#anything. I have eggs and spices and butter and no meat.

[lsdoiphin]

Foods of Vestur

@broncoburro and @chocodile provoked me into doing some illustrated worldbuilding for Forever Gold ( @forevergoldgame ), an endeavor I was happy to undertake. Unbeknownst to me, it would take the better part of a week to draw.

In the process, I conjured about an essay's worth of fantasy food worldbuilding, but I'm going to try and keep things digestible (pardon my pun). Lore under the cut:

The Middle Kingdom

The Middle Kingdom has ample land, and its soil, landscapes, and temperate climate are amenable to growing a variety of crops and raising large quantities of livestock. The Midland palate prefers fresh ingredients with minimal seasoning; if a dish requires a strong taste, a cook is more likely to reach for a sharp cheese than they are to open their spice drawer. Detractors of Middle Kingdom cuisine describe it as bland, but its flavor relies on the quality of its components more than anything.

KEY CROPS: wheat, potatoes, carrots, green beans, apples, pears, and grapes KEY LIVESTOCK: Midland goats, fowl, and hogs

ROAST FOWL: Cheap and easy to raise, fowl is eaten all over Vestur and by all classes. Roasted whole birds are common throughout, but the Middle Kingdom's approach to preparation is notable for their squeamish insistence on removing the head and neck before roasting, even among poorer families. Fowl is usually roasted on a bed of root vegetables and shallots and served alongside gravy and green beans.

GOAT RIBEYE: Vestur does not have cattle – instead it has a widely diversified array of goats, the most prominent being the Middle Kingdom's own Midland goat. The Midland goat is a huge caprid that fills the same niche as cattle, supplying Vestur with meat and dairy products. Chevon from the Midland goat is tender with a texture much like beef, though it retains a gamier, “goat-ier” taste. It is largely eaten by the wealthy, though the tougher and cheaper cuts can be found in the kitchens of the working class. Either way, it is almost always served with gravy. (You may be sensing a pattern already here. Midlanders love their gravy.)

FETTUCCINE WITH CHEESE: Noodles were brought to the Middle Kingdom through trade with the South and gained popularity as a novel alternative to bread. The pasta of Midland Vestur is largely eaten with butter or cream sauce; tomato or pesto sauces are seldom seen.

CHARCUTERIE WITH WINE: Charcuterie is eaten for the joy of flavors rather than to satiate hunger, and therefore it is mainly eaten by the upper class. It is commonly eaten alongside grape wine, a prestigious alcohol uniquely produced by the Middle Kingdom. The flavor of grape wine is said to be more agreeable than the other wines in Vestur, though Southern pineapple wine has its share of defenders.

BREAD WITH JAM AND PRESERVES, TEA SANDWICHES, & ROSETTE CAKE: Breads and pastries are big in the Middle Kingdom. The Middle Kingdom considers itself the world leader in the art of baking. Compared to its neighbors, the baked goods they make are soft, light, and airy and they are proud of it. Cakes in particular are a point of ego and a minor source of mania among nobility; it is a well-established cultural joke that a Middle Kingdom noble cannot suffer his neighbor serving a bigger, taller cake. The cakes at Middle Kingdom parties can reach nauseatingly wasteful and absurdist heights, and there is no sign of this trend relenting any time soon.

CHOWDER, FARMER'S POT PIE, GRIDDLECAKES, EGGS, CURED MEATS: If you have the means to eat at all in the Middle Kingdom, you are probably eating well. Due to the Midland's agricultural strength, even peasant dishes are dense and filling. Eggs and cured meats are abundant, cheaper, and more shelf stable than fresh cuts and provide reprieve from the unending wheat and dairy in the Midland diet.

STEWED APPLES AND PEARS, JAM AND PRESERVES: The Midland grows a number of different fruits, with apples and pears being the most plentiful. In a good year, there will be more fruit than anyone knows what to do with, and so jams and preserves are widely available. Stewed fruit has also gained popularity, especially since trade with the Southern Kingdom ensures a stable supply of sugar and cinnamon.

NORTHERN KINGDOM - SETTLED

The Northern Kingdom is a harsh and unforgiving land. Historically, its peoples lived a nomadic life, but since the unification of the Tri-Kingdom more and more of the Northern population have opted to live a settled life. The “settled North” leads a hard life trying to make agriculture work on the tundra, but it is possible with the help of green meur. The Northern palate leans heavily on preserved and fermented foods as well as the heat from the native tundra peppers. Outsiders often have a hard time stomaching the salt, tang, and spice of Northern cuisine and it is widely considered “scary.”

KEY CROPS: potatoes, beets, carrots, tundra pepper KEY LIVESTOCK: wooly goats, hares*

GOAT POT ROAST: Life up north is hard work and there is much to be done in a day. Thus, slow cooked one-pot meals that simmer throughout the day are quite common.

VENISON WITH PICKLES: Game meat appears in Northern dishes about as much as farmed meat – or sometimes even more, depending on the location. Even “classier” Northern dishes will sometimes choose game meat over domesticated, as is the case with the beloved venison with pickles. Cuts of brined venison are spread over a bed of butter-fried potato slices and potent, spicy pickled peppers and onions. The potatoes are meant to cut some of the saltiness of the dish, but... most foreigners just say it tastes like salt, vinegar, and burning.

MINER STEW: While outsiders often have a hard time distinguishing miner stew from the multitude of beet-tinged stews and pot roasts, the taste difference is unmistakable. Miner's stew is a poverty meal consisting of pickles and salt pork and whatever else is might be edible and available. The end result is a sad bowl of scraps that tastes like salt and reeks of vinegar. The popular myth is that the dish got its name because the Northern poor began putting actual rocks in it to fill out the meal, which... probably never happened, but facts aren't going to stop people from repeating punchy myths.

RYE TOAST WITH ONION JAM: Rye is hardier than wheat, and so rye bread is the most common variety in the North. Compared to Midland bread, Northern bread is dense and gritty. It is less likely to be enjoyed on its own than Midland bread, both because of its composition and because there's less to put on it. Unless you've the money to import fruit spreads from further south, you're stuck with Northern jams such as onion or pepper jam. Both have their appreciators, but bear little resemblance to the fruit and berry preserves available elsewhere in Vestur.

HARE DAIRY: Eating hare meat is prohibited in polite society due to its association with the haretouched and heretical nomadic folk religions, but hare dairy is fair game. Hare cheese ranges from black to plum in color, is strangely odorless, and has a pungent flavor akin to a strong blue cheese. It is the least contentious of hare milk products. Hare milk, on the other hand, is mildly toxic. If one is not acclimated to hare milk, drinking it will likely make them “milk sick” and induce vomiting. It is rarely drunk raw, and is instead fermented into an alcoholic drink similar to kumis.

MAPLE HARES AND NOMAD CANDY: Maple syrup is essentially the only local sweetener available in the North, and so it is the primary flavor of every Northern dessert. Simple maple candies are the most common type of sweet, though candied tundra peppers – known as “nomad candy” – is quite popular as well. (Despite its name, nomad candy is an invention of the settled North and was never made by nomads.)

TUNSUKH: Tunsukh is one of the few traditions from the nomadic era still widely (and openly) practiced among Northern nobility. It is a ceremonial dinner meant as a test of strength and endurance between political leaders: a brutally spiced multi-course meal, with each course being more painful than the last. Whoever finishes the dinner with a stoic, tear-streaked face triumphs; anyone who cries out in pain or reaches for a glass of milk admits defeat. “Dessert” consists of a bowl of plain, boiled potatoes. After the onslaught of tunsukh, it is sweeter than any cake.

NORTHERN KINGDOM – NOMADIC NORTH

Although the Old Ways are in decline, the nomadic clans still live in the far North beyond any land worth settling. They travel on hareback across the frozen wasteland seeking “meur fonts” - paradoxical bursts of meur that erupt from the ice and provide momentary reprieve from the harsh environment. The taste of nomad food is not well documented.

KEY CROPS: N/A KEY LIVESTOCK: hares

PEMMICAN: Nomadic life offers few guarantees. With its caloric density and functionally indefinite “shelf life,” pemmican is about as close as one can get.

SEAL, MOOSE: Meat comprises the vast majority of the nomadic diet and is eaten a variety of ways. Depending on the clan, season, and availability of meur fonts, meat may be cooked, smoked, turned to jerky, or eaten raw. Moose and seal are the most common sources of meat, but each comes with its own challenges. Moose are massive, violent creatures and dangerous to take down even with the aid of hares; seals are slippery to hunt and only live along the coasts.

WANDER FOOD, WANDER STEW: When a green meur font appears, a lush jungle springs forth around it. The heat from red meur fonts may melt ice and create opportunities for fishing where there weren't before. Any food obtained from a font is known as “wander food.” Wander food is both familiar and alien; the nomads have lived by fonts long enough to know what is edible and what is not, but they may not know the common names or preparation methods for the food they find. Fish is simple enough to cook, but produce is less predictable. Meur fonts are temporary, and it's not guaranteed that you'll ever find the same produce twice - there is little room to experiment and learn. As a result, a lot of wander food is simply thrown into a pot and boiled into “wander stew,” an indescribable dish which is different each time.

