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therainroguefanfiction · 4 years

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🌀 Storm Coming (A SKET Dance Fanfic) Chapter 3: A New Determination

📑 Table of Contents | ◂Previous Chapter

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That night, I tossed and turned, unable to grasp sleep for more than ten minutes as a time. Kevin’s words kept repeating in my mind like a ghostly echo. Being in a foreign bed, in a foreign country certainly didn’t help, either. So much had happened in such a short span of time and my body wasn’t handling it well. I wanted to go back to Florida. I wanted the comfort of my eight-year-old mattress and the cheetah print comforter my grandma had given me for my twelfth birthday. I wanted my room, with its dark walls covered in anime posters and random things I thought were cool at the time.

More than anything, I wanted security.

I rolled over onto my side. The red digits on the clock shined through the darkness like angry eyes. It’s only two in the morning? It felt like I had been lying here for ages. My gaze moved to the window. The tan shade had been pulled down, covering all but a small portion of the glass at the bottom. From this angle, I could just make out the darkness outside.

I forced my eyes closed. I needed sleep. Without it, my anxiety would be even more out of control.

It felt like I was lying there for hours with my eyes closed, but I refused to open them, I refused to move. If my body wouldn’t co-operate, then I would force it to sleep.

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My eyes fluttered open but quickly closed at the bright light shining directly on them. Shit, why is the sun so friggin’ bright? I forced myself into a sitting position, glaring at the small stream of sunlight filtering through the uncovered section of window. Man, I really hate the sun. I glanced at the clock, taking in the numbers that glared at me. Seven-thirty… I guess five or six hours isn’t too bad.

I swung my legs over the side of the bed, the carpet soft against my bare feet. I stretched my arms above my head, stifling a yawn as I headed for the bathroom down the hall.

I tried to ignore the mirror on my left but it was huge and I found my eyes snapping to it like a magnet. My hair, as black a raven’s feathers, was sticking up in all directions and looked greasy even though I had taken a shower before bed. I briefly wondered if I had sleep-walked my finger into a light socket. There were bags under my eyes, a combination of stress and fitful sleep, my green eyes dull and tired.

I pinched my cheeks, tugging them away from my face before releasing. My face is round and chubby, like a soccer ball. My nose is big, my eyebrows are bushy. I glanced down at my body, poking my stomach that had the quality of jello. Most Japanese high schoolers are thin and pretty, aren’t they?

I hung my head, turning the water on as I washed my face. I’m going to stick out like a sore thumb in class.

My eyes widened. W-Wait a minute… I’m talking like I’m going back to school… had I made up my mind without even realizing it? I looked back at the mirror, surprised to see the determination in my eyes. I gripped the edge of the sink, my mind made up. I wouldn’t let this chance slip by me!

When I stepped out of the bathroom, the smell of eggs and bacon reached my nose, making my stomach whine. Kevin was at the kitchen sink washing the dishes. Two plates of scrambled eggs, bacon, rice, and toast were sitting on the living room table, covered by plastic wrap to keep them warm.

“Good morning…” I said softly.

He smiled over his shoulder at me, turning the water off and drying his hands on the dishtowel perched on his shoulder. “Morning, Sammy. Did you sleep okay?”

Not at all, but I didn’t want to tell him that, so I just nodded. He motioned for me to take a seat before pouring out two glasses of orange juice and setting them on the table before sitting to my left.

“Were you… waiting on me?” I questioned.

“Of course! A family should always eat together!” He smiled, sticking his index finger in the air.

Together? My brow furrowed as I carefully unpeeled the plastic wrap from the plate. I couldn’t remember a time when mom and I had eaten together. Rarely did we cook our own food because she was always busy and I couldn’t be trusted not to burn down the house, so we usually just ate TV dinners or canned food. Occasionally she’d bring home some fast food, but we usually took it and went to our own rooms. There were no set meal times – we just ate whenever we felt hungry.

When was the last time either of us had even sat at the kitchen table?

I glanced at Kevin, who clapped his hands in front of him (“Itadakimasu!”) before digging into the food. Judging from his joyous expression, he really loved food, both cooking and eating it.

He noticed my gaze and frowned, lowering his plate. “Do you not like eggs? Alissa didn’t say anything about food preferences. I should have asked, but I was a bit… blown away at the time.”

