AKMOT

vegetable enthusiast/legume evangelist/probable guava addict. Omnivorous.

[diehellasrache]

I think I'm going to remember this phrase every time I cook for the next five years

[deadinternettheoryistrue]

[deadinternettheoryistrue]

You think? Let’s test that then!

First, you gotta get a cool cup. I got this one from a thrift store for a very affordable price. But if you can’t find one, a standard clear cup or jar should suffice

Now, you don’t need a decal, but I recommend it because they’re cool. I just got some sticker vinyl, traced and cut out the Wii logo and some stars

Now for the drink!!

Start by making or buying jelly. If you make it, you should do so a few hours before you intend to make the drinks, as it will need time to set. You can find jelly at most any grocery store.

Get your cup and add ice and jelly. You should cut the jelly into small pieces or use cookie cutters to make fun shapes. I recommend you don’t add quite all of the jelly, as you’ll need some for the top later

Next, add your flavoring syrup of choice, I recommend blue raspberry or melon. You should be able to find them at any restaurant supply store

Then, add carbonated water. Flavored sparkling waters also work fine, as they don’t taste like much. You should be able to find some at any store that sells drinks.

Next add Calpico, this is technically optional, but it tastes way better with it, so it’d highly recommend it. You can get it at practically any Asian market, or normal market if you live in Asia

Now, add some ice cream, or something of the sort, I use vanilla.

After that, you can top it with some whipped cream, jelly shapes, cherries, really anything!!

I would also recommend using a straw to drink it, because you will need to mix it up a bit. but you can’t really mix it before hand, because it will ruin the cool gradient affect

If anyone makes this, please rb with your results!! I wanna see!!

[silverserpent]

I'm absolutely in love with the way you formatted this. it's a little video gae side quest to collect ingredients for the Ultimate Wii Dink. that will put the status effect fixed on you dear player after you drink it.

[dostoyevsky-official]

Grandi has dedicated his career to debunking the myths around Italian food; this is the first time he’s spoken to the foreign press. 

Grandi’s speciality is making bold claims about national staples: that most Italians hadn’t heard of pizza until the 1950s, for example, or that carbonara is an American recipe. Many Italian “classics”, from panettone to tiramisu, are relatively recent inventions, he argues. […] And his mission is to disrupt the foundations on which we Italians have built our famous, and famously inflexible, culinary culture — a food scene where cappuccini must not be had after midday and tagliatelle must have a width of exactly 7mm.

[…] “It’s all about identity,” Grandi tells me between mouthfuls of osso buco bottoncini. He is a devotee of Eric Hobsbawm, the British Marxist historian who wrote about what he called the invention of tradition. “When a community finds itself deprived of its sense of identity, because of whatever historical shock or fracture with its past, it invents traditions to act as founding myths,” Grandi says.

[…] Panettone is a case in point. Before the 20th century, panettone was a thin, hard flatbread filled with a handful of raisins. It was only eaten by the poor and had no links to Christmas. Panettone as we know it today is an industrial invention.

Parmesan, he says, is remarkably ancient, around a millennium old. But before the 1960s, wheels of parmesan cheese weighed only about 10kg (as opposed to the hefty 40kg wheels we know today) and were encased in a thick black crust. Its texture was fatter and softer than it is nowadays. “Some even say that this cheese, as a sign of quality, had to squeeze out a drop of milk when pressed,” Grandi says. “Its exact modern-day match is Wisconsin parmesan.” He believes that early 20th-century Italian immigrants, probably from the Po’ region north of Parma, started producing it in Wisconsin and, unlike the cheesemakers back in Parma, their recipe never evolved. So while Parmigiano in Italy became over the years a fair-crusted, hard cheese produced in giant wheels, Wisconsin parmesan stayed true to the original.

“Italian cuisine really is more American than it is Italian,” Grandi says squarely.

[…] Today, Italian food is as much a leitmotif for rightwing politicians as beautiful young women and football were in the Berlusconi era.

