#and you have to use some of the pasta water to add flavor to the pasta | Explore Tumblr Posts and Blogs

smute · 2 months

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random hill to die on and i could honestly make a 3 hour viddy essay about this but here's the short version: "save some pasta water for binding your sauce" is probably one of the most misunderstood cooking tips ever. yes, its an old trick and yes, its something that can be helpful under very specific circumstances but at this point almost every pasta recipe i come across seems to mention some variation of it and in most cases it's complete nonsense.

firstable, let me explain where it doesnt work: adding pasta water to a random sauce (tomato for instance) will not make it thicker. whatever miniscule amount of starch you're gonna have in there wont make a difference when you're also adding ladlefuls of water at the same time. its pasta water not cornstarch slurry. and thats not something you want in your tomato sauce anyway. tomato paste is an excellent emulsifier all on its own (along with egg yolks, mustard, butter, cream, milk, and many other dairy products) so in order to thicken a tomato-based sauce you have exactly two options: evaporation or more tomato paste, which basically amounts to the same thing: less water, more everything else.

pasta water on the other hand can be useful for diluting a sauce (tomato or otherwise) that has been cooked down too much. while adding wine or juices (or just plain water) for deglazing makes sense at the beginning of the cooking process, watery things added to an almost finished sauce will simply... water it down (duh) and (in the case of wine, vinegar, etc) introduce unwanted raw flavors. there's also a good chance that cold liquids won't mix well with the sauce and ruin the consistency. for this, broth works very well, but pasta water would be a more neutral option flavor-wise. the salt and temperature honestly make the biggest difference here. plus, pasta water is something you're probably gonna have on hand anyway as you will likely be boiling your pasta shortly before serving.

the same goes for loosening any other emulsion, like an emulsified butter sauce or carbonara for example. this shouldn't be necessary but if your egg and cheese mixture clings to the pasta a little too much and everything just clumps together, a small (!!!) amount of pasta water can help the sauce reach a creamier consistency without diluting the overall flavor too much.

however. the Pasta Water Trick (TM) that everyone talks about but so few recipes seem to get right goes like this: you finish cooking your pasta in the sauce and you also add a little bit of pasta water to that mixture. a single cooked spaghetto will probably yield more starch than an entire cup of pasta water, and cooking your starchy pasta for a minute (or just tossing it) in the finished sauce will make a huge difference for the consistency. that alone can be enough, you can stop right there. but now you run the risk of binding too much liquid. this is where the pasta water comes in. it's hot, salty, starchy, and it's right there on the stove, so it's perfect for making sure your sauce doesn't disappear completely. THATS ALL

btw. all of this works a lot better with fresh pasta and a lower water to pasta ratio. fresh pasta gives off more starch than dried pasta, and it works even better with homemade pasta that's still covered in flour. the cloudier the water the better.

in any case, pasta water = a little bit of starch + a whole lot of water (and salt). thats why it only makes sense to use it in situations where you need both the starch AND the extra liquid (and salt) or if you know that you'll evaporate most of it later on. think of pasta water as a better alternative to cold water or as something that you can use when you dont have any other cooking liquids on hand. and always keep the salt in mind.

tl;dr: pasta water can be a useful tool for emulsification but if anything it's a thinning agent rather than a thickening agent.

#smute: ''here's the short version'' *writes one million paragraphs*#anyway #needed to get this off my chest #&

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milkbreadtoast · 4 months

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Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

#food #pasta #spinach #spinach pasta #recipe #my recipe #cooking #easy meals #its rly easy and tasty... and its easier to eat spinach this way lmao #if u dont want to eat the whole spinach pieces blend all the spinach w the sauce #its rly delicious... ive eaten this for the past 3 meals to use up my leftover pasta #and its so good...#if u added basil leaves too thatd basically be pesto...#i dont have basil rn tho #i like this bc it reminds me of that peruvian dish that i rly like... what was it called?#green noodles...#*googles* tallarines verdes... i should try actually making that sometime its prob not much harder #but for now i rly like this recipe and wanted to share... success...

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theunaestheticstudyblr · 8 months

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Some of my favorite easy and fast foods/snacks for $5 or less that aren't ramen and spaghetti:

Couscous. You can get boxed couscous for like $3 and it's enough for 2-3 side dishes at least and takes literally 5 minutes and no extra ingredients. You can get large containers of it for like $5 at Walmart too so you can season however you want. A nice grain that's easy to digest and pairs well with almost anything.

Popcorn. Everyone's favorite healthy junk food that can satisfy most cravings. You can usually get a box for like $4 or a jar of kernels for like $6.

Oats. Whole oats. Extremely versatile. Put them in smoothies, make cookies, granola, snack bars/balls, brownies, oatmeal, etc. Truly the best bland fiber and filler out there. You can even easily make your own oatmilk for super cheap by blending them with water and straining!

Frozen veggies. Last for months in the freezer and usually under $2 a bag. Not great if you prefer raw veggies, but if you are fond of sautéed or roasted ones, save some money and just get them frozen.

Chocolate chips. Cheaper than chocolate bars and you get a lot more chocolate. Perfect for those cravings!

Powdered potatoes. I know I know but if you ignore the package directions and put some butter and milk and seasonings in it, you can't tell. Ready in like 2 minutes and you get a shit ton of mashed potatoes for like $2.

Vegan Mac and cheese. I'm lactose intolerant and so I will forever be thankful for the vegan movement of the early 2010s for making nondairy products easier to find and more affordable. Vegan Mac and cheese literally tastes the exact same and bakes so well. Annie's so far has been my favorite brand and they have other pastas with sauces too like squash which is so good.

Crepes. You can make your own batter for cheap but who likes all them dishes? You can find pre-made crepes for like $3 for 10.

Apples. You can find 2lb bags of these for $3 at a lot of places. I never knew they were so cheap and I go through phases where I'll eat like 4 a day.

Lunch meat. Packs of turkey cost like $4. I use turkey on so much. Bagels, omelets, salads, sandwiches, wraps, croissants, etc.

Ready to bake pastries. I'm not a big bread person but croissants ready to bake have my whole heart and cinnamon rolls can really help make a bad day a little better.

Pretzels. I'm an absolute whore for Pretzels and eat so many of these things. They're so easy to pack for snacks for class or anything really. I can't go two weeks without them.

Rice crisps. Rice cakes are great but they're big and crumbly and get stale if you don't close the bag JUST right. But little Rice crisps??? Elite. They come in so many flavors and are super crunchy and they're just super cute too and they're bogo a lot at publix.

Frozen potstickers. You can get them for so cheap and I have a giant bag of them in my freezer right now that I got for like $7. I usually get smaller portions for $4 or so though but decided to splurge and get 3lbs of them cus why not.