CENVAVESH: When a haretouched person dies, their hare is gripped with the insatiable compulsion to eat its former companion... therefore, it is only proper to return the favor. Barring injury or illness, a bonded hare will almost always outlive its bonded human, and so the death of one's hare is considered a great tragedy among nomads. The haretouched – and anyone they may invite to join them – sits beside the head of their hare as they consume as much of its rib and organ meat as they can. Meanwhile, the rest of the clan processes the remainder of the hare's carcass so that none of it goes to waste. It is a somber affair that is treated with the same gravity as the passing of a human. Cenvavesh is outlawed as a pagan practice in the settled North.

HARE WINE: While fermented hare's milk is already alcoholic, further fermentation turns it into a vivid hallucinogen. This “hare wine” is used in a number of nomad rituals, most notably during coming of age ceremonies. Allegedly, it bestows its drinker with a hare's intuition and keen sense of direction... of course, truth is difficult to distinguish from fiction when it comes to the Old Ways.

SOUTHERN KINGDOM

The Southern Kingdom is mainly comprised of coast, wetland, and ever-shrinking jungle. While the land is mostly unfit for large-scale agriculture, seafood is plentiful and the hot climate is perfect for exorbitant niche crops. What they can't grow, they obtain easily through trade. Southerners have a reputation for eating anything, as well as stealing dishes from other cultures and “ruining” them with their own interpretations. KEY CROPS: plantains, sweet potato, pineapple, mango, guava, sugarcane KEY LIVESTOCK: fowl, marsh hogs, seals

GLAZED EEL WITH FRIED PLANTAINS: A very common configuration for Southern food is a glazed meat paired with a fried vegetable. It almost doesn't matter which meat and which vegetable it is – they love their fried food and they love their sweet and salty sauces in the South. Eel is a culturally beloved meat, much to the shock and confusion of visiting Midlanders.

NARWHAL STEW: Narwhal stew is the South's “anything goes” stew. It does not actually contain narwhal meat, as they are extinct (though the upper class may include dolphin meat as a protein) – instead, the name comes from its traditional status as a “forever soup,” as narwhals are associated with the passage of time in Southern culture. Even in the present day, Southern monasteries tend massive, ever-boiling pots of perpetual stew in order to feed the monks and sybils who live there. Narwhal stew has a clear kelp-based broth and usually contains shellfish. Beyond that, its ingredients are extremely varied. Noodles are a popular but recent addition.

FORAGE: The dish known as “forage” is likewise not foraged, or at least, it hasn't been forage-based in a good hundred years at least. Forage is a lot like poke; it's a little bit of everything thrown into a bowl. Common ingredients include fish (raw or cooked), seaweed, fried noodles, marinated egg, and small quantities of fruit.

HOT POT: Hot pot is extremely popular, across class barriers, in both the South proper and its enclave territories. This is due to its extreme flexibility - if it can be cooked in a vat of boiling broth, it will be. Crustaceans and shellfish are common choices for hot pot in the proper South, along with squid, octopus, mushrooms, and greens.

FLATBREAD: The Southern Kingdom doesn't do much baking. The vast majority of breads are fried, unleavened flatbreads, which are usually eaten alongside soups or as wraps. Wraps come in both savory and sweet varieties; savory wraps are usually stuffed with shredded pork and greens while sweet wraps – which are much more expensive – are filled with fruit and seal cheese.

GRILLED SKEWERS, ROAST SWEET POTATO: While a novel concept for Midlanders and Northerners, street food has long been a part of Southern Kingdom culture. You would be hard pressed to find a Southern market that didn't have at least three vendors pushing grilled or fried something or other. Skewers are the most common and come in countless configurations, but roast sweet potatoes are a close second.

CUT FRUIT AND SEAL CHEESE: Fresh fruit is popular in the South, both local and imported. While delicious on its own, Southerners famously pair it with seal cheese. Which leads me to an important topic of discussion I don't have room for anywhere else...

THE SOUTH AND CHEESE: Since the South doesn't have much in the way of dairy farming, cheese is somewhat rare in their cuisine – but it is present. And important. Cheese is the domain of the Church. Common goat dairy imported from the Middle Kingdom is turned to cheese by monks in Southern monasteries and sold to the Southern public, yes, but as you have noticed there is another cheese prominent in the Southern Kingdom diet: seal cheese. Seal cheese is unlike anything else that has ever been called cheese; the closest it can be compared to is mascarpone. It is is a soft, creamy cheese with a mild flavor and an indulgent fat content. It is used almost exclusively as a dessert, though it is only ever mildly sweetened if at all. It is extremely costly and held in high regard; the most religious Southerners regard it as holy. Dairy seals are a very rare animal and raised exclusively in a small number of Cetolist-Cerostian monasteries, where they are tended and milked by the monks. Due to their status as a holy animal, eating seal meat is forbidden. Eating their cheese and rendering their tallow into soap is fine though.

(HEARTLAND SOUTH) SOUTH-STYLE GOAT: The Heartland South is a Southern enclave territory in the Middle Kingdom. Visiting Midland dignitaries oft wrongly assume that because the Heartland South is in Middle Kingdom territory, Heartland Southerners eat the same food they do exactly as they do. They are horrified to find that familiar sounding dishes like “goat with potatoes” are completely and utterly unrecognizable, drenched in unfamiliar sauces and spices and served alongside fruit they've never eaten. Meanwhile, Heartland Southerners firmly believe that they have fixed the Middle Kingdom's boring food.

(BOREAL SOUTH) “TUNSUKH”: If Midlanders are afraid of Heartland Southern food, Northerners are absolutely furious about cuisine from the Boreal South - the most legendarily offensive being the Boreal South's idea of “tunsukh.” Southerners are no stranger to spice, so when Southern traders began interacting with the North, they liked tunsukh! It's just... they thought it needed a little Southern help to become a real meal, you know? A side of seal cheese soothed the burn and made the meal enjoyable. And because the meal was enjoyable, the portion sizes increased. And plain boiled potatoes? Well, those are a little too plain – creamy mashed sweet potato feels like more of a dessert, doesn't it? ...For some reason, Northerners didn't agree, but that's okay. The Boreal South knows they're just embarrassed they didn't think of pairing seal cheese with tunsukh sooner.

ARMY RATIONS

The food eaten by the King's Army is about what you would expect for late 1700s military; salt pork or salt chevon, hard tack, and coffee. The biggest divergence they have is also one of Vestur's biggest points of pride: they have the means to supply their troops with frivolous luxuries like small tins of candied fruit from the Midland. A love of candied fruit is essentially a Vesturian military proto-meme; proof that they serve the greatest Tri-Kingdom on the planet. Don't get between a military man and his candied fruit unless you want a fight.

#verse: forever gold #worldbuilding #fantasy worldbuilding #food worldbuilding #fantasy food #food art #animal death// #might have to proofread this later forgive any typos I am tired

[kcrossvine-art]

hi birds of paradise and of prey! I sincerely hope your 2024 has been kind to you so far, and if it hasn't, I hope it starts being fucking nicer soon. We got eyes on it and are ready to take it out should it fail.

I'm coming to the end of my list here soon, so if anyone has ideas on what they'd like to see next, please do hit me up! Even if its just a piece of media with interesting food in it and not a specific dish you wanna see. My roommate got me a recipe book from that TikTok fantasy tavern guy, "recipes from the lucky gryphon"? So we could also take a shot at a few of those, although im not really familiar with his work. Regardless-

We will be making Stuffed Cabbage from Lord of the Rings Online today!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to this Stuffed Cabbage?” YOU MIGHT ASKYou cant kinda put whatever you want for seasonings and even the meat filling. I used ground beef but pork and lamb are also stellar candidates.

Yellow onion

Garlic

2 eggs

Ground beef

Rice

A head of cabbage

Oregano

Thyme

Red pepper flakes

Cumin

Crushed tomato

Tomato sauce

AND, “what does this Stuffed Cabbage taste like?” YOU MIGHT ASKBa bawsa

Very, very filling wow

2 rolls filled me up for a meal and i made about 20-ish from one head of cabage

A bit plain tbh, the texture is great but I'd really double up on the seasonings

A blank canvas for you to impart your spice preferences onto

Reheating makes it taste almost identical to fresh

Would pair well with a hot sauce dip

could also go well with an artichoke dip

If you run out of room and need to layer the rolls, I'd try experimenting with pouring some of the crushed tomato and sauce inbetween the stacked rolls. Otherwise the ones at the bottom lack a lot of the tomato flavor. However it might make the bottoms on the rolls laying ontop soggy?

. Where rice called for, used long grain white rice

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I've never blanched anything before. Theres not much western food that calls for it, meanwhile whenever my friend from malaysia shows a dish they ate, 9 times out of 10 the vegetables are blanched. Much easier process than the fancy name might suggest- boil water and dunk the thing in until its done. Whatever 'done' may be for the thing you are cooking.

Also for the ground beef (or whichever meat you use) you don't have to cook it beforehand, but in doing two tries at making these cabbage rolls i would recommend you at least season your meat before mixing it with everything else. The meat will cook to a safe temperature inside the cabbage rolls, i just prefer the taste and texture of it when cooked twice.

I give this recipe a meandering 7/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) I want to review more horrible recipes, truly i do, so that the rating scale isnt always a 6 and above, but whenever i try something horrible its like "why the fuck would i put all the effort into making and sharing a review of this thing i Do Not Want others to eat????" yknow?? Would people be interested in roasting horrible recipes? 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 yellow onion

6 cloves of garlic

2 eggs

2 lbs ground beef

1 1/2 cup cooked rice

1 large head of cabbage

28oz crushed tomato

14oz tomato sauce

Oregano

Thyme

Red pepper flakes

Cumin

Salt/pepper

Method:

Saute garlic and onion in butter over medium heat until onions are caramelized. When done, remove from heat and let cool.

