If it asks for garlic, add that much ginger, and twice that much garlic.
If it asks for cinnamon, add 1 1/2 times as much cinnamon, and a small amount of nutmeg. If the MAIN flavour is cinnamon, also add a small amount of cloves and allspice.
If it asks for vanilla, also add a SMALL amount of almond extract. (Usually up to a few drops.)
If it asks for onions, also add some garlic, but add it 1 minute before you're either done cooking, or you add liquid
If the spices are pretty much only oregano or parsley, add both, as well as a small to medium amount of basil, thyme, summer savory, tarragon, and/or marjoram (the earlier two are great in beef, chicken and tomato dishes, while the others are good with pork, chicken, most vegetables, and pretty much anything else you can think of with a 'lighter' flavour)
if it asks for cheddar or mozzarella cheese, also add a bit of feta and parmesan
PUMPKIN PUDDING PIE w/ ORANGE ZEST & CARDAMOM WHIPPED CREAM
(makes ~3 pies)
2œ cups sugar
15oz can pumpkin puree
2 eggs
œ tsp baking soda
2 cups flour
2 tsp baking powder
œ tsp ground cinnamon
Πtsp vanilla
pinch of salt
2œ cups milk
4 TBSP butter (melted)
1 orange
1 tsp powdered sugar
1 cup heavy cream
2 TBSP powdered sugar
1 tsp cardamom
pinch nutmeg
pumpkin pudding pie w/ orange zest
preheat the oven to 325°F
prepare the pie crust (that's another recipe's jobâeither find a scratch recipe or buy a pre-made dough or graham cracker crust)
blend 2 œ cups sugar, pumpkin puree, eggs, and baking soda in a large mixing bowl (if using a mixer, blend with a paddle attachment)
add the flour, baking powder, cinnamon, vanilla, and salt; blend until well mixed
add the milk and melted butter, whisk until well mixed (if using a mixer, blend with the whisk attachment)
pour your batter into the crust, filling right up to the edge (the mix will be more liquid than solid, but it will rise/solidify in the oven)
bake at 325°F for 55 minutes
remove from the oven and let it cool
top with sifted powdered sugar
zest an orange over the top of the pie (microplane if possible but regular zester is fine; have found that the most aesthetically pleasing version is to peel the orange and then finely dice the peel but that's a hassle!)
whipped cream
put your metal mixing bowl and whisk in the freezer for at least 15 minutes
whisk powdered sugar, cardamom, and nutmeg together in bowl
add heavy cream; whisk until stiff peaks start forming
everything u need to know about me can actually be explained by the fact that i read that poem about the serving girl wearing the pearls so they're warm for her mistress when i was like 11 and it rewrote my brain chemistry forever
[ Begin ID: A screenshot of text that reads
"Warming Her Pearls
by Carol Ann Duffy
for Judith Radstone
Next to my own skin, her pearls. My mistress
bids me wear them, warm them, until evening
when I'll brush her hair. At six, I place them
round her cool, white throat. All day I think of her,
resting in the Yellow Room, contemplating silk
or taffeta, which gown tonight? She fans herself
whilst I work willingly, my slow heat entering
each pearl. Slack on my neck, her rope.
She's beautiful. I dream about her
in my attic bed; picture her dancing
with tall men, puzzled by my faint, persistent scent
beneath her French perfume, her milky stones.
I dust her shoulders with a rabbit's foot,
watch the soft blush seep through her skin
like an indolent sigh. In her looking-glass
my red lips part as though I want to speak.
Full moon. Her carriage brings her home. I see
her every movement in my head... Undressing,
taking off her jewels, her slim hand reaching
for the case, slipping naked into bed, the way
she always does.... And I lie here awake,
knowing the pearls are cooling even now
in the room where my mistress sleeps. All night
I feel their absence and I burn." / End ID ]
If it asks for garlic, add that much ginger, and twice that much garlic.
If it asks for cinnamon, add 1 1/2 times as much cinnamon, and a small amount of nutmeg. If the MAIN flavour is cinnamon, also add a small amount of cloves and allspice.
If it asks for vanilla, also add a SMALL amount of almond extract. (Usually up to a few drops.)
