrot, cut into bite-sized chunks

1-2 Potatoes (depends on the person but I like using soft starchy potatoes), cut to similar volume to the carrot

Broccoli (optional, same volume)

Full cream (milk if unavailable)

Emmental cheese (or any white, springy and melty cheese you have), cut into small pea-sized chunks.

Water and oil

Spices

Coriander seeds

Rosemary, dried

Thyme, dried

Salt

White pepper (preferably powdered)

Bay leaf

Black pepper (optional)

Steps

Grab your coriander seeds, rosemary, thyme and salt, and grind them up to a coarse mix (either by a grinder or a mortar and pestle). You can also grind the white pepper if it's not a powder, otherwise just add it in later.

Rub your cut beef with the spice mix. Make sure your beef is patted dry before doing this.

Preheat your pot, add your oil and put your beef in it. Cook until it develops a crust and the pot forms a fond.

Remove the beef, add onions in the same pot and cook until soft and only a slight change in color.

Add potatoes and carrots, mix, then add the beef at top. Finally, add water and let it simmer for 30 minutes, stirring occasionally to avoid burning. You can add your bay leaf here.

Check if ingredients are now soft. Make sure the pot has sufficient water during the whole thing.

After 30 minutes, turn the heat to low and temporarily remove the pot from the stove to stop the simmering. Once stopped, put it back on. Add cream (or milk, if that's what you have) and optionally broccoli. Also add your freshly ground black pepper (optional). Constantly stir the pot to avoid curdling.

After 2-3 minutes, add the cheese. Continue to cook and stir until the cheese fully melts and incorporates into the stew. Season to taste.

Done. That's it. I've never made cream stew before so I looked up online and made one. The original recipe was a bit different, so consider this my interpretation. It's good and you can store it in the fridge and reheat with a microwave and it's still good. This is worth about 3-4 portions, depending on the person. I made mine in the weekends and I like it.

[jpitha]

Between the Black and Gray 18

First / Previous / Next

Fen spent her time exploring the ship - she was aboard The Dreams of Hyacinth - talking with people and learning as much as she could.

At first, she was viewed with skepticism. Who is this person who speaks with an odd accent wandering around asking operational questions, but soon after the captain let everyone know that Fen was their guest and allowed to ask questions, most everyone opened up. She wasn't allowed to view the reactors, the weapons, or navigation, but she was allowed to check out just about everywhere else.

Fen was constantly surprised at how many humans there were. In hindsight it was silly, it was a Human Empire ship, but she had grown up on a Gren station among just as many K'laxi as humans as well as all the other different sapients that came and went, so it was odd for her surroundings to be so homogenous. She mentioned it to Kel, one of her new friends. Kel was the type of person who adopted people and would show her around and answer her questions. She was a biologist and the head of gardening. Kel was showing Fen the greenhouse. "I can see why you'd think it's odd Fen, but all Imperial ships are like this. Sometimes we get K'laxi exchange personnel, and sometimes one of us will spend a tour with them, but it would be odd for there to be more than humans on a human ship... wouldn't it?"

Fen was astonished. There was a whole gardening department! There was row after row after row of vegetables and fruits all growing under strong lights. The greenhouse smelled of soil and was warm and moist and utterly fascinating. She had never spent time around plants. These days, they reminded her of Ma-ren and their 'visits.' She was following Kel around and grilling her about what she was growing. "The cilantro is ready to harvest. We'll keep some back to let it bolt for coriander - that's the seed - but the rest we'll eat."

"Cilantro? What's that?"

"It's this one, see?" Kel gestured to a low, bushy plant, deep green. Fen leaned down and brushed against it and it released oils giving a burst of a spicy smell. "It's an herb, it's popular with lime-" she gestured to some small trees along a back wall "-and protein.

"Huh. I'd like to try it sometime."

Kel glanced down at her pad. "Today is Taco Tuesday! You can try it at lunch today."

"Taco?" Fen felt the odd word as she said it slowly.

"You'll love them, I promise" Kel smiled.

After the garden tour finished, Kel took Fen to the canteen and she tried her first taco. Watching Kel with skepticism, she picked up the folded, fried tortilla and turned her head and bit into it like she was shown. The flavors were unlike anything she had ever tasted. The onion, the lime, the highly spiced protein - she didn't think to ask what it was - and yes, the cilantro danced and pranced in her mouth as she chewed. It was an experience.

"Kel, this is amazing!" Fen tore into the taco with gusto and devoured both of them. Kel ate hers slightly slower, but still they were both done quickly. Kel went back up to get a few more.

"So Fen, what was it like, growing up on a Gren station?" Kel placed another taco down on Fen's plate.

"I mean, I didn't know anything else, so it was pretty normal for me?" Fen talked around her taco, then swallowed, and continued. "My parents were gone early, and I was taken in by the Gen'mil familial line."

"Familial line? That's K'laxi isn't it?"

Fen nodded. "That's right. They brought me up. I can speak K'inmar as well as Colonic, That's where I got these earrings." Fen turned her head and her piercings flashed. "My wife was K'laxi."

"And the tattoos?" Kel was wearing a shirt that covered them, but had clearly been watching Fen before. Fen raised an eyebrow.

"They're K'laxi yes, but I got them after I left, it's a memorial."

"I see. For your wife" Fen nodded quietly. "I'm sorry, my condolences."

"It's all right." Fen looked up at the buffet. "Any chance we can get more of those Tacos?"

Before Kel could get up to get more tacos, a shadow appeared behind Fen. "Who is your friend Kel? Is this that trash that was dumped from that old bot-jumper that we pinged?" She was a women a little shorter than Fen, wider, more voluptuous, with closely cropped blond hair. She was wearing a sneer as she looked upon Fen.