“Ah, no… no, sorry.” I bowed my head and took a spoonful of eggs into my mouth. W-What is this… I’ve never tasted eggs that tasted this incredible before. I didn’t even know eggs could be this good, I didn’t know that someone could change the flavor of eggs so drastically. Without hesitation, I began to shovel the rest of the food into my mouth.

Kevin laughed and I froze. The flavor of the food had made me forget he was there. God, I must look like a pig. “I’m glad you enjoy my cooking. It’s something I’ve always prided myself on.” He took a long gulp of the juice before setting it back down, his hand lingering on the glass. “I was really worried about it. Alissa let me walk into this completely blind. She didn’t tell me what food you like or dislike, she didn’t mention any allergies either. It’s pretty important, so I assumed you didn’t have any, but I chose eggs because the likely hood of being allergic to those is very low.”

I lowered my spoon as I glanced at him. I thought I had been the only one that was going mad with worry about this situation, not wanting to step on his toes or burden him, but… he had been worrying about it, too, he just hid it better than I did. We’re complete strangers living under the same roof… we’re on the same playing field.

“I… I don’t mind eggs,” I mumbled, shifting slightly. “I… I hate onions, but onion powder doesn’t bother me. I can eat onion rings, though… mom always said that was weird.”

“The cheeseburgers last night had onions on them.” He stated, softly. “But you ate them because you didn’t want to upset me.”

I nodded, taking the last spoonful of eggs.

“Well, no more of that. I want you to feel comfortable being honest with me, no matter what it is, and I’ll do the same to you. Is that a deal?”

I chewed, thoughtfully for a moment. “So… If I become… too much for you, you’ll tell me… right?”

Kevin smiled softly, resting his hand on my arm. “You will never become ‘too much’ for me. Did you know I’ve always wanted a child? But I wanted to wait until I was financially stable and had gotten married. That way, my kid would grow up with two loving parents in a stable home. I didn’t want my child to grow up in a broken home like I did.” He paused, his thumb rubbing over my skin. “I’m not sure what came over me that night, the night I met your mom. Maybe it was the way she carried herself, the confidence she exuded.”

I studied his face as multiple emotions flickered through his eyes as he recalled the memory of that night.

“She was flirting with me all night and showed a genuine interest in me and my life. At one point, she even told me that she could picture us getting married and having a family.”

I held back a scoff at that comment. One thing my mom would never allow was for her to be tied down to a man. She loved the attention, but she refused to be in a relationship. There were always men asking her out, asking for her hand, but she always turned them down. To be honest, I’m surprised she kept me. I briefly wondered if she had tried to get rid of me but failed. I didn’t linger on that thought.

“I was a bit tipsy and completely smitten… After that night, I didn’t see her again, but we kept in contact over the phone. I tried to meet up with her several times, but she always had some excuse as to why she couldn’t see me. Eventually, I gave up on thinking we could have something, but I couldn’t bring myself to completely cut her out.” His eyes met mine and I saw the warmth and sadness in their depths. “I’m glad I didn’t because I might not have met you.”

My eyes widened as tears began to well up in his eyes.

“To think that I had a beautiful daughter all this time. I… I missed your first steps, your first words. I wasn’t there to comfort you, to protect you, to let you know that you were loved and wanted.”

Tears fell down my cheeks, matching the tracks against his own.

“I’m so sorry, Sam. I’m sorry I wasn’t there for you when you needed me the most…”

I don’t know what came over me, but my body acted on its own. I flung myself at him, clutching tightly onto his shirt like my life depended on the contact. I sobbed into his chest, his arms holding me close. Even though he was crying, too, he still comforted me, telling me it would be okay.

“I-I-It’s not your – your f-fault,” I sobbed.

His grip tightened. “I promise you, Samantha, I will make up for the lost time. I will protect and comfort you when you cry. I’ll be here for you, always and forever.”

“I-I promise that I will… I will change!” And in that moment, for the first time in my life, I felt confident that I could change, that I would change.

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“You can do it tomorrow?” Kevin glanced at me and I nodded nervously. “Tomorrow works for us, thank you so much for this, Karamatsu-san. See you soon!” He hung up the phone and smiled at me. “Okay, he’s going to set up the placement test for you.”