If it asks for onions, also add some garlic, but add it 1 minute before you're either done cooking, or you add liquid
If the spices are pretty much only oregano or parsley, add both, as well as a small to medium amount of basil, thyme, summer savory, tarragon, and/or marjoram (the earlier two are great in beef, chicken and tomato dishes, while the others are good with pork, chicken, most vegetables, and pretty much anything else you can think of with a 'lighter' flavour)
if it asks for cheddar or mozzarella cheese, also add a bit of feta and parmesan
Anyone with culinary inclinations should know that we have the more-or-less complete text of a cookbook from the Roman Empire. It often neglects to mention amounts, and some of the ingredients might not be so easy to find nowadays, but --
4. Rose Wineâ (Rosatum). Make rose wine in this manner: rose petals, the lower white part removed, sewed into a linen bag and immersed in wine for seven days. Thereupon add a sack of new petals which allow to draw for another seven days. Again remove the old petals and replace them by fresh ones for another week then strain the wine through the colander. Before serving, add honey sweetening to taste. Take care that only the best petals free from dew be used for soaking.
11. To Keep Cooked Sides of Pork or Beef or Tenderloins (Callum porcinum vel bubulum et unguellae coctae ut diu durent). Place them in a pickle of mustard, vinegar, salt and honey, covering meat entirely. And when ready to use you'll be surprised.
135. Elderberry Custard or Pie (Patina de sambucoâ ). A dish of elderberries, either hot or cold, is made in this manner:â take elderberries, wash them; cook in water, skim and strain. Prepare a dish in which to cook the custard;â crush 6 scruples of pepper with a little broth; add this to the elderberry pulp with another glass of broth, a glass of wine, a glass of raisin wine and as much as 4 ounces of oil. Put the dish in the hot bath and stir the contents. As soon as it is getting warm, quickly break 6 eggs and whipping them, incorporate them, in order to thicken the fluid. When thick enough sprinkle with pepper and serve up.
146. Vegetable Dinner (Patella ex olisatroâ ). Any kind of vegetables or herbs blanched off in water with a little soda; squeeze out the water arrange in a saucepan. Grind pepper, lovage, coriander, satury, onion with wine, broth, vinegar and oil; add this to the vegetables, stew all until nearly done and tie with roux. Sprinkle with thyme, finely ground pepper and serve. Any kind of vegetableâ may be prepared in the above manner, if you wish.
216. Roast Crane or Duck (Aliter gruem vel anatem assam). Pour over the roast bird this gravy: crush pepper, lovage, origany with broth, honey, a little vinegar and oil; boil it well, thicken with roux, strain. In this sauce place small pieces of parboiled pumpkin or colocasiumâ so that they are finished in the sauce; also cook with it chicken feet and giblets all of which serve in a chafing dish, sprinkle with fine pepper and serve.
251. Spayed Sow's Wombâ (Vulvae steriles). Sterile sow's womb (also udder and belly) is prepared in this manner: takeâ laser from Cyrene or Parthia, vinegar and broth.
289. Fresh Ham (Musteisâ petasonemâ ). A fresh ham is cooked with 2 pounds of barley and 25 figs. When done skin, glaze the surface with a fire shovel full of glowing coals, spread honey over it, or, what's better: put it in the oven covered with honey. When it has a nice color, put in a sauce pan raisin wine, pepper, a bunch of rue and pure wine to taste. When this sauce is done, pour half of it over the ham and in the other half soak specially made ginger breadâ The remnant of the sauce after most of it is thoroughly soaked into the bread, add to the ham.
323. Milk-fed Snails (Cochleas lacte pastas). Take snails and sponge them; pull them out of the shells by the membrane and place them for a day in a vessel with milk and salt.â Renew the milk daily. Hourlyâ clean the snails of all refuse, and when they are so fat that they can no longer retire to their shells fry them in oil and serve them with wine sauce. In a similar way they may be fed on a milk porridge.
435. Another Sauce for Boiled Fish (Aliter in pisce elixo). Prepare the fish carefully; in the mortar put salt, coriander seed, crush and mix well; turn the fish therein, put it in a pan, cover it and seal it with plasterâ cook it in the oven. When done retire the fish from the pan sprinkle with strong vinegar and serve.
I can see why that Mac and chees would blow any others out of the water. This seems like a way to become the designated Mac and cheese person at thanksgiving and church potlucks.
