The Linal Show

[safelyendangered]

the wild west (safelyendangered.com/webtoon)

[8zu]

[anime-fyi]

Watching through the fifth episode of Attack on Titan’s third season was more political intrigue than pure action - and I’ll take that.

(comments, spoilers, and more after the jump)

Keep reading

[smbc-comics]

[smbc-comics]

[shencomix]

[anime-fyi]

Watching through the fifth episode of Attack on Titan’s third season was more political intrigue than pure action - and I’ll take that.

(comments, spoilers, and more after the jump)

Keep reading

[shencomix]

[smbc-comics]

[thelinalshow-blog]

This is too true💀💀.... #college #collegehumor #relatable https://www.instagram.com/p/BmoERE1BlyB/?utm_source=ig_tumblr_share&igshid=zy3559udlkia

[theancientcook]

Arrietty soup

Since it is  Ghibli Gourmet month, I wanted to share this recipe for a soup that looks just like the one Arrietty and her family eats in The secret world of Arrietty!

When I rewatched Arrietty a couple of days ago and saw this soup, I thought that it looked just like a traditional Swedish vegetable soup. So I thought I could share the recipe. ^^ 

In my family we call it summer soup since you eat it in summer when there are fresh vegetables.

Recipe for 5 persons, cooking time 30 mins  

Ingredients:                                                                                                            3-4 Carrots depending on size  

½ Cauliflower

1 Broccoli 

1 Small Leek

2 dl Fresh or frozen Green peas

8-10 dl Water

2 tbsp Flour

5 dl Milk

1 tsp Salt

1 dl Parsley 

Black pepper

Start by washing all the vegetables. Cut the carrots in coin big pieces and slice the leek into thin slices.  

Then break the broccoli and cauliflower in bite size bouquets. 

When you are done with cutting all the vegetables heat up some butter in a pan. When the butter has melted, add in the leek and fry until the leek has softened. It should not get any color, just a little bit translucent.

Then start with adding 8 dl water and 1 tsp salt to the pot with leek. Bring the water to a boil. When it´s boiling add the broccoli and cauliflower. Add more water if needed, the water should just cover the vegetables.   

Bring it to the boil again and then let it boil for about 1 min. Then add the carrots and boil for 3-5 minutes or until all the vegetables are barely soft. While it is boiling, put a strainer over a bowl. You need it to keep the water after straining the vegetables.

To check if the vegetables are done, stick something threw them and taste them.

Drain the vegetables over the bowl.

After draining the vegetables put them aside and put the water back into the pot.

Now it is time for the flour. With a whisk, whisk together 2 tbsp flour and about 3 tbsp milk in a bowl. This is the roux that will make the soup a little bit thicker.

Add the rest of the milk to the pot with water and let it come to a boil. When its boiling add the roux (flour and milk mixture) while whisking. When it´s all combined, add the vegetables and the green peas. Let it boil and add black pepper and salt to taste.

Cut the parsley, save some bigger bits for decoration and the soup from Arrietty is done!

I totally forgot about the parsley ~_~; .But it really improves the taste a lot, so don´t forget it!

Here is the final product!

I should have skipped the leek just for the looks and add the parsley but otherwise I think it turned out really well. ^^

As you see I use dl (deciliters) and not cups for measuring. 1 cup is about 2,25 dl.   

This is probably my favorite soup so I hope you try it and enjoy it too.

(the GIF means see ya in sign langue) 

[onionchoppingninja]

Curry Calzone Recipe from Shoukugeki No Souma

Curry Calzone Recipe (Makes 4 Calzones)

Ingredients

For Curry:

10 normal tomatoes (Or 8 normal tomatoes and 6-8 Cherry Tomatoes)

1 yellow onion, diced

A handful, or as many button mushrooms as you like

4 cubes of Japanese Curry Roux (Or you can mix your own spices, lol)

Pizza Cheese, like mozzerella.

For Pizza Dough

1 Cup water

1 Tbsp Olive Oil

2.5 cups Bread Flour

1 Tbsp Sugar

1 tsp salt

1 tsp Active Dry Yeast

Flour/oil for dusting

Method

For Curry

Fill bottom of Pot with Tomatoes with Tomatoes and ½ cup of water (I found this prevents the tomatoes from burning).

When soft, mash tomatoes up, and throw in the onions and mushrooms. Cook until soft.

Dissolve roux in tomato sauce till even.

Cool.

For Dough:

Make sure yeast is in the center of the flour, away from the water when you begin mixing.

Mix all the ingredients together, knead it, and set aside, covered, to rise for about an hour.

After that, you can begin wrapping! Handle dough with well-floured hands and make sure dough is covered in flour when you roll it out. I stuffed it by first putting a slab of mozzerella, then piling the tomato curry on top. Then I folded the dough over and tried my best not to make it look like a sea slug.

After that - it’s time to bake till crispy and golden! (250 Celcius, 15 mins? But do check on its progress.)

And Enjoy! Look at all that gooey cheese….

Whyyy didn’t Isami get into the top 8?!?!?!?

[onionchoppingninja]

Garlic Bird Oyakodon from Toriko

@hungryleow, the Bottomless Pit and I all agree that this is the most delicious oyakodon we have ever eaten!

Ingredients (for 3-4)

3-4 boneless chicken thighs (or 1 Garlic Bird)

1 ½ Garlic bunches. (Yes bunches, not individual cloves. Omit if using Garlic Bird.  :P)

3 tbsp soy sauce (for marinating)

¼ cup cooking sake (for marinating)

1 onion

2 tbsp soy sauce (for sauce)

1/3 cup chicken broth

6 eggs (or 1 Ten-yolk Egg)

3 pieces korean seasoned laver/seaweed

2 cups rice (180ml x 2)

(Hey look! A picture of me chopping onions! Finally!)