Season the beef to your liking with cumin, red pepper, and salt. Very, very lightly cook the beef in the same pan used for the garlic and onions. Cook until it starts to brown, but dont let it darken. 

Beat eggs thoroughly with oregano, thyme, salt, and pepper.

Add all of the above ingredients together in a bowl with (cooked!) rice. Mix thoroughly then cover and let rest in the fridge.

Core and blanche your cabbage in boiling water, peeling them off as they become limp.

Once you've separated all the leaves, cut off any thick stems that would prevent the leaf from folding.

Put roughly 2 tablespoons of meat filling into each leaf. Fold the sides of the leaf inwards and roll it up. Place each cabbage roll seam-down into a casserole dish.

If they don't all fit in one layer, its more than okay to stack. Try not to stack more than 2 layers though.

Once you've used all the cabbage, take your can of tomatos and pour them over the rolls. Mix some oregano into the tomato sauce and pour that over the rolls as well.

Bake uncovered in the oven at 350 for about 2 hours. Dont worry if a bit of tomato on top looks burnt.

IF REHEATING LEFTOVERS: Bake 10 cabbage rolls in the oven at 320 for about 40 minutes. Reduce time for less rolls.

#cross cooks lotr #food recipes #cabbage rolls #digital art

[katrielle-writes]

Making breakfast for you | Persona 5 men

Featuring: Joker/Ren, Ryuji, Yusuke, Akechi, Maruki x reader separate

Genre: Fluff

Notes: I was so happy to see some many notes on First Kisses, I wanted to write more fluff. 🫠

Joker

He makes curry for you since it’s all he’s good at

Just kidding

He’s interested in cooking, but doesn’t have much experience that his cooking is not as good as it could be

However anything he makes, even he can make normal food look enticing

Will give you a bowl of rice with side of miso soup, single serving of meat or seafood plated generously and aesthetically with thinly sliced vegetables

Honestly I think he could also make you a delicious Japanese breakfast rice bowl - everything in a bowl arranged neatly

Or rice omelet I think he would be so good at making that like it’s so simple but somehow he makes the dish his own and you don’t know what ingredient he used that you can’t seem to replicate his dish

Neither of of you have much cooking skills but if you do know how to cook, he would love to try all the foods you know how to make

He’ll definitely do all the dishes if you make him food for the rest of his life 😆

Ryuji

He would sincerely try his hand at making a homemade breakfast for you

Especially foods that are good for keeping up your energy since that’s how he usually prepared his meals when he was on the track team

I can imagine something like sausage and egg with pancakes and fresh squeezed orange juice - something simple and with protein???

I think he would prefer if you made food not because he doesn’t want to make food but because he thinks your food tastes so much better than his

He loves to see you cooking in an apron and thinks that you are really just good at whatever it is that you put your mind to and what you’re good at

Also really just wants to eat your cooking 24/7

He will definitely make you food on holidays like birthdays, anniversaries, etc.

Yusuke

Would 100% make you a homemade meal of traditional Japanese foods

He’s really gained an appreciation for his cooking skills jr jsjt for himself but be as he can be sure to make you jutrkojsal folds he knows will help you physical and well being

Interested in different ways food can be made like the purposes for the different pasta types

Will make things like tempura and daikon carrot salad for you

Would have even prepared a desert for you; egg custard seems light enough while being fluffy and sweet

Loves to eat together with you and loves to hear you say itadakimasu and gochisousama deshta for the food

When you surprise him by making a meal for him, for each dish he’ll compliment all the ways that you used an ingredient really well and how you were artistic with the food🫠

Loves to see that you’re interested in cooking but of course wouldn’t want you cooking alone so oftentimes he will join you and he thinks it’s a nice exercise in relationship building

Akechi

Since he’s really popular as idol detective and working cases with the police he hardly has time to eat often taking short meals and vitamins to make up

But he understands and appreciates the importance of enjoying a home cooked meal

Likes to think about how different parts of a dish complement each other

Really just likes to have company and maybe some good music to enjoy food

Other times if he’s not so busy with work he’ll meal prep over the weekend

I think he would really strong flavored foods or foods with subtle taste since they take advantage of deep flavors and seasonings

He would loved to make you a simple breakfast of toast with herb butter and fresh preserves with steamed egg something light since neither of you eat much in the mornings

Also don’t forget the glass of water and tea with your neals

No matter what kind of cook you were he would appreciate what you make no matter what and will always eating everything even if it was one of your “failed experiments”🤣

Will try to guess/name all the spices and ingredients your food in the end saying your food is delicious

Maruki

I don’t want to say he has lots of time to make a meal

But as someone who spends a workday in the councilors room during school he has plenty of time after school or during the weekend to do grocery shopping and he’s very diligent about it too

Loves to think about reactions that take place in the food and likes to use wine to cook and other ingredients

Sees the benefit for meal prepping but won’t do it so much

Loves to have a whole feast almost trying to get foods of all colors while also having nutritional value like fried eggplant and chestnut rice!

Honestly he would appreciate it if you cook for him but he does it for himself so often he doesn’t mind and actually prefers to be the one cooking

Wouldn’t mind if you sat and watched him 🫠

—————-

Photo Credits: link

#ren amamiya fluff #ren amamiya x reader #ryuji sakamoto x reader #ryuji sakamoto fluff #yusuke kitagawa x reader #yusuke kitagawa fluff #maruki takuto fluff #maruki takuto x reader #akechi goro fluff #akechi goro x reader #persona 5 #persona #persona fluff

[pacthesis]

nostalgic food

i’ll want to reference this in the future

gỏi cuốn (spring roll with chicken, egg, rice noodle, carrot, lettuce, avocado)

peanut sauce is just peanut butter+water, hoisin+sriracha sauce, and a tiny bit of sesame oil (tastes good with almost anything imo)

yellow curry

rice noodle with chicken, potatoes, yams, onions, carrots in a creamy coconut milk and yellow curry paste broth

lemon juice and salt mix with garlic chili for dipping

bò kho (vietnamese beef stew)

kho is a cooking technique where a protein is braised in a mixture of fish sauce, sugar, and water or coconut juice to make a salty/savory result

bread dips in stew beef/potatoes dip in lime juice/salt/pepper mix

cucumber slices to offset the salty

xá xíu (cantonese style bbq pork)

the seasoning mix is made of sugar, powdered soy sauce, onion and garlic powder, and spices

the pink color very much freaked out middle schoolers at lunch

cơm tấm (broken rice, grilled pork, egg, pickled carrots/daikon with scallions/oil garnish and fish sauce)

bún bò huế (thick round rice noodle with beef soup)

more "fun" than phở imo

bún bò broth: spicy salty flavor (lemongrass, spicy chili, fermented shrimp paste, fish sauce)

phở broth: earthy sweet flavor (cinnamon, star anise, onion, ginger, garlic, herbs)

bánh mì (baguette sandwich with chả lụa (pork sausage), xá xíu (cantonese style bbq pork) coriander leaf (cilantro), cucumber, pickled carrots, and pickled daikon combined with pâté and buttery mayonnaise)

salmon instead of nem nướng̣ (viet grilled pork) with bánh hỏi (rice vermicelli)

feat nori (dried edible seaweed)

wrapped with lettuce and dipped in nước mắm (fish sauce)

bánh cuốn (rice noodle rolls filled with ground meat, wood ear mushrooms, onions)

topped with chả lụa (pork sausage) and fried red onions and nước mắm (fermented salted fish sauce)

a fav of grandpa's

pizza man mispronounces it as "bun goo" which makes my mom giggle cause the way he says goo sounds like penis

bánh tét (glutinous rice rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling)

bánh rán (deep fried sesame ball filled with mung bean)

bánh da lợn "pig skin cake" (tapioca starch, rice flour, mung bean, taro, coconut milk)

bánh bột chiên (fried taro rice cake, a fav of pizza man)

phở (broth: earthy sweet flavor- cinnamon, star anise, onion, ginger, garlic, herbs)

ive called phở mid but while eating this i was like huh this is good actually then my dad says this time he simmered chicken bones for hours like he's supposed to instead of using canned broth

improvised bún thịt nướng (rice noodle bowl with chopped grilled pork, egg roll, veggies, crushed peanuts, fish sauce)

a way to deal with leftover noodles from gỏi cuốn

every time i eat this i think of the time me and pizza man were in new orleans and he asked if i wanted to eat at a viet place and i was surprised cause he's not really into a lot of viet food but anyway i got bún thịt nướng

thịt kho (pork with eggs braised in sticky savory caramel of sugar, fish sauce, coconut water)

i have distinct flashbacks of being in the middle school cafeteria with my thịt kho and kids around me going "what is that??", "ewwww" lol

cháo (rice porridge with chicken or a white meat fish- often served with crunchy cabbage salad)

my dad likes it with youtiao (chinese donuts)

being sick means eating this! but we also eat it a lot when we’re not sick!

when my mom was young she would say yes to any dude that asked her out and order an obscene amount of food/the most expensive things on the menu and never hear from them again but my dad took her to a cháo place cause that was his favorite but apparently for cheapskates

he proposed two weeks later and she said yes

my mom is such a menace i wanna be just like her

[msfbgraves]

There are whole treatises on immigrant cooking but it's so interesting to do it in real time.

