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he wasn't even looking at me and he found me
Not today Justin
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taylor price
Claire Keane
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izzy's playlists!
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祝日 / Permanent Vacation
roma★
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@ironchefdar
Apparently this is a thing in Iowa? I'd never heard of it until like a few years ago. I once made a big batch of my chili and accidentally put cinnamon in instead of cumin and it wasn't too bad (I did add the cumin later also after I realized what I'd done, to my horror).
Soooo anyway here's a poll!
Cinnamon rolls with chili??
Yes
ewww no!
I tried the peach ice cream the internet is going nuts over
Have you seen these? I first saw them on Reddit a few months ago and knew I had to try them, and yesterday I finally found some! They are interesting; smaller in person, good but not too spectacular. I don't think they're worth $5+ each, just something fun to try; I think the price is more for the novelty and a lot of packaging, but I understand why they need it. I got one mango one just to try it too; they didn't have any of the lemon ones.
My fellow American hobby bakers, demoralized by egg prices and scarcity and how you will make the American apple pie or the chocolate chip cookie, fear not. I have spent many years turning regular baking recipes vegan for my corrupt and traitorous sister who last week ate a salmon cream cheesed roll. There are many, many substitutes for eggs including but not limited to:
Mashed banana: best added to compliment flavors of whatever it is you're baking (peanut butter, chocolate) make sure it's MUSHY and ripe
Apple sauce: again, best with complimentary flavors (cinnamon, brown sugar) use unsweetened and have the rest as a snack
The big boy champ, ground flaxseed: flavorless, though it does darken your batter/ dough a bit. Bags found next to cornstarch and almond meal, etc. Instructions on how to use right on the bag! Make sure to let the flaxseed water combo sit in a separate bowl until it has the consistency of mucus 👍
Now with all of these you MUST add a bit more leavener, they don't have the lil bit of lift eggs give, so make sure you add a touch more baking powder. Sort of ok for brownies and cookies if you want them a bit more dense but KEY for cakes, quick breads, muffins and other things like that or she is gonna be SQUIDGY 🫡
I've got one that works very well in most cookies, cakes, muffins, quickbreads, and similar. It came out of the Student's Vegetarian Cookbook circa 2004,and I've been using it when baking for friends who are vegan, have egg allergies, or just when I've run out of eggs ever since.
Ingredients (per egg you're replacing)
1 tsp baking powder
1 tsp baking soda
2 tbs flour (gluten free flour blends work just fine)
3 tbs water
Combine dry ingredients in small bowl. Add water. Stir well and not be alarmed when it fizzes up. Add it to the thing you are baking immediately -- do not make in advance.
Find out how to substitute eggs in cakes, cookies, muffins, meringues, quiches, scrambles, egg salads, egg washes, and more.
How do you feel about candy corn?
I love it!
I hate it!
Never had it!
Someone I know not well enough to voice my opinion on the subject said something like why didn’t God make potatoes a low-calorie food so I am here to say: God made them like that because their nutrition density IS what makes them healthy. By God I mean Andean agricultural technicians. Potato is healthy BECAUSE potato holds calories and vitamins. Do not malign potato
For all evolutionary history, life has struggled against calorie deficit… So much energy goes into finding food that there is no time for anything else. Our ancestors selectively bred root vegetables to create the potato, so that we might be the first species whose daily existence doesn’t consist of trying to find the nutrients necessary for survival. One potato can rival the calorie count of many hours of foraging… Eat a potato, and you free up so much time to create and build and connect with your fellow man. Without potato where would you be?? Do not stand on the shoulders of giants and think thyself tall!!
I nearly teared up reading “Andean agricultural technicians” bc fuck yes! these were members of Pre-Inca cultures who lived 7 to 10 thousand years ago, and they were scientists! food scientists and researchers and farmers whose names and language we can never know, who lived an inconceivably long time ago (pre-dating ancient civilizations in Egypt, China, India, Greece, and even some parts of Mesopotamia) and we are separated by millennia of time and history, but still for thousands of years the fruits vegetables of their labor and research have continued to nourish countless human lives, how is that not the most earthly form of a true miracle??? anyway yes potatoes are beautiful, salute their creators.
