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Today's Document
Aqua Utopia｜海の底で記憶を紡ぐ
he wasn't even looking at me and he found me
No title available
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@3culturekosher
so metropolitan museum of art has a register of books they’ve published that are out of print and that you can download for free! they’re mostly books on art, archeology, architecture, fashion and history and i just think that’s super useful and interesting so i wanted to share! you can find all of the books available here!
It's quite simple really
Bread (Brot, you get this from the bakery):
Toast bread (Toastbrot, bread intended for toasting. It's not meant to be eaten raw.):
Toasted toast:
What's so difficult to grasp about that
May I ask what the difference is between babka and kokosh? They're both on your post with the spinny wheel, but they look pretty similar. (I've had babka but haven't had kokosh.)
to the uninitiated they can seem similar!
babka is a risen yeast-leavened braided cake made with thicker dough, which tends to have a texture almost like a very sweet bread. kokosh is still yeasted but is only left to rise for a tiny amount of time and is also rolled out thinner, so it's flatter, denser, and longer, and is also rolled instead of braided!
they also have slightly different origins: babka is polish/ukrainian jewish, and kokosh is hungarian jewish.
babka:
vs kokosh:
by dimda_
I am making my late grandmother’s stuffed cabbage for tonight and I am nervous.
Even on her deathbed—literally days from entering hospice—she made it. Even though we begged her not to exert herself—She made it. She made it every year for my entire life.
She left her cookbooks and handwritten recipes for me. But her handwritten recipes had missing ingredients. So I cross referenced with the most stained pages in her cookbooks to find the missing info.
It is everyone’s fave dish every year. And my cousin who hosts it now asked me to make it!!!!
I’m so honored and so terrified.
I hope I did it right.
I hope people like it.
I hope she’s proud of me.
There is some Peak Grandma Energy in this handwritten recipe:
Doesn’t say if I should cook uncovered or covered. (I realized just in time it’s supposed to be covered)
She called for one can of tomatoes. (It is supposed to four large cans)
Left out two key ingredients and where they go in the recipe (oranges, raisins)
Says to salt the raw meat “to taste” (do not taste raw meat)
Calls for “sugar” but does not give a measurement (4 tbsp) or what kind (light brown)
I miss her.
I love your grandmother 🥺
Me too 😭😭😭😭
PS
“Cook for 3-4 hours”
Hilarious. “Cook this thing for +/-25% of a given time”
Just gonna make me guess how long to cook it, huh? LOL.
What a legend.
It's Autumn, which means if I make a Big Pot of Soup it will Fix Everything. No one fact check me on this. We need to let the soup speak for itself.
Hey there Jumblr, I've got a question for you again.
What do you do to make your matzah taste good? Like I know the classic matzah pizza, matzah brie, matzah bourekas, etc, but I need some quick and easy ideas.
So far I've just made a sandwich with some eggplant pepper spread and feta but I can't be eating this all week! I need ideas!!
Aside from all the wonderful variations on charoset, we're all in for apple butter!
Anything sundried tomato is also a very good bet; you can even blitz them up with some oil and the leftover crumbs from hard matzot (always more lying around than anyone would like to admit) for an easy spread.
Toasting/frying broken matzah also works better for croutons than you might think, especially if you go for an umami-forward salad.
Crumbled matzah soaked in brine make great filler in the meatloaf/hamburg steak/Frikadellen recipe family, even when you're working with TVP.
Mushrooms in cream sauce make every starch better.
Supposedly, even 70% of olive oil in the USA markets is fake, cut with cheap bad oils like sunflower and canola. This item is supposed to be healthy, but this is now corrupted. It was found that even 7 of the biggest olive oil makers in USA, mix their items with cheap oils to get more profits. This is like the 2008 practice in Italy when 400 police officers were involved in the breakdown known as operation Golden Oil. This meant seizure for 85 oil farms that mixed some percentage chlorophyll with sunflower and canola to the olive oil. The oil was mixed, colored, perfumed and flavored too, and these things made the Australian government investigate their own oils. The results were awful. After that, not one brand named extra virgin olive oil got the 2012 certificate of approval.