I nodded again, feeling my chest growing cold as my anxiety started to grip my heart. Now that it had been finalized, I was beginning to have second thoughts. I wasn’t sure if I could do this. I wasn’t even that smart, there’s no way I could pass.

A warm hand rested on my shoulder and I met Kevin’s warm eyes. “Don’t worry, you’ll do fine. I believe in you, now you just have to believe in yourself.”

Believing in myself was a subject I most definitely failed at, but… I didn’t want to let Kevin down. He had done so much for me in the short time I had known him, and he was so happy to have me in his life despite the trouble that I bring. I… I want to make him proud.

“I… I’m going to go study!” I announced, jumping up and heading to my room. I sat at my desk, opening my laptop, but I could only stare at the text entry field on the browser. What the hell am I supposed to search for? I typed in ‘placement test’ and got a bunch of results for college so I added ‘high school’ to the end. Several practice quizzes came up.

I clicked on the first one. Let’s see how bad this goes…

After about twenty minutes, fifteen questions and a bad headache, I finished the online test. I hovered the mouse over the results button but hesitated. What if I got them all wrong? No, I’m not a complete idiot, I had to have done decent… right?

I clicked the button and the results came up. Eight right and seven wrong. I winced at those numbers. Most of the questions I had gotten wrong had been math questions – my worst subject. I would be able to pass the test with this? I guess… even if I fail it’s not the worst thing in the world. I’ll still be allowed in as a first-year.

With a sigh, I grabbed a notebook from the drawer and began to search for free online study materials. I didn’t have much time, but I was determined to learn at least something before tomorrow.

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kunwiginjanu · 3 years

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Baking day. Delicioso PAN de higo - baking day. Sandwich de nieve con oreo (facil) - baking day. Baking Day is a special kind of kitchen experience.

This holiday encourages everyone to go to their kitchens and spend their day baking some good treats. Baking Day es una comunidad de pasteleros y reposteros que genera contenido. World Baking Day was created by the folks over at worldbakingday.com, who decided it was high How to celebrate world Baking Day.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, baking day. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Delicioso PAN de higo - baking day. Sandwich de nieve con oreo (facil) - baking day. Baking Day is a special kind of kitchen experience.

Baking day is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It's enjoyed by millions every day. They're nice and they look wonderful. Baking day is something which I've loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have baking day using 20 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Baking day:

{Get of Bread:.

{Make ready 1 lb of bread flour.

{Make ready 1 packages of dried yeast.

{Take 1 tsp of salt.

{Make ready 1 tsp of sugar.

{Prepare 2 oz of butter.

{Prepare 1/2 pints of warm water.

{Prepare of quiche:.

{Get 1 lb of all-purpose flour.

{Make ready 8 oz of butter.

{Make ready 1/2 tsp of salt.

{Get 3 of eggs.

{Make ready 1/3 pints of milk.

{Take of seasoning.

{Make ready 6 oz of hard cheese (mature).

{Get 1 of onion, chopped.

{Make ready 1/2 lb of bacon or ham.

{Get of jam tarts:.

{Prepare of Left over pastry from quiche.

{Get 1 tsp of jam, lemon curd, mincemeat per tart.

You don't have to be a pastry chef specializing in fancy tortes to. En Baking Day se trabaja con mucha alegría, dedicación y pasión. Queriendo inspirar a la audiencia a ser mejores en el área y de igual forma disfrutar lo que hacen. Welcome to the Original "BAKING DAY" Group Board!

Steps to make Baking day:

Put all bread ingredients into a bowl and mix either with your mixer on a low setting with dough hook attachment or by hand.

Dough should be kneaded for at least 5 minutes in machine or 10 minutes by hand (stretching and folding to activate the gluten).

Cover and leave in a warm place for at least an hour.

Make the pastry for the quiche.

Put flour and salt in a mixing bowl and rub the butter in to form a breadcrumb appearance.

Add cold water a tablespoon at a time and bring together in the bowl (I use a butter knife to cut and stir as pastry benefits from lack of touch).

Wrap pastry in cling film and put in the fridge for an hour.

Gently fry the chopped bacon and onions, then leave to cool.

Turn your mixer back on to knock back the dough or knead again for 5 minutes to squish out the air bubbles. Place in a loaf tin, slash the top and sprinkle with flour. Put back in a warm place for half an hour to rise again.