There are approximately 4000 varieties of potato in Peru. I’ve seen an incredible variety of corn and tomatoes, and root vegetables I’ve never seen before, on the local farmer markets. Yet some expats insist on buying only imported, expensive American brands of canned veggies… 🤷🏼♀️ Peruvian potatoes 👇🏼
“Po-TAY-toes.”
Genuinely, I don’t know how else to get the word out, but I feel like if your home-cooked dinners don’t taste right, you're missing either paprika, sugar, butter, or chicken bouillon.
Still not right? It might be missing one of these: Mustard powder, soy sauce, fish sauce, vinegar. MSG. Ketchup. Mushroom powder. Maple syrup. Honey.
Hey everyone, MSG is a valid culinary ingredient. It’s literally salt. Stop sending me racist messages.
The way demonization of MSG is still so normalized drives me up the fucking wall. Even among people who don't think it's literal poison or believe racist conspiracy theories about it, you often see people talking about how it's lazy bc it's a shortcut to make mediocre food taste better and like... That's literally just how seasoning food works. "Oh MSG just tricks your brain into thinking the food tastes better by artificially stimulating your umami tastebuds" THAT'S HOW SUGAR AND SALT WORK TOO.
What do you do with leftover egg whites and whipping cream?
Make pavlova! I'd never had it before but I was always curious about it; it turned out really good, pretty much exactly what I expected! This is the recipe I used: https://letthebakingbegin.com/strawberry-pavlova-recipe/
I used the gelatin method to make stabilized whipped cream, and I put some corn starch in the strawberries. Really, is there anything better than strawberries and whipped cream??
It’s amazing how much baking you can do when you follow all the goddamn directions. Baking is not a category in which you can fuck around unless you have tons of experience.
"Cooking is an art, but baking is a science."
"i am a god" in the most neutral possible tone
Someone: I'd like to order a cake
Me: What flavor? I can make just about any flavor!
Them: Oh just vanilla
Me: 🤦♀️
25, 31, and 53, please! <3
25: Noodles are long and thin while pasta is smaller, different shapes
31: I made the Skyrim sweetrolls!
53: I search Pinterest first these days, so all over the internet really!
Thank you for the asks! <3
Food-inspired ask challenge! Send a few numbers, learn something new!
How old were you when you first learned to cook?
What’s your favorite sandwich?
If you drink it, how do you like your tea?
Which of these terms are you most likely to use?: Takeaway, takeout, carryout, to-go, or grab ‘n go
Do you have a favorite restaurant? If yes, what is it?
Do you prefer hot or cold drinks?
Would you rather cook a meal for a crowd or do the dishes afterward?
Do you prefer white, milk, or dark chocolate?
Do you have novelty salt and pepper shakers? If yes, what are they?
What foods do you like to eat when it's hot outside?
If you eat fries, what condiments do you like to dip them in?
What was your favorite food as a child, and do you still enjoy it?
Do you bite into or lick your ice cream?
Would you consider air to be an ingredient in your cooking or baking?
Do you collect silverware, mugs, cups, bowls, or plates?
Is there anything you haven’t had that you’d like to eat someday?
How would you describe your spice tolerance?
What would you bring to eat at a picnic?
Does caffeine wake you up?
Which do you do more of?: Cooking, baking, or grilling
What’s your favorite fruit juice?
Do you meal plan?
What’s your least favorite food?
What food, snacks, or drinks would you most likely bring to a potluck?
How do you distinguish between pasta and noodles?
What foods do you like to eat when it's cold outside?
Do you have a preference for sour, sweet, salty, savory, or dry flavors?
What’s your favorite type of bagel?
What do you eat when you’re feeling sick?
Around what time do you usually have dinner?
Have you ever cooked something you saw or heard about in a video game?
What are the most commonly used seasonings in your cupboard?
What’s your favorite dessert?
Do you have any scars or burn marks on your hands from cooking?
Do you mind when the food on your plate touches?
Which world cuisine are you the most familiar with?
Sweet or savory pies?
Are there any seasonal foods or ingredients that you’re looking forward to?
What eating utensil do you use the most often?
Do you like to toast your bread?
What is your favorite pasta shape?
