#Might have helped having steak for dinner too but have been very low on iron | Explore Tumblr Posts and Blogs

caffeineivore · 4 years

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Commission#4

For @vchanny-og

Prompt: Makoto teaches the girls to cook. To commission me please click here for information! To see what other people are offering up commissions please see here!

The recipe for peanut butter cookies is fool-proof, three-ingredients. Four, if you added chocolate chips. The first time that Makoto had made them, Usagi had eaten two dozen by herself, and when she’d found out how easy they were, she’d begged and whined and pouted until Makoto had agreed to teach her.

“Mamo-chan would love these, don’t you think? Especially if we add chocolate! And peanut butter is healthy and has lots of protein so he wouldn’t even disapprove!”

Eggs. Crunchy peanut butter. Sugar. Chocolate chips. Parchment-lined baking sheet for 11 minutes at 170 degrees Celsius.

Makoto lines up all the ingredients on the counter, helpfully preheats the oven to the correct temperature. She goes out to her balcony to check on her plants, and is halfway through dead-heading some leggy basil when the smell of smoke comes wafting through the open door. Thoroughly alarmed, she drops her clippings and runs in, yanks the oven open to find lumps of what look to be charcoal. Usagi’s wail could pass for a fire engine careening onto the scene complete with lights and sirens.

“I don’t know what happened, Mako-chan! I didn’t do anything except what you asked, and now everything is ruined and there are NO COOKIES and you are probably going to be mad at me!”

With a long, windy sigh, Makoto checks the counter. Peanut butter, check. Sugar, check. Chocolate chips, check-- and if she’s not mistaken, Usagi dumped in about half a cup more than the recipe called for. A bowl of cracked open eggs, yolks almost mockingly bright orange, winked up at her.

Makoto shakes her head, sends Usagi out to the bakery, and cuts up some peppers and tomatoes, retrieves her snipped basil. It seemed like she’d be having omelettes for dinner.

“So we sear the steak at a high temperature in a cast-iron skillet to take advantage of the Maillard reaction for the sake of optimal flavour.” Ami scribbles some type of complex chemical molecule diagram on the margins of the recipe that she’d meticulously copied from Makoto’s cookbook, and does a few equations, and murmurs to herself. “I suppose that makes sense. The temperature of the cooking surface will exceed 140 degrees Celsius, which will cause the reactive carbonyl group of the sugar present in the molecule interact with the nucleophilic amino group of the amino acid.”

“Yeah. Something like that. And then you finish in a low and slow oven so you don’t overcook the meat. This is an expensive cut of steak-- you don’t want it to be cooked to death.”

Makoto did not care over-much about the complex chemical reactions and science behind the process-- it was enough, really, to know that as long as one controlled the temperature and time, and seasoned the pricey cut of beef simply but well (sea salt, coarse-ground pepper and a few sprigs of rosemary), one could have a fancy date night meal in the comfort of one’s own home. “Medium rare is the optimal doneness for steak, in my opinion. Use a food thermometer, cook it to 54 degrees Celsius, then rest for three minutes before slicing, and you’re good to go.”

“I understand the reasoning behind safe internal cooking temperatures,” Ami muses as she follows Makoto’s lead, carefully wiping down the cherry-red surface of her steak with a paper towel to dry it, then sprinkling on salt and pepper on both sides. “Obviously, you don’t want harmful disease-causing microorganisms to grow within your food product, and it either needs to be too hot or too cold for the bacteria and viruses and fungi to survive. But why are there exceptions to the rule? Your recipe says that a rare steak reaches the internal temperature of 51 degrees, a medium rare of 54, a medium of 58 and so on. Doesn’t that put the person who prefers to eat their steak rare at greater risk? How does a restaurant get around that liability? It’s not as though it can do a medical check of the customer to ensure that they have no history of immunological disorders or gastrointestinal problems. And what about nations which choose to ignore these limits altogether? We serve sushi and sashimi here in Japan, which is certainly not cooked to 62 or highter. The French have their Carpaccio and tartare. The Lebanese have their kibbee nayee, and so on.”

Makoto watches as Ami grinds exactly three shakes of pepper onto each side of her steak, then rolls her eyes. “How does your guy like his steak cooked? That’s all I need to know.”

Ami blushes almost as red as the meat she’s fiddling with. “Umm. Medium rare is fine. And he’s hardly ‘my’ guy. More of Mamoru’s, wouldn’t you say?”

“You’ve already split hairs over the science of cooking. I don’t think I have enough energy to argue over the exact nature of your relationship with the mouthy blond menace. Do you think you can put together a nice green salad to go with these steaks? That way we can get done quicker, and I can make myself scarce before he comes here.”

Makoto knows better than to attempt to teach Rei anything too outlandish in the kitchen. Rei is a traditionalist in every sense of the word, and probably would not be caught dead in some hipster gastro-pub serving deconstructed salad of micro-greens topped with lobster foam something-or-another no matter how many Michelin stars and James Beard awards the place might have won. Rei is also reasonably competent with her hands and not particularly accident-prone, so something like steamed gyoza seems right up her alley. Sure, making the filling and dough from scratch is an extra effort, but her friend had never been the type to settle for mediocre and ordinary.

Her first warning that things might not turn out quite so well is when Rei takes a full step back when she sets the food processor on the counter. “What is that?”

Her tone could only have been snottier had the food processor been possibly coated in dung and mildew and maybe plastered with boy band stickers. “It’s a food processor. So we can easily chop up the chives, grind up the pork.”

“I have a perfectly serviceable set of knives here.” Rei turns up her aristocratic little nose and points to the knife-block, which, to be fair, holds a set of heirloom-quality blades. Trust the senshi of war to know her sharp objects, Makoto thinks drolly, but she acquiesces. “All right. You can mince the chives with that, I guess. But I’m using the food processor to grind the meat.”

They both get to work, and Rei glares at the machine as soon as it starts up as though the noise offended her on a personal level. She’s not bad-- indeed, her cuts are decent even by chef standards, but by the time Makoto has finished up her meat and mixed in soy sauce and ginger and garlic and a pinch of allspice and an egg, she’s only about a quarter of the way done with her chives. Slowly and stubbornly, she soldiers on as Makoto measures out flour and water and a pinch of salt.

“What in the world is that?”

Now, the question is directed towards the stand mixer plugged into the wall outlet. Makoto doesn’t even dignify that with a response, and dumps in flour, salt and water, lets fly. Sure, she can knead the dough by hand if she wanted to. And stretch it, cut it, roll it out for the dumpling wrappers. And maybe, if he’s very, very lucky, Jun would have gyoza sometime within the next two years. She’s just about ready to start rolling the dough when Rei finally finishes cutting the chives by hand, and dumps them into the bowl of the ground meat mixture, scowling at the way the damp green mince clings to her fingertips. Makoto finishes mixing the filling, then shows Rei, quickly, how to pinch the edges of the dumpling shut.

She waits until the knives are washed and put away and the pot is simmering before turning to her friend with a mischievous look, tongue firmly tucked in cheek. “Well. I’m sure Jun will appreciate your painstaking work on this meal, doing things the old-fashioned way by hand. He’ll know just how much you care from the sheer effort you went through.”

If looks could kill, Makoto would be buried six feet under complete with an ugly angel-shaped monument and an elaborate wreath of flowers on her grave. She manages to keep a straight face while she takes the dumplings out the pot, then excuses herself. She’s still laughing when she arrives at her own apartment a good half-hour later.

Leave it to Minako, of course, to want to learn the most complicated, exotic dish of them all.

“I think it would be perfect! He doesn’t eat pork or beef, and I love spicy food, and I know you’ll help me and it will turn out wonderfully!”

Makoto eyes the recipe bookmarked on Minako’s phone-- very heavily starred on Pinterest, and apparently the handiwork of some world-renowned celebrity chef. “Indian lamb curry, though? That’s… quite ambitious of you, Minako.” Indeed, the list of ingredients is daunting in and of itself, even for a seasoned home cook, and Minako’s idea of gourmet home cooking generally involved cracking an egg over her boiling ramen noodles.

“Oh don’t you worry. I’ve watched a TON of youtube videos. And cooking reality shows. That Gordon Ramsay is HILARIOUS. And it all goes into the slow cooker, so it hardly requires fancy techniques and knifework and the like. All I have to do is toss everything in there and push a button and spend the rest of my time making myself look gorgeous and sexy, right??”

Makoto eyes the recipe again. She’s pretty sure that Minako has never heard of the term ‘garam masala’ in her life. “Maybe you should at least let me taste it before you serve it. Just in case.”

Six hours later a mostly-decent-looking sample of the dish is placed in front of her. The curry is an appetizing orange-brown colour, and the kitchen smells invitingly of spices. Minako had even taken the time to toss some finely chopped parsley onto the meat for a pop of bright green. Makoto is pleasantly surprised, and gives Minako an approving smile which lasts all of three seconds-- the three seconds it takes to put a piece of the meat in her mouth. She gags, and spits it out. “Oh, GOD! What did you put in this?! It tastes like the Dead Sea… if the Dead Sea were on fire!”

Minako shoots her a wide-eyed look from those baby blues, thoroughly bewildered. “Welllllll… all these videos said to salt with every step of the cooking pricess. So I did. It was probably like close to half a cup of salt total, because I added some after every other ingredient. And then I didn’t have tomato paste so I substituted ketchup. Basically the same thing, you know? And I didn’t have the tablespoon of fresh ginger, so I used a tablespoon of ginger powder, and shelled pistachios look just like cardamom pods for like a tenth of the price, and I used Old Bay seasoning instead of Bay leaves… But the only thing I absolutely couldn’t figure out at all was this ‘garam masala’ stuff! So I left it out.”

Without a word, Makoto dumps the entire contents of the slow cooker into the trash, picks up her phone, and dials the local Indian restaurant, Within short order, two takeout containers are delivered-- an Indian lamb curry, and an accompanying container of cheese naan and rice.

“Just… put it in your own plates,” Makoto tells the other girl, shaking her head between gulps of water. “The kitchen smells like you’ve been cooking all day. It’ll be our little secret and he will never, ever know.”

#fanfiction #fanfic #sailor moon #inner senshi #commission #vchanny-og

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mccallumsloan8-blog · 5 years

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Dessert & Sour Chick.

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thedappleddragon · 3 years

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ugh im big stupid and haven't been posting my shit here for a while. I've still been typing it out in my notes, I just havent transferred them onto here lol. im putting it all under the cut, don't worry

Today was pretty dang nice! I spent a little time outside because it was nice and warm out, I drew a little in my sketchbook and digitally rendered a picture of Anna’s new princess outfit, ran an errand with my mom to pick up a graphing calculator and a pack of soda, ate some Wendy’s, and did a lot of sewing for my dress! I joined the bodice lining and exterior, and did a little over half of the sewing for the skirt. I’m doing French seams so there’s no raw edges on the inside, so I still have to iron it and go over the second round of stitches. My machine malfunctioned for a moment with the thread tangling up in the lower bobbin thingy, so I left it alone for like an hour and it fixed itself lol. I’m very happy with how the bodice came out after clipping all the extra fabric in the corners and test fitting it. I think it’ll be great when it’s done!! Although I may or may not need to seam rip a little bit of the skirt to extend the zipper down so I can get it over my fuckin DUMPTRUCK when putting it on. Right now there’s enough stretch to put it on, but Idk how well that’ll stay after attaching the 2 pieces. Also it might end up making me look fat/preggo in the end with how the skirt lays lmao. I also did a really quick test fit with the sleeves, and I might actually like it better sleeveless? I’ll put one on anyway and go from there to see which I like better. HOORAY this dress has pockets!! But I may have put them a little low lol. I wanted to do a big dress debut at prom, but turns out graduates aren’t allowed due to covid restrictions :( so that really sucks. But we’re still gonna hang out a little bit beforehand, and I can still do a debut. I made a little bow out of some scrap dress fabric, which I want to put in my hair for pre-prom. I think I’ll braid my hair, maybe get some fake flowers from dollar tree and ribbon to add somehow, and put the ribbon either at the bottom or the top, wherever the hair tie eventually goes. I’m so exited to work on it more. I’m kinda running out of white thread tho so I’ll have to get more. Later in the evening i got hungry and made ramen while my dad and I watched a documentary on some of the horrible shit that went on all around the world during 2020, some of which I had forgotten about, some that was really surreal and out of a dystopian movie, and some stuff that was just upsetting to watch. It was still pretty good tho. I got work tomorrow and I’m really sleepy even tho it’s only 12:30 so I think I’m gonna grab a snack and go to sleep soon. Gnight mwah

Yesterday I worked and sewed until I ran out of thread and drew a little bit. Spent most of my shift watering flowers, then I went home and ate for a moment, then watered more and picked dead flowers and talked about avatar and other animated shows with the highschool girl I work with. Came home and hung out for a while, that evening made some good pasta.

Today I justly hung out, then went with mom to pick up a bookshelf and went through strawtown which I thought was a very funny name for a town. There was a cute antique shop in there tho. On the way back we stopped in a sewing shop called Always in stitches. I expected it to be a very small shop, but it was SO much bigger than I thought it would be. They had tons of fabric and quilting supplies, and lots of old ladies working and talking. I picked up a cone of white thread and a fabric sample pack. Then I sewed my dress a little bit. I still have lots to do, and only like 2.5 days to do it. I’ll get there tho. All I have to do is add the skirt hem, add the pockets back in (I took them out so I could see them in normally), add sleeves and hem them, and add the zipper. And attach the skirt to the bodice. I think I’ll be able to do it. I had yogurt for the first time in forever today. Tbh I used just enough to hold together the strawberry and granola bits kgelgskgs. It was pretty good tho. I drew ELEVEN pages in my sketchbook, about 8 of them being a comic about the pony au of our royalty au. I could have done the comic with human characters but ponies are so much easier to draw aggsssdh. I spent 40 minutes typing out the dialogue and editing it on top of the rest of the comic so my friend could read it, but she still hasn’t read my text :( oh well that’s fine lol. The original plot was supposed to be Sam talking to an accidental illusion of me being mean about her blight, but then I accidentally made it something different. I might just draw the alternate ending instead. Update I just did

Yesterday I sewed and went to Menards to buy tile for moms bathroom.