Frozen shrimp. A bag of extra small Frozen shrimp is about $5 at Walmart. Eat them thawed and cold or put them in pastas or rice or Soups. They're a staple in my house.

These are just a few I could think of off the top of my head. Please add to the list!

#study blog #student #student life #studyblr #productivity #school #study hard #studying #school advice #food mention #food and drink #foodie #food #groceries #cheap #save money #frugal #college student

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blacksapphrodite · 6 months

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🍅 Tomato Magic for Love and Prosperity ❤️

Like most everything I cook, this sauce gets the magic treatment. It makes adding magic to other meals I cook during the week a breeze! I always make this in the slow cooker on a weekend when I can babysit it. Sauces like this should be cooked low and slow, and it’s less likely to burn in a crock-pot. It can, of course, be cooked on the stove as well, but it requires a lot more monitoring. Whatever you use, treat this sauce like it’s your baby, and it’ll come out amazing.

With the main ingredient in this sauce being, well, tomatoes, it lends itself very well to love and prosperity magic. Tomatoes are considered an aphrodisiac and are tied to Lady Aphrodite, the goddess of love and beauty.🩷 They’re also known to dispel negativity and bring wealth to the home. So this would be a good recipe to help inspire a happy marital home, or to serve on a date night, or bring about love or wealth in general! I like to think of it as a spell for a loving and prosperous home.💕 I use cans of crushed tomatoes, but you can use fresh as well if you have some nice ripes ones. My last attempt at fresh didn’t end well, but I’ll try it again soon and let you all know how it goes! Now let’s get to the actual recipe.

Ingredients

2 large cans of crushed Tomatoes (prosperity, passion, love)

Garlic, minced and/or roasted* (love, purity, banishing negativity)

Water or Broth (about a can’s worth)

1 small can of tomato paste (guard against negativity)

1 medium Onion, minced (endurance, stability, banishing negativity)

A couple glugs of olive oil

A glug of red wine

Half of a roasted, skinned and pureed red bell pepper (optional, but so good!)*

Bay leaf (love, passion, harmony)

Basil (wealth,love, faithfulness)

Oregano (ward against negative energy, happiness, peaceful energy)

Thyme (positivity, prosperity)

Parsley (happiness, passion, protection)

Sage (prosperity, mental clarity)

Rosemary (beauty, love, general magical boost)

Marjoram (happiness, love, money)

Sea Salt (purity, protection)

Pepper (passion)

Crushed red pepper (passion, a spell booster)

You can go about making this sauce two different ways. In one version, you just toss everything into the pot, give it a good couple of clockwise stirs, turn the heat to low and let it cook all day long. This, of course, still tastes amazing and it’s incredibly easy. You can draw some sigils on the pot or crock-pot in dry erase marker for an extra boost to your spell, too!

The second method is also easy, but takes a bit more time and mess. In this version, you’ll want to saute your onions and garlic in some of the olive oil. Then, add the tomato paste with some water and cook that down. Add your wine and cook it down some more. If you’re using the roasted bell pepper, add that to this mixture too. Dump this amazing smelling concoction into your crock pot with the tomatoes and other ingredients and then let it cook all day. You’ll have an extra pan to wash, but even more depth of flavor!

Say your intent and affirmations every time you check on the sauce to stir. If you have a red and/or gold or green pillar candles or tea lights, light those as well and place them in the kitchen. As you add and adjust your herbs and spices, continue to charge with your intent. At the end of the day, serve over some steaming pasta with parmesan cheese (or a good vegan substitute!), and enjoy!

I always make extra to save and use throughout the week in other dishes that could use a love or money boost. Plus it tastes amazing. So make a night of it, and enjoy!

*I use. A lot of garlic. You could use as much as a whole head, but I usually use about half of one. If you have the patience to roast it, do so. It’s sooooo good. To roast, peel off some of the outer skin of the head, cut off the top, coat it in olive oil and roast it at around 350 degrees for an hour. You can just squeeze out that garlicky goodness.

*To roast a red bell pepper, coat it in oil, broil it until the skin blackens. Place it in a paper or plastic bag and close it so the steam continues to cook it and loosen the skin. Once it’s cool, peel the skin off! You can then chop or puree it for your sauce.

Keep in mind that you can alter the purpose of this spell with your intent, using different herbs, etc. This is a base recipe and you can tailor it to your needs. :)

(I'm cleaning up my blog and reposting some of my spells/etc that were once hosted on my website.💕)

#witchcraft #witchblr #kitchen witchcraft #kitchen magic #kitchen witch #spells #love spell #money magic #kitchen spell #magick #grimoire

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siyurikspakvariisis · 5 months

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Today's lunch: a cheesy pasta bake.

But not just any pasta bake: a very BG3 one.

Spoilers for the Shadowheart origin run's epilogue to follow.

If you save Shadowheart's parents during her origin run, you get a letter from each of them. Emmeline's letter contains a recipe for a pasta bake.

[ID: two screenshots from Baldur's Gate 3, showing a letter from Emmeline Hallowleaf. It reads:

"My dear Shadowheart,

Here's the recipe I mentioned the other day. I wanted to write it down for you just in case it slipped my mind again. I can show you myself once you're home. Enjoy your party, and pass on my best to all your friends.

Love,

Your Mother

Feast Day Cheese Bake

For the filling:

One small onion, sliced

Half pound of mushrooms, quartered

Red pepper, diced small

Half pound of greens - spinach, peas, courgette, or whatever is in season in the garden - steamed or boiled

Quarter pound of streaky bacon, chorizo or similar. Fried and diced

Half pound of pasta

For the sauce:

Two tablespoons of butter

Two tablespoons of plain flour

One teaspoon of mild mustard from Cormyr. More if you are daring or congested

Ten fluid ounces of milk

Half pound of mature cheddar cheese, grated

A goodly fistful of breadcrumbs

Method:

Soften the onion in some oil, then add the mushrooms and pepper, and saute over a high flame. Combine with the cooked greens and meat, and set aside. Add pasta to a pot of boiling water.

Melt the butter in a saucepan, then add the flour and whisk over a high flame for one minute. Add the milk, whisking until boiling, then add the grated cheese and remove from flame.

Drain the cooked pasta and add into the cheese sauce, along with the cooked vegetables and meat if used. Combine, and pour into an oven-worthy dish (the square stoneware one with the floral pattern should do nicely). Add the breadcrumbs on top, ad well as some extra cheese if you are feeling wicked (your father often is).

Bake unil the top layer is bubbling and golden, or your loved ones are hungrily loitering about in the kitchen.

PS - if you do not salt the pasta water, you can save it to feed to the plants in your garden."

End ID.]

