Hello my fellow cooking disasters

Your favorite resident gay disaster cooking bastard

[cosettefauchelevente]

🥀🍂🍁 easy autumn recipes 🍁🍂🥀

beverages

butterbeer

caramel apple hocus latte

chai, cider and caramel fall drink

dates hot chocolate

deluxe hot chocolate with marshmallows

homemade hot chocolate

hot apple pie punch

lemon and ginger tea

moroccan style white hot chocolate

mulled apple juice

mulled tea

pumpkin juice

pumpkin nutella hot chocolate

pumpkin spice latte

desserts

apple and cinnamon loaf cake

apple crumble cake

apple hand pies

apple and honey challah

apple pancakes

apple turnovers

autumn cheesecake

butterbeer cupcakes

caramel apple bars

carrot cake balls

carrot and sultana cake with creamy orange frosting

chewy oat cookies

chocolate pistachio fudge

cinnamon roll pancakes

date and walnut cake

honey cake

maple sugar pie

mini apple and almond cakes

mushroom meringues

patterned pumpkin swiss roll

perfect apple pie

pryaniki

pumpkin spice cupcakes

pumpkin spice muffins with cream cheese filling

pumpkin spice scones

soft pumpkin cookies with cream cheese frosting

toffee apple muffins

vanilla and nutmeg baked rice pudding

dinners

aubergine and mozzarella bake

beef cheek and butternut squash broth in sourdough bread bowls

butternut squash curry with cauliflower rice

chicken, leek, and mushroom pies

coddle with pearl barley

irish stew

kiki's delivery service fish pie

lamb casserole with aubergine

leg of lamb m'hammar

mushroom omelette

one pot creamy mushroom pasta

pumpkin risotto

sausage and bean casserole

sicilian pasta with tomatoes, garlic, and almonds

spicy root and lentil casserole

stuffed eggplants

vegetable pizza

veggie pot pie

dips, preserves and sauces

apple and blackberry jam

apple sauce

aubergine hummus

bessara

blueberry butter

country apple sauce

date jam

jumbo chilli sauce

plum jam

soups

borlotti bean, tomato, and spinach soup

chicken and barley stew

chicken and brown rice soup

chicken soup

chicken wild rice soup

curried carrot soup

garlic broth

good vegetable soup

harira

hearty irish veg soup

hearty white bean soup

lentil, chickpea, and paprika soup

minestrone in minutes

pumpkin soup

potato leek soup

speedy seafood supper

stuffed pepper soup

sweet potato soup

starters, sides, etc

butternut squash, sage, and crème fraîche mash

champ

chinese dumplings with mushrooms and butternut squash

creole aubergines

colcannon

mhencha with spicy ground beef (you can get the kiri cheese from any middle-eastern run supermarket).

moroccan potato salad

mushroom hand pies

polish mushroom pasties

sweet potato wedges

tuna and beans

vegetable cigars

[sugar-n-spice]

Thank you! Im so excited to start cooking for autumn again

[foodffs]

Shogayaki – Japanese Ginger Pork

[elierlick]

Thanks to trans men donating their tissue, we know the exact number of nerve fibers in the clitoris. Read about it here.

[hauntedfragility]

thank you trans men

[creepymutelilbugger]

thank you trans men

[catgirlslimies]

thank you

[the-macintosh-system]

Thank you trans men

[everyoneisgayandtrans]

Thanks Trans men

[sweetoothgirl]

Single Serve Chocolate Chip Cookie

[ghoooooooooooooooost]

辺境の老騎士 バルド・ローエン / Old knight of the frontier: Baldo Loen

an old retired knight sets off on a solo journey to enjoy the rest of his life with good food n find a place to die - but gets caught up in a big conspiracy. what that conspiracy is idk bc i couldn't read that far. what i do know is that he's very cute

[backfliips]

I love cooking i want to learn more fun recipes... anyone have meals they like to cook that are fun and interesting?