Today was VERY productive, I feel like. I woke up and immediately took a shower and did laundry. I spent some one just sitting on my bed scrolling and researching while listening to medieval remixes of songs lol. At some point I went out to buy subway for everyone and stopped at dollar tree for nail polish and satin ribbon. I made the ribbon into a little choker and wanted to use it for the hem of the skirt, but I was too short. In total I spent HOURS hemming and pinning and seam ripping and ironing and sewing today, but it’s still not done. I gotta kick my ass into high gear if it’s gone be done by Sunday afternoon. I started sewing the bottom hem, but my machine has been doing this weird thing where the fabric scrunches up right past the sewing foot and leaves wrinkles and gathers so loose I can move it around with my hands easily. I think it’s just my tension being too tight or something, I adjusted it a bit and I’ll test it in the morning. I’m too tired and it’s too late at night to be doing that much sewing. I seam ripped the entire back skirt seam so I could extend the zipper a little further down, and I’ll sew it back up once the hem is done. After that all I need to donis connect the skirt to the bocice, fix the zipper, and hem the arm holes. I don’t want to use the sleeves I made because the edges don’t line up at all and I don’t think I would be able to lift my arms, the way it’s built. The nail polish I picked up works way better than I thought it would, leaving a pretty good metallic sheen after just one coat. Way better than I thought for a dollar. I helped mom lay down tile a little bit, ripping up one old tile and helping a bit at a time throughout the day. I kept asking if she wanted help with the actual tiling part but she said no. We also couldn’t get the fuckin box cutter I bought to work. It’s supposed to be easy to replace the blade, but we couldn’t figure it out lol. I’m falling asleep fun. Washed my face twice, trying to take good care of myself before prom so I look good in photos. Gotta wash hair tomorrow. Made hamburger meat

Spent all day sewing and listening to bardcore remixes. Dress is as done as I bother to make it rn

Tbh I was hoping for a little more for today. I’ve spent the last like week or longer working towards this, and going especially in depth the past 3 days. I got all silky smooth, worked for hours on my dress, thought about pretty much nothing except prom day. I was late because my dad had my neighbor come over to take pictures of me in my dress. I thought it was just going to be her holding my dad’s phone to get a picture of us together, but she brought her whole ass professional camera and spent several minutes taking pictures. Then I took the weirdest way possible to get to my friend’s house on accident because google maps said it was the fastest way to get there. But HEY when I did get there I enjoyed hanging out with my friends. We ate some dinner AND??? Sammie I’m sorry if you’re reading this but THE MASHED POTATOES?? WERE S O BLAND????? AFAJSTSTHJST ily but girl. Just a little salt could have gone a long way <3 the steak and especially the green bean casserole were good tho :) dinner was good with the sparkling juice and little desert. Overall everything was just very loud, but that’s to be expected when this is everyone’s first time seeing each other in a goddamn while: actually I think they’ve all seen each other at school without me but hey whatever. I think I fucked up my phone screen on accident by sitting on it while it was in my pocket with my keys, leaving a spiderweb crack in it. I checked and yeah it’s not just the screen protector :( eh I don’t care that much, It didn’t fuck up the lcd screen or anything. We went up to Sam’s room and hung out and talked while she did Liz’s makeup and took pictures, and I borrowed a little of her concealer before photos. There was a little photo shoot in their front yard, and looking at the photos I look a little fat in them but I LOVE all the photos taken in Sam’s room where we were all just hanging out. Idk why but whenever you have to do photos and they say to do a silly one, it never turns out good, but the fun ones you casually take always turn out way better. They’re more genuine :) but then it was time for everyone to go to prom and for me to go home 😔 we only hung out for like an hour and a half. I didn’t want to take off my dress, seeing as I put in so much effort to sew the whole dress and shave and look pretty, so I wore it around the house for a bit until I got tired and went to lay in bed. I watched the mitchels vs the machines, which is a fuckin DELIGHTFUL movie!! Everybody go watch it it’s so cute <3 I also played some Pokémon and watched a little YouTube in bed, but feeling unfulfilled and wanting to do something different, I just didn’t know what. So instead I started typing this up as my sister brought me a cupcake from prom :) I had a bite and put the rest in the fridge, since it was so big and in a plastic container. I texted a friend over Snapchat asking if they had fun at prom, and they said it was kinda ass. I tried relating and saying yeah all school dances are a little ass, and my friend group once had anti prom and played dnd instead, but they just said ‘that’s nice’ back and idk if that means they’re annoyed at me or they’re just tired and didn’t wanna text or what but :( idk. Either way it’s fine, right now all I care about is going to bed. Gnight I guess. Also I keep thinking about that textpost that’s like “diary of icarly” and she talks in these simple-ass sentences and now I feel self conscious about how I write these snafnfs. I already know I write like a child in these, but that’s just because I don’t wanna go through the effort of making this sound nice and professional every day lmao. So child writing it is. Also painted my nails really horribly and it took forever to clean up which made me late

Woke up, went to work, spent a little time stocking, watered indoor plants, then attempting to work the register, and organized plants the rest of the time. I stood behind one of my coworkers as she checked people out, kind of understanding what she was doing but not that much, and read the manual in down periods. She had me check out a couple people, and it was NERVE WRACKING AS HELL. Thankfully everyone was very nice, and my coworker stood by and helped, and right as I was getting my foothold, my boss called for me to work outside and bring in the new shipment of plants. BUT YOU KNOW WHAT WAS REALLY NICE?? I was actually able to help some people today!! :D I’m slowly getting better at my job which is nice :) originally I was only gonna work 4 hours, but there were more plants to get and I felt like I could keep going, so I ended up working 6 instead. Every time I come home from the end of my shift I feel bad for not working more and like I should have stayed longer. Tbh I think I could do it if I had a proper break! I’ve been doing 4 hour shifts with maybe a water break in the middle because i don’t know how to ask to go on break ;-; Ike my secondary boss in the garden center is super nice and approachable and friendly but the main boss is like. Terrifying. I never know when he’s joking or being serious and I don’t understand him and assffsfamms it SUCKS. But whatever, I went home and ate some Mac n cheese and laid in bed because my back hurt and played on my ds for the rest of the night. I tried a couple new games, none of which I spent very long on. I tried okami den where you’re the wolf puppy child of the precious games protagonist I think, and idk maybe I’ll give it a better try in the future, but I wasn’t feelin it. I spent like 30 minutes on a pro bass fishing simulator and couldn’t clear the first level because the fish wouldn’t get close enough to my boat lmao. Sonic and Mario at the Olympic Games was fun until I lost at table tennis to Mario. I’d play it again. But I have work again tomorrow so I gotta go to bed good night. Having to blast my fan and play drawfee on my phone to drown out moms tv again >:(

Ate a pbj for breakfast? Went to work, moved plants around, took my lunch break, went to subway with an expired coupon, ate at home and times it perfectly so I could watch one section of the new drawfee episode, went back to work, made myself sad thinking about the god girl homunculus from fullmetal alchemist, picked dead flowers off the petunias, left a little early, hung out at home, left to go get mom’s medicine, found my dad at the store, followed him around and shopped for a bit, can home to unload everything, talked with him about buying one of the cars from him so it would be under mom’s insurance after the divorce, talked about being able to hang out at dads apparent after we help him move, ate some of the stuff we bought, and now I’m hanging out in bed again. I picked up my Pokémon black save and played a while today which was nice. I think I’m gonna work more in the next few days, be really busy with shit for like a week, and finally have a breather after the 15th. I really need to switch brain gears back into college stuff soon so I can sign up for orientation and figure out finances and shit, but for now it’s midnight and I don’t have to think about it lol

Today was pretty good, but also pretty boring. I played Pokémon all day since I didn’t have work, cooked some hamburger meat, and went on an errand for mom but got the wrong thing so I went out later to buy the right thing. I got spicy chicharrones instead of regular ones oops. On my drive back from getting the right thing, I rolled all my windows down and loved the feeling of driving around right after sunset when the weather was nice but cool, especially after standing in mom’s loud-ass room trying to ask about her bank card. I thought about going back out to aimlessly drive around the park and back, but instead hung out in my kitchen as my cat fell asleep on my lap. I think I’m gonna get paid tomorrow, so that’s exciting :D I probably made a solid couple hundred dollars if I had to guess. Idk what I’m getting paid per hour, but it’s probably ~$10 and I COULD go through my texts again to see how much I’ve worked, but I don’t really wanna lmao. I should just start putting that in my notes app instead...

Just had probably the most involved, longest dream ever?? It was a mix of infinity train and dangenrompa, we were mostly stuck inside my house, one boy left for years to search for supplies, I tried biking along a tail that disappeared into tree roots and a ditch with grass, cried because we had been in the same car for so long I was afraid they were gonna make us kill someone to get past, and at the end we escaped or something and had to fuck up security cameras and get past loopholes and lots of cereal boxes were involved? Idk there’s just so much I don’t remember. I wasn't sure if I had to go to work today, so I sent my boss a text and just kinda hung out. was making hamburger meat for my mom when my boss called asking me to come in, so I took a shower and worked from 1-5. spent some time at the register, and got way better at checking stuff out :) I learned a couple things, and there was one old lady in particular who was very patient and nice to me while my coworker went to go find a smaller bag of birdseed. when it stopped being busy inside, I went ut to the garden center to help price plants and spent the rest of my shift out there. I got paid too! $9 an hour, 22 hours, $200 in total. hell yeah. not bad, although I literally have no frame of reference on if this Is good or not. after work I went home for a second, then got Hardee’s (or carls jr in the western states). I used a coupon for chicken tenders for me and my sister :) and while I was driving around today, I found myself wishing that everything in life could be as smooth and easy as driving my car through my neighborhood. and then I kinda laughed thinking about how I cried my first time driving on a major road asdjfasjdhf. but seriously I love driving my dad’s silver Volvo!! its so comfy with 4 wheel drive and good petal control, its like always driving on freshly paved roads <3 unfortunately that's the car my dad is taking when he moves into his apartment to use as his full time car instead of his shit-ass blue Volvo, and we’re gonna be stuck with the red Volvo with a really touchy gas pedal and slow break pedal. (idk if you've noticed but we really love old Volvos in this family. they’re all old and boxy as hell and I love em <3 ) then I played Pokemon black and beat the elite 4 and champion in one try with a lot of revives lmao. I was kinda underleveled, right at 48-50 range, same as them. I was angry about stuff and in pain earlier in the shower as I washed my hair, but I dont remember exactly what it was. now I have my soft Spotify playlist going so I can maybe go to sleep soon. oh wait I remember being angry that all I could thin about all day was work, even tho it only takes up a few hours of my day, and then I do nothing all day afterwards. idk it’s just weird.

#thanks for coming to my ted talk #April 2021 daily #may 2021 daily #2021 daily

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cleopatrainktattoo-blog · 5 years

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25 Best Fat Burning Foods For Women: Nutritious & Delicious!

Whoever said that eating for weight loss needs to be a bland, boring affair? Fat burning foods are natural, delicious and contain a potent blend protein, fiber, healthy fats and complex carbohydrates. Some even have the power to literally melt fat while you chew!

Below we’ve rounded up 25 of the best to include as part of a healthy, balanced diet. But first, here’s a quick breakdown on the all-important macro-nutrients, showing how fat burning foods for women can help each to burn fat.

Protein-power

Consider this your go-to weapon to fight the fat. Protein is tougher to breakdown than carbohydrates or fat which means your body has to work extra hard to process it. All of this hard work burns energy (calories), which boosts your metabolic rate.

This ‘hard work’ also means protein takes longer to leave the stomach, which keeps you feeling fuller for longer. Getting enough protein is also essential to fuel and repair muscle tissue – another potent fat fighter.

Simple & complex carbohydrates

Carbohydrates are you body’s primary fuel source. There are two types: Simple & complex. The trick to losing weight is to keep your blood-sugar levels stable throughout the day (i.e. minimal peaks and troughs).

Simple carbs, like sweets and pastries, are more readily converted into glucose which raises blood sugar quickly. Complex carbs take longer to be broken down, helping keep blood sugar levels stable, leaving you feeling full, happy and satisfied.

Healthy fats

If you don’t want to be fat, don’t eat it, right? Actually, fat intake plays a very important role in losing it. Without it, we can’t absorb nutrients like Vitamins D, E, K and A. It’s also a key player in giving skin that glow of good health. Plus, good heart-healthy fats (like mono and poly unsaturated and Omega 3 & 6 fatty acids) you find in avocado, and nuts/seeds have been linked to improved brain health and reduced cholesterol levels.

Belly-filling fiber

Essential for healthy digestion, fiber-rich foods can also help you slim down as they tend to be filling and low in fat. There are two types. Soluble fiber, which forms a gel-like substance that slows digestion, promotes nutrient uptake and helps lower cholesterol absorption. Insoluble fiber (‘roughage’) is what’s commonly known to promote regularity.

Bone-building calcium

In addition to helping build strong, healthy bones to prevent the onset of osteoporosis, low-fat dairy foods, like milk, cheese & leafy green veggies can help keep you stay trim by signalling your body to absorb less fat. Plus calcium can also help regulate blood pressure and help with PMS.

Awesome-antioxidants

While not a specific fat-fighting compound, antioxidant’s can help you feel good on the inside. And when you feel good on the inside, it shows on the outside. Antioxidant’s help to neutralize free-radicals created by stress, alcohol and by-products of the body.

These disease fighting factors help make antioxidant’s potent buffer’s against the toxicity of modern day living. Finally, there are the essential vitamins and minerals which we need for everyday health. These include folate, iron, zinc, selenium, niacin, magnesium, riboflavin, potassium, the B-Vitamins group and Vitamins A, C, D and E.

Natural sugars

You might be thinking, how is sugar going to help me burn fat? Well, foods naturally high in sugar are sweet. This means fruit and other natural sweet treats can satisfy your sweet tooth for a fraction of the calories you would normally get from something worse.