Today I made it with the following modifications:

I don't want anyone's nonna to slap me so I salted my pasta water.

I also undercooked the noodles - after all, they'd finish cooking in the oven.

I used some vegan sausage I had lying around as the meat. I think the one I used was a bit too dry and bland - a more flavorful and fatty, chorizo-like sausage, would have been a better option.

I used spinach as the greens, and instead of cooking them aside of the sauteed veggies, I wilted the spinach with them. If you do so, watch out! The veggies can become watery, as the spinach releases all its water. I was careful to not dump all that water in the stoneware dish when incorporating the ingredients and it all worked well on my end.

Of course I was feeling wicked and topped the dish with extra cheese :3c

Because most of the cooking has happened outside of the oven, I baked the pasta for 15 minutes at 175 degrees Celsius, plus an extra 5 minutes under the broiler. This is the part I'm less sure about - I'm not a great cook, I just follow recipes. I'd be grateful to hear your input here!

The result: a filling, cheesy, savory, veggie-loaded pasta bake. Next time I'll be more generous with the salt in the filling, though.

#i'm not kidding about the dish being filling btw #it's really fucking filling #baldur's gate 3 #shadowheart #emmeline hallowleaf #hala.txt

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sugarcoatednightshade · 8 months

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Fuck it. I’m gonna teach every one of you how to make a kickass bone broth, and there’s nothing you can do about it. Buckle up losers it’s time to cook.

Step One: do you cook at home? Save the scraps. Even if you don’t cook, you’d be surprised by what counts. The ends of carrots. Onion skins. Garlic peels. The gross parts of celery. Animal bones (chicken wings and thighs, usually). Every time you cook, you’re going to put the scraps into a gallon freezer bag.

Step One B: if you don’t cook, you can buy all of these things. I’d recommend half a stalk of celery, some carrots, and two yellow onions to start with. Don’t bother making it look pretty, include all the skins and gross bits. We’re making stock, not soup.

Step Two: when the bag is full, buy a rotisserie chicken. This part may be superfluous if you’ve saved up enough bones, but bones are your flavor so it never hurts to have more if you’re unsure.

Step Three: peel the chicken. Separate the meat from the bones and set it aside. You can do whatever you want with this meat, but I recommend saving it for the soup you’re gonna make with this kickass stock.

Step Four: add the contents of the scrap bag to the largest pot you own. Add the bones. Add water until everything is just covered or until the pot is completely full. If you want to add whole spices like peppercorns and bay leaves, nows a good time, but it’s not required.

Step Five: put that shit on the stove on low heat. Leave it there until around half the water has evaporated. This will probably take a couple of hours, at least three or four. No need to stir.

Step Six: using a collider (pasta strainer), separate the solids from the liquids. That’s it. Enjoy your delicious and flavorful and nutrient-dense stock, idiot.

Obviously you can use that stock to make soup, but you could also use it to cook vegetables, pasta, or rice. Or you could drink it plain. You could freeze it in an ice cube tray and use it as dog treats.

If you choose to save it in the fridge, you’ll probably notice that it doesn’t stay as a liquid, instead having the texture and consistency of a soft jello or pudding. Don’t panic! It’s just the collagen from the bones aka gelatin. This means you did everything right and let it sit on the stove long enough. Your bone broth is filled with lots of nutrients!

#food #recipie #bone broth #cooking #me #personal #lmk if you need a soup recipe too

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foodandfolklore · 2 months

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Kitchen Witch Essentials

I want to preference this by saying your priorities of tools for your craft will vary as you get more experienced. If you get more into baking, you may choose to invest in a kitchen mixer. If your path goes more down drinks, you might want to get a French press. This list is for those starting out or looking to maintain general witchy cooking. Nothing on this list is mandatory, so don't feel like you need to go spend money just because it's on this list.

This list will also assume you have general kitchen stuff, like pots, pans, and knives. You may not have everything, but you have enough to cook.

Wooden Spoon

If for whatever reason you don't have a wooden spoon, and you want to do kitchen magic, I strongly recommend you go and get one. You can get them at any store that sells Kitchen Utensils, including the dollar store.

For some kitchen witches, the wooden spoon is like a magic wand. Allowing the witch to direct energy. Personally, I just enjoy using natural materials whenever I can. Also, it's just such a useful tool to have when cooking. You can stir your food on stove top, and since it's made of wood you don't need to worry about damaging non stick surfaces. If you're boiling pasta, stirring with a wooden spoon helps get rid of the foam overboil. You can also just leave the spoon over the pot to prevent pasta water overboiling. Baking bread? Flip the spoon around and use the handle to bring the dough together.

Some people choose to add sigils or other symbols onto their witchy spoons. If you decide to do this, please do not use paint or stain, as this can come off while cooking. Unless this will be a display only spoon, of course. Safest way is to laser burn a design. Check etsy for custom spoons.

Herbs/Spices you know the properties of

I'm sure you already have some non perishable Herbs or Spices in your pantry or spice rack. Black Pepper, Garlic powder, Cinnamon, Paprika, that kind of thing. I want you to pick one and deep dive into the history of that Herb/Spice. What it's been used for in the past, what are some common magical properties and associations; what do YOU associate with it. Write down the magical association, like protection, banish negativity, prosperity, ect. Start with one, work your way up to three. If you have trouble memorizing, keep a little cheat sheet near by.

Now when you add these seasonings, you know what energies you can add/attract with your food.

Mortar and Pestle

If you already have another way to grind spices, like a coffee grinder, this does not need to be a priority. And if you have arm or shoulder issues, I don't recommend using. The main benefit to using a mortar and pestle is the crushing style of grinding tends to release more aroma and flavor then the cutting style of a coffee grinder. If you plan to just use for dry spices, you won't need a very big or fancy one. 20 dollars should get you something small and solid.

Make sure you are getting one made of stone. I tried a wooden one and it's garbage. I use it to hold messy spoons. There are also metal ones, and while I've never tried one, I encourage caution. I worry about long term use stripping whatever coating is stopping it from rusting.

Jars

Glass Jars are so great to have in the kitchen. Leftover sauce? Put it in a jar. Suddenly made a jam? We got jars to put it in. Meal prep overnight oats? Jars are here for you! They're just great for storage. And you don't need to buy them. Lots of things come in jars; just give them a hot soapy soak, scrap the label off, wash and reuse. If you prefer mason jars, I recommend washing the lids by hand. The lids aren't meant to be reused for jarring, so they rust fairly quickly after a few washes. You can buy replacement lids, however.

Plastic Containers

Jars are great, but things get a little dicey when you want to put stuff in the freezer. Water likes to make sure everyone knows it's cold by puffing up bigger; like look at me, I'm freezing here! Which means, there's a chance your glass jar can shatter.