[P]oliticians understand the power of what Grandi terms “gastronationalism”. Who cares if the traditional food culture they promote is partly based on lies, recipes dreamt up by conglomerates or food imported from America? Few things are more reassuring and agreeable than an old lady making tortellini.

It wasn’t always like this. “The grandparents knew it was a lie,” Grandi tells me, finishing the last of his prosecco. “The philologic concern with ingredient provenance is a very recent phenomenon.” Indeed it’s hard to imagine that people who survived the second world war eating chestnuts, as my grandfather did, would be concerned about using pork jowl instead of pork belly in a pasta recipe. Or as Grandi puts it, “Their ‘tradition’ was trying not to starve.”

[…] As Grandi points out, a tradition is nothing but an innovation that was once successful.

Everything I, an Italian, thought I knew about Italian food is wrong

the most hated man in italy is a historian on a mission to prove that most immemorial italian traditions—like many elsehwere—date from 1860-1960

[theoutcastrogue]

My only note is there’s nothing uniquely Italian about this phenomenon (other than its worldwide success, perhaps). It happens to some degree or another everywhere people get prissy about their “national” cuisine. The factors that can make it explode are:

a beef, current and/or historical, with your neighbours (this dish is OURS! nay, it is OURS!)

economic interests, as in farmers promoting local produce and the state legislating in their favour

the EU’s CAP (Common Agricultural Policy), a formidable bureaucratic apparatus which basically came into being so that French farmers won’t violently shut down the entire EU project (which is fundamentally a common market, right?), and then got out of hand. so many people are by now dependent on it, that I think the EU’s legitimacy can’t survive without it.

And a few more excerpts from the article (archive.is/20251227233314/https://www.ft.com/content/6ac009d5-dbfd-4a86-839e-28bb44b2b64c) :

For Italians born after boom years, carbonara has an unalterable set of ingredients: pork jowl, Roman pecorino cheese, eggs and pepper. But early recipes are surprisingly varied. The oldest was printed in Chicago in 1952 and featured Italian bacon, not pork jowl. Italian recipes from around the same time include everything from gruyère (1954, in the magazine La Cucina Italiana) to “prosciutto, and thinly sliced sautéd mushrooms” (1958, Rome’s Tre Scalini restaurant). Pork jowl didn’t come to replace bacon until as recently as the 1990s. But it is carbonara that provokes some of the most extreme culinary dogmatism. Many Italians today learn to cook it at home according to a set of rules that places it in the context of its “Roman pasta family”, alongside cacio e pepe, gricia and amatriciana. The idea is that the addition or subtraction of specific ingredients transforms one classic pasta dish into another, and any deviation from the rules is a matter of national interest. In 2015, the town of Amatrice issued an official statement to correct the Michelin-starred chef Carlo Cracco after he revealed he liked to put garlic in his amatriciana. “We are confident that this was a slip of the tongue by the celebrity chef,” the statement read. “We are certain he meant well.”

There’s a dark side to Italy’s often ludicrous attitude towards culinary purity. In 2019, the archbishop of Bologna, Matteo Zuppi, suggested adding some pork-free “welcome tortellini” to the menu at the city’s San Petronio feast. It was intended as a gesture of inclusion, inviting Muslim citizens to participate in the celebrations of the city’s patron saint. Far-right League party leader Matteo Salvini wasn’t on board. “They’re trying to erase our history, our culture,” he said. When Grandi intervened to clarify that, until the late 19th century, tortellini filling didn’t contain pork, the president of Bologna’s tortellini consortium (a real job title) confirmed that Grandi was right. In the oldest recipes, tortellini filling is made from poultry. “This is the reason why I do what I do,” Grandi says. “To show that what we hail as tradition isn’t, in fact, tradition.”