Top 25 Fat Burning Foods

To turn your body into a fat burning machine, be sure to regularly include a variety of these foods in your diet. Remember, this isn’t a conclusive list, but it will give you an excellent foundation from which to base your diet and achieve a healthier, happier body.

#1. Fresh/Frozen Berries

Strawberries, blueberries, blackberries, raspberries, Goji berries – the list goes on. With almost nil carbohydrates and calories, grab a handful as a quick snack, add them to low-fat yogurt, desserts, salads or blend them up in a smoothie. Out of season? Look for the frozen variety.

#2. Cinnamon

The active ingredient in cinnamon makes fat cells significantly more responsive to insulin, upping your metabolism by 20 percent. It can also help stabilize blood-sugar levels. Add to smoothies, yogurt, sprinkle on oatmeal or stir into your coffee for added sweetness without the calories.

#3. Oatmeal

Go for the plain, unsweetened variety. ‘Quick-oats’ and steel-cut are great choices. Make yourself a bowl in the morning, add some chopped nuts, strawberries and a sprinkle of cinnamon or nutmeg and you’ve got a waistline-friendly breakfast in under 5 minutes. You can also add oats to smoothies for extra energy and to keep hunger under control.

#4. Cottage Cheese

Just make sure you go for the low-fat variety. Cottage cheese is an excellent source of naturally occurring high-quality protein and is ideal for spreading on rye crackers with salad and lean meats.

#5. Citrus Fruits

Oranges, limes, lemons, grapefruits, kiwi fruits and tangerines are some of the best picks. The high acidity in these fruits slows down the digestion of whatever you eat them with, keeping you fuller for longer. Add to salad dressings, use in meat or seafood marinades, or squeeze into a glass of water to have with dinner. You can also use oranges, grapefruits and kiwi’s for healthy snack/breakfast options. Grapefruits with a small sprinkle of sugar – delicious!

#6. Sweet Potato

Sweet potatoes are bursting with flavor, so you don’t need as much of the toppings, like butter, sour cream, coleslaw or baked beans, that you might with a regular, white potato. The result? You cutback on calories without sacrificing the flavor. Plus they help you stay full, thinks to their high fiber content.

#7. Avocado

If you want to lose fat, don’t eat it, right? Wrong. With it’s high levels of healthy monounsaturated fats, the avocado is more ‘fat’ than fruit which makes it a perfect dietary staple for weight loss. Eating quarter or half an avocado can quell hunger pangs, help you feel more satisfied and even help spot-reduce belly fat, too.

Almost always in season, avocados make great substitutes for cheese and butter. Add to breads and wholegrain rye crackers before adding lean meats, tinned fish and cucumber slices for a quick and easy snack. They’re also perfect additions to salads or equally delicious eaten raw.

#8. Mustard

A mere half teaspoon boosts your calorie burn by 20-25% almost instantly, according to scientists at Oxford Brooke’s University. So order that fillet steak guilt-free – just swap the Bearnaise sauce and chips for mustard.

#9. Eggs

According to research, there’s no better way to start the day than with eggs. Thanks to their high-quality protein, eggs help you stay full for longer compared to other refined breakfast options like bagels. They’re also a fast and inexpensive dinner option. Omelet, frittata’s or a vegetable sandwich topped with hard-boiled egg slices are all great options.

#10. Cayenne Pepper

Scientists have found that cayenne pepper increases the rate at which you metabolize dietary fats by 15-20 percent for three hours after eating. Plus, it lowers your appetite between meals. Hot stuff!

#11. Whole-Grains

Quinoa, barley, buckwheat, brown rice and wholegrain pasta, bread and cereals are nutritional all-stars.

Like protein, whole grains force your body to work hard during the breakdown process, which can burn up to twice as many calories compared to their processed refined counterparts. For a quick and healthy meal, add in some lean protein sources, nuts and vegetables.

#12. Water

OK, it’s technically a food but getting enough H20 every day aids in digestion and can boost your metabolism by up to 30%. Keeping it cold – below 5 degrees – optimizes this effect, as your body burns extra energy warming it up before it can be absorbed. Keep a water bottle with you at all times and drink preemptively to stay topped up.

#13. Watermelon

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Nothing beats a sweet and succulent piece of watermelon on a hot day. The best part is that they’re virtually calorie-free, with each slice containing 70% water. Plus, they’re loaded with essential vitamins and nutrients.

#14. Beans, Legumes & Lentils

Peas, beans and legumes are full of protein and fiber, which will either fill you up or give you wind – or both – depending on your constitution. Combine them with brown rice, barley, wheat and corn and add them to lasagna, casseroles, soups, salads or mash the up as a dip for extra protein and added nutrients, minus the fat.

#15. Protein Powder

This supplement, which you can pick up online or at your local health food store, is a cheap, easy and effective way to boost your protein intake. There are two types: ‘isolate’ and ‘concentrate’. See which is right for you below.

‘Concentrate’ provides a more complete protein with a slightly higher carbohydrate content (around 5%) which is great for every day use, while isolate is more rapidly absorbed which makes it great to take straight after exercise. Add the powder to smoothies with fruit and ice – yum!

#16. Chicken & Turkey

Both chock-full of fat-fighting protein, these staples make great additions to any rice, pasta or salad dish. To slim down fast, switch wings and drumsticks and opt for leaner breast meat. To save extra calories, be sure to remove the skin – it contains high levels of saturated fat. Keep the meat moist and spicy by marinating it in olive oil, chili, lemon grass and ginger before grilling.

#17. Ginger

Research has found this flavorsome root contains acids that stimulate gastric enzymes that can boost your metabolism by 20%. Ginger has also been found to lower cholesterol and thin your blood.

#18. Raw Veggies

As far as healthy snacking for weight loss goes, you simply can’t beat the benefits of raw vegetables. With virtually zero calories – thanks largely to their high water content – a few carrot sticks can satisfy your desire to crunch without ruining your waistline.

Celery, broccoli, lettuce, cabbage, cucumber, spinach, kale, carrots and bell peppers are all great choices. If you find them a little bland on their own, whip up your own low-calorie dip! Salsa, hummus or guacamole anyone?

#19. Lean Red Meat

Beef, lamb and pork and kangaroo are the best. Buy the leanest cuts and trim visible fat. Red meat is also an excellent source of iron, essential fatty acids, folate and B12. Don’t overcook red meat to keep amino acids (protein) intact. Keep leftovers in the fridge and use for sandwiches or add with salad for a quick and easy meal.

#20. Seafood

Salmon, tuna, sardines, herring and mackerel are your best choices when you’re yearning for a fatty meal like fish and chips – just leave out the chips. Because these are all types ‘fatty’ fish, it will scratch that itch while topping up your body with omega-3’s. Enjoy them once or twice a week with vegetables or salad for lunch or dinner. Use the tinned varieties for healthy sandwiches and wholemeal wraps.

#21. Popcorn

A great weight loss snack, but most supermarket bags are loaded with calories, preservatives, sodium and even trans fats. So make your own instead. Add 1/4 of popcorn kernels to a microwavable bag, along with a few teaspoons of olive oil and your favorite herbs & spices (chili/curry powder, thyme, rosemary & oregano all work well). Microwave on high for 2-3 minutes.

#22. Tomatoes

Sweet and delicious! Tomatoes are great way to give quantity to a meal so you feel full and satisfied afterwards. They’re fat free and full of vitamins and antioxidant’s, so pile them on for a hearty pasta, curry or salad. Having a bowl of cherry tomatoes on hand around the house is a great idea when you’re feeling peckish.

#23. Milk, Yogurt & Cheese

When picking these up at the supermarket, go for the fat-free or low-fat options. You’ll get all of the protein and calcium + Vitamin D, with less kilo-joules. Not only have these foods been shown to assist in losing abdominal fat, they help to preserve and build lean muscle mass—essential for keeping your fat-burning metabolism firing on all cylinders.

#24. Nuts

Nuts are fantastic for weight loss. Plus, they’re great for lowering cholesterol when eaten in moderation. Keep a small bowl in the kitchen or living room and grab a handful when you’re feeling peckish between meals. Almonds, Brazil nuts, Cashews, Macadamia nuts, Pecans and Walnuts are the best picks.

#25. Apples & Pears

Thanks again to their high fiber and water content, these are two of the best fruits for weight loss. Stick to the whole-fruit options and don’t be tempted by the dried varieties – they are more nutritionally dense and don’t provide the same visual appeal of satiety. To bump up your protein, add a smearing of natural peanut butter to your apple slices.

#Fat burning foods for women

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whereisthefood123 · 7 years

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A date was never an easy task

Hello everyone! I'm on a roll today! Here's Prompt for day 5 of Gajevy week 'First Date'. Hope you like it and tell me your thoughts on this one!

Summary: Gajeel wanted to treat his girlfriend to a nice dinner. He should know by now that things are never that easy for him.

Word count: 5.2 k

FFnet

Things… weren't going as expected… in the least…

"Ugh! We shouldn't have gone there in the first place! I mean… Agh! What a bunch of idiots!"

Gajeel and Levy were walking on the street after they had been 'asked' to leave the fancy restaurant where they were having a nice dinner.

It was their first official date as a couple and Gajeel wanted to do something romantic for his Shorty so he asked Lily for help, which turned out to be Lucy, Mirajane and Lily's help. They suggested this fancy restaurant in Magnolia by the edge of the canal. Supposedly, it was a very exclusive and romantic place and people had to wait at least 2 months to get a reservation there. But with how popular Fairy Tail was and with some favors asked around by Mira and Lucy, Gajeel managed to get a reservation for tonight.

He had been pretty excited, even when he didn't wanted to admit it at first. It was a way to show he cared about the little bookworm and he had been doing his best to behave during the entire meal. But then, his plans went south when the unexpected happened...

"Calm down, Shrimp…" Gajeel walked behind her and he had to speed up to keep up with her. It was a funny scene since Levy's legs were shorter than his but somehow the anger fueled her walking, leaving Gajeel always one step behind.

The bluenette's face was red from fury and the dragon slayer could swear there was steam fuming from her ears. Her fists were clenched tightly to her sides, rosy fingernails digging into her palms but Levy couldn't bring herself to care. She was beyond angry at the people from the restaurant.

"They're idiots, Gajeel! That's what they are! Just some dressed up idio- Ah!" Levy's angry rambling was cut short when her right heel got stuck on the sidewalk and she almost fell face first into the pavement. Almost. Gajeel caught her immediately by her waist and held her up straight.

"Breathe, Shorty." Gajeel said in an incredibly calm voice. He usually was the one who would lose his temper and Levy would be the one saying things to calm him down, but he knew that this time he needed to keep his composure and be the voice of reason. He had his own murderous thoughts directed to those inside the restaurant but now was not the time for him to let his fury get the best of him. Right now, he needed to focus only on Levy.

The solid script mage stopped walking and Gajeel didn't remove his hand from her waist. Instead, he got closer to her and completely encircled her body with his strong arms. Levy's right shoulder was pressed against Gajeel's rock-hard chest and she let her body leaned into him, welcoming the warmth he emanated in this cold night. She didn't look up at him, instead she looked down at her feet, trying to conceal the angry tears that had gathered in her eyes.

"And these…" she seethed through clenched teeth and a shiver traveled down Gajeel's spine at the coldness in her voice. "These shoes… Ugh! I hate high-heels! I don't know how I let Lu-chan talked me into wearing these!" She was shaking in anger and the iron dragon slayer felt sorry for the stellar mage. He knew how dangerous it could be to be on the receiving end of Levy's anger.

As much as she wanted to calm down, Levy couldn't help but still hold on to her anger. It had been a lovely evening with just some minor 'inconveniences' along the way but then she just exploded in rage against the waiter at the restaurant...

Inconvenience #1

Once Gajeel and Levy had arrived to the restaurant and he had asked for their table, the hostess gave them both a 'are you serious you're not in the wrong restaurant' look. It made Levy uncomfortable since it wasn't like they were underdressed for the occasion. If fact, both of them had dressed up nicely for their date.

Gajeel was wearing a black suit with a white button up shirt with matching black shining shoes. He even wore a black tie, that looked somehow a little bit tight, and had his hair tied back in a loose low ponytail. He looked so handsome and Levy couldn't help the blush that tinted her cheeks whenever she sneaked a glance at his gorgeous hulking figure.

As for Levy, both Mira and Lucy had helped her in choosing her outfit, applying makeup and taming her wild blue locks. She was wearing a beautiful white blouse that fell off of her shoulders with a low cut on the back that showed her guild mark. A black pencil skirt hugged her curves just perfectly, reaching just above her knees. She had some light makeup on her face that made her hazel eyes stand out beautifully and her hair was done in a fancy pull up bun with some locks falling down here and there. She wasn't wearing a headband for tonight, but instead she had at least a hundred bobby pins to keep her hair out of her face. Finally, and to most of Levy's dismay, her outfit had been complemented with black high stiletto heels; not that she disliked the shoes, but she wasn't used to wearing them so she had stumbled quite a few times on their way to the restaurant earning an equal amount of teasing remarks from her boyfriend.

Still, the lady at the entrance of the restaurant had stared at them, eyeing the couple up and down several times before checking into her reservation's book to find the name 'Redfox' at the top of the page. She apologized halfheartedly and guided them to their table.

Levy was sure Gajeel was going to make a snarky remark against the hostess or at least huff in irritation at her behavior. The bluenette knew he hated whenever someone passed judgement over him just because of how he looked and he could never stay quiet about his annoyance. It was something she envied about him since most of the times Levy would just hung her head down and tried to act as if the criticism didn't affect her. She liked that he always stood up to those who thought of themselves all high and mighty; not that she ever mentioned it to him.

Instead of the expected behavior, Levy was surprised when Gajeel looked down at her and smiled, motioning her to follow the hostess.

The bluenette took a deep breath to calm her aggravation at the hostess' behavior and smiled back at Gajeel before following the path to their table. Well, if Gajeel wasn't getting angry at this then Levy shouldn't make a big fuss out of it, right?

Inconvenience #2

Once seated at their table, both of them were looking intently through the menu, not quite understanding a single word written there. Sure, Levy was able to translate the menu's language, since it was written in something akin to Boscan to make it look fancier. But she couldn't understand what the dishes meant or if the combinations of flavors even sounded appetizing to her.