But freezing food is the best way to preserve food since you don't need to add anything like extra salt or sugar. So get some freezer safe containers. I love making batches of broth and stock, and freeze it for later. Or if we have a lot of leftovers, I'll freeze enough for a dinner another week, incase I don't have enough spoons to make dinner one evening. And don't worry, you can wash and reuse plastic containers too.

I'll also freeze food I notice is starting to go weird. If I buy a huge bag of baby spinach, but can't get through it all, I'll transfer it to a freezer bag. Adding frozen spinach to food as it cooks is one of the easiest ways to up your nutrients. You can also freeze other vegetables, just make sure you cut them up first.

Crock Pot/Slow Cooker

Every Witch Needs a Cauldron, and these are Electric Cauldrons. Prices vary mainly based on the size you want. There are different brands, different colors; you can even get some in the theme of your favorite fandom. But they all have the same 3 core settings: High, Low, and keep warm.

Slow cookers are....well, slow. Which is great for certain kinds of food that need to sit for a long time, like meats. But it's also great for Kitchen Witches with a lot going on. Non witches will "Set it and forget it" but it's a good idea to stir every once in a while. Which is where the magic comes in. So, if you're a scatter brained Witch, Like me, or have ADHD and have trouble focusing, an electric cauldron might be for you. Throw everything together in 15 minutes, then give it love and attention when you remember. Normally that happens when you start to smell the food.

Again, this is my preference. Some Kitchen Witches I know prefer to identify a specific pot as their cauldron. Some went and got an actual full size, cast iron cauldron; which is amazing but not feasible for most. I grew up using a slow cooker, so I'm very comfortable around one. But if it's not your thing; that's fine. Maybe your cauldron will be a rice cooker or a Boston Shaker.

#witch #kitchen witch #kitchen witchcraft #klickwitch #food and folklore #Food magic #magic #witchy #witch tips #pagan #February #kitchen magic #house witch

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glass--beach · 3 months

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what's your pasta sauce recipe?

my recipe is very loose and i do it differently every time but it basically goes like this:

chop up a shallot and ~5 cloves of garlic

cook the shallot in olive oil, throw some kosher salt on it, then once it’s starting to get reduced and browned add garlic

let the garlic go for just a second, important not to over cook it at this step, then throw in an anchovy or two + tomato paste

(i know a lot of people hate anchovies and it’s def optional but it adds a very nice savoriness in a very small dose like this, and ive had people who dont like anchovies enjoy this)

sometimes i’ll add some chopped up mushrooms here if we feel like it, and once in a blue moon some chopped up fennel, though lately we haven’t been adding that stuff

next! if i have red wine, i’ll deglaze the pan with it. (aka pour some in, scrape up any residue, let the wine reduce) we usually like to get a cheap wine to cook with and a nicer one to drink. real italian chianti is peak for this

once the wine has reduced, add one 28oz can of cento san marzano peeled tomatoes! this brand is best out of everything we’ve tried, but any peeled tomatoes or tomato sauce will work, whole tomatoes will taste fresher imo but will take a while to break down. which brings us to the next step…

put a lid on the pan but leave it just the tiniest bit open, and let it go on low for as long as it takes to get it where you want it. ill break up the tomatoes with a wooden spoon to help it along. it’s edible at any point in the process but the tomatoes will break down more and more and the flavor will get richer. ill taste it frequently - home chef pro tip: just taste stuff constantly and add whatever it seems like it needs, the more you play with this the more you’ll get an intuition for what spices/herbs/whatever are needed, and if it just seems overall lacking it probably needs more salt - and ill add stuff like dried italian herbs, chopped fresh basil, kosher salt to taste, and just the tiniest bit of ground nutmeg. also bc i’m a freak who loves acidity i find a tiny bit of balsamic can add something to it. if the sauce reduces too much to where it could burn ill mix in a bit of water.

while thats going i’ll cook whatever pasta i’m gonna have with it and if we want meat in the sauce (usually ground beef or italian sausage) i’ll cook it in olive oil in a separate pan with a tiny bit of chopped garlic & salt, set it aside, then mix it into the sauce right before serving

then fresh basil and grated pecorino romano on top if we have it! this is a recipe i do all the time and experiment with a lot, this is so complicated bc there’s a lot of options, but sometimes it’ll just be garlic, shallot and tomato sauce and still taste pretty good. just a matter of what we have on hand and how fancy i’m feeling. thanks for asking i love cooking and i love talking about cooking

#asks

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thedepressexpress · 8 months

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hi! when I get depressed it's really hard to make sure I'm eating as much as I should so here are some things I eat when I don't have the energy to do shit

these are depression meals so they are in no way balanced and an ideal diet, this is to get you through it. if you have depression, some of these on your shopping list are a good idea. I update this list whenever I remember something

I'm also assuming the only equipment you have is a bowl, spoon, sink, microwave and at most, a can opener. in no particular order:

granola bars and adjacent things like nuts, dried fruit, etc

frozen sausages: break them in half and microwave, if they're too cold to break you can run them under hot water or leave them out for a couple minutes, you need the break them or they might explode

canned corn: open and eat with a spoon, you can strain and microwave if you want it hot

cheese: put it in a bowl and microwave till it melts or till it's crispy, your choice but if you do just cheese don't use a porous bowl

instant noodles: don't use a pan, use a bowl, empty the contents in the bowl, add water till at least half of the noodle thing is submerged, microwave for 2-4 minutes, mix and eat

regular noodles: use a bigger bowl than you normally would, add some dry pasta to it and enough water to cover the pasta but not much more, it might overflow, and microwave for a few minutes more than the package says to boil, drain the water and put in whatever, condiment, sauce, cheese, sausages, frozen veggies, and microwave again, it's more time intensive but also more nutrients so

canned beans: you can eat as is if it comes in a sauce, but if you got the ones with the clear liquid you can strain and rinse and if you don't have a strainer, open the can just a little from the tab and open a faucet, let the water run into the can and adjust the position of the lid till the water can go in without any of the beans coming out, it'll dissolve the liquid and it'll flow out, leave it for a bit then shake it, turn it upside to drain, let it refill then leave it again, repeat till the water over flowing isn't that weird liquid

crackers/biscuits: keep a stash of biscuits that you can eat, bonus if you can eat them with milk or tea or coffee or juice

juice: buy your favorite and keep a bottle in the fridge or frozen if you suspect you're starting to spiral and might need it in a few hours

readymade meals: whenever you go to do your grocery shopping, buy just one premade meal

vegetables: keep a vegetable you like that you can eat raw like cucumbers or carrots

fruits: keep a fruit you know you can eat or you know you can drown in something else, for example I don't like apples but I can eat them if they're covered in peanut butter

