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@kitasnutrition
My favorite peanut butter cookies (and my mom’s favorite cookie of all).
From The Joy of Cooking. I always add a lot of granulated sugar to the top before baking.
I just realized that I have been making this recipe for OVER 40 years👵🏼
Easily Paleo-ified with some tweaks to the stir-fry sauce.
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does anybody know how long the sauces keep in the fridge if u wanna make them ahead
This is very important information.
omfg why
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Expanded Consciousness
Growing food instead of laws is good, but can we PLEASE stop with the condescending bullshit that implies that people who choose to grow lawns must only being doing it for shallow ‘sheepish’ reasons?
Maybe instead of snidely saying ‘trying to impress your neighbors?’ give people instructions on how to work with and/or fight their home owner’s association, how to appeal to a landlord, how to address local ordinances, and how to grow stealth food crops as ornamental plants in areas where food gardening is banned. Seriously, they will come bulldoze your shit and then bill you for it.
We need more posts instructing people how to guerrilla garden and found community gardens, and fewer posts saying ‘You only have a lawn because you’re shallow and vain and stupid!’
This got me dying
who paid for this study bruh
it’‘s literally seasoning. that’s it. that’s what make food taste good.
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. “
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.
This was so enlightening
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.”
DON’T LET THIS HAPPEN TO CEREAL!!!
Listen in the past the poor have had to improvise cheap food the rich never wanted as a means to survive. And over the many years of innovation made the food taste good until eventually the rich where like: “Oh hay you actually like that garbage? Why on earth would you like it?” Then they try it, love it, start buying it, and then drive the price up so much it becomes a luxury good.
They do this and its devastating, the food typically never becomes affordable again. It don’t matter how cheap the foo dis to produce, it doesn’t matter if there is almost no meat on the bone or its super difficult to eat and messy. Once the poor discover how to make some bit of cheap food taste good, the rich take it away via driving the price of it up.
THEY DID THIS TO RIBS.
Ribs were garage meat. Just look at them, there is hardly any meat on the bone, you have to eat them by hand usually, and they are messy. They where an undesirable cheap source of junk meat. But the poor being the poor made them taste good. (Because they don’t have much to choose from.) The rich discovered the meals the poor made with them and decided they liked ribs too. People discovered they could sell a few ribs to rich people and make way more money then selling lots of ribs to poor people and the price was driven up.
DON’T LET THIS HAPPEN TO CEREAL!!!
They did the same to brisket. You used to be able to get brisket for less than a dollar a pound, which meant you could get a twenty pound brisket fairly cheaply. And then you smoked it, sliced it, and had meat for weeks if not a full month. And it was tasty. I grew up eating brisket at least once a month because my family could afford it.
It was a cheap meat because no rich person looks at the dangly part of the neck of a cow and goes ‘ooh, that looks tasty!’.
But then Food Network started showcasing things like barbecued brisket. Rich people started showing up at places that weren’t just Rib Crib to get their barbeque. And the price of brisket went up. A lot.
I regularly see it for over five dollars a pound in stores now. And while yeah, that might not seem like a lot when you’re talking only a pound or two of meat, brisket is normally sold in ten to twenty pound sizes. It’s become completely unaffordable to the people that made it delicious.
Sushi used to be really cheap, too, until it became ‘trendy’. Guess why you’re now paying twelve dollars for your order of California rolls? Because rich people discovered something that poor people had been eating for ages.
Noticed the prices of fajita meat, chicken thighs, or ham hocks has gone up recently? You guessed it. Rich people are taking our food and now we’re scrambling to afford the things that we grew up eating.
Lobster is a perfect example of this phenomenon. For hundreds of years, lobster was regarded as a sort of insect larvae from the depth of the sea. It had zero appeal as a “luxury food” until people living in NY and Boston developed a taste for it. Before the 19th century, it was considered a “poverty food” or used as fertilizer and bait - some household servants specified in employment agreements that they would not eat lobster more than twice a week. It was also commonly served at prisons, which tells you something about prison food.
Only by cleverly marketing lobster as an indulgence for the privileged made it cost so much. It became a vehicle for enormous profit spawning a multi-billion dollar global industry in the process. This mythical affection for lobster flesh - not its practical value in terms of taste, nutrition, or any other reasonable consideration - drives its value.
LMAO. Wait.
Anyone else’s eye twitchin?
Food gentrification is a long standing practice and it’s some of the most evil shit I can think of. It’s why I refuse for example as someone living in the US to buy things with Quinoa in them. It is specifically pricing an indigenous population out of their prime staple food. It’s a horrific invasion of one of the final requirements of staying alive.
