Jules of Nature
Mike Driver
One Nice Bug Per Day
Aqua Utopia｜海の底で記憶を紡ぐ
blake kathryn
@theartofmadeline
Cosimo Galluzzi
PR's Tumblrdome
ojovivo
⁂
No title available
we're not kids anymore.
★
oozey mess
Andulka
titsay
ellievsbear
Janaina Medeiros
art blog(derogatory)
YOU ARE THE REASON
seen from Brazil
seen from United Kingdom
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seen from United Kingdom
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seen from Malaysia
seen from United Kingdom
seen from Malaysia
seen from New Zealand
seen from United States
seen from Brazil
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@brigidshearth
Anti-Inflammatory Foods:
Blue Spirulina
Strawberries
Broccoli
Turmeric
Chickpeas
Avocado
Kale
Raspberries
Matcha
Black Beans
Cabbage
Ginger
Bananas
Pumpkin Seeds
Almonds
Tofu
Blueberries
Lentils
Mushrooms
Quinoa
Bell Peppers
Pomegranate
Cherries
Pecans
Kidney Beans
Bok Choy
Pears
Tempeh
Spinach
Oats
Walnuts
Sweet Potatoes
Buckwheat
Carrots
Black Tea
Zucchini
Brussels Sprouts
Creamy Garlic Chili Noodles
I reblogged this last year and then immediately bought some of this tea and it was the best decision. It is *SO AWESOME* to have a pitcher of Thai tea ready to go in your fridge.
Bakery-Style Korean Sweet Cream Cheese Garlic Bread
Lantern Festival: Tangyuan filled with rose petal jam, served in a Pu'er tea broth - sweet and refreshing, not greasy. (cr这个超好吃)
The Dungeon Meshi renaissance is making me want to share the resources that taught me how to cook.
Don’t forget, you can check out cookbooks from the library!
Smitten Kitchen: The rare recipe blog where the blog part is genuinely good & engaging, but more important: this is a home cook who writes for home cooks. If Deb recommends you do something with an extra step, it’s because it’s worth it. Her recipes are reliable & have descriptive instructions that walk you through processes. Her three cookbooks are mostly recipes not already on the site, & there are treasures in each of them.
Six Seasons: A New Way With Vegetables by Joshua McFadden: This is a great guide to seasonal produce & vegetable-forward cooking, and in addition to introducing me to new-to-me vegetables (and how to select them) it quietly taught me a number of things like ‘how to make a tasty and interesting puréed soup of any root veggie’ and ‘how to make grain salads’ and ‘how to make condiments’.
Grains for Every Season: Rethinking Our Way With Grains by Joshua McFadden: in addition to infodumping in grains, this codifies some of the formulas I picked up unconsciously just by cooking a lot from the previous book. I get a lot of mileage out of the grain bowl mix-and-match formulas (he’s not lying, you can do a citrus vinaigrette and a ranch dressing dupe made with yogurt, onion powder, and garlic powder IN THE SAME DISH and it’s great.)
SALT, FAT, ACID, HEAT by Samin Nosrat: An education in cooking theory & specific techniques. I came to it late but I think it would be a good intro book for people who like to front-load on theory. It taught me how to roast a whole chicken and now I can just, like, do that.
I Dream Of Dinner (so you don’t have to) by Ali Slagle: Ok, look, an important part of learning to cook & cooking regularly is getting kinda burned out and just wanting someone else to tell you what to make. These dinners work well as written and are also great tweakable bases you can use as a starting place.
If you have books or other resources that taught you to cook or that you find indispensable, add ‘em on a reblog.
Appetite by Nigel Slater (UK) has a lot of very basic recipes accompanied by multiple ways to dress them up. Really good for easy but tasty comfort food (assuming your cultural background includes these as comfort foods). This really helped me get to what the heart of various meals was in a way that lets me tinker around with flavour fearlessly.
The Food Lab by Kenji Lopez-Alt (US) is perfect for anybody who's a giant nerd about food and food science - it's 1000 pages and most of that is getting into the whys and wherefores of the techniques it uses. I was a proficient cook before I got a copy and I've still found a bunch of ways to up my game here on things as 'easy' as poaching eggs. Really great for comfort food (US-American edition). If you don't want to shell out for the 1000-page cookbook a lot of his techniques are in his Serious Eats column online.
For my AoNZ crowd...no, you really can't go past the Edmonds Cookbook for all the basics like shepherd's pie and the unbeatable one-egg chocolate sponge. It also has a really handy set of charts and tables in the front for cooking times and temperatures and measurement conversions. But if you want to get serious about our baking tradition, Ladies, A Plate by Alexa Johnston is where you should start. You too can make brandy snaps from scratch! You will never be short of ginger crunch again! And I could go on.
Also an enthusiastic second for Smitten Kitchen, and the caveat I am legally obliged to give for Salt Fat Acid Heat: yes it's otherwise very good but she is wrong and potentially dangerously so about iodised salt. Know your own diet and location, and if you don't eat a lot of iodine-rich foods and/or live somewhere with deficient soils (e.g. Aus/NZ), DO use it. You can't taste the difference no matter what she thinks.
mini aquarium 🐟🐠🐡
Creamy Lemon Pie
having friends is important because otherwise you’ll stay convinced your parents are normal
Strawberries and Cream Crepe Cake
hey jsyk while hellofresh is dummy expensive and i wouldn’t reccomend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard
i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.
that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.
happy cheffin! :)
I am a person who uses Hello Fresh for realsies because it is a bit cheaper than groceries here and definitely cheaper than takeout, but we also remake the recipes when we want a specific one and don't want to wait for it to come around in the rotation again, and therefore I know The Secret Translations of Proprietary Ingredients:
"Cream sauce base" = make a roux, add milk according to how much cream sauce base you're supposed to have (ex: 4 oz cream sauce base = 4 oz milk)
"1 packet stock concentrate" = either one tablespoon Better than Bullion or, if you want to be really accurate, Savory Choice Broth Concentrate packets are available on Amazon and allegedly that's what they use
"Italian Heat Spice"/"Blackening Spice"/"Fry Seasoning"/etc.: I promise you someone on Reddit has figured out what spices they use and in what proportions for each mix, if it's not just a straight up branded mix (like McCormick Grill Mates Brown Sugar Bourbon spice mix)
"Roasted Garlic Herb Butter" (and other compound butters, like truffle butter) = they're literally Epicurean branded butters, they do not hide this, you can buy them online
"Sweet Soy Glaze"/"Ponzu sauce"/"Hoisin sauce" = literally Kikkoman brand condiments: they don't hide that, either
"Sweet Thai chili sauce" = any sweet Thai chili sauce from the grocery store will do. We use Blue Dragon or Taste of Thai because that's what we can get in our grocery store.
blue apron also has recipes on their website! i use it regularly to steal ideas when meal planning for the week.
You’re welcome 🧄
I miss the days when, no matter how slow your internet was, if you paused any video and let it buffer long enough, you could watch it uninterrupted
If you use Firefox, you can go to the about:config page, search for "media.mediasource.enabled" and double click on it to set it to false. After you restart Firefox, all youtube videos will load entirely even when paused! This also affects other streaming websites :)
There's more to do actually, now
go to About:config find media.mediasource.enabled and toggle it to false find media.cache_readahead_limit and change it to 9999 find media.cache_resume_threshold and change it to 9999
additionally if you'd prefer mp4 to webm
also in about:config, find: media.encoder.webm.enabled media.mediasource.webm.audio.enabled media.mediasource.webm.enabled media.webm.enabled and toggle them all to false
note! this will limit video to 1080p
and use https://addons.mozilla.org/en-US/firefox/addon/dont-accept-webp/ to kill WebP Fuck Google
Apple Brie Phyllo Galette with Honey & Thyme