What’s your favorite fruit-flavored candy?
Have you ever triggered the smoke alarm while you were cooking?
Food carts or sit-down restaurants?
Have you ever broken a microwave?
Do you enjoy salads?
Do you have any food allergies or food intolerances?
Do you drink soda pop? If yes, what's your favorite flavor or brand?
If you had to eat the same food every day for a month, with no variation, what would you choose?
Do you own any cookbooks?
Do you prefer to eat alone or with other people?
Do you cover your mouth with your hand while you're chewing?
Where do you find the majority of your recipes from?
What’s your favorite snack food?
Do you eat in your bed?
Is there anything that isn't edible that you’ve really wanted to eat?
What’s your favorite vegetable?
How often do you order restaurant food to be delivered?
Do you eat fish?
Have you ever dropped a pot or tray of food that you were in the middle of cooking?
Salted or unsalted butter?
Where would you rank your cooking abilities?: Beginner, intermediate, or professional?
What luxury kitchen appliance would you like to own the most?
Would you prefer to go to the grocery store or have your groceries delivered?
Do you have a sweet tooth?
If you eat eggs, how do you like them prepared?
What do you call carbonated water?
Do you drink energy drinks?
What’s your favorite pizza order?
How do you feel about raw onions?
How would you describe your everyday diet?
Would you rather sit down in a restaurant for a meal, or have food to-go and eat it at home?
Have you ever taken something you were in the middle of cooking and thrown it into the trash?
Do you consider honey to be vegan-friendly?
What’s your favorite condiment?
What’s a recipe you’re good at that everyone asks you to make?
Do you drink milk?
Brown or white rice?
Do you have any leftovers you need to eat?
Can you make your favorite food?
Do you like melted cheese?
What are your safe or comfort foods?
Are there any foods that give you headaches?
How do you feel about eating insects?
Have you ever worked in food service?
How do you feel about sharing food that's on your or someone else’s plate?
Do you like the taste of raw celery?
When you're feeling thirsty, what do you usually want to drink?
Would you consider yourself an adventurous eater?
Are there any foods, flavors, or ingredients unique to where you live?
Hey I'll do this. Send me some asks!
GUESS WHAT TIME OF YEAR IT IS
TIME FOR THIS POST TO TORMENT ME AGAIN
When I made this post I foolishly failed to include timestamps on it, BUT this year I will not be so remiss:
BELOW IS A CHART SHOWING HOW LONG IT TAKES TO THAW A FULLY FROZEN TURKEY, BY POUND
So IF you have a FULL 24lb TURKEY and plan to refrigerator thaw it, the time to start is: No Sooner Than Friday, November 18th.
IF you have a SMALL turkey, the time to start is: No Sooner Than Monday, November 21st.
𝐼𝐹 𝒴𝒪𝒰 𝐻𝒜𝒱𝐸 𝒲𝒜𝐼𝒯𝐸𝒟 𝒰𝒩𝒯𝐼𝐿 𝒯𝐻𝐸 𝒟𝒜𝒴 𝐵𝐸𝐹𝒪𝑅𝐸 𝒯𝐻𝒜𝒩𝒦𝒮𝒢𝐼𝒱𝐼𝒩𝒢 𝒯𝒪 𝒮𝒯𝒜𝑅𝒯 𝒯𝐻𝒜𝒲𝐼𝒩𝒢 𝒴𝒪𝒰𝑅 𝒯𝒲𝐸𝒩𝒯𝒴-𝒫𝒪𝒰𝒩𝒟 𝒯𝒰𝑅𝒦𝐸𝒴
I think so much about the food people ate pre-Columbian exchange. Huge parts of cuisine extremely important on both sides of the pond just didn't exist.
You've probably heard a little about what was brought over from the New World, corn, potatoes, cocoa, cassava, peanuts, chili peppers, avocadoes, cranberries, pumpkins, and the like. Imagine cooking without chili! Without potatoes! Modern Indian cuisine contains enormous amounts of potatoes and we just didn't have those for the vast majority of history. The best of the nightshades all on one contiguous hunk of land. Hell, tomatoes! Almost forgot about those.