[eyeseyesbaby]

stir friesssssssss i love stir fry anything they go so good with rice bowls.

this one taught me to eat pak choi

tom saap is baller

haianese chicken, or khao man gai

thai coconut chicken soup, tom kha gai

see reason why im calling these rice bowl meals is bc you always eat 'em with rice, so. close enough. husband has reminded me of cucumber salad. here's the cucumber salad. i lied. there's three cucumber salads in this video.

you can do this chili garlic stir fry but do rice instead of noodles.

one pot chicken rice with cilantro in the rice cooker!!

arayes. arayes forever. easy to prep easy to cook if you're patient patient is of pertinence here if you wanna make sure it's cooked thru. if you don't care though go wild

uhmmmm i've done a lot of grilled cabbage in the oven lately with miso!! tbh just butter miso garlic soy sauce maybe some chicken stock powder? done. boom. tasty.

if you wanna do indianish curry (hi sorry i do thai food do you see a theme here maybe) then there's the massaman curry

psst before the swedes stop me, we also got flygande jakob

youuuuuu can also dry out your miso so it's a seasoning powder....?

ok indian recipes GO: beef pathia, beef korma, mango murgh, kashmiri murgh

also here's my recipe blog!

EDIT I FORGOT MY FAVOURITE HOT POT VIDEO here you go

[kr1g]

It's always good to learn staple recipes like

I love to learn about a lot of cuisines from different places and my favourite way to learn is definitely through videos.

Hot weather food Playlist, which is a mainly Korean and Japanese food in addition to western stuff, contains both cold foods and hot foods that are good for low appetites (something I struggle with a lot especially during this time of year)

Hot weather food

My entire food Playlist which is over 100 videos from assorted cuisines

Food

And here's some of my favourite channels

Kimagure Cook

Dear Oversea Viewers, Thank you for watching my video everytime. I would like you to know more about our Japanese seafood. Because Japa

Fish and seafood preparation and cooking (can get graphic with showing the butchering process)

pandasakha

I show life in the village, its nature and village cuisine / Показываю жизнь в деревне, ее природу и деревенскую кухню. I live in the Republ

Yakut living and cooking

Dianxi Xiaoge

I am a local Yunnan Girl My name is “Dianxi Xiaoge” People who knows well will call me “Apenjie” Both my families and the peaceful village a

Chinese province of yunnan cooking (and also she visits other people and learns about their food culture and cooks with them)

Village Cooking Channel

Village grandpa cooking traditional village food, country foods, and tasty recipes for foodies, children, villagers, and poor people. Villag

Indian cooking channel with awesome vibes, they always cook huge batches of food and give it to charity. Watching their stuff made me interested in cooking Indian food from scratch and make my own spice blends instead of using the pre-packaged stuff, and I ended up learning a ton about new ingredients.

[sweetoothgirl]

Millionaire Cheesecake

[metamatar-deactivated20250401]

recipe developers stop telling people to use expensive uniodised salt you're gonna reverse the greatest public health victory against goitre

[metamatar-deactivated20250401]

Iodine nutrition is a growing issue within industrialized countries including the U.S. as a result of declining iodine intake, in part due to changing dietary patterns and food manufacturing practices. Few countries mandate universal salt iodization policies, and differing agriculture and industry practices and regulations among countries have resulted in inconsistencies in supplementation practices. In the U.S. [...] mild-to-moderate iodine deficiency is common and appears to be increasing. European countries with the highest incidence of deficiency lack iodization programs.

Iodine is a mineral nutrient essential for the regulation of a variety of key physiological functions including metabolism and brain develop

U.S. dietary iodine intakes have decreased by 50% since the 1970s, and recently, mild iodine deficiency has reemerged in some population groups.

How could this happen? Salt iodization, the mainstay of global IDD prevention efforts, has never been mandated in the U.S. Many consumers opt to purchase noniodized salt, which includes most kosher and sea salt.