sweets: you can keep a favorite hard candy to get yourself salivating idk for me if helps activate some hunger while getting rid of the painful part of being hungry

butters and spreads: you can find premade sandwich spread with chicken in them, or jams or spreads that are savory like peanut/almond/cashew butter or sweet like a chocolate/vanilla spread

rice: if you make rice and ever have some left over you can freeze it and eat it later, you can also do that with rice in a bag

tofu: you can eat it raw as long as you drain the liquid it comes with

condiments: almost all of these things can be improved or 'seasoned' with ketchup, mayo, mustard, ranch, tartar sauce, marinara, etc. it'll give some flavor and make it taste better but don't microwave sauces unless they're properly mixed with the food especially mayo based ones, they can get weird

frozen vegetables: any time you're using the microwave to make these things, throw in a handful of frozen vegetables and microwave for a little longer

cereal: pair cereal with foods like yogurt instead of milk, you can add chocolate drink powder to the yogurt before adding the cereal which is really nice, you can also make it directly in the yogurt container if it's small enough

electrolytes: you can make them a bottle using two dashes of salt (1/4 tsp), a 2second squeeze of a honey bottle (2 tsp) and some kind of juice for a better flavor

potatoes: stab them all around with a fork, microwave for about six minutes, turn it over then microwave again, keeping microwaving and turning till it's soft on the inside and you can eat it

order out: if you can afford to order food, order it, some tips to get the most out of what you order 1. order a family box of food to store in the fridge 2. when you microwave it, do it with some water in a glass with your bowl/food in the microwave

if opening the tab on a can is keeping you from eating, try this. it'll open the can, you can use a knife, the back of a spoon, etc.

if it keeps you from spiraling, it's worth doing. and if it's worth doing, it's worth doing poorly. eating something is better than eating nothing.

hope this helps, if you can, please add more things!

#actually mentally ill #actually bpd #actually cptsd #actually traumatized #hope this helps #food #spiralling #mental health advice #mental health hacks

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salubrious-sybarite · 6 months

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Obviously every pussy tastes unique but if you’ll allow me to generalize…

There is one dish that most reminds me of that exquisite funk and that is Browned Butter and Mizithra Pasta.

So whether you need a little something to tide you over until your next face full of yummy yoni, or you’re curious about something you’ve yet to try, here’s a run down of how I make this very simple, very rewarding dish:

Ingredients:

2 large garlic cloves, grated or at least a very fine mince

1.5 sticks (3/4 cup) unsalted butter cut into small cubes for quicker melting

1 teaspoon salt, plus more for the pasta water

2 ounces mizithra cheese, grated

2 ounces Pecorino Romano cheese, grated

1/2 teaspoon fresh ground black pepper

1 small bunch fresh parsley leaves

1 pound dried long pasta (I like linguine or bucatini)

Process:

Bring a large pot of salted water to a boil.

Melt the butter in a large skillet over medium heat. Continue to cook until the butter is medium golden brown and nutty smelling, 5 to 7 minutes. Remove the pan from the heat. Immediately add the garlic and 1 teaspoon kosher salt and stir to combine. (The garlic will cook as the pan cools.) Remove 1/4 cup of garlic butter and set aside in a small bowl or measure out in a heatproof cup. Leave the remaining butter in the skillet to cool but not harden.

Combine the grated cheeses but reserve 1/2 cup of it separately for garnish. Finely chop a small handful of fresh parsley leaves until you have about 3 tablespoons.

When the water is boiling, add 1 pound dried pasta and cook according to package directions until al dente. Reserve some pasta cooking water when you drain the pasta. This should be done every time you make pasta. If you don’t know why, look it up

Transfer the drained pasta to the skillet of warm garlic and brown butter. Toss with tongs over medium-low heat until the noodles are coated with the browned butter. Add the cheese mixture, 1/2 teaspoon black pepper, and 2 tablespoons of the parsley, and toss to combine. Use small splashes of pasta cooking water if necessary to augment the sauce consistency. Taste and season.

Transfer the pasta to a serving plate and drizzle with the reserved garlic butter. Garnish with the reserved cheese, parsley, and pepper as desired.

Why not try it tonight and tell me if I’m wrong about the flavor profile.

#mizithra #browned butter #yummy yoni

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shoku-and-awe · 5 months

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A surprisingly excellent budget recipe on the fly—I knew it would at least be good but I was shocked at how delicious this was! And, thanks to the bean sprouts (which are functionally invisible but add a lot of volume), it was very filling and had a great texture, and was super cheap!

Now it *is* a VERY Japanese pasta—maybe it's not for everyone!—but I have faith that if you trust in this cheap-ass, quick, pantry-staples, seat-of-the-pants lunch, you'll be pleased beyond your wildest expectations. The ingredients are ------ drumroll! ------

300 g bean sprouts! (~¥30) 2 portions dry spaghetti! (5 kg for ~¥2000) 1 leek (Hmm... maybe 3 for ~¥350?) 1/2 can of tuna in water (4 cans for ~¥500) 2~3 tbp mentsuyu* (500 ml for ~¥500) 1~2 tbsp oyster sauce (255 g for ~¥450) Lemon juice to taste (500 ml for ~¥500 or 1 lemon for ¥150 if you're lucky?) Salt & pepper

Oyster Sauce Mentsuyu Spaghetti While the pasta is cooking, chop one leek into small chunks. In a second pot, add the leek and the bean sprouts, then drain the cooked pasta into the pot, reserving a little water just in case. Let the veggies cook in the hot water for a moment

Return the pasta to the stove over low heat. Add mentsuyu, oyster sauce, lemon juice, and salt and pepper to taste. Drain the veggies and add them to the pasta. To serve, top with a spoonful of canned tuna and several shakes of spicy furikake (substitute: toasted sesame seeds and chili flakes, I guess?).

Mentsuyu is Japanese noodle soup base. Most everyone has it in their fridge. It tastes like a concentrated version of the broth that comes with soba. It's super useful; in my 20s, Japanese friends told me that if you get tired of measuring out different ratios of dashi, soy sauce, sake, etc., you can just use mentsuyu to approximate the flavor of almost any dish.

It might be more authentically Japanese to cook the tuna *in* the sauce, but I respectfully think that's gross! It also looks prettier on top.

If you wanna go *really* Japanese (or if you use too much liquid), bust out the katakuriko (potato starch, so corn starch should work too) and make a slurry! Remove the pasta from the heat, then add the slurry and mix well. Then you end up with a gooey ankake sauce (like at American Chinese restaurants).

If you're fancy, you can garnish with some chopped chives or yuzu peel!