[strange-aeons]

[sometiktoksarevalid]

[chronicillnessresourcelibrary]

Disabled Kitchen: 11 Tips For Making Meal Prep Easier to Save Spoons

'Meal prep can take so much time, especially if you’re disabled. Wouldn’t it be nice if meal prep was easier? I often find myself reading recipes that say, “10 minutes prep time”, and the reality ends up being at least three times that amount because of my mobility issues. Then it comes time to making the recipe and it’s just too many steps.

You may have already read some meal prep tips and tricks. Every meal prep post I’ve ever read has been written by an abled person with the assumption that someone is going to cook every night of the week, telling you to prep things and then stick it in the fridge. Yeah, no thanks. You’re just asking that I throw everything in the compost after two weeks."

Disabled Kitchen: 11 Tips For Making Meal Prep Easier to Save Spoons - Disabled Kitchen and Garden

Meal prep can take so much time, especially if you’re disabled. Wouldn’t it be nice if meal prep was easier? I often find myself reading rec

(this article is archived here)

[dangerphd]

orange cardamom earl grey simple syrup and candied peel:

handful of cardamom pods mortar and pestled and husks removed

entire washed peel of one orange, cut into strips

one cup granulated sugar

one cup dark black tea (two bags constant comment, one bag earl grey)

optional to remove the bags after brewing but before pouring strong tea into pot, but I like the tannins

simmer until pith is clear (usually an hour)

sieve syrup into bottle/jar and seal while hot, store at 4°C (fridge)

dry peel until cool and not sticky, pack airtight at room temp

[neovagina-penisis-evangelion]

When people argue that food from Chinese and Mexican restaurants in the US are not 'real' representations of that culture's cuisine ignore the historical reality that these dishes were developed by diasporic communities striving to recreate the flavors of home with available resources. Such criticism frames adaptation as a loss of authenticity, rather than recognizing it as a sincere and evolving expression of culture by people separated from their homeland.

[ninhaoma-ya]

Too good to leave in the tags

[captainstevieart]

[nonasuch]

It’s Decorative Gourd Season, Motherfuckers

First published on October 9, 2009, this classic by Colin Nissan is our most-read article of all time. We’re celebrating the 16th anniversar

[metautske]

@gallusrostromegalus gourds!!

[gallusrostromegalus]

Gourds!!

[kaelio]

Recipes from Portland's famous but long-closed Rheinlander restaurant. This cookbook was produced in a limited window before Chef Mager's death. All of these fucking slap.

[ladyvean]

For my fellow vegan/vegetarians, these sound scrumptious and look pretty simple to make substitutions!

[kaelio]

just to be clear

[certifiedsoupposts]

certified soup post

[kaelio]

It's sooo good

The lentil soup post is yeah beyond amazing. I know lentil soup doesn't seem like it could be that good. You simply don't Know how beloved the rheinlander lentil soup was. This was a famous soup here.

[whatthemythicalwhat]

I love Josh’s anti-classism so much. I grew up in a single parent household that didn’t have time/the ability to cook. I taught myself as an adult and ended up loving it. I cook with this stuff a lot. Shit, the RealLemon juice ends up in a lot of my cocktails. Sure, I like fancy ingredients when I can afford them and I have things I get picky about using - but I have bad hands, mincing garlic is painful as fuck. There’s a lot to be said for knowing how to work with what you have. Don’t shame people for trying, don’t shame people for feeding their families things that they enjoy.

[brunhiddensmusings]

if you are only a good cook if you have access to premium ingredients at whole foods or above prices then you arent really a good cook

[headspace-hotel]

I think about this post a lot because of the phrase "i'll cook anyone's ass under the table."

[koshercosplay]

spin the wheel and get assigned a jewish food (if you get something unfamiliar, I encourage you to look it up and discover something new!)

what do you think of this food

I love it

Meh/neutral

I don't like it

I've never had it but I would like it

I've never had it but I would NOT like it

Voting ended onMar 30

*obligatory notice: don't do any "this thing isn't actually jewish it originates from [insert country] here" bc jewish people are allowed to adapt and enjoy foods from the cultures that surround them, thereby making said food, in fact, a jewish food.