Abbreviations: IDD iodine deficiency disorder

Btw, both China and India mandate iodization of salt. Can't believe Bon Appetit is about to give a new generation hormonal problems and their children preventable intellectual disabilities. Risk factors for iodine deficiency are diets low in seafood as well as consumption of food grown in landlocked iodine deficient soil.

[reddwoods]

if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you

[elodieunderglass]

Reactions, summarised:

Great looking muffin

Great looking guy

Who taught him how to crack eggs

[fuckyouicancook]

I made my own version of ginger tsukudani, a japanese side dish made of simmered ginger in soy sauce and sugar. I'll link the recipe I used as a base, but I decided to repeatedly boil down the sauce about 4 times by adding a 1/4 cup of water everytime it boiled down to get the ginger extra tender. I'm excited to try it with rice later, maybe as onigiri.

https://www.hirokoliston.com/ginger-tsukudani/

[ridleymb]

I like them

[sodhya-deactivated20181218]

This got me dying

[the-bitch-goddess-success-deact]

who paid for this study bruh

[glitteryheaux]

it’‘s literally seasoning.  that’s it. that’s what make food taste good.

[fuckingrecipes]

Bro it’s more complex than just ‘ey they used seasoning’ 

It’s HOW they used seasoning, compared to other areas of the world. 

Indian seasoning does this neat color wheel of flavor, fitting a bunch of spices that are very DIFFERENT from each other, to create a huge range of complex flavor. 

Meanwhile in Italy for instance, they tend to use flavors that are SIMILAR. For instance, Basil and Oregano, or Sweet fish with Sweet wine. It makes foods less likely to contrast weirdly in your mouth, and it’s the basis of why fancy european people pair red wines with steak and white wines with chicken. Savory with Savory, Light with Light.   

But the Indian food steps it up a notch. The research is definitely worth a read. 

“ That like flavors should be combined for better dishes—an unspoken but popular hypothesis stipulated by recipe-building in North American, Western European, and Latin American cultures—is an idea essentially reversed in Indian cuisine. “

[kittehinfurs]

well yes, spices need to not just complement the food but contrast against each other. to get maximum flavour when cooking indian food:

1. use whole spices, dry roast small quantities of individual spices together and then grind them to a powder. balance is what you’re looking for, not just chucking in handfuls of seasonings willy nilly because quantity does not equal flavour when it comes to spicing indian food. 

2. whole spices go in the oil first. always. also everything gets fried on its own before it’s chucked into the sauce/curry. even the curry base is started off by frying onions/ginger/garlic/tomatoes or any combination thereof. basically…FRY THAT SHIT. i don’t know of any regional cuisine in india that uses stock for simmering. frying everything individually is how we add flavour instead.  

3. indian food needs to be cooked long and slow for the flavours to really merge. don’t skimp on the cooking time if you can because that makes a huge difference. 

[thresholdofzero-deactivated2018]

This was so enlightening

[raina-of-winter-deactivated2025]

I feel a need to mention that the researchers for this study are NOT white, as stated above. They’re Indian. It’s Indian people saying “why does our cuisine work and taste so vastly different than anywhere else in the world?” To quote from the article:

“Researchers Anupam Jaina, Rakhi N Kb, and Ganesh Bagler from the Indian Institute for Technology in Jodhpur ran a fine-tooth comb through TarlaDalal.com—a recipe database of more than 17,000 dishes that self-identifies as “India’s #1 food site”—in attempts to decode the magic of your chicken tikka masala or aloo gobi.”

[petermorwood]

This crossed my dash a few years ago and I reblogged it with a bit of personal experience (mostly echoing what’s in the main post) gained even more years ago from the mother of a school friend. Here it is again:

I’ve known a bit about this for about half a century, and for that I thank my school mate Hari Sarpal Singh and his mum, who showed me the basics of home-making Indian (more correctly Punjabi) food.