This scam made the California University study 124 imported oils and found that over 70% of samples failed the tests.
These failed:
Mezzetta
Carapelli
Pompeian
Primadonna
Mazola
Sasso
Colavita
Star
Antica Badia
Whole Foods
Safeway
Felippo Berio
Coricelli
Bertolli
These brands passed:
Corto olive
Lucero
McEvoy Ranch Organic
Omaggio
California Olive Branch
Bariani Olive oil
Lucini
Ottavio
Olea Estates
Cobram Estate
Kirkland Organic
Also, test the olive oil yourself at home. Put the bottle out when cold, or in the fridge for 30 min. if it gets solid, it is pure and has monounsaturated fats.
The lies!!!!
*throws out all the bertolli*
IM SO PRESSED/SHOOK RN
this is a real scandal
Ain’t that a bitch
They selling fake olive oil.
they been selling fake olive oil from the time of the ancient Greeks and Romans
http://www.newyorker.com/magazine/2007/08/13/slippery-business This is a cool article on how they do it now and what they tend to substitute it with.
In 1997 and 1998, olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.’s anti-fraud office to establish an olive-oil task force. (“Profits were comparable to cocaine trafficking, with none of the risks,” one investigator told me.) The E.U. also began phasing out subsidies for olive-oil producers and bottlers, in an effort to reduce crime, and after a few years it disbanded the task force. Yet fraud remains a major international problem: olive oil is far more valuable than most other vegetable oils, but it is costly and time-consuming to produce—and surprisingly easy to doctor. Adulteration is especially common in Italy, the world’s leading importer, consumer, and exporter of olive oil. (For the past ten years, Spain has produced more oil than Italy, but much of it is shipped to Italy for packaging and is sold, legally, as Italian oil.) “The vast majority of frauds uncovered in the food-and-beverage sector involve this product,” Colonel Leopoldo Maria De Filippi, the commander for the northern half of Italy of the N.A.S. Carabinieri, an anti-adulteration group run under the auspices of the Ministry of Health, told me.
In Puglia, which produces about forty per cent of Italy’s olives, growers have been in a near-constant state of crisis for more than a decade. “Thousands of olive-oil producers are victims of this ‘drugged’ market,” Antonio Barile, the president of the Puglia chapter of a major farmers’ union, told me, referring to illegal importations of seed oils and cheap olive oil from outside the E.U., which undercut local farmers. Instead of supporting small growers who make distinctive, premium oils, the Italian government has consistently encouraged quan-tity over quality, to the benefit of large companies that sell bulk oil. It has not implemented a national plan for oil production, has employed a byzantine system for distributing agricultural subsidies, and has often failed to enforce Italian laws and E.U. regulations intended to prevent fraud. The government has been so lax in pursuing some oil crimes that it can seem complicit. In 2000, the European Court of Auditors reported that Italy was responsible for eighty-seven per cent of misappropriated E.U. subsidies to olive-oil bottlers in the preceding fifteen years, and that the government had recovered only a fraction of the money.
I’ve been reading Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller, and wow, the things that get sold as ‘extra virgin’ olive oil are kind of scary, especially if you have any allergies. Or if you’re trying to use olive oil for health reasons – you’re likely paying a premium for something with none of the benefits you’re looking for.
Also, you could write at least 8 different genre novels about skullduggery in the olive oil trade, starting with a murder mystery and working your way out, because there’s just so much to unpack.
Well, that explains the rash of migraines/respiratory issues I had last month. I was cooking everything in whole foods oil and couldn’t figure it out. If it was cut with canola oil then there’s my answer. Son of a bitch.
(“Profits were comparable to cocaine trafficking, with none of the risks,” one investigator told me.)