"Hello Ellen, this is Fen." Kel's voice was venomous.

Ellen scoffed. "Oh, my mistake. I didn't realize that the bots named their pets too." Ellen crossed her arms. "Fen, is it? What's with the cat earrings?"

Fen didn't say anything. Her eyes flicked up to Kel who tried to apologize with her eyes.

"Cat got your tongue?" Ellen's laugh was harsh and deep. She bent down and put her face even with Fen's. "Maybe you just don't understand human speech. Maybe this will help." She started meowing and hissing, like a housecat.

Fen reacted faster than Kel thought possible. Grabbing a fisfull of short hair, she grabbed the back of Ellen's head and slammed it against the table. The noise of Ellen's head striking the table caused all the conversation and noises of cutlery in the canteen to cease. Dazed, Ellen mumbled a swear, but before she could do anything else Fen rose out of her chair, grabbed her wrist, and spun her around in one motion, lifting her arm up to her skull. Ever time Ellen squirmed, Fen lifted the arm higher, until Ellen was standing on her toes.

"I speak Colonic just fine." She hissed. "I also speak Lemilar and K'inmar. I even know a little Innari. My parents died when I was young and I was taken in by a K'laxi familial group. My wife - who is dead, by the way, shot by gangsters - was K'laxi." Ellen tried to turn her head and Fen lifted the arm even higher. The blood ran out of Ellen's face and her eyes widened. "I was raised on a Gren station, do you know the Gren? I assume not. I understand that most of the Empire never ventures beyond their own corner of the galaxy." She lifted Ellen's arm up another millimeter. She whimpered. "The thing is, The Gren are taller than us, about equally muscled, and have thick hides that can nearly turn a knife. They have those reverse articulated legs though, you know them? I'm sure you have, you've probably at least seen a photo of one. Those legs means their hips are exceedingly complex and fragile. It's rather easy to dislocate a Gren's leg from their hips. Painful too. I've used it to my advantage more than once when one of them gave me shit about how I was raised, or who my partners were."

Fen took a moment to look around. She had the whole canteen's attention. Kel was looking at her with a combination of fear and admiration. Nobody seemed to be coming to Ellen's defense. In the back in the door was Captain Cooper who stood there with her arms crossed, watching impassively. Fen turned back to Ellen.

"The thing is, Ellen, humans shoulders are unique in the galaxy. They're complex things. We can throw better than just about anyone else we've seen, but that comes at a cost. Just like the Gren, we can dislocate easily." Fen lifted Ellen's arm up higher and Ellen let loose a whimpered scream.

Ellen tried to rise even taller. "Don't." She panted. "Please."

Fen leaned in even closer to Ellen's ear. "Don't what?" Her lips were almost touching Ellen's ear.

Ellen was on the tips of her toes, trying her hardest to not hang from her arm. "Don't... dislocate my... arm."

"Lieutenant Ellen Hannaford." Captain Cooper's voice was clear in the canteen. "What are you doing?"

"C-Captain, she... she's gonna" Ellen could only pant and gasp around the pain.

"I expected more... eloquence from my officers." Captain Cooper raised an eyebrow. "Ms. Whitehorse?"

Fen lowered Ellen a millimeter, but still held firm. "Ellen had decided to insult my heritage as well as the ship and AI who brought me here. I'm... sensitive to my heritage. Who I am is important to me, and someone who I've never met does not get to come up to me and start flinging slurs."

"Indeed." Captain Cooper's face was impassive. "Is anyone here willing to corroborate Ms. Whitehorse's story?"

Kel stood to attention. "Captain, I concur with our guest's description of events."

Captain Cooper eyed Kel, and turned to the rest of the canteen. "Does anyone wish to come to Lieutenant Hannaford's defense?"

No takers. Fen had a hunch that Ellen had pulled a stunt like this before.

"Well then." Captain Cooper turned back to Fen and Ellen. "Ms. Whitehorse, please continue your demonstration. Show the canteen how easy it is to dislocate a shoulder."

Fen looked Captain Cooper in the eyes. She saw no trick, no hint of anything other than her making a statement. She held the captain's gaze as she lifted Ellen's arm sharply.

Elen's eyes went even wider. "What? No! No nonononono" The pop was sickening. A millisecond before the screaming, Fen could hear the groan of sympathetic pain of the rest of the canteen. Fen released her and Ellen crumpled to the ground, moaning.

Captain Cooper turned to the crowd. "There are multiple lessons to be learned here. One, we always treat our guests with respect. We are to learn from them and they us. The things that Ms. Whitehorse has learned from us today will serve her well further into human space. Two, always evaluate your opponent before you instigate something. Don't start something you can't finish. And Three, Ms. Whitehorse is correct! Our shoulders are easy to dislocate in comparison to other sapients in the galaxy. We will conduct two weeks of remedial xenobiology for all crew. Cohorts will be drawn up and classes conducted - with exams at the end." The crowd groaned and sat back down to finish their lunch. Ellen laid on the floor, sniffling. Captain Cooper stood over her. "Lieutenant, pull yourself together. Get yourself to medical and get that dislocation treated." She turned on her heel and walked out of the canteen.

Fen sat back in her seat and took a sip of water, trying not to shake. That hadn't gone like she expected, the captain told her to dislocate the bully's arm. Kel's eyes shone. "That was amazing Fen! I had no idea you knew how to fight so well!"

"It's not exactly something that one tends to advertise Kel. In my line of work, it pays to be underestimated."

"Your line of work? What do you do?"

Fen stopped. Just what does she do? Telling Kel that she was a trader didn't seem that exciting, and Gord did say that she was good enough to sign on with a Mercenary group.

"I'm a mercenary." She lied.