I wanted some noodles with pickled eggs and immediately started the process.

They use a lot of unsweetened soy sauce. The thing is, sweetened soy sauce, as known in Indonesia, is so much cheaper here. And then there was the sesame oil. I have some sesame seeds, but they're hardly a staple, and my local supermarket did not stock sesame oil at all. And then there was the sesame paste, well, fuck it. I went with peanut butter for that. And no, they did not have white sesame seeds.

Unsweetened soy sauce, very expensive, immediately becomes a luxury, so we're doing this with sweetened soy sauce, omitting the sugar, and black sesame seeds. Also peanut butter and some Indonesian crushed pepper paste (sambal). Was it good? Yes! Did it, at this point, have anything to do with the Japanese version? I don't have money to be all authentic, crikey.

Also, Dutch national cuisine is extremely heavily influenced by not having:

Arable land

The climate to grow anything but cabbage, root vegetables or onions (few herbs). Spices are insanely expensive. We stil say that something is 'dear as pepper' (peperduur).

Do you know what we did have?

Livestock. And dairy. Plus beans and some fruits like apples, pears maybe some cherries and forest fruits.

So Dutch meals can only really be flavoured by meat! Fish is somehow a springtime and summer dish, because you need very soft baby carrots and very fresh vegetables to actually enjoy a meal of plain fish - again not even lemon - plus potatoes and some lettuce.

And oh, what if meat is unavailable?

(Not even bacon?)

There's only one thing for it, you smother it in cheese.

Now of course nowadays, you can buy herbs and spices. But still, our people are very bad at making vegetarian dishes, because if you can't flavour anything with meat or cheese what are you gonna do? Buy cumin?! Who has that kind of cash, traditionally?

So you see a lot of meats seasoned with fruits, or fruit served as a side dish. You see a lot of cabbage and kale mashed through potatoes. Why? It softens the taste; cabbage is quite harsh. You also see people basically give up on dinner, really, and inventing really tasty meat and cheesy bites. That does not a meal make, but they're really really good. It does also create a culture obsessed with desserts. If dinner is a bit of a bland affair, dessert can lift your spirits considerably.

A lot of this "White people can't season their food" comes from traditionally not having learnt non meat-based seasoning. We've tried to get by with fruits and the best cheese we could manage.

And sure. I am very eagerly brushing up on other kitchens, because now we absolutely can buy five spice and lentils and ginger. But I'm so much milder about "bad" cuisine or unauthentic foods. People are trying to do the best with what they have available and indeed what they know. Also, learning a foreign cuisine is hard and can be very expensive.

And I've decided that it's infintely easier to cook Surinamese in the Netherlands and Indian in the UK, so I'll cook Gordon Ramsay recipes when I'm there and sweet soy sauce chicken noodles when at home. Also try finding endive outside of Turkey and Holland. It's no use.

#cooking #culture #immigration #food culture

[vi-sigoth]

Alright, @fenris-returns Daddy Ground Beef Hash Ressipy

This is to make a MASSIVE amount in a stock pot or a big Dutch oven, halve or quarter at your discretion.

4 pounds of ground beef or some sort of ground meat (I like to mix different stuff together) you can do ground pork, bison, elk, venison, anything.

Optional - 1-4 slices of beef liver, chopped as small as you can get it

2 white or yellow onions, chopped

Entire head of garlic, chopped pretty small, but not minced

8 carrots, chopped

8 stalks of celery, chopped

6-8 russet potatoes (depends on the size) chopped into 1/2 inch to inch slices

1 pound of mushrooms

About a cup of alcohol -you can use whiskey, brandy, red wine, white wine, dry sherry, vodka, I’ve used all of these at one point or another. You can also use apple cider or red wine vinegar.

A couple glug glugs of Worcestershire sauce

all-purpose flour to taste

You can use all or just a few of these, but to taste, the spices/seasonings I recommend are- salt, black pepper, white pepper, coriander, cumin, smoked paprika, and cardamom. I know it sounds like an insane mish-mash of stuff, but trust me, it’s good (don’t skip coriander. Tastie.)

Butter, bacon grease, or tallow to cook in (brother, you better not be using seed oils for Daddy’s Hash)

Heat your butter or lard or whatever in a stock pot or Dutch oven. Once nice and hot, throw your onion and garlic in, cook until onions are fairly translucent and fragrant. Toss your carrots and a celery in. Put the top on and let all of them soften a bit. Add more butter if you need. Once your carrots and celery have softened (give them five minutes or so) add your meat in. Stir to combine all the meat and vegetables. Throw in your potatoes, stir to combine. Throw in your mushrooms, stir to combine. Dump your alcohol in. I said 1 cup above, but do what feels right. I like three glug glug glugs from the throat of the wineussy or whatever you’re using. Stir to combine. You’re probably noticing that there’s a lot of stirring because you have a pretty big amount of food in your pot. For the next thirty minutes or so, I let the hash cook, covered, on medium to medium high to cook all the meat and soften all the vegetables (the potatoes are of course the thing that’s going to take the longest). Every couple of minutes, I uncover it to stir and toss and get all the meat cooked and when I do that, I add a spice or two. So add your Worcestershire, and the spices I recommend above, plus salt and paper (bay leaves are also good too if you feel like it).

After your hash has simmered, your spices have all been added, the alcohol has cooked off, the meat is cooked through and the potatoes are fork tender, you’ll notice that you have a lot of liquid in your pot from the meat and mushrooms. You can leave this as it is, or, what I like to do, is toss in flour to slurp up that extra juice and give the hash a more cohesive texture. Add flour little by little, then toss, until most of the juice is gone. Eat by itself, have it over rice if you want, have it for breakfast with eggs or on a good slice of sourdough.

It looks involved and it kind of is, but trust me, making a massive batch like this will have you eating for 4 days to a week, (depending on how many people in your household are eating off of it) plus the protein is fantastic, which is why I highly recommend mixing the ground beef with liver and a game meat like elk.

This is what they eat in Hyperborea, I saw it in a dream.

@ursus-arctos-horribilis-chadder

[orange-orchard-system]

If you add multiple of these to your ramen and have a preference, choose the one you like the most. If you add multiple of these to your ramen and don't have a preference, just choose one at random. If you'd like to be more specific in the tags or reblogs about your answer and why, feel free to do so! And please keep in mind that "other spices/seasoning" is a separate option from "other ingredients"; the latter is for food I didn't think to add or decided not to include in my limited poll options, like peanut butter. Stuff like salt or sesame oil goes in the former (spices/seasoning) option.

Y'all don't get an "I don't add anything/I don't eat ramen" option because that sort of thing just ends up skewing the polls too much. Just be patient. Or more experimental with your ramen.

Fun fact, I didn't know cheese was something people added to ramen until I decided to make this and needed to do some quick research. But it came up in multiple lists recommending different additions to ramen, so...

Let me know what you like best! (And may the best ramen addition win!)

#could make a tournament out of this lol #would y'all be interested in a tournament featuring different ramen additions? #food #ramen #front soup.txt #levi.txt

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #45

So I got my weeks confused! It is not soup at the place this weekend - it is potluck! Next week will be soup week! And I'm glad someone told me, because I would have felt very silly if I had brought soup!

I am always getting my days and weeks mixed up. Being AuDHD leaves me with a very shaky grasp of time and its passing. The fact that I must experience it in a linear fashion is occasionally very confusing to me. It just seems so arbitrarily limiting and just plain silly; you can bet that I'll be talking to tech support about it once I'm out of my meat-mech!! Bahahahaha! 🤣 🤪 😁

I can't help but wonder if you, from your position at the Edge of Creation, experience time differently than we do. I know you can't answer me, but… what's it like, the way things are over there? How does time and space flow? How do you flow within it? Are all your needs being met? Are you warm enough? Are you doing okay over there? I gotta wonder.

In any case! I am not, in fact, making soup this week! Instead, I am going to see about making a moussaka for the potluck! But I didn't have the ingredients on hand, so I went to the grocery, and as promised, I will write about my adventures and share pictures!

Curious: have you ever been to a grocery store? Does your world even have grocery stores, in the way that they exist in mine? In the media that we have of your world, all I ever see are little shops, so I had imagined that in most towns, there might be separate shops for things like dairy, a separate shop for meat, one for fish, and one for fruits and veggies, and so on. But maybe they have a grocery store in Midgar somewhere? Or maybe even in Junon? They seem like big places that likely act as relatively important trade hubs, so it wouldn't be too out-of-the-ordinary to see a grocery store in those places, right? I don't live over there (obviously), so I wouldn't know.

There is a grocery place nearby that I like to go to, and it takes maybe 5 or 10 minutes for me to get there. It's got a little bit of everything, so it's easy to gather whatever you need to make a meal. In this case, I went for moussaka supplies and some other odds and ends that were written on a list on a whiteboard in the hallway near the front door of my house.

(if you're wondering if I adhered strictly to this list... my brain is always generating tasty snack ideas a mile a minute, I'm utterly captivated by anything that looks new or interesting, and my impulse control in general is poor, so... the answer to such questions is almost always a resounding "NO!" 😜🤣)

Oh! It occurs to me! Maybe you don't know what moussaka is, because it is a Greek dish, and your world doesn't have a place called Greece in it. But then again, your world has pasta dishes, and pasta dishes are Italian dishes, and your world doesn't have a place called Italy. Hm. Well, I'll explain it anyways, because even in my world, not a lot of people know what moussaka is!