[saxifraga-x-urbium]

Re-creating the complex cuisine of prehistoric Europeans

SEM analysis of pottery residues showed people combined fish with a wide variety of plants when cooking.

Archaeologists are keen to learn more about the specific diets and culinary practices of ancient populations around the globe. An interdisciplinary team of scientists analyzed the residues on prehistoric ceramic cooking pots and concluded that early Eastern European hunter-gatherer-fishers likely foraged for plants as well as hunted fish and other animals for their sustenance, according to a new paper published in the journal PLoS ONE. And they often combined ingredients for region-specific recipes.

This is a burgeoning area of archaeological research. For instance, back in 2020, we reported on researchers who spent an entire year analyzing the chemical residues of some 50 ceramic cooking pots. The aim was to gain new insights into ancient diets, and the authors actually cooked their own maize-based meals in replica pots to test their hypotheses. They found that the charred bits at the bottom of the pots provided evidence of the last meal cooked. But the patinas contained evidence of the remnants of prior meals that had built up over time. So it depends on which part of the pot you sample.

Most prior research has been typically useful primarily for identifying animal remains; it’s more challenging to identify the kinds of plants ancient peoples might have consumed. The authors of this latest paper combined several analytical techniques to study the residues of 58 pottery pieces dating between the 6th and 3rd millennium BCE. And they, too, conducted their own experiments, cooking various combinations of the ingredients in ceramic vessels over an open fire.

Regional recipes

The team used Scanning Electron Microscopy to analyze their samples Lara González Carretero/CC-BY 4.0

Example of a Mesolithic pottery vessel. Lara González Carretero/CC-BY 4.0

Experimental cooking with modern replica pottery vessels to recreate prehistoric recipes. Lara González Carretero/CC-BY 4.0

The authors selected their pottery shards from coastal, lagoon, riverside, and lakefront sites to get a range of ecological settings, and focused on shards with substantial crusted residues from foodstuffs. They also examined botanical records, where available, to get a sense of which plants were locally available at each site. After initial examination under a microscope, the most heavily crusted areas were imaged with scanning electron microscopy to better examine their fine structure. They also analyzed the lipids and bulk isotopes present in the residues.

The results: The team found traces of wild grasses and legumes, fruits or berries, green vegetables, and roots and tubers native to the broader region. Shards recovered from sites in the Don River basin showed these people used the seeds of wild legumes (possibly clover) and grasses, as well as showing some evidence of bran and barley. By contrast, shards from the Upper Volga and Dnieper-Dvina region contained more traces of guelder rose berries and other fleshy fruits and smaller-seeded Amaranthaceae plants.

Shards from the Baltic region showed higher traces of freshwater fish, with some regions also including berries, sea beetroot, flowering rush, beets, and sea club-rush tubers. There were also traces of dairy products in shards from a site in Denmark, likely obtained from nearby farming communities.

For the cooking experiments, the authors explored different potential food mixtures focusing on two main plant species: guelder rose berries and species related to the Amaranthaceae family (beet, goosefoot, and saltbush specifically). The berries were gathered in the fall from the south of England and frozen right afterward. They boiled the berries with water in replica pottery vessels, combining some batches with freshwater fish like carp, and also varying the distance of the vessels from the open flames and active embers. They then sampled the cooking residues and compared those results to the samples taken from the prehistoric vessels.

“Our results show that there was a general tendency towards combining specific foods into distinct preparations and in particular regions,” the authors concluded, such as combining Viburnum berries with freshwater fish in the Upper Volga and Baltic regions. Fish accompanied by wild grasses and legumes were preferred in the Don River Basin, while other sites preferred their fish with green vegetables. So “hunter-gatherer-fishers were not living on fish alone,” the authors wrote. “They were actively processing and consuming a wide variety of plants.”