When you are ready to start baking preheat the oven to 200ºC gas 6.

Roll out your pastry quite thinly (about 1/8 inch) to fit a 6" loose bottomed tin. Grease tin, place pastry snuggly in base and up the sides then trim the edges.

Set aside leftover pastry.

(If you are using a glass or ceramic flan tray you will need to blind bake your pastry for 20 minutes).

Place onion/bacon mixture in base.

Mix together eggs, milk and seasoning and pour into quiche.

Sprinkle cheese over top (I add a sliced tomato).

Now roll out your leftover pastry and cut it rounds to fit a cupcake/muffin tray (shallow is best for tarts).

Fill with whatever you like - remember jams etc expand whilst cooking so don't overfill.

Put bread on top shelf, quiche on middle and tarts on bottom.

After half an hour remove bread and tarts and move the quiche to top shelf for a further 10 minutes.

Turn bread out immediately or steam will give you a soggy bottom! To test bread is cooked through, tap the bottom and it should have a hollow sound. Leave on a rack to cool (for as long as you can resist).

Remove tarts from tin after 10 minutes, especially if jam has bubbled over, just give time for the jam to harden a little a it will be to fluid at first.

Remove quiche and cool in tin.

Pinning our favorite Sweet Recipes, Baking Quotes, Tips, Tutorials, Videos and BAKING DAY PHOTOGRAPHY Styling. The leftover sausage meat filling some … Continue reading Baking day →. Последние твиты от Baking Day Channel (@baking_day). mi nombre es ayeisha y me encanta hacer pasteles 🍰 te invito a vivir esta aventura pastelera conmigo ✨. World Baking Day, which is Sunday, was created by the people behind the now-defunct website worldbakingday.com. The idea was to get people from around the world to pledge to bake something. World Baking Day is a celebration for cake lovers worldwide.

So that's going to wrap it up for this exceptional food baking day recipe. Thank you very much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

#recipesfood

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easyfoodnetwork · 4 years

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Artisanal American Cheese Was Finally on Top of the World, and Then the World Fell Apart

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Talking to Joe Berkowitz, author of “American Cheese,” about the United States’ blossoming artisanal cheese scene, and the challenges it faces amid wildfires and a pandemics it faces amid wildfires and a pandemic

What do you envision when you think of American cheese? Probably not Wisconsin’s squeaky curds or an aged Vermont cheddar. Instead, you most likely see those melty, tangy, flat yellow squares, individually wrapped in plastic and paired with Wonder Bread or a fast-food cheese burger. I happen to love them in a grilled cheese, or stuffed in roti, or slowly melting over dollar ramen. However, the world of American cheese — or rather American-made cheese — is far more complex than than Kraft singles.

In his new book, American Cheese: An Indulgent Odyssey Through the Artisan Cheese World, Joe Berkowitz hopes to expand what we view as American cheese. Inspired by a tasting event at Murray’s Cheese in Manhattan, he dedicated himself to learning everything he could about American cheese production over the course of a year. What he found was a vibrant world of innovative and experimental techniques, unencumbered by the strict rules and traditions of European cheesemaking. And he’s not the only one making this exciting discovery: Last year, Rogue River Blue, made by Rogue Creamery in southern Oregon, became the first ever American-made cheese to win World’s Best Cheese at the World Cheese Awards in Italy.

Sadly, many employees of Rogue Creamery have lost their homes in the wildfires that have consumed much of the West Coast, and the creamery itself had to evacuate some of its cows to keep them safe. Artisan cheesemakers have faced an uphill battle against climate change, as well as outdated federal regulations and now the pandemic. Understanding what these makers are trying to protect is of the utmost urgency.

Berkowitz spoke to Eater about why cheese inspires such glee, and why the American farms, techniques, and producers are worth protecting. Hopefully, the next time you’re crafting a cheese plate, you won’t just look to Europe for the good stuff.

This interview has been lightly edited for brevity and clarity.

Eater: You compare the American cheese scene to American wine in the ’70s, when Americans went to France and won a blind taste test. The whole world of American cheese seems so exciting and dynamic. What is it about cheese that attracts a certain type of fun, weird person?