On the other hand, Gajeel couldn't even read a single word in the menu but some of the pictures reminded him of some dishes he had cooked once or twice in the past.

They looked up from their menus and an idea struck both of them.

Gajeel shuffled his chair closer to Levy's and she read out loud the menu in Fiorian. Then, Gajeel explained to her about the dishes and the mixing of flavors; sometimes, he even gave his opinion on whether she might like the dish or not.

With their combined efforts, they were able to order their meal.

Still, their waiter gave them an odd look as if he was annoyed that they took too long to decide what they were going to order. He took the menus and left without any other word and his attitude caused Levy to furrow her nose in irritation.

'Well, if you want us to order faster, you can write the menus in Fiorian… What's the deal with using another language? Steak is steak here and in Bosco' Levy thought while glaring at the retreating back of their waiter.

Surprisingly, or not that much, her attention was brought back to her boyfriend by a flick of his finger to her forehead. She narrowed her eyes at him and he just let out his famous laugh.

"Gihi, we make a good team, am I right Shrimp?" He showed her his charming one-sided grin and that was all she needed for her anger to dissipate. It was incredible how this man was able to brighten her mood with one simple action, even when those actions were rude like flicking her on the forehead.

Inconvenience #3

While waiting for their food, Gajeel and Levy started talking about recent missions and everyday shenanigans from the guild. They were laughing and enjoying their conversation so much that they never noticed they raised their voices slightly.

When the waiter arrived with the first course of their meal, he told them 'politely' to keep their voices down since they were disturbing other customers. At his comment, Gajeel looked at the waiter with eyes that said 'Are you freaking kidding me?'

Levy was sure that the iron dragon slayer was about to say something about that and she wasn't going to stop him since she was also getting very annoyed with the rudeness of the restaurant's employees.

Unexpectedly, Gajeel just crossed his arms over his chest and closed his eyes as if trying to calm himself down. "Tch, fine." He huffed and dismissed the waiter with a lazy wave of his hand. The waiter vowed after setting their plates down and with an unimpressed expression hurried back to the kitchen.

Levy looked at Gajeel in confusion at how calm he was acting with the whole situation; she sure was very angry right now and would be glad to back him up at yelling at the waiter and the other 'disturbed' customers.

On his part, Gajeel looked up at Levy and nodded his head at her, reminding the bluenette that there was a plate of hot soup just in front of her. Without another word, they dug in and kept talking but now in a quieter tone.

'Well, if he's not getting angry at this, maybe I'm reading too much into the situation, right?' Levy thought through a couple of spoonful of delicious soup.

Inconvenience #4

When they were at the second course of the meal, a delicious steak with salad on the side, Levy noticed Gajeel's eyes shifted to one of the tables on his right. He looked tense and Levy swore she saw him clenching his jaw. Gajeel noticed she was staring at him and relaxed once his eyes landed on Levy's concerned gaze. Then, he smirked at her and kept eating his meal as if nothing had happened.

Levy directed her eyes to the same table her boyfriend had been paying attention to see what got him so tense.

That's when she noticed the whispers.

People from around their table were talking in low voices trying to be discrete about the things they were saying. Levy didn't have dragon slayer's hearing, but she managed to catch some hushed words.

Dangerous… scary… uncivilized…

Phantom Lord…

At that, Levy turned her head to her right to look straight at the woman that dared to mention Gajeel's former guild. That's the moment she realized people around them were talking about her and Gajeel, and about Gajeel's past.

They were judging her boyfriend and she was ready to go to the woman's table and give her a piece of her mind.

"How's it?" Gajeel asked in a deep voice and Levy snapped her attention back at him. She looked at him confusedly and he chuckled at her expression. "Yer food, how is it?" He clarified.

"Oh." Levy looked down at her plate and cut down another slice of meat. "It's good." Her voice was devoid of emotion and Gajeel raised an eyebrow at her questioningly.

"What's wrong?"

Levy sighed and placed her fork and knife down. Then, she leaned forward on the table and spoke in a low voice. "Are you hearing all that?" Her eyes showed concern for him. She knew his hearing was sharper than normal people and if she was able to catch some of the whispers, she wondered what else he was hearing.

He chuckled and looked at her with his crimson eyes. "Don't worry about it, Shrimp. Ignore them." He shrugged and continued eating.

"But, Gajeel… They are being very rude…" Levy had been feeling very uncomfortable in the restaurant since entering and the fact that other customers were talking about him just added up to the uncomfortable situation.

"So what? Let them talk… If they wanna pick a fight, I'll give it to them." He grinned mischievously and Levy giggled. She had to give it to him, Gajeel was acting very maturely with the whole situation.

"Always thinking about fighting…" She rolled her eyes but smiled sweetly at him.

"Ya know me. Gihi." He laughed but stopped abruptly and turned his head to his left. Levy followed his gaze and saw two men looking their way and talking about something Levy couldn't hear. She noticed Gajeel narrowed his eyes at them and his expression promised pain to those men for whatever they had said. The men quickly looked down and shut their mouths when they noticed the dragon slayer's glare.

When he stayed like that for a couple seconds more, Levy reached out and placed her hand over his, drawing his attention back to her. "Let them talk." She said in a kind voice and Gajeel's expression showed his surprise on the fact the Levy was using his own words against him. "If they want a fight, we'll give it to them." She winked coquettishly and he grinned back.

Levy knew that those men probably said something about her, since she was sure Gajeel had heard a lot of comments about him but never reacted the way he just did. She found it adorable that he acted nonchalant when people criticized him but if they even dared to say anything about his girlfriend they would be at the receiving end of a deathly glare and probably a strong punch.

The whispers didn't quiet down but Levy decided to ignore them as Gajeel had suggested. She was happy to be with him and she wasn't going to let some strangers ruin their date.

Inconvenience #5 - or as the author likes to call 'the final straw'

As they were waiting for the dessert, Levy started to talk about one of the latest books she had read which narrated a story full of mystery and suspense. Gajeel was so concentrated in hearing her tale that he didn't notice he started to chew on his fork until he was about halfway through the silver cutlery. Levy laughed at his flustered expression and waved it off, saying that they would just pay a little bit extra to replace the fork.

At that moment, the rude waiter appeared at their table and looked at Gajeel disapprovingly. The iron dragon slayer couldn't care less what the waiter thought about him but he looked down in shame for embarrassing Levy in this fancy restaurant.

"Sir, the cutlery is not included in the menu." The waiter shook his head from side to side and stood up straighter. "I'm sorry but I have to ask for both of you to leave immediately."

Levy looked up at him and frowned. "And why is that?" Her tone was even but held some defiance in it which the waiter didn't liked at all.

"For destruction of restaurant's property and for disturbing other customers."

"Oh really?" Levy stood up and crossed her arms over her chest. Somehow, the serene expression on her face showed the anger she had been bottling up up to this moment. It made the waiter swallowed thickly. Gajeel stared expectantly at her for he had no idea what the little bookworm was about to do or say.

"And here we were just thinking about paying for the fork but I guess you don't care about that anymore, do you? And the fact that we're 'disturbing'" she made air quotation marks "other customers is just because they are unable to stay out of other people's conversations!" Levy raised her voice to make sure everyone around her heard her. It worked wonderfully for the patrons in the nearby tables looked at her in shock and fear.

"Miss, you need to calm-"

"No, you're going to listen to me now." Her voice was strong and definite, shutting up the waiter effectively. "You have been very rude to us since the moment we step foot inside your restaurant and I don't care how fancy or popular this place is, you cannot go treating people like that! You're just a bunch of pompous, materialistic and obnoxious bunch of morons!"

"Miss, I suggest you-" The waiter tried to raise his voice but the solid script mage wasn't over with her speech.

"And there's one more thing you must do urgently! So listen carefully: grasp your ears firmly and pull, that way you might just be able to remove your head from your ass! (*)" A sharp intake of air from people around told Levy that her speech had the desired effect. Her face was red in fury as she breathed deeply trying to calm down her racing heart.

"That's enough, miss!" The waiter made a motion to grasp her arm but in a blur of movement, Gajeel was standing between Levy and the waiter.

"Don't even think about it." He growled at the man, promising him a world of pain if he dare to lay a hand on his girlfriend. The waiter visibly shivered in fear and took one step back.

Gajeel smirked at the waiter's reaction and grabbed his jacket from the back of his chair. "We're leaving." He motioned for Levy to grab her purse while he tossed some jewels on the table. The bluenette still looked like she had a lot more things to say to the waiter but did as her boyfriend said and walked out of the restaurant with Gajeel close on her heels.

End of the list of 'inconveniences'. Back to our fuming bookworm and comforting dragon slayer.

Gajeel noticed Levy was still looking down to the ground and sighed for he was getting quite desperate in trying to comfort his girlfriend. "Why are ya so upset? Just forget about them… It's not like ya to be this angry…"

Levy looked up at him and now he understood what the waiter felt at being at the receiving end of her deathly glare. 'Oh crap'

"Me?! Why are you not angry at any of this Gajeel?! You have been acting like a different person this entire night! And I want to know why!" She prodded him on his chest and Gajeel held her at arm's length.

"I- I just wanted to behave during our date! What the fuck is wrong with that?!" He roared but Levy didn't flinch at his response. She didn't believe a word he just said.

"I know you Gajeel Redfox. Now, tell me what is going on!" She crossed her arms over her chest and cocked an eyebrow at him.

Gajeel clenched his teeth in annoyance but he knew she wasn't going to be fooled by him. "Tch. Fine."

He pulled his left sleeve up and there Levy noticed a rune sequence that circled Gajeel's wrist. She stared at it intently and Gajeel knew he didn't have to explain anything further to his smart girlfriend; she had already figured it out by herself by just looking at the runes.

"Mira?" She questioned and he just nodded confirming her suspicions.

"Threaten to behead me if I didn't use it. And she wasn't talking about the head that's over my shoulders."

"Ugh… un-fucking-believable." Gajeel always loved whenever Levy cursed since it made her look even cuter in his opinion.

It was quite easy to dispel the runes, just one swipe from her magic pen and Levy had the runes vanishing, freeing Gajeel from the written spell. It was an anger-control spell and not very complex, but it helped the one wearing it to keep their temperament on check. Honestly, that was the only reason why Gajeel hadn't punch the waiter in the face or yell at the hostess or even threaten any of the other customers.

Mira got it from Freed and forced Gajeel to wear it.

Levy rubbed her temples in frustration. 'Why does everyone have the need to meddle into our lives?' She thought and looked up at Gajeel who was rubbing his wrist in the place where the runes had been.

"Better?" she asked him in her sweet and melodic voice.

He grinned at her, noticing that by focusing on something else her anger just started to dissipate. "Yeah, thanks Shrimp."

She beamed at him, proud of being able to help him. She took one step backwards and was about to say 'Anytime' when her right heel got stuck again in the pavement making her lose her footing once more.

Gajeel quickly grabbed her by the waist one more time and prevented her from falling down. As he steadied her, he noticed she started to shake in anger once again and muttered something along the lines of 'stupid shoes' and 'last time I take Lucy and Mira's advice'.

"Alright, time out Shorty." He wasn't going deal with another anger explosion from his girlfriend so Gajeel did what he does best. He hoisted her up on his shoulder and carried her like a sack of potatoes to a nearby bench.

"Put me down, Gajeel!" She hit his back repeatedly with her tiny fists but the dragon slayer didn't let go of her until he reached his destiny. He put her down not so gently on the bench and before she could yelled at him, Gajeel knelt down in front of her, taking in his hand one of her feet.

Levy stared at him in confusion while the dragon slayer carefully examined her shoes. "How much do ya like this shoes?" He asked her and Levy furrowed her brows.

"Hate them with all my gut."

"Gihi, good then."

Snap!

Levy's eyes widened and before she could say anything, she heard another 'Snap!'. She looked at Gajeel who had just removed the high-heels from her shoes. Now, the black stiletto heels were black flats shoes that she found to be much more comfortable and much more like something she would willingly wear on a daily basis.

"Better?" He smirked while she inspected her 'new' shoes with wonder in her eyes. She smiled widely at him and Gajeel felt his heart do a somersault in his chest.

"Yes, thank you!"

He laughed at the irony on how other women would be furious at the mere thought of someone tampering with their shoes, but not his bookworm. No, she was happy to be rid of those high heels and he was glad he played a part on bringing her that happiness.

His laugh was cut short. He choked down while trying to laugh and breathe at the same time. The tightness of his tie didn't help at all to his situation.

Lily had convinced him to wear the black tie to look more elegant but it had been unbearable for Gajeel from the moment he put it on. Not that he isn't used to wearing a tie (heck, he loved his red tie that he uses along with his white suit when performing at the guild) but he was almost certain that the garment was not the right size for him but there was no time for him to go out and purchase another one. So, he got stuck with using the black tie that seemed to have a death grip around his throat.

He tugged at his tie and Levy just noticed how uncomfortable he seemed to be by using it.

"Here, let me help you." She reached out and loosen up the knot on the tie before she took it off from him entirely. Gajeel inhaled and exhaled deeply, feeling relieved to be rid of the constrictive garment.

"Thanks." He smirked and reached out with his hand to ruffle her hair when he stopped just when he was about to place his hand over her head. He had noticed the up-do hairstyle and thought better than to mess up her hair; she probably spent a lot of time fixing it up just for him to mess it up. 'But damn, I really like to ruffle her hair' he thought while he retreated his hand.

Levy noticed this and deflated slightly. Even when she complained every time Gajeel ruffled her hair, she liked his unique way of showing his affection to her. She frowned and an idea struck her then.

"Hey, Gajeel. How much do you like this tie?" She questioned, showing him the black tie in her hands.

Gajeel quirked an eyebrow at her. "I want to burn that shit to ashes and shove it through Lily's throat." He said in all seriousness and Levy laughed at his answer.

"Good. Can I use it then?"

"Uhm, sure…" He answered carefully, not fully understanding what she wanted to do with the hated garment.