[ladylingua]

the new york times has such a great series of elevated butter noodles, if you ever want a super fast easy dinner that still feels grown up and you can emulsify pasta water + butter together basically the sky is your limit

ya got

gochujang butter noodles

peanut butter noodles

chili crisp fettuccine alfredo

miso butter noodles

any one of these + a bag of salad or whatever vegetable side you find easiest/cheapest, and you've got yourself a full meal that tastes far above the effort you put in.

[natalieironside]

I think what's wrong with me is that my dad loved making boiled peanuts but when you say "boiled peanuts" in a thick Mississippi Delta accent it sounds like "bald penis" and we were forbidden from acknowledging that

[natalieironside]

My dad, internally: "The children must be fed nutriment. I have in my possession a very large pot and a propane burner; I shall make a sojourn to the grocer's and procure peanuts."

My dad, aloud: "'Ey, y'all wansum bald penis?"

[natalieironside]

All of us, internally: "Ah yes, such a delectable summertime treat that will be."

All of us, aloud: "'Ey, shitchea. Daddy boutta bal up some bald penis!"

[natalieironside]

#who the fuck eats peanuts boiled.

They take on a delightful texture similar to water chestnuts and get infused with whatever seasonings you put in the water. It is literally so fucking delicious and if you don't know about bald penis then you are Deprived. The food of the gods.

[natalieironside]

#as a european#what the fuck

Honey, darling, listen to me. Would I lie to you? No, I wouldn't. If you ever find yourself driving around in the rural southern US, you simply must keep an eye out for one of these gentlemen:

For a very reasonable price you'll be provided a cup of absolutely delectable provincial delicacies that will surely equal any hors d'ouvers you might find on the continent. I promise, darling, it is the most délicieuse dining experience you're likely to find, and it will surely--as my dear departed grandmama used to say--"make yer tongue slap yer brains out"

[dynamo-of-fake-twin-brother-fame]

This gentleman has spelled peanuts three different ways on his stall.

[stevishabitat]

One of these rolls up to the parking lot by the Dollar Tree, Goodwill, and Aaron's every summer. Just down the road from the sno-ball truck by the outdoor roller-skating rink (location, location, location). Brave soul to drive up to a yankee state like Missouri to sell bald penis, but we are appreciative 🤣

[thebooklion4]

It is a universals of the South: If something on the sign is spelled wrong, the food will be the best you've ever had.

[coquelicoq]

[ID: Photo of a hot boiled peanuts stall built out of a trailer hauled by a truck. "Hot Boiled Peanuts" is written on the stall three times, with "peanuts" spelled "peanuts", "penuts", and "p-nuts". /end ID]

[aniseandspearmint]

As a western transplant to The South (we moved when I was 12) I TOTALLY GET ALL OF YOU WRINKLING YOUR NOSES! I DID TOO!

But they are DELICIOUS.

You have to use raw or green peanuts for this, green is best (raw peanuts have been dried s bit, green were dug up but not dried yet). Roasted won't work. You boil them in the shells, tossing in salt and/or a spice blend. Cajun seasoning blends are popular, but old bay is good too.

They're SO so good.

[naamahdarling]

I WANT TO TRY BALD PENIS SO BAD NOW!!!

[phantomrose96]

The lack of agreement across brands on what “extra firm tofu” is is, in fact, very high on my list of unimportant problems.

[phantomrose96]

Several years back “extra firm” still had high water content and needed to be diligently pressed and pan fried with care if you wanted to achieve crispy.

And then I guess tofu had a moment and brands got scared of losing people to trial-and-error and started manufacturing extra-firm tofu you could use to break a window and escape a house fire with.

And the more Americanized brands went that direction while the traditional brands said “no that’s fucking stupid we’re not changing anything” and SOME brands said “what if we do like the middle of that?”

Buying tofu is now in fact a vibe-check game of assessing a brand’s packaging and gauging what YOU think they mean by “extra firm”

[phantomrose96]

It’s actually worse in fact because you need to play the vibe-check game twice on account of the recipe will inevitably call for some kind of “extra firm” and you need to know ITS vibes.