Joe Berkowitz: I don’t know what it is about cheese that does it, but weird, interesting, dynamic people do tend to be attracted to it. I met people from all kinds of walks of life who walked away from those lives to just be full-time cheese people in one way or another. I met a literary agent who abandoned her whole life and then bought a farm in Vermont. There’s a cultural thing around it, like everyone sort of relates to that 30 Rock thing of “working on my night cheese.” It’s like a less annoying bacon, you know? I guess the reason the whole bacon thing is so annoying is because it was kind of grafted onto masculinity. Whereas cheese is just a genderless, quirky enthusiasm that runs through everybody, it seems, except for people who are lactose intolerant, and I have more thoughts about that, and some people just don’t like cheese and that’s fine. But —

“We were just mass producers of cheese rather than producers of any sort of quality.”

Wait, what are your thoughts on lactose intolerance?

Oh, well, a lot of people who think they’re lactose intolerant just aren’t, or they may have a condition but it doesn’t mean, as a blanket statement, I can’t eat cheese. What it means, for the most part, is you can’t eat fresh dairy products, probably not yogurt, definitely not a young mozzarella cheese. But when cheese ages, it sheds a lot of its lactose, and the harder aged cheeses — Parmesan, aged Gouda, things like that — people who identify as lactose intolerant should be fine eating them. This is all something I learned during the course of the book, when I asked a gastroenterologist whether I would be okay eating the amount of cheese I was going to be eating and we just ended up getting into that topic. Because everyone would make some joke about going to the bathroom when I told them what I was working on.

Your book makes the case for the vibrancy of the American artisanal cheese scene, and you have this bit at the end where you go to Europe and everybody is still a little derisive of American cheese. America has had a dairy industry for a really long time and we have all these really amazing, varied landscapes. Given the fact that we’ve had all these resources, why was cheese production sort of stagnant in America for so long?

“American artisanal cheese is indisputably — I think at least — as vibrant, and multifaceted, and delicious as any other in the world.”

What we mainly did is just make industrial cheese to export. We’ve been making cheese in America for a very long time. There was the creation of Monterey Jack, but then, with invention of the Kraft single, we just started making industrialized cheddar, and we would export it, and that was mainly all that we were known for. We were just mass producers of cheese rather than producers of any sort of quality. Over the decades, [European techniques] started coming to America, and cheesemakers didn’t have the regulations that they have overseas. That was a huge contributor to the vibrancy of the American cheese scene. And the amazing thing is that now American artisanal cheese is indisputably — I think, at least — as vibrant, and multifaceted, and delicious as any other in the world.

Maybe it’s changed a little bit since Rogue River Blue won best cheese in the world at the World Cheese Awards last year. But when I was interviewing people, especially people from overseas, I would ask questions like, “When did you realize that we actually did have cheese in America?” And a lot of people either have just discovered it or hadn’t discovered it. And at first I thought it was a snooty thing, but it’s not: It’s just that our cheese isn’t in shops all around the world. Some places carry it, but for the most part it’s still kind of like a weird secret. But hopefully that won’t be the case for much longer.

HarperCollins

American Cheese

Part of the issue being America’s raw milk regulations. What do you think it’ll take to not just change those regulations, but to get Americans to trust raw milk cheese?

I guess raw milk cheese is a lot like socialism, in that it works perfectly in so many other countries around the world, but for Americans it’s not enough to convince them. There would just need to be enough consensus and enough petitioning the FDA to take a closer look, because the studies under which we initially got these 60-day regulations (because of listeria outbreaks in America) — first of all, those studies were only done against cheddar and there are so many different kinds of cheese. But things are so, so different now, and it’s silly that we adhere to these rules pretty much arbitrarily because that was what was decided at the time.

Rogue River Blue winning the WCS award seemed like a huge deal for American cheese, but then COVID-19 hit. What is the pandemic doing to the American cheese scene?

That’s been really sad to watch, because this time last year everyone was really freaked out about the tariffs resulting from the war between Boeing and Aerobus, and what that would mean for their businesses. It ended up not being so bad. So for that to happen and, several months later, to have this pandemic come along and seriously mess up businesses has just been heartbreaking. A lot of cheesemakers rely on the restaurant business to buy from them directly. And that money’s gone, because nobody’s buying to-go cheese courses from a restaurant.