It's a baked dish that consists of a thick, tomato-based sauce made with spiced ground lamb in between layers of roasted eggplant slices. The top layer is a bechamel sauce - it's basically what happens when you whisk together butter, flour, milk, egg yolks, and cheese. It's absolutely delectable, and the leftovers are even better, because the flavors will have had time to mingle!

But it's a lot of work, especially if you're dyspraxic like me. It's gonna take me a bunch of hours to put it all together (which is why I usually need a compelling excuse to make it - like a potluck!), and with the stupid rib injury, I'm probably gonna have an even harder time trying to put it together than usual. But that's okay!! The results are always amazing, so it'll be worth it!

But first always comes the part where you get the ingredients. You start with some eggplants (you need 3, but I got a fourth because I know I'll wanna eat some slices as I'm roasting them, hahaha!), a couple of red onions, some garlic, and a lemon. I already have garlic, but I got everything else:

It's important to select a very pale lemon; you don't have to worry about ripening with citrus fruits, so the paler the lemon, the fresher it is, and the more juice it will have.

Since I was in the produce section, I also happened to notice that they had starfruit! It's one of my favorites, so I snatched up the best-looking one. For these, it's the opposite - you'll want darker fruits, because, unlike citrus, these ones are shipped not-quite-ripe. Darker means more ripe in this case, and therefore more juicy and sweet.

I ended up needing to take the rest of the pictures after the fact at home, sadly; I would have liked to show you the general pattern and structure of the grocery store that is familiar to me, but for some reason, it got really crowded all of a sudden, and I didn't want to be in anybody's way, trying to snap pictures for reasons that they couldn't possibly understand, which I'm not too terribly keen on trying to explain anyway, especially to someone who is rushing around and likely already cranky and irritable. Yeesh. 😬

In any case! Here are the rest of the ingredients that I got for the moussaka. These are used to make the meat sauce and the bechamel sauce:

We have here some tomato puree in a glass jar and some tomato paste in a tube; this is very convenient, because these normally come in cans, even though we're not going to need all of it. Cans are not resealable, but jars and tubes are! I will use the entirety of the cans of crushed and diced tomatoes, so we don't have to worry about that! We also have some ground lamb, a couple of different kinds of hard Greek cheeses (feta and halloumi) that I will grate for the purpose of incorporating into the bechamel. And we also have a VERY curious kitty named Hunter who wants to investigate my epic grocery store loot!! We'll pretend like his investigations are for quality control purposes, why not? Hahaha! 😄

Speaking of epic grocery store loot, I found a bunch of things that were definitely not on the list, but they seemed really neat, and I wanted to try them! Here's a photo:

Bison is kind of like a cow, but not really. Bison, cows, and buffalo are all in the Bovinae subfamily, in the Bovini tribe, as far as taxonomy on my planet goes; I wondered how it tastes, as compared to regular beef, so I thought to do a small science in order to find out. And venison is what we call deer after it's processed into something edible. I already know what deer tastes like because my father used to hunt, but you don't normally find it in grocery stores. I guess farming deer is becoming more popular. How interesting! It's good stuff, and I've missed the flavor, so I'm excited to use it in something yummy!

I also found a new kind of tea! This one looked potentially like it could taste nice, and it'll give me something warm to sip on at night that doesn't contain caffeine, which is always a plus!

Remember - don't drink caffeine too close to bed! It's bad for your sleep! It impairs the nightly brain-cleaning cycle, and disruptions to that cycle can do very strange things to a person's body and mind! Better to save the caffeine for morning or afternoon use only! Otherwise, things can get really weird!

I also found some of THESE:

So... I know that I said these were really good, but the truth is, I've never actually had them. I've only had the cookie butter that is made from them (yes, that is a thing!), and that cookie butter is REALLY GOOD, oh my stars! Here's a picture:

I assumed that these taste like the cookie butter, and I was a bit disappointed by the biscuit tea, and I also heard of a French tiramisu recipe that uses these instead of ladyfingers, and by all these reasons combined, I wanted to give them a try!

Here is what they look like, and yes, I can confirm that the flavor is practically identical to the cookie butter that I'm familiar with!

...I can already tell that I'm going to have to be really careful with myself around these, holy moly! Ahahahaha~!! I know you can't answer me, but do you have foods like that, I wonder? If there are foods that are irresistible to you, besides the pastas that we know about, what are they? Curious!

I also got some of these:

These are palm-sized balls of mozzarella cheese, filled with thick mixture of cream and very soft shredded mozzarella cheese. These are delightful in ways that I can't even begin to describe to you! If you don't hate soft cheeses (some people do; it's a texture thing and I can respect that), you should definitely give these a try if you ever find them somehow!

Finally, I got some of these to share with everyone in my house and in the various places I go:

I'm already familiar with the dark chocolate ones - they're my favorite kind. But the strawberries and cream ones were new, and they fascinated me as a concept, so I got them! They're a bit too sweet for me, but I know several others who will like them! I wonder if you might like either of these? Hm.

The rest of the things are just ordinary things, but sometimes I get struck by the simple beauty of them. Maybe it's a little weird, haha. But here, I tried to take some good pictures; maybe you'll understand, if only just a little:

I liked to look at the vibrant purple skin of these. Did you know that eggplants in the old days used to be very small and white? That's why they're called eggplants in the first place. I'm not sure why they ended up big and purple as time went on. In any case, I can't wait to slice and roast these; they're going to be delicious!

I know it's just a broccoli. But I thought it was a very good-looking broccoli. The green was a lot more vibrant than what I could capture with the camera, but the shape is good, and its weight is pretty hefty. This is a very good broccoli! I am pleased that I found such a prize; they're not normally this nice!

This is just mixed greens, but I liked the way the colors looked in the sunlight, and I liked the way all the colors blend together. The purple leaves really pop out! This one is especially nice, because usually boxes of mixed greens have a little bit of rot on the bottom, but I got really lucky this time!

These are just tomatoes. But I thought they looked like very good tomatoes. I loved the way the vibrant red of the fruit contrasted with the green of the vine as the sunlight splashed on them! And they smell really good, too!

I like these because I think they taste good (though my husband likes to tease me because he thinks they taste like stomach acid, but then he'll insist on trying whichever one I am sipping from, so I'm not really sure what to make of that, haha)! And they also are just generally pretty liquids that come in very pretty bottles! But you shouldn't drink more than one of these in a day if you don't want a tummyache. Or at least I get a tummyache if I have more than one of these in a span of 24 hours. I wonder if that's normal? Hm.

...Look. I know that maybe all these pictures don't seem to most folks like they're much of anything. Maybe it seems inconsequential in the grand scheme of things; I know that life can be very ugly sometimes. You've seen it. I've seen it. But you know? Life can also be very beautiful if you know where to look, if you're deliberate about which spaces you choose to be in, and if you can learn to find joy in simple and ordinary things. I'd even argue, given how absolutely fucked-up the world can be, that it's essential to find the magic in everyday things. Maybe some grouchy person might try to tell you that grown-ass adults like us shouldn't still have a sense of wonder about things as though we're still new to this place, but... well... they're allowed to be wrong. People are wrong about things all the damn time:

Yes, the fuck I can!! 🤩 To be both is the birthright of any human being; the capacity to have these things in balance is part of what makes us amazing! So I'll be over here trying to be a kaleidoscopic rainbow of bright and awesome and joyful things while also being in touch with the various horrors of this world, no matter what anyone says. Because even if it was the case that I'm wrong for thinking and being this way (I'm not), I'm still happier and more balanced than any grouch-almighty who somehow doesn't have anything better to do with themselves than to try to make me feel small.

Hey!! If I can be doomy/gloomy and sparkly/rainbowy at the same time, then so can you! Heck, you'd probably do a better job of pulling it off than I do, given that epic, awesome brain of yours!

Take good care of yourself, okay? Remember you are loved! And stay safe! Try to find the delight in ordinary things. Treat yourself nice, and make good, kind, and loving choices.

I'm gonna make moussaka tomorrow! I'll take pictures to share with you along the way!! You will receive a moussaka-flavored letter!!! Look forward to it!!!!

Your friend, Lumine

#sephiroth #ThankYouFFVIIDevs #ThankYouFF7Devs #ThankYouSephiroth #final fantasy vii #final fantasy 7 #ff7 #ffvii #final fantasy vii crisis core #final fantasy 7 crisis core #final fantasy crisis core #ffvii crisis core #ff7 crisis core #crisis core #ff7r #final fantasy vii remake #final fantasy 7 remake #ffvii remake #ff7 remake #final fantasy vii rebirth #final fantasy 7 rebirth #ffvii rebirth #ff7 rebirth #final fantasy 7 ever crisis #ffvii ever crisis #ff7 ever crisis #ffvii first soldier #grocery store adventures #joy in small things #wholesome

[pxppet]

what foods will they not touch and how do they cry for all 6 egos?? :3c

Jameson definitely is the type to have super specific foods he doesn't eat, from a mix of potential triggers and being picky. The main ones I can think of are things like grits, rice, and mashed potatoes, because those are some of the only foods Anti would buy during his captivity. Just very bland, basic foods that are cheap and instant. Eating food like that tends to trigger him.