YO FUCK THESE GUYS my mom is allergic to corn and some of them were cut with corn oil. We very aggressively research any oil we purchase now.
I tried to click on the original article and got sent to a weed site, but here’s a Forbes article from 2016
It's a safe bet that all that extra virgin, high quality olive oil you've been buying in recent years is not that at all but, rather, poor q
let's settle this
אוזני המן פרג
כן😍
לא👹
Hamantashchen recipe
no pictures right now, going to make it most likely tomorrow.
This is one of my Hebrew school teacher’s recipe, she makes killer hamantaschen.
the first picture is for one batch, the second is for two and the third is three batches.
also @floralcavern I believe a while ago you asked me for some Jewish recipes.
Edit: forgot to add, you can put the filling of your choice, just get jelly or something. You can also make chocolate hamantaschen though I’m not sure if you use chocolate chips or Nutella. You’ll have to decide how much to put in, don’t put in too much or it will overfill.
If you're making multiple batches in succession, it definitely pays to refrigerate the additional batches, in order to prevent any of the filling leaking out once you set them up on the now-preheated sheet!
Two of the country’s five kosher butchers have ceased operating since Canada's food agency began enforcing new regulations last year.
I don't face this issue since I've been a vegetarian for a million years, but please share the article.
Chanukah foods from around the world
Iraqi Sambusak | Persian Zoulbia | Ashkenazi Latkes Israeli Sufganiot | Italian Cheese Latkes | Moroccan Sfenj Kavkazi Kurze | Indian Jalebi | Sephardi Bimuelos
what a good day to remember that butch lesbians (ESPECIALLY trans, poc, and/or fat butch lesbians) aren’t fucking predatory
“trans butch lesbian”? More like heterosexual man.
Reblog the Fred of TERF banishment to keep your blog TERF free for a year.
Anyone can help!
(Real pen the last picture)
It is important for EVERYONE to know how to help ANYONE. Not everyone can give them selves their medicine under every circumstance. Be educated, help out.
In the last year, i have gotten about five new violent allergies from foods i used to be able to eat. Next time i eat a fruit, my throat could close. I may not be able to inject myself. My boyfriend and i played with my trainer pen for like 30 minutes. He knows how to inject it. I know how. This is important.
As someone with food allergies I feel like everyone should know this. Especially for those who are physically or mentally unable to stab themself with a needle for whatever reason (such as myself who has an extreme phobia of needles), others around them need to know how to administer one in case of an emergency.
Another tip! If their thigh isn’t exposed don’t panic! The needle will go through fabric as long as you don’t try to push through a seam. Seams are too thick for the needle!!!
I’m pinning this post
Heirloom Black Carrot Nebula
A general tip for students who are sending those dreaded Religious Absence Emails to your professors: Rather than asking permission to take the day(s) off, politely let them know that you will be taking the day(s) off.
In other words, consider not saying this:
"May I miss class on [date] so I can observe [holiday]?"
It's not that there's anything wrong with the above, per se. But because it's phrased as a request, it risks coming across as optional — a favor you hope to be granted. Problem is, favors are not owed, and so unfortunately asking permission opens the door for the professor to respond "Thanks for asking. No, you may not. :)"
Instead, try something along the lines of:
"I will need to miss class on [date] because I will be observing [holiday]. I wanted to let you know of this conflict now, and to ask your assistance in making arrangements for making up whatever material I may miss as a result of this absence."
This is pretty formal language (naturally, you can and should tweak it to sound more like your voice). But the important piece is that, while still being respectful, it shifts the focus of the discussion so that the question becomes not "Is it okay for me to observe my religion?", but rather, "How can we best accommodate my observance?
Because the first question should not be up for debate: freedom of religion is a right, not a favor. And the second question is the subject you need to discuss.
(Ideally, do this after you've looked up your school's policy on religious absences, so you know what you're working within and that religious discrimination is illegal. Just in case your professor forgot.)