Cheese shops have also been affected a lot. For me personally, seeing Bedford Cheese Shop close [its Brooklyn location] was really sad. I didn’t know until I went into Bedford Cheese Shop that you could have the monger pick out some cheeses for you based on what you tell them, and they will serve it to you on a plate in a beautiful presentation with a bunch of fixings. And then [cheese producers] Jasper Hill had to sell off a herd of their cows. They’re just buying milk from local producers now, and they’re like the number-one independent cheesemaker in the country. So if they’re having to make sacrifices, then there’s got to be a lot of people who are not as established who are hurting too.

America’s cheesemakers also just got to this point of being recognized. The traditions aren’t as established as they are in Italy or France, where people might rally behind the industry as a whole. It seems like it’s in a very precarious spot.

I know that conditions have been tough for dairy farmers for a long time, and it’s gotten even worse in the last two years. I believe a double-digit percentage of Wisconsin’s dairy farms disappeared in the last year. There’s been billions in government money unilaterally allocated to “farmers,” but the line on that has been that money is kind of a bribe so that American farmers don’t get mad about the tariffs that have been going on. But the smaller farmers don’t necessarily benefit from that money.

In your book you have this whole section dealing with the fact that you’re a vegetarian, and coming to the realization that the dairy industry is so inherently tied to the meat industry, such that you can’t consider yourself free of it. Is there a world in which we could have cheese free from meat?

I really thought about going vegan. It’s something I’m interested in, but I just didn’t want to write a book about how awesome cheese is that ends in me becoming vegan.

Well, it would involve a lot of drastic changes. We would have to prioritize cow welfare in a way that I seriously think we’re incapable of right now. So it doesn’t seem feasible to me at this time. I wish it was. I wish that there was space and the will to take these single-serving-use male cows and keep them alive after they’ve impregnated female cows and served their purpose. But right now, as soon as that happens, they’re off to their next purpose, which is beef supply. And because of how much money that generates, I don’t know how there’s ever going to be no demand for beef.

It’s an unfortunate reality, and I was coming to terms with it when I was visiting these farms. I really thought about going vegan. It’s something I’m interested in, but I just didn’t want to write a book about how awesome cheese is that ends in me becoming vegan. So for that reason alone I never seriously considered it, but I felt pushed in that direction by my conscience while I was researching the book.

I know that there’s a saying that happy cows make the best milk, and from what I’ve seen, it’s actually true that the better you treat cows, the better the milk is. And there have been studies showing that when cows are frightened, and uncomfortable, and feel bad all the time, their cortisol shoots up and the milk tastes more bitter. So not only is it unethical, but it tastes bad. But I sort of assume after my experience writing the book that the better farms, and dairies, and creameries use milk from cows that were treated as best as they could be treated.

I know that there’s a saying that happy cows make the best milk, and from what I’ve seen, it’s actually true.

At this point in your diet, is there still room for Kraft Singles?

It’s weird: With grocery-store singles, I think there’s a hierarchy of mediocrity. The top level that you can get to is “This tastes pretty damned good on a cheeseburger” — or a veggie burger, in my case. I think there’s room for shredded mild to make your mac and cheese a bit more creamy, and there’s awesome artisanal cheeses that I want to buy just so that we can eat those off a plate and feel like we’re having a delicacy.

from Eater - All https://ift.tt/30zWNNP https://ift.tt/2GtmhFB

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This interview has been lightly edited for brevity and clarity.

“We were just mass producers of cheese rather than producers of any sort of quality.”

Wait, what are your thoughts on lactose intolerance?

“American artisanal cheese is indisputably — I think at least — as vibrant, and multifaceted, and delicious as any other in the world.”

HarperCollins

American Cheese

Part of the issue being America’s raw milk regulations. What do you think it’ll take to not just change those regulations, but to get Americans to trust raw milk cheese?

Rogue River Blue winning the WCS award seemed like a huge deal for American cheese, but then COVID-19 hit. What is the pandemic doing to the American cheese scene?

I really thought about going vegan. It’s something I’m interested in, but I just didn’t want to write a book about how awesome cheese is that ends in me becoming vegan.

I know that there’s a saying that happy cows make the best milk, and from what I’ve seen, it’s actually true.