Chicken wings. My mom gripes about this every time we’re at the store because they were cheap, garbage meat all her life until Buffalo wings or whatever came along. Her favorite part of the chicken, lol, and now they’re a luxury buy which she never indulges in.
it already happened with cereal guys
welcome to cereal bars/cafes
where, in toronto, you paid $10 for a bowl of cereal
the best example would be the cereal killer cafe, which opened in an area of london known for poverty (ie. a gentrified location) and sold bowls for 7 pounds each
And I know I’ve seen cereals in stores costing more than they ever have before. Its crazy
Delicate layers of crisp phyllo filled with chopped walnuts, rose scented syrup and topped with ground pistachio. Beautiful, house made baklava @anatolianola. . . . #nolafoodporn #foodporn #mediterraneanfood #baklava #pistachio #walnut #phyllo #neworleans #anatolia #eatnola (at Anatolia Mediterranean Cuisine) https://www.instagram.com/p/B8y7nQUFWu7/?igshid=p719xcm6lu8c
Grow your own vegetable garden from food scraps! – 19 foods which can be regrown
An essential guide to the most popular oils
These oils can be used for treatment such as scars, stretch marks, eczema…etc., as a natural fragrance and as a base for your DIY beauty projects
Curried Chicken
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Mom is under the weather so the witchcraft is real in this house tonight. Illness be gone, I don’t have time for your shit.
mind if I ask for the recipe? :)
No, not at all! 😊 This is a family recipe that I swear by. It never, ever fails me.
Alright, this is a chicken soup recipe, so there will be meat products being used. I figure I oughta give that disclaimer since I don’t know who may be vegetarian/vegan.
Now onto your ingredients: -Two boxes of store bought chicken broth -One white onion -Garlic (I use the pre-minced store garlic because a) it saves time and b) it’s much easier to infuse into the broth) -Celery -Carrots -Wide egg noodles -Chicken bouillon cubes -Salt -Pepper -Bone-in, skin-on chicken thighs.
Directions:
Get yourself a big ass soup pot, toss in your chicken, chicken broth and fill the rest of the way with water (you want your pot about ¾ full). Put it on high and vent your lid. Par boil your chicken until it begins trying to boil over then reduce heat to med-high and let simmer. This is where you get your rich, hearty stock from. The broth, fat from the skin and marrow from the bones do wonderful things together, let me tell you.
While this happens, dice your carrots and celery ahead of time and set them aside. Once your chicken is done (it’ll look kinda gray and yellow instead of white and pink), pluck it out of the pot into a large bowl. Move your pot off the heat so it doesn’t cook out your stock. One by one, move a thigh into a seperate bowl and proceed to shred your chicken. (Pro-tip, if you have a hand mixer or food processor, this process can go much faster as long as the bones are removed)
Next, put in your veggies and noodles with the shredded chicken. Next comes spices. Add pepper and salt to taste (you can always do a little at a time if you’re worried about going overboard) along with about 4-5 bouillon cubes. If you have minced garlic, add about 4 spoonfuls (the little spoons) into the broth. If you have whole cloves, smash em and mince the shit out of them, about 6 big ones, and toss them in.
Stir really well (I always stir both clockwise and counter to banish sickness and draw wellness). Set the pot back on the heat (remember, med-high) and let that sucker cook until the noodles are just at al-dente. You don’t want em too squishy and mushy. Take this time while the noodles cook to taste your broth repeatedly. You want to taste the all the components strongly without them being too overpowering. Basically, if it burns your throat pleasantly and makes your nose tickle, you got yourself a badass broth.
Once done, serve with fresh cracked pepper and a big ass glass of water or vitamin c rich juice. Remember to remove the pot from the heat even after it’s off so it doesn’t continue to cook out your broth and over-tenderize your noodles.
To store: let the soup cool completely and transfer to a big tupperware and refrigerate. Eat the rest within the next 2 days.
Stay well or get better this season!
Well this is going in my receipe book!