With his approval, Levy reached up to her hair and pulled all the bobby pins out, letting her blue curls fall freely. Then, she used her fingers to comb her hair slightly before placing the tie on her hair and tying it like a bandana around her head. It helped to keep her hair out of her face and it made her look cute and pretty. The black makeshift bandana even combined with her outfit.

"So, how do I look?" She tilted her head to the side and looked up at Gajeel.

He felt how his breath got caught up in his throat even when he wasn't wearing the tie anymore. He forced himself to snap out of the stunned state and smiled at her with so much love that Levy's heart fluttered at the sight of his smile.

"Beautiful." His voice was barely above a whisper but she heard him clearly.

Then, Gajeel leaned down and kissed her gently on the lips. Levy melted into the kiss, feeling all the emotions the dragon slayer transmitted by that simple action. It made her feel light headed and she wrapped her arms around Gajeel's neck to make sure she wouldn't fall down from the bench. When he pulled back, his eyes stared deeply into Levy's and she felt how her cheeks reddened by the intensity of his gaze.

He chuckled at her dazed expression. Then, he stood up and offered her his hand to help her up. "Come on, Shrimp."

"Where are we going?" She took his hand and stood up from the bench, immensely grateful to having not to take one more step on those high heels.

"Well, the night isn't over yet and we still have a date to finish, right?" He smirked down at her when she locked her arm with his.

Levy was confused about what he was talking about. She was almost sure they were going to head back home after the disastrous evening, but it was endearing that Gajeel still wanted to have that promised date. She smiled at him and walked by his side, leaning her head on his muscled arm.

This turned out to be the best date ever for both Levy and Gajeel.

An hour after being kicked out of the restaurant, the couple found themselves sitting by the big oak tree at Magnolia Park enjoying each other's company. Levy had in one hand a newly purchased book and the other one was tangled in Gajeel's wild mane. She ran her delicate fingers through his hair in a soothing manner that had the dragon slayer practically purring on her lap.

This, this is what happiness felt like.

She had been reading out loud one of her favorite novels and Gajeel had been enjoying every second of it, admiring the expressions coursing through her face and how she subtly changed her voice whenever a different character was speaking.

The moonlight hit her just in the right angle that made her glow in the darkness of the night. It felt reminiscent as of how Gajeel felt about Levy. She was his light in the darkness that had plagued his life and now, been like this with her, he wondered how he could have lived without her in the first place.

"Why are you staring at me like that?" Levy's voice brought him out of his inner thoughts and he just smirked at her confused expression.

He had been staring at her with his crimson eyes just thinking how fortunate he was to have her in his life. Her, the girl he had hurt in the past, was here loving him for who he was, not expecting him to be someone different, not wanting to go out on fancy dinners or pretending to be someone who he wasn't. She loved him just for who he was, the gruff and brash son of a bitch he was, and he really wondered what the fuck did he do right to deserve such a wonderful person as Levy McGarden.

Levy on her part smiled down at him. He had that look in his eyes that told her he loved her with every fiber of his being. This is all she wanted to do for their date. To be the two of them together and comfortable in each other's company. That's what she loved so much about their relationship. He never expected her to be perfect, or wear fancy clothes or high heels. He loved her as much whenever she wore a sundress as when she wore a sweatshirt. She loved that he never forced her out of her passion for books, instead he encouraged her and willingly stayed by her side until she felt satiated with her reading.

They had a rocky start, there was no denying such a fact. But right now, being gazed down with such fierceness by those ruby eyes, Levy would go through the pain, the struggle a thousand times if it meant she would get another chance to be like this with the man she loved.

Gajeel didn't answer her question and she wasn't expecting him to do so. He just pulled Levy down gently into a chaste kiss and she smiled into his lips. She locked her eyes with his and he lost himself in all the emotions trapped inside those hazel orbs.

"I love you too, silly dragon."

Right now, she felt like the luckiest girl alive and he, well he felt like the luckiest son of a bitch in the whole world.

'Is this how a first date is supposed to feel like?'

Thank you so much for reading! Hope you liked it! Remember to share your thoughts with me on this one [Hehe, sorry it's too long but I had to compensate for making lots of you wait so long for an update]

Couple of author ramblings:

1. I never knew the phrase 'the straw that broke the camel's back'; I was going to use 'the last drop' or 'the drop that spilled the glass' in Inconvenience #5 because in Spanish it is 'la gota que derramó el vaso'. Never heard about the camel before xD sounds funny if you translate it back to spanish.

2. (*) just discovered this phrase ("Grasp your ears firmly and pull, that way you might just be able to remove your head from your ass!") and I couldn't stop myself from using it! Hope I used it right!

3. As mentioned in a previous post in tumblr, I still have one more prompt to go (Grief). The last prompt-Living together inspired me to write a Council series and the one-shot I had planned for that prompt will be used as one of its chapters (hope I'll have more time to write soon so it can be up faster)

Thanks again for reading! One more prompt to go!

WTF (Where's The Food)

#gajevy #gajevy week #gajevyweek17 #Gajeel Redfox #Levy McGarden #fanfic #where's the food fanfiction #fairy

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healthbolt-blog · 5 years

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New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/how-to-cook-mustard-greens-healthy/

How To Cook Mustard Greens Healthy

Contents

Cooking healthy meals

Healthy … cook

Making naturally sweet foods taste

Healthy cooking cook cabbage healthy refined

Honey Mustard … and cook for 15 minutes, or until the water is absorbed. Remove from the heat and allow to sit and steam (c…

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May 24, 2015 · Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook …

Are there healthy … cook for 15 minutes, or until the water is absorbed. Remove from the heat and allow to sit and steam (c…

Immune function and iron absorption are also enhanced by vitamin C. The vitamin is heat sensitive and degrades with cooking, so eat mustard greens raw to get the most benefit. According to the Linus P…

Collards, esp. big old leaves, cook slowest, and turnips, kale and mustard cook rather slowly. In a small mixing bowl, combine olive oil, mustard, garlic powder, and salt. Coat chicken breast in the mixture and marinate for a minimum of 10 minutes. Jun 26, 2016 · How to Cook Mustard Greens.

Reduce to a syrup, about 10 minutes. Pour into a glass measuring cup to stop the cooking. 2. Blanch: Pull mustard greens off their stems and break the leaves into pieces. (Discard stems.) Rinse in sev…

But now it’s time to take stock and come up with some dishes that fall into the light and healthy arena … The lemony whole-grain mustard dressing is just the ticket to dress these slightly bitter gr…

Nov 14, 2016 · Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and …

cover and cook for 15 minutes, or until the water is absorbed. Remove from the heat and allow to sit and steam (covered) for …

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There are so many ways to prepare and cook mustard greens, and it’s worth it because these super-greens have the power to heal you from within. Mustard Greens Nutrition Facts Taking a look at mustard greens nutrition , you can see what a superfood these delicious greens really are.

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Many recipe sites and apps boast thousands of recipes but most aren’t “healthy” and finding the right choices can … Best Way To Cook Sweet Potatoes Healthy So if you really are looking for small, achievable ways to improve your healthy eating … enjoy making naturally sweet foods taste sweeter—whatever, you do you, marshmallow lovers. We’ve got a collec… Now that the carb myth is straightened out, we can focus on the major reason why healthy eating pros are into ’em: all their … Here are some amazing ways to use these terrific tubers in your cooking … 5 healthy plant-based ways to enjoy sweet potatoes For Breakfast! are all a must-try! On top of dinner and dessert, you can … When compared to roasting or baking, boiling has also been shown to have a more favorable impact on blood sugar regulation and to provide sweet potatoes with a lower glycemic index (GI) value. In one study, the average GI value for roasted sweet potato was 82, for baked sweet potato 94, and for boiled sweet potato 46. How To Cook Yams Healthy Best Way To cook mushrooms healthy Healthy Ways To Cook Pasta Sep 29, 2018 · There are several ways to make noodles a healthy food item. Since traditional pasta can be considered somewhat unhealthy due to its high level of

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toddlazarski · 6 years

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Milwaukee’s Top 30 Restaurants

Shepherd Express

The problem with any trip to New York, aside from the cost, a frustrating inability to eat everything you want to eat, and again, the cost, is that no matter where you live, inevitably you’ll have to come home to your city's comparative small town-ness. Eventually you will get back, and eventually you will wake up hungry once again, somehow find new funds to go out to eat, and with brow furrowed, hoping for inspiration, will peruse a list of the top restaurants in town.

You might happen upon the Journal Sentinel's Top 30 Restaurants, Ranked. At which point you'd be met with the usual, yearly suspects: your James Beard nominees, your spendy suburban steakhouse, overpriced casino stuff, trendy hotel fare. In short, you'll get the old school, parochial food journalism belief that such a 'top' list in town requires Bartolotta representatives, Sanford and such, special occasion spots where the food might, hopefully, taste better because it's a special occasion.

But then you might flash back to that last day in Brooklyn, where you found yourself ambling up the avenue of Puerto Rico, toward East Williamsburg, past a Russian bar, an Indian restaurant, countless pizza places, toward a Lebanese joint named Wafa's. A spot with mom cooking, son prepping, some kind of tertiary uncle schlepping meat back to the kitchen from the rear of a double-parked Cherokee, with wafts of steaming kafta, plumes of roasting eggplant, spits spinning toward infinity with lamb and Middle Eastern promise, pungent, garlicky homemade hot sauce, and the most juice-spurting of chicken shawerma. It's the spot that would rightly make you wonder why you fretted for so long over reservations at Peter Luger Steakhouse - with button-down aesthetic, comically brusque waiters, instagramming tourists, loud mouth brokers seemingly still high on the last viewing of Wall Street. In short, Wafa's is the kind of spot to remind of the magic of going out to eat, of digging for another world.

Maybe it's just a penchant for the esoteric. For finding one's own hidden gems. But it gets at a deeper issue: even the NY Times' stodgy Pete Wells, in his Top New York Restaurants of 2016 piece, recognizes that "the growing distance between the very rich and everybody else is replicated, in miniature and with less alarming implications, in the city’s restaurant scene." Then he gives thanks for the fact he's able to include 3 places in his top 10 that "bowed to more moderate budgets."

Now, with the rise of egalitarian treatment of low and high food, with the revelatory genius of Jonathan Gold, with the likes of Eater’s Essential New York Restaurants placing hipster pizza and downhome barbecue alongside the likes of old guard’s like Luger, it seems that, away from haute cuisine and fine French, the valet-level expectations, real food is elsewhere. We're past the point where we should confuse how the mouth feels with a price tag, with professional courtesies and hot hostesses, with overpriced wine, with a need to iron your pants, with some kind of perceived taste quality corollary to the bill amount.

Sure I've never been to Sanford, but either have the vast majority of Milwaukeeans. For the rest, there might exist a counter list, for the everyman, for the family, for midweek, for those who prefer steak tacos to steak houses. For those who believe the spice of life is, well, spice itself. And who think the best cook is still grandma, or, in a pinch, mom.

1. C-Viche

Most good restaurants have a signature dish, here we have mouthfeel dreams of at least four: the anticuchos - beef hearts, though that sounds much less romantic - are as juicy and earthy as steak bites get, even for the offal-squemaish; the esquites, easily the best corn dish in town, are served off the cob with a velvety queso crumble, citrusy kick, and creamy, gently spiced chipotle finish; patatas bravas, fried potatoes with homemade chorizo and indefinably spiced rocoto sauce, have all of the salt, grease, and crispy carb happiness as is responsible for a before meal dish; and pork beans, whose addictive, lardy creaminess goes full Magritte: by comparison, every previously encountered refried legume seems like it was maybe not a representative of beans at all. And these are just the apps and sides. Kick everything up with aji verde sauce - a serrano pepper and mayo marriage of spice and texture to float away on. Wash it all down with citrus-bursting caipirinhas or yolky pisco sours. And only now, finally, can you get down to entrees. The lomo saltado, a beef tenderloin sauteed with onions, garlic, tomatoes, and cilantro makes even the best steak frites offering seem suburban and soulless. Or there’s the tostadas, with deeply smoky, spiced chicken, topped by generous crema and avocado. There’s also the matter of their eponymous seafood stuff, fresh and lime-zinging. Actually it’s a bit of everything. The pan-Latin smorgasboard is equally good for taco Tuesday or Sunday brunch, for day drinking with a Peruvian spiced ham sandwich or for a churrasco date night. C-Viche combines all things into a soul all it's own, of the sort and quality not even approached anywhere else in town.

2. Points East

Every sports bar in America does wings. Every gastropub too. Not to mention most Asian places, many Mexican spots, and the five convenient Milwaukee-area Wingstops. Yet, few seem to realize or care that the majority are doing America’s favorite snack wrong. Crispy - they are supposed to be crispy. Points East not only does them right, they make them completely their own. Fried, then sauced, then grilled, they get crispy caramelized, with heat and drip from the sauce and a smoky grilled essence, a black-flecked char and tender juiciness combined in happy, hot union. It's an inspired riff, made all the better by a stubborn realization that one million flavor sauces does not a good wing make. They do them one way, their way. Every order at Points is a tasty testament to specialization, to ignoring the masses to stay true to yourself. It's also the best chicken wing this Buffalo native has ever tasted outside of the motherland.

3. El Tsunami

Forget steak tacos. The tacos al carbon from this sliver of a corner dive on Lincoln are so much deeper, richer in smoky charcoal taste, smacking of fire-love and something ephemeral, that the asada offerings from, say, the beloved Guanajuato, might as well be Chipotle. It calls back to an older country, an older time, and it’s a reminder that just when you think you know Mexican food, there’s another layer, another foodstuff. Of course it helps that they also have maybe the best version of that ubiquitous southside sauce - creamy, avocado-touched, emulsified serrano salsa. This alone might make an El Paso-seasoned offering taste great. But then you can round out a taco order with arguably the best chorizo in Milwaukee - crumbly and porky and guajillo-and-garlic-noted. Or try the stewed beef desebrada. Or opt for a fish entree coated in the spicy, buttery diablo sauce, or really anything from the massive seafood section. Actually the latter can be sampled just by sitting down - a ceviche dip is gratis, with warm chips and two popping table salsas, and is slung your way as soon as you get comfortable. It’s a portent of a spot most generous in all ways.