#i just *know* someone's gonna get mad about me saying pantry staples #but look: these things are pantry staples! here!#open your miiiiiind #(and also... the italians. sorry guys!)#make again

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orchidyoonkook · 1 month

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I'm the anonymous person from before..

I won't get into too much details about my personal conditions so I'm only giving enough details for you to know my remedies for migraines that might help. But, some remedies, you have already done by now.

So I severe from migraines a lot. And because I'm autistic, I've always had many migraines because of sensory overload type situations that would last days and even a week. Depends on the situations though.

Some of these are my "remedies" for my migraines.

Laying, even sleeping if that sleeps, in the darkest room you have so I would suggest covering your windows if you need to darken the room to make it less bright. Laying with an eye mask might help with that.

Ice. I recently got this icepack that's like wearing an eye mask, and it's giving enough pressure to your whole head (without hurting you) that tends to seem relaxing. But I don't think you have that. So you ice, ice packs, on your head and neck. Wearing the ice around your ice would be more effective than one your head from my personal experiences.

Drinking water. Coconut water, if you could actually be able to drink it since not everyone enjoys the flavor, is the real water that actually will help hydrate you faster. Mineral waters like fiji could help since lots of those waters have electrolytes. Maybe consume salty foods like soup or chips, or even a pinch of salt on your tongue, just to keep the water in your body. Since not everyone knows salt retains the water in body.

Ibuprofen. Or whichever medicine you usually take.. I would have said to try taking turmeric? Turmeric helps with head and body pains if it's a more holistic approach. Maybe add to your food? Supplements?

Bathing. Warm, or even hot, baths and showers. A hot salt water bath could help? Or just a regular hot shower. Not everyone knows a warm water may actually help with migraines. Since showers and baths are considered to be forms of heat therapy for migraines. They say that among other heat-related remedies, a warm shower has the power to stop pain signals from traveling to the brain and increase blood flow, which can help soothe muscles.

Eating. Because sometimes lack of eating causes migraines too.

Don't know if I missed anything? I was trying to think of my remedies.

Let me just say that I love you so much. I’ve only started getting migraines in the last 5-7 years so it’s still “new” to me.

Just wanted to start off saying thank you thank you thank you. I’m currently undiagnosed but very likely to be autistic as well and it’s only really presented itself fully in the last few years, meaning I’ve always had it, obvi, but I only recently started unmasking. So just learning that that could be a cause is something new and so super useful.

As for the dark room and laying down. I spent about 70% of the last two days sleeping and lying down hoping it would help. And it did a little bit.

The dark room is usually what I do for my severe migraines. I lock myself in my bathrooms and put a towel at the bottom of the door.

Ice is something I never thought about! I’ll have to go get some ice packs!!! I have a heat pad but no ice packs.

If I plug my nose I can drink coconut water but I’ve been guzzling all weekend I can promise you that ♥️.

I don’t have ibuprofen on hand but I did take a shit ton of acetaminophen and it unfortunately did nothing. however I’ve never tried tumeric so I will have to keep that on hand as well!!

And a shower was actually one of the first things I tried because I know it always helps. And it did. But I can’t stay in the shower for 48 hours :(. Stupid being a land mammal and the powers that be charging for a fundamental human right.

I had a really yummy dinner last night that my partner made me for eating. It was a big helping of chicken pasta Alfredo. I want to think it helped but I honestly couldn’t have told cause I felt a little nausea every time I took a bite. But it was so so good.

Hon if you’re missing anything I can’t say anything but thank you for the things that you did remember. I’m gunna keep this ask for later when I inevitably get another one because this has been so incredibly helpful.

Thank you thank you thank you so much truly ♥️♥️. You’re a good human. I hope you know that.

#the kindest of souls #if I hadn’t mentioned it earlier. thank you. i love you. i am 10000% referring back to this at a later date #my mum thinks this particular migraine was weather induced cause the weather here has been insane lately #but yeah. keeping this in my little storage container for future use ♥️#asks #anon #ms.mailbox📬#THANK YOU ♥️♥️♥️♥️♥️

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dialovers-translations · 2 years

Text

DIABOLIK LOVERS DARK FATE Imajin Webshop Tokuten Drama CD ”A Heated Cooking Showdown! ~The King of Founder’s Ultimate Cooking~”

Original title: 灼熱のクッキングバトル！～始祖王の究極料

Source: Diabolik Lovers DARK FATE Imajin Webshop Tokuten Drama CD

Audio: Here

Seiyuu: Katsuyuki Konishi, Takahiro Sakurai & Morikawa Toshiyuki

Translator’s note: While it is nothing new for Reiji and Ruki to get all competitive in regards to cooking, it was definitely interesting to see Carla get thrown in the mix. I always assumed that Shin is the one who does all of the household chores - including cooking - so it’s very difficult to imagine Carla behind the stove. ...And those who have listened to this CD will probably agree with me that this might be for the best. :p

→ LIKE MY TRANSLATIONS? SUPPORT ME ON KO-FI!

*Chop chop chop*

Reiji: The simplest dishes are often the most difficult…as well as most beautiful.

This time’s cooking shodown has been quite the hard-fought battle. However, I believe my victory is basically guaranteed. I simply cannot fathom that an uncivilized Mukami such as yourself will be able to deliver an elegant dish.

Ruki: What are you going on about, Sakamaki Reiji? I don’t want to hear that from the guy who has the nerve to be spouting nonsense all while handling such delicate ingredients.

Reiji: Wha…!? Hah…Ruki. I’d very much appreciate it if you would take back that statement.

Ruki: The answer is no. …Heh. How are you chopping your garlic? You have to make sure that each piece is equal, or else it’ll cook unevenly.

Reiji: Could you not call me out on my mistakes? …It seems like you have not even cut anything at all yet.

Ruki: Yes. My dish doesn’t require any chopping up of ingredients, hence why I haven’t. However, that does not mean I’m not skilled with a knife. Don’t assume I’m the same as you.

Reiji: Hahaha…I see. I suppose you must lower the difficulty of your dish, or else you simply have no chance against me. Heh. Well then…I suppose it is about time I show you the difference in skill between us.

Ruki: I suppose I shall do the same then. It’s on.

Reiji: …Hm? Who has dared set foot on this sacred battlefield?

Carla: …I thought this was the kitchen? When did it become a battlefield?

Ruki: Carla!?

Carla: However, now that I have heard that, I am afraid I simply cannot turn back. Very well. I shall participate as well.

Reiji: Hooh…? Then please shiver in fear as you lay your eyes upon my elegant cooking techniques.

Ruki: That’s my line. Right now you still have the chance to withdraw.

Carla: Hmph. Not a chance. Well then, who shall start?

Reiji: I will. …Well then, behold!

Reiji turns on the stove.