Jameson cries without making noise aside from heavy breathing and sniffling. His throat condition stops sobs from coming out, but his face still contorts as though he is. He hugs himself and tends to curl up as small as he can to comfort himself.

(The rest below the cut!)

Henrik absolutely will not touch pork, and not just for kosher reasons - he's convinced himself he'll get every parasite known to man just from touching the stuff. He has health anxiety that can be nonsensical at times. He tends to get that way about most meats, and even if he does eat it, he can't prepare it by himself or touch it raw. He eats like a vegetarian due to this.

When Henrik cries, it's not fun for anyone. He tends to really cry only during panic attacks, and so that usually involves screaming until his throat is raw, throwing things at the perceived danger, hyperventilating until he throws up, etc. His whole face is soaked and covered in tears and snot. He's always incredibly embarrassed after calming down and doesn't like to talk about it.

Jackie has a lot of foods he won't touch, but to list a few: green beans, onion, mushrooms, poptarts, specifically apple jam or apple butter, eggs, and most types of fish. Jackie isn't diagnosed, but he has a lot of the symptoms of ARFID, so he has a mental list of foods he absolutely will not eat.

I've mentioned before that Jackie has barely ever cried in his life. Every time he's distressed, he tends to tell himself, 'not now, save it for later' and bottle it up. When he does cry, it's not that big of a show either. He goes very, very quiet and still, subtly shaking in place for only a few moments until he can pull himself together. Only a few tears get shed, typically, and he's insisting he's fine only moments later. When he finally does let himself cry, when he does snap in half, it's going to be rough.

Marvin will eat almost anything honestly, they're kind of a vacuum cleaner when it comes to food! But they do really hate super cold foods like ice cream after having their fangs pulled. Their mouth is too sensitive for extreme temperatures.

Anti doesn't need food to survive, so he barely eats anything typically. But he genuinely really hates fruits. They all taste too sour and strange to him. Even sweet things like peaches, he mainly tastes the acids, and it disgusts him.

Marvin is an angry crier. Their own emotions make them mad & embarrassed, so they tend to lash out while crying, hitting things and screaming at people to leave them alone. If they get to cry alone, they hide their face against something and sob very openly. They're the only one that really just lets themselves feel their feelings.

Chase is also kind of a vacuum, but he's not fond of most spicy foods. He can barely handle any spice, and so most foods of that type are untouchable to him.

Chase cries the most openly, feeling no shame about expressing his emotions. He tends to get very snotty and dramatic, babbling about whatever upset him for hours sometimes. He likes to have someone to cling onto when he cries, preferring to share in his emotions with someone who loves him.

Anti can cry, but no one except c!Jack has ever seen him do it. He gets strangely childlike and small, clining to people's clothes or a blanket. He gets a confused look on his face as if this shouldn't be happening in the first place, distant and dissociative, hugging himself and rocking in place. He tends to be out for the whole day if he gets distressed enough to cry and will need to just lay in bed resting until he can feel like himself again.

#writersofjack #writers of jack #pxppet lore

[herstarlitdreams]

The Hero's Cookbook: Ingredients

Hey everyone! Here's an updated list of ingredients for the Hero's Cookbook!

This is a complete list of all the (food) ingredients in both the Breath of the Wild and Tears of the Kingdom, pulled together for your reference and as part of my Hero's Cookbook project.

If anything is missing, please let me know! I might be planning to include it in a different post, or I may have forgotten.

Fruit/Vegetables

Apple

Golden Apple

Palm Fruit

Wildberry

Voltfruit

Hydromelon

Hearty Durian

Mighty Bananas

Fire Fruit

Ice Fruit

Shockfruit

Dazzlefruit

Hylian Tomato

Spicy Peppers

Hearty Radish

Big Hearty Radish

Endura Carrot

Swift Carrot

Fortified Pumpkin

Sun Pumpkin

Stambulb

Mushrooms

Hearty Truffle

Big Hearty Truffle

Endura Shroom

Rushroom

Brightcap

Stamella Shroom

Chillshroom

Sunshroom

Zap Shroom

Silent Shroom

Razorshroom

Ironshroom

Hylian Shroom

Skyshroom

Plants

Fleet-Lotus Seeds

Hyrule Herb

Silent Princess

Cool Safflina

Warm Safflina

Electric Safflina

Mighty Thistle

Armoranth

Blue Nightshade

Swift Violet

Sundelion

Meats

Raw Gourmet Meat

Raw Whole Bird

Raw Prime Meat

Raw Bird Thigh

Raw Meat

Raw Bird Drumstick

Fish

Hearty Salmon

Hearty Bass

Hyrule Bass

Staminoka Bass

Chillfin Trout

Sizzlefin Trout

Voltfin Trout

Stealthfin Trout

Mighty Carp

Armored Carp

Sanke Carp

Ancient Arowana

Glowing Cave Fish

Mighty Porgy

Armored Porgy

Snails & Crabs

Sneaky River Snail

Hearty Blueshell Snail

Razorclaw Crab

Ironshell Crab

Bright-Eyed Crab

Pantry Staples

Courser Bee Honey

Hylian Rice

Bird Egg

Tabantha Wheat

Hateno Cheese

Fresh Milk

Acorn

Chickaloo Tree Nut

Cane Sugar

Goron Spice

Goat Butter

Monster Extract

Oil Jar

Rock Salt

Dark Clump

#loz #loz reference #the hero's cookbook #tears of the kingdom #breath of the wild #zelda

[grayve-mistake]

that one grilled cheese post got me thinkin about how a lot of people just make instant ramen as it is without adding much to it and I wanna point out that the key to making it more interesting (and more nutritionally balanced if it's something you're eating a lot of long-term) lies in understanding the basics of traditional/restaurant style ramen. There are basically three fundamental steps to making good ramen:

1. Some kind of flavored oil. You can use something more traditional like chili oil or sesame oil, but really if you're just worried about making a good meal on a budget you can use any kind as long as it has some kind of aromatic flavor to it. Any oil that's been simmered with a bit of garlic or onion works just fine [or honestly... if you're really not feelin the extra effort that day you can just add a little bit of melted butter because butter makes everything taste good. you didn't hear this from me, don't tell the food purists]. This just adds a little bit of depth to the flavor that makes it stand out.

2. A good broth. I know instant ramen comes with a seasoning packet for the broth, but adding that to some vegetable stock makes the flavor a lot deeper and more satisfying than if you just add it to some water. You can use vegetable broth, chicken broth, beef broth, etc from the grocery store and that'll do just fine (I'm vegetarian so I like my vegetable stock), or you can rinse and boil any vegetable scraps you have from other recipes to make your own (you can save carrot ends, vegetable peels, etc etc in the fridge for this, or you can use whole vegetables for the broth, whatever works). If you'd like you can also add in your own spices and seasonings instead of just the packet. Just use something besides plain water, I know it's a little extra money but it's worth it, promise. A little bit of soy sauce in the broth also goes a long way. Also, if you want to make the broth a little richer.... add a little bit of milk or half n half. it makes it creamy and it's awesome with the flavored oil from the first step. For spicy ramen I love adding just a little bit of sugar or honey for a sweet and spicy effect, but it's up to you.

3. (and most importantly) toppings. Literally just anything you have in your fridge works for this honestly. Spinach? Cheese? Eggs? mushrooms??? throw it all in while the noodles are boiling in the broth. (if you want a poached egg just crack it over the noodles once it stars boiling and then put a lid over the pot. the steam cooks the top of the egg. If you wait just long enough to see the top of the egg turn white and then take the ramen off the heat right away the yolk will be runny, but if that's not your thing you can wait a little bit longer.) My favorite toppings vary but generally I like to have a protein (tofu, eggs, mushrooms, a meat substitute, etc etc), an aromatic (green onion and garlic are my favorites), and some kind of vegetable (spinach, carrot, corn, etc), and then optionally something else for a bit of extra texture like crispy fried onion or seaweed (you can find seaweed in the asian food section of most grocery stores from my experience for not a lot. You can go completely wild with the toppings though. Just about anything on ramen can be good if you set your mind to it. You can use more expensive authentic ingredients or you can use whatever you can find at your local stores or whatever you got at the food bank if you're like me.

Once you've figured out what ingredients you want to use, basically you just do the following steps: pour your broth into a pot and bring it up to a boil. Add in your seasoning packet if you'd like. [Optionally, add in your half n half or milk as well. if it's half n half add a tbsp or two, if it's milk add a little more.] Add in your noodles. When the noodles have started to cook, add in any of your toppings that you'd like to cook or soak up to flavors of the broth. [If the toppings don't need cooking, arrange them on the ramen right before the last step]. simmer for a couple minutes, then carefully pour into a bowl. Lastly, pour your aromatic oil over the noodles. That's it! One pot, not a lot of cook time, and a good way to liven up your ramen if you're tired of your usual method. And that's how even on a bit of a budget I can make ramen that looks like this;

Have fun!

#cooking #recipes #easy recipes #ramen #ramen noodles #asian food #comfort food #vegetarian #aesthetic food #aesthetic

[chaoticstupiddm]

Hi,

This will be a weird post, but my love for crepes is strong, and I want to spread the word!

So, if you know how to make the batter, good on you, skip forward to the fillings and flavorings.

Batter

For about 10 crepes (and how I prefer to make them).