4. La Merenda

Milwaukee’s original proprietor of the small plate, farm-to-table aesthetic is still the best. The warm, colorful joint is hip, while holding claim as O.G. of the Walker’s Point foodie scene. It is under the buzz radar, yet always bustling. You can get Panang curry next to seafood escabeche. Merenda is everything and yet completely it’s own. Personal favorites: chipotle pork tostadas, goat quesadillas, Argentinian beef, patatas bravas con chorizo. That’s a lot, and it disregards half the menu, half the world. There’s also the likes of shrimp masala, veal potstickers, pork belly crepes. If that’s too much taste mileage for one meal, bring everything back home with the most essential menu offering: goat cheese curds. LaClare Farms cheese nuggets with a chorizo cream sauce and crostini. It’s exotic ‘Sconnie, it is fat guy foodie-dom, it is a gold label bar snack. And, like most of the menu, it is pure taste bliss.

5. Pho Hai Tuyet

This airport-adjacent dive would warrant a top-five spot solely on the bahn mi: crisped, juicy pork scrags, equal parts flattop char and chewy, spiced and greasy, bedded in a pillowy French baguette that is pleasantly slicked with garlicky mayo, topped with a bursting bounty of cilantro, chopped carrots, and fresh, seedy jalapeno. That is but a list though, and the product is far greater than the sum of the parts. Meaty, salty, saucy, bready and tangy, the sandwich is a considerably girthed taste torpedo, almost too big, and full of consistent, with-everything bites. It’s the type of offering to render the other 70 some menu items as afterthought, and easily takes the title as best sandwich in town. But, it is in the name, so a responsible eater should at least sample some pho. Of the offerings, we prefer the meatball varietal, with baseball-sized orbs of spongy beef, floating languorously in rich, salty broth. Top everything with chunky garlic chilli sauce, wash it all down with a Thai iced coffee, and don’t question the weird calculus of milk, sugar, and condensed milk, the surprising ability of a decidedly non-coffee shop to craft such a satisfying caffeine concoction. It gets at the kind of intangible, comforting charms found in the likes of far flung Queens, or in a wistful Jonathan Gold article. And it’s just kitty corner from our own General Mitchell.

6. San Giorgio

Whatever VPN (Vera Pizza Napoletana) means or doesn’t mean, whether it is adherence to the grandest Southern Italian tradition, or merely a marketing ploy, this is the best Neapolitan pizza in town. The neighbor of Calderone Club is a long overdue downtown dinner spot, equal parts relaxed and classy, inspired and traditional, perfect for an in-the-know date night or a before Bucks game snack. But the background barely matters. Even the sight of the slick from-Italy oven, the how-the-sausage-is-made pizza bar, or the toppings themselves - smoked provola cheese or bufalo mozz, soppresata or Genoa salami or prosciutto - should be afterthought. It’s about flour-meets-flame: the doughy, charry, leopard-skinned crust is a bed of appetite dreams. A perfect canvas. A paradigm of the simple, somehow transcendent joys of wood-fired ‘za.

7. Vanguard

It’s hard to imagine Bay View before Vanguard. The bar is the meat of the coolest neighborhood in the city. But it’s even harder to imagine Milwaukee before Vanguard. In a land known for sausages, the city had no true sausage spots. Now the likes of the ‘Salazar’ (Hungarian sausage with cream cheese, cheddar, and bbq sauce) and the ‘Kilig’ (an Asian-leaning pork sausage with hoisin, soy and chili sauce) are household names, while the Duck BLT and the velveeta-draped Dirty Burger - yes, a sausage burger - are pigout game-changers. Co-owner Jim McCann brings Michelin-star pedigree - he is also part owner of Chicago’s Longman & Eagle - and big city, Hot Doug’s-ish inspiration toward a cheffy, artistic approach to tubed meats. The menu changes frequently, a neat analogy for the ‘hood. But sociological analysis here seems beside the point, Vanguard is simply a killer neighborhood corner bar that is also the ultimate fat guy food emporium.

8. Odd Duck

It’s easy to want to exclude Odd Duck, what with the hip zip code and cliched ‘small plate’ aesthetic and rustic motif by now embraced by every restaurant ever. But the Duck somehow manages to sidestep hipster tropes and attitude and maintain the feel of a neighborhood joint - one that is endlessly friendly, surprisingly affordable, and so damn interesting, time and again. Shortrib carnitas, lamb kofta, and Hungarian peppers stuffed with spiced beef are some recent highlights, alongside the always extensive charcuterie and cheese plate offerings. These are also some of the stiffest, craftiest of craft cocktails around. That very statement deserves an eye roll, yes. But every trip here reminds that trend fatigue is no match for quality, care, and execution.

9. Guadalajara

Behold the power of the mighty arbol. The innocuous looking little dried chile that most novice Mexican chefs have a barely-cracked bag of in the back of a cabinet from that one time a too-hot Bayless salsa recipe called for them, is the MVP (Most Valuable Pepper) at this old school haunt. Primarily, in the bistec en chile de arbol. Tender skirt steak is drowned in the devilish red sauce. Creamy and creeping, it comes with a little voice in your ear that urges you to keep eating. It’s self preservation, because the burn sets in when you stop. This is probably the best spicy dish in town - but, like, beads of sweat from a workout spicy. There’s also a request-only arbol-based salsa, perfect for taking everything else on the menu to the same Dante-ish level. Speaking of everything else, from the table salsas on up, it is solid, and slung with a smile in a Walker’s Point corner joint that feels like your Grandma’s basement bar, that was finished sometime in the late 70’s.

10. The Tandem

Socially, it is the most important restaurant in Milwaukee. When Caitlin Cullen left Bavette to strike out on her own, she eschewed Walker’s Point, Bay View. Instead she set up shop in Lindsay Heights, the oft overlooked west side neighborhood with a near 50% poverty rate. She asked the community what type of dishes they would like to see on the menu of her new venture. She decided to focus on hiring exclusively from within said neighborhood. She sought to go further, banking on her Detroit-area teaching background, to offer extensive kitchen training to new employees, even those with no experience, hoping her spot is a kind of launching pad for restaurant help within the entire city. But that refreshing do gooder-ism isn’t even why it makes the list. It’s the fried chicken. The Memphis style is impossibly crispy, red-flecked, crumbly, succulent underneath, and refreshingly not just in the hip vain of Tennessee’s other chicken city. There’s also a golden Georgian variation, and the likes of smoked kielabasa, burrata, chicken liver mousse, or simple Coney Island dogs. At the bar there is also a sense of good will, good times, and a good reason to get fat and leave a huge tip.

11. Palomino

Nobody seems to care much about Palomino anymore, and that’s fine. That means less wait for the impossibly juicy griddled burger, for the spicy pimento cheese, the fried bologna, or the most satisfying, consistent soul food dish in town: the hot chicken sandwich. It’s a crispy thigh, slick with mayo, popped with homemade pickles and tangy homemade hot sauce, housed in a soft but sturdy brioche. Top it with more of the hot sauce, wash it down with whichever double IPA is fresh - there always seems to be a new one. Palomino has no more bingo, or down home aww shucks, curds-and-High Life-and-Packers game vibe. But now the curds are exquisite, big and gooey and smartly battered, indicative of a food level that is vastly improved. Every meal here, even when it’s half empty on a Friday night, seems to remind that in life, things change, that that’s not bad, and going out to eat should be about quality, taste - not nostalgia.

12. Zarletti

Every legit big city downtown should have one old school pasta place fit for the conjuring in that Billy Joel song. Zarletti is our pick, though from the house ragu of the day to the house ravioli of the day it’s clearly dedicated to far more than a bottle of red, a bottle of white. The Crostini Misti - crunchy bread topped with either roasted pulled lamb, mortadella pate, or a piquant peperonata - is appetizer genius. Decadent, especially considering, if you’re doing it right, it should be setting the place for either the ossobuco or the veal in lemon pan sauce. You’re worth it, sometimes. Sure, here, there are always suits, valet parking, and the aforementioned feel of special occasion. But the sliver of a bar always feels laid back enough, especially for a solo meal and chat with the bartender, and the al fresco dining is no big deal in the simple fashion of the way they do it in the old country. Wherever you happen to fit in, we stand by the idiom that you should judge all Italian chefs and restaurants by their carbonara. Simple, satisfying, with popping pancetta, a hint of onion, generous Pecorino, it’s the al dente chewiness of consistent comfort, of fat and cream, egg and cheese, of just the right amount of craft and downhome-ness. No matter Zarletti’s Milwaukee Street location or that Porsche parked in front, at it’s best it slings this perfected peasant food.

13. El Tucanazo

This splinter of space on 13th Street feels like a roadside spot somewhere in the Mexican state of Hidalgo. At least according to someone from there. To us it feels like a favorite hidden secret. Colorful and dingy, all meat smoke and spatula crack on the flattop and Tecate swill and futbol on the TV, it’s the epitome of the conclusion of Jodorowsky’s The Holy Mountain: “heaven is a Mexican restaurant.” We go back to the bistec en salsa verde, the steak treading, but going toward drowning, in it’s salty, sheeny bath of peppery, onion-and-cilantro-chocked verde sauce. But there’s so much: marinated pastor, deeply smoky cochinita pibil, greasy chorizo, a satisfying chipotle salsa. Or, in other terms, they have the basics, done right, with passion and flair, a huge menu, some attitude, and a consistent serving of a saucy, spicy, southside slice of paradise.

14. Anodyne

Whether it’s our town’s coffee king or not is a personal opinion. But Anodyne’s groundbreaking nitro cold brew is, objectively, the best caffeine offering in Milwaukee. Frothy, bold, creamy, it’s the game-changer every summer morning deserves, like starting your day with a well-poured Guinness. Speaking of which, they also have beer, which follows a need necessitated by pizza. Owner Matt McClutchy followed his backyard passion of making ‘za to a from-Naples, top-shelf Stefano Ferrara wood-burning oven that is the heart of the shop’s Bay View location. The few-years development of the crust, from spotty, to respectable, to occasionally-perfect, shows the art, the practice, the tasty rhythm within making a great pizza. Now, with pies like the white sauce and sausage Bianca, the sopressata and chili flaked ‘Spice’ or a traditional margherita, it seems fully astride, to the point it’s easy to wonder: is Anodyne a great coffee shop with pizza, or a great pizzeria with coffee? The answer is yes.

15. Kopp's

Kopp’s is the Tom Petty of Milwaukee restaurants. Universally beloved, everyone agrees on the All-American satisfaction level herein, even if they only think about it once a summer or so. The old school burger and ice cream joint is also a highly professional pleasure-bringer. Everything is done swift, smart, proficiently, like the solos you know, the way you want to hear them - the beefy, smoky wafts hitting you from the parking lot, tapping into some protein-craving primality. Whatever your patty base, customization is the key to the lock of one’s personality. We like goopy mayo, running with hot sauce, fried onions, and jalapenos. We also need regular therapy. We also prefer a double, and how it takes gluttony as far as is advisable, stopping just short of state fair freakout foodstuffs. Like the best of old school burgers, there is always an almost unappetizing amount of grease. That almost is key. Because then there’s taste space to wash it all down with a sundae. A combination better than Jesus and America, too.

16. Tomken's

Points East - West. The fry-sauce-grill method perfected on Jackson Street has a spiritual home in this ‘Stallis haunt - the wings are similarly charry, crispy, still-saucy, ever-tender, with Frank’s Red Hot-hued tang scorched right into the skin, smacking of salt and vinegar and ephemeral tongue burn. It’s an honorable understudy, an apt homage to Buffalo - the city that’s made a spiritual art out of second place, and another inspired take on everyone’s favorite bar snack, one that maybe constitutes enough of a presence to deem this ‘Milwaukee style.’ Maybe. The spot also says ‘Friendly Fried Chicken’ right on the marquee, and indeed it comes lovingly wrapped in napkins like a steaming newborn, maintaining juice and fryer essence. It’s really indicative of a spot that takes bar fare seriously, in a city where it’s far too easy to phone in your burger and fried curd offerings.

17. Juquilita

Another testament to the layers upon layers of Mexican cuisine are the layers upon layers of flavor within a well made tlayuda. It’s a thin, crunchy, lightly fried tortilla pocket lovingly stuffed with refried beans, queso fresco, avocado, salsa, and your choice of meat - which should be pork. It’s a Oaxacan specialty, hitting all flavor points, satisfaction spots, orgiastically combining everything your mouth may want to feel at the same times. There’s crunch, grease, a savory pie-like delivery system, creaminess, fatty bean smear, gooey, hot cheese, charry grilled meat, plenty of bright pepper pop. Top bites in rotation with salsas that are in turn fresh and bright, silky and hot, smoky. It’s one of the few tlayudas in town, perfect for nights when you can’t decide on Mexican or pizza. Don’t wait for tomorrow, have both now.

18. El Canaveral

Still another way to fit everything in there at once, to rebel against refinement, to embrace hedonism in bite form, is the Mexico City specialty known as the alambre. Essentially a Mexican stir fry, Canaveral’s specialty is a pork-on-pork-on-steak skillet, with crisped asada, salty chorizo, and chopped bacon, topped with cilantro, onion, tomatoes, jalapenos, and an irresponsibly generous layer of goopy melted queso. It’s a greasy, heady, make-your-own taco mash. It’s also what your hangover hunger stomach dreams about, and can be topped by salsas that show off the kitchen’s penchant for emulsification. Creamy, spicy, with habenero or jalapeno, it’s a table sauce trio that shows the oft overlooked fact that texture is one of the most important aspects of salsa. Also of note is the fact that Canaveral is the rare kind of Mexican dive: a warm-wooded, old school Milwaukee barrom you’d actually want to hang at. Really, for an alambre, we’d probably want to hang anywhere.

