#misc food

[wonderful-emoji]

[fantasycostcocatalog]

Bottomless water bottle

As the name suggests this water bottle has an endless supply of water, just don’t knock it over.

[fantasycostcocatalog]

Candied Nettle

Description: Usually sold in a simple woven bag of the same fibers or given as medication, the candy itself is sweet with a simple grassy undertone and is often in short sticks of the candied stalk. Taken consistently over a period of time, the candy can absolve a minor curse which has been plaguing the eater, such as cutting the bond between a person and a cursed object. It cannot absolve lifelong curses or sever such bonds, and depending on the strength and complexity of the curse, consumption may be required for longer or in larger portions. However, most minor curses (such as those from non-removable objects) can be absolved within a week by eating the candy three times a day, or more quickly by consuming larger portions.

At a standard rate, one piece needs to be consumed at a time; to reduce the time by half, three pieces must be consumed at a time.

Cost: 20g per minor curse or 50g per three

[aeolids-zenith]

(post 4/5 of food photos from the past few years)

2023-02-14 -- chocolate souffles, made using Chef John's recipe; the hearts were done via freehand paper cutouts that you can see in the bottom-right corner

[aeolids-zenith]

(post 2/5 of food photos from the past few years)

this (or at least, the bulk of this) is schnitta, a theoretically-German recipe that my grandma got from somewhere and passed down. it's more or less deep-fried french toast (usually topped with powdered sugar as well as syrup, though I seem to have decided the former wasn't worthwhile in this photo from 2021-07-23)

about the only thing I can find out about it from searching online is that the name does seem to be German in origin; there's a German word "Schnitte" that I would assume is related, which Wiktionary defines (in part) as "slice (of bread)"

the pronunciation is the obvious one of /ˈʃnɪtə/, but apparently I misheard it as a kid because I always pronounced it /ˈʃnɛtə/ (more specifically something like [ˈʃnɜɾə] -- maybe the vowel getting reduced was what caused my confusion in the first place?)

here's the recipe from my grandma:

and a transcription:

1/2 C. milk, 1 egg, 1/2 C. flour, 1/2 t. B. Powder 1/8 t. salt. Beat until smooth. Dip slices of bread in batter. Fry in melted crisco - use alot. Sprinkle with powdered sugar.

when I've made it for myself, I've used less precision and smaller quantities, and fried one quarter-slice of bread at a time in peanut oil in a small (like 6 inch) cast-iron skillet (usually with only enough oil for one side of the battered bread to be immersed at a time). I then cook the leftover batter plain once I'm done with the bread (which is where the smaller bits in the photo come from). the amount of oil I use usually gets all soaked up by this point, which makes it convenient to pour some maple syrup into the skillet and let the residual heat warm it up

[goseewander]