2 medium eggs

200g flour (1 and a quarter cup)

250ml milk (1 cup)

250ml carbonated water (1 cup)

about 15-25ml neutral oil (so 2-5 teaspoons. I always just eyeball this, sorry)

If you want it to be a bit thicker, heavier replace the carbonated water with more milk, that shall yield you a more French like crepe. This is a more Central/Eastern-European version. If you stick to the carbonated water, it's worth to mention that theoretically you can use any other carbonated beverage, just beware of the sugar content, because it can make the batter stick to the pan.

Okay, so the trick is to whisk the eggs with the pinch of salt, and add a bit of liquid, then a bit of flour alternating, whisking after each addition so you'll get a uniform batter. That's it. The result should be runny, easy to handle with a ladle. Oh, and add most of the oil to the mixture and whisk it well. That way you won't need to worry about it sticking too much.

Add a little bit of oil to the pan before the first crepe, use medium heat, spread the batter thinly, and you should be golden.

Flavorings

Savory version:

I love to put basil and oregano into the batter, or pepper and chili flakes. It will come through, and will make a difference in taste, so choose your favorite spices! And consider the fillings you want to use.

Sweet version:

First of all, you may add like a teaspoon of sugar to the mixture. Maybe a tablespoon, if you like it sweet. Be careful, because it can make the crepe stick to the pan more.

Secondly. Do you like gingerbread? Use those spices. I'm fond of cinnamon, so I always add that to the mix.

Matcha or cocoa powder works wonders as well.

Fillings

Savory:

Anything you like. Almost.

So like with a pizza, you will need a base, be it sour cream, cream cheese, salsa, etc. I think if you are going with a Greek theme, you can't go wrong with tzatziki.

Next you need some toppings. Again, go with what you like, corn, sliced olives, mushrooms, shredded meat, cheese. Don't overstuff your crepe, but don't leave it empty.

Matching with the batter

If you've put oregano or basil in the batter, you might want to go with tomato based fillings. Or you can go the Greek yogurt, green onion, feta and olives rout as well! (Yes, I like to make my crepes a bit Greek)

Sweet:

The obvious choice is fruit, and jams, but coca powder (if you fill it, while it's hot, it will take on some moisture), peanut butter, Nutella, caramel, and plain old cinnamon and sugar works just as well.

And custard! In any flavor.

Okay, I think this is it. I have no authority to give actual advice on cooking, but if you try it, let me know.

#chaotic kitchen #crepe recipe

[abruzcadabra]

My grocery list

I’m putting my grocery list in a blog post so that others can get a specific picture of how the things I buy help save me money and simplify my life. You may notice that some things are in odd categories-I’m not a nutritionist. Also, you’ll probably notice that there is very few premade items, mostly sauces. Hope it is somewhat interesting. There is a copy and paste-able list at the bottom. I have also written a blog post with recipes I commonly use these ingredients in.

Meat

I buy meats that have multiple uses. My regulars are: flank steak, chicken thighs, ground beef (80/20), eggs, and fish. I use flank steak because it is lean and a good cut, but still inexpensive. I like chicken thigh because they are less expensive and more moist than breasts, but just as versatile a protein. Ground beef is good for tacos, burgers, and adding to dishes. I like 80/20 because it isn’t too dry to cook on its own and it is cheaper. Eggs are a great source of easy protein and fairly inexpensive. The kind of fish I get depends on the prices. I always look at the prices so I know when there’s a deal. I don’t buy if there are no deals. I like fish, but it can be very pricey. Especially for meat I would recommend going to a Costco business center or Chef Store. I buy in bulk and portion it into reusable bags. 

Veggies and fruits

Staples: Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen) 

Variable: Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips

Seasonal/Occasional: Ginger, Cherries, Grapefruit, Watermelon, Artichoke, Celery, Pineapple

Spices

Spices accumulate over time and do not need to be purchased frequently. I will list them according to how important/versatile I think they are.

Staples: Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder

Good to have: Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds

Used sparingly: Cardamom, Seasoned Salt

Carbs

I don’t eat wheat-it just disagrees with me. I substitute pastas with mung bean noodles. We eat a lot of tacos with corn tortillas. I occasionally use rice. I keep walnuts, pecans, almonds, cashews, peanuts (in-shell), and sunflower seeds on hand for snacking, adding to salads, and grinding up to make breadings. 

Sauces

I have a lot of sauces since they keep well. Those include, but are probably not limited to: ketchup, mustard (deli, yellow, sometimes honey), mayo, soy, oyster, Worchester, A1, peanut, sweet chili, tapatio, crystal, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, maple syrup, vanilla flavoring, 

Oils and vinegar

Avocado oil for high heat, olive oil for not so hot, coconut oil, lard for seasoning the cast iron, balsamic (which I also make a glaze from), apple cider vinegar. I keep white vinegar under the sink for cleaning and crafts. 

Dairy

Heavy whipping cream is delicious and can be used in anything calling for milk-watered down if necessary, but milk cannot be whipped. Occasionally fancy cheese for cheese and meats date nights. Dried non-fat milk. Sour cream. Greek yogurt-plain or honey flavor. Butter.

Canned/jarred

Soups, tuna, spam (for musubi), beans (black and refried), enchilada sauce, spaghetti sauce, artichoke hearts, pickles, jalapenos, olives (black and green/Kalamata)

Other

Corn starch, baking soda, baking powder, cocoa powder, chocolate chips, bouillon, tortilla chips, salsa

I just replace these things as they run out. It is a diverse enough list to make many recipes, but small enough that it isn’t too costly nor strenuous to maintain. As I run out of things, I add it to my list. When the list is long enough, or has items that are of greater importance, I go shopping.

Just Lists

Staples:

flank steak, chicken thighs, ground beef (80/20), eggs, fish,  Avocado, Banana, Tomato, Romaine, Apple (Fuji or Gala), Potato, Garlic, Onion, Brussel Sprouts, Asparagus, Broccoli (frozen), Peas (frozen), Corn (frozen),  Cumin, Paprika, Thyme, Rosemary, Salt, Pepper, Cinnamon, Garlic Powder, Onion Powder, corn tortillas, mung bean noodles, rice, walnuts, pecans, almonds, sunflower seeds, ketchup, mustards, mayo, soy, tapatio, lemon juice, lime juice, teriyaki, BBQ, jelly, peanut butter, avocado oil, olive oil, apple cider vinegar, heavy whipping cream, sour cream, butter, tuna, beans, enchilada sauce, spaghetti sauce, pickles, jalapenos, olives, corn starch, baking soda, bouillon, tortilla chips

Extras:

Sweet potato, Blueberries, Grapes, Raspberries, Mango, Cauliflower, Zucchini, Spaghetti Squash, Mushrooms, Sweet Peppers, Carrots, Turnips, Turmeric, Fennel, Nutmeg, Cloves, Chili Powder, Cayenne, Red Pepper, Parsley, Chives, Oregano, Sage, Montreal Steak Seasoning, Sesame Seeds, cashews, peanuts,  oyster sauce, Worchester, A1, peanut sauce, sweet chili sauce, crystal hot sauce, maple syrup, vanilla flavor, coconut oil, balsamic vinegar, dried non-fat milk, Greek yogurt, canned soups, spam, artichoke hearts, salsa

#grocery list #eat healthy #grocery store ideas #grocery store tips #grocery tips #food lists

[adamgant]

Healthy Trader Joes Shopping List

Healthy Trader Joe’s Shopping List https://ift.tt/bnBCMaO Sharing some of my favorite healthy products from Trader Joe’s! Hi friends! How are ya? I hope you’re having an amazing day! I have some calls this morning, and then am getting a massage… can’t.wait. For today’s post, I wanted to share some of my favorite healthy finds from Trader Joe’s! During the time-that-shall-not-be-named, the Pilot did all of our grocery shopping because he was “out in the world” and the girls and I were at home. We also got a lot of grocery delivery from Whole Foods and Thrive Market. It kind of stuck around for years after that, until I realized that I actually love grocery shopping and had missed it. So now, we alternate, since we both like going to the store in person — you find so many more fun things that way! Trader Joe’s has some amazing things, and here are some of my favorite healthier finds. While I believe that ALL foods should fit into your lifestyle, this is a list of things that have less ingredients and offer more on the nutritional front (with a few of the soul-hugging must-haves in here, too). Here’s the list! Healthy Trader Joe’s Shopping List PRODUCE/COLD: – Organic fruit: we go for berries, bananas, grapes, apples, and anything seasonal and exciting, like cherries, melon, stone fruits, or rambutan – Organic veggies: sweet potatoes, zucchini, celery, carrots, bell peppers, squash – Edamame – Root vegetable hash – Cold-pressed green juice – Mirepoix (makes soups and casseroles SO easy) – Onions, garlic, and ginger – Medjool dates – Organic guacamole – Salsa! We love their pico and their Salsa Especial BEANS, SPICES, PANTRY STAPLES: – ALL organic beans: each week, I get white beans, kidney beans, black beans, and garbanzo beans – Organic chicken broth – Organic jasmine rice – Organic pasta from Italy – ALL the spices! We love their oregano, basil, thyme, rosemary, garlic powder, and Everything But the Bagel seasoning – Canned tuna, sardines, anchovies – Almond butter – Organic peanut butter – Organic raspberry or strawberry preserves – Chocolate chips – Maple syrup – Oatmeal – Canned tomatoes – Olives – Artichokes BARS + SNACKS: – Date and Chocolate bars – Trail mix – Chomps jerky – Organic dried fruit and fruit leather DAIRY + EGGS: – Kerrygold unsalted butter – Almond milk – Full fat organic Greek yogurt – Organic cheese sticks – Raw or aged cheeses; their parm is amazing – Organic pasture-raised eggs (I prefer the Vital Farms eggs from Whole Foods but these work in a pinch) FROZEN + SWEET TREATS: – Hold the cone! Vegan mini ice creams. These are SO good and the perfect size for a sweet bite – Gone Bananas or Gone Berry Crazy ; fruit simply covered in chocolate and frozen! – Organic frozen berries mix; perfect for smoothies – Cauliflower rice; love this for soups, smoothies, and scrambles – Almond flour chocolate chip cookies mix BREAD + TORTILLAS: – Corn tortillas – Sourdough bread for sandwiches – A sweet treat! They often have gluten-free dessert options with fairly simple ingredients MEAT: – We typically get all of our meat from Butcher Box and Whole Foods, but I do like Trader Joe’s organic chicken thighs and organic deli meat I think that’s it! I just wrote that list off the top of my head with things we always buy! Do you have any Trader Joe’s faves? Where do you get most of your groceries? Here’s a list of my Favorite Trader Joe’s products. Have a great day and I’ll see ya soon! xoxo Gina For more healthy meal ideas and recipes, download my free meal plan and recipe pack for busy friends! They’re all quick and healthy meals you can make in a snap. The post Healthy Trader Joe’s Shopping List appeared first on The Fitnessista. via The Fitnessista https://ift.tt/lSzK674 March 05, 2024 at 12:55PM