I’ve forgotten many of the details, because actually finding many of the ingredients in 1970s Northern Ireland was difficult (getting Chinese ingredients has always been easier) but these are some of Mrs Sarpal’s instructions:

Sweet goes with sour, hot with mild, chunky with smooth. Cook long and slow. Dry-fry (or roast or toast) whole spices then grind them and fry again in oil or ghee. Home-made ghee is better than bought. Home-ground spices are better than bought. Fresh-ground spices are better than long-ground. Whole spices stay good for longer than ground.

Don’t rush, either when cooking or eating. Enjoy it. Appreciate it.

And be grateful for it.

[worldhistoryfacts]

This is the mythical Chinese emperor Shennong (depicted in a 17th century Japanese painting), who is also said to have invented farming and medicine. The legends tell us that he ate dozens of herbs to test their effects on his body; many of the things he ingested were harmful. He countered the effects of the poisonous plants by drinking tea, which he discovered when tea leaves blew into his cup of just-boiled water.

(What's up with his head? He was described as "ox-headed," which I guess looks like this!)

{Buy me a coffee} {WHF} {Medium} {Looking Through the Past}

The Best of Herbs

The art, ritual, and business of tea

[evilsment-deactivated20250104]

Tea has been an integral part of Chinese culture for at least three millennias now, and till this day tea is a part of daily life among the majority of the population, kinda like coffee in Europe.

There’s many tea trends that have spread in Chinese social media, such as:

Suzhou green tea (Biluochun) gelato, Yunnan floral/herbal milk tea, Nanjing cheese tea, and fruits iced tea. Just to mention a few. 🍵🌺☁️🍋

[amygdalae]

My dad is such a dungeon meshihead now it's epic

[amygdalae]

He sent me a picture of the bread he made and said "I call it Steve's Underwhelming Loaf" and then followed that up by sending me this

[persianflaw]

but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

for the rest of the evening, think fondly of how much rice you have in the fridge now and how many meals it will supplement, refusing to acknowledge that you will almost certainly eat the rest of it in a few hours for a midnight meal.

[persianflaw]

i really played myself with this post huh. every time it gets a note i start wanting rice.

[persianflaw]

for anyone who wants it, here is my family’s actual recipe for assyrian baked rice:

1lb / approx. 2 ⅓ cups basmati rice (any long-grain rice will do)

3 tbsp salt

8 tbsp / 1 stick butter (you can reduce this if you don’t want to have a heart attack)

Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don’t have the time to soak it, rinse the rice with cold water until it runs clear.)

Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It’ll still taste pretty good if you can’t do this, but you don’t want “pretty good”, you want mind-blowing, so for that perfect flavor you’ll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don’t have time to soak it.

Preheat your oven to 325°.

Boil three quarts of water in a separate pot. Once it’s at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.

Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you’re using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.

Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.

Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.

Eat.

Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.

(cc @raisedbyhyenas )

[persianflaw]

but on the real though, here is your guide to assyrian rice preparation from your friendly neighborhood assyrian:

start wanting rice. (or, if you are traditional, simply recognize your constant desire for rice.)

measure out two cups of rice. then one more. then two more. then another. this seems fine. you love rice. there is no way that this will backfire on you.

remember that your great-great-uncle’s recipe says it should be soaked overnight.

become consumed with despair.

decide to soak it for half an hour instead, acknowledging that the final product will be inferior and anger your ancestors but will still satisfy your now almost-overwhelming need for rice to be inside your body much faster.

remember that you should have set the water to boil when you soaked the rice. goddammit. 

once the water boils, put the rice in until it is half-cooked. the eyeballing or intuitive method is less effective than a timer but that’s how your aunt does it so you feel compelled to meet her standards.

now that the rice has fluffed up, realize how much rice six dry cups really is. holy shit. you’ve fucked up immeasurably. 