Holy crow is this getting notes! While I’m here, I’d like to mention that this soup is going to make you pretty tired. I made this for my sister two months ago and right after she finished, she laid down and slept for 10 hours straight and woke up with a face full of snot but clear sinuses. Tonight, mom ate her bowl and took a 4 hour nap on the couch. She just wandered off to bed after telling me her sinuses and chest already feel much clearer and her throat barely hurts. I’m not sure what it is about this soup, but it knocks you clean out and goes straight to work on what ails you. So be cautious about driving or anything of the sort after eating this. Not that it has the same sedative capabilities as say, morphine, but I would recommend finding a cozy place to curl up afterwards on the off chance you do end up feeling drowsy, just to err on the side of caution. I’d also like to mention that I am in no way a doctor so don’t take my advice in lieu of medical assistance! Please, if you can, seek a doctor first as always. This is purely meant to be used in a supplementary fashion in addition to medication. Okay I’ll leave you guys alone now, I’ve talked your ears off enough.
Damn, this is STILL getting notes? The flattery is real y'all. Thank you 💕 I hope my recipe is able to bring you comfort and healing when you don’t feel well!
I believe this is the magic soup recipe that one ask was looking for? This looks baller, so I’ll keep the recipe for the next cold snap.
So I installed a new app on Sunday.
It's called mealime.
Because, and nobody else could relate to this when I asked, I find it difficult to think of things to make for dinner and then, when I do think of something, I'll forget key ingredients.
(last time I wanted to make lasagna I forgot the cheese)
So I looked for an app and found this thing.
And I love it.
I've been using it every day.
So you start by making a meal plan (after selecting preferences), it gives you a shopping list and a list of cookware you need.
And it gives you the recipe step by step. (Eg, first step up egg muffins was to turn on the oven to preheat, and put the oventray on the bottom shelf)
You can go through the recipe instructions hands free.
I installed it on Sunday and went grocery shopping with the provided list on Monday. I only bought what I needed, and spent less money on more food. I didn't have to doubt myself on ingredients etc.
I've made two recipes so far, and I'm actually excited to make my own dinner. Because it's such a great app. I'm not using the paid version, but if it wasn't 5€ a month, I might've actually considered it. And you can choose metric units, so no more calculating how much I actually need 😂
I would definitely recommend it, it's free to install, give it a try.
Adhd cooking helper!!!! :D
The south's latest culinary trend: inadequate, rotting prison food, supplemented by cattle feed
One of my favorite podcasts is Gravy, from the Southern Foodways Alliance, where highlight hidden and fascinating changes and progress in southern food – from disappearing “community canneries” to Mahalia Jackson’s once-booming chain of fried chicken restaurants to the strange story of the Tennessee hippie commune that pioneered vegan food in the USA to the Klan’s Texas BBQ rallies of the 1920s.
This week, Gravy devoted its episode (MP3) to food in southern prisons, noting that America leads the world in imprisonment and the south leads America in imprisonment – and austerity-happy, punitive Red State governments have made southern prisons into food nightmares, with some prisons full of starving people on two meals a day, other gripped by obesity epidemics thanks to low-grade, high-carb food. Prisoners fed on rotting food are subject to waves of food poisoning, or on cattle feed in packaging that reads “NOT FIT FOR HUMAN CONSUMPTION.”
All this means that prisoners leave their incarceration sick, malnourished, and hobbled in their attempts to re-enter life after they have served their time.
https://boingboing.net/2019/12/04/starving-behind-bars.html
#1yrago Med students are being paid to act as Instagram "influencers" on behalf of cosmetics and other products
The medical world is no stranger to shilling (see, for example, the kickbacks that Purdue Pharma paid doctors who helped hook people on Oxycontin, generating billions in blood-money for the “philanthropist” Sackler family), and doctors are cashing in on the social media influencer market, selling everything from Quaker oats to deodorant.
In theory, these docs have been trained on the ethical lines they must not cross when participating in marketing campaigns – unlike the med school students who have become the shock troops in a new wave of often sketchy influencer marketing campaigns.
Whether it’s someone studying to be a dermatologist using Instagram to promote skin products or a baby-doc with a fitness-oriented social media account selling protein powders, the appeal of med student marketing for cosmetics, mattresses, and (eventually) quack remedy peddlers is easy to understand: you get the white coat and attendant medical credibility without having to navigate all the ethical strictures, and at a lower price.
https://boingboing.net/2018/12/03/stethoscope-credibility.html
I would love to see the anti immigration conservatives do this for at least 30 mins..
Donate: We can’t do Thanksgiving without farm workers
HEY THIS IS IMPORTANT whats your favorite place to find drawing references?
so far we’ve got
senshi stock
croquis cafe
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quickposes.com
posemaniacs
clip studio paint models
pexels.com
sketchdaily
eggazyoutatsu atarichan drawer
designdoll
if you have any more please reply!
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