#The Fitnessista

[chachamare]

Hello it's the same anon from before who asked about veganism.

I was just curious. I have a good friend who's been vegan for about 2 years. We live in a multiethnic asian country so vegan, especially vegetarian food is easy to come by. But even then avoiding products with butter or ghee or eggs is tough for my friend. Tbh i miss going out with her to try meat based dishes but we now try all the new up and coming vegan places instead.

Do you find yourself having to compromise sometimes or are you strict about avoiding anything that isn't plant based?

Ahhh I see, interesting! I'm glad you're adapting to her despite missing the good ol' times and are still able to try new places together. Trying new vegan foods in stores and restaurants is one of my absolute favorite things too👌

I definitely have to compromise occassionally, usually while travelling, work/school and gatherings but there's also countries where it's harder to be vegan than in Germany. At home there's of course all my foods and spices but when I visit my parents I need to buy a lot extra or else I won't have much to eat there and the city has basically just 2 restaurants that have vegetarian and vegan meals (no surprise they're asian cuisines 😌) so when I visit we switch between them haha

I'd say I'm relatively strict about not eating non-vegan food so I only make "exceptions" for vegetarian food if I have no other alternative and if it's only a small part of the dish. I wouldn't eat cheese or an egg or drink a hot chocolate with cow milk etc. but like, non-vegan dressing on a small salad that's extra with the main dish or small sweets you get with coffee, such things but I still try to avoid it as much as possible. If something on the way at a small stand seems vegan (eg tornado potatoes or fries) I buy and eat it too, sometimes you just can't make 100% sure it's plant-based and that's fine (especially when you're hungry). It's not about perfection, just doing what's personally practicable and possible

I had a few rare times when I had to eat meat or cheese again and it tasted really bad to me (and that even though meat was my favorite before I went vegan) so I feel no temptation about most animal-based foods, though I do miss the convenience of just sitting down in any restaurant and ordering whatever when I'm travelling or easily buying ready-to-go food for work/school

#ask #anon #vegan

[surveysand]

forty-three.

1. What’s the last thing you ate? onion rings.

2. What’s your favourite cheese? provolone.

3. What’s your favourite fish? salmon.

4. What’s your favourite fruit? peaches.

5. When, if ever, did you start liking olives? i hate olives, but i can tolerate black olives. i can only eat them if they're mixed/topped on something.

6. When, if ever, did you start liking beer? never. i hate beer.

7. When, if ever, did you start liking shellfish? when i was younger. i don't remember ever not liking them.

8. What was the best thing your mum/dad/guardian used to make? my dad's mashed potatoes are to die for.

9. What’s the native specialty of your hometown? nothing, lol. we're not really known for anything.

10. What’s your comfort food? mashed potatoes.

11. What’s your favourite type of chocolate? milk.

12. How do you like your steak? medium rare or well. it depends on how i feel.

13. How do you like your burger? medium rare. topped with lettuce, onion, american cheese, ketchup, and mayo.

14. How do you like your eggs? sunny side up.

15. How do you like your potatoes? mashed.

16. How do you take your coffee? iced: caramel with cream and sugar.

17. How do you take your tea? i don't drink (warm) tea enough to know what i like in it.

18. What’s your favourite mug? i don't have one.

19. What’s your biscuit or cookie of choice? chocolate chip.

20. What’s your ideal breakfast? waffles, sausage links, hashbrowns, eggs, and some fruit. a glass of orange juice to drink.

21. What’s your ideal sandwich? turkey, provolone, lettuce, onion, and mayo. all on wheat.

22. What’s your ideal pizza: extra cheese, chicken, pepperoni, and pineapple.

23. What’s your ideal pie (sweet or savoury)? peanut butter.

24. What’s your ideal salad? chef's salad. hold the tomatoes.

25. What food do you always like to have in the fridge? eggs and deli meat.

26. What food do you always like to have in the freezer? frozen vegetables.

27. What food do you always like to have in the cupboard? pasta and canned soup.

28. What spices can you not live without? salt, pepper, onion powder, garlic powder/salt, and steak rub.

29. What sauces can you not live without? like condiments? ranch, ketchup, mayo, and soy sauce.

30. Where do you buy most of your food? giant and wal-mart.

31. How often do you go food shopping? every week.

33. What’s the most expensive piece of kitchen equipment you own? probably my microwave, lol. i don't own the big appliances in my apartment.

34. What’s the last piece of equipment you bought for your kitchen? baking sheets.

35. What piece of kitchen equipment could you not live without? stove and fridge.

36. How many times a week/month do you cook from raw ingredients? not very often, maybe once or twice. i only use raw ingredients when i bake.

37. What’s the last thing you cooked from raw ingredients? brownies.

38. What meats have you eaten besides cow, pig and poultry? i think lamb is the only other one i've eaten.

39. What’s the last time you ate something that had fallen on the floor? i have no idea.

40. What’s the last time you ate something you’d picked in the wild? quite a while. i don't think i've done that since i was a kid. my great grandmother had apple trees by her house and we'd always pick some and make homemade applesauce.

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi. sushi > mexican > italian > chinese > indian > thai

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum. vodka > rum > brandy > whiskey

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed. garlic > basil > lime > caramel > ginger > mint > aniseed

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. orange > pineapple > watermelon > banana > apple > strawberry > cherry

45. Bread and spread: wheat bread with butter and grape jam.

46. What’s your fast food restaurant of choice, and what do you usually order? mcdonald's. ten piece nuggets, large fry, large sweet tea. mcdouble on the side (i pig the hell out when it comes to mcdonald's). ranch on the side.

47. Pick a city. What are the best dining experiences you’ve had in that city? warwick, rhode island. i don't remember the exact name of the restaurant, but it was some of the best clam chowder i've ever had. i also had shrimp scampi that was out of this world. the atmosphere was great and, even though we had to (understandably) wait, it was situated right next to a body water that was lovely to sit and wait by.

48. What’s your choice of tipple at the end of a long day? what the hell is tipple?

49. What’s the next thing you’ll eat? i just ordered some ice cream and candy, so that.

50. Are you hungry now? yes. i want something sweet.

51. Do you eat your breakfast everyday? no.

52. At what time do you have breakfast? around 9 am.

53. At what time do you have lunch? typically 1 pm-ish.

54. What do you have for lunch? it's different everyday, but i typically do leftovers (if i have any) or something simple like a sandwich, wrap, etc.

55. At what time do you have dinner? around 8 pm.

56. What do you have for dinner? this also is different everyday.

57. Do you light candles during dinner? no.

58. How many chairs are there in your dining room and who sits in the main chair? i don't have a dining room.

59. Do you eat and drink using your right hand or the left one? right.

61. Mention the veggies that you like most: i love all of them, but my favorites are potatoes, broccoli, and corn.

62. What fruit and vegetable do you like the least? i haven't had any i don't like, honestly.

63. You like your fruit salad to have more: cantaloupe.

64. You prefer your vegetable salad to contain more: avocado.

65. What’s your favourite sandwich spread? mayo.

66. What’s your favourite chocolate bar? take 5's.

67. What’s your favourite dessert? cake.

68. What’s your favourite drink? sweet tea.

69. What’s your favourite snack? sour cream and onion chips.

70. What’s your favourite bubble gum flavour? spearmint.

71. What’s your favourite ice cream flavour? cookie dough.

72. What’s your favourite potato chip flavour? sour cream and onion.

73. What’s your favourite soup? wedding.

74. What’s your favourite pizza? hawaiian, but substitute ham with chicken.

75. What’s your favourite type of dish? something filling and savory.

76. What food do you hate? most pork dishes.

77. What’s your favourite restaurant? a local one in the city i live in (not going to name it for privacy reasons).

78. Do you eat homemade food, or food delivered from outside? both.

80. Who cooks at home? i live by myself, so me, lol.

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? i don't have a diet.

82. How do you keep yourself fit? i don't, lol.