19. Thai Bar-B-Que

With the likes of Thai Lotus, Bamboo, Vientiane, and the salsa bar at Fiesta Garibaldi’s Chicken Palace, Silver City’s strip of National Avenue is rife with faraway spices and exotic appetite options. But Thai Bar-B-Que remains the regional monarch. The menu is a bounteous smorgasboard, bouncing between lovingly grilled meat, and spicy, aromatic stews. The city’s best soup, in highly meaty, salty, noodle-laced, comforting pho form, can be sided by impossibly succulent barbecue chicken on a stick. Larb can be had alongside beef in an oyster sauce. Try anything with a meatball, or, better yet, a pork ball. And certainly get something “marinated and grilled to perfection” - not an empty promise. Chase the heat with a soothing tea, or sugary iced coffee. It’s a daunting food list, begging of repeat visits, adventurous orders, and offers a sensory gamut for the nose as much as the mouth. By fortune cookie time, it feels like an experience on par with a friend’s tip for an in-the-know spot in Astoria. More nuts-and-bolts though, with all the heartening, brothy heat and zing, it’s at least the best winter restaurant in town.

20. Quiote

It’s not a southside hidden gem, it’s far from the seediness of taqueria row whose presence would make it feel a diamond in the rough. But from an unassuming corner of Bluemound, Quiote yields unparalleled fish tacos. Whitefish, liberally smacked with ancho chile, grilled into soft, saucy nuggets, is housed in a double tortilla home - one corn, one flour, durability and flavor, authenticity and a touch all their own. Chiptle aioli, pico de gallo, crumbled queso fresco, and lettuce round out the flavor packages, lending depth, sauciness, and a resounding gardeny pop. There are also deep, dark moles, reeking of smoke and so many spices and all the kitchen work nobody wants or can do at home. The place is really a tiny flavor slice of Oaxaca, a state known as the richest of Mexican cooking culture. One could even make a case for the fish entree dishes - whitefish or shrimp in a Veracruz tomato sauce or a garlic butter concoction. But it’s the fish tacos that continually drag us west. I’ve never been to San Diego, but I’ve been to Jacobus Park.

21. Don Lucho Carnitas

Of all the life lessons Mexican cuisine has in store, maybe the most important, the most ephemeral, resides in carnitas. The slow-cooked pork dish is traditionally served on weekends - as a reward for the week’s work. Could there be a better reward than pork bits, slicked in a fatty sheen, soaked in the residue of a long hot bath in lard, being hacked fresh from a pig heap by a little guy with a big knife?

For in-the-moment tacos we might actually prefer the Don’s pastor - big, saucy chunks of seasoned pork, with hefty onion and cilantro essence. Yet it’s really about what happens later. There are two thick, beautiful salsas - one red, deeply smoky and piquant, and a verde that bursts with jalapeno freshness. Get one of each to go, along with a half pound of carnitas. The key to happiness is something to look forward to. Especially if you can look forward to later on in the night, and the moment of standing at the refrigerator, dunking lard-fried pork into awesome sauce, forgetting Monday will ever come again.

22. Los Gemelos

Trompos are painfully hard to come by - expensive to keep heated, a pain by which to placate the health department, underappreciated by the masses, there are but a few in town. Of these Lebanese-inspired Mexican spits, Gemelos is the best. And even they only fire it up once a week. It’s worth it to find that day at this unassuming strip on 11th and Mitchell, for the fleshy, pink, lightly crisped, salty, and vaguely Middle Eastern-spiced meat. It’s an intriguing slab - a porky canvas for maybe the ultimate tag team of salsas in town - there’s a red hot habenero emulsification, full of bite and a little smoke, along a chilled out, creamy jalapeno number. It’d be hard to have a bad meal with such good sauces. But we’ve cycled the menu to make sure. Highlights include a comparatively light, still flavorful chorizo, and moist, tender arrachera. On non-trompo days, they do a different pastor - a marinated, slow-roasted pork. It’s a morsel mouthful of a reminder that seasoned pork is still seasoned pork. And that the cooking of Oaxaca - where the owner hails from - is the best in the world.

23. Glorioso's

The hardware store is a brunch destination, Mimma’s is sleeps with the fishes, and Glorioso’s maybe lost their heart by crossing Brady Street into bigger, brighter, cleaner Whole Foods-ified digs. But when the prosciutto hits the bread, nothing else on Brady Street matters. The ‘Human Torch’ - with calabrese, capocollo, provolone, hot pepper spread and hot muffalata mix, is a big, spicy burner, a next-day-regret-bringer in the best sense. It’s a personal favorite, but near anything else is equal as an exemplary butcher paper-wrapped, oil-dripping, sheeny, cured meat lunch slayer. From the chicken parm to the meatball to the sausage to the muffalatta, these are the kind of simple, soulful, spicy sandwiches fit for a guy in a hard hat sitting on a beam, for a road trip, to pick up and stick in the fridge as long as you’re stopping to pick up some guanciale from the meat department. Despite the aesthetic upgrade, Glorioso’s does harken a simpler time, like the days when the likes of Paulie Walnuts could sit out front with his tanning mirror and not wonder if the East Side was losing it’s soul.

24. Crazy Water

Before Walker’s Point was everything, and probably after it’s had it’s moment too, there was and will be Crazy Water. Equal parts class and friendliness, small plate and entree, oysters or grilled octopus, hanger steak or short ribs. It seems to nail farm-to-table buzziness and comforting classics, in a vintage tavern with a laughably petit corner kitchen, and a vibe that makes you feel like you should drink wine, make friends with your neighboring table. While it is essentially a seafood restaurant, a land-focused eater could make a feast of just the starters: Berkshire pork belly, sichuan pork dumplings, peach glazed baby back ribs, a burrata grilled cheese. Just make sure to at some point sample the Crazy Shrimp - shrimp, chorizo sausage, tomatoes, cilantro, asian bbq sauce, and jalapeno cornbread muffins. It’s a new genre type of dish, that somehow feels it’s always been there. Much like the restaurant itself.

25. Chef Paz

Peru - with its cultural heart a melange of Inca, Africa, Spain, China, Japan, Italy, its topographical makeup a hybrid of coast, highlands, and jungle - is home of the most diverse cuisine on the planet. So a spot with a French sounding name in the heart of West Allis seems apt to hint at the spectrum. On the simple side are traditional empanadas, kicked up by a creamy, garlicky green hot sauce, or a trio of limey ceviches. Things start to get interesting around the yuccas though - you can have them boiled, topped with an Andean cream cheese sauce, or fried and stuffed with cheese and sirloin. Entrees bound between the “jungle” - the smoked pork cecina; to the Latin likes of paella; to the “Chef Paz” - a bean pancake with strips of juicy tenderloin, sautéed on “high flames” with onion, tomatoes, and wine, topped with a fried egg; to a Peru-Chinese fusion form of fried rice with shellfish and a creole sauce. The latter is described as “aphrodisiacal,” which instantly makes this the most swaggering menu in town. Wash anything down with a pisco sour or a chicah morada - a purple corn, cinnamon, clove glass of alchemy - and sit back, giving wonder to how such sexy fare can feel so homey.

26. Merriment Social

They have beer cheese soup dumplings, al pastor and pork belly on top of garlic fries, cheese curds with herbed breadcrumbs and fontina, a chicken and waffle dish sided with sriracha-beer gastrique - just to name a few of the elevated-leaning bar fare dishes that read like a menu designed by Guy Fieri fresh off a semester studying in France. With that the spot that’s never been able to sustain a business seems like it’s finally found a groove, as a cool garage-door-open summer patio, fit for Third Ward happy hour-ing or a quick pregame beer outside before Summerfest. Still, the most merriment really stems from the burger. Thin double patties are constructed with cheek, chuck, short rib, and brisket, topped with house-churned American cheese, applewood bacon, house sauce that swirls mayo, mustard and bbq sauce. If Kopp’s is rock, this is Bach. Note the half-melted cheese, reaching just the perfect goo point as you smush down on the buns - it’s indicative of a mindful flavor meld, like everything was carefully calculated, ratios balanced with a bubble level, the package as close to the meat-cheese-sauce-bun apotheosis as possible. There’s no better ‘craft’ burger in Milwaukee.

27. Amilinda

Chef Gregory Leon combines the many roots of his existence - Oklahoma, Venezuela, San Francisco, a deep love of the food of Spain and Portugal - into a singular, precise, limited-menu vision in his first full restaurant. There’s really only a few things to eat on any given night, so it is with a certain amount of trust that a diner must embark upon the hip Wisconsin Ave eatery. Yet just one meal can teach to believe in his artistic yet comforting flair. There are the simple fall time pleasure of a smoked trout salad; a skirt steak, plopped in romesco sauce, pepped by shishitos; a pork chop, the tender hunk bathing in adobo sauce, sided with broccoli raab, and, because Leon clearly wants us to be happy, linguica. It’s a buzzy, sceney spot to spend a night downtown, and Amilinda reminds that that can sometimes still be a soulful thing.

28. Anmol

An underrated cuisine, on an overlooked strip, a prodigious menu, and very few caucasians - Anmol checks all the boxes for ethnic food greatness potential. Pakistani fare doesn’t have the same sticker appeal as neighboring Indian, but this unassuming spot on Mitchell can open eyes and appetite horizons. There are standard makhanis, curries, samosas. But consider there’s an entire section devoted to mutton. And there are deep cut offerings like qeema naan stuffed with ground beef, buttery, tomatoey chicken sixty-five, goat brain curry. We often find our way back to the rolls - the seekh kabob roll, specifically, with minced beef, onions, chutney - and to the fact you can judge any restaurant by how they fry chicken. Here the chicken pakora are delectable, marinated nuggets of fryer heaven - crisped, juicy, salty, they are dangerously addictive, even without the zesty chutney.

29. Benji’s

If Kopp’s is Petty, Benji’s might be Springsteen. It’s a beloved joint of a very specific time and place, of a very certain type of everyday, everyman heroism. And people that love it really love it. In fact all Shorewood-ers seem to be regulars, either favoring the benedict-type breakfasts, or the definitive Milwaukee corned beef, best sampled in reuben form. If it’s not an every week type of stop, it’s best to combine both pre-night meals: try a corned beef hash and cheddar omelet, or the Hoppel Poppel - scrambled eggs blended with crisped potatoes and fried salami. It’s a cool old school diner from before old school diners were cool, and it’s the saltiest, cure-iest corner of comfort - the kind that piques neighborhood jealousy.

30. Jake’s

Instead, you may, understandably, prefer Milwaukee’s best pastrami: salty, consummating tender pink and charry black, dominated by salt, stacked in a thin-sliced tower, topped by swiss, housed in rye - the way it’s been done on North and 17th since 1955. Side it with a matzo ball soup, fatty and grandmotherish, and appreciate that you’re going beyond the common big deal food tropes, the so-called destination fare, sharing in history, while also supporting a largely forgotten neighborhood. Not that food should be about anything other than taste - but a little feel can go a long way.

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yasunope-blog · 7 years

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Titanium on the Path

panvice What do high performance jets have in widespread with light weight, tough cookware? Titanium. Which is suitable, Ti or atomic number 22, for people of you who remember your things. This wonderful, sophisticated, silvery metal is using a total variety of industries by storm! From aerospace manufacturing, sky composing, golfing clubs, pacemakers and eyewear to cookware, titanium is the one particular to conquer mainly because of the greatest power-to-fat ratio of any recognized metal to day. Cookware, specifically tenting cookware, is reaping the many added benefits of this wonderful, appealing steel. Up till just lately, the significant iron-solid pots and pans led the pack for toughness and toughness. Even today, we nevertheless adore our forged-iron skillet's. Let's face it, who can resist a juicy steak and eggs over the fireplace or homemade cornbread? Even so, when it is time to strike the path with the loved ones, titanium cookware will be a welcomed new addition to your pack. Not only is titanium light-weight, but also scratch evidence, warp and ding resistant and non-porous, which can make it risk-free for cooking and super easy to clean. It is effectively-acknowledged for the skill to evenly distribute and keep heat way too. No oil or h2o is wanted, as it keeps the meals from burning, that is unless of course you overlook and depart on the fire right away. Right now you will locate a tenting product or service line that incorporates this sort of objects as compact cookware, small dishes, coffee pots, and cups. For these of you performing difficult to reside a coronary heart wholesome life style, titanium cookware is excellent. The non-adhere element requires lesser quantity of oil to prepare dinner. Less oil benefits in decreasing unwanted fat or energy - all fantastic for overall health mindful character fans. Concerned about safety? Who is not. When you examine titanium side by side with copper and brass, again titanium can take home the gold in basic safety, so to speak. We know both copper and brass have been efficiently manufactured and sold for many years. On the other hand, more than time we have learned that both have a higher capacity to rust and corrode, resulting in foodstuff contamination. Despite the fact that brass and copper cookware are lined with non-corrosive resources, they basically do not hold up after repeated washes. Now you are in all probability wondering about cost. Will you pay out more for these very regarded attributes? Of course, you will till opposition grows and rates begin to drop. Flash back again to the early times of the Hd projection screens and laptops. Meanwhile, consider it a intelligent longterm investment for you, and a reward to people who share a tasty meal with you all over the campfire. For those traveling in the comfort and ease and simplicity of an RV, or you back again county chefs not worried with the excess weight of your cookware, dread not, you have choices. Comprehending the critical positive aspects of the several materials accessible will help you select the finest cookware to satisfy your needs - both equally on and off the trail. Let's start with really hard anodized aluminum. This well-known, easy choice is an cost-effective buy for all-all around backcountry use thanks to its even heat distribution, light-weight and speedy clean up qualities, particularly when non-adhere. Eventually let us consider stainless metal. There is no argument about the durability of metal. If your pots and pans are heading to take a beating, this might be your choose. On the other hand, fully grasp with stainless steel arrives added fat when as opposed with titanium (45% lighter). It also gets low marks for warmth distribution, as it tends to make hot places. In conditions of efficiency and suitability stainless steel lies somewhere in between titanium and aluminum.

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douglasconstruction · 7 years

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How to Nail Open Fire Cooking Every Time

Your kitchen stove is a recent development in human cultural evolution. For millenia, all cooking was live fire cooking. From traveling groups building a bed of coals in the wilderness, to stone and earth homes centered around the hearth, the use of wood as fuel for flame represented what it meant to be human for tens of thousands of years.