*Thud*

Reiji: To infuse the oil with the garlic’ fragrance, you have to simmer it on low heat for an extended period of time. Well then, let us add some chili pepper as well.

*Pshhh*

Reiji: The pasta as well…Mmh. Looks good. Now you add some of the pasta water to the infused oil and then add the pasta before mixing it all around.

Ruki: While your techniques are noteworthy, I doubt I will lose this showdown.

Reiji: Fufufu…Run your mouth all you want. …And then! Now you turn off the heat and plate it elegantly.

*Cling*

Reiji: Ah…Never before have I seen such a perfect aglio, olio e peperoncino.

*Twinkle twinkle*

Ruki: Hooh. Not bad. However, the pasta looks just slightly overcooked.

Carla: I see. While the fragrance definitely stirs up an appetite, can you guarantee the flavors are there with so little ingredients?

Reiji: Its simplicity is what makes it so difficult to get right. Although I hardly care about what you have to say when you have not even tasted it yet. Well then, why don’t you show us what you’ve got next?

Ruki: Of course. I’ll make sure to give you a good watch, so learn from it.

Ruki turns on the stove.

*Thud*

Ruki: First you thoroughly heat up your frying pan. Getting the right temperature is vital after all.

*Cling*

Ruki: Okay. Now you put it a chunk of butter.

*Pshhh*

Ruki: Next we take our mixture of eggs, fresh cream and salt and pepper. I’m afraid I cannot share the exact measurements as they’re the result of years of personal research.

Reiji: Hmph! Everyone has their own recipes, so I’m not sure what you’re trying to brag about.

Ruki: No. This is the crème de la crème. I have tried countless different ratios and this one came out as the best. I would even go as far as to call this my life’s work.

Reiji: You’ve done enough talking. Please get to cooking already.

Ruki: Heh. You must really be dying to lay your eyes upon my elegant handling of the frying pan. Very well. …Behold!

Ruki pours the egg mixture into the pan.

Ruki: You must start by quickly stirring the egg mixture around in the pan. Then you push the eggs to the back of the pan and swirl it around until you achieve the correct shape.

This is the secret to making a perfect plain, fluffy omelet.

*Cling*

*Twinkle twinkle*

Reiji: I have to give it to you. It does fit the theme of ‘a simple yet tricky dish’ perfectly.

Ruki: Oh? You are being rather vague? Could it be that you’ve realized that you stand no chance at victory after seeing this perfect omelet of mine?

Reiji: What are you saying? Perhaps you have become delusional from the fragrance of my peperoncino?

Carla: Are the two of you done?

Reiji: Exactly. …Will you participate as well?

Ruki: I assume he will offer to be the judge in this case?

Carla: No. I do not dislike a good challenge. My victory is pretty much set in stone already, so let me get to it.

Reiji: However, a Founder such as yourself should have very little experience with cooking, correct?

Carla: Believe whatever you please, but nothing is impossible for me. Well then, let me get started on my dish.

Ruki: What will you be making?

Carla: Is there a rule that says I must share the dish beforehand? Cooking is something you do based on your mood at the moment.

Reiji: While I agree that passion is a necessary component in cooking, to achieve a beautiful end result, one must first plan out the cooking procedure.

Ruki: No, there’s some logic in what Carla’s saying as well. I’m sure you’ve had times where you originally planned to make a tomato-based sauce, but then switched over to a cream sauce during the cooking process?

Reiji: Well…I suppose I have.

Carla: Heh. There you have it. The two of you are more understanding than I thought.

Ruki: However, it can also cause hesitation or doubt. I doubt you’ll be able to win against either of us with that kind of attitude.

Carla: I wonder. ....Well then, let me get started.

Carla turns on the stove.

*Thud*

Carla: I shall start by heating up some grapeseed oil. As you are surely aware, this type of oil contains double the amount of polyphenols as regular olive oil.

Reiji: Hooh…? Are you trying to test our knowledge by bringing up some miscellaneous facts?

Carla: No. This is basic knowledge. Part of cooking is showing off after all.

Ruki: Excuse me?

Carla: How come that the actual cooking process is seen as such an important factor of any culinary showdown, you think? Because the end result does not determine everything, obviously.

Reiji: Now that he mentions, I have to agree that the highlight of cooking is often what happens right before everything is put on the plate.

Ruki: Yes. I suppose we should include that as an evaluation criteria this time as well.

Carla: Well then. Let me pour in the oil. …Hoh!

*Groooowl*

Reiji: That is…!? A wolf…!?

Carla: Now go! Add in the oil from as high as you can!

*Groooowl*

*Psssh*

Ruki: …Oi. Why does it need to be poured in from a high angle?

Reiji: One second, Ruki…Could this not be part of the beauty behind cooking which Carla spoke of earlier?

Ruki: Is that why he decided to order the wolf to pour in the grapeseed oil from up high…?

Carla: Yes, exactly. What do you say? I bet you want to imitate me after witnessing that just now?

Reiji: Tsk…Now that he mentions it, I have never seen such an artistic way to pour in cooking oil before.

Ruki: So this is…Show cooking?

Carla: Heh. It’s an absolutely necessary step to ensure that you capture everyone’s full attention. One does not cook solely for themselves after all.

Ruki: Reiji…I believe this might turn into quite the showdown.

Reiji: As frustrating as it is, I cannot deny that. I cannot believe that I am increasingly more drawn in, finding myself wanting to apply the same techniques.

Carla: Heh, right? Well then, next I shall prepare five different variants of Demon World tomatoes which every household should have in their pantry.

Reiji: I will have to disagree with that statement.

Carla: How so? Demon World tomatoes are some of the best because of their perfectly bitter and tangy.

Ruki: …Their bitterness is on point? However…When they’re right in front of my eyes, they look strangely delicious to me though.

Carla: Hmph! As for the other vegetables, it does not matter which world they came from, but you should try and go for the ones with the most vigor.

Reiji: …Not ‘fresh’ but ‘vigorous’...? What exactly do you mean by that?

Carla: Take this pumpkin for example. Look at its vines.

*Woosh*

Ruki: …!? It moves!? …It’s still alive!?

Carla: Exactly. By using lively Demon World vegetables, it will enrich the flavor profile of your dish. Although those cooking at home must be utmost careful not to have their kitchen destroyed.

Reiji: …I have no idea who you are talking to but well…I suppose it makes sense that using fresh ingredients will enhance the flavor.

Ruki: That being said…Wouldn’t it be too overwhelming?

Carla: That is not an issue as long as you fry them in enough of this grapeseed oil.

*Pshhh*

Reiji: Wha…!? You’re adding even more of the oil!? The pot is filled with oil to the brim!

Ruki: Not even when making a dish fried in garlic oil do they use this large of an amount. …What on earth are you making?