But we don't often look at what the Old World had. Wheat! Barley! Rice! A profusion of incredible grains, really, the finest poaceae has to offer. Carrots! Tons of rosaceous plants like apples and cherries and pears and peaches and apricots! Grapes! Soy and Bamboo! Okra and watermelon! All these things were simply never found in the Americas. The grains one is the wildest for me, the variety of grains available across Eurasia and Africa was truly astounding.
You know what binds together the food of all cultures across the world? Onions. Onions are fucking everywhere. There's probably onions growing near you right now. Allium Gang Unite.
Skyrim sweetrolls!
I finally got around to making these! I finally found a mini angel food/tube cake pan that I liked. I used the recipe in the Elder Scrolls cookbook, except for the icing which is just a basic powdered sugar icing. Not bad for a first attempt, but I think next time I would make them more of a baked yeast donut, and try to make them a bit taller.
I got Skyrim Special Edition during the Steam summer sale and I've been having a blast with it and all the new (to me) stuff. My adventuring party this time consists of myself, Hadvar, Kharjo, and Inigo for the first time ever. Inigo loves sweetrolls, so every time I find some I can take I give them to him. One time he and Kharjo almost started fighting over them. 😂 I never had the Hearthfire DLC before either, so imagine my excitement when I found out you can build a kitchen with an oven at Lakeview Manor (or whatever place you decide to build I think) and you can actually bake sweetrolls! My ship also has an oven, because fuck it why not I guess? 😆 Now if only butter were easier to come by.
I guess Hadvar decided he wanted to learn to bake too. 😂
is there anyone out there with a nyt cooking subscription
will they send me the chamomile tea cake with strawberry icing recipe
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.
We out here torrenting recipes now? Reblog
i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.
Need it to be easier?
baby carrots (good dipped in ranch)
Celery sticks (add some peanut butter or cream cheese for extra flavor and protein)
Broccoli (good with ranch, cheese, or salt/pepper/butter)
Canned peas (you can microwave in a microwave-safe bowl. Good with salt/pepper/butter)
Bell peppers (cut into strips, good with cream cheese)
Canned green beans (can be microwaved in microwave-safe bowl. Good with salt/pepper/butter)
Hummus (good with crackers or tortilla chips)
Salsa (good with tortilla chips)
Guacamole (good with tortilla chips)
Need it in something?
Can't see it:
Hummus
salsa
Guacamole
Can see but disguised flavor (can usually be found store bought or done at home and use different veggies):
Dressed up ramen - just toss in some random veggies in ramen of your choice. Pretty much everything I've tried goes fine with it.
Chicken pot pie
Vegetable soup (with so many together it's hard to taste any specific one!)
Chicken noodle soup
Sweet and sour pork (haven't tried it but chicken should be fine in place of pork)
Texture problems:
Need it soft:
Hummus
Salsa
Guacamole
Cooked carrots
Avocados
Beans (personally I prefer black beans and canned baked beans)
Peas (make sure to cook well, great value brand has the softest peas I've tried)
Cooked broccoli (note: it does smell bad while cooking)
Cooked asparagus (note: also smells bad while cooking)
Cooked zucchini and squash (good together but can be eaten separate)
You can also puree most vegetables and eat with a spoon or use them as a dip
Needs to be crunchy:
Raw carrots
Raw celery
Raw bell peppers
Salad (remember you can put whatever you want in it! Even if that means no lettuce)
Most veggies are okay raw, and are usually very crunchy
Veggies google says stay crunchy after lightly cooking:
Snap peas
Brussel sprouts
Cabbage
Water chestnut
Bamboo shoots
Broad texture tips:
You can change textures by eating raw, cooking, chopping, pureeing, etc
You can separate different textures to use in different ways (ie using broccoli tops in a soup and eating the bottoms raw)
It also really helps to think about why you dislike a vegetable. I found that I am scared of green foods so I like to use those veggies for ingredients in things they are well hidden for. I've also learned that watching something while eating helps because then I'm not looking at the gross green things. When possible, I also like to get help hiding it (ie using cream of celery soup in my chicken and dumplings).
I would add that frozen vegetables often taste way better than canned.
GODS I DID NOT EXPECT TO HEAR HIM SPEAK