These days, cooking over an open flame makes a meal an event. Live fire cooking is portable, sure, but more importantly, it adds flavor and ambience your electric oven can never achieve. Whether grilling over glowing hardwood or slow roasting in a cast iron pan, cooking with real fire makes the meal the point of the evening.

So, to bring you more smoke flavor into your life, we teamed up with Pine Mountain, makers of the ExtremeStart Firestarter. Each one is made right here in the USA, and eliminates all the guesswork of starting the fire. They work indoors or out, in fireplaces, fire pits, charcoal grills, wood barbeque grills, smokers, or brick ovens.

Just strike a single match, add a bit of kindling and fuel, and you get to focus your attention on getting your meal prepped. By the time the logs have burned down into those lovely, lovely coals, you'll be ready to cook.

Building a Fire for Cooking

Unlike a consistent gas flame or an electric burner, each live fire has its own personality and character. This is good thing, as it allows you to use the diversity inside the fire to control the cooking process.

Selecting Wood for Cooking. If you're just looking for maximum flames for an outdoor bonfire, you can burn anything that's non-toxic, including pine, fir, and other softwoods. Fuel for a cooking fire is a little bit different, especially if your burning in an indoor fireplace. You want domestic hardwood, species like oak, ash, hickory, maple, cherry, and birch. And of course, never use treated lumber, plywood, or old shipping pallets that have added chemicals.

Preparing Your Fire. Using the ExtremeStart Firestarter eliminates the need for tinder, as it burns for a solid twenty minutes, which is more than enough to get your fuel logs going. But before you strike your match, it's best to have your wood ready to go.

Kindling - these small pieces of wood, from the size of a pencil to as thick as your wrist, help to generate the heat that helps larger logs catch fire. The easiest way to start is just to use a pocket knife or small ax to rive the wood along its grain to create smaller pieces that will easily burn .

Fuel - The dry, seasoned wood that will produce the heat. While a huge log is awesome for producing flames, the goal of a cooking fire is about getting to coals as quickly as possible. A large pile of small wood will produce a coal bed much quicker than a small pile of large wood. So, bust out that ax.

Never Cook Over Flames. Only Coals. As fun as roasting something on a stick in a bright orange flame can seem, cooking should happen over glowing red coals. They're more consistent, and won't produce the acrid smoke that can give the food harsh, off-tasting flavors. You'll control the heat by adding or removing coals.

A Multilevel Fire Works for Almost Everything. By arranging your coals with a variety of heat zones, you can make sure your food gets as browned as you want it (and not a bit more), while guaranteeing the inside is cooked through. This is especially important when cooking over a long period of time, such as stewing, braising, or baking. You don't need to build the fire to account for this, but once your coals are established, move them around to create hot, medium, and low zones.

Methods of Cooking Over a Open Fire

A wood fire is an extremely versatile way to cook almost any food and actualized it to its most delicious self. Searing a steak, braising a pot of beans, and baking biscuits all require a different type and intensity of heat. Thankfully, with the right tools, you can create whatever environment works best.

The cast iron skillet is a campfire's best friend. It can be placed directly on coals or on a grill grate and heats evenly for searing, sauteeing, and pan-roasting and frying. In this way, the fire is most like using a skillet on your range for direct heat cooking.

The dutch oven is best for moist cooking methods like boiling, braising, stewing, simmering, and some baking. It retains heat very well, and the lid can be used to control evaporation and condensation. The handle also makes it great for suspending over the flames, cowboy-style, for controlling heat levels.

A camp oven is variation on the dutch oven with two important features: it has been cast with three legs to raise the bottom of the pot off of the direct heat. It also features a flat, rimmed lid that allows you to place coals on top of the cooker as well. Together, this create an even source of convection for baking and slow roasting.

Many dishes can be prepared in either form of oven, but a flat-bottomed dutch oven can be set on any surface, such as a burner, indoor oven rack, etc, so it's a more versatile investment.

A grilling basket is an excellent way to cook solid, flat foods like hamburgers, hot dogs, fish, and vegetables. The long handle can be held by hand or rested on the fire ring, and its double sided design secures the food, guaranteeing you won't have to sacrifice anything to the flames.

The hobopack method of cooking involves create a packet of aluminum foil that can be placed on the outside of a fire for indirect, high heat cooking. The food inside is cooked via steam roasting, and it's the perfect way to cook vegetables and sides with little attention while you focus on the main event.

To make one, place a double layer of heavy-duty aluminum foil on your surface. Place the food in the center, and add a bit of oil and season with salt and pepper. Then, place a second double layer of foil on top of the packet, and fold and crimp in the edges to make an air/liquid tight environment. Place it on the edge of your fire, flipping frequently with tongs.

Building a Grill for Wood Fire Cooking

You can buy an adjustable grill for your fire pit or indoor fireplace. Known as a Tuscan grill, these featured handled grates that sit on a tiered rack to allow you to choose a specific height for intensity of heat. They're great, but they're expensive, and take up a lot of space to store and transport.

A more simple solution is to build your own grill using a replacement grill grate from the hardware store and a collection of firebricks. These cost less than $2.00 a piece, and can be stacked and turned on either side to create the perfect height. They're also useful for a variety of grilling and smoking tasks, and can be cut with a circular saw and specialty blade. I bought ten of these from a masonry supply store years ago, and I use them all the time.

Ash is Essential

Ash is by-product of burning wood, and it's also an essential component in maintaining your fire. Once your coal bed is established, surround it with a layer of ash around the outside. This restricts combustion, reducing the likelihood of flames, and protects your coals from burning out too fast. Seriously, try it. Your coals will last nearly twice as long.

Intentional Leftovers: Don't Let All That Flavor Go to Waste

A fire has a long life. Once the high heat has burned out a bit and you've cooked your meal, it's time to use the remainder of the fire to live its second life as a leftover maker. It has to cool down anyway, so you might as well use that smokey goodness to make tomorrow's dinner taste extra awesome.

The obvious choice here is vegetables, which don't need to be cooked all the way through to be safe to eat. (You can finish them via indoor cooking methods if you run out of BTUs.) Plus, most vegetables have a protective outer layer built-in that allows them to be placed directly in the coals.

I never let a fire (or charcoal grill) cool down without throwing two things in the coals: whatever onions and shallots I have on hand, and whole eggplant. Once you've had charred eggplant cooked until the bitterness is gone and it collapses on itself, you'll never want it another way again. (And if you think you don't like eggplant, this method will actually convince you). The results are super flavorful smoke paste, and its amazingly versatile stuff: spread it on flatbread, mix with garlic and tahini to make baba ghanoush, extend some leftover cooked meat to make an amazing (and healthier) taco filling, or mix it in with your scrambled eggs in the morning.

Also awesome cooked directly in coals: ears of sweet corn, butternut and acorn squash, bell peppers, potatoes and sweet potatoes, and whole heads of garlic. Mushrooms are amazing as well, and a grilling basket will keep the ash off the surface.

Campfire Cooking Tool Kit:

Long handled, heavy-duty spring loaded tongs. Two sets are even better, and there's no reason to buy anything other than Oxo.

Instant Read Thermometer. A simple digital one works fast and helps you monitor cooking speed for the perfect outside crust and spot-on internal temp.

Your beverage of choice. Coffee in the morning, beer anytime after noon.

High heat gloves. Those made for welders are surprisingly useful for cooking.

Long handle spatula. Turn, turn, turn, and keep your hands away from the flames.

Heavy-duty aluminum foil & disposable aluminum roasting pans. The second most important cooking vessel after a cast iron skillet.

Some way to rake the coals. An ash shovel from your fireplace tools works great, as well as a handheld steel garden hoe.

Fire Bricks. Create custom cooking surface and insulation & heat-retention all in one go

The Recipes: Let's Cook Something.

Okay, now that you have you coal bed bright red and glowing, it's time to eat.

Cornbread Johnny Cakes

Cooking technique: Direct heat, pan-frying Cooking vessel: Cast iron skillet

Except for fried chicken, there's no better expression of what a cast iron skillet can do than a pan of cornbread. Baking over the open fire is possible, but an advanced technique, so our vote: make it easy on yourself, and just cook up your cornbread batter as johnny cakes. These savory bites of deliciousness were originally known as hoe cakes, as workers would cook them in the field on an actual hoe, holding the irons of their farming tools over a fire.

The cornbread recipe is the same no matter how it's cooked, and if you wanted to make it easier with a box of Jiffy mixed up, no one here would judge you.

Ingredients:

1 cup yellow corn meal

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1 tablespoon white sugar

1/4 teaspoon baking power

1/4 teaspoon baking soda

3 tablespoons butter, or equal parts butter and bacon drippings

1 egg

1 cup milk or buttermilk

Instructions:

Mix all the dry ingredients together. If camping, place them a sealed container and mix in the wet ingredients just before cooking.

Place the cast iron skillet over a medium fire to heat up. Warm the butter and bacon fat in the pan, and then add to the dry ingredients. Mix in the egg and milk and stir to combine.

Once the cast iron skillet is heated through, add a bit of oil or more butter, and spoon about 1/4 cup mixture onto the surface to make a johnny cake about 2 1/2" wide. Cook on the first side until you see the bubbles from the chemical leaveners start to pop up all over the surface, about 2-3 minutes. Flip, and cook the second side for 1-2 minutes until cooked through.

Top the hot cakes with butter and syrup/honey/molasses/sorghum, and serve with sausage or bacon (or both), some fried eggs, or last night's leftovers.

Braised Beef with Cowboy Beans and Chiles

Cooking technique: Low and slow Cooking vessel: Dutch oven

This is my favorite way to prepare a pot of beans. It has lots of savory, baked bean-like flavor without the extra sweetness, while using beef instead of pork also recalls a tasty bowl of chili. Cooked low and slow, it's immensely satisfying, and tastes amazing with leftover johnny cakes from breakfast.

Ingredients:

2-3 pound beef chuck roast, cut into 1 1/2" strips

3 cups diced yellow onion, diced (about one and half large)

6 garlic cloves, minced

2 whole dried ancho chiles or 3 dried New Mexico chiles --OR-- 2 tablespoons ground Ancho chile powder

1 1/2 tablespoons ground cumin

1 tablespoon dried Mexican oregano

1 tablespoon smoked paprika

1 lb pinto beans, soaked overnight

1/2 cup barbecue sauce, plus more to taste

1/4 cup ketchup

Water, salt, and pepper

Soy sauce or fish sauce (optional)

Instructions:

Pile your coals into a pile producing a medium-high heat. (You can hold your hand above it for about two-three seconds.) Place the dutch oven on the coals to heat. Season the strips of chuck with salt and pepper on all sides. Once the cast iron is hot, add a glug of oil, and sear the beef hard until its nice and brown. Flip and repeat on all four sides.

Remove the beef to a plate, and saute the onions in the drippings until translucent. After two minutes or so, add the dried spices and chile powder if using. When the onions are almost done, scoop in the minced garlic, stirring occasionally.

Place the beef back in the pot, and if using whole chiles, toast them briefly by holding them in tongs over the fire until they get bubbly and pliable, about 15 seconds per side. Put the chiles in the pot and add enough water to cover the surface of the beans.

Spread out your coals with a barrier of ash around the side to maintain a slow simmer - small bubbles every second or so. Put the lid on and cook for two hours.

About an hour before you think everything is done, add the barbecue sauce and ketchup. If the solution is very wet, take the lid off and allow the water to boil away. Cook until the beans are tender and the meat shreds up.

Removed the chile stems, and season to taste - if you're at home, a splash of soy or fish sauce will lend some extra umami. If you're in the backcountry, salt will do just fine.

Grilled Whole Trout with Bacon and Herbs

Cooking technique: High heat grilling Cooking vessel: Grilling grate and fire bricks, or steel grilling basket

If you're lucky enough to have caught your own fish earlier in the day, this is the best way to make them shine. But you can find cleaned and boned whole rainbow or brook trout at fish markets or a well-stocked grocery store.

Ingredients:

One whole trout per person, cleaned, scaled, and deboned if you know what you're doing

Two strips thin-cut bacon per trout

Thin sliced lemon rounds

Whole springs of woody herbs such as rosemary and thyme

Instructions:

Season the fish with salt inside and out. Place three lemons slices in each belly.

Top the lemon slices with the herbs.

Then, wrap two slices of bacon around each whole fish, pulling it tight to secure the whole thing into a nice compact package.

Build a hot fire and set up the grill about 6" from the coals. Allow it to heat up, then oil the grates, and lay the fish over direct heat. Cook, without moving, until the bacon starts to crisp along the edges and smells amazing, about five minutes. Carefully flip, and cook four-five minutes more until the bacon is finished cooking.

Place on a plate, and remove the herb stems and lemon slices. Pick every bit of meat off with your fingers, saving the shoulder and collar for last. (This is the best part). Marvel at how lucky we are to live in a world where nature just makes food like this and we figured out how to catch it.

The Final Embers

Whether your camping, cooking in the backyard, or your own fireplace, cooking with wood and flame makes simple ingredients into something seriously special. It turns dinner cooking into hang out time, and if you're having friends over for dinner, it's much less awkward to have everyone sit around the fire than awkwardly stand around in your kitchen while you saute stuff.

A fire is the source of many things: heat for food, warmth for people, something to stare at an think about life's big questions, and a non-ending supply of cheer. Well, at least until the woodpile runs out.

This ManMade post was sponsored by Pine Mountain. Thanks for supporting the brands the support ManMade. Learn more about Pine Mountains products on their web site and Facebook page.

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fashionkibatain · 7 years

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Originally published on Gain Weight Naturally: Your Ultimate Guide written by Anum Hamid on Anum Hamid

While most people struggle to lose weight, some people find it hard to gain weight. Gaining weight doesn’t always mean putting on excess, unhealthy pounds. Just like being obese is a health hazard, bring under weight also has its own share of problems. A quick way to gain weight is to pump up your body with artificial supplements. This can be very dangerous in the long term. That’s why, it is better to adopt safe and natural ways to gain weight.

How Do You Know If You Need To Gain Weight?

If you have a body mass index (BMI) below 18.5, it means you need to gain weight. It is considered to be less than the body mass required for sustaining optimal health.