At this point in your diet, is there still room for Kraft Singles?

from Eater - All https://ift.tt/30zWNNP via Blogger https://ift.tt/3d1ekU5

#Blogger #cooking #Eater #food #recipes

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saintofsunflowers · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

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The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

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n1nj4-l0v4 · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

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txny-archxr · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

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danda202 · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

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yua-shizuka · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

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link-sans-specs · 8 months

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Got 'im twice! ✌️

GMM2455

Blind Fast Food Bacon Taste Test

#gmm #gmm 2455 #link neal #link sans specs #blindfolds #squinty eyes 😆#blue-tiful boy #my edit

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nepaca · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

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kunwiginjanu · 3 years

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Baking day. Delicioso PAN de higo - baking day. Sandwich de nieve con oreo (facil) - baking day. Baking Day is a special kind of kitchen experience.

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, baking day. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Baking day is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. They're fine and they look wonderful. Baking day is something which I have loved my whole life.

Delicioso PAN de higo - baking day. Sandwich de nieve con oreo (facil) - baking day. Baking Day is a special kind of kitchen experience.

To begin with this recipe, we have to first prepare a few ingredients. You can have baking day using 20 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to make Baking day:

{Make ready of Bread:.

{Take 1 lb of bread flour.

{Take 1 packages of dried yeast.

{Make ready 1 tsp of salt.

{Prepare 1 tsp of sugar.

{Make ready 2 oz of butter.

{Make ready 1/2 pints of warm water.

{Get of quiche:.

{Make ready 1 lb of all-purpose flour.

{Make ready 8 oz of butter.

{Take 1/2 tsp of salt.

{Make ready 3 of eggs.

{Take 1/3 pints of milk.

{Prepare of seasoning.

{Get 6 oz of hard cheese (mature).

{Prepare 1 of onion, chopped.

{Prepare 1/2 lb of bacon or ham.

{Get of jam tarts:.

{Take of Left over pastry from quiche.

{Make ready 1 tsp of jam, lemon curd, mincemeat per tart.

Instructions to make Baking day:

Put all bread ingredients into a bowl and mix either with your mixer on a low setting with dough hook attachment or by hand.

Dough should be kneaded for at least 5 minutes in machine or 10 minutes by hand (stretching and folding to activate the gluten).

Cover and leave in a warm place for at least an hour.

Make the pastry for the quiche.

Put flour and salt in a mixing bowl and rub the butter in to form a breadcrumb appearance.

Add cold water a tablespoon at a time and bring together in the bowl (I use a butter knife to cut and stir as pastry benefits from lack of touch).

Wrap pastry in cling film and put in the fridge for an hour.

Gently fry the chopped bacon and onions, then leave to cool.

When you are ready to start baking preheat the oven to 200ºC gas 6.

Roll out your pastry quite thinly (about 1/8 inch) to fit a 6" loose bottomed tin. Grease tin, place pastry snuggly in base and up the sides then trim the edges.

Set aside leftover pastry.

(If you are using a glass or ceramic flan tray you will need to blind bake your pastry for 20 minutes).

Place onion/bacon mixture in base.

Mix together eggs, milk and seasoning and pour into quiche.

Sprinkle cheese over top (I add a sliced tomato).

Now roll out your leftover pastry and cut it rounds to fit a cupcake/muffin tray (shallow is best for tarts).

Fill with whatever you like - remember jams etc expand whilst cooking so don't overfill.

Put bread on top shelf, quiche on middle and tarts on bottom.

After half an hour remove bread and tarts and move the quiche to top shelf for a further 10 minutes.

Remove tarts from tin after 10 minutes, especially if jam has bubbled over, just give time for the jam to harden a little a it will be to fluid at first.

Remove quiche and cool in tin.

So that is going to wrap it up with this exceptional food baking day recipe. Thank you very much for reading. I'm sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

#recipesfood

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the-yaoi-galla · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

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fangirl-with-a-shoulder-fettish · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

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otaku-douchebag-ponytail · 5 years

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Have You Tried McDonald’s Beyond Meat P.L.T ??

McDonald’s introduces Beyond Meat P.L.T to their menu

The post Have You Tried McDonald’s Beyond Meat P.L.T ?? appeared first on Ahmad Baari's Top Reviewed Brands and Products.

from https://makingthebest.com/have-you-tried-mcdonalds-beyond-meat-p-l-t/

0 notes