Carla: Did I not tell you earlier? Cooking is all about following your intuition. You make it as you feel at the moment.

Ruki: However…It won’t come together at this rate.

Reiji: Exactly! This is just one big hodgepodge!

Carla: A hodgepodge, you say? I see. That has a very straightforward ring to it. I suppose I shall give it a try.

Carla continues his endeavors and keeps on adding more stuff to the pot.

Reiji: How noble…Could this be a new breakthrough in the world of cooking?

*Bubble bubble*

Ruki: Oi…One second. Did I just witness that guy throwing my omelet inside his pot?

Carla: Yes. Since it had both eggs and fresh cream in it, I used it.

Ruki: Excuse me…!? Oi…Give it back…! Don’t tell me…Was this your intention from the very beginning?

Reiji: Heh. How naive of you, Ruki. To ensure that nobody would get their hands on my peperoncino, I made sure to put it over heー

*Rustle*

Reiji: Wha…!?

*PSSSH*

Reiji: What are you doing to my masterpiece!?

Carla: Well, I want to use this large plate as well. Don’t worry, I won’t do anything to your dish. I’ll simply plate mine on top.

Reiji: No way! Cut it out! I achieved the perfect balance of flavors with that dish!

*Splat*

Reiji: Ah…! My aglio e olio!

Carla: There we go. Now all I need to do is put dry cured ham on top and the dish will be complete. However…I do feel as if something is still missing. …Right!

*Woosh*

*Drip drip*

Ruki: Wha…!? He’s sprinkling on even more of the grapeseed oil…!?

Carla: Yes. It will help bring out the fragrance even more. Remember that!

Reiji: Carla…You truly are unbelievable…

Ruki: We were fools to let our guards down around you for even one second.

*Cling cling*

Carla: Well then, dig in. No need to hold back.

Ruki: …Haah. I suppose I have no other choice. I doubt it tastes bad, considering my omelet which I shed blood, sweat and tears for is in there as well.

Reiji: Right…However, it gives off a very unfamiliar scent. I wonder if it’s okay to eat?

Ruki: Oi, let’s try it.

Reiji: Yes. …Well then, here goes nothing.

Reiji and Ruki try Carla’s dish.

*Cling*

*Nom nom*

Reiji: Mm…

Ruki: Hm…

Carla: What do you think? It’s sublime, isn’t it?

Reiji: Well…Even though the individual ingredients were all of the highest quality…The combination could not be any worse.

Ruki: …I can only taste oil. Why…? How did it turn out like this!? Kuh…!

Carla: Haah…This dry cured ham tastes exquisite. I suppose the two of you are simply not ready yet to appreciate it….

Reiji: …

Ruki: Wha…!? He’s only eating the dry cured ham part dipped in the oil!?

Reiji: This is a blatant insult to us! This cannot even be called a dish!

Carla: Now that is rather harsh of you. However…I do feel as if something is still missing. Ah. Right. I suppose I’ll try grilling it.

Ruki: Hah? …Wait! If you do thatーー!

Carla turns on the gas.

*Thud*

*BOOM*

Reiji: Which idiot exposes oil to an open flame…!? Aaah…! What now…!? My kitchen…!

Ruki: Calm down! We have to extinguish the fire first! ーー Oi, Carla! Do something about this!

Carla: Hm…I don’t like too much ruckus. I suppose nothing beats a piece of dry cured ham by itself. Fufufu…

ーー THE END ーー

#diabolik lovers #dialovers #reiji sakamaki #ruki mukami #carla tsukinami #diabolik lovers translation #diabolik lovers drama cd #drama cd

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theunaestheticstudyblr · 2 years

Text

Broke college student tip:

Learn to love cooking. Like get into it. Enjoy it. Get excited to cook. Why? When you learn to cook and enjoy it you'll save money. Lots of money. And you'll be eating better, healthier food too.

For example. I'm eating seafood and veggie pasta right now with a white wine cream sauce. In a restaurant, this would be a fancy meal, costing $20 or so for a small portion. Literally cost me like $5 or so in ingredients to make. And like 20 minutes to cook. And I made enough for lunch AND dinner. When you know how to cook you can make cheap foods taste amazing.

Here's some advice how to make this easier:

Buy frozen things. Frozen veggies, frozen fruits, frozen meats, etc. Frozen lasts longer and saves you money and stress.

Have basic herbs and spices on hand. Salt, pepper (red, black, and white), thyme, rosemary, basil, garlic powder, onion powder, turmeric, bay leaf (chopped is best), cinnamon, paprika, cumin, and sage are my most commonly used ones!

Common recipe ingredients to keep on hand: pasta, rice, lemon/lime juice, garlic, onion, white wine, frozen veggies, potatoes, frozen meats, sugar, butter, pasta sauces, tomatoes, eggs, soda/pineapple juice/beer (great for marinades or cooking meat).

Frozen things when stored properly can be stored for a couple months and portioned out making quick meals easy!

Learn flavor profiles. Citrus, basil, rosemary, butter, salt, garlic, and onion are all fairly universal in their uses while things like cumin and turmeric have a stronger, earlier flavor and are great for stews, curries, pastas, soups, and sauces!

Learn to shop. If it's non-perishable and bogo, get it! Bogo (buy one get one) is basically half off and now you have two things for when you need it! Walmart brand pasta is like $0.98 a box. You can also get a bag of frozen extra small shrimp at Walmart for like $5 and there's about 50 in a bag. Shop non-perishable items by weight (price per ounce) and perishables by size.

Pasta sauce can be put in the freezer and if stored well can keep for like 3 months!

Sauté your veggies! They taste so good that way!!! A little butter, garlic, rosemary, and onion. Sprinkle with salt after and viola!

It's easy to fall into a food rut, so treat yourself every now and then with something different or challenge yourself by limiting yourself to 5 ingredients or something to make you exercise your skills.

Make your own barbecue sauce. It's so fun! All you need is molasses, ketchup, brown sugar, and whatever you want to customize it. I usually put honey and bourbon in mine.

Go on pinterest and find easy recipes! The great thing about a recipe is every single one you see is customizable and was made to the cooker's preference. You don't like mushrooms? Don't put them in and add something earthy and unami like turmeric or sumac in its place.

Tofu is easier than you think.

Rice is very filling and goes with most everything.

Keep fresh herbs fresh by putting them in water. You might even root and grow your own!

Frozen fruits are amazing for marinades or more "tropical" tasting recipes. Frozen citrus and pineapple are great for making a citrus chicken and rice! Just defrost in a bowl and then add the chicken to the bowl.

Tortillas are amazing and keep for a while in the fridge.

Print out recipes and keep them in a binder so you make notes and changes directly on the paper!

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