you'll be hungry @incipienthunger - Tumblr Blog

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orteil42

everyone needs a creative outlet to stick a creative fork into

violarecipes

Cajun Sausage & Rice Skillet

Bold, smoky, and one-skillet easy, this Cajun sausage and rice dish brings the heat and flavor.

violarecipes

Strawberry Cake with Cream Cheese Frosting 🍓

Light, fruity, and topped with dreamy cream cheese frosting, this strawberry cake is a slice of springtime bliss.

spaceshipsandpurpledrank

incipienthunger

It looks pretty straightforward, but if you're like me and would like measurements, I found the recipe on Dr. Vegan blog.

If you’re looking for the ultimate cozy dinner that’s packed with deep flavor, creamy texture, and comforting Italian vibes—this Garlic Butt

#recipes #tik tok #dr. vegan #garlic butter #pasta #vegan #vegan butter exists

coffee-mage-sans-caffeine

So this morning I woke up ready to make the monster turkey in my fridge. I said to myself 'uuuuugh spatchcocking the turkey is so much work, I'm not going to bother this year.'

Then I went to my recipe box and pulled out the card for the really excellent turkey I made last year. It was an experiment and it turned out so good that I wrote down what I'd done after a couple glasses of wine and put it in the recipe box.

And reader, the first line of the directions. I read myself for filth.

[Image description: A small white recipe card on a grey background. Written on the recipe card in black handwriting is "Directions: Butterfly/Spatchcock the fucking turkey (Remember why you lazy fool). Rub Butter all over turkey, including under skin. Zest orange into Zataar. Drizzle the fucking bird in pomegranate molasses on rack over pan. Rub it in like lotion or whatever. All over. Pat zataar/orange blend all over. Cut orange in half, put under neck skin. Put OJ+Water in pan. Bake that bitch. (Watch pan keep wet) Gravy: Skim fat, use to cook flour (roux). Deglaze pan. Put juice in roux. Add Stock to get Consistency of Gravy. Devour."] First line. I can't stop laughing. Every time I glance at the card, I scream laugh hysterically.

coffee-mage-sans-caffeine

I did spatchcock but just used compound butter this year because I couldn't find pomegranate molasses.

barefootdramaturg

For some reason, it never occurred to me that Project Gutenberg would have public domain old cookbooks. This is BRILLIANT. There’s a 1953 cranberry recipe pamphlet and a suffrage cookbook from 1915 and a translation of Apicus’s guide to food in Imperial Rome and a whole bunch of other fascinating old cookbooks, many pre-1800. Treasure trove!

optimysticals

I love you for sharing this!!!

ferrific

For more old cookbooks, Michigan State University has 76 of their historical cookbooks scanned and searchable at Feeding America: The Historic American Cookbook Project.

hsavinien

For even older recipes, check out Gode Cookery. They list medieval and Renaissance cooking instructions and translate the recipes for you into measurable amounts and all.

runecestershire

I have have have to mention Miss Leslie. I learned so much about cooking from that book, even if a lot of it is outdated.

Also, Forme of Cury is great fun, if you can muddle through the Middle English (Gode Cookery has translations and adaptions of some of the recipes from this).

sarkos

I’ll always take an opportunity to remind people of Barkham Burroughs’ Encyclopaedia of Astounding Facts and Useful Information, which also contains recipes

#cookbooks

cryptotheism

Caramelizing onions is an initiatory ritual. Prove your patience.

ms-demeanor

hey, don't cry. one cup heavy whipping cream, two tablespoons granulated sugar, three tablespoons cocoa powder and whisk until stiff peaks form for three ingredient chocolate mousse, okay?

ms-demeanor

i realized that i like the format because it's the exact opposite of the recipe blogs with 1000 words before they get to an ingredient list.

summersetter

But what grueling ordeal did your relative barely survive that led them to this recipe? If I don’t read that and 100 of the most irrelevant ads of my life I won’t be able to perfectly recreate the angst and despair that are the true secret ingredients of blog recipes.

ms-demeanor

When I was a little kid my mom worked grueling hours. She had a long commute, a stressful job, and very little time in her hands for keeping house.

She came from a very poor family - her parents met in the Depression in a mattress factory where workers stayed until they had worked enough to earn the price of a mattress, at which point they were paid with a mattress and moved on.

Being a large family with five kids and two working parents, my grandmother had a collection of recipes designed to feed a lot of people with minimal time and effort. Cottage cheese lasagna, wet dog chicken, and three bean chili were staples in her household.

My mom's mom died when my mom was still in high school, and her dad passed a year later. My mom went to college on a scholarship while her older sisters cared for her younger siblings. There was a falling out in the family because of this - my mother couldn't help to pay for her father's headstone as an orphaned college student working at a Bob's Big Boy, and her two eldest sisters were so offended that they cut contact for years.

After Aunt Beth died in a house fire with her two children, my mom and her sister Yvonne finally mended fences. Along with a renewed relationship with her sister, my mom also got access to her mother's collection of recipe cards. She learned to make wet dog chicken, cottage cheese lasagna, and three bean chili and often left them cooking in the crockpot on her long days, slightly modernizing over the cast iron Dutch oven that her mother had used.

When I was old enough to stand at the stove I looked through this history of love and effort and tragedy and took a moment to reflect, because every one of those recipes sucked dog balls.

So when I want to cook something I search "easy [recipe]" and work backwards until I find something in my skill range that generally matches the ingredients in my pantry and doesn't require washing more than four dishes. Then I tweak that recipe until it is gluten and corn free, and tastes good to me. And then I share it on tumblr so that other people can be spared from the horror of cottage cheese crockpot lasagna.

wanderer-chronicles

shanastoryteller

is there anyone out there with a nyt cooking subscription

will they send me the chamomile tea cake with strawberry icing recipe

alexseanchai

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn’t required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Ingredients Yield: One 9-inch loaf ½ cup/115 grams unsalted butter 2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse 1 cup/240 milliliters whole milk Nonstick cooking spray 1 cup/200 grams granulated sugar ½ teaspoon coarse kosher salt 2 large eggs 1 large lemon 2 teaspoons baking powder 1 teaspoon pure vanilla extract 1½ cups/192 grams all-purpose flour 1 cup/124 grams confectioners’ sugar ½ cup/8 grams freeze-dried strawberries

Preparation Step 1 In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour. Step 2 Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn’t boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour. Step 3 Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier. Step 4 Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain. Step 5 Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes. Step 6 While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners’ sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth. Step 7 If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.