Method

Chop boneless thighs into bite-sized pieces.

Dice Garlic

Marinate meat with the 3tbsp of soy sauce, sake, an garlic for at least an hour. (Overnight works best!)

(After the meat is done marinating)

Set rice to cook in a rice cooker. (If you are using a pot, the ratio is 1.1-1.2 for water, and takes about 20 mins to cook.)

Slice onions! (Like the picture above.)

Take out the meat from the marinade (don’t throw it away) and grill/ pan fry until brown and set aside.

Pour in the remaining soy sauce, marinade, and broth into the pan.

Throw in the onion and simmer till translucent.

Beat eggs.

The rice should be done by about now, so separate it into bowls and crumble seasoned laver over it!

Put the chicken into the pan, and pour the egg over.

Cover the pan and let the egg cook, for about 1-2 mins. It should still be slightly soft. Runny is fine too.

Put it over the rice and enjoy!

You can find my Recipe Archive (According to Fandom) Here!

[mitchellhang]

OK Y'ALL PEOPLE READY

BECAUSE I’M ABOUT TO COOK SOME KATSUDON TODAY ITS GONNA BE GOOD

Get your pork…

Cut it and beat it (like the Michael Jackson song)…

Coat in flour…

Egg…

And breadcrumbs.

Get a pot of oil and wait for the temperature to rise.

Snack break, egg custard. ;)

Almost there…

Ready to put into the pot!

Katsudon in the pot (I tried not to burn myself putting it in the pot and I ended up splashing a bit of oil outside so my mom had to clean it up, no harm done. XD)

OHHHHHHHHHHH YEAAAAAAAAAAAAAAH hehehe

Put on the rack and let it cool.

Get the sauce ready.

Add the onions.

Grab some leftover rice and heat it up.

Put the katsudon in the bowl (I added egg but it looked a little bit uncooked. Hoping I don’t get sick. XD).

Pour the rest of the sauce…

Garnish with green onion…

(It looks ugly, I know. xD) …and the katsudon is ready! But not before you…

Grap your chopsticks…

Put on your glasses…

…and ENJOY.

(A selfie with my katsudon. Yes, I’m a boy and love YoI, so what?)

VKUSNO!!!

~THE END~

Recipe used: https://www.youtube.com/watch?v=PjPSwWvNQJ4

[onionchoppingninja]

Napolitan from Isekai Izakaya (Koto Aitheria no Izakaya Nobu)

I thought last season’s Isekai Shokudou was this series, and was delighted when this series actually came out this season! Nobu Plus is also a great addition (though the cynical tv producer in me says that it probably saved them a lot of money to make up the screentime with live action rather than animation). Sunrise probably learnt how to waste a lot of screentime after doing Gintama. XD

This episode/story with tax collector Gernot is one of my favourites from the novel, and transforms him from an antagonist to a (SPOILER ALERT) loyal patron. Also ( LIGHT NOVEL SPOILER ALERT) it’s a good thing that he doesn’t quit his job as he says he will do in this episode because he turns out to be a useful ally when the shop lands into hot soup with ‘toriazu nama’. (END OF SPOILER)

For some reason, every time Napolitan is mentioned in manga (looking at you, Shinya Shokudou), it always features an Italian or Italian-ish character being wowed over by the ‘simple, sweet taste’. While my favourite pasta is still authentic carbonara (made with eggs and no cream), this is a pretty easy dish to make if you run out of tomato sauce for other pastas.

Ingredients

1 green pepper, sliced

1 yellow onion, cut into wedges

Thick cut premium bacon, sliced ( I couldn’t find thick cut bacon but splurged on a bacon that costs twice as much as the one I usually buy.)

Spaghetti, dried (for 2)

Olive oil (for drizzling)

Knob of butter (25g)

And of course, loads of ketchup.

Optional Toppings:

Shaved Parmesan (Shinobu gives him the cheap powdered kind but I grated it from my own parmesan block)

Tobasco Sauce

Method:

1. Boil a pot of water and put in the spaghetti when it boils.

2. Drain the spaghetti when it is at your desired doneness (test by eating one strand - I recommend al dente since you will be putting it back into the pot again) and immediately drizzle some olive oil over and mix. This will prevent the strands from sticking to each other- tip from a full-time chef.

3. In a heated pan, melt the knob of butter. (You could also just use oil but I find that butter gives it more taste). When the oil/butter is sizzling, add in the bacon and cook till browned slightly.

4. Now, toss in the pepper and onions. I add in the onions at this stage instead of at the beginning like I do with my stir-fries so it can stay juicy and crunchy.

5. Add in the spaghetti from 2. and toss.

6. While tossing, squeeze in the ketchup! I’m using the japanese ketchup (sold in squeeze bottles) I got from Daiso (at $2) to make the taste as exact as possible. Stop when spaghetti is all evenly red through!

7. Serve! And garnish with parmesan and tobasco as desired.

8. Also, don’t forget to wipe your mouth after eating.

++++++

For more fan recipes, follow me @onionchoppingninja!

And check out my: Recipe Archive | Facebook | Instagram | Twitter

Admin Update: thanks to anyone who has tried clicking on my Amazon Associates link! Unfortunately I didn’t meet the required number of sales so they shut my account.  I mean, they did say friends wouldn’t count towards the sales but I wonder how they knew they were my friends in RL! Maybe there’s a way for them to track through Facebook…

[thelinalshow-blog]

How many of y'all started singing to this? 🤣🤣

[forthelullz-blog1]

Trust me, I’m a lawyer. 

Like and reblog if you agree!

Follow forthelullz for more funny pics!

(via drcigg)