Had a shitty stupid day, came home and made myself a hot buttered rum, and with the first sip every sore muscle in my body relaxed. In case you need a cure like that, here's my recipe. I make mine in a big ass mug so if you use a standard coffee mug you'll need to size it down. It's all to taste, anyway.
Brew mug most of but not all the way full with strong black tea. Traditionally it's made with hot water but we all know tea is the best kind of hot water. Chai would probably be great but I love just an English breakfast.
Add a couple spoonfuls of brown sugar, a splash of vanilla extract, a little cinnamon, and a pinch of salt (a little more than you think you'll want)
Add rum. A strong warm flavor is ideal - black rum, spiced rum, I got a vanilla one once that made phenomenal buttered rums. Strength is up to you. In a big mug that I'm just drinking for comfort I'll still put a good shot in there, but if you want you can mix this shit deadly and it'll still be delicious.
Look at me. Look at me. I wouldn't lie to you about this. "Buttered" is literal. Add a big hunk of butter. No, bigger than that. Whisk it in until it melts. When you got enough in there it should be just a little paler and more opaque than it started.
If you sip it and it tastes sweet but flat, like it's missing something, add more butter or salt. Enjoy. Don't say I never did anything for you.
Just remembered, as I was cooking some potato, about that time I went on holidays at my (now ex) girlfriend's grandma and met her whole family on this side.
All of them, the uncles, the aunts, the cousins of all age and gender, all of them told me about the legendary mashed potato that the grandma does. How good it is, how they can't reproduce it, and how the grandma has never told the recipe to anyone ever. A mystery, a secret she's going to take to the grave!
And like, it's a very good mashed potato. The recipe is simple, you boil some big potato, then you mash them with salt, pepper, herbes de Provence (a mix used almost everywhere in the south of france made of rosemary, oregano, thyme, basil, chervil, tarragon, bay leaf, fennel, marjoram, sage, and wild thyme), a good chunk of butter and a dollop of olive oil.
I know because she was very happy to show me how it's done when I, alone, went to help her in the kitchen (:
whoâs up thinking about after the threesome they both take you home by sue hyon bae iâm thinking about after the threesome they both take you home by sue hyon bae
After the Threesome,
They Both Take You Home
Sue Hyon Bae
even though itâs so very late
and they have to report to their jobs
in a few hours, they both get in the car,
one driving, one shotgun, you in the back
like a child needing a drive to settle into sleep,
even though one could drive and the other
sleep, because they canât sleep
without each other, theyâd rather drive you
across the city rather than be apart for half an hour,
the office buildings lit pointlessly beautiful
for nobody expect you to admire their reflections
in the water, the lovers too busy talking
about tha colleague they donât like,
tomorrowâs dinner plans, how once
they bought peaches on a road trip and ate and ate
until they could taste it in each otherâs poers,
they get out of the car together to kiss you goodnight,
you who have perfected the ghost goodbye,
exiting gatherings noiselessly, leaving only
a dahlia-scented perfume, your ribcage
compressing to slide through doors ajar and untouched,
yesterday you were a flash of white in a pigeonâs blinking eye,
in the day few hours old you stand solid and full
of other peopleâs love for each other
spilling over, warm leftovers.
I use full fat Greek yoghurt and self-rising flour
Ratio by weight
Add a pinch of salt
Knead until no longer sticky, adding more flour if necessary
Roll them with olive oil instead of flour and fry in an otherwise unoiled, preheated pan (medium heat) (trust in the lord; it will seem like it's going to stick to the pan at first but they'll unstick in about 15 seconds)
Roll them thin but not too thin; mine take about 45 seconds on either side
Serving with garlic butter is also a very good option
this is one of those rare easy bread recipes that also works with gluten free flour! the yoghurt helps with structural integrity. you may want a pinch of xanthan gum if your flour doesn't come with it mixed in. i like to mix some rosemary into the flour to have a herby naan, since i can't have garlic.
The diagram for the classic Origami Goat, with a twist to make its horns curve ! It's from this video by by Origami Word, but it seems to be a pretty old/intemporal design that a lot of people have made. I could not find a diagram online so I made one.
(If you make her in yellow/orangy-yellow, then decorate her with red ribbons, you can make your own origami gÀvlebocken ! )
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