Asking you to grate the tofu on a cheese grater and bake it? Westernized. You want that red brick tofu. You want Whole Foods amount of extra firm or SUPER firm because if that thing has any amount of moisture left in it it’ll disintegrate like Tubby Custard on the grater.

Tofu scrambled eggs? You want the OG extra firm. You want it to hold its form but still have that softness and give unless your goal is to imitate sad dining hall scrambled eggs.

Many such difficulties in today’s tofu landscape

[gudamor]

They should be printing the tofu's mechanical properties like it's a structural material.

Packaging should have one of these

[phantomrose96]

#my trick for checking tofu firmness on the packaging is to look at the kj per 100g#more kj per 100g = less water content #if one tofu has 300kj per 100g and one tofu has 500kj per 100g then I know which one's gonna be wetter and softer (via @demiurgenesis)

Hello??

Hello!!!???

Shaking your hand shaking your hand shaking your hand???????

These are the random extra/super firm tofus in my fridge and the labels are based on my own experience with them. Completely in alignment with this trick hello????????????

[hypokeimena]

thank you very much for the list of sources on eunuchs! i hope your pie was still good

IT WAS EXCELLENT in fact i'm going to post the recipe for you because i enjoyed being asked about eunuchs.

cranberry-pear pandowdy, (adapted) out of Sweeter Off The Vine (Yossy Arefi)

equipment: recipe calls for (and i used) a 10" cast iron skillet but a normal 8x10 dish or any (deep!) pie plate would also work.

ingredients:

crust: you can make pie crust from scratch or use store bought. i decided to make this recipe to use up some leftover storebought pie crust from thanksgiving but my mom had thrown it out so i just used 2 sheets of frozen puff pastry and that worked fine. you only need enough to cover the top of the pie. OPTIONAL: 1 egg for egg washing it.

roll out whatever you're using and cut 2"ish circles out of it

mush scraps together and roll them out again and make more circles. you're going to layer them on each other all over the pie. make sure they actually overlap pretty significantly or you'll end up with uncovered bits of pie once they're out of the oven.

you can refrigerate these until they're ready to go on the pie if you're doing this step first, but i did the filling waiting for the puff pastry to defrost and just whacked em straight on the pie and into the oven.

OPTIONAL: add an egg wash (1 egg beaten, brushed over the top) for browning.

ALSO OPTIONAL: sprinkle some turbinado / big flaky sugar on top.

filling:

1.25-1.5 lbs (2 or 3) ripe pears

1 lb (450g) cranberries (fresh)

1/2 cup dried cranberries. you can add more than 1/2 cup. i also threw in about 1/4 cup of dried cherries.

enough heated port/madeira/sweet wine (OR boiling water) to cover the dried fruit, probably a quarter to a half of a cup

1/4 cup maple syrup

big spoonful cornstarch

spices, to taste. i used cinnamon, clove, bit of nutmeg.

preheat oven to 375 (190c) with a rack set to the middle. butter the skillet/dish you'll be baking in. if you're using a shallow dish or something that might leak, put a cookie sheet on the bottom rack to catch any drips.

put the fresh cranberries in a big bowl.

put the dried fruit in a small bowl and pour the (just boiling) alcohol (or water) over it. let sit until it cools.

peel, core, and chop the pears into bitesize pieces add to bowl with the cranberries, and mix to combine. depending on what order you do all this, add a squish of lemon juice to the pear if it's gonna sit there for a while so it doesn't brown.

when the dried fruit has soaked for a while, drain off the liquid and add the dried fruit to the bowl with the pear and cranberries.

once all the fruit is in the bowl, mix in maple syrup and stir to combine. sprinkle the cornstarch and spices on top, and stir to combine.

add all fruit to the skillet/dish and stir/combine to flatten out. shingle the crust circles on top (+ optional egg wash) and bake 35-45 minutes or until golden brown and bubbling around the edges.

serve warm (ideally. still good cold though) (you may add ice cream, if desired).