take a minute to dwell upon your failings.

grease a baking dish with butter. this will never be as elegant as you want it to and your fingers will get greasy, but the slightly shameful, self-indulgent joy of licking your fingers afterwards will make up for it.

pour the rice into the dish. wonder immediately if you actually buttered the dish beforehand and if you’ve just fucked up. 

melt approximately one thousand pounds of butter in the microwave and pour it over the rice, pondering your imminent death from rapid-onset arterial clogging. put a small pat of butter on the top to properly gild the lily.

put your pan into the oven, which you have absolutely preheated after your previous lack of foresight. shake the rice once or twice while it bakes to make sure the butter is well distributed. resist the impulse to climb into the oven with the rice. for the last ten minutes, sit next to the oven and count the seconds until it’s done.

remove the dish from the oven. shed a tear or two at the perfection laid before you. if you are dining with others, this is the time to serve the rice while making passive-aggressive statements about how oh no, you don’t need any help, you just made dinner all by yourself, you can serve everyone as well. (this is still fun if done alone, but optional.)

CONSUME THE RICE.

realize that you have eaten half of the dish in one sitting. no matter how much rice you made, this will always happen. 

put the leftovers away, if there are any, and enjoy a cup of chai while marveling at the amount of food you have just eaten. if possible, fall asleep in an armchair, sitting up, head tilted slightly back, like a grandpa.

for the rest of the evening, think fondly of how much rice you have in the fridge now and how many meals it will supplement, refusing to acknowledge that you will almost certainly eat the rest of it in a few hours for a midnight meal.

[persianflaw]

i really played myself with this post huh. every time it gets a note i start wanting rice.

[persianflaw]

for anyone who wants it, here is my family’s actual recipe for assyrian baked rice:

1lb / approx. 2 ⅓ cups basmati rice (any long-grain rice will do)

3 tbsp salt

8 tbsp / 1 stick butter (you can reduce this if you don’t want to have a heart attack)

Put the rice in a pot and cover it in cold water and salt. Let it soak overnight. (If you don’t have the time to soak it, rinse the rice with cold water until it runs clear.)

Edit: The reason you want to soak basmati and other aromatic rice before cooking is to preserve more acetylpyrroline, the compound that gives aromatic rice its characteristic scent and flavor. Soaking rice allows the grains to absorb water, which reduces the cooking time, which means less time for the acetylpyrroline to cook off. It’ll still taste pretty good if you can’t do this, but you don’t want “pretty good”, you want mind-blowing, so for that perfect flavor you’ll want to soak your rice overnight. The soaking process also washes away the layer of starch on the outside of the rice, which allows the grains to separate rather than sticking together; this is why you want to rinse your rice thoroughly if you don’t have time to soak it.

Preheat your oven to 325°.

Boil three quarts of water in a separate pot. Once it’s at a fast boil, drain the rice and add it to the water. Boil for 5-7min or until one grain tastes half-cooked, but not soft. Pour the rice into a colander and rinse with cold water.

Edit: This step also helps get rid of any remaining starch on your grains, for perfectly separated rice. If your colander or strainer has large holes, you can put a paper towel/cheesecloth/clean dishcloth on the inside in order to drain your rice. Pour carefully if you’re using a paper towel, though, and put a bowl underneath your colander; I once lost a heartbreaking amount of rice when my paper towel got oversaturated and tore open.

Liberally grease the bottom of your baking pan with some of your butter. Pour the rice on top. Melt the rest of the butter in the microwave and pour on top of the rice.

Bake for 45min. (If you like, cover the rice for part or all of the baking time, but I find it gets less crispy on top if you do this.) Shake the pan a couple times during baking to ensure that the butter distributes throughout the entire dish.

Eat.

Serves four. Can easily be scaled up if needed (or down, but why would you do that?). Best enjoyed with a nice cup of chai.

(cc @